Heating By Electromagnetic Wave Patents (Class 426/241)
  • Patent number: 10188223
    Abstract: A refrigerated merchandiser includes a case having a base and a canopy at least partially defining a product display area. One or more eutectic plates are positioned in the product display area. The eutectic plates include a fluid contained in a housing. A heat exchanger including a coil is positioned in the housing to cool the fluid. The coil has an inlet, an outlet spaced from the inlet, a first portion, and a second portion adjacent and in thermal communication with the first portion to define a tube-to-tube heat exchanger.
    Type: Grant
    Filed: September 26, 2016
    Date of Patent: January 29, 2019
    Assignee: Hussmann Corporation
    Inventors: Anand G. Rajagopalan, Jiaching Liu
  • Patent number: 9867386
    Abstract: A method for making campfire marshmallow candy, defined as crispy snacks derived from marshmallows and having a toasted marshmallow flavor. The method includes receiving a substantially single layer of marshmallows onto a reception tray. A dehydration unit removes moisture from the marshmallows at approximately 140 degrees Fahrenheit for between 8- and 24 hours, resulting in the marshmallows taking on approximately 80% of their original weight. The dehydrated marshmallows are cooled before a toasting unit toasts the marshmallows on one side. After a second cooling, the marshmallows are flipped and toasted again at a high heat of approximately 500 degrees Fahrenheit. After a third cooling, the marshmallows are dehydrated again before being cooled to create a candy that may be crushed to powder form. Each cooling brings the marshmallow product to a temperature between 55 and 85 degrees Fahrenheit. The resultant candy may be vacuum packaged.
    Type: Grant
    Filed: June 1, 2017
    Date of Patent: January 16, 2018
    Inventors: Michael T Moosh, Michael V. Moosh, Marc J. Moosh
  • Patent number: 9332781
    Abstract: Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.
    Type: Grant
    Filed: October 1, 2013
    Date of Patent: May 10, 2016
    Assignees: Aseptia, Inc., North Carolina State University
    Inventors: Josip Simunovic, James Michael Drozd
  • Patent number: 9272230
    Abstract: Described herein is an oil extraction device comprising a housing; a first trough resting within an upper portion of said housing, where said first trough holds a solvent; a heat source within said housing, where said heat source heats said first trough; a control device mounted within said housing, where said control device controls said heat source; a reservoir attached to said upper portion of said housing; a strainer basket positioned within said reservoir, where said strainer basket holds an extraction substance; a filter fitted within said strainer basket below said extraction substance; a second filter positioned above said extraction substance; a condenser positioned above said housing; a second trough positioned at a bottom portion of said condenser; and a set of flanges extruding from said condenser, where said set of flanges enable said condenser to cool and condense solvent vapor when operating said oil extraction device.
    Type: Grant
    Filed: February 18, 2011
    Date of Patent: March 1, 2016
    Inventor: Richard Myers
  • Patent number: 9091479
    Abstract: An apparatus for drying produce and small parts or pieces utilizing a fluid flow, typically air, through passages in a treatment member, and that is well suited for use in association with the drying of small fruit (i.e. blueberry, strawberry, blackberry, etc.). The dryer apparatus includes a frame, a treatment member, and a fluid supply member. The treatment member holds the items while the fluid supply member directs fluid through the treatment member and into contact with the small parts or pieces. The treatment member may be a flexible belt which is passed along a plurality of rollers. Advantageously, the fluid supply member can be controlled so that the small parts or pieces rotate or lift off the treatment member thereby exposing multiple surfaces thereof to the fluid.
    Type: Grant
    Filed: July 13, 2012
    Date of Patent: July 28, 2015
    Assignee: Lakewood Process Machinery
    Inventors: Randy Miedema, Kurt Palmbos
  • Publication number: 20150147443
    Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment a tube within a tube design is used for the production of pasta filata cheese.
    Type: Application
    Filed: November 25, 2014
    Publication date: May 28, 2015
    Applicant: JOHNSON INDUSTRIES INTERNATIONAL, INC.
    Inventors: Peter F. Nelles, Gary L. Nesheim, Grant L. Nesheim
  • Publication number: 20150118369
    Abstract: The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range.
