Class / Patent application number | Description | Number of patent applications / Date published |
099451000 | ELECTRIC, RADIANT OR VIBRATIONAL TREATING MEANS | 28 |
20080216673 | UNDERWATER THAWING AND FREEZING DEVICE USING COMPLEX WAVE MOTIONS - An underwater thawing and freezing device includes: a thawing and freezing tank for containing therein ethyl alcohol water as a thawing and freezing liquid; a plurality of wave motion piezoelectric vibration elements for generating wave motions in the thawing and freezing tank; a temperature control unit for controlling a temperature of the ethyl alcohol water at a predetermined temperature, the temperature control unit having a temperature sensor for detecting the temperature of the ethyl alcohol water; and a control unit for controlling the wave motion piezoelectric vibration elements. The plurality of wave motion piezoelectric vibration elements generate wave motions at a plurality of different frequencies. The wave motions travel at an angle of an about 10 degrees inclined from a vertical line from a surface of the thawing and freezing tank, on which the respective wave motion piezoelectric vibration elements are provided. | 09-11-2008 |
20090078126 | Process and equipment - Problems with incipiently gelling alginate or low-methoxy pectate sols in a bath of an aqueous solution containing calcium ions are reduced by having in the bath a perforated support surface which can be oscillated. The surface is preferably oscillated horizontally and vertically and preferably these oscillations are synchronised. Transport means to remove the product from the bath can be provided at one end of the bath. It is advantageous to ensure that at the beginning of the vertical oscillation the horizontal oscillation is in the direction of such transport means. Portions of the sol can be formed by extrusion either below or above the surface of the bath. The process is particularly useful for sols which have a sugar content greater than 10%. The invention also provides equipment comprising such a perforated support surface. Although the equipment is particularly useful for preparing alginate and low-methoxy pectate products it can also be used advantageously for other products which are formed in a bath and are susceptible to damage before they solidify adequately. | 03-26-2009 |
20100037784 | Apparatus for applying oscillating electromagnetic fields, particularly for treating liquid, pasty, semi-solid or granular products, and method of use of such apparatus and system incorporating same - The invention relates to an apparatus for applying oscillating magnetic fields, particularly for treating liquid, pasty, semi-solid or granular products, to a method of use of such apparatus, and to a system incorporating it. The apparatus comprises at least one pipe of an electrically insulating material for conveying the products to be treated, at least one plurality of electrodes around the periphery of the pipe, and means for generating one high frequency oscillating electric voltage. Each of the electrodes has a substantially annular shape, with an inner surface having a minimum radial distance from the outer cylindrical surface of the at least one pipe, which is sufficient to prevent electric currents from passing to the product to be treated. The inner surface has at least one substantially conical edge with a predetermined conicity angle to allow use of relatively high voltages with no risk of discharges to air. | 02-18-2010 |
20100089250 | Device for Pasteurizing a Mass of Foodstuff - A device for pasteurizing a mass of foodstuff comprises: a feed; at least one first tube, connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes which are situated on either side of the first tube and which are connected to an RF power generator, whereby the mass present in the first tube is heated dielectrically in this first tube; a first jacket filled with a heatable first liquid and extending around the first tube; and heating means which connect to the first tube and in which the hot mass is held at practically constant temperature; at the end of which heating means the hot mass is discharged for further processing, such as cooling, portioning and packaging. | 04-15-2010 |
20100116151 | 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. | 05-13-2010 |
20100218690 | UTENSIL FOR CONTAINING FOODSTUFFS, APPLICABLE TO COOKING IN A MICROWAVE OVEN - A utensil for containing foodstuffs, applicable to cooking in a microwave oven, including a receptacle made of an elastomer material with an access opening and a cover for covering the access opening. The receptacle is formed by one or more walls including a bottom wall in elongated channel shape and opening edges defining the access opening at a height greater than the bottom. The bottom wall includes reinforcing ribs projecting outwardly from an outer surface thereof and providing supports leaving most of the outer surface of the bottom wall exposed to the surrounding atmosphere when the receptacle is on a support surface. The bottom wall is connected at its ends to end walls determining respective end opening edges configured to support lids. | 09-02-2010 |
