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MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS

Subclass of:

426 - Food or edible material: processes, compositions, and products

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426233000 Preparing solid product in final form by heating 43
426232000 Involving packaged product or preparation thereof 25
Entries
DocumentTitleDate
20090117237METHOD FOR ADJUSTING A WATER TEMPERATURE AND A PASTEURIZATION TUNNEL - A method for adjusting or controlling the temperature of water released for product pasteurization, by taking into consideration the heat transfer into the products for the control of the water temperature. Further, a method for adjusting or controlling the water temperature for the water released for product pasteurization in several superimposed decks, by taking into consideration the water temperature in at least one deck located below the upper deck for the control of the water temperature. Also, corresponding pasteurization tunnels as well as a pasteurization tunnel with at least three superimposed decks, where the water for at least three decks is released to the products in the uppermost deck.05-07-2009
20100062118METHOD OF EVALUATING FOAM-HOLDING PROPERTIES OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING PROPERTIES - The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of protein Z7 (M03-11-2010
20110189359METHOD FOR REDUCING THE PULP CONTENT OF FRUIT JUICES CONTAINING PULP - A method for influencing the pulp content of a fruit or citrus juice. The method steps include: continuously purifying the juice of a pulp phase in a centrifugal field of a separator, the pulp being discharged from a drum of the separator through a pulp discharge line; measuring a density of the discharged pulp phase by a density flow-through measuring device; and, controlling a controllable device in accordance with a density measurement by the density flow-through measuring device thereby influencing the density of the pulp phase.08-04-2011
20080268110ONLINE, CONTINUOUS SENSOR AND METHOD FOR CURD MOISTURE CONTENT CONTROL IN CHEESE MAKING - A method is provided for improving quality of cheese produced from a milk batch. A light beam from an incident light source impinges onto a surface of the milk batch, and light backscatter is optically detected during a coagulation process and correlated to an optimum cutting time for the milk coagulum. Next, light backscattered from a curd and whey mixture derived from the milk batch during a syneresis process is optically detected and correlated to an optimum syneresis endpoint. At least one of the backscattered light data, optical parameters developed from analysis of the backscattered light data, and whey fat dilution are correlated to at least one of a milk protein %, a milk fat %, a milk total solids content, a milk processing temperature, a curd moisture content, a curd moisture change over time, whey fat content, a whey fat loss, and a final curd yield.10-30-2008
20090191318Machine and method for the treatment of liquid or semi-liquid food mixtures - A machine for the treatment of liquid and semi-liquid food mixtures comprises a mixture whipping and freezing/heating tank (07-30-2009
20100047407DEVICE FOR HEATING AND/OR FROTHING A BEVERAGE - The present invention relates to a device for heating and/or frothing a beverage (02-25-2010
20120244261Methods of using peracetic acid to treat poultry in a chill tank during processing to increase weight - Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products.09-27-2012
20130084369METHOD FOR CONTROLLING A COOKING PROCESS - In a method for controlling a cooking process of a cooking item contained in a cooking container, the sound of the cooking process is detected by means of at least one acoustic sensor and the course of the sound is directly analyzed for determining of a temperature and in particular the boiling point of the cooking item.04-04-2013
20130084370VISCOSITY-CONTROLLED PROCESSING OF LIQUID FOOD - The present invention relates to a method of controlling, by open-loop or closed-loop control, the processing of a liquid food product, comprising the steps of providing data that are obtained from mathematical modeling of the dependency of the viscosity of liquid food products on the shear rate, measuring the viscosity of the liquid food product to be processed at a predetermined shear rate at a measuring point, and controlling, by open-loop or closed-loop control, the processing of the liquid food product at a working device downstream of the measuring point in response to the viscosity measured at the measuring point and on the basis of the provided data.04-04-2013
20130209625METHODS AND COMPOSITIONS FOR STIMULATING A FELIDAE T1R RECEPTOR - Provided herein are methods for stimulating the T1R1/T1R3 receptor comprising contacting the receptor with pyrophosphate and one or more amino acids. Also provided, is a Felidae food product comprising pyrophosphate and one or more amino acids. Methods for determining the pyrophosphate-augmented activity of a test compound on the T1R1/T1R3 receptor are also described, as well as methods for adjusting the food formulation for Felidae.08-15-2013
20100104703COOKER AND METHOD FOR CONTROLLING THE SAME - Provided are a cooker and a method for controlling the same. The cooker includes a cooking chamber in which a food is cooked and a heating source providing heat for cooking the food within the cooking chamber. The heating source maintains a temperature of the cooking chamber at a preset first set temperature, and then maintains a preset second set temperature at a temperature exceeding the first set temperature.04-29-2010
20100040743METHOD FOR DETERMINING AT LEAST ONE SUITABLE PARAMETER FOR A PROCESS OF MAKING A BEVERAGE - A beverage maker (02-18-2010
20130045311FOOD DISPENSING MACHINE AND METHOD - A food dispensing machine includes a product chamber and an ingredients source including a gas source connected to the product chamber. A flow control device is configured to control ingredients flow from the ingredients source to the product chamber. A pressure measurement device is configured to output a gas pressure signal, and a controller is configured to receive the gas pressure signal and determine a gas flow control signal based on the gas pressure signal. The controller outputs the gas flow control signal to the flow control device.02-21-2013
20130084368Metering the Disposition of a Food Product into Cavities Forming a Pellet - A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in one of a conveyor as individual cavities and in a tray moved by the conveyor. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispenses through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.04-04-2013
20100092625ENERGY MANAGEMENT OF HOUSEHOLD APPLIANCES - A cooking appliance comprises one or more power consuming features/functions including at least one of a cooking cavity having a heating element and a cooking surface having a surface heating element. A controller is configured to receive and process a signal indicative of current state of an associated energy supplying utility. The controller operates the cooking appliance in one of a plurality of operating modes, including at least a normal operating mode and an energy savings mode, in response to the received signal. The controller is configured to at least one of selectively delay, adjust and disable at least one of the one or more power consuming features/functions to reduce power consumption of the cooking appliance in the energy savings mode.04-15-2010
20120164286SOLID-PHASE MICROEXTRACTION COATINGS AND METHODS FOR THEIR PREPARATION - There is described a coated solid phase microextraction (SPME) fibre for use in direct immersion SPME of a food matrix that includes carbohydrates. The coated SPME fibre includes a SPME fibre for absorbing a small molecule from the food matrix; and a protective coating which has a surface that is substantially uniform and substantially smooth, the protective coating reducing adsorption of the carbohydrates onto the SPME fibre and allowing the SPME fibre to extract the small molecule from the food matrix. A process for producing the coated SPME fibre and a method of performing solid phase microextraction are also described.06-28-2012
20100129502Food tray device and method - A food tray device for maintaining food warm or cold is disclosed. The food tray device has a support and a disposable tray portion or container. The container generally does not need to be sturdy enough to reliably carry food without the support. Optionally the support and container may have holes for limited venting of the tray interior while maintaining the moisture content of the food.05-27-2010
20080268109Low glycemic sweetener compositions - A method is provided to sweeten a food product to minimize the glycemic index of the food product, to introduce natural fiber into the food product, to produce a desired sweetness profile, and to reduce the likelihood that the food product when ingested functions as a laxative. The method includes the steps of selecting at least one polyol; determining the Taxation threshhold in grams per day of the polyol; determining the desired quantity of a sweetener composition in a serving of the food product, the sweetener composition comprising the polyol and agave syrup solids added in solid form during the manufacture of the food product; determining the desired sweetener profile of the sweetener composition, the sweetener composition including proportions of agave and the polyol to minimize the likelihood the sweetener composition will cause the food product to function as a laxative; admixing the polyol and agave syrup to produce a sweetener mixture; drying and fractioning the sweetener mixture to produce solid sweetener particles infused with agave syrup solids; and, admixing the sweetener particles during the manufacture of the food product to produce the desired quantity of the sweetener composition in a serving of the food product.10-30-2008
20090092715System for real-time characterization of ruminant feed rations - A computer-based system for characterizing in real time the nutritional components of one of more ingredients for a ruminant feed ration, including dry matter, NDF, NDFd, lignified NDF ratio, peNDF, percent starch, IVSD, and particle size for a forage material; and IVSD and particle size for a grain material. The system utilizes proprietary NIRS equations based upon prior samplings of a variety of crop species like dual-purpose corn silage, leafy corn silage, brown midrib (“BMR”) corn silage, grass (silage/dry), alfalfa (silage/dry), BMR forage sorghum, normal dent starch grain, floury endosperm starch grain, vitreous endosperm grain, and steam-flaked corn grain, and applies those equations to current samplings of a corresponding crop to predict in real time the characteristics of such forage or grain material. The real-time characterization system may also utilize the predicted data to calculate a “total ration fermentation index” value that takes into account the total NDFd and IVSD characteristics (including RAS and RBS) of the forage and starch ingredients to be used in a feed ration to ensure that the ration will not contribute too much or too little digestibility to the cow. A “flash fermentation index” identifies feed formulations, based upon the real-time characterizations of the ingredients, that are too “hot” to feed to the cows without incurring the risk of lost production and adverse health issues.04-09-2009
20110014329DEVICE AND METHOD FOR FOAMING A LIQUID FOODSTUFF, IN PARTICULAR, MILK - A device for foaming a liquid foodstuff, in particular, milk, including a foaming chamber (01-20-2011
20110014328FUNCTIONALLY SUPERIOR WHEY PROTEINS - The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates to a process for preparing the texturized whey protein composition, where the process involves a supercritical fluid extrusion process. The present invention further relates to various products containing the texturized whey protein composition.01-20-2011
20130064941Method for preparing micro-foam whipped milk for cappuccino or a method for whipping other liquids containing proteins, using an apparatus - A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.03-14-2013
20130064940METHODS FOR TESTING MILK - The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.03-14-2013
20090238928Method Of Controlling A Process In Which The Particle Size Of A Material Is Reduced, A Machine For Reducing The Particle Size Of A Material And A Method Of Calibrating Such A Machine - In a method of controlling a process in which the particle size of a material is reduced by passing the material through a nip between rollers at least one operational figure, such as the motor current, of at least one motor associated with at least one roller is continuously measured and the nip is adjusted by controlling the operational figure so as to match a target operational figure. A machine for reducing the particle size of a material by passing the material through a nip between rollers has a device for measuring at least one operational figure, such as the motor current, of at least one motor associated with at least one roller and a device for adjusting the nip on the basis of the measured operational figure matching a target operational figure. A method of calibrating a machine for reducing the particle size of a material by passing the material through a nip between the rollers has the step of measuring at least one operational figure, such as the motor current, associated with a desired particle size and/or mass consistency and the step of setting the operational figure associated with a desired particle size and/or mass consistency as a target operational figure.09-24-2009
20090238927METHOD OF PROCESSING AVOCADOS - An avocado processor extracts the pulp from the fruit. The avocados are heated, cooled, sliced in half, depitted, and squeezed all while continuously traveling along a conveyor path. The squeezing is handled by V-shaped finger assembly. Guides force the fingers to close as they move along the path.09-24-2009
20090232949FLUORESCENT DYE TRACER METHOD FOR ANIMAL FEED SUPPLEMENT PRODUCTS - Compositions for detecting and measuring quantitatively amounts of admix feed additives added to animal feed mixes, using soluble tracer fluorophors, mixed with a liquid form of the additive during the manufacturing process.09-17-2009
20120114815Device for stirring and cooking food - A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters.05-10-2012
20120114814METHOD OF BEVERAGE PRODUCTION, APPARATUS AND SYSTEM - There is provided a method of regulating the formulation of a multi-component beverage comprising a beverage attribute profile, the method comprising providing a first and second component of the beverage, each component having a component attribute profile; supplying to a beverage formulation zone the first component and the second component in a desired ratio and mixing the first and second components together to provide the beverage or a precursor thereof to yield a target beverage attribute profile; responsive to a change or predicted change in at least one component attribute profile, supplying information concerning the attribute change to a data processing apparatus and calculating with respect to that change an adjustment in the ratio to reduce the deviation of one or more attributes of the beverage attribute profile from the target beverage attribute profile. A production system is also provided.05-10-2012
