Class / Patent application number | Description | Number of patent applications / Date published |
426312000 | CONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GAS | 76 |
20080268114 | Aerated Oil in Water Emulsion Comprising Vegetable Fat - An acidified edible oil in water emulsion with a pH from 3.5 to 6, comprising protein and from 1 to 40 wt % of a fat wherein the fat comprises 20 to 100 wt % of a vegetable fat composition on total fat, and wherein the composition comprises from 4 to 15 volume % of a gas, wherein the average diameter of the gas bubbles is in the range of from 50 to 500 μm. | 10-30-2008 |
20090035428 | PROCESS AND DEVICE FOR DESOLVENTISING UNDER REDUCED PRESSURE - The invention provides a continuous process for removing organic solvents from a marc including the steps of: continuously introducing the marc into a desolventiser; introducing an inert, gaseous stripping medium into the desolventiser; removing the organic solvents from the marc by maintaining a sub-atmospheric pressure inside the desolventiser, thus providing an organic solvent-desolventised material; and continuously extracting the organic solvent-desolventised material from the desolventiser; wherein step (a) and (d) comprise compacting the marc and the organic solvent-desolventised material into a first and second plastic, substantially gas-impermeable mass respectively and extruding the first and second plastic mass through an annular gap, the opening of which is controlled by the rate of supply of the first and second plastic mass. The invention also provides a device for compacting a moist organic material into a first plastic gas-impermeable mass which is useful for implementing this process. | 02-05-2009 |
20090123617 | Syrup concentrate for a frozen carbonated beverage - A syrup for a frozen carbonated beverage has a freezing point suppressant, which can be a sugar or sugar substitute mixed with sucralose. The syrup contains a gelling agent, a foaming agent and an acidic agent that facilitate forming a slushy frozen beverage suitable of being dispensed from a mechanical beverage dispenser having a mixing and chilling chamber after being mixed with carbon dioxide. | 05-14-2009 |
20090136637 | Dehydration Method for Comminuted Food Products - The present invention relates to a method of dehydrating a comminuted food product containing at least 30 wt. % of water, the method comprising: (i) comminuting a food product to form a slurry; (ii) contacting the obtained slurry with a pressurised gas to reduce the water content of said slurry by at least 50%, said pressurised gas having a pressure of at least 0.5xPc and a temperature of at least Tc-60° C., wherein Pc represents the critical pressure and Tc represents the critical temperature of the gas, whereby the pressurised gas is dried by removal of water contained therein and the dried pressurised gas thus obtained is recirculated to the slurry, wherein at least 80 wt. %, preferably at least 90 wt. % of the matter removed by the pressurised gas is water, and (iii) separating the pressurised gas from the dehydrated slurry. | 05-28-2009 |
20090214729 | LOW CALORIC DENSITY AERATED CONFECTIONS AND METHODS OF PREPARATION - Disclosed are low caloric density aerated grained confections. The confections essentially comprise tagatose as their primary carbohydrate or principle ingredient, about 0.5-30% of a structuring agent and moisture. Up to 60% of the tagatose can be substituted with nutritive carbohydrate ingredients, fiber and whipping or foaming agents or combinations thereof. Optionally, additional nutritional fortifying ingredients and conventional optional ingredients such as colors and flavors can be added. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced calorie children's RTE cereals. | 08-27-2009 |
20090311393 | Food Flavoring System and Method - The system and method of the present invention includes three parts. Uppermost is a mesh tray on which to rest the food items being cooked. Under the mesh tray is a tray having openings formed therein. Under the tray with openings formed therein is a solid tray. Materials which emit a scent when heated which will permeate the food items being cooked are placed between the bottom of the tray with openings formed therein and the top of the solid tray. | 12-17-2009 |
20100272872 | Gas Mixture for Dosing Liquids with Sulphur Dioxide and Method for using the Same - A gas mixture containing from about 5% by volume to about 40% by volume of sulphur dioxide with the balance, except for incidental constituents not adversely affecting the basic properties of the gas mixture, being a carrier gas. Also disclosed is a method for dosing a volume of liquid with sulphur dioxide, the method including introducing the gas mixture into a volume of liquid at a flow rate and for a period of time sufficient to add a dosage amount of sulphur dioxide to a volume of liquid. | 10-28-2010 |
