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Применить Всего найдено 29. Отображено 27.
18-04-2013 дата публикации

Method and Apparatus for Producing Frozen Foam Products

Номер: US20130095223A1
Автор: Gasteyer, Hunek Balazs, III Theodore H., Israni Sameer H., Lang Gary D., Nayini Nari R.
Принадлежит: PRAXAIR TECHNOLOGY, INC.

Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range. 1. A method for forming a frozen foamed food product comprising the steps of:(A) introducing a selected gas or gas mixture which is air or is a gas or gas mixture which possesses a larger average molecular weight than air, into a product to be foamed under selected foaming conditions to form a foam product containing bubbles of said gas or gas mixture,(B) in a selected relationship of being concurrent with or subsequent to step (A), chilling said foam product under selected chilling conditions to form a partially frozen foam product; and then(C) increasing the viscosity of said partially frozen foam product by rapidly chilling it, thereby forming a further frozen foam product, and then(D) hardening the further frozen food product by further chilling it under selected further chilling conditions to freeze additional liquid therein, so that the temperature of the product is 0 degrees Fahrenheit or lower, thereby forming a frozen foamed food product,under conditions effective to establish bubbles in said frozen foamed food product having an average bubble size at least 15% smaller than the average bubble size in the hardened product that is formed by introducing solely air as the gas or gas mixture into the identical product to be foamed under the identical selected foaming conditions as in step (A) to form an air foamed product and chilling said air foamed product in the same selected, relationship to step (A) and under the identical selected chilling conditions as in step (B) to form a product which is then hardened under the identical selected further chilling conditions as in step (D).2. The method of wherein in step (C) said partially frozen foam product is chilled at a rate ...

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Номер записи: 1
17-01-2019 дата публикации

METHOD AND APPARATUS FOR PRODUCING FROZEN FOOD PRODUCTS

Номер: US20190014800A1
Автор: Gasteyer, Hunek Balazs, III Theodore H., Israni Sameer H., Lang Gary D.
Принадлежит:

Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size. 1. A method for forming a frozen foamed food product comprising the steps of:(A) introducing a nontoxic gas or gas mixture into a product to be foamed under foaming conditions to form a foam product containing bubbles of said gas or gas mixture,(B) concurrently with or subsequent to step (A), chilling said foam product under chilling conditions to form a partially frozen foam product; and then(C) increasing the viscosity of said partially frozen foam product by adding into the partially frozen foam product a plurality of bits of edible material having a size (as defined herein) of 0.25 to 2 inch, wherein the size distribution of said bits that are added has a standard deviation of less than or equal to 15%, wherein said bits that are added are at a temperature of less than minus 25 F, thereby forming a further frozen foam product, and then(D) hardening the further frozen food product by further chilling it under further chilling conditions to freeze additional liquid therein, thereby forming a frozen foamed food product, under conditions effective to establish bubbles in said frozen foamed food product having an average bubble size at least 15% smaller than the average bubble size in the hardened product that is formed by introducing solely air as the gas or gas mixture into the identical product to be foamed under the identical foaming conditions as in step (A) to form an air foamed product and chilling said air foamed product in the same relationship to step (A) and under the identical chilling conditions as in step (B) to form a product which is then hardened under the identical further chilling conditions as in step (D).2. A method for forming a frozen foamed food product comprising the steps of:(A) introducing ...

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Номер записи: 2
24-01-2019 дата публикации

SYSTEM FOR COOLING FOOD PRODUCT

Номер: US20190021349A1
Автор: Girard John M, Hunek Balazs, Israni Sameer H
Принадлежит:

