| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426465000 | Including heating or dehydration | 47 |
| 20090098263 | Device And Method For Rotary Fluidized Bed In A Succession Of Cylindrical Chambers - The invention concerns a device and a method for rotary fluidized bed for catalytic polymerization, drying and other treatments of solid particles or for catalytic transformation of fluids, wherein a cylindrical reactor ( | 04-16-2009 |
| 20090169694 | Method and Apparatus for Producing Fruit Leather from a Fruit Mass - A method and an apparatus ( | 07-02-2009 |
| 20090311398 | Isolated polypeptides and polynucleotides encoding same for generating plants with increased cuticlar water permeability - An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22, the polypeptide being capable of increasing a cuticular water permeability of a plant expressing same. Also provided are methods of generating plants expressing such polypeptides which can be used for producing dehydrated plants or cuticular covered portions thereof. | 12-17-2009 |
| 20100021603 | EDIBLE FRUIT PRODUCT - An edible snack product comprises an undulating elongated body with a crenate cross-section and a composition that includes fruit material. When the snack product is composed entirely or substantially of fruit material, the snack product tends to be sticky and the undulating body and crenate cross-section serve to reduce the surface area of the snack product that would contact the surfaces of a wrapper, equipment and the consumer. By reducing the surface area contact, the tendency of the snack product to stick to the wrapper, equipment and the consumer is reduced. | 01-28-2010 |
| 20100227036 | METHOD FOR DRYING FOOD PRODUCTS AND INSTALLATION TO CARRY OUT SAID METHOD - The present invention relates to a method and installation for drying food products comprising the steps: a) extracting water from the food products in a first area so as to reduce the superficial activity of the products by subjecting the products to an air flow of substantially uniform velocity, wherein the velocity is greater than a preset minimum value; b) increasing the water activity of a surface of the products in a second area by applying a sufficient staying time and by reducing the airflow that is in the first area; and c) alternating cyclically between steps a) and b) until a predetermined loss of weight of the products is reached. | 09-09-2010 |
| 20110200728 | Foil pie rings - The present invention provides coverings formed into a pie shape, to shield the outer crust of a pie during baking. The ring-like design features an open center area, which leaves the top portion of the pie exposed during the baking process comprising a ring having aluminum coverage area approximately one quarter inch in width, sufficient to completely shield the outer crust area. This invention is offered in a variety of sizes to accommodate virtually any pie size, from smaller pot pies that measure around six inches up to and even exceeding a total diameter of approximately twelve inches which are standard for most fruit pies. | 08-18-2011 |
| 20110236548 | DRYING CABINET - The invention relates to a carriage, more particularly for drying and curing of raw sausage, said carriage being comprised of a frame ( | 09-29-2011 |
| 20110305809 | METHOD AND SYSTEM FOR EXTRUDING A CONSUMABLE END FRUIT PRODUCT - Described are a method and system for producing a consumable end fruit product composed of about 100% fruit from an intermediate fruit product having a sugar content of about 84 to 88° Brix. The intermediate fruit product, which is heated to a temperature of at least about 90° C. prior to extrusion, is extruded to form an extruded fruit product; which is cooled to about 20° C. to form the consumable end fruit product. One example of the system includes an extruder to extrude the intermediate fruit product into an extruded fruit product; a conveyor to receive the extruded fruit product from the extruder; a cooling portion having a first cooling unit; a drying portion having a drying tunnel; and a second cooling unit. The extruded fruit product moves from the first cooling portion to the drying portion and then to the second cooling portion. | 12-15-2011 |
| 20120128848 | THIN FILM WITH NON-SELF-AGGREGATING UNIFORM HETEROGENEITY AND DRUG DELIVERY SYSTEMS MADE THEREFROM - The invention relates to film products containing desired levels of active components and methods of their preparation. Desirably, the films disintegrate in water and may be formed by a controlled drying process, or other process that maintains the required uniformity of the film. Desirably, the films may be exposed to temperatures above that at which the active components typically degrade without concern for loss of the desired activity. | 05-24-2012 |
| 20120135120 | Method for Producing Nutrient from Larvae of Musca Domestica - A method for producing a nutrient from larvae of | 05-31-2012 |
