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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 9493. Отображено 100.
05-01-2012 дата публикации

Reduction of pathogens for food in packaging

Номер: US20120000163A1
Автор: Brian Pierce, Carmel Jerry Ramsey, Concetta Dugan, Dane Lance, Gene Dodson
Принадлежит: Sunsweet Growers Inc

A system for reducing pathogens for food in packaging comprises a bagger and pathogen reducer. The bagger is for inserting a food item into a package. The pathogen reducer is for reducing pathogens by exposing the food item and the package with the food item inside using infrared energy.

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Номер записи: 1
17-09-2018 дата публикации

Автоклавная корзина

Номер: RU0000183292U1
Автор: Амият Фейзудиновна Демирова, Гасан Догеевич Догеев, Магомед Эминович Ахмедов, Милена Магомедовна Алибекова, Регина Арметовна Рахманова
Принадлежит: Федеральное государственное бюджетное научное учреждение "Федеральный аграрный научный центр Республики Дагестан" (ФГБНУ "ФАНЦ РД")

Полезная модель относится к перерабатывающей промышленности, а именно к корзинам для размещения банок при тепловой стерилизации консервируемой продукции, и может быть использована при производстве консервов, расфасованных в стеклянную тару.Корзина включает поддон с центральным и четырьмя диаметрально установленными стержнями, на которых с возможностью совершения возвратно поступательного движения установлены плоские столики с приклеенными к нижней части прокладками из плотной резины, в которых проделаны центральное и четыре диаметральные отверстия с направляющими втулками, подпружиненными стальными пружинами,, при этом на верхних концах стержней нарезана резьба, обеспечивающая фиксацию поддонов и столиков с банками в зажатом положении.Изобретение позволяет существенно упростить процесс тепловой стерилизации консервов и снизить расход энергии.1 п. формулы, 1 иллюстрация РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 183 292 U1 (51) МПК A23L 3/00 (2006.01) A23L 3/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23L 3/00 (2006.01); A23L 3/10 (2006.01) (21)(22) Заявка: 2018107626, 01.03.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 17.09.2018 (45) Опубликовано: 17.09.2018 Бюл. № 26 1 8 3 2 9 2 R U (54) АВТОКЛАВНАЯ КОРЗИНА (57) Реферат: Полезная модель относится к перерабатывающей промышленности, а именно к корзинам для размещения банок при тепловой стерилизации консервируемой продукции, и может быть использована при производстве консервов, расфасованных в стеклянную тару. Корзина включает поддон с центральным и четырьмя диаметрально установленными стержнями, на которых с возможностью совершения возвратно поступательного движения установлены плоские столики с приклеенными к нижней части прокладками из плотной резины, Стр.: 1 (56) Список документов, цитированных в отчете о поиске: АМИНОВ М.С. и др. Оборудование консервных и овощесушильных заводов. - М. 1996г. Колос. SU 1264899 A1, 23.10. ...

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Номер записи: 2
09-02-2012 дата публикации

apparatus, system and method for preventing biological contamination to materials during storage using pulsed electrical energy

Номер: US20120034131A1
Автор: Alexander Goldberg, Ariel Sverdlik, Boris Rubinsky, Michael Belkin
Принадлежит: Ramot at Tel Aviv University Ltd, Yissum Research Development Co of Hebrew University of Jerusalem

A container having a main storage space for holding a matter, having an inlet/outlet opening and fitted with a PEF system. The PEF system comprises two or more electrodes disposed within said container and contacting the matter; and electric pulse source connected to the two or more electrodes and adapted to pass pulsed electric energy through the matter. The PEF system being activated to deliver a treatment protocol to the matter.

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Номер записи: 3
15-03-2012 дата публикации

Prevention of agglomeration of particles during sterilization processes

Номер: US20120060445A1
Автор: Chris Graham, David Bell, Galo Cadena, Michael Abaskhroun, Mukesh Kasargode, Tak Man Lee, Thaddeus Pesce
Принадлежит: Pepsico Inc

A method and an apparatus for hot-fill or cold fill sterilization of a container containing both a liquid and solid inclusions. The method and apparatus each prevent the inclusions from agglomerating in any area of the container, such as the container closure, thus allowing the liquid to contact the interior surfaces of the container for a time sufficient to achieve sterilization of the entire container. The filled container is subjected to an inversion sequence typically including alternating between inverting the container to an angle of about 60 degrees from vertical and an angle of about 140 degrees from vertical, over a time period of at least 30 seconds. The apparatus includes a means for conveying containers, configured to subject the containers to a series of angles as the containers are conveyed, as well as an enclosure for preventing the containers from falling off of the conveying means.

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Номер записи: 4
07-06-2012 дата публикации

Preparation of soy protein isolate using calcium chloride extraction ("s703")

Номер: US20120141651A1
Автор: Brandy Gosnell, Brent E. Green, Kevin I. Segall, Martin Schweizer, Sarah Medina
Принадлежит: Burcon Nutrascience MB Corp

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

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Номер записи: 5
25-10-2012 дата публикации

Apparatus and Method for Optimizing and Controlling Food Processing System Performance

Номер: US20120269937A1
Автор: Paul Bernard Newman
Принадлежит: Individual

Apparatus and Method for an intelligent, optimizing, pro-active process controller for use in all types of product processing systems are disclosed. The disclosed controller and its associated apparatus uniquely develop and dynamically optimize their process control capabilities through measuring, monitoring and analyzing product and product container attributes and performance while quantifying variability and can thus pro-actively track, trace and control overall processing performance down to an individual unit of production thereby optimizing product processing times, increasing capacity, improving product quality and reducing variability while enhancing treatment flexibility and food treatment safety in all types of food and drink processing systems, with particular reference to continuous food and drink processing systems.

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Номер записи: 6
25-10-2012 дата публикации

High pressure pasteurizing of frozen ground meats

Номер: US20120269953A1
Автор: Brock Aaron Zentz, Jay David Parker
Принадлежит: Cargill Inc

A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about −50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

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Номер записи: 7
14-03-2013 дата публикации

SYSTEM AND METHOD FOR PASTEURIZING AT LEAST ONE LIQUID

Номер: US20130064952A1
Автор: Cadeo Angelo
Принадлежит: MITECO AG

The invention relates to a system and method for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped, comprising a supply container () for making the unpasteurized product available, an inlet line () for conveying the unpasteurized product, a pasteurization circuit () for pasteurizing the product (P), and an outlet line () for conveying the pasteurized product. The pasteurization circuit () comprises a buffer container () for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container (). 11682582522ab. System () for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped , with a supply container () for supplying the unpasteurized product , an inlet line () for conveying the unpasteurized product , a pasteurization circuit () for pasteurizing the product (P) , and an outlet line () for conveying the pasteurized product , wherein the pasteurization circuit () comprises a buffer container () for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container ().2825276a. System according to claim 1 , wherein the quantity of the unpasteurized product per time unit flowing out of the inlet line () into the pasteurization circuit () into the buffer container () is regulated by means of a first pump () arranged downstream of the supply container () claim 1 , particularly a pump with a variable flow rate.3255228b. System according to claim 1 , wherein the pasteurization circuit () comprises a second pump () arranged downstream of the buffer container () claim 1 , particularly a pump with a variable flow rate claim 1 , for regulating the delivery quantity of the pasteurized product per time unit out of the buffer container () into the outlet line ().432. System according to claim 1 , wherein a ...

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Номер записи: 8
21-03-2013 дата публикации

In-Package Non-Ionizing Electromagnetic Radiation Sterilization

Номер: US20130071527A1
Автор: Ralph Digiacomo, Thaddeus Pesce
Принадлежит: Pepsico Inc

A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container.

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Номер записи: 9
28-03-2013 дата публикации

Novel, Safe and Efficient Thermal Transfer Media for Processing of Food and Drink Products

Номер: US20130078349A1
Автор: Paul Bernard Newman
Принадлежит: Paul Bernard Newman

A family of novel thermal processing and transfer media has been designed for optimized food and drink processing. These media composed solely of compounds approved to contact food, are essentially free of water, do not change state at any point in the process, remain corrosion-free throughout their useable life. While in combination with novel processing apparatus and methodologies, food and drink products requiring any heating, holding or cooling can be processed within the same equipment configurations essentially with no/minimal need for additional pressurization, the use of unheated modified atmospheres, in conjunction with these novel media, can be used to change or control the atmospheres within containers, especially polymer based containers, at specific locations within the processing cycle. It further relates to using different media compositions for each processing stage modified to optimize the thermal conductivity and thermal diffusivity properties of the foodstuff being processed, minimizing costs and maximizing quality.

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Номер записи: 10
04-04-2013 дата публикации

Silver and Germanium Electrodes In Ohmic And PEF Heating

Номер: US20130084371A1
Автор: Eaton John Andrew, El-Shoubary Youssef, Moise Herriot, STEWART Cynthia M.
Принадлежит: PEPSICO, INC.

A method of heating a liquid comprises heating the liquid with an ohmic or PEF heater comprising at least one silver or silver alloy electrode or germanium or germanium alloy electrode. Silver or germanium ions are leached from the at least one silver electrode in an amount to provide the antimicrobial effect in the liquid. The liquid may contain particulates. The electrodes provide product stability and longer shelf life. 1. A method of heating a liquid comprising heating the liquid with an ohmic heater comprising at least one silver electrode , silver alloy electrode , germanium electrode , or germanium alloy electrode.2. The method of comprising at least one silver or silver alloy electrode.3. The method of wherein the silver electrode or silver alloy electrode leaches silver ions in an amount of 1 ppm or less.4. The method of wherein the liquid is heated to at least 40° C.5. The method of wherein the liquid is heated to from ambient to 50° C. to 150° C.6. The method of wherein the liquid is a beverage selected from the group consisting of dairy beverages claim 1 , juices claim 1 , carbonated beverage syrup claim 1 , and non-carbonated beverages.7. The method of wherein the amount of silver ions in the beverage is 0.5 ppm or less.8. The method of wherein the liquid is a pumpable fluid selected from the group consisting of soups claim 1 , purees claim 1 , high solid content fluids claim 1 , pastes claim 1 , syrups claim 1 , and proteins.9. The method of wherein the liquid comprises particulates selected from the group consisting of vegetables claim 1 , fruits claim 1 , meats claim 1 , gels claim 1 , and grains.10. The method of wherein the average size of the particulates is between 0.5 mm and 2 cm.11. The method of wherein the ohmic heater comprises two silver electrodes or silver alloy electrodes.12. The method of wherein the ohmic heater comprises one silver electrode or silver alloy electrode and one other electrode.13. The method of wherein the other ...

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Номер записи: 11
02-05-2013 дата публикации

Portable cooling unit for field-level cooling of product

Номер: US20130104585A1
Автор: Frederic R. Weeth, Michael J. Azzopardi
Принадлежит: Frederic R. Weeth, Michael J. Azzopardi

A portable cooling unit is disclosed for vacuum cooling products such as product at a worksite such as a field where the produce is harvested. When cooling product, the portable cooling unit includes a retort, at least one shuttle coupled to the retort and a condensation assembly. The condensation assembly includes primary and secondary refrigerant load subassemblies. Each of these components may be disassembled from each other into modular units which may be easily transported to and from the worksite.

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Номер записи: 12
16-05-2013 дата публикации

PROCESS AND EQUIPMENT FOR STERILIZING LIQUID FOODS AT LOW TEMPERATURE THROUGH DECOMPRESSION AND/OR GREAT LINEAR OR ROTATORY ACCELERATIONS

Номер: US20130122159A1
Автор: Duarte Vieira Francisco José
Принадлежит:

The present disclosure employs two principles: 128-. (canceled)29. A method for sterilizing liquid foods at low temperature through decompression , said method comprising:producing, in fractions of a second, a great and sudden decompression in order to cause a great and sudden expansion of the gases present in the cytoplasmic liquids and in the liquids inside the organelles of the contaminative organisms;wherein the cell walls, cell membranes and organelles of contaminative organisms are destroyed; andwherein all molecules of nutrients within said liquid foods are preserved.30. The method of claim 29 , further comprising the step of gasifying the liquid to be treated with pure nitrogen claim 29 , carbon dioxide or other neutral gases prior to the step of producing a great and sudden decompression.31. The method of claim 29 , further comprising the step of:ultrasound, microwave and heterogeneous photocatalysis irradiation, performed by irradiating white light and/or ultraviolet light over resin-covered or ceramic surfaces with nanostructured particles, singly applied or combined in any way, and sudden vaporization of intracell water;wherein said irradiation is performed by equipment specially developed for that purpose.32. The method of claim 29 , further comprising the step of:applying microwave irradiations, solely applied or combined in any form, with frequency of 2,450 MHz, ultrasound with frequencies between 30 kHz and 5 MHz and heterogeneous photocatalysis caused by the irradiation of white and/or ultraviolet light over surfaces covered by resins or ceramics, with nanostructured particles, of silver, titanium dioxide, zirconium dioxide, tin dioxide and other similar compounds.33. The method of claim 29 , further comprising the steps of:{'sup': '2', 'gasifying said liquid foods in gasification vessels under pressures of up to 200 kg/cm;'}wherein said step of gasifying includes slowly injecting gases until reaching high pressures.34. The method of claim 33 , ...

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Номер записи: 13
16-05-2013 дата публикации

METHOD FOR PROCESSING MATERIALS

Номер: US20130122160A1
Автор: DROZD James Michael, SIMUNOVIC Josip
Принадлежит: ASEPTIA, INC.

Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers. 1. A method comprising: a first applicator comprising a entry end to receive electromagnetic energy, a termination end, a waveguide, a material entry port, and a material exit port; and', 'a second applicator comprising a beginning portion, an end portion, a waveguide, a material entry port, and a material exit port, wherein a first termination member is attached to the termination end of the first applicator so that no electromagnetic energy transfers from the first applicator to the second applicator, and wherein a second termination member is attached to the end portion of the second applicator so that electromagnetic energy does not proceed past the second termination member; and', 'at least one electromagnetic generator that is configured to provide electromagnetic energy to the first and second applicators;, 'providing an electromagnetic system comprisingcontinuously pumping heterogeneous materials through the first and second applicators so that the heterogeneous materials traveling through and exiting the first applicator is then delivered through the second applicator and so that the heterogeneous materials absorb electromagnetic energy from the first applicator and absorb electromagnetic energy from the second applicator; anddelivering electromagnetic energy from at least one electromagnetic generator to the first and second applicators while the heterogeneous materials are being pumped.2. The method of claim 1 , wherein the first termination member comprises an absorption load which absorbs the electromagnetic energy not absorbed into the ...

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Номер записи: 14
20-06-2013 дата публикации

Plasma Powder Sterilization Apparatus and Methods

Номер: US20130156639A1
Автор: George Paskalov
Принадлежит: Applied Quantum Energy LLC

Systems and methods for plasma sterilization are described. The sterilization method includes placing a substance to be sterilized in a rotating chamber (e.g., drum) and exposing the substance to a radio frequency (RF) plasma. The mixing of the substance and plasma is further promoted by generating a magnetic field that produces a force on the substance in a direction opposite to the rotational direction of the chamber. In other aspects, the chamber may have a gas permeable wall. In addition, the substance may be exposed to acoustic shock waves produced by a modulating RF generator.

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Номер записи: 15
27-06-2013 дата публикации

Methods and Devices for Cleaning and Sterilization with Shock Waves

Номер: US20130164419A1
Автор: CIOANTA Iulian, SPENNINCK Yannick
Принадлежит: SANUWAVE, INC.

Shock waves are applied to clean and sterilize fluids in containers and conveyances. Shock waves destroy pathogens and pollutants in blood, water, food liquids and other fluids. 1. A method comprising applying shock waves from multiple and sequential shock wave applicators to industrial polluted liquids or food liquids in a containment in sufficient amounts to damage a plurality of pathogens , wherein two or more of the sequential applicators are different applicators targeting different pathogens.2. The method of claim 1 , wherein the containment is selected from the group consisting of a pipe and tube.3. The method of claim 1 , wherein the containment is a bag.4. The method of claim 1 , wherein the shock waves are focused claim 1 , unfocused claim 1 , planar claim 1 , pseudo-planar or radial.5. The method of claim 1 , further comprising conveying a plurality of containments of industrial polluted liquids or food liquids and simultaneously applying shock waves to the plurality of containments.6. The method of claim 1 , further comprising staggering the positions of the multiple shock wave applicators around the containment.7. A method comprising receiving industrial polluted liquids or food liquids into a reflector portion of a shock wave producing apparatus and applying shock waves to the industrial polluted liquids or food liquids in a sufficient amount to destroy one or more pathogens present in the liquid.8. The method of further comprising conveying industrial polluted liquids or food liquids treated with the shock waves to one or more additional reflector portions of shock wave producing apparatuses and applying a sufficient amount of shock waves at each reflector portion to destroy one or more additional pathogens in the industrial liquids or food liquids.9. An apparatus comprising one or more shock wave applicators operatively coupled to one or more containments containing industrial polluted liquids or food liquids.10. The apparatus of claim 9 , wherein ...

