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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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10-05-2005 дата публикации

УСТАНОВКА ДЛЯ ПРОИЗВОДСТВА ЯИЧНОГО ПОРОШКА

Номер: RU0000045235U1
Автор: Жуков В.И., Морин А.В.
Принадлежит: Быков Эдуард Валерьевич, Жуков Владимир Иванович, Морин Александр Васильевич, Поляков Илья Леонидович, Чкалов Валерий Васильевич

Установка для производства яичного порошка, содержащая вертикальную цилиндрическую сушильную камеру с коническим днищем и верхним вихревым вводом сушильного агента, установленный в верхней части камеры осевой трубопровод для выхода отработанного сушильного агента, расположенную в нижней части камеры форсунку и разгрузочный патрубок, установленный в коническом днище корпуса, отличающаяся тем, что внутри сушильной камеры на осевом трубопроводе для выхода отработанного сушильного агента установлен конус основанием вниз, образующий кольцевую щель со стенками сушильной камеры, причем вход в осевой трубопровод для выхода отработанного сушильного агента расположен выше основания упомянутого конуса. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 45 235 (13) U1 (51) МПК A23B 5/035 (2000.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (21), (22) Заявка: 2004137293/22 , 20.12.2004 (24) Дата начала отсчета срока действия патента: 20.12.2004 (45) Опубликовано: 10.05.2005 (73) Патентообладатель(и): Поляков Илья Леонидович (RU), Морин Александр Васильевич (RU), Чкалов Валерий Васильевич (RU), Жуков Владимир Иванович (RU), Быков Эдуард Валерьевич (RU) U 1 4 5 2 3 5 R U Ñòðàíèöà: 1 U 1 Формула полезной модели Установка для производства яичного порошка, содержащая вертикальную цилиндрическую сушильную камеру с коническим днищем и верхним вихревым вводом сушильного агента, установленный в верхней части камеры осевой трубопровод для выхода отработанного сушильного агента, расположенную в нижней части камеры форсунку и разгрузочный патрубок, установленный в коническом днище корпуса, отличающаяся тем, что внутри сушильной камеры на осевом трубопроводе для выхода отработанного сушильного агента установлен конус основанием вниз, образующий кольцевую щель со стенками сушильной камеры, причем вход в осевой трубопровод для выхода отработанного сушильного агента расположен выше основания упомянутого конуса. 4 5 2 3 5 (54) ...

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Номер записи: 1
27-05-2016 дата публикации

Устройство для сушки зерна

Номер: RU0000162118U1
Автор: Владимир Иванович Курдюмов, Сергей Алексеевич Сутягин
Принадлежит: Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Ульяновская государственная сельскохозяйственная академия имени П.А. Столыпина"

Устройство для сушки зерна, содержащее цилиндрический кожух, внешняя поверхность которого покрыта слоем теплоизолирующего материала, загрузочный бункер, выгрузное окно, соосно установленный внутри кожуха с возможностью вращения транспортирующий рабочий орган, нагревательные элементы, размещенные на внешней поверхности кожуха под слоем теплоизолирующего материала между загрузочным бункером и выгрузным окном, а также вентилятор, отличающееся тем, что транспортирующий рабочий орган выполнен в виде соединенных между собой спирального винта и шнека, на торцевой поверхности кожуха внутри спирального винта установлен полый цилиндрический стакан, внутри стакана установлен вентилятор, а на торцевой поверхности кожуха со стороны загрузочного бункера и на торце цилиндрического стакана выполнены отверстия. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23B 9/08 (13) 162 118 U1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ТИТУЛЬНЫЙ (21)(22) Заявка: ЛИСТ ОПИСАНИЯ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ 2015146530/13, 28.10.2015 (24) Дата начала отсчета срока действия патента: 28.10.2015 (45) Опубликовано: 27.05.2016 Бюл. № 15 1 6 2 1 1 8 R U (57) Формула полезной модели Устройство для сушки зерна, содержащее цилиндрический кожух, внешняя поверхность которого покрыта слоем теплоизолирующего материала, загрузочный бункер, выгрузное окно, соосно установленный внутри кожуха с возможностью вращения транспортирующий рабочий орган, нагревательные элементы, размещенные на внешней поверхности кожуха под слоем теплоизолирующего материала между загрузочным бункером и выгрузным окном, а также вентилятор, отличающееся тем, что транспортирующий рабочий орган выполнен в виде соединенных между собой спирального винта и шнека, на торцевой поверхности кожуха внутри спирального винта установлен полый цилиндрический стакан, внутри стакана установлен вентилятор, а на торцевой поверхности кожуха со стороны загрузочного бункера и на торце цилиндрического стакана выполнены отверстия. Стр.: 1 U 1 U ...

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Номер записи: 2
10-01-2017 дата публикации

Устройство для сушки зерна

Номер: RU0000167411U1
Автор: Андрей Александрович Павлушин, Владимир Иванович Долгов, Владимир Иванович Курдюмов, Галина Владимировна Карпенко, Петр Сергеевич Агеев, Сергей Алексеевич Сутягин
Принадлежит: Федеральное государственное бюджетное образовательное учреждение высшего образования "Ульяновская государственная сельскохозяйственная академия имени П.А. Столыпина"

Полезная модель относится к сельскохозяйственному машиностроению, в частности, к устройствам для сушки зерна.Устройство для сушки зерна включает в себя вертикальный цилиндрический кожух, внешняя поверхность которого покрыта слоем теплоизолирующего материала, загрузочный бункер, выгрузное окно, транспортирующий рабочий орган, соосно установленный внутри кожуха с возможностью вращения, нагревательный элемент, а также вентилятор и воздуховод. Транспортирующий рабочий орган выполнен в виде плоской перфорированной пружины. Загрузочный бункер установлен над плоской пружиной у ее внешнего края. На плоской пружине установлена жестко связанная с ней и снабженная приводом пластина круглой формы. Нагревательный элемент расположен под транспортирующим рабочим органом и выполнен в виде плоского кольца. Выгрузное окно установлено соосно кожуху под нагревательным элементом. Воздуховод соединен с внутренней полостью кожуха с противоположных боковых его сторон.Применение данного устройства позволяет повысить качество сушки зерна и снизить затраты энергии. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 167 411 U1 (51) МПК A23B 9/08 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ТИТУЛЬНЫЙ ЛИСТ ОПИСАНИЯ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (21)(22) Заявка: 2016131846, 02.08.2016 (24) Дата начала отсчета срока действия патента: 02.08.2016 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 02.08.2016 (45) Опубликовано: 10.01.2017 Бюл. № 1 1 6 7 4 1 1 R U (57) Формула полезной модели Устройство для сушки зерна, содержащее кожух, выполненный в виде цилиндра, внешняя поверхность которого покрыта слоем теплоизолирующего материала, загрузочный бункер, выгрузное окно, соосно установленный внутри кожуха с возможностью вращения транспортирующий рабочий орган, нагревательный элемент, а также вентилятор и воздуховод, отличающееся тем, что кожух расположен вертикально, транспортирующий рабочий орган выполнен в виде плоской перфорированной пружины, загрузочный бункер установлен над плоской ...

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Номер записи: 3
23-01-2019 дата публикации

Устройство для сушки зерна

Номер: RU0000186533U1
Автор: Владимир Иванович Курдюмов, Сергей Александрович Белянин, Сергей Алексеевич Сутягин
Принадлежит: Федеральное государственное бюджетное образовательное учреждение высшего образования "Ульяновский государственный аграрный университет имени П.А. Столыпина"

Полезная модель относится к сельскохозяйственному машиностроению, в частности к устройствам для сушки зерна. Устройство для сушки зерна содержит кожух, поверхность которого покрыта слоем теплоизолирующего материала, установленный внутри кожуха транспортирующий рабочий орган, загрузочный бункер, выгрузное окно, нагревательные элементы, вентилятор и воздуховоды. Кожух выполнен прямоугольного сечения. Транспортирующий рабочий орган выполнен в виде бесконечной цепи со скребками. Внутри кожуха установлен перфорированный короб, выполненный составным. Над перфорированным коробом установлены изогнутые в виде калача трубы, причем их начало расположено над концом составных частей перфорированного короба, а выходной конец изогнутых труб выполнен перфорированным и установлен над началом каждой соседней составной части перфорированного короба. Размер перфорации выходных концов изогнутых труб выполнен не превышающим минимальный размер зерна. Верхняя ветвь цепи со скребками выполнена опирающейся на верхнюю часть перфорированного короба. Внутри составных частей короба с, нижней стороны их верхней части установлены нагревательные элементы. Концы воздуховодов установлены с нижней стороны верхней части перфорированного короба напротив начала изогнутых труб. Улучшается качество сушки зерна. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 186 533 U1 (51) МПК F26B 11/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК F26B 11/00 (2018.08); A23B 9/08 (2018.08) (21)(22) Заявка: 2018133347, 20.09.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 20.09.2018 (45) Опубликовано: 23.01.2019 Бюл. № 3 1 8 6 5 3 3 R U (56) Список документов, цитированных в отчете о поиске: RU 2323580 C2, 10.05.2008. RU 170454 U1, 25.04.2017. RU 2605350 C1, 20.12.2016. RU 2605348 C1, 20.12.2016. CN 203837449 U, 17.09.2014. (54) УСТРОЙСТВО ДЛЯ СУШКИ ЗЕРНА (57) Реферат: Полезная модель относится к ...

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Номер записи: 4
22-03-2012 дата публикации

In-shell pasteurization of eggs

Номер: US20120067874A1
Автор: Corinda Erasmus, Mathys Johannes Rossouw
Принадлежит: Council for Scientific and Industrial Research CSIR

An in-shell egg pasteurization installation includes a temperature raising stage comprising a microwave cavity or microwave cavity portion into which microwaves can be radiated and a pasteurization stage comprising a microwave cavity or microwave cavity portion into which microwaves can be radiated. Heating means provide radiant or conductive heat to an in-shell egg located in the temperature raising stage and to an in-shell egg located in the pasteurization stage, and displacement means provide relative displacement between an in-shell egg and the microwave cavities or microwave cavity portions.

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Номер записи: 5
30-08-2012 дата публикации

Anti-oxidant Composition

Номер: US20120219689A1
Автор: Lars Mansson
Принадлежит: Danisco AS

The present invention provides an anti-oxidant composition comprising (a) an extract obtained from or obtainable from a plant of the Labiatae family, (b) an extract obtained from or obtainable from a plant of the genus Matricaria or of the genus Chamaemelum

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Номер записи: 6
13-09-2012 дата публикации

Apparatus and method for thawing a product

Номер: US20120231139A1
Автор: Gerald P. Tippmann, Vincent P. Tippmann, Jr.
Принадлежит: VINCENT P TIPPMANN SR - FAMILY PARTNERSHIP LLP

A method and apparatus for thawing a commodity includes a plurality of boxes arranged in two rows with a cover for sealing the space between the two rows. A plenum is formed between the two rows of boxes with the plurality of boxes being positioned side-by-side. At least one air handler is provided for pulling air within a predetermined temperature range through ventilation holes in the boxes and along a length of the space formed between the two rows and discharging the air therefrom for thawing the commodity while not raising the temperature of the commodity above a mandated safe zone for longer than a predetermined time. In addition, the air may be forced along the length of the space formed between the two rows of boxes and through ventilation holes in the boxes and/or through spacers positioned underneath adjacent boxes for evenly thawing a commodity positioned in the boxes.

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Номер записи: 7
18-10-2012 дата публикации

Formulation and process to prepare a premium formulated fried egg

Номер: US20120263841A1
Автор: Hershell R. Ball, Jr., Jason W. Mathews, Jonathan A. Merkle
Принадлежит: Michael Foods of Delaware Inc

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

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Номер записи: 8
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: 9
11-04-2013 дата публикации

METHODS FOR TREATING GLUCOSE METABOLIC DISORDERS

Номер: US20130089619A1
Автор: Ruff Kevin J.
Принадлежит:

In one aspect, the invention relates to methods for treating a disease or condition associated with abnormal glucose metabolism. In another aspect, the invention relates to a method for reducing incidence or progression of insulin-dependent diabetes mellitus. The methods include orally administering to a mammal in need thereof an effective amount of a composition, which includes a naturally occurring material derived from eggshell, eggshell membrane, or a combination thereof. 1. A method for treating a disease or condition associated with abnormal glucose metabolism , said method comprising orally administering to a mammal in need thereof an effective amount of a composition comprising a naturally occurring material derived from eggshell membrane.2. The method of claim 1 , wherein the disease or condition is insulin resistance.3. The method of claim 1 , wherein the disease or condition is glucose intolerance4. The method of claim 1 , wherein the disease or condition is glucose non-responsiveness.5. The method of claim 1 , wherein the disease or condition is diabetes mellitus.6. The method of claim 1 , wherein the effective amount is effective to achieve at least a 0.2 percentage point decrease in hemoglobin A1c.7. The method of claim 1 , wherein the effective amount is effective to achieve at least a 1 percentage point decrease in hemoglobin A1c.8. The method of claim 1 , wherein the effective amount is effective to achieve at least a 2 percentage point decrease in hemoglobin A1c.9. The method of claim 1 , wherein the effective amount is effective to achieve at least a 3 percentage point decrease in hemoglobin A1c.10. The method of claim 1 , wherein the effective amount is effective to decrease a fasting blood glucose concentration in said mammal by at least 5 mg/dL.11. The method of claim 1 , wherein the effective amount is effective to decrease a fasting blood glucose concentration in said mammal by at least 10 mg/dL.12. The method of claim 1 , wherein the ...

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Номер записи: 10
02-05-2013 дата публикации

Method and Equipment for Producing Oxidation-Sensitive Liquids Implementing the Injection of Hydrogen Immediately Prior to Pasteurization

Номер: US20130108751A1
Автор: Campo Philippe, Ibarra Dominique
Принадлежит:

The invention relates to a method for producing a liquid or semi-liquid product that is sensitive to oxidation, for example beverages, wherein the production method includes a step of deoxygenating an intermediate medium involved in the production of either the liquid or the semi-liquid, and a heating step, for example pasteurization, after the deoxygenation step, characterized in that the method involves injecting a hydrogenated gaseous mixture into the liquid or semi-liquid between the deoxygenation step and the heating step. 17-. (canceled)8. A process for producing an oxidation-sensitive liquid or semi-liquid product , which production process comprises a step of deoxygenation of an intermediate medium that occurs in the manufacturing of the liquid or semi-liquid itself , and which comprises a heating step , for example a pasteurization , subsequent to the deoxygenation step , wherein , between the deoxygenation step and the heating step , a hydrogen-containing gas mix is injected into the liquid or semi-liquid.9. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the hydrogen-containing gas mix is pure hydrogen.10. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the hydrogen-containing gas mix is a mixture of nitrogen and hydrogen claim 8 , the hydrogen content of which is between 1% and 100% claim 8 , preferably between 50% and 100%.11. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the deoxygenation step is carried out by placing under complete or partial vacuum.12. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the deoxygenation step is carried out by injection of an inert gas or of a gas mixture comprising a reducing gas such as hydrogen.13. The process for producing an oxidation-sensitive liquid or semi-liquid product of claim 8 , wherein the injection ...

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Номер записи: 11
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: 12
18-07-2013 дата публикации

Polyethylene glycol lactid coating on fresh egg

Номер: US20130183408A1
Автор: Ali Kara, Gulsen Goncagul, Ozan Gurbuz, Yasemin Sahan
Принадлежит: Individual

This process is designed to coat fresh chicken eggs with polyethylene glycol-lactide. The process reduces possible microbial content which may be inside fresh eggs while preventing the contamination of the eggs after being laid. It also extends the shelf life while maintaining the quality of the eggs. In addition, the PEG coating lowers the rate of fractures related to the egg shell while being handled, whether that be during storage, when the eggs are transported, or when the eggs are transferred to a market display.

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Номер записи: 13
18-07-2013 дата публикации

Shell Egg Pasteurization System and Method

Номер: US20130183416A1
Автор: Cox Robert W. Duffy, Lara Plascencia Hector Gregorio Apolinar
Принадлежит: National Pasteurized Eggs, Inc.

A hatch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol. 123-. (canceled)24. A shell egg pasteurization method , comprising the acts of:providing a bath containing a fluid pasteurization medium, wherein the bath comprises a series of zones;providing a batch carrier arrangement for advancing batches of shell eggs through the zones of the bath;sensing the temperature of the fluid pasteurization medium in each zone of the bath;providing a heating system for selectively raising the temperature of the fluid pasteurization medium in each zone of the bath, wherein the heating system includes at least one independently controlled heating element in each zone of the bath;providing a cooling system for selectively lowering the temperature of the fluid pasteurization medium in the bath;providing a pressurized air supply system in communication with the bath; and selecting a pasteurization protocol for a batch of shell eggs;', 'controlling operation of the heating system to independently raise the temperature of the fluid pasteurization medium in each zone of the bath toward the temperature set point for the selected protocol in response to the act of sensing the temperature of the fluid pasteurization medium in each respective zone;', 'selectively operating the cooling system to lower the temperature of the fluid pasteurization medium in the bath in response to the act of sensing the temperature of the fluid ...

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Номер записи: 14
15-08-2013 дата публикации

BIOLOGICAL DEGRADATION OF OCHRATOXIN A INTO OCHRATOXIN ALPHA

Номер: US20130209609A1
Автор: Costantini Antonella, De Las Rivas González Del Ray Blanca, Doria Francesca, Garcia Moruno Emilia, Muñoz Moreno María Rosario, Reverón Poján Inés María, Rodríguez López Héctor
Принадлежит:

The invention relates to the use of a microorganism of the genus for the biological degradation of ochratoxin A, in which the microorganism is preferably or . In addition, the invention relates to a method for the production of ochratoxin α using said microorganism. 123.-. (canceled)24Brevibacterium. A use of a microorganism belonging to the genus for the biological degradation of ochratoxin A.25Brevibacterium casei, Brevibacterium linens, Brevibacterium iodininumBrevibacterium epidermidis.. The use of the microorganism according to claim 24 , wherein the microorganism is or26. The use of a microorganism according to claim 24 , wherein the biological degradation of ochratoxin A takes place in claim 24 , at least claim 24 , one food product intended for human use or for animal use.27. The use according to claim 26 , wherein the food product is a cereal or a spice.28. Use of at least one biologically active molecule produced by the microorganism as described in claim 24 , for the biological degradation of ochratoxin A.29. The use according to claim 28 , wherein the biologically active molecule is a protein.30. The use according to claim 29 , wherein the protein degrades ochratoxin A in claim 29 , at least claim 29 , ochratoxin α.31. The use of a composition claim 24 , comprising the microorganism as described in claim 24 , for the biological degradation of ochratoxin A.32. The use of a composition comprising the biologically active molecule claim 28 , as described in claim 28 , for the biological degradation of ochratoxin A.33Brevibacterium. The use of a composition comprising a microorganism belonging to the genus for the biological degradation of ochratoxin A and the biologically active molecule produced by the microorganism as described in for the biological degradation of ochratoxin A.34. The use according to claim 24 , for the production of ochratoxin α that proceeds from the biological degradation ochratoxin A.35. A method for the biological degradation of ...

