-
Patent Agency Ranking
公开(公告)号：US06322833B1
公开(公告)日：2001-11-27
申请号：US09613832
申请日：2000-07-11
Applicant: Leon John Davidson
Inventor： Leon John Davidson
IPC: A23B5005
CPC classification number: A23B5/0052 , A23B5/005 , A23L15/00
Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.
Abstract translation: 通过加热鸡蛋直到鸡蛋蛋黄的中心部分处于128°F至138.5°F之间的温度来烘烤壳内鸡蛋的方法。该温度在参数线A和参数 图B的线B 1，并且足以使存在于蛋黄中的任何沙门氏菌物质减少至少5个记录，但不足以使得在Haugh单位中测量的蛋的蛋白质功能明显低于相应的未经高温灭菌的壳内蛋的蛋清功能。
-
公开(公告)号：US6165538A
公开(公告)日：2000-12-26
申请号：US197573
申请日：1998-11-23
Applicant: Leon John Davidson
Inventor： Leon John Davidson
CPC classification number: A23B5/0052 , A23B5/005 , A23L15/00
Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128.degree. F. to 138.5.degree. F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.
Abstract translation: 通过加热鸡蛋直到鸡蛋蛋黄的中心部分在128°F至138.5°F之间的温度下对壳内鸡蛋进行巴氏灭菌的方法。该温度在参数线A和参数 图B的线B 1，并且足以使存在于蛋黄中的任何沙门氏菌物质减少至少5个记录，但不足以使得在Haugh单位中测量的蛋的蛋白质功能明显低于相应的未经高温灭菌的壳内蛋的蛋清功能。
-
公开(公告)号：US5843505A
公开(公告)日：1998-12-01
申请号：US962766
申请日：1997-11-03
Applicant: Leon John Davidson
Inventor： Leon John Davidson
CPC classification number: A23B5/0052 , A23B5/005 , A23L15/00
Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128.degree. F. to 138.5.degree. F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.
Abstract translation: 通过加热鸡蛋直到鸡蛋蛋黄的中心部分在128°F至138.5°F之间的温度下对壳内鸡蛋进行巴氏灭菌的方法。该温度在参数线A和参数 图B的线B 1，并且足以使存在于蛋黄中的任何沙门氏菌物质减少至少5个记录，但不足以使得在Haugh单位中测量的蛋的蛋白质功能明显低于相应的未经高温灭菌的壳内蛋的蛋清功能。
-
公开(公告)号：US11161754B1
公开(公告)日：2021-11-02
申请号：US17218565
申请日：2021-03-31
Applicant: Leon John Davidson
Inventor： Leon John Davidson
Abstract: The present invention is a water purification system and method including a treatment tank with a water inlet, a chlorine source, and a heating element; at least one storage tank with at least one treated water outlet between the treatment tank and the storage tank(s) through which treated water passes therebetween, and a final water outlet(s) through which treated water leaves the system for the benefit of the end user. A power source powers all elements that require power, such as the heating element.
-
公开(公告)号：US06632464B2
公开(公告)日：2003-10-14
申请号：US09976106
申请日：2001-10-15
Applicant: Leon John Davidson
Inventor： Leon John Davidson
IPC: A23B5005
CPC classification number: A23B5/0052 , A23B5/005 , A23L15/00
Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.
Abstract translation: 通过加热鸡蛋直到鸡蛋蛋黄的中心部分处于128°F至138.5°F之间的温度来烘烤壳内鸡蛋的方法。该温度在参数线A和参数 图B的线B 并且足以使蛋黄中存在的任何沙门氏菌属物品减少至少5个记录，但是不足以使用在Haugh装置中测量的蛋的蛋白质功能明显小于白蛋白 相关的未经高温消毒的壳内蛋的功能。
-
-
-
-
Search Results
5
records
(took 0.014 seconds)