20120114813Method of juice production, apparatus and system - There is provided a method of regulating the formulation of a multi-component juice comprising a juice attribute profile, the method comprising providing a first and second component of the juice, each component having a component attribute profile; supplying to a juice formulation zone the first component and the second component in a desired ratio and mixing the first and second components together to provide the juice or a precursor thereof to yield a target juice attribute profile; responsive to a change or predicted change in at least one component attribute profile, supplying information concerning the attribute change to a data processing apparatus and calculating with respect to that change an adjustment in the ratio to reduce the deviation of one or more attributes of the juice attribute profile from the target juice attribute profile. A production system is also provided.05-10-2012
20120114812Dough Forming Pressing Plate With Spacers - In some embodiments, a dough pressing system includes means for coupling a cover to a pressing platen, wherein the cover can reduce the wear caused to the pressing platen by the heat and pressure used to process one or more products. The cover optionally can be configured to be removably attached to the pressing platen with vacuum pressure.05-10-2012
20120237645NOVEL ALCOHOLIC BEVERAGE - A process for preparation of an alcoholic beverage produced by mixing an alcoholic beverage base mix containing alcohol and at least one type of water-soluble substance with ice pieces in a proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling so that the volume fraction of contained gas is in the range of 1 to 150% and the mixing temperature is lower than −1° C., thereby obtaining a gas-containing matter having an alcohol concentration of ≧1.0 vol. % and being fluid at −15° to −2° C., wherein fine ice pieces of 0.06 to 0.8 mm major axis length are present in an amount of at least 80 wt. % based on the total weight so that at least part of the fine ice pieces are sensed.09-20-2012
20120237644METHOD FOR OBTAINING INFORMATION ON FOOD STUFF IN OR FOR A COOKING PROCESS - The present invention relates to a method for obtaining information on food stuff in or for a cooking process comprising the steps of: a) detecting an electrical impedance (Z) or at least one component thereof in a, preferably inner, region of the food stuff, b) deriving from said detected impedance or component thereof information about the age or freshness of the food stuff, c) providing said information about the age or freshness to a user interface and/or to an information output unit and/or to a control unit for controlling the cooking process, in particular for adapting the cooking time and/or cooking temperature dependent on this information about the age or freshness.09-20-2012
20110033585Brewing Process and Brewery Installations - A brewing process including taking off a fluid having a starting temperature from a heat store; feeding the fluid to a plurality of heat consumers for releasing heat; and returning to the heat store the fluid which has a final temperature. The brewery installation has a heat store for controlling the flow of the fluid in the installation, and a plurality of heat consumers each of which is connected to the primary circuit for releasing heat. Improved efficiency is achieved in part by the final temperature of the fluid which flows out of the respective heat consumers is measured and the return of the fluid is controlled as a function of the measured final temperature.02-10-2011
20120128837SOLVENT EXTRACTED HIGH LYSINE CORN - An improved extracted corn comprising from about 0.6 to about 2.8 percent by weight (on an anhydrous basis). The composition has a nutritional profile advantageous for use as an animal feed ingredient. Also provided are processes for the preparation of the extracted corn composition; feed rations incorporating the extracted corn composition; and methods for the preparation of such feed rations.05-24-2012
20110086143Combined Process for Generating Steam in a Steam-Baking Oven, and Oven for Carrying out the Process - The present invention refers to a combined process for generating steam in a steam-baking oven. The oven (04-14-2011
20110281000HIGH PRESSURE COFFEE BREWER - A brewer for brewing different beverages requiring different brewing pressures does not employ an internal valve adjusting an outlet opening to achieve the different pressures. Instead, compression of grinds within the brewer and pressure of water injected to brew the beverage is employed to control the brewing pressure, achieving a greater consistency of brew quality over time. Overheating is implemented for certain beverages based on a time since a last vend, and a back check valve between a flow meter and pump provides greater control over the pump output.11-17-2011
20110293799PORTABLE DETECTION APPARATUS FOR BEVERAGE INGREDIENTS - Embodiments of the invention relate to portable detection apparatus, comprising one or more detector regions adapted to visually indicate the presence or amount of an analyte in a beverage. The detection apparatus is shaped substantially the same as a consumer product.12-01-2011
20110293798BREWER - A brewer, system and method for heating water and dispensing heated water for producing a brewed beverage The brewer includes a water reservoir with a heating element associated with the reservoir for heating water retained in the reservoir A brewing substance holder is associated with the reservoir for receiving heated water from the reservoir A temperature sensitive control valve is provided in communication with the reservoir for controllably dispensing heated water from the reservoir to the brewing substance holder The temperature sensitive control valve may be in the form of a passive control valve which uses a bimetallic, magnetic or other material which is responsive to heat The water is placed in the reservoir and heated The elevated temperature of the water will result in operating the heat sensitive control valve to open the control valve and allow water to pass from the reservoir to the brewing substance holder.12-01-2011
20090324785FOOD COOKING CONTROL METHOD AND DEVICE - The invention relates to a food cooking control method and device. The method includes the following steps in which: at least one temperature detection device is inserted into a food; a final equilibrium temperature is defined; the detection device is positioned inside the food in a pre-determined detection zone so that a temperature (TC) can be obtained at all times during cooking; the TC temperature data obtained are processed using the detection device; the temperature of the surface through which the food receives heat (TP) is determined and processed and the variation in temperature TC is evaluated at least to the first derivative. The device includes a detection device intended to be inserted into the food, a device for determining the thickness of the food and a device for inserting the detection device into the food to a pre-determined depth.12-31-2009
20100112150Methods and apparatuses for obtaining infusions - An apparatus for obtaining beverages by infusion comprises an indicating device arranged for indicating that a preset infusion time interval has passed; a method for obtaining beverages by infusion comprises imbibing with water at a desired temperature a dose of a substance or of a mixture of substances from which beverages have to be obtained, and indicating the duration of the infusion through a suitable indicating device indicating that a preset infusion time interval has passed; a timing device is provided with a hooking element arranged for hooking said timing device to an apparatus for preparing beverages by infusion.05-06-2010
20100112149Nontoxigenic Clostridium Botulinum Strains and Uses Thereof - A mutant strain of the bacterium 05-06-2010
20110262601PORTION-CONTROLLED NUTRITION SYSTEM AND METHOD USING CAPSULES - Nutritional delivery system using single-serve capsules comprising: a dispenser for a nutritional composition comprising means for providing water into a single-use capsule containing a portion-controlled serving of a nutritional formula; different types of capsules (10-27-2011
20100086654METHOD FOR CONTROLLING A PRESSURE OF HOT WATER WHICH IS USED IN A PROCESS OF MAKING ESPRESSO - An Espresso making device comprises a brew chamber (04-08-2010
20100086653Method And Apparatus For Brewing Coffee Via Universal Coffee Brewing Chart Generation - An information handling system (IHS) includes a coffee design application. The IHS receives first input information from a user that specifies a coffee design mode. The IHS receives second input information from a user that enables the IHS to define a unitless brew formula line ratio of water weight to coffee weight. The IHS displays a brew formula line on a universal brewing control chart graph, the brew formula line being dependent on the brew formula ratio. The IHS operates in a selected one of a brew water volume mode, a desired coffee yield mode and a ground coffee weight mode. The IHS converts input values to selected units and resultant output values to selected units in real time. The IHS projects a target total dissolved solids (TDS) % value on the brew formula line and plots a universal brewing control chart.04-08-2010
20100285186Process for the Manufacture of Sugar and Other Food Products - A process for manufacturing of sugar products having desired levels of specific phytochemicals comprising the steps of: preparing a primary sugar product; analysing said primary sugar product for its phytochemical profile using an analytical method selected from the group consisting of near infrared spectroscopy, electrical conductivity, and combinations thereof; comparing said profile; treating said primary sugar product, if required, to achieve a final sugar product having desired levels of specific phytochemicals.11-11-2010
20100196560Method for Shaping Food Products by Cryo-Extrusion - The invention relates to a method for shaping at least one food product by cryo-extrusion using an extruder that comprises at least one extrusion screw driven by a motor and a die at the outlet of said at least one extrusion screw, characterised in that it comprises measuring at different times t08-05-2010
20120107462TOMATO PEELING PROCESS - A method for peeling tomatoes is disclosed, the method comprises the steps of providing a tomato having a peel and an underlying fruit; washing the tomato with a solution to break down naringenin chalcone in the peel; treating the tomato peel with a caustic solution including OH″ molecules to separate the peel from the fruit; introducing pH adjusted water to the OH″-treated tomato; and peeling the tomato to remove the peel from the underlying fruit.05-03-2012
20090081339METHOD FOR PRODUCING JUICE HAVING PRE-SELECTED PROPERTIES AND CHARACTERISTICS - A method for producing vegetable or fruit juice having pre-selected characteristics based on classification and separation by non-destructive testing of the vegetables or fruit from which the juice is made.03-26-2009
20110171354METHOD OF AND APPARATUS FOR MEASURING VISCOUS AND ELASTIC PROPERTIES OF A GLUTEN-CONTAINING SUBSTANCE - A method of measuring viscous and elastic properties of a gluten-containing substance includes: bringing the gluten-containing substance into a powder, adding a predetermined amount of aqueous liquid to a predetermined amount of the powder, kneading the powder and liquid to a dough to develop the viscoelastic character of the gluten in the dough—and extracting viscoelastic gluten from the dough by rinsing with the liquid. The method further includes: 07-14-2011
20110171353DECONTAMINATION METHODS FOR MEAT USING CARBONIC ACID AT HIGH PRESSURES - A method for separating lean meat from lean meat-containing material includes combining a particulate material with fluid, subcritical carbon dioxide at a pH of about 7 or less and a pressure of about 600 psig. The material and fluid is introduced into the vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge or a vessel disposed toward the vertical having an upper and lower outlet, wherein the separation is achieved by the respective densities of the material, and the natural or an artificial gravity field.07-14-2011
20130011529ENHANCING THE NUTRITIONAL VALUE OF FOOD PRODUCTS - This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected nutrition-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products which have been enhanced according to the provided processes and apparatus with nutrition-enhancing agents.01-10-2013
20090274804SYSTEMS, METHODS AND DEVICES FOR USE IN ASSESSING CARCASS GRADING - Methods, systems and devices are implemented in connection with measuring the relative content of intramuscular fat (IMF) in a portion of muscle tissue. Consistent with one such method a probe is presented to the portion of muscle tissue. The probe produces a response-provoking signal in the muscle tissue. A resulting signal is used to determine the relative content of IMF in the portion of muscle tissue as a function of the pressure being exerted between the probe and the portion.11-05-2009
20110200719BEVERAGE DISPENSER - The present invention relates to a beverage dispenser that comprises a hot water tank; a brew basket; a sprayhead for spraying hot water from said water tank to said brew basket in order to brew said brewable substance; a container for storing said freshly brewed liquid concentrate drips from said brew basket; a heat exchanger immersed in hot water inside said water tank for reheating said freshly brewed liquid concentrate when pumped from said container; a source of flavor ingredients preferably packed in disposable bag-in-box; a mixer and whipper for mixing and whipping simultaneously all of the following items: said reheated freshly brewed concentrate discharged from said heat exchanger, said flavor ingredients and hot water from said hot water tank to form a hot freshly brewed beverage mixed with flavored ingredients, filled with air bubbles and with a foamy topping; and a control system for activating said beverage dispenser.08-18-2011
20080213438Reduction of Benzene in Beverages and Compositions Therefor - Compositions useful for the reduction of the formation of benzene in beverages containing ascorbic acid in the presence of certain transition metals utilize a blend of aqueous solutions of sodium benzoate and potassium sorbate, in an approximate 50%/50% by weight solution. A method for reducing the formation of benzene in such beverages includes adding the blend to the beverage. Methods for reducing the degradation of sorbate solutions during storage using the compositions and for accelerating the formation of benzene are provided.09-04-2008
20100278980METHOD AND APPARATUS TO DELIVER PREDETERMINED AMOUNTS OF GAS INTO A LIQUID - An apparatus to deliver gas into a liquid comprising a container for the gas to be injected, which is connected to a compressed gas source (11-04-2010
20100221394METHOD AND DEVICE FOR SUPPLYING HOT WATER - The invention relates to a method for preparing drinks by supplying hot water for a hot drinks dispenser by means of a liquid transport circuit (09-02-2010
20110206813METHOD TO DETERMINE OXIDATIVE AND REDUCTIVE SUBSTANCES IN FOOD, TESTING SPECIMEN AND MEASURING DEVICE FOR THE SAME METHOD - A method to determine oxidative and reductive substances in food, which is realized with a testing specimen and a measuring device, and which comprises steps: pre-processing an appropriate amount of a food specimen; dissolving a given amount of the pre-processed food specimen in a buffer solution; making the buffer solution dissolving a tested material contact with a formulated layer on the testing specimen to proceed a redox reaction; the measuring device supplying a reaction potential to reaction electrodes of the testing specimen to obtain an electrical signal; and obtaining a content of the tested material from the electrical signal. Besides, the testing specimen and the measuring device used to implement the abovementioned method are also disclosed.08-25-2011
