Patents by Inventor Bob J. Dull
Bob J. Dull has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 10993448Abstract: Provided herein, inter alia, is a method for sanitizing produce, by: treating the produce with a catholyte solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid.Type: GrantFiled: July 23, 2015Date of Patent: May 4, 2021Assignee: DOLE FRESH VEGETABLES, INC.Inventors: Bob J. Dull, Roger Dale Billingsley, Abizer Moiz Khairullah, Amanda Jane Deering, Jessica Okane Kawabata, Yuki Mikoshiba
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Patent number: 10793304Abstract: A system for reducing oxygen in a package of produce product using a lance manifold. The lance manifold has a first end adapted to receive an input gas flow and a second end adapted for placement in a partially-enclosed cavity containing the produce product. The second end of the lance manifold includes a plurality of exit ports adapted to produce an output gas flow and a sampling port for taking an air sample from the partially-enclosed cavity. The system also includes an oxygen analyzer for detecting oxygen content of gas inside the partially-enclosed cavity using the sampling port. The system is configured to produce an output gas flow with the following properties: a substantially oxygen-free composition; a flow rate of at least 100 standard cubic feet per hour (SCFH); and a flow direction substantially 90 degrees to a cavity opening of the partially-enclosed cavity.Type: GrantFiled: May 3, 2012Date of Patent: October 6, 2020Assignee: Dole Fresh Vegetables, Inc.Inventors: Jerry L. Crawford, Bob J. Dull, Robert Tarango, Robert J. Schrader
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Publication number: 20160021903Abstract: Provided herein, inter alia, is a method for sanitizing produce, by: treating the produce with a catholyte solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid.Type: ApplicationFiled: July 23, 2015Publication date: January 28, 2016Applicant: DOLE FRESH VEGETABLES, INC.Inventors: Bob J. DULL, Roger Dale BILLINGSLEY, Abizer Moiz KHAIRULLAH, Amanda Jane DEERING, Jessica Okane KAWABATA, Yuki MIKOSHIBA
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Patent number: 9125427Abstract: A method for sanitizing produce, by: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid.Type: GrantFiled: June 11, 2013Date of Patent: September 8, 2015Assignee: Dole Fresh Vegetables, Inc.Inventors: Bob J. Dull, Roger Dale Billingsley, Abizer Moiz Khairullah, Amanda Jane Deering, Jessica Okane Kawabata, Jonna Marie Thomas
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Publication number: 20140370151Abstract: Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts, and contacting the untreated rice bran with a source of bisulfite anions so that an aldehyde or ketone in the untreated rice bran forms an organosulfite. The method produces the treated rice bran, wherein the amount and characterization of protein and fiber between the treated rice bran and the untreated rice bran remain unchanged. A treated rice bran composition is also provided, which comprises fatty acid salts, inactivated lipase, organosulfites, between about 14% and about 16% by weight protein, and between about 8% and about 10% by weight fiber.Type: ApplicationFiled: June 11, 2014Publication date: December 18, 2014Inventor: Bob J. Dull
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Publication number: 20140202119Abstract: A system for reducing metal and product-in-seal contamination in a package of produce product is provided. The system includes a tube and a flapper gate assembly. The flapper gate assembly is connected to the top of the tube, and includes a pivot and a flapper gate. The pivot is positioned outside the tube. The flapper gate is positioned inside the tube and is connected to the pivot. The flapper gate is configured to regulate product flow in the tube by rotating around the pivot when the pivot is rotated.Type: ApplicationFiled: January 24, 2013Publication date: July 24, 2014Applicant: DOLE FRESH VEGETABLES, INC.Inventors: Jerry L. CRAWFORD, Bob J. DULL, Robert TARANGO, Stephen C. Jens, Serafin Albarran
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Publication number: 20140205723Abstract: A method for improving the palatability of a livestock feed or companion animal food product comprising a basal composition containing unsaturated fatty acids that oxidize to form aldehydes or ketones by contacting the basal composition with a source of bisulfite anions so that any aldehydes or ketones present form organosulfite salts. Bisulfite-treated livestock feed and companion animal food products, and palatability enhancing composition containing a source of bisulfite anions are also disclosed.Type: ApplicationFiled: March 24, 2014Publication date: July 24, 2014Applicant: APPLIED FOOD BIOTECHNOLOGY, INC.Inventors: Bob J. Dull, Krystyna Kawabata, James G. Hawkes, Jim G. Fotos, Zulin Shi
