The present invention provides a composition for freezing control, a composition for freezing a cell, and a composition for freezing a food, which include a compound in which 2 to 5 amino acids, for example, 2, 3, 4, or 5 amino acids are connected to fluorenylmethyloxycarbony (Fmoc) through peptide bonding.

The present invention provides a composition for freezing control, a composition for freezing a cell, and a composition for freezing a food, which include a compound in which 2 to 5 amino acids, for example, 2, 3, 4, or 5 amino acids are connected to fluorenylmethyloxycarbony (Fmoc) through peptide bonding.

An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

A fresh food preservation equipment is provided, includes a preservation box formed with a cavity therein, an atomization device configured for outputting water mist to the plasma activated droplet generating device, a plasma activated droplet generating device configured for ionizing the water mist output from the atomization device and feeding a resultant activated mist into the cavity, a refrigeration device configured for reducing temperature inside the cavity, a sensing system includes an oxygen sensor, a humidity sensor, and a temperature sensor for monitoring oxygen concentration, temperature and humidity in the cavity, respectively, and a control unit. Compared with the prior art, the fresh food preservation equipment in the present disclosure achieves the effects of keeping moisture and reducing the respiration intensity of fruits and vegetables while keeping fresh, and the quality of fresh food is effectively ensured, so that the shelf life is prolonged.

Abstract:

The invention relates to a method for stabilizing lemon juice, by means of which the lemon, after being disinfected, is cut up in order to extract the lemon juice, but not before the natural oils contained in the lemon rind are insulated from mixing with the lemon juice via a disposable cloth, the seeds thereof are also separated, the lemon juice subsequently being subjected to a predetermined time and temperature range, then cooled to predetermined temperatures in order to generate a thermal shock, followed by the addition thereto of stabilizers and antioxidants. Finally, the lemon juice is packaged.