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Номер записи: 16
04-07-2013 дата публикации

Vacuum dried fruit product

Номер: US20130171325A1
Автор: Ilya Ilyin, Javier Palacio, Julio Vasquez
Принадлежит: Chiquita Brands International Inc Co

The present invention defines an apparatus and a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is substantially free of any additives such as frying oil, preservatives, added sugar and artificial sweeteners. The process is a vacuum drying process and utilizes a drying apparatus in the form of an autoclave which contains within it a stacked platen heat exchanger wherein trays of the fruit to be dried are placed between heated platens in the heat exchanger. The platens are heated using hot water or a hot water/steam mixture and the drying is done in the autoclave under pressure.

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Номер записи: 17
11-07-2013 дата публикации

METHOD AND DEVICE FOR PASTEURIZING A LIQUID PRODUCT

Номер: US20130177678A1
Автор: Clusserath Ludwig
Принадлежит: KHS GmbH

A method for pasteurizing a liquid product includes heating the liquid product to a pasteurization temperature, thereby killing micro-organisms, keeping it in a treatment chamber at the pasteurization temperature for a holding period, regulating a length of the treatment station based at least in part on its flow-rate, regulating a product volume within the treatment chamber by changing a level of a liquid product surface in the treatment chamber through, for example, addition and removal of sterile gas or vapor-forming medium in a partial chamber of the treatment chamber formed above the product surface, or changing a level of a product outlet in the treatment chamber. 121. Method for pasteurizing a liquid product by heating it to a pasteurization temperature , which causes any product harming micro organisms and/or germs to be killed off , and by holding the product in a treatment space (.) at this temperature for a holding period , characterized in that the length of the treatment section is controlled and or regulated in dependence on the product throughput.21. Method according to claim 1 , characterized in that the treatment section is situated in the interior of a pasteurization container ().32. Method according to or claim 1 , characterized in that to maintain a heat holding time independent of the product throughput claim 1 , the volume of the product within the treatment chamber () is controlled or regulated in dependence on the product throughput.4245. Method according to one of the preceding claims claim 1 , characterized in that the volume of the product in the treatment chamber () is controlled or regulated in dependence on the product throughput at an inlet () and/or at an outlet ().521222252. Method according to one of the preceding claims claim 1 , characterized in that the product volume within the treatment chamber () is controlled and/or regulated by modifying the height level (H) of the product fill level in the treatment chamber () claim 1 , for ...

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Номер записи: 18
11-07-2013 дата публикации

Method for Adjusting a Water Temperature and a Pasteurization Tunnel

Номер: US20130177679A1
Автор: Hansen Lars Hendrik, Jkergaard Lars Smith, Nielsen Jorgen Tage
Принадлежит: Sander Hansen A/S

A method for adjusting or controlling the temperature of water released for product pasteurization, by taking into consideration the heat transfer into the products for the control of the water temperature. Further, a method for adjusting or controlling the water temperature for the water released for product pasteurization in several superimposed decks, by taking into consideration the water temperature in at least one deck located below the upper deck for the control of the water temperature. Also, corresponding pasteurization tunnels as well as a pasteurization tunnel with at least three superimposed decks, where the water for at least three decks is released to the products in the uppermost deck. 1. Method for controlling water temperature of water released for product pasteurization , comprising:releasing a volume of water having a water temperature suitable to pasteurize a product, andcontrolling the water temperature, utilizing the rate of heat transfer into the products.2. Method according to claim 1 , further comprising calculating the rate of heat transfer into the products claim 1 , utilizing the product temperature and water temperature of the corresponding products.3. Method according to claim 1 , further comprising determining the rate of heat transfer claim 1 , utilizing the loading with products.4. Method according to claim 1 , further comprising using the water released for product pasteurization in at least two claim 1 , superimposed decks claim 1 , and determining the water temperature of the water in at least one of the decks below the uppermost deck utilizing the rate of heat transfer in at least one of the decks.5. Method according to claim 1 , and calculating product temperature of the products from the heat transfer into the products.6. Method according to claim 5 , further comprising for each deck calculating a desired control value for the water temperature control from the product temperature of the products in superimposed decks claim 5 , ...

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Номер записи: 19
25-07-2013 дата публикации

Method and system for treating packaged products

Номер: US20130189156A1
Автор: Kevin M. Keener, Paul A. Klockow
Принадлежит: PURDUE RESEARCH FOUNDATION

A system and method for decontamination of product is described. An object to be treated, which may be a food product or a medical device, is placed in a substantially closed dielectric container with a working gas. The container is placed in an apparatus capable of producing a controlled electrical discharge so as to create reactive ion species within the package. The object to be treated may be exposed either the immediate products of the electrical discharge or the long lasting reactive ion species, or both, so as to treat the object to reduce or eliminate specific contaminants, which may be biological pathogens or the cause of product spoilage, or inorganic contaminants. The reactive ion species may result from an atmospheric non-equilibrium plasma (ANEP) formed by the apparatus and the treatment may be performed without significantly increasing the bulk temperature of the object being treated.

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Номер записи: 20
15-08-2013 дата публикации

High pressure pasteurizing of whole muscle meats

Номер: US20130209634A1
Автор: Brock Aaron Zentz, David R. Mckenna, Russell Lanzrath
Принадлежит: Cargill Inc

A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from −2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

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Номер записи: 21
29-08-2013 дата публикации

NANOCRYSTALS IN DEVICES

Номер: US20130226268A1
Автор: Pan Junyou
Принадлежит: Merck Patent GmBH

The present invention relates inter alia to devices comprising quantum dots, ionic species, and further organic functional materials, their preparation and use. 118-. (canceled)19. A light emitting electrochemical cell (QD-LEC) comprising at least one quantum dot , at least one ionic compound , and at least one small molecule organic functional material selected from host materials , fluorescent emitters , phosphorescent emitters , hole transport materials (HTMs) , hole injection materials (HIMs) , electron transport materials (ETMs) , and electron injection materials (EIMs).20. The QD-LEC according to claim 19 , wherein the at least one small molecule organic functional material is a fluorescent emitter.21. The QD-LEC according to claim 19 , wherein the at least one small molecule organic functional material is a phosphorescent emitter.22. The QD-LEC according to comprising(1) a first electrode;(2) a second electrode; and(3) an emissive layer (EML) comprising at least one quantum dot, at least one ionic compound, and at least one small organic functional material positioned between the first and second electrode.23. The QD-LEC according to claim 19 , wherein the quantum dot is selected from Group II-VI claim 19 , Group III-V claim 19 , Group IV-VI and Group IV semiconductors claim 19 , or a combination thereof.24. The QD-LEC according to claim 19 , wherein the quantum dot is ZnO claim 19 , ZnS claim 19 , ZnSe claim 19 , ZnTe claim 19 , CdS claim 19 , CdSe claim 19 , CdTe claim 19 , HgS claim 19 , HgSe claim 19 , HgTe claim 19 , MgS claim 19 , MgSe claim 19 , GeS claim 19 , GeSe claim 19 , GeTe claim 19 , SnS claim 19 , SnSe claim 19 , SnTe claim 19 , PbO claim 19 , PbS claim 19 , PbSe claim 19 , PbTe claim 19 , GaN claim 19 , GaP claim 19 , GaAs claim 19 , GaSb claim 19 , InN claim 19 , InP claim 19 , InAs claim 19 , InSb claim 19 , AlN claim 19 , AlP claim 19 , AlAs claim 19 , AlSb claim 19 , GaN claim 19 , GaP claim 19 , GaAs claim 19 , GaSb claim 19 , or a ...

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Номер записи: 22
19-09-2013 дата публикации

Pressurized heating system with enhanced pressure locks

Номер: US20130240508A1
Автор: Gregory Eugene CUNNINGHAM, Harold Dail KIMREY, Jr.
Принадлежит: Microwave Materials Technologies Inc

A microwave heating system configured to heat a plurality of articles and a process for using the same are provided. The microwave heating system includes a liquid-filled thermalization zone, a liquid-filled microwave heating zone, and a pressure lock system disposed therebetween. The pressure lock system includes a pair of locking gate valves and a pressure adjustment chamber configured to transition the articles being heated from the thermalization zone to the microwave heating zone, which may be operated at different pressures.

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Номер записи: 23
19-09-2013 дата публикации

Optimized allocation of microwave power in multi-launcher systems

Номер: US20130240514A1
Автор: Harold Dail KIMREY, Jr.
Принадлежит: Microwave Materials Technologies Inc

A microwave system for heating a plurality of articles and a method of using the same is provided. The microwave heating system comprises at least three microwave launchers and at least three microwave allocation devices for dividing the microwave energy into at least three separate portions. Each allocation device is configured to divide the microwave energy passing therethrough according to a predetermined ratio, and at least one of the allocation devices is configured to divide the microwave energy according to a predetermined ratio that is not 1:1. The resulting energy portions can then be discharged into the microwave heating chamber via the launchers and used to heat a plurality of articles, including foodstuffs, medical fluids, or medical instruments, disposed within the heating chamber.

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Номер записи: 24
19-09-2013 дата публикации

Multi-line microwave heating system with optimized launcher configuration

Номер: US20130240517A1
Автор: Harold Dail KIMREY, Jr., Robert Brian Wilson
Принадлежит: Microwave Materials Technologies Inc

A microwave heating system configured to heat a plurality of articles and a process for using the same is provided. The heating system includes at least two laterally-spaced parallel convey lines and two or more groups of microwave launchers configured to heat articles transported along each convey line. The groups of microwave launchers can include pairs of oppositely disposed launchers that are spaced apart from one another along the axis of convey. When the system includes multiple convey lines, adjacent launcher groups are staggered relative to one another in the convey direction. Heating articles, such as foodstuffs or medical fluids or equipment in such a system, minimize undesirable interference between launchers of adjacent groups and provide a more uniform heating field.

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Номер записи: 25
19-09-2013 дата публикации

CONTINUOUS SYSTEM AND PROCEDURE OF STERILIZATION AND PHYSICAL STABILIZATION OF PUMPABLE FLUIDS BY MEANS OF AN ULTRA-HIGH PRESSURE HOMOGENIZATION

Номер: US20130243644A1
Автор: Buffa Dunat Martin Nicolas, Ferragut Perez Victoria, Guamis Lopez Buenaventura, Lopez Pedemonte Tomas, Quevedo Terre Joan Miquel, Trujillo Mesa Antonio Jose
Принадлежит: UNIVERSITAT AUTONOMA DE BARCELONA

Continuous system and procedure of sterilization and physical stabilization of pumpable fluids, food, or other type of fluids, through ultra-high pressure homogenization (UHPH) includes a first heat exchanger which preheats the fluid at temperature Tbetween 40 and 90° C.; an ultra-homogenizer through which fluid at temperature Tis introduced at a pressure Pbetween 200 and 600 MPa increasing its temperature up to a final value T. A second heat exchanger has its cooling temperature adjusted at value T. An aseptic tank receives the cooled down fluid at value T, from which it is pumped by sterile air pressure into an aseptic packaging machine, for the packaging of the final product. 1. Continuous system of sterilization and physical stabilization of pumpable fluids , food or other type , through ultra-high pressure homogenization (UHPH) , comprising:{'sub': 'p', 'a first heat exchanger which preheats fluid coming from a storage tank at temperature Tbetween 40 and 90° C.;'}{'sub': p', 'u', 'u', 'p', 'u, 'an ultra-homogenizer including a valve through which pre heated fluid at temperature Tis introduced at a pressure Pbetween 200 and 600 MPa, thus increasing of the fluid temperature up to a final value T, which is proportional to temperature Twhen entering the valve and to applied pressure P;'}{'sub': 'e', 'at least one second heat exchanger in which the temperature of the fluid coming from the ultra-homogenizer is adjusted up to a desired cooling temperature value T; and'}{'sub': 'e', 'an aseptic tank that receives the cooled fluid at value T, and from which the fluid is pumped by sterile air pressure into an aseptic packaging machine, to pack a final product.'}2. A continuous system of sterilization and physical stabilization according to claim 1 , wherein the final value of temperature Tis kept during 0.1-1 s.3. A continuous system of sterilization and physical stabilization according to claim 1 , wherein the fluid cooling temperature claim 1 , after passing through ...

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Номер записи: 26
17-10-2013 дата публикации

Preservation System for Nutritional Substances

Номер: US20130269454A1
Автор: Minvielle Eugenio
Принадлежит:

Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes. 1. A preservation system for nutritional substances comprising:an adaptive preserver for adaptively preserving a nutritional substance; anda sensor for sensing at least one of an internal attribute and external attribute of the adaptive preserver;wherein the adaptive preserver adaptively preserves said nutritional substance in response to said at least one of an internal attribute and external attribute of the nutritional substance.2. A preservation system for nutritional substances according to further comprising attribute storage for storing said at least one of an internal attribute and external attribute.3. A preservation system for nutritional substances according to further comprising a transmitter for transmitting said at least one of an internal attribute and external attribute.4. A preservation system for nutritional substances according to further comprising a reader for reading said at least one of an internal attribute and external attribute.5. A preservation system for nutritional substances according to claim 1 , whereina ΔN associated with said adaptive preservation is conveyed in a ...

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Номер записи: 27
31-10-2013 дата публикации

METHOD FOR PRESERVING PLANT MATERIAL

Номер: US20130287909A1
Автор: Lewis David Adrian, Lewis Deborah Ann
Принадлежит: BYRON FOOD SCIENCE PTY LIMITED

Disclosed herein is a method for preserving a plant material. The method comprises applying a composition comprising a microwave attractant to the plant material; and then drying the plant material while exposing the plant material to microwave energy, wherein the microwave energy heats the plant material to a temperature effective to inactivate the majority of any browning enzymes in the plant material, and wherein the microwave attractant results in the heating of the plant material occurring at a rate whereby browning of the plant material by the browning enzymes during heating is substantially prevented. Also disclosed are uses of the preserved plant material. 189-. (canceled)90. A method for preserving a plant material , the method comprising:(a) applying a composition comprising a microwave attractant to the plant material; and then(b) drying the plant material while exposing the plant material to microwave energy, wherein the microwave energy heats the plant material to a temperature effective to inactivate the majority of any browning enzymes in the plant material, and wherein the microwave attractant results in the heating of the plant material occurring at a rate whereby browning of the plant material by the browning enzymes during heating is substantially prevented.91. The method of claim 90 , wherein the composition is an aqueous composition.92. The method of claim 90 , wherein the composition comprises an oil.93. The method of claim 90 , wherein the microwave attractant comprises an at least partially water-soluble salt.94. The method of claim 90 , wherein the microwave attractant comprises an at least partially water-soluble salt having a cation selected from the group consisting of: sodium claim 90 , magnesium claim 90 , potassium and calcium.95. The method of claim 90 , wherein the composition is applied to the plant material in an amount which provides between about 0.1% to about 20% by weight of microwave attractant to the plant material claim 90 , ...

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Номер записи: 28
14-11-2013 дата публикации

Gas flush high pressure pasteurization packaging and associated methods

Номер: US20130299366A1
Автор: Gary DesLauriers, Paul Wolfert
Принадлежит: Columbus Manufacturing Inc

The present disclosure is directed to systems and methods for packaging perishable foods. A packaging method in accordance with several embodiments of the disclosure can include, for example, mating a tray with a product. The tray can include a compartment having a generally similar shape as the shape of the product. The method can further include gas flushing an internal atmosphere around a product, and sealing the product and the internal atmosphere between a lid and the tray. Additionally, the method can include pasteurizing the product with an application of substantially uniform high pressure to a surface area of the package (e.g., high pressure pasteurization).

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Номер записи: 29
21-11-2013 дата публикации

VACUUM FOOD PRESERVATION SYSTEM

Номер: US20130305665A1
Автор: Allard Paul B., LECLEAR DOUGLAS D., Querfurth Karen J., TENBARGE ANDREW M., VONDERHAAR JOHN J., Wilcox Michele E.
Принадлежит: WHIRLPOOL CORPORATION

A refrigerator includes a cabinet defining an open storage space and including a door with an exterior side and an interior side adapted to receive a modular component. The modular component includes a base removably connected to the interior side and has a first edge and a second edge. A component door is hingedly-connected to the first edge of the base and is operable between an open position and a closed position. The base and component door define a sealed compartment when the component door is in the closed position. First fasteners are disposed on the component door, and second fasteners are disposed on the base. The second fasteners engage the first fasteners to create an airtight seal between the component door and the base. A vacuum device is in communication with the sealed compartment and a heat sealer is disposed on the base or the component door. 1. A refrigerator comprising:module receiving connectors positioned on an interior portion of the refrigerator;a vacuum sealing module having a base, wherein the vacuum sealing module is removably connected to the module receiving connectors of the refrigerator;a component door hingedly connected to the base of the vacuum sealing module, wherein the component door is operable between an open position and a closed position, and wherein the base and the component door define a sealed compartment when the component door is in the closed position;a vacuum device disposed in the refrigerator, wherein the vacuum device is connected to the sealed compartment formed when the component door is in the closed position;a heat sealer connected to one of the component door and the base; anda bumper connected to the other of the component door and the base opposite the heat sealer.2. The refrigerator of claim 1 , wherein the component door is at least partially transparent.3. The refrigerator of claim 1 , wherein the component door includes first fasteners disposed on the component door and second fasteners disposed on the ...