| 20120189748 | Process for Making Pet Food - A process to coat a food product. The process can include providing a food product; providing a vibrating conveyor wherein the vibrating conveyor includes an enclosed channel and wherein the vibrating conveyor has an inlet and an outlet; feeding the food product into the inlet of the vibrating conveyor; operating the vibrating conveyor at a Peclet number of greater than about 6, at a dimensionless acceleration number of greater than about 1, and a vertical amplitude of vibration of greater than about 3 mm; feeding a coating material into the vibrating conveyor such that the food product is coated with the coating material as it moves from the inlet to the outlet. | 07-26-2012 |
| 20130243921 | Process for a Depth Thermal Treatment in Maize for Producing High Performance Integral Nixtamal and Reactor for Obtaining Necessary Conditions for the Process - A process and reactor used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal. | 09-19-2013 |
| 20130316057 | ISOLATED POLYPEPTIDES AND POLYNUCLEOTIDES ENCODING SAME FOR GENERATING PLANTS WITH INCREASED CUTICLAR WATER PERMEABILITY - An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22, the polypeptide being capable of increasing a cuticular water permeability of a plant expressing same. Also provided are methods of generating plants expressing such polypeptides which can be used for producing dehydrated plants or cuticular covered portions thereof. | 11-28-2013 |
| 20140087044 | PRODUCTION OF ENGINEERED FEED OR FOOD INGREDIENTS BY EXTRUSION - Improved processes for the production of engineered feed or food ingredients by extrusion comprise the steps of directing a dry fraction and a byproduct slurry fraction in serial order through a preconditioner and twin-screw extruder in order to create a wet extrudate, which is thereafter dried. The dry fraction is selected from sources of plant-derived starch and/or protein, sources of animal-derived functional proteins, and mixtures thereof. The slurry fraction comprises aqueous byproduct slurries from meat, dairy, vegetable, and fruit processing. The extrusion processes yield high-quality ingredients without the need for conventional rendering. | 03-27-2014 |
| 20140335249 | Methods of Making Snack Food Products and Products Made Thereby - Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products. | 11-13-2014 |
| 20150017298 | METHOD AND SYSTEM FOR ENTRAPPING PRESSURIZED GAS IN POWDERED FOOD OR BEVERAGE PRODUCTS - Methods and systems for continuously producing foaming compositions from powders, granules, and/or particulate are provided and/or powders, granules, and/or particulates that contains high pressure gas. The methods and systems are configured to reduce energy costs and overall processing time and, thus, provide advantages over the prior batch processes that have lengthy temperature ramp-up and cool-down times due to the shortcomings of using a large pressure vessel. | 01-15-2015 |
| 20160198741 | PROCESS FOR EXTRUSION COOKING A KIBBLE | 07-14-2016 |
| 426466000 | By roasting, toasting, or browning | 17 |
| 20080268119 | Coffee Bean Roaster and Method for Roasting Coffee Beans Using the Same - A coffee bean roaster and a method for roasting coffee beans using the roaster are disclosed. The coffee bean roaster includes an oven having a ceramic heating plate with a gate, and a rotary sliding unit to enter the gate so as to slide into the ceramic heating plate, so that the rotary sliding unit roasts coffee beans while rolling the coffee beans and spacing the coffee beans from both the ceramic heating plate and a burner. The method for roasting coffee beans using the coffee bean roaster includes entering the rotary sliding unit containing the coffee beans into the oven through the gate so as to place the rotary sliding unit in the oven at a position spaced apart from both the ceramic heating plate and the burner, roasting the coffee beans by far-infrared radiant heat emitted from the ceramic heating plate, and reburning combustion gases, generated from the roasting of the coffee beans, by one burner. | 10-30-2008 |
| 20080274247 | Methods for Roasting Oil Seed, and Roasted Oil Seed Products - Methods for the production of roasted oil seed such as flax seed are disclosed, as well as products derived therefrom. The methods give rise to roasted products having desirable characteristics including, but not limited to, improved flowability, taste, aesthetic qualities, and sterility Moreover, the roasted products can be more easily broken up by chewing or processing, for example to produce a corresponding flour. | 11-06-2008 |
| 20080279998 | Electric toaster - A toaster having at least one toasting slot includes at least one sensor operative to generate a sensor signal indicating whether or not a food item is loaded in said slot and heating elements for generating heat energy to toast a food item loaded in the toasting slot by use of an electrical current. The toaster also includes at least one switching unit that is responsive to the sensor signal and operative to control the electrical current flowing through the heating elements such that the switching unit cuts off the electrical current when the slot is unloaded. | 11-13-2008 |
| 20080305229 | Method and apparatus for preventing the discharge of powdery caffeine during coffee roasting - Coffee beans are roasted with heated air in a roasting chamber, and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber. While roasting is in progress, the exhaust air from the chamber is heated, directed through a catalytic converter and cooled to a temperature between about 250° F. to 325° F. Thereafter the cooled exhaust air flows through a cooler or condenser where the temperature of the cooled exhaust air is further lowered to between about 100° F. and 155° F., and it is then directed through a HEPA filter to remove caffeine particles that are present in the cooled air. Substantially caffeine-free clean exhaust air can then be discharged from the HEPA filter directly to the surroundings of the roasting machine such as a closed room, e.g. a retail establishment, frequented by persons. | 12-11-2008 |
| 20090098264 | Method for Roasting Coffee Beans - In a method for roasting coffee beans, in a first stage the coffee beans are roasted for 4 to 6 minutes at a temperature of about 205° C. for removing residual moisture and subsequently the coffee beans are cooled with an air mist spray at approximately 10° C to 15° C. for a time period of 4 to 7 minutes. In a subsequent second stage the coffee beans are roasted further at a temperature of approximately 205° C and cooled again as described in the previous stage. In a subsequent third stage the coffee beans are roasted further for approximately 8 to 20 minutes at a temperature of 200 to 235° C. and subsequently cooled again. | 04-16-2009 |
| 20090130277 | Coffee roasting machine and system and method of use - A coffee roasting machine for roasting coffee, particularly in small batch sizes for sale and distribution to individual customers. The coffee roaster is suitable for placement entirely within a retail sales outlet or establishment and for being operated by any person, such as, an employee, customer, or patron who has little or no knowledge, skill, or experience in roasting coffee beans. The coffee-roasting machine selects an appropriate coffee roasting instruction set, stored internally, that corresponding to information input into the coffee-roasting machine for roasting a particular type of coffee bean or coffee bean blend to a desired roast level. The information is integrally included on a package of coffee beans for roasting and is directly readable by the machine or manually inputtable by an operator. | 05-21-2009 |
| 20090175994 | Toasting Apparatus and Method - An apparatus and method for toasting a piece of bread are disclosed. The apparatus includes a base to support the piece of bread so that the bread can rest thereon. Some heating elements are placed near to the two faces of the bread such that when the bread is conveyed in a horizontal direction while it is kept in a vertical position, the two faces of the bread can be uniformly heated. | 07-09-2009 |
| 20100143556 | FOOD HEATING DEVICE - In one embodiment, a food heating device includes a first platen and a first conveyor arranged and spaced to transport a food product between the first platen ( | 06-10-2010 |
| 20100143557 | FOOD HEATING DEVICE - A food heating device includes a platen ( | 06-10-2010 |
| 20110091621 | FOOD TOASTING POUCH - A food toasting device comprising a pouch and optionally, a handle. A method of using the food toasting device comprising placing a desired quantity of a food product, such as nuts, in the pouch of the food toasting device, placing the food toasting device into an appliance for heating, turning on the appliance so that the food product is exposed to the desired amount of heat, waiting until the food product is sufficiently toasted, and removing the food toasting device containing the food product from the appliance. | 04-21-2011 |
| 20120088019 | SYSTEM, METHOD AND APPARATUS FOR LOWERING ACRYLAMIDE LEVEL IN A BAKED FOOD PRODUCT - Disclosed is an improved system, method and apparatus for reducing the level of acrylamide formed in a baked food product. A combination of belt speed, absolute humidity, air flow, pressure drop and heat input are used in temperature constrained ovens to more accurately control the baking profile of food pieces. | 04-12-2012 |
| 20130177687 | Toasting Appliance - A toasting appliance includes a pair of elongate radiant elements, and provides relative movement between the radiant elements and the foodstuff to be toasted, so as to traverse the foodstuff with the elements, or vice versa. For faster operating speed and improved efficiency, a control circuit receives a toasting-control signal and controls a switch to energise the elements only during a portion of the amplitude of relative displacement produced between the carriage and elements, the portion being defined by the toasting-control signal. Correct movement of the elements is monitored by a control circuit that de-energises the elements when, due to a fault, one of the elements and the carriage departs from a defined velocity profile. | 07-11-2013 |
| 20130209638 | FLUIDIZED BED COFFEE ROASTER HAVING DUAL-STAGE QUENCHING CYCLE - A fluidized bed coffee roaster provides a two stage quenching cycle for rapidly cooling roasted coffee beans to ambient temperature. In a first stage of the quenching cycle unheated air is passed through the roasted beans while they are still in the roasting chamber of the fluidized bed roaster. In a second stage of the quenching cycle which is carried out outside of the roasting chamber, in a fluidized bed quenching station, unheated air is flowed through, and fluidizes, the roasted coffee beans cooling the to ambient temperature. | 08-15-2013 |