    Type: Application
    Filed: October 28, 2013
    Publication date: April 30, 2015
    Inventors: Roderick A. Hyde, Lowell L. Wood, JR.
  • 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
  • Publication number: 20150044336
    Abstract: Methods and systems for processing food products, such as a cranberry food product, are provided. A cranberry food solution may be provided and heated to a first temperature. The cranberry food solution may then be cooled to a second temperature and the processed cranberry food solution may be filled aseptically into an aseptic package. The package filled with the cranberry food solution may be then cooled to a third predetermined time so that the cranberry food solution congeals in the package.
    Type: Application
    Filed: August 5, 2014
    Publication date: February 12, 2015
    Inventors: Michael Conley DRUGA, Pablo Marcelo CORONEL, Thomas Henry KENNER, Steven Lawrence CHAPMAN, James Michael DROZD
  • Publication number: 20150030731
    Abstract: A method of marking a product such as a coconut includes providing a laser light emitter configured to produce powered laser light having a user-specified spectrum and intensity. A bracket base is provided that includes a workframe interface configured to stabilize the bracket relative to a workframe, and the bracket base defines at least one receiving socket sized to stabilize at least a portion of the food product relative to the bracket base. Programmable controllers trigger the laser light emitter and manipulates at least one servomotor to burn at least a portion of the graphical mark at least partially onto a surface of the food product in accordance with graphics-related data. An apparatus is also disclosed.
    Type: Application
    Filed: July 15, 2014
    Publication date: January 29, 2015
    Inventor: Michael S. Zighelboim
  • Patent number: 8940346
    Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.
    Type: Grant
    Filed: May 18, 2011
    Date of Patent: January 27, 2015
    Assignees: The United States of America as represented by the Secretary of Agriculture, Del Monte Foods, Inc.
    Inventors: Zhongli Pan, Tara H. McHugh, James B. Valenti-Jordan, Carlos H. Masareje
  • Patent number: 8932657
    Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.
    Type: Grant
    Filed: December 13, 2013
    Date of Patent: January 13, 2015
    Assignee: Johnson Industries International, Inc.
    Inventors: Peter F. Nelles, Gary L. Nesheim, Grant L. Nesheim
  • Publication number: 20140356485
    Abstract: The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Publication number: 20140356487
    Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Applicant: NESTEC S.A.
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Publication number: 20140348990
    Abstract: A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.
    Type: Application
    Filed: March 25, 2014
    Publication date: November 27, 2014
    Applicant: Campbell Soup Company
    Inventors: Rasheed Mohammed, Adrienne Lynn Sienkowski, Talia Salamon-Hickey, Mohammed Karkache, Mark R. Watts, Amanda Zimlich, Allan Sinclair, Chris Dawson, James Howarth, William Cramer, John Baranowski
  • Publication number: 20140348991
    Abstract: A process for generating flavours during the microwave heating of food comprising preparing a suspension in oil of a powder comprising one or more compounds having carbonyl and amino groups capable of undergoing a Maillard reaction and/or a caramelisation reaction, the powder having a water activity in the range 0.25 to 0.8, and heating the suspension of powder in oil in a microwave oven for a time sufficient to generate the flavours.
    Type: Application
    Filed: November 30, 2012
    Publication date: November 27, 2014
    Applicant: MESTEC S.A.
    Inventors: Swen Rabe, Isabella Martin
  • Patent number: 8894833
    Abstract: A beverage sterilisation device comprises a housing defining an inner space, and having a first and a second end. An electrically insulated fluid path-defining conduit extends through the inner space from the first end to the second end. A first electrode has a first part positioned adjacent to the fluid path and a second part extending perpendicular to the first part. A first counter electrode defines together with the first electrode a first capacitor, and a second electrode having a third part and a fourth part. The third part is positioned adjacent to the fluid path, and the fourth part extends substantially perpendicular to the third part. A second counter electrode defines together with the second electrode a second capacitor. The first counter electrode and the second counter electrode are short-circuited by an electrical connection, and a conductive device is electrically connected between the first electrode and the second electrode.
