The present invention relates to a method for comminuting a biological process-material (2), the method comprising electroporatingthe biological process-material (2) and comminuting the electroporated process-material (2). The present invention also relates to a device (1) for the comminution of a biological process-material (2) using an electroporator (3) and a comminution device (4). In order to provide a method and a device for comminuting a biological process-material, which reduce the amount of waste and minimize yield losses, in the method according to the invention, a comminution parameter (ZK) is acquired and an electroporation parameter (EP) is set subject to the acquired comminution parameter (ZK). For this purpose, the device (1) according to the invention comprises a measuring device (5) for acquiring a comminution parameter (ZK) and a controller (6) for setting an electroporation parameter (EP) subject to the acquired comminution parameter ZK).
The present invention relates to a method for producing a preserved food item (1) from a raw material (2), in particular for producing a snack product, comprising the following steps: treating the raw material (2) by applying an electric field; bringing the treated raw material (2) into contact with an aqueous medium (3); and preserving the raw material (2) into a food item (1) after the step of bringing into contact. In order to avoid occurring impurities during the production of preserved food items and to provide a consistent product quality the invention comprises the following method steps: determining a measured value (4) characterizing a product property of the preserved food item (1) and/or an ingredient of the aqueous medium (3); and outputting a control signal (5) as a function of the determined measured value (4). The present invention further related to and installation (6) for producing a preserved food item (1) from a raw material (2), Installation (6) for producing a preserved food item (1) from a raw material (2).
A23L 19/18 - Roasted or fried products, e.g. snacks or chips
A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
3.
Method For Producing A Dried Food Pulp From A Fruit Or Vegetable, More Particularly For Producing Potato Flakes
The present invention relates to a method for producing a dried food from a fruit or vegetable, more particularly for producing potato flakes. The invention proposes the following method steps for providing a dried food pulp from a fruit or vegetable, more particularly potato flakes, having a low free starch content without the addition of emulsifiers or other additives: Treating the fruit by applying an electrical field; comminuting the treated fruit or vegetable to form a food pulp; and drying the food pulp. The present invention also relates to a dried food pulp, more particularly potato flakes, produced according to the method of the invention, and the use of such a dried food pulp.
A23L 19/15 - Unshaped dry products, e.g. powders, flakes, granules or agglomerates
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
4.
Method And System Of Pre-Treating Biomass, In Particular Biomass That Is Resistant To Cell Disruption, For Improving The Accessibility Of Cellular Compounds Therefrom
The invention relates to a method and a system (1) of pre-treating biomass (2), in particular biomass (2) that is resistant to cell disruption, for improving the accessibility of a compound therefrom.The inventions further relates to a method for extracting a compound from a biomass (2), in particular a biomass (2) that is resistant to cell disruption, comprising the steps of pre-treating the biomass (2) and extracting the compound from the pre-treated biomass (2). In order to improve the extraction of compounds from biomass (2) that is resistant to cell disruption, the inventive method comprises the step of incubating the biomass (2) in plasma activated water (4). The inventive system (1) comprises a plasma activated water stage (3) configured to incubate the biomass (2) in plasma activated water (4); and an electric field stage (5) comprising at least one capacitor (6) for generating and applying an electric field to the biomass (2).
A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).
The present invention relates to a method for comminuting a biological process-material (2), the method comprising electroporation of the biological process-material (2) and comminution of the electroporated process-material (2). The present invention also relates to a device (1) for comminuting a biological process-material (2) using an electroporator (3) and a comminution device (4). In order to provide a method and a device for comminuting a biological process-material which reduce the proportion of waste and minimise yield losses, in the method according to the invention a comminution parameter (ZK) is acquired and an electroporation parameter (EP) is set on the basis of the acquired comminution parameter (ZK). For this purpose, the device (1) according to the invention comprises a measuring device (5) for acquiring a comminution parameter (ZK) and a controller (6) for setting an electroporation parameter (EP) on the basis of the acquired comminution parameter (ZK).
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
A23L 19/18 - Roasted or fried products, e.g. snacks or chips
7.
METHOD FOR FRYING A FOODSTUFF THE CELL MEMBRANES OF WHICH HAVE BEEN PERMEABILIZED, AND DEVICE FOR PRODUCING A FRIED FOODSTUFF
What is disclosed is a method for frying a foodstuff (2) the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of frying to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Also disclosed is a device (1) for producing a fried foodstuff (2), in particular for performing the above method, which device comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6) storing a temperature profile (7) containing a starting temperature (8) and a final temperature (9) lower than the starting temperature (8), wherein the control unit (6) is designed to transmit temperature signals (10) to the at least one temperature control device (5) and thereby to set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).
