-
公开(公告)号:US20060057260A1
公开(公告)日:2006-03-16
申请号:US11262578
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
摘要: A process and apparatus for 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 washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
-
2.
公开(公告)号:US20060051470A1
公开(公告)日:2006-03-09
申请号:US11263295
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
摘要: A process and apparatus for 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 washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
摘要翻译: 用于减少热加工食品中丙烯酰胺量的方法和装置。 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,特别是洗涤和烹饪单元操作。 例如,可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤,并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤,以避免最有利于丙烯酰胺形成的高温/低湿度条件。
-
公开(公告)号:US20060051471A1
公开(公告)日:2006-03-09
申请号:US11263400
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
摘要: A process and apparatus for 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 washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
-
公开(公告)号:US20060034982A1
公开(公告)日:2006-02-16
申请号:US11263060
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
摘要: A process and apparatus for 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 washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
-
公开(公告)号:US20060051468A1
公开(公告)日:2006-03-09
申请号:US11263237
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V.N. Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
摘要: A process and apparatus for 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 washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
-
公开(公告)号:US20060051469A1
公开(公告)日:2006-03-09
申请号:US11263239
申请日:2005-10-31
申请人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
发明人: David Barry , Colin Burnham , Pravin Desai , Ponnattu Joseph , Henry Leung , John Masson , V. Mohan Rao , Robert Saunders , James Stalder , Michael Topor
IPC分类号: A23L1/01
摘要: A process and apparatus for 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 washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
-
公开(公告)号:US20060088633A1
公开(公告)日:2006-04-27
申请号:US10973567
申请日:2004-10-26
申请人: Keith Barber , David Barry , Kelly Miller , Donald Neel , Myron Silver , Tawnya Lynn Smart , James Stalder
发明人: Keith Barber , David Barry , Kelly Miller , Donald Neel , Myron Silver , Tawnya Lynn Smart , James Stalder
摘要: A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, frying the chip, and concurrently dehydrating and de-oiling the chip with superheated steam in a single unit operation.
摘要翻译: 公开了一种新颖的改进方法和装置,用于生产基于未干燥芯片的总重量的小于30重量%的油的低油土豆片产品。 该过程需要将芯片与盐水溶液接触,对芯片进行油炸,同时在单个操作中同时用过热蒸汽使芯片脱水和脱油。
-
公开(公告)号:USD683853S1
公开(公告)日:2013-06-04
申请号:US29368447
申请日:2010-08-24
-
公开(公告)号:US08333796B2
公开(公告)日:2012-12-18
申请号:US12498752
申请日:2009-07-07
申请人: Ben Tompkins , Arani Bose , Delilah Hui , David Barry , Stephen Pons , Aleksander Leynov
发明人: Ben Tompkins , Arani Bose , Delilah Hui , David Barry , Stephen Pons , Aleksander Leynov
IPC分类号: A61F2/06
CPC分类号: A61B17/12154 , A61B17/12022 , A61B17/12113 , A61B17/1214 , A61B17/12145 , A61B17/12181 , A61B2017/00871 , A61B2017/12054 , A61B2017/1209
摘要: Embolic coil implant systems and methods whereby coils are mechanically detachable are disclosed. The coils include a retention element that may be releasably retained within the distal end of an implant tool. The implant tool may include a fulcrum configured to engage a first filament and prevent the release of the coil when the first filament is engaged. Alternatively, an urging means and aperture may be disposed within the sidewall of the implant tool, and a first filament may, in conjunction with the aperture and sidewall, releasably retain the coil until the first filament is withdrawn. The implant tool may also include an alignment member for aligning the first filament.
摘要翻译: 公开了一种栓塞线圈植入系统及其线圈可机械拆卸的方法。 线圈包括可释放地保持在植入物工具的远端内的保持元件。 植入工具可以包括构造成接合第一细丝并且当第一细丝接合时防止线圈释放的支点。 或者,推动装置和孔可以设置在植入工具的侧壁内,并且第一细丝可以与孔和侧壁一起可释放地保持线圈直到第一丝被拉出。 植入工具还可以包括用于对准第一细丝的对准构件。
-
公开(公告)号:US08128629B2
公开(公告)日:2012-03-06
申请号:US12357782
申请日:2009-01-22
申请人: David Barry , Rui Ferreira
发明人: David Barry , Rui Ferreira
IPC分类号: A61B17/70
CPC分类号: A61B17/7086
摘要: A rod coercer for use in spinal fixation procedures is provided. The rod coercer can be pivoted in a first direction to fixedly grip an implant, and pivoted in a second direction to reduce a rod into the implant. In one embodiment, the rod coercer includes first and second articulating forceps branches, first and second rod contacting arms extending from the first and second forceps branches, and first and second implant gripping arms pivotally interconnected with the rod contacting arms. In another embodiment, the rod coercer includes forceps branches which each include upper and lower forceps branches which pivot with respect to each other, and a rod contacting arm interconnected with one of the forceps branches. In another embodiment, the rod coercer includes pivotable implant gripping arms and a rod contacting arm driven by one of the forceps branches.
摘要翻译: 提供了一种用于脊柱固定手术的棒状器械。 棒状器可以在第一方向上枢转以固定地抓住植入物,并且沿第二方向枢转以将杆减少到植入物中。 在一个实施例中,棒状器械包括第一和第二铰接钳子分支,从第一和第二钳子分支延伸的第一和第二杆接触臂以及与杆接触臂枢转地互连的第一和第二植入物夹持臂。 在另一个实施例中,棒状器械包括镊子分支,每个分支包括相对于彼此枢转的上部和下部镊子分支以及与其中一个镊子分支互连的杆接触臂。 在另一个实施例中,杆状器械包括可枢转的植入物夹持臂和由其中一个镊子分支驱动的杆接触臂。
-
-
-
-
-
-
-
-
-