Abstract:
Systems and methods for treating large quantities of potatoes, other tubers, vegetables, produce, and/or other crops are disclosed herein. In one embodiment, a crop storage facility configured in accordance with the present technology includes a treatment system configured to distribute a treatment agent configured to inhibit spoilage of the crops. The treatment system can include a combination of two or more chemical compositions configured to release different concentrations of the treatment agent to produce a desired level of the treatment agent in the storage facility.
Abstract:
Device, comprising a platform for placing a vessel containing the liquid, a pipe with an open end configured for supplying steam to the vessel, a driving device configured to actuate a relative movement between the end of the pipe and the platform, means for determining a liquid level of the liquid in the vessel, and a control unit. The control unit is configured to actuate the driving device so that a relative initial position between the end of the pipe and the platform is assumed on the basis of the liquid level. The means for determining the liquid level comprise a weighing device. The control unit is then configured to determine the liquid level from the weight.
Abstract:
A food container is covered by a foil to enclose food to be steam cooked. A holding chamber has a lid configured to be opened so that the food container can be placed within the chamber. When the lid is closed, the food container is enclosed within the holding chamber. A plurality of first nozzles extending from the lid into the holding chamber wherein when the lid is closed, the plurality of nozzles penetrate through the foil of the food container. A shower of superheated steam is introduced into the food container through the nozzles to cook the food. Steam is pulled from the food container through a centrally located exhaust port in the lid, and is reheated and recirculated back into the food container through the nozzles.
Abstract:
A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying warm, moist air received from the first chamber, and a filter operationally connected between the first and second chambers for removing suspended particulates from warm, moist air flowing therethrough with a drain operationally connected to the second chamber for removing water therefrom. A third chamber is connected in fluidic communication with the second chamber for receiving cool, dry air therefrom and for receiving raw produce for drying, and a wind current generator operationally connected to the second chamber to urge cool, dry air therefrom and into the third chamber.
Abstract:
A device for carrying out at least one measurement and for removing milk samples from a milking machine, through which milk can flow and which contains an air separation device, a measurement device, a sample removal device and a channel that is open to the top. The air separation device is designed to separate the milk from air with which the milk is mixed. The measurement device is device and is connected to the air separation device by a first milk outlet opening of the air separation device and designed to carry out one or more measurements with the milk flowing through the device. The sample removal device is designed to supply milk to a sample container.
Abstract:
A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.
Abstract:
A drink machine for producing at least one of a frothy milk and a heated milk. The drink machine has at least one of a milk supply duct and a steam supply duct, wherein at least one of the ducts opens into at least one of a mixing region and a frothing region; a line element connected at one end in the region of a coupling point in fluid communication with the milk supply duct and at the other end to a container for milk; and a rinsing line, which opens directly into the coupling point.
Abstract:
A device for foaming a liquid foodstuff, in particular, milk, including a foaming chamber (5), a foodstuff feed line (4), a steam feed line (7), and an air feed line (8) is provided. The foodstuff, steam, and air feed lines are connected in a fluid-conducting manner to the foaming chamber (5). The air feed line (9) includes an air valve (10) that can be controlled by a control unit (9), and the air valve (10) is an intermittent air valve in which, by use of the control unit (9), at least one state with a high air flow and a state with relatively lower air flow and/or with no air flow can be specified selectively. The control unit (9) and air valve (10) have an interacting construction such that the average air flow of the air valve (10) can be controlled by repeated switching between the at least two states of the air valve (10). The invention further includes a method for foaming the liquid foodstuff.
Abstract:
Disclosed is a milk frothing apparatus comprising a drive unit (10) which drives a shaft (30). An elongate, flexible, bent frothing element (40) that has an adjustable shape which preferably adjusts to the surface of the liquid to be frothed during operation is connected to the shaft. In a particular embodiment, the frothing element is designed as a flexible helical coil. In addition, another frothing element (32) can be provided at the lower end of the shaft.