Abstract: A method for sanitizing a food processing environment includes preparing an ozonated foam sanitizing medium and applying the sanitizing medium to either objects in the food processing environment, such as food processing equipment, food contact surfaces, interior surfaces of the food processing facility, or the ambient environment within the food processing facility, or both the objects within the food processing facility and the ambient environment of the food processing facility. An ozonated foam sanitizing medium includes a foaming agent dissolved in an aqueous solution and an ozone concentration of at least about 0.1 ppm and is prepared by either injecting gaseous ozone or introducing an aqueous ozone solution into an aqueous solution containing a foaming agent. In a system for generating the ozonated foam medium, the gaseous ozone can be injected with a feed gas, such as oxygen, air, an inert gas, and mixtures thereof.

Abstract: A cooking process which demonstrates improved cooking efficiency of foodstuffs, improves the quality of such food and enhances the safety of food for consumption by mammals, especially humans. The process utilizes a treatment of foodstuff with an aqueous ozone solution combined with a cooking process to provide a synergistic effect on the killing rates of microorganisms as well as a reduction of the level of microorganisms on and in such foodstuffs. The method comprises sanitizing/disinfecting the foodstuff using an aqueous solution containing an effective amount of ozone, which comprises forming an aqueous solution of ozone, and contacting the foodstuff with the aqueous solution, and subsequently subjecting the foodstuff to a cooking process. The foodstuff is generally contacted with the aqueous solution for a time sufficient to substantially sanitize or disinfect the foodstuff. Optionally, the foodstuff may be packaged before or after the cooking process.

Abstract: A non-yellowing coating composition particularly useful as primer that has a low VOC and excellent adhesion and chip resistance and comprises an aqueous coating composition having a VOC of less than 0.12 kg/L (1.

Abstract: A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During preparation of an ozone wash solution, ozone off-gas is collected from the aqueous ozone solution. The ozone off-gas is then introduced into an ambient of the food processing environment. The introduction of the ozone off-gas can be carried out in conjunction with the application of the ozone wash solution to food contact surfaces. Additionally, the ozone off-gas can be introduced at relatively high concentrations for application to food processing equipment and food contact surfaces or, alternatively, the ozone off-gas can be diluted to relatively low levels for introduction into the ambient air of a food processing facility.

Abstract: A method of processing a substance, such as a food item, utilizing high pressure processing includes providing an enclosed environment including the substance and one or more of the following gases: carbon monoxide, carbon dioxide, nitrogen, nitric oxide, nitrous oxide, hydrogen, oxygen, helium, argon, krypton, xenon and neon. The enclosed environment including the substance and at least one gas is subjected to high pressure processing and sealed in a container. The high pressure processing may occur prior to or after sealing the substance in the container. Control of the amount and type of gases in the enclosed environment including the substance enhances the biocidal efficacy of high pressure processing as well as ensuring desirable sensory qualities of the substance during storage.

Abstract: A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During preparation of an ozone wash solution, ozone off-gas is collected from the aqueous ozone solution. The ozone off-gas is then introduced into an ambient of the food processing environment. The introduction of the ozone off-gas can be carried out in conjunction with the application of the ozone wash solution to food contact surfaces. Additionally, the ozone off-gas can be introduced at relatively high concentrations for application to food processing equipment and food contact surfaces or, alternatively, the ozone off-gas can be diluted to relatively low levels for introduction into the ambient air of a food processing facility.

Abstract: A method, apparatus and assembly related to solid oxide fuel cell interconnects is disclosed. In its broadest embodiment, the invention contemplates a multi-layered ceramic interconnect having integrated flow fields and electrical connections. The method of making this interconnect includes judicious selection of materials, formation of appropriate apertures for the flow fields and electrical connectors, and the joining of the layers through a firing and/or sealing process.

Abstract: An aqueous coating composition having a pH of 6.0-10.0 and having a VOC of less than 0.24 kg/l (2.

Abstract: A method of treating a food product includes packaging the food product in a modified atmosphere, removing oxygen from the modified atmosphere and irradiating the food product, such that the oxidation of the food product is impeded for a predetermined period of time after irradiating the food product. The removal of oxygen can be accomplished by packaging the food product in a substantially oxygen-free modified atmosphere using a multi-layered packaging material in which the outer layer is an oxygen-impermeable layer and the inner layer is an oxygen-permeable layer. After completion of the irradiation process, the outer oxygen-impermeable layer can be removed, allowing oxygen to enter the package. In an alternative embodiment, an oxidant-reactive chemical substance is applied to the food product prior to irradiating the food product to scavenge oxidants, such as free radicals, from the package atmosphere.

Abstract: A process for disinfecting and preserving a food commodity includes the steps of applying antimicrobial chemicals to the surface of the food commodity followed by subjecting the food commodity to a quick-chilling process. The chilling process creates a partial vacuum within the interior regions of the food commodity to create a driving force that assists the diffusion of the antimicrobial chemicals into the food commodity. In a preferred embodiment, the food commodity is chilled from about room temperature to about 10° C. or below in a period of time of less than about ten minutes. Once the chilling process is complete, the food commodity can be subjected to further processing steps, such as refrigeration or freezing, or other processing, such as cutting, sorting, and storage.

Abstract: Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.

Abstract: Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.

Abstract: The present invention discloses a new pinball simulator game system in which a view from a perspective of a pinball is displayed such that a player experiences a sensation as riding inside the pinball. The experience is further enhanced with a game console mounted on top of a motion base that moves the player inside the game console according the pinball's movement.

Abstract: The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

Abstract: A processor is connected to one or more controlled devices (e.g., ASICS) using an interface that has a plurality of bandwidth distribution devices (i.e., a controller device and one or more adjunct devices) configured in an architecture having two or more levels. Each bandwidth distribution device receives an allocation of address bandwidth from a device in the next higher level and distributes that allocation of address bandwidth to one or more devices in the next lower level, each of which is either another bandwidth distribution device or a controlled device. Each bandwidth distribution device can be configured independently in different configuration modes that determine how its available address bandwidth is distributed to devices in the next lower level. The different configuration modes allow the number of devices in the next lower level to be traded off with the amount of bandwidth available to a particular device in the next lower level.