Disclosed herein are photoisomerized compositions comprising anthocyanins and methods of making an use thereof. For example, disclosed herein are methods of photoisomerizing a composition, the methods comprising: irradiating a composition comprising an anthocyanin dissolved in a solvent solution with UV light; wherein at least a portion of the anthocyanin is present as a trans isomer before the irradiation; wherein the solvent solution comprises ethanol and water in a ratio of ethanol to water (volume/volume) of 99:1 to 70:30; thereby converting at least a portion of trans isomer to a cis isomer via photoisomerization to produce a photoisomerized composition. In some examples, the photoisomerized composition has a more intense and stable blue color at pH 8 relative to the composition before irradiation.

Processing apparatus, in which a product is fried in a frying oil, frying oil is pumped by a pump in a flow direction through a microwave chamber, the microwave chamber includes at least one solid-state radio frequency source, the frying oil is configured to flow out of the frying oil chamber towards the microwave chamber where the frying oil is heated and then the frying oil is configured to flow back into the microwave chamber, the flow direction of the of the frying oil in the frying oil chamber is the same as a flow direction of the product that is transported by the transport means, the processing apparatus includes a filter in the tube of the microwave chamber, and energy generated by the at least one solid-state radio frequency source to heat the frying oil depends on a desired temperature of the frying oil.

A processing apparatus to melt animal fat, in which an animal raw fat material is transported by a pump, through a microwave chamber and heated, the processing apparatus includes at least one solid-state radio frequency source that is configured to generate microwave energy, one or more sensors, and a control system. The at least one solid-state radio frequency source is configured to generate and transmit the microwave energy to the animal raw fat material, the one or more sensors are configured to measure the microwave energy that is reflected from the animal raw fat material, and the control system is configured to compare the transmitted microwave energy to the reflected microwave energy and then, based on the comparison, the control system is configured to adjust any additional microwave energy that is transmitted by the at least one solid-state radio frequency source to the animal raw fat material.

The present disclosure provides a compact portable smoke infuser apparatus having a U-shaped airway for guiding a flow of smoke between a combustion chamber inlet and an outlet for a hose attachment. The airway is built into a detachable enclosure attached to a main housing body which can be removed for ease of cleaning. When attached, the enclosure rests in line with a fan and motor assembly that generates the airflow. The efficient design allows a low power motor rate which increase the battery life of the apparatus.

The present disclosure provides a compact portable smoke infuser apparatus having a U-shaped airway for guiding a flow of smoke between a combustion chamber inlet and an outlet for a hose attachment. The airway is built into a detachable enclosure attached to a main housing body which can be removed for ease of cleaning. When attached, the enclosure rests in line with a fan and motor assembly that generates the airflow. The efficient design allows a low power motor rate which increase the battery life of the apparatus.

An object of the present invention is to provide a granulated product containing a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and being excellent in dispersibility and smoothness, and to provide a method for producing the granulated product. The present invention allows for providing a granulated product excellent in dispersibility and smoothness and a method for producing the granulated product by producing a granulated product using a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and controlling a specific gravity of the granulated product to a certain range.

An object of the present invention is to provide a granulated product containing a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and being excellent in dispersibility and smoothness, and to provide a method for producing the granulated product. The present invention allows for providing a granulated product excellent in dispersibility and smoothness and a method for producing the granulated product by producing a granulated product using a dry powder of green leaves of at least one kind selected from grains, kale, sweet potatoes, mulberry trees, ashitaba, mugwort, Peucedanum japonicum, and kuma bamboo grass, and controlling a specific gravity of the granulated product to a certain range.

A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic device positioned therein. The frame may include a beverage container aperture therein sized to allow direct contact between an ultrasonic transmitter coupled to the ultrasonic device and a closure on the container. The ultrasonic transmitter may operate at a 28 kHz frequency with a power of 5 W for 1-5 seconds. The beverage nucleator system can operate without requiring a fluid or gel transmission medium.

The present technology is directed to a system for vacuum cooking a non-animal protein, High Moisture Extrusion (HME) food product using steam injection. In various instances the system may comprise: a vacuum cooking food processing system. In various instances the vacuum cooking food processing system may comprise a vacuum tumbler. In some embodiments, the vacuum tumbler may comprise: a vacuum sensor; a temperature sensor; a vacuum valve; a steam injector; and a dosing nozzle.

The present technology is directed to a system for vacuum cooking a non-animal protein, High Moisture Extrusion (HME) food product using steam injection. In various instances the system may comprise: a vacuum cooking food processing system. In various instances the vacuum cooking food processing system may comprise a vacuum tumbler. In some embodiments, the vacuum tumbler may comprise: a vacuum sensor; a temperature sensor; a vacuum valve; a steam injector; and a dosing nozzle.