Class / Patent application number | Description | Number of patent applications / Date published |
426248000 | Treatment with ultraviolet or visible light | 48 |
20090068325 | METHOD OF TREATMENT OF FRESH PRODUCE - A method of treatment of fresh produce including blanching fresh produce, rapid cooling of the fresh produce following the blanching, and packaging the fresh produce following the rapid cooling. | 03-12-2009 |
20090074923 | System and Method for Producing a Packaged Batter - A method of producing a packaged batter which does not require refrigeration and has a useful shelf life is disclosed. The method includes forming the batter by initially sterilizing flour and mixing it with other sterile ingredients. The batter is then sterilized by subsequent exposure to an ultraviolet sterilizing beam before packaging. The entire process is performed in a common sterile environment. A system for producing this batter is also disclosed. | 03-19-2009 |
20090081340 | Systems and Methods for Disinfection - Methods and systems for establishing Taylor-Couette flow in a fluid are provided. Aspects of the disclosed methods and systems incorporate laminar Taylor-Couette flow in combination with a source of radiation to provide more uniform radiation exposure to the fluid and its components. Common problems of non-uniform radiation levels and concentration boundary layer effects in UV reactors are largely eliminated using the methods and devices provided herein. In an exemplary embodiment, the reactor of the present disclosure has a hollow outer cylinder or stator and a rotor positioned therein and smooth walls for both the outer wall of its rotor and the inner wall of the outer cylinder or stator in which the rotor is positioned, the space between which forming the annular fluid gap. | 03-26-2009 |
20090214725 | Continuous Processing of Animal-Source Food Product - Methods and apparatus for processing seafood, poultry, and other animal products combines UV-treated water, antimicrobial ice, antimicrobial dip in ozonated water, spray washing apparatus, and individual unit packaging to reduce microbial flora on animal food products and promote extended shelf life. | 08-27-2009 |
20090258122 | Inline antimicrobial lightwave treatment method and apparatus - An inline antimicrobial lightwave treatment method and apparatus is provided. The method and related apparatus comprises a conveyor-based transport system that subjects all surfaces of foodstuff moving on a conveyor to a UV-ruby lightwave combination. In the preferred embodiment, the apparatus uses vertically-stacked conveyor belts to conserve floor space in industry food processing applications. The method is capable of realizing greater than 3 log reductions in live microbes in foodstuffs, although the technology may be used in nonfood applications. | 10-15-2009 |
20090274806 | METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS - An apparatus and method for increasing Vitamin D content in mushrooms irradiates the mushroom(s) for a duration of up to six seconds with one or more pulses of light with wavelengths in the range of about 200 to about 1000 nanometers. The light is emitted by an electric glow discharge lamp, such as a xenon lamp, that emits ultra-violet light. The intensity of the light is such that after irradiation the mushrooms have a Vitamin D2 content of at least about 400 IU/84 g of mushrooms, which is 100% Daily Value of recommended Vitamin D for human consumption. | 11-05-2009 |
20090304880 | READY-TO-USE MUSHROOMS WITH ENHANCED VITAMIN D CONTENT AND IMPROVED SHELF LIFE - Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. | 12-10-2009 |
20090304881 | Method for reducing cancer stimulating compounds in cow's milk - A decrease in the biological activity of the proteins and hormones present in milk, which have been implicated in certain cancers, is accomplished by exposing the hormones and proteins to ultraviolet irradiation of at least 5,000 joules/m | 12-10-2009 |
20090311392 | Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables - A method and apparatus are described with which a wide range of foodstuffs can be effectively, simultaneously or consecutively, decontaminated and/or detoxified using a combined treatment of water, a heating source and defined wavelength Ultraviolet light within or without the use of a modified atmosphere. The modular system allows easy, quick and low cost adaptation to suit the decontamination and/or detoxification of almost any solid foodstuff. | 12-17-2009 |
20100015304 | APPARATUS AND METHOD FOR STERILIZING FOOD PRODUCTS - The present invention generally pertains to an apparatus and a method for cleaning, drying and sterilizing a food product, and more specifically a perishable food product such as tomatoes. More specifically, the present invention relates to an apparatus comprising a roller conveyor for sequentially conveying the food products through a washing station, a drying station and a sterilization station The sterilization station makes use of UV light for destroying micro-organisms that may be found on the surface of the food product, the food products being caused to rotate while traveling through the sterilization station. | 01-21-2010 |