    Type: Grant
    Filed: October 24, 2008
    Date of Patent: November 25, 2014
    Assignee: Carlsberg Breweries A/S
    Inventors: Jan Norager Rasmussen, Steen Vesborg
  • Patent number: 8883234
    Abstract: A fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven are provided. The fermenter includes a fermenter casing having one side open and defining a fermenting chamber, a fermenter door that selectively opens or closes the fermenting chamber, a thermoelectric element that applies heat to the fermenting chamber or absorbs heat from the fermenting chamber, and a current switching device that converts current supplied to the thermoelectric element such that the thermoelectric element absorbs or generates heat. The fermenter may be very conveniently employed and a microwave oven with various functions may also be provided.
    Type: Grant
    Filed: September 25, 2006
    Date of Patent: November 11, 2014
    Assignee: LG Electronics Inc.
    Inventor: Sung-Ho Choi
  • Publication number: 20140328984
    Abstract: A process is provided for fortifying oilseeds for consumption by animals, comprising heat treating the oilseeds; steeping the oilseeds at a temperature of about 210° F. to about 300° F.; and treating the oilseeds with a composition while they are at a temperature of about 100° F. to about 230° F. The composition comprises at least one dietary factor and a penetrant. The dietary factor position preferably comprises at least one of an amino acid, a nitrogen source, a vitamin, a mineral, protein and a medicament, and the penetrant preferably comprises a surfactant, such as a saponin.
    Type: Application
    Filed: October 12, 2011
    Publication date: November 6, 2014
    Applicant: R.D. LEGAULT SEEDS, LTD.
    Inventor: Raymond D. Legault
  • Publication number: 20140302206
    Abstract: The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid.
    Type: Application
    Filed: April 9, 2013
    Publication date: October 9, 2014
    Inventor: Timothy M. Niemiec
  • Patent number: 8834947
    Abstract: A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at least part of the transporting of step b), characterized in that the flow rate of transportation during step b) comprises phases of acceleration and phases of deceleration, wherein the phases of acceleration and of deceleration periodically repeat.
    Type: Grant
    Filed: April 4, 2011
    Date of Patent: September 16, 2014
    Assignee: Conopco, Inc.
    Inventors: Antonio Di-Principe, Jasper David Hidde Kelder, Ilio Sebastiani
  • Patent number: 8815317
    Abstract: A microwave heating construct includes a platform having a plurality of peripheral edges, a plurality of elevating panels for maintaining the platform in a raised position, and a layer of microwave energy interactive material overlying at least a portion of the platform. The platform includes a movable portion defined at least partially by a line of disruption extending substantially between a pair of adjacent edges of the platform. The movable portion of the platform is adapted to pivot along the line of disruption.
    Type: Grant
    Filed: January 7, 2010
    Date of Patent: August 26, 2014
    Assignee: Graphic Packaging International, Inc.
    Inventors: Terrence P. Lafferty, Lorin R. Cole, Scott W. Middleton
  • Patent number: 8808773
    Abstract: A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.
    Type: Grant
    Filed: January 20, 2011
    Date of Patent: August 19, 2014
    Inventors: Glen Lester Weaver, Edith D. Akins-Lewenthal, Bradley T. Allen, Scott R. Baker, Dean Hoerning, Anthony E. Petersen, Richard William Schumacher, Benjamin Warren
  • Publication number: 20140227406
    Abstract: A method for producing dairy products used in the food industry in milk processing plants involving the laser treatment of raw milk under turbulent flow conditions at a reception point, and heat treatment to produce pasteurized milk in equipment sanitized using rinsing and cleaning agents treated with laser radiation. Another variant of the method comprises the laser treatment of raw milk under turbulent flow conditions at the reception point, heat treatment to produce pasteurized milk in equipment sanitized using rinsing and cleaning agents treated with laser radiation, and the subsequent processing of the pasteurized milk into dairy products.
    Type: Application
    Filed: February 27, 2012
    Publication date: August 14, 2014
    Inventors: Kuralbek Kulazhanov, Nataliya Yurievna Vykhrest
  • Patent number: 8802172
    Abstract: The invention concerns a method for preparing a beverage from a soluble beverage powder comprising the steps of: —metering a dose of the soluble beverage powder, —heating the soluble beverage powder dose, —diluting the heated soluble beverage powder dose with a diluent.
