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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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Мониторинг СМИ

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

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 3747. Отображено 100.
05-01-2012 дата публикации

Reduction of pathogens for food in packaging

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

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

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Номер записи: 1
16-08-2017 дата публикации

Пастеризатор бродского универсальный

Номер: RU0000173194U1
Автор: Лазарь Ефимович Бродский
Принадлежит: Лазарь Ефимович Бродский

Пастеризатор Бродского универсальный (ПБУ) предназначен для пастеризации до 95°С и длительного выдерживания (томления) молока при выработке топленого молока, ряженки, варенца, сметаны, йогуртов и других вязких продуктов, а также кисломолочных твердых продуктов (творожного сгустка и сырного зерна) и попутной сыворотки, т.е. для всех видов молочной и кисломолочной продукции.Вертикально-цилиндрический резервуар ПБУ с мотор-редуктором и пропеллерной мешалкой, герметичной теплообменной водяной полостью (картером) в днище, с ТЭНами, расширительным баком, нижним напорным патрубком и верхним сливным патрубком, содержит также щелевую водяную рубашку цилиндра, вход которой соединен с верхним сливным патрубком картера, а выход - с расширительным баком. В ПБУ также смонтирован циркуляционный электронасос, соединяющий расширительный бак с нижним напорным патрубком картера. Сверху установлен частотно-токовый регулятор скорости вращения мотор-редуктора с быстросъемной лирной решетчатой мешалкой. ПБУ оснащен широким сливным патрубком, к которому присоединены молочный сливной кран Ф40 мм и узкий 1/2'' сливной кран для сыворотки с косым фильтром и сывороточным лопастным насосом. Винтовые опоры могут быть выполнены удлиненными для прохода пресс-тележки с сырными формами или творожными мешками и удобства при выгрузке твердых продуктов через широкий дисковый затвор.Техническим результатом является удобство в производстве твердых кисломолочных продуктов (творога и сырного зерна), выгружаемых через широкий дисковый затвор в пресс-тележку, а также сопутствующей сыворотки, выгружаемой сывороточным насосом, и вязких продуктов (йогуртов, сметаны), выгружаемых через молочный сливной кран. Ц 1 173194 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ 19 11 оз аа (13 ВУ 173494” 94 (51) МПК ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ А23Г 3/16 (2006.01) (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (21)(22) Заявка: 2016147311, 01.12.2016 (24) Дата начала отсчета срока действия патента: 01.12.2016 Дата ...

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Номер записи: 2
17-09-2018 дата публикации

Автоклавная корзина

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

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

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Номер записи: 3
27-09-2012 дата публикации

Intermittent Transport-Type Rotary Bag Filling and Packaging Apparatus

Номер: US20120240531A1
Автор: Kenji Kawamura, Yasuyuki Honda
Принадлежит: Toyo Jidoki Co Ltd

A rotary-type bag filling and packaging apparatus including a cylindrical hopper installed in a filling position along travel path of bags and gas injection nozzles rotating intermittently with the bags in such manner that interference between the hopper and the gas injection nozzles is avoided and the bags are filled with a material to be packaged while gas injection into the bags is in progress. So as to avoid the interference, the hopper can be comprised of axially separable two pieces so that the two pieces are separated and positioned out of the travel path of the bags and gas injection nozzles and then are moved to the filing position and joined together to form a truncated cone shape so that the bags are filled with the material to be packaged via the truncated cone-shape hopper.

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Номер записи: 4
25-10-2012 дата публикации

Apparatus and Method for Optimizing and Controlling Food Processing System Performance

Номер: US20120269937A1
Автор: Paul Bernard Newman
Принадлежит: Individual

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

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Номер записи: 5
10-10-2013 дата публикации

Method, device, and system for preserving of nutritional value at food materials in a course

Номер: US20130266705A1
Автор: Carolina Sundberg
Принадлежит: Individual

The present invention relates to a method, means and packaging system to preserve nutritious values of food included in a food dish. The invention is characterized in that the food ingredients are placed in a tempered storing container forming part of a storing system including a container (A) with a lid part (B), whereby the lid part has a chamber (C) for receiving of a phase exchangeable medium, and which chamber (C) is restricted of an inner covering part (E) which is sealed and attached to the lid part (B) by a joining means (F) at the same time forming a seal between the storing container and lid part, that the phase exchangeable medium is cools/heated during a phase exchange to a solid/liquid state and is placed on the storing container to cool/keeping warm/heating the food.

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Номер записи: 6
17-10-2013 дата публикации

Preservation System for Nutritional Substances

Номер: US20130269454A1
Автор: Minvielle Eugenio
Принадлежит:

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

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Номер записи: 7
14-11-2013 дата публикации

CONTINUOUS TREATMENT SYSTEM FOR THE DEBACTERISATION OF DIVIDED SOLIDS, ESPECIALLY FOOD PRODUCTS

Номер: US20130298780A1
Автор: Cheinet Florent
Принадлежит: FCD

A continuous system for the heat treatment of divided solids, combined with a gas-solid reaction for the debacterization especially of food products, such as herbs, spices, powders. The system includes a unit for supplying the product a debacterization unit having a fluidized bed moving the particles by means of vibration associated with a feed of steam or other gas, a cooling drying unit, and a packaging unit. The debacterization unit comprises a vibro-fluidised stepped bed for enabling the transport of the product that is carried out successively according to a generally horizontal first transport phase, and at least one second vertical transport phase during which steam or another gas is injected, acting in such a way as to decontaminate the product as it moves from the horizontal phase to the vertical phase and to the following horizontal phase. 14-. (canceled)5. A continuous system for the heat treatment of divided solids , combined with a gas-solid reaction for the debacterization in particular food products , such as herbs , spices , powders and the like , comprising:a unit for supplying the product,a debacterization unit including a fluidized bed moving the particles by means of vibration, associated with a feed of steam or other gas,a cooling drying unit,a packaging unit,the debacterization unit including a stepped bed for enabling the transport of the product that is carried out successively according to a generally horizontal first transport phase, vibro-fluidized, and at least one vertical second transport phase, said generally horizontal first transport phase and said at least one vertical second transport phase using a generally horizontal and solid step forming the bed providing said generally horizontal first transport phase, while a vertical riser provides said at least one vertical second transport phase, said riser, or nosing of said riser, of said generally horizontal and solid step having a bar for injecting steam or other gas, acting in such a ...

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Номер записи: 8
23-01-2014 дата публикации

PASTEURIZATION TUNNEL AND PASTEURIZATION METHOD FOR BEVERAGE PACKS

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

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

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Номер записи: 9
20-02-2014 дата публикации

Pasteurization System for Root Vegetables

Номер: US20140050832A1
Автор: Howard David
Принадлежит:

A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.). A washing means, arranged at an exit point of the flame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product. 1. A system for pasteurizing the surface of a food product , the system comprising:a flame pasteurizing means arranged to transfer heat to an outer layer of the food product being carried by a cook belt, the flame pasteurizing means providing a medium that engulfs more than 50% of the surface area of the outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.); anda washing means arranged at an exit point of the flame pasteurizing means, the washing means removing the raised temperature outer layer and stopping heat transfer to an adjacent inner layer of the food product.2. A system according to wherein a core temperature of the food product remains unchanged between an entry point to the flame pasteurizing means and an exit point of the washing means.3. A system according to wherein an appearance of the food product immediately after an exit point of the washing means is the same as the appearance of the food product immediately prior to entering the flame pasteurizing means.4. A system according to wherein the food product resides between an entry point to the flame pasteurizing means and the exit point of the flame pasteurizing means for an amount of time required to achieve a 1 log reduction in a pathogen residing on the outer layer of ...

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Номер записи: 10
03-01-2019 дата публикации

METHOD FOR MANUFACTURING PROCESSED GINSENG CONTAINING HONEY COMPONENT

Номер: US20190000122A1
Автор: HO Seong Suk
Принадлежит:

Provided is a method for manufacturing processed ginseng containing a honey component. The method includes preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material. According to the present invention, high-molecular ginsenoside is hydrolyzed by the honey component so that the contents of ginsenosideRg5+Rk1, Rg3, Rh2, and CompoundK, which may be easily absorbed by the body of a human being, increase. 1. A method for manufacturing processed ginseng containing a honey component , the method comprising:preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material,wherein the cooling of the separated ginseng at the low temperature is performed in a temperature range of 2° C. to 6° C. for 12 to 24 hours such that a coupling force of the honey that penetrated into the separated ginseng and the separated ginseng is improved, and is performed in a state in which the separated ginseng is blocked from the outside such that the moisture in the interior of the ginseng is not extracted from the separated ...

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Номер записи: 11
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: 12
02-01-2020 дата публикации

DEHYDRATION ASSEMBLY

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

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

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Номер записи: 13
07-01-2021 дата публикации

RETORT AGITATION SYSTEM AND METHOD

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

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

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Номер записи: 14
07-01-2021 дата публикации

SYSTEM AND METHOD FOR FOOD STERILIZATION

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

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

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Номер записи: 15
05-01-2017 дата публикации

METHOD AND SYSTEM FOR DEEP VACUUM PACKAGING OF A FOOD PRODUCT WITHOUT COVERING LIQUID

Номер: US20170001739A1
Автор: LARROCHE BRIGITTE, LARROCHE Jean
Принадлежит:

A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave. 115-. (canceled)16. Method for packaging of a food product , comprising the following successive steps:placing the food product and one or more additives in a mixing device;evacuating the mixing device and mixing its contents to ensure a penetration of the additive(s) in the food product and to outgas a mixture, until an absolute pressure of less than or equal to 30 mbars is reached;vacuum packaging at least a portion of the mixture cold blanched in at least one container, the mixture being at a temperature less than the boiling temperature of water at a pressure used for vacuum packaging of the mixture;after introducing an equal portion of the mixture into a plurality of rigid containers to define a batch, introducing one or more first measurement sensor into at least one of said rigid containers to define a control container, each first measurement sensor comprises a transmitter to transmit measurements performed in the form of communication signals; andafter placing said batch in an enclosure, introducing one or more second measurement sensors into the enclosure, the enclosure is connected to a ...

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Номер записи: 16
13-01-2022 дата публикации

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

Номер: US20220007691A1
Автор: DAMDAM ASRAR NABIL M
Принадлежит:

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

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Номер записи: 17
12-01-2017 дата публикации

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

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

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

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Номер записи: 18
14-01-2016 дата публикации

THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

Номер: US20160007636A1
Автор: Dar Yadunandan L., Drew Leslie
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. A process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10 , wherein the retorted food product is soup , sauce , gravy , or beverage.12. A process comprising:a) substituting thermally inhibited flour for a larger amount of flour which was not thermally inhibited on a less than 11 wt/wt basis in a food product; and{'sub': '0', 'b) retorting the food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10.'}13. The process of claim 12 , wherein the amount of the thermally inhibited flour is in an amount of at least 5% (wt/wt) less than the flour which was not heat-moisture treated.14. The process of claim 13 , wherein the amount of the thermally inhibited flour is in an amount of at least 10% (wt/wt) less than the flour which was not heat-moisture treated.15. The process of claim 14 , wherein the amount of the thermally inhibited flour is in an amount of at least 15% (wt/wt) less than the flour which was not heat-moisture treated.16. The process of claim 12 , wherein the thermally inhibited flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.17. The process of claim 16 , wherein the thermally inhibited flour is the only starch or flour in the food product.18. The process of claim 12 , wherein the thermally inhibited flour comprises from about 0.1 wt % to about 20 wt % of the total weight of the retorted food product.19. (canceled)20. (canceled) Canned and jarred food products are often heated for cooking and ...

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Номер записи: 19
14-01-2016 дата публикации

FOOD PACKAGED IN HARD CONTAINER, AND METHOD FOR PRODUCING SAME

Номер: US20160007645A1
Автор: SAKAMOTO Koji, SHIBATA Kenya, TOYOTA Fumihiko
Принадлежит:

In a state where food ingredients, degradative enzymes, and liquid seasonings are housed and sealed in a hard vessel, it has become possible to develop food products packaged in the hard vessel for normal temperature distribution or chilled distribution by a method of carrying out all of the steps inside the hard vessel, which method comprises carrying out an enzyme impregnation step and an enzymatic reaction step by heating and carrying out an enzyme deactivation step and sterilization step by continuous heating; or by a method of carrying out, after introducing the degradative enzyme into the food ingredient, some steps of enzymatic reaction step, enzyme deactivation step, and sterilization step inside the hard vessel. 1. A food product packaged in a hard vessel for normal temperature distribution or chilled distribution comprising:a hard vessel;a food ingredient, a degradative enzyme, and a liquid seasoning housed in the hard vessel;wherein the food product is obtained by reacting the food ingredient with the degradative enzyme inside the hard vessel to soften the food ingredient while retaining an original shape.2. The food product packaged in a hard vessel according to claim 1 , wherein the degradative enzyme has an enzyme activity breaking down at least one kind of substrate selected from the group consisting of: carbohydrates claim 1 , proteins and lipids.3. The food product packaged in a hard vessel according to claim 1 , wherein the hardness of softened food ingredient while retaining an original shape is 1.0×10N/mor more and 1.0×10N/mor less.4. The food product packaged in a hard vessel according to claim 1 , wherein the viscosity of liquid in the hard vessel is claim 1 , when measured by a B type viscometer at 20° C. claim 1 , 5 mPa·s or more and 20 Pa·s or less in a sol state with fluidity or in a gel state.5. The food product packaged in a hard vessel according to claim 1 , wherein the liquid seasoning contains at least one kind selected from the group ...

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Номер записи: 20
09-01-2020 дата публикации

METHOD AND DEVICE FOR CONTINUOUS PROCESSING WITH A PULSED ELECTRIC FIELD

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

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

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Номер записи: 21
14-01-2016 дата публикации

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

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

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

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Номер записи: 22
03-02-2022 дата публикации

Perishable Storage Unit with Means for Sanitizing Food Stuffs

Номер: US20220030919A1
Автор: Bofill Peter
Принадлежит:

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

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Номер записи: 23
03-02-2022 дата публикации

RICE GEL PRODUCTION SYSTEM AND RICE GEL PRODUCTION METHOD

Номер: US20220030920A1
Автор: Noda Shuhei, Otani Yuki, Tsuchiya Kuniyasu, Yamashita Chisa
Принадлежит: YANMAR POWER TECHNOLOGY CO., LTD.

Provided is a technique which enables highly efficient, low-cost production of a sufficiently disinfected high-quality rice gel using a rice gel production system and a rice gel production method for producing a rice gel. The present invention is provided with: a heating/stirring unit for heating a rice material with water added thereto in a sealed container under stirring, thereby providing a gelatinized product; and a pulverizing unit for pulverizing the gelatinized product obtained in the heating/stirring unit thereby providing a rice gel. 1. A rice gel production system of producing a gel-form rice gel , the system comprising:a heating and stirring unit that heats a water-added rice material with stirring in a sealed container and obtains a gelatinized material, anda pulverizing unit that pulverizes the gelatinized material obtained in the heating and stirring unit and obtains the rice gel.2. The rice gel production system according to claim 1 , the heating and stirring unit having a coarse pulverizing blade that rotates inside the sealed container and coarsely pulverizes the rice material.3. The rice gel production system according to claim 1 , wherein the heating and stirring unit includes:a scraping stirrer blade that rotates inside the sealed container and stirs the rice material with scraping an adhered material on an inner peripheral face of the sealed container; anda heating part that heats an outer peripheral face of the sealed container.4. The rice gel production system according to claim 1 ,wherein the pulverizing unit includes:a rotor that includes shearing pulverizer teeth formed on an outer peripheral face and rotarily drives about an axis; anda liner that surrounds the outer peripheral face of the rotor via a gap that receives passing of the gelatinized material.5. The rice gel production system according to claim 1 , comprising a sealed conveying unit that conveys to the pulverizing unit without exposing to air claim 1 , the gelatinized material ...