20100112152 | APPARATUS FOR PRODUCING A DRINK, AND THE USE OF THE APPARATUS - An apparatus for producing a drink, for example milk, from mixing a powder formula with a liquid, preferably water, the apparatus preferably being an automated baby-milk machine. The apparatus is configured to prepare a drink concentrate by mixing the amount of formula necessary for the total amount of drink in a certain amount of hot liquid, and to add the right amount of liquid of a certain low temperature to the concentrate in order to reach the end volume of the drink at a safe drinking temperature. | 05-06-2010 |
20100285188 | PROCESS FOR PREPARING SOONG-NEUNG IN ASEPTIC PACKAGE - The present invention relates to the process for preparing Soong-Neung in aseptic package by mixing roasted rice and polished rice and adding water-for-cooking rice which is hot water extracts of the roasted rice to prepare Soong-Neung and sealing Soong-Neung under the aseptic condition and boiling cooling followed by boiling to prepare instant Soong-Neung in aseptic package, the prepared Soong-Neung in aseptic package can be preserved for a long time of more than 6 month at room temperature by the sterilization process, and have maximized perfume peculiar to Soong-Neung as diffusing perfume of roasted rice, and have a peculiar stickiness and thus have no change in perfume of Soong-Neung, and is excellent characteristics in divergency and smooth taste as erupting starch material from rice to water-for-cooking rice, such that Soong-Neung of the present invention is equivalent in quality to that of prepared by conventional home cooking method and can be preserved for a long time. | 11-11-2010 |
20100310736 | MEAT AGING PROCESS - A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation, containing a stainless steel salt rack with a salt brick stack covering one wall. Each brick has a narrow width compared to its length for increased surface area and the salt rack is spaced from the wall for circulation around the bricks. A plurality of unwrapped and uncovered meat piece are loaded onto a meat rack in the room, spaced far from the salt rack and on a timed cycle of days that is a fraction of the total number of days for aging, the meat pieces are moved ever closer to the salt rack until finally, after the expiration of the total selected number of days for the dry aging, they are removed from the aging room for use. | 12-09-2010 |
20100310737 | PROCESSED TOMATOES, DRY TOMATOES AND METHOD OF PRODUCING THE SAME - Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry tomatoes. Specifically disclosed are: a processed tomato wherein a portion of a cuticular layer, together with or without a portion of an epidermal tissue, has been removed; a dry tomato produced by drying the processed tomato; a method of producing a processed tomato comprising removing a portion of a cuticular layer, together with or without a portion of an epidermal tissue, by laser irradiation on a tomato surface; a method of producing a processed tomato comprising removing a portion of a cuticular layer of a tomato, the main body of which is not cut; a method of producing a processed tomato comprising removing a portion of an epidermal tissue together with a portion of a cuticular layer of a tomato, the main body of which is not cut, while preventing leakage of fruit juice to the surface; and a method of producing a dry tomato comprising producing a processed tomato by the preceding production method, and thereafter drying the processed tomato. | 12-09-2010 |
20110027432 | Method of Processing Food Material Using A Pulsed Laser Beam - Food material ( | 02-03-2011 |
20110143000 | Photonic wine processor - An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties. | 06-16-2011 |
20110177217 | SYSTEMS AND METHODS FOR PROCESSING EGGS - A method for processing a package of eggs is disclosed which comprises adjusting a position of one or more of the eggs, after the eggs have been placed in the package, so that each of the eggs assumes a particular orientation within the package. In some embodiments, the method may also comprise marking information on a surface of one or more of the eggs after the position of the one or more of the eggs has been adjusted. Additionally, in some embodiments, the position of the one or more eggs may be adjusted using an egg orienter positioned above a conveyor of an egg packing station. Further, in some embodiments, the position of the one or more eggs in the package may be adjusted so that a long axis of each egg in the package is tilted toward the back of the package so as to be at least slightly offset from vertical and/or so that long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row. | 07-21-2011 |
