A method and a system for producing a change in a medium disposed in an artificial container. The method places in a vicinity of the medium at least one of a plasmonics agent and an energy modulation agent. The method applies an initiation energy through the artificial container to the medium. The initiation energy interacts with the plasmonics agent or 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 plasmonics agent or the energy modulation agent.

The present disclosure relates to a powdery food including a foodstuff containing insoluble dietary fibers including an insoluble dietary fiber localized site. The powdery food has insoluble dietary fiber content of 5 mass % or more by dry mass, and the number average particle size of particles in the powdery food after ultrasonication measured by a laser diffraction particle size distribution analyzer with ethanol is below 30 μm. The powdery food has at least one of N (α/β) of 0.40 or more, where α is a particle number having unevenness degree of 0.6 or less and circularity degree of 0.2 or less and β is a particle number having unevenness degree of 0.6 or more and circularity degree of 0.2 or less, and a regression coefficient a of regression line y=ax+b determined by a least squares method of above 0.35.

Method for modifying a fermented food product by acoustically treating such product, or a precursor thereof, by exposing the same to sound. The acoustic sound may be either submerged or unsubmerged into the food product or beverage during fermentation. A fermented food product made using such a method.

Provided is a method for producing fermented blood sausage having high antioxidant activity, comprising (1) preparing hemoglobin antioxidant peptide through Plastein reaction; (2) brining and primarily fermenting livestock or poultry meat; (3) deodoring and breaking livestock or poultry blood; (4) filling and secondary fermentation; (5) obtaining a finished product after drying. Compared with prior arts, the present disclosure uses Plastein reaction of blood to prepare a highly active antioxidant peptide, the fermented blood sausage has a total antioxidant capacity up to 6.89 U/mg protein, with an increase rate of 58%. The blood was deodorized, and total amount of free amino acids in secondary fermentation by lactic acid bacteria in combination with yeasts reached 12.74 mg/g, with an increase rate of 42%, providing the fermented blood sausage with better flavor and chewiness. The present disclosure also provides a new approach to comprehensive utilization of livestock or poultry blood resources.

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 control device according to an embodiment of the present disclosure includes a controller that controls each generation of a mist from a plurality of foods.

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 for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

The present invention comprises a precision cooking oven that utilizes laser sheets to cook food, thus creating homogeneously heated and uniformly seared food bodies and surfaces. Laser sheets move back and forth evenly injecting heat into items being cooked. All food cold or hot areas can be eliminated since intersecting laser lines can be completely projected on and accommodate an item's exterior surfaces. Items with non-uniform cross-sections and properties can be cooked uniformly by controlling the exact amount of energy projected into differing sections of the food. The oven is also capable of cooking autonomously. Since laser sheets can be precisely controlled, cooking results can be very predictable once the boundary conditions for a thermal analysis are determined. The oven can detect the properties of the items to be cooked and thereafter compute the needed time and power to achieve the desired results stipulated by an oven operator.

A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.