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Publication number: 20140196751Abstract: A method for sanitizing produce, by: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid.Type: ApplicationFiled: June 11, 2013Publication date: July 17, 2014Inventors: Bob J. DULL, Roger Dale BILLINGSLEY, Abizer Moiz KHAIRULLAH, Amanda Jane DEERING, Jessica Okane KAWABATA, Jonna Marie THOMAS
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Publication number: 20140030402Abstract: A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103° F. for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale.Type: ApplicationFiled: December 21, 2012Publication date: January 30, 2014Applicant: DOLE FRESH VEGETABLES, INC.Inventors: Abizer KHAIRULLAH, Bob J. DULL, Jose Emilio VILLARREAL LOZOYA, Yuki MIKOSHIBA, Jonna THOMAS
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Publication number: 20120279180Abstract: A system for reducing oxygen in a package of produce product using a lance manifold. The lance manifold has a first end adapted to receive an input gas flow and a second end adapted for placement in a partially-enclosed cavity containing the produce product. The second end of the lance manifold includes a plurality of exit ports adapted to produce an output gas flow and a sampling port for taking an air sample from the partially-enclosed cavity. The system also includes an oxygen analyzer for detecting oxygen content of gas inside the partially-enclosed cavity using the sampling port. The system is configured to produce an output gas flow with the following properties: a substantially oxygen-free composition; a flow rate of at least 100 standard cubic feet per hour (SCFH); and a flow direction substantially 90 degrees to a cavity opening of the partially-enclosed cavity.Type: ApplicationFiled: May 3, 2012Publication date: November 8, 2012Applicant: Dole Fresh Vegetables, Inc.Inventors: Jerry L. Crawford, Bob J. Dull, Robert Tarango, Robert J. Schrader
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Patent number: 8282974Abstract: A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution.Type: GrantFiled: September 17, 2010Date of Patent: October 9, 2012Assignee: Dole Fresh Vegetables, Inc.Inventors: Thomas W. Johnson, Bob J. Dull
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Patent number: 8093415Abstract: Methods for the preparation of a free-flowing, storage-stable fatty acid metal salt product by forming a reactive admixture of (a) an unsaturated fatty acid glyceride feedstock; and (b) from about 1 mol to about 3 mol of at least one monovalent metal hydroxide or at least one divalent metal hydroxide; and heating the admixture to a temperature at which said fatty acid glycerides saponify to form fatty acid metals salts; wherein said monovalent metal is potassium; and wherein said divalent metal is selected from the group consisting of calcium, copper, magnesium and zinc. The fatty acid glycerides are saponified in an atmosphere in which the partial pressure of oxygen has been reduced by an amount effective to provide an improvement in storage stability until a free-flowing, storage-stage product is obtained. Storage stable metal salts of unsaturated fatty acids prepared by the inventive methods are also disclosed.Type: GrantFiled: October 26, 2010Date of Patent: January 10, 2012Assignee: Virtus Nutrition LLCInventors: Daniel Nestor Luchini, George K. Strohmaier, Eiler D. Frederiksen, James G. Hawkes, Bob J. Dull
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Publication number: 20110070344Abstract: A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution.Type: ApplicationFiled: September 17, 2010Publication date: March 24, 2011Applicant: Dole Fresh Vegetables, Inc.Inventors: Thomas W. Johnson, Bob J. Dull
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Publication number: 20110039932Abstract: Methods for the preparation of a free-flowing, storage-stable fatty acid metal salt product by forming a reactive admixture of (a) an unsaturated fatty acid glyceride feedstock; and (b) from about 1 mol to about 3 mol of at least one monovalent metal hydroxide or at least one divalent metal hydroxide; and heating the admixture to a temperature at which said fatty acid glycerides saponify to form fatty acid metals salts; wherein said monovalent metal is potassium; and wherein said divalent metal is selected from the group consisting of calcium, copper, magnesium and zinc. The fatty acid glycerides are saponified in an atmosphere in which the partial pressure of oxygen has been reduced by an amount effective to provide an improvement in storage stability until a free-flowing, storage-stage product is obtained. Storage stable metal salts of unsaturated fatty acids prepared by the inventive methods are also disclosed.Type: ApplicationFiled: October 26, 2010Publication date: February 17, 2011Applicant: Virtus Nutrition LLCInventors: Daniel Nestor Luchini, George K. Strohmaier, Eiler D. Frederiksen, James G. Hawkes, Bob J. Dull
