Patents by Inventor Karim Nafisi-Movaghar
Karim Nafisi-Movaghar 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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Publication number: 20210345630Abstract: High quality, portable, convenient, nutritious, packaged food products are provided, as well as processes for preparing packaged food products. Packaged food products comprise wet food systems of hydrated high ?-glucan cereal acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can include non-citrus fruit, vegetable, and/or hydrated mucilaginous seeds mixed with hydrated, acidified high ?-glucan cereal. Also, packaged food products comprise wet food systems of vegetable, or vegetable and non-citrus fruit acidified with acid or acid solutions having a pKa in a range of 1.9-2.2. This product can be packed in 100% juice or with other ingredients including sweeteners, flavors, and non-dairy milk, amongst others. High ?-glucan cereal, non-citrus fruit, and/or vegetables formulated with packaged food products retain texture, flavor, color, and visual appearance after commercial processing and during storage.Type: ApplicationFiled: October 3, 2018Publication date: November 11, 2021Applicant: Del Monte Foods, Inc.Inventors: Loren L. Druz, Winston Lee, Jessica M. Widjaja, Parween Amiri, Corey Ewert, Karim Nafisi-Movaghar, Faris M. Elbadri, Nathaniel A. Silva, Frances M. Jin
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Publication number: 20160325910Abstract: A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.Type: ApplicationFiled: July 22, 2016Publication date: November 10, 2016Inventors: Karim Nafisi-Movaghar, Loren Druz
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Patent number: 9422103Abstract: A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.Type: GrantFiled: March 22, 2013Date of Patent: August 23, 2016Assignee: Del Monte Foods, Inc.Inventors: Karim Nafisi-Movaghar, Loren Druz
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Patent number: 8974844Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.Type: GrantFiled: August 29, 2011Date of Patent: March 10, 2015Assignee: Del Monte Foods, Inc.Inventors: Karim Nafisi-Movaghar, Loren L. Druz
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Publication number: 20140248406Abstract: A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.Type: ApplicationFiled: May 13, 2014Publication date: September 4, 2014Applicant: Del Monte Foods, Inc.Inventors: Paul Coles, Karim Nafisi-Movaghar, Jacqueline K. Curtis, Frances Jin
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Publication number: 20130236611Abstract: A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.Type: ApplicationFiled: March 22, 2013Publication date: September 12, 2013Applicant: Del Monte CorporationInventors: Karim Nafisi-Movaghar, Loren Druz
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Publication number: 20130230633Abstract: An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.Type: ApplicationFiled: April 15, 2013Publication date: September 5, 2013Applicant: Del Monte CorporationInventors: Melissa Anne PALLESCHI, Karim Nafisi-Movaghar
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Publication number: 20130184359Abstract: Processes are provided for extracting color comprising anthocyanin and antioxidants from hibiscus flowers. Dried or wet flowers or flower particles are soaked in water to release color from the flowers. The released anthocyanin and antioxidants are suspended in water and separated from the solid components using centrifugation, filtration, water flotation, pressing, or any combination of separation techniques. The hibiscus color may be concentrated into a color concentrate and stabilized with a stabilizing agent, such as, for example, a sugar alcohol having a 2 to 12 carbon backbone, at a pH value in the range of about 2 to about 6. Residual hibiscus color in the solid hibiscus components may be collected by mixing the components with water and then separating the residual hibiscus color using any one or more separation techniques. The residual hibiscus color may also be concentrated and stabilized with the hibiscus color or the color concentrate.Type: ApplicationFiled: January 13, 2012Publication date: July 18, 2013Inventor: Karim Nafisi-Movaghar
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Patent number: 8481099Abstract: Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.Type: GrantFiled: September 12, 2011Date of Patent: July 9, 2013Assignee: Del Monte CorporationInventors: Karim Nafisi-Movaghar, Loren L. Druz, Claudine Pepper Victoria
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Patent number: 8425962Abstract: An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.Type: GrantFiled: March 2, 2010Date of Patent: April 23, 2013Assignee: Del Monte CorporationInventors: Melissa Anne Palleschi, Karim Nafisi-Movaghar
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Patent number: 8420140Abstract: A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.Type: GrantFiled: September 15, 2010Date of Patent: April 16, 2013Assignee: Del Monte CorporationInventors: Karim Nafisi-Movaghar, Loren Druz
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Publication number: 20130078339Abstract: The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff, preferably without substantially altering its appearance, one or more of its organoleptic properties, or some combination of these. The method includes contacting the foodstuff with a pathogenostatic fluid such as an acidic solution, preferably at a reduced pressure, and thereafter subjecting the foodstuff to an HPP process. Foodstuffs treated in this manner can be packaged in the presence of the pathogenostatic fluid, in the presence of a sauce, or in the presence of substantially no liquid. Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.Type: ApplicationFiled: September 27, 2011Publication date: March 28, 2013Inventors: Caitlin Elizabeth Trahan, Justin Wade Shimek, Kirin Basra, Kirsten O'Brien, Karim Nafisi-Movaghar
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Publication number: 20130064947Abstract: Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.Type: ApplicationFiled: September 12, 2011Publication date: March 14, 2013Inventors: Karim Nafisi-Movaghar, Loren L. Druz, Claudine Pepper Victoria
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Publication number: 20130052314Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.Type: ApplicationFiled: August 29, 2011Publication date: February 28, 2013Inventors: Karim Nafisi-Movaghar, Loren L. Druz
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Publication number: 20120276258Abstract: An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.Type: ApplicationFiled: October 14, 2011Publication date: November 1, 2012Applicant: Del Monte CorporationInventors: Karim NAFISI-MOVAGHAR, Melissa Anne Palleschi, Michelle E. Moy, Amy S. Euske, Winston L. Lee
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Publication number: 20120064201Abstract: A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.Type: ApplicationFiled: September 15, 2010Publication date: March 15, 2012Applicant: DEL MONTE CORPORATIONInventors: Karim Nafisi-Movaghar, Loren Druz
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Publication number: 20110217435Abstract: An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.Type: ApplicationFiled: March 2, 2010Publication date: September 8, 2011Applicant: Del Monte CorporationInventors: Melissa Anne PALLESCHI, Karim NAFISI-MOVAGHAR
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Publication number: 20110203351Abstract: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.Type: ApplicationFiled: May 2, 2011Publication date: August 25, 2011Applicant: Del Monte CorporationInventors: Jogre Suasin, Karim Nafisi-Movaghar, Juan Lopez
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Publication number: 20100047824Abstract: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.Type: ApplicationFiled: October 30, 2009Publication date: February 25, 2010Applicant: DEL MONTE CORPORATIONInventors: Jogre SUASIN, Karim NAFISI-MOVAGHAR, Juan LOPEZ
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Publication number: 20070042096Abstract: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.Type: ApplicationFiled: August 22, 2005Publication date: February 22, 2007Applicant: Del Monte CorporationInventors: Jogre Suasin, Karim Nafisi-Movaghar, Juan Lopez