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    FRUIT AND VEGETABLE PRESERVATION PROCESS
    1.
    发明申请
    FRUIT AND VEGETABLE PRESERVATION PROCESS 审中-公开
    水果和蔬菜保存程序

    公开(公告)号：US20130230633A1

    公开(公告)日：2013-09-05

    申请号：US13863138

    申请日：2013-04-15

    申请人： Melissa Anne PALLESCHI ,  Karim Nafisi-Movaghar

    发明人： Melissa Anne PALLESCHI ,  Karim Nafisi-Movaghar

    IPC分类号： A23B7/00

    CPC分类号： A23B7/00 ,  A23B7/154 ,  A23L3/015 ,  A23L3/3508 ,  A23L3/3562 ,  A23L19/03 ,  B65B25/041 ,  B65B31/00 ,  B65B55/14 ,  B65B55/18 ,  B65B55/22

    摘要： An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.

    摘要翻译： 用于保存食物如水果或蔬菜的HPP方法可以包括以下步骤：（a）将制备的水果和/或蔬菜置于容量小于约2加仑的容器中; （b）用pH调节溶液或调味汁填充容器以在容器中建立约2至约6，优选约4的pH; （c）宣告; （d）密封容器; 和（e）在约2,000至约120,000psi，优选约90,000psi的范围内将容器的压力施加在约1至约20分钟，优选约5分钟范围内的时间段内，温度范围为 不低于冷冻，不大于约230°F

    Fruit and vegetable preservation process
    2.
    发明授权
    Fruit and vegetable preservation process 有权
    水果和蔬菜保鲜过程

    公开(公告)号：US08425962B2

    公开(公告)日：2013-04-23

    申请号：US12715589

    申请日：2010-03-02

    申请人： Melissa Anne Palleschi ,  Karim Nafisi-Movaghar

    发明人： Melissa Anne Palleschi ,  Karim Nafisi-Movaghar

    IPC分类号： A23B7/00 ,  A23B7/005

    CPC分类号： A23B7/00 ,  A23B7/154 ,  A23L3/015 ,  A23L3/3508 ,  A23L3/3562 ,  A23L19/03 ,  B65B25/041 ,  B65B31/00 ,  B65B55/14 ,  B65B55/18 ,  B65B55/22

    摘要： An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.

    摘要翻译： 用于保存食物如水果或蔬菜的HPP方法可以包括以下步骤：（a）将制备的水果和/或蔬菜置于容量小于约2加仑的容器中; （b）用pH调节溶液或调味汁填充容器以在容器中建立约2至约6，优选约4的pH; （c）宣告; （d）密封容器; 和（e）在约2,000至约120,000psi，优选约90,000psi的范围内将容器的压力施加在约1至约20分钟，优选约5分钟范围内的时间段内，温度范围为 不低于冷冻，不大于约230°F

    Processes for Extracting Colors from Hibiscus Plants
    4.
    发明申请
    Processes for Extracting Colors from Hibiscus Plants 审中-公开
    从木槿植物提取颜色的方法

    公开(公告)号：US20130184359A1

    公开(公告)日：2013-07-18

    申请号：US13349646

    申请日：2012-01-13

    申请人： Karim Nafisi-Movaghar

    发明人： Karim Nafisi-Movaghar

    IPC分类号： A61K47/46 ,  A61K8/97 ,  A23L1/28 ,  A23L1/27

    CPC分类号： A23L2/58 ,  A23L5/43 ,  A23L33/105 ,  B01D11/0242 ,  C09B61/00

    摘要： Processes are provided for extracting color comprising anthocyanin and antioxidants from hibiscus flowers. Dried or wet flowers or flower particles are soaked in water to release color from the flowers. The released anthocyanin and antioxidants are suspended in water and separated from the solid components using centrifugation, filtration, water flotation, pressing, or any combination of separation techniques. The hibiscus color may be concentrated into a color concentrate and stabilized with a stabilizing agent, such as, for example, a sugar alcohol having a 2 to 12 carbon backbone, at a pH value in the range of about 2 to about 6. Residual hibiscus color in the solid hibiscus components may be collected by mixing the components with water and then separating the residual hibiscus color using any one or more separation techniques. The residual hibiscus color may also be concentrated and stabilized with the hibiscus color or the color concentrate.

    摘要翻译： 提供了从芙蓉花提取包括花青素和抗氧化剂的颜色的方法。 干或湿的花或花颗粒浸泡在水中以从花中释放颜色。 将释放的花青素和抗氧化剂悬浮在水中，并通过离心，过滤，水浮选，压制或任何分离技术的组合从固体组分中分离出来。 芙蓉颜色可以浓缩成色浓缩物并用稳定剂稳定，例如具有2至12个碳骨架的糖醇，pH值在约2至约6的范围内。残余木槿 可以通过将组分与水混合然后使用任何一种或多种分离技术分离残余木槿颜色来收集固体木槿成分中的颜色。 残余木槿颜色也可以用木槿色或浓缩浓缩物浓缩和稳定。

    Citrus Fruit Peeling Process
    5.
    发明申请
    Citrus Fruit Peeling Process 审中-公开
    柑橘果皮剥皮过程

    公开(公告)号：US20110203351A1

    公开(公告)日：2011-08-25

    申请号：US13098742

    申请日：2011-05-02

    申请人： Jogre Suasin ,  Karim Nafisi-Movaghar ,  Juan Lopez

    发明人： Jogre Suasin ,  Karim Nafisi-Movaghar ,  Juan Lopez

    IPC分类号： G01N11/00

    CPC分类号： A23N7/00 ,  A23L19/03

    摘要： An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

    摘要翻译： 酶促去柑橘果实的有效方法应用真空去穿孔果实，同时保持真空，将酶溶液引入穿孔果实。 通过释放真空压力使果实注入酶。 培养酶后，果实的反照率减弱，柑橘皮可以很容易地去除。 剥离的果实可以分成多个部分，并且包裹的膜被去除。

