Entries |
Document | Title | Date |
20090035425 | Method and Device for Subjecting a Food Product To a Heat Treatment - The invention relates to a method and device for subjecting a packaged food product to a heat treatment, such as pasteurization, whereby the product is brought up to the treatment temperature by radiating it with microwaves and then cooling it down. The method is characterized in that the cooling process takes place in a conditioned gas environment and in that the package is hereby provided with an opening. The method provides for a packaged food product with an improved storage life. | 02-05-2009 |
20090162504 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation. | 06-25-2009 |
20090304878 | Method and Device for Multistage Product Frying - A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product. | 12-10-2009 |
20090317523 | METHODS FOR PREPARING FREEZE DRIED FOODS - The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material. | 12-24-2009 |
20100062121 | Microwave Hydrodiffusion for Isolation of Natural Products - The present invention relates to the isolation of biological materials by hydrodiffusion by microwave irradiation, to an apparatus suitable for carrying out present method and to a system for carrying out the present method continuously. | 03-11-2010 |
20100092629 | FOAMING LIQUID FOOD - For the production from a liquid food of an at least partially foamed food, in particular at least partially foamed milk or a milk product, the liquid food, which is contained in a container ( | 04-15-2010 |
20100129504 | NOVEL METHOD FOR PREPARING A FOOD PRODUCT - The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato-based. The invention also relates to the use of a short heat treatment to accelerate low temperature extraction of asparagine from an asparagine-containing sliced food intermediate. | 05-27-2010 |
20100227031 | METHOD AND APPARATUS FOR PRESERVING PERISHABLE PRODUCTS - The invention can be summarized as follows. There is provided a method for preserving the quality of a perishable product comprising the step of treating the product with one or more near-infrared lights, wherein preferably at least one near-infrared light is a near-infrared laser (or laser diode). The perishable product may be simultaneously treated with a magnetic field. The invention also pertains to an apparatus that may be used to preserve the quality of a perishable product. | 09-09-2010 |
20110014331 | MICROWAVE DISINFECTION AND STERILIZATION - A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object. | 01-20-2011 |
20110014332 | Method for the Microwave Thawing of Food Products - The invention related to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterized in that before the insertion into the chamber or a first inlet area of the chamber, all the surfaces of the product are covered with a homogenous film of carbon dioxide snow in the form of electrostatically charged microparticles. | 01-20-2011 |
20110033589 | METHOD AND APPARATUS FOR STORING AND APPLYING MAGNETIC FIELDS - An apparatus is provided for storing magnetic fields generated by a rotating array of magnets. The device consists of a housing of non-magnetic material supporting an array of magnets disposed in the housing according to a pattern conforming with sacred geometry. A method is provided for applying, in a remote location, magnetic fields generated by a magnetic field generator having an array of magnets rotating about an axis. The method comprises the steps of: (i) obtaining an apparatus as described above; (ii) placing the apparatus in a magnetic field being generated by the magnetic field generator for a period of time sufficient for the apparatus to absorb a beneficial amount of the magnetic field; and, (iii) transporting the apparatus with the absorbed field to the remote location and placing the apparatus adjacent an item to be purified. | 02-10-2011 |
20110052769 | PROCESS FOR SPRAYING NATAMYCIN ONTO BAKERY PRODUCTS AND USE OF HEAT FOR THE REMOVAL OF SOLVENT FROM BAKED PRODUCTS - The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solvent onto the surfaces of said shaped baked product, said spray being provided from sprayers located in at least two directions so as to deposit natamycin in an amount from 0.5 to 10 μg per cm | 03-03-2011 |
20110081465 | MASALA POPCORN - A spicy popcorn is composed of, in composition of weight, fifty percent to seventy percent popped corn kernels, five percent to forty percent oil, one half percent to eight percent turmeric, less than one half percent to eight percent pepper and one to thirteen percent additional seasoning | 04-07-2011 |
20110171356 | FROZEN BLEND OF SAUCE AND VEGETABLES - A frozen Queso Fundido preparation or similar product is formed in individual frozen chunks so as to be conveniently microwavable. A cheese sauce is first prepared, including heating the cheese with salts, starch and any other desired ingredients, then cooling the sauce in a sheet and freezing it. The frozen sauce is cut into cubes or other chunks and kept frozen. Separately, vegetables, meat or other ingredients are frozen in chunks and the frozen vegetable chunks are placed with the cheese sauce chunks in packaging and sealed. The consumer takes the frozen package, empties it into a bowl and microwaves the chunks together. The individual chunks will thaw and melt efficiently. | 07-14-2011 |
20110287151 | METHOD FOR PROCESSING BIOMATERIALS - Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers. | 11-24-2011 |