A system for process monitoring of the treatment of media, in particular a HACCP-compliant system for the preservation of foods. In order to ensure and standardize successful treatment, system comprises an electroporator for treating a medium with a pulsed electric field, at least one measuring device for determining a change of a condition parameter of the medium caused by the treatment with the pulsed electric field, and an evaluation device for comparing the determined change of the condition parameter to a predetermined change target value and for outputting a warning signal once the difference between the determined change and the predetermined change target value exceeds a limit value.
A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
A23C 3/07 - Preservation of milk or milk preparations by irradiation, e.g. by microwaves
A23L 2/50 - Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
9.
Method For Producing A Food, In Particular A Snack Product, With Improved Introduction Of An Additive By Application Of An Electric Field
The present invention relates to the production of a food product, in particular a snack product. In order to distribute additives evenly in a food product, in particular in a snack product, and to obtain a more homogeneous product quality, the method according to the invention comprises the steps of:
conditioning the food product by applying an electric field;
introducing an additive into the food product; and
preserving the food product after the additive has been introduced.
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A23L 19/18 - Roasted or fried products, e.g. snacks or chips
A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
10.
Method and device for treating nuts, in particular for producing nuts with improved shelling properties
The invention relates to a method for treating shell-fruits (3), in particular for producing shell-fruits (3) with improved shelling properties in comparison to untreated shell-fruits (3). The invention further relates to a device (1) for treating shell-fruits (3), in particular for producing shell-fruits (3) with improved shelling properties in comparison to untreated shell-fruits (3), comprising a hermetically sealable treatment chamber (2) for conditioning the shell-fruits (3). In order to provide a method and a device for treating shell-fruits which do not damage the contents of the kernel and simultaneously permit improved shelling of the shell-fruits and the opened shell to be better separated from the kernel, the method according to the invention comprises softening the shell of the shell-fruits (3) by applying an electric field, and the device according to the invention comprises at least one capacitor (4) for generating an electric field in the treatment chamber (2).
=CA 03088755 2020-07-1619ABSTRACTMethod and system for process monitoring of the treatment of media, in particularHACCP-compliant method or system for the preservation of foodsThe present invention relates to a system (1) for process monitoring of the treatment of media (3), in particular a HACCP-compliant system (1) for the preservation of foods. In order to ensure and standardize successful treatment, system (1) comprises an electroporator (2) for treating a medium (3) with a pulsed electric field, at least one measuring device (4) for determining a change of a condition parameter of the medium (3) caused by the treatment with the pulsed electric field, and an evaluation device (5) for comparing the determined change of the condition parameter to a predetermined change target value and for outputting a warning signal once the difference between the determined change and the predetermined change target value exceeds a limit value.(Fig. 1)
A23B 4/015 - Preserving by irradiation or electric treatment without heating effect
A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
A23C 3/07 - Preservation of milk or milk preparations by irradiation, e.g. by microwaves
A23L 2/50 - Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
METHOD FOR PROCESSING PLANT LEAVES AND METHOD FOR PRODUCING A FERMENTED PRODUCT FROM PLUCKED PLANT LEAVES, COMPRISING CONDITIONING THE PLANT LEAVES BY APPLYING AN ELECTRIC FIELD
The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves; optionally rolling the plant leaves; optionally fermenting the plant leaves; and drying the plant leaves. According to the invention, in order to reduce the costs involved and the time and energy required in conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, the plant leaves are conditioned by applying an electric field.
The invention relates to the production of a food, in particular a snack product. In order to uniformly distribute additives in a food, in particular a snack product, and to achieve a more homogeneous product quality, the method according to the invention comprises the following steps: conditioning the food by applying an electric field; introducing an additive into the food; and preserving the food after the additive has been introduced.
A23B 4/015 - Preserving by irradiation or electric treatment without heating effect
A23B 5/015 - Preserving by irradiation or electric treatment without heating effect
A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
A23B 9/06 - Preserving by irradiation or electric treatment without heating effect
A23C 3/07 - Preservation of milk or milk preparations by irradiation, e.g. by microwaves
A23L 2/50 - Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
A23L 3/26 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 19/18 - Roasted or fried products, e.g. snacks or chips
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
Goods & Services
Conveyors and conveyors belts; Conveyers; Conveyors; Power supply apparatus [generators]; High-voltage generators; Pulse generators for generating voltage pulses; Marx generators; Perforating machines, other than for office use; Machines for perforating cell membranes; Food processing machines, other than machines for cutting or chopping of foodstuffs; Machines for preserving foodstuffs; Machines for treating foodstuffs with electrical fields; Machines for treating foodstuffs with pulsed electrical fields; controllers for machines. Capacitors; Capacitors; High voltage capacitors; Voltage regulators; Electrodes; Apparatus for generating electrical fields; Apparatus for generating pulsed electrical fields; Electric power controllers. Treatment apparatus and equipment for foodstuffs and beverages; Sanitisers; Disinfectant apparatus.
