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公开(公告)号：US07851002B2
公开(公告)日：2010-12-14
申请号：US12749113
申请日：2010-03-29
申请人： Ihab M. Hekal , Chao Chen , Xiaoling Dong
发明人： Ihab M. Hekal , Chao Chen , Xiaoling Dong
IPC分类号： A23F5/00
CPC分类号： A23B7/153 , A23B7/00 , A23B7/10 , A23B7/105 , A23B7/154 , A23B7/157 , A23B7/16 , A23L3/3454 , A23L3/3508 , A23L3/358 , Y02A40/943
摘要： The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.
摘要翻译： 本发明涉及用生产防腐剂保存新鲜产品的方法，其延长新鲜农产品的保质期，特别是切割新鲜产品。 产品防腐剂保留新鲜农产品的质地，风味，外观，脆性和颜色，特别是新鲜农产品的露出面。 该方法包括以下步骤：提供产生防腐剂的溶液，包括：水，镁离子或锌离子或锡离子; 和抗坏血酸离子，或赤藓酸离子; 其中镁离子或锌离子或锡离子和抗坏血酸盐离子的摩尔比优选为0.2:1至8:1，更优选0.75:1至8:1，更优选1:1至4:1。 1，最优选1.5：1至3：1，将所述产品防腐剂施用于产品; 将所述产品防腐剂施用于产品。
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公开(公告)号：US20100203200A1
公开(公告)日：2010-08-12
申请号：US12749113
申请日：2010-03-29
申请人： Ihab M. Hekal , Chao Chen , Xiaoling Dong
发明人： Ihab M. Hekal , Chao Chen , Xiaoling Dong
CPC分类号： A23B7/153 , A23B7/00 , A23B7/10 , A23B7/105 , A23B7/154 , A23B7/157 , A23B7/16 , A23L3/3454 , A23L3/3508 , A23L3/358 , Y02A40/943
摘要： The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.
摘要翻译： 本发明涉及用生产防腐剂保存新鲜产品的方法，其延长新鲜农产品的保质期，特别是切割新鲜产品。 产品防腐剂保留新鲜农产品的质地，风味，外观，脆性和颜色，特别是新鲜农产品的露出面。 该方法包括以下步骤：提供产生防腐剂的溶液，包括：水，镁离子或锌离子或锡离子; 和抗坏血酸离子，或赤藓酸离子; 其中所述镁离子或锌离子或锡离子和抗坏血酸离子的摩尔比优选为0.2:1至8:1，更优选为0.75:1至8:1，更优选为1:1至4:1。 1，最优选1.5：1至3：1，将所述产品防腐剂施用于产品; 将所述产品防腐剂施用于产品。
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公开(公告)号：US20120201939A1
公开(公告)日：2012-08-09
申请号：US13355888
申请日：2012-01-23
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
IPC分类号： A23B7/157
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译： 用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色， 被提供。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。
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公开(公告)号：US08101221B2
公开(公告)日：2012-01-24
申请号：US10920799
申请日：2004-08-18
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
IPC分类号： A23L3/34
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译： 用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色， 被提供。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。
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公开(公告)号：US20130309380A1
公开(公告)日：2013-11-21
申请号：US13951935
申请日：2013-07-26
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
IPC分类号： A23B7/157
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译： 用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色， 被提供。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。
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公开(公告)号：US08609169B2
公开(公告)日：2013-12-17
申请号：US13355888
申请日：2012-01-23
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
IPC分类号： A23B7/153
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative, particularly cut fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译： 提供了用产品防腐剂，特别是切割新鲜产品来保存新鲜产品的方法。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。
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公开(公告)号：US20050084602A1
公开(公告)日：2005-04-21
申请号：US10920799
申请日：2004-08-18
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译： 用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色， 被提供。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。
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公开(公告)号：US20210328564A1
公开(公告)日：2021-10-21
申请号：US17232088
申请日：2021-04-15
申请人： Chao Chen , Youn-Jae Kook , Jihee Lee , Kailiang Chen , Leung Kin Chiu , Joseph Lutsky , Nevada J. Sanchez , Sebastian Schaetz , Hamid Soleimani
发明人： Chao Chen , Youn-Jae Kook , Jihee Lee , Kailiang Chen , Leung Kin Chiu , Joseph Lutsky , Nevada J. Sanchez , Sebastian Schaetz , Hamid Soleimani
摘要： Aspects of the technology described herein relate to built-in self-testing (BIST) of circuitry (e.g., a pulser or receive circuitry) and/or transducers in an ultrasound device. A BIST circuit may include a transconductance amplifier coupled between a pulser and receive circuitry, a capacitor network coupled between a pulser and receive circuitry, and/or a current source couplable to the input terminal of receive circuitry to which a transducer is also couplable. The collapse voltages of transducers may be characterized using BIST circuitry, and a bias voltage may be applied to the membranes of the transducers based at least in part on their collapse voltages. The capacitances of transducers may also be measured using BIST circuitry and a notification may be generated based on the sets of measurements.
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公开(公告)号：US20210325349A1
公开(公告)日：2021-10-21
申请号：US17232100
申请日：2021-04-15
申请人： Chao Chen , Youn-Jae Kook , Jihee Lee , Kailiang Chen , Leung Kin Chiu , Joseph Lutsky , Nevada J. Sanchez , Sebastian Schaetz , Hamid Soleimani
发明人： Chao Chen , Youn-Jae Kook , Jihee Lee , Kailiang Chen , Leung Kin Chiu , Joseph Lutsky , Nevada J. Sanchez , Sebastian Schaetz , Hamid Soleimani
摘要： Aspects of the technology described herein relate to built-in self-testing (BIST) of circuitry (e.g., a pulser or receive circuitry) and/or transducers in an ultrasound device. A BIST circuit may include a transconductance amplifier coupled between a pulser and receive circuitry, a capacitor network coupled between a pulser and receive circuitry, and/or a current source couplable to the input terminal of receive circuitry to which a transducer is also couplable. The collapse voltages of transducers may be characterized using BIST circuitry, and a bias voltage may be applied to the membranes of the transducers based at least in part on their collapse voltages. The capacitances of transducers may also be measured using BIST circuitry and a notification may be generated based on the sets of measurements.
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公开(公告)号：US10074010B2
公开(公告)日：2018-09-11
申请号：US15211924
申请日：2016-07-15
CPC分类号： G06K9/00335 , G06K9/00375 , G06K9/48
摘要： An image processing method in accordance with this disclosure includes steps of obtaining an object image including an operating body, extracting the operating body from the object image, and calculating an orientation of the operating body in the object image. The method further includes determining whether the operating body is of an operator that operates an apparatus based on the orientation of the operation body.
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