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    Low viscosity, ethylenically-unsaturated polyurethanes
    1.
    发明申请
    Low viscosity, ethylenically-unsaturated polyurethanes 审中-公开
    低粘度，烯属不饱和聚氨酯

    公开(公告)号：US20060293484A1

    公开(公告)日：2006-12-28

    申请号：US11165681

    申请日：2005-06-24

    申请人： Carol Kinney ,  Charles Gambino ,  Michael Dvorchak ,  Myron Shaffer

    发明人： Carol Kinney ,  Charles Gambino ,  Michael Dvorchak ,  Myron Shaffer

    IPC分类号： C08G18/00

    CPC分类号： C08G18/73 ,  C08G18/6725 ,  C08G18/7837 ,  C08G18/792 ,  C08G18/797 ,  C09D175/16

    摘要： The present invention relates to low viscosity, ethylenically-unsaturated polyurethanes which are substantially free from isocyanate groups, are liquid at 25° C., have a total content of ethylenically unsaturated groups (calculated as C═C, MW 24) of 1 to 12% by weight and contain the reaction product of A) 4-isocyanatomethyl-1,8-octamethylene diisocyanate (NTI) with B) a hydroxyl component comprising i) 5 to 100 hydroxyl equivalent % of one or more hydroxy functional lactone ester (meth)acrylates having a number average molecular weight of about 200 to 1000, ii) up to 95 hydroxyl equivalent % of a monohydroxy-functional, ethylenically unsaturated compound other than B-i), and iii) up to 20 hydroxyl equivalent % of a saturated hydroxyl compound or an unsaturated hydroxyl compound other than B-i) or B-ii), wherein i) the hydroxyl equivalent %'s of components B-i), B-ii) and B-iii) add up to 100%, based on the total weights of components B-i), B-ii) and B-iii) and ii) the NCO:OH equivalent ratio of component A) to component B) is 1.10:1 to 1:1.10. The present invention also relates to a one-component coating composition containing these ethylenically unsaturated polyurethanes.

    摘要翻译： 本发明涉及基本上不含异氰酸酯基团的低粘度烯键式不饱和聚氨酯，在25℃下为液体，烯属不饱和基团的总含量（以CC，MW 24计算）为1〜12％，含量为1〜12％ 含有A）4-异氰酸甲酯基-1,8-八亚甲基二异氰酸酯（NTI）与B）羟基组分的反应产物，其包含i）5至100个羟基当量％的一种或多种羟基官能的内酯酯（甲基）丙烯酸酯，其具有 数均分子量为约200至1000，ii）除Bi之外的至多95羟基当量％的单羟基官能的烯键式不饱和化合物），和iii）饱和羟基化合物或不饱和羟基化合物的至多20羟基当量％ 除了Bi）或B-ii）之外的羟基化合物，其中i）组分Bi），B-ii）和B-iii的羟基当量％）基于组分Bi）的总重量加起来为100％ ，B-ii）和B-iii）和ii）NCO:OH等同物 组分A）与组分B）的比例为1.10:1-1:1.10。 本发明还涉及含有这些烯属不饱和聚氨酯的单组分涂料组合物。

    CONCURRENTLY PRINTING AN IMAGE ON A FOOD PRODUCT AND A CORRESPONDING IMAGE ON PACKAGING FOR THE FOOD PRODUCT
    4.
    发明申请
    CONCURRENTLY PRINTING AN IMAGE ON A FOOD PRODUCT AND A CORRESPONDING IMAGE ON PACKAGING FOR THE FOOD PRODUCT 失效
    同时打印食品上的图像和食品包装上的相应图像

    公开(公告)号：US20080231680A1

    公开(公告)日：2008-09-25

    申请号：US12052164

    申请日：2008-03-20

    申请人： Charles Gambino ,  Dan Ostrowski

    发明人： Charles Gambino ,  Dan Ostrowski

    IPC分类号： B41J2/01

    CPC分类号： B65B61/025 ,  A23G3/0097 ,  B41J3/42 ,  B41M5/0088

    摘要： A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a plurality of containers along a second production line to a second printing station. This step is performed during the step of moving the plurality of food products. The method also includes the step of printing a first image on at least one of the food products during the step of moving the plurality of food products. The method also includes the step of selecting a second image from a plurality of differing images in response to the first image. The second image is complementary to the first image. The method also includes the step of printing the second image on one of the containers during the step of moving the plurality of the containers. This step is preformed concurrently with the step of printing the first image. As a result of the concurrent printing of the first and second images, a printed food product and a printed container, respectively, are produced. The second image on the printed container complements the first image printed on the food product.