20120015082 | LONG SHELF LIFE MILK AND MILK-RELATED PRODUCTS, AND A PROCESS AND MILK PROCESSING PLANT FOR THEIR MANUFACTURE - The present invention relates to long shelf life milk or milk-related products as well as to a method for producing such long shelf life products and a milk processing plant for the implementation of the method. The method of the invention is characterised by the combination of physical separation of microorganisms and a high temperature treatment for at most 200 msec, and the resulting product has been found to have advantageous properties. | 01-19-2012 |
20120114817 | Method and plant for pasteurizing an egg-containing food product - A plant for pasteurizing an egg-containing food product comprises a heating section ( | 05-10-2012 |
20120128840 | METHOD OF PREPARING AN EDIBLE OIL, CHARACTERIZED BY AN INCREASED SHELF-LIFE, AND EDIBLE OIL OBTAINABLE BY SUCH METHOD - Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered. | 05-24-2012 |
20120201937 | METHOD FOR PREPARING A BEVERAGE FROM A BEVERAGE POWDER AND APPARATUS FOR IMPLEMENTING THE METHOD - The invention concerns a method for preparing a beverage from a soluble beverage powder comprising the steps of: —metering a dose of the soluble beverage powder,—heating the soluble beverage powder dose,—diluting the heated soluble beverage powder dose with a diluent. | 08-09-2012 |
20120251682 | Device and method for producing mixed drinks by means of electromagnetic radiation - The invention relates to a method with an accompanying brewing system for preparing a mixed drink from two or more drink components, wherein the mixed drink is made up in a collecting container and at least two drink components are prepared by means of electromagnetic radiation. The drink components are prepared in successive steps, and different drink components are on no account exposed simultaneously to electromagnetic radiation. In order to prepare each drink component, the same collecting container is always used for direct collection of the drink components and the drink components already prepared remain in the collecting container during preparation of subsequent drink components. | 10-04-2012 |
20120308694 | APPARATUS AND METHODOLOGY FOR EVEN DEFROSTING OF FROZEN FOOD PRODUCTS - An article of manufacture for freezing and thawing foodstuffs wherein the defrosting unit has: (a) a first half having a void space for loading foodstuff; and (b) a second half having a void space for loading foodstuff. The first half and second half may be aligned such that the void spaces are continuous. Further, the first half and second half are securely joinable to substantially cover the void spaces. | 12-06-2012 |
20130011530 | Modular mold with connectors - Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member comprises attachment means comprising lock-and-key mating or coupling connector members that are used to firmly and removably connect a plurality of modular mold units to one another to form an assembly of mold units, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick. | 01-10-2013 |
20130011531 | Frozen confection modular mold - Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member has a top side, a body side comprising a vertical rectangular or square flange section with four vertical sides, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick. The mold assembly comprises a plurality of modular mold units that are held to one another at the level of the vertical flange sections by a reclosable and releasable strap. | 01-10-2013 |
20130011532 | Convenient release mold - An improved mold for frozen bars, especially frozen confections on a stick, that allow a quick and convenient release of the frozen confections from the molds by microwave radiation, said molds being made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic; a method using said mold to produce said frozen confections including the step of using microwave radiation to quickly and conveniently release said confections from said mold; and an article of manufacture comprising the mold hereinabove, in association with instructions for use. | 01-10-2013 |
20130064942 | PROCESS FOR PREPARING A HEAT PROCESSED BLEND FROM TWO OR MORE FRESH PLANT MATERIALS - The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass. The process of the present invention offers the advantage that content as well as oral bioavailability of lipophilic and hydrophilic vitamins contained in the blend of plant materials are maximised. | 03-14-2013 |
20130122160 | METHOD FOR PROCESSING MATERIALS - Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers. | 05-16-2013 |
20130183417 | FOOD PASTEURIZATION DEVICE INCLUDING SPIRALLY WOUND ELECTRICAL CONDUCTOR AND RELATED METHODS - A food pasteurization device may include a food pasteurization chamber having a pair of opposing first and second ends with an enlarged width medial portion therebetween, and a first electrically conductive layer adjacent the first opposing end of the food pasteurization chamber. The food pasteurization device may also include a spirally wound electrical conductor surrounding the food pasteurization chamber and coupled to the first electrically conductive layer. A radio frequency (RF) source may be coupled to the spirally wound electrical conductor. | 07-18-2013 |