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Номер записи: 15
15-08-2013 дата публикации

Compositions and methods for use in promoting produce health

Номер: US20130209617A1
Автор: George Lobisser, Jason Alexander, Matt Weaver
Принадлежит: Pace International LLC

Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings which promote the health of fruit, vegetables, and/or other plant parts, and/or mitigate decay of post-harvest fruit, vegetables, and/or other plant parts.

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Номер записи: 16
22-08-2013 дата публикации

METHOD FOR DETERMINING THE POSITION OF A NEEDLE FOR INJECTING AND/OR SAMPLING IN AN EGG AND CORRESPONDING SYSTEM

Номер: US20130213303A1
Автор: Comte Sylvain, Moreira de Souza Fabio
Принадлежит: CEVA SANTE ANIMALE

Disclosed herein is a method for positioning a tip of a needle for injection into and/or removal from an egg. The method includes steps of: measuring at least one electrical parameter characteristic of a target zone to obtain a reference electrical value; measuring the electrical parameter at the tip to obtain a value measured at a position of the tip in the egg; and comparing the measured value with a characteristic reference parameter. A system for determining a position of a tip of a needle for injection into and/or removal from an egg is also disclosed. 1. A method for positioning a tip of a needle for injection into and/or removal from an egg , the method comprising:measuring at least one electrical parameter characteristic of a target zone to obtain a reference electrical value;measuring the electrical parameter at the tip to obtain a value measured at a position of the tip in the egg; andcomparing the measured value with a characteristic reference parameter.2. The method according to claim 1 , further comprising comparing at least one measured value of the characteristic parameter with a table of ranges of predetermined values claim 1 , wherein each range of values corresponds to a predetermined zone of the egg.3. The method according to claim 1 , wherein the step for measuring the electrical parameter at the tip is carried out by means of a first electrode at the tip and a second electrode claim 1 , the method further comprising a step of plunging the second electrode into a conductive solution in which a base of the egg is also bathed to provide electrical conduction between the first and second electrodes by means of this conductive solution and the egg.4. The method according to claim 1 , wherein the step of measuring the electrical parameter at the tip is carried out by means of a first electrode at the tip and a second electrode claim 1 , the method further comprising placing the second electrode on an external shell of the egg.5. The method according ...

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Номер записи: 17
19-09-2013 дата публикации

EGG TRAY ADVANCEMENT SYSTEM FOR AN IN OVO INJECTION APPARATUS, AND ASSOCIATED METHOD

Номер: US20130239895A1
Автор: Federowicz Joseph, Pallay Louis
Принадлежит: Zoetis LLC

An advancement system for an in ovo injection apparatus is provided. Such an advancement system is configured to advance an egg carrier carrying a plurality of avian eggs to an injection assembly. The advancement system includes a guide assembly configured to receive the egg carrier and provide support thereto during advancement of the egg carrier. A manual advancement device slidingly engages the guide assembly such that the manual advancement device is movable along the guide assembly. The manual advancement device is capable of interacting with a trailing end of the egg carrier to advance the egg carrier to an injection position. At least one stop is positioned to interact with the manual advancement device during advancement of the egg carrier so as to prevent progression of the manual advancement device beneath the injection assembly, thereby locating the egg carrier at the injection position. An associated method is also provided. 1. An in ovo injection apparatus capable of injecting a plurality of avian eggs carried by an egg carrier having a leading end and a trailing end , the apparatus comprising:an injection assembly having a plurality of injection devices, each injection device being configured to inject a respective avian egg when aligned therewith; and a guide assembly configured to receive the egg carrier and provide support thereto during advancement of the egg carrier;', 'a manual advancement device configured to slidingly engage the guide assembly such that the manual advancement device is movable along the guide assembly, the manual advancement device being capable of interacting with the trailing end of the egg carrier to advance the egg carrier to an injection position; and', 'at least one stop positioned to interact with the manual advancement device during advancement of the egg carrier along the guide assembly toward the injection assembly so as to prevent progression of the manual advancement device beneath the injection assembly, thereby ...

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Номер записи: 18
24-10-2013 дата публикации

Anti-microbial wash compositions including ceragenin compounds and methods of use for treating non-meat food products

Номер: US20130280391A1
Автор: Paul B. Savage
Принадлежит: BRIGHAM YOUNG UNIVERSITY

Disclosed herein are anti-microbial wash compositions and methods for using such compositions in controlling microbe growth on a non-meat food product (e.g., fruits, vegetables, grains, eggs, etc.) by applying or contacting the anti-microbial wash composition with a surface of the food product to kill microbes (e.g., bacteria) on a surface of the food product. The anti-microbial wash compositions include a ceragenin compound dispersed in a fluid carrier. The ceragenin compound includes a sterol backbone and a number of cationic groups attached to the sterol backbone. The cationic groups may be attached to the sterol backbone by a hydrolysable linkage so that the ceragenin compound has a relatively short half life (e.g., less than about 40 days), and the wash composition may be applied prior to shipping and washed off after shipping to minimize any ceragenin compound residue.

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Номер записи: 19
07-11-2013 дата публикации

SUBSTANCE-DISTRIBUTION SYSTEM FOR AN EGG INJECTION DEVICE

Номер: US20130291799A1
Автор: Menguy Florent, Nadreau Michael, YVIN Jean-Claude
Принадлежит:

A distribution system for distributing dosed amounts of a treatment substance to a plurality of injectors of an egg injection device, and to an injection device equipped with such a distribution system. The distribution system comprises at least one syringe pump comprising an actuator for actuating the piston of a syringe, a discharge tube connected to the outlet orifice of the syringe, feed tubes connected in parallel to the discharge tube via a valve system, each feed tube being intended to be connected to an injector, and a controller capable of controlling the actuator and the valve system for distributing dosed amount of substance contained in the chamber through the feed tubes, to injectors. 1. An egg injection device comprising an injection head which includes a plurality of injectors capable of injecting a substance into a plurality of eggs , including at least one substance-distribution system , the substance-distribution system comprising: a syringe body defining a chamber adapted to receive a substance, provided with an outlet orifice and a piston slidably mounted in said chamber, and', 'an actuator capable of automatically actuating said piston in order to discharge the substance out of the chamber through the outlet orifice;, 'at least one syringe pump including'}a discharge tube connected to the outlet orifice;feed tubes connected in parallel through a first end of each feed tube to said discharge tube via a valve system, each feed tube adapted for connection through a second end thereof to at least one injector; anda controller that controls said actuator and said valve system in order to distribute dosed amounts of substance contained in the chamber through the feed tubes, to said injectors;the substance distribution system distributing dosed amounts of substance to said injectors.2. The egg injection device according to claim 1 , wherein each feed tube is connected to only one injector.3. The egg injection device according to including a plurality ...

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Номер записи: 20
07-11-2013 дата публикации

Methods and Devices for Making Pre-Cooked Eggs Having a Natural Appearance

Номер: US20130295252A1
Автор: Dale E. Weaver, Jason W. Mathews, Ted A. Kurpgeweit
Принадлежит: Michael Foods Inc

The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg.

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Номер записи: 21
12-12-2013 дата публикации

PROCESS FOR PRODUCING A COMPOSITION CONTAINING ACTIVE FOLLISTATIN

Номер: US20130330455A1
Автор: Buxmann Waldemar, Heinz Volker, Toepft Stefan
Принадлежит: Deutsches Institut fuer Lebensmitteltechnik e.V.

A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum. 1. A process for producing a composition containing biologically active follistatin comprising: providing raw liquid egg yolk , whole egg or egg white originating from fertilized avian eggs and subjecting the raw liquid egg yolk , whole egg or egg white to a step of preservation while maintaining the temperature at or below 38° C. , wherein the step of preservation is selected from subjecting the liquid egg yolk , whole egg or egg white to a high pressure treatment of at least 4500 bar for at least 1 min , from subjecting the liquid egg yolk , whole egg or egg white to a pulsed electric field treatment of at least 5 kV/cm at a flow rate of 30 L/h , and from a combination of the high pressure treatment and the pulsed electric field treatment to provide a preserved liquid egg yolk , whole egg or egg white.2. The process according to claim 1 , wherein the step of preservation consists of high pressure treatment claim 1 , wherein the liquid egg yolk claim 1 , whole egg or egg white is filled into containers claim 1 , the containers are sealed and subjected to the high pressure.3. The process according to claim 1 , wherein the step of preservation consists of pulsed electric field treatment of the raw egg yolk claim 1 , whole egg or egg white of by an electric field of 5 to 40kV/cm.4. The process according to claim 1 , wherein subsequent to the step of preservation claim 1 , the preserved liquid egg yolk claim 1 , whole egg or egg white is dried claim 1 ...

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Номер записи: 22
19-12-2013 дата публикации

GRAIN BIN AERATION

Номер: US20130333234A1
Автор: Hartsook Jeremy
Принадлежит:

An aeration duct apparatus has a plurality of aeration tubes connected together by hollow connectors, each hollow connector defining at least three connection ports. Each aeration tube is connected at each tube end thereof to one of the connection ports, and each connection port is connected to a tube end such that the connected aeration tubes and hollow connectors form a substantially rigid structure. A transition duct is connected to one of the aeration tubes at an inside end thereof and is adapted at an outside end thereof for attachment to a fan. The aeration tubes and transition duct are configured such that air can flow from the fan through the transition duct into each aeration tube and out through a perforated area of walls of the aeration tubes. 1. An aeration duct apparatus comprising:a plurality of aeration tubes;a plurality of hollow connectors, each hollow connector defining at least three connection ports;wherein each aeration tube is connected at each tube end thereof to one of the connection ports;and wherein each connection port is connected to a tube end such that the connected aeration tubes and hollow connectors form a substantially rigid structure;a transition duct connected to one of the aeration tubes at an inside end thereof and adapted at an outside end thereof for attachment to a fan;wherein the aeration tubes and transition duct are configured such that air can flow from the fan through the transition duct into each aeration tube and out through a perforated area of walls of the aeration tubes.2. The apparatus of comprising:a first vertical aeration tube connected at a lower tube end thereof to a first connection port of a lower corner hollow connector;first and second horizontal lower aeration tubes connected to second and third connection ports of the lower corner hollow connector.3. The apparatus of wherein the first vertical aeration tube is connected at an upper tube end thereof to a first connection port of an upper corner hollow ...

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Номер записи: 23
19-12-2013 дата публикации

Dietary Supplements For Promotion of Growth, Repair and Maintenance of Bone and Joints

Номер: US20130337080A1
Автор: Ruff Kevin, Wedekind Karen
Принадлежит: ESM Technologies, LLC

The present invention provides a dietary supplement that promote the growth, repair, and maintenance of mammalian bone and joint connective tissue. In particular, the dietary supplement comprises a combination of at least one metal chelate and at least one chondroprotective agent. 1. A method for reducing C-telopeptide of type II collagen (CTX-II) levels in a mammal in need thereof comprising administering a composition consisting essentially of concentrated eggshell membrane to the mammal. The present invention relates to dietary supplements that promote the growth, repair, and maintenance of mammalian bone and joint connective tissue.Approximately 40 million Americans suffer from significant levels of joint stiffness and pain. This stiffness or pain can stem from the cumulative effects of chronic mechanical stress experienced during strenuous athletic activities such as running or swimming. In addition, joint pain may be the result of traumatic injuries such as sprains, dislocations and fractures. Joint pain may also be due to the long-term effects of arthritic diseases such as osteoarthritis and rheumatoid arthritis. Besides pain in the joints, many of the joint conditions described above can result in disfigurement and loss of mobility. Approximately 6.9 million Americans have some sort of work limitation that is directly attributable to arthritis.Treatments for joint pain depend upon its cause and severity. For relatively mild joint pain brought on by repetitive mechanical stress, reducing the stress by adjusting the intensity or duration of exercise, or using different footwear or supportive appliances is the simplest option, although this may not be appropriate for athletes or performance animals. For more severe joint pain, over-the-counter non-steroidal anti-inflammatory drugs (NSAIDs) such as ibuprofen (Advil, Motrin) and naproxen sodium (Aleve) can be helpful. In more severe cases, steroids such as prednisone or cortisone bring relief, although ...

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Номер записи: 24
19-12-2013 дата публикации

METHOD AND APPARATUS FOR THAWING A FROZEN ITEM

Номер: US20130337134A1
Автор: Edsell Joseph P., Frazer Jeremy R.
Принадлежит:

The present disclosure provides a method and apparatus for thawing a frozen item. The apparatus is capable of suspending or retaining a frozen item (typically a frozen food) in a liquid such that the frozen item remains submerged, thus allowing for the transfer of heat from the liquid to substantially the entire surface area of the frozen item, thereby accelerating the thawing process and ensuring an even thaw. This allows the user to monitor and/or conserve use of the liquid by using a desired amount (typically just enough to fully submerge the frozen item so that the liquid surrounds substantially the entire surface area of the frozen item and/or so that the liquid can circulate above and below the submerged frozen item). Moreover, because the frozen item remains submerged, the user does not have to rotate, flip or otherwise tend to the frozen item to ensure an even thaw. 1. An apparatus for thawing a frozen item , the apparatus comprising:a frame member generally defining a shape of a thawing portion of the apparatus;a retention member coupled to the frame member to provide the thawing portion of the apparatus, the thawing portion operable to retain the frozen item in a liquid and operable to allow the liquid to pass through the retention member; andone or more anchor members coupled to at least one of the frame member and the retention member, the one or more anchor members operable to secure the apparatus to a surface of a container containing the liquid.2. The apparatus as set forth in claim 1 , further comprising one or more connectors claim 1 , each connector operable to couple one of the one or more anchor members to at least one of the frame member and the retention member.3. The apparatus as set forth in claim 1 , wherein the apparatus is operable to retain the frozen item in the liquid such that the liquid surrounds substantially the entire surface area of the frozen item.4. The apparatus as set forth in claim 1 , wherein the frame member includes at ...

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Номер записи: 25
26-12-2013 дата публикации

Device for the Treatment of a Product By A Pulsed Electric Field

Номер: US20130341193A1
Автор: Gandi Florent, Schrive Luc
Принадлежит: Commissariat A L'Energie Atomique Et Aux Energies Alternatives

The invention relates to a device () for the treatment by a pulsed electric field of a product intended to circulate through this device, comprising first and second electrodes () forming parallel plates between which a treatment zone (), is defined, and also comprising a pulse generator () electrically connected to at least said first electrode () so as to be able to apply a pulsed electric field in the treatment zone (), the device also comprising a product inlet conduit () into the treatment zone and a product outlet conduit (). 19-. (canceled)10146222422630. Device () for the treatment by a pulsed electric field of a product intended to circulate through this device , this device comprising first and second electrodes ( , ) forming parallel plates between which a treatment zone () is defined , and also comprising a pulse generator () electrically connected to at least said first electrode () so as to be able to apply a pulsed electric field in the treatment zone () through which said product will flow , the pulsed electric field having a direction approximately orthogonal to a principal product flow direction (A) between the two electrodes , said device also comprising a product inlet conduit () into said treatment zone and a product outlet conduit () through which the product exits from the treatment zone ,{'b': 4', '22', '26', '30, 'characterised in that said first electrode () is electrically connected to the pulse generator () through either the inlet conduit or the outlet conduit (, ), arranged in contact with this first electrode.'}11162630. Treatment device () according to claim 10 , characterised in that said second electrode () is in contact with the other product inlet or outlet conduit ( claim 10 , ) claim 10 , this conduit being used to apply a potential with a lower absolute value than the potential for said first electrode claim 10 , to said second electrode.121263046. Treatment device () according to claim 10 , characterised in that said product ...

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Номер записи: 26
02-01-2014 дата публикации

Methods and devices for treating food

Номер: US20140004235A1
Автор: Claudio Tonon, Katiusa Da Ros, Luigino Granziera
Принадлежит: Ironox SpA

Methods for treating food are provided. Such methods may include the steps of: a step a) for preparing a closed chamber destined to receive the food to be treated inside it, cold generating devices which include a refrigerator circuit provided with at least one evaporator, heat generating devices which include ventilation elements able to generate a circulation of air affecting the chamber, the evaporator and the heat generating devices being associated with the chamber; and at least one step b) for thermically treating the food inside the chamber supplying and/or removing heat in a controlled manner so as to keep the air temperature of the chamber within a predefined value range ΔT1. Devices for carrying out such methods are also provided.

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Номер записи: 27
09-01-2014 дата публикации

Methods, Systems, and Devices for Improving Quality of Cherries Post-Harvest

Номер: US20140010933A1
Автор: Mathison Kyle
Принадлежит: Stemilt Growers LLC

Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing splitting. The methods comprise applying a product or combination of products to the cherries post-harvest and prior to hydrocooling. Such products include sucrose ester based coatings, osmo-regulators, and/or antitranspirants. The systems for packing comprise: (a) picking cherries and placing the cherries into bins in the field; (b) applying a sucrose ester based coating, an osmo-regulator, or an antitranspirant to the cherries using a device configured to treat one or more cherry bins with a solution containing the sucrose ester based coating, an osmo-regulator, or an antitranspirant; (c) moving cherries through a hydrocooler; and (d) moving cherries into a warehouse and onto a packing line. 1. A method of prolonging the shelf life of cherries , the method comprising applying a product or combination of products to the cherries post-harvest and prior to hydrocooling.2. A method of prolonging the shelf life of cherries , the method comprising applying an osmo-regulator or antitranspirant to the cherries post-harvest and prior to hydrocooling.3. The method of claim 2 , wherein the antitranspirant is selected from the group consisting of OptiCal™ or RainGard™.4. The method of claim 2 , wherein the antitranspirant is di-1-p-menthene.5. The method of or claim 2 , wherein the applying is performed within 4 hours post-harvest.7. The system of claim 6 , wherein step (b) is performed within 4 hours post-harvest.8. A method of reducing splitting in cherries claim 6 , the method comprising applying a sucrose ester based coating to the cherries post-harvest and prior to hydrocooling.9. A method of reducing splitting in cherries claim 6 , the method comprising applying an osmo-regulator or antitranspirant to the cherries post-harvest and prior to hydrocooling.10. The method of claim 9 , ...