20080274240ADAPTIVE CONTROLLER AND EXPERT SYSTEM FOOD PROCESSING - A method and apparatus for controlling efficacy of a food processing system. The method includes, responsive to receiving set points from an automatic expert system, operating an adaptive controller to perform steps including comparing the set points from the automatic expert system to process variables for the food processing system. The steps also include generating an error signal indicating a difference between the compared process variables and the set points and adjusting control settings for the food processing system using the error signal and one or more control parameters. The adaptive controller is configured to automatically modify the control parameters in response to a detected change in at least one of the set points and the process variables.11-06-2008
20120294992COMBINATION COOKING OVEN WITH OPERATOR FRIENDLY HUMIDITY CONTROL - A combination oven includes a cooking cavity accessible via a door, a convection cooking system associated with the cooking cavity for heating the cooking cavity and a moisture delivery arrangement for delivering moisture into the cooking cavity. A controller is configured to (i) control the convection cooking system for a cooking operation in accordance with an operator selected temperature for the cooking operation and (ii) automatically define a humidity level setting for the cooking operation as a function of the operator selected temperature. An oven may also include an automated vent operation.11-22-2012
20120294991PEPPER DE-STEMMING METHODS AND APPARATUS - A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming.11-22-2012
20100003381MOBILE CONCENTRATION SYSTEM AND METHOD FOR MILK - A mobile concentration system (MCS) for milk comprising: a vehicle having a holding tank for receiving and holding milk; and a concentration system mounted to the vehicle and coupled in fluid communication with the holding tank. The concentration system adapted to remove milk from the holding tank and process the milk while the vehicle is stationary and/or uploading or unloading of milk, or underway. The concentration system including a reverse osmosis filtration system adapted receive the milk from the holding tank and process the milk to generate a stream of substantially water and a product stream of concentrated milk. A feed section comprises product/water/CIP (clean in place) valving systems, high pressure pumping equipment operating to receive and pressurize the milk through-out the system. A concentration level control system includes a control valve regulating the concentrate flow to achieve a fixed system operating pressure to control the system. A method of collecting and concentrating milk from the concentration system comprising: under pressure, depositing milk into a holding tank; drawing milk from the holding tank while the vehicle is stationary and/or uploading or unloading of milk, or underway and directing the milk to the concentration system carried by the vehicle; and operating the concentration system while the vehicle is stationary and/or uploading or unloading of milk, or underway to remove water from the milk by reverse osmosis filtration system in combination with the concentration level control system.01-07-2010
20120294990INDUCTION-BASED FOOD HOLDING/WARMING SYSTEM AND METHOD - A system and method for holding and warming food held in pans or trays having a low relative magnetic permeability, such as 300-series stainless steel, using induction heating.11-22-2012
20080248172NUTRITIONAL SUPPORT FOR SERVINGS - A method for substantiating servings based on nutritional guidelines and formulating food products to nutritional guidelines is disclosed. Preferably, a method for substantiating fruit and/or vegetable servings and formulating based on nutritional guidelines for fruit and/or vegetables is disclosed.10-09-2008
20110268851SYSTEMS AND METHODS FOR MEAT PROCESSING - The invention relates to systems and methods for maintaining the concentration of a brine solution used in meat processing. In an embodiment, a method includes measuring a concentration property of brine solution in a reservoir with a sensor; supplying data regarding the concentration property of the brine solution to a controller; removing diluted brine solution from the reservoir when the controller determines that the concentration property falls below a defined set point; adding a liquid composition comprising greater than about 50 wt. % of a potassium phosphate salt to the reservoir from a phosphate solution supply tank when the controller determines that the concentration property falls below a defined set point; and replenishing the phosphate solution supply tank by adding a liquid phosphate salt composition having a consistent concentration to the phosphate solution supply tank. Other embodiments are included herein.11-03-2011
20090136632METHODS AND SYSTEMS FOR UTILIZING DELAYED DILUTION, MIXING AND FILTERING TO PROVIDE CUSTOMIZED VARIETIES OF FRESH-BREWED COFFEE ON DEMAND - An improved system for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing system for making relatively large quantities of fresh brewed coffee beverages (in particular, customized as to desired variety, body, character and/or strengths), as chosen by multiple individual consumers just prior to their consumption. Said system is easy to use by the consumer or other individual (e.g., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment.05-28-2009
20120093985SYSTEM AND METHOD FOR AFLATOXIN DETECTION - A nondestructive system and method for aflatoxin detection based on red-orange fluorescence is described. A sorting plane is illuminated with a wide band black light source. At least one image of unsorted produce on said sorting plane is obtained. A red component of the at least one image is evaluated. Contaminated produce is determined based on the red component.04-19-2012
20090208616INTERVENTION TECHNIQUES FOR REDUCING CARCASS CONTAMINATION - The presently disclosed disinfection process is designed as an intervention step in poultry processing to allow for continuous on-line reprocessing of poultry carcasses that have become contaminated during the evisceration process. Such on-line reprocessing is designed to replace the need for off-line manual washing and cleaning of the contaminated carcasses. The production process will be able to run with a reduced number of interruptions, which will result in a more efficient production process. The invention described herein is designed to employ the advantages of controlled chlorination at optimum pH levels, together with the proven effectiveness of increased contact time through the implementation of multiple stage treatment of the carcasses during slaughter, evisceration, washing and chilling.08-20-2009
20090274802Method for the Intelligent Continuous Filling of a Cooking Device and Cooking Device Therefor - A method for managing cooking programs first comprises selecting, at a point in time (t11-05-2009
20090053373Processes for treating roasted coffee beans with steam - The present invention aims to provide a steam treatment process for stably preparing steam-treated roasted coffee beans having constant flavor quality by reducing variation in the degree of roasting between different sites in the system during steam treatment of roasted coffee beans without complicating operation processes or increasing costs.02-26-2009
20090081338CITRUS JUICE APPARATUS WITH UNDESIRED MATERIAL RELEASE DETECTOR AND RELATED METHODS - A citrus juice apparatus may include at least one citrus juice processing device. The at least one juice processing device may include at least one juice output having a flow of juice therethrough. The at least one juice processing device upon a malfunction may cause an undesired material release along with the flow of juice into the at least one juice output. An undesired material release detector may be coupled to the at least one juice output for detecting the undesired material release. The detector may operate based upon magnetic proximity sensing of a moving filter plate within a housing of the detector. Alternatively, the detector may operate using a filter plate, and based upon pressure.03-26-2009
20090226575Low glycemic sweetener compositions - A method is provided to sweeten a food product to minimize the glycemic load of the food product, to introduce natural fiber into the food product, to produce a desired sweetness profile, and to reduce the likelihood that the food product when ingested causes gastrointestinal distress. The method includes the steps of selecting at least one polyol; determining the laxation threshold in grams per day of the polyol(s); determining the desired quantity of a sweetener composition in a serving of the food product, the sweetener composition comprising the polyol(s) and agave syrup solids added in solid form during the manufacture of the food product; determining the desired sweetener profile of the sweetener composition, the sweetener composition including proportions of agave and the polyol(s) to minimize the likelihood the sweetener composition will cause the food product to cause gastrointestinal distress; the adjustment of sweetness by adding a high intensity sweetener(s); admixing the sweetener particles during the manufacture of the food product to produce the desired quantity of the sweetener composition in a serving of the food product.09-10-2009
20090252842APPARATUS, SYSTEMS, AND METHODS OF EXTENDING USEFUL LIFE OF FOOD TREATING MEDIA BY INHIBITING DEGRADATION THEREOF - Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of a medium. The apparatus, systems, and methods are retrofittable to existing food treating apparatus.10-08-2009
20080260918Manufacturing method of three-dimensional food by rapid prototyping - This invention discloses a manufacturing method for producing three-dimensional food in a very short time without using a mold. The key technology is to establish a figure or word character in a computer-aided design (CAD) software such as CATIA, Pro/E, I-Deals, Solidwork, and AutoCAD or use a built-in figure and word of the Window system. The figure or word character is built into a three-dimensional model and transformed into a file with an *.stl format. Finally, a rapid prototyping (RP) machine is used to build the 3D food, and then the finished goods of the 3D food are produced. The invention promotes the food manufacturing method from 2D to 3D and accomplishes a substantial progress on the application of rapid prototyping.10-23-2008
20090252841FRUIT OR VEGETABLE AND GRAIN SNACK MIXTURE - The present invention discloses formulations for a snack mixture having a grain component and a high content of fruit or vegetables. Fruit or vegetable based snack chips and various types of dehydrated fruit or vegetable pieces are combined with grain-based snack pieces to provide a nutritious snack mixture.10-08-2009
20120196009ESPRESSO MACHINE OR FULLY AUTOMATIC COFFEE MACHINE HAVING AUTOMATIC DETERMINATION OF THE GRAIN SIZE DISTRIBUTION AND/OR THE DEGREE OF GRINDING OF GROUND COFFEE - The present invention relates to an espresso machine or a fully automatic coffee machine having a grinder and an infusion device comprising an infuser and an infusion chamber, which is characterised by a volume-determining portion designed to determine the ground volume of a defined quantity of coffee powder ground by means of the grinder, a mass-determining portion designed to determine the ground mass of this quantity of coffee powder, and a calculation portion with which, on the basis of a predefined correlation, which is stored preferably in the calculation portion itself, between the grain size distribution and/or the degree of grinding of ground coffee, on the one hand, and the mass and the volume or a variable derived from these two variables, in particular the density, of ground coffee, on the other hand, there can be calculated from the determined ground volume and from the determined ground mass, the grain size distribution and/or the degree of grinding of this quantity of coffee powder.08-02-2012
20100178395METHOD FOR BAKING A CASSEROLE USING STEAM - A method of operating a household oven to bake a casserole with the introduction of steam and controlling the steam to maintain a predetermined level of humidity to control the level of browning of the casserole.07-15-2010
20100183779METHOD AND APPARATUS FOR SANITIZING CONSUMABLE PRODUCTS USING ULTRAVIOLET LIGHT - A method and apparatus are provided for sanitizing consumable products using ultraviolet light. The consumable products are exposed to the ultraviolet light for a preselected duration of time and at a desired power level to achieve a desired level of sanitization.07-22-2010
20100183778METHODS AND SYSTEMS FOR BREWING VARIABLE AMOUNTS OF COFFEE - A method brewing a beverage or coffee, and an associated system, include a water reservoir having a fixed capacity, an electric pump, a steel vessel with an inlet and an outlet for water and with a heater for heating the water, a container for holding coffee grounds having a removable insert for selectively optimizing coffee strength including but not limited to optimizing for amount of coffee brewed, and an optional heater to keep brewed coffee at a desired temperature until dispensed.07-22-2010
20100260903DEVICE FOR THE QUALIFICATION OF COOKING OILS, AND METHODS - A method of determining the quality of oil by irradiating the oil at a first wavelength, e.g., of about 470 nm, measuring a level of fluorescence of the oil at a second wavelength, e.g., of about 520 nm, comparing the measured fluorescence level to a predetermined threshold level to determine whether or not the oil quality is acceptable. The oil is preferably discarded if the measured fluorescence level exceeds the predetermined threshold level, which can be generally dependent on the oil composition. The fluorescence is correlated to the level of polar components in the oil. Also described are devices for determining the quality of oil via fluorescence.10-14-2010
20100227029Method of Operating Commercial Cooking Equipment, in Particular, a Hot-Air Steamer or a Fan Oven, and Also Cooking Equipment for Carrying Out the Method - The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: 09-09-2010
20100239722APPARATUS AND METHOD OF REDUCING CARRY OVER IN FOOD PROCESSING SYSTEMS AND METHODS - The present invention relates generally to a system and method of removing or at least minimizing carry over along food contact surfaces of a food processing and dispensing system. Specifically, data including color information related a first food product may be received and stored on a CPU. When the presence of carry over on the food contact surface is detected the CPU utilizes color information related to a second food product to determine whether to implement a purge cycle to remove the carry over along the food contact surface before the production of the second food products based on a calculated color variance between received color information related the first food product and received color information related to the second food product. If the calculated color variance is outside a predetermined range of values, the system implements a purge cycle before producing the second food product on the food contact surface.09-23-2010
20100151092Steam injection cooking device and method - An apparatus and method are provided for steam injection heating of a liquid or solid edible material. When cooking, the method includes providing a predetermined amount of edible material. A predetermined amount of water supplied from a water tank is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of edible material when injected therein. The predetermined amount of water is provided by a liquid water injector. The predetermined amount of the edible material may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.06-17-2010