20130273218 | MICROWAVEABLE HEAT RETENTIVE CONTAINER - The present invention is directed to a portable and microwaveable container into which a vessel may be inserted, and which assists in preserving or prolonging elevated temperatures of the contents of the vessel for an extended period of time. The container includes a receptacle area, or opening, into which the vessel is inserted. The container of the present invention may be heated, such as in a microwave oven, and once heated, a vessel containing a warmed food product, typically an elevated temperature liquid, may be inserted. The container of the present invention internally contains a microwaveable absorbing material which retains thermal energy. Once heated, the container passively improves the heat retention of the contents of the inserted vessel. | 10-17-2013 |
20130280388 | Solid Food Products and Methods of Their Preservation - Disclosed herein are solid food products comprising an isothiocyanate compound. Also disclosed are methods of preserving solid food products comprising such isothiocyanate compounds. In one embodiment, the methods comprise providing a solid food product comprising an isothiocyanate compound and exposing the solid food product to energy input to cause thermal heat. In one embodiment the energy input may be microwave radiation. | 10-24-2013 |
20140030397 | ODORANT COMPOSITION CONTAINING ALLYL ETHERS AS ODORANT PRECURSORS - The deliberate release of odorants or aroma substances is desirable in many fields of application, and in particular in the field of washing and cleaning agents. Said deliberate release is achieved by using an odorant composition that comprises an odorant precursor, which is an allyl ether of the formula (I), R | 01-30-2014 |
20140030398 | METHOD FOR PROCESSING BIOMATERIALS - Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers. | 01-30-2014 |
20140087036 | FLUID PROCESSING APPARATUS - A fluid processing assembly comprises a lumen for receiving at least one inlet stream and dispensing a primary product stream, and an energizing device for supplying energy to an energizable portion of the lumen. A primary product collection assembly is in fluid communication with the lumen for receiving the primary product stream. The energizable portion is positioned exterior to the primary product collection assembly. A pressurized gas source is downstream of the lumen. The pressurized gas source supplies pressurized gas to the primary product collection assembly for pressurizing at least a portion of the primary product collection assembly and the lumen. | 03-27-2014 |
20140099411 | Method for quickly preparing a marshmallow based snack - A method of coating a wide variety of foodstuffs with tasty marshmallow material simply by enclosing foodstuffs with marshmallows in the same container that permits gaseous venting, but otherwise secures the enclosed foodstuffs. Microwaving the container for one minute or less causes the marshmallow, responding to the microwaves, to radically expand many times its original size. The expanding marshmallow quickly and conveniently coats the secured foodstuffs in the container with a layer of marshmallow material to produce a tasty food treat. The addition of a stick or other handling means is highly desirable, as is a means of easily extracting the food treat from the enclosure and aids in keeping hands clean while eating the food treat. | 04-10-2014 |
20140127367 | MODULAR MOLD WITH CONNECTORS - Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member comprises attachment means comprising vertically-engaging male and female lock-and-key mating or coupling connector members that are used to firmly and removably connect a plurality of modular mold units to one another to form an assembly of mold units, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick. | 05-08-2014 |
20140328984 | PROCESS FOR MAKING FORTIFIED OILSEED ANIMAL FEED - A process is provided for fortifying oilseeds for consumption by animals, comprising heat treating the oilseeds; steeping the oilseeds at a temperature of about 210° F. to about 300° F.; and treating the oilseeds with a composition while they are at a temperature of about 100° F. to about 230° F. The composition comprises at least one dietary factor and a penetrant. The dietary factor position preferably comprises at least one of an amino acid, a nitrogen source, a vitamin, a mineral, protein and a medicament, and the penetrant preferably comprises a surfactant, such as a saponin. | 11-06-2014 |
20140348990 | Systems and Methods for Heating Liquid, Semi-Solid or Liquid/Solid Combination Comestibles in Combination Microwave and Convection Ovens - A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven. | 11-27-2014 |
20140348991 | FLAVOUR GENERATION DURING MICROWAVE HEATING - A process for generating flavours during the microwave heating of food comprising preparing a suspension in oil of a powder comprising one or more compounds having carbonyl and amino groups capable of undergoing a Maillard reaction and/or a caramelisation reaction, the powder having a water activity in the range 0.25 to 0.8, and heating the suspension of powder in oil in a microwave oven for a time sufficient to generate the flavours. | 11-27-2014 |
20150030731 | METHOD AND APPARATUS FOR MARKING COCONUTS AND SIMILAR FOOD PRODUCTS - A method of marking a product such as a coconut includes providing a laser light emitter configured to produce powered laser light having a user-specified spectrum and intensity. A bracket base is provided that includes a workframe interface configured to stabilize the bracket relative to a workframe, and the bracket base defines at least one receiving socket sized to stabilize at least a portion of the food product relative to the bracket base. Programmable controllers trigger the laser light emitter and manipulates at least one servomotor to burn at least a portion of the graphical mark at least partially onto a surface of the food product in accordance with graphics-related data. An apparatus is also disclosed. | 01-29-2015 |