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Номер записи: 24
19-01-2017 дата публикации

SUPER CRITICAL HYDROLYSIS EXTRACTION APPARATUS AND HYDROLYSIS METHOD USING THE SAME

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

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

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Номер записи: 25
22-01-2015 дата публикации

Method of and System For Surface Pasteurization or Sterilization of Low-Moisture Particulate Foods

Номер: US20150024101A1
Автор: De Koomen Joost Jan
Принадлежит:

A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air. 1. A method of surface pasteurizing or sterilizing low-moisture particulate foods , comprising:pre-heating the foods;pasteurizing or sterilizing the foods with gas comprising water vapor and one or more further gasses, and wherein the foods are heated to a temperature higher than the condensation temperature of the water vapor in the gas; andcooling the foods.2. The method of wherein the one or more further gasses comprises air.3. The method according to claim 1 , wherein the relative humidity (RH) of the gas pasteurizing or sterilizing the foods is in excess of 60%.4. The method according to claim 1 , wherein the relative humidity (RH) of the gas pasteurizing or sterilizing the foods is in a range from 60 to 99%.5. The method according to claim 1 , wherein the relative humidity (RH) of the gas pasteurizing or sterilizing the foods is in a range from 80 to 98%.6. The method according to claim 1 , wherein the relative humidity (RH) of the gas pasteurizing or sterilizing the foods is in a range from 70 to 97%.7. The method according to claim 1 , wherein the foods are pre-heated to a temperature in a range from 1 to 20° C. above the condensation temperature of the water vapor in the gas.8. The method according to claim 7 , wherein the foods are pre-heated to a temperature in a range from 2 to 10° C. above the condensation temperature of the water vapor in the gas pasteurizing or sterilizing the foods.9. The method according to claim 1 , wherein the foods are pre-heated by means of a gas having a relative humidity in a range from 5 to 70% if pre-heating is followed by pasteurization and in a range from 5 to 90% if pre- ...

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Номер записи: 26
01-02-2018 дата публикации

METHOD FOR COOKING AND STERILIZATION

Номер: US20180027830A1
Автор: Gustavsson Martin
Принадлежит: MicVac AB

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

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Номер записи: 27
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: 28
31-01-2019 дата публикации

CONTINUOUS HIGH PRESSURE PROCESSING OF FOOD AND BEVERAGE PRODUCTS

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

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

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Номер записи: 29
01-05-2014 дата публикации

MACHINE FOR HEAT EXCHANGE WITH A PRODUCT

Номер: US20140116269A1
Автор: "Alarcon Gonzalez Marcos Antonio", Abad Ruiz Francisco Javier
Принадлежит: HRS INVESTMENTS LTD.

The present invention relates to a machine for heat exchange with a product, comprising: a tubular recipient internally housing the product, where the tubular recipient comprises a cross-section comprising a U-shaped geometry; at least one thermal device for heating or cooling the product, where said at least one thermal element comprises an inflow duct and an outflow duct for a heat transfer fluid; and at least one scraper blade inside the tubular recipient and configured for entraining the product inside said tubular recipient; which allows accelerating the product heating or cooling time as a result of a great improvement in the heat transfer; as well as simplifying the design of the components forming part the machine object of the invention. 1. Machine for heat exchange with a product , comprising:a tubular recipient internally housing the product;at least one thermal device for heating or cooling the product, where said at least one thermal device comprises an inflow duct and an outflow duct for a heat transfer fluid; andat least one scraper blade inside the tubular recipient and configured for entraining the product inside said tubular recipient,wherein the tubular recipient comprises a cross-section comprising a U-shaped geometry.2. Machine for heat exchange with a product according to claim 1 , wherein the tubular recipient comprises a flat cover closing the top portion of the U-shaped cross-section.3. Machine for heat exchange with a product according to claim 1 , whereinsaid at least one scraper blade is coupled to a first rotating shaft;the tubular recipient can rotate a sufficient angle with respect to a second rotating shaft to facilitate discharging the product inside said tubular recipient; andwhere the first rotating shaft can rotate during the product heating or cooling phase, and can rotate during the product discharge regardless of the rotation of the second rotating shaft.4. Machine for heat exchange with a product according to claim 1 , wherein ...

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Номер записи: 30
31-01-2019 дата публикации

Method and apparatus for drying a material

Номер: US20190032997A1
Автор: Maria Toivonen, Siegfried Schmidt
Принадлежит: Mars Inc

The invention relates to a method of drying a material, that includes the steps of: providing a gaseous atmosphere with superheated steam in a housing, transporting a material into the housing, and drying the material in the gaseous atmosphere. Thereafter, transporting the dried material out of the housing and extracting from the gaseous atmosphere volatile substances which escape from the material into the gaseous atmosphere, especially flavors. The invention is also direct to an apparatus for drying the extruded material.

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Номер записи: 31
06-02-2020 дата публикации

PUMP FOR PUMPING HEAT-SENSITIVE FLUIDS

Номер: US20200037625A1
Автор: Madsen Jorgen, Pedersen Bent, Poulsen Ole, THORSEN Knud
Принадлежит:

Disclosed is a centrifugal pump for pumping a heat-sensitive fluid foodstuff, comprising a volute casing having an inlet port and an outlet port for the heat sensitive fluid, the volute casing enclosing an impeller comprising a disc operably associated with an end of a shaft, said disc having a first surface and a second surface opposite the first surface, said first surface facing the inlet of the casing and being provided with vanes, wherein the second surface of the disc of the impeller is exposed to a cooling medium. The centrifugal pump is suitable for reducing the built-up of fouling on the surface of the impeller disc facing the inlet of the casing and being provided with vanes. 1123456897141017. A centrifugal pump for pumping a heat-sensitive fluid foodstuff , comprising a volute casing ( , ) having an inlet port () and an outlet port () for the heat sensitive fluid foodstuff , the volute casing enclosing an impeller () comprising a disc () operably associated with an end of a shaft () , said disc having a first surface and a second surface () opposite the first surface , said first surface facing the inlet of the casing and being provided with vanes () , wherein the second surface of the disc of the impeller is exposed to a cooling medium , wherein the disc comprises a cooling cavity () having a cooling medium inlet () and a cooling medium outlet ().2. (canceled)3. The centrifugal pump according to claim 1 , wherein the disc is cooled using a cavity having a co-axial annular enclosure.4. The centrifugal pump according to claim 3 , wherein the radius of the outer perimeter of the co-axial annular enclosure is 50% or more of the radius of the outer perimeter of the disc.511. The centrifugal pump according to claim 1 , wherein an inlet passage to the cooling cavity includes an annular space () between the rotating shaft and/or the disc and the casing.6. The centrifugal pump according to claim 1 , wherein the cooling medium outlet is formed in the casing ...

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Номер записи: 32
16-02-2017 дата публикации

LIQUID COMPOSITION FOR FROZEN CONFECTION, METHOD OF PRODUCTION AND PROCESS OF PREPARATION

Номер: US20170042182A1
Автор: Noth André, Olmos Paola, Sunderland Charles-Austin
Принадлежит: NESTEC S.A.

The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition. 1. A liquid composition for frozen confection comprising:0.01 to 2% whey protein by weight based on the total composition (wt.);0.01 to 3% wt of stabilizers;less than 4.5% wt of fat;less than 15% wt of sweetener;at least 25% wt fruit; andhaving pH in the range from 3.5 to 4.2 and solid content above 10% wt.2. A liquid composition according to claim 1 , wherein the product is substantially free of casein.3. A liquid composition according to claim 1 , wherein the liquid composition comprises from 35 to 70% fruit by weight.4. A liquid composition according to claim 1 , wherein the fruit is in a form selected from the group consisting of fruit pieces claim 1 , juice claim 1 , puree claim 1 , concentrate and combinations thereof.5. A liquid composition according to claim 1 , wherein the sweetener is a carbohydrate and the total carbohydrates content is less than 15% wt based on the total composition.6. A liquid composition according to claim 1 , having a total solids content between 10 to 40% based on the weight of the total composition.7. A liquid composition according to claim 1 , wherein the fat content is less than 1% wt.8. A liquid composition according to claim 1 , wherein the liquid composition has been subjected to a temperature treatment with a temperature in the range from 90° C. to 160° C.9. A liquid ...

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Номер записи: 33
18-02-2016 дата публикации

RIGID CONTAINER FOR CONTAINING FOODSTUFF COMPRISING FISH

Номер: US20160046399A1
Автор: MUCKENSTURM Eric, NAULEAU Christine, OLIVIERI Alain, RONSIN Benoit
Принадлежит:

The invention relates to a rigid container of foodstuff, the foodstuff comprising fist that is present in solid form. The closed container presents substantially no liquid. The invention also provides a method of manufacturing the container and apparatus for manufacturing the container. 1. A method of manufacturing a rigid container containing foodstuff , the container comprising:a receptacle and a cover, the container being made of a material selected from the group consisting of aluminum, steel, and a plastics material that is oxygen-proof, the cover being seamed or heat-sealed onto the receptacle before a sterilization step, the foodstuff consisting of: filling pre-cooked tuna and optionally at least one member selected from the group consisting of additives, preservatives, and an amount of oil or water, that ranges from 2 to 10% by weight of the tuna into the container;', 'after the filling step, eliminating substantially all the air present in the filled container, wherein eliminating air present in the container comprises introducing a gas into the container that will not oxidize the foodstuff; and', 'closing the container quickly and sterilizing the foodstuff in the container such that the closed container presents substantially no liquid after sterilization and a liquid content is less than 10% of a total weight of a content of a container., '(a) tuna that is in solid form and optionally (b) at least one member selected from the group consisting of additives, preservatives, and an amount of oil or water, the method comprising2. A method of manufacturing a rigid container containing foodstuff , the container comprising a receptacle and a cover , the container being made of a material selected from the group consisting of aluminum , steel , and a plastics material that is oxygen-proof , the cover being seamed or heat-sealed onto the receptacle before a sterilization step , the foodstuff consisting of fish that is in a solid form , and optionally at least one ...

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Номер записи: 34
19-02-2015 дата публикации

HEAT-STABLE OIL-IN-WATER EMULSION

Номер: US20150050399A1
Автор: Regismond Sudarshi Tanuja Angelique, RESZKA Aleksander Arie, van GASTEL Hubertus Cornelis
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener. 1. A process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion , said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes , wherein the heat-stable emulsion contains:3-85 wt. % oil;12-92 wt. % water;0.1-1.0 wt. % egg yolk lecithin, said egg yolk lecithin having a weight ratio phosphatidyl choline (PC) to lysophosphatidyl choline (LPC) of more than 2:1;0.1-5.0 wt. % water-insoluble cellulosic fibre; and0-20 wt. % of one or more other edible ingredients.21. Process according to claim 1 , wherein the heat-stable emulsion has a pH of 3.0-4.5.31. Process according to claim 1 , wherein the heat-stable emulsion contains 0.2-5.0 wt. % of non-modified egg yolk solids.4. Process according to claim 1 , wherein the water-insoluble cellulosic fibre originates from fruit.5. Process according to claim 1 , wherein the heat-stable emulsion contains no water-soluble polysaccharide thickener.6. Process according to claim 1 , wherein the food product is a composite foodstuff comprising a food substrate and the heat-stable oil-in-water ...

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Номер записи: 35
14-02-2019 дата публикации

CONTROLLED BLAST CELL COOLING

Номер: US20190045817A1
Автор: Caetano Tony, Eckman Christopher, WEST Gabriel, Wolf Elliott Gerard, Woolf Alexander James, Zhang Alexander
Принадлежит:

A blast cell system is disclosed that includes a plurality of bays that are spaced across the blast cell, arranged to hold items to be cooled, wherein each bay is separated from each other bay so as to prevent cross-flow of air from one bay to another bay; a plurality of louvers, each covering a different bay of the plurality of bays; one or more flow sensors, temperature sensors, or both positioned to sense conditions for each of the plurality of bays; and a controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers, so as to allow different volumes of cooling air to flow through each respective bay. 1. A blast cell system , comprising:a plurality of bays that are spaced across the blast cell system, arranged to hold items to be cooled, wherein each bay has an entrance and an exit, and is separated from each other bay so as to prevent cross-flow of air from one bay to another bay;a plurality of louvers, each covering a different bay of the plurality of bays;one or more entrance sensors positioned at or near the entrance for each of the plurality of bays and one or more exit sensors positioned at or near the exit for each of the plurality of bays, wherein the entrance sensors and the exit sensors each include one or more of: pressure sensors, temperature sensors, or both, positioned to sense differential flow conditions between the entrance and the exit for each of the plurality of bays; anda controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers during the blast cell system's cooling process based on the differential conditions sensed by the entrance sensors and the exit sensors, wherein modulating the open-closed positions of each of the plurality of louvers allows for dynamic adjustment of different volumes of cooling air to flow through each respective bay during the cooling process.2. The ...

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Номер записи: 36
19-02-2015 дата публикации

PRESERVATION SYSTEM FOR NUTRITIONAL SUBSTANCES

Номер: US20150051841A1
Автор: Minvielle Eugenio
Принадлежит:

Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes. 1. A method of determining nutritional or organoleptic values of nutritional substances comprising the steps of:retrieving a value related to a ΔN resulting from packaging and freezing of a nutritional substance;retrieving at least one of a value related to a ΔN resulting from transformation, frozen storage, transfer to a distributor or retailer, and storage by a distributor or retailer;retrieving a value related to a baseline nutritional or organoleptic value of the nutritional substance; and:associating the retrieved values with encoding specific to the nutritional substance.2. A method of determining nutritional or organoleptic values of nutritional substances according to further comprising the step of:determining a sum of the retrieved values.3. A method of determining nutritional or organoleptic values of nutritional substances according to further comprising the step of:transmitting the sum of the retrieved values to a consumer.4. A method of determining nutritional or organoleptic values of nutritional substances according to wherein:said packaging and freezing comprises CAS freezing.5. A ...

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Номер записи: 37
03-03-2022 дата публикации

PHASE CHANGE MATERIAL

Номер: US20220064511A1
Автор: Hentze Hans-Peter, Nielsen Bjarne
Принадлежит:

This invention describes a phase change material being 1,3-propanediol ester where the 1,3-propanediol ester can be either a 1,3-propanediol monoester or a 1,3-propanediol diester. This invention further describes the use of 1,3-propanediol ester as a phase change material for releasing or absorbing latent heat during melting or crystallization. This invention also describes the use of the phase change material for use in non-food and food applications.

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Номер записи: 38
25-02-2021 дата публикации

Process for producing precooked food products

Номер: US20210051983A1
Автор: Angelo Pietro Rossin
Принадлежит: Individual

A process (10) is proposed for producing a precooked food product based on meat, fish, vegetables, fruit, pasta or a sauce. The process (10) comprises: providing (21-27) a packaging containing a food product in a volume insulated from the external environment; extracting (29) air from said volume such that a vacuum condition is created therein; maintaining (31) the packaging at a constant temperature of between 40° C. and 80° C. for a predetermined first time interval, subjecting (35) the packaging to a predetermined pressure of between 250 MPa and 600 MPa for a second time interval less than the first time interval, and bringing (33,37) the packaging to a predetermined temperature of between 0° C. and 4° C. at the end of the first time interval. Further proposed is a precooked food product obtained through the process, its use for the preparation of a gastronomic product and a kit for the preparation of a gastronomic product comprising the said precooked food product.

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Номер записи: 39
10-03-2022 дата публикации

OSMOTIC SYSTEM FOR MAINTENANCE OF PERISHABLE ITEMS

Номер: US20220071240A1
Автор: Magee Charles
Принадлежит:

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing. 1. A method of rehydrating perishable items during storage and transportation thereof , comprising:pre-cooling the perishable items to remove a field heat;washing the perishable items with chlorinated water to kill an amount of living contaminants;placing the perishable items in an osmotic chamber;applying a film of solution to a surface of the perishable items via a fluid sprayer, the solution configured to kill an amount of living contaminants disposed on the surface of the perishable items;air-drying the solution residing on the perishable items via an air compressor;saturating the osmotic chamber with water droplets via a humidifier;{'claim-text': ['molecules of the solution are drawn into pores of the perishable items due to the positive pressure within the chamber and an osmotic potential of the film; and', 'the increased pressure and a presence of the solution within the pores of the perishable items causes the water droplets on the surface of the perishable items to be drawn into the pores of the ...

