| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426244000 | Involving dielectric heating or passage of electric current through food material | 26 |
| 20080233250 | Method and Apparatus for Peeling Produce in Batch or Continuous Flow - A continuous flow/batch peeling device and method of using the device comprising a tub comprising a treatment zone and holding a replaceable quantity of an electrically conductive fluid and at least one produce immersed in the fluid, a belt comprised of a nonconductive material and comprising at least one divider that exposes produce to the treatment zone, and at least one variable power supply connected to at least one set of electrodes that are fixed to a wall of the treatment zone and in electrical contact with the fluid such that when the electrodes are energized, an electrical current is produced in the fluid and the produce causing the peel to rupture from an outer layer of flesh of the produce. | 09-25-2008 |
| 20090208618 | Method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry - The invention relates to a method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry for the purpose of optimizing and/or reducing the processing steps. According to the invention, an electric field with a field strength of >0.5 kV/cm is applied and an energy input into the cell structure product to be processed with an energy upper limit is produced, said energy input excluding thermal effects as a primary cause of occurring product modifications. Electroporation of the cell membrane occurs, the semi-permeability of the cell membrane and thus the barrier of transport of substances between the cell interior and the exterior is reversibly or irreversibly lifted. An accelerated and evenly distributed reception of liquid media in the produced porous cell matrix by injection or marination is then possible, whereby further substances which determine the product properties can be dissolved or contained in the liquid media. The mass transport within the tissue, which has been improved due to the electroporation, can also be used for the accelerated removal of water by applying suitable driving forces such as vacuum or a corresponding concentration gradient. | 08-20-2009 |
| 20100028503 | Simultaneous Multiple Acervation Process - This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially. | 02-04-2010 |
| 20100104706 | Electrostatic de-worming technique - Techniques for electrostatically de-worming agricultural products. The techniques may include inducing an electrical charge in a shelled agricultural product. The induced charge, for example, a positive charge, may selectively favor lighter or less dense contaminants associated with the agricultural product such as worm material. As such, the agricultural product with worm material contaminant may be exposed to an oppositely charged mechanism such as a rotatable negatively charged electrode. Thus, the lighter positively charged worm material may be effectively removed from the agricultural product by temporarily binding to the oppositely charged mechanism. | 04-29-2010 |
| 20100112151 | HIGH-VOLTAGE PULSED ELECTRICAL FIELD FOR ANTIMICROBIAL TREATMENT - Aspects of the invention relate to a device and method for non-contact inactivation of undesirable and/or harmful microorganisms in products using high-voltage nanosecond pulsed electrical field. In certain embodiments, a product may be packaged into a container which is made from a dielectric material and placed between electrodes to be processed by a pulsed electrical field. In certain embodiments, the electrodes, together with the container, may be placed into a treatment assembly filled with a high dielectric permeability media that allows the formation of a quasi-uniform electrical field inside the product and prevents the electrical breakdown of the dielectric material of the container. The electrodes may be connected to a high voltage generator, which forms nanosecond pulses that allow an electrical field of high intensity to penetrate the dielectric material of container walls and gaps between the electrodes and the container's walls to the product without significant energy losses. | 05-06-2010 |
| 20100196562 | 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. | 08-05-2010 |
| 20100291270 | Food Composition Prepared by a Sterilization Process - The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C. | 11-18-2010 |
| 20100316775 | METHOD OF PRODUCING CORAL POWDER - A coral is washed with purified water or tap water, and a crushed coral is heat-treated. Proteins and other organic matter are incorporated between calcium molecules in the coral skeleton, and the organic matter is decomposed and released as volatile components. In the skeleton from which organic matter is released, a calcium skeleton having a porous structure is formed, and the surface area of pores is increased. A hydrogen gas can be retained in the structure by adsorbing a hydrogen gas to the pores in such a calcium skeleton a porous structure (micropores). The resulting coral powder, with which ions dissolved in water are easily extracted, shows a low oxidation reduction potential when dissolved in water. | 12-16-2010 |
| 20110027431 | ON-SITE FRYING OIL REGENERATION METHOD AND APPARATUS - A method and system for regenerating used cooking oil in which the used cooking oil is introduced into a cooking oil regenerator, which includes an electrochemical device having a high temperature proton exchange membrane disposed between an anode electrode and a cathode electrode. A voltage is applied between the anode electrode and the cathode electrode using an external electricity source, producing regenerated cooking oil. | 02-03-2011 |
| 20110033591 | ARRANGEMENT FOR NEUTRALISATION OR MICROORGANISMS - An arrangement for the exposure of a pumpable medium to an electric field. The arrangement comprises, at least two power supplies ( | 02-10-2011 |
| 20120082766 | ANTI-OXIDATION FOOD PREPARATION DEVICE - An anti-oxidation food preparation device includes a food preparation vessel having an electrically conductive body and a separate power supplying base. The base generates high frequency AC power that is transferred by a primary coil to as secondary coil maintained by the vessel. A rectification circuit converts the high frequency AC power into a rippled, rectified AC current that is supplied to the electrically conductive body of the vessel so as to create a reducing environment of available electrons for absorption by the food as it is prepared. | 04-05-2012 |