    Type: Grant
    Filed: September 30, 2010
    Date of Patent: August 12, 2014
    Assignee: Nestec S.A.
    Inventors: Alejandro Marabi, Jean-Marc Coudene, Gerhard Niederreiter, Johanna Claude
  • Patent number: 8795749
    Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.
    Type: Grant
    Filed: March 8, 2011
    Date of Patent: August 5, 2014
    Assignee: Conopco, Inc.
    Inventors: Mia Claire Benjamin, Jadwiga Malgorzata Bialek, Daniel Anthony Jarvis, Hendrikus Theodorus W M van der Hijden
  • Patent number: 8784924
    Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising:—from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.
    Type: Grant
    Filed: October 31, 2008
    Date of Patent: July 22, 2014
    Assignee: University of College Dublin, National University of Ireland, Dublin
    Inventors: Dolores O'Riordan, Michael O'Sullivan, James Lyng, Elaine Duggan
  • Patent number: 8741369
    Abstract: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
    Type: Grant
    Filed: March 21, 2005
    Date of Patent: June 3, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Keith E. Petrofsky, Steven P. Greiner, Amy L. Matusheski, Uraiwan Tangprasertchai, Samira Mirarefi
  • Publication number: 20140127367
    Abstract: Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member comprises attachment means comprising vertically-engaging male and female lock-and-key mating or coupling connector members that are used to firmly and removably connect a plurality of modular mold units to one another to form an assembly of mold units, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick.
    Type: Application
    Filed: January 9, 2014
    Publication date: May 8, 2014
    Inventors: Andrea Rae WOLF, Travis Rex Wolf
  • Publication number: 20140099411
    Abstract: A method of coating a wide variety of foodstuffs with tasty marshmallow material simply by enclosing foodstuffs with marshmallows in the same container that permits gaseous venting, but otherwise secures the enclosed foodstuffs. Microwaving the container for one minute or less causes the marshmallow, responding to the microwaves, to radically expand many times its original size. The expanding marshmallow quickly and conveniently coats the secured foodstuffs in the container with a layer of marshmallow material to produce a tasty food treat. The addition of a stick or other handling means is highly desirable, as is a means of easily extracting the food treat from the enclosure and aids in keeping hands clean while eating the food treat.
    Type: Application
    Filed: October 9, 2013
    Publication date: April 10, 2014
    Inventor: Donald Lee Darnell
  • Patent number: 8685485
    Abstract: This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition.
    Type: Grant
    Filed: May 19, 2006
    Date of Patent: April 1, 2014
    Assignee: Solae, LLC
    Inventors: Matthew K. McMindes, Izumi Mueller, Mac W. Orcutt, Patricia A. Altemueller, Eduardo Godinez
  • Publication number: 20140087036
    Abstract: A fluid processing assembly comprises a lumen for receiving at least one inlet stream and dispensing a primary product stream, and an energizing device for supplying energy to an energizable portion of the lumen. A primary product collection assembly is in fluid communication with the lumen for receiving the primary product stream. The energizable portion is positioned exterior to the primary product collection assembly. A pressurized gas source is downstream of the lumen. The pressurized gas source supplies pressurized gas to the primary product collection assembly for pressurizing at least a portion of the primary product collection assembly and the lumen.
    Type: Application
    Filed: September 20, 2013
    Publication date: March 27, 2014
    Applicant: TOTAL SYNTHESIS LTD.
    Inventors: Michael ORGAN, Debasis MALLIK
  • Publication number: 20140030398
    Abstract: Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.
    Type: Application
    Filed: October 1, 2013
    Publication date: January 30, 2014
    Applicant: ASEPTIA, INC.
    Inventors: James Michael DROZD, Josip SIMUNOVIC
  • Publication number: 20140030397
    Abstract: The deliberate release of odorants or aroma substances is desirable in many fields of application, and in particular in the field of washing and cleaning agents. Said deliberate release is achieved by using an odorant composition that comprises an odorant precursor, which is an allyl ether of the formula (I), R1R2C?CR3—CR4R5—O—CHR6R7, in which the residues R1, R2, R3, R4, R5, R6 and R7 mutually independently denote H or a hydrocarbon residue that can be acyclic or cyclic, substituted or unsubstituted, branched or unbranched, as well as saturated or unsaturated. Thus, in particular odorants in the form of an alkene having an allylic hydrogen atom, such as ?-pinene, can be released in a deliberate manner.
