Patent classifications
A23B2/42
MICROWAVE AND INFRARED HEATING SYSTEM AND METHOD FOR FRUIT AND VEGETABLE ENZYME DEACTIVATION
A method for enzyme deactivation in raw produce involves a computer-controlled two-step heating process using microwave and infrared systems. Initially, a monolayer of raw produce is conveyed through a microwave oven, maintaining relative humidity below a threshold, to achieve a first average temperature. Subsequently, the produce is transferred to an infrared oven, where the relative humidity is kept above the threshold, resulting in a second average temperature that is equal to or greater than the first. The method ensures efficient enzyme deactivation by adjusting the respective depth of produce monolayers, the intensity and duration of microwave and infrared exposure, and controlling temperature and humidity levels during the heating process.
Remote monitoring of contaminant reduction in ingestible products
Provided herein are techniques, devices, and systems for determining the safety of an ingestible product with respect to a contaminant as the ingestible product is being processed. A computing system may receive data associated with processing of an ingestible product. Based on the data, and using a model, the computing system may determine a value associated with the ingestible product with respect to a target contaminant. Based on the value, the ingestible product can be classified as a class label indicative of a safety of the ingestible product with respect to the contaminant, such as a classification of safe or unsafe. In some examples, a reduction of a contaminant in an ingestible product is dynamically monitored, in real-time, as the ingestible product is being processed.
ARTICLES INCLUDING UNDENATURED MEAT PROTEIN
A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.
ARTICLES INCLUDING UNDENATURED MEAT PROTEIN
A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.
HEATING MEDIUM INJECTORS AND INJECTION METHODS FOR HEATING FOODSTUFFS
A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location along an axis of the injector, while the product flow path also extends to the contact location along the injector axis. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the injector axis, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.
HEATING MEDIUM INJECTORS AND INJECTION METHODS FOR HEATING FOODSTUFFS
A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location along an axis of the injector, while the product flow path also extends to the contact location along the injector axis. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the injector axis, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.
Production method for soluble material
Provided is a production method for a soluble material, including: causing a solid raw material containing at least one component of a hydrolyzable material selected from the group consisting of a protein, a carbohydrate and a lipid, and a fibrous material, and water in an amount corresponding to 0.04 to 2.4 parts by weight with respect to 1 part by weight of a dry amount of the raw material to coexist; applying a shearing force in a state where heating and pressurization are performed at 200 to 374 C. and in a pressure range equal to or higher than a vapor-liquid coexistence curve of water to hydrolyze at least a part of the hydrolyzable material and/or to amorphize at least a part of the fibrous material; and halting the pressurization to cause adiabatic expansion.
Production method for soluble material
Provided is a production method for a soluble material, including: causing a solid raw material containing at least one component of a hydrolyzable material selected from the group consisting of a protein, a carbohydrate and a lipid, and a fibrous material, and water in an amount corresponding to 0.04 to 2.4 parts by weight with respect to 1 part by weight of a dry amount of the raw material to coexist; applying a shearing force in a state where heating and pressurization are performed at 200 to 374 C. and in a pressure range equal to or higher than a vapor-liquid coexistence curve of water to hydrolyze at least a part of the hydrolyzable material and/or to amorphize at least a part of the fibrous material; and halting the pressurization to cause adiabatic expansion.