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Номер записи: 30
28-11-2013 дата публикации

APPARATUS AND PROCESS FOR HEAT TREATING A PACKAGED FOOD PRODUCT

Номер: US20130316051A1
Автор: Schuten Henricus Johannes, van den Bosch Henricus Franciscus Maria, van der Voort Aart-Jan
Принадлежит:

The invention provides an apparatus (for heat treating a packaged food product), comprising (a) a channel surrounding a channel interior, (b) a pressurizer, (c) a transport unit, (d) a first electrode, surrounding at least part of the channel interior over a first electrode length, (e) an electrode configuration comprising (i) a second electrode surrounding at least part of the channel interior over a remote part surrounding length (for shielding at least part of the channel), and (f) a radio frequency wave generator configured to generate RF-waves between the first and second electrode. With such apparatus efficiently energy may be coupled into the packaged food product, for instance for heating a meal and/or for pasteurizing a food product. A further advantage of the present apparatus and such process is that it may be configured to be used in a continuous process. 2. The apparatus according to claim 1 , wherein the radio frequency (RF) wave generator is configured to generate RF-waves between the first electrode and the second electrode at a frequency selected from the range of 10-50 MHz claim 1 , wherein the packaged product comprises a packaged food product claim 1 , and wherein the second electrode is earthed.3. The apparatus according to claim 1 , wherein the radio frequency (RF) wave generator is configured to generate over the first electrode and the second electrode an oscillating voltage in the range of 100-50 claim 1 ,000 V.41. The apparatus according to claim 1 , wherein the channel axis-to-first electrode length (D) is in the range of 15-100 mm claim 1 , and wherein the radio frequency (RF) wave generator is configured to generate RF-waves between the first electrode and the second electrode at a frequency selected from the range of 25-29 MHz.51. The apparatus according to claim 1 , wherein the channel axis-to-first electrode length (D) is larger than 100 mm claim 1 , and wherein the radio frequency (RF) wave generator is configured to generate RF- ...

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Номер записи: 31
23-01-2014 дата публикации

PASTEURIZATION TUNNEL AND PASTEURIZATION METHOD FOR BEVERAGE PACKS

Номер: US20140023763A1
Автор: Krause Hans-Joachim
Принадлежит: KRONES AG

A pasteurization tunnel and a method for pasteurizing beverage packs are described, wherein the beverage packs are conveyed on at least two decks lying one upon the other and sprayed with a heated spraying liquid from spraying pipes extending each transversely to the conveying direction of the beverage packs. According to the invention, the spraying liquid is guided through the spraying pipes of the one deck into the spraying pipes of the other deck. Thereby, the maintenance efforts for removing deposits in sections of the spraying pipes where the flow is weak can be reduced. 1. A pasteurization tunnel for pasteurizing beverage packs , comprising at least one first and one second deck which are situated one upon the other and each comprise a conveyor for the beverage packs and a plurality of spraying pipes with nozzles for spraying the beverage packs , the spraying pipes extending transversely to the conveying direction of the conveyors , and the spraying pipes of the first deck being connected in series with the spraying pipes of the second deck to guide a spraying liquid through the first deck to the second deck.2. Pasteurization tunnel according to claim 1 , wherein the conduit cross-section of the spraying pipes connected in series is larger in the first deck than in the second deck.3. The pasteurization tunnel according to claim 1 , wherein several series connections are provided along the conveying direction.4. The pasteurization tunnel according to claim 1 , wherein the second deck is situated above the first deck.5. The pasteurization tunnel according to claim 1 , wherein the number of nozzles per spraying pipe is higher in the respective upper deck than in the respective lower deck.6. The pasteurization tunnel according to claim 1 , wherein one of a the number of nozzles per spraying pipe provided in the first deck differs from a number of nozzles per spraying pipe provided in the second deck claim 1 , or distances between the nozzles of the first and the ...

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Номер записи: 32
30-01-2014 дата публикации

METHOD FOR PROCESSING BIOMATERIALS

Номер: US20140030398A1
Автор: DROZD James Michael, SIMUNOVIC Josip
Принадлежит: ASEPTIA, INC.

Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers. 1. A method comprising:providing an electromagnetic system comprising:a first applicator comprising a first end to receive electromagnetic energy, a second end, a first waveguide, a material entry port, and a material exit port, wherein electromagnetic energy is conveyed from the first end to the second end, and wherein a termination member is attached to the second end of the first applicator; anda second applicator comprising a beginning portion, an end portion, and a second waveguide, wherein electromagnetic energy is conveyed from the beginning portion through the second waveguide to the end portion; anda first electromagnetic generating source that is configured to provide electromagnetic energy to the first applicator;a second electromagnetic generating source that is configured to provide electromagnetic energy to the second applicator;pumping heterogeneous materials through the first and second applicators so that the heterogeneous materials traveling through the first applicator are delivered through the second applicator and so that the heterogeneous materials absorb electromagnetic energy from the first applicator and absorb electromagnetic energy from the second applicator; anddelivering electromagnetic energy from the first electromagnetic generating source to the first applicator and from the second electromagnetic generating source to the second applicator while the heterogeneous materials are being pumped.2. The method of claim 1 , wherein the termination member comprises an absorption load which absorbs the electromagnetic energy not ...

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Номер записи: 33
13-02-2014 дата публикации

Logistic Transport System for Nutritional Substances

Номер: US20140041532A1
Автор: Eugenio MINVIELLE
Принадлежит: Iceberg Luxembourg SARL

Disclosed herein is a preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

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Номер записи: 34
27-02-2014 дата публикации

TUNNEL FOR CONDITIONING OF PRODUCTS, ESPECIALLY FOR STERILIZATION OF FOOD IN PREPACKAGED CONTAINERS

Номер: US20140053740A1
Автор: AMEDEO PAGOTTO, GIORDANO RENATO
Принадлежит: TEO, INC.

A tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active pressure control system corresponding to at least one heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; and 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the stages of the conditioning unit; and 4) a cross section of the tunnel of the polygonal type; and 5) the conditioning unit including inlets for introduction of washing liquids with a corresponding discharge outlet. 1. A conditioning system for sterilizing products comprising:a product conditioning unit including of a tunnel having one or more sidewalls, an entrance and an exit, said tunnel subdivided into one or more consecutively aligned stages;a plurality of pressure sealing doors to seal at least one stage to form a substantially gaseous tight pressurizeable stage;a pressurizing means for controlling the pressure of said pressurizeable stage including for increasing the pressure in said pressurizable stage to above ambient atmospheric pressure;a heating means for providing heating in at least said pressurizeable stage of the conditioning unit, said heating means including a series of microwave sources for creating a microwave field for heating products;a conveyor means for transporting products from upline to downline through said conditioning unit;said conveyor means including a motor positioned exterior of said pressurizeable stage, a conveyor located within said pressurizeable stage, a plurality of shafts mechanically connected to said motor and said conveyor, said shafts projecting through holes formed in said pressurizeable stage sidewalls to engage said ...

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Номер записи: 35
27-03-2014 дата публикации

Methods and systems for coordination of aseptic sterilization and aseptic package filling rate

Номер: US20140087035A1
Автор: Daniel Louis Cummings
Принадлежит: Nestec SA

The present disclosure provides methods and systems for coordinating and balancing continuous product production, including continuous flow processes such as aseptic sterilization with package filling rate. The methods and systems include an averaging level control scheme to actively manage the balance between the continuous flow rate and the package filling rate. The methods and systems allow the flow rate to be adjusted for changes in the package filling rate, preventing a need for stoppage of the continuous product production.

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Номер записи: 36
27-03-2014 дата публикации

FLUID PROCESSING APPARATUS

Номер: US20140087036A1
Автор: Mallik Debasis, Organ Michael
Принадлежит: TOTAL SYNTHESIS LTD.

A fluid processing assembly comprises a lumen for receiving at least one inlet stream and dispensing a primary product stream, and an energizing device for supplying energy to an energizable portion of the lumen. A primary product collection assembly is in fluid communication with the lumen for receiving the primary product stream. The energizable portion is positioned exterior to the primary product collection assembly. A pressurized gas source is downstream of the lumen. The pressurized gas source supplies pressurized gas to the primary product collection assembly for pressurizing at least a portion of the primary product collection assembly and the lumen. 1. A fluid processing assembly comprising:a) a lumen for receiving at least one inlet stream and dispensing a primary product stream;b) an energizing device for supplying energy to an energizable portion of the lumen;c) a primary product collection assembly in fluid communication with the lumen for receiving the primary product stream, the energizable portion positioned exterior to the primary product collection assembly; andd) a pressurized gas source downstream of the lumen, the pressurized gas source supplying pressurized gas to the primary product collection assembly for pressurizing at least a portion of the primary product collection assembly and the lumen.2. The fluid processing assembly of claim 1 , further comprising a tube claim 1 , the tube forming the lumen.3. The fluid processing assembly of claim 1 , wherein the energizing device comprises an irradiating device irradiating an irradiation zone claim 1 , the energizable portion within the irradiation zone.4. The fluid processing assembly of claim 3 , wherein the irradiating device comprises a microwave irradiating device.5. The fluid processing assembly of claim 4 , wherein the primary product collection assembly comprises a product collection vessel that is non-transparent to microwaves.6. The fluid processing assembly of claim 4 , wherein the lumen ...

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Номер записи: 37
03-01-2019 дата публикации

SHELL EGG PASTEURIZER WITH AUTOMATED CLEAN-IN-PLACE

Номер: US20190000097A1
Автор: Lara Hector Gregorio
Принадлежит: National Pasteurized Eggs, Inc.

An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc . . . ) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath. 113.-. (canceled)14. A shell egg pasteurizer comprising:a water bath having a floor, two side walls and two end walls;a drain for the water bath, wherein the floor of the water bath inclines downward towards the drain in the vicinity of the drain;a tank recirculation outlet connected to the water bath or the drain;a plurality of heating coils located in the water bath generally above the floor;a blower that supplies pressurized air to the perturbation elements;perturbation elements located underneath the heating coils;a plurality of empty egg carriers set into the water bath above the heating coils;a hood spanning over at least a portion of an open top of the water bath; andsprayers mounted to the hood to clean or rinse at least a portion walls of the water bath and any empty carriers located in the water bath.15. A system as recited in further comprising:an electronically controlled pump that pumps water from the tank outlet to the sprayers mounted on the hood;an electronically controlled drain valve;an electronically controlled water fill valve; andmeans for controlling operation of the electronically controlled valve for the drain, the electronically controlled pump and the electronically controlled water fill valve in order to wash the water bath and any empty carriers set in the water bath, and fill the water bath to the height ...

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Номер записи: 38
03-01-2019 дата публикации

High humidity ozone gas treatment

Номер: US20190000117A1
Автор: Lee C. Ditzler
Принадлежит: Individual

Systems and methods for providing high humidity ozone gas. Systems and methods for applying high humidity ozone gas to foodstuffs and/or other products as an antimicrobial treatment. Compressed air and dry ozone gas are combined, thereby providing a dry mix. A portion of the dry mix can be humidified in a humidifying chamber, thereby providing a wet mix. The wet mix can be combined with a portion of the dry mix, thereby providing humid ozonated air. The humid ozonated air can be applied to foodstuffs such as produce, as an antimicrobial treatment, as the foodstuffs are conveyed.

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Номер записи: 39
02-01-2020 дата публикации

MICROWAVE EGG PASTEURIZATION METHOD AND APPARATUS

Номер: US20200000128A1
Автор: Dawlal Pranitha, Rossouw Mathys Johannes
Принадлежит: CSIR

An in-shell egg pasteurization process includes, in a temperature-raising stage (), raising the temperature of yolk of a plurality of in-shell eggs (), simultaneously and at least predominantly by means of microwave radiation, to a pasteurization temperature, the temperature-raising stage () including a plurality of elongate or longitudinally extending microwave cavities that are isolated from one another so that microwaves fed into an elongate or longitudinally extending microwave cavity do not leak into any other elongate or longitudinally extending microwave cavity. The in-shell eggs () are displaced along the lengths of the elongate or longitudinally extending microwave cavities whilst being irradiated with microwaves. In a pasteurization stage (), the raised temperatures of the in-shell eggs () are maintained for a pasteurization time sufficient to pasteurize the in-shell eggs (). 1. An in-shell egg pasteurization process which includesin a temperature-raising stage, raising the temperature of yolk of a plurality of in-shell eggs, simultaneously and at least predominantly by means of microwave radiation, to a pasteurization temperature, the temperature-raising stage including a plurality of elongate or longitudinally extending microwave cavities that are isolated from one another so that microwaves fed into an elongate or longitudinally extending microwave cavity do not leak into any other elongate or longitudinally extending microwave cavity, with the in-shell eggs being displaced along the lengths of the elongate or longitudinally extending microwave cavities whilst being irradiated with microwaves; andin a pasteurization stage, maintaining the raised temperatures of the in-shell eggs for a pasteurization time sufficient to pasteurize the in-shell eggs.2. The process according to claim 1 , wherein the elongate or longitudinally extending microwave cavities are arranged side-by-side claim 1 , with longitudinally extending axes of the elongate or longitudinally ...

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Номер записи: 40
02-01-2020 дата публикации

DEHYDRATION ASSEMBLY

Номер: US20200000129A1
Автор: Gehrke Ella, Kendall Elise, Mooney Clayton, Sullivan Mikayla
Принадлежит:

In accordance with this disclosure, a dehydrating system may include a lid with apertures configured to allow air to exit the dehydrating system, a base with a plurality of apertures configured to allow air to enter the dehydrating system, a first tray between the lid and the base, the first tray having a first receiver, a second receiver, and a stop, a second tray between the lid and the first tray, the second tray having a first receiver, a second receiver, and a stop, a first connecting member having a first end in a receiver of the base and a second end in the second receiver of the first tray, a second connecting member having a first end in the first receiver of the of the first tray and a second end in the second receiver of the second tray, and a sleeve surrounding the first and second tray. 1. A dehydrating system comprising:a lid having a plate with an upper surface, a lower surface and a plurality of apertures configured to allow air to exit the dehydrating system;a base below the lid, the base having a plate with an upper surface, a lower surface, a plurality of apertures configured to allow air to enter the dehydrating system, and a receiver;a first tray between the lid and the base, the first tray having an upper surface, a lower surface, an exterior peripheral edge, a plurality of apertures, a first receiver, a second receiver, and a stop;a second tray between the lid and the first tray, the second tray having an upper surface, a lower surface, an exterior peripheral edge, a plurality of apertures, a first receiver, a second receiver, and a stop;a first connecting member having a first end in the receiver of the base and a second end in the second receiver of the first tray;a second connecting member having a first end in the first receiver of the of the first tray and a second end in the second receiver of the second tray; anda sleeve surrounding the first and second tray.2. The dehydrating system of claim 1 , wherein the sleeve is made of a ...

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Номер записи: 41
05-01-2017 дата публикации

HIGH PRESSURE PASTEURIZING OF GROUND MEATS

Номер: US20170000166A1
Автор: Parker Jay David, Zentz Brock Aaron
Принадлежит:

A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures. 1. A process for preserving fresh ground meat comprising the steps of:a) packaging fresh ground meat in a sealed package;b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel;c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged fresh ground meat is placed under the elevated pressure;d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30° to about 45° F.;e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; andf) removing the fresh ground meat from the pressurization vessel.2. The process of claim 1 , wherein the elevated pressure is from about 50 claim 1 ,000 psi to about 130 claim 1 ,500 psi.3. The process of claim 1 , wherein the elevated pressure is from about 60 claim 1 ,000 psi to about 115 claim 1 ,000 psi.4. The process of claim 1 , wherein the elevated pressure is from ...

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Номер записи: 42
07-01-2021 дата публикации

SYSTEM AND METHOD FOR CONTINUOUS THERMAL TREATMENT OF A FLOWABLE PRODUCT

Номер: US20210000143A1
Автор: Druga Michael, Giunta Steven, Kenner Thomas, SIMUNOVIC Josip
Принадлежит:

System and method for thermally treating a flowable product includes an apparatus comprising a waveguide for providing electromagnetic energy, a conduit for receiving a flowable material, and an applicator for delivering electromagnetic energy from a generator to the waveguide. The waveguide includes first and second arms that each comprise an output that is isolated from the output of the other arm by a phase shift, such that any reflected electromagnetic energy exits the arm through the input port and does not flow into the opposing arm. 1. An apparatus for thermally treating a flowable material , the apparatus comprising:a waveguide defined by first and second arms that extend in opposing directions, wherein each arm comprises a termination end that includes a reflector plate and a port for allowing a conduit to pass therethrough;a conduit for receiving a flowable material, wherein the conduit passes through the first and second arms and wherein at least a portion of the conduit is transparent to electromagnetic energy;a multi-port applicator junction that delivers electromagnetic energy to the first and second arms of the waveguide; anda generator for providing electromagnetic energy to the multi-port applicator junction through an input port;wherein each waveguide arm includes an output that is isolated from the output of the other arm and optionally includes a phase shift, such that any reflected electromagnetic energy exits the arm through the input port.2. The apparatus of claim 1 , wherein the first and second arms of the waveguide are about the same length.3. The apparatus of claim 1 , wherein the first and second arms of the waveguide are of unequal lengths.4. The apparatus of claim 1 , wherein the phase shift is approximately 180 degrees.5. The apparatus of claim 1 , wherein the electromagnetic energy is microwave energy.6. The apparatus of claim 1 , wherein the multi-port applicator junction comprises the input port that receives electromagnetic energy ...

