| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426240000 | Involving ionizing radiation, e.g., beta rays, X-rays, gamma rays, etc. | 22 |
| 20080286424 | Apparatus and Method For Radiation Processing of Fluent Food Products - An apparatus, system, and method of irradiating fluent food products. The present invention utilizes a transmissive wall having a convex surface. A source of radiation is positioned on a side of the transmissive wall that is opposite the convex surface so that when the radiation source is emitting radiation energy, the radiation energy passes through the transmissive wall, thereby irradiating fluent food product that is flowing in contact with the convex surface. | 11-20-2008 |
| 20090098259 | Sanitizing salad spinner and methods - Methods and apparatus for the sanitation and surface disinfection of edible produce such as lettuce, spinach and other leafy vegetables and fruits and vegetables such as apples, plums, pears, tomatoes having a protective skin. A centrifuge for receiving washed produce may be selectively spun to remove excess washing fluid, irradiated with UV-C energy and/or exposed to an ozone field while within the centrifuge. Air may be used for evaporative drying of the washed produce. | 04-16-2009 |
| 20090202688 | Methods and apparatus for generating infrared radiation from convective products of Combustion - An infrared emitter at least partially defines an interior space that at least partially contains convective products of combustion. A burner provides a mixture of combustible gas and primary air to the combustion, while secondary air is also provided to the combustion. A first side of the infrared emitter is in opposing face-to-face relation with the interior space so that the first side of the infrared emitter is exposed to, and heated by, the convective products of combustion. As a result, a second side of the infrared emitter emits infrared radiation. Static gauge pressure, measured at a location that is within the interior space and adjacent to the first side of the infrared emitter, may not exceed about 0.009 inches water column while the burner is operating. Excess air present in gasses exhausted from the interior space may be less than 300% while the burner is operating. | 08-13-2009 |
| 20090246330 | ANTI-SCUFF COATING FOR CHOCOLATE - Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less. | 10-01-2009 |
| 20100075003 | Apparatus and method for killing pathogenic and non-pathogenic organisms using low-energy X-rays - An apparatus and method for killing pathogenic and non-pathogenic organisms using low-energy x-rays including a shielding assembly that maximizes internal deflections preventing x-rays from escaping the apparatus enclosing an irradiation zone having a passageway between inlet and outlet portions along a conveyor having either a two-level inline or non-linear geometry that continuously moves the articles to be irradiated through the irradiation zone at a first velocity; and an irradiation chamber housing at least one x-ray having a first power level capable of emitting x-rays for a period of time sufficient to provide at least a predetermined dose of radiation to an article and capable of a maximum continuous power output at 100% duty cycle that is selected from within range of from approximately 16 kW to approximately 20 kW to thereby continuously emit low-energy x-rays having energies of from approximately 10 KeV and up to a maximum of approximately 440 KeV. | 03-25-2010 |
| 20100159087 | METHOD AND APPARATUS FOR APPLYING TREATMENT MATERIALS TO FOODSTUFFS - High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff. | 06-24-2010 |
| 20100183783 | Method of Producing Dried Distiller's Grain with Solubles Agglomerated Particles - A method of producing Dried Distiller's Grain with Solubles (DDGS) agglomerated particles is disclosed. The method comprises the steps of separating a first product stream out of the whole stillage that is primarily solid material from a second product stream that is primarily liquid, agglomerating the first product stream using a mechanical compression machine such as an extruder, and exposing the agglomerated particles to microwave radiation of a sufficient energy for a sufficient time so that the resulting moisture of the agglomerated particles is between 3% and 40% by weight. The second product stream may be condensed and blended with the first product stream prior to, or concurrently with, the step in which the agglomerated particles are formed. Additionally, other additives, such as enzymes, may be added to the first product stream to enhance the final product's desirability as a nutritional source. | 07-22-2010 |
