Patents by Inventor Christopher D. Brunkhorst

Christopher D. Brunkhorst 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).

  • Method and apparatus for pasteurizing shell eggs using radio frequency heating
    Patent number: 9883682
    Abstract: Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.
    Type: Grant
    Filed: February 20, 2015
    Date of Patent: February 6, 2018
    Assignees: The United States of America, as represented by The Secretary of Agriculture, Trustees of Princeton
    Inventors: David J. Geveke, Andrew B. W. Bigley, Christopher D. Brunkhorst
  • Method and Apparatus for Pasteurizing Shell Eggs Using Radio Frequency Heating
    Publication number: 20150164097
    Abstract: Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.
    Type: Application
    Filed: February 20, 2015
    Publication date: June 18, 2015
    Inventors: David J. Geveke, Andrew B.W. Bigley, Christopher D. Brunkhorst
  • Method and apparatus for pasteurizing shell eggs using radio frequency heating
    Patent number: 8973492
    Abstract: Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.
    Type: Grant
    Filed: March 12, 2013
    Date of Patent: March 10, 2015
    Assignees: The United States of America, as represented by the Secretary of Agriculture, Trustees of Princeton University
    Inventors: David J. Geveke, Andrew B. W. Bigley, Jr., Christopher D. Brunkhorst