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Номер записи: 40
10-03-2022 дата публикации

ELECTRIC PRESSURE CANNER WITH DIGITAL CONTROL

Номер: US20220071241A1
Автор: Hedrington James A., Warwick Julian
Принадлежит:

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process. 1. A removable pressure canner lid assembly , the lid assembly comprising:a sensor bore adapted to receive a sensor housing rotatably affixed to a pressure vessel body when the lid assembly is secured to the vessel body;a locking mechanism, the locking mechanism comprising an elongated member in communication with a locking pin, the elongated member comprising a bottom pin surface which is biased by a pressure located in a chamber formed between the vessel body and the lid assembly, the bias causing the locking pin to prevent removal of the sensor housing from the sensor bore; andwherein the lid assembly cannot be removed from the vessel body while the sensor housing is received by the sensor bore.2. The removable pressure canner lid assembly of claim 1 , further comprising a plurality of recesses claim 1 , each recess adapted to receive a tab formed in the vessel body claim 1 , wherein securing the lid assembly to the vessel body is performed by rotation of the lid assembly relative to the vessel body.3. The removable pressure canner lid assembly of claim 1 , further comprising a pressure relief bore to which a pressure relieve ...

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Номер записи: 41
05-03-2015 дата публикации

PASTEURIZING APPARATUS

Номер: US20150059596A1
Автор: Köppel Frank, Todoroski Aco
Принадлежит: KHS GmbH

A container-processing apparatus includes a pasteurizer with plural zones, and a transport element. The zones, which follow one another in a transport direction, include a preheating set, a cooling set, and pasteurizing set. The transport element moves containers through the sets, where they are subjected to a treatment medium at different treatment temperatures. Treatment temperatures in zones in the preheating set rise in steps from zone to zone. In the pasteurizing set, treatment temperature is maintained at or above pasteurizing temperature. In the cooling set, treatment temperatures decrease in steps zone to zone. The transport element transports containers in the pasteurizer at a changeable transport speed that is subject to continuous control. 19-. (canceled)10. An apparatus for container processing , said apparatus comprising a pasteurizer for pasteurization of containers filled with contents , said pasteurizer comprising a plurality of zones , and a transport element , wherein said zones follow one another in a transport direction , wherein said zones comprise a preheating set having at least one preheating zone , a cooling set having at least one cooling zone , and a pasteurizing set comprising at least one pasteurizing zone , wherein said transport element moves containers along said transport direction through said sets , wherein said containers are subjected to a liquid treatment medium at different treatment temperatures , wherein treatment temperatures in said preheating set rise in a stepwise manner in said transport direction , wherein , in said pasteurizing set , treatment temperature is at least at a pasteurizing temperature , wherein treatment temperatures in said cooling set decrease in a stepwise manner in said transport direction , wherein said transport element transports containers in said pasteurizer at a changeable transport speed speed , and wherein said transport speed is subject to continuous control.11. The apparatus of claim 10 , ...

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Номер записи: 42
28-02-2019 дата публикации

UPWARDLY ILLUMINATED INSPECTION STATION FOR DETECTING ANOMALIES IN WATER-BORNE PRODUCTS

Номер: US20190059404A1
Автор: Falgout Byron M.
Принадлежит:

An inspection station and a method of inspecting products for anomalies. The inspection station comprises a trough and a light source. The trough channels a flow of product-laden water along its length. The light source illuminates the product through the water from below, making product anomalies detectable by visual inspection. In that way, products with anomalies, such as shrimp with residual veins, can be culled and reprocessed. 1. An inspection station comprising:a trough having a bottom and a pair of side walls extending in length from an entrance to an exit and channeling a flow of water carrying products along the length of the trough;a light source along the bottom of the trough upwardly illuminating the products through the water to make anomalies in the products detectable by visual inspection.2. An inspection station as in comprising a feed introducing the products in the flow of water into the trough through the entrance.3. An inspection station as in further comprising a collector along at least one of the side walls outside the trough for collecting products with anomalies culled from the trough.4. An inspection station as in further comprising at least one obstruction extending transversely across the flow of water between the pair of side walls to disrupt the flow of water and cause products to tumble as they contact or pass the obstruction.5. An inspection station as in comprising a dewatering surface at the exit of the trough receiving the products exiting the trough and having openings that allow water to drain through the dewatering surface.6. An inspection station as in wherein the dewatering surface is provided on a conveyor belt or a flat conveyor chute.7. An inspection station as in comprising a feed introducing the products in the flow of water into the trough through the entrance claim 5 , a reservoir collecting the water draining through the dewatering surface claim 5 , and a pump directing the water from the reservoir to the feed.8. An ...

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Номер записи: 43
28-02-2019 дата публикации

PREPARATION OF RETORT PACKAGING INK THROUGH CROSS-LINKING OF POLYURETHANE RESINS

Номер: US20190061331A1
Автор: BEK Martin, BLEVINS Alex, Zijlstra Steven
Принадлежит:

A method of preparing a retort packaging article includes: providing a sealable packaging; applying an ink to an outer surface of the sealable packaging; and overlaying a substantially transparent lamination layer over the ink and enveloping at least a portion of the sealable packaging. The ink contains a styrene-acrylic resin, which has anhydride functionality, and a polyurethane resin. 1. A method for preparing a retort packaging article , the method comprising: applying an ink to an outer surface of the sealable packaging; and', 'overlaying a substantially transparent lamination layer over the ink and enveloping at least a portion of the sealable packaging; or, '(A) providing a sealable packaging;'} applying an ink to an inner surface of a substantially transparent lamination layer in a reverse printing orientation to form a printed laminate; and', 'applying the printed laminate to and enveloping at least a portion of the sealable packaging;', 'the ink comprises a styrene-acrylic resin having anhydride functionality, and a polyurethane resin.', 'wherein], '(B) providing a sealable packaging;'}2. The method of claim 1 , wherein the styrene-acrylic resin having anhydride functionality comprises the polymerization product of a reaction mixture comprising:15 to 50 wt % of a styrenic monomer;10 to 35 wt % of a functional monomer;{'sub': 1', '4, '10 to 30 wt % of an C-Calkyl (meth)acrylate;'}{'sub': 5', '12, '20 to 55 wt % of an C-Calkyl (meth)acrylate; and'}0 to 20 wt % of a ethylenic monomer;{'sub': 1', '4', '5', '12', '1', '4', '5', '12, 'wherein the total wt % of the C-Calkyl (meth)acrylate and the C-Calkyl (meth)acrylate is less than 60 wt % of the total wt % of the styrenic monomer, the functional monomer, the C-Calkyl (meth)acrylate, the C-Calkyl (meth)acrylate, and the ethylenic monomer.'}3. The method of claim 2 , wherein the functional monomer is a monomer having a carboxylic acid or hydroxyl functional group.4. The method of claim 1 , wherein the ink further ...

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Номер записи: 44
28-02-2019 дата публикации

PRODUCT STORAGE AND AUTOMATION OF TRANSFERRING PRODUCT FROM A REFRIGERATOR CAROUSEL TO COOK STATION

Номер: US20190062052A1
Автор: Nelson Dennis J., Sands Jeffrey L.
Принадлежит: Taylor Commercial Foodservice Inc.

A product storage device is provided. Aspects include a plurality of shelves coupled to a drive system, wherein the plurality of shelves are operable to travel along the drive system to predetermined locations. The product storage unit also includes a transfer conveyer. A lift transfer device is included, wherein the lift transfer device is operable to remove at least one food product from at least one of the plurality of shelves and transfer the at least one food product to the transfer conveyer. And a microcontroller circuit communicatively coupled to a memory is included, wherein the microcontroller circuit is programmable to operate: the drive system, the transfer conveyer, and the lift transfer device. 1. A product storage device comprising:a plurality of shelves coupled to a drive system, wherein the plurality of shelves are operable to travel along the drive system to predetermined locations;a transfer conveyer;a lift transfer device, wherein the lift transfer device is operable to remove at least one food product from at least one of the plurality of shelves and transfer the at least one food product to the transfer conveyer; anda microcontroller circuit communicatively coupled to a memory, wherein the microcontroller circuit is programmable to operate: the drive system, the transfer conveyer and the lift transfer device.2. The product storage device of claim 1 , wherein the plurality of shelves are disposed within an enclosure.3. The product storage device of claim 2 , wherein the enclosure is temperature controlled.4. The product storage device of further comprising a dispenser arranged over a first portion of the transfer conveyer.5. The product storage device of claim 4 , wherein the first portion of the transfer conveyer is outside the enclosure; andwherein a second portion of the transfer conveyer is inside the enclosure.6. The product storage device of claim 5 , wherein the first portion of the transfer conveyer and the second portion of the transfer ...

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Номер записи: 45
28-02-2019 дата публикации

TRANSFER MECHANISM FOR USE WITH A FOOD PROCESSING SYSTEM

Номер: US20190062076A1
Автор: Maupin Daniel D., Schultz Steven J., Stousland Glenn W., Weisman Scott K., Zittel David R.
Принадлежит: Lyco Manufacturing Inc.

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion. 129-. (canceled)30. A food processing system comprising:a compartment operable to process a food product; and a conduit including a first end portion configured to be in communication with the compartment and a second end portion, wherein food product in the compartment enters the first end portion.', 'a liquid discharge positioned substantially within the conduit between the first end portion and the second end portion; and, 'a transfer mechanism for transferring food product from a compartment of a food processing system, the transfer mechanism comprising'}a pressurized fluid source in communication with the liquid discharge, the pressurized fluid source operable to propel a liquid through the liquid discharge into the conduit and toward the second end of the conduit without propelling food product through the pressurized fluid source, wherein the liquid propelled toward the second end of the conduit moves the food product from the first end portion of the conduit toward the second end portion.31. The food processing system of claim 30 , wherein the first end portion of the conduit is configured to be positioned below a fluid level in the compartment claim 30 , and wherein the second end portion of the conduit is configured to be positioned above the fluid level in the compartment.32. The food processing system of claim 31 , wherein the conduit includes an inlet conduit ...

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Номер записи: 46
08-03-2018 дата публикации

COATED PACKAGING PRODUCTS, SYSTEMS AND METHODS

Номер: US20180064145A1
Автор: DORENKOTT Melanie, ESKAMANI A. Gus, KAMINSKI Michael, NOLAN Ed, PINTZ Michael A., SUTTON-GILBERT Tiffani A.
Принадлежит: Flavorseal, LLC

In a method of forming a coated bag for pre-treating an item stored in the bag, a bag is provided, having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity. The bag is expanded from a flattened condition to an expanded condition. At least one adhesive dispenser is inserted through the open top end of the bag into the cavity. An adhesive is applied from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity. A particulate dispenser is inserted through the open top end of the bag into the cavity. A particulate is discharged from the inserted particulate dispenser to embed the particulate in the adhesive coating. The adhesive coating is dried to retain the embedded particulate on the interior surface of the sidewall. 1. A method of forming a coated bag for pre-treating an item stored in the bag , the method comprising:providing a bag having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity;expanding the bag from a flattened condition to an expanded condition;inserting at least one adhesive dispenser through the open top end of the bag into the cavity;applying an adhesive from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity;inserting a particulate dispenser through the open top end of the bag into the cavity;discharging a particulate from the inserted particulate dispenser to embed the particulate in the adhesive coating; anddrying the adhesive coating to retain the embedded particulate on the interior surface of the sidewall.2. The method of claim 1 , wherein applying the adhesive comprises spraying a liquid adhesive having a viscosity between approximately 6 dPa and approximately 10 dPa.3. The method of claim 1 , wherein applying the adhesive comprises spraying a liquid adhesive at a temperature between approximately 87° F. and ...

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Номер записи: 47
10-03-2016 дата публикации

Packaging Film and Packaging Process

Номер: US20160067950A1
Автор: Fischer Laura, Kaeding-Koppers Annett, Nelke-Bruhn Dorit, Sperlich Bernd
Принадлежит:

A packaging film having a gas barrier layer and a sealing layer, is constructed such that the gas barrier layer has at least three sublayers with two outer sublayers composed of a polyamide (PA) and a middle sublayer which is arranged between the outer sublayers and is composed of ethylene-vinyl alcohol copolymer (EVOH), which sublayers are coextruded, and wherein the gas barrier layer is monoaxially stretched. Foodstuffs or other products can be packaged and sterilized within the packaging film by putting the product in the film and sealing the packaging by heating or exerting pressure on at least part of the film, and then heating at at least 100C for at least 10 minutes. 2. The packaging film according to claim 1 , wherein the sealing layer is comprised at least partly of polypropylene (PP).3. The packaging film according to claim 1 , wherein the sealing layer has a plurality of sublayers and comprises at least one sublayer composed of polypropylene (PP) and at least one sublayer composed of polyamide (PA) which are coextruded and joined by means of a bonding agent.4. The packaging film according to claim 1 , wherein the sealing layer comprises at least two sublayers composed of polyamide (PA) and at least two sublayers composed of polypropylene (PP) which are coextruded and arranged alternately and are joined by means of a bonding agent.5. The packaging film according to claim 1 , wherein the sealing layer is comprised at least partly of a copolyester.6. The packaging film according to claim 1 , further comprising an additional support layer.7. The packaging film according to claim 6 , wherein the support layer is selected from the group consisting of a biaxially stretched polyamide (BOPA) claim 6 , a biaxially stretched polyester (BOPET) claim 6 , a biaxially stretched polypropylene (BOPP) claim 6 , and a paper.8. The packaging film according to claim 6 , wherein the support layer is arranged either between the gas barrier layer and the sealing layer claim 6 , ...

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Номер записи: 48
08-03-2018 дата публикации

DEEP DRAWING FILM

Номер: US20180065343A1
Автор: KETTUNEN, Mikko, OUNINKORPI Timo
Принадлежит:

The invention relates to a deep drawing film, comprising—a sealing layer,—a gas barrier layer and—an outer layer made of a polyester, wherein the outer layer has a thickness which correponds at the maximum to 40% of a total thickness of the deep drawing film. The invention is characterized in that an intermediate layer of an olefin homopolymer and/or copolymers is arranged between the gas barrier layer and the outer layer. 2. The deep-draw thermoforming film as claimed in claim 1 , wherein the external layer consists of a homopolyester and/or of a copolyester.3. The deep-draw thermoforming film as claimed in claim 1 , wherein the gas-barrier layer includes a polyamide.4. The deep-draw thermoforming film as claimed in claim 1 , wherein the gas-barrier layer has at least three sublayers including at least two external sublayers each of which are made of a polyamide claim 1 , and at least one middle sublayer made of ethylene-vinyl alcohol copolymer.5. The deep-draw thermoforming film as claimed in claim 1 , wherein the gas-barrier layer includes a polyester.6. The deep-draw thermoforming film as claimed in claim 1 , wherein the gas-barrier layer has at least three sublayers including at least two external sublayers each of which are made of a polyester and at least one middle sublayer made of ethylene-vinyl alcohol copolymer.7. The deep-draw thermoforming film as claimed in claim 6 , wherein each of the at least two external sub-layers and the at least one middle sublayer are bonded to one another by a modified polyesterether admixed in a proportion of up to 50% with at least one of the at least three sublayers.8. The deep-draw thermoforming film as claimed in wherein the sealable layer includes an olefin homo- and/or copolymer.9. The deep-draw thermoforming film as claimed in further comprising an adhesion promoter for bonding together two or more layers selected from the sealable layer claim 1 , the gas-barrier layer claim 1 , the external layer claim 1 , and the ...