20130040025 | COOKING, SMOKING, AND AROMATIZATION DEVICE - Cooking, smoking and aromatization device which consists of a casing or container ( | 02-14-2013 |
20130108750 | Barbeque Grill Having an Angled Cooking Surface | 05-02-2013 |
20140072682 | BANANA RIPENING - The present invention provides methods and systems for accelerating the ripening of bananas to a color stage of 3.0 to 3.5. Also provided herein are bananas ripened according to the methods of the present invention. | 03-13-2014 |
20140154380 | Method of Producing Aroma Enhanced Gas for Use in a Beverage Making Machine - A method of producing aroma enhanced gas for use in a beverage making machine, to make a beverage, includes producing an enhanced aroma solid gas source using at least an enhancing compound as part of an ingredient, forming an aroma precipitate through conversion of an aroma vapor released during a preparation process which utilizes at least the ingredient, and mixing predefined ratio of the aroma precipitate with a solid gas source to form an aroma enhanced solid gas source. Exemplary embodiments include allowing the aroma enhanced solid gas source to sublimate emitting an aroma enhanced gas, dissolving a portion of the aroma enhanced gas into the beverage diluent liquid, and mixing the beverage diluent liquid in predefined ratio with at least one of a beverage ingredient to form a beverage. | 06-05-2014 |
20140199450 | FRUIT SHELF-LIFE EXTENSION - A method of maintaining freshly harvested fruit in a fresh condition includes treating freshly picked highly-hydrated fruit with a composition comprising a lower alkyl naphthalene at a rate of less than about 10 ppm. Another method includes treating freshly picked berries en route to market with a vapor of 1,4 DMN. | 07-17-2014 |
20140234502 | Treatment of Produce - There is provided a method of treating produce comprising the step of exposing said produce to an atmosphere containing
| 08-21-2014 |
20140248405 | METHOD AND APPARATUS FOR THERMAL CONDITIONING OF OLIVES OR OTHER OLEAGINOUS FRUITS COMBINED WITH A CRUSHING AND KNEADING SYSTEM OF OLIVES OR OTHER OLEAGINEOUS FRUITS IN CONTROLLED OR MODIFIED ATMOSPHERE - A method and an apparatus for thermal treatment of olives or other oleaginous fruits are described. The method and apparatus are for crushing in controlled or modified atmosphere and for kneading in controlled or modified atmosphere, allowing to reduce the kneading times, improving the working capacity of the line, concomitantly preserving the quality of the product. | 09-04-2014 |
20140342064 | Refrigerator Crisper and Ozonation System and Method - A crisper drawer for postponing postharvest produce deterioration having a drawer housing that substantially defines the size and shape of the crisper drawer and fits within a residential refrigerator. A chamber within the drawer housing is cooled by the refrigerator. An ozone generator provides gaseous ozone to the chamber, and an ethylene scrubber reduces levels of ethylene in the chamber. An ozone level control with the ozone generator controls ozone levels. | 11-20-2014 |
20150132456 | Multiple Drawer Smoker - Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber. | 05-14-2015 |
20150296859 | METHOD AND APPARATUS FOR PRODUCING FROZEN FOOD PRODUCTS - Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size. | 10-22-2015 |
20150305392 | AERATED NUT BUTTER - An aerated nut butter comprising lactic acid esters of mono-and diglycerides. | 10-29-2015 |
20150374006 | COFFEE SCENTING - The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact. | 12-31-2015 |
20160192665 | METHOD FOR PREPARING BIRDS FOR FOOD PRODUCTS, AND FOOD PRODUCTS | 07-07-2016 |
20170231246 | APPARATUS AND METHOD FOR INFUSING COFFEE BEANS WITH AN AROMATIC FLAVOR | 08-17-2017 |
426313000 | Gas is hydrogen, e.g., hydrogenation, etc. | 2 |
20130108751 | Method and Equipment for Producing Oxidation-Sensitive Liquids Implementing the Injection of Hydrogen Immediately Prior to Pasteurization | 05-02-2013 |
20130266703 | HIGH SHEAR APPLICATION IN PROCESSING OILS - Herein disclosed is a method of processing oil, comprising providing a high shear device comprising at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; contacting a gas with an oil in the high shear device, wherein the gas is an inert gas or a reactive gas; and forming a product, wherein the product is a solution, a dispersion, or combination thereof. Herein also disclosed is a high shear system for processing oil, comprising; at least one high shear device, having an inlet and at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; a gas source fluidly connected to the inlet; an oil source fluidly connected to the inlet; and a pump positioned upstream of a high shear device, the pump in fluid connection with the inlet and the oil source. | 10-10-2013 |
426314000 | Applied material formed by combustion or is product of combustion | 23 |
