A cooking apparatus has a cooking chamber, a microwave unit to radiate microwaves to the cooking chamber, a convection unit to supply hot air to the cooking chamber, a grill unit to supply radiant heat to the cooking chamber, an input unit to receive a cooking command and a control unit to perform a cooking corresponding to the received cooking command by performing one of a first heating stage and a second heating stage, and after performing the one of the first heating stage and the second heating stage, performing the other one of the first heating stage and the second heating stage. In the first heating stage, the control unit operates the microwave unit and at least one of the convection unit and the grill unit, and in the second heating stage, the control unit operates the grill unit and the convection unit while not operating the microwave unit.

This document provides dried products made from fruit including a press cake of constituents of at least one fruit variety, wherein a ratio of a mass of water-soluble saccharides to a mass of soluble and insoluble fiber in the press cake is less than 90% of said ratio in a raw material of the at least one fruit variety; the water content of the dried product is less than 10% by mass; methods for producing dried products made from fruit are also provided.

The present invention provides a process for producing instant noodles and an instant noodle product from dragon fruits using ultra-sonication technology, wherein the process comprises: a) Pre-processing dragon fruit ingredients; b) Heating the dragon fruit solution to room temperature; c) Activating the dragon fruit solution; d) Removing impurities of the powdery ingredients through a sieve; e) Performing a catalytic reaction between the activated dragon fruit solution and other ingredients of the instant noodles; f) Proofing; g) Pressing the dough; h) Shape cutting into noodles; i) Steaming instant noodles; j) Macerating with seasonings; k) Cooling and frying (instant noodle product from dragon fruits using ultra-sonication technology with frying); 1) Cooling and drying (instant noodle product from dragon fruits using ultra-sonication technology without frying); m) Cooling; n) Drying and cooling; o) Packaging.

The present disclosure relates to the isolation, preservation, compositions and uses of extracts from a newly discovered species of Justicia plants. The present disclosure also relates to compositions comprising the extracts of the new species of Justicia plant, as well as methods of producing and using such compositions for treating blood disorders and/or for other health, food and industrial uses.

The present disclosure relates to the isolation, preservation, compositions and uses of extracts from a newly discovered species of Justicia plants. The present disclosure also relates to compositions comprising the extracts of the new species of Justicia plant, as well as methods of producing and using such compositions for treating blood disorders and/or for other health, food and industrial uses.

The present invention describes a PEF system (I) comprising a (channel 2) for PEF treatment of a material, opposite electrode units (3), (4) and at least one conveyor belt (5), wherein said at least one conveyor belt (5) is arranged in the channel (2), in between the opposite electrode units (3), (4) and in close proximity to one of these electrode units (3), (4), wherein said at least one conveyor belt (5) is perforated and/or comprises one or more PEF permeable sections, preferably is perforated, more preferably is a net.

The present invention describes a PEF system (I) comprising a (channel 2) for PEF treatment of a material, opposite electrode units (3), (4) and at least one conveyor belt (5), wherein said at least one conveyor belt (5) is arranged in the channel (2), in between the opposite electrode units (3), (4) and in close proximity to one of these electrode units (3), (4), wherein said at least one conveyor belt (5) is perforated and/or comprises one or more PEF permeable sections, preferably is perforated, more preferably is a net.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

An emulsion gel embedding a fat-soluble vitamin and a pulsed electric field based production method therefor. The production method comprises: dissolving octenyl succinate starch ester in water, heating in a water bath, stirring to complete gelatinization and dissolution, and cooling to room temperature; adding edible oil dissolved with a fat-soluble vitamin to obtain a mixed liquid; shearing and homogenizing the obtained mixed liquid by using a high-speed shearing machine and a high-pressure homogenizer to obtain an emulsion; and adding the emulsion and natural starch to a methyl cellulose solution, performing pulsed electric field treatment after well mixing, heating in a water bath, performing degasification and cooling to obtain an emulsion gel. The pulsed electric field promotes interaction between methyl cellulose and starch molecules, has a higher elastic modulus, and is easier to form a network structure that is more conducive to embedding the fat-soluble vitamin.