| 20160166110 | Toaster With Horizontal Translating Grill Wires | 06-16-2016 |
| 20160183728 | SYSTEMS AND METHODS FOR DISPENSING, SLICING, BUTTERING, AND TOASTING BREAD - One variation of a system for buttering and toasting bread buns includes: a butter stage including: a vessel containing liquefied dairy fat and defining a permeable surface, a pressure supply fluidly coupled to the vessel, and a first paddle assembly configured to catch a bun crown dispensed into the butter stage, to compress a sliced face of the bun crown directly against the permeable surface, and to release the bun crown from the butter stage; and a toast stage including a toasting surface arranged vertically below the permeable surface, a heating element arranged behind the toasting surface, and a second paddle assembly arranged vertically below the first paddle assembly and configured to catch the bun crown released from the first paddle assembly, to compress the sliced face of the bun crown directly against the toasting surface, and to release the bun crown from the toasting surface. | 06-30-2016 |
| 426467000 | With fluid current conveying or suspensions of treated material | 1 |
| 20090304886 | Coffee bean roasting apparatus and method of roasting coffee beans - A coffee bean roasting apparatus for commercial application, which provides uniform roasting of coffee beans under conditions of accurate control of product properties and without risk of damaging of the beans. This is achieved by roasting the beans in a fluidized bed of hot air directed to the beans contained in a cylindrical roasting chamber through a plurality of nozzles located in the roast chamber plenum and oriented in a tangential direction to imaginary concentric circles inside the contours of the tapered distribution plate that separates the roast chamber from the roast chamber plenum and supports the aforementioned nozzles. A predetermined pressure of hot-air blower and tangential direction of the nozzles provide movement of the entire mass of fluidized coffee beans during roasting in a circular direction as a unity substantially without relative movement of the beans with respect to each other and with excellent and uniform heat-transfer conditions between the beans. | 12-10-2009 |
| 426468000 | With compressing or use of exteriorly applied pressure | 1 |
| 20100068364 | COFFEE BEAN ROASTING MACHINE AND METHOD THEREFOR - Machine and process for roasting of coffee beans is disclosed. The process includes the step of rapidly depressurizing the beans. The machine includes at least one hermetically sealable receptacle for coffee beans. The receptacle is heated so that the pressure inside increased. The receptacle is then abruptly exposed to a substantially atmospheric pressure, thereby rapidly depressurizing the beans. | 03-18-2010 |
| 426470000 | Of prior foamed or gasified material | 2 |
| 20090285954 | APPARATUS AND METHOD FOR PRODUCING AERATED CONFECTIONERY MASSES - For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply to an aeration unit for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed to a production line for the production of confectionery or tablets. The feed rate of the raw confectionery mass is controlled such that it corresponds to the demand of the production line, the amount of introduced gas is controlled in response to the feed rate of the confectionery mass so that the aeration level of the confectionery mass remains substantially constant and the temperature of the aeration mass within the aeration unit is controlled such that it remains substantially constant and independent from the feed rate. The aeration unit may include a rotor for stirring and kneading the confectionery mass containing the introduced gas, the rotational speed of the rotor being controlled such that it is enhanced for higher feed rates and reduced for lower feed rates in order to produce gas bubbles of approximately the same size independent from the feed rate. In order to keep the bubble size small during the depositing step, the depositing is realized via a pressurized manifold containing multiple nozzles. | 11-19-2009 |
| 20150140189 | PRODUCTS WITH IMPROVED FOAMING PROPERTIES - The present invention relates to improvements of foaming properties achieved by using unroasted coffee solids. Specifically the invention relates to dried soluble powders with improved foaming properties upon dissolution. The products have a foaming particle porosity of at least 20%. | 05-21-2015 |
| 426471000 | Of liquid or liquefied material, e.g., spray drying, etc. | 5 |
| 20080260923 | 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. | 10-23-2008 |