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Номер записи: 28
16-01-2014 дата публикации

FLUID DELIVERY SYSTEM, AND ASSOCIATED APPARATUS AND METHOD

Номер: US20140014040A1
Автор: Alimsijah Pratomo, Mukaddam Kabir
Принадлежит:

A fluid delivery system for an in ovo injection apparatus is provided. Such a fluid delivery system includes a plurality of fluid pumps each having a select valve, a diaphragm valve, and an outlet valve. The select valves are individually controllable such that each select valve is selectively operated via a pneumatic actuator. The diaphragm valves and the outlet valves are commonly operated via respective pneumatic actuators. An input valve is provided for each fluid pump in instances that require high pressure delivery of a fluid substance via the fluid pumps. In such instances, the input valves and the diaphragm valves are commonly controlled via high pressure solenoid valves, while the select valves are selectively controlled and the outlet valves are commonly controlled via low pressure solenoid valves. An associated apparatus and method are also provided. 1. A fluid delivery system , comprising: a fluid channel configured to receive a fluid substance from the fluid reservoir;', 'a select valve disposed along the fluid channel and being individually controllable;', 'an outlet valve disposed along the fluid channel downstream from the select valve;', 'a diaphragm valve disposed along the fluid channel between the select valve and the outlet valve; and', 'an input valve disposed along the fluid channel between the select valve and the diaphragm valve;, 'a plurality of fluid pumps adapted for fluid communication with a fluid reservoir, each fluid pump comprisinga plurality of select valve actuators in fluid communication with the select valves for individual pneumatic control thereof;an outlet valve actuator in fluid communication with the outlet valves for commonly controlling pneumatic operation thereof;a diaphragm actuator in fluid communication with the diaphragm valves for commonly controlling pneumatic operation thereof; andan input valve actuator in fluid communication with the input valves for commonly controlling pneumatic operation thereof.2. A fluid ...

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Номер записи: 29
16-01-2014 дата публикации

NOVEL ENDOLYSIN

Номер: US20140017224A1
Автор: Branco Dos Santos Silvio Roberto, Kluskens Leonardus Dorothea, Lavigne Rob, Rodrigues Azeredo Joana Cecilia Valente, Walmagh Maarten
Принадлежит:

The present invention relates to a polypeptide with endolysin activity comprising an amino acid sequence according to SEQ ID No. 1 and fragments or derivatives thereof, or fusion proteins derived thereof. Moreover, the present invention relates to nucleic acid molecules encoding said polypeptide or fusion protein, vectors comprising said nucleic acid molecules and host cells comprising either said nucleic acid molecules or said vectors. In addition, the present invention relates to said polypeptide, fragment, derivative or fusion protein for use as a medicament, in particular for the treatment or prevention of Gram-negative bacterial infections, as diagnostic means, as cosmetic substance or as sanitizing agent. The present invention also relates to the use of said polypeptide, fragment, derivative or fusion protein for the treatment or prevention of Gram-negative bacterial contamination of foodstuff, of food processing equipment, of food processing plants, of surfaces coming into contact with foodstuff, of medical devices, of surfaces in hospitals and surgeries. Furthermore, the present invention relates to a pharmaceutical composition comprising said polypeptide, fragment, derivative or fusion protein. 1. A polypeptide having endolysin activity comprising an amino acid sequence according to SEQ ID NO: 1 or a fragment or derivative thereof.2. The polypeptide according to claim 1 , wherein the fragment comprises an amino acid sequence according to SEQ ID NO: 3 and/or 5.3. The polypeptide according to claim 1 , wherein the derivative has a deletion claim 1 , addition claim 1 , insertion and/or substitution in the amino acid sequence according to SEQ ID NO: 1 claim 1 , 3 claim 1 , and/or 5.4. The polypeptide according to claim 1 , wherein the polypeptide is fused at the N- or C-terminus to a peptide stretch having membrane or LPS disrupting activity.5. The polypeptide according to comprising additionally a tag claim 1 , preferably a His6-tag.6. The polypeptide ...

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Номер записи: 30
02-01-2020 дата публикации

ANTI-MICROBIAL COMPOSITIONS AND RELATED METHODS OF TREATING FOODSTUFFS AND SURFACES

Номер: US20200000095A1
Автор: Dautreuil Francis, Dietrich James, Meccia John, Shapira Ron
Принадлежит:

The present disclosure provides compositions for antimicrobial use comprising a mineral acid, an organic acid, or a combination thereof a copper(II) salt; and a buffering salt, a detergent, or a combination thereof. The present disclosure also provides methods for reducing the number of pathogens on a surface by applying compositions of the present disclosure to the surface. 1. A composition comprising:a mineral acid and an organic acid;a copper(II) salt; anda buffering salt, a detergent, or a combination thereof.2. The composition of claim 1 , wherein the copper(II) salt is copper (II) sulfate.3. The composition of claim 1 , wherein the copper(II) salt concentration is between about 1 ppm and about 100 ppm claim 1 , between about 1 ppm and about 80 ppm claim 1 , or between about 1 ppm and about 60 ppm.4. The composition of claim 1 , wherein the copper(II) salt concentration is between about 10 ppm and about 50 ppm.5. The composition of claim 1 , wherein the copper(II) salt concentration is between about 20 ppm and about 45 ppm.6. The composition of claim 1 , wherein the mineral acid is sulfuric acid claim 1 , phosphoric acid claim 1 , hydrochloric acid claim 1 , or a combination thereof.7. The composition of claim 1 , wherein the organic acid is citric acid claim 1 , ascorbic acid claim 1 , lactic acid claim 1 , acetic acid claim 1 , peracetic acid claim 1 , propionic acid claim 1 , or a combination thereof.8. The composition of claim 1 , comprising a buffering salt wherein the buffering salt is ammonium sulfate claim 1 , sodium sulfate claim 1 , sodium chloride claim 1 , calcium sulfate claim 1 , or a combination thereof.9. The composition of claim 1 , wherein the buffering salt concentration is between 0.01 and 0.5 percent.1012.-. (canceled)13. The composition of claim 1 , comprising a detergent wherein the detergent comprises dodecyl sulfate claim 1 , n-alkylbenzene dodecyl sulfate claim 1 , sodium lauryl sulfate claim 1 , a polysorbate claim 1 , or a ...

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Номер записи: 31
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: 32
02-01-2020 дата публикации

Method of Producing Dried Egg White, and Dried Egg White

Номер: US20200000112A1
Автор: EZAKI TOMOHIRO, HANDA AKIHIRO, KODAMA RISA, SASAGAWA NOBUYUKI
Принадлежит:

[Object] To provide a method of producing dried egg white capable of easily and stably obtaining dried egg white having high gel strength, and the dried egg white. 1. Dried egg white , comprisingan egg white protein having a molecular weight of not less than 97,400 and not more than 340,000, a proportion of the egg white protein being at least 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000.2. The dried egg white according to claim 1 , whereina gel strength of the dried egg white is not less than 625 g, the gel strength being measured by a following measuring method of:dissolving one part of dried egg white in 7 parts of saline of 2% by mass; filling and sealing this in a casing formed of polyethylene having a folding diameter of 60 mm; coagulating it by heating in hot water of 80° C. for 40 minutes; cutting the obtained coagulated egg white into a cylindrical shape with a height of 3 cm after cooling; and then, measuring a breaking stress (gel strength) on a cut surface is measured at a product temperature of 20° C. by a texture analyzer (spherical plunger with a diameter of 8 mm, plunger lowering speed of 1 mm/sec).3. The dried egg white according to claim 1 , whereinthe dried egg white is desalted dried egg white.4. A method of producing dried egg white claim 1 , comprisinga continuously heating step of continuously heating, at not less than 80° C. and not more than 100° C., continuously heated raw material dried egg white in which a proportion of an egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is less than 35% of a proportion of an egg white protein having a molecular weight of not less than 20,100 and not more than 340,000 so that the proportion of the egg white protein having a molecular weight of not less than 97,400 and not more than 340,000 is not less than 35% of the proportion of the egg white protein having a molecular weight of not ...

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Номер записи: 33
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: 34
07-01-2021 дата публикации

Process and Formulation for Making An Egg Product With Increased Functionality and Flavor

Номер: US20210000149A1
Автор: Brown Peter Harris, Class Robert F., Gass Paul Victor, Lis Daniel G., Prager Stacey A., Silver Richard Stuart, Topinka John Benjamin, Zbylut Steven Donald
Принадлежит:

Treated egg products are provided for imparting the flavor of egg to foods that include egg yolk treated simultaneously with protease and phospholipase. Food flavoring composition are also provided for imparting the flavor egg that can be used in lower amounts than whole egg or egg yolk. Additionally, methods are provided for preparing the egg flavored food compositions. Such egg yolk compositions are prepared by the simultaneous application of phospholipase enzyme and protease enzyme. The method further includes egg flavored food products, such as mayonnaise and salad dressings, which are prepared with the food flavoring composition. The egg flavor compositions can be used in a variety of food products to provide egg flavor and enhanced functionality. 130-. (canceled)31. A method for preparing an emulsion-based food product having a reduced egg yolk content , the method comprising:replacing an amount of egg yolk and/or whole egg in the emulsion-based food product with a lesser amount of an egg yolk enhancer while maintaining a same egg flavor intensity and emulsification of the food product, an egg yolk peptide mixture including at least about 6000 ppm peptides of less than about 13 kDa, at least about 2500 ppm peptides of about 14 to about 105 kDa, and less than about 2500 ppm peptides of about 106 to about 240 kDa, and', 'phospholipids, wherein at least about 50 percent of phospholipids in the egg yolk enhancer are lysophospholipids., 'the egg yolk enhancer comprising32. The method according to claim 31 , wherein the emulsion-based food product is in the form of a water-continuous emulsion.33. The method according to claim 31 , wherein the emulsion-based food product has a lipid content of about 5 to about 80 percent.34. The method according to claim 31 , wherein the emulsion-based food product is selected from mayonnaise claim 31 , salad dressing claim 31 , and custard.35. The method according to claim 31 , wherein the emulsion-based food product is mayonnaise. ...

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Номер записи: 35
05-01-2017 дата публикации

TRANSPORTING ELEMENT FOR ACCOMMODATING AND TRANSPORTING SPHERICAL, CYLINDRICAL OR EGG-SHAPED ARTICLES, AND A COOKING APPLIANCE, PASTEURIZER OR COOLING UNIT

Номер: US20170001801A1
Автор: BERGMEIER Gerd
Принадлежит:

A transporting element for accommodating and for transporting spherical, cylindrical or egg-shaped articles, in particular foodstuffs, in particular eggs, along a conveying route, has a plurality of mounts arranged one beside the other along the longitudinal extent. The transporting element is designed in the form of a channel-like body with an accommodating space curved in the form of part of a circle, as seen in cross section, and encloses an angle of at least 180°. The mounts are designed in the form of slot-form apertures in that region of the channel-like body that is curved in the form of part of a circle. The apertures extending parallel to one another, and transversely to the longitudinal extent of the channel-like body, as far as longitudinal crosspieces on either side, these forming a respective longitudinal periphery. 18-. (canceled)9. A transporting element for accommodating and for transporting spherical , cylindrical , or egg-shaped articles , the transporting element comprising:a channel-like body having an accommodating space curved in a form of part of a circle, as seen in cross-section, and enclosing an angle of at least 180°;several bearing points arranged adjacent to each other in a longitudinal extension of the channel-like body, wherein the bearing points are slot-shaped apertures arranged in a region of the channel-like body that is curved in the form of part of a circle, the slot-shaped apertures extending in parallel to each other and transversely to the longitudinal extension of the channel-like body on either side up to longitudinal crosspieces forming a respective longitudinal edge.10. The transporting element of claim 9 , wherein the slot-shaped apertures extend over an angular range of 150° to 190°.11. The transporting element of claim 9 , wherein at least one of the longitudinal crosspieces is at least partly flat.12. The transporting element of claim 9 , wherein at least one of the longitudinal crosspieces is curved away from the ...

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Номер записи: 36
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: 37
14-01-2016 дата публикации

SANITIZATION SYSTEM FOR AN EGG PROCESSING APPARATUS, AND ASSOCIATED METHOD

Номер: US20160007575A1
Автор: Hessler Thomas Matthew
Принадлежит:

An egg processing apparatus is provided. Such an apparatus includes a plurality of egg processing devices configured to interact with an avian egg. A sanitization system is in fluid communication with the egg processing devices. The sanitization system is configured to deliver sanitizing fluid to the egg processing devices for sanitization thereof after interaction with an egg. The sanitization system has a valve-less manifold assembly. An associated method is also provided. 1. An egg processing apparatus , comprising:a plurality of egg processing devices configured to interact with an avian egg; anda sanitization system in fluid communication with the egg processing devices, the sanitization system being configured to deliver sanitizing fluid to the egg processing devices for sanitization thereof after interaction with an egg, the sanitization system having a valve-less manifold assembly.2. An egg processing apparatus according to claim 1 , wherein the valve-less manifold assembly is configured to provide an average dispense volume of between about 250 microliters and about 260 microliters among the egg processing devices.3. An egg processing apparatus according to claim 1 , wherein the valveless manifold assembly is configured to maintain a range of average dispense volume at about 1 microliter to about 2 microliters among the egg processing devices.4. An egg processing apparatus according to claim 1 , wherein the processing devices are selected from the group consisting of an injection device configured to deliver a treatment substance to a respective egg and a sampling device configured to extract a sample material from a respective egg.5. An egg processing apparatus according to claim 1 , wherein the valve-less manifold assembly comprises a manifold cap and manifold body operably engaged therewith claim 1 , the manifold cap defining a main fluid channel in fluid communication with a plurality of fluid delivery channels defined by the manifold body claim 1 , ...

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Номер записи: 38
10-01-2019 дата публикации

METHOD FOR PREPARING FROZEN OR REFRIGERATED FRIED EGGS

Номер: US20190008175A1
Автор: YZUEL SANZ FRANCISCO JAVIER
Принадлежит:

A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs () into a support () impregnated with edible fat; introducing the support () carrying the broken whole fresh eggs () into an oven () comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73° C.; freezing or refrigerating the cooled fried eggs. 1. A method for preparing frozen or refrigerated fried eggs from whole , fresh eggs , the method comprising:{'b': 1', '3, 'breaking whole, fresh eggs () into a support () impregnated with edible fat;'}{'b': 3', '2', '4, 'introducing the support () carrying the broken whole fresh eggs () into an oven () comprising ventilation means;'}heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.;taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs;cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk from exceeding 73° C.;freezing or refrigerating the cooled fried eggs.23. The method of claim 1 , wherein the oven is heated until the inner part of the yolk of the broken whole fresh eggs placed on the support () introduced in the oven reaches a temperature of 67 to 72° C.;33. The method of claim 2 , wherein the oven is heated until the inner part of the yolk of the broken whole fresh eggs placed on the support () introduced in the oven reaches a temperature of 69 to 71° C.;4. The method of claim 1 , wherein said step of cooling the fried eggs for reducing their residual heat is done by quickly forcing a reduction in the temperature of the fried eggs.5. The method of claim ...

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Номер записи: 39
19-01-2017 дата публикации

APPARATUS AND METHOD FOR SPRAYING FOOD AND FOOD PROCESSING ARTICLES WITH ANTIMICROBIALS AND OTHER AGENTS

Номер: US20170013849A1
Автор: Subbiah Jeyamkondan, Thippareddi Harshavardhan
Принадлежит:

Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agent onto the food or food processing articles. One embodiment of the invention may include a method for treating a food article comprising disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity, applying a first charge to a antimicrobial agent, applying a second charge to the at least one inner plate of the same polarity as the first charge, and spraying the antimicrobial agent into the cavity in a manner whereby at least a portion of the antimicrobial agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article. 1. A method for treating a food article comprising:disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity;applying a first charge to a treatment agent;applying a second charge to the at least one inner plate of the same polarity as the first charge;spraying the treatment agent into the cavity in a manner whereby at least a portion of the treatment agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article.2. The method of claim 1 , further comprising contacting the food article to at least one charged body to apply a third charge to the food article claim 1 , wherein the third charge has an opposite polarity to the second charge.3. The method of claim 2 , wherein the at least one charged body is one or more of the following: a rod claim 2 , pin claim 2 , brush claim 2 , bristle and wire.4. The method of claim 1 , further comprising collecting a portion of treatment agent that did not at least partially coat the food article in a capture section having a capture cavity that is ...

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Номер записи: 40
03-02-2022 дата публикации

PACKAGED FOOD PRODUCT AND PROCESS AND PACKAGING THEREFOR

Номер: US20220033120A1
Автор: Bandoh Kwaku, Chard Lauren, Maurtua Monica, Nowak Allison, Pollard Michelle Cozo, Wiese Jonathan
Принадлежит:

A formed tray for baking and transporting a food product is provided herein. In some embodiments, the formed tray includes two cavities surrounded by a peripheral flange. In addition, the formed tray also may include a rigid bridge extending between the cavities and recessed below the peripheral flange. The peripheral flange of the formed tray may include beveled corners and two concave sections. A pre-cooked food product may be disposed in the cavities and sealed within the formed tray by a flexible film. Also provided herein is a process for baking and sealing a food product within the formed tray to provide a pre-cooked packaged food product that may be stored and transported. 1. A process for preparing a food product packaged in a formed tray , the formed tray comprising at least one cavity and an upper peripheral flange , the process comprising:blending a raw egg mixture;applying a coating of oil to a base of a formed tray having at least one cavity with an upper peripheral flange, wherein the base is disposed a distance below the upper peripheral flange;depositing the blended, raw egg mixture into the at least one cavity of the formed tray;heat treating the blended, raw egg mixture disposed in the formed tray;transferring the heat-treated egg mixture in the formed tray to a clean room, the clean room having a positive air pressure and an air filtration system, the positive air pressure and air filtration system being;within the clean room, cooling the heat-treated egg mixture; andhermetically sealing the cooled heat-treated egg mixture in the formed tray under vacuum to provide a modified atmosphere package, wherein a flexible film is sealed to the upper peripheral flange by applying heat and pressure.2. The process of claim 1 , wherein the process further includes adding at least one of a seasoning claim 1 , food safety ingredient claim 1 , and inclusion to the blended claim 1 , raw egg mixture.3. The process of wherein the process includes adding the ...

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Номер записи: 41
18-01-2018 дата публикации

COOKING METHOD FOR FORMING COOKED EGG PRODUCT

Номер: US20180014560A1
Автор: Waltz Charlotte
Принадлежит:

Cooking eggs includes placing a shelled egg within a cup-shaped mold, and positioning the mold in a water bath. The water bath is contained in a cooking vessel, heated to generate steam for a period of time sufficient to cook the yolk and white of the egg. The cooking vessel is covered during the heating so as to form a finish on the cooked yolk and white that approximates hard-boiling. 1. A method of cooking eggs comprising:placing a shelled egg within a cup-shaped mold such that the yolk and white partially fill the mold;positioning the mold in a water bath such that a base of the mold is in contact with a floor of a cooking vessel containing the water bath, and a lip of the mold is above a level of the water;heating the cooking vessel so as to heat the water to generate steam, for a period of time sufficient to cook the yolk and white; andcovering the cooking vessel during the heating such that the steam is circulated within the cooking vessel so as to form a finish on the cooked yolk and white that approximates that of hard-boiling.2. The method of wherein the placing of the shelled egg includes placing the yolk and white into a cup-shaped mold claim 1 , and further comprising applying release agent to the mold prior to the placing of the shelled egg.3. The method of wherein the mold is formed of silicone and has a mold surface with a varying contour that imparts a mirror-image contour to the cooked yolk and white.4. The method of wherein the heating of the cooking vessel includes applying heat energy to an outside bottom surface of the cooking vessel at a level equivalent to result in a dry heated temperature of the floor that is from about 325 degrees F. to about 425 degrees F.5. The method of wherein the shelled egg is one of a plurality of shelled eggs within a plurality of cup-shaped molds positioned within the water bath.6. The method of wherein a depth of each of the plurality of cup-shaped molds is about two inches or less claim 5 , a width of each of ...