Disclosed is a method for providing a desired amount of cooling to a quantity of food product in a vessel within a given period of time, comprising: 1. A method for providing a desired amount of cooling to a quantity of food product in a vessel within a given period of time , comprising:(A) feeding cryogenic liquid which is not carbon dioxide out of a plurality of nozzle openings into a vessel directly into a formable mass of food product in the vessel at a flow rate effective to provide from each nozzle not greater than 1,900 BTUs of refrigeration to the formable mass of food product per minute from the cryogenic liquid delivered from each nozzle, while an impeller is moving the food product past the nozzle openings, wherein each nozzle opening is in direct contact with the food product and is at the interior surface of the vessel or is between the interior surface and the path of the impeller,(B) while maintaining the rate at which the formable mass of food product is moved past each nozzle opening to be sufficiently high so that the mass of food product remains formable as it is being cooled by contact with the cryogenic liquid, and(C) feeding said cryogenic liquid into said food product in accordance with steps (A) and (B) from a sufficient number of said nozzle openings to provide the desired amount of cooling to the quantity of food product within the given period of time.2. A method according to wherein intermittently cleaning fluid is fed into feed lines upstream from each nozzle opening claim 1 , is passed through said feed lines and through and out of said nozzle openings into said vessel claim 1 , and is removed from said vessel.3. A method according to wherein intermittently the flow of cryogenic liquid out of the nozzles is interrupted by flowing nontoxic gas out of the nozzles into the food product.4. A method for providing a desired amount of cooling to a quantity of food product in a vessel within a given period of time claim 1 , comprising:(A) ...

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Номер записи: 3
05-03-2020 дата публикации

MODIFIED DRY ICE SYSTEMS AND METHODS FOR PRESERVING PERISHABLE ITEMS WITHIN A SINGLE HOLDING VOLUME

Номер: US20200072523A1
Автор: Israni Sameer H., JAMPALA SOUJANYA N., SEO CHANG YUP, SEVER ROBERT R.
Принадлежит:

This invention relates to a novel two-stage dry ice system for preserving perishable items during transport and methods thereof. The improved two-stage dry ice system includes dry ice and a phase change material specifically configured within a single and continuous holding volume with perishable items. Preservation of the perishable items for extended durations in comparison to other refrigeration techniques can be achieved as a result of the two-stage dry system having the ability to re-orient itself during transport. 1. An improved two-stage dry ice system for preserving a first perishable item and a second perishable item during transport of the first perishable item and the second perishable item , said improved two-stage dry ice system , comprising:a transportable container with a holding volume defined by a first region and a second region, said first region containing the first perishable item and maintaining the first perishable item at a first cooling temperature regime, said second region containing the second perishable item and maintaining the second perishable item at a second cooling temperature regime;a phase change material (PCM) in close proximity or direct contact to the first perishable item, the PCM disposed within the first region of the holding volume prior to transport;dry ice in close proximity or direct contact with the second perishable item, said dry ice disposed within the second region of the holding volume prior to transport;insulative material configured to partially encapsulate the second perishable item during transport of the transportable container;wherein the PCM and the dry ice form a substantially stacked arrangement with the first perishable item and the second perishable item, said PCM configured to interact with the dry ice in the stacked arrangement whereby the dry ice serves as a first primary refrigerant to maintain the first cooling temperature regime and the second cooling temperature regime during an initial duration ...

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Номер записи: 4
02-05-2019 дата публикации

Vacuum breaking without feed line clogging

Номер: US20190124955A1
Автор: John M Girard, Sameer H Israni
Принадлежит: Praxair Technology Inc

When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.

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Номер записи: 5
01-09-2022 дата публикации

TEMPERATURE CONTROL USING APPLIED ELECTROMAGNETIC FIELDS

Номер: US20220276101A1
Автор: Du Xiaotang, Girard John M., Israni Sameer H., JAMPALA SOUJANYA N., Zhou Keqin
Принадлежит:

Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field. 1. A method of analyzing a product to determine its temperature , comprising:(a) providing a correlation of the actual temperature of a product having the composition of the product that is to be analyzed, that is conductive, correlated with the phase angle exhibited by a product having the composition of the product that is to be analyzed, at two or more different actual temperatures, wherein the phase angle exhibited by a given product is a function of the reactive signal of the given product and the resistive signal of the given product measured in an electromagnetic field of a given strength and frequency applied to the given product;(b) applying an electromagnetic field of said given strength and frequency to the product being analyzed, measuring the reactive signal and the resistive signal exhibited by the product being analyzed in said electromagnetic field at said given strength and frequency, and determining the phase angle exhibited by the product being analyzed from the measured reactive signal and resistive signal of the product being analyzed; and(c) determining the actual temperature of the product being analyzed from the phase angle determined in step (b) in accordance with said correlation.2. (canceled)3. The method of wherein at least one of the temperatures at which the correlation is provided is a temperature at which the product to be analyzed is partially or completely frozen.4. (canceled)5. The method of wherein a plurality of pieces of product are analyzed by passing them through the electromagnetic field claim 1 , wherein the pieces of product are arrayed in a column along the direction of passage of the pieces through the electromagnetic field and are spaced apart from one another in the column such that a piece of product does not enter the electromagnetic field ...

