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    Methods and apparatuses for tempering organic products
    2.
    发明授权
    Methods and apparatuses for tempering organic products 有权

    公开(公告)号：US12016360B2

    公开(公告)日：2024-06-25

    申请号：US17151691

    申请日：2021-01-19

    申请人： Junia Suresh Alva ,  Vernon Rainer Alva

    发明人： Junia Suresh Alva ,  Vernon Rainer Alva

    IPC分类号： A23L3/37 ,  A23L3/3463 ,  A23L3/3589

    CPC分类号： A23L3/37 ,  A23L3/3463 ,  A23L3/3589

    摘要： The invention relates to a method and apparatus of tempering an organic product in an enclosed structure using a liquid maintained at a predefined temperature. The method includes, introducing the organic product through at least one access means of the enclosed structure into the liquid, circulating the liquid from the enclosed structure through a heating unit and back into the enclosed structure to increase a temperature of the liquid up to a predefined temperature, and supplying a gaseous substance into the enclosed structure for a predefined time period based on a temperature of the liquid in the enclosed structure. The organic product is removed through the access means of the enclosed structure when a core temperature of the organic product reaches the predefined temperature.

    Method and device for processing berries
    3.
    发明授权
    Method and device for processing berries 有权

    公开(公告)号：US11958085B2

    公开(公告)日：2024-04-16

    申请号：US16240396

    申请日：2019-01-04

    申请人： Munger Bros., LLC

    发明人： Kewel Munger

    IPC分类号： B08B3/02 ,  A23B7/154 ,  A23B7/157 ,  A23B7/158 ,  A23L3/3463 ,  A23L3/358 ,  A23N12/02 ,  A23N12/06 ,  B08B3/04

    CPC分类号： B08B3/022 ,  A23B7/154 ,  A23B7/157 ,  A23B7/158 ,  A23L3/3463 ,  A23L3/358 ,  A23N12/02 ,  A23N12/023 ,  A23N12/06 ,  B08B3/041

    摘要： A method and device for processing berries. The method may comprise: providing a berry preparation device that is configured to prepare a plurality of berries; placing the plurality of berries in a plurality of trays; loading the plurality of trays into the berry preparation device; wherein the berry preparation device may be positioned substantially within two rooms, a first room and a second room; wherein the berry preparation device may comprise a first wash portion, a second wash portion, a third wash portion, a first drying portion, and a second drying portion; wherein the first wash portion, the second wash portion, the third wash portion, and the first drying portion may be within the first room; wherein the second drying portion may be within the second room; and wherein the plurality of berries may be prepared by the berry preparation device are ready-to-eat and have a shelf life of at least 21 days.

    METHODS AND ARTICLES FOR KEEPING FOOD FRESHER FOR LONGER AND SHELF-LIFE EXTENSION TO ENHANCE FOOD SECURITY AND SAFETY
    7.
    发明申请
    METHODS AND ARTICLES FOR KEEPING FOOD FRESHER FOR LONGER AND SHELF-LIFE EXTENSION TO ENHANCE FOOD SECURITY AND SAFETY 有权

    公开(公告)号：US20230097707A1

    公开(公告)日：2023-03-30

    申请号：US17962546

    申请日：2022-10-10

    申请人： Zoono Group Ltd

    发明人： Paul Hyslop

    IPC分类号： A23L3/3463 ,  A47F7/00

    摘要： Disclosed is technology to solve the problem in a world that is inundated with microbes of keeping food fresher for longer and shelf-life extension to enhance food security and safety without refrigeration/freezing, chemical preservatives integrated into the food product and/or physically/chemically altering the food product. Aspects of the technology are directed at the three levels of the food delivery system; namely, supermarket style display ware, bulk packaging and overseas container. This technological problem is solved by situating on food contacting/abutting surfaces of display ware, bulk packaging and oversees containers an antimicrobe agent formulated as a composition comprised of (i) between about 0.25% (w/w) to about 0.75% (w/w) benzalkonium chloride; (ii) between about 0.02% (w/w) to about 1.00% (w/w) of a kill agent selected from the group consisting of hydrogen peroxide and phenoxyethanol; (iii) between about 0.25% (w/w) to about 0.75% (w/w) 3-(tri-methoxysilyl)propyldimethyl octadecyl ammonium chloride and (iv) between about 97.50% (w/w) to about 99.48% deionized water.

    ROTATION SCHEME FOR BACTERIAL CULTURES IN FOOD PRODUCT FERMENTATION
    9.
    发明申请
    ROTATION SCHEME FOR BACTERIAL CULTURES IN FOOD PRODUCT FERMENTATION 有权

    公开(公告)号：US20230048427A1

    公开(公告)日：2023-02-16

    申请号：US17794346

    申请日：2021-01-28

    申请人： DSM IP ASSETS B.V.

    发明人： Pim VAN HEE

    IPC分类号： C12N1/20 ,  A23L3/3463 ,  A23L33/135 ,  C12Q1/70

    摘要： A method, system and computer program for selecting consecutive bacterial cultures for culturing a food product in a process for producing a fermented food product, the method comprising the steps of: culturing the food product with a first bacterial culture comprising at least one bacterial strain; isolating a sample during culturing with the first bacterial culture; determining at least one value indicative for a number of bacteriophages in the sample, e.g. using PCR, plaque assay, or pH; selecting a second bacterial culture for culturing the food product when the value is larger than a predetermined threshold, wherein the second bacterial culture comprises at least one bacterial strain, wherein the second bacterial culture differs from the first bacterial culture, wherein the sensitivities of the first and second bacterial culture for the bacteriophages in the sample are known and wherein the second bacterial culture is selected such as to reduce common bacteriophage sensitivities between the first and the second bacterial culture, and culturing the food product with the second bacterial culture.