    Method for extraction of proanthocyanidins from plant material
    6.
    发明授权
    Method for extraction of proanthocyanidins from plant material 失效
    从植物材料中提取原花色素的方法

    公开(公告)号：US5912363A

    公开(公告)日：1999-06-15

    申请号：US919805

    申请日：1997-08-29

    申请人： Karim Nafisi-Movaghar ,  Thomas T. Svanoe ,  William A. Seroy

    发明人： Karim Nafisi-Movaghar ,  Thomas T. Svanoe ,  William A. Seroy

    IPC分类号： C07D311/62 ,  C07D315/00

    CPC分类号： C07D311/62

    摘要： A method for the extraction of proanthocyanidins from plant material is disclosed. The method involves heating an aqueous mixture of solid plant material, optionally under increased pressure and reduced oxygen; various separation, filtration and adsorption steps, and the elution of adsorbed proanthocyanidins with polar solvent. Optionally, the polar solvent can be reconstituted and recycled into the elution phase of the method, resulting in decreased solvent consumption.

    摘要翻译： 公开了从植物材料中提取原花色素的方法。 该方法包括加热固体植物材料的水性混合物，任选地在增加压力和还原氧气下; 各种分离，过滤和吸附步骤，以及吸附的原花色素与极性溶剂的洗脱。 任选地，极性溶剂可以重构并循环到该方法的洗脱阶段，导致溶剂消耗降低。

    High Pressure Processing of Pathogenostat-Treated Food Articles
    8.
    发明申请
    High Pressure Processing of Pathogenostat-Treated Food Articles 审中-公开
    病原菌处理食品的高压加工

    公开(公告)号：US20130078339A1

    公开(公告)日：2013-03-28

    申请号：US13245975

    申请日：2011-09-27

    申请人： Caitlin Elizabeth Trahan ,  Justin Wade Shimek ,  Kirin Basra ,  Kirsten O'Brien ,  Karim Nafisi-Movaghar

    发明人： Caitlin Elizabeth Trahan ,  Justin Wade Shimek ,  Kirin Basra ,  Kirsten O'Brien ,  Karim Nafisi-Movaghar

    IPC分类号： A23L3/3454 ,  B65D85/00 ,  A23L3/015

    CPC分类号： A23L3/0155 ,  A23L3/3508 ,  A23L3/358

    摘要： The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff, preferably without substantially altering its appearance, one or more of its organoleptic properties, or some combination of these. The method includes contacting the foodstuff with a pathogenostatic fluid such as an acidic solution, preferably at a reduced pressure, and thereafter subjecting the foodstuff to an HPP process. Foodstuffs treated in this manner can be packaged in the presence of the pathogenostatic fluid, in the presence of a sauce, or in the presence of substantially no liquid. Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

    摘要翻译： 本公开涉及以减少食品中人或其他动物病原体的负荷的方式处理食品如全部或切割蔬菜或水果或肉类的方法，优选不显着改变其外观，其一种或多种感官 属性或这些的某些组合。 该方法包括使食物与诸如酸性溶液的病原体流体（优选减压）接触，然后对食品进行HPP处理。 以这种方式处理的食品可以在存在调味汁的情况下或在基本上不存在液体的情况下在病原体流体的存在下包装。 如本文所述处理的包装食品相对于未经处理的食品表现出有益的性质，例如保留味道，外观和质地，延长保质期。

    Citrus fruit peeling process
    9.
    发明申请
    Citrus fruit peeling process 失效
    柑橘类水果脱皮过程

    公开(公告)号：US20070042096A1

    公开(公告)日：2007-02-22

    申请号：US11207712

    申请日：2005-08-22

    申请人： Jogre Suasin ,  Karim Nafisi-Movaghar ,  Juan Lopez

    发明人： Jogre Suasin ,  Karim Nafisi-Movaghar ,  Juan Lopez

    IPC分类号： A23L1/216

    CPC分类号： A23N7/00 ,  A23L19/03

    摘要： An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

    摘要翻译： 酶促去柑橘果实的有效方法应用真空去穿孔果实，同时保持真空，将酶溶液引入穿孔果实。 通过释放真空压力使果实注入酶。 培养酶后，果实的反照率减弱，柑橘皮可以很容易地去除。 剥离的果实可以分成多个部分，并且包裹的膜被去除。

    Method of making dried fruits
    10.
    发明授权
    Method of making dried fruits 失效
    制作干果的方法

    公开(公告)号：US5000972A

    公开(公告)日：1991-03-19

    申请号：US369149

    申请日：1989-06-21

    申请人： Karim Nafisi-Movaghar

    发明人： Karim Nafisi-Movaghar

    IPC分类号： A23B7/02 ,  A23B7/022 ,  A23B7/06 ,  A23B7/10 ,  A23B7/148 ,  A23L3/015

    CPC分类号： A23L3/0155 ,  A23B7/0205 ,  A23B7/022 ,  A23B7/06 ,  A23B7/10 ,  A23B7/148

    摘要： It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusion soaking solution containing a sugar having more than six carbon atoms, an acid, a microbiological agent and optionally a chelating agent that utilizing a particular sequence of treating steps, a dried fruit that is not discolored and which has good taste can be prepared and can undergo long term storage. That is, the packaged product will have a reasonably long shelf life and taste and appearance.