20120015083 | DIFFUSER/EMULSIFIER FOR AQUACULTURE APPLICATIONS - A method of treatment of water in an aquatic environment. Water is first pumped from a reservoir to a first mixing station. An inert gas is introduced into the pumped water at the first mixing station to provide inert gas saturated water, which inert gas saturated water will displace undesired gasses in the water in the reservoir. The inert gas saturated water is then pumped to a sparging column such that the inert gas and undesired gasses will be released from the inert gas saturated water to provide depleted water. | 01-19-2012 |
20120171340 | Energy Charged Alcoholic Beverages for Enhancing the Alternative Cellular Energy (ACE) Pathway in the Prevention and Therapy of Diseases - The alternative cellular energy (ACE) pathway provides a non-immunological defense mechanism against infectious diseases and can also function as an effective tissue repair mechanism in response to injury. The ACE pathway can be activated using energy obtained from the ultraviolet light illumination of neutral red dissolved in alcohol. The effectiveness of the alcohol used in this procedure has previously been shown to increase if the alcohol is “charged” by passing electrolytically generated “Water Gas” (otherwise referred to as Brown's Gas or HHO) into the alcohol. Water Gas is herein shown to be similarly able to charge alcoholic beverages, including beer, wines and spirits, resulting in an increase in the ability of the alcoholic beverages to dynamically interact with dyes, such as neutral red, and by inference to be more effective, than the corresponding uncharged alcoholic beverage, in therapeutic uses intended to enhance the ACE pathway of an individual. | 07-05-2012 |
20120276256 | ULTRAVIOLET C PATHOGEN DEACTIVATION DEVICE AND METHOD - A method for decontaminating beef is disclosed. The method includes dicing beef into diced particles, chilling the diced particles into chilled particles, compressing and/or flexing the chilled particles to separate fat from the chilled particles to produce fat particles and lean particles, mixing the fat particles and lean particles with a fluid, wherein a density of the lean particles is initially less than a fluid density, treating the lean particles and fat particles with energy harmful to pathogens as the fluid and lean and fat particles pass through an energy-emitting device at least while the lean particles are less dense than the fluid, increasing the temperature of the lean particles to increase the density which causes the lean particles to sink in the fluid, and separating the lean particles from the fat particles. | 11-01-2012 |
20120294994 | METHODS AND COMPOSITIONS FOR IMPROVING THE NUTRITIONAL CONTENT OF MUSHROOMS AND FUNGI - An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be drastically increased with no deleterious affects on appearance with the use of pulsed UV radiation. Mushrooms so treated had up to 1800% DV in one serving of fresh mushrooms. | 11-22-2012 |
20120308695 | READY-TO-USE MUSHROOMS WITH ENHANCED VITAMIN D CONTENT AND IMPROVED SHELF LIFE - Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. | 12-06-2012 |
20130156907 | PROCESS FOR SANITIZING OBJECTS - A process for sanitizing objects is comprised of the steps of: (1) contacting the object with a dry fog in an enclosed sanitization zone wherein the dry fog is comprised of droplets having a diameter of 4-5 microns and wherein the droplets comprise an aqueous solution of a sanitizing agent for a time sufficient to produce a substantially dry sanitized object and a residual amount of dry fog; (2) removing the substantially dry, sanitized product from the enclosed zone while simultaneously removing the residual dry fog and passing the residual dry fog through a treatment zone whereby unreacted sanitizing agent is removed from the dry fog. The disclosed process yields substantially dry sanitized objects that do not require rinsing with water. | 06-20-2013 |
20130295247 | TABLE WITH ETHYLENE SCRUBBER - A display for supporting produce generating ethylene gas as the produce ripens includes a surface for supporting the produce, a blower positioned in communication with the produce to move a gas containing at least a portion of the ethylene gas from the produce and an ethylene scrubber positioned in communication with the produce and in a flow path of the gas. The ethylene scrubber removes the at least a portion of the ethylene from the gas. The display does not include a refrigeration system such that a life of the produce is lengthened without use of refrigeration. | 11-07-2013 |