20100242744 | Apparatus and method for pasteurizing milk for feeding to calves - The present invention is directed to a system and method for pasteurizing milk and colostrum for feeding to calves. The system includes a vat for storing milk or colostrum, a circulation pump and piping system, a heat exchanger for adjusting and/or maintaining milk temperature, and an ultraviolet light pasteurizing unit (“UV reactor”) that treats the milk without damaging important immunoglobulins. | 09-30-2010 |
20100258011 | CLEANING DEVICE WITH SCOURING INTERIOR SURFACE - A cleaning device can include a strainer that includes a base including an upper open end and an inner surface having abrasive scouring elements for removing debris from associated articles placed into the strainer. Openings extend through the base to allow liquid to pass through the openings carrying debris away from the associated articles retained in the strainer. | 10-14-2010 |
20100294139 | COOKER - The present invention relates to a cooker. In the present invention, a carbon heater is used to cook foods in a cooking chamber and electric current applied to the carbon heater is controlled by a switching element, such that an effective wavelength range and an available temperature range of energy generated from the carbon heater is adjusted. Therefore, according to the present invention, it is possible more efficiently cook foods, using the carbon heater. | 11-25-2010 |
20100326290 | COOKING OVEN COMPRISING EXHAUST GAS PURIFICATION ASSEMBLY - A cooking oven comprising a cooking cavity and an exhaust gas purification assembly comprising a self-heated filter element comprising a gas-permeable, electrically conductive silicon carbide material and a current supply structure operable for self-heating said filter element. Preferably, said purification assembly comprises a self-heated filter element comprised of a foamed silicon carbide structural element. | 12-30-2010 |
20110048251 | ENHANCING GAS-PHASE REACTION IN A PLASMA USING HIGH INTENSITY AND HIGH POWER ULTRASONIC ACOUSTIC WAVES - This invention relates to enhancing a gas-phase reaction in a plasma comprising: creating plasma ( | 03-03-2011 |
20110283895 | Holding Cabinet for Separately Heating Food Trays - A food holding cabinet having one or more food-holding compartments has two or more zones in a compartment, wherein holding temperatures can be different from each other. A shelf made of glass-ceramic passes infrared energy from two or more heating elements attached to the glass-ceramic shelf. Energy emitted from the different heating elements effectuate different temperatures of localized regions of the glass-ceramic and impart different amounts of heat energy into a food item or food holding trays above the heating elements. | 11-24-2011 |
20110290123 | Freshness prolonging device for foodstuff - The invention provides a freshness prolonging device for foodstuff for prolonging a shelf life of foodstuff by storing the foodstuff in a high electric field atmosphere. The freshness prolonging device for foodstuff includes an electrode plate to be removably mounted on a surface opposed to foodstuff stored in a food storage unit and a power source for applying a high voltage to the electrode plate. The electrode plate is composed of an electrically conductive rubber sheet hermetically sealed with a cover composed of a resin sheet. | 12-01-2011 |
20110297011 | ELECTRONIC STERILIZATION DEVICE AND METHOD - This invention relates to a processing machine of the food industry, specifically, a new electronic sterilization device for liquid beverage or liquids. One pole of the electric voltage device is connected to the voltage connector sleeve with an outlet of hollow capillary emitter, and the other pole of the electric voltage device is connected to the collection container. The inner diameter of the exit end of the hollow capillary emitter is very small. Liquid forms a Taylor cone at the exit end under the electric field force, thus a high electric field area is formed on the surface of the Taylor cone. Bacteria passing through the high electric field area will be fully polarized, thoroughly disrupted or electroporated, and finally killed. This invention features simple structure and easy operation with better and more thorough sterilization effect, showing distinct technical advantages especially for substances inappropriate to be treated in high temperature, high pressure or strong electric field, and its wide use in food and beverage industry can be expected in the very near future. | 12-08-2011 |
20110303102 | Tunnel for conditioning of products, especially for sterilization of food in prepackaged containers - A tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active pressure control system corresponding to at least one heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; and 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the stages of the conditioning unit; and 4) a cross section of the tunnel of the polygonal type; and 5) the conditioning unit including inlets for introduction of washing liquids with a corresponding discharge outlet. Preferably, the magnetrons are covered to protect each magnetron from liquids. In preferred embodiments, the conditioning tunnel includes temperature sensors for measuring the temperature of products within the tunnel. Moreover, preferably the conveyor is adjustable to move forward and rearward, and the magnetrons are adjustable to provide a controllably moveable magnetic field. A controller is connected to the temperature sensors, conveyor and magnetrons to cause the conveyor to move products forward or rearward, or cause the magnetrons to move the magnetic field relative to the food products to more thoroughly and evenly cook the food products. | 12-15-2011 |