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Номер записи: 43
07-01-2021 дата публикации

RETORT AGITATION SYSTEM AND METHOD

Номер: US20210000144A1
Автор: Belmore Kathryn M., Carlson Kevin Andrew, Fender Joshua Logan, Hoover Michael C., Miller Trent L., Prins Andrew Carl, Richardson Jacob, Riley Tyler A., Wilson Fredrick James
Принадлежит: JOHN BEAN TECHNOLOGIES CORPORATION

A system for agitating products in a retort includes a clamping assembly configured to selectively impose a first clamping force on a first end of at least one product carrier and a second opposing clamping force on a second end of the at least one product carrier, and a reciprocating assembly configured to apply linear forces on the product carriers for reciprocal movement of the product carriers along the retort. 1. A system for agitating products in a retort , comprising:a clamping assembly configured to selectively impose a first clamping force on a first end of at least one product carrier and a second opposing clamping force on a second end of the at least one product carrier; anda reciprocating assembly configured to apply linear forces on the product carriers for reciprocal movement of the product carriers along the retort.2. The system of claim 1 , wherein the clamping assembly includes a first clamping subassembly configured to secure the first end of the at least one product carrier to a first portion of the drive mechanism when it imposes a first clamping force on the first end of at least one product carrier claim 1 , and a second clamping subassembly configured to secure the second end of the at least one product carrier to a second portion of the drive mechanism when it imposes a second opposing clamping force on a second end of the at least one product carrier.3. The system of claim 1 , wherein the reciprocating assembly includes a variable input drive mechanism coupled to a reciprocating member.46-. (canceled)7. The system of claim 3 , wherein the clamping assembly includes a first clamping subassembly configured to secure the first end of the at least one product carrier to the reciprocating member when it imposes a first clamping force on the first end of at least one product carrier claim 3 , and a second clamping subassembly configured to secure the second end of the at least one product carrier to the reciprocating member when it imposes a ...

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Номер записи: 44
07-01-2021 дата публикации

SYSTEM AND METHOD FOR FOOD STERILIZATION

Номер: US20210000146A1
Автор: Huang Xiaobo, OSUGI Masahiro, Zhang Jinqiu
Принадлежит:

A system and method for food sterilization utilizing microwave-generated plasma. The plasma is used to irradiate food to destroy pathogens on the food, whereby the food is sterilized. The plasma may be a low-temperature, high-pressure plasma. 1. A food sterilization system comprising: an inlet configured to receive a gas,', 'an outlet configured to emit a plasma,', 'a hollow cathode centrally positioned within the housing and extending between the inlet and outlet,', 'and an anode disposed between the hollow cathode and the outlet;, 'a housing having'}a microwave energy generator configured to deliver microwave energy to a portion of the housing and generate the plasma; anda power source operably connected to the housing.2. The food sterilization system of claim 1 , wherein the plasma is a high-pressure plasma.3. The food sterilization system of claim 1 , wherein the plasma is a low-temperature plasma.4. The food sterilization system of claim 1 , wherein the hollow cathode is a discharge type cathode.5. The food sterilization system of claim 1 , wherein the anode is cylindrical claim 1 , having an outer wall claim 1 , an inner wall claim 1 , and a bore configured to convey the plasma therethrough.6. The food sterilization system of claim 1 , wherein the gas is oxygen.7. A method for sterilizing food claim 1 , comprising:generating a plasma using microwave energy; andirradiating food with the plasma for a predetermined time to destroy pathogens on the food, whereby the food is sterilized.8. The method of claim 7 , wherein the plasma generating step is performed at a high pressure so that the plasma is a high-pressure plasma.9. The method of claim 8 , wherein the high pressure ranges from 100 Pa to atmospheric pressure at sea level.10. The method of claim 7 , wherein the plasma generating step is performed at a low temperature so that the plasma is a low-temperature plasma.11. The method of claim 10 , wherein the low temperature is generated at a temperature of below ...

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Номер записи: 45
04-01-2018 дата публикации

SYSTEMS AND METHODS FOR PACKAGING FOOD PRODUCTS

Номер: US20180000135A1
Автор: Gillette Thomas D.
Принадлежит:

Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described. 1. A method for packaging a food product , the method comprising:providing a food product;heating the food product such that an internal temperature of the food product is raised to between 165 and about 235 degrees Fahrenheit for between about 30 and 90 seconds to deactivate enzymes throughout the food product; andsealing the food product in a barrier package, wherein an internal cavity of the sealed package comprises and is configured to maintain between about 1 percent and about 4 percent oxygen, by volume, at the time of sealing and for a period of time after the barrier package is sealed.2. The method of claim 1 , wherein the heating the food product to deactivate enzymes in the food product does not fully cook the food product.3. The method of claim 1 , wherein the enzyme deactivation comprises raising the internal temperature of the entire food product to between 165 degrees Fahrenheit and 185 degrees Fahrenheit.4. The method of claim 3 , further comprising exposing the sealed package to temperatures between 165 degrees Fahrenheit and about 285 degrees Fahrenheit claim 3 , ...

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Номер записи: 46
02-01-2020 дата публикации

MODULAR ELECTROMAGNETIC HEATING SYSTEM

Номер: US20200000947A1
Автор: Magana Moses A., Raider Matthew J., Spizzirri Lora N.
Принадлежит: 915 Labs, LLC

Systems and methods including modular electromagnetic heating systems enable heating of articles using electromagnetic energy. The systems include a primary processing vessel equipped with electromagnetic energy launchers and fluid delivery systems to enable capable of preheating, heating, and cooling of the articles within the primary processing vessel. The primary processing vessel is further configured to be coupled to one or more upstream or downstream vessels such that portions of the preheating and/or heating functionality may instead be performed by the additional vessels. This flexibility enables scaling of the electromagnetic heating system between a relatively small (e.g., lab) scale system and a relatively large (e.g., production) scale system while minimizing capital expenditures and space requirements. 1. A method for pasteurizing or sterilizing a plurality of articles in an electromagnetic radiation heating system , said method comprising:(a) pasteurizing or sterilizing a first group of articles in a first processing vessel, wherein said pasteurizing or sterilizing includes preheating said first group of articles with a first warming liquid, heating said first group of articles using electromagnetic radiation energy, and cooling said first group of articles with a first cooling liquid;(b) attaching a second processing vessel to said first processing vessel to form a combined processing unit; and(c) pasteurizing or sterilizing a second group of articles in said combined processing unit, wherein said pasteurizing or sterilizing includes preheating said second group of articles with a second warming liquid, heating said second group of articles using electromagnetic radiation energy, and cooling said second group of articles with a second cooling liquid different from the first cooling liquid,wherein, during said pasteurizing or sterilizing of step (c), at least a portion of said heating is performed in said first processing vessel and at least a portion ...

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Номер записи: 47
04-01-2018 дата публикации

FOOD PACKAGING FILMS FROM LIGNIN AND METHODS OF MAKING THE SAME

Номер: US20180002085A1
Автор: RAGHU Sivaraman
Принадлежит: EMPIRE TECHNOLOGY DEVELOPMENT LLC

Provided herein are materials comprising a crosslinked polymer and a hydrophobic starch, wherein the crosslinked polymer comprises a first polymer and a second polymer and the first polymer comprises a lignin polymer or a salt thereof, and methods of use and preparation thereof. 1. A material comprising a hydrophobic starch and a crosslinked polymer , wherein the crosslinked polymer comprises a first polymer and a second polymer; the first polymer comprises a lignin polymer or a salt thereof; and', 'the second polymer comprises polyvinyl alcohol or comprises one or more polymerized monomers selected from the group consisting of vinyl acetate, styrene, acrylonitrile, butadiene, hydroxyethyl acrylate, butyl acrylate, propylene, ethylene oxide, and propylene oxide., 'wherein2. The material of claim 1 , wherein the ratio of the first polymer and the second polymer is about 1:20 to 20:1 by weight.3. The material of claim 1 , wherein the ratio of the first polymer and the hydrophobic starch is about 1:20 to 20:1 by weight.4. The material of claim 1 , wherein the ratio of the first polymer claim 1 , the second polymer claim 1 , and the hydrophobic starch is about 1:4:1.5. The material of claim 1 , further comprising an antioxidant claim 1 , wherein the antioxidant is selected from the group consisting of tocopherol claim 1 , carotene claim 1 , lycopene claim 1 , lutein claim 1 , astaxanthin claim 1 , polyphenol claim 1 , and combinations thereof.6. The material of claim 5 , wherein the antioxidant comprises from about 1% to 20% by weight of the first polymer or about 0.1% to 10% of the total weight of the material.7. The material of claim 1 , further comprising an ethylene absorber claim 1 , wherein the ethylene absorber comprises aluminosilicate claim 1 , and wherein the aluminosilicate comprises a zeolite.8. The material of claim 7 , wherein the ethylene absorber comprises from about 1% to 30% by weight of the first polymer or about 0.1% to 10% of the total weight of the ...

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Номер записи: 48
13-01-2022 дата публикации

ESTIMATING A CHARACTERISTIC OF A FOOD ITEM

Номер: US20220007689A1
Автор: Baldwin Douglas
Принадлежит:

A computerised device, cooking appliance, cooking system, method and one computer-readable medium are disclosed for estimating one or more characteristics of a food item. In one aspect, the cooking system includes: a computing device configured to: receive image data indicative of indicia on or about a food item; process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia; and a cooking appliance, including: one or more cooking components; and at least one processor configured to: receive the cooking program from the computing device; and control the one or more cooking components according to the cooking program. 1. A computing device for estimating one or more characteristics of a food item , comprising:at least one processor; and receive image data indicative of indicia on or about a food item;', 'process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and', 'determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia., 'at least one non-transitory processor-readable medium storing processor-executable instructions that, when executed by the at least one processor, cause the at least one processor to2. The computing device of wherein the at least one processor is configured to process the image data using a computer-vision algorithm.3. The computing device of or wherein the one or more characteristics of the food item include at least one of a weight claim 1 , a thickness claim 1 , a volume claim 1 , a shape claim 1 , and a surface heat transfer coefficient of the food item.4. The computing device of any one of to claim 1 , wherein the at least one processor is configured to receive one or more user input characteristics of the food item claim 1 , wherein the at least ...

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Номер записи: 49
13-01-2022 дата публикации

METHODS AND SYSTEMS FOR A FRESH FOOD ULTRA-VIOLET STERILIZATION DEVICE

Номер: US20220007691A1
Автор: DAMDAM ASRAR NABIL M
Принадлежит:

In one aspect, a method for automating operation of an ultraviolet (UV) light lamp and vacuum pump includes the step of providing a UV light lamp in the ultra-violet food sterilization device. The method includes providing a vacuum pump in the ultra-violet food sterilization device; detecting that a food-item container is placed inside the ultra-violet food sterilization device. The food-item container is a material that is transparent to UV light. The food-item container includes a vacuum-pump receptacle. The method includes turning on a UV light lamp for a specified period of time. With a vacuum pump, the method generates a specified partial vacuum within the food-item container. 1. A method for automating operation of an ultraviolet (UV) light lamp and vacuum pump comprising:providing a UV light lamp in the ultra-violet food sterilization device;providing a vacuum pump in the ultra-violet food sterilization device;detecting that a food-item container is placed inside the ultra-violet food sterilization device, wherein the food-item container comprises a material that is transparent to UV light, and wherein the food-item container comprises a vacuum-pump receptacle;turning on a UV light lamp for a specified period of time; andwith a vacuum pump, generating a specified partial vacuum within the food-item container.2. The method of claim 1 , wherein the UV light can be installed inside the ultra-violet food sterilization device.3. The method of claim 1 , wherein the UV light lamp uses a Band-C of the UV light.4. The method of claim 3 , wherein the UV light ranges between 200 nm-280 nm.5. The method of claim 1 , ultra-violet food sterilization device detects that the food-item container has been placed through a load sensor.6. The method of claim 1 , wherein the ultra-violet food sterilization device captures a digital image of the stored food via a built-in camera in the ultra-violet food sterilization device.7. The method of further comprising:with at least one ...

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Номер записи: 50
08-01-2015 дата публикации

DEFROST APPARATUS AND METHOD THEREOF

Номер: US20150007588A1
Автор: Cantrell John, CHURCHILL MARK, GAST DAVID, LICATA MICHAEL
Принадлежит:

An apparatus and a method of defrosting frozen items, is provided. The apparatus and method utilizes a fluid flow system and method, such as a fluid-push/pull system in which generally an entire volume of fluid is pushed or pulled through a cavity in which frozen items are located and/or a continuous motion system in which fluid is circulated within a fluid tank of the system. 1. A method of defrosting items comprising the steps of:filling a cavity with defrosting fluid;obtaining a first temperature reading of the defrosting fluid;comparing said first temperature reading to a first predetermined temperature range;locating at least one frozen item within said cavity if said first temperature reading is within said first temperature range;developing a flow of defrosting fluid within said cavity so as to increase convective heat transfer between said frozen item and the defrosting fluid.2. The method as claimed in claim 1 , further comprising the steps of:obtaining a second temperature reading of the defrosting fluid;comparing said second temperature reading to said first predetermined temperature range;adding ice to or otherwise cooling said defrosting fluid when said second temperature reading is above said first predetermined temperature range.3. The method as claimed in claim 1 , further comprising the steps of:obtaining a second temperature reading of the defrosting fluid;comparing said second temperature reading to said first predetermined temperature range;adding heat to said defrosting fluid when said second indication indicates that said second temperature reading is below said first predetermined temperature range.4. The method as claimed in claim 3 , wherein a water/fluid heater is turned on to add heat to said defrosting fluid claim 3 , further comprising the steps of:obtaining a third temperature reading of the defrosting fluid;comparing said third temperature reading to said first temperature range;turning off said water/fluid heater if said third ...

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Номер записи: 51
12-01-2017 дата публикации

CONTAINER AND FITMENT FOR USE IN HIGH PRESSURE PROCESSING

Номер: US20170006899A1
Автор: Boissy Michel
Принадлежит:

A container assembly configured for use in a high pressure process (HPP) includes a container defining a container cavity and a fitment assembly coupled to the container. The fitment assembly defines a passageway arranged in fluid communication with the container cavity. The fitment assembly further defines a chamber within the passageway isolated from the container cavity. A pressure relief mechanism is operably coupled to the fitment assembly to relieve pressure within the chamber. 1. A container assembly configured for use in a high pressure process (HPP) , comprising:a container defining a container cavity;a fitment assembly coupled to said container, said fitment assembly defining a passageway arranged in fluid communication with said container cavity, wherein said fitment assembly further defines a chamber within said passageway isolated from said container cavity; anda pressure relief mechanism associated with said fitment assembly to relieve a pressure within said chamber during HPP.2. The container assembly according to claim 1 , wherein said container has a flexible shape.3. The container assembly according to claim 2 , wherein said container includes a bag.4. The container assembly according to claim 1 , wherein said container cavity is configured to store a single serving of a consumable material.5. The container assembly according to claim 1 , wherein said container cavity is configured to store a plurality of servings of a consumable material.6. The container assembly according to claim 1 , wherein during HPP claim 1 , the pressure relief mechanism is configured to elastically deform.7. The container assembly according to claim 6 , wherein said pressure relief mechanism includes a sealing element configured to deform when a pressure in said chamber exceeds a threshold.8. The container assembly according to claim 1 , wherein during HPP claim 1 , said pressure relief mechanism is configured to vent fluid from said chamber to maintain a pressure within ...

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Номер записи: 52
12-01-2017 дата публикации

CONTAINER AND FITMENT FOR USE IN HIGH PRESSURE PROCESSING

Номер: US20170006900A1
Автор: Boissy Michel
Принадлежит:

A container assembly configured for use in a high pressure process (HPP) includes a container defining a container cavity and a fitment assembly coupled to the container. The fitment assembly defines a passageway arranged in fluid communication with the container cavity. The fitment assembly further defines a chamber within the passageway isolated from the container cavity. A pressure relief mechanism is operably coupled to the fitment assembly to relieve pressure within the chamber. 1. A method of pasteurizing a consumable material in a container assembly , comprising:filling an internal cavity of a container of said container assembly with a consumable material;sealing said internal cavity;applying a uniform pressure to said container assembly at a certain temperature for a specific period of time; andmaintaining a pressure within a chamber of a passageway arranged in fluid communication with said internal cavity below a predefined threshold via a pressure relief mechanism during said applying of said uniform pressure, said chamber being isolated from said internal cavity.2. The method according to claim 1 , wherein said predefined threshold is defined as a pressure where catastrophic damage occurs.3. The method according to claim 1 , maintaining said pressure below said predefined threshold occurs as via elastic deformation of a pressure relief mechanism of said container assembly.4. The method according to wherein said pressure is maintained below said predefined threshold by venting fluid from said chamber via a pressure relief mechanism formed in at least one of said fitting and said sealing element.5. The method according to claim 4 , wherein said pressure relief mechanism includes a hole.6. The method according to claim 1 , wherein said container assembly includes a fitment assembly having:a gland connected to said container;a fitting arranged within said gland; anda sealing element coupled to at least one of said gland and said fitting, said chamber being ...