20100239723SYSTEM AND METHOD OF TEMPERATURE ADJUSTMENT AND CONTROL OF FOOD PROCESSING/DISPENSING SYSTEM OR APPARATUS - The invention is directed to improvements to the temperature control systems and methods used within a food processing and dispensing device. Specifically, the present invention measures, by a thermocouple assembly, the actual temperature of food product ingredients and transmits one or more signals to a CPU. The signals represent the actual temperature of the one or more food product ingredients measured by the first thermocouple assembly. Then the CPU employs one or more look-up tables within the CPU to determine a set point temperature of a food processing surface. The system and/or method measures the actual temperature of the food processing surface, using a second thermocouple assembly, and transmits one or more signals to the CPU representing the actual temperature of the food processing surface. The temperature of the food processing surface is then dynamically adjusted to the determined set point to offset the temperature of the food product ingredients.09-23-2010
20080254173BEVERAGE FRESHNESS MONITORING SYSTEM AND METHOD - A timer system for monitoring the freshness of a beverage in a plurality of carafes, and a method of use are disclosed. The timer system comprises a plurality of matched pairs of timers and signaling members, with each timer being individually actuateable and each signaling member being drivingly controlled by its matched timer to issue a signal after the matched timer has operated for a preset period of time. A housing mountable on a beverage preparation device houses the timers. A plurality of tags are mounted to a plurality of carafes to create a plurality of matched carafes that correspond to the plurality of matched pairs of timers and signaling members. After the beverage in a matched carafe is prepared, the matched timer is activated. After the timer has operated for a preset period of time, the matched signaling member then issues a signal, permitting the monitoring of the freshness of the beverage in the matched carafe.10-16-2008
20100255159Method and System for Making a Consistent Dough Sheet - A method and system for making a dough sheet with consistent properties across its width and over time is disclosed. The moisture content of dough is measured using a near-infrared spectrometer. The dough is evenly distributed across the length of sheeting rollers by an externally reinforced fan plate. A control system uses the moisture content and level of dough on the sheeting rollers to control ingredient flow rates.10-07-2010
20090074922METHOD AND APPARATUS FOR SANITIZING AND PROCESSING PERISHABLE GOODS IN ENCLOSED CONDUITS - The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing liquor for a suitable period of time followed by separating the liquor and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water; therefore, separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods.03-19-2009
20080274241METHOD, SYSTEM AND APPARATUS FOR MANUFACTURING CUSTOM CHOCOLATE ARTICLES AT RETAIL LOCATION - A point-of-sale apparatus for making customized chocolate articles includes one or more temperature-controlled chocolate tempering machine(s) for melting and storing tempered liquid chocolate, a dispenser for dispensing the liquid chocolate into a cavity formed in a single-use mold, a dispenser for depositing one or more selected food product exclusions across the surface of the liquid chocolate, a vibrating table for removing air bubbles and distributing the exclusions evenly, a cooling tunnel for rapidly cooling the chocolate article, and one or more conveyors for moving the single-use chocolate mold and carrying it through the cooling tunnel. The exclusion dispenser may include a hopper having a funnel and a grate with different sized openings corresponding to different sized exclusions. The single-use mold may carry a customer identifier for later identification. The single-use mold containing the solidified custom chocolate article may be deposited directly into a box provided to the customer.11-06-2008
20090110788UTILIZING MOTOR CURRENT VARIATIONS TO CONTROL MIXER OPERATION - A mixing system comprising a bowl, mixing element and motor. A mixing element is located within the bowl and is driven by a motor to impart mechanical energy to the foodstuff being mixed upon contact. A method for predicting instantaneous loading on the mixing system motor. A method for increasing the power to the motor comprises introducing additional current in advance of instantaneous loading. A method for identifying the foodstuff being mixed to control operation of the mixer either by allowing user interaction or increasing the current to the motor in advance of instantaneous loading and demands on the motor.04-30-2009
20090162503METHOD FOR APPLICATION OF A SHAPABLE MASS TO A FREELY SHAPABLE OBJECT - The invention relates to a method for applying a shapable mass from an application head of a machine, corresponding to a desired design, onto a freely shapable object in the food and/or chemical industry according to the instructions of a controller. In an embodiment an image/photograph of the object is generated and transferred into a machine control system. The contours to be provided by the shapable mass are subsequently traced, and contour data is transmitted to the controller and used to control the application of the shapable mass from the application head onto an object.06-25-2009
20110111100METHOD AND APPARATUS FOR CUTTING FOOD DOUGH - While the long and large food dough is being transferred to a downstream conveyor (05-12-2011
20110008502PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN - The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm01-13-2011
20110033586Method For Preparing A Flavonoid Slurry - A flavonoid slurry and a method for preparing a flavonoid slurry comprising the steps of combining water and flavonoid; mixing the water and flavonoid to obtain a flavonoid-water mixture; and homogenizing the mixture to obtain a flavonoid-water slurry.02-10-2011
20110033587BOTTLE WARMER AND MIXING APPARATUS - A bottle warmer and mixing apparatus comprises a mixing unit (02-10-2011
20090029016Method of Adjusting Temperatures of Products to Desired Product Temperatures - A method of adjusting temperatures of products to a desired product temperature. The method may include enabling the selection of a product, enabling the selection of the desired product temperature, enabling the placement of the product into a temperature adjust device, circulating a liquid or a gas through the temperature adjust device, the liquid or the gas having been cooled to a cool temperature less than the desired product temperature or heated to a warm temperature greater than the desired product temperature, determining when the desired product temperature has been obtained, and ceasing circulation of the liquid or a gas through the temperature adjust device.01-29-2009
20110081464DEVICE AND METHOD FOR PRODUCING A FROTHED WHITENED BEVERAGE - The invention concerns a method for hygienically and automatically producing from a beverage dispensing device a frothed whitened beverage in a receptacle comprising upon the actuation of a command on the device the following operations controlled by a control unit of said device: -a. metering and delivering a pre-warming volume of heated water in a receptacle for prewarming a whitening food component already contained in the receptacle and forming a warmed liquid in said receptacle, -b. metering and delivering a frothing volume of heated water in the form of at least a pressurized jet directed toward the receptacle for frothing the warmed liquid, -c. producing and delivering in the receptacle a liquid mixture made of a second food component and a metered mixing volume of water. The invention also concerns a device for implementing said method.04-07-2011
20110070341DEVICE AND METHOD FOR THE HIGH-PRESSURE TREATMENT OF PRODUCTS - The present disclosure relates to a device for the high-pressure treatment of products, particularly of packaged foodstuffs. The device comprises a high-pressure chamber and a discharge valve for discharging high-pressure medium out of the high-pressure chamber. The invention is characterized in that a controllable actuator is provided for adjusting the rate of the pressure decrease in the high-pressure chamber at least over a predetermined pressure range. The disclosure also relates to a method for the high-pressure treatment of products, wherein pressure decrease takes place in a first phase and in a second phase, and the mean pressure decrease rate in the first phase is higher than in the second phase.03-24-2011
20110151072COOKING APPLIANCE WITH PROGRAMMABLE RECIPE SYSTEM - A cooking appliance includes an oven cavity and a control system having a control display adapted to display an interactive sequence of display screens through which a user enters a cooking recipe. The sequence of display screens includes a cooking mode selection screen, a cooking temperature selection screen, a cooking monitoring selection screen from which a user selects from a probe monitoring process or a timer monitoring process, and a review screen for prompting the user to review the cooking mode, cooking temperature, and method of monitoring selections. The system allows a user to add additional stages to create a multi-stage recipe.06-23-2011
20120148712PHYLUM ARTHROPODA BASED NUTRITIONAL SUPPLEMENT - An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement.06-14-2012
20120148711Method for Operating an Installation for Producing Cast Products - An installation for producing cast products includes a tempering machine for at least some of the casting mass, a storage container for the casting mass, a casting machine, and a device for further processing the cast products. At least some of the casting mass is fed to the storage container from the tempering machine, depending on at least one controlling or regulating signal which is based on current and/or expected consumption of casting mass by the casting machine and/or the casting installation. As a result, the installation can be operated at lower cost and extreme fluctuations in the filling level of the storage container can be better prevented, avoiding interruptions in the supply of casting mass to the casting machine.06-14-2012
20110212230Evaluating bacterial lethality of containerized food production - Procedures and means for evaluating effectiveness of bacterial-lethality, following batch-processed containerized food production operations and aseptic-flow food-production operations as containerized in aseptic-containers, in preparing for non-refrigerated marketing are described. The evaluations significantly expedite determining whether thermally-processed containerized food-production is safe for non-refrigerated marketing. The presence or absence of live spore-forming bacteria is determined chemically free of extended storage requirements relying on a mechanical-failure indication of food-spoilage. Also, a biological-indication verification of microbial-biocidal status of the packaged food is made available. The invention determines whether rigid-sheet metal containers, and/or whether any of the new, and newly developing, non-refrigerated food packages, which largely utilize polymeric materials, for convenient microwave-oven heating of opened-packs, and soft polymeric pouch products, are safe for non-refrigerated marketing; and, such determinations are made substantially more concurrently with production-operations, than previously available.09-01-2011
20110151073Systems and Methods for Ozone Treatment of Grain in Grain Piles - Systems and methods for treating grain stored in a grain pile with ozone are effective for treating grain for toxins, insects, mold, and/or odor. A method according to embodiments of the invention involves monitoring at least one of temperature and odor at a plurality of aeration outlet locations spaced around the grain pile. When an abnormal temperature variance or odor is detected at one or more of the aeration outlet locations, a determination is made as to a problem location within the grain pile where a treatment of ozone should be applied, and a further determination is made as to how best to apply ozone to the problem location. Ozone is then applied to the problem location within the grain pile to minimize nascent problems in the grain pile. The ozone treatment may reduce molds and toxins.06-23-2011
20090274803METHOD TO PRE-CRYSTALLIZE REAL CHOCOLATE IN THE FORM OF STABLE BETA V POLYMORPHIC CRYSTALS - The present invention relates to a method to pre-crystallize real chocolate in the form of Beta V crystals, said method comprising the steps of—determining an initial temperature (TCi) for a chocolate mass to have before seed crystals are admixed thereto, said TCi exceeding the critical temperature, —obtaining a liquid chocolate mass by melting it to the initial temperature (TCi), —dispersing into said liquid chocolate mass at the initial temperature (TCi), solid crystal seeds consisting of at least one ingredient selected from the group consisting of cocoa butter, a cocoa butter equivalent and/or real chocolate, wherein the crystal seeds contain a dominating amount of stable Beta V crystals, —mixing the chocolate mass and the crystal seeds until the seeds are almost completely melted, —cooling down the thus obtained mixture, that is continuously stirred, to a pre-crystallization temperature (Tpc), said cooling being achieved through the admixing of the crystal seeds and through heat exchange with the environment to form a pre-crystallized chocolate, and—optionally maintaining the thus obtained mixture at the pre-crystallization temperature to maintain the chocolate mass in a pre-crystallized state. The present invention further relates to methods and means to determine the TCi needed to reach the pre-crystallization temperature within an acceptable time (e.g. within less than 6 minutes).11-05-2009
20090142458PORTABLE ELECTRIC COOLER - The technology described herein provides a device and methods for meat storage, tenderizing, and aging in a temperature and humidity controlled environment. A portable electric cooler is disclosed having first and second sets of low pressure coils coupled to a compressor and three-way solenoid valves in order to alternate in a timed pattern the refrigerant flow in order to allow one set of low pressure coils to defrost while the other set circulates the refrigerant. The cooler includes a temperature sensor, humidity sensor, and humidity controller to monitor and control temperature and humidity levels within the refrigeration chamber. The cooler also includes a pressurized water canister, a spray nozzle, and a pulse solenoid valve. The pulse solenoid valve is configured to discharge a mist through the spray nozzle into the refrigeration chamber as required to maintain a desired humidity.06-04-2009
20110020507PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS - Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.01-27-2011
20110070340Method for Controlling at Least Two Cooking Devices, Cooking Device, and System Including at Least Two Cooking Devices - The invention relates to a method for controlling at least two cooking devices, an associated cooking device and an associated system consisting of at least two cooking devices. According to the invention, data is generated in a control unit of at least one cooking device, said data being suitable for influencing the operation of another cooking device. The data is transmitted to a control unit (03-24-2011
20110052766BREWER SYSTEM INCLUDING PERVASIVE RFID SENSING FOR SERVERS - An apparatus, system, and method for use with beverages and beverage making and dispensing equipment. The apparatus, system, and method of use monitors characteristics of the beverage, reports characteristics, or both and selectively affects the beverage and beverage making and dispensing equipment, a server containing the beverage, or both. The apparatus, system, and method of use employs an information vehicle device associated with each beverage server or dispenser and a reader which reads the information device. The reader communicates the information from the information device to a controller for use to individually or collectively display information, collect information, and/or selectively affect the condition of the beverage in response to the information.03-03-2011