20150296825 | USE OF ELECTROMAGNETIC ENERGY FOR MAKING PASTA FILATA CHEESE - The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, electromagnetic energy is used for the production of pasta filata cheese. | 10-22-2015 |
20150305364 | PROCESS FOR MAKING CONFECTIONS - A process for making a confection is disclosed including exposing the confection, or a precursor thereof, to electromagnetic radiation. The process is capable of manipulating the rheological characteristics of the confection or confection precursor without altering the temperature of the confection, or changing the composition thereof. The changes in rheological characteristics are advantageously temporary and reversible. Finally, the process requires minimal capital expenditure, may readily be incorporated into an existing process an onto existing equipment, and requires minimal energy consumption. | 10-29-2015 |
20150374003 | PROCESSING OF FOOD PRODUCTS WITH VOLUMETRIC HEATING - A method for continuous processing food product is provided. The method includes providing a food product and a solution. The food product and solution are mixed so that the food product is equally distributed in the solution forming a food solution. The food solution is continuously pumped from a hopper or container through an electromagnetic or volumetric source, which rapidly heats the food solution. The processed food solution may then be filled in packages, such as flexible pouches. | 12-31-2015 |
20160029685 | MICROWAVE STERILIZATION OR PASTEURIZATION - Various embodiments of processing systems and components for sterilization or pasteurization and associated methods of operation are described herein. For example, a method of sterilization or pasteurization includes immersing an item in an immersion fluid, and the immersed item is subject to a hydrostatic pressure of the immersion fluid. The method also includes applying microwave energy to the item while the item is immersed in the immersion fluid and subject to the hydrostatic pressure of the immersion fluid. The hydrostatic pressure of the immersion fluid prevents the water content of the item from causing steam explosion in the item while the microwave energy is applied. The method further includes heating the item immersed in the immersion fluid to a target temperature with the applied microwave energy, the target temperature being sufficient to achieve sterilization or pasteurization of the item. | 02-04-2016 |
20160037794 | SOLUBLE BEVERAGE MASS - The present invention relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity, loading the mould-cavity with the one or more of the soluble beverage ingredients, and compressing the one or more soluble beverage ingredients in the mould-cavity to form a soluble beverage mass, wherein (i) the method further comprises applying RF radiation to heat the soluble beverage ingredients in the mould-cavity; and/or (ii) the one or more soluble beverage ingredients are retained within the mould-cavity for at least 15 seconds; and/or (ii) the one or more soluble beverage ingredients in powder form are prewarmed before loading into the mould-cavity. | 02-11-2016 |
20160058036 | Plant and method for manufacturing long-fiber feed pellets for zootechnical use - A plant for manufacturing long-fiber legume hay and grass hay-based feed pellets for zootechnical use includes a loading station loading predetermined amounts of the hays, a processing station processing the hays to reduce fiber length to a predetermined average value, a mixing station mixing the reduced hays with predetermined amounts of binders and nutritional additives to obtain a dough, a forming station forming the dough which has a collection chamber, a forming die communicating with the collection chamber, and an extrusion passage, a pushing element, held within the collection chamber and feeding the dough toward said passage, an extruder downstream of the pushing element and moving in the collection chamber to cyclically push predetermined amounts of dough into the passage and form a stratified bead of dough, and a breaking system for breaking the bead forming stratified feed pellets. A method of manufacturing long-fiber feed pellets for zootechnical use. | 03-03-2016 |
20160165909 | METHODS AND APPARATUSES FOR THERMAL TREATMENT OF FOODS AND OTHER BIOMATERIALS, AND PRODUCTS OBTAINED THEREBY | 06-16-2016 |
20160183551 | PROCESS FOR THE PREPARATION OF AN EXPANDED DAIRY PRODUCT AND PRODUCT OBTAINED THEREBY - The invention relates to a process for the preparation of an expanded dairy product having the largest dimension of at least 1 cm, directly from a piece of seasoned cheese, without subjecting the seasoned cheese to grinding, which process consists in subjecting a piece of cheese obtained by cut from a wheel of hard cheese at a distance comprised between 1 mm and 2 cm, to a microwave oven treatment, followed by a quick cooling by air. The invention also relates to the expanded dairy product obtainable thereby. | 06-30-2016 |
20160192667 | METHOD OF THAWING FROZEN FOOD | 07-07-2016 |
20160198744 | FROZEN READY-MADE POLENTA AND PROCESS FOR THE PREPARATION THEREOF | 07-14-2016 |