| Entries |
| Document | Title | Date |
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| 20080233249 | Process for wine electrochemical evolution of wine under controlled potential and relevant reactor - The invention relates to a process for wine evolution by electrochemical way, with reduced treatment times and controlled selectivity. The process may be carried out at the anodic compartment of an electrochemical reactor subdivided by a semipermeable membrane on a valve metal anode, for instance a titanium anode, provided with catalytic coating containing platinum or other noble metal. | 09-25-2008 |
| 20080286423 | Electric Field Fluid Treatment Chamber - A fluid treatment chamber is provided for the deactivation of microorganisms in a fluid. The fluid treatment chamber comprises a housing and an electrode assembly. The housing comprises a fluid inlet for receiving fluid to be treated and a fluid outlet for allowing treated fluid to be retrieved. The electrode assembly is located within the housing and comprises at least two electrodes for generating an electric field there between. The electrodes have opposing convex electrode surface sections defining there between a biconcave treatment zone for treatment of the fluid by the most intense electric field generated by the electrode assembly. The treatment zone comprises a channel between the opposing convex electrode surface sections through which the fluid is to flow to receive treatment. The channel width tapers towards a vertical midsection of the channel due to the convex configuration of the opposing electrode surface sections. | 11-20-2008 |
| 20080299271 | LIQUID FOODS AND PROCESS FOR PRODUCING THE SAME - The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current passage treatment. Since the invention can prevent quality deterioration of coffee or milk composition over a long period of time without using additives and also improve safety, it is appropriate for producing canned coffee, milk-containing coffee or milk-containing tea drink to be sold in vending machines or can warmers. Further, since the invention can improve the antioxidation ability of foods, the resulting foods can suppress the in-vivo increase of active oxygen and free radicals, it greatly contributes to health. | 12-04-2008 |
| 20090017174 | Food product treatment using alkaline electrolyzed water - Treatment of food and agricultural products involves contacting the product by washing or otherwise with alkaline electrolyzed oxidizing water. Treatments include using brine solutions or marinades that include the alkaline electrolyzed oxidizing water therein. | 01-15-2009 |
| 20090280223 | Produce Treatment Method - A method for storing fresh produce and comestible derivatives thereof while controlling the total viability count and/or surface pathogen count thereon comprises the step of shining light wavelengths selected from blue light, red light or a combination of red light and blue light onto the surface of the produce. | 11-12-2009 |
| 20100034936 | METHOD AND SYSTEM FOR REDUCING PATHOGENS - A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from the sealed package and then transferred to a food processor such as a grinder or dicer having internal pathogen reducing treatment. The food may then be transferred to a patty maker having internal cleansing plasma. The food may then be transferred to a freezer or freeze dryer having internal cleansing plasma. | 02-11-2010 |
| 20100119668 | 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. | 05-13-2010 |
| 20110020509 | USE OF MAGNETIC, IONIC LIQUIDS AS AN EXTRACTION AGENT - The invention relates to a method which uses magnetic ionic liquids for the liquid-liquid, liquid-solid, or liquid-gas extraction, wherein the partition of the phases occurs in a magnetic field. | 01-27-2011 |
| 20110070343 | Canola protein product from supernatant - A novel canola protein product consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein, and a protein content of less than about 90 wt % (N×6.25) d.b. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. | 03-24-2011 |
| 20110135794 | PROCESS FOR PRODUCING PRECISELY SHAPED GRAIN BASED PRODUCTS - A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product. | 06-09-2011 |
| 20110177216 | MICROBIAL REDUCTION IN A PROCESSING STREAM OF A MILLED PRODUCT - A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed. | 07-21-2011 |
| 20110200720 | NOVEL CANOLA PROTEIN ISOLATE - A novel canola protein isolate consisting process predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties in aqueous media, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation isoelectric precipitation isoelectric precipitation of 7S protein which is sedimented and removed. | 08-18-2011 |
| 20110256276 | FISH SAUCE SEASONING AND PREPARATION METHOD OF THE SAME - The present invention relates to a preparation method of fish sauce seasoning, the method comprising: (a) decolorizing and deodorizing a liquid fish sauce; (b) concentrating the fish sauce from the step (a) and crystallizing salts contained in the fish sauce; (c) separating the fish sauce concentrate (b) and the crystallized salts; and (d) repeating the (b) and (c) steps at least once, and to a fish sauce seasoning prepared by the method. The fish sauce seasoning of the present invention has a high total nitrogen content and is a natural seasoning material as chemical additives are neither contained in raw materials of the seasoning nor added during a processing thereof, and the seasoning's nicely salty and palatability makes it useful as a substitute material for MMG and nucleic acid that are classified as synthetic additives. | 10-20-2011 |