    Type: Application
    Filed: September 27, 2013
    Publication date: January 30, 2014
    Applicant: Henkel AG & Co. KGaA
    Inventors: Christian Kropf, Thomas Gerke, Ursula Huchel, Thomas J.J. Mueller, Jan Nordmann
  • Publication number: 20140017362
    Abstract: The invention relates to a process for producing confectionery products, which includes production of a base composition of a sugar component with one or a plurality of sugar-containing constituents, wherein the sugar content of at least one sugar-containing constituent is more than 50 wt.-%, a protein component with one or a plurality of protein-containing constituents, wherein the protein content of at least one protein-containing constituent is more than 50 wt.-%, a fat component with one or a plurality of fat-containing constituents, wherein the fat content of at least one fat-containing constituent is more than 60 wt.-%, and a flavor additive with at least one flavoring constituent; forming of core bodies from the base composition; microwave vacuum drying of the core bodies; coating of the core bodies with at least one coating layer, in particular chocolate, which is suitable for inhibiting absorption of moisture by the core bodies.
    Type: Application
    Filed: January 4, 2012
    Publication date: January 16, 2014
    Applicant: LUDWIG SCHOKOLADE GMBH & CO. KG
    Inventors: Andreas Nevian, Markus Johann Ney
  • Publication number: 20140017364
    Abstract: Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity.
    Type: Application
    Filed: September 19, 2013
    Publication date: January 16, 2014
    Applicant: Albemarle Corporation
    Inventor: Eric W. Liimatta
  • Publication number: 20140010930
    Abstract: The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes
    Type: Application
    Filed: March 16, 2012
    Publication date: January 9, 2014
    Applicant: FEDERATION DES PRODUCTEURS ACERICOLES DU QUEBEC
    Inventors: Julie Barbeau, Geneviève Béland
  • Publication number: 20140010931
    Abstract: Use of a composition to control the degree of heat-induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises a fatty acid ester of propylene glycol.
    Type: Application
    Filed: March 12, 2012
    Publication date: January 9, 2014
    Applicant: Dupont Nutrition Biosciences APS
    Inventors: Jesse Alexander, John Neddersen
  • Patent number: 8617633
    Abstract: A process of preparing a sencha green tea, including the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterized in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavor.
    Type: Grant
    Filed: March 25, 2011
    Date of Patent: December 31, 2013
    Assignee: Givaudan S.A.
    Inventors: Caroline Fässler, Bruno Kümin
  • Publication number: 20130344204
    Abstract: A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products.
    Type: Application
    Filed: January 28, 2013
    Publication date: December 26, 2013
    Inventor: Mark E. Goodson
  • Publication number: 20130323367
    Abstract: The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings As described herein for optimum taste performance the final food product is preferably toasted by the consumer.
    Type: Application
    Filed: October 14, 2011
    Publication date: December 5, 2013
    Applicant: Premier Foods Group Limited
    Inventors: Solene Pont, Robin Clifton, Tim Fenton, Peter Sadd, JoAnna Emery
  • Patent number: 8597705
    Abstract: Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.
    Type: Grant
    Filed: February 19, 2009
    Date of Patent: December 3, 2013
    Assignee: Jacquet Panification
    Inventors: Elodie Hellaby, Jean-Luc Thiaudiere
  • Patent number: 8574651
    Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.
    Type: Grant
    Filed: November 30, 2012
    Date of Patent: November 5, 2013
    Assignee: Aseptia, Inc.
    Inventors: James Michael Drozd, Josip Simunovic
  • Patent number: 8575525
    Abstract: Tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active temperature and pressure control system provided in at least one magnetron supported heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the conditioning stages, but still provide for continuous linear feed of products through conditioning tunnel. Movement of the magnetron electromagnetic field and/or conveyor is controlled by software which utilizes the temperature and/or density measurements in a closed loop process to ensure uniform heating of the products.