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Номер записи: 49
17-03-2016 дата публикации

APPARATUS FOR PASTEURIZING AND COOLING FOOD PRODUCTS

Номер: US20160073674A1
Автор: Adam Frank
Принадлежит:

An apparatus for pasteurizing and cooling food products comprises a pasteurizing tunnel, a first air processing unit associated with the pasteurizing tunnel, and a transfer unit for transferring the food products from the pasteurizing tunnel to a cooling tunnel comprising a second air processing unit, the pasteurizing tunnel comprising two thermally independent in-line sections consisting of a steam pasteurizing section and a pre-packaging section. 1. An apparatus for pasteurizing and cooling food products ,characterized in that said apparatus comprises a pasteurizing tunnel, a first air processing unit associated with said pasteurizing tunnel, and a transfer unit for transferring the food products from said pasteurizing tunnel to a cooling tunnel; said cooling tunnel comprising a second air processing unit; said pasteurizing tunnel comprising two thermally independent in-line sections; said two in-line sections comprising a steam pasteurizing section and a pre-packaging section.2. An apparatus claim 1 , according to claim 1 , characterized in that said pasteurizing tunnel comprises a stainless steel belt thereon said food products to be conveyed are arranged; said belt passing through said pasteurizing section and pre-packaging section; a feeding speed adjusting system allowing to change a food product processing time in said pasteurizing tunnel.3. An apparatus claim 1 , according to claim 1 , characterized in that said pasteurizing tunnel comprises three movable hoods claim 1 , two hoods for the pasteurizing section and a hood for the pre-packaging section; each said movable hood comprising a lifting system providing access for washing and maintenance operations.4. An apparatus claim 1 , according to claim 1 , characterized in that at end portions of said pasteurizing tunnel and between said pasteurizing and pre-packaging sections are provided four fixed hoods claim 1 , three of which for collecting fumes and withdrawing vapors; each said fixed hood being coupled ...

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Номер записи: 50
15-03-2018 дата публикации

RETORT LOAD/UNLOAD SYSTEM AND METHOD

Номер: US20180070615A1
Автор: LeBlanc Philip M., Moreau Beau R.
Принадлежит:

A retort system includes a vessel having an access opening accessible via a movable door, a basket supporting assembly within the vessel and along which container baskets are movable for loading into the vessel and unloading from the vessel and a heating system for heating containers for treatment within the vessel. A container basket load/unload system moves container baskets into the vessel and for moving container baskets out of the vessel, and includes a rigid chain unit aligned or alignable with the access opening such that a rigid chain can be moved along a chain feed path into the vessel via the access opening. 1. A retort system , comprising:a vessel having an access opening accessible via a movable door;a basket supporting assembly within the vessel and along which container baskets are movable for loading into the vessel and unloading from the vessel;a heating system for heating containers for treatment within the vessel; 'a rigid chain unit aligned with the access opening such that a rigid chain can be moved along a chain feed path into the vessel via the access opening.', 'a container basket load/unload system for moving container baskets into the vessel and for moving container baskets out of the vessel, the system including2. The retort system of wherein: a chain feed mechanism;', 'a pusher block disposed proximate a push end of the rigid chain, wherein the pusher block is pivotably connected to the rigid chain for movement between a basket push position and a basket bypass position., 'the rigid chain unit includes3. The retort system of wherein the rigid chain remains linear when extended and bends as it is retracted into a housing of the rigid chain unit.4. The retort system of wherein the container basket load/unload system further includes a chain guide channel running along the chain feed path from a position exterior of the vessel and into the vessel.5. The retort system of wherein the chain guide channel interacts with the rigid chain to ...

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Номер записи: 51
07-03-2019 дата публикации

LIQUID PLANT-BASED CREAMERS WITH NATURAL HYDROCOLLOIDS

Номер: US20190069583A1
Автор: Bunce Matthew Galen, Fu Jun-Tse Ray, Octavia Winnie, Saffon Maxime, Sher Alexander A.
Принадлежит:

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %; acacia senegal gum present in an amount ranging from 0.30 to 1.50 wt/wt %; and buffer ranging from 0.1 to 0.4 wt/wt %. 1. A liquid natural plant-based creamer composition comprising:an edible nut;high acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %;acacia senegal gum present in an amount ranging from 0.3 to 1.5 wt/wt %; andbuffer ranging from 0.1 to 0.4 wt/wt %.2. The composition of claim 1 , wherein the nut is an edible seed in the form of a paste or a powder.3. The composition of claim 2 , wherein the edible seed is selected from the group consisting of hazelnut claim 2 , walnut claim 2 , almond claim 2 , cashew claim 2 , peanut claim 2 , chestnut claim 2 , macademia claim 2 , pistachios claim 2 , pecan and combinations thereof.4. The creamer of wherein the composition further comprises vegetable oils ranging from 0 to 8 wt/wt % of the creamer composition.5. The creamer of wherein the vegetable oils comprises a vegetable oil selected from the group consisting of coconut oil claim 4 , high oleic canola claim 4 , high oleic soybean oil claim 4 , high oleic sunflower claim 4 , high oleic safflower and combinations thereof.6. The creamer of claim 1 , further comprises sugar selected from the group consisting of sucrose claim 1 , glucose claim 1 , fructose and/or combinations ranging from 0-35 wt/wt % of the creamer composition.7. The creamer according to claim 1 , comprising a natural sweetener in an amount of about 0 to about 10 by wt/wt % of the composition.8. The creamer according to claim 1 , includes a pH buffer comprising sodium bicarbonate ranging from 0.1 to 0.4 wt/wt % of the creamer composition.9. The creamer according to claim 1 , further includes guar gum present in the amount ranging from 0 to 0.12 wt/wt % of the ...

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Номер записи: 52
22-03-2018 дата публикации

Produce Ripening System and Method

Номер: US20180077944A1
Автор: Obolo Christophe
Принадлежит:

A system and apparatus for ripening produce is disclosed. The apparatus comprises a chamber having a plurality of walls integrally coupled to a floor, and a lid configured to be coupled with the chamber at an upper end thereof. A top surface of the floor comprises a plurality of first flanges extending therefrom. Each first flange is positioned adjacent to each other and a first set of grooves is formed between adjacent first flanges. The top surface of the floor also comprises a plurality of second flanges extending therefrom. Each second flange is positioned adjacent to each other and a second set of grooves formed between adjacent second flanges. The first set of grooves intersect the second set of grooves and each intersecting groove forms a grid. At least one of the plurality of walls and the lid include an aperture extending therethrough. 1. An apparatus for ripening produce , the apparatus comprising:a chamber having a plurality of walls integrally coupled to a floor; anda lid configured to be coupled with the chamber at an upper end thereof;wherein a top surface of the floor comprises: a plurality of first flanges extending therefrom, each first flange positioned adjacent to each other, a first set of grooves formed between adjacent first flanges; and a plurality of second flanges extending therefrom, each second flange positioned adjacent to each other, a second set of grooves formed between adjacent second flanges, the first set of grooves intersecting the second set of grooves, each intersecting groove forming a grid; andwherein at least one of the plurality of walls and the lid include at least one aperture extending therethrough.2. The apparatus of claim 1 , wherein each aperture is between 2 to 3 mm in diameter.3. The apparatus of claim 1 , further comprising a flow cell claim 1 , the flow cell configured to transfer air within the chamber to the atmosphere.4. An apparatus for ripening produce claim 1 , the apparatus comprising:a chamber having a ...

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Номер записи: 53
31-03-2016 дата публикации

Movable Ultraviolet Radiation Source

Номер: US20160088868A1
Автор: Dobrinsky Alexander, Gaska Remigijus, Shur Michael
Принадлежит: SENSOR ELECTRONIC TECHNOLOGY, INC.

A solution for treating a surface with ultraviolet radiation is provided. A movable ultraviolet source is utilized to emit a beam of ultraviolet radiation having a characteristic cross-sectional area smaller than an area of the surface to be treated. The movable ultraviolet source can be moved as necessary to directly irradiate any portion of the surface with radiation within the characteristic cross-sectional area of the beam of ultraviolet radiation. The movement can include, for example, rotational movement and/or repositioning the movable ultraviolet source with respect to the surface. 1. A container comprising:at least one object having a surface targeted for treatment;a movable ultraviolet source, wherein the movable ultraviolet source emits a beam of ultraviolet radiation having a characteristic cross-sectional area smaller than an area of the surface; andmeans for moving the movable ultraviolet source to irradiate any portion of the surface with radiation within the characteristic cross-sectional area of the beam of ultraviolet radiation.2. The container of claim 1 , wherein the movable ultraviolet source includes an ultraviolet transparent light guiding structure configured to form the beam of ultraviolet radiation.3. The container of claim 2 , wherein the means for moving includes means for rotating the ultraviolet transparent light guiding structure about an axis.4. The container of claim 2 , wherein the means for moving includes means for repositioning the ultraviolet transparent light guiding structure with respect to the surface.5. The container of claim 1 , wherein the means for moving includes means for rotating the movable ultraviolet source about an axis.6. The container of claim 1 , wherein the means for moving includes means for repositioning the movable ultraviolet source with respect to the surface.7. The container of claim 1 , wherein a distance between the surface and the movable ultraviolet source changes over time.8. The container of claim ...

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Номер записи: 54
05-05-2022 дата публикации

Food Product Mat Assembly

Номер: US20220134396A1
Автор: Stallings John, Stallings Terri
Принадлежит:

A food product mat assembly for supporting a delivered food product above a support surface includes a mat that is positionable on a support surface in front of an entry of a building to have a delivered food product positioned thereon. The mat is foraminous to facilitate water to drain therethrough thereby inhibiting the delivered food product from being exposed to the water. A plurality of ridges each extends upwardly from the mat to support the delivered food item above the mat.

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Номер записи: 55
05-04-2018 дата публикации

PASTEURIZATION FOR SMALL CONTAINERS USING A PHASE CHANGE MATERIAL

Номер: US20180092371A1
Автор: Cheng Yu-Ling, Collins Micaela Langille, GENIN Scott Nicholas, Srivastava Jayesh Kumar
Принадлежит:

A pasteurization device comprising an insulated heating tub, a metal grid heat sink, 69° C. melt-point paraffin wax, wherein the metal grid heat sink and the paraffin wax are combined inside the insulated heating tub; a temperature sensor connected to a microprocessor controlled device, suitable to measure temperature and to generate an alarm, a top plate, and a material suitable to cover the wax; wherein the top plate comprises a plurality of openings corresponding to an opening in the metal grid heat sink of suitable size to accept a baby bottle; wherein the insulated heating tub can be heated to at least 73° C. and wherein the microprocessor controlled device provides an audible tone upon the temperature sensor reading 73° C. for at least 30 seconds. 1. A pasteurization device comprising an insulated heating tub , a metal grid heat sink , 69° C. melt-point paraffin wax , wherein the metal grid heat sink and the paraffin wax are combined inside the insulated heating tub in regularly spaced grid within the insulated heating tub; a temperature sensor connected to a microprocessor controlled device , suitable to measure temperature and to generate an alarm , a top plate , a lid , and a material suitable to provide a barrier between the wax and a bottle placed within the barrier; wherein the top plate comprises a plurality of openings corresponding to a space in the metal grid heat sink of suitable size to accept a baby bottle; wherein the insulated heating tub can be heated to at least 80° C. and wherein the microprocessor controlled device provides an audible tone upon the temperature sensor reading 72.5° C. for at least 30 seconds.2. The pasteurization device of further comprising a reference container filled with water; wherein the temperature sensor is positioned within the reference container and the temperature sensor reading is determined based upon the temperature of the reference container.3. The pasteurization device of claim 1 , wherein the top plate ...

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Номер записи: 56
05-04-2018 дата публикации

METHODS AND SYSTEMS FOR GENERATING A STERILIZED HUMAN MILK PRODUCT

Номер: US20180092373A1
Автор: Salter Laura, Snow Glenn W.
Принадлежит:

Systems and methods for generating a sterilized human milk product from raw human milk, and sterilized human milk product compositions obtained thereby, are provided. The method includes sterilizing the milk using a countercurrent heating process. The temperature of the milk is raised to a target temperature for a duration of time that is refined to provide a sterilized human milk product with low overall bioburden while also maintaining nutritional quality. As such, the sterilized milk product is suitable for ingestion by premature infants. 1. A method of sterilizing human milk to produce a sterilized human milk product , the method comprising:receiving, by a sterilizer located within a closed in-line system, as an input, a human milk sample;flowing the human milk sample through a tube of the sterilizer in a first direction at a first flow rate;heating the human milk sample in the tube by flowing heating fluid in a second direction at a second flow rate, wherein the heating fluid is in contact with an exterior surface of the tube; andcooling, by the sterilizer, the heated human milk sample.2. The method of claim 1 , wherein heating the human milk sample in the tube comprises:raising a temperature of the human milk sample to within a temperature range of 130° C. and 150° C.; andholding the temperature of the human milk sample within the temperature range for a duration of 3 to 15 seconds.3. The method of claim 2 , wherein a length of the portion of the tube and the first flow rate of the human milk sample are each chosen to hold the temperature of the human milk sample within the temperature range for the duration.4. The method of any one of claims 1 , wherein the first tube of the sterilizer has a diameter between 0.25 and 10 inches.5. The method of claim 1 , wherein the first flow rate of the human milk sample through the tube of the sterilizer is between 0.25 gallons per minute and 25 gallons per minute.6. The method of claim 1 , wherein heating the human milk ...

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Номер записи: 57
05-04-2018 дата публикации

RETRACTING FOOD PROCESSING DEVICE IN A FOOD PROCESSING MACHINE

Номер: US20180092383A1
Автор: Fox Gage A., Pryor Glen F.
Принадлежит:

A food processing system includes a driving pulley, a driven pulley, a motor, a belt, and an actuator. The motor is configured to rotate the driving pulley. The belt is connected with the driving pulley and the driven pulley. The driving pulley is configured to rotate the belt. The belt is configured to rotate the driven pulley. The actuator is connected with the driven pulley. The actuator is configured to move the driven pulley relative to the belt between an extended position and a retracted position. 1. A food processing system comprising:a driving pulley;a driven pulley;a motor to rotate the driving pulley;a belt connected with the driving pulley and the driven pulley, the driving pulley to rotate the belt, the belt to rotate the driven pulley; andan actuator connected with the driven pulley, the actuator to move the driven pulley relative to the belt between an extended position and a retracted position.2. The food processing system of further comprising a food processing device connected with the driven pulley claim 1 , wherein the food processing device is disposed further away from the belt in the extended position than in the retracted position.3. The food processing system of wherein the food processing device is a cutting member.4. The food processing system of wherein the driven pulley comprises a driven pulley belt pocket which the belt is disposed against claim 1 , wherein a width of the driven pulley belt pocket is at least 1.2 times larger than the width of the belt to allow relative movement between the belt and the driven pulley when the driven pulley moves between the extended and the retracted positions.5. The food processing system of wherein the driving pulley comprises a driving pulley belt pocket which the belt is disposed against claim 1 , wherein a width of the driving pulley belt pocket is at least 1.3 times larger than the width of the belt to allow relative movement between the belt and the driving pulley when the driven pulley moves ...

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Номер записи: 58
28-03-2019 дата публикации

METHOD OF ECOLOGICAL UTILIZATION OF SILVER CARP

Номер: US20190090521A1
Автор: Duan Rui, MAO Feiwen, WANG Gongcheng, Zhang Boyan, Zhang Junjie, ZHANG Yingdong
Принадлежит:

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process. 1. A method for the ecological utilization of one or more fish , the method comprising:providing a pretreatment step for one or more fish, the pretreatment step comprising:heating the heads and bones of one or more fish, hydrolyzing the heads and bones of the one or more fish by enzymes;filtering the one or more fish via a filtration membrane to reduce the volume of the filtrate material to 50% of the one or more fish; andfreezing the filtrate material to ice.2. The method of claim 1 , further comprising processing the transparent part of filtrate material to produce protein powder or ingredients for beverages.3. The method of claim 1 , further comprising preparing the residues of the filtrate material for fish bone powder.4. The method of claim 1 , wherein fish offal can be used to produce protein liquid fertilizer.5. The method of claim 1 , wherein fish scales are used to produce collagen.6. The method of claim 1 , wherein the fish is processed canned surimi.7. The method of claim 1 , wherein the ...

