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.

The present invention relates to a process for preparing a beetle powder comprising a light treatment step in which at least one light source emits ultraviolet radiation toward transformed beetle larvae.

The present invention relates to a process for preparing a beetle powder comprising a light treatment step in which at least one light source emits ultraviolet radiation toward transformed beetle larvae.

The present invention describes a PEF (pulsed electric field) chamber 1 intended for treating a flow with electric field pulses, said PEF chamber comprising a PEF treatment tube 2 and opposite electrode units 3, 4, wherein said opposite electrode units 3, 4 each has one flow receiving end 5a, 5b and one flow exit end 6a, 6b, wherein the PEF treatment tube 2 comprises exit flow portions 7a, 7b arranged subsequent to the flow exit ends 6a, 6b of the electrode units 3, 4 in the intended flow direction, and thus functioning as an extension of the opposite electrode units 3, 4 in the intended flow direction, wherein the exit flow portions 7a, 7b of the PEF treatment tube 2 are arranged to provide a geometrical narrowing 20 subsequent to the flow exit ends 6a, 6b.

The present invention describes a PEF (pulsed electric field) chamber 1 intended for treating a flow with electric field pulses, said PEF chamber comprising a PEF treatment tube 2 and opposite electrode units 3, 4, wherein said opposite electrode units 3, 4 each has one flow receiving end 5a, 5b and one flow exit end 6a, 6b, wherein the PEF treatment tube 2 comprises exit flow portions 7a, 7b arranged subsequent to the flow exit ends 6a, 6b of the electrode units 3, 4 in the intended flow direction, and thus functioning as an extension of the opposite electrode units 3, 4 in the intended flow direction, wherein the exit flow portions 7a, 7b of the PEF treatment tube 2 are arranged to provide a geometrical narrowing 20 subsequent to the flow exit ends 6a, 6b.

A magnetization device includes an outer casing, a base, a rotatable hood, an object-carrying seat, and a drive mechanism. The rotatable hood includes a receiving space. The rotatable hood has a circumferential wall that includes a pair of magnets mounted thereto, with one N pole and one S pole of the magnets being pointing toward the receiving space of the rotatable hood to induce magnetic lines of force and a magnetic field therebetween. The object-carrying seat is disposed in the receiving space of the rotatable hood to support a magnetized object. The drive mechanism drives the rotatable hood to rotate around and outside the magnetized object, such that the magnetized object is kept stationary and the magnets, and thus the magnetic lines of force and the magnetic field, are driven by the rotatable hood to rotate around the magnetized object.

A magnetization device includes an outer casing, a base, a rotatable hood, an object-carrying seat, and a drive mechanism. The rotatable hood includes a receiving space. The rotatable hood has a circumferential wall that includes a pair of magnets mounted thereto, with one N pole and one S pole of the magnets being pointing toward the receiving space of the rotatable hood to induce magnetic lines of force and a magnetic field therebetween. The object-carrying seat is disposed in the receiving space of the rotatable hood to support a magnetized object. The drive mechanism drives the rotatable hood to rotate around and outside the magnetized object, such that the magnetized object is kept stationary and the magnets, and thus the magnetic lines of force and the magnetic field, are driven by the rotatable hood to rotate around the magnetized object.

A method for producing a clean-tasting, neutral-color, concentrated, liquid protein base including separating fibrous material from the protein base. The method further includes applying ultrasonication to the protein base at an ulirasonication unit according to ulirasonication settings. The ultrasonication settmgs are adapted to cause acoustic cavitation within the protein base. The method further includes filtering the protein base through one or more membrane filters after separating the fibrous material from the protein base. The method further includes processing the protein base to form a protein ingredient in certain cases, the method further includes processing the separated fibrous material to produce a dietary fiber. Processing the fibrous material includes converting gelatinized starch from the separated fibrous material into resistant starch.

An electromagnetic cooking device and method of controlling the same is provided herein. The cooking device has a cavity in which popcorn is placed and a plurality of RF feeds configured to introduce electromagnetic radiation into the cavity for popping the popcorn. A controller is provided and is configured to: analyze forward and backward power at the plurality of RF feeds to calculate efficiency; determine and monitor a coefficient of variation of the efficiency; detect a popping state of the popcorn based on changes in the coefficient of variation; and adjust a power level of the electromagnetic radiation in response to detection of the popping state.

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.