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Номер записи: 42
21-01-2016 дата публикации

FRESHNESS-KEEPING DEVICE USING SPACE POTENTIAL GENERATOR

Номер: US20160015076A1
Автор: GOTO Kanetaka, Kato Takayuki, KONDO Kanako
Принадлежит:

A space potential generator includes a transformer formed by magnetically connecting a primary coil and a secondary coil, a feedback control circuit feeding back one terminal of the secondary coil to one terminal of the primary coil to adjust voltage of the secondary coil, an output control portion provided on the other terminal of the secondary coil to impart low frequency vibration to an output of the secondary coil, a static electricity discharger formed of conductive material and provided on the other terminal of the secondary coil via the output control portion, the space potential generator does not have a grounding electrode, a weak current flowing through the secondary coil is 0.002 to 0.2 A, the static electricity discharger is covered with an insulating member to discharge predetermined static electricity to surrounding space, and electric field of target voltage is formed in the surrounding space by the discharged static electricity. 1. A freshness-keeping device , comprising:a space potential generator; anda compartment for determining a freshness-keeping space formed around the static electricity discharger of the space potential generator, wherein a transformer that is formed by magnetically connecting a primary coil and a secondary coil;', 'a feedback control circuit that feeds back one terminal of the secondary coil to one terminal of the primary coil to adjust a voltage of the secondary coil;', 'an output control portion that is provided on the other terminal of the secondary coil to impart a low frequency vibration to an output of the secondary coil; and', 'a plate-like static electricity discharger that is formed of a conductive material and provided on the other terminal of the secondary coil via the output control portion,, 'the space potential generator comprisingthe space potential generator does not have a grounding electrode,a current flowing through the secondary coil is a weak current having a range of 0.002 to 0.2 A,a static electricity ...

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Номер записи: 43
17-01-2019 дата публикации

Bacillus Amyloliquefaciens Strain and Its Use

Номер: US20190014785A1
Автор: Ho Ting-Hsin, Lin Yi-Hsien
Принадлежит:

Provided herein is strain PMB05 used in the field of plant disease control. Inoculation of plants with the strain can increase immune responses induced by detection of fungi and/or bacteria in plant, for example, increase the production of ROS and deposition of callose. Also, the strain has the effect of promoting plant growth. Therefore, the strain and its culture filtrate of the present invention can boost plant disease resistance and promote plant growth, which can be extensively used to control plant diseases and have the potential of turning into a commodified biological control agent. 1Bacillus amyloliquefaciens. A strain PMB05 , wherein a representative sample of said strain was deposited with the China Center for Type Culture Collection under Accession No. CCTCC M 2018075.2Bacillus amyloliquefaciens. The strain PMB05 of claim 1 , wherein said strain increases immune responses of plants induced by the detection of fungi and/or bacteria.3Bacillus amyloliquefaciens. The strain PMB05 of claim 1 , wherein said immune responses comprise production of reactive oxygen species (ROS) and/or deposition of callose.4Bacillus amyloliquefaciens. A microbial agent comprising claim 1 , as an active agent claim 1 , a culture filtrate and/or cell suspension of said strain PMB05 of .5Bacillus amyloliquefaciens. A method of preventing or treating a plant disease caused by fungi or bacteria comprising contacting a plant with the strain PMB05 of .6C. gloeosporioides. The method of claim 5 , wherein said fungi are strawberry anthracnose fungi ().7Acidovorax citrulliXanthomonas citricitriPectobacterium carotovorumcarotovorum. The method of claim 5 , wherein said bacteria is selected from the group consisting of bacterial fruit blotch () claim 5 , bacteria of citrus bacterial canker (subsp. ) claim 5 , and bacteria of bacterial soft rot (subsp. ).8Bacillus amyloliquefaciens. The method of claim 5 , wherein the strain PMB05 promotes plant growth. This application claims priority to ...

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Номер записи: 44
03-02-2022 дата публикации

Electric Field-Generating Repository

Номер: US20220034573A1
Автор: Mitsuma Shuhei
Принадлежит: NITTSU SHOJI CO., LTD.

Provided is an electrostatic field-generating cool container with refinements introduced to an electrode that forms an electrostatic field. The electrode that forms an electrostatic field is constituted of strip electrodes, each of which is in the form of a flat plate. The strip electrodes are housed in electrode-housing members. The electrode-housing members have electrical insulation properties and are each in the form of a rod to shield the strip electrodes from the interior of the accommodation chamber in the container. The electrode-housing members are arranged side by side. 1. An electric field-generating repository , comprising: an electrode that forms an electric field in the accommodation chamber when being powered, the electrode being constituted of bar electrodes arranged side by side on an inner surface of the accommodation chamber; and', 'electrode-housing members that have electrical insulation properties and shield the bar electrodes from an interior of the accommodation chamber., 'a casing including an accommodation chamber and a door for opening and closing the accommodation chamber;'}2. The electric field-generating repository according to claim 1 , wherein the electrode-housing members are tubular members in which the bar electrodes are housed.3. The electric field-generating repository according to claim 1 , wherein the electrode-housing members are plate-like members in which the bar electrodes are housed.4. The electric field-generating repository according to claim 1 , wherein the electrode-housing members are shaped in such a manner that the bar electrodes are covered along their entire length with the electrode-housing members.5. The electric field-generating repository according to claim 1 , wherein the electrode-housing members each have recesses in which the bar electrodes are placed.6. The electric field-generating repository according to claim 1 , wherein the bar electrodes are connected in parallel to a power source.7. The electric ...

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Номер записи: 45
19-01-2017 дата публикации

INK COMPOSITION

Номер: US20170015852A1
Автор: BENOHOUD Meryem, Blackburn Richard Simon, Rayner Christopher Mark, TIDDER Alenka
Принадлежит: KERACOL LIMITED

The invention describes an ink composition for marking a substrate, said ink composition comprising at least one water miscible Cto Caliphatic alcohol,water and a colorant. The colorant can be obtained from a natural source and can comprise one or more compounds selected from the group consisting of: anthocyanins, curcumin and carminic acid. The invention also concerns the use of the ink composition in the marking of food products and particularly in the marking of eggshells. Methods of applying the ink composition are also disclosed. 1. An ink composition for marking an eggshell , said ink composition comprising at least one water miscible Cto Caliphatic alcohol , water and a colorant;wherein said colorant is obtained from a natural source and comprises one or more compounds selected from the group consisting of: anthocyanins, curcumin and carminic acid.2. (canceled)3. The ink composition according to wherein said ink composition further comprises at least one organic acid.4. The ink composition according to wherein said ink composition is free from erythrosine.5. The ink composition according to wherein said ink composition consists of food grade materials.6. The ink composition according to wherein said colorant comprises at least one compound selected from anthocyanins.7. The ink composition according to wherein said anthocyanins are obtained from a botanical source.8. The ink composition according to wherein said botanical source is selected from blackcurrants claim 7 , blackberries claim 7 , blueberries claim 7 , cranberries claim 7 , bilberries claim 7 , strawberries claim 7 , grapes claim 7 , chokeberries claim 7 , Saskatoon berries claim 7 , sea-buckthorn claim 7 , mulberries claim 7 , acai claim 7 , cherries claim 7 , red cabbage claim 7 , black carrots claim 7 , and/or figs.10. The ink composition according to wherein X is selected from the group of anions whose conjugate acids have a pKof less than 10 and can optionally be selected from the group ...

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Номер записи: 46
10-02-2022 дата публикации

ANTI-OXIDANT COMPOSITION

Номер: US20220039412A1
Автор: MANSSON Lars
Принадлежит:

The present invention provides an anti-oxidant composition comprising 15.-. (canceled)6Matricaria.. A foodstuff according to claim 18 , wherein extract (b) if from a plant of the genus7Matricaria recurtita.. A foodstuff according to claim 18 , wherein extract (b) is from a plant of the species8. (canceled)9. A foodstuff according to wherein the composition comprises (c) an extract obtained from a plant of the Cynara family.10Cynara scolymusCynara cardunculus.. A foodstuff according to wherein the plant of the Cynara family is selected from and11Cynara scolymus.. A foodstuff according to wherein the plant of the Cynara family is1213.-. (canceled)14. A foodstuff according to claim 18 , wherein the extract of (a) contains apigenin-7-O-glucoside in an amount of at least 0.1% (by weight claim 18 , based on the weight of the extract of (a)).1516.-. (canceled)17. A foodstuff according to wherein the antioxidant composition inhibits the formation of 2 claim 18 ,4-heptadienal and/or 2 claim 18 ,4-decadienal.18. A foodstuff comprising an anti-oxidant composition claim 18 , wherein: (a) a rosemary extract comprising phenolic diterpenes in an amount of at least 1% (by weight, based on the weight of the extract) obtained from rosemary and less than 1% (by weight, based on the weight of the extract) flavor-inducing compounds and/or rosemary essential oils obtained from rosemary, and', {'i': Matricaria', 'Chamaemelum;, '(b) extract obtained from a plant of the genus or of the genus and'}], 'the antioxidant composition comprisesthe composition comprises a weight ratio of the extract in (a) to the extract in (b) of from 30:1 to 1:20.19. A foodstuff according to wherein the foodstuff is selected from mayonnaise claim 18 , salad dressings claim 18 , oil-in-water emulsions claim 18 , margarines claim 18 , low fat spreads claim 18 , water-in-oil emulsions claim 18 , dairy products claim 18 , cheese spreads claim 18 , processed cheese claim 18 , dairy desserts claim 18 , flavoured milks ...

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Номер записи: 47
17-04-2014 дата публикации

Avian-Based Treatment

Номер: US20140105996A1
Автор: Chamberlain John
Принадлежит: Cocky Smart Pty Ltd

A method for treating or preventing proliferative skin disorders, cancers or pre-cancers comprising the step of: administering to a subject in need thereof a composition comprising avian extract EP-2 in a therapeutically effective concentration together with a pharmaceutically acceptable carrier and/or diluent. 1. A method for treating or preventing proliferative skin disorders , cancers or pre-cancers comprising the step of: administering to a subject in need thereof a composition comprising avian extract EP-2 in a therapeutically effective concentration together with a pharmaceutically acceptable carrier and/or diluent.2. The method according to claim 1 , wherein the avian extract EP-2 is isolated from a bird of the order Psittaciformes (parrots).3Cacatua galeritaCacatua roseicapillaCacatua leadbeateri leadbeateri. The method according to claim 2 , wherein the parrot is selected from a group comprising sulphur-crested cockatoo () claim 2 , the galah () claim 2 , the Major Mitchell cockatoo ().4. The method according to any one of to claim 2 , wherein the extract is isolated from tail feathers.5Cacatua galerita. The method according to wherein the avian extract EP-2 is isolated from the tail feathers of a sulphur-crested cockatoo ().6. The method according to wherein the composition is selected from a group comprising: gels claim 1 , liquids claim 1 , dips claim 1 , pastes claim 1 , sprays claim 1 , aerosols claim 1 , and solid formulations.7. The method according to wherein the composition comprises about 5 volume % to about 75 volume % of the avian extract EP-2 and about 95 volume % to about 25 volume % of the carrier and/or diluent.8. The method of wherein the proliferative skin disorder is selected from the group comprising: eczema (including atopic eczema claim 1 , allergic contact dermatitis claim 1 , infantile seborrhoeic eczema claim 1 , adult seborrhoeic eczema claim 1 , varicose eczema and discoid eczema) claim 1 , psoriasis (including chronic plaque ...

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Номер записи: 48
25-01-2018 дата публикации

AVIAN FOLLISTATIN PRODUCT

Номер: US20180021388A1
Автор: Colker Carlon M., Green, III Richard Paul
Принадлежит:

Described herein are avian follistatin products, and methods for producing such products, in which such products are effective for a variety of conditions, including increasing muscle mass. Avian follistatin products described herein are packaged as dietary supplements or nutritional supplements are useful in muscle regeneration. 1. A sports nutrition composition comprising follistatin and avian egg yolk membrane , wherein the avian egg yolk membrane is substantially dehydrated and free of viable pathogens.2. The sports nutrition composition of claim 1 , wherein the avian egg yolk membrane is from a fertilized egg.3. The sports nutrition composition of comprising avian egg yolk.4. The sports nutrition composition of claim 1 , wherein the avian egg yolk membrane is from a chicken egg claim 1 , duck egg claim 1 , or ostrich egg.5. The sports nutrition composition of claim 4 , wherein the avian egg yolk membrane is from a chicken egg.6. The sports nutrition composition of claim 1 , further comprising a pharmaceutically acceptable ingredient.7. A method for increasing muscle mass claim 1 , comprising administering to a subject the sports nutrition composition of .8. A process for making a follistatin-containing sports nutrition composition claim 1 , the method comprising sterilizing an avian egg yolk or avian egg yolk membrane claim 1 , wherein(i) the avian egg yolk or avian egg yolk membrane is from a fertilized avian egg; or(ii) the avian egg yolk or avian egg yolk membrane is supplemented with a composition containing follistatin.9. The process of claim 8 , wherein the avian egg yolk or avian egg yolk membrane is from a fertilized avian egg.10. The process of claim 8 , wherein the avian egg yolk is dehydrated prior to the sterilization. This application claims the benefit of a provisional patent application filed on May 18, 2006, entitled “Fertilized egg protein powder (naturally occurring follistatin-based myostatin inhibitor produced in the form of a desiccated ...

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Номер записи: 49
22-01-2015 дата публикации

METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS

Номер: US20150024086A1
Автор: STAHNKE Marie Louise Heller
Принадлежит: CHR. HANSEN A/S

The present invention relates to a method for reducing the concentration of pathogenic organisms such as spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing species as an adjunct culture for securing microbial safety of fermented food products. 136.-. (canceled)37Listeria monocytogenes. A method for suppressing the growth of in a fermented food product , comprising{'i': 'Pediococcus acidilactici', '(i) mixing a food material with at least one adjunct culture comprising that produces a bacteriocin and'}(ii) fermenting the food material, and(iii) ripening the food material,{'i': Pediococcus acidilactici', 'Listeria monocytogenes, 'wherein during fermentation the acidification caused by the is about 0.5 pH unit or less, and wherein the growth of during fermentation and/or ripening is suppressed.'}38. The method of claim 37 , wherein the bacteriocin is selected from the group consisting of pediocin claim 37 , bavaracin claim 37 , sakacin claim 37 , curvacin claim 37 , leucosin claim 37 , and plantaracin.39L. monocytogenes. The method of claim 37 , wherein at least 75% of the are killed claim 37 , inactivated claim 37 , or inhibited by the end of ripening.40P. acidilactici.. The method of claim 37 , wherein the fermenting is performed under sub-optimal conditions for growth of the41. The method of claim 40 , wherein the sub-optimal growth conditions are provided by ...

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Номер записи: 50
28-01-2021 дата публикации

MULTIDIMENSIONAL ECOLOGICAL PRESERVATION TECHNOLOGY FOR SWEET POTATOES

Номер: US20210022358A1
Автор: CHEN Xiaotong, Jiang Nan, Jin Jing, LENG Chuanzhu, LI Xihong, PAN Yanfang, SHAO Chongxiao, SONG Xinfei, TIAN Baoshuang, WANG Sixin, XIN Gang, ZHANG Jiming, ZHENG Xiangyang
Принадлежит:

The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation. 2. The multidimensional ecological preservation technology for sweet potatoes according to claim 1 , wherein the initiator is potassium persulfate; the cross-linking agent is polyacrylamide; and the dispersing agent is polyvinyl alcohol.3. The multidimensional ecological preservation technology for sweet potatoes according to claim 1 , wherein a preparation method of the modified diatomite includes the following steps: weighing diatomite in a container claim 1 , treating the container under microwave power of 300-320 W for 10-15 min claim 1 , and placing the container in a thermostatic water bath; dropwise adding a sulfuric acid solution having a mass fraction of 3-5 wt % while stirring at low speed of 300 r/min claim 1 , wherein a ratio of mass g of the diatomite to volume mL of the sulfuric acid solution is 1:3; then claim 1 , regulating the rotation speed to 600 r/min claim 1 , and stirring for 5-6 h; and washing the solution to be neutral with 1 wt % of NaOH solution after cooling claim 1 , and drying under a condition of 100-110° C. for 3 h claim 1 , thereby obtaining the modified diatomite.4. The multidimensional ecological preservation ...

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Номер записи: 51
01-02-2018 дата публикации

PROCESS FOR THE TREATMENT OF WHITE LIQUID EGG

Номер: US20180027842A1
Автор: DI CARLO Francesca
Принадлежит:

Some embodiments are directed to a process for treatment of white liquid egg from chicken eggs or similar, including the steps of shelling the eggs so as to get a specific quantity of white liquid egg; filtering and immediately cooling the white liquid egg at a temperature in a range determined keeping the liquid inside a closed and agitated tank; heat treating by pasteurization the white liquid egg within a determined time interval by the shelling step with deaeration of the liquid and with addition of carbon dioxide; and performing a biochemical treatment of the white liquid egg in conditions of controlled temperature within a sterile tank with subsequent final storage at room temperature. 1. A method of treating white liquid egg from eggs including at least chicken eggs , comprising:shelling the eggs so as to obtain a specific quantity of white liquid egg;filtering and immediately cooling the white liquid egg at a temperature in a range determined by keeping the liquid inside a closed and agitated tank;heat treating by pasteurization the white liquid egg within a determined time interval by the shelling step with deaeration of the liquid and with addition of carbon dioxide, the step of heat treatment being carried out at 57° Celsius for about 2.5-3 minutes via an Ohmic heater; andperforming a biochemical treatment of the white liquid egg in conditions of controlled temperature within a sterile tank with subsequent final storage at room temperature.2. The method according to claim 1 , wherein the filtering is performed at a temperature between 0 and 4° Celsius.3. The method according to claim 1 , wherein the heat treatment is carried out within 48 hours after the shelling step.4. The method according to claim 1 , wherein the step of vacuum deaeration is carried out at about −0.25/−0.3 bar.5. The method according to claim 1 , wherein the step of biochemical treatment includes stationing of said white liquid egg to a temperature between 38 and 50° Celsius for a ...

