A machine for the thermal treatment of liquid and semi-liquid food products includes at least two tanks for containing respective products to be subjected to the thermal treatment, at least one dispenser for dispensing the product contained in said tanks, at least one stirrer mounted inside each tank for mixing the product contained therein, and thermal treatment means operatively acting on the products contained in the containers. The thermal treatment means includes at least one circuit for circulation of an operating fluid and two first heat exchangers operating according to a thermodynamic cycle; each of the two heat exchangers being associated with a respective tank. The thermal treatment means is configured to implement at least one operating mode of removing heat from the respective tank by one heat exchanger and simultaneously transferring heat to the respective tank by the other heat exchanger.

The present invention relates to a frozen cooked rice including a molded cooked rice and a moisture transfer preventing layer formed on at least a part of the surface of the molded cooked rice, in which after the frozen cooked rice is defrosted under conditions of normal temperature and normal pressure for 1 day, the difference between the moisture content of the surface of the frozen cooked rice and the moisture content of a deep part of the frozen cooked rice is 5 wt% or more based on the total weight of the frozen cooked rice, and a method for preparing a frozen cooked rice, the method including forming a moisture transfer preventing layer on at least a part of the surface of a molded cooked rice, hardening the at least a part of the surface of the molded cooked rice on which the moisture transfer preventing layer is formed, and freezing the hardened molded cooked rice.

The present invention relates to a frozen cooked rice including a molded cooked rice and a moisture transfer preventing layer formed on at least a part of the surface of the molded cooked rice, in which after the frozen cooked rice is defrosted under conditions of normal temperature and normal pressure for 1 day, the difference between the moisture content of the surface of the frozen cooked rice and the moisture content of a deep part of the frozen cooked rice is 5 wt% or more based on the total weight of the frozen cooked rice, and a method for preparing a frozen cooked rice, the method including forming a moisture transfer preventing layer on at least a part of the surface of a molded cooked rice, hardening the at least a part of the surface of the molded cooked rice on which the moisture transfer preventing layer is formed, and freezing the hardened molded cooked rice.

Disclosed are various embodiments for a decontamination tank and method for treating reducing microbial contamination of a food product. In one embodiment, decontamination tank comprises a first chamber for holding a first antimicrobial bearing liquid for reducing a microbial contamination on a surface of the food product. The decontamination tank further comprises a second chamber for holding a second antimicrobial bearing liquid of different content than the first antimicrobial bearing liquid in the first chamber, for further reducing the microbial contamination on the surface of the food product. The decontamination tank further comprises a first unloader configured to remove the food product from the first antimicrobial bearing liquid in the first chamber and to deposit the food product toward the second chamber. The decontamination tank further comprises a second unloader configured to remove the food product from the second antimicrobial bearing liquid in the second chamber.

Disclosed are various embodiments for a decontamination tank and method for treating reducing microbial contamination of a food product. In one embodiment, decontamination tank comprises a first chamber for holding a first antimicrobial bearing liquid for reducing a microbial contamination on a surface of the food product. The decontamination tank further comprises a second chamber for holding a second antimicrobial bearing liquid of different content than the first antimicrobial bearing liquid in the first chamber, for further reducing the microbial contamination on the surface of the food product. The decontamination tank further comprises a first unloader configured to remove the food product from the first antimicrobial bearing liquid in the first chamber and to deposit the food product toward the second chamber. The decontamination tank further comprises a second unloader configured to remove the food product from the second antimicrobial bearing liquid in the second chamber.

A cooling apparatus that cools a cooling target object in a state in which an electromagnetic field or an electric field acts on the cooling target object is provided. The cooling apparatus includes a refrigeration machine to cool a cooling target object, an electromagnetic wave irradiation device to generate an electromagnetic field which acts on the cooling target object, a controller to control operations of the refrigeration machine and the electromagnetic wave irradiation device and perform a subcooling operation of cooling the cooling target object by using the refrigeration machine in a state in which the electromagnetic field is generated, and a temperature sensor to measure a temperature of the cooling target object. In the subcooling operation, the controller controls the intensity of the electromagnetic field generated by the electromagnetic wave irradiation device in accordance with the temperature measured by the temperature sensor.

A refrigerator comprising a fan to operate for supplying cold air to a cooling chamber; an RF output device disposed in the cooling chamber, and for outputting an RF signal into a cavity in the cooling chamber; and a controller for controlling the RF output device, wherein the controller is configured to output the RF signal to goods in the cavity, and to operate in a first section in which temperature of the goods falls, and a second section in which the temperature of the increases after the first section and maintains, wherein when the RF output device operates, a temperature of the cavity is higher than a temperature of other area in the cooling chamber. Accordingly, the freshness of the goods in the refrigerator can be maintained by using the RF signal.

A domestic appliance for cooling and heating food items and/or beverage items may include a shell, a door, a cooling compartment defined at least in part by the shell and the door, the compartment being configured store the food items and/or the beverage items in a cooled environment and at least one solid state heating element inside of the cooling compartment, the at least one solid state heating element configured to emit infrared radiation to heat at least one of the food items and/or the beverage items without heating the surroundings or other contents of the cooling compartment.

A vacuum assembly for a refrigerator includes upper and lower sealing bodies, which are buckled to define a sealed cavity. A vacuum pump is provided in the cavity. A plurality of sheet members are arranged between the vacuum pump and a sealing box. A plurality of abutting parts are provided on the upper sealing body and abutting against tops of the sheet members. A step is provided at an end of the abutting part coming into contact with the sheet member. A top surface of the step abuts against the sheet member, and a side surface of the step abuts against the sheet member. A plurality of ribs are provided on the lower sealing body and spaced apart from the side walls to define limiting grooves. A plurality of guide grooves are provided on the lower sealing body and extend in a vertical direction to guide the sheet members.

The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spoilage and/or contamination by microbial agents. The compositions comprise a blend of one or more glycolipids and one or more lipopeptides. The compositions comprise sophorolipids and surfactin, lichenysin or another lipopeptide biosurfactant.