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Номер записи: 59
01-04-2021 дата публикации

Simulation Model Sample for Evaluation of Heat Treatment, and Method for Evaluating Heat Treatment Using Simulation Model Sample

Номер: US20210096091A1
Автор: Ukai Kota
Принадлежит:

Provided is a simulation model sample for evaluation of heat treatment including a porous water absorbing material that is flexible and deformable; and a container that is configured to be able to contain the porous water absorbing material having water absorbed therein. Also provided is a method for evaluating heat treatment using a simulation model sample including a step of allowing a flexible and deformable porous water absorbing material to absorb water, and the porous water absorbing material to be contained in a container, to produce a simulation model sample; and a step of subjecting the simulation model sample to heat treatment, while measuring a temperature inside the simulation model sample. 1. A simulation model sample for evaluation of heat treatment , comprising: a porous water absorbing material that is flexible and deformable; and a container that is configured to be able to contain the porous water absorbing material having water absorbed therein.2. The simulation model sample for evaluation of heat treatment according to claim 1 , wherein the porous water absorbing material is a sponge.3. The simulation model sample for evaluation of heat treatment according to claim 1 , further comprising a substance whose properties vary due to the effect of heat.4. A method for evaluating heat treatment using a simulation model sample claim 1 , comprising:a step of allowing a flexible and deformable porous water absorbing material to absorb water, and the porous water absorbing material to be contained in a container, to produce a simulation model sample; anda step of subjecting the simulation model sample to heat treatment, while measuring a temperature inside the simulation model sample.5. A method for evaluating heat treatment using a simulation model sample claim 1 , comprising:a step of subjecting the simulation model sample to heat treatment; anda step of measuring a variation of properties of the substance before and after the heat treatment.6. A method ...

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Номер записи: 60
06-04-2017 дата публикации

COATED PACKAGING PRODUCTS, SYSTEMS AND METHODS

Номер: US20170094995A1
Автор: DORENKOTT Melanie, ESKAMANI A. Gus, KAMINSKI Michael, NOLAN Ed, PINTZ Michael A., SUTTON-GILBERT Tiffani A.
Принадлежит: Flavorseal

In a method of forming a coated bag for pre-treating an item stored in the bag, a bag is provided, having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity. The bag is expanded from a flattened condition to an expanded condition. At least one adhesive dispenser is inserted through the open top end of the bag into the cavity. An adhesive is applied from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity. A particulate dispenser is inserted through the open top end of the bag into the cavity. A particulate is discharged from the inserted particulate dispenser to embed the particulate in the adhesive coating. The adhesive coating is dried to retain the embedded particulate on the interior surface of the sidewall. 1. A method of forming a coated bag for pre-treating an item stored in the bag , the method comprising:providing a bag having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity;expanding the bag from a flattened condition to an expanded condition;inserting at least one adhesive dispenser through the open top end of the bag into the cavity;applying an adhesive from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity;inserting a particulate dispenser through the open top end of the bag into the cavity;discharging a particulate from the inserted particulate dispenser to embed the particulate in the adhesive coating; anddrying the adhesive coating to retain the embedded particulate on the interior surface of the sidewall.2. The method of claim 1 , wherein applying the adhesive comprises spraying a liquid adhesive having a viscosity between approximately 6 dPa and approximately 10 dPa.3. The method of claim 1 , wherein applying the adhesive comprises spraying a liquid adhesive at a temperature between approximately 87° F. and ...

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Номер записи: 61
03-07-2014 дата публикации

Food Storage Insert

Номер: US20140183203A1
Автор: Curtis Kathleen
Принадлежит:

The present invention describes a food container insert. The device comprises a silicone insert with multiple holes and feet on the bottom to raise the device off of the base of a food container when positioned therein. The device is placed in the bottom of a food container and facilitates the draining of fluids through the holes thereon, thereby preventing any fruit or food products contained therein from spoiling or becoming overly saturated with fluid. This keeps produce or other food separate from fluid and juices while being stored or served, preventing the same from becoming soggy and enabling the container contents to remain fresh for longer periods of time. 1. A food storage insert , comprising:an insert surface having an upper surface and an underside surface;a plurality of apertures disposed through said insert surface;a plurality of legs extending from said underside surface;at least one handle extending from an edge of said insert surface;at least one slit through said insert surface extending from said edge of said insert surface;said insert surface adapted to be positioned within a container and support food along said upper surface and allow fluid to drain through said apertures, and said legs adapted to offset said upper surface from a container base.2. The food storage insert of claim 1 , wherein said insert surface adapted to be comprised of a flexible material.3. The food storage insert of claim 1 , wherein said at least one handle comprises a pair of handles that are oppositely attached.4. The food storage insert of claim 1 , wherein said at least one slit is adapted to facilitate lowering of the insert into a container of smaller area than said insert surface area.5. The food storage insert of claim 1 , wherein said insert surface further comprises a rounded shape.6. The food storage insert of claim 1 , wherein said insert surface further comprises a faceted shape.7. The food storage insert of claim 1 , wherein said insert surface further ...

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Номер записи: 62
21-04-2016 дата публикации

Pasteurization System for Root Vegetables

Номер: US20160106138A1
Автор: Howard David
Принадлежит:

A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.). A washing means, arranged at an exit point of the flame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product. 1. A system for pasteurizing the surface of a food product , the system comprising:a flame pasteurizing means arranged to transfer heat to an outer layer of the food product being carried by a cook belt, the flame pasteurizing means providing a medium that engulfs more than 50% of the surface area of the outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.); anda washing means arranged at an exit point of the flame pasteurizing means, the washing means removing the raised temperature outer layer and stopping heat transfer to an adjacent inner layer of the food product.2. A system according to wherein a core temperature of the food product remains unchanged between an entry point to the flame pasteurizing means and an exit point of the washing means.3. A system according to wherein an appearance of the food product immediately after an exit point of the washing means is the same as the appearance of the food product immediately prior to entering the flame pasteurizing means.4. A system according to wherein the food product resides between an entry point to the flame pasteurizing means and the exit point of the flame pasteurizing means for an amount of time required to achieve a 1 log reduction in a pathogen residing on the outer layer of ...

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Номер записи: 63
28-04-2016 дата публикации

A METHOD AND SYSTEM FOR PROVIDING A HEAT TREATED LIQUID PRODUCT

Номер: US20160113318A1
Автор: HAMBERG Lars, Innings Fredrik
Принадлежит: TETRA LAVAL HOLDINGS & FINANCE S.A.

A method for providing a heat treated liquid product is provided. The method comprises the steps of heating a flow of liquid product; providing an ice slurry of sterile water being separated from said flow of liquid product; and combining said flow of liquid product with said ice slurry for cooling down the flow of liquid product. 1. A method for providing a heat treated liquid product , comprising:heating a flow of liquid product;providing an ice slurry of sterile water being separated from said flow of liquid product; andcombining said flow of liquid product with said ice slurry for cooling down the flow of liquid product.2. The method of claim 1 , further comprising keeping the flow of liquid product at an elevated temperature for a predetermined time before the step of combining said flow of liquid product with said ice slurry.3. The method of claim 1 , further comprising providing said flow of liquid product as a flow of a liquid product concentrate.4. The method according to claim 1 , wherein the combining of said flow of liquid product with said ice slurry is performed such that the ratio between the amount of liquid product and the amount of sterile water ice slurry is between 10:1 and 20:1.5. The method according to claim 1 , wherein the temperature of the mix of liquid product and sterile water ice slurry is between 30 and 50° C.6. The method according to claim 1 , wherein the step of providing said sterile water ice slurry is performed by the steps of:pumping water through a sterile filter, andtransporting said sterile water through a hygienic freezing cylinder.7. The method according to claim 1 , wherein the step of providing said sterile water ice slurry is performed by the steps of:sterilize water by heating, andtransporting said sterile water through a hygienic freezing cylinder.8. The method according to claim 1 , wherein said liquid product is a liquid food product.9. A combiner claim 1 , comprising a second inlet for receiving a sterile water ice ...

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Номер записи: 64
09-06-2022 дата публикации

MODIFIED WHEAT FLOUR

Номер: US20220174995A1
Автор: FUJIMURA Ryosuke, HIWATASHI Souichiro, ITO Takashi
Принадлежит: Nisshin Foods Inc.

A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours. 1. A modified wheat flour , wherein a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1 ,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C. , andwherein a dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.2. The flour of claim 1 , wherein the viscosity is 800 mPa·s or less and the dispersibility is in a range of from 10 to 80%.3. The flour of claim 1 , which has a moisture content in a range of from 10 to 14 mass %.4. The flour of claim 1 , which has a degree of gelatinization of 12% or less.5. A method for producing the modified wheat flour of claim 1 , the method comprising:subjecting a wheat flour having a moisture content in a range of from 10 to 14 mass % to heat treatment under sealed conditions at a product temperature in a range of from 70 to 170° C. for from 10 to 80 minutes.6. The flour of claim 1 , which has a moisture content in a range of from 10 to 14 mass % claim 1 ,wherein the viscosity is 800 mPa·s or less and the dispersibility is in a range of from 10 to 80%.7. The flour of claim 1 , which has a degree of gelatinization of 12% or less claim 1 ,wherein the viscosity is 800 mPa·s or less and the dispersibility is in a range of from 10 to 80%.8. The flour of claim 1 , which has a moisture content in a range of from 10 to 14 mass % claim 1 , andwhich has a degree of gelatinization of 12% or ...

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Номер записи: 65
10-07-2014 дата публикации

Method and System for Preparation of Fresh Cooked Meals

Номер: US20140193554A1
Автор: Boissinot Jean-Claude, Chasles Jean-Sébastien
Принадлежит: FLEURY MICHON

The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables. 118-. (canceled)20. The method of claim 19 , wherein said selecting at least one food product comprises selecting at least one of a protein portion claim 19 , a portion of slow carbohydrates and a portion of vegetables.21. The method of claim 19 , wherein said selecting at least one food product comprises selecting at least one of a protein portion claim 19 , a portion of slow carbohydrates claim 19 , a portion of vegetables and a dressing.22. The method of claim 19 , wherein said preparing each food product comprises at least one of precooking meat or fish claim 19 , precooking rice or pasta claim 19 , defrosting or scalding vegetables claim 19 , preparing a purée claim 19 , and preparing a dressing.23. The method of claim 19 , wherein said placing the prepared food products within a container comprises separately placing and visually arranging each prepared food product within the container.24. The method of claim 19 , comprising positioning containers on between about 85% and about 95% of the available surface of the oven.25. The method of claim 19 , comprising adding an amount of dressing claim 19 , prepared in said step of preparing each food product and maintained at a temperature of at least 72° C. to the container after said thermalizing.26. The method of claim 19 , wherein said cooling down comprises continuously cooling down the container to a temperature comprised in a range between about 0° C. and about 4° C. claim 19 , in a time comprised between about 30 and about 120 minutes.27. The method of claim 19 , wherein said conditioning ...

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Номер записи: 66
13-05-2021 дата публикации

Moderate Halophilic Bacteria And The Method Of Fermentation Of Fish Paste By Medium Halophilic Bacteria

Номер: US20210137143A1
Автор: Chu Qian, Gao Ruichang, Wu Xiaoyun, YUAN Li, Zheng Zhiying, Zhou Qiaozhen
Принадлежит:

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture. 1Bacillus aquimarisBacillus aquimaris.. is a moderate halophilic strain , whose preservation number is CGMCC NO. 16541 , and the proposed classification is2Bacillus aquimaris. A method of fermentation of fish paste by of comprising the steps of:(1) treatment of raw materials: fish meat is grounded by a chopper, and then sea salt (5˜20% (w/w)) is added, followed by a setting in 4° C. refrigerator for 5˜24 h before fermentation;{'b': 2', '16541, 'i': 'Bacillus aquimaris', 'sup': 5', '6, '() preparation of moderate halophilic strains: CGMCC , a moderate halophilic strain, is inoculated and activated in the culture medium, and the operation is repeated for three times; the cultured bacterial liquid is centrifuged at 10000 r/min for 10 min at 4° C.; the precipitation is washed twice with sterile normal saline, and then suspended in sterile normal saline again; finally, the concentration of bacterial liquid is adjusted to 10˜10CFU/mL, and the bacterial liquid is stored at 4° C., and used within 24 h;'}{'i': 'Bacillus aquimaris', 'sup': 4', '7, '(3) adding of starter culture: CGMCC 16541 is mixed into the pre-treated raw fish paste; the final amount of bacteria is about 10˜10CFU/g, (4) ...

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Номер записи: 67
18-04-2019 дата публикации

Electric pressure canner with digital control

Номер: US20190110503A1
Автор: James A. Hedrington, Julian WARWICK
Принадлежит: National Presto Industries Inc

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

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Номер записи: 68
09-04-2020 дата публикации

COATED PACKAGING PRODUCTS, SYSTEMS AND METHODS

Номер: US20200107562A1
Автор: DORENKOTT Melanie, ESKAMANI A. Gus, KAMINSKI Michael, NOLAN Ed, PINTZ Michael A., SUTTON-GILBERT Tiffani A.
Принадлежит:

In a method of forming a coated bag for pre-treating an item stored in the bag, a bag is provided, having a sidewall extending from a closed bottom end to an open top end and defining an interior surface of a cavity. The bag is expanded from a flattened condition to an expanded condition. At least one adhesive dispenser is inserted through the open top end of the bag into the cavity. An adhesive is applied from the at least one inserted adhesive dispenser to form an adhesive coating on the interior surface of the cavity. A particulate dispenser is inserted through the open top end of the bag into the cavity. A particulate is discharged from the inserted particulate dispenser to embed the particulate in the adhesive coating. The adhesive coating is dried to retain the embedded particulate on the interior surface of the sidewall. 1. A method of forming a coated bag for pre-treating a foodstuff stored in the bag , the method comprising:providing a bag having a seamless sidewall extending from a closed bottom end to an open top end, the bottom end and sidewall having an interior surface together defining an interior surface of a cavity;expanding the bag from a flattened condition to an expanded condition in which the sidewall defines a perimeter around which no acute angle is formed;inserting at least one spraying device through the open top end of the bag into the cavity;spraying an edible liquid adhesive from the at least one inserted spraying device to form an adhesive coating on the interior surface of the cavity;withdrawing the at least one spraying device from the cavity;inserting a particulate dispenser through the open top end of the bag into the cavity;discharging an edible particulate from the inserted particulate dispenser to embed the edible particulate in the adhesive coating;withdrawing the particulate dispenser from the cavity; anddrying the adhesive coating to retain the embedded edible particulate on the interior surface of the sidewall.2. The method of ...

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Номер записи: 69
16-04-2020 дата публикации

INTEGRATED HEATING AND COOLING FOOD PROCESSING SYSTEM

Номер: US20200113196A1
Автор: OTA Ikuo, OTA Yoshiyuki
Принадлежит:

The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with a cooling mechanism for cooling the food heated by the heating unit; and a transfer unit for transferring the food through the heating unit and the cooling unit. The integrated food processing system according to the present invention allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided. 1. A production method of a frozen food item , comprising:(1) processing food with a food processing system; and a heating unit comprising a heating mechanism for indirectly heating food;', 'a cooling unit comprising a cooling mechanism for cooling the food that has been heated by the heating unit; and', 'a transporting unit for transporting the food through the heating unit and the cooling unit;', 'wherein the heating mechanism is located only below the transporting unit and is configured to release a heat mediating substance downwards, and wherein the heating unit comprises an air blowing mechanism configured to blow air in a direction that is not towards the transporting unit., 'wherein the food processing system comprises, '(2) freezing the processed food;'}2. The production method of claim 1 , wherein a temperature at a center of the food after cooling by the cooling unit in step (1) is less than 0° C.3. The production method of claim 1 , wherein the heating unit comprises a temperature sensor in the vicinity of the transporting unit claim 1 , and driving of the heating mechanism is controlled by the temperature sensor.4. The production method of claim 3 , wherein the heating mechanism is intermittently driven by the temperature sensor.5. The production method of claim 3 , ...

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Номер записи: 70
12-05-2016 дата публикации

A METHOD AND SYSTEM FOR PROVIDING A HEAT TREATED LIQUID PRODUCT

Номер: US20160128374A1
Автор: SIMONSSON Micael, Stjernberg Göran
Принадлежит: TETRA LAVAL HOLDINGS & FINANCE S.A.

