Patents by Inventor Xiaoling Dong
Xiaoling Dong 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).
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Publication number: 20240109226Abstract: In a tower integrated by the heating and drying section and the cooling section, both sides of the heating and drying section housing are provided with an air inlet box and an air outlet box; the air inlet box is communicating with a heat exchanger and distribution pipes in the heating and drying section housing, the air outlet box is communicating with distribution pipes in the heating and drying section housing and a dust remover; both sides of the cooling section housing are provided with an air inlet box and an air outlet box; the air inlet box is communicating with a heat exchanger and distribution pipes in the cooling section housing; the air outlet box is communicating with distribution pipes in the cooling section housing and a dust remover. The integral device improves the heat exchange effect and preventing the polypropylene particles from aging.Type: ApplicationFiled: February 18, 2022Publication date: April 4, 2024Inventors: Xu ZHAO, Yonggong LING, Tao ZHOU, Yan GAO, Kaixuan MA, Qingsheng DONG, Xiaoling XIE
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Patent number: 11939501Abstract: Disclosed herein are an antimicrobial reinforced floor and a method for preparing the same. In the method, a substrate and an impregnated paper impregnated with an inorganic antimicrobial agent and an organic antimicrobial agent are subjected to hot press forming to produce the antimicrobial reinforced floor.Type: GrantFiled: September 17, 2021Date of Patent: March 26, 2024Assignee: CHANGZHOU BEMATE HOME TECHNOLOGY CO., LTD.Inventors: Xiaoling Zhang, Zhiyuan Xiao, Yanhui Li, Min Kang, Junxiang Dong
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Publication number: 20200093128Abstract: Compositions and methods for reducing microbial loads on agricultural products are disclosed. The compositions include at least one acidulant and at least one surfactant, each present in an effective amount to reduce a microbial load on an agricultural product. The methods include applying compositions of at least one acidulant and at least one surfactant to agricultural products to reduce microbial loads and cross contamination of agricultural processing equipment.Type: ApplicationFiled: September 11, 2019Publication date: March 26, 2020Inventors: Joshua Gurtler, Xiaoling Dong
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Patent number: 9770041Abstract: A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids.Type: GrantFiled: May 22, 2014Date of Patent: September 26, 2017Assignees: Mantrose-Haeuser Co., Inc., The United States of America as Represented by the Secretary of AgricultureInventors: Xiaoling Dong, Joshua Brandt Gurtler, RenSun Lee, Stephen A. Santos
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Publication number: 20140348945Abstract: A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids.Type: ApplicationFiled: May 22, 2014Publication date: November 27, 2014Applicants: Nature Seal Inc., a Delaware corporation, The United States of America as Represented by the Secretary of AgricultureInventors: Xiaoling Dong, Joshua Brandt Gurtler, RenSun Lee, Stephen A. Santos
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Patent number: 8609169Abstract: Methods of preserving fresh produce with a produce preservative, particularly cut fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.Type: GrantFiled: January 23, 2012Date of Patent: December 17, 2013Assignee: NatureSeal, Inc.Inventors: Chao Chen, Xiaoling Dong, Kenneth James
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Publication number: 20130309380Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.Type: ApplicationFiled: July 26, 2013Publication date: November 21, 2013Applicant: NatureSeal, Inc.Inventors: Chao Chen, Xiaoling Dong, Kenneth James
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Publication number: 20120250062Abstract: A printing device for producing finished product by one-pass sheet-feed may include a sheet-conveying unit, stamping-control units, a die-cutting unit, a waste edges removing unit, a blanking unit, a waste removing unit, and a conveying mechanism. The operation method of the device may include transferring a single sheet to the stamping-control units by the sheet-conveying unit, gripping and transferring the sheet to the stamping-control units by a gripper bar, to stamp or indent; transferring the sheet to the die-cutting unit to complete the die-cutting work; transferring the sheet to the waste edges removing unit to remove part of the waste edges; transferring the sheet to the blanking unit to collect all finished product; and transferring the last remaining waste edges to the waste removing unit.Type: ApplicationFiled: December 22, 2010Publication date: October 4, 2012Applicant: MASTERWORK MACHINERY CO., LTDInventors: Yuxin Wang, Yunfei Shou, Zhangbo Peng, Xiaoling Dong
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Publication number: 20120201939Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.Type: ApplicationFiled: January 23, 2012Publication date: August 9, 2012Applicant: MANTROSE-HAEUSER CO., INC.Inventors: Chao Chen, Xiaoling Dong, Kenneth James
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Patent number: 8101221Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.Type: GrantFiled: August 18, 2004Date of Patent: January 24, 2012Assignee: Mantrose-Haeuser Co., Inc.Inventors: Chao Chen, Xiaoling Dong, Kenneth James
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Patent number: 7851002Abstract: The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.Type: GrantFiled: March 29, 2010Date of Patent: December 14, 2010Assignee: Mantrose-Haeuser Company, Inc.Inventors: Ihab M. Hekal, Chao Chen, Xiaoling Dong
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Publication number: 20100203200Abstract: The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.Type: ApplicationFiled: March 29, 2010Publication date: August 12, 2010Inventors: Ihab M. Hekal, Chao Chen, Xiaoling Dong
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Publication number: 20050084602Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.Type: ApplicationFiled: August 18, 2004Publication date: April 21, 2005Inventors: Chao Chen, Xiaoling Dong, Kenneth James
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Publication number: 20040071845Abstract: The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.Type: ApplicationFiled: May 28, 2003Publication date: April 15, 2004Inventors: Ihab M. Hekal, Chao Chen, Xiaoling Dong