20110052765MARINADE INJECTOR - A device, system, and method for injecting an injection substance into one or more food objects is provided. The system further provides for detection of the position of injectors relative to the food objects to selectively provide and remove injection pressure to the injectors and to selectively provide and remove movement to the food objects.03-03-2011
20110052764NUTRITIONAL PRODUCT DISPENSER - An apparatus for dispensing nutritional products including a number of storage hoppers for powdered ingredients, a controllable outlet connected to each storage hopper and operable to release controlled amounts of the powdered ingredients, a controllable liquid supply, a mixer, and a control system including a user interface for capturing data from a user. The control system uses the data that the user inputs to determine the quantity of each powdered ingredient and the quantity of liquid to be released to create a nutritional product, and sends signals to the liquid supply and the outlets to release the determined quantity of liquid and each powdered ingredient into the mixer to be mixed before being dispensed into a container.03-03-2011
20110052763USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS - The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt normally added thereto. In a preferred embodiment of this method, the STS used is characterized in having an acidity level, formol number and color intensity within certain defined ranges or with defined minimal/maximal values.03-03-2011
20100323071INTEGRATED MIXING AND CLEANING BEVERAGE ASSEMBLY AND METHOD THEREOF - An integrated beverage dispensing and cleaning system comprising: at least one blender module which blends and/or mixes ice, at least one other ingredient, and/or at least one mixin within a beverage container, thereby producing the beverage; and a cleaning assembly integrated with the blender module, wherein, upon removal of the beverage container from the blender module, a cleaning mode is initiated.12-23-2010
20110097454COFFEE MACHINE WITH DISPENSING REGULATION AND A METHOD RELATING THERETO - The present invention relates to a coffee machine for producing and dispensing coffee-based beverages comprising a hydraulic pump (04-28-2011
20090202686Method and Apparatus for Applying Designs On the Surface of a Beverage - The invention provides a method for creating designs on the surface of foamed milk with a coffee solution comprising dispensing a coffee solution using an applicator, onto the surface of the foamed milk in a pattern according to the intended design. The dispensing is controlled by automated means. Further provided is an apparatus for creating designs on the surface of foamed milk with a coffee solution comprising: a) a reservoir; b) an applicator, c) an applicator mechanism d) a tray; e) a data controlling device, and f) a controller.08-13-2009
20100189849Flavor fresh - A method for maintaining produce in a near “just harvested” state during transport in a truck trailer by limiting the formation of Ethylene, scrubbing the atmosphere to remove any that does form, and by exhausting the atmosphere of any residual Ethylene. The system will also limit the amount of Oxygen and Carbon Dioxide to preset limits, and exhaust the excess.07-29-2010
20110189358BLENDER WITH FEATURE FOR DISPENSING PRODUCT BY WEIGHT - Disclosed herein is an apparatus for preparing frozen drinks. The apparatus comprises a platform configured to support a blender cup, the platform reversibly translatable between a first position beneath an ice shaver and a second position beneath a flavoring dispenser and a weight sensor mechanically coupled to the platform and configured to produce an output indicative of a weight of an object present on the platform.08-04-2011
20110189357BLENDER WITH FEATURE FOR DISPENSING PRODUCT BY WEIGHT - Disclosed herein is an apparatus for preparing frozen drinks. The apparatus comprises a platform configured to support a blender cup, the platform reversibly translatable between a first position beneath an ice shaver and a second position beneath a flavoring dispenser and a weight sensor mechanically coupled to the platform and configured to produce an output indicative of a weight of an object present on the platform.08-04-2011
20100028501Systems and Methods for Dispensing Product - The present invention relates to systems and methods for producing and dispensing aerated and/or blended products, such as food products.02-04-2010
20120034349DISTINGUISHING ABUTTING FOOD PRODUCT - A method for determining the boundary between abutting food product in a food processing system uses scan data of the food product to identify a perimeter of the abutting food product. Optionally, data from scanning the food product is first tested to determine or predict if more than one article is present. A perimeter of the abutting food product is generated from the scan data, and the perimeter information is manipulated to identify or estimate the boundary between the product. For example, the boundary may be eroded until it separates into two portions. The two portions are then expanded, constrained by the original perimeter, such that a region of interest includes overlapping portion that includes the boundary. The region of interest is analyzed to locate the boundary. In another method, a parametric shape is fit to the image to identify the individual articles. In another method, a shortest line or surface separating the perimeter into two substantial portions is found.02-09-2012
20100021593PROCESS FOR MANUFACTURING, BY COLD EXTRUSION, PUFFED INTERMEDIATE FOOD PRODUCTS WHICH ARE STABLE TO HEAT TREATMENT, FROM HYDRATED ANIMAL PROTEINS - Manufacture of intermediate food products and/or of textured finished products that have been puffed to a greater or lesser extent from hydrated animal proteins without the addition of additives or emulsifiers and/or texturizing agents, which are stable to heat treatment, involving the following succession of steps: (1) a raw initial pulp (A01-28-2010
20110305803CO-EVOLUTIONARY PRODUCT OPTIMIZATION - A system, method and program product for enhancing individualized and safe food production using an iterative co-evolutionary approach. A system is disclosed that includes a production system for generating a set of end products based on an inputted set of host chromosomes and a parasite chromosome (which may include machine/human contaminants); an evaluation system for evaluating each end product; an evolution system for generating a set of evolved host chromosomes and an updated parasite chromosome; and a mechanism for generating a further set of end products based on the evolved host chromosomes and the updated parasite chromosome.12-15-2011
20100055259Method for Real Time Measurement of Acrylamide in a Food Product - Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data.03-04-2010
20080268111Devices and methods for the rapid, reliable detection and determination of acrylamide concentration in food substances and prevention of acrylamide formation in the same - The present invention includes a device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances. The present invention also relates to the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or form of energy or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia. If acrylamide is detected in the sample food substance, the resultant concentration, as determined on the calorimetric scale, provides the consumer of the food substance an opportunity to reject or discard the substance prior to digestion, thus promoting good health and avoiding potential ingestion of relatively high concentrations of carcinogenic potent acrylamides. The detection device utilizes a pH balance meter and system similar to the colorimetric system utilized above, but which allows a numeric or digital reading of the concentration of acrylamides present in the sample of food. Another variation of the detection device utilizes infrared (IR) detection using an IR sensor to measure a sample and quantify the concentration of acrylonitrile within the sample by an absorption peak of the carbon-nitrogen (C≡N) triple bond in acrylonitrile in an IR spectra at 2250 cm10-30-2008
20120040060SYSTEM AND METHOD FOR LEAN RECOVERY USING NON INVASIVE SENSORS - An apparatus and method for non-invasive lean recovery from a sparse lean product or other animal muscle trimming, which can include conveying ground sparse lean through a conveyance channel where the conveyance channel extends along a path that extends through a scanning position adjacent a scanner. The process includes scanning along a predetermined length with the scanner the ground sparse lean product traveling through the conveyance channel and further analyzing the scan and determining the percent fat content for each ground sparse lean product segment which is defined by the predetermined length of the ground sparse lean product within the volume of the conveyance channel and the cross section areas of the conveyance channel. The process can further include directing each ground sparse lean product segment down one of a plurality of processing paths corresponding to the one defined fat content range in which the corresponding percent fat content falls.02-16-2012
20100221395Apparatus and Method for Predicting Meat Tenderness - An apparatus and method for predicting meat tenderness, particularly with respect to raw meat, is disclosed. The invention does not require the removal or destruction of any cuts of meat from the carcass to which the method is applied. The method allows for the identification of tender meat product that might not be identified as tender using conventional United States Department of Agriculture quality grading methods. The method includes the insertion of one or more blunt, flat-tipped blades into a meat sample, measuring a value such as stress, force, or energy upon insertion of the blade, and calculating a tenderness factor therefrom based on a tenderness threshold.09-02-2010
20120003364METHOD FOR SELECTING AND ARRANGING PROGRAM REPRESENTATIVES AND A COOKING DEVICE THEREFOR - A method for selecting and arranging program representatives and a cooking device therefor including displaying program representatives on a display device, where the programs are for a cooking device, selecting program representatives via an input device, where the display device is connected to the input device and a control or regulating device, and storing the programs on a storage device, where the control or regulating device is connected to the storage device, the cooking device, or provided by the cooking device, and to the display device to display a program representative as a virtual token on a virtual token board on the display device. The method also includes placing the virtual token on an area of the virtual token board through various means, which enables a representation of a cooking process through the virtual token board to determine when and how to cook and item using the cooking device.01-05-2012
20080305221Water-in-Oil Emulsion With Improved Spattering Behaviour - The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d12-11-2008
20120009307PROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS - The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.01-12-2012
20120107461SEAFOOD PHYSICAL CHARACTERISTIC ESTIMATION SYSTEM AND METHOD - Systems and methods for estimating a physical characteristic of a seafood product are provided. In one system, the estimate is based on a slope defined by a ratio of changes in peak resonant amplitude and frequency of an electromagnetic resonant circuit in loaded and unloaded states. In another system, a first probe of a plurality of probes is driven with a test signal when the plurality of probes is loaded by a seafood product and the estimate is based on received test signals at one or more of the other probes. In another system, the estimate is based on the loading effect of a seafood product on an electromagnetic resonant circuit, which is also used to read an ID from an RFID associated with the seafood product. The systems and methods may be used for individual specimens, or to determine an average estimate for multiple specimens at one time.05-03-2012
20080292758Method of Monitoring the Breaking of Eggs, an Egg Receiving Device for Holding the Contents of an Egg, and an Egg Breaking Apparatus Comprising Such an Egg Receiving Device - The invention relates to a method and an apparatus for monitoring the breaking of eggs. The eggs are fed to a plurality of egg breaking devices by means of a feeder, each egg breaking device receiving one egg at a time, whereupon the shell of each egg are broken by means of the respective egg breaking device and the contents of each egg are collected in an egg receiving device, each egg receiving device receiving the contents of only one egg in each process cycle. The remains held by each egg breaking device after the breaking of the eggshell are discharged to a waste receptacle, and the contents of the egg receiving device are discharged into one or more product receptacles. The monitoring consists in that the presence of at least one of the conditions (a) the egg is dropped, (b) eggshell is unbroken or (c) yolk membrane is broken is registered automatically, and that the presence of an abnormality in the egg-breaking is presented to an operator. The presence of an unbroken egg may be detected as the lack of contents in the egg receiving device, whereas the presence of an egg with a broken yolk membrane may be detected by the presence of yolk in the albumen.11-27-2008
20110165295PROCESSING DEVICE, AND A CONTROL METHOD THEREFOR - Provided are a cooker and a method for controlling the same. Levels driven by a plurality of heat sources are controlled by input driving levels of all the heat sources received by an input unit. Accordingly, there is an advantage in that foods are more swiftly cooked by the plurality of heat sources.07-07-2011
20110081463PRODUCE PROCESSING APPARATUS - Produce processing apparatuses are presented including: a number of paddles coupled with a rotating conveyor system configured for capturing and securing produce along a first position; a counter-rotating compression belt system for compressing the produce along a second position, where the counter-rotating compression belt system is configured to apply a compressive force to the produce such that the produce is secured, and where the counter-rotating compression belt system includes a belt that is counter-rotating and synchronized with respect to the rotating conveyor system; and a cutting system including a rotary coring blade assembly positioned along a path of the rotating conveyor system, where the rotary coring blade assembly is positioned and configured to core the produce along a third position.04-07-2011
20120156339Apparatus and Method for Brewed and Espresso Drink Generation - An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.06-21-2012
20120156337Apparatus and Method for Brewed and Espresso Drink Generation - An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.06-21-2012
20120064203Method And Apparatus For The Energy-Saving Production Of Confectionery Masses - A method and an apparatus (03-15-2012
20120064204ONLINE DECORATING SYSTEM FOR EDIBLE PRODUCTS - A web-enabled standalone application may, in selected implementations, prevent received license-controlled image data from unauthorized re-use, editing, or distribution, and permits image processing, such as applying the International Color Consortium's color correction process, at the local control device. The web-enabled standalone application may further generate a printer specific byte stream based on post-image processed data, providing a color managed workflow independent of local control device operating system print drivers.03-15-2012