| 20120107464 | SYSTEMS AND METHODS FOR PROVIDING A FOOD PRODUCT WITH ADDITIVES - A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring. | 05-03-2012 |
| 20120121769 | MACHINE FOR PREPARING BEVERAGES, IN PARTICULAR COFFEE, WITH LIMESCALE- PREVENTION SYSTEMS AND RELATIVE METHOD - There is described a machine ( | 05-17-2012 |
| 20120171339 | NUTRITIONAL PRODUCTS HAVING IMPROVED QUALITY AND METHODS AND SYSTEMS REGARDING SAME - Nutritional formulas and methods for producing same are provided. In an embodiment, the present invention provides a nutritional composition produced in a process requiring a heating step, the composition comprising a reduced amount of undesirable reaction products formed from chemical reactions between proteins and carbohydrates during exposure to heat. For example, the composition can have a reduced amount of AGEs compared to similar products made by conventional heat treatment processes. | 07-05-2012 |
| 20120207888 | Comestible Coating Delivery Method and Apparatus - The present invention relates to an improved apparatus and method for delivering a coating substance and to an improved apparatus for delivering a powder coating to glutinous products such as confectionary/bakery, gum and dough-like products in a manufacturing and/or packaging procedure. Chewing gum is typically produced by combining chewing gum components, extruding and subsequently rolling a gum composition into a uniform flat sheet of a desired thickness and width. During processing, the extruded material must pass through a series of rollers to produce the ultimate product. In a conventional process, a rolling compound or powdered non-stick agent may be applied to the sheet during processing to avoid fouling of the rollers by a tacky material. Present systems for the application of dusting are inefficient and lead to the loss of much powder. The present invention seeks to provide an improved system. | 08-16-2012 |
| 20120294993 | TREATMENT OF FOOD MUST WITH LOW ENERGY, SHORT PULSED ELECTRIC FIELD - An apparatus for treating food must, such as grape must, may include a food must chamber configured to apply an electric pulse to the food must in a manner that causes an electric field to be generated within the food must. A pulse generator may be configured to deliver an electric pulse to the chamber that has a pulse width of between 10 and 100 nanoseconds. The chamber and the pulse generator may be configured such that they cause the electric field that is generated within the food must to be at least 1 kV/cm. | 11-22-2012 |
| 20130164419 | Methods and Devices for Cleaning and Sterilization with Shock Waves - Shock waves are applied to clean and sterilize fluids in containers and conveyances. Shock waves destroy pathogens and pollutants in blood, water, food liquids and other fluids. | 06-27-2013 |
| 20130287908 | METHOD AND APPARATUS FOR DECOCTING INGREDIENTS IN A SOLVENT - The invention relates to an apparatus ( | 10-31-2013 |
| 20140154371 | PULSED ELECTRIC FIELD TREATMENT PROCESS AND DAIRY PRODUCT COMPRISING BIOACTIVE MOLECULES OBTAINABLE BY THE PROCESS - The present invention addresses the problem of inactivation of bioactive components in milk during pasteurization for preservation. The invention discloses a method of pulsed electric field (PEF) treatment of whole milk, skimmed milk, semi-skimmed milk or whey, or other liquid compositions comprising milk components or fractions. The invention is based on the finding that by selecting one or more specific process parameters, such as the PEF treatment chamber design, the specific energy applied, the field strength, pulse type, start temperature, it is possible to effectively eliminate microorganisms from the composition while conserving the activity of bioactive components in the composition. | 06-05-2014 |
| 20140287109 | NOVEL INFRARED DRY BLANCHING, INFRARED BLANCHING AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING - This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment. | 09-25-2014 |
| 20150050397 | MICROBIAL REDUCTION IN A PROCESSING STREAM OF A MILLED PRODUCT - A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed. | 02-19-2015 |
| 20150110933 | APPARATUS AND METHOD FOR OHMIC-HEATING A PARTICULATE LIQUID - Apparatus for the ohmic-heating of a particulate liquid, including degassing structure for degassing the liquid, which is turn includes a vacuum tank and at least one sprayer, in order to carry out a method that may include degassing the liquid by spraying it onto a vertical or sloping internal wall of a vacuum tank, in such a way that a vertical cylindrical inner region of the vacuum tank that is away from said wall and reaches the top region of the vacuum tank is substantially free of liquid. The apparatus also includes a conduit for passing the degassed liquid through an ohmic-heating unit, a pump located between the vacuum tank and the ohmic-heating unit, a safety valve arranged in parallel with the pump and a back-pressure valve located after the ohmic-heating unit. | 04-23-2015 |
| 20160249647 | PROCESS FOR LASER ETCHING A PATTERN ON A SANDWICH ROLL OR BUN | 09-01-2016 |
