Patents by Inventor Mohammad-Hossein Hamid-Samimi

Mohammad-Hossein Hamid-Samimi 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).

  • Process for producing pasteurized liquid egg products
    Patent number: 6024999
    Abstract: A process for producing pasteurized liquid egg products utilizing a vat or tank for holding raw egg product. The raw egg product is transferred to a suitable package at amibient temperatures or after preheating. The package containing the raw egg product is then heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packets. The containers holding the pasteurized liquid egg product is then cooled at a rate sufficient to refrigerate the containers and to inhibit germination of the bacterial spores in the liquid egg product found in the containers. The containers are then stored in refrigeration conditions for distribution and use.
    Type: Grant
    Filed: February 21, 1997
    Date of Patent: February 15, 2000
    Inventor: Mohammad Hossein Hamid-Samimi
  • Method for the ultrapasteurization of liquid whole egg products
    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
  • Method for the ultrapasteurization of liquid whole egg
    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
  • Method for the ultrapasteurization of liquid whole egg products
    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
  • Method for the ultrapasteurization of liquid whole egg products
    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
  • Method for the ultrapasteurization of liquid whole egg products
    Patent number: RE37225
    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: May 14, 1993
    Date of Patent: June 12, 2001
    Assignee: North Carolina State University
    Inventors: Kenneth R. Swartzel, Hershell R. Ball, Jr., Mohammad-Hossein Hamid-Samimi