A system, method and computer-readable medium for producing a pasteurized liquid product. The system comprises a first supply comprising a concentrate having a water content being less than that of the desired liquid product; a second supply of water and/or sugar solution; a first heat treatment device connected to the second supply and being arranged to heat the water or sugar solution to a predetermined temperature for reducing a number of microorganisms in the water or sugar solution; at least one combiner connecting the first supply with the heat treatment device, and configured to combine the heated water or sugar solution with the concentrate to form a liquid product, wherein the predetermined temperature of the water or sugar solution is set such as to reduce a number of microorganisms of the liquid product by the heat energy of the heated water and/or sugar solution.

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Номер записи: 71
31-07-2014 дата публикации

MODIFIED AND CONTROLLED ATMOSPHERE SYSTEM AND METHOD

Номер: US20140208795A1
Автор: BELL Laurence Don.
Принадлежит: FRESH FOOD SOLUTIONS LLC

The present disclosure relates to systems and methods for creating and maintaining modified and controlled atmospheres (MA/CA) in a rigid sealable container having at least one refrigeration unit with an integrated oxygen reduction means. The refrigeration unit provides the necessary ambient atmosphere movement for the oxygen reduction means, such as a hydrogen fuel cell. The systems and methods are useful in the, storage, transport, distribution, processing and packaging of fresh perishables with a focus on altering the natural gaseous environment around the perishables such that fresh shelf-life is extended. The systems may operate in a power generation/power production mode, such that the fuel cells maintain the MA/CA environment while providing both primary and back-up power. 1. A method for generating and maintaining a modified and controlled atmosphere (MA/CA) environment in a mechanically refrigerated system , comprising:providing a rigid sealable container having at least one refrigeration unit with at least one sealable gas port;integrating or adapting an oxygen reduction means into the mechanically refrigerated system;generating a recirculating forced atmosphere stream by operation of said mechanical refrigeration unit, the recirculating forced atmosphere stream passing through the mechanical refrigeration unit; andoperating the oxygen reduction means in an oxygen reduction mode using the recirculating forced atmosphere stream to reduce the oxygen level to, and maintain the oxygen level at, 10,000 ppm or less inside the rigid, refrigerated container in 72 hours or less.2. The method of claim 1 , further comprising operating said oxygen reduction means to reduce the oxygen level inside said rigid claim 1 , refrigerated container to 1000 ppm or less.3. The method of claim 1 , further comprising operating said oxygen reduction means to reduce the oxygen level inside said rigid claim 1 , refrigerated container to 1000 ppm or less in 72 hours or less.4. The ...

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Номер записи: 72
10-05-2018 дата публикации

OVEN CANNING METHOD

Номер: US20180127125A1
Автор: Lee Tyler John
Принадлежит:

A method for reducing and canning a food product through oven canning may include overfilling a canning container with a food product; and heating the canning container to reduce the food product into a reduced food product, wherein the volume of the food product to be reduced is larger than a volume of the canning container. Overfilling the canning container may be achieved by inserting a funnel into the canning container and filling both the canning container and at least a portion of the funnel with the food product to be reduced. 1. A method for reducing and canning a food product through oven canning , the method comprising:overfilling a canning container with a food product; and 'the volume of the food product to be reduced is larger than a volume of the canning container.', 'heating the canning container to reduce the food product into a reduced food product, wherein2. The method of claim 1 , wherein:overfilling the canning container comprises inserting a funnel into a mouth of the canning container and filling both the canning container and at least a portion of the funnel with the food product to be reduced; andthe canning container and the funnel are both subjected to heating.3. The method of claim 1 , wherein the canning container is subjected to heating without a lid covering the canning container.4. The method of claim 1 , wherein the canning container is heated to a temperature of from about 140° F. to about 500° F.5. The method of claim 4 , wherein the canning container is heated for a time period of from about 10 min to about 6 hours.6. The method of claim 1 , wherein an air humidity level during the heating is less than 100%.7. A method for reducing and canning a food product through oven canning claim 1 , the method comprising:inserting a funnel into a mouth of a canning container;overfilling the canning container by adding enough food product to fill an entire internal volume of the canning container and at least a portion the funnel;leaving the ...

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Номер записи: 73
02-05-2019 дата публикации

SHELF-STABLE COMPOSITIONS AND METHODS OF THEIR MAKING

Номер: US20190124934A1
Автор: CAPPOZZO Jack C., COPELAND Gary R., Dake Roger L., Lynch Stephanie
Принадлежит:

Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high percentages of solids and proteins. 1. A composition comprising one or more proteins from an animal source , wherein said composition comprises about 20% to about 80% (w/w) solids , and wherein said composition is in a liquid state and is pumpable at 25° C. , said composition being shelf-stable for at least 12 months.2. The composition of claim 1 , wherein the animal source is poultry.3. The composition of claim 1 , wherein the composition comprises at least 50% (w/w) solids.4. The composition of claim 1 , wherein the composition comprises at least 70% (w/w) solids.5. The composition of claim 1 , wherein the composition comprises about 20% to about 80% (w/w) protein.6. The composition of claim 1 , wherein the composition has a dynamic viscosity of lower than 500 cP at 25° C.7. The composition of claim 1 , wherein the composition has water activity of less than 0.85.82. A system for storing or transporting a composition claim 1 , said system comprising a container and a shelf-stable composition prepared from an animal source claim 1 , said shelf-stable composition comprising about 20-80% (w/w) solids claim 1 , and said shelf-stable composition being contained in a container having a germ-free headspace claim 1 , wherein said composition is shelf-stable for at least 1 months and wherein said composition is liquid and pumpable at 25° C.9. The system of claim 8 , wherein the germ-free headspace is at least one cubic centimeter by volume.10. A process of preparing a shelf stable composition claim 8 , comprising(a) heating a starting material to a first temperature of between 90° C. and 205° C. and hold at said first temperature for a period of time between 1 and 120 seconds,(b) cooling said heated material of step (a) to a second temperature ...

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Номер записи: 74
02-05-2019 дата публикации

FOOD STORAGE CABINET

Номер: US20190124957A1
Автор: FENG SHEN-TE
Принадлежит: Sunshine Kinetics Technology Co., Ltd.

A food storage cabinet may comprise a main body, an inert gas cylinder, a vacuum unit and a storage container. The main body has a controller which is electrically connected to a motor, and the motor further comprises a spindle connected to a measuring rod to achieve dropping stored food to a scale. The scale is also electrically connected to the controller such that when the preset amount of stored food on the scale is met, the controller is configured to automatically stop the motor. The inert gas cylinder and the vacuum unit are used for maintaining the inner space of the storage container in vacuum and filled with inert gas respectively, thereby keeping the stored food fresh. Also, an operating unit is installed adjacent to the measuring rod of the storage container to drive the measuring rod for dropping stored food manually. 1. A food storage cabinet comprising:a main body having an interior space, a storage room, and a second room which is configured for withdrawing stored food, and a controller, which is installed in the interior space, electrically connected to a motor; the motor comprising a spindle positioned inside the storage room, and a suction nozzle and an inflated portion respectively installed on the storage room of the main body; a first dropping opening formed between the storage room and the second room, and the second room having an air-tight door;an inert gas cylinder, which is controlled by the controller, installed in the interior space of the main body and connected to the inflated portion through a pipe;a vacuum unit, which is controlled by the controller, installed in the interior space of the main body and connected to the suction nozzle through a first vacuum tube; anda storage container having a funnel-shaped inner space, and a first connecting member and a second connecting member, which are installed on the storage container, communicated with the inner space; a bottom end of the inner space having a second dropping opening; a ...

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Номер записи: 75
21-05-2015 дата публикации

METHOD, METERING DEVICE AND METERING VALVE FOR THE ASEPTIC MEASURED DELIVERY OF A LIQUID ADDITIVE INTO A FORCED FLOW OF A BASE PRODUCT

Номер: US20150140183A1
Автор: Assing Hubert, Buss Helmut, Schmied Andreas, Schwenzow Uwe, Tasler Franz
Принадлежит: GEA TDS GMBH

A method for the aseptic measured delivery of a liquid additive (Z) into a forced flow of a base product (P), wherein the additive (Z) is removed from a storage container () under aseptic conditions by means of a removal conduit () and is fed via an end section (E) of the removal conduit () to the base product (P), which flows through a product chamber (RP) and a metering device and valve. 1181818aa. A method for the aseptic measured delivery of a liquid additive (Z) into a forced flow of a base product (P) , wherein the additive (Z) is removed from a storage container () under aseptic conditions by means of a removal conduit () and is fed via an end section (E) of the removal conduit () to the base product (P) , which flows through a product chamber (RP) , the method includingthe following treatment steps for the end section (E), before the latter feeds the additive (Z) to the base product (P):(a) the end section (E) is temporarily introduced a certain distance into an initial chamber (R) from one side or is permanently positioned therein and is sealed at the penetration point to this initial chamber (R), wherein the latter can optionally be opened towards the product chamber (RP);{'b': '1', '(b) a terminal part (E) of the end section (E) that projects into the initial chamber (R) in a sealed manner is at least sterilized, wherein all regions of the initial chamber (R) are also included in this treatment;'}{'b': 1', '1', '1', '1, '(c) the terminal part (E) of the end section (E) is slid a certain distance into a partial chamber (R) that can optionally be sealably divided from the initial chamber (R), the terminal part (E) being sealed at the end of the sliding action at the penetration point to the partial chamber (R) by means of a sealing means treated as per treatment step (b); and'}{'b': '1', '(d) the partial chamber (R) is opened towards the product chamber (RP).'}2. The method according to claim 1 , wherein:a cooling under sterile conditions follows the ...

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Номер записи: 76
07-08-2014 дата публикации

MACHINE AND METHOD FOR PRODUCING AND DISPENSING LIQUID OR SEMI-LIQUID CONSUMER FOOD PRODUCTS

Номер: US20140220194A1
Автор: COCCHI Gino, LAZZARINI Roberto, ZANIBONI Gianni
Принадлежит: ALI S.p.A.

A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load. 119-. (canceled)20. A method for producing and dispensing liquid and semi-liquid consumer food products , comprising the steps of preparing a basic product of the consumer food product in a container or tank , feeding the basic product though a feed and treatment circuit to consumer food product dispensing means , wherein the method also comprises the step of checking the bacterial load of the consumer food product during the production and/or dispensing of the consumer food product.21. The method according to claim 20 , wherein the check of the bacterial load is carried out automatically.22. The method according to claim 20 , wherein the check of the bacterial load is carried out at predetermined time intervals.23. The method according to claim 20 , wherein the check of the bacterial load is carried out by detecting the impedance of the consumer food product.24. The method according to claim 20 , wherein the step of checking the bacterial load of the consumer food product is carried out by drawing a predetermined quantity of basic product and/or consumer food product claim 20 , placing the predetermined quantity in an analysis chamber claim 20 , or making the predetermined quantity pass through the analysis chamber claim 20 , and detecting the bacterial load of the predetermined quantity.25. The method according to claim 24 , wherein the step of detecting the bacterial load of the predetermined quantity ...

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Номер записи: 77
18-05-2017 дата публикации

SYSTEM HAVING IMPROVED RUNNING TIME

Номер: US20170137274A1
Автор: Andersson Göran, OLSSON Bo
Принадлежит: TETRA LAVAL HOLDINGS & FINANCE S.A.

A system comprising a first body arranged to hold liquid products and a second body arranged to hold liquid products, wherein a first end of the second body is adjacent to the first body. Sterile air is provided into the first end of the product in order to avoid heating of a product present in the first body. 1. A system comprisinga first body arranged to hold liquid products,a second body arranged to hold liquid products, wherein a first end of said second body is adjacent to said first body, anda sterile air inlet arranged to provide sterile air into said first end of said second body.2. The system according to claim 1 , wherein said system is arranged to provide sterile air via said sterile air inlet to said second body such that a pressure in said second body is greater than a pressure in said first body.3. The system according to claim 1 , wherein said first body and said second body is connected to each other by a valve.4. The system according to claim 1 , wherein said sterile air is below 100 degrees C. such that a part of said first body adjacent to said second body is prevented from being heated by said sterile air.5. The system according to claim 1 , further comprising a tank claim 1 , wherein one and the same sterile air production apparatus is arranged to provide sterile air to said tank and said second body.6. The system according to claim 1 , further comprising a steam inlet arranged to provide steam into said second body claim 1 , wherein said sterile air inlet is arranged closer to said first end than said steam inlet.7. The system according to claim 6 , wherein said steam is 110 degrees C. or higher.8. The system according to claim 1 , further comprising a temperature sensor arranged to measure a temperature in said first end of said second body.9. The system according to claim 1 , wherein said sterile air is produced using a sterile air filter.10. The system according to claim 9 , wherein said sterile air filter is pre-sterilized at about 130 ...

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Номер записи: 78
09-05-2019 дата публикации

Auger Dip Apparatus for Applying Antimicrobial Solution

Номер: US20190133154A1
Автор: Massey Justin, YEAMAN Tim
Принадлежит:

Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit. 1. An apparatus for applying an antimicrobial solution to work pieces , comprising:(a) a rotating auger to move a plurality of work pieces through a reservoir of antimicrobial solution,(b) a paddle attached to a flight of the auger, at a point above the reservoir of antimicrobial solution, the paddle attached at an angle to the surface of the flight at the point of attachment and not parallel to the flight, such that the paddle protrudes from the flight and disturbs any clumps of work pieces that the paddle comes in contact with, i. an entrance hopper in the top of the lower end of the cabinet,', 'ii. an exit in the bottom of the upper end of the cabinet with a 360 degree rinse in the exit,', 'iii. a drainage grid in the bottom of the cabinet above the level of the reservoir of the antimicrobial solution,', 'iv. a flap over the entrance hopper, hingedly attached to the lower edge of the hopper opening, structured to be pushed up to close off the hopper by each flight of the auger as the flight moves up across the hopper entrance, and which flap is structured to fall between the flights and open ...

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Номер записи: 79
09-05-2019 дата публикации

Bottle Cap Structure

Номер: US20190135517A1
Автор: Wu Andy
Принадлежит:

A bottle cap includes a vacuum unit, a pressure relief unit and a drinking water pipe unit. After the bottle cap is combined with a bottle, the vacuum unit can vacuum the interior of the bottle to preserve food or drink inside the bottle, and the pressure relief unit may be operated to release the air pressure in the bottle in order to open the bottle cap, or open a flip cover of the drinking water pipe unit to drink the fruit juice or water from the bottle. The bottle cap has the effects of preserving the food or drink in the bottom and facilitating drinking. 1. A bottle cap structure , comprising a vacuum unit , a pressure relief unit and a drinking water pipe unit installed to a cap , characterized in that the cap comprises a piston cylinder installed therein , a vent disposed at the bottom surface inside the piston cylinder and communicated to the bottom of the bottle cap; and a pressure relief hole , with the bottom also communicated to the bottom of the bottle cap;the vacuum unit is installed in the interior of the piston cylinder and includes a one-way outlet valve and a piston device; and the one-way outlet valve is installed at the top of the vent and has a valve stem, a sealing ring and a first spring; and the valve stem is disposed at the top of the vent and the outer side of the bottom of the valve stem is sheathed on and fixed to the sealing ring for blocking the vent; and the first spring is sheathed on the valve stem and has the effect of always pushing the valve stem downward to block the vent by the sealing ring; and the piston device is installed in the piston cylinder and disposed at a position with a gap from the top of the one-way outlet valve and includes a piston rod, a piston and a second spring are added and fixed to the outer side of the bottom of the piston rod; the top of the piston rod is passed through a notch of the cap and disposed at the top of the cap; the outer edge of the piston is in a thin shape and in contact with an inner ...

