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公开(公告)号：US20080279994A1
公开(公告)日：2008-11-13
申请号：US12138327
申请日：2008-06-12
申请人： Catherine Sarah Cantley , Pravin Maganlal Desai , Enrique Michel , V.N. Mohan Rao , George Vindiola
发明人： Catherine Sarah Cantley , Pravin Maganlal Desai , Enrique Michel , V.N. Mohan Rao , George Vindiola
摘要： A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.
摘要翻译： 一种减少热加工食品中丙烯酰胺量的方法。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是剥离，烹饪和拒收单元操作。 例如，可以修改剥离单元操作以提供更完全剥离的马铃薯切片。 烹饪单元操作可以通过烹饪到更高的水分和/或较低的热油温度来改变，以最小化对丙烯酰胺形成最有利的高温/低湿度条件。 可以修改排除单元操作以排除导致高水平丙烯酰胺的缺陷。
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公开(公告)号：US08110240B2
公开(公告)日：2012-02-07
申请号：US12138327
申请日：2008-06-12
申请人： Catherine Sarah Cantley , Pravin Maganlal Desai , Enrique Michel , V. N. Mohan Rao , George Vindiola
发明人： Catherine Sarah Cantley , Pravin Maganlal Desai , Enrique Michel , V. N. Mohan Rao , George Vindiola
IPC分类号： A23L1/217
摘要： A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.
摘要翻译： 一种减少热加工食品中丙烯酰胺量的方法。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是剥离，烹饪和拒收单元操作。 例如，可以修改剥离单元操作以提供更完全剥离的马铃薯切片。 烹饪单元操作可以通过烹饪到更高的水分和/或较低的热油温度来改变，以最小化对丙烯酰胺形成最有利的高温/低湿度条件。 可以修改排除单元操作以排除导致高水平丙烯酰胺的缺陷。
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公开(公告)号：US20110050880A1
公开(公告)日：2011-03-03
申请号：US12547075
申请日：2009-08-25
CPC分类号： H04N7/18 , G01N21/8851 , G01N21/94 , G01N2021/8887 , G06K9/4652 , G06T7/0004 , G06T7/90 , G06T2207/10024 , G06T2207/30128
摘要： The present invention is a method to detect defects in a process producing a food product by utilizing multivariate image analysis. In one aspect, an image is captured of the food product in the visible spectrum by on-line vision equipment, multivariate image analysis is performed on the image via an algorithm programmed onto a field programmable gate array to determine if a defect exists, a signal is sent to downstream sorting equipment, and the sorting equipment then rejects those food products that contain defects.
摘要翻译： 本发明是通过利用多变量图像分析来检测生产食品的方法中的缺陷的方法。 在一个方面，通过在线视觉设备在可见光谱中捕获食品的图像，通过编程到现场可编程门阵列上的算法对图像执行多变量图像分析，以确定是否存在缺陷，信号 送到下游分拣设备，然后分拣设备拒绝那些含有缺陷的食品。
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公开(公告)号：US09902080B2
公开(公告)日：2018-02-27
申请号：US15343471
申请日：2016-11-04
申请人： Enrique Michel , John Poole Hildebrand , Keith Alan Barber , Michael Scot Jacko , Daniel Wade King
发明人： Enrique Michel , John Poole Hildebrand , Keith Alan Barber , Michael Scot Jacko , Daniel Wade King
IPC分类号： B26D1/36 , B26D1/29 , B26D1/62 , B26D3/26 , B26D7/06 , B26D7/26 , B26D7/32 , B26D1/147 , B26D1/00
CPC分类号： B26D1/36 , B26D1/0006 , B26D1/147 , B26D1/29 , B26D1/62 , B26D3/26 , B26D3/28 , B26D7/0641 , B26D7/0691 , B26D7/2614 , B26D7/2628 , B26D7/32 , B26D2001/006 , B26D2210/02 , Y10T83/6473
摘要： An apparatus for slicing food product to produce food product slices. The apparatus includes a rotatable cutting wheel having two or more knife assemblies. Each knife assembly includes a knife extending radially between a hub and rim of the cutting wheel. The knife has a leading edge facing a direction of rotation of the cutting wheel and a large-amplitude corrugated shape characterized by peaks and valleys. The knife is secured to the hub and rim with a knife holder, and a clamp secures the knife to a first surface of the knife holder. The knife holder and knife are configured to provide continuous and accurate alignment of an individual food product throughout the slicing thereof by the knife of each knife assembly to produce food product slices with a generally parallel-cut cross-section having a uniform thickness and a large-amplitude periodic shape with an amplitude of 0.1 inch or greater.