20120064202METHOD AND DEVICE FOR PRODUCING PUREED FOOD - A method, device, and knife system for producing purëed, cooked foodstuffs from piece-form raw material. The method includes pre-chopping of the piece-form raw material in a pre-chopping unit, cooking of the pre-chopped raw material in a cooking plant, and final processing of the cooked product in a final-processing unit. Before cooking, the piece-form raw material is cut into small pieces by the pre-chopping unit such that a pumpable mass is produced from the piece-form raw material.03-15-2012
20120107460METHOD FOR COOKING FOOD PRODUCTS IN AN OVEN - The method for cooking a food product in an oven comprising elements, the operations of which determine cooking set-points, is remarkable in that: 05-03-2012
20090136633Consumer food testing device - A food testing device for testing for the presence of harmful contaminants in a food sample, includes a vessel adapted for holding a liquefied food sample, a liquefier operatively associated with the vessel for converting an unliquefied food sample into a liquefied food sample, at least one test assay dispensable from the device, wherein the test assay includes at least one assay reagent having an affinity for at least one harmful contaminant, and capable of both detecting the presence of the harmful contaminant in the liquefied food sample, and producing a visual cue upon recognition of the harmful contaminant; and a radiation detector disposed proximately to the vessel for indicating the presence of ionizing radiation in the food sample at amounts exceeding normal background levels to detect the presence of a radioactive agent as the harmful contaminant.05-28-2009
20120156338VARIABLY THROTTLED BEVERAGE AERATOR - A method and apparati for regulating introduction of ambient air begins with initiating a liquid flow through a venturi to induce a localized drop in pressure at a bowl situated at a venturi throat. Airflow is admitted at a barrel inlet, through a first barrel lumen segment to a first half-moon port at a throttle first side. The airflow is selectively obstructed by a second half-moon port whose rotational position relative to the first half-moon port defines a variable aperture. The airflow is conducted from the second half-moon port through a second barrel lumen segment to the barrel outlet and mixing with the liquid to produce an aerated liquid.06-21-2012
20120156336BEVERAGE PREPARATION MACHINES - A beverage preparation machine of the type which uses pre-packaged containers of beverage ingredients comprises a cartridge recognition device for determining the type of beverage to be prepared from a cartridge inserted into the machine and a variable geometry valve located downstream of a cartridge when inserted in the machine. The valve enables preparation of beverages at a range of pressures by having at least an open position and at least one restricted flow position, and a controller for selecting an initial valve position and controlling the subsequent operation of the valve according to the determination of the type of beverage to be prepared by the cartridge recognition device.06-21-2012
20110081462METHOD AND SYSTEM FOR WEIGHING PRODUCTS - The invention relates to a system for producing and handling sausage-like product S and a method for controlling for controlling said system with the steps of filling a tubular casing with viscous or granular stuff, dividing the filled tubular casing into sausage-like products S and closing the sausage-like S products by closure clips in a clipping machine, feeding the sausage-like product S out of the clipping machine and storing the sausage-like product S on a rod-like element R in a hanging line 04-07-2011
20100291269Device for Casting Edible Products - The invention relates to a device (11-18-2010
20120121768BREWED BEVERAGE APPLIANCE AND METHOD - A beverage making appliance uses a specialized beverage container and a related method of brewing a beverage. The container includes a cup-shaped body having a floor, a circumferential wall, and a top opening, a filter element positioned above the floor, at least one aperture formed in the floor, and a cover releasably attached to the cup body and covering the top opening. The appliance includes a base adapted to receive a beverage receptacle, a reservoir, a housing, a brewing tray in mechanical communication with the housing and dimensioned to receive a container containing at least one drink ingredient having particles of a first size, a grinding mechanism and a water delivery mechanism to selectively deliver water from the reservoir to one of a brewed beverage outlet in fluid communication with the receptacle, and a hot-water outlet.05-17-2012
20090130267METHOD OF OPTIMIZING NUTRITIONAL VALUE OF SEEDS - A method of optimizing the nutritional content of seeds to create nutritionally enriched foodstuffs for consumption by both humans and animals alike. Seeds are germinated under controlled conditions amenable to large scale, high-throughput commercial processing, and their germination is arrested at the apex of germination, where they have achieved peak nutritional value. Arrested germination seeds can be consumed directly, or dried for long term storage and later use. Additionally, nutritionally optimized seeds can be popped or puffed to create nutritionally enriched snack foods.05-21-2009
20120128838SYSTEM AND METHOD FOR LEAN RECOVERY USING NON INVASIVE SENSORS - An apparatus and method for non-invasive lean recovery from a sparse lean product, where the method can include conveying ground sparse lean product through a conveyance channel where the conveyance channel extends along a path that extends through a scanning position adjacent a scanner. The process includes scanning along a predetermined length with the scanner the ground sparse lean product traveling through the conveyance channel and further analyzing the scan and determining the percent fat content for each ground sparse lean product segment which is defined by the predetermined length of the ground sparse lean product within the volume of the conveyance channel and the cross section areas of the conveyance channel. The process can further include directing each ground sparse lean product segment down one of a plurality of processing paths corresponding to the one defined fat content range in which the corresponding percent fat content falls.05-24-2012
20120164285PROCESS AND MULTIPLE PUMP APPARATUS FOR CONTROLLING THE PREPARATION OF BEVERAGES - A dispensing apparatus for hot beverages is provided with means (06-28-2012
20110183049Device And A Process For Continuously Feeding Chocolate Ingredients As Well As A System And A Process For Producing A Chocolate Mass - A device is provided for continuously feeding chocolate ingredients, such as flakes, to a continuous conche having an adhesion prevention means to prevent adhesion of the ingredients to surfaces of the device exposed to the ingredients. In a process for continuously feeding chocolate ingredients, such as flakes, to a continuous conche, adhesion of the ingredients to surfaces exposed to the ingredients, is continuously prevented.07-28-2011
20120213897PRODUCTION OF ARTICLES WITH VARYING CONTENT OF ADDITIVES - The invention relates to a method and device for continuous production of articles including at least two different types from a pasty mass. The mass is introduced into a processor unit by a supply unit, processed in the processor unit and transported further thereby, whereupon an adjunct is added by a metering unit to the mass transported through the processor unit. The mixing of the adjunct introduced to the mass is carried out by a mixing unit with mixing elements located downstream of the processor unit. The mass with provided adjunct is formed by a forming unit into individual articles downstream of the mixing unit. According to the invention, the metering of the adjunct is carried out in a sequence of metering conditions with at least two different metering conditions, wherein the metering unit, for a given metering condition, introduces the adjunct to the mass at a given metering rate.08-23-2012
20100173048Tea brewing and dispensing system and method - An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea.07-08-2010
20120171338MEASUREMENT OF A QUALITY OF GRANULAR PRODUCT IN CONTINUOUS FLOW - In apparatus for measuring the quality of a granular product in continuous flow, the product is allowed to move along a channel having a window set in the channel boundary contacted by the moving product. An optical system monitors product in the channel. A light source illuminates product in the channel through the window, and a sensor receives light reflected from the product through the window in at least two wavelength ranges. A processor receives signals from the sensor representative of the quantity of reflected light received in the respective wavelengths, and compares the respective signals to generate a measurement of the product quality. The window will normally be disposed in the underside of the channel, with the channel set at an angle of at least 45° to the horizontal to allow product to move there along under gravity, and against the window.07-05-2012
20120171337Dough Portioner - The dough portioner 07-05-2012
20120076900COOKER AND CONTROL METHOD THEREOF - Provided are a cooker and a method of controlling the cooker. An image of food scanned by an image sensor is corrected, and thus, can be free from distortion due to vapor generated while cooking the food in a cooking chamber. Accordingly, a user can more accurately recognize a cooking state of the food.03-29-2012
20120225170Device for detecting the internal temperature of a foodstuff - The invention relates to a device 09-06-2012
20120177790METHOD AND APPARATUS FOR PREPARING FOOD, PARTICULARLY FRUIT - An apparatus for preparing fruit includes a main housing with a cutting area containing a cutting assembly and a drive assembly, a removable cup assembly for inserting the fruit into the apparatus, and a removable drawer and tray for removing cut pieces of fruit from the apparatus after a cutting operation. The apparatus includes a rinsing assembly for cleaning the fruit and the cutting assembly, and a deflector configured to route cut pieces of fruit into the tray and waste material through a disposal outlet. The cutting assembly is configured to perform one or more cutting operations depending on the type of fruit detected in the cup assembly: wedging for apples, lemons, limes, and pears, and cutting/peeling for oranges and grapefruits. The apparatus quickly prepares various fruits for consumption without requiring an operator to touch the cut pieces of fruit.07-12-2012
20090061055System and method for measuring starch gelatinization - A system for measuring starch gelatinization in a feed production system. The system includes a feed production system configured to generate an extruded feed from a feed mixture using a combination of steam and pressure to cook the feed in an extruder, a near infrared spectrometer configured to measure a degree of starch gelatinization for the extruded feed, and a starch gelatinization measurement engine configured to generate a measurement of the degree of starch gelatinization in the extruded feed.03-05-2009
20130017298ASSURING FOOD SAFETY USING NANO-STRUCTURE BASED SPECTRAL SENSING - A method for inspecting an edible oil includes obtaining a first Raman spectrum from an edible oil sample, discovering an unhealthy, unsanitary, unsafe, or adulterated content in the edible oil sample in part by the intensity level of the fluorescence background in the first Raman spectrum, introducing the edible oil sample to nano-scale surface structures to allow molecules of the edible oil sample to be adsorbed to the nano-scale surface structures, illuminating the edible oil sample and the nano-scale surface structures by a laser beam, obtaining a second Raman spectrum from light scattered by molecules of the edible oil sample adsorbed to the nano-scale surface structures, and identifying the unhealthy, unsanitary, or unsafe content in the edible oil sample using one or more first spectral signatures in the second Raman spectrum.01-17-2013
20120258216CONTROL UNIT FOR CONTROLLING AN AUTOMATIC DEVICE FOR PREPARING BEVERAGES - A control unit for an automatic device for preparing a beverage, which control unit is provided with a display panel and an input wherein the control unit is provided furthermore with an operating unit for displaying by the display panel a visually observable reaction to designations provided by the user, and for controlling a preparation unit of the automatic device, wherein the display panel has selection fields for mutually exclusive settings for formulations of the beverage to be prepared, wherein the control unit enables the user to select one of the settings by designation of one of the selection fields, wherein a collecting field with at least one setting field shows the chosen setting of the formulation, and wherein the non-designated selection fields remain visible and selectable.10-11-2012
20120258215MIXING PROCESS AND DEVICE FOR SAID MIXING PROCESS - The present invention refers to a mixing process, for the valorization of used cooking oils by means of a device with household appliance characteristics. The mixing process takes place in a particularly efficient way by means of the supply of a given load (A) of used cooking oils and of a corresponding load (B) of a solidifying composition to a mixing device, whereby certain previously defined amounts of thermal energy are supplied, notably an initial amount until reaching a given temperature level, and an additional amount during a given mixing period. The present invention further refers to a mixing device for the mixing process that presents substantially airtight conditions and eventually, thermal and mechanical energy supply means, as well as monitoring and control means specific of the execution of the mixing process.10-11-2012
20120189746STIRRING APPARATUS FOR COOKING VESSEL - A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate fixed to an interior wall of the vessel. The stirring apparatus, includes: a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel; a shaft connected to the motor and extending into an interior space of the vessel; and a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel.07-26-2012
20120189745STIRRING APPARATUS FOR COOKING VESSEL - A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate connected to an interior wall of the vessel, and a space between the baffle and the wall. The stirring apparatus includes a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel, and a shaft removeably connected to the motor and extending into an interior space of the vessel. The stirring apparatus includes a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel; and a multi-bladed propeller secured to the shaft. A position of the propeller along a length of the shift is adjustable.07-26-2012
20110123689OVEN AND METHOD OF OPERATING THE SAME - The invention in particular relates to an oven (05-26-2011
20110123688AUTOMATED BEVERAGE FORMULATION - Systems and methods for dispensing beverages are provided. In accordance with various embodiments, beverage vendors may maintain the quality associated with a branded beverage while permitting consumers to enjoy the personalized beverages. In one embodiment, a user input may select a beverage formulation. The beverage formulation may be a commercially available branded beverage. A second user input may be received that is configured to modify a concentration of an ingredient of the selected beverage formulation. The ingredient may be a sweetener, such as a sugar. In response to the adjusting the ingredient, a concentration of at least one second ingredient may be automatically adjusted to form a recipe of a modified beverage formulation. In one embodiment, the user input adjusts a natural sugar and, in response, the carbon dioxide concentration is automatically adjusted. In another embodiment, carbon dioxide and another acid may be adjusted.05-26-2011