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Номер записи: 53
12-01-2017 дата публикации

Method, Metering Device and Metering Valve for the Aseptic Measured Delivery of a Liquid Additive into a Forced Flow of a Base Product

Номер: US20170006903A1
Автор: Assing Hubert, Buss Helmut, Schmied Andreas, Schwenzow Uwe, Tasler Franz
Принадлежит: GEA TDS GMBH

metering device with a product conduit section, through which a base product forcibly flows, with at least one storage container for an additive, which is connected with an associated metering point respectively via a removal conduit, which is arranged on or respectively in the product conduit section, with a mechanism for forcibly conveying the additive, with quantity-based capturing of the base product and of the additive, with sterile steam and with a control device assigned to the metering device. The metering point is provided within a metering valve, which forms a product chamber, into which the product conduit section opens and from which it exits, an initial chamber and a partial chamber as well as a receiver of an end section and of a terminal side. 110-. (canceled)11101011021218181182121812221420245010101102a. A metering device (; . , .) , with a product conduit section () , through which a base product (P) forcibly flows , with at least one storage container (; . , .) for an additive (Z) , which is connected with an associated metering point (I; I. , I.) respectively via a removal conduit () , which is arranged on or respectively in the product conduit section () , with third means () for forcibly conveying the additive (Z) , with first and second means ( , ) for the quantity-based capturing of the base product (P) and of the additive (Z) , with fourth means () for providing sterile steam (D) and with a control device () assigned to the metering device (; . , .) , wherein{'b': 1', '2', '100', '12', '1', '1, 'the metering point (I; I., I.) is provided within a metering valve (), which forms a product chamber (PR), into which the product conduit section () opens and from which it exits, an initial chamber (R) and a partial chamber (R) as well as a receiver of an end section (E) and of a terminal side (E).'}12. The metering device according to claim 11 , wherein:{'b': 1', '104', '104', '26', '28', '104', '24, 'i': a,', 'b', 'a, 'that part of the initial ...

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Номер записи: 54
14-01-2016 дата публикации

Automatic Pressure Steam Canning Appliance

Номер: US20160007644A1
Автор: Hack Gregary, Hager Scott
Принадлежит: Hearthmark, LLC

An automatic pressure canning appliance for high-acid recipes has pre-programmed canning recipe programs (i.e., pre-determined times and temperatures) with which it has been programmed to can the high-acid food that the user wishes to can. A user selects the canning recipe program for the food to be canned via a canning recipe program input on a control panel of the appliance. The appliance processes the food to be canned (which is in jars in the appliance) in a pure steam environment for a pre-programmed processing time of the selected canning recipe program. 1. An automatic pressure canning appliance , comprising:a main body in which a pot is received;a heater disposed in the main body in close proximity to the pot when the pot is received in the main body;a top lid movable between open and closed positions and sealing to the pot when in the closed position, the pot and lid when the lid is in the closed position and sealed to the pot defining a pressure chamber;a pressure chamber vent having an inlet that opens to the pressure chamber and an outlet that opens to atmosphere;a primary temperature sensor that senses a temperature in the pressure chamber;a control module having a plurality of pre-programmed canning recipe programs, each of the pre-programmed canning recipes having a pre-programmed processing time, the primary temperature sensor coupled to the control module;the appliance having a canning recipe program selection stage followed by a heating stage followed by a processing stage followed by a cooling stage;the control module when the appliance is in the canning recipe program selection stage configured to be responsive to a user input via a control panel of the appliance to select one of the pre-programmed canning recipe programs;the control module configured to transition the appliance to the heating stage in response to a user start input via the control panel of the appliance after selection of the pre-programmed canning recipe programs, the control ...

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Номер записи: 55
12-01-2017 дата публикации

CONTINUOUS STERILIZING SYSTEM

Номер: US20170007729A1
Автор: BERTOMEU ASATEGUI José Vicente
Принадлежит:

The invention relates to a continuous sterilizing system comprising a sterilizing body into which a thermal fluid is introduced for sterilizing products, the products to be sterilized being arranged in containers that circulate inside the sterilizing body, said sterilizing body being divided into different sterilization zones by means of dividing walls, and each of said dividing walls having a through-opening that is substantially the same shape as a container, such that the containers close the through-openings of the dividing walls, rendering the sterilization zones thermally isolated from one another. 1. A piece of continuous sterilizing equipment comprising a sterilizing body into which a thermal fluid is introduced for sterilizing products , the products to be sterilized being arranged in containers circulating inside the sterilizing body which is divided by means of dividing walls in different sterilization zones , wherein each dividing wall has a through hole having a shape substantially identical to the shape of a container , such that the containers close the through holes of the dividing walls , the sterilization zones being thermally isolated from one another , and each container is formed by a vertical stack of receptacles , the sterilizing body incorporating an inlet for the introduction of receptacles , and an outlet for the removal of receptacles.2. The continuous sterilizing equipment according to claim 1 , wherein a respective pressurizing chamber is arranged in relation to the inlet and the outlet of the sterilizing body.3. The continuous sterilizing equipment according to claim 2 , wherein the pressurizing chambers can be filled with water to reduce the pressure rise and drop time.4. The continuous sterilizing equipment according to claim 1 , wherein the sterilizing body has at one of its ends a loading zone for containers claim 1 , and the sterilizing body has at the opposite end an unloading zone for containers.5. The continuous sterilizing ...

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Номер записи: 56
11-01-2018 дата публикации

METHOD AND SYSTEM FOR MICROWAVE DECONTAMINATION OF FOOD SURFACES

Номер: US20180007922A1
Автор: Andersen Jens Scheller, Bardenshtein Alexander, Gunvig Annemarie, Torngren Ann Mari
Принадлежит:

A method and a system for decontamination the surface of food items such as meat pieces is described. A method includes obtaining at least one food item and/or at least one meat piece to be surface decontaminated, microwave treating the food item and/or the meat piece with microwaves in the range of 0.5-18 GHz such as 4-18 GHz, wherein the microwave treating is performed on at least one food item and/or meat piece which is packed in a packaging material, and/or the food item and/or meat piece pivot during microwave treating at least along two circular paths. 115-. (canceled)16. A method for decontaminating the surface of at least one meat piece with a non-processed interior , said method comprising the steps of:microwave treating at least one meat piece with a non-processed interior with microwaves in the range of 0.5-4 GHz or in the range of 4-18 GHz, wherein said microwave treating is performed on said at least one meat piece, the at least one meat piece packed in a packaging material comprising an active or passive material;microwave treating the at least one meat piece for a time period such that the meat surface becomes decontaminated and the interior of the meat piece is not heated substantially; andobtaining at least one surface decontaminated meat piece with a non-processed interior.17. The method according to claim 16 , wherein the packaging material comprises a susceptor material capable of interacting with microwaves by becoming heated.18. The method according to claim 16 , wherein said microwave treatment is performed for a duration of time such that water boils at the meat surface or between the meat surface and the packaging material claim 16 , or both.19. The method according to claim 16 , wherein the packaging material is sealed by vacuum sealing.20. The method according to claim 16 , wherein the packaging material comprises at least one valve or semi-permeable membrane allowing steam to diffuse out of the packaging material claim 16 , or both.21. ...

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Номер записи: 57
11-01-2018 дата публикации

Garlic Chile Oil

Номер: US20180007943A1
Автор: Singh Ranjeet
Принадлежит:

The specific preparation and cooking of specific ingredients to create a sauce. The sauce may serve or be intended for dipping and/or as a condiment, to serve on top of food items for added flavor. 1. A condiment comprising of Garlic , Chile de Arbol , Chile Catarina , and 100% olive oil to be utilized for consumption as a dipping sauce , or topping of food items.2. The condiment from where the garlic is minced and sautéed in a nonstick pan.3. The condiment from where an equal amount of chile de arbol claim 1 , and chile Catarina processed in a food processor claim 1 , and added to sautéed garlic claim 1 , and mixed.4. The condiment from where 100% olive oil is added to the mixture of garlic and chile de arbol claim 1 , and chile catarina.5. The condiment from where the mixture of garlic claim 1 , chile de arbol claim 1 , chile Catarina claim 1 , and 100% olive oil claim 1 , is placed in a glass jar claim 1 , and stored in a cool claim 1 , dry environment for 5 days to develop flavor. The embodiments of the present disclosure generally relate to condiment ingredient preparation and cooking and, more particularly, to the use of ingredients to produce a unique condiment to be served and consumed by consumers.Certain embodiments provide a method generally including the peeling and mincing of garlic cloves.Certain embodiments provide a method generally including the blending chile peppers in a blender or food processor.Certain embodiments provide a method generally including the cooking of minced garlic in 100% olive oil.Certain embodiments provide a method generally including the mixing and stir-frying of garlic, oil, and chili peppers.Certain embodiments provide a method generally including letting the mixture sit for flavor infusion.Embodiments of the present disclosure will allow for the preparation, and cooking of the mixture of garlic, chile de arbol, chile Catarina, and 100% olive oil to create a condiment to be utilized as a dipping sauce or to serve on the top ...

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Номер записи: 58
11-01-2018 дата публикации

OZONE RAIN PAN

Номер: US20180007948A1
Автор: Charanda Thoram, Smith Charles
Принадлежит: GUARDIAN MANUFACTURING, INC.

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water. 1. An ozone rain pan , comprising: at least one ozonated water inlet,', 'a plurality of openings on a lower surface of the water containment portion; and', 'an ozone destruct outlet., 'a water containment portion, comprising2. The ozone rain pan of claim 1 , further comprising an exhaust fan for removing off gassed air from ozonated water held in the water containment portion.3. The ozone rain pan of claim 2 , further comprising an ozone destruct unit for treating removed off gassed air.4. The ozone rain pan of claim 1 , further comprising one or more air openings for allowing fresh air to enter the water containment portion.5. The ozone rain pan of claim 1 , further comprising a lid positioned over the water containment portion.6. The ozone rain pan of claim 5 , wherein the ozone destruct outlet is positioned on the lid.7. The ozone rain pan of claim 1 , further comprising a baffle system.8. The ozone rain pan of claim 7 , wherein the baffle system comprises a plurality of baffles over and under which incoming ozonated water is caused to flow.9. The ozone rain pan of claim 7 , wherein the baffle system comprises a series of three baffles claim 7 , (a) a first baffle secured to the lower surface of the water containment portion and defining a first channel between a water containment portion sidewall and the first baffle claim 7 , (b) a second baffle adjacent to the first baffle claim 7 , the second baffle having a raised configuration such that water may pass thereunder claim 7 , and (c) a third baffle adjacent to the second baffle claim 7 , the third baffle secured to the lower surface of the water containment portion and having a height that is shorter than the first baffle.10. The ozone rain pan ...

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Номер записи: 59
09-01-2020 дата публикации

METHOD AND DEVICE FOR CONTINUOUS PROCESSING WITH A PULSED ELECTRIC FIELD

Номер: US20200008449A1
Автор: Heinz Volker, ISAAK Johann, STUTE Martin, TÖPFL Stefan
Принадлежит: Deutsches Institut für Lebenasmitteltechnik e.V.

The invention relates to a method and a device for continuously processing foodstuffs with pulsed electric fields, comprising a conveyor belt that is guided in a housing. The conveyor belt guide encompasses the longitudinal edges of the conveyor belt respectively in a recess that is arranged e.g. within the side walls of the housing and is preferably formed by the housing floor and the lateral insulator panels mounted at a distance from the housing floor on the inner side of the side walls or are formed as a groove within the lateral insulator panels. The upper strand of the conveyor belt is guided through the guides above the housing floor within the housing. 1. A device for continuous by processing of foodstuffs with pulsed electric fields , comprising a housing with a housing floor that extends between the side walls of the housing , a rotating conveyor belt guided through the housing with conveyor profiles arranged transversely to the direction of conveyance , and two electrodes arranged in the housing and at a distance from each other , which are connected to the connections of opposite polarity of a power source , characterized in that lateral insulator panels are arranged on both sides of the conveyor belt on the inner side of the side walls , wherein the conveyor profiles extend up to a slight distance away from the lateral insulator panels and the electrodes are arranged in matching recesses of the lateral insulator panels , which are open toward the opposite electrode , wherein the electrodes protrude beyond or lie behind the surfaces of the lateral insulator panels by a maximum of 20 mm.2. The device according to claim 1 , wherein the electrodes are hollow-cylindrical and extend perpendicularly to the plane of the conveyor belt.3. The device according to claim 1 , wherein the electrodes extend vertically.4. The device according to claim 1 , wherein the electrodes are arranged with a surface flush with the lateral insulator panels.51. The device according ...

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Номер записи: 60
09-01-2020 дата публикации

Flash boiling apparatus

Номер: US20200008450A1
Автор: Fredrik Innings, Martin Erixon, Sandra Nilsson, Tomas Skoglund
Принадлежит: Tetra Laval Holdings and Finance SA

A flash boiling apparatus for a liquid food product that includes particles, the apparatus including a vacuum vessel provided with a product inlet and a product outlet for liquid food product, a pressure relief valve arranged upstream the product inlet for providing a pressure drop that results in flash boiling of the liquid food product, and an inlet section arranged between the pressure relief valve and the product inlet, for conveying the liquid food product from the pressure relief valve to the product inlet. The inlet section includes a through-flow area that increases in a direction from the pressure relief valve to the product inlet, such that a flow velocity of the liquid food product decreases when it passes the inlet section.

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Номер записи: 61
14-01-2016 дата публикации

Method for Sterilising Cuboid-Shaped Cardboard/Plastic Combipacks in an Autoclave and Pack Suitable for This

Номер: US20160009432A1
Автор: Michael Wolters, Thomas Dintelmann
Принадлежит: SIG TECHNOLOGY AG

A method for sterilising cuboid-shaped cardboard/plastic combipacks in an autoclave, with the packs including product and packing are subjected to heat treatment at a certain temperature over a certain period of time, the product including a liquid and chunky portions, and mechanisms are provided inside the autoclave to drive the packs rotationally about a rotational spindle, and a cuboid-shaped cardboard/plastic combipack for use in such a device. A plurality of packs are arranged closely adjacent to one another in parallel rows, to be arranged on support floors and for a plurality of support floors loaded with packs to be arranged one above the other and fixed in their mutual positions. The cardboard for the pack used therewith is made water-repellent by means of glue to reduce the intake of water.

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Номер записи: 62
08-01-2015 дата публикации

FOOD STERILIZATION METHOD

Номер: US20150010683A1
Автор: CHEN Jianguo, Wu Jerry
Принадлежит:

A food sterilization method combines membrane filtration with a high pressure process or a heating process. The disclosed method makes it possible for large scale commercialization of non-chemical, non-destructive food product sterilization. The food product thus processed retains its natural flavor and nutritional value with extended shelf life. 1. A method of processing a product , comprising:separating the product into a liquid portion and a semi-solid portion;subjecting the liquid portion to a membrane filtration process to obtain a retentate portion and a permeate portion, thereby removing microorganisms from the permeate portion;subjecting the semi-solid portion to a sterilization process to obtain a sterilized semi-solid portion, thereby removing microorganisms from the sterilized semi-solid portion; andcombining the permeate portion with the sterilized semi-solid portion to obtain a sterilized product.2. The method of further comprising combining the retentate portion with the semi-solid portion claim 1 , and subjecting the combined retentate portion and the semi-solid portion to the sterilization process to obtain the sterilized semi-solid portion.3. The method of wherein the membrane filtration process comprises passing the liquid portion through a membrane system configured to provide 2-log or more reduction of microorganisms.4. The method of wherein the membrane filtration process comprises one or more membrane filtration steps.5. The method of wherein the sterilization process to which the semi-solid portion is subjected comprises a high pressure process configured to provide 2-log or more reduction of microorganisms.6. The method of wherein the sterilization process to which the semi-solid portion is subjected comprises a high pressure process which is carried out under a pressure ranging from 50 claim 1 ,000 psi to 250 claim 1 ,000 psi.7. The method of wherein the sterilization process to which the semi-solid portion is subjected comprises a heating ...

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Номер записи: 63
14-01-2021 дата публикации

PAPERLESS RECORDING PASTEURIZATION CONTROL SYSTEM

Номер: US20210010986A1
Автор: Bond Richard J., Bose-Mullick Vikram A., Ratajczak Gary
Принадлежит:

A pasteurization system includes at least a temperature sensor, a control signal generator, and a processor structured to record a stream of temperatures as well as their associated times of recordation, and to cause the control signal generator to generate a control signal based on the recorded temperatures.

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Номер записи: 64
03-02-2022 дата публикации

Perishable Storage Unit with Means for Sanitizing Food Stuffs

Номер: US20220030919A1
Автор: Bofill Peter
Принадлежит:

A perishable storage unit with means for sanitizing food stuffs having a sanitization unit. The storage unit provides a storage body, a door, and a cooling system, wherein the cooling system is integrated with the storage body to maintain a cooling temperature when the door is in a closed position. The sanitization unit includes a light assembly and a switch, wherein the switch is integrated with a peripheral edge of the storage unit such that the door engages the switch when in the closed position. The light assembly is configured to emit sterilizing wavelengths of light, such as ultraviolet light, and is operably coupled to the switch, such that when the door is actuated from an open position to the closed position, the light assembly is switched from an off state to an on state. 1. A perishable storage unit with means for sanitizing food stuffs , the perishable storage unit with means for sanitizing food stuffs comprising:a storage unit;the storage unit comprising a storage body, a door, and a cooling system;the door being hinged to the storage body, wherein the door can be pivoted between a closed position and an open position;the cooling system being integrated with the storage body and configured to maintain a cooling temperature when the door is in the closed position;a sanitation unit being integrated within the storage body;the sanitation unit comprising a light assembly and a switch;the light assembly being electrically connected to the switch, wherein the light assembly can be toggled between an on state and an off state;the switch being integrated with a peripheral edge of the storage unit;the door engaging the switch in the closed position;the light assembly being toggled to the off state when the door is disengaged from the switch;the light assembly being toggled to the on state when the door is engaged into the switch; andthe light assembly being configured to emit ultraviolet light in the on state.2. The perishable storage unit with means for ...