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Номер записи: 80
08-09-2022 дата публикации

SEQUENTIAL COOLING TUNNEL AND METHOD OF USE

Номер: US20220282899A1
Автор: Panuccio Michael
Принадлежит:

The invention is a cooling tunnel for rapidly cooling a food product (). The cooling tunnel () includes a plurality of thermal zones () within the tunnel, and a conveying means () for transporting the food product sequentially therethrough. In operation, circulating air and the food product within each thermal zone are in a heat exchange relationship whereby heat from the food product is transferred to the circulating air and a heat exchanger extracts heat from the circulating air and exhausts the heat from the thermal zone. 1. A cooling tunnel for rapidly cooling a food product comprising a housing having an inlet at one end and an outlet at the other end , a conveying means for transporting the food product through the tunnel from the inlet to the outlet; the housing including a first cooling unit that defines a first thermal zone configured to cool the food product to a first temperature and a second cooling unit that defines a second thermal zone downstream of the first thermal zone in a direction of movement of the food product through the tunnel configured to cool the food product to a second temperature lower than the first temperature; each cooling unit including (a) an air circulation system for circulating air within the thermal zone , and (b) a heat exchanger for cooling air within the thermal zone; wherein in use the circulating air and the food product within each thermal zone are in a heat exchange relationship whereby heat from the food product is transferred to the circulating air and the heat exchanger extracts heat from the circulating air and exhausts the heat from the thermal zone.2. The cooling tunnel of claim 1 , wherein the first and second thermal zones are thermally isolated from each other.3. The cooling tunnel of claim 1 , wherein the first and second thermal zones are selectively sealable to restrict or prevent altogether air flow between thermal zones.4. The cooling tunnel of claim 1 , further comprising one or more than one cooling ...

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Номер записи: 81
25-05-2017 дата публикации

SILICONE FOOD STORAGE CAN

Номер: US20170144823A1
Автор: Warman Davina
Принадлежит:

A reusable silicone food storage container includes a silicone canister having a base and at least one side extending from an outer periphery of the base such that the base and the at least one side define a compartment that has a proximal end near the base and a distal end away from the base. The distal end of the compartment includes a mating feature. A lid is removably coupled with the silicone canister configured to engage with the mating feature and to cover the storage compartment. The lid, when engaged with the mating feature, is configured to vacuum seal the silicone canister when the silicone food storage container is cooled after being heated to boil at least a portion of a food product within the storage compartment. The canister or the lid defines an opening configured to receive a utensil for prying the lid from the vacuum sealed canister. 1. A reusable silicone food storage container , comprising:a silicone canister comprising a base and at least one side extending from an outer periphery of the base such that the base and the at least one side define a storage compartment, the storage compartment having a proximal end near the base and a distal end away from the base, wherein the distal end of the storage compartment comprises a mating feature; the lid, when engaged with the mating feature, is configured to vacuum seal the silicone canister when the silicone food storage container is cooled after being heated to boil at least a portion of a food product within the storage compartment; and', 'at least one of the silicone canister or the lid defines an opening configured to receive at least a portion of a utensil for prying the lid from the vacuum sealed silicone canister., 'a lid removably coupled with the silicone canister configured to engage with the mating feature and to cover the storage compartment, wherein2. The reusable silicone food storage container of claim 1 , wherein:the canister comprises a cylindrical shape.3. The reusable silicone food ...

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Номер записи: 82
16-05-2019 дата публикации

PASTA SAUCE AND METHOD FOR PRODUCING SAME

Номер: US20190142042A1
Автор: Oda Ryoichi
Принадлежит:

Pasta sauce includes spicy seasoning, edible fat and oil, and at least one of ethanol or acetic acid. The pasta sauce may include 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid. A method for producing pasta sauce includes preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil, and sterilizing the mixture by heating at a temperature lower than 100° C. 1. Pasta sauce comprising:spicy seasoning;edible fat and oil; andat least one of ethanol or acetic acid.2. The pasta sauce according to claim 1 , wherein the pasta sauce comprises 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid.3. The pasta sauce according to wherein the past sauce is not emulsified.4. The pasta sauce according to claim 1 , further comprising ingredients and boiled pasta.5. The pasta sauce according to claim 1 , wherein the past sauce is sterilized by heating at a temperature lower than 100° C.6. A method for producing pasta sauce claim 1 , comprising:preparing a mixture by adding at least one of ethanol or acetic acid to a material solution containing spicy seasoning and edible fat and oil; andsterilizing the mixture by heating at a temperature lower than 100° C.7. The method for producing pasta sauce according to claim 6 , wherein the mixture after the sterilization comprises 0.125 to 5.0% by weight of the ethanol and/or 0.0045 to 0.45% by weight of the acetic acid.8. The method for producing pasta sauce according to claim 6 , wherein the method does not comprise an emulsification treatment.9. The method for producing pasta sauce according to claim 6 , wherein sterilizing the mixture is performed for 3 to 60 minutes.10. A method for enhancing the spicy flavor and fresh feeling of a pasta dish claim 1 , comprising mixing the pasta sauce according to with ingredients and boiled pasta.11. The method for enhancing the spicy flavor and ...

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Номер записи: 83
07-05-2020 дата публикации

A METHOD OF HEAT-TREATMENT OF A PRODUCT IN A SEALED CONTAINER OF A PACKAGING MATERIAL

Номер: US20200138062A1
Автор: FUNKQUIST Ola
Принадлежит:

A method of heat-treatment of a product in a sealed container of a packaging material is described. The method includes placing the container in a treatment environment having a pressure (P) and a temperature (T), the pressure and the temperature having a ratio (P/T), and adjusting the temperature and/or pressure in the treatment environment to decrease the ratio over a duration in a time period. The time period starts at a time of cooking onset of the product and extends over a time of cooling onset at which time a temperature decrease is started, the time of cooking onset being preceded by a first time period of temperature ramping during which the temperature is increased. An apparatus for controlling heat-treatment of a product in a sealed container of a packaging material is also described. 1. A method of heat-treatment of a product in a sealed container of a packaging material , the method comprising:placing the container in a treatment environment having a pressure (P) and a temperature (T), wherein the pressure and the temperature has a ratio (P/T),{'sub': 1', '2', '2', '3', 'h', 'c', '1, 'adjusting the temperature and/or pressure in the treatment environment to decrease said ratio over a duration (d, d) in a time period (t, t), wherein said time period starts at a time of cooking onset (t) of the product and extends over a time of cooling onset (t) at which time a temperature decrease is started, said time of cooking onset being preceded by a first time period (t) of temperature ramping during which said temperature is increased.'}2. The method according to claim 1 , wherein the time period comprises a second (t) and a third (t) time period claim 1 , wherein the method comprises:{'sub': 1', '2', 'h', 'c', '3, 'adjusting the temperature and/or pressure to decrease said ratio over a first duration (d) in at least the second time period (t) extending from the time of cooking onset (t) of the product to the time of cooling onset (t) at which time the third time ...

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Номер записи: 84
17-06-2021 дата публикации

HIGH FREQUENCY DEVICE FOR HEATING FOOD PRODUCT, AND ASSOCIATED SYSTEMS AND METHODS

Номер: US20210177015A1
Автор: Brounley Richard R.
Принадлежит: JOHN BEAN TECHNOLOGIES CORPORATION

In an embodiment, an apparatus for heat treatment of food product by radio frequency (RF) includes a transmission line having: a center conductor that includes a stack of food product packages, and an outer shield that at least partially encloses the center conductor. An RF connector is electrically coupled with the center conductor and with a source of RF voltage. 1. An apparatus for heating food product by radio frequency (RF) , the apparatus comprising: a center conductor comprising at least one food product package, and', 'an outer shield at least partially enclosing the center conductor; and, 'a transmission line comprisingan RF connector electrically coupled with the center conductor and with a source of RF energy.2. The apparatus of claim 1 , wherein the outer shield is an electrically grounded metal pipe.3. The apparatus of claim 1 , further comprising an inner shell disposed between the outer shield and the center conductor claim 1 , wherein the RF energy is at least partially conducted through the inner shell.4. The apparatus of claim 1 , further comprising a plurality of toroids disposed between the center conductor and the outer shield.5. The apparatus of claim 4 , wherein individual toroids are arranged uniformly along the center conductor.6. The apparatus of claim 4 , wherein individual toroids are arranged non-uniformly along the center conductor.7. The apparatus of claim 4 , further comprising:a plurality of outer spacers that electrically and mechanically separates the plurality of toroids from the outer shield, and a plurality of inner spacers that electrically and mechanically separates the plurality of toroids from the center conductor.8. The apparatus of claim 4 , wherein the at least one food product package comprises a plurality of food product cans.9. The apparatus of claim 1 , further comprising:an end spacer that terminates the center conductor, wherein the end spacer is electrically isolating, and wherein the end spacer is capacitive.10. ...

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Номер записи: 85
02-06-2016 дата публикации

INDIVIDUALLY TRACEABLE MULTI-FUNCTIONAL CARRIER PARTICLES FOR VALIDATION OF CONTINUOUS FLOW THERMAL PROCESSING OF PARTICLE-CONTAINING FOODS AND BIOMATERIALS

Номер: US20160153022A1
Автор: CORONEL Pablo Marcelo, SIMUNOVIC Josip
Принадлежит:

This disclosure is directed to carrier particles. In one possible configuration and by non-limiting example, the carrier particles are individually traceable multi-functional carrier particles for validation of continuous flow thermal processing of particle-containing foods and biomaterials. 1. A fabricated device designed to simulate biomaterial products being processed using continuous flow thermal sterilization , comprising:a polymer carrier structure with conservative flow and thermal;an identifier for identifying individual particle shells using at least one of letters, numbers, symbols, and color codes;at least one primary implant enabling tracking and residence time measurement while travelling through the processing system in real time;at least one secondary implant containing at least one of viable microbial cells, viable microbial spores, enzymes, DNA, RNA, and other sub-cellular entities; andat least one indicator enabling determination of viability or inactivation of at least one of the secondary implants following at least one of incubation and chemical treatment.2. The fabricated device of claim 1 , wherein the biomaterial products comprise food particles containing food.3. The fabricated device of claim 1 , wherein the polymer carrier structure with conservative flow is faster than any biomaterial particle contained in the biomaterial product.4. The fabricated device of claim 3 , wherein the biomaterial particles are food particles.5. The fabricated device of claim 1 , wherein the polymer carrier structure with conservative thermal is slower heating than any biomaterial particle contained in the biomaterial product.6. The fabricated device of claim 1 , wherein the identifier is at least one of a marking and a coding on the particle shell.7. A method of determining proper processing of particle containing biomaterials claim 1 , the method comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'preparing at least one simulated particle comprising ...

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Номер записи: 86
11-06-2015 дата публикации

ETHYLENE-VINYL ALCOHOL RESIN COMPOSITION, MULTILAYER STRUCTURE, MULTILAYER SHEET, CONTAINER, AND PACKAGING MATERIAL

Номер: US20150159005A1
Автор: Kawai Hiroshi, Nakazawa Shogo
Принадлежит: KURARAY CO., LTD.

The present invention provides a resin composition containing: an ethylene-vinyl alcohol copolymer (A) having an ethylene content of 20 mol % or more and 60 mol % or less; a polyamide resin (B); a carboxylic acid metal salt (C); and an unsaturated aldehyde (D), the mass ratio (A/B) of the ethylene-vinyl alcohol copolymer (A) to the polyamide resin (B) being 60/40 or more and 95/5 or less, the content of the carboxylic acid metal salt (C) with respect to a resin content in terms of a metal element equivalent being 1 ppm or more and 500 ppm or less, and the content of the unsaturated aldehyde (D) with respect to the resin content being 0.05 ppm or more and 50 ppm or less. 1. A resin composition comprising:an ethylene-vinyl alcohol copolymer (A) comprising an ethylene content of 20 mol % to 60 mol %;a polyamide resin (B);a carboxylic acid metal salt (C); andan unsaturated aldehyde (D),wherein:a mass ratio (A/B) of the ethylene-vinyl alcohol copolymer (A) to the polyamide resin (B) is 60/40 to 95/5,a content of the carboxylic acid metal salt (C) with respect to a resin content in terms of a metal element equivalent is 1 ppm is 500 ppm, anda content of the unsaturated aldehyde (D) with respect to the resin content is 0.05 ppm to 50 ppm.2. The resin composition according to claim 1 , wherein the content of the carboxylic acid metal salt (C) with respect to the resin content in terms of a metal element equivalent is 5 ppm to 500 ppm.3. The resin composition according to claim 1 , wherein the carboxylic acid metal (C) comprises a metal element claim 1 , the metal element being at least one selected from the group consisting of magnesium claim 1 , calcium and zinc.4. The resin composition according to claim 1 , wherein the unsaturated aldehyde (D) is an unsaturated aliphatic aldehyde.5. The resin composition according to claim 4 , wherein the unsaturated aliphatic aldehyde is at least one selected from the group consisting of crotonaldehyde claim 4 , 2 claim 4 ,4-hexadienal ...

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Номер записи: 87
28-08-2014 дата публикации

TECHNICAL PLATE

Номер: US20140238652A1
Автор: Agostini Massimo
Принадлежит: IDEAPROTOTIPI SRL

A technical can cool or heat food by the use of a PCM gel or Phase Change Material, injected at the bottom or the containment chamber of the technical plate. The chamber is designed to contain said PCM material. The technical plate is essentially composed of two parts: an upper and a lower, the upper part forming a support plane whose surface is apt to support, chill or heat the food, and the lower part is in the manner of the box-shaped body having at least a containment chamber of the PCM material. The supporting surface is preferably induction welded, forming an integral part with the lower part or box-shaped body with the containment chamber of the PCM material, after the PCM material has been injected to fill the said containment chamber. 1. Technical plate with the function of cooling or heating of at least one food characterized in that , injected into the containment chamber of the lower part has a Phase Change Material.2. Technical plate for cooling and heating of at least one food according to claim 1 , characterized in that said technical plate has an upper part claim 1 , whose surface is apt to support claim 1 , while maintaining in temperature the food.3. Technical plate for cooling and heating of at least one food according to claim 2 , characterized in that said upper part is welded by induction claim 2 , thus forming a part integral with the said lower part which includes the containment chamber of the PCM material.4. Technical plate for the refrigeration or heating of at least one food claim 2 , according to claim 2 , characterized in that the upper part of the technical plate claim 2 , integrates a display means of the information related to the surface thermal conditions of the food supported on it claim 2 , so as to provide a visual indication of the temperature of the technical plate claim 2 , and thus of the food supported on it claim 2 , in real time.5. Technical plate for cooling and heating of at least one food according to claim 3 , ...

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Номер записи: 88
22-09-2022 дата публикации

METHOD OF PRODUCING CONTAINER-PACKED PROCESSED FOOD WITH NOODLES

Номер: US20220295839A1
Автор: Shirasawa Satoshi, TSUSHIMA Miku
Принадлежит:

An objective of the present invention is to provide a method of producing a container-packed processed food with noodles, wherein the container-packed processed food with noodles is prevented from collapsing by cooking or boiling, and maintained in an appropriate firmness even after stored for a long period of time, without impairing an original taste of a raw material of the noodles. 1. A method of producing a container-packed processed food with noodles , comprising:subjecting noodles to boil heat treatment and steam heat treatment, and subjecting to the treated noodles to freeze treatment to obtain frozen noodles; andsubjecting a container filled with the frozen noodles and a seasoning liquid containing a starch degradation product having a DE value of 4 to 18 in the range between 25% by mass and 40% by mass to heat sterilization treatment to obtain the container-packed processed food with noodles.2. The method according to claim 1 , wherein the container-packed processed food with noodles has a breaking strength of the noodles after storage for 30 days within ±20% of that of noodles subjected only to normal boil heat treatment.3. The method according to claim 1 , wherein the starch degradation product has a DE value of 8 to 12.4. The method according to claim 1 , wherein the noodles are at least one selected from the group consisting of Chinese noodles claim 1 , pasta claim 1 , and Japanese wheat noodles (udon).5. The method according to claim 1 , wherein the noodles subjected to boil heat treatment and steam heat treatment are raw or fresh noodles.6. A method for preventing noodles from collapsing by cooking or boiling claim 1 , comprising:subjecting noodles to boil heat treatment and steam heat treatment, and subjecting the treated noodles to freeze treatment to obtain frozen noodles; andimmersing the frozen noodles in a seasoning liquid containing a starch degradation product having a DE value of 4 to 18 in the range between 25% by mass and 40% by mass.7. A ...