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Номер записи: 6
16-10-2014 дата публикации

Method and Apparatus for Producing Frozen Foam Products

Номер: US20140308423A1
Автор: Gasteyer Theodore H., Hunek Balazs, Israni Sameer H., Lang Gary D., Nayini Nari R.
Принадлежит:

Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range. 1. A method for forming a frozen foamed food product comprising the steps of:(A) introducing a selected gas or gas mixture which is air or is a gas or gas mixture which possesses a larger average molecular weight than air, into a product to be foamed under selected foaming conditions to form a foam product containing bubbles of said gas or gas mixture,(B) in a selected relationship of being concurrent with or subsequent to step (A), chilling said foam product under selected chilling conditions to form a partially frozen foam product; and then(C) increasing the viscosity of said partially frozen foam product by rapidly chilling it, thereby forming a further frozen foam product, and then(D) hardening the further frozen food product by further chilling it under selected further chilling conditions to freeze additional liquid therein, so that the temperature of the product is 0 degrees Fahrenheit or lower, thereby forming a frozen foamed food product,under conditions effective to establish bubbles in said frozen foamed food product having an average bubble size at least 15% smaller than the average bubble size in the hardened product that is formed by introducing solely air as the gas or gas mixture into the identical product to be foamed under the identical selected foaming conditions as in step (A) to form an air foamed product and chilling said air foamed product in the same selected relationship to step (A) and under the identical selected chilling conditions as in step (B) to form a product which is then hardened under the identical selected further chilling conditions as in step (D).2. The method of wherein in step (C) said partially frozen foam product is chilled at a rate ...

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Номер записи: 7
22-10-2015 дата публикации

Method and apparatus for producing frozen food products

Номер: US20150296859A1
Автор: Balazs Hunek, Gary D. Lang, Sameer H. Israni, Theodore H. Gasteyer, III
Принадлежит: Praxair Technology Inc

Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

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Номер записи: 8
10-08-2021 дата публикации

Modified dry ice systems and methods for preserving perishable items within a single holding volume

Номер: US11085688B2
Автор: Chang Yup Seo, Robert R Sever, Sameer H Israni, Soujanya N Jampala
Принадлежит: Praxair Technology Inc

This invention relates to a novel two-stage dry ice system for preserving perishable items during transport and methods thereof. The improved two-stage dry ice system includes dry ice and a phase change material specifically configured within a single and continuous holding volume with perishable items. Preservation of the perishable items for extended durations in comparison to other refrigeration techniques can be achieved as a result of the two-stage dry system having the ability to re-orient itself during transport.

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Номер записи: 9
16-03-2023 дата публикации

Method for using carbon dioxide in poultry egg incubation to improve characteristics of poultry

Номер: CA3231308A1
Автор: Balazs Hunek, Sameer H. Israni
Принадлежит: Praxair Technology Inc

A method of incubating a fertilized unhatched poultry egg to hatching comprises: incubating the egg for an incubation period of 18 to 21 consecutive days in a gaseous atmosphere which is in contact with the egg, and during that time, feeding carbon dioxide from a source outside the egg into the gaseous atmosphere as necessary so that for at least one period of time of at least 12 hours the carbon dioxide concentration in the gaseous atmosphere which is in contact with the egg is 7,500 ppm to 20,000 ppm, thereby enhancing the health and survivability of the chicks and, in the case of chickens, reducing the tendency of chicks hatched from the eggs thus treated to disorders such as Woody Breast.

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Номер записи: 10
25-02-2021 дата публикации

Temperature control using applied electromagnetic fields

Номер: CA3146928A1
Автор: John M. Girard, Keqin ZHOU, Sameer H. Israni, Soujanya N. Jampala, Xiaotang DU
Принадлежит: John M. Girard, Keqin ZHOU, PRAXAIR TECHNOLOGY, INC., Sameer H. Israni, Soujanya N. Jampala, Xiaotang DU

Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field.