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Номер записи: 65
19-01-2017 дата публикации

Multilayer high pressure cylindrical vessel apt in particular for high pressure processing

Номер: US20170013863A1
Автор: Grzegorz WIDLAK
Принадлежит: EXDIN SOLUTIONS SP Z OO

A multilayer high pressure cylindrical vessel ( 1 ) has an inner metal cylinder ( 3 ), the inner surface defining an inner volume of the vessel ( 1 ) along the radial direction, an outer metal cylinder ( 4 ), and one intermediate cylindrical layer sandwiched in space between the inner cylinder ( 3 ) and the outer cylinder ( 4 ) has and comprising a number of circular wedge segments ( 51 ) separated by gaps ( 52 ). To improve the vessel there exists an interference fit between the one intermediate cylindrical layer and the adjoining solid cylinders and said gaps ( 52 ) are broken by bridges ( 522 ) connecting angularly adjacent circular segments ( 51 ) and defining two axially adjacent gap sections ( 521 ) so that the cylindrical layer is a single cylindrical element ( 5 ), and the circular wedge segments ( 51 ) separated by gaps ( 52 ) both extend in parallel to each other along the longitudinal axis of the vessel ( 1 ).

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Номер записи: 66
19-01-2017 дата публикации

SUPER CRITICAL HYDROLYSIS EXTRACTION APPARATUS AND HYDROLYSIS METHOD USING THE SAME

Номер: US20170013864A1
Автор: LEE Ho Young, LEE Jung Min
Принадлежит:

There is disclosed a super critical hydrolysis extraction apparatus including a pressure container comprising a body and a lid coupled to the body to close a space formed therein to accommodate an object; a contact unit configured to open and close C the body, while moving the lid forward and backward; and a pipeline unit comprising a supply line where a liquid for filling in the pressure container and a discharge line for discharging the liquid of the pressure container. 1. A super critical hydrolysis extraction apparatus comprising:a pressure container comprising a body and a lid coupled to the body to close a space formed therein to accommodate an object;a contact unit configured to open and close the body, while moving the lid forward and backward; anda pipeline unit comprising a supply line for supplying a liquid for filling in the pressure container and a discharge line for discharging the liquid of the pressure container.2. The super critical hydrolysis extraction apparatus of claim 1 , further comprising:a convey unit comprising an introducing portion for supplying the object to the body, when the body is moved forward; and a discharging portion for discharging the object provided in the body outside the body,wherein the body is movable forward and backward, andthe lid closes the body when the body is arranged in a rear side.3. The super critical hydrolysis extraction apparatus of claim 1 , wherein the contact unit comprises a pusher die fixed to an upper end of a base;a guide bar coupled to the lid through the push die to couple and decouple the lid to the body, while moving rightward and leftward; andan inserted portion inserted between the lid and the pusher die, when the lid is coupled to the body, to prevent the lid from being pushed backward by a high pressure in the body.4. The super critical hydrolysis extraction apparatus of claim 3 , further comprising:a frame for fixing a pair of pusher dies to an upper end of the base, wherein right and left ...

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Номер записи: 67
03-02-2022 дата публикации

LIQUID CRYOGEN DELIVERY AND INJECTION CONTROL APPARATUS

Номер: US20220033239A1
Автор: Edmonds Isaiah, Newman Michael, SHAMOUN Simon
Принадлежит: Messer Industries USA, Inc.

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the chilling application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the chilling application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the chilling application; wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen in response to the temperature of the exhaust gas. 1. A delivery apparatus for delivering liquid cryogen to a chilling application comprising:a liquid cryogen feed tank;a liquid cryogen conduit in fluid communication between the liquid cryogen feed tank and the chilling application;a weight measurement device for controlling a weight of the liquid cryogen to be delivered to the chilling application through the liquid cryogen conduit;a flow controller for controlling a speed of delivery of the liquid cryogen to the chilling application;wherein the chilling application uses the liquid cryogen to produce an exhaust gas;a device for measuring a temperature of the exhaust gas, the device in operative communication with the flow controller;wherein the flow controller is configured to vary the speed of delivery of the liquid cryogen in response to the temperature of the exhaust gas.2. The delivery apparatus of claim 1 , comprising an electronic controller configured to receive a signal corresponding to the temperature of the exhaust gas and to send a control signal to the flow controller.3. The delivery apparatus of claim 1 , wherein the weight measurement device comprises a flowmeter capable of control by an operator ...

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Номер записи: 68
18-01-2018 дата публикации

MICROWAVE STERILIZATION OR PASTEURIZATION TRANSPORT CARRIERS AND SYSTEM

Номер: US20180014559A1
Автор: LIU Fang, Tang Juming
Принадлежит:

The present embodiments are directed to a processing system and transport carrier components for sterilization or pasteurization. In particular, an example embodiment includes a transport carrier for carrying one or more items to be sterilized or pasteurized, wherein the transport carrier includes a carrier base and one or more cross members coupled to and extending between sides of the carrier base. In addition, the transport carrier includes a tray member configured from at least one material of construction selected from a metal, a metal alloy, and a plastic, wherein the tray member extends between ends along the sides of the carrier base, and wherein the tray member further comprises one or more apertures configured to receive the one or more items to be sterilized or pasteurized. 1. A transport carrier for carrying one or more items to be sterilized or pasteurized , the transport carrier comprising:a carrier base having a first end opposite a second end and a first side opposite a second side, wherein the first side and the second side extends between the first end and the second end;one or more cross members coupled to and extending between the first side and the second side of the carrier base; anda tray member comprising at least one material of construction selected from a metal, a metal alloy, and a plastic, wherein the tray member extends between the first end and the second end and along the first side and the second side, and wherein the tray member further comprises one or more apertures configured to receive one or more items to be sterilized or pasteurized.2. The transport carrier of claim 1 , wherein the tray member is configured as a plate that is removeably coupled to the transport carrier.3. The transport carrier of claim 2 , wherein the plate is selected from a plurality of individually designed plates claim 2 , and wherein the one or more apertures provided by each of the individually designed plates further comprises a shape and a size ...

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Номер записи: 69
17-01-2019 дата публикации

CONTAINER TREATMENT SYSTEM AND METHOD FOR SWITCHING THE OPERATION OF A CONTAINER TREATMENT SYSTEM

Номер: US20190014799A1
Автор: Hahn Wolfgang, KLEIN Robert
Принадлежит: KRONES AG

The invention relates to a method for switching the operation of a container treatment system () from a first operating mode to a second operating mode. Containers () are treated at least in a container treatment machine () comprising a heater, a pasteurizer, or a heat exchanger in the first operating mode. According to the method, the containers () to be treated in the first operating mode are transported into the container treatment machine (). The containers are treated in the container treatment machine and are transported to the outlet () of the container treatment machine (). Information indicating that the operation will be switched is stored in the controller of the container treatment system (). At least one sensor () detects the last treated container () or the last container to be treated in the first operating mode and outputs a signal indicating same, and a transferring device () transports all the containers () which have been treated in the first operating mode from the outlet () of the container treatment machine to a transport device () at the outlet of the container treatment machine on the basis of the indicative signal. The invention also relates to a container treatment system for carrying out the method. 115-. (canceled)16. A method for switching an operation of a container treatment system from a first operating mode to a second operating mode , the method comprising: transporting a first plurality of containers into the container treatment machine, wherein the container treatment machine comprises at least one of a heater, a pasteurizer, or a heat exchanger;', 'treating the first plurality of containers in the container treatment machine;', 'transporting the first plurality of containers to an outlet of the container treatment machine;', 'detecting, by a sensor, one or more last containers of the plurality of containers that are treated or to be treated in the first operating mode;', 'in response to the detecting, outputting a signal ...

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Номер записи: 70
16-01-2020 дата публикации

HUMIC AND FULVIC MINERAL EXTRACTION METHOD AND BEVERAGE FOR HUMAN CONSUMPTION

Номер: US20200015501A1
Автор: Wilkie Jacqueline, Wilkie Louise
Принадлежит:

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives. 1. A method , comprising:processing and treating at least one water source supply for mixing with extracted humic acid and fulvic acid molecules;chopping and pulverizing at least one humate source;mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply;processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source;storing the fulvic acid and humic acid molecules in a fresh quantity of the processed and treated water source supply;adjusting the pH level of the stored fulvic acid and humic acid; andcreating at least one or more beverage product for human consumption using the stored fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.2. The method of claim 1 , wherein processing the chopped and pulverized at least one humate source and the ...

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Номер записи: 71
26-01-2017 дата публикации

SPRAY RETORT SYSTEM

Номер: US20170020170A1
Автор: Suys Jo, Vandenberghe Marc
Принадлежит: JOHN BEAN TECHNOLOGIES CORPORATION

A spray retort system includes a vessel having an interior and a load defined by at least one paperboard container. The at least one paperboard container comprises a body having a top end, a bottom end, and an exposed edge, and the load is positionable within the interior of the vessel. The system further includes at least one nozzle positioned within a top interior portion of the vessel to spray processing fluid onto a top of the load and a first supplemental nozzle arranged on the top interior portion of the vessel to spray processing fluid downwardly along the exposed edge of the at least one paperboard container. 1. A spray retort system , comprising:(a) a vessel having an interior;(b) a load defined by at least one paperboard container, wherein the at least one paperboard container comprises a body having a top end, a bottom end, and an exposed edge, wherein the load is positionable within the interior of the vessel;(c) at least one nozzle positioned within a top interior portion of the vessel to spray processing fluid onto a top of the load; and(d) a first supplemental nozzle arranged on the top interior portion of the vessel to spray processing fluid downwardly along the exposed edge of the at least one paperboard container.2. The system of claim 1 , wherein the at least one paperboard container is arranged on the load with the exposed edge facing a first side interior portion of the vessel.3. The system of claim 2 , wherein the exposed edge is defined on one of the top and bottom ends of the paperboard container.4. The system of claim 1 , wherein the load comprises a plurality of paperboard containers arranged in a first column claim 1 , each exposed edge of the paperboard containers in the first column facing a first side interior portion of the vessel.5. The system of claim 4 , wherein the load is substantially centered within the vessel along an x- and y-axis.6. The system of claim 5 , wherein the first supplemental nozzle is arranged on the top interior ...

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Номер записи: 72
25-01-2018 дата публикации

METHOD FOR THE HIGH-PRESSURE TREATMENT OF A PRODUCT

Номер: US20180020703A1
Автор: Knauf Wilfried, NÜNNERICH Peter
Принадлежит:

A method for the high-pressure treatment of a product, such as packaged food, for example, may involve subjecting the product to a pressure medium in a high-pressure chamber and then lowering the pressure built up in the high-pressure chamber. The lowering of the pressure may take place in one or more phases, and at least in one of the phases the lowering of the pressure is controlled based on a second parameter, which is determined based on a first parameter recorded during pressure buildup. A system for performing such high-pressure treatment may generally include a first device for supplying a pressure chamber with a high-pressure medium and a second device for lowering the pressure in the pressure chamber. 114.-. (canceled)15. A method for high-pressure treatment of a product , the method comprising:subjecting the product to a pressure medium in a high-pressure chamber;lowering a pressure built up in the high-pressure chamber in one or more phases, wherein the lowering of the pressure is controlled in at least one of the phases; anddetermining as a first parameter either a mass or a volume of the pressure medium required to achieve a certain pressure difference during a pressure buildup in the high-pressure chamber,wherein a second parameter that is determined by way of the first parameter is used for control of the lowering of the pressure in the high-pressure chamber in the at least one of the phases.16. The method of wherein the second parameter is a volume of the pressure medium that is released from the high-pressure chamber to achieve a certain pressure difference.17. The method of wherein control of the lowering of the pressure in the high-pressure chamber is performed based on a parameter field comprising a plurality of second parameters that are each representative of a segment of a pressure reduction.18. The method of further comprising counting a number of pump strokes required to achieve the certain pressure difference during the pressure buildup in ...

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Номер записи: 73
10-02-2022 дата публикации

FOOD STERILIZATION TUBE AND METHOD FOR MAKING SAME

Номер: US20220039436A1
Автор: Griffin Gerald G., HEINDEL John J., Meyer Daniel R.
Принадлежит:

A food sterilization tube includes a layer including a fluoropolymer, wherein the fluoropolymer includes a copolymer of tetrafluoroethylene and perfluoropropyl vinyl ether (PFA), a fluorinated ethylene propylene copolymer (FEP), polytetrafluoroethylene (PTFE), or combination thereof, wherein the fluoropolymer has a dielectric constant of less than 3 as measured by ASTM D150. 1. A food sterilization tube comprising:a layer comprising a fluoropolymer, wherein the fluoropolymer comprises a copolymer of tetrafluoroethylene and perfluoropropyl vinyl ether (PFA), a fluorinated ethylene propylene copolymer (FEP), polytetrafluoroethylene (PTFE), or combination thereof, wherein the fluoropolymer has a dielectric constant of less than 3 as measured by ASTM D150.2. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer comprises a copolymer of tetrafluoroethylene and perfluoropropyl vinyl ether (PFA).3. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer has a dielectric constant of 1 to 3 claim 1 , such as 1.5 to 2.5 claim 1 , or even 1.8 to 2.3 as measured by ASTM D150.4. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer layer has a tensile strength of at least 1000 psi at a temperature of 300° F.5. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer layer has a gas permeation rate of less than 1000 (cm·mil thickness)/(100 in·24 hr·atm) as measured by ASTM D1434.6. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer layer has a surface having a surface roughness (Ra) of 4.5 μin or less claim 1 , as measured by ASTM D7127.7. The food sterilization tube in accordance with claim 1 , having an inner surface that defines a central lumen of the tube.8. The food sterilization tube in accordance with claim 1 , further comprising an outer layer comprising a polymer having a tensile strength at yield of at least 1 claim 1 ,000 psi at ...

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Номер записи: 74
26-01-2017 дата публикации

SYSTEM AND METHOD FOR PACKAGING A FROZEN PRODUCT

Номер: US20170021953A1
Автор: Walker David Bruce
Принадлежит:

A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to at least one surface of the flexible container, the form embossing the container and creating a series of compartments separated by thin segments therebetween, and freezing the product in the container with the form in place. 1. A system for packaging a frozen product , comprising:a packaging apparatus, adapted to place and seal a fluid food product into a flexible container;a pasteurizing unit, configured to pasteurize the food product in the sealed container; anda mold, configured to press upon and deform at least one surface of the container, to produce a series of compartments in the container with thin segments therebetween.2. A system in accordance with claim 1 , further comprising a freezer claim 1 , configured to freeze the product in the container with the mold in place upon the at least one surface.3. A system in accordance with claim 1 , wherein the thin segments comprise a portion of the product.4. A system in accordance with claim 1 , wherein the mold comprises a corrugated profile having a plurality of peaks claim 1 , the peaks pushing substantially to a bottom layer of the container.5. A system in accordance with claim 4 , further comprising a substantially flat support claim 4 , underlying the sealed container when the mold presses thereupon claim 4 , such that the sealed container defines a corrugated profile on a top surface claim 4 , and a substantially flat profile on a bottom surface thereof.6. A system in accordance with claim 1 , further comprising a vacuum filling unit claim 1 , configured to place the product into the container while simultaneously preventing air from entering the container.7. A system in accordance with claim 1 , further comprising a press claim 1 , supporting the mold claim 1 , configured ...

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Номер записи: 75
23-01-2020 дата публикации

System and Method for Processing Milk

Номер: US20200022389A1
Автор: Rumbold Anthony John
Принадлежит:

The present invention relates to a system for processing milk, which comprises a thermal pasteurization device and an autoclaving treatment device. The raw milk is sequentially subjected to thermal pasteurization and autoclaving treatment to obtain milk which can be transported by a long distance. The present invention has the beneficial effects that the method for processing milk of the present invention is used for extending the service life of the pure milk and improving the storage capacity thereof; the short service life reduces the influence on the nutrient composition and flavor of the milk; the obtained milk has a taste closer to the fresh raw milk, and the storage time is longer; after thawing to restore the liquid state, the shelf life can be up to 21 days; the milk processed by the method of the present invention can be used for transporting by a long distance. 1. A system for processing milk , wherein the system for processing milk comprises a thermal pasteurization device and an autoclaving treatment device connected by a conveyor.2. The system for processing milk according to claim 1 , wherein the system for processing milk further comprises a freezer connected to the autoclaving treatment device claim 1 , the freezer is a wheeled tunnel freezer; a built-in metal detector is provided on the conveyor claim 1 , and the autoclaving treatment device comprises an air knife drying device.3. A bottle for use in the system for processing milk according to claim 1 , wherein the bottle is used for storing milk during high-pressure processing claim 1 , freezing and thawing claim 1 , the bottle comprises a bottle body and a cap claim 1 , the bottle body comprises a bottom-up base and a narrow neck claim 1 , the narrow neck terminates at an open tube end claim 1 , the open tube end is covered with a removable cap that is suitable for freezing and thawing claim 1 , the cap comprises a body portion comprising a top portion and a side wall claim 1 , the side wall ...

