The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.

This invention relates generally to cellulose nanocrystal-based emulsions that can serve as a spray adjuvant for improved agrochemical application efficiency. More particularly, the cellulose nanocrystal-based emulsions are nanocellulose-stabilized Pickering emulsions having a semi-liquid formulation of colloidal cellulose nanocrystals and biopolymers that can substitute currently used surfactants and drift reducing agents in agrochemicals. The cellulose nanocrystal-based emulsions are suitable with both water soluble and oil soluble active ingredient chemistries, and the shear characteristics of the emulsions make them suitable for oil in water-based spray applications. Droplet size distribution can be tuned by changing the ingredient concentrations, thus helping control particle drift. Moreover, a stable cross-linked network formation facilitates the entrapment and encapsulation of volatile agrochemical chemistries, thus preventing their volatilization and reducing vapor drift.

Method and apparatus for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves with a segment parabolic reflector and pseudo-planar shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

A system to treat spirits with sound waves including a wooden barrel configured to hold the spirits, and at least one speaker disposed outside of the barrel, the speaker being configured to play a repeated pattern of sound into the spirits inside the barrel, the repeated pattern of sound being configured to encourage the spirits to interact with the wood of the barrel.

Provided herein are compositions with enhanced sweetness per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

The present disclosure provides methods for manufacturing a shelf-stable food product. In a general embodiment, the methods include acoustically mixing the food product with an acoustic mixing device during thermal processing of the food product. The methods of the present disclosure provide several advantages including, but not limited to, rapid achievement of a uniform temperature distribution during thermal processing, retention of nutrient content and organoleptic properties of the food product, and retention of particle integrity in the food product during and after mixing.

The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.

A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.

Methods for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

Provided are a moisture control apparatus, a moisture control method, a program, a storage medium, a produced object, a product, an apparatus, and a facility that can improve the characteristics of an object through moisture control. In a moisture control apparatus according to one aspect of the present invention, a predetermined voltage or current including a DC component and/or an AC component is applied to at least one electrode that generates at least one of an electric field, a magnetic field, an electromagnetic field, electromagnetic waves, sound waves, and ultrasonic waves to achieve a bonded state of moisture elements in an object disposed to face the electrode, so that a property of the object is able to be improved.