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Patent number: 7820842Abstract: Disclosed herein are methods for the preparation of a free-flowing, storage-stable fatty acid metal salt product by forming a reactive admixture comprising (a) an unsaturated fatty acid glyceride feedstock; and (b) from about 1 mol to about 3 mol of at least one monovalent metal hydroxide or at least one divalent metal hydroxide; and heating the admixture to a temperature at which said fatty acid glycerides saponify to form fatty acid metals salts; wherein said monovalent metal is potassium; and wherein said divalent metal is selected from the group consisting of calcium, copper, magnesium and zinc. The fatty acid glycerides may be saponified in an atmosphere in which the partial pressure of oxygen has been reduced by an amount effective to provide an improvement in storage stability until a free-flowing, storage-stage product is obtained, or prior to saponification, the fatty acid glycerides may blended with a stabilizing oil that promotes storage stability, or both.Type: GrantFiled: April 29, 2005Date of Patent: October 26, 2010Assignee: Virtus Nutrition LLCInventors: Daniel Nestor Luchini, George K. Strohmaier, Eiler D. Frederiksen, James G. Hawkes, Bob J. Dull
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Publication number: 20090105335Abstract: Disclosed herein are methods for the preparation of a free-flowing, storage-stable fatty acid metal salt product by forming a reactive admixture comprising (a) an unsaturated fatty acid glyceride feedstock; and (b) from about 1 mol to about 3 mol of at least one monovalent metal hydroxide or at least one divalent metal hydroxide; and heating the admixture to a temperature at which said fatty acid glycerides saponify to form fatty acid metals salts; wherein said monovalent metal is potassium; and wherein said divalent metal is selected from the group consisting of calcium, copper, magnesium and zinc. The fatty acid glycerides may be saponified in an atmosphere in which the partial pressure of oxygen has been reduced by an amount effective to provide an improvement in storage stability until a free-flowing, storage-stage product is obtained, or prior to saponification, the fatty acid glycerides may blended with a stabilizing oil that promotes storage stability, or both.Type: ApplicationFiled: April 29, 2005Publication date: April 23, 2009Inventors: Daniel Nestor Luchini, George K. Strohmaier, Eiler D. Frederiksen, James G. Hawkes, Bob J. Dull
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Publication number: 20030082290Abstract: The present invention relates to a method for stabilizing and treating bran, wherein the method includes adding an amount of base to hydrated bran so as to saponify the fatty acids. The present invention also relates to a treated bran product having a caloric fat value equal to untreated bran with the nascent proteins intact, and containing salts of fatty acids.Type: ApplicationFiled: November 1, 2001Publication date: May 1, 2003Inventor: Bob J. Dull
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Publication number: 20020094369Abstract: The present invention relates to a method for producing a reduced water activity legume, with the legume produced according to the present method having a hydration level ranging between about 20% and about 65% total moisture, a water activity ranging between about 0.50 and about 1.0, and an amount of humectant equal to between about 0.1% and about 15% by weight of the legume. The method includes selecting an amount of hydrated legumes and mixing a humectant solution with the hydrated legumes.Type: ApplicationFiled: February 5, 2001Publication date: July 18, 2002Inventor: Bob J. Dull
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Patent number: 6183797Abstract: The present invention relates to a method for producing a reduced water activity legume, with the legume produced according to the present method having a hydration level ranging between about 20% and about 65% total moisture, a water activity ranging between about 0.50 and about 1.0, and an amount of humectant equal to between about 0.1% and about 15% by weight of the legume. The method includes selecting an amount of hydrated legumes and mixing a humectant solution with the hydrated legumes.Type: GrantFiled: June 25, 1998Date of Patent: February 6, 2001Inventor: Bob J. Dull
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Patent number: 6123970Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an oil. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an oil to contact and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated edible oil. The edible oil pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the edible oil and rinsed to remove excess edible oil from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color. The edible oil will include oils where the acyl groups are saturated fatty acids, unsaturated fatty acids, or a combination of saturated fatty acids and unsaturated fatty acids, with the most preferred edible oil being a vegetable oil.Type: GrantFiled: June 4, 1997Date of Patent: September 26, 2000Assignee: The Pillsbury CompanyInventor: Bob J. Dull