Patents by Inventor Peter H. Glidden
Peter H. Glidden 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: 8313952Abstract: A method of determining whether a brine composition for freezing an item is in a desired balance, the brine composition having an effective amount of dye. The method includes cooling the dye composition to a pre-determined temperature, and comparing the color of the brine composition to a pre-established correlation of color and brine composition at the pre-determined temperature, thereby determining whether the brine composition is in the desired balance.Type: GrantFiled: May 24, 2011Date of Patent: November 20, 2012Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Peter H. Glidden, Kevin C. Vandervoort, Robert J. Peacock
-
Publication number: 20110259021Abstract: Improved brine solutions and uses thereof for uncontaminatedly and/or efficiently freezing items such as foods, and biological samples. In accordance with one embodiment, a brine solution containing a sufficient amount of dye in conferring the solution a distinctive color is used in the freezing process. In accordance with another embodiment, a brine solution containing deionized water is used for improving the freezing efficiency and/or freezing capacity.Type: ApplicationFiled: July 11, 2011Publication date: October 27, 2011Inventors: Barnet L. LIBERMAN, Peter H. GLIDDEN, SR., Kevin C. VANDERVOORT, Robert J. PEACOCK, II
-
Publication number: 20110249264Abstract: A method of determining whether a brine composition for freezing an item is in a desired balance, the brine composition having an effective amount of dye. The method includes cooling the dye composition to a pre-determined temperature, and comparing the color of the brine composition to a pre-established correlation of color and brine composition at the pre-determined temperature, thereby determining whether the brine composition is in the desired balance.Type: ApplicationFiled: May 24, 2011Publication date: October 13, 2011Applicant: Winterlab LimitedInventors: Barnet L. Liberman, Peter H. Glidden, Kevin C. Vandervoort, Robert J. Peacock
-
Patent number: 7977115Abstract: A method of determining whether a brine composition for freezing an item is in a desired balance. The method includes: adding an effective amount of dye into the brine composition, cooling the dye composition to a pre-determined temperature, and comparing the color of the brine composition to a pre-established correlation of color and brine composition at the pre-determined temperature, thereby determining whether the brine composition is in the desired balance.Type: GrantFiled: March 31, 2005Date of Patent: July 12, 2011Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Peter H. Glidden, Kevin C. Vandervoort, Robert J. Peacock
-
Publication number: 20080274562Abstract: Improved brine solutions and uses thereof for uncontaminatedly and/or efficiently freezing items such as foods, and biological samples. In accordance with one embodiment, a brine solution containing a sufficient amount of dye in conferring the solution a distinctive color is used in the freezing process. In accordance with another embodiment, a brine solution containing deionized water is used for improving the freezing efficiency and/or freezing capacity.Type: ApplicationFiled: July 2, 2008Publication date: November 6, 2008Inventors: Barnet L. Liberman, Peter H. Glidden, Kevin C. Vanderwoort, Robert J. Peacock
-
Patent number: 7415832Abstract: Improved brine solutions and uses thereof for uncontaminatedly and/or efficiently freezing items such as foods, and biological samples. In accordance with one embodiment, a brine solution containing a sufficient amount of dye in conferring the solution a distinctive color is used in the freezing process. In accordance with another embodiment, a brine solution containing deionized water is used for improving the freezing efficiency and/or freezing capacity.Type: GrantFiled: September 10, 2004Date of Patent: August 26, 2008Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Peter H. Glidden, Sr., Kevin C. Vandervoort, Robert J. Peacock, II
-
Patent number: 7022360Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.Type: GrantFiled: February 26, 2003Date of Patent: April 4, 2006Assignee: Winterlab LimitedInventors: Barnet Louis Liberman, Peter H. Glidden
-
Publication number: 20040166212Abstract: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.Type: ApplicationFiled: February 26, 2003Publication date: August 26, 2004Applicant: Winterlab LimitedInventors: Barnet Louis Liberman, Peter H. Glidden
-
Patent number: 6248381Abstract: An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.Type: GrantFiled: August 11, 1999Date of Patent: June 19, 2001Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Peter H. Glidden, Sr.
-
Patent number: 5860282Abstract: A process of freezing a belt of encapsulated ice substitute is provided. The process for freezing the ice substitute belt generally includes the steps of preparing a capsule belt with a plurality of capsules, each capsule containing a thermal controlling agent which is a liquid in a predetermined temperature range; preparing a brine including a cruciferous oil, salts and a glycol and cooling the brine; feeding the belt into an apparatus which contains the cooled brine and passing the belt through the brine; adjusting the speed to the extent sufficient for the thermal controlling agent to become solidified. The travelling speed of the ice substitute belt is adjusted depending on the composition of the thermal controlling agent.Type: GrantFiled: July 24, 1997Date of Patent: January 19, 1999Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Peter H. Glidden
-
Patent number: 5857352Abstract: A method and apparatus for improved control of ice-crystal formation in solid and semi-solid organic materials during freezing in a bath containing a cruciferous-oil slush is disclosed. Ribbon racks are used both to separate the items being frozen from each other and to efficiently distribute the items across the bath. This separation and distribution of the items in a ribbon improves control of the rate of freezing by preventing brine shock when the items are immersed in the brine and preventing cumulative localized thermal exhaustion during the freezing process. The ribbon rack freezing apparatus is adjustable to accommodate the variations in dwell times and flow rates required by different materials.Type: GrantFiled: August 20, 1997Date of Patent: January 12, 1999Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Kevin C. Vandervoort, Peter H. Glidden, Robert J. Peacock, II
-
Patent number: 5807598Abstract: A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and -46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.Type: GrantFiled: November 12, 1996Date of Patent: September 15, 1998Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Peter H. Glidden, Sr.
-
Patent number: 5761913Abstract: A method and apparatus for improved control of ice-crystal formation in solid and semi-solid organic materials during freezing in a bath containing a cruciferous-oil slush is disclosed. Ribbon racks are used both to separate the items being frozen from each other and to efficiently distribute the items across the bath. This separation and distribution of the items in a ribbon improves control of the rate of freezing by preventing brine shock when the items are immersed in the brine and preventing cumulative localized thermal exhaustion during the freezing process. The ribbon rack freezing apparatus is adjustable to accommodate the variations in dwell times and flow rates required by different materials.Type: GrantFiled: October 24, 1996Date of Patent: June 9, 1998Assignee: Winterlab LimitedInventors: Barnet L. Liberman, Kevin C. Vandervoort, Peter H. Glidden, Robert J. Peacock, II