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Номер записи: 52
01-02-2018 дата публикации

EMBRYONIC EGG EXTRACT COMPOSITION

Номер: US20180027853A1
Автор: Siripanich Nitit
Принадлежит:

A composition of avian embryonic egg extract, panax Ginseng, and Ganoderma lingzhi extract is provided which may help to restore damaged cells, repair damaged body tissues, delay cellular deterioration, and inhibit free radicals, 1. An embryonic egg extract composition consisting of:an egg extract derived from a fertilized avian embryonic egg;an extract derived from panax Ginseng; and{'i': Ganoderma lucidum, Ganoderma tsugae', 'Ganoderma lingzhi., 'an extract derived from species selected from the group consisting of and'}2. The composition of claim 1 , wherein the composition ratio of the fertilized avian embryonic egg extract claim 1 , panax Ginseng extract claim 1 , and Ganoderma lingzhi extract is about 90:10:7 claim 1 , by weight claim 1 , respectively.3. The embryonic egg extract composition of wherein the embryonic egg is no more than 9 days old.4. The embryonic egg extract composition of consisting of 450 mg of avian embryonic egg extract claim 1 , 50 mg of panax Ginseng extract and 35 mg of Ganoderma lingzhi extract.5. The embryonic egg extract of wherein the composition is provided in an aqueous solution.6. The embryonic egg extract of wherein the composition is provided in a tablet form. 1. Field of InventionThe present invention relates to the field of organic compositions for enhancing cellular performance.2. Description of Related ArtIn 1929, John R. Davidson, a Canadian Doctor, discovered an extract derived from fertilized avian eggs when they were at a critical stage of development. He used this extract to restore health in his patients. Dr. Davidson spent well over a decade developing and researching his theory. However, when Dr. Davidson passed away in 1943, his research on fertilized avian eggs was not passed on and was soon forgotten. Nearly 50 years later, the pursuit of fertilized avian egg extract was revived by Norway's foremost expert on egg research: Dr. Bjoedne Eskeland. He took Dr. Davidson's original research a step further and ...

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Номер записи: 53
17-02-2022 дата публикации

FORMULATIONS FOR EGG ORAL IMMUNOTHERAPY, METHODS OF MANUFACTURE, AND TREATMENTS FOR EGG ALLERGY

Номер: US20220046948A1
Автор: ADELMAN Daniel, BIRRINGER Nicholas William, BROWN Kari Rose, Capule Christina, DILLY Stephen G., Sander Matthew, SIMON Reyna J.
Принадлежит:

Described herein are egg white protein formulations, dosage containers containing the egg white protein formulations, methods of making the egg white protein formulations and dosage containers, and methods of controlling the quality of the egg white protein formulations, materials for manufacturing the egg white protein formulation (such as dried egg white protein powder), and the dosage containers. Further described herein are oral immunotherapy methods for treating an egg allergy. The method includes orally administering to the patient doses of a pharmaceutical composition comprising egg white protein according to an oral immunotherapy schedule. Also described herein are methods of adjusting a dosage of the pharmaceutical composition during oral immunotherapy if the patient experiences an adverse event related to the administration of a dose or a concurrent factor associated with increased sensitivity to an allergen that is not related to the administration of the dose. 1. A method of making an egg white protein formulation , comprising:(a) mixing dried egg white protein powder with a first amount of a first diluent to form a first mixture;(b) passing the first mixture through a mesh screen;(c) mixing the first mixture with a second amount of the first diluent to form a second mixture after steps (a) and (b);(d) mixing the second mixture with a second diluent to form a third mixture;(e) mixing the third mixture at a higher shear force than used for mixing in step (c); and(f) mixing the third mixture with a lubricant to form the egg white protein formulation.2. The method of claim 1 , wherein the egg white protein formulation has about 0.05 wt % to about 2.5 wt % of egg white protein.3. The method of or claim 1 , wherein the egg white protein formulation has about 0.1 wt % to about 0.7 wt % egg white protein.4. The method of any one of - claim 1 , wherein step (b) comprises passing at least a portion of the second amount of the first diluent through the mesh screen ...

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Номер записи: 54
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: 55
17-02-2022 дата публикации

METHODS AND COMPOSITIONS FOR REDUCING THE HEATING TIME OF AN EGG PATTY

Номер: US20220046963A1
Автор: Jirsa Marie, Woolsey Lloyd
Принадлежит: The Hillshire Brands Company

A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present. 1. A frozen food product comprising:egg having a total weight;an additive comprising calcium and being combined with the egg, wherein a total weight of the additive is 0.02% to 0.15% of the total weight of the egg such that a first microwave heating time is required to achieve a target temperature of the egg; anda bread component,wherein the first microwave heating time is less than a second microwave heating time that would be required to achieve the target temperature of the egg if the egg did not include the additive, andwherein the bread component would be unpalatable when subject to the second microwave heating time.212. The frozen food product of wherein the bread component achieves a temperature TB when subject to the first microwave heating time claim 1 , and wherein the bread component achieves a temperature TB when subject to the second microwave heating time claim 1 , and{'b': ['1', '2'], '#text': 'wherein a difference between TB and the target temperature is less than a difference between TB and the target temperature.'}3. The frozen food product of claim 1 , wherein the egg is formed into a patty.4. The frozen food product of claim 3 , wherein the frozen food product is an egg sandwich.5. The frozen food product of claim 4 , further comprising cheese.6. The frozen food product of further comprising a meat product.7. The frozen food product of claim 1 , wherein the additive includes calcium chloride.8. The frozen food product of claim 3 , wherein the additive is derived from dehydrated whey.9. The frozen food product of claim 1 , wherein the additive is organic.10. The frozen food product of claim 1 , wherein the additive is provided as anhydrous.11. ...

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Номер записи: 56
04-02-2021 дата публикации

Methods and Compositions for Improving Quality of Life and Increasing Activity in Aging and Chronically Ill Mammals

Номер: US20210030840A1
Автор: DARIANI Maghsoud, MANNELLO Joseph, PADLIYA Neerav D.
Принадлежит:

Methods for improving quality of life and/or increasing activity in an aging and/or chronically ill mammal via administration of a composition of egg yolk powder are provided. In some embodiments, additional agents improving quality of life and/or increasing activity in an aging and/or chronically ill mammal are administered in combination with the egg yolk powder. 1. A method for alleviating and/or inhibiting a negative effect on quality of life and/or activity in an aging and/or chronically ill mammal , said method comprising administering to the aging and/or chronically ill mammal a composition comprising egg yolk powder.2. The method of wherein the negative effect comprises muscle loss claim 1 , weakness claim 1 , stiffness claim 1 , decreased energy and/or decreased mobility.3. The method of wherein administration of the composition reduces muscle loss claim 1 , reduces weakness claim 1 , reduces stiffness claim 1 , increases strength claim 1 , increases energy and/or increases mobility in the aging and/or chronically ill mammal.4. The method of wherein the negative effect results from rheumatoid or osteoarthritis.5. The method of wherein the negative effect results from hip dysplasia.6. The method of wherein the negative effect results from long-term oral corticosteroid administration.7. The method of wherein the negative effect results from a chronic disease associated with lean body mass wasting.8. The method of wherein the chronic disease is kidney disease claim 7 , liver disease claim 7 , cancer claim 7 , cardiac disease claim 7 , cachexia claim 7 , HIV/AIDS claim 7 , amyotrophic lateral sclerosis (ALS) claim 7 , dermatomyositis claim 7 , Guillian-Barr syndrome claim 7 , multiple sclerosis claim 7 , muscular dystrophy claim 7 , neuropathy claim 7 , osteoarthritis claim 7 , polio claim 7 , polymyositis claim 7 , rheumatoid arthritis or spinal muscular atrophy.9. The method of wherein the mammal is a human.10. The method of wherein the mammal is a dog.11. ...

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Номер записи: 57
24-02-2022 дата публикации

MANUFACTURING METHOD FOR HEN'S EGG IMPROVED IN QUALITY

Номер: US20220053785A1
Автор: ARIYASU Satoru, Fujii Toru, FUKANO Natsuki, FUKUDA Yuma, MITSUDA Yoshino, MORIMOTO Mio, MORINO Miyabi, NAKANISHI Yuma, NAKAYAMA Ayano, OTSUKI Maho, SENOO Satoko
Принадлежит:

Provided is a method for producing hen's egg improved in quality includes feeding a solid-cultured product of filamentous bacteria blended with feedstuff of a hen or the solid-cultured product of the filamentous bacteria alone to a hen to improve quality of the hen's egg, in which at least one quality among improvement in yolk color, improvement in eggshell strength, increase in an egg white height, increase in an eggshell thickness, increase in an egg weight, increase in a Haugh unit, increase in an egg production ratio, and reduction in a generation ratio of an abnormal egg is improved for hen's egg that the hen ingesting the solid-cultured product of the filamentous bacteria produce. 1. A method for producing hen's egg improved in quality , the method comprising:feeding a solid-cultured product of filamentous bacteria blended with feedstuff of a hen or the solid-cultured product of the filamentous bacteria alone to a hen to improve quality of the hen's egg, whereinat least one quality among improvement in yolk color, improvement in eggshell strength, increase in an egg white height, increase in an eggshell thickness, increase in an egg weight, increase in a Haugh unit, increase in an egg production ratio, and reduction in a generation ratio of an abnormal egg is improved for the hen's egg that the hen ingesting the solid-cultured product of the filamentous bacteria produce.2. The method for producing hen's egg improved in quality according to claim 1 , wherein the filamentous bacteria are bacteria not producing mold poison.3Aspergillus oryzae, Aspergillus sojaeAspergillus luchuensis. The method for producing hen's egg improved in quality according to claim 2 , wherein the bacteria not producing the mold poison are claim 2 , or that does not produce mold poison.4. The method for producing hen's egg improved in quality according to claim 1 , wherein the solid-cultured product of the filamentous bacteria comprises polysaccharides constituting hyphae of the ...

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Номер записи: 58
06-02-2020 дата публикации

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

Номер: US20200037641A1
Автор: Myers Scott, Myers William
Принадлежит:

Composition of 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 hypoallergenic , plant-based substrate comprising:water;hypoallergenic substrate; andplant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream wherein the resulting mixture is pasteurized and/or homogenized.2. The hypoallergenic claim 1 , plant-based substrate of further comprises:latent fermentation agent and wherein the plant-based substrate exhibits a pH of 4.6 or lower.3. The hypoallergenic claim 1 , plant-based substrate of further comprises a soluble fiber in the range of 0.01% to 3.0% of the initial weight of the water.4. The hypoallergenic claim 1 , plant-based substrate of further comprises a plant-based protein in the range of 0.01% to 3.0% of the initial weight of the water.5. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises at least one or more of an ancient grain and/or a pseudo cereal.6quinoa. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises least one of oat flour claim 1 , flour claim 1 , sorghum flour claim 1 , millet flour and/or amaranth flour.7. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.8. The hypoallergenic claim 1 , plant-based substrate of wherein the hypoallergenic substrate comprises a pseudo cereal in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the initial weight of the water.9. The hypoallergenic claim 1 , plant- ...

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Номер записи: 59
06-02-2020 дата публикации

METHOD FOR MANUFACTURING PEELED NUTS

Номер: US20200037642A1
Автор: EBITSUBO HIROSHI, NEMOTO Seiji
Принадлежит:

A method for manufacturing peeled nuts includes: freezing shelled raw material nuts rapidly in a temperature condition of −50° C. or lower; peeling off thin seed coats from the nuts through an agitating or crushing process, in a state in which frozen nuts are frozen as are; and separating and removing the thin seed coats from the nuts in a low-temperature condition in which re-attachment of the thin seed coats to the thin seed coat-peeled nuts does not occur, and obtaining the peeled nuts. In such a configuration, it is possible to efficiently manufacturing high-quality peeled nuts without a damage to an original flavor of the nuts, with little mixing of the seed coats generated through decoating with the decoated nuts, and without the nuts being crushed into too small pieces. 1. A method for manufacturing peeled nuts , comprising:freezing shelled raw material nuts rapidly in a temperature condition of −50° C. or lower;peeling off thin seed coats from the nuts through an agitating or crushing process, in a state in which frozen nuts are frozen as are; andseparating and removing the thin seed coats from the nuts in a low-temperature condition in which re-attachment of the thin seed coats to thin seed coat-peeled nuts does not occur, and obtaining the peeled nuts.2. The method for manufacturing peeled nuts according to claim 1 , whereinthe nuts are rapidly frozen in the temperature condition of −50° C. or lower by using liquid nitrogen or a freezing device.3. The method for manufacturing peeled nuts according to claim 1 , whereinthe frozen nuts are agitated in a state in which ice grains or dry ice pellets are copresent with the nuts.4. The method for manufacturing peeled nuts according to claim 1 , whereina step of peeling off the thin seed coats from the frozen nuts is performed in a state in which liquid nitrogen is present.5. The method for manufacturing peeled nuts according to claim 1 , whereinin the low-temperature condition, a temperature is −15° C. or lower.6 ...

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Номер записи: 60
16-02-2017 дата публикации

Apparatus for cooking at least one egg with an eggshell as well as such a method

Номер: US20170042203A1
Автор: Edwin Matheus Jozef HANSSEN, Joseph Wilhelmus Petrus Maria Nelissen, Sander-Willem Van Schaik
Принадлежит: Eggciting Products BV

An apparatus and method for cooking at least one egg with an eggshell. The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The housing comprises at least a first housing part provided with the first holder part and a second housing part provided with the second holder part. The first housing part is located at least partly below the second housing part. The first housing part with the first holder part is movable between the first and second position with respect to the second housing part with the second holder part.

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Номер записи: 61
03-03-2022 дата публикации

EGG STORAGE PLATE

Номер: US20220063897A1
Автор: Denk Fabian, Galmarini Luca
Принадлежит:

The invention relates to an egg storage plate having a base surface, an egg contact surface and at least one outer peripheral surface. The egg contact surface has a track which extends from a high point to a low point, wherein in the direction of the surface normal of the base surface the high point is spaced furthest from the base surface and the low point is spaced least from the base surface. The track runs between the high point and the low point with a continuous gradient. The track has a curvature such that the centerline of the track, in projection onto the base surface, is not radially offset at the high point or is offset by no more than one-half of a track width relative to the low point. The track is substantially convex in cross-section and the track width corresponds to between 80% and 120% of the longitudinal extent of an average egg to be stored.

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Номер записи: 62
25-02-2016 дата публикации

FLUID DELIVERY SYSTEM, AND ASSOCIATED APPARATUS AND METHOD

Номер: US20160050892A1
Автор: Alimsijah Pratomo, Mukaddam Kabir
Принадлежит:

A fluid delivery system for an in ovo injection apparatus is provided. Such a fluid delivery system includes a plurality of fluid pumps each having a select valve, a diaphragm valve, and an outlet valve. The select valves are individually controllable such that each select valve is selectively operated via a pneumatic actuator. The diaphragm valves and the outlet valves are commonly operated via respective pneumatic actuators. An input valve is provided for each fluid pump in instances that require high pressure delivery of a fluid substance via the fluid pumps. In such instances, the input valves and the diaphragm valves are commonly controlled via high pressure solenoid valves, while the select valves are selectively controlled and the outlet valves are commonly controlled via low pressure solenoid valves. An associated apparatus and method are also provided. 16-. (canceled)7. A method for delivering a fluid to a plurality of dispensing locations , the method comprising:applying positive air pressure to each of a select valve, an input valve, a diaphragm valve, and an outlet valve of a plurality of fluid pumps;selectively applying vacuum to the select valves so as to selectively allow a fluid substance to flow along a plurality of fluid channels from a fluid reservoir;commonly applying vacuum to the input valves;commonly applying vacuum to the diaphragm valves so as to advance the fluid substance along the fluid channels from the select valves being selectively operated;selectively applying positive air pressure to the select valves;commonly applying positive air pressure to the input valves;commonly applying vacuum to the outlet valves so as to allow the fluid substance to advance along the fluid channel from the diaphragm valve for more than one of the fluid pumps; andcommonly applying positive air pressure to the diaphragm valves so as to advance the fluid substance along the fluid channel from the outlet valve for more than one of the fluid pumps.8. A method ...

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Номер записи: 63
13-02-2020 дата публикации

Method and Device for Determining the Cooked State During the Cooking of Eggs

Номер: US20200046158A1
Автор: Berghof Reinhold, Fischer Björn, Meissner Sven
Принадлежит:

Methods and devices for determining the cooked state of eggs. These are characterised in particular in that the cooked state of the egg can be monitored and/or the cooking process can be ended when a desired cooked state has been reached. To this end, an egg is positioned in a vessel, the temperature is increased, and at least one light source is positioned on or in the direct vicinity of the egg. The transmission of light through the egg is determined and a transmission of at least 96% of the maximum transmission degree of a raw egg is achieved for a runny yolk, of at least 94% is achieved for a soft yolk, of at least 90% is achieved for a medium soft yolk, and at least 85% is achieved for a hard yolk. 1. A method for determining the cooked state when cooking eggs , during which at least one egg is positioned in a vessel , wherein a plurality of identical or different eggs may be arranged in or outside of the vessel , side by side , above or below each other , the vessel is then closed and the temperature is increased and maintained at least inside the vessel until the desired cooked state of the egg or eggs is achieved , and the egg is then cooled , wherein to determine the cooked state of the egg or eggs in the vessel at least one light source having a wavelength between 400 nm to 1 mm is positioned on or in the direct vicinity of the egg or eggs , said light source transmitting light through at least one cross section of the egg to a light meter , and the transmission of the light through the egg being determined at least during the cooking process and , to achieve a cooked state for a runny egg yolk , a transmission of at least 96% of the maximum transmission degree of a raw egg and , to achieve a cooked state for a soft yolk , a transmission of at least 94% and , to achieve a cooked state for a medium soft yolk , a transmission of at least 90% and , to achieve a cooked state for a hard yolk , a transmission of at least 85% is realised.2. Method according to ...

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Номер записи: 64
25-02-2016 дата публикации

EGG PROTEIN FORMULATIONS AND METHODS OF MANUFACTURE THEREOF

Номер: US20160051593A1
Автор: RAFF Howard V.
Принадлежит:

The present technology relates generally to formulations comprising egg white protein, methods of manufacturing egg protein formulations and uses for egg protein formulations. In particular, several embodiments are directed to egg protein formulations for oral administration in immunotherapy of subjects affected by egg allergies. 1. A pharmaceutical formulation comprising dried egg white protein powder , a diluent , a filling agent , and a glidant and/or lubricant.2. The pharmaceutical formulation of claim 1 , comprising: a) about 0.1% to 90% (w/w) egg white protein; b) about 40-90% of a diluent; c) about 1-30% of a filling agent; d) about 0.01%-10% of a lubricant or glidant; and a e) capsule shell or pouch.3. The pharmaceutical formulation of claim 1 , wherein levels of egg white protein in the egg white protein powder are stable in the pharmaceutical formulation for about 3 claim 1 , 6 claim 1 , 9 claim 1 , 11 or 36 months.4. The pharmaceutical formulation of claim 1 , wherein a concentration of one or more of ovomucoid claim 1 , ovalbumin claim 1 , and lysozyme proteins are stable for about 3 claim 1 , 6 claim 1 , 9 claim 1 , or 11 or 36 months in the pharmaceutical formulation.5. The pharmaceutical formulation of claim 1 , wherein the formulation comprises one or more diluents selected from the group consisting of alginic acid and salts thereof; a cellulose derivative; microcrystalline dextrose; amylose; magnesium aluminum silicate; polysaccharide acids; bentonites; gelatin; polyvinylpyrrolidone/vinyl acetate copolymer; crosspovidone; povidone; starch; pregelatinized starch; tragacanth; dextrin claim 1 , a sugar; dicalcium phosphate; a natural or synthetic gum claim 1 , polyvinylpyrrolidone claim 1 , larch arabogalactan claim 1 , Veegum® claim 1 , polyethylene glycol claim 1 , waxes claim 1 , sodium alginate claim 1 , a starch claim 1 , sodium starch glycolate claim 1 , a cross-linked starch; a cross-linked polymer; a cross-linked polyvinylpyrrolidone; alginate; ...