20120079950 | METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS - An apparatus and method for increasing Vitamin D content in mushrooms irradiates the mushroom(s) for a duration of up to six seconds with one or more pulses of light with wavelengths in the range of about 200 to about 1000 nanometers. The light is emitted by an electric glow discharge lamp, such as a xenon lamp, that emits ultra-violet light. The intensity of the light is such that after irradiation the mushrooms have a Vitamin D2 content of at least about 400 IU/84 g of mushrooms, which is 100% Daily Value of recommended Vitamin D for human consumption. | 04-05-2012 |
20120118175 | TREATMENT TO REDUCE MICROORGANISMS WITH CARBON DIOXIDE BY MULTIPLE PRESSURE OSCILLATIONS - Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction. | 05-17-2012 |
20120210883 | Apparatus For Treating Milk - The present invention is directed to a system for treating milk and colostrum. The system includes a circulation pump and piping system, a heat exchanger for adjusting and/or maintaining milk temperature, and an ultraviolet light treatment device that treats the milk. | 08-23-2012 |
20120297990 | DEVICE FOR PASTEURIZING A MASS OF FOODSTUFF - A device for pasteurizing a mass of foodstuff comprises: | 11-29-2012 |
20130228080 | Photonic wine processor - An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties with a highly reflective inner surface, a translucent air flow baffle, a translucent liquid barrier, and a controlled oxygen concentration in the bottle headspace. | 09-05-2013 |
20140053740 | TUNNEL FOR CONDITIONING OF PRODUCTS, ESPECIALLY FOR STERILIZATION OF FOOD IN PREPACKAGED CONTAINERS - A tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active pressure control system corresponding to at least one heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; and 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the stages of the conditioning unit; and 4) a cross section of the tunnel of the polygonal type; and 5) the conditioning unit including inlets for introduction of washing liquids with a corresponding discharge outlet. | 02-27-2014 |
20140311359 | STORAGE APPARATUS FOR IMPROVING FOOD PRESERVATION - Disclosed a preservation apparatus for improving food storage performance, in which an illumination unit to irradiate light having a specific wavelength is installed on an inner wall surface of a box having foods stored therein to increase the storage period of the foods when the foods are transferred at a room temperature or stored at a low temperature. The foods are prevented from being decayed for a long time, and the nutrients and the freshness of the foods are maintained. The box having the foods stored therein and the illumination unit installed in the box to irradiate light having the specific wavelength onto the foods stored in the box are included. | 10-23-2014 |
20150020698 | METHOD AND MEANS FOR EXTENDING THE SHELF LIFE OF FOOD PRODUCTS - A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment. | 01-22-2015 |
20160015076 | FRESHNESS-KEEPING DEVICE USING SPACE POTENTIAL GENERATOR - A space potential generator includes a transformer formed by magnetically connecting a primary coil and a secondary coil, a feedback control circuit feeding back one terminal of the secondary coil to one terminal of the primary coil to adjust voltage of the secondary coil, an output control portion provided on the other terminal of the secondary coil to impart low frequency vibration to an output of the secondary coil, a static electricity discharger formed of conductive material and provided on the other terminal of the secondary coil via the output control portion, the space potential generator does not have a grounding electrode, a weak current flowing through the secondary coil is 0.002 to 0.2 A, the static electricity discharger is covered with an insulating member to discharge predetermined static electricity to surrounding space, and electric field of target voltage is formed in the surrounding space by the discharged static electricity. | 01-21-2016 |
20160050946 | FOOD PRODUCT PROCESSING AND PACKAGING SYSTEM AND METHOD - Food processing and packaging systems and processes by which the food being processed and packaged is never exposed to oxidizing air throughout entire processing and packaging cycle. One or more processing chambers are provided by which juice extraction, cold sterilization/pasteurization, waste purging and packaging all occur in an oxygen-free environment maintained either by maintaining a vacuum or by positive pressure purging. The processing line can be configured to operate automatically or with robotic assistance, or manually through an air barrier, or can be operated by human labor provided with appropriate breathing apparatus. | 02-25-2016 |
20160058020 | Ultraviolet System for Disinfection - Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration. | 03-03-2016 |
20160058022 | GASEOUS FLUID STREAM TREATMENT UNIT FOR TREATING A MEAT PRODUCT CUT INTO SLICES - The gaseous fluid stream treatment unit for treating a meat product cut into slices comprises an enclosure ( | 03-03-2016 |
20160249769 | Outdoor Grill Having An Infrared Burner and Improved Heat Reflection System | 09-01-2016 |