Class / Patent application number | Description | Number of patent applications / Date published |
426444000 | With temperature reduction 32 degrees F. or less | 6 |
20080233255 | PROCESS FOR PRODUCING A FREEZER-TO-OVEN BAGEL - A process for making a freezer-to-oven bagel product is provided. The process comprises mixing at least flour, water, salt and yeast to form a bagel dough, dividing the bagel dough to form individual bagel units, proofing the bagel units for about 2 to about 4 hours in a proof box, preliminarily freezing the bagel units for about 10 to about 30 minutes in a freezer, and blast freezing the bagel units for about 20 to about 30 minutes in a blast freezer. The proof box has an internal temperature of from about 68° F. to about 75° F. and a relative humidity of from about 80% to about 100%, the freezer has an internal temperature of from about 0° F. to about −10° F., and the blast freezer has an internal temperature of from about −20° F. to about −30° F. | 09-25-2008 |
20080254180 | Low Temperature Extrusion Process and Device for Energy Optimized and Viscosity Adapted Micro-Structuring of Frozen Aerated Masses - The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior). | 10-16-2008 |
20100166929 | CONVEYOR BELT HAVING ROTATING DRIVE SHAFT - An apparatus and method for processing products by chilling or freezing includes a conveyor for conveying the products along a plane of travel; lifting means disposed for intermittent contact with the conveyor during processing; cam means rotatable for contacting and displacing the lifting means to contact and displace the conveyor from the plane of travel, thereby displacing the products on the conveyor to prevent the products from adhering to the conveyor and other of the products; and drive means operatively associated with the cam means to impart rotational movement to the cam means for intermittently contacting and displacing the lifting means. | 07-01-2010 |
20110027439 | METHOD FOR FREEZING FRUIT AND VEGETABLE PRODUCE - The procedure consists of subjecting the product to osmosis in order to force the fruit perspiration until reducing its water content between 6 and 10%, or whether using the vacuum cooling (vacuum cooler) technique or through a dry air stream, after which said products are flashily frozen in a tunnel or closet with liquid nitrogen, carbonic anhydride or mechanical cooling depending on the product size and shape (whole, peeled or sliced), at a temperature below −40° C. The dry air can be supplied through a dehumidifier, or it can either be dried through a strong air cooling and then heating. | 02-03-2011 |
20110081467 | METHOD AND DEVICE FOR ROASTING/COOLING BEAN - Operation of roasting machine is stabilized by controlling the flow rate or the temperature of cold air for cooling with high precision when roasted beans are cooled, and efficient roasting/cooling operation is attained at a low cost. In the roasting/cooling method of beans for quickly cooling roasted beans by circulating cold air for cooling while closing the cold air from the outdoor air, the cold air for cooling is cooled by cryogenic brine in a heat exchanger ( | 04-07-2011 |
20140220206 | METHOD FOR PRODUCING DRIED FOOD - Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick. | 08-07-2014 |