A packaged frozen drink base contains an unpasteurized frozen aqueous antioxidant composition having a pH of 4 or less and packaging formed of a sealed waterproof tube having the frozen aqueous antioxidant composition disposed therein. The aqueous antioxidant composition contains at least one citrus juice which is at least lemon juice, at least one natural sweetener, and turmeric root extract in an amount of 0.5-1.2 mL per 10 mL of the aqueous antioxidant composition or green tea leaf extract in an amount of 3-6 mL per 10 mL of the aqueous antioxidant composition. The packaging can be opened and the aqueous antioxidant composition dissolved in water to provide a tasty antioxidant beverage that has beneficial health effects.

A method for treating liquid food products after direct heating comprises a first cooling of the liquid food product occurring on a floor of the infuser vessel up to an outlet opening. A second cooling of the liquid food product occurs in a tubular section connecting directly to the outlet opening. A third cooling of the liquid food product occurs in a housing cover of a pump housing of a centrifugal pump. At least one flushing operation of the pump housing and of an impeller via a rear impeller gap is performed, wherein the at least flushing operation occurs via a front impeller gap located between the housing cover and the impeller. Volume flows of the at least one flushing operation are greater than equalization flows within the pump housing.

A method for treating liquid food products after direct heating comprises a first cooling of the liquid food product occurring on a floor of the infuser vessel up to an outlet opening. A second cooling of the liquid food product occurs in a tubular section connecting directly to the outlet opening. A third cooling of the liquid food product occurs in a housing cover of a pump housing of a centrifugal pump. At least one flushing operation of the pump housing and of an impeller via a rear impeller gap is performed, wherein the at least flushing operation occurs via a front impeller gap located between the housing cover and the impeller. Volume flows of the at least one flushing operation are greater than equalization flows within the pump housing.

A thawing method for a thawing device includes: generating a radio frequency signal; acquiring the radio frequency signal; an upper electrode plate and a lower electrode plate of the thawing chamber generating, according to the radio frequency signal, radio frequency waves having a corresponding frequency in a thawing chamber and thawing an object to be processed, obtaining voltages and currents of the incident wave signal and reflected wave signal, and determining a thawing progress of the object to be processed.

A thawing method for a thawing device includes: generating a radio frequency signal; acquiring the radio frequency signal; an upper electrode plate and a lower electrode plate of the thawing chamber generating, according to the radio frequency signal, radio frequency waves having a corresponding frequency in a thawing chamber and thawing an object to be processed, obtaining voltages and currents of the incident wave signal and reflected wave signal, and determining a thawing progress of the object to be processed.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

In some embodiments, the present technology is directed to a plant-based meat analogue produced by the process comprising: shearing a texturized product to allow the ingress of fluids; adding the texturized product to a salt solution; and heating the texturized product in the salt solution for one or more predetermined time-periods at one or more predetermined temperature ranges. Additionally, the salt solution may comprise other ingredients. In some embodiments, the texturized product is further heated in a second solution for a second set of one or more predetermined time-periods at one or more predetermined temperature ranges. In some embodiments, the process further comprises centrifugation of the cooked texturized product.

In some embodiments, the present technology is directed to a plant-based meat analogue produced by the process comprising: shearing a texturized product to allow the ingress of fluids; adding the texturized product to a salt solution; and heating the texturized product in the salt solution for one or more predetermined time-periods at one or more predetermined temperature ranges. Additionally, the salt solution may comprise other ingredients. In some embodiments, the texturized product is further heated in a second solution for a second set of one or more predetermined time-periods at one or more predetermined temperature ranges. In some embodiments, the process further comprises centrifugation of the cooked texturized product.

The present disclosure relates to a rework process wherein raw material for making plant-based food products is reprocessed at the early stages of food production, thereby minimizing waste and improving food production. The rework process comprises reprocessing output material from an extruder, comprising cutting and kneading the output and pumping it back into the extruder via a pressure generated by sausage filler for another round of processing via a high moisture extrusion process.