An apparatus for washing a set of objects. The apparatus includes a washing chamber and a ROX generator fluidically connected to the washing chamber via a fluid conduit having a distal end that terminates at the washing chamber. The ROX generator is configured to provide reactive oxidizers to a carrier liquid to form a cleaning liquid with ROX cleaning bubbles, wherein the cleaning liquid is transported through the fluid conduit and into the washing chamber.

Provided herein are compositions and methods for reducing or inhibiting the release of noxious gases from food products that are capable of generating or emitting volatile lachrymatory agents. Aspects described herein relate to compositions including hydrogen peroxide and methods of using these compositions for reducing or inhibiting the generation of noxious gases or for reducing or inhibiting the release of noxious gases, and thereby for preventing or reducing lachrymatory responses in an individual.

An apparatus for washing a set of objects. The apparatus includes a washing chamber and a ROX generator fluidically connected to the washing chamber via a fluid conduit having a distal end that terminates at the washing chamber. The ROX generator is configured to provide reactive oxidizers to a carrier liquid to form a cleaning liquid with ROX cleaning bubbles, wherein the cleaning liquid is transported through the fluid conduit and into the washing chamber.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.

A semi-continuous deodorizer providing a first main vessel, and a second vessel, wherein the second vessel is connected to the first main vessel by a duct for the transport of gases and vapors, the second vessel being connected to a vacuum system, wherein both the first main vessel and the second vessel are made of stainless steel and built hermetically.

A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the pH of the slurry to a value between 7 and 10, d) adding at least one oxidant being a source of active chlorine to the slurry for a reaction with said ammonia, e) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating any residual oxidant, off-taste, and undesired smell, and f) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during prolonged warehouse storage, is disclosed, as well as a starch having increased viscosity when cooked in hard water compared to when cooked in distilled water; an inhibited starch prepared with the method according to the present invention; use of said inhibited starch in a food product; and a food product containing said inhibited starch.

The present invention relates to a stabilizing agent for reducing the leaching toxicity of heavy metals contained in foods, foodstuffs, Chinese herbs and enhancing food safety and environmental protection and its preparation method. The stabilizing agent is prepared by mixing the following raw materials: a phosphoric acid or phosphate, an acidity regulator and a chloride. The stabilizing agent of the present invention can be added directly to foods, foodstuffs, Chinese herbs during brewing, cooking or seasoning processes, that is, the stabilizing agent can reduce the leaching solubility of heavy metals contained in the foods, foodstuffs, Chinese herbs before entering the human mouth, stomach and intestines of human beings.

The present invention relates to a process for preparing a refined vegetable oil. It relates to a process for reducing the content of free chloropropanols and chloropropanol fatty acid esters in a vegetable oil, and it is comprising the following steps in order: a) refining a vegetable oil, wherein the refining is comprising at least a deodorization step at a temperature below 230 C., and subjecting the refined vegetable oil to a short path evaporation, and collecting a vegetable oil having a content of free chloropropanols and chloropropanol fatty acid esters of not more than 500 ppb and a color expressed as its red component equal or below 3.0.

A method for processing vegetables to reduce unpleasant odor and/or taste, and/or to minimize discoloration, deterioration, degradation, or rot over a period of storage time is described. The method includes: i) subjecting the vegetable to mechanical size reduction; ii) heating or freezing the vegetable for a pre-determined period; and iii) bringing the softened vegetable product into contact with one or more reactive oxygen species selected from: peroxides; superoxides; and ozone.

Provided are methods and systems for remediating toxins present in feedstock that are used in processes to produce ethanol and other products.