A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42° F. to 49° F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44° F. to 47° F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.

A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42° F. to 49° F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44° F. to 47° F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.

A machine for extracting puree, or juice, from a food product of vegetable origin comprises a hollow body having a longitudinal axis and an inlet for introducing the food product. In the hollow body a first extraction section and a second extraction section are provided both having, respectively, a sieve and a rotor coaxially positioned within the sieve and having a plurality of blades. The rotors are caused to rotate by a respective driving group in order to subject the treated product to a centrifugal force. In this way, in the first extraction section the division of the product is caused in a first portion, which passes through the sieve, and in a second portion, which does not pass through the sieve and advance along the hollow body up to reach a passage section and, therefore, to enter in the second extraction section.

A machine for extracting puree, or juice, from a food product of vegetable origin comprises a hollow body having a longitudinal axis and an inlet for introducing the food product. In the hollow body a first extraction section and a second extraction section are provided both having, respectively, a sieve and a rotor coaxially positioned within the sieve and having a plurality of blades. The rotors are caused to rotate by a respective driving group in order to subject the treated product to a centrifugal force. In this way, in the first extraction section the division of the product is caused in a first portion, which passes through the sieve, and in a second portion, which does not pass through the sieve and advance along the hollow body up to reach a passage section and, therefore, to enter in the second extraction section.

Appliances useful in extracting a liquid from plant material in the preparation beverages and other food products in the home. An appliance may be embodied in the form of a food processing apparatus having a lid with an entry space formed therein, a rotatable element, and one or more food material contacting surfaces surrounding the rotatable element and disposed below the entry space of the lid. The rotatable element and the one or more food material contacting surfaces are each configured and mutually spatially arranged such that in use a food material disposed about the rotatable element is forced against the one or more food material contacting surfaces. Accordingly, the food material is deformed or divided and is caused or allowed to clear the one or more food material contacting surfaces.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.

A food processing apparatus (10) is disclosed for reducing a sugar content of a food product (1). The food processing apparatus comprises a food processing compartment (30) including a blade arrangement (28) and a fluid release valve (37); a base (20) including a motor (22) arranged to drive the blade arrangement; a heating arrangement (40, 42) for heating a food product in the food processing compartment with steam, the heating arrangement comprising a water tank (40) in fluid communication with the food processing compartment (30) and a heating element (42) thermally coupled to said water tank and under control of said controller (60; and a controller (60) arranged to control the motor and the heating element. The controller is arranged to control the heating element such as to heat the food product in the food processing arrangement with steam for a defined period of time; and control the motor to blend the food product upon termination of the heating of the food product for said defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through said fluid release valve. Also disclosed is a method of for reducing a sugar content of a food product (1) with such a food processing apparatus.

A micronutrient delivery system and method are disclosed. The micronutrient delivery system includes two or more beverages where each of the two or more beverages include carbonated water and nutraceuticals from one or more fruits or plants contained in the carbonated water. The two or more beverages contain different amounts of nutraceuticals.