20130323374 | BONELESS BEEF PRODUCTION OF DICED BEEF, TALLOW, AND LEAN FINELY TEXTURED BEEF - A method for producing lean beef, tallow, and lean finely textured beef (LFTB). The method includes combining a mixture of fat particles that are a majority of fat and lean particles that are a majority of lean beef with a fluid, wherein a density of the fluid is greater than a density of the fat particles; collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid; emulsifying the fat particles into an emulsification containing solids; heating the emulsification to destroy microorganisms and render the fat into tallow; separating the solids from the tallow, wherein the solids produced are lean finely textured beef (LFTB); and treating the separated lean particles with supercritical carbon dioxide, and producing lean beef of about or greater than 90% fat content, wherein the fat particles and the lean particles are separately treated to reduce microorganisms. | 12-05-2013 |
20130323375 | METHOD FOR STERILIZING FRUITS AND VEGETABLES - A method for sterilizing fruits and vegetables includes irradiating a surface of fruits and vegetables with UVA, while the surface of the fruits and vegetables is in contact with chlorine water containing sodium hypochlorite having a chlorine concentration of 5 ppm or more. According to the method for sterilizing fruits and vegetables, the fruits and vegetables can be quite efficiently sterilized by chlorine water having a quite low concentration, that is 5 ppm or more, slightly higher than that of tap water. Further, multiplication of bacteria in the sterilized fruits and vegetables can be effectively prevented, while a residual chlorine concentration in the sterilized fruits and vegetables is significantly reduced. | 12-05-2013 |
20140037806 | TRIPLE STREAM SEPARATION OF FAT, LEAN, AND FLUID FROM BONELESS BEEF - A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet. | 02-06-2014 |
20140044842 | MAPLE SAP BEVERAGE - A maple sap beverage having an extended shelf life and process for the manufacture thereof in which a maple sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging or (b) packaging followed by UHT. Additional maple sap products having extended shelf life are also disclosed and claimed. | 02-13-2014 |
20140134307 | SYSTEMS AND METHODS FOR INTERIOR ENERGY-ACTIVATION FROM AN EXTERIOR SOURCE - A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent. | 05-15-2014 |
20140154374 | Birch Sap Beverage - A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed. | 06-05-2014 |
20140186500 | DEVICES AND METHODS FOR REDUCING THE MICROBIAL LOAD ON AN OBJECT USING A UV LIGHT SOURCE - The present disclosure provides devices for reducing the microbial load on objects (e.g., edible plant matter). In certain aspects, the devices include a UV light source and at least a portion of a tumbler composed of a UV light transmissive material. Aspects of the invention also include methods for reducing the microbial load on an object using a UV light source. | 07-03-2014 |
20140248404 | METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN DRIED MUSHROOM POWDER - An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder may be conveyed into the light chamber with a vibratory conveyor. The irradiated mushroom powder has an elevated Vitamin D2 level of at least 14,000 IU/gram. | 09-04-2014 |
20140255570 | UV Liquid Steriliser - A fluid treatment apparatus for sterilizing drinks comprises an elongated tubular duct ( | 09-11-2014 |
20140328985 | UV LIQUID STERILISER - A fluid steriliser comprising a fluid duct having a UV transmissive wall providing a surface area for irradiation, wherein the cross section of the duct is between 1×10 | 11-06-2014 |
20150024096 | METHOD AND MEANS FOR EXTENDING THE SHELF LIFE OF FOOD PRODUCTS - A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment. | 01-22-2015 |
20150093479 | Birch Sap Beverage - A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed. | 04-02-2015 |
20150118371 | Method for production of frozen untapped young coconut water inside its carved tender coconut meat - A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer. | 04-30-2015 |
20150289551 | Ready-To-Use Mushrooms with Enhanced Vitamin D Content and Improved Shelf Life - Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm | 10-15-2015 |
20150305357 | APPARATUS AND METHODS FOR PASTEURIZATION OF HUMAN MILK - The present invention relates to a method and apparatus for the inactivation of a biological contaminant in a human milk product by exposing the milk product to UV by imparting a vortical flow to the milk product. The exposure inactivates or reduces the amount of a contaminant in the milk product; and the activity of a bioactive component present in the milk product is not substantially reduced. The contaminant may be selected from a group comprising | 10-29-2015 |