| 20100239724 | TOASTER WITH COOLING AIR STREAM - A method of toasting a food product like an English muffin irradiates the food product with infrared (IR) energy from an infrared energy source while simultaneously directing an unheated air stream toward the food product. | 09-23-2010 |
| 20110059210 | BREAD PRODUCT EDGE TOASTING SHIELD - Edges of English muffins and certain other types of bread products known to burn during toasting are protected from burning by a bread product edge toasting shield. One embodiment of the bread product edge shield is a baffle formed of orthogonal or substantially orthogonal metal strips. A second embodiment is a cylindrical tube. The edge toasting shield blocks infrared energy waves that would otherwise be incident upon the bread product edges at angles of incidence less than about eighty degrees relative to horizontal. | 03-10-2011 |
| 20110111102 | FOOD PRODUCTS AND METHODS OF MAKING FOOD PRODUCTS - Methods for producing food products by forming a meat emulsion, processing the meat emulsion to produce one or more meat emulsion chunks, drying the meat emulsion chunks, and combining the dried meat emulsion chunks and one or more hydrating agents to produce a food product having a very realistic meat-like image or appearance similar to that of muscle meat. | 05-12-2011 |
| 20110183051 | Roasting Apparatus and Packaging System for Providing a Cooked Food Product Having a Long Shelf Life - A system and method of packaging a food product which provides a long shelf life, wherein the food product is cooked on rollers heated to 500° to 550° F. degrees in an oven heated to 750° to 800° F. for less than ten minutes and then enters a blast chiller at about 5° F. After cooling the product to 40° F. the product is placed in a cook-in bag, seasonings are added and the bag is vacuum-sealed and stored in a cooler at about 40° F. or lower. The seasonings are irradiated prior to being added to the food product to further control pathogen growth. | 07-28-2011 |
| 20120021103 | REMOVAL OF PESTICIDE RESIDUES IN FOOD BY IONIZING RADIATION - The present disclosure relates to a process for removal of pesticide residues from aqueous solutions and food products by ionizing radiation. Standard pesticides concentrations recognized by international organizations as maximum residues limit (MRLs) were used as the targeted concentrations in both aqueous solutions and food products. Commercially known pesticides and recommended irradiation doses by International Atomic Energy Agency (IAEA) were selected for this investigation. Aqueous solutions and food products fortified with pesticide residues were subjected to selected doses of ionizing radiation. Radiation-induced removal of pesticide residues is generally greater in aqueous solutions than in food products. Ionizing radiation can reduce the residues of pirimiphos-methyl in potatoes, grapes and dates; malathion and cypermethrin in grapes to below MRLs at the recommended irradiation doses. | 01-26-2012 |
| 20120107465 | ELECTRON FLOW GENERATION - An apparatus, system and method of using electrons to perform at least one operation are disclosed. An apparatus may include groups of carbon nanotubes capable of emitting a relatively large number of electrons for use in performing operations such as sterilization, purification, deodorization, cleaning, cross-linking, pest control, pathogen control, chain-scissioning associated with surface modification, waste treatment, etc. Each group of carbon nanotubes may be aligned with a respective opening in a member, where the member may be coupled with a membrane capable of transmitting electrons. Electrons may be emitted from the carbon nanotubes by applying a vacuum to the carbon nanotubes and also applying an electric potential between the carbon nanotubes and the member. As such, electrons from a plurality of groups of carbon nanotubes may generate an electron flow that can be used to perform one or more operations on a fluid, object, or other type of component. | 05-03-2012 |
| 20120128839 | METHOD OF PROCESSING MEAT - A method of processing meat is described. Embodiments of the method include treating a surface of intact meat while leaving a portion of an interior of the piece of intact meat uncooked. Surface treatment can reduce microorganism abundance on the surface. The surface-treated intact meat is subsequently ground. Surface-treatment includes, but is not limited to, heating the surface, irradiating the surface with ionizing or non-ionizing radiation, or treating the surface with an antimicrobial chemical. The surface-treatment prevents or reduces infusing microorganisms throughout the ground meat during grinding, resulting in ground meat that is safe for human consumption without being thoroughly cooked. Accordingly, hamburger or other ground meat can be served rare or otherwise undercooked and be safe for human consumption. | 05-24-2012 |
