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公开(公告)号：US5470595A
公开(公告)日：1995-11-28
申请号：US200120
申请日：1994-02-22
摘要： A method and system for processing cheese. The method comprises the steps of blending ground cheese with additional ingredients to form a blended cheese material, and cooking and then cooling that cheese material. The method further comprises the steps of measuring a moisture content of the blended cheese material, generating a signal representing that moisture content, and adjusting the moisture content of the blended cheese material to a preset level in response to the generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.
摘要翻译： 一种加工奶酪的方法和系统。 该方法包括以下步骤：将磨碎的干酪与其他成分混合以形成混合的干酪材料，然后烹调并冷却该干酪材料。 该方法还包括以下步骤：响应于所产生的信号，测量混合奶酪材料的含水量，产生表示含水量的信号，以及将混合奶酪材料的含水量调整到预设水平。 可以在加工生产线的任何适当阶段测量奶酪产品的含水量。 优选地，通过在干酪材料上传送微波信号并测量所传输的微波信号中的相移来测量干酪材料的水分含量。 此外，优选地，测量干酪材料的水分含量，并且在该材料被烹饪和冷却之后进行任何必要的调整。
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公开(公告)号：US08067051B2
公开(公告)日：2011-11-29
申请号：US11425016
申请日：2006-06-19
申请人： Gabriele M. Kopp , Stephen M. Pearson , Manoj Shah
发明人： Gabriele M. Kopp , Stephen M. Pearson , Manoj Shah
IPC分类号： A23P1/00
CPC分类号： A23G1/042 , A23G1/0006 , A23G1/002 , A23G1/10 , B02C19/061 , B02C23/12
摘要： A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment maintenance concerns otherwise associated with mechanical milling of the cocoa shells while providing an edible granular product useful for food manufacture such as chocolate food production.
摘要翻译： 碾磨的可可豆的制备方法，包括在短时间内单次操作中研磨可可豆，而不需要移动机械部件。 从研磨处理获得的研磨的可可豆制品减少了热降解，并避免了与可可豆机械研磨相关的设备维护问题，同时提供了可用于食品制造的可食用颗粒产品，例如巧克力食品生产。
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公开(公告)号：US20070292577A1
公开(公告)日：2007-12-20
申请号：US11425016
申请日：2006-06-19
申请人： Gabriele M. Kopp , Stephen M. Pearson , Manoj Shah
发明人： Gabriele M. Kopp , Stephen M. Pearson , Manoj Shah
IPC分类号： A23P1/00
CPC分类号： A23G1/042 , A23G1/0006 , A23G1/002 , A23G1/10 , B02C19/061 , B02C23/12
摘要： A process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. The milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment maintenance concerns otherwise associated with mechanical milling of the cocoa shells while providing an edible granular product useful for food manufacture such as chocolate food production.
摘要翻译： 碾磨的可可豆的制备方法，包括在短时间内单次操作中研磨可可豆，而不需要移动机械部件。 从研磨处理获得的研磨的可可豆制品减少了热降解，并避免了与可可豆机械研磨相关的设备维护问题，同时提供了可用于食品制造的可食用颗粒产品，例如巧克力食品生产。
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