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Номер записи: 11
30-10-2018 дата публикации

Method and apparatus for producing frozen food products

Номер: US10111453B2
Автор: Balazs Hunek, Gary D. Lang, Sameer H. Israni, Theodore H. Gasteyer, III
Принадлежит: Praxair Technology Inc

Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

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Номер записи: 12
13-06-2024 дата публикации

Method and system for processing fragile materials

Номер: WO2024124016A1
Автор: Brian T. ZUREK, Michael V. Johnson, Sameer H. Israni
Принадлежит: PRAXAIR TECHNOLOGY, INC.

Disclosed are methods of freezing material that is susceptible to breakage at undesirable places or times, wherein the freezing is performed with reduced risk of such breakage occurring, and methods for recovery of valuable component from such material by freezing, size reduction, and sieving at sub-ambient pressure.

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Номер записи: 13
11-03-2022 дата публикации

Control de temperatura que usa campos electromagneticos aplicados.

Номер: MX2022001823A
Автор: John M Girard, Keqin ZHOU, Sameer H Israni, Soujanya N Jampala, Xiaotang DU
Принадлежит: Praxair Technology Inc

Se describe una técnica para caracterizar un producto que usa mediciones novedosas basadas en las señales reactivas y resistivas exhibidas por el producto en un campo electromagnético.

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Номер записи: 14
20-06-2024 дата публикации

Methods using carbon dioxide and oxygen to improve characteristics of poultry

Номер: WO2024129474A1
Автор: Balazs Hunek, Sameer H. Israni
Принадлежит: PRAXAIR TECHNOLOGY, INC.

A method of incubating a fertilized unhatched poultry egg to hatching comprises: incubating the egg for an incubation period of 18 to 21 consecutive days in a gaseous atmosphere which is in contact with the egg, and during that time, feeding carbon dioxide from a source outside the egg into the gaseous atmosphere as necessary so that for at least one period of time of at least 12 hours the carbon dioxide concentration in the gaseous atmosphere which is in contact with the egg is 7,500 ppm to 20,000 ppm, thereby enhancing the health and survivability of the chicks and, in the case of chickens, reducing the tendency of chicks hatched from the eggs thus treated to disorders such as Woody Breast. Preferably, the method is combined with administration to the post-hatching birds of water comprising oxygen-containing nanobubbles.

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Номер записи: 15
13-06-2024 дата публикации

Methods using carbon dioxide and oxygen to improve characteristics of poultry

Номер: US20240189344A1
Автор: Balazs Hunek, Sameer H. Israni
Принадлежит: Individual

Disclosed are methods of reducing incidence of disorders such as Woody Breast in poultry, by incubating pre-hatching eggs in an atmosphere enriched in carbon dioxide, preferably combined with administration to the post-hatching birds of water comprising oxygen-containing nanobubbles.

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Номер записи: 16
21-09-2023 дата публикации

Temperature control using applied electromagnetic fields

Номер: AU2023226644A1
Автор: John M. Girard, Keqin ZHOU, Sameer H. Israni, Soujanya N. Jampala, Xiaotang DU
Принадлежит: Praxair Technology Inc

Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field. 20186621_1 (GHMatters) P118415.AU.1

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Номер записи: 17
06-07-2023 дата публикации

Temperature control using applied electromagnetic fields

Номер: AU2020332295B2
Автор: John M. Girard, Keqin ZHOU, Sameer H. Israni, Soujanya N. Jampala, Xiaotang DU
Принадлежит: Praxair Technology Inc

Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field.

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Номер записи: 18
22-06-2022 дата публикации

Temperature control using applied electromagnetic fields

Номер: EP4014018A1
Автор: John M. Girard, Keqin ZHOU, Sameer H. Israni, Soujanya N. Jampala, Xiaotang DU
Принадлежит: Praxair Technology Inc

Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field.

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Номер записи: 19
29-03-2017 дата публикации

Method and apparatus for producing frozen food products

Номер: EP3145319A1
Автор: Balazs Hunek, Gary D. Lang, Sameer H. Israni, Theodore H. GASTEYER
Принадлежит: Praxair Technology Inc

Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

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Номер записи: 20
13-06-2024 дата публикации

Method and system for processing fragile materials

Номер: US20240188601A1
Автор: Brian T. ZUREK, Michael V. Johnson, Sameer H. Israni
Принадлежит: Individual

Disclosed are methods of freezing material that is susceptible to breakage at undesirable places or times, wherein the freezing is performed with reduced risk of such breakage occurring, and methods for recovery of valuable component from such material by freezing, size reduction, and sieving at sub-ambient pressure.