    摘要翻译： 一种在食品和包装上打印图像的方法。 该方法包括将多个食品沿着第一生产线移动到第一印刷站的步骤。 该方法还包括将多个容器沿着第二生产线移动到第二印刷站的步骤。 在移动多个食品的步骤期间执行该步骤。 该方法还包括在移动多个食品的步骤期间在至少一个食品上打印第一图像的步骤。 该方法还包括响应于第一图像从多个不同图像中选择第二图像的步​​骤。 第二个图像是第一个图像的补充。 该方法还包括在移动多个容器的步骤期间将第二图像打印在其中一个容器上的步骤。 该步骤与打印第一图像的步骤同时执行。 作为第一和第二图像的同时打印的结果，分别生产印刷食品和印刷容器。 打印容器上的第二张图像补充了打印在食品上的第一张图像。

    Induction cooking structure and system and method of using the same
    7.
    发明授权
    Induction cooking structure and system and method of using the same 有权
    感应烹饪结构及其使用方法

    公开(公告)号：US08919245B2

    公开(公告)日：2014-12-30

    申请号：US13162641

    申请日：2011-06-17

    申请人： Charles Gambino

    发明人： Charles Gambino

    IPC分类号： A21B1/48 ,  H05B6/12 ,  A21D10/04 ,  A47J36/02 ,  A47J37/04 ,  A47J37/06

    CPC分类号： H05B6/1209 ,  A47J36/02 ,  A47J37/045 ,  A47J37/0611 ,  A47J37/0676 ,  Y10S99/14

    摘要： A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

    摘要翻译： 一种食用食品的制造方法，其特征在于，具有通过感应加热而具有第一水平的第一材料形成容器芯的步骤。 该方法还包括以下步骤：在原位铸造工艺中，通过感应低于所述第一水平的至少第一部分容器芯以第二级别的加热敏感度浇铸第二材料的围裙，以形成包层烹饪容器 具有烹饪表面。 然后将未煮熟的食品放置在包层烹饪容器的烹饪表面上，并通过使容器芯经受磁场而被加热以产生食用食品。

    INDUCTION COOKING STRUCTURE AND SYSTEM AND METHOD OF USING THE SAME
    9.
    发明申请
    INDUCTION COOKING STRUCTURE AND SYSTEM AND METHOD OF USING THE SAME 有权
    感应烹饪结构和系统及其使用方法

    公开(公告)号：US20110248022A1

    公开(公告)日：2011-10-13

    申请号：US13162641

    申请日：2011-06-17

    申请人： Charles Gambino

    发明人： Charles Gambino

    IPC分类号： H05B6/12

    CPC分类号： H05B6/1209 ,  A47J36/02 ,  A47J37/045 ,  A47J37/0611 ,  A47J37/0676 ,  Y10S99/14

    摘要： A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

    摘要翻译： 一种食用食品的制造方法，其特征在于，具有通过感应加热而具有第一水平的第一材料形成容器芯的步骤。 该方法还包括以下步骤：在原位铸造工艺中，通过感应低于所述第一水平的至少第一部分容器芯以第二级别的加热敏感度浇铸第二材料的围裙，以形成包层烹饪容器 具有烹饪表面。 然后将未煮熟的食品放置在包层烹饪容器的烹饪表面上，并通过使容器芯经受磁场而被加热以产生食用食品。

    PROCESS FOR PRODUCING PRECISELY SHAPED GRAIN BASED PRODUCTS
    10.
    发明申请
    PROCESS FOR PRODUCING PRECISELY SHAPED GRAIN BASED PRODUCTS 审中-公开
    生产精细形状的基于谷物的产品的方法

    公开(公告)号：US20110135794A1

    公开(公告)日：2011-06-09

    申请号：US12963124

    申请日：2010-12-08

    申请人： Norbert Gimmler ,  Charles Gambino ,  Hillis Kauffman ,  Terry Engle ,  Penny Engle

    发明人： Norbert Gimmler ,  Charles Gambino ,  Hillis Kauffman ,  Terry Engle ,  Penny Engle

    IPC分类号： A21C11/10 ,  A23L1/164 ,  A23L1/275 ,  A23L1/302 ,  A23P1/08 ,  A23P1/10 ,  A21D6/00 ,  A21C9/08

    CPC分类号： A21C11/00 ,  A23L7/165 ,  A23L7/17 ,  A23L7/183 ,  A23L7/1975

    摘要： A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

    摘要翻译： 烹饪系统包括具有第一表面的主轮和具有第二表面的次轮。 次级轮的第二表面在辊隙处与主轮的第一表面配合以形成和设置设置在第一表面和第二表面之间的基于颗粒的材料。 谷物基材料可以在第一和第二表面之间干燥，烘烤，烘烤，膨化或起泡。 该方法开始于在第一表面上设置经煮熟或未煮过的基于谷物的材料。 对应于第一表面的第二表面在辊隙处施加到基于颗粒的材料，以在第一和第二表面之间形成并设置基于颗粒的材料。 加热第一表面和第二表面中的至少一个以加热设置在第一表面和第二表面之间的基于颗粒的材料，以产生即食谷物基产品。