20090136638 | METHOD AND DEVICE FOR IMPROVING FLAVOR OF SMOKE AND PROCESS AND DEVICE FOR PRODUCING SMOKED FOOD - A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced. | 05-28-2009 |
20110250328 | Method for smoking of olives for eating - The present invention refers to a method for olive smoking, comprising the following steps:
| 10-13-2011 |
20120064207 | FOOD COOKING METHOD AND DEVICE, AND FOOD MADE USING THE METHOD - A food cooking method and a device in which a combustion chamber and a food cooking vessel are separated by a surface having fine holes or slits, and a fuel or a substance which gives off an aroma produced in the combustion chamber while the combustion chamber is screened from the atmosphere, such that heat and aroma are transmitted to the food as the aromatic and hot combustion gasses are discharged to the exterior through the food in the food cooking vessel. In the cooking method, flavor is enhanced as a smoky aroma is directly added to the foods in forms of pastes and the foods in a solid phase which is distributed by mixing into a liquid phase or semi-liquid phase. The method also can be used to remove unwanted smells and to cook rice. | 03-15-2012 |
20120276260 | DEVICE, SYSTEM, AND METHOD FOR LOW TEMPERATURE SMOKING ON A GRILL - A modular portable grill, having an enclosure defining a cooking space, cooking surfaces for holding food and exposing it to circulating air and smoke operably connected to the cooking enclosure and in the superior portion of the enclosure, a plurality of heating elements in the lower portion of the enclosure, above the heating elements a removable drawer for solid fuel, and directly above the drawer an optional liquid tray. The grill can be configured as a traditional grill, when the drawer and water tray are removed. With insertion of either the solid fuel drawer alone, or with both the solid fuel drawer and water tray, it produces smoke from the solid fuel drawer and steam from the water tray. Thus, this grill enables, within a single cooking enclosure, three cooking techniques: traditional high temperature grilling, high temperature smoking, and low temperature smoking. | 11-01-2012 |
20130004633 | EFFICIENCY FOOD SMOKER - Food smoker with self-basting features and relatively low thermal conductivity chip bowls. A lid of the food smoker may include downward pointing protrusions to control dripping onto food being smoked. This self-basting feature reduces the need to open the food smoker to baste the food smoking. The food smoker may include a ceramic chip bowl to reduce the rate of consumption of wood chips used to add flavoring to the food being smoked. This further reduces the need to open the food smoker. The housing of the smoker may be constructed with inner and outer walls, minimizing the heat loss during the cooking process. In combination, these features result in an improved food smoker that requires less user interaction than traditional systems. Moreover, the food smoker may need to be opened fewer times during the smoking process, which reduces heat loss and thus leads to greater energy efficiency. | 01-03-2013 |
20130011535 | AIRFLOW-REGULATED SMOKERS AND METHODS OF USING THE SAME - Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating. | 01-10-2013 |
20140030401 | Outdoor Cooker With Internal Firebox - An outdoor cooker is double walled insulated and has a completely removable internal firebox that defines a vertical column which includes a fuel and fire chamber separated from an ash and air chamber by a fire grate. The perimeter wall defines an air inlet that opens the air and ash chamber to an air supply passage through the cooker body, and further defines an exhaust outlet that opens into the inner chamber of the cooker. Consistent low cooking temperatures (200°-250° F.) without resupplying fuel or opening the outdoor cooker for 10-20 or more hours are easily accomplished. The outdoor cooker is also versatile enough to directly cook other meats, such as steaks, at high temperatures for total cook times that may only last a matter of minutes. The outdoor cooker can also be configured for medium temperature indirect and direct barbequing. | 01-30-2014 |
20140057027 | METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED - A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. | 02-27-2014 |
20140154381 | AIRFLOW-REGULATED SMOKERS AND METHODS OF USING THE SAME - Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating. | 06-05-2014 |
20140377423 | SMOKER FOR GRILL - A smoker for use with a grill, comprising a smoke-releasing material holder positionable between a heat source and food rack within a grill, at least one air diffuser positioned at least partially within the holder in air transmitting communication with the holder, and an air actuator coupled to the at least one air diffuser in air transmitting communication with the at least one air diffuser. | 12-25-2014 |