| 20130029016 | BEVERAGE CARBONATOR AND METHOD FOR PRODUCING SUCH CARBONATED BEVERAGE - The invention provides a beverage carbonator ( | 01-31-2013 |
| 20130052314 | Methods for Sterilizing, Stabilizing and Packaging Harvested Produce - Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture. | 02-28-2013 |
| 20130084371 | Silver and Germanium Electrodes In Ohmic And PEF Heating - A method of heating a liquid comprises heating the liquid with an ohmic or PEF heater comprising at least one silver or silver alloy electrode or germanium or germanium alloy electrode. Silver or germanium ions are leached from the at least one silver electrode in an amount to provide the antimicrobial effect in the liquid. The liquid may contain particulates. The electrodes provide product stability and longer shelf life. | 04-04-2013 |
| 20130202751 | Method and Apparatus for Treating Vegetable Tissues in order to Extract therefrom a Vegetable Substance, in particular a Juice - The apparatus for treating plant tissues using a pulsed electric field is intended for the extraction of plant substances from tissues, in particular a juice. It comprises a step of compacting ( | 08-08-2013 |
| 20130202752 | CHOCOLATE PRODUCTION METHOD AND APPARATUS - The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing the chocolate product. The liquid chocolate includes solid particles suspended within the liquid chocolate. The method changes the viscosity of the liquid chocolate by applying an electric field to the liquid chocolate in a direction along the delivery path of a strength and duration determined to aggregate the suspended solid particles into streamlined shapes extending along the direction of the delivery path. | 08-08-2013 |
| 20130330455 | PROCESS FOR PRODUCING A COMPOSITION CONTAINING ACTIVE FOLLISTATIN - A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum. | 12-12-2013 |
| 20140057025 | SYSTEM FOR TREATING A FOOD PRODUCT - System for treating a food product by means of PEF—Pulsed Electric Field—, in which the system comprises a treatment pan ( | 02-27-2014 |
| 20140154373 | METHOD FOR POST-HARVEST TREATING CITRUS FRUIT - A method for post-harvest treating citrus fruit includes a step of washing citrus fruit, the step of washing citrus fruit including:
| 06-05-2014 |
| 20140287112 | DEVICE AND METHOD FOR PRODUCING FOODS - The invention relates to a device for treating raw materials, comprising at least two spaced-apart electrodes, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed by at least two electrically separated electrode segments of which each segment is electrically connected to the electrical energy source in a controlled manner and each electrode segment is connected to a measuring apparatus designed to determinate the electrical conductivity between electrode segments, wherein the electrical energy source is controlled by a control unit and the electrical energy source is controlled and is set up to respectively apply electrical energy at least to the two electrode segments between which the lowest electrical conductivity is determined. | 09-25-2014 |
| 20140295038 | METHOD FOR EXTENDING THE SHELF LIFE OF LIQUID COMESTIBLES - The shelf life of a comestible liquid is prolonged by passing the liquid through an electrolytic cell. Electric current travels from one electrode to the other through the liquid. The electric current destroys bacteria present in the liquid. The current causes the osmotic balance of the bacteria cells to be disrupted causing the cell to either implode or explode. | 10-02-2014 |
| 20150050400 | PROCESS FOR FAST AND HOMOGENEOUSLY HEATING A LIQUID PRODUCT AND APPARATUS FOR SUCH PROCESS - The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. The invention further relates to a process for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating in such apparatus comprising (a) continuously supplying the liquid product to the first heating chamber in series and flowing the liquid product continuously through the at least two heating chambers; (b) continuously generating an electrical current through the liquid product flowing through the heating chambers by continuously applying an electrical potential over each heating chamber, wherein the direction of the current is continuously alternated with a frequency of at least 500 Hz, to obtain heated liquid product; and (c) continuously discharging heated liquid product from the last heating chamber in series, wherein the liquid product has an electrical conductivity of at least 0.03 S/m. | 02-19-2015 |
| 20150125580 | METHODS, APPARATUS, AND PROCESS FOR THE MAKING OF EDIBLE PRODUCTS USING IRREVERSIBLE ELECTROPORATION AND/OR ELECTROLYSIS - A method, apparatus, and system for the making of edible products for humans and animals, such as pets, using low voltage irreversible electroporation and or electrolysis device(s). In particular, aspects of this technology relate to the making of foods, food ingredients, supplements, and bio-components for human or animal consumption. Specifically, aspects of the technology relate to the making of foods, food ingredients, supplements, and bio-components that do not contain preservatives for microbiological control, and are neither sterilized nor pasteurized by using chemical, thermal or radioactive methods or combinations thereof. | 05-07-2015 |
| 20150296824 | METHOD AND DEVICE FOR PREPARING CHEESE BY OHMIC HEAT TREATMENT - An invention directed to a process and device for electrically heating and preparing pasta filata type cheeses. The ohmic heating process of this invention is introduced after separation of initial curd from whey, as heated stretching is initiated to create nascent pasta filata cheese fibers. An apparatus is devised to receive the newly formed curd mass and to provide contact of the mass with an electric coupler that channels electric current through the conductive cheese mass as it is concurrently stretched. The features of this device include an electrically charged element, a grounding element and a texturizing tool. | 10-22-2015 |
| 20160000120 | SYRUP PURIFICATION BY CAPACITIVE DEIONIZATION - The invention relates to a process for purifying syrups. The process comprises removing charged components from the syrup by passing said syrup through a capacitive deionization cell. The present invention further relates to the use of capacitive deionization to recover charged components from syrups. In particular the syrups are mannose, fructose and sorbitol containing syrups. | 01-07-2016 |
| 20160150905 | PROCESS FOR BATCHWISE COOKING OF A FOOD PRODUCT USING A PULSED ELECTRIC FIELD AND COOKING SYSTEM FOR SUCH PROCESS | 06-02-2016 |