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Номер записи: 65
08-05-2014 дата публикации

Food product and method of preserving same

Номер: US20140127359A1
Автор: Emanuel Akerman
Принадлежит: Individual

A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

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Номер записи: 66
22-02-2018 дата публикации

METHOD FOR AGING MEAT USING WHOLE GRAIN BARLEY AND AGED MEAT THEREOF

Номер: US20180049446A1
Автор: LEE Chae Hwan
Принадлежит:

The present invention relates to a method for aging meat using whole grain barley and aged meat using the same, and more particularly, to a method for aging meat using whole grain barley and aged meat using the same wherein a first layer of whole grain barley, a layer of meat, and a second layer of whole grain barley are filled sequentially into a vacuum packing material, thereby allowing the meat to be surrounded completely with the whole grain barley, then vacuum-packed, and finally aged in a low temperature aging refrigerator through wet aging. 1. A method for aging meat using whole grain barley , the method comprising:the preparation step of preparing a vacuum packing material, whole grain barley, and meat having a thickness in the range of 0.5 to 12 cm and applied uniformly with barley grass powder to the surface thereof;the meat and whole grain barley filling step of filling the interior of the vacuum packing material with a first layer of whole grain barley formed to a volume in the range of 20 to 200% with respect to the volume of meat, a layer of meat formed by arranging pieces of meat serially on the first layer of whole grain barley, and a second layer of whole grain barley formed on top of the layer of meat to a volume in the range of 20 to 200% with respect to the volume of meat;the vacuum packing step of conducting the vacuum packing for the meat and the whole grain barley filled in the vacuum packing material; andthe wet aging step of conducting wet aging in which the vacuum-packed meat with the whole grain barley is aged for 7 to 40 days in a low temperature aging refrigerator kept at a temperature in the range of 0 to 4° C.2. The method according to claim 1 , wherein the meat in the preparation step comprises any one selected from the group consisting of beef claim 1 , pork claim 1 , chicken claim 1 , and duck.3. The method according to claim 1 , wherein the whole grain barley in the preparation step is germinated whole grain barley.4. The method ...

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Номер записи: 67
26-02-2015 дата публикации

PROTECTIVE NATURAL GEL SYSTEM

Номер: US20150056460A1
Автор: Svensson Sigfrid
Принадлежит:

The present invention relates to a protein/peptide composition for protection of surfaces comprising an aqueous solution of at least two components, the first component (A) being a water-soluble protein or a mixture of water-soluble proteins having an average molecular weight Mw of at least 30000, and being capable of forming a gel, and the second component (B) being a water-soluble peptide or a mixture of water-soluble peptides mixture having an average molecular weight of 200-10000, and being capable of inhibiting gel formation in said composition. The present invention further relates to a method for preparing such a composition, the use of the composition for protecting a surface, a method for protecting a substrate surface using the composition, and to a substrate surface coated with the composition. 1. A protein/peptide composition for protection of surfaces comprising an aqueous solution of at least two components ,the first component (A) being a water-soluble protein or a mixture of water-soluble proteins having an average molecular weight Mw of at least 30000, and being capable of forming a gel, andthe second component (B) being a water-soluble peptide or a mixture of water-soluble peptides having an average molecular weight Mw of 200-10000, and being capable of inhibiting gel formation in said composition,wherein the weight ratio between A and B is in the range of from 5:1 to 1:5 based on dry weight of A and B, and the total concentration of A and B in the composition is in the range of 0.1-30% (w/v) based on dry weight of A and B.2. A protein/peptide composition according to claim 1 , wherein A is selected from the group consisting of collagens claim 1 , gelatins claim 1 , caseins claim 1 , keratins and soy bean proteins claim 1 , and mixtures thereof.3. A protein/peptide composition according to claim 1 , wherein B is derived from the same protein as A.4. A protein/peptide composition according to claim 1 , wherein B comprises a hydrolysate of a protein. ...

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Номер записи: 68
03-03-2016 дата публикации

METHOD FOR DETERMINING THE SEX OF AN EMBRYO IN AN EGG

Номер: US20160057977A1
Автор: Sewiolo Benjamin, Ziroff Andreas
Принадлежит:

The invention relates to a method for determining the sex of at least one embryo in an egg (), in which the sex of the embryo is determined by means of at least one detection method which is noninvasive at least with regard to the egg (), wherein at least one oestradiol value which characterizes the concentration of oestradiol in the egg () is determined by means of the noninvasive detection method and the sex is determined as a function of the oestradiol value. 1. A method for determining the sex of at least one embryo in an egg , the method comprising:determining the sex of the embryo by at least one determination method that is noninvasive at least in relation to the egg, wherein, by the noninvasive determination method, at least one estradiol value that characterizes a concentration of estradiol in the egg is determined, the sex being determined as a function of the estradiol value; anddetermining a shift of hydrogen atoms, carbon atoms, or hydrogen atoms and carbon atoms in the egg by of the noninvasive determination method, and determining the at least one estradiol value as a function of the determined shift.2. The method of claim 1 , wherein an imaging method is carried out as the noninvasive determination method.3. The method of claim 1 , further comprising determining at least one testosterone value that characterizes the concentration of testosterone in the egg by the noninvasive determination method and determining a ratio of the estradiol value to the testosterone value claim 1 , the sex being determined as a function of the comparison.4. The method of claim 1 , wherein the estradiol value is determined before the thirtieth incubation day of the egg.5. The method of claim 4 , wherein the estradiol value is determined before the twenty-fifth incubation day.6. The method claim 3 , wherein the estradiol value and the testosterone value are determined on the same incubation day of the egg.7. The method of claim 2 , wherein the imaging method comprises ...

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Номер записи: 69
04-03-2021 дата публикации

PROCESSING METHOD FOR SWEET POTATO ENABLING LONG-TERM PRESERVATION AT ROOM TEMPERATURE AND SWEET POTATO PROCESSED FOOD PREPARED THEREFROM

Номер: US20210059269A1
Автор: RYU Kyung Up
Принадлежит:

A sweet potato processed food can be preserved at room temperature for a long period of time while maintaining the taste, palatability, or the like acquired right after preparation procedures, given that the processed food is prepared by a process including: (1) washing and drying a sweet potato; (2) packaging each sweet potato of the step (1) in a laminated foil packaging sheet; and (3) pasteurizing the packaged sweet potato of the step (2) at 121 to 150° C. for 25 to 35 minutes. It is therefore expected to increase the income of sweet potato farmers and ensure high industrial availability by using the method for processing sweet potatoes into baked or steamed sweet potatoes that are readily consumable without trouble to conduct a separate cooking procedure, distributable at room temperature, and preservable for a long period of time. 1. A processing method for sweet potato enabling long-term preservation of a sweet potato at room temperature with enhanced quality using penetration of flavor and active ingredients of plant leaves into a sweet potato , the processing method comprising:(1) washing and drying a sweet potato;(2) wrapping the sweet potato of the step (1) with plant leaves and packaging each sweet potato in a laminated foil packaging sheet; and(3) pasteurizing the packaged sweet potato of the step (2) at 121 to 150° C. for 25 to 35 minutes.2. The processing method for sweet potato as claimed in claim 1 , wherein the washing of the step (1) is spraying ultrasonic wash water at high pressure.3. The processing method for sweet potato as claimed in claim 1 , wherein the drying of the step (1) is infrared drying.4ginsengCamellia sinensis. The processing method for sweet potato as claimed in claim 1 , wherein the plant leaves are selected from the group consisting of mulberry leaves claim 1 , lotus leaves claim 1 , mandarin melon berry leaves claim 1 , Siberian leaves claim 1 , kalopanax leaves claim 1 , kudzu leaves claim 1 , basil leaves claim 1 , yerba mate ...

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Номер записи: 70
02-03-2017 дата публикации

FERTILIZED EGG ISOLATE AND USES THEREOF

Номер: US20170056453A1
Автор: Bain Jerald, Chen Hao, Sadavoy Joel, WEISSMAN David Arthur
Принадлежит:

Fertilized egg isolate, methods for preparing the fertilized egg isolate and uses thereof for treating mental health disorders and disease or conditions mediated by or associated with one or more glutamate receptors or by the neurokinin 2 (NK2) receptor. 1. A method for treating or preventing a disorder using fertilized egg isolate , said disorder being selected from the group consisting of major depressive mood disorders and anxiety disorders , and said method comprising the step of administering a therapeutically effective amount of the fertilized egg isolate to a patient in need thereof.2. The method according to claim 1 , wherein the fertilized egg isolate comprises freeze-dried embryo claim 1 , ovalbumin claim 1 , and clear sac from the fertilized egg.3. The method according to claim 1 , wherein the disorder is major depressive disorder.4. The method according to claim 1 , wherein the disorder is anxiety.5. The method according to claim 1 , wherein the fertilized egg isolate is an aqueous isolate produced by the process comprising the steps of (i) substantially separating the contents of at least one fertilized egg from the shell; (ii) optionally filtering the contents to produce a retentate; (iii) combining the contents or retentate in a container; (iv) blending claim 1 , optionally with solvent added claim 1 , the contents or retentate to produce a slurry; (v) mixing the slurry with an aqueous solution for a period of time; (vi) clarifying the mixture to produce an aqueous solution substantially free of solid material; (vii) separating the aqueous solution from the solid material claim 1 , (viii) freezing the aqueous solution; and (ix) freeze-drying the aqueous solution to produce the fertilized egg isolate.6. The method according to claim 5 , wherein the disorder is major depressive disorder.7. The method according to claim 5 , wherein the disorder is anxiety.8. The method according to claim 1 , wherein the fertilized egg isolate is a solvent isolate ...

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Номер записи: 71
22-05-2014 дата публикации

Egg Chiller and Method of Use

Номер: US20140137575A1
Автор: GUERRERO Gustavo
Принадлежит:

An egg chiller is provided that can be used to chill both raw and hard-boiled eggs. The egg chiller has a base tray and at least one additional tray. An interior volume of both the base tray and the at least one additional tray is filled with an amount of water through an interior opening. A plug is inserted into the interior opening of both the base tray and the at least one additional tray in order to prevent the amount of water from leaking out. After the amount of water is allowed to freeze, eggs are placed within a plurality of egg-bottom recesses of both the base tray and the at least one additional tray. The at least one additional tray is then stacked on top of the base tray, allowing for compact storage of the egg chiller. 1. An egg chiller comprises:a base tray;an at least one additional tray;the base tray and the at least one additional tray each comprise a top portion, a bottom portion, an interior volume, an interior opening, and a plug;the top portion comprises a top surface, a plurality of egg-bottom recesses and a plurality of leg receptacles;the bottom portion of the at least one additional tray comprises a bottom surface, a plurality of egg-top recesses and a plurality of legs;the bottom portion being adjacently connected to the top portion;the top surface being positioned on the top portion opposite of the bottom portion; andthe bottom surface being positioned on the bottom portion of the at least one additional tray opposite of the top portion.2. The egg chiller as claimed in comprises:the plurality of egg-bottom recesses being equally spaced across the top portion;the plurality of leg receptacles being positioned perimetrically around the plurality of egg-bottom recesses; andthe plurality of egg-bottom recesses and the plurality of leg receptacles traversing into the top surface.3. The egg chiller as claimed in comprises:the plurality of egg-top recesses being equally spaced about the bottom portion of the at least one additional tray;the ...

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Номер записи: 72
28-02-2019 дата публикации

REDUCED NEGATIVE ZETA POTENTIAL SANITIZATION METHOD AND SYSTEM

Номер: US20190059420A1
Автор: LARSEN Karl W.
Принадлежит: CESCO NEW CONCEPT PRODUCTS, INC.

Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator. 1. A method of treating a food product to reduce microbial content , comprising contacting the food product with a chlorinated nanobubble solution , wherein the chlorinated nanobubble solution comprises electrolyzed water , and wherein the microbial content of the food product is reduced by at least about 0.3 log CFU/g.2. The method of claim 1 , wherein the electrolyzed water has an enhanced concentration of low zeta potential crystal and is generated by passing source water through a low zeta potential crystal generator and changing the crystalline structure of minerals in the source water.3. The method of claim 1 , wherein the chlorinated nanobubble solution comprises nanobubbles having a diameter of less than 200 nm.4. The method of claim 1 , wherein the chlorinated nanobubble solution comprises free available chlorine in an amount of less than or equal to 300 ppm.5. The method of claim 1 , wherein the chlorinated nanobubble solution comprises free available chlorine in an amount of between 0.5 ppm and 50 ppm.6. The method of claim 1 , wherein the chlorinated nanobubble solution has a pH of between 5 and 7.7. The method of claim 1 , wherein the ...

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Номер записи: 73
22-05-2014 дата публикации

Preservation of the biological activity of undenatured type II collagen

Номер: US20140140963A1
Автор: Moore Eugene R.
Принадлежит:

The instant invention is the storage of Type II collagen containing tissue in carbonated water. Such Type II collagen is useful for alleviating the symptoms of arthritis in mammals as well as the treatment of arthritis in mammals. Such Type II collagen is also useful for the prevention of arthritis in mammals. The instant invention is also a method for the preparation of a nutritional supplement that includes the steps of: (a) separating water-insoluble undenatured Type II collagen containing animal tissue from animal tissue not containing Type II collagen; (b) subdividing and sterilizing said tissue under conditions which do not change the original structure of the Type II collagen to produce a subdivided and sterilized product; (c) packaging the subdivided and sterilized product in carbonated water. 1. A method for storing animal tissue in an aqueous medium , the animal tissue containing Type II collagen , the method comprising the step of surrounding the tissue with an aqueous medium , the aqueous medium comprising more than 0.01 percent carbon dioxide by weight.2. The method of claim 1 , wherein the aqueous medium comprises more than 0.1 percent carbon dioxide by weight.3. The method of claim 1 , wherein the aqueous medium comprises more than 0.3 percent carbon dioxide by weight.416-. (canceled)17. The method of claim 1 , wherein the animal tissue is vitreous humor.18. The method of claim 2 , wherein the animal tissue is vitreous humor.19. The method of claim 3 , wherein the animal tissue is vitreous humor.2032-. (canceled) This application claims priority to U.S. Provisional Patent Application Ser. No. 61/632,645 filed Jan. 27, 2012. Among other things, this invention provides a technique for storing and shipping therapeutic amounts of animal tissue containing a therapeutic amount of undenatured Type II collagen and an improved method of preparing and maintaining such collagen in a pure, useful, and undenatured state so it can be consumed and utilized for ...

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Номер записи: 74
08-03-2018 дата публикации

METHOD FOR THE SURFACE DECONTAMINATION OF PACKAGED SOLID FOOD

Номер: US20180064146A1
Автор: LOPEZ CANOVAS David Antonio, LOPEZ GOMEZ Antonio
Принадлежит: UNIVERSIDAD POLITECNICA DE CARTAGENA

The invention relates to a method for the microbial decontamination of packaged solid food by means of essential oils (EOs), comprising vacuum evaporation of the EOs, and vacuum applying the EO vapours to the solid food arranged in an open container, wherein said vapours are drawn along by air or by a mixture of food-grade gases and guided to the vacuum enclosure containing the packaged food to be microbiologically decontaminated. 1. A method for the surface decontamination of packaged solid food which is performed before or during the closure of the container or before container dispatch by means of essential oils (EOs) , comprising the following steps:a) evaporating the EOs in a vacuum vessel at a temperature between 20 and 150° C., such that said evaporation takes place in a time of between 1 and 40 seconds,b) applying the EO vapor to the packaged solid food located in a vacuum chamber or enclosure, wherein the generated vapor are drawn along by air or by a mixture of food-grade gases to this enclosure at a ratio of 10 to 120 mg of essential oil evaporated per liter of air or mixture of gases, this volume being measured at atmospheric pressure and a temperature of 25° C., and guided to where the food is arranged in an open container.2. The method according to claim 1 , wherein step a) is performed at an absolute pressure between 1 and 990 hPa.3. The method according to claim 1 , wherein step b) is performed at an absolute pressure between 1 and 990 hPa.4. The method according to claim 1 , wherein vacuum cooling is performed before step b).5. The method according to claim 1 , wherein the EOs used are pure EOs of a plant origin claim 1 , selected from the group consisting of shoots claim 1 , buds claim 1 , flowers claim 1 , leaves claim 1 , stems claim 1 , branches claim 1 , seeds claim 1 , fruits claim 1 , roots claim 1 , wood claim 1 , bark claim 1 , and a mixture thereof.6. The method according to claim 1 , wherein one of the components claim 1 , whether or not ...

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Номер записи: 75
11-03-2021 дата публикации

SYSTEM AND METHOD FOR SANITIZING EGGS

Номер: US20210068410A1
Автор: AARON STEPHAN, Grajcar Zdenko, NATARELLI DAVID
Принадлежит:

This disclosure relates to techniques to sanitize eggs. More specifically to sanitizing eggs in a manner such that damage to the cuticle of the egg during sanitization is reduced or eliminated. A method includes the activation of photoactivated sanitizing agent with an appropriate wavelength of light at an intensity that eliminates, reduces, or slows the production of, pathogens on the shell of an egg. The photoactivated sanitizing agent can include an exogenously-applied photoactivated sanitizing agent and an optional photosensitizer, which can be activated with light having a wavelength known to activate the exogenously-applied photoactivated sanitizing agent. The photoactivated sanitizing agent can include an endogenously-derived photoactivatable compound. Light in the Soret band can be utilized to activate the endogenously-derived photoactivated sanitizing agent. 1. A method for sanitizing eggs comprising:applying a photoactive sanitizing agent to the shell of an egg; andilluminating the egg with a radiant dose of a light having a wavelength that activates the photoactive sanitizing agent;wherein the radiant dose of the light illuminating the egg is sufficient to reduce a pathogen population on the egg;wherein the wavelength of the light is in the range of 345 nanometers (nm) to 385 nm or 390 nm to 420 nm.2. The method of claim 1 , wherein the sanitizing agent is titanium dioxide or a derivative of titanium dioxide.3. (canceled)4. (canceled)5. The method of claim 1 , wherein the sanitizing agent is protoporphyrin IX or a derivative of protoporphyrin IX.610.-. (canceled)11. The method of claim 1 , wherein the sanitizing agent is selected from the group of porphyrins claim 1 , chlorins claim 1 , bacterio-chlorins claim 1 , and phthalocyanines claim 1 , synthetic dyes claim 1 , phenothiazinium salts claim 1 , rose bengal claim 1 , squaraines claim 1 , BODIPY dyes claim 1 , phenalenones claim 1 , transition metal compounds hypericin claim 1 , hypocrellin claim 1 , ...