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Номер записи: 21
17-07-2024 дата публикации

Method for using carbon dioxide in poultry egg incubation to improve characteristics of poultry

Номер: EP4398715A1
Автор: Balazs Hunek, Sameer H. Israni
Принадлежит: Praxair Technology Inc

A method of incubating a fertilized unhatched poultry egg to hatching comprises: incubating the egg for an incubation period of 18 to 21 consecutive days in a gaseous atmosphere which is in contact with the egg, and during that time, feeding carbon dioxide from a source outside the egg into the gaseous atmosphere as necessary so that for at least one period of time of at least 12 hours the carbon dioxide concentration in the gaseous atmosphere which is in contact with the egg is 7,500 ppm to 20,000 ppm, thereby enhancing the health and survivability of the chicks and, in the case of chickens, reducing the tendency of chicks hatched from the eggs thus treated to disorders such as Woody Breast.

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Номер записи: 22
13-06-2024 дата публикации

Using oxygen in nanobubbles to improve characteristics of poultry

Номер: US20240188592A1
Автор: Balazs Hunek, Sameer H. Israni
Принадлежит: Individual

Administration to chickens or other poultry of water containing nanobubbles that contain oxygen reduces the incidence of woody breast disorder in the chicken or other poultry.

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Номер записи: 23
15-08-2024 дата публикации

Supplemental refrigeration using nitrogen

Номер: AU2023209864A1
Автор: Balazs Hunek, John M. Girard, Richard A. Novak, Sameer H. Israni, Stephen A. Mccormick
Принадлежит: Praxair Technology Inc

Disclosed are methodology and apparatus useful to employ liquid nitrogen cryogen to boost on demand the refrigeration capacity of a freezer or similar device in which refrigeration is provided by a mechanical refrigeration circuit.

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Номер записи: 24
20-06-2024 дата публикации

Using oxygen in nanobubbles to improve characteristics of poultry

Номер: WO2024129460A1
Автор: Balazs Hunek, Sameer H. Israni
Принадлежит: PRAXAIR TECHNOLOGY, INC.

Administration to chickens or other poultry of water containing nanobubbles that contain oxygen reduces the incidence of woody breast disorder in the chicken or other poultry.

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Номер записи: 25
10-05-2022 дата публикации

Métodos de análise de um produto e de operação de equipamento, e, equipamentos capazes de modificar a temperatura, o grau de congelamento e as características selecionadas do produto

Номер: BR112022002746A2
Автор: H Israni Sameer, Keqin ZHOU, M Girard John, N Jampala Soujanya, Xiaotang DU
Принадлежит: Praxair Technology Inc

métodos de análise de um produto e de operação de equipamento, e, equipamentos capazes de modificar a temperatura, o grau de congelamento e as características selecionadas do produto. é revelada uma técnica para caracterizar um produto que utiliza medições inovadoras com base nos sinais reativos e resistivos exibidos pelo produto em um campo eletromagnético.

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Номер записи: 26
09-05-2024 дата публикации

Metodo para usar dioxido de carbono en la incubacion de huevos de ave de corral para mejorar las caracteristicas de las aves de corral.

Номер: MX2024002367A
Автор: Balazs Hunek, Sameer H Israni
Принадлежит: Praxair Technology Inc

Un método para incubar un huevo de ave de corral fertilizado sin eclosionar para eclosionar comprende: incubar el huevo durante un período de incubación de 18 a 21 días consecutivos en una atmósfera gaseosa que está en contacto con el huevo, y durante ese tiempo, alimentar dióxido de carbono desde una fuente fuera del huevo en la atmósfera gaseosa según sea necesario para que durante al menos un período de tiempo de al menos 12 horas la concentración de dióxido de carbono en la atmósfera gaseosa que está en contacto con el huevo sea de 7500 ppm a 20,000 ppm, lo que mejora de esta manera la salud y la capacidad de supervivencia de los pollos y, en el caso de pollos, reduce la tendencia de los pollos eclosionados de los huevos por lo tanto tratados de trastornos tales como pechuga de madera.

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Номер записи: 27