Patents by Inventor Kenneth R. Swartzel

Kenneth R. Swartzel 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).

  • Patent number: 5932813
    Abstract: A method of generating a residence time measurement of a particulate-containing food product while passing the product as a continuous stream through a thermal processing apparatus is described. The method includes the steps of inserting at least one detectable particle, and preferably many detectable particles, tagged with at least one magnetic implant into the stream at pre-selected intervals; detecting the at least one implant using at least one sensor located at a detection point downstream from a location of the inserting of the at least one detectable particle; determining a time of passage of the at least one detectable particle in the stream using output from the at least one sensor; and generating a residence time measurement for the stream using the time of passage for the at least one detectable particle. The method also includes the use of multiple sensors for detecting the implants. A suitable system and detectable particle for carrying the method are also described.
    Type: Grant
    Filed: October 7, 1997
    Date of Patent: August 3, 1999
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Josip Simunovic
  • Patent number: 5670199
    Abstract: An electroconductive heater for heating a liquid product such as a liquid whole egg product which has a conductivity which increases with temperature, is disclosed. The electroconductive heater comprises an enclosed chamber defining a liquid product flow space, the enclosed chamber having an upstream end portion, a downstream end portion, and first and second electrically conductive plates positioned opposite one another in spaced relationship with the liquid product flow space therebetween. The first and second electrically conductive plates longitudinally extend from the upstream end portion to the downstream end portion. The chamber has a characteristic resistivity of the electrical pathway between the first electrically conductive plate and the second electrically conductive plate which is greater in the downstream end portion than in the upstream end portion. Apparatus and methods of using such electroconductive heaters are also disclosed.
    Type: Grant
    Filed: July 26, 1996
    Date of Patent: September 23, 1997
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Sevugan Palaniappan
  • Patent number: 5612076
    Abstract: A method of, and apparatus for, pasteurizing flowable egg products utilizing high frequency radio waves to heat the egg products being pasteurized.
    Type: Grant
    Filed: October 19, 1993
    Date of Patent: March 18, 1997
    Assignees: North Carolina State University, Michael Foods
    Inventors: Mohammad-H. H. Samimi, Kenneth R. Swartzel, Hershell R. Ball, Jr.
  • Patent number: 5159564
    Abstract: A method for determining the thermal history of an object is disclosed. The object carries at least two thermal calibration materials having different activation energies. The method comprises: first, exposing an object to a thermal treatment; second, detecting the change in each of the calibration materials caused by the thermal treatment; and third, determining the thermal history of the thermal treatment from the detected changes.Also disclosed are thermal history recording devices comprising one or more metal insulator semiconductor (MIS) capacitors. The insulating layer is non-uniformly doped with mobile charged carriers. Two or more MIS capacitors, each having different activation energies, may be mounted in a common support structure to provide a thermal memory cell. The thermal cells may be used in conjunction with an apparatus for determining the thermal history of the cells as also dislcosed herein.
    Type: Grant
    Filed: June 3, 1991
    Date of Patent: October 27, 1992
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Sudalaimuthu G. Ganesan, Richard T. Kuehn, Raymond W. Hamaker, Farid Sadeghi
  • Patent number: 5105724
    Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product. An apparatus useful for carrying out the method of the present invention is also disclosed.
    Type: Grant
    Filed: February 28, 1991
    Date of Patent: April 21, 1992
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr.
  • Patent number: 5021981
    Abstract: A method for determining the thermal history of an object is disclosed. The object carries at least two thermal calibration materials having different activation energies. The method comprises: first, exposing an object to a thermal treatment; second, detecting the change in each of the calibration materials caused by the thermal treatment; and third, determining the thermal history of the thermal treatment from the detected changes.Also disclosed are thermal history recording devices comprising one or more metal insulator semiconductor (MIS) capacitors. The insulating layer is non-uniformly doped with mobile charged carriers. Two or more MIS capacitors, each having different activation energies, may be mounted in a common support structure to provide a thermal memory cell. The thermal cells may be used in conjunction with an apparatus for determining the thermal history of the cells as also disclosed herein.
    Type: Grant
    Filed: December 22, 1988
    Date of Patent: June 4, 1991
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Sudalaimuthu G. Ganesan, Richard T. Kuehn, Raymond W. Hamaker, Farid Sadeghi
  • Patent number: 5019407
    Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product.
    Type: Grant
    Filed: January 23, 1990
    Date of Patent: May 28, 1991
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr.
  • Patent number: 5019408
    Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.
    Type: Grant
    Filed: December 17, 1990
    Date of Patent: May 28, 1991
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi
  • Patent number: 4994291
    Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.
    Type: Grant
    Filed: June 11, 1990
    Date of Patent: February 19, 1991
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi
  • Patent number: 4957760
    Abstract: A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a heated surface, heated by contacting the product to steam, held at the temperature to which it has been heated for a time sufficient to produce a nine log cycle reduction in Listeria monocytogenes therein, homogenized, cooled and aseptically packaged.
    Type: Grant
    Filed: February 16, 1989
    Date of Patent: September 18, 1990
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Jeffery W. Liebrecht
  • Patent number: 4957759
    Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.
    Type: Grant
    Filed: February 16, 1989
    Date of Patent: September 18, 1990
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi
  • Patent number: 4808425
    Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.
    Type: Grant
    Filed: September 8, 1986
    Date of Patent: February 28, 1989
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi