A continuous freeze dryer having a hopper for supplying product to the inlet of the freeze-drying chamber via a sealed coupling with the inlet. A hopper valve allows the hopper to be sealed and evacuated with a product to be freeze-dried inside. An inlet valve of the freeze-drying chamber and a hopper valve may both be opened to provide a pathway between the hopper and the chamber whilst the hopper and chamber are maintained in an evacuated condition. The hopper may include an internal shell within an external shell with an evacuation port for evacuation a cavity between the shells. A hopper valve allows the supply of product to the freeze dryer via a hopper port. Product may be loaded into a hopper, coupled with the inlet of the freeze-drying chamber, evacuated, a hopper valve opened to supply product to the freeze-drying chamber, and the product conveyed through the freeze-drying chamber.

Methods of stabilizing produce, such as fruits and vegetables, are provided. In particular, the methods comprise vacuum impregnating the item of produce in an infusion solution containing a polysaccharide, partially drying the item of produce to reduce its water content below its original harvest-level of hydration, and optionally applying an edible coating to the item of produce. Subsequently frozen items of produce display improved mechanical properties and visual integrity.

Methods of stabilizing produce, such as fruits and vegetables, are provided. In particular, the methods comprise vacuum impregnating the item of produce in an infusion solution containing a polysaccharide, partially drying the item of produce to reduce its water content below its original harvest-level of hydration, and optionally applying an edible coating to the item of produce. Subsequently frozen items of produce display improved mechanical properties and visual integrity.

Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.

Disclosed is a curcumin nanoparticle, including curcumin as core material and a wall material, where a weight ratio of the curcumin to the wall material is (5.5-7.5):100, and the wall material includes gum arabic and zein in a weight ratio of (1-5):5. The disclosure further provides a method of making the curcumin nanoparticle and a curcumin beverage containing the curcumin nanoparticle.

Provided herein are methods and compositions comprising microbial populations with increased tolerability and improved shelf life. Disclosed, herein, in some aspects, is a composition comprising at least one powdered microbial population, lactate, and trehalose. In some embodiments, the lactate is a lactate salt. In some embodiments, the lactate is sodium lactate. In some embodiments, the lactate and trehalose are present in sufficient amount to act as a cryoprotectant.

A novel method for freeze-related separations, involving the combination of water with a selected concentration of biogenic ice nucleation proteins, freezing the combination, and separating the ice, potentially via centrifugation or sublimation. In some instances, the freezing conditions and the concentration of the at least one biogenic ice nucleation protein are selected such that the aqueous solution, upon freezing, forms a lamellar ice crystal structure having at least one property selected from the group consisting of a solute inclusion volume at least 30% smaller than in the first material alone, a hydraulic diameter at least 30% larger than in the first material alone, an inclusion width that is less than 10% of a crystal dimension, a hydraulic diameter that is less more than 1.5 times that of an inclusion width, a deviation of crystal orientation angle in the transverse direction of less than 45 degrees, an ice crystal length in the transverse direction that is at least 10% larger than in the first material alone, and a length of the ice crystal structure in the longitudinal direction that is at least 10% larger than in the first material alone. The use of these structures result in a significant efficiency improvement and energy savings.

A novel method for freeze-related separations, involving the combination of water with a selected concentration of biogenic ice nucleation proteins, freezing the combination, and separating the ice, potentially via centrifugation or sublimation. In some instances, the freezing conditions and the concentration of the at least one biogenic ice nucleation protein are selected such that the aqueous solution, upon freezing, forms a lamellar ice crystal structure having at least one property selected from the group consisting of a solute inclusion volume at least 30% smaller than in the first material alone, a hydraulic diameter at least 30% larger than in the first material alone, an inclusion width that is less than 10% of a crystal dimension, a hydraulic diameter that is less more than 1.5 times that of an inclusion width, a deviation of crystal orientation angle in the transverse direction of less than 45 degrees, an ice crystal length in the transverse direction that is at least 10% larger than in the first material alone, and a length of the ice crystal structure in the longitudinal direction that is at least 10% larger than in the first material alone. The use of these structures result in a significant efficiency improvement and energy savings.

The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.

The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.