The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

The present invention is directed to a method for combining dehydrofreezing and medium to far spectrum infrared radiation to preserve biological material. IR transfers energy and penetrates food products, thereby removing naturally present moisture. The present invention provides a novel method of combining pH treatment, infrared radiation, freezing, and vacuum-sealing for preserving biological material. Biological materials are preserved through either a pH treatment or with heat to remove harmful pathogens, followed by processing using far spectrum infrared radiation which may be powered by either gas or electric means. The processed materials undergo a freezing process which may be done using Individual Quick Freezing or blast freezing methods The frozen processed material is then packaged via vacuum sealing.

Described is a method for preparing a nut paste, comprising the steps of: a) treating the surface of nutshells and/or non-shelled nuts to remove surface contaminants from the shell material; b) preparing a mixture comprising: b1) surface-treated non-shelled nuts, b2) shelled culinary nuts and surface-treated nutshells, and/or b3) shelled culinary nuts and surface-treated non-shelled nuts; and c) grinding the mixture to an average particle size of 500 m or less to provide a nut paste; wherein the mixture contains at least 0.05 wt.-% of surface-treated nutshell material based on the total weight of solids, and wherein the mixture does not contain added water. The method enables optimized extraction and yield of nutritionally beneficial components of both nut kernels and nut shells while enabling fast and inexpensive processing. In addition, a nut paste obtainable by the aforementioned method and the use of surface-treated nut shells and/or surface-treated non-shelled nuts in ground form as filler material in the preparation of food is described.

Described is a method for preparing a nut paste, comprising the steps of: a) treating the surface of nutshells and/or non-shelled nuts to remove surface contaminants from the shell material; b) preparing a mixture comprising: b1) surface-treated non-shelled nuts, b2) shelled culinary nuts and surface-treated nutshells, and/or b3) shelled culinary nuts and surface-treated non-shelled nuts; and c) grinding the mixture to an average particle size of 500 m or less to provide a nut paste; wherein the mixture contains at least 0.05 wt.-% of surface-treated nutshell material based on the total weight of solids, and wherein the mixture does not contain added water. The method enables optimized extraction and yield of nutritionally beneficial components of both nut kernels and nut shells while enabling fast and inexpensive processing. In addition, a nut paste obtainable by the aforementioned method and the use of surface-treated nut shells and/or surface-treated non-shelled nuts in ground form as filler material in the preparation of food is described.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

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.

A pulsed electric field processing apparatus includes: a pulsed power supply that generates a pulse voltage; a pair of electrodes that generates a pulse electric field; a processing chamber that is disposed between the electrodes and includes a space through which a processing target object in a liquid state passes and in which the pulse electric field is generated; a temperature computing unit that computes a processing temperature that is a temperature of the processing target object in the processing chamber on the basis of a resistance value and a preset calibration value, the resistance value being acquired from the pulse voltage and a pulse current flowing through the processing target object in the processing chamber when the pulse voltage is applied to the electrodes; and a power supply control unit that controls the pulsed power supply on the basis of the processing temperature and a preset target temperature.

A pulsed electric field processing apparatus includes: a pulsed power supply that generates a pulse voltage; a pair of electrodes that generates a pulse electric field; a processing chamber that is disposed between the electrodes and includes a space through which a processing target object in a liquid state passes and in which the pulse electric field is generated; a temperature computing unit that computes a processing temperature that is a temperature of the processing target object in the processing chamber on the basis of a resistance value and a preset calibration value, the resistance value being acquired from the pulse voltage and a pulse current flowing through the processing target object in the processing chamber when the pulse voltage is applied to the electrodes; and a power supply control unit that controls the pulsed power supply on the basis of the processing temperature and a preset target temperature.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60 C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 m or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.