20150079250 | OUTDOOR COOKER AND SMOKER, AND FUEL COMBUSTOR THEREFOR - An apparatus for cooking or smoking and a fuel combustor therefor. In the cooking or smoking apparatus and method, combustion products produced by the combustor, by a gas burner, or by other means are preferably delivered upwardly through an upwardly extending inner flow gap which at least partially surrounds a cooking or smoking chamber. The combustion products are preferably then delivered downwardly through the cooking or smoking chamber and then upwardly through an upwardly extending outer flow gap which is outside of the inner flow gap and which also at least partially surrounds the cooking or smoking chamber. | 03-19-2015 |
20150079251 | SMOKER HAVING INTERNAL PERFORATED SMOKE STACK - A smoker having an internal perforated smoke stack that is able to smoke food from both the inside and outside. Food is placed inside the smoker and positioned on the perforated smoke stack. The perforated smoke stack is directly connected to the charcoal pan such that smoke enters the perforated smoke stack and out the perforations, thereby providing heat and smoke to the inside of the food in addition to the heat and smoke permeating the smoker's body chamber outside the food. | 03-19-2015 |
20150313249 | Dual Purpose Single Use Wood Grill Brush and Method - A dual purpose, single use wood grill brush for cleaning a grilling surface and thereafter providing a flavor enhancing smoke. The device is a thin sheet of wood selected for the flavor enhancing characteristics of the smoke therefrom when slowly burned, which sheet is desirably soaked in water to make the wood flexible so that it may be manually used to clean the grilling surface prior to grilling, and then deposited on the heat source where it smokes rather than flames because of the absorbed water content. Exposing the food being grilled to such smoke during the grilling process provide a unique flavor to the food. One embodiment of the device includes a flat edge on one end and a plurality of longitudinally extending fingers at the other end, both useful in the cleaning process. Other embodiments of the device specifically for grilling surfaces with spaced parallel rods include a thin sheet of wood with notches for selectively cleaning the entire surface of the rods. Methods are also disclosed. | 11-05-2015 |
20160143328 | SMOKED FOOD, METHOD FOR SMOKING FOOD AND APPARATUS THEREFOR - Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the smoked food. PAH removal is selective, to remove the PAHs that contain 4 or more benzene rings, in particular without significantly changing the volatile profile of the smoked food. A selective filter is provided, as is apparatus comprising a smoke generator, a chamber in which to smoke food, and the selective filter, disposed between the smoke generator and the chamber. | 05-26-2016 |
426315000 | Animal flesh material | 9 |
20090004348 | Smoker for grill - A smoker for use with a grill, comprising a smoke-releasing material holder positionable between a heat source and food rack within a grill, at least one air diffuser positioned at least partially within the holder in air transmitting communication with the holder, and an air actuator coupled to the at least one air diffuser in air transmitting communication with the at least one air diffuser. | 01-01-2009 |
20090214730 | Method of Separating Meat Components Via Centrifuge - A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid. | 08-27-2009 |
20100159092 | Smokeable planar or tubular-shaped food covering or film for food packagings, and method for the production thereof - The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m | 06-24-2010 |
20110003044 | PORKHIDE DOG CHEWS - The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product. | 01-06-2011 |
20110268853 | Multiple Drawer Smoker - Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber. | 11-03-2011 |
20110300273 | Non-Porous Moisture and Gas Permeable Films - Disclosed are moisture and gas permeable films which can comprise or be obtained from a blend of a polyamide with a potassium-containing ionomer of an ethylene acid copolymer, an ethylene ester dipolymer, and optional compatibilizer selected from dicarboxylate-containing polymers and ethylene glycidyl ester copolymers. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. | 12-08-2011 |
20150030736 | Smoking Article and Method - A meat smoker/cooker device is provided and includes a fuel chamber having a fuel chamber structure which includes a fuel chamber sidewall that defines a fuel chamber cavity, wherein the fuel chamber sidewall includes a first mounting hole, a second mounting hole and a sidewall slot communicated with the chamber cavity. Additionally, the meat smoker device also includes a fuel container having a container rim and being located within the chamber cavity proximate the slot bottom and an ignition article having an ignition article handle, an ignition article mounting structure and a heating element, wherein the ignition article handle includes a handle portion movably located within the sidewall slot and wherein the ignition article mounting structure is configured to mountingly engage with the first and second mounting hole, such that the ignition article is configurable between a first and second configuration. | 01-29-2015 |