| 20120282379 | Producing Edible Residues From Ethanol Production - Edible residues of ethanol production, e.g., distillers grains and solubles, are produced that are low in, or substantially free from, antibiotic residues. Antibiotics or bacteria present in edible residues resulting from ethanol production are inactivated by irradiating the edible residues. | 11-08-2012 |
| 20130129877 | REMOVAL OF PESTICIDE RESIDUES IN FOOD BY IONIZING RADIATION - The present disclosure relates to a process for removal of pesticide residues from aqueous solutions and food products by ionizing radiation. Standard pesticides concentrations recognized by international organizations as maximum residues limit (MRLs) were used as the targeted concentrations in both aqueous solutions and food products. Commercially known pesticides and recommended irradiation doses by International Atomic Energy Agency (IAEA) were selected for this investigation. Aqueous solutions and food products fortified with pesticide residues were subjected to selected doses of ionizing radiation. Radiation-induced removal of pesticide residues is generally greater in aqueous solutions than in food products. Ionizing radiation can reduce the residues of pirimiphos-methyl in potatoes, grapes and dates; malathion and cypermethrin in grapes to below MRLs at the recommended irradiation doses. | 05-23-2013 |
| 20130156905 | PLASMONIC ASSISTED SYSTEMS AND METHODS FOR INTERIOR ENERGY-ACTIVATION FROM AN EXTERIOR SOURCE - A method and a system for producing a change in a medium disposed in an artificial container. The method places in a vicinity of the medium at least one of a plasmonics agent and an energy modulation agent. The method applies an initiation energy through the artificial container to the medium. The initiation energy interacts with the plasmonics agent or 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 plasmonics agent or the energy modulation agent. | 06-20-2013 |
| 20130171306 | Stabilizing and Dyeing Process for Strawberries - A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, and ulterior processes to preserve and extend the shelf life. | 07-04-2013 |
| 20130209629 | DYE STABILIZING PROCESS FOR KIWI - A method for imparting color stability and textural stability to cut kiwi, which can be fresh, or optionally individually quick-frozen (IQF) treated, using several stages including cutting, alkalinization of the fruit pulp, infusion of soluble stabilizing agents by immersion in an alkaline solution of said stabilizing agents to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life. | 08-15-2013 |
| 20130243913 | Pet Food Making Process - This invention pertains to making pet food; more specifically, it involves making pet chews or jerky from either one, or a combination of: poultry, meat, rabbit, fish, pork skin, beef skin, rabbit skin, or fish skin. The ingredients can then be cut into pieces or cubes, minced into paste, or molded into shapes; then frozen; followed by a process of vacuum microwave drying; sterilization; then packaging. The final product presents the same color and often a strong fragrance of the original ingredients. This process protects both the nutrition of the original ingredients and its appetizing characteristics. Among other things, it could be a meaty pet snack, or it could be used as a nutrition supplement for your pet after proper rehydration. | 09-19-2013 |
| 20140272030 | INTERIOR ENERGY-ACTIVATION OF PHOTO-REACTIVE SPECIES INSIDE A MEDIUM OR BODY - A method and a system for producing a change in a medium. The method places in a vicinity of the medium an 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 energy modulation agent has a normal predominant emission of radiation in a first wavelength range outside of a second wavelength range (WR2) known to produce the change, but under exposure to the applied initiation energy produces the change. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent. | 09-18-2014 |
| 20150030730 | METHOD FOR COOKING FOODS, AND HEATING COOKER - PCI (Plasmacluster Ion) ions are released for approximately five minutes to a food such as vegetables, at a temperature of around 40° C. in a no-air flowing state and with no steam present. | 01-29-2015 |