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Номер записи: 76
27-02-2020 дата публикации

SYSTEM FOR AND METHOD OF PROCESSING SUGAR CANE

Номер: US20200063222A1
Автор: Brown Rodney A., Diamond Mark, Maxwell Scott A.
Принадлежит:

A method of processing raw sugar cane juice, comprising: reducing the pH of the sugar cane juice to a pH at which microbiological activity is substantially eliminated; separating chlorophyll from the sugar cane juice; separating particles having a diameter greater than 0.5 microns from the sugar cane juice; denaturing polyphenol oxidase (PPO) in the sugar cane juice by pasteurisation; separating the denatured polyphenol oxidase from the sugar cane juice. 1. A method of processing raw sugar cane juice , comprising:reducing the pH of the sugar cane juice to a pH at which microbiological activity is substantially eliminated;separating chlorophyll from the sugar cane juice;separating particles having a diameter greater than 0.5 microns from the sugar cane juice;denaturing polyphenol oxidase (PPO) in the sugar cane juice by pasteurisation;separating the denatured polyphenol oxidase from the sugar cane juice.2. The method of claim 1 , further comprising:increasing the pH of the sugar cane juice after denaturing the PPO and before separating the denatured PPO from the sugar cane juice.3. The method of claim 1 , comprising heating the reduced pH sugar cane juice to between 50° C. and 70° C. before separating the chlorophyll from the reduced pH sugar cane juice.4. The method of claim 1 , wherein one or more of the separating of the chlorophyll claim 1 , the separating of the particles having a diameter greater than 0.5 microns claim 1 , and the separating of the denatured polyphenol oxidase from the sugar cane juice comprises centrifuging the sugar cane juice.5. The method of claim 1 , wherein separating the particles having a diameter greater than 0.5 microns from the sugar cane comprises micro-filtering the sugar cane juice or bactofuging the sugar cane juice.6. (canceled)7. The method of claim 1 , wherein reducing the pH comprises reducing the pH to between 3.8 and 4.2.8. The method of claim 1 , wherein reducing the pH of the raw sugar cane juice comprises reducing the pH ...

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Номер записи: 77
12-03-2015 дата публикации

Coating Compositions for Shell Eggs

Номер: US20150072050A1
Автор: Kasler David, Yousef Ahmed E., Yousef Tarik A.
Принадлежит:

Coatings for shell eggs improve the strength and shatter resistance of processed eggs. The coatings include food grade natural resins such as shellac, mixtures of paraffin and beeswax, and food grade polymer emulsions such as polyvinyl acetate. 1. A shell egg , comprising:a shell having an outer surface;a coating covering at least a portion of said outer surface, said coating comprising a food grade natural resin.2. The shell egg according to claim 1 , wherein said food grade natural resin comprises shellac.3. The shell egg according to claim 2 , wherein said shellac comprises dewaxed raw shellac.4. The shell egg according to claim 2 , wherein said shellac comprises decolorized shellac.5. The shell egg according to claim 2 , wherein said shellac comprises bleached shellac.6. The shell egg according to claim 1 , wherein said coating has a thickness sufficient to increase the energy required to crush said shell egg as compared with a comparable shell egg having no coating.7. The shell egg according to claim 1 , wherein said coating extends in a band around said shell egg.8. The shell egg according to claim 1 , wherein aid coating extends over said outer surface in its entirety.9. The shell egg according to claim 8 , wherein said coating has a uniform thickness.10. The shell egg according to claim 9 , wherein said coating has a thickness from about 0.04 mm to about 0.45 mm.11. The shell egg according to claim 8 , wherein said coating has a thickness sufficient to increase the energy required to crush said shell egg as compared with a comparable shell egg having no coating.12. The shell egg according to claim 8 , wherein said coating has a thickness sufficient to prevent said shell egg from shattering when cracked open.13. The shell egg according to claim 1 , wherein said coating further comprises an agent selected from the group consisting of a colorant claim 1 , a fungicide claim 1 , an anti-bacterial agent claim 1 , and combinations thereof.1438-. (canceled)39. A ...

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Номер записи: 78
17-03-2022 дата публикации

HEATING DEVICE

Номер: US20220086963A1
Автор: Li Peng, WANG Haijuan
Принадлежит: HAIER SMART HOME CO., LTD.

Provided is a heating device. The heating device includes a cylinder body, a door body, an electromagnetic generating module and a radiating antenna. A heating chamber having a pick-and-place opening is defined in the cylinder body, and the heating chamber is configured to place an object to be processed. The door body is disposed at the pick-and-place opening and configured to open and close the pick-and-place opening. The electromagnetic generating module is configured to generate an electromagnetic wave signal. The radiating antenna is disposed in the cylinder body and electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal. The radiating antenna is configured to arch in a direction close to the object to be processed so as to eliminate the influence of an edge effect on the distribution uniformity of the electromagnetic waves in the heating chamber, and increase the energy density and distribution range of the electromagnetic waves while solving the problem of the production cost and improving the distribution uniformity of the electromagnetic waves. 1. A heating device , comprising:a cylinder body, in which a heating chamber having a pick-and-place opening is defined, and the heating chamber is configured to place an object to be processed;a door body, disposed at the pick-and-place opening and configured to open and close the pick-and-place opening;an electromagnetic generating module, configured to generate an electromagnetic wave signal; anda radiating antenna, disposed in the cylinder body and electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal, whereinthe radiating antenna is configured to arch in a direction close to the object to be processed, so as to make a distribution of the electromagnetic waves in the heating ...

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Номер записи: 79
24-03-2022 дата публикации

METHOD AND APPARATUS TO PROCESS GRAIN PROCESS GRAIN RECEIVED FROM A DRYER

Номер: US20220087273A1
Автор: Gasset Lázaro Jaime
Принадлежит: LAW Iberica S.A.

A method of processing grain from a dryer includes maintaining a transition zone within a volume of received grain, the transition zone being a cross section of the volume of the received grain that is at a same temperature, by cooling and drying the received grain; and extracting cooled grain. 1. A method of processing grain from a dryer , the method comprising:maintaining a transition zone within a volume of received grain, the transition zone being a cross section of the volume of the received grain that is at a same temperature, by cooling and drying the received grain; andextracting cooled grain.2. The method according to claim 1 , wherein the maintaining the transition zone further includes:maintaining a level of the received grain within predetermined locations in a tower;controlling a ventilation system to provide ventilation air to cool and dry the received grain; andcontrolling an extractor to extract the cooled grain from the tower.3. The method according to claim 2 , wherein the transition zone is moved in a direction within the volume of received grain by providing the ventilation air and in an opposite direction by extracting the cooled grain.4. The method according to claim 1 , wherein the grain is processed in first-in claim 1 , first-out fashion.5. The method according to claim 3 , wherein the transition zone is moved between a first position at a first location of a first temperature sensor and a second position at a second location of a second temperature sensor.6. The method according to claim 5 , whereinwhen the transition zone reaches the first position, the providing the ventilation air is stopped, andwhen the transition zone reaches the second position, the extracting the cooled grain is stopped.7. The method according to claim 1 , whereina temperature of the grain from the dryer is received within a first predetermined temperature range, anda temperature of the cooled grain is extracted within a second predetermined temperature range.8. The ...

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Номер записи: 80
16-03-2017 дата публикации

LIQUID-EGG REPLACEMENT COMPOSITION AND RELATED METHODS

Номер: US20170071222A1
Автор: Pallas John
Принадлежит:

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt. 1. A composition comprising:a blend that has:60-80% by weight dried whole egg;20-40% by weight whey protein concentrate;1-2% by weight xanthan gum;0.3-0.7% by weight cream of tartar; and0.1-0.2% by weight salt.2. The composition of further comprising:2-4 parts by weight water; and1 part by weight blend.3. The composition of further comprising:about 3 parts by weight water; andabout 1 part by weight blend.4. The composition of claim 1 , wherein the 60-80% by weight dried whole egg is the only egg-based ingredient in the composition.5. The composition of claim 2 , wherein the 60-80% by weight dried whole egg is the only egg-based ingredient in the composition.6. The composition of claim 3 , wherein the 60-80% by weight dried whole egg is the only egg-based ingredient in the composition.7. A composition comprising:a blend that has:60-80% by weight dried whole egg;20-40% by weight whey protein concentrate; and1-2% by weight xanthan gum.8. The composition of further comprising:2-4 parts by weight water; and1 part by weight blend.9. The composition of further comprising:about 3 parts by weight water; andabout 1 part by weight blend.10. The composition of claim 7 , wherein the 60-80% by weight dried whole egg is the only egg-based ingredient in the composition.11. The composition of claim 8 , wherein the 60-80% by weight dried whole egg is the only egg-based ingredient in the composition.12. The composition of claim 9 , wherein the 60-80% by weight dried whole egg is the only egg-based ingredient in the composition.13. A composition comprising:about 3 parts by weight water; andabout 1 part by weight blend, wherein the blend is:60-80% by weight dried whole egg;20-40% by weight whey protein concentrate;1-2% by weight xanthan gum;{'b': 0', '3', '0', '7, '.-.% by weight ...

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Номер записи: 81
16-03-2017 дата публикации

REFRIGERATOR DEFROST COMPARTMENT

Номер: US20170071234A1
Автор: Garg Neeraj
Принадлежит:

Embodiments described herein relate to a refrigerator comprising a defrost chamber for defrosting food. The defrost chamber is fluidly coupled to the ambient air surrounding the refrigerator so that the chamber can be selectively returned to ambient temperature during a defrost cycle in order to defrost food. A control module can be included to activate a defrost cycle after a predetermined amount of time, or in advance of a desired meal time. The control module can automatically determine an anticipated defrost duration, given an input weight and type of stored food. Therefrom, the control module can activate the defrost cycle sufficiently in advance of the desired meal time to ensure that food has adequately defrosted for use. Further, after the defrost cycle has elapsed, cooling can be automatically reactivated in order to avoid food spoilage. 1. A defrost chamber for receiving food comprising:a. two or more heat transfer conduits, one of said conduits selectively fluidly coupled to an ambient air source and another of said conduits selectively fluidly coupled to refrigeration equipment for cooling air in the defrost chamber;b. a user input module for receiving user input; and i. determine a weight of the food stored in the defrost chamber;', 'ii. receive user input indicating a desired meal time;', 'iii. automatically generate an anticipated defrost duration corresponding to an expected length of time for the food to defrost; and', 'iv. selectively control, for a period corresponding to the anticipated defrost duration in advance of the desired meal time, the heat transfer conduits to supply ambient air to the food., 'c. a control module configured to2. The defrost chamber of claim 1 , wherein the defrost chamber further comprises a scale for providing a measured weight to the control module.3. The defrost chamber of claim 1 , wherein the control module is further configured to control the conduits to fluidly couple the defrost chamber to the refrigeration ...

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Номер записи: 82
05-03-2020 дата публикации

METHODS FOR ALLEVIATING, INHIBITING OR REVERSING MUSCLE DISUSE ATROPHY IN MAMMALS

Номер: US20200069742A1
Автор: DARIANI Maghsoud, MANNELLO Joseph, Padliya Neerav
Принадлежит:

Methods for alleviating one or more symptoms and/or inhibiting muscle disuse atrophy in mammals via administration of compositions of egg powder protein are provided. 1. A method for inhibiting , reversing and/or alleviating muscle disuse atrophy in a mammal , said method comprising administering to the mammal a composition comprising egg yolk powder.2. The method of wherein the composition comprises a fertilized egg yolk derived product.3. The method of wherein the fertilized egg yolk derived product is FORTETROPIN.4. The method of wherein the egg yolk powder is administered in an amount effective to upregulate mTor pathway activity claim 1 , downregulate ubiquitin proteasome pathway activity claim 1 , downregulate serum myostatin levels and/or reduce ActRIIB expression.5. The method of wherein the composition comprises avian follistatin.6. The method of wherein the composition is administered to the mammal prior to a surgical procedure claim 1 , following a surgical procedure or prior to and following a surgical procedure.7. The method of wherein the surgical procedure is an orthopedic surgical procedure.8. The method of wherein the composition is administered to the mammal following an immobilizing injury.9. The method of wherein administration of the compositions results in reduced muscle atrophy of disuse claim 1 , increased muscle thickness claim 1 , lower reduction in muscle thickness and/or muscle mass claim 1 , improved muscle function claim 1 , increased muscle force generation claim 1 , reduced inflammation claim 1 , reduced recovery time and/or lower increases in myostatin in the mammal.10. The method of further comprising administering one or more additional agents which alleviate pain and/or inflammation post surgery. This patent application claims the benefit of priority from U.S. Provisional Application Ser. No. 62/790,612 filed Jan. 10, 2019, U.S. Provisional Application Ser. No. 62/756,279 filed Nov. 6, 2018, and U.S. Provisional Application Ser. ...

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Номер записи: 83
19-03-2015 дата публикации

BIOPROTECTION USING LACTOBACILLUS RHAMNOSUS STRAINS

Номер: US20150079057A1
Автор: Diemer Silja Kej, Hornbaek Tina, Lisberg Maike
Принадлежит: CHR. HANSEN A/S

The present invention is related to the field of bioprotection, in particular to the strain of CHCC5366 with accession no. DSM23035. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of , food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition. 1Lactobacillus rhamnosusLactobacillus rhamnosus. A strain selected from the group consisting of the strain CHCC5366 that was deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM23035 and mutant strains derived thereof , wherein the mutant strains have substantially the same or improved antifungal properties as the strain deposited under accession No. DSM23035.2Lactobacillus rhamnosus. An antifungal composition comprising at least one strain according to .3Lactobacillus paracasei.. The antifungal composition according to further comprising at least one strain of4Lactobacillus paracaseiLactobacillus paracaseiLactobacillus paracasei. The antifungal composition according to claim 3 , wherein the at least one strain of is selected from the group consisting of CHCC12777 with accession no. DSM24651 and CHCC14676 with accession no. DSM25612 and mutant strains derived thereof claim 3 , wherein the mutant strains have substantially the same or improved antifungal properties as one of the strains deposited under accession No. DSM24651 or DSM25612.5Lactobacillus rhamnosus. A food claim 1 , feed or pharmaceutical product comprising a strain according to .6Lactobacillus rhamnosus. The food product according to comprising an amount of the strain effective for imparting antifungal properties to the food product.7. The food product according to ...

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Номер записи: 84
19-03-2015 дата публикации

PROCESS FOR THE COAGULATION OF WASTED EGGS

Номер: US20150079233A1
Автор: Calleja Araque Oscar, Galarza Sanz Jorge, Vivas Fermín Ruth
Принадлежит:

A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and optionally a drying step. The obtained coagulated egg product has useful properties and can be used as animal food. The process allows the disposal of wasted eggs generated in the poultry and related industries and the production of a valuable by-product with high protein and fat content. 1. A process for the production of a coagulated egg product which comprises , in order , the following steps:a) separating the liquid egg from the shells;b) acidifying the liquid egg product to a pH in the range of from 3 to 6.0;c) heating and coagulating the acidified liquid egg in a scraped surface heat exchanger.2. The process according to additionally comprising the step of drying the acidified and coagulated egg product resulting from step c).3. The process according to claim 1 , wherein the acidifying step b) includes a fermentation process.4. A process according to claim 1 , wherein the acidifying step b) comprises the addition of an acid claim 1 , preferably an acid which is a food preservative.5. The process according to claim 4 , wherein the acid is citric acid.6. A process according to claim 1 , wherein in step b) the pH is adjusted to a pH of from 4.0 to 5.8.7. The process according to claim 6 , wherein the pH is from 4.5 to 5.5.8. The process according to claim 7 , wherein the pH is from 4.5 to 5.3.9. The process according to claim 1 , wherein the process is in continuous mode.10. The process according to claim 1 , wherein the process is in batch mode.11. The process according to claim 1 , wherein the process comprises a step of grinding and optionally sieving the product claim 1 , and storing it in a container.12. A coagulated egg product obtainable by the process of claim 1 , having a water content of less than 10% by weight.13. The coagulated egg product according to claim 12 , ...

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Номер записи: 85
19-03-2015 дата публикации

PROCESS TO PREPARE A PREMIUM FORMULATED EGG PRODUCT

Номер: US20150079247A1
Автор: Ball, JR. Hershell R., Mathews Jason W., Merkle Jonathan A.
Принадлежит: MICHAEL FOODS, INC.

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual. 1. A process for making a formulated fried egg , the process comprising:a) forming an egg white portion comprising egg whites that form between about 50% and 99.5% by weight of the egg white portion, and salt;b) forming an egg yolk portion comprising egg yolk that forms between about 50% and 99.9% by weight of the egg yolk portion and gum;c) preheating the egg white portion separately from the egg yolk portion;d) depositing a desired amount of the egg white portion into a mold;e) depositing a desired amount of the egg yolk portion into the mold;f) cooking the desired egg yolk amount and desired egg white amount in the mold;g) removing the cooked egg yolk portion and egg white portion from the mold; andh) cooling the cooked and removed egg yolk portion and egg white portion.2. The process of wherein depositing the egg yolk portion is performed before depositing the egg white portion.3. The process of wherein depositing the egg yolk portion and egg white portion is performed using a depositor and wherein the mold is positioned beneath the depositor prior to the egg yolk portion and the egg white portion being ...

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Номер записи: 86
12-06-2014 дата публикации

METHODS FOR CONTROLLING SEX OF OVIPAROUS EMBRYOS USING LIGHT SOURCES

Номер: US20140158050A1
Автор: Grajcar Zdenko
Принадлежит: Once Innovations, Inc.

The sex of embryos in eggs is influenced or controlled through the application of light having selected wavelengths in order to promote the development of embryos of a selected sex. An incubating device is provided having an interior cavity that can be sealed from an outside, and having a plurality of lighting elements disposed on each of a plurality of trays disposed in the interior cavity. Eggs are disposed on the trays, and pre-determined environmental conditions are applied to the interior cavity to promote hatching of the eggs. Concurrently with the application of the environmental conditions, the eggs are irradiated according to pre-determined lighting conditions. The lighting conditions include applying light having wavelengths substantially concentrated in selected ranges, such as light wavelengths within the 390-419 nm, 410-450 nm, 420-450 nm, 450-495 nm, or other narrow range. 1. A method of promoting production of embryos of a selected sex in eggs , the method comprising:incubating a plurality of fertilized eggs to promote hatching of the eggs; andirradiating the plurality of fertilized eggs with light having a spectrum substantially concentrated within a narrow range of wavelengths while the plurality of fertilized eggs are incubated.2. The method claim 1 , wherein the narrow range of wavelengths is one of a 410-450 nm wavelength range and a 450-495 nm wavelength range.3. The method of claim 1 , further comprising:selecting the narrow range of wavelengths for the spectrum of light irradiating the eggs based on the selected sex of embryos being promoted in the eggs.4. The method claim 3 , wherein the narrow range of wavelengths is selected to be the 410-450 nm wavelength range when production of female embryos is promoted.5. The method claim 3 , wherein the narrow range of wavelengths is selected to be the 450-495 nm wavelength range when production of male embryos is promoted.6. The method claim 1 , wherein the plurality of fertilized eggs are irradiated ...