20150306778 | Methods And Apparatuses For Preparing Shawarma, Gyros And Doner Kebab Sandwiches And Meals - Methods and apparatuses for preparing sandwiches (subs, wraps) and meal, such as Shawarma, Gyros and Doner Kebab sandwiches and meals. The apparatus includes a grilling mechanism, a smoking mechanism, a slicing mechanism, sandwich and meal assembly mechanism, sandwich wrapping and packing mechanism and accepting money and credit card mechanism. The slicing mechanism is configured to slice a cylinder or cone of meat in an automated, substantially helical slicing pattern. The sandwich assembly includes various components to automatically dispense selected bread, condiments, and other sandwich and meal ingredients and wrapping and packing the sandwich. | 10-29-2015 |
20160095328 | Transportable Barbecue Smoker Trailer - A barbecue smoker trailer having a separate heat source and improved air flow for providing even heating and smoke to the cooking chamber such that barbecuing, grilling and smoking temperatures can be reached within the cooking chamber and maintained without direct or open flames. The smoker trailer also has detachable parts that can easily be removed and placed inside the cooking chamber for storage or shipping. | 04-07-2016 |
426316000 | Including packaging of contacted food or treatment of material in package | 8 |
20100183785 | Method for doing business to retard bacterial, fungal, and viral contamination and mold growth in fruits - A method for doing business to retard bacterial, fungal, and viral contamination and mold growth in fruits. The method includes the steps of: filling a plastic liner bag with the fruits so as to form a filled liner bag, leaving a particular space in the filled liner bag; putting an anti-bacterial, fungal, and viral contamination and mold growth gas generating apparatus into the particular space in the filled liner bag; sealing the filled liner bag; generating an anti-bacterial, fungal, and viral contamination and mold growth gas by the anti-bacterial, fungal, and viral contamination and mold growth gas generating apparatus; circulating the anti-bacterial, fungal, and viral contamination and mold growth gas on its own volition throughout the filled liner bag; contacting the anti-bacterial, fungal, and viral contamination and mold growth gas with the fruits; retarding the bacterial, the fungal, and the viral contamination and the mold growth in the fruits; dissipating the anti-bacterial, fungal, and viral contamination and mold growth gas on its own volition after the anti-bacterial, fungal, and viral contamination and mold growth gas has contacted the fruits and retarded the bacterial, the fungal, and the viral contamination and the mold growth in the fruits; producing the fruits without the bacterial, the fungal, and the viral contamination and the mold growth; and removing the anti-bacterial, fungal, and viral contamination and mold growth gas generating apparatus with residual byproducts therein safely. | 07-22-2010 |
20100233333 | METHOD FOR CONTROLLING BANANA AND PLANTAIN QUALITY BY PACKAGING - This invention provides a method to control banana and plantain quality by providing packaging in laser microperforated plastic bags having registered microperforation arrays to allow for transmission of oxygen, carbon dioxide, and ethylene gases into and out. The method improves even ripening of the bananas and plantains, extends green life and yellow life of the bananas and plantains, controls dehydration and reduces crown mold and pedicle withering of packed bananas and plantains during transport and storage. | 09-16-2010 |
20110143003 | NON-POROUS MOISTURE AND GAS PERMEABLE FILMS - A film comprises or is produced from a composition comprising a blend of a polyamide and an organic acid modified ionomer having its acid moiety at least partially neutralized to salts containing a majority of alkali metal ions, and the composition optionally comprises a compatibilizer selected from dicarboxylate-containing polymers, softened ethylene acid copolymers, ethylene glycidyl ester copolymers, or combinations of two or more thereof. | 06-16-2011 |
20120282380 | METHOD OF HANDLING BANANAS - There is provided a method of storing bananas comprising the steps of
| 11-08-2012 |
20130004634 | METHOD OF HANDLING MANGOES - A method of handling mangoes includes exposing the mangoes to an atmosphere that contains one or more cyclopropene compounds, and containing the mangoes in a modified-atmosphere package. The method provides an unexpected improvement in maintaining the optimum ripeness of the mangoes over what would be expected based upon the effects observed when either exposing the mangoes to the cyclopropene compound or containing the mangoes in a modified-atmosphere package in the absence of the other. | 01-03-2013 |