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Номер записи: 76
23-01-2020 дата публикации

Oat bran composition comprising beta glucan and method of making

Номер: US20200022390A1
Автор: Alexander ROZANSKI, Brian Yu, Christopher E. Graham, Consuelo Cerdena, Gopinathan Meletharayil, Kathlene A. McMANUS, Pietro Caruso
Принадлежит: Quaker Oats Co

Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.

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Номер записи: 77
24-01-2019 дата публикации

SYSTEM AND METHODS FOR PRODUCING COOKED DISPENSABLE PACKAGED CHUNKY FOOD

Номер: US20190023479A1
Автор: Brendel Stephanie, Sade Matthew, Tom Matthew
Принадлежит:

Provided are systems and methods for producing, packaging and dispensing cooked chunky food that may be a low acid, high water activity food having high organoleptic (e.g., flavor, texture, aroma, color, etc.), and nutritive (vitamins, nutrients, etc.) quality, and an extended refrigerated shelf-life relative to prior art refrigerated prepared foods. Example methods combine hot-filling (e.g., into microwavable self-venting hand-held pouches) immediately after cooking using low-shear transfer at suitable transfer temperature and rate through a fill/dispensing portion sized to provide for substantially unimpeded flow without textural degradation of the chunky food, followed by immediate post-fill chilling and storage under refrigerated and/or frozen conditions. Also provided are chunky foods produced by the methods, and packaging containers (e.g., microwavable self-venting hand-held pouches) suitable for easy, mess-free directed dispensing of the packaged chunky food composition from the pouch by hand, including by children, or adults. 1. A packaged food product comprising:a cooked, chunky food composition in a flexible package,the package comprising a dispensing portion adapted to allow hand-dispensing of the food product to a user's mouth.2. A packaged food product of wherein the chunky food composition is non-retort cooked.3. A packaged food product of wherein the chunky food composition is retort cooked or sterilized.4. A packaged food product of comprising a closed dispensing portion that can be opened claim 1 , and the food composition can be caused to flow from the flexible package and through the open dispensing portion by hand.5. (canceled)6. (canceled)7. A packaged food product of wherein the packaged food product is refrigerated.8. (canceled)9. A packaged food product of wherein the flexible package is microwaveable.10. A packaged food product of wherein the microwaveable flexible package is self-venting.11. A packaged food product of wherein the flexible ...

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Номер записи: 78
10-02-2022 дата публикации

METHOD FOR DETERMINING PROPERTIES OF FOODS

Номер: US20220042960A1
Автор: Brunner Matthias, FLECK Christian
Принадлежит:

A method utilizing a digital twin instance in relation to food to query current/future properties thereof. A digital twin instance representing the food is generated from a digital twin template. The digital twin instance has assigned thereto, for a first target variable describing a food property, a mathematical model with a model parameter and an environmental parameter. The digital twin instance has a probability distribution for the model parameter of the first target variable. In the course of the handling of the food until it reaches a shop and/or at the shop, a measurement of the parameter is made, the values thereof being stored and assigned to the twin instance. The mathematical model of the first target variable, the probability distribution of the model parameter and the values of the environmental parameter are used to ascertain a probability distribution with respect to the target variable. 1. A method for ascertaining properties of foods , having the following features:a. a digital twin instance as a representation of the food is generated from a digital twin template, and for at least one first target variable serving to describe a property of the food, a mathematical model which has at least one model parameter and at least one environmental parameter, and', 'a probability distribution with respect to the at least one model parameter of the mathematical model of the first target variable, and, 'b. at least the following items of information are assigned to the digital twin instancec. in the course of the handling of the food until it reaches a shop and/or at the shop, at least one measurement of the at least one environmental parameter is made, the values of the environmental parameter ascertained here being stored such that they are assigned to the twin instance, andd. the mathematical model of the first target variable, the probability distribution of the at least one model parameter and the ascertained values of the at least one environmental ...

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Номер записи: 79
28-01-2021 дата публикации

Antibacterial method

Номер: US20210024588A1
Автор: Dzung B. DIEP, Ingolf F. Nes, Kirill V. OVCHINNIKOV, Per E. KRISTIANSEN, Tage Thorstensen
Принадлежит: Norwegian University of Life Sciences UMB

The present invention provides a method of killing, damaging or preventing the replication of bacteria comprising administering or applying a bacteriocin to said bacteria, wherein said bacteriocin is a peptide comprising the amino acid sequence MKFKFNPTGTIVKKLTQYEIAWFKNKHGYYPWEIPRC and related sequences, wherein the bacteria is selected from E. faecium, E. faecalis, E. hirae, S. pseudointermedius and/or S. hemolyticus; and/or in said method said bacteria are subjected to a stress condition. Also provided are related methods and uses such as methods of treatment. Also provided are novel truncation and fusion proteins variants such as MIKKFPNPYTLAAKLTTYEINVVYKQQYGRYPWERPVA and MKFKFNPTGTIVKKLTQYEINVVYKQQYGRYPWERPVA and their use as bacteriocins in various methods and uses.

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Номер записи: 80
02-02-2017 дата публикации

Sterilization of Food in Microwave Interactive Packages

Номер: US20170027196A1
Автор: Corey Desmond CROOKS, Fermin P. Resurreccion, JR., Jeffrey T. Sloat
Принадлежит: Graphic Packaging International LLC

An apparatus and method to heat food in a sealed-closed package without having the package open during heating involves disposing a package in a chamber with fluid above atmospheric pressure to engage an exterior of the package with sufficient force to prevent the package from becoming unsealed. The package can include at least a portion that includes a microwave interactive material that interacts with the food during microwave energy exposure and can include areas that substantially reflect microwave energy at areas of the food susceptible to overheating or crisping. The fluid can be a gas, such as air.

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Номер записи: 81
04-02-2016 дата публикации

MICROWAVE STERILIZATION OR PASTEURIZATION

Номер: US20160029685A1
Автор: LIU Fang, Tang Juming
Принадлежит:

Various embodiments of processing systems and components for sterilization or pasteurization and associated methods of operation are described herein. For example, a method of sterilization or pasteurization includes immersing an item in an immersion fluid, and the immersed item is subject to a hydrostatic pressure of the immersion fluid. The method also includes applying microwave energy to the item while the item is immersed in the immersion fluid and subject to the hydrostatic pressure of the immersion fluid. The hydrostatic pressure of the immersion fluid prevents the water content of the item from causing steam explosion in the item while the microwave energy is applied. The method further includes heating the item immersed in the immersion fluid to a target temperature with the applied microwave energy, the target temperature being sufficient to achieve sterilization or pasteurization of the item. 1. A method of sterilization or pasteurization of an item having a water content , the method comprising:immersing the item in an immersion fluid, the immersed item being subject to a hydrostatic pressure of the immersion fluid;applying microwave energy to the item while the item is immersed in the immersion fluid and subject to the hydrostatic pressure of the immersion fluid, wherein the hydrostatic pressure of the immersion fluid prevents the water content of the item from causing steam explosion in the item while the microwave energy is applied; andheating the item immersed in the immersion fluid to a target temperature with the applied microwave energy, the target temperature being sufficient to achieve sterilization or pasteurization of the item.2. The process of claim 1 , further comprising circulating the immersion fluid while applying the microwave energy claim 1 , the circulated immersion fluid having a temperature at least approximately equal to the target temperature.3. The process of claim 1 , further comprising:circulating the immersion fluid while ...

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Номер записи: 82
01-02-2018 дата публикации

METHOD FOR COOKING AND STERILIZATION

Номер: US20180027830A1
Автор: Gustavsson Martin
Принадлежит: MicVac AB

There is provided a method of cooking and sterilization of food arranged in a sealed package comprising a one-way valve that opens at a supra-atmospheric pressure of 20-200 mbar, said method comprising the steps of: 1. A method of cooking and sterilization or high-degree pasteurization of food arranged in a sealed package comprising a one-way valve that opens at a pressure difference of 20-200 mbar , said method comprising the steps of:a) heating the sealed package to cook the food;b) subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; andc) autoclaving the sealed package from step b) at a supra-atmospheric pressure.2. The method according to claim 1 , wherein steps b) and c) are carried out in an autoclave capable of generating and maintaining the sub-atmospheric pressure of step b).3. The method according to claim 2 , wherein step a) is also carried out in the autoclave.4. The method according to claim 1 , further comprising the step of:d) releasing the pressure to obtain flash cooling of the food in the package from step c) and such that gas leave the sealed package from step c) through the valve.5. The method according to claim 4 , wherein step d) is carried out in an autoclave used for step c).6. The method according to claim 4 , further comprising the step of:e) further cooling the package from step d) such that the food in the package reaches a temperature of 50° C. or lower.7. The method according to claim 6 , wherein step e) is carried out at approximately atmospheric pressure.8. The method according to claim 1 , wherein the food reaches a temperature of 50-110° C. in step a).9. The method according to claim 1 , wherein the temperature is at least 110° C. claim 1 , such as at least 120° C. claim 1 , in step c).10. The method according to claim 1 , wherein the sub-atmospheric pressure of step b) is at least 200 mbar below atmospheric pressure.11. The method according to claim 1 , ...

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Номер записи: 83
01-02-2018 дата публикации

Method for Processing a Food Product and Corresponding Processing Apparatus

Номер: US20180027847A1
Автор: Greatti Denis, Zanini Ugo
Принадлежит:

A method for processing food products is disclosed that comprises a step of preparing a food product during which one or more raw materials, which constitute the food product to be obtained, are worked, a cooking step during which the food product previously processed during the preparation step is cooked in vacuum mode, a cold pasteurization step during which the food product is subjected to a pressure of at least 3,000 bar, a packing step during which the food product is put in a pack, and a step of preserving the food products at a temperature comprised between 0 and 4° C. 1. A method for processing food products comprising:a step of preparing a food product during which one or more raw materials. which constitute the food product to be obtained, are worked;a cooking step during which the food product previously processed during the preparation step is cooked in vacuum mode;a cold pasteurization step during which the food product is subjected to a pressure of at least 3,000 bar;a packing step during which the food product is put in a pack; anda step of preserving the food products at a temperature comprised between 0 and 4° C.2. The method as in claim 1 , wherein before said cooking step it provides an operation of putting the food into a container claim 1 ,3. The method as in claim 1 , wherein said cooking step comprises a cooking operation made in at least one of either a convection steam oven or a Roner.4. The method as in claim 1 , wherein during the cooking step the food product is kept in a vacuum condition comprised between 0.2 bar and 0.5 bar.5. The method as in claim 1 , wherein during the cold pasteurization step it provides that the food product does not exceed a temperature close to room temperature.6. The method as in claim 1 , wherein the packing step is carried out before the cooking step.7. The method as in claim 1 , wherein the packing step is carried out before the cold pasteurization step and after the cooking step.8. The method as in claim 1 , ...

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Номер записи: 84
17-02-2022 дата публикации

DEVICE AND METHOD FOR CONTROLLING THE TEMPERATURE OF FOODS, IN PARTICULAR EGGS

Номер: US20220046962A1
Автор: BERGMEIER Gerd
Принадлежит:

A device for controlling the temperature of foods along a conveying path includes a buffer unit arranged in a region between a loading station and an unloading station. The buffer unit has at least two deflecting rollers. A first deflecting roller engages, in a first portion of a conveying device, in a continuous conveying chain, continuous conveying belt, or the like, which moves from the loading station toward the unloading station when driven. A second deflecting roller engages, in a second portion of a conveying device, in the continuous conveying chain, continuous conveying belt, or the like, which moves from the unloading station toward the loading station when driven. The first drive unit is coupled in the region of the loading station and a second drive unit is coupled in the region of the unloading station to the continuous conveying chain, continuous conveying belt, or the like. 18-. (canceled)9. A device for controlling a temperature of foodstuffs along a conveying path , the device comprising:a conveyor device having at least one endless conveyor chain or belt driven by a first drive unit, wherein the at least one endless chain or belt is guided along a plurality of deflection rollers rotatably fixed to a frame over a meandering conveyor path;a plurality of holding devices are arranged on the at least one endless conveyor chain or belt and configured to hold the foodstuffs;a loading station at which the plurality of holding devices are loaded with the foodstuffs;an unloading station at which the foodstuffs are removed from the plurality of holding devices;at least one temperature-control unit, fixed to a housing at least partially enclosing a conveying space, wherein the at least one temperature-control unit controls a temperature of the conveying space through which the foodstuffs are conveyed along the meandering conveyor path during operation; anda buffer unit arranged in a region between the loading station and the unloading station, wherein the ...

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Номер записи: 85
31-01-2019 дата публикации

CONTINUOUS HIGH PRESSURE PROCESSING OF FOOD AND BEVERAGE PRODUCTS

Номер: US20190029292A1
Автор: BAKR Shumi, GIRIBONI DE MELLO Indauê Ieda, HENDERSON Omari, LUENSE Roger, Mehta Anish, RAHMAN Mamunur, SCHUBERT Hubertus
Принадлежит:

Functionality is disclosed herein for a pascalization process for food and beverage products, and possibly other materials. The process includes inputting an unprocessed product, pressurizing the unprocessed product to a first pressure to create a pressurized product, holding the pressurized product at the first pressure for a predetermined hold time and depressurizing the pressurized product to a second pressure to create a processed product. The second pressure is less than the first pressure. The process also includes outputting the processed product. 1. A pascalization process , comprising:a. inputting an unprocessed product;b. pressurizing the unprocessed product to a first pressure to create a pressurized product;c. holding the pressurized product at the first pressure for a predetermined hold time;d. depressurizing the pressurized product to a second pressure to create a processed product, the second pressure being less than the first pressure; ande. outputting the processed product.2. The process of claim 1 , wherein the unprocessed product is a juice beverage or an extract of a fruit or vegetable or is a dairy product.3. The process of claim 1 , wherein the unprocessed product is a fluid having food-borne pathogens existing therein and the processed product includes a reduced number of food-borne pathogens as compared to the unprocessed product.4. The process of wherein the reduction is by at least 2 log units of active pathogen.5. The process of claim 1 , wherein holding the pressurized product comprises: retaining the pressurized product at the first pressure in one or more hold cells.6. The process of claim 1 , wherein the predetermined hold time is at least one minute.7. The process of claim 1 , wherein the first pressure is about forty-five thousand pounds per square inch.8. The process of claim 1 , wherein depressurizing the pressurized product comprises subjecting the pressurized product to one or more cavitation events.9. The process of claim 1 , ...

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Номер записи: 86
30-01-2020 дата публикации

OSMOTIC SYSTEM FOR MAINTENANCE OF PERISHABLE ITEMS

Номер: US20200029602A1
Автор: Magee Charles
Принадлежит:

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing. 1. An osmotic rehydration system for storing and transporting perishable items , comprising: an air compressor in fluidic communication with the chamber, wherein the air compressor pumps pressure into the chamber to pressurize the chamber, such that a high-pressure environment is created within the chamber;', 'a fluid sprayer in communication with a reservoir configured to contain a solution therein, the fluid sprayer including a terminal end at least partially disposed within the chamber, wherein the fluid sprayer atomizes and disperses an amount of the solution into the chamber; and', 'a humidifier in fluidic communication with the chamber, wherein the humidifier supplies a water vapor to the chamber, such that the relative humidity of the chamber is maintained at a predetermined amount,, 'an osmotic rehydration device including a body defining an internal chamber disposed to receive one or more perishable items therein, the body including a plurality of exterior surfaces, at least one of the plurality ...

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Номер записи: 87
04-02-2021 дата публикации

Sanitizing Package-Ready Pre-Quantified Units of Food

Номер: US20210030029A1
Автор: Ahlvers Cole, Kuenzi John, Spurgeon Eric
Принадлежит: NQV8 LLC

A method and apparatus for reducing pathogens in successive pre-measured units of a flowable food product without substantially increasing the head height requirement of a feed production system. A plurality of containers are moved about a path within a housing. The path has a plurality of stations, such as a receiving station, one or more sanitizing stations, and a dispensing station, and a container cleaning station. A pre-measured unit of the flowable food product is received at the receiving station into a container. The pre-measured unit of the flowable food product is exposed to one or more sanitizing agents at one or more sanitizing stations. The pre-measured unit of the flowable food product is dispensed into the packaging device at the dispensing station. The containers are then cleaned at the container cleaning station to prepare each container to receive a subsequent pre-quantified unit of the flowable feed product. 1. A continuous food sanitizing process , the steps of the process comprising:a. Receiving a first unit of a flowable food product directly into a first container at a filling station, the first unit being a discrete quantity measured for packaging;b. Circuiting the first unit in the first container along a path;c. Exposing the first unit to a first sanitizing agent at a first sanitizing station disposed along the path;d. Dispensing the first unit from the first container at a dispensing station disposed along the path; ande. Returning the first container to the filling station for refilling with a second unit of the flowable food product.2. The process of claim 1 , further comprising:a. Exposing the first container to a discharge aperture to dispense the first unit of the flowable food product under the force of gravity at the dispensing station.3. The process of claim 1 , further comprising the steps of:a. Flooding the first container with a fluid sanitizing agent at a second sanitizing station disposed along the path.4. The process of claim ...