| 20100086659 | METHOD AND APPARATUS FOR MANUFACTURING A FOOD PRODUCT - A method of manufacturing a food product that includes the steps of: delivering a protein and water-containing carrier material to a turboreactor which has a cylindrical reaction chamber with a substantially horizontal longitudinal axis and with a rotor equipped with blades and rotatable about its longitudinal axis provided in the reaction chamber. The rotor is rotated at a speed sufficient to centrifuge the carrier material against an inner wall of the reaction chamber and to form a dynamic, turbulent layer at the inner wall. The carrier material is heat treated and dried in the reaction chamber and is then advanced in the direction of an outlet from the turboreactor. The heat-treated and dried carrier material as a food product is withdrawn from the outlet, wherein an atmosphere of superheated steam is generated in the reaction chamber. | 04-08-2010 |
| 20100285193 | METHOD OF TREATING LIQUID FOOD - The present invention suggests a method for treating a liquid food, which is suitable for efficiently and effectively decreasing the dissolved oxygen concentration in liquid foods having high foaming property and low defoaming property such as skim milk. The dissolved oxygen concentration of the liquid food is decreased by putting the liquid food into a decompression vessel while heating the liquid food to a temperature higher than or equal to the saturation temperature (boiling point) of the liquid food under the decompression atmosphere in the decompression vessel, or putting the liquid food into a decompression vessel while depressurizing the decompression vessel to a pressure lower than or equal to the saturation vapor pressure of the liquid food at the temperature of the liquid food. | 11-11-2010 |
| 20130287917 | FATTY ACIDS FROM PHYTOPLANKTON - This invention relates to a new process for making fatty acids directly from a feedstock consisting of phytoplankton in water without the need to a) thermally separate, dewater and dry the phytoplankton, and b) extract the immobilized lipids. | 10-31-2013 |
| 20150313267 | Process for Producing a Proanthocyanidin Extract - A method for producing a proanthocyanidin extract is described. The method comprises: (a) providing a volume of proanthocyanidin-containing liquid feedstock; (b) passing the proanthocyanidin-containing liquid feedstock to an ultrafiltration feed tank; (c) filtering the material in the ultrafiltration feed tank through an ultrafiltration membrane system to fractionate the material into a proanthocyanidin-reduced permeate stream and a proanthocyanidin-enriched retentate stream; (d) collecting the proanthocyanidin-reduced permeate stream; and (e) passing the proanthocyanidin-enriched retentate stream to the ultrafiltration feed tank until the volume of proanthocyanidin-containing liquid feedstock is exhausted and thereafter collecting the proanthocyanidin-enriched retentate stream. | 11-05-2015 |
| 426472000 | With separation of a constituent | 5 |
| 20090104326 | SWEETENER COMPOSITIONS - A solid sweetening composition having erythritol and a secondary sweetener in a single solid matrix, a method of making the solid sweetening composition and methods of sweetening a comestible. | 04-23-2009 |
| 20110027440 | METHODS FOR MOLDING CHOCOLATE AND REMOVING FLASH FROM CHOCOLATE PRODUCTS - Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away. | 02-03-2011 |
| 20110300278 | Central Vacuum Cooling Plant - Described is a method as well as an apparatus for vacuum cooling of food produce through moisture removal, which method comprising the steps of loading the food produce to be cooled into a vacuum chamber, lowering the pressure inside the vacuum chamber to a predetermined pressure level and maintaining the vacuum chamber at this predetermined pressure level both by removing air through a vacuum pump system for a sufficient of time to allow heat transfer out of the food produce to take place, and condensing water vapor inside the vacuum chamber through a refrigeration system. The method and apparatus is unique in that the step of lowering the pressure inside the vacuum chamber to the predetermined pressure level is carried out using a single stage vacuum pump and the step of maintaining the vacuum chamber at this predetermined pressure level is carried out using a two stage vacuum pump. | 12-08-2011 |
| 20120064213 | METHODS FOR PRODUCING A HIGH PROTEIN CORN MEAL FROM A WHOLE STILLAGE BYPRODUCT AND SYSTEM THEREFORE - The present invention relates generally to corn dry-milling, and more specifically, to methods for producing a high protein corn meal from a whole stillage byproduct produced in a corn dry-milling process for making ethanol and a system therefore. In one embodiment, a method for producing a high protein corn meal from a whole stillage byproduct includes, in a corn dry-milling process for making ethanol, separating the whole stillage byproduct into an insoluble solids portion and a thin stillage portion. The thin stillage portion is separated into a protein portion and a water soluble solids portion. Next, the protein portion is dewatered then dried to define a high protein corn meal that includes at least 40 wt % protein on a dry basis. | 03-15-2012 |
| 20160249666 | METHOD OF PROCESSING EGGSHELL RESIDUES | 09-01-2016 |
| 426473000 | With size reduction, e.g., mashing, cutting, etc. | 1 |
| 20120196015 | Continuous Process for Making a Pita Chip - A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line. | 08-02-2012 |