20130259989 | APPARATUS AND METHOD FOR STERILIZING AND PRESERVING FRESH PRODUCTS - An apparatus and a method for sterilizing and preserving fresh products are provided by making the ozone gas and the carbon dioxide in a state of the gas mist to be in contact with the fresh product to sterilize and to keep freshness of the fresh product. It includes a gas supplying means | 10-03-2013 |
20150079252 | BANANA STORAGE AND SHIPPING BAGS - A film for wrapping respiring produce is disclosed. The film comprises from about 60% to about 90% of an ethylene vinyl acetate (EVA) mixture which consists of (for example, from about 75% to about 90%) ethylene vinyl acetate and (for example, from about 10% to about 25%) vinyl acetate, with the balance of the film selected from food-safe, EVA-compatible, thermoplastic resins, such as low density polyethylene, linear low density polyethylene, and mixtures of those materials. A bag for storage and shipment of respiring produce, such as bananas, made from that film material, as well as a method for shipping and storing respiring produce, such as bananas, avocados, salad components or flowers, utilizing that bag, are also disclosed. | 03-19-2015 |
20150321823 | MODIFIED ATMOSPHERE PACKAGE FOR BANANAS - There is provided an enclosure comprising: a polymeric film; wherein said polymeric film comprises one or more copolymers of ethylene with a polar monomer; and wherein the oxygen transmission rate of said enclosure is 8,000 to 16,000 cm3/hour. Also provided is a method of handling bananas comprising: (a) harvesting green bananas; (b) then placing said green bananas into such an enclosure; (c) then storing said enclosure at 20° C. or lower for 1 week or longer; (d) then ripening said bananas or allowing said bananas to ripen. | 11-12-2015 |
426317000 | Lacteal material | 3 |
20080199576 | APPARATUS AND METHOD FOR PROVIDING TREATMENT TO A CONTINUOUS SUPPLY OF FOOD PRODUCT USING A VACUUM - An apparatus and method for providing treatment to a continuous supply of food product using a vacuum process includes compartments for receiving, treating and expelling food products that are delivered to the apparatus on a continuous basis. The compartments have different pressures therein and in a preferred embodiment are separated from each other within the apparatus to treat the food product on a continual basis, as opposed to a batch-by-batch basis. | 08-21-2008 |
20090263548 | OZONE TREATMENT OF LIQUID FOODSTUFF - The present invention relates to a method for inhibiting bacterial growth in liquid media by means of ozone containing gas flow, whereby a liquid medium at ambient temperature is passed by a finely divided gas stream containing ozone, the liquid medium is passed to dwell time space while being mixed to provide complete mixing between liquid and ozone, whereupon the liquid medium is degassed to eliminate excess of ozone dissolved therein. | 10-22-2009 |
20100055266 | STABLE FOAM AND PROCESS FOR ITS MANUFACTURE - A stable foam of a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture to the foam. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain and stabilize the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix as well as coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to multiple heat shocks. | 03-04-2010 |
426318000 | Applied material contains a halogen atom | 6 |
20080241323 | AGRICULTURAL PRODUCT DISINFECTING SYSTEM - Disclosed herein is a system for sanitizing objects, particularly food products such as fruits and vegetables. The system includes two or more tanks for generation and storage of chlorine dioxide. The system provides for the simultaneous use and generation of chlorine dioxide so that the system avoids undesired down-time. | 10-02-2008 |
20100075004 | Apparatus and method for reducing microorganisms on produce using chlorine dioxide gas - This invention provides an apparatus and method for processing produce to reduce microorganisms thereon by treating the produce in a treatment chamber. The treatment chamber comprises a produce receiver disposed in the treatment chamber, a means for providing a gas stream comprising chlorine dioxide and a carrier gas into the treatment chamber, a chlorine dioxide sensor in communication with the treatment chamber, and a means for controlling the concentration of chlorine dioxide in the treatment chamber. The method comprises exposing the produce to an atmosphere comprising gaseous chlorine dioxide and a carrier gas in a treatment chamber and can comprise controlling the concentration of chlorine dioxide in the treatment chamber, moving the produce in the treatment chamber during exposure to the gaseous chlorine dioxide, spraying water to remove the gaseous chlorine dioxide, and purging the treatment chamber to remove any residual chlorine dioxide. | 03-25-2010 |