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公开(公告)号：USD679476S1
公开(公告)日：2013-04-09
申请号：US29391830
申请日：2011-05-13
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公开(公告)号：US20170050329A1
公开(公告)日：2017-02-23
申请号：US15343471
申请日：2016-11-04
申请人： Enrique Michel , John Poole Hildebrand , Keith Alan Barber , Michael Scot Jacko , Daniel Wade King
发明人： Enrique Michel , John Poole Hildebrand , Keith Alan Barber , Michael Scot Jacko , Daniel Wade King
CPC分类号： B26D1/36 , B26D1/0006 , B26D1/147 , B26D1/29 , B26D1/62 , B26D3/26 , B26D3/28 , B26D7/0641 , B26D7/0691 , B26D7/2614 , B26D7/2628 , B26D7/32 , B26D2001/006 , B26D2210/02 , Y10T83/6473
摘要： An apparatus for slicing food product to produce food product slices. The apparatus includes a rotatable cutting wheel having two or more knife assemblies. Each knife assembly includes a knife extending radially between a hub and rim of the cutting wheel. The knife has a leading edge facing a direction of rotation of the cutting wheel and a large-amplitude corrugated shape characterized by peaks and valleys. The knife is secured to the hub and rim with a knife holder, and a clamp secures the knife to a first surface of the knife holder. The knife holder and knife are configured to provide continuous and accurate alignment of an individual food product throughout the slicing thereof by the knife of each knife assembly to produce food product slices with a generally parallel-cut cross-section having a uniform thickness and a large-amplitude periodic shape with an amplitude of 0.1 inch or greater.
摘要翻译： 一种用于切片食品以生产食品切片的设备。 该装置包括具有两个或更多个刀组件的可旋转切割轮。 每个刀组件包括在轮毂和切割轮的轮缘之间径向延伸的刀。 刀具有面向切割轮的旋转方向的前缘和具有峰和谷特征的大振幅波纹形状。 刀用刀架固定到轮毂和轮辋上，并且夹具将刀固定到刀架的第一表面。 刀架和刀被构造成通过每个刀组件的刀在其切片过程中提供单个食品的连续和精确对准，以产生具有均匀厚度和大的平行切割横截面的食品切片 幅度为0.1英寸或更大的振幅周期形状。
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公开(公告)号：USD690896S1
公开(公告)日：2013-10-08
申请号：US29403107
申请日：2011-09-30
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公开(公告)号：US20130183415A1
公开(公告)日：2013-07-18
申请号：US13743915
申请日：2013-01-17
IPC分类号： A23L1/00
摘要： A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10−8 m3 to about 160×10−8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.
摘要翻译： 高振幅波纹食品及其制作方法。 波纹食品包括在相对表面上的波纹表面，每个表面具有多个具有至少约2.54mm的基本相等振幅值的峰。 波纹食品进一步包括大约20×10-8立方米至大约160×10-8立方米的高面积惯性矩，脱水因子小于约1.7，这提供较少的断裂和更多的质感。 波纹食品的90°至0°硬度比至少约为2.78°，90°至0°，脆度比至少为3.14左右。
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公开(公告)号：US09462818B2
公开(公告)日：2016-10-11
申请号：US13743915
申请日：2013-01-17
IPC分类号： A23L1/00
摘要： A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10−8 m3 to about 160×10−8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.
摘要翻译： 高振幅波纹食品及其制作方法。 波纹食品包括在相对表面上的波纹表面，每个表面具有多个具有至少约2.54mm的基本相等振幅值的峰。 波纹食品进一步包括大约20×10-8立方米至大约160×10-8立方米的高面积惯性矩，脱水因子小于约1.7，这提供较少的断裂和更多的质感。 波纹食品的90°至0°硬度比至少约为2.78°，90°至0°，脆度比至少为3.14左右。
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公开(公告)号：US08284248B2
公开(公告)日：2012-10-09
申请号：US12547075
申请日：2009-08-25
IPC分类号： H04N7/18
CPC分类号： H04N7/18 , G01N21/8851 , G01N21/94 , G01N2021/8887 , G06K9/4652 , G06T7/0004 , G06T7/90 , G06T2207/10024 , G06T2207/30128
摘要： The present invention is a method to detect defects in a process producing a food product by utilizing multivariate image analysis. In one aspect, an image is captured of the food product in the visible spectrum by on-line vision equipment, multivariate image analysis is performed on the image via an algorithm programmed onto a field programmable gate array to determine if a defect exists, a signal is sent to downstream sorting equipment, and the sorting equipment then rejects those food products that contain defects.
摘要翻译： 本发明是通过利用多变量图像分析来检测生产食品的方法中的缺陷的方法。 在一个方面，通过在线视觉设备在可见光谱中捕获食品的图像，通过编程到现场可编程门阵列上的算法对图像执行多变量图像分析，以确定是否存在缺陷，信号 送到下游分拣设备，然后分拣设备拒绝那些含有缺陷的食品。
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