The invention relates to a non-bitter low-sodium salt containing diet fiber carrageenan, a method for preparing the same and an application thereof. The non-bitter low-sodium salt containing diet fiber carrageenan is a solid salt and is prepared from 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan by performing dissolving, mixing, drying, grinding and sieving. According to the invention, based on the mechanism that sulfate groups on kappa-carrageenan molecules can specifically bind to potassium ions, kappa-carrageenan is added to chelate potassium ions, thereby effectively masking the bitter taste of potassium chloride and significantly enhancing the salty taste of low-sodium salt as compared with the prior art. Carrageenan used in the invention is a common food additive which is easily available and cost-effective, so that the invention has good prospect in industrial popularization.

This application relates to a sweetening composition and a preparation method and use thereof. The method includes steps of obtaining mesophyll fragments of Rubus suavissimus S. Lee, extracting with water as a solvent, removing phenolic hydroxyl-containing components, concentrating, purifying, and water-phase crystallization to obtain a sweetening composition. The sweetening composition is white in color, with unobvious bitterness astringent taste. The sweetening composition contains 50% to 99% of Rubusoside based on a dry weight, and has an absorbance of less than 0.4 at a wavelength of 270 to 370 nm after being dissolved and prepared into an aqueous solution (with a solid content of 1%, w/w). By removing bitter glycosides and phenolic hydroxyl-containing components, this application makes the flavor of the sweetening composition better. In the preparation process of the sweetening composition of the this application, only purified water is used and no organic solvents are used.

A modular produce drying tunnel system comprising a loading module, at least one drying module, an end module, and a conveyor. The drying module may comprise at least one gullwing style access door which houses an independent heating element and a blower and which opens upwardly to provide broad access to the interior of the tunnel. The system may be customizable for different types and volumes of produce, comprising a plurality of drying modules, each having at least one access door, and each access door having an independent heating element and blower.

A modular produce drying tunnel system comprising a loading module, at least one drying module, an end module, and a conveyor. The drying module may comprise at least one gullwing style access door which houses an independent heating element and a blower and which opens upwardly to provide broad access to the interior of the tunnel. The system may be customizable for different types and volumes of produce, comprising a plurality of drying modules, each having at least one access door, and each access door having an independent heating element and blower.

The embodiments disclose a method including harvesting fresh bamboo leaves from an organic certified bamboo forest, using hot air to sterilize and dry bamboo leaves, shredding and packing the dry bamboo leaves, mixing sterilized water steam and the shredded dry bamboo leaves for extracting the dry bamboo leaves essence into a bamboo leaf condensate, filtering the bamboo leaf condensate through sterile filters and devices, mixing in purified water and additives to the filtered bamboo leaf condensate for creating bamboo leaf extract based products for human consumption and use, and packaging the bamboo leaf extract based products including bottled beverages, cosmetics, pharmaceuticals, and foods, food additives and dietary supplements.

The embodiments disclose a method including harvesting fresh bamboo leaves from an organic certified bamboo forest, using hot air to sterilize and dry bamboo leaves, shredding and packing the dry bamboo leaves, mixing sterilized water steam and the shredded dry bamboo leaves for extracting the dry bamboo leaves essence into a bamboo leaf condensate, filtering the bamboo leaf condensate through sterile filters and devices, mixing in purified water and additives to the filtered bamboo leaf condensate for creating bamboo leaf extract based products for human consumption and use, and packaging the bamboo leaf extract based products including bottled beverages, cosmetics, pharmaceuticals, and foods, food additives and dietary supplements.

The noodle driving apparatus includes an enclosure having a lateral partition separating the enclosure into an upper chamber and a lower chamber. At least one first cool-air provision device and at least one warm-air recovery device are disposed to a side inside the upper chamber. A number of first cool-air inlets and warm-air inlets are configured on the partition toward another side of the upper chamber. Noodles to be dried are placed in the lower chamber. Cool air produced by the first cool-air provision device is introduced into the lower chamber through the first cool-air inlets to absorb moisture from the noodles. Warm air produced from the first cool-air provision device is collected by the warm-air recovery device and introduced into the lower chamber through the warm-air inlets to dry the noodles. The noodle driving apparatus thereby achieves improved drying performance, enhanced energy consumption, and better drying quality.

The present invention relates to the identification of a group of microorganisms, which are relatively abundant in the microbial communities associated with fruits and vegetables typically consumed raw and therefore transient or permanent members of the human microbiota. The consumption of mixtures of these microbes at relevant doses will produce a beneficial health effect in the host. The present invention relates to methods of using these microbes to increase the presence of beneficial microbes in crops eaten raw.

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.