20100129509 | NATURAL PRODUCT EXTRACTION - In a method for extracting products of value from animal or vegetable starting material, a solution is to be created, with which extraction is improved, with regard to both the yield and separation of natural products to be extracted, and management of the method. | 05-27-2010 |
20120064208 | AZEOTROPIC POST-HARVEST FUMIGATION COMPOSITIONS OF METHYL IODIDE - The present technology relates to fumigant compositions and fumigation processes, and particularly to processes for the fumigation of perishable products. The fumigant compositions comprise an azeotropic and azeotrope-like composition of methyl iodide and at least one fluorocarbon or hydrofluorocarbon. The fumigation methods include providing a fumigant composition and applying the fumigant composition to a perishable product. | 03-15-2012 |
20120328749 | CIPC VAPOR TREATMENT - Methods and systems useful for treating crop storage systems with a chemical vapor are set forth herein. Particularly, vapors of CIPC are used in either active or passive systems to inhibit sprouting of stored potatoes. | 12-27-2012 |
20160051714 | APPARATUS FOR FUMIGATING WITH CHLORINE PEROXIDE GAS AND METHOD THEREFOR - Disclosed is an apparatus and a method for fumigation using chlorine dioxide. The apparatus for fumigation using chlorine dioxide includes: a supply part configured to supply the chlorine dioxide; a gas sensor configured to sense the chlorine dioxide in a target space into which mixed gas including the chlorine dioxide is injected; an introduction part configured to introduce dilution gas for diluting the chlorine dioxide; a mixing part connected to the supply part and the introduction part, and configured to generate the mixed gas by mixing the dilution gas with the chlorine dioxide according to information on a concentration of the chlorine dioxide output from the gas sensor so that the concentration of the chlorine dioxide in the target space may be located within a preset actual concentration band; and a transfer part connected to the mixing part to transfer the mixed gas to the target space. | 02-25-2016 |
426319000 | Applied material contains nitrogen compound or contains sulfur atom | 3 |
20090130272 | Use of nitrous oxide (N2O) or of a gas mixture containing nitrous oxide as sweetening agent for food products - A process for the manufacture of a product, in particular a food product, comprising a step of adding an agent with sweetening power, characterized in that the agent with sweetening power is made entirely or partly by the incorporation, into the product, of a gas or a gaseous mixture containing nitrous oxide N | 05-21-2009 |
20100009052 | BEVERAGE CONTAINING NITROUS OXIDE AND CARBON DIOXIDE - Disclosed herein are beverage compositions containing dissolved gases. The beverage compositions generally contain a mixture of dissolved nitrous oxide and dissolved carbon dioxide. | 01-14-2010 |
20140342065 | PROCESS OF FOOD PRESERVATION WITH HYDROGEN SULFIDE - Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food ripening, food spoilage, food decay and is safe, and preserves the natural characteristics of food, including color, flavor, aroma and texture. Hydrogen Sulfide treatment maintains higher activities of catalase, guaiacol peroxidase, ascorbate peroxidase, glutathione reductase and lower activities of lipoxygenase relative to un-treated controls. Hydrogen Sulfide also reduces malondialdehyde, Hydrogen peroxide, and superoxide anion to levels below those in control fruits during storage. Hydrogen and Helium are administered as gas and Hydrogen Sulfide is administered as a gas, liquid, or a Hydrogen Sulfide donor, within a closed environment or by providing Hydrogen Sulfide within the item. This also includes enhancement of innate endogenous Hydrogen Sulfide-Hydrogen production in the organisms including plants. | 11-20-2014 |
426320000 | Applied material is biocidal or disinfecting | 10 |
20080220133 | FOOD SANITATION SYSTEM - The present invention generally describes a method and apparatus that can be used to significantly reduce the microbiological load of temperature sensitive foods and supplements. The active gaseous components of the system are carbon monoxide and ozone which is continually applied under a constant pressure, humidity, and temperature in a sealed room. The continuous gas flow containing carbon dioxide and oxygen is modified by using a tuned corona discharge generator and further modified by passing the gas stream through the ozone conversion module (OCM). The resultant gas flow contains a ratio of CO | 09-11-2008 |
20090087528 | Method of Improving the Biocidal Efficacy of Dry Ice - A manufactured dry ice product containing ozone entrapped or absorbed on said dry ice. The dry ice product can be used to chill and preserve food products and provides the added benefit of ozonation of the food product to kill bacteria. Novel processes for ozonating liquid and solid CO | 04-02-2009 |