20080299270Fat Taste Receptors and Their Methods of Use - Fat taste receptors and methods for using the receptors to screen compounds that mimic fat taste are disclosed. The receptors can include G-protein coupled receptor proteins, such as GPR40 or GPR120. New methods for preparing foods are also disclosed that involve testing compounds in the assay system and then incorporating into foods the identified nonfat compounds that have the taste of fat.12-04-2008
20120263837FEED SUPPLEMENT AND METHOD - A process for preparing at least one animal feed supplement from one or more distillation by-product which includes the following steps in order: A Prepare the or each distillation by-product for processing; B Mix a prepared distillation by-product with one or more cation source; C Dry one or more reaction product; such that step A results in the prepared distillation by-product ready for step B and step B produces the one or more reaction product for step C.10-18-2012
20120328748BEVERAGE DISPENSING MACHINE AND OPERATING METHOD - A beverage dispensing machine, for instance a coffee machine, provided with a brewing chamber and at least one valve for totally and/or partially blocking the beverage from exiting the chamber. Advantageously, the valve is an electrovalve, in particular a piezoelectric valve, which is continuously controllable to adjust the beverage flow rate being permitted to exit the chamber.12-27-2012
20120328747High Viscosity Foods Processor - A device and method for producing individualized meals according to the visual desires of each diner at a restaurant. Reservoirs of viscous foodstuff is deposited by an XY or XYZ plotter to simulate edible images and then cooked prior to diners immediately consuming them. The high-volume system includes a rotary shuttle table that contemporaneously prints, cooks, flips and dispenses food products, especially pancakes. Patrons draw images using drawing implements whose colors coincide with the viscous foodstuffs in the reservoirs. These images are digitally scanned and the data is used to drive the XY plotter thereby enabling colored printed food to correlate with images drawn by patrons immediately prior to ordering.12-27-2012
20120269936CONTROLLER AND METHOD OF CONTROLLING AN INTEGRATED SYSTEM FOR DISPENSING AND BLENDING/MIXING BEVERAGE INGREDIENTS - A method of controlling an integrated beverage system that comprises a dispensing module that dispenses one or more ingredients into a beverage container and a blending/mixing module that blends and/or mixes the ingredients in the beverage container, the method comprising: controlling the dispensing module and the blending/mixing module to prepare first and second beverages concurrently or sequentially.10-25-2012
20120269935SYSTEMS AND METHODS FOR PROCESSING COMESTIBLES - In some implementations, a banded discharge removes or rejects comestibles from a production line when the comestibles have a diameter less than a minimum value. The banded discharge may include two or more support members and each pair of adjacent support members may be spaced apart a distance W. When a comestible with a diameter about the same as or less than the distance W moves onto the banded discharge, the banded discharge may remove the comestible from the production line. For example, the comestible may fall between two adjacent support members.10-25-2012
20110223293Method for Shaping a Food Product by Cryoextrusion Employing Predictive Temperature Regulation - The subject of the invention is a method for shaping at least one food product by cryoextrusion, the extruder being provided with a double-walled jacket surrounding the extrusion screw and through which jacket a coolant flows, this jacket consisting of a single module or several independent modules, the cryoextrusion being temperature-regulated on the basis of a curve, determined for said product to be cryoextruded, representing, plotted on the X-axis, the difference D between the actual temperature of the product and the desired temperature setting for the product at the exit and, plotted on the Y-axis, the setting to be applied for the gas temperature at the exit of the module or modules, the curve being split into three linear zones: an abrupt (steep-slope) zone, around a difference D close to 0, surrounded by two quasi-plateau zones.09-15-2011
20100233329RECORDING OF POSITION-SPECIFIC WAVELENGTH ABSORPTION SPECTRA - The invention relates to recording of position-specific optical measurements of substances such as foodstuff, building materials, combustion products etc. The invention provides online, in-situ recording of wavelength absorption spectra in substances, performed without removing a sample from the substance. In inhomogeneous products, the position correlated to each spectrum allows for extraction of both average values for larger regions as well as specific values characteristic for smaller individual portions. In a preferred embodiment, a probe with two elongate arms has light guiding and light collecting means for recording infrared absorption spectra of portions between them, as well as means for determining an insertion distance into the product. The invention may be applied to as different substances as diary products (cheese, cream, milk), fruit, berries, seeds, meat, vegetable and animal fat, animal feed, water, wine, beer, lemonades, oils, rubber and plastic materials, gypsum and plaster, cement and concrete mixes, paints, glues etc.09-16-2010
20120321760Electric heating cooker with weighing function and weighing control method thereof - An electric heating cooker with weighing function and a weighing control method thereof are provided. An electronic scale (12-20-2012
20120321762COOK TOP HAVING AT LEAST ONE COOKING ZONE AND METHOD FOR OPERATING A COOK TOP - In a method for operating a cooking zone of a cook top, wherein the cooking zone is formed by at least two cooking sub-zones and each cooking sub-zone can be heated by at least one heating unit, with the heating units arranged adjacent to each other without overlapping such that a cohesive heatable surface is formed during a joint operation of the cooking sub-zones, detection of an occupancy of a cooking sub-zone by at least one food preparation vessel is activated in a first operating mode and a same electrical power is supplied to all activated cooking sub-zones occupied by a food preparation vessel.12-20-2012
20120321761HOB HAVING AT LEAST ONE COOKING ZONE AND METHOD FOR OPERATING A HOB - An induction cooktop includes a cooking zone, and a circuit arrangement for operating the cooking zone. The circuit arrangement has a parallel circuit, in which two inductors are connected in parallel manner. An apparatus is configured to detect occupancy of at least one cooking sub-zone of the cooking zone by a food preparation vessel and includes a current measuring element which is connected in series to the parallel circuit.12-20-2012
20120321759CHARACTERIZATION OF FOOD MATERIALS BY OPTOMAGNETIC FINGERPRINTING - The present invention generally relates to methods and systems to determine the properties of light-matter interaction in the characterization of food materials using an incident light source and a sensor to measure the opto-magnetic properties of light reflected from the food material. The opto-magnetic properties can be used to generate an opto-magnetic footprint. Comparison of the opto-magnetic footprint with opto-magnetic footprints of known materials enables characterization of the food materials. This enables detection of pesticide residues, confirmation of “organic” labeling, and determination of freshness of the food materials.12-20-2012
20120100270COOKING APPARATUS AND METHOD WITH PRODUCT RECOGNITION - Cooking apparatus having first and second platens with product recognition. A positioning mechanism moves the second platen toward the first. A detector senses the second platen making contact with a food product disposed on the first platen and provides a signal. A controller uses the signal to measure the travel distance of the second platen. The product thickness is a function of the travel distance, which is used to select a cooking procedure for the food product. The controller then executes the selected cooking procedure to cook the food product. The detector can include a micro switch, proximity sensor, touch sensor, strain sensor, thermal sensor, optical sensor, sonar sensor or positioning load change sensor.04-26-2012
20120100269Cooking Score Thermometer - A method and apparatus for monitoring and controlling a cooking process, which includes a process for determining doneness using a single parameter as a combination of temperature and time applicable to a class of foods and specifically configured to be a robust measurement of doneness, parameter which will be referred to as “cooking score”.04-26-2012
20120100268ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY - A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.04-26-2012
20120288595Closed Loop Adaptive Control System for Cooking Appliance - A cooking application (11-15-2012
20100209566METHOD OF SEPARATING AND DISTINGUISHING WALNUT FROM PECAN NUT - [Object] To newly develop a method whereby walnut can be simply, rapidly and accurately separated and distinguished from pecan nut.08-19-2010
20130011528On-Line System, Method of its Calibration and Simultaneous Detection of Antibiotic Residues and Their Concentration in Milk - The present invention discloses an on-line system, a method for its calibration and simultaneous detection of antibiotic residues and their concentrations in milk. The system comprises a device for lactose hydrolysis to increase the concentrations of glucose and galactose in milk samples at least 10 times to obtain their equal concentrations in all investigated samples and a biosensor array to measure the transient phase decrease of dissolved oxygen concentration caused by the enzymatic oxidation of glucose and galactose. Parameters, characterising the oxidation of glucose and galactose, are calculated for each biosensor on the basis of the transient phase decrease of dissolved oxygen concentration and initial oxygen concentration in milk sample. The combination of different parameters of different biosensors forms a pattern of milk sample and in the presence of antibiotics this combination forms the fingerprints of particular antibiotics.01-10-2013
20130022717Apparatus and method for preparing beverages by electromagnetic radiation - The invention is an improvement of the filter unit in beverage makers. Said filter unit comprises a filter insert and a filter lock, can be placed as a whole onto and removed from the brewing container, and at the same time ensures good sealing of all components. For improved handling, the brewing chamber can be filled and closed outside of the beverage-maker, wherein the particularly large depth of the filter insert offers significant assistance. Closing the brewing chamber by means of the filter closure prevents the beverage base material from oozing out due to a ring engaging in the filter insert and additionally ensures its adequate sealing. By widening the brewing chamber, the beverage-making machine provides a consistent quality of the beverages with of different fill levels.01-24-2013
20130022716PROCESS AND DOUBLE PISTON APPARATUS FOR CONTROLLING THE PREPARATION OF BEVERAGES - A dispensing apparatus for hot beverages is provided with a device (01-24-2013
20130022715Devices and Methods for the Rapid, Reliable Detection and Determination of Acrylamide Concentration in Food Substances and Prevention of Acrylamide Formation in the Same - A device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances is presented. Also described is the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia.01-24-2013
20080254172Printing on Comestible Products - A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A comestible material, e.g., chocolate or a gelatinous edible composition, may be deposited into the relief mold to substantially overlie the color image. The comestible material may be removed from the relief mold, with the color image applied thereto. In one implementation, the color image may be applied to the substantially planar carrier by screen printing one or more colors forming the color image onto the carrier using an edible ink composition.10-16-2008
20100047406METHOD FOR DISPENSING MILK PORTIONS IN DRINK PREPARATION MACHINES - The invention relates to a method for dispensing milk portions in drink preparation machines having a milk fill level monitoring unit for a milk container. According to the method, one delivery of a milk portion from the milk container, said delivery being controlled by a device control electronic system, is only carried out completely and with a sufficient quantity of milk when during the delivery of the milk portion, the milk fill level monitoring unit signals a drop in the fill level of the milk below a threshold value.02-25-2010
20080233248Animal Feed with Targeted Characteristics - An animal feed includes a first amount of a plant-based supplement, a second amount of base animal food, and a composition of nutrient additives in an amount and composition calculated according to a modified nutrient profile associated with a mixture of the base animal food with the plant-based supplement at a set ratio of the second amount to the first amount. The plant-based supplement may include cooked pumpkin. Also, the composition of nutrient additives may include selected ones of choline, calcium, taurine, and L-Carnitine.09-25-2008
20080226779Machine and method for producing and dispensing liquid or semi-liquid consumer food products - A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.09-18-2008
20080226778METHODS FOR PROCESSING FOOD FOR CONSUMPTION BY INDIVIDUALS HAVING DIFFICIULTY CHEWING AND/OR SWALLOWING - A method for processing food for consumption by individuals having difficulty chewing and/or swallowing includes providing food having a consistency of at least one of a thick liquid, a thick liquid having chunks, and between a thin liquid and a medium liquid, subjecting the provided food to at least one pre-determined pressure that is above atmospheric pressure for a pre-determined amount of time, and releasing the food from the pre-determined pressure.09-18-2008
20130177678METHOD AND DEVICE FOR PASTEURIZING A LIQUID PRODUCT - A method for pasteurizing a liquid product includes heating the liquid product to a pasteurization temperature, thereby killing micro-organisms, keeping it in a treatment chamber at the pasteurization temperature for a holding period, regulating a length of the treatment station based at least in part on its flow-rate, regulating a product volume within the treatment chamber by changing a level of a liquid product surface in the treatment chamber through, for example, addition and removal of sterile gas or vapor-forming medium in a partial chamber of the treatment chamber formed above the product surface, or changing a level of a product outlet in the treatment chamber.07-11-2013
20120251680METHOD, CONTROL UNIT FOR A DEVICE, AND DEVICE PROVIDED WITH A CONTROL UNIT - A control unit for an automatic device for preparing a beverage is provided with an input which enables the user to choose from a plurality of formulations a formulation for the beverage to be prepared. The control unit is provided with an operating unit for controlling a preparation unit of the automatic device. The input comprises an image input for visually observing the user and for generating image signals which are representative of the visual observation. The operating unit is arranged for generating control signals for the preparation unit of the automatic device as a reaction to the image signals.10-04-2012