20150305388 | PROCESS FOR SEPARATING TALLOW AND LEAN BEEF FROM A SINGLE BONELESS BEEF SUPPLY - A method for the separation of fat from beef. The method includes reducing the size of beef into particles, wherein the particles are either predominantly fat particles or predominantly lean particles; combining the fat and lean particles with a fluid, wherein a density of the fluid is greater than fat particles, and a temperature of the fluid is greater than a temperature of the lean particles, and the fluid density is adjusted to provide a predetermined proportion of lean particles to sink in the fluid; allowing the fat and lean particles to rise or fall in the fluid, while the temperature of the lean particles equilibrates with the temperature of the fluid, and increases the density of the lean particles; separating the fat particles from the lean particles to produce a lean beef product. | 10-29-2015 |
20150305396 | FOOD PACKAGING METHOD AND APPARATUS - A method and apparatus for treating and packaging foodstuffs having a supply for product to be treated and packaged, a conveyor for product, a sanitizing station through which product is progressed, where the sanitizing station uses a pulsed UV light source operated to an extent to provide a sanitizing effect on the product as product passes through the sanitizing station. The product is then conveyed from the sanitizing station and supplied to containers which are then processed in a MAP system station, wherein the product is sealed in the containers which are provided with a modified atmosphere within the containers. Alternatively, or in addition, the product can be subjected to an ozone gas treatment prior to MAP containment. | 10-29-2015 |
20150335037 | METHOD AND SYSTEM FOR USE OF HYDROGEN PEROXIDE AND ULTRAVIOLET LIGHT FOR EGG DISINFECTION AND SANITIZATION - In one aspect, the present invention relates to a method of disinfecting an eggshell surface. In various embodiments, the method may include wetting the eggshell surface with a disinfecting agent and exposing the eggshell surface to ultraviolet light after wetting with the disinfecting agent occurs. The combination of wetting the eggshell surface with the disinfecting agent and exposing the eggshell surface to ultraviolet light reduces a number of microbes on the eggshell surface. | 11-26-2015 |
20150335773 | METHODS OF IRRADIATING ARTICLES AND SANITIZING SYSTEMS EMPLOYING LIGHT DIFFUSING FIBERS - A method of sanitizing a food article includes the steps: orienting a light-diffusing optical fiber in proximity to a food article; and directing ultraviolet light from an ultraviolet light source through a first end of the light-diffusing optical fiber. The food article is arranged on a substrate. The fiber comprises a glass composition and a plurality of scattering sites. The method also includes the steps: scattering the ultraviolet light off of the plurality of scattering sites and out of the fiber at about 0.1 dB/m to about 20 dB/m as scattered ultraviolet light; and sanitizing the food article with the scattered ultraviolet light. | 11-26-2015 |
20150337248 | METHOD FOR RAPID MATURATION OF DISTILLED SPIRITS USING LIGHT AND HEAT PROCESSES - An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heated conditions and contacting the resulting heat-treated spirit with actinic light. The disclosure provides embodiments where a spirit is sequentially processed through heat and actinic light treatment. The disclosure also provides embodiments where a heat-treated spirit is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit. | 11-26-2015 |
20160143116 | PHYSICAL METHOD FOR MAINTAINING FRESHNESS OF VEGETABLES AND FRUITS VIA TECHNOLOGY OF OPTICAL SIGNAL AND OPTICAL SIGNAL GENERATOR - A physical method for maintaining the freshness of vegetables and fruits via the technology of the optical signal and optical signal generator are disclosed. By adopting the computer programmable pulsed scanning signal generator, it controls the light-emitting device mounted with red, green and blue light sources group to generate optical signal with pulsed or pulsed periodical scanning combined spectrum. The optical signal irradiates the fresh-cut fruits and vegetables preserved in the storage assembly at room temperature or at controlled temperature and humidity. By regulating the optical signal with periodical pulsed spectrum or pulsed scanning spectrum or periodical pulsed scanning combined spectrum, the irradiated vegetables and fruits obtain photon energy needed in light reactions of photosynthesis from the lighting environment of artificial optical signal which is in bright and dark periodic variation. The metabolism of the cellular tissue is recovered and maintained, and the growth inertia is kept at slow speed. It effectively prolongs the freshness state of vegetables and fruits which are preserved in the storage assembly. | 05-19-2016 |
20160374373 | Ready-To-Use Mushrooms with Enhanced Vitamin D Content and Improved Shelf Life - Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms. In one embodiment, the method involves exposing fresh mushrooms to a UV source having wavelengths in the UV-B range at a dose level in the range of about 0.02 J/cm | 12-29-2016 |
20170233688 | METHOD FOR RAPID MATURATION OF DISTILLED SPIRITS USING LIGHT, HEAT, AND NEGATIVE PRESSURE PROCESSES | 08-17-2017 |
20190142033 | Birch Sap Beverage | 05-16-2019 |