20090258125 | Ozone Emitter, Method and Equipment for Producing the Ozone Emitter, and Method for Utilizing the Same - The present invention provides an ozone emitter, which can continue to emit ozone gas for a long time, which can continue to exert effective detergent and bactericidal action due to ozone gas for a long time, and which is easily portable, a method and equipment for producing the ozone emitter, and a method for utilizing the same. The ozone emitter is provided in such a manner that ozone gas is filled into a container which is obtained by forming an ozone gas impermeable film material in a container shape, wherein the film material is provided with a number of fine permeable pores through which molecules of ozone gas can permeate. | 10-15-2009 |
20100119670 | METHOD AND APPARATUS FOR SANITIZING FOODSTUFFS CONTAMINATED WITH MYCOTOXINS - Method and apparatus for sanitizing a foodstuff ( | 05-13-2010 |
20100136187 | Fumigation apparatus - As shown in FIG. | 06-03-2010 |
20110151079 | Systems and Methods for Continuous Flow Ozone Treatment of Grain - Methods and systems for treatment of grain for toxins and/or odor utilize a storage container having a grain storage space and an aeration floor that allows air to flow through the aeration floor into the grain storage space. Ozone (mixed with air) is supplied to the grain through the aeration floor under positive pressure, whereby ozone is forced through the aeration floor into a lower portion of the grain storage space. After an initial treatment time, the initial treatment time allowing for the ozone to reduce toxins and/or odor in a lowermost portion of the initial quantity of grain an effective or desired amount, a lowermost portion or a lower treated portion of the grain in the grain storage space is removed, and new grain is added on top of the grain in the grain storage space, all while continuing to supply ozone through the aeration floor under positive pressure. | 06-23-2011 |
20110151080 | Systems and Methods for Ozone Treatment of Toxin in Grain - Methods and systems for treatment of grain in a storage container using ozone may be used for treating grain for toxins, insects, mold, and/or odor. Downdraft methods for applying high concentrations of ozone to grain in a storage container treat grain without generating ozone-related objectionable odors or with generation of only minimal ozone-related objectionable odors. A method for downdraft ozone treatment of grain with minimal generation of ozone-related objectionable odors involves providing a negative air pressure at a bottom of a volume of grain in a storage container. A high ozone concentration is generated in air above an upper surface of the volume of grain. The ozone is drawn down into the volume of grain using the negative air pressure for a treatment time sufficient to effectively treat the grain without causing significant ozone-related commercially-objectionable foreign odors in the grain. | 06-23-2011 |
20130059047 | Refrigerator Crisper Ozonation System and Related Method - A crisper drawer for postponing postharvest produce deterioration having a drawer housing that substantially defines the size and shape of the crisper drawer and fits within a residential refrigerator. A chamber within the drawer housing is cooled by the refrigerator. An ozone generator provides gaseous ozone to the chamber, and an ethylene scrubber reduces levels of ethylene in the chamber. An ozone level control with the ozone generator controls ozone levels. | 03-07-2013 |
20150110934 | DISPERSAL UNITS - A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing; an airflow passage in the housing; an impeller for driving a flow of air through the airflow passage; a support for supporting at least one replaceable cartridge in communication with the airflow passage; and a vapouriser for promoting vapourisation of a volatile antimicrobial active material in a cartridge supported by the support to release an antimicrobial vapour from the cartridge into the airflow passage to be entrained in the flow of air and expelled from the airflow passage into the storage volume. The support is a base wall of a shallow vapourisation chamber that incorporates the airflow passage between the base wall and an upper wall spaced from the base wall and has openings between the base wall and the upper wall defining an inlet and an out let of the vapourisation chamber The height of the vapourisation chamber between the base wall and the upper wall is less than 40% of a width or length of the base wall. | 04-23-2015 |
20160037790 | IMPROVED METHODS FOR TREATING GRAIN WITH OZONE - Improved methods for treating grain with ozone are disclosed. The methods include introducing ozone into grain at more than one location in order to effectively treat the grain. | 02-11-2016 |