A horizontal axis rotary separation apparatus is deployed in a process for separating resinous trichomes rich in flavoring, aromatic and/or medicinal components produced in plant trichome glands from unwanted plant matter. The process physically separates resin rich beads at the trichome gland head from extraneous plant matter by one or move separation sieves. The sieves are provided in or as a casing over a rigid frame member. The sieves are mesh fabric bags or screen that are easily opened and replenished in a batch operating mode, and are removable from the frame for cleaning and maintenance. Other aspects of the invention include processes that improve process efficiency and speed, and yield products of superior quality.

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 is vegetarian gat-kimchi including 1 to 4 weight % sweet pumpkin.

Provided is vegetarian gat-kimchi including 1 to 4 weight % sweet pumpkin.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55° Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80° C. and 120° C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between −1° C. and −40° C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40° C. and 110° C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0° C. and 40° C., to thereby produce the fruit or vegetable product.

A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about −12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than −12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about −12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than −12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

Provided is a method of preparing kimchi powder. The method includes preparing kimchi, aging and storing the kimchi at low temperature, freeze-drying the kimchi, and grinding the kimchi into powder, wherein, in the aging and storing of the kimchi at low temperature, the kimchi is aged and stored at −2° C. for three months, and the freeze-drying of the kimchi is performed after the aging and storing of the kimchi at low temperature is performed.