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Номер записи: 88
04-02-2021 дата публикации

HIGH HUMIDITY OZONE GAS TREATMENT

Номер: US20210030030A1
Автор: Ditzler Lee C.
Принадлежит:

Systems and methods for providing high humidity ozone gas. Systems and methods for applying high humidity ozone gas to foodstuffs and/or other products as an antimicrobial treatment. Compressed air and dry ozone gas are combined, thereby providing a dry mix. A portion of the dry mix can be humidified in a humidifying chamber, thereby providing a wet mix. The wet mix can be combined with a portion of the dry mix, thereby providing humid ozonated air. The humid ozonated air can be applied to foodstuffs such as produce, as an antimicrobial treatment, as the foodstuffs are conveyed. 1. A method comprising the steps of:combining compressed air and dry ozone gas, thereby forming a dry mix;splitting the dry mix, thereby forming a chamber dry mix source and a bypass dry mix source;humidifying the chamber dry mix source, thereby providing a wet mix;combining the wet mix and the bypass dry mix source, thereby forming humid ozonated air; and,applying the humid ozonated air to produce, thereby providing an antimicrobial treatment to the produce.2. The method of further comprising the steps of:providing a chamber;receiving the chamber dry mix source into the chamber;misting water within the chamber;removing excess water from the chamber by cycloning;removing excess water from the chamber by coalescing; and,providing the wet mix from the chamber.3. The method of further comprising the steps of:providing an ozone generator configured to generate ozone gas;monitoring ozone concentration of the dry mix, thereby providing an ozone level measurement; and,generating the dry ozone gas responsive to the ozone level measurement.4. The method of further comprising the steps of:monitoring humidity level of the humid ozonated air, thereby providing a humidity measurement;providing a blending valve, configured to selectively split the dry mix into the chamber dry mix source and the bypass dry mix source; and,selectively splitting the dry mix into the chamber dry mix source and the bypass dry ...

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Номер записи: 89
04-02-2021 дата публикации

BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE

Номер: US20210030033A1
Автор: Burden Sharon, JR. William M., Sherk, WANG Ding
Принадлежит: MiracleCorp Products

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein. 1. A method for manufacturing a shelf-stable bacon-based meat product , the method comprising:(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;(b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and(c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based meat product.2. The method according to claim 1 , further comprising cooking the selected bacon starting material prior to the mixing of step (b).3. The method according to claim 2 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.4. The method according to claim 3 , wherein cooking the selected bacon starting material comprises sous vide cooking.5. The method according to claim 1 , further comprising grinding the selected bacon starting material prior to the mixing of step (b).6. The method according to claim 1 , further comprising high pressure processing (HPP) the bacon-based blend prior to the freeze-drying of step (c).7. The method according to claim 1 , further comprising shaping the bacon-based blend prior to the freeze-drying of step (c).8. The method according to claim 1 , further comprising freezing the bacon-based blend prior to the freeze- ...

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Номер записи: 90
04-02-2021 дата публикации

BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE

Номер: US20210030034A1
Автор: Burden Sharon, JR. William M., Sherk, WANG Ding
Принадлежит: MiracleCorp Products

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein. 1. A method for manufacturing a shelf-stable bacon-based meat product , the method comprising:(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;(b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and(c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based meat product.2. The method according to claim 1 , further comprising cooking the selected bacon starting material prior to the mixing of step (b).3. The method according to claim 2 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.4. The method according to claim 3 , wherein cooking the selected bacon starting material comprises sous vide cooking.5. The method according to claim 1 , further comprising grinding the selected bacon starting material prior to the mixing of step (b).6. The method according to claim 1 , further comprising high pressure processing (HPP) the bacon-based blend prior to the freeze-drying of step (c).7. The method according to claim 1 , further comprising shaping the bacon-based blend prior to the freeze-drying of step (c).8. The method according to claim 1 , further comprising freezing the bacon-based blend prior to the freeze- ...

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Номер записи: 91
02-02-2017 дата публикации

ENHANCED CONTROL OF A MICROWAVE HEATING SYSTEM

Номер: US20170034877A1
Автор: JR. Harold Dail, Kimrey
Принадлежит:

A method for controlling a microwave heating system is provided. The method may be used with a system having a liquid-filled microwave heating chamber and includes measuring the value of one or more microwave system parameters. Suitable parameters can include, for example, net microwave power discharged, the temperature of the liquid in the microwave chamber, the flow rate of liquid through the microwave chamber, and the speed of the conveyance system disposed within the microwave chamber. The measured value of the selected parameter is then compared to a target value for that parameter in order to determine a difference. Based on the difference, one or more actions can be taken in order to start, stop, or alter the operation of the microwave heating system. 1. A continuous process for heating a plurality of articles in a microwave heating system , said process comprising:(a) passing said articles through a microwave chamber;(b) introducing microwave energy into said microwave chamber via at least one microwave launcher;(c) heating said articles in said microwave chamber using at least a portion of said microwave energy to provide heated articles, wherein said articles are submerged in a liquid medium during said heating; and(d) subsequent to said heating, cooling said heated articles in a quench zone to provide cooled articles,wherein said heating is sufficient to increase the minimum temperature of said articles to at least 80° C. in not more than 5 minutes and wherein said cooling is sufficient to reduce the temperature of said heated articles by at least 30° C. in not more than 6 minutes.2. The process of claim 1 , wherein at least a portion of said heating of step (c) is carried out at a heating rate of at least 15° C. per minute (° C./min) and not more than 75° C./min.3. The process of claim 1 , wherein said heating of step (c) is sufficient to increase the minimum temperature of said articles to at least 120° C. in not more than 5 minutes.4. The process of ...

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Номер записи: 92
05-02-2015 дата публикации

VACUUM STORAGE APPARATUS WITH SLIDING DRAWERS

Номер: US20150037477A1
Автор: Espinosa Edward P.
Принадлежит:

Provided is a modular vacuum storage apparatus and method for storing, dispensing, preserving and shipping perishable items. 120-. (canceled)21. An apparatus for storing , preserving and dispensing perishable and degradable food and goods comprising:a) a sealable storage unit for holding items;b) means operatively connected to said storage unit for creating a predetermined partial vacuum level within said storage unit and to then allow the pressure to increase within said storage unit and to ventilate or cool the interior of said storage unit after said partial vacuum is created; andc) means for sealing and maintaining said partial vacuum within the storage unit.22. The apparatus for storing claim 21 , preserving and dispensing perishable and degradable food and goods in accordance with claim 21 , further comprising a valve in communication with said storage unit to allow the pressure inside the storage unit to decrease when placed in a closed position and to allow the pressure to automatically increase inside the interior of said storage unit when placed in an open position and to ventilate or cool the interior of said storage unit after a partial vacuum is created.23. The apparatus for storing claim 21 , preserving and dispensing perishable and degradable food and goods in accordance with claim 21 , further comprising at least one container or bag disposed within the storage unit claim 21 , the at least one container or bag being constructed to contain perishable and degradable food and goods claim 21 , wherein said container or bag includes a one-way valve such that when a partial vacuum is created within the storage unit a partial vacuum is also created within the container or bag and retained within said container or bag when the pressure in the storage unit is increased.24. The apparatus for storing claim 21 , preserving and dispensing perishable and degradable food and goods in accordance with claim 21 , further comprising a programmable control panel that ...

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Номер записи: 93
08-02-2018 дата публикации

PROCESS FOR PACKAGING A DIANHYDROHEXITOL, AQUEOUS SOLUTION OF DIANHYDROHEXITOL PACKAGED AND USES THEREOF

Номер: US20180037344A1
Автор: Ibert Mathias, Josien Emilie, Wyart Hervé
Принадлежит: ROQUETTE FRERES

The present invention relates to a process for packaging a dianhydrohexitol, in the form of an aqueous solution in a container comprising a metal-based layer. It also relates to the container containing the aqueous solution of dianhydrohexitol. 1. A method for conditioning a dianhydrohexitol , comprising:providing an aqueous solution of dianhydrohexitol,introducing said aqueous solution of dianhydrohexitol into a container having an interior surface, andthen closing said container with the aqueous solution of dianhydrohexitol in direct contact with the interior surface which consists of a layer based on metal, optionally covered by one of a polyester resin and epoxy resin based varnish.2. The method as claimed in claim 1 , wherein the dianhydrohexitol is selected from isosorbide claim 1 , isomannide claim 1 , isoidide or mixtures of at least two of these products.3. The method as claimed in claim 1 , wherein the aqueous solution of dianhydrohexitol has a content of dry matter of between 40% and 95% claim 1 , relative to the total weight thereof.4. The method as claimed in claim 1 , wherein the layer based on metal is covered by a layer of varnish.5. A container containing an aqueous solution of dianhydrohexitol claim 1 , said container having an interior surface in direct contact with the aqueous solution of dianhydrohexitol claim 1 , said surface consisting of a layer based on metal claim 1 , optionally coated with a varnish based on one of a polyester resin and an epoxy resin.6. The container containing an aqueous solution of according to claim 5 , wherein said metal based layer is covered by an epoxy-phenol based varnish.7. (canceled)8. The method according to claim 4 , wherein the varnish comprises one of a polyester resin or an epoxy resin.9. The method according to claim 3 , wherein the aqueous solution of dianhydrohexitol has a content of dry matter of between 50% and 90% relative to the total weight thereof.10. A packaged article claim 3 , said article ...

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Номер записи: 94
24-02-2022 дата публикации

Acoustic treatment of brewed, matured or fermented food and related systems

Номер: US20220053802A1
Автор: Beat WAMPFLER
Принадлежит: Kaesehaus K3 GmbH, Kasehaus K3 GmbH

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

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Номер записи: 95
06-02-2020 дата публикации

High pressure processing indicator

Номер: US20200037639A1
Автор: Alexander Craig Bushman
Принадлежит: Multi Color Corp

A device for indicating exposure to a pressure. The device may include a base layer, a plurality of microcapsules, and a coating, with the microcapsules being disposed between the base layer and the coating. The microcapsules contain a indicator material that can be released once the microcapsules burst. The microcapsules then have a compressive bursting strength that is chosen or designed to be less than a selected pressure (e.g., the pressure being that to which a particular article may be exposed during high pressure processing). Thus, when the device is subjected to a pressure greater than the compressive bursting strength, at least some microcapsules burst, the indicator material is released from the microcapsules, and the release of the indicator material can be detected by observation of the device. The device may be a label that is associated (such as by being affixed) to the article being subjected to pressure (or multiple labels being associated (such as by being affixed) to multiple articles. Alternatively, the device may be associated with an article or articles without being affixed thereto.

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Номер записи: 96
06-02-2020 дата публикации

METHOD FOR PREPARATION OF HYPOALLERGENIC PLANT-BASED SUBSTRATE FOR CULTURED AND NON-CULTURED FOOD PRODUCTS

Номер: US20200037645A1
Автор: Myers Scott, Myers William
Принадлежит:

Method for making a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH. 1. A method for making a hypoallergenic , plant-based vegan product:creating a hypoallergenic-slurry by combining water, a hypoallergenic-substrate, and a plant-based butter and/or cream comprising at least one or more of sunflower seed butter and/or coconut cream; andsubjecting the hypoallergenic-slurry to a preservation process.2. further comprising:inoculating the hypoallergenic-slurry with a fermentation agent; andallowing the inoculated, hypoallergenic-slurry to ferment until it reaches a pH of 4.6 or lower.3. further comprising adding at least 0.01% (of the weight of the water) of a soluble fiber to the hypoallergenic-slurry.4. further comprising adding up to 3.0% (of the weight of the water) of a soluble fiber to the hypoallergenic-slurry.5. further comprising adding at least 0.01% (of the weight of the water) of a plant-based protein to the hypoallergenic-slurry.6. further comprising adding up to 3.0% (of the weight of the water) of a plant-based protein to the hypoallergenic-slurry.7. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of an ancient grain and/or a pseudo-cereal.8quinoa. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of oat flour claim 1 , flour claim 1 , sorghum flour claim 1 , millet flour and/or amaranth flour.9. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the weight of the water ...

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Номер записи: 97
12-02-2015 дата публикации

METHOD FOR PRESERVING FOOD

Номер: US20150044337A1
Автор: Keller Karl
Принадлежит:

A method for preserving food. The food is heated in a moist state in a container, which has a venting opening and is suited as transport and retail packaging, by way of microwaves (M) for a limited time, however at least until hot steam (D) from in the container and exists through the venting opening. After the heating has ended, a gas (G) is injected into the container using a cannula, and a container wall made of plastic film is pierced with the cannula. The plastic film that is used has a thickness of less than 100 μm. At least one layer of the plastic film is made of polyethylene terephthalate having a thickness of greater than 19 μm. 1wherein the plastic film has a thickness of less than 100 μm, and wherein at least one layer of the plastic film is made of polyethylene terephthalate;the method comprising the steps of:providing the container with the food inside;heating the food in a moist state in the container by microwaves (M) for a limited time, however at least until hot steam (D) forms in the container and exits through the venting opening;after the step of heating the food has ended, using a cannula for piercing the plastic film container wall to form a pierced hole and injecting a gas (G) into the container through the pierced hole; and. A method for preserving food in a container, wherein said container comprises a venting opening and a wall of a plastic film and is suited as transport and retail packaging; This application is a continuation of U.S. patent application Ser. No. 13/138,490, filed on Aug. 25, 2011, which is a National Stage application of International Application No. PCT/CH2010/000023, filed on Feb. 1, 2010, which claims priority of Swiss application Serial Number 00287/09, filed on Feb. 26, 2009, all of which are incorporated herein by reference in their entireties.The present invention relates to a method for preserving food, in which the food is heated in a moist state in a container, which has a venting opening and is suited as ...

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Номер записи: 98
18-02-2021 дата публикации

METHODS OF BINDING TEXTURED SUBSTRATES USING MYCELIUM-PRODUCING FUNGI AND FOOD PRODUCTS FORMED THEREFROM

Номер: US20210045410A1
Автор: Frelka John, Le Kimberlie, Nixon Joshua, Yang Marisa
Принадлежит:

Described herein are various embodiments of methods for binding together textured substrates using mycelium-producing fungi. The method can generally include providing a textured substrate, such as a textured protein substrate, that may or may not be subjected to various pre-processing steps used to help promote mycelium growth inside, outside or inside and outside of the textured substrate, inoculating the textured substrate with mycelium-producing fungi, and growing mycelium inside, outside, or inside and outside of the textured substrate to bind the textured substrate. The bound textured substrate can be used as a high protein food, such as meat substitutes, meat analogues, or seafood analogues. In some embodiments, the mycelium-producing fungi is used to bind together multiple textured substrates to form larger composite food products. 1. A method of forming a bound textured substrate comprising:inoculating a textured substrate with at least one mycelium-producing fungi; andgrowing the mycelium-forming fungi to form a matrix of mycelium inside, outside, or inside and outside of the textured substrate.2. The method of claim 1 , wherein the textured substrate is a textured protein substrate.3. The method of claim 1 , wherein the textured substrate is a fungal biomass substrate.4. The method of claim 1 , wherein the textured substrate is a processed fungal fermented composition.5RhizopusAspergillus. The method of claim 1 , wherein the at least one mycelium-producing fungi comprises a fungi selected from the genus or the genus.6. The method of claim 1 , wherein growing the mycelium-forming fungi to form a matrix of mycelium comprises a two-stage fermentation process claim 1 , the first stage comprising a liquid state fermentation process and the second stage comprising a solid state fermentation process.7. The method of claim 6 , wherein the liquid state fermentation process claim 6 , the solid state fermentation process or both are carried out in an oxygen-enriched ...

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Номер записи: 99
18-02-2016 дата публикации

Microwave Disinfection and Sterilization

Номер: US20160045628A1
Автор: Alvarado Christine, Brashears Michael Todd, Brashears Mindy M., Brooks J. Chance, JR. Willis Don, Neuber Andreas Alfred, Sharbutt David E., Stull
Принадлежит:

A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object. 154.-. (canceled)55. An apparatus for reducing a microorganism population on an object , said apparatus comprising:a chamber for exposing an object to microwave radiation;a first magnetron having a first waveguide positioned in communication with the chamber at a first orientation to provide one or more microwave radiation pulses;at least one second magnetron having a second waveguide positioned in communication with the chamber has at least one second orientations to provide one or more microwave radiation pulses on at least a second axis,a power supply connected to the first magnetron and the at least one second magnetrons, anda programmable control panel in communication with the power supply and the first magnetron and the at least one second magnetron to deliver the one or more microwave radiation pulses as a series of repetitive pulses on a first axis and at least a second axis, wherein each of the series of repetitive pulses have a duration ranging from a fraction of a second to multiple seconds.56. The apparatus of claim 55 , wherein the one or more first microwave radiation pulses comprise a first series of repetitive pulses and each of the one or more second microwave radiation pulses comprise a second series of repetitive pulses.57. The apparatus of wherein the one or more microwave radiation pulses microwave radiation comprises one or more wavelengths between 915 MHz and 300 GHz.58. The apparatus of wherein the one or more microwave radiation pulses microwave radiation comprises one or more wavelengths about 2.45 GHz.60. The apparatus of claim 55 , wherein the first waveguide comprises a first slot radiator having 2 claim 55 , 3 claim 55 , 4 claim 55 , 5 claim 55 , 6 claim 55 , 7 claim 55 , 8 claim 55 , 9 claim 55 , 10 claim 55 , 11 claim 55 , or 12 slots and the second waveguide comprise a second slot radiator having 2 claim 55 , 3 claim 55 , ...

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Номер записи: 100