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Номер записи: 87
24-03-2016 дата публикации

METHOD OF TRANSFORMING EGGS INTO A CONVENIENT FINGER FOOD

Номер: US20160081386A1
Автор: JOHNSTON Wesley Richard
Принадлежит:

A method of transforming eggs into a convenient finger food is provided. The method may have multiple stages, including at least two steps involving freezing of the egg product that is intermediately steam cooked, breaded and deep fried. 1. A method of transforming eggs into a convenient finger food , comprising:molding a liquid egg product for forming a convenient finger food shape;steaming the liquid egg product, forming a molded egg product;freezing the molded egg product, forming a frozen egg product; anddeep-frying the frozen egg product for a predetermined amount of time, forming the convenient finger food.2. The method of claim 1 , further comprising breading the frozen egg product claim 1 , forming a breaded egg product; andfreezing the breaded egg product, forming a frozen breaded egg product to be deep-frying the frozen breaded egg product so as to form the convenient finger food.3. The method of claim 1 , further comprising providing a ring mold for forming an annulus shaped molded egg product.4. The method of claim 3 , further comprising providing a breading mix adapted to form a coating similar in appearance to an onion ring.5. The method of claim 1 , further comprising freezing the convenient finger food for subsequent consumption.6. The method of claim 2 , further comprising providing a ring mold for forming an annulus shaped molded egg product.7. The method of claim 6 , further comprising providing a breading mix adapted to form a coating similar in appearance to an onion ring.8. The method of claim 2 , further comprising freezing the convenient finger food for subsequent consumption. This application claims the benefit of priority of U.S. provisional application No. 62/054,769, filed 24 Sep. 2014, the contents of which are herein incorporated by reference.The present invention relates to food preparation and, more particularly, to a method of transforming eggs into a convenient finger food.For those on the go, for those engaged in multi-tasking, or ...

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Номер записи: 88
23-03-2017 дата публикации

Detergents capable of cleaning, bleaching, sanitizing and/or disinfecting textiles including sulfoperoxycarboxylic acids

Номер: US20170081618A1
Автор: David D. McSherry, David W. Gohl, Jonathan P. Fast, Junzhong Li, Matthias Kreysel, Peter Jens Forth, Robert D.P. Hei, Thomas Merz
Принадлежит: ECOLAB USA INC

The present invention relates to novel combined laundry detergent, bleach, and antimicrobial composition incorporating novel sulfoperoxycarboxylic acid compounds, and methods for making and using them. The sulfoperoxycarboxylic compounds used in compositions of the invention are storage stable, water soluble and have low to no odor. Compositions of the invention may be in the form of a liquid, a solid, or a gel. The sulfoperoxycarboxylic compounds useful in preparing compositions of the present invention can be formed from non-petroleum based renewable materials.

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Номер записи: 89
31-03-2022 дата публикации

HEATING DEVICE AND REFRIGERATOR

Номер: US20220099361A1
Автор: Li Peng, WANG Haijuan
Принадлежит: HAIER SMART HOME CO., LTD.

Disclosed are a heating device and a refrigerator. The heating device includes: a cylinder body, in which a heating cavity is defined and configured to place an object to be processed; an electromagnetic generating module, configured to generate an electromagnetic wave signal; a radiating antenna, electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency in the heating cavity according to the electromagnetic wave signal, so as to heat the object to be processed in the heating cavity; and a signal processing and measurement and control circuit, electrically connected with the electromagnetic generating module and disposed outside the cylinder body. In the heating device of the present invention, the signal processing and measurement and control circuit is disposed outside the cylinder body and does not occupy the space of the heating cavity inside the cylinder body, so that the size of the available space inside the heating cavity is greatly increased, thereby increasing the space utilization rate of the heating cavity. At the same time, the heat generated by the signal processing and measurement and control circuit during operation may be prevented from entering the heating cavity and being transferred to the object to be processed, thereby improving the heating uniformity. 1. A heating device , comprising:a cylinder body, in which a heating cavity is defined and configured to place an object to be processed;an electromagnetic generating module, configured to generate an electromagnetic wave signal;a radiating antenna, electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency in the heating cavity according to the electromagnetic wave signal, so as to heat the object to be processed in the heating cavity; anda signal processing and measurement and control circuit, electrically connected with the electromagnetic generating ...

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Номер записи: 90
25-03-2021 дата публикации

PHARMACEUTICAL COMPOSITION FOR PREVENTING AND TREATING CELL PROLIFERATIVE DISEASE COMPRISING MIXTURE OF FEATHER OF BIRDS AND SCALE OF FISH AS AN ACTIVE INGREDIENT

Номер: US20210085726A1
Автор: LEE Sang-moon
Принадлежит:

The present invention relates to a pharmaceutical composition for preventing and treating cell proliferative diseases comprising a feather of birds and a scale of fish, a scale transformed from the dermis, a degenerated or cornified variant of a scale, or a scale or horny scale of reptiles as an active ingredient. More particularly, the present invention relates to a pharmaceutical composition for preventing and treating cell proliferative diseases comprising a mixture of 70˜85 weight % of a feather of birds and 15˜30 weight % of a scale of fish, a scale transformed from the dermis, a degenerated or cornified variant of a scale, or a scale or horny scale of reptiles as an active ingredient. The inventive composition has the effect of inhibiting and preventing growth of cancer cells. Accordingly, the inventive composition may be used for anticancer purposes to prevent, ameliorate or treat cancer. 1. A method for treating cell proliferative diseases comprising administering to a subject in need thereof a composition comprising 70˜85 weight % of a feather of bird and 15˜30 weight % of a scale of fish as an active ingredient.2. The method according to claim 1 , wherein the composition further comprises a scale transformed from the dermis claim 1 , a degenerated or cornified variant of a scale claim 1 , or a scale or horny scale of reptiles as an active ingredient.3. The composition of claim 1 , wherein the feather of bird is a powder of whole feather claim 1 , calamus or rachis.4. The method of claim 3 , wherein a powder of a calamus or a rachis is prepared by a method comprising the steps of:(a) immersing a feather of birds in water of 20° C.˜77° C. for 1 minute to 2 hours.(b) sterilizing the immersed feather in brine with a salinity from 4.0 to 6.0 for 10 minutes to 2 hours.(c) washing the feather with flowing water to remove impurities.(d) immersing and sterilizing the feather in 0.1˜0.2 weight % (v/v) sodium chloride (NaCl) solution for 5 minutes to 1 hour(e) drying ...

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Номер записи: 91
19-03-2020 дата публикации

PROCESS FOR FAST AND HOMOGENEOUSLY HEATING A LIQUID PRODUCT AND APPARATUS FOR SUCH PROCESS

Номер: US20200085081A1
Автор: DE MORAES Ricardo Ermirio, MASTWIJK Hendrikus Cornelis, Matser Ariette Margaretha, TIMMERMANS Rian Adriana Hendrika
Принадлежит: Stichting Wageningen Research

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. 121.-. (canceled)22. An apparatus , comprising at least two vertically mounted , longitudinal , heating chambers that are arranged in series in a vertical arrangement , each chamber having a lower end and an upper end and an inlet for liquid at one end and an outlet for liquid at the other end ,wherein each heating chamber defines a longitudinal flow path for liquid between its inlet and its outlet and the arrangement of the at least two heating chambers in series defines a vertical liquid flow path through the at least two heating chambers,wherein each heating chamber is provided with a first electrode at its lower end and a second electrode at its upper end and the first and second electrode of each chamber are separated by an electrical insulator, and the second electrode of a preceding chamber is the first electrode of the next chamber in series and together form a connecting electrode,wherein the electrodes are arranged such that liquid flowing through the vertical liquid flow path through the at least two heating chambers during normal operation of the apparatus, is in contact with the first and with the second electrode of each heating chamber,wherein the first electrode of the lowest heating chamber of the vertical arrangement and the second electrode of the upper heating chamber of the vertical arrangement are electrically grounded,wherein each connecting electrode is electrically connected to a direct current (DC) power source to apply an electrical charge to each connecting electrode,wherein the connection to the DC power source is in such configuration that the polarity of the electrical charge of each connecting electrode can be continuously reversed at a frequency of at least 500 Hz and the ...

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Номер записи: 92
19-06-2014 дата публикации

PROCEDURE FOR THE PRESERVATION OF BY-PRODUCTS FROM THE MEAT INDUSTRY AND OTHER FOOD INDUSTRIES

Номер: US20140170277A1
Автор: Baeza Ortega Fernando, Borgeaud Jaime, Egea Fernández Antonio, Guzman Arcos Jose Maria, Pumarino Álvarez Jose Ramon, ROMERO LOPEZ Miguel Angel
Принадлежит:

Based on the idea of using preservatives to prevent putrefaction of by-products during storage and transport, without refrigeration, pressurized application of preservatives as well as pressurized air is used to achieve a nebulisation of the preservatives, as well as a homogeneous distribution thereof on the by-products. This is performed every time by-products are loaded into a hopper, being dosed and applied to the apex of the cone and/or surface of the by-product stored in the hopper, so configured by the stacking of by-products. Furthermore, the storage is performed without loss of leachates, using to this end a sealed airtight hopper. Thus, the efficacy of the preservatives is maximized. Optionally, the preservative may be incorporated during the loading of the by-products, such that when the storage occurs without fluid loss from the by-products, a container that may or may not be airtight may then be used. 1. Procedure for the preservation of by-products from the meat industry and other food industries , which , with the purpose of drastically reducing the putrefaction or degradation of such by-products—without applying cold , in particular by adding appropriate preservatives to them—is characterized in that simultaneously with each loading of the products into the collecting silo or container , without grinding , milling or disintegrating such by-products , the preservative is pressure incorporated in an appropriate amount and jointly with pressurized air , in order to obtain a nebulisation of the preservative , with a uniform distribution of the same on each layer of the by-product.2. Procedure for the preservation of by-products from the meat industry and other food industries claim 1 , according to claim 1 , characterized in that the different loads of by-product into the hopper are performed from a single location or from several claim 1 , such that the by-products as a whole take within the hopper a cone-like configuration claim 1 , the nebulised ...

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Номер записи: 93
31-03-2022 дата публикации

HEATING DEVICE

Номер: US20220104318A1
Автор: CAO Dongqiang, MU Sen, WANG Haijuan, ZHAO Kunkun
Принадлежит:

Disclosed is a heating device (), including: a metal cylinder body () provided with a pick-and-place opening, a door body () configured to open and close the pick-and-place opening, an electromagnetic generating module () configured to generate an electromagnetic wave signal, and a radiating antenna (). The radiating antenna () is configured to be electrically connected with the electromagnetic generating module () to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal. The heating device () further includes an antenna housing () made of an insulating material. The antenna housing () is configured to separate an inner space of the cylinder body () into a heating chamber () and an electrical appliance chamber (), wherein an object to be processed and the radiating antenna () are respectively disposed in the heating chamber () and the electrical appliance chamber (), and the radiating antenna () is configured to be fixedly connected with the antenna housing (). The heating device () covers and fixes the radiating antenna () through the antenna housing (), which not only can separate the object to be processed from the radiating antenna () to prevent the radiating antenna () from being dirty or damaged by accidental touch, but also can simplify the assembly process of the heating device () to facilitate the positioning and installation of the radiating antenna (). 1. A heating device , comprising:a metal cylinder body, provided with a pick-and-place opening;a door body, disposed at the pick-and-place opening and configured to open and close the pick-and-place opening;an electromagnetic generating module, configured to generate an electromagnetic wave signal; anda radiating antenna, configured to be electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal, wherein the heating device further comprises:an ...

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Номер записи: 94
05-05-2022 дата публикации

COATED SHELL-LESS COOKED EGG PRODUCT AND METHOD

Номер: US20220132875A1
Автор: Eickholt Claire M., Eickholt David P. J.
Принадлежит:

A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

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Номер записи: 95
05-05-2022 дата публикации

Food thawing cabinet and related methods

Номер: US20220132892A1
Автор: Austin M. BIERI, Henry L. NGUYEN, Steven T. JACKSON
Принадлежит: ILLINOIS TOOL WORKS INC

A food thawing apparatus includes a cabinet structure defining a thawing chamber accessible by at least one door, and a plurality of air movers and associated air flow structure configured for causing air flow through the thawing chamber such that multiple air flow circuits are set up within the cabinet structure. The cabinet structure defines a vertically extending flow section alongside the thawing chamber. A refrigeration system includes a condenser section and an evaporator section. In one example, the multiple air flow circuits include: a first air flow circuit that runs through the flow section, into and through the thawing chamber, into and through the evaporator section and back to the flow section; and a second air flow circuit from the flow section, through a first set of the plurality of shelves and back to the flow section, without passing through the evaporator section.

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Номер записи: 96
05-05-2022 дата публикации

ELECTROPORATION APPARATUSES AND THEIR METHOD OF USE

Номер: US20220133922A1
Автор: Gerber Bryan Michael, Panesar Harsimran, Pearson Chadwick Phillip, Tang Emily Chen
Принадлежит:

The device uses pulsed electric fields to prevent the growth of biofilm and the attachment of bacteria to targeted surfaces. The device sets up an electric field around or surrounding the surface itself. These pulsed electric fields disrupt biofilm formation and bacterial attachment to surfaces. The device is meant to prevent the formation of biofilm or attachment of bacteria to a surface as opposed to disinfecting the surface.

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Номер записи: 97
09-04-2015 дата публикации

PERISTALTIC PUMP ASSEMBLY FOR SELECTIVE IN OVO INJECTION, AND ASSOCIATED SYSTEM AND METHOD

Номер: US20150096497A1
Автор: Giffin Yale Sebastian, Hessler Thomas Matthew, Rees Daniel Scott, Schnupper Michael Glenn
Принадлежит:

An in ovo injection apparatus is provided. Such an in ovo injection apparatus includes an injection assembly having a plurality of injection devices, each injection device being configured to pierce a respective avian egg. A selectable peristaltic pump assembly is in fluid communication with the injection assembly. The selectable peristaltic pump assembly is configured to selectively supply a treatment substance from a fluid reservoir to the injection devices such that the injection devices are capable of selectively dispensing the treatment substance. An associated method is also provided. 1. A peristaltic pump assembly , comprising:a housing;a rotatable assembly disposed within the housing and having a plurality of tube rollers adapted to interact with a plurality of compressible fluid delivery tubes; anda plurality of engagement members being individually actuatable and cooperating to form a backing plate arrangement spaced from the rotatable assembly a predetermined distance in order to facilitate closure of a respective compressible fluid delivery tube disposed between the rotatable assembly and the respective engagement member, each engagement member cooperating with the tube rollers to maintain a respective compressible fluid delivery tube in alignment therewith.2. A peristaltic pump assembly according to claim 1 , wherein the rotatable assembly comprises a plurality of tube rollers adapted to interact with the compressible fluid delivery tubes claim 1 , each engagement member cooperating with the tube rollers to maintain a respective compressible fluid delivery tube in alignment therewith.3. A peristaltic pump assembly according to claim 2 , wherein each engagement member defines a groove configured to maintain a respective compressible fluid delivery tube therewithin.4. A peristaltic pump assembly according to claim 2 , wherein each tube roller defines a series of roller grooves configured to maintain a respective compressible fluid delivery tube ...

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Номер записи: 98
26-06-2014 дата публикации

METHOD OF DEFROSTING A FOOD ITEM

Номер: US20140178539A1
Автор: Basalo Cesar, MCCORMICK Neil, Walden Terry
Принадлежит: NEW ENGLAND SEAFOOD INTERNATIONAL LTD

A method of defrosting a food item, including: monitoring a temperature of a first part of a first food item; and controlling a surrounding temperature of the first food item in dependence on said monitored temperature. The controlling includes: decreasing the surrounding temperature of the first food item, using an unheated fluid having a temperature less than the surrounding temperature of the first food item, when the surrounding temperature is greater than a target surrounding temperature for a given temperature of the first part. Embodiments also relate to a control system, apparatus and a computer program product. 1. A method of defrosting a food item , including:monitoring a temperature of a first part of a first food item; andcontrolling a surrounding temperature of the first food item in dependence on said monitored temperature, the controlling including:i) decreasing the surrounding temperature of the first food item, using an unheated fluid having a temperature less than the surrounding temperature of the first food item, when the surrounding temperature is greater than a target surrounding temperature for a given temperature of the first part.2. A method according to claim 1 , wherein the unheated fluid has a temperature less than or equal to the target surrounding temperature.3. A method according to claim 1 , wherein the unheated fluid comprises a refrigerated fluid.4. A method according to claim 1 , wherein the unheated fluid comprises unheated fluid drawn from outside of a chamber in which the first food item is being defrosted.5. A method according to claim 1 , the controlling further including:ii) increasing a surrounding temperature of the first food item when the surrounding temperature is less than a target surrounding temperature for a given temperature of the first part.6. A method according to claim 5 , said controlling including performing said decreasing and increasing alternately claim 5 , to alternate the surrounding temperature below and ...

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Номер записи: 99
04-04-2019 дата публикации

A Coffee-Based Beverage Preparation System and Methods for Using the Same

Номер: US20190099038A1
Автор: MacPherson Charles D.
Принадлежит:

A coffee-based beverage preparation system is disclosed that receives a brewed coffee frozen ice block and, in certain embodiments, prepares a brewed coffee beverage at a desired temperature without the requirement to add water from a water reservoir. In one embodiment, the coffee-based beverage preparation system includes a preparation chamber for receiving a degassed frozen brewed coffee beverage and a plurality of heating elements configured to apply heat to the preparation chamber to melt the degassed frozen brewed coffee beverage. The coffee-based beverage preparation system also includes an outlet port comprising in fluidic communication with the preparation chamber and an electronically controlled valve secured to the outlet port that is configured release the fluid content of the preparation chamber into a receiving vessel, such as when the fluid reaches a predetermined temperature. 1. A brewed coffee preparation system comprising:a preparation chamber for receiving a degassed frozen brewed coffee beverage;a plurality of heating elements configured to apply heat to the preparation chamber to melt the degassed frozen brewed coffee beverage;a heating control circuit that controls a heating rate for the heating elements;an outlet port in fluidic communication with the preparation chamber; andan electronically controlled valve secured to the outlet port that is configured to release fluid content of the preparation chamber into a receiving vessel.2. The brewed coffee preparation system of claim 1 , wherein the heating control circuit is configured to control the heating rate for the heating elements by progressively increasing the heating rate for a predetermined number of intervals so as to prevent the localized boiling of melted fluid from the frozen beverage during a preparation cycle.3. The brewed coffee preparation system of claim 1 , further comprising a thermocouple and proportional-integral-derivative (PID) control system that measures the temperature of ...

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Номер записи: 100