    Type: Grant
    Filed: December 23, 2005
    Date of Patent: November 5, 2013
    Inventors: Jeffrey H. Mackay, Renato Giordano, Randall J. Lanham, Rod Corder
  • Patent number: 8569667
    Abstract: An in-shell egg pasteurization installation includes a temperature raising stage having a microwave cavity or microwave cavity portion into which microwaves can be radiated and a pasteurization stage having a microwave cavity or microwave cavity portion into which microwaves can be radiated. The installation is configured so as to provide radiant or conductive heat to an in-shell egg located in the temperature raising stage and to an in-shell egg located in the pasteurization stage, and to provide relative displacement between an in-shell egg and the microwave cavities or microwave cavity portions.
    Type: Grant
    Filed: September 21, 2011
    Date of Patent: October 29, 2013
    Assignee: CSIR
    Inventors: Corinda Erasmus, Mathys Johannes Rossouw
  • Publication number: 20130280320
    Abstract: The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: a) Extraction and/or pressing of at least one plant (V1), or at least one part of said plant, producing a liquid plant extract (E1)) and a solid fibrous residue (R1), then b) Separation of said plant extract (E1) from said fibrous residue (R1), and c) Destructuring of said fibrous residue (R1), d) Production of a fibrous web or of an article made from the fibrous residue (R1) obtained in step c), and e) Impregnation of said fibrous residue (R1) with (i) at least said plant extract (E1), which is optionally concentrated, purified, flavored and/or fragranced, with (ii) at least one water-soluble or liposoluble plant substance isolated from said plant extract (E1), with (iii) at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substan
    Type: Application
    Filed: October 13, 2011
    Publication date: October 24, 2013
    Applicant: SCHWEITZER-MAUDUIT INTERNATIONAL, INC
    Inventor: Bernard Mompon
  • Publication number: 20130280388
    Abstract: Disclosed herein are solid food products comprising an isothiocyanate compound. Also disclosed are methods of preserving solid food products comprising such isothiocyanate compounds. In one embodiment, the methods comprise providing a solid food product comprising an isothiocyanate compound and exposing the solid food product to energy input to cause thermal heat. In one embodiment the energy input may be microwave radiation.
    Type: Application
    Filed: April 24, 2012
    Publication date: October 24, 2013
    Inventors: Athula Ekanayake, Jairus R. David, Clinton Lewis Johnson, Kari Dalene Sweeney
  • Publication number: 20130273218
    Abstract: The present invention is directed to a portable and microwaveable container into which a vessel may be inserted, and which assists in preserving or prolonging elevated temperatures of the contents of the vessel for an extended period of time. The container includes a receptacle area, or opening, into which the vessel is inserted. The container of the present invention may be heated, such as in a microwave oven, and once heated, a vessel containing a warmed food product, typically an elevated temperature liquid, may be inserted. The container of the present invention internally contains a microwaveable absorbing material which retains thermal energy. Once heated, the container passively improves the heat retention of the contents of the inserted vessel.
    Type: Application
    Filed: March 14, 2013
    Publication date: October 17, 2013
    Inventor: Jeanne M. CALIGIURI
  • Patent number: 8501256
    Abstract: The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of between 3.6 and 5.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. Optionally the beans can then be immersed for a second time within an aqueous acidic medium or the first aqueous acidic medium can be alkalified until the pH of said cocoa beans reaches a value of between 4.5 and 6.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. The obtained cocoa beans are then further dried.
    Type: Grant
    Filed: May 13, 2009
    Date of Patent: August 6, 2013
    Assignee: Barry Callebaut AG
    Inventors: Herwig Bernaert, Nicholas Camu, Tobias Lochmueller
  • Publication number: 20130183417
    Abstract: A food pasteurization device may include a food pasteurization chamber having a pair of opposing first and second ends with an enlarged width medial portion therebetween, and a first electrically conductive layer adjacent the first opposing end of the food pasteurization chamber. The food pasteurization device may also include a spirally wound electrical conductor surrounding the food pasteurization chamber and coupled to the first electrically conductive layer. A radio frequency (RF) source may be coupled to the spirally wound electrical conductor.
    Type: Application
    Filed: January 13, 2012
    Publication date: July 18, 2013
    Applicant: Harris Corporation
    Inventor: Francis Eugene Parsche