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Номер записи: 89
23-05-2019 дата публикации

FROZEN DISPENSING MACHINE HEAT TREATMENT SYSTEM AND METHOD

Номер: US20190150471A1
Автор: Minard James J., Wadle Stephen M.
Принадлежит: Taylor Commercial Foodservice Inc.

A method of performing a heat treatment cycle on a volume of product in a frozen food dispensing machine includes disconnecting a product storage portion of the machine from a freezing portion and a dispensing portion of the machine, defining a heat treatment circuit including the freezing portion and the dispensing portion of the machine, maintaining a first volume of product at the product storage portion at a product storage temperature and performing a heat treatment cycle on a second volume of product disposed in the heat treatment circuit at a heat treatment temperature greater than the product storage temperature. 1. A method of performing a heat treatment cycle on a volume of product in a frozen food dispensing machine , comprising:disconnecting a product storage portion of the machine from a freezing portion and a dispensing portion of the machine;defining a heat treatment circuit including the freezing portion and the dispensing portion of the machine;maintaining a first volume of product at the product storage portion at a product storage temperature; andperforming a heat treatment cycle on a second volume of product disposed in the heat treatment circuit at a heat treatment temperature greater than the product storage temperature.2. The method of claim 1 , wherein disconnecting the product storage portion of the machine includes disconnecting a probe from a fitment of the product storage portion.3. The method of claim 2 , wherein defining the heat treatment circuit includes connecting the probe to a recirculation line at a recirculation port claim 2 , the recirculation line extending from the recirculation port to one of the freezing portion or the dispensing portion completing the heat treatment circuit.4. The method of any of - claim 2 , wherein the heat treatment cycle includes:raising a temperature of the second volume of product to at least the heat treatment temperature within a first time duration;holding the second volume of product at the heat ...

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Номер записи: 90
23-05-2019 дата публикации

PROCESS FOR THE PREPARATION OF A FOOD AND KITS FOR THE PREPARATION OF SAID FOOD BY SAID PROCESS

Номер: US20190150485A1
Автор: COMPARINI Emanuela
Принадлежит:

The present invention relates to a process for the preparation of a food from a kit comprising a first sealed bag or container containing a dry product, and a second sealed bag or container, containing a sauce, said sauce providing a seasoning portion and a wet portion, in addition to the seasoning humidity, the ratio between the seasoning portion and the wet portion of said sauce varying between 10% by weight and 60% by weight of the seasoning portion and between 40% by weight and 90% in weight of the wet portion, said second bag and its contents, being subjected to sterilization or to pasteurization, in this case with the pH content less than 4.2, the process comprising the following steps: 1. Process for the preparation of a food from a kit comprising a first sealed bag or container containing a dry product , and a second sealed bag or container , containing a sauce , said sauce providing a seasoning portion and a wet portion , in addition to the seasoning humidity , the ratio between the seasoning portion and the wet portion of said sauce varying between 10% by weight and 60% by weight of the seasoning portion and between 40% by weight and 90% in weight of the wet portion , said second bag and its contents , being subjected to sterilization or to pasteurization , in this case with the pH content less than 4.2 , the process comprising the following steps:a. opening the first bag containing the dry product, and placing the contents into a heatable container by a heat source;b. opening the second bag containing the sauce and covering the dry product placed in the earlier stage a. in the heatable container;c. activating the heat source, heating the container containing the dry product and the sauce for a period of time sufficient to allow that the whole is cooked.2. Process according to claim 1 , characterized in that said heat source is a microwave oven claim 1 , a gas claim 1 , electrical claim 1 , or induction cooking machine claim 1 , a fire claim 1 , etc.3. ...

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Номер записи: 91
08-06-2017 дата публикации

System and Method for Cooking Pieces of Protein

Номер: US20170156377A1
Автор: Auernheimer Mark, Cowles Jeffrey D., Shepard Zachary
Принадлежит: Sugar Creek Packing Co.

A system for cooking pieces of protein may include a batter applicator that receives a batter made from high-gluten flour and coats the batter on pieces of protein, a thermoforming packaging machine that receives the pieces of protein coated with the batter from the batter applicator and seals the pieces of protein in plastic pouches, and a heating unit that receives the plastic pouches from the thermoforming packaging machine and cooks the battered protein in the plastic pouches. A method for cooking pieces of protein may include coating a batter made from high-gluten flour on the pieces of protein; sealing the pieces of protein coated with the batter in plastic pouches; and cooking the battered protein in the plastic pouches to make cooked, battered protein pieces in which the batter is tacky after cooking. The cooked protein pieces may be removed from the plastic pouches, breaded, and flash fried. 1. A system for cooking pieces of protein , the system comprising:a thermoforming packaging machine that receives the pieces of protein coated with batter made from high-gluten flour and seals the pieces of protein in plastic pouches; anda heating unit that receives the sealed plastic pouches from the thermoforming packaging machine and cooks the battered protein pieces in the plastic pouches.2. The system of claim 1 , further comprising a batter applicator that receives a batter made from high-gluten flour and coats the batter on the pieces of protein.3. The system of claim 2 , further comprising a first conveyor positioned to convey the pieces of protein coated with high-gluten flour from the batter applicator to the thermoforming packaging machine.4. The system of claim 2 , further comprising a second conveyor positioned to convey the pieces of protein sealed in plastic pouches from the thermoforming packaging machine to the heating unit.5. The system of claim 1 , further comprising a cold storage for chilling or freezing the plastic pouches of cooked claim 1 , ...

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Номер записи: 92
14-05-2020 дата публикации

Automated Immersion Apparatus and Method for Cooking Meals

Номер: US20200146499A1
Автор: Marc Gagnon
Принадлежит: Individual

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

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Номер записи: 93
24-06-2021 дата публикации

METHODS AND SYSTEMS FOR STERILIZING PLANT MATERIALS AND PRODUCTS

Номер: US20210186062A1
Автор: Cole Christopher A.
Принадлежит:

A variety of plant products that are intended for consumption can become contaminated with microbial growth. The levels of contamination must be reduced or eliminated in order for the product to pass microbial growth testing standards. The contaminated plant product can be sterilized using high pressure processing to treat the product with a pressurized gas at a temperature for a desired period of time to reduce the level of the microbial contaminants present in the plant product to a predetermined acceptable level. After treatment, the sterilized plant product can then pass microbial testing standards and be fit for consumption. 1. A method of sterilizing a plant product comprising:determining microbial contaminants present in the plant product; andtreating the plant product by subjecting the plant product to a pressurized gas at a temperature for a desired period of time to reduce the level of the microbial contaminants to a predetermined acceptable level.2. The method according to claim 1 , wherein the plant product is a flower.3Cannabis. The method according to claim 2 , wherein the flower is a flower.4. The method according to claim 1 , wherein the plant product is a fruit claim 1 , edible herbs claim 1 , barks claim 1 , leaves claim 1 , seeds claim 1 , nuts claim 1 , vegetables claim 1 , or mushrooms.5. The method according to claim 1 , wherein the gas is an inert gas selected from carbon dioxide or nitrogen.6. The method according to claim 5 , wherein the microbial contaminate is aerobic bacteria and wherein the gas is nitrogen.7. The method according to claim 1 , wherein the pressure claim 1 , the temperature claim 1 , and the desired period of time are selected such that structural integrity and favorable components of the plant product are maintained.8. The method according to claim 1 , wherein the pressure and the desired period of time are inversely related.9. The method according to claim 1 , wherein the pressure is in a range of 1 claim 1 ,200 psi to 8 ...

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Номер записи: 94
24-06-2021 дата публикации

FOOD PROCESSOR

Номер: US20210186063A1
Автор: CHOI Younsung, IKEDA Masako, Imanishi Hiromu, LEE Eunjung, Lee Kangseong, Morimoto Takashi, Yokota Masami
Принадлежит: LG ELECTRONICS INC.

A food processor is disclosed and includes a main body, a grinding container mounted in a portion of the main body and forming a space therein, a grinder rotatably disposed in the grinding container, a grinding motor for rotating the grinder, a drying container mounted under the grinding container inside the main body and forming a space therein, a heating device for supplying heated air to the drying container, and a discharge container detachably mounted under the drying container inside the main body and forming a space therein. The grinding container has a surface facing the drying container that is openable toward the drying container, and the drying container includes one side surface formed so as to be openable toward the discharge container. 1. A food processor , comprising:a main body; a grinder rotatably disposed in the grinding container;', 'a grinding motor configured to rotate the grinder; and', 'a grinding container lower plate configured to rotate;, 'a grinding container mounted in a portion of the main body, the grinding container includinga drying container mounted under the grinding container inside the main body, the drying container having an internal space and a drying container lower plate;a heating device configured to supply heated air to the drying container; anda discharge container detachably mounted under the drying container inside the main body, the discharge container having an internal space,wherein rotation of the grinding container lower plate causes the ground object to move from the grinding container to the drying container, andwherein rotation of the drying container lower plate causes the ground object to move from the drying container to the discharge container.2. The food processor according to claim 1 , wherein the grinding container comprises:a grinding container lower plate on which the grinder and the grinding motor are disposed; anda grinding container side plate extending vertically in an upward direction from an outer ...

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Номер записи: 95
23-05-2019 дата публикации

New decontamination surrogate microorganisms

Номер: US20190153504A1
Автор: Karim-Franck Khinouche, Pablo ALVAREZ MARTIN
Принадлежит: Novolyze

The invention relates to the validation of decontamination processes and in particular to new surrogate organisms and mixtures of said microorganisms used for validating the decontamination processes.

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Номер записи: 96
04-09-2014 дата публикации

RETORT STERILIZATION DEVICE, HEATING DEVICE, HEAT STERILIZATION METHOD AND HEAT TREATMENT METHOD

Номер: US20140248407A1
Автор: KADOWAKI Norio, KADOWAKI Satoru, MORIWAKI Manabu, TOMODA Hironobu, Tomoda Hiroshi
Принадлежит:

A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot. 1. A heating device , comprising:a heating pot for accommodating a heating target; anda heat exchanger connected to the heating pot;wherein:the heat exchanger has a liquid path and a vapor path independent from each other, and performs heat exchange between liquid flowing in the liquid path and heating vapor flowing in the vapor path;a top end of the liquid path of the heat exchanger is connected via a first pipe to an ejection section located in the heating pot;the heat exchanger is connected to a liquid container for storing the liquid to be supplied to the heat exchanger;a bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube; andthe liquid container is coupled to the heating pot.2. The heating device of claim 1 , wherein:water steam is generated from the top end of the liquid path of the heat exchanger by the heat exchange performed by the heat exchanger; andthe heating pot is provided with an air discharge valve for discharging air in the heating pot to outside the heating pot when the water steam is supplied to the heating pot.3. The heating device of claim 1 , wherein a lower part of the heating pot is connected to a discharge pipe for ...

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Номер записи: 97
30-05-2019 дата публикации

Method for Preparing Food

Номер: US20190159486A1
Автор: Cheung Man Ho, Ho Yiu Kuen Elton
Принадлежит:

A method for preparing food having at least a solid food component. The method comprises, during a high-temperature, short-time stage (“HTST stage”), cooking a surface of the solid food component at a temperature (“HTST temperature”) of greater than 140° C. The method further comprises placing the food into packaging to form a sterile food package containing the food. The method also comprises, during a low-temperature, long-time stage (“LTLT stage”), cooking the sterile food package at a temperature (“LTLT temperature”) of between 40 and 100° C. 1. A method for preparing food having at least a solid food component , the method comprising:during a high-temperature, short-time stage (“HTST stage”), cooking a surface of the solid food component at a temperature (“HTST temperature”) of greater than 140° C.;placing the food into packaging to form a sterile food package containing the food; andduring a low-temperature, long-time stage (“LTLT stage”), cooking the sterile food package at a temperature (“LTLT temperature”) of between 40 and 100° C.2. A method according to wherein the surface of the solid food component surrounds a core of the solid food component claim 1 , and the surface is cooked to seal the core from an environment external to the solid food component.3. A method according to wherein the surface extends to a depth of 1 mm from an outer surface portion of the solid food component.4. A method according to wherein the HTST temperature is greater than 160° C.5. A method according to wherein the HTST temperature is 181° C.6. A method according to wherein the surface is cooked at the HTST temperature for a time period (“HTST time”) of less than 20 minutes.7. A method according to wherein the HTST time is at least 0.00018 seconds.8. A method according to wherein the HTST time is between 10 and 120 seconds.9. A method according to wherein the LTLT temperature is between 60 and 80° C.10. A method according to wherein the sterile food package is cooked at the LTLT ...

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Номер записи: 98
25-06-2015 дата публикации

Apparatus and Method for Disinfection of Packaged Articles

Номер: US20150173411A1
Автор: SNOWBALL Malcolm Robert
Принадлежит:

Disclosed are packet sterilisers for sterilising packaged articles. Some such packet sterilisers comprise: a working surface arranged for receiving a packaged article to be sterilised; a first electrode and a second electrode; wherein the first electrode and the second electrode extend behind a portion of the area of the working surface and the first electrode is disposed between the second electrode and the working surface and the first electrode comprises a plurality of gaps arranged so that, in use, when a voltage difference is applied between the first electrode and the second electrode, the associated electric field is able to extend through the gaps beyond the working surface and into a package of said packaged article to be sterilised, wherein the first electrode and the second electrode comprise adjacent extended surfaces which lie substantially along the direction of the working surface that provides a capacitance related to the adjacent spatial extent of the first electrode and the second electrode and an inductance is provided, wherein the inductance is selected based on that spatial extent to modify the resonant frequency of the electrode arrangement. 1. A packet steriliser for sterilising packaged articles , comprising:a working surface arranged for receiving a packaged article to be sterilised;a first electrode and a second electrode;wherein the first electrode and the second electrode extend behind a portion of the area of the working surface and the first electrode is disposed between the second electrode and the working surface and the first electrode comprises a plurality of gaps arranged so that, in use, when a voltage difference is applied between the first electrode and the second electrode, the associated electric field is able to extend through the gaps beyond the working surface and into a package of said packaged article to be sterilised,wherein the first electrode and the second electrode comprise adjacent extended surfaces which lie ...

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Номер записи: 99
18-09-2014 дата публикации

STERILIZATION REACTOR AND METHOD PATENT APPLICATION

Номер: US20140261017A1
Автор: Arofikin Nikolay V.
Принадлежит: Millisecond Technologies Corp.

A method and device to treat liquid to reduce the amount of microorganisms in the liquid to a preselected level and/or to mitigate the growth of microorganisms are disclosed. Utilizing the method or device, liquid product is sprayed into a cavity of a reactor using a nozzle that produces a flat spray to provide means for efficient heating and treatment of the liquid. 1. A reactor for sterilizing a liquid food product , the reactor comprising:(a) an interior cavity;(b) an entrance to the interior cavity;(c) at two spaced-apart walls wherein each wall has an interior surface, and a space between the interior surfaces, the space defining part or all of the interior cavity;(d) one or more heating elements that heat each of the interior surfaces of the walls; and(e) a nozzle at the entrance, the nozzle having an inlet into which the liquid food product enters and an exit opening to the interior cavity and through which the liquid food product enters the cavity, the nozzle projecting a flat stream of the liquid into the interior cavity.2. The reactor of wherein the interior surfaces of the walls are parallel.3. The reactor of wherein the parallel interior surfaces of the walls are vertically oriented.4. The reactor of wherein the nozzle is centered between the interior surfaces of each wall.5. The reactor of wherein the entrance is at the top of the reactor and the flat spray is directed downward.6. The reactor of any of wherein the interior surfaces are not parallel.7. The reactor of wherein the inner surfaces are vertically oriented.8. The reactor of wherein the inner surfaces are closer together at the top than at the bottom.9. The reactor of wherein the inner surfaces are closer together at the bottom than at the top.10. The reactor of that includes a plurality of interior surfaces with an interior cavity defined between each of the interior surfaces and a nozzle at the entrance of each interior cavity.11. The reactor of wherein there is a plurality of nozzles claim ...

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Номер записи: 100