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    FRUIT AND VEGETABLE FILMS AND USES THEREOF
    1.
    发明申请
    FRUIT AND VEGETABLE FILMS AND USES THEREOF 审中-公开
    水果和蔬菜片及其用途

    公开(公告)号：WO2006029128A3

    公开(公告)日：2007-02-15

    申请号：PCT/US2005031648

    申请日：2005-09-07

    Applicant: US AGRICULTURE ,  DEBORD MATTHEW D ,  MCHUGH TARA H ,  OLSEN CARL W

    Inventor： DEBORD MATTHEW D ,  MCHUGH TARA H ,  OLSEN CARL W

    IPC: B65B23/00

    CPC classification number: B65D65/46 ,  Y02A40/961 ,  Y02W90/11 ,  Y10T428/1324 ,  Y10T428/1334 ,  Y10T428/1348 ,  Y10T428/31504 ,  Y10T428/31971 ,  Y10T428/31975

    Abstract: The present invention is directed to monolayer, bi-layer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example, fruit and vegetable wrapped sushi and onigiri.

    Abstract translation: 本发明涉及由水果，蔬菜或其组合制成的单层，双层和多层薄膜，该薄膜具有薄度，强度，柔韧性和脆度，以作为海藻基薄膜的替代或替代，例如 nori，同时提供水果和蔬菜的营养和风味。 这些胶片可用于包裹多种食物，可用于提供包装食品，包括例如水果和蔬菜包裹的寿司和香肠。

    NOVEL INFRARED DRY BRANCHING (IDB) AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING
    2.
    发明申请
    NOVEL INFRARED DRY BRANCHING (IDB) AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING 审中-公开
    用于食品加工的新型红外烘干技术（IDB）和红外干燥技术

    公开(公告)号：WO2006020749A3

    公开(公告)日：2006-12-28

    申请号：PCT/US2005028502

    申请日：2005-08-10

    Applicant: US AGRICULTURE ,  PAN ZHONGLI ,  MCHUGH TARA H

    Inventor： PAN ZHONGLI ,  MCHUGH TARA H

    IPC: A23B4/01

    CPC classification number: A23B7/01 ,  A23B4/01 ,  A23B4/031 ,  A23B7/02 ,  A23B7/06 ,  A23B9/04 ,  A23N12/06 ,  Y02P60/853

    Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named "infrared dry-blanching" (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

    Abstract translation: 本发明涉及食品加工，特别是食品的漂白和脱水。 常规的漂白和脱水需要使用蒸汽和强制热空气。 本发明首次有效地利用红外辐射能量同时进行水果和蔬菜的漂白和脱水。 由于该技术不涉及在热烫过程中添加蒸汽或水，因此被称为“红外干燥热漂”（IDB）技术。 IDB旨在替代当前的蒸汽，水和/或微波热烫方法。 它可用于生产各种增值干燥，冷藏，冷冻和脱水冷冻食品，如水果和蔬菜产品。 一般而言，IDB的优点包括：（1）均匀加热，提高能源效率并限制过热造成的损害;（2）区域加热处理差异密度的能力;（3）用同样的方法处理大批量或小批量的能力 （4）便携性，因为设备可以安装在轮子上;（5）安全无毒的过程，对人类或环境没有有害的副作用。

    NOVEL INFRARED DRY BRANCHING (IDB) AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING
    8.
    发明申请
    NOVEL INFRARED DRY BRANCHING (IDB) AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING 审中-公开
    新型红外干燥分支机构（IDB）和红外干燥食品加工技术

    公开(公告)号：WO2006020749A2

    公开(公告)日：2006-02-23

    申请号：PCT/US2005/028502

    申请日：2005-08-10

    Applicant: THE UNITED STATES OF AMERICA, represented by THE SECRETARY OF AGRICULTURE ,  PAN, Zhongli ,  MCHUGH, Tara, H.

    Inventor： PAN, Zhongli ,  MCHUGH, Tara, H.

    IPC: A23L3/32

    CPC classification number: A23B7/01 ,  A23B4/01 ,  A23B4/031 ,  A23B7/02 ,  A23B7/06 ,  A23B9/04 ,  A23N12/06 ,  Y02P60/853

    Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

    Abstract translation: 本发明涉及食品加工，特别涉及食品的漂白脱水。 常规的漂白和脱水需要使用蒸汽和强制热空气。 本发明是首先有效利用红外辐射能量进行水果和蔬菜的同时脱水和脱水。 由于该技术不涉及在漂白过程中加入蒸汽或水，所以它被称为“红外干燥漂白”（IDB）技术。 IDB旨在替代当前的蒸汽，水和/或微波漂烫方法。 可用于生产各种增值型干果，冷冻，冷冻，脱水冷冻食品，如水果和蔬菜产品。 一般来说，IDB的优点包括（1）均匀加热，提高能源效率，限制过热造成的损害，（2）区域加热能力来解决差异密度，（3）处理相同大小批量的能力 （4）便携性，因为设备可以建在车轮上，（5）安全，无毒的过程，对人类或环境没有有害的副作用。

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