20130115343COMBINATION UNIT COMPRISING A BEVERAGE PREPARATION MACHINE HAVING A MILK DISPENSING APPARATUS AND A MILK CHILLING DEVICE HAVING A MONITORING MEANS FOR THE FILLING LEVEL OF THE MILK IN THE MILK CONTAINER, AND METHOD FOR DISPENSING MILK AND/OR MILK FROTH BY MEANS OF A COMBINATION UNIT OF THIS KIND - A combination unit comprising a beverage preparation machine (05-09-2013
20130171305COOKING EQUIPMENT AND A METHOD OF OPERATING A COOKING EQUIPMENT - A cooking equipment includes a first database, containing first energy consumption data, indicating energy required to maintain, operating conditions prescribed by a cooking program stored in a control device, in the absence of food; and a second database, containing second energy consumption data-indicating additional energy to be supplied in excess of energy of the first energy consumption data to have a unit weight of the food processed according to the cooking program. The control device includes a processing unit that estimates daily energy consumption for the cooking program from the first and second energy consumption data. The first energy consumption data relate to respective individual iterations of the cooking process and include an initial energy excess associated with a first iteration of consecutive iterations of the cooking process; and a common energy level indicative of energy associated with subsequent iterations of the consecutive iterations of the cooking process.07-04-2013
20130171304SYSTEM AND METHOD FOR CULINARY INTERACTION - A computerized system and method are disclosed, the method including but not limited to presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input. A system is disclosed for performing functions useful in presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input.07-04-2013
20130115342COFFEE BEAN PACKAGING CARTRIDGE AND COFFEE BEVERAGE SYSTEM INCLUDING THE SAME - A coffee beverage system is described including a first coffee bean packaging cartridge, a second coffee bean cartridge and a coffee brewing apparatus. After a first predetermined number of servings of coffee, transportation component of the first cartridge for transporting coffee beans of the first cartridge to a metering chamber of the system are disabled. The transportation component of the second coffee bean cartridge are not disabled or only disabled after a second predetermined number of servings of coffee which is larger than the first predetermined number of servings of coffee.05-09-2013
20130101709METHOD AND SYSTEM FOR ASSEMBLING A PIZZA - A system for assembling a pizza includes: a computer configured for receiving an order for the pizza; a database accessible by the computer for providing a list of ingredients for the pizza based on the order; a monitor operably connected to the computer and positioned in an order preparation area for displaying instructions for assembling the pizza; and a scale operably connected to the computer for continuously weighing the pizza during assembly of the pizza. The monitor then displays instructions to apply the ingredients. As the ingredients are applied to the pizza, the scale is continuously weighing the pizza and outputting a signal representative of the weight to the computer, which then displays an indication that the appropriate amount of a selected ingredient has been applied to the pizza.04-25-2013
20130156903SYSTEM FOR ENABLING COMPLEX ORDER SPECIFICATIONS TO A HOT BEVERAGE BREWING SYSTEM AND USE THEREOF - In described embodiments, a hot liquid extraction system includes a brew chamber having a brew chamber upper end and a brew chamber lower end. A steam chamber is disposed below the brew chamber. The steam chamber has a steam chamber upper end, a steam chamber lower end in fluid communication with the brew chamber, and a fluid inlet. A filtering base is removably inserted into the brew chamber. A boiler has a first steam outlet in fluid communication with the fluid inlet and a second outlet in fluid communication with the fluid inlet. A fresh water supply conduit is in fluid communication with boiler and with the fluid inlet. A method of brewing a beverage is also disclosed.06-20-2013
20130156904TEMPERATURE-CONTROLLED BEVERAGE BREWING - Aspects of the present disclosure relate to the brewing of beverages from a liquid, such as water, and a flavor base, such as tea, cocoa, or coffee. Specifically, aspects of the present disclosure enable the brewing of beverages with a level of precision that can yield a uniform taste from cup to cup, and at a rapid rate. In one embodiment, a liquid is heated in a reservoir to a predetermined temperature. Prior to brewing a beverage with the liquid, the liquid may be passed through a temperature control unit to cool the liquid to a desired brewing temperature. By utilizing such a temperature control unit, the brewing temperature can be varied on a per-beverage basis. Moreover, utilization of a temperature control unit can enable the liquid to be brought to a desired brewing temperature relatively rapidly.06-20-2013
20110212231HIGH SPEED BREWING APPARATUS - A multi-brewer apparatus comprises a plurality of brew groups that are configured to be selectively operated either in a ganged mode, wherein plurality of brew groups cooperate to rapidly produce a larger quantity of brewed beverage at a single dispensing location, or in a independent mode wherein the plurality of brew groups operate independently and dispense brewed beverage spaced apart dispensing locations. The apparatus includes a programmable controller apparatus that controls the delivery of the hot water and brewable material, and the operation of the brew groups. In an embodiment, an inline sensor array monitors a quality of the brewed beverage and reports to the programmable controller to maintain a consistent quality brewed product.09-01-2011
20110212229METHOD AND APPARATUS FOR CONTROLLING BREWED BEVERAGE QUALITY - A brewing system and method are disclosed for brewing a beverage, such as coffee or tea. The system includes an inline sensor or sensor array that intercepts the dispensing stream and measures the time dependent properties of the brewed liquid at a particular location as the liquid is dispensed. In a particular embodiment, the total dissolved solids is measured to produce a coffee signature, which is sent to a controller that uses the time-dependent data to perform one or more of the following: evaluate the quality of the brewed liquid, control the brewing process for subsequent brewing cycles; identify the blend or brand of brewed product; and/or determine when maintenance is needed or advisable for the brewing system.09-01-2011
20110274795IN-LINE DEAERATION PROCESS FOR THE PRODUCTION OF SELF-SUPPORTING FILM PRODUCTS - The present invention provides processes and systems for preparing self-supporting film-forming compositions. The process generally includes the steps of: (a) providing a self-supporting film-forming matrix including an edible polymer component and a fluid carrier selected from the group consisting of water organic solvents and combinations thereof: (b) degassing the matrix via the steps of: (i) directing a flow of the matrix having a first density through at least one volume reduction device: and (ii) increasing the density of the matrix to form a second density. The present invention further includes the addition of actives to the matrix so as to provide an active-containing degassed film forming matrix.11-10-2011
20120282378CITRUS JUICE APPARATUS WITH UNDESIRED MATERIAL RELEASE DETECTOR AND RELATED METHODS - A citrus juice apparatus may include at least one citrus juice processing device. The at least one juice processing device may include at least one juice output having a flow of juice therethrough. The at least one juice processing device upon a malfunction may cause an undesired material release along with the flow of juice into the at least one juice output. An undesired material release detector may be coupled to the at least one juice output for detecting the undesired material release. The detector may operate based upon magnetic proximity sensing of a moving filter plate within a housing of the detector. Alternatively, the detector may operate using a filter plate, and based upon pressure.11-08-2012
20130156902COOKING MEDIUM LEVEL MONITORING SYSTEMS, METHODS, AND FRYER APPARATUS - A cooking medium level monitoring system includes a cooking vessel, which holds cooking media therein; a heating mechanism that transmits heat to cooking media in the cooking vessel in a first operation state; and temperature sensors for providing data corresponding to sensed temperatures. The temperature sensors include a first temperature sensor disposed at a first level of the cooking vessel and a second temperature sensor disposed at a second level of the cooking vessel above the first level. Further, a controller receives data from the temperature sensors, calculates a temperature differential between the first temperature sensor and the second temperature sensor, and switches to a second operation state, in which the heating mechanism is deactivated, in response to the temperature differential being greater than or equal to a first threshold and less than a second threshold.06-20-2013
20130183416Shell Egg Pasteurization System and Method - A hatch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol.07-18-2013
20110280999Foodstuff Crafting Apparatus, Components, Assembly, and Method for Utilizing the Same - A crafting apparatus that performs work on a workpiece is disclosed. The workpiece includes, for example, an edible foodstuff material. In an embodiment, the edible foodstuff material includes nutritional value and is consumable by, for example, human beings, animals or the like.11-17-2011
20110293797SYSTEM FOR TOPPING AND TAILING LETTUCE HEADS USING A CAMERA-GUIDED SERVO-CONTROLLED WATER KNIFE - A system for trimming a lettuce head using a digital imaging system and cutting mechanism. The lettuce head is conveyed between a lower feed conveyor and an upper feed conveyor that is disposed a fixed distance over and substantially aligned with a lower feed conveyor. The digital imaging system is configured to capture an image of the lettuce head and determine a cutting profile using the image. The cutting mechanism is disposed over the lower feed conveyor and includes: a servo motor mechanically coupled to a drive shaft; an armature with a pivot end mounted to the drive shaft and a sweep end disposed a radial distance from the pivot end; a cutting nozzle, mounted to the sweep end of the armature, configured to trim the lettuce head; and servo-control circuitry configured to articulate the cutting nozzle through a cutting arc based on the cutting profile.12-01-2011
20110311690System and method for the preparation of food in a cooking oven - A system and a method for the preparation of food within a cooking oven (12-22-2011
20110311689METHODS FOR TESTING MILK - The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.12-22-2011
20130189404METHOD AND SYSTEM FOR CARRYING A SOLVENT APPARATUS USING SAID SYSTEM - The invention proposes an improved method and system for carrying a solvent. To this end, the system (07-25-2013
20130189405BEVERAGE DISPENSER WITH SELECTABLE BEVERAGE SENSORY PARAMETERS - The invention concerns a beverage dispenser comprising: —means for preparing a beverage from at least a concentrated food ingredient, —a user interface (07-25-2013
20090169689Evaluation Method of Partial Pressure Oxygen and Use Thereof - The present invention provides a method to evaluate partial pressure oxygen based on respiration rate of horticultural product. Three zones are grouped as Crisis zone, Homeostatic zone, and Elastic stress zone. The present invention also provides a method to evaluate the most applicable low oxygen level for the storage of horticultural product.07-02-2009
20120021101METHOD FOR SORTING POTATO PRODUCTS AND SORTING APPARATUS FOR POTATO PRODUCTS - The invention concerns a method and a sorting apparatus for sorting potato products that are moved in a product flow through a detection zone, whereby irregular products are detected in the product flow and are separated from the product flow, characterised in that a light beam having a wavelength of in between 350 and 450 nm is directed towards said products in said detection zone and wherein the intensity of the light that is irradiated by the products is detected in a detection band from 460 nm to 600 nm, wherein a product is qualified as an irregular product and is separated from the product flow when said intensity is below a predetermined value. Further, the invention also concerns a method and a device for detecting the presence of solanine in potato products by means of fluorescence.01-26-2012
20120021100COOKING AND STORAGE SYSTEMS - A cooking and storage system comprises a refrigeration device, a cooking device and controller for controlling the cooking device, and the refrigeration device provides to the controller temperature information relating to the temperature within the refrigeration device.01-26-2012
20120021099CONTROL AND ACTUATION SYSTEM FOR MACHINE FOR PRODUCING EXPANDED-GRAIN CAKES - A control and actuation system is provided for a molding machine for producing expanded-grain cakes. The system includes a control unit, a temperature-regulated heating system, multiple motors operated by the control unit for separately actuating mechanical functions, multiple sensors for providing grain level and mechanism positional data to the control unit, control inputs for programming and otherwise providing input to the control unit, and a display device allowing the control unit to provide operational status information. The control unit regulates the thermal energy input to the mold, the molding cycle frequency, and the size of the grain charge. Several interrupts are used to ensure conformance to the control parameters and to enhance operator safety.01-26-2012
20120021098APPARATUS AND METHOD FOR SENSING AND CONTROLLING THE CONCENTRATION OF PULP IN A CONCENTRATED PULP STREAM - A juice processing apparatus includes a concentrator for generating at least one concentrated pulp stream, and a pulp pasteurizer coupled downstream from the concentrator. A flow restrictor is coupled in the at least one concentrated pulp stream for generating a pressure drop therein. The pressure drop is indicative of a concentration of pulp in the at least one concentrated pulp stream. At least one pressure sensor is associated with the flow restrictor for sensing the pressure drop. A controller is for controlling the concentrator based upon the sensed pressure drop.01-26-2012
20120027897Methods For Quantifying The Complete Nutritional Value Of A Standard Equivalent Unit Of The Nutritional Value Of One Serving Of Fruits & Vegetables (SFV)And For Fortifying A Base Food To Contain Same For Human Consumption - The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at least 85% of all fruits and vegetables consumed in a defined geographical area; a method to fortify a base food so that the base food contains a standard equivalent unit of nutrition present in at least one serving comprising (i) at least one fruit; (ii) at least one vegetable; or (iii) at least one fruit and at least one vegetable; and a nutritional supplement or food additive comprising a set of nutrititive components wherein the set of nutritive components provides at least one standard equivalent unit of nutrition present in one serving of a composition comprising at least one fruit and at least one vegetable.02-02-2012
20120088015Processing Of Whole Fruits And Vegetables, Processing Of Side-Stream Ingredients Of Fruits And Vegetables, And Use Of The Processed Fruits And Vegetables In Beverage And Food Products - Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.04-12-2012

Patent applications in class MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS

Patent applications in all subclasses MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS