Class 426/263 - Utilizing gaseous medium

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes wherein a gaseous medium is used.
No. of patents: 40
Last issue date: 04/17/2012

Number	Title	Issue Date
8158176	Meat processing The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced...	04/17/2012
7322284	Apparatus and method for exposing comminuted foodstuff to a processing fluid A contactor apparatus is adapted to expose a comminuted foodstuff such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus facilitates an even and consistent exposure to the processing fluid thro...	01/29/2008
7322283	Apparatus in an infuser for a liquid food product The invention relates to an apparatus in an infuser for a liquid food product. The infuser is of the type which includes a pressure vessel (1) with an inlet (2) for the product located in its upper region and an outlet (6) for the product locate...	01/29/2008
7228793	Carbonation system for enhancing the flavor of fruits and vegetables A carbonation system is disclosed that effectively controls the treatment of fruits and vegetables with CO2 gas, providing enhanced flavor to fruits and vegetables. One embodiment of the invention uses a microprocessor to preferably monitor and control th...	06/12/2007
7214398	Method for producing a pH enhanced comminuted meat product A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step...	05/08/2007
7193512	Load safeguard systems A system for improved monitoring of changes in the location and conditions surrounding vehicles and shippable property, utilizing fixed and moveable logic processors, which communicate with each other as well as receivers. Non-continuous signaling may be used to pro...	03/20/2007
7094435	Method for treating meat products with carbon monoxide Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level d...	08/22/2006
7044326	Nestable aluminum container and lid This invention concerns an aluminum alloy container and lid for transportation and handling of perishable products. It combines the ability to provide improved temperature control for the product, and in addition is reusable, nestable and recyclable. This container ...	05/16/2006
7004065	Apparatus for treating ammoniated meats An initial comminuted meat (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure t...	02/28/2006
6936293	Method for preserving tuna A plurality of smoke injection needles are inserted into or then withdrawn from tuna meat while bubbles of smoke are ejected from the smoke injection needles at intervals. The smoke is produced by burning a smoking material and containing carbon monoxide (CO) gas. T...	08/30/2005
6923111	Mobile container for perishable goods An enclosed mobile container having a refrigeration unit for providing conditioned air to a mixing chamber located at the front of the container. Air penetratable cartons containing perishable produce are stacked in rows along the length of the container to create a...	08/02/2005
6777012	Seafood preservation process The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionall...	08/17/2004
6767568	Meat processing scheme A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of th...	07/27/2004
6615908	Method of transporting or storing perishable produce The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring temperatures in the chilling range and often also needing ...	09/09/2003
6521275	Meat preservation process using a carbon monoxide and helium gas mixture A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after cooking, comprising, applying a vacuum to the meat to remove atm...	02/18/2003
6426106	Method for making a cold water soluble tea extract A method for making a cold water soluble black tea extract. The method involves extracting tea solids from black tea leaves using an extraction liquid to provide a whole tea extract, oxidizing the whole tea extract under superatmospheric pressure and at a...	07/30/2002
6406728	Method for treating ammoniated meats An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to ...	06/18/2002
6296887	Process for producing tea concentrates A process for preparing tea concentrates particularly those suitable for making cold soluble instant tea products. The process involves preparing an extract of tea leaves that contains insoluble tea solids and at least 5% soluble tea solids. The extract i...	10/02/2001
6274185	Method of controlling browning reactions using noble gases A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby con...	08/14/2001
6270829	Carbon monoxide saturated, preserved raw meat A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and fr...	08/07/2001
6268001	Method and device for preserving food products A method for preserving a food product includes the steps of placing the food product in a gastight chamber, lowering the pressure in the chamber, introducing into the chamber a first quantity of gas which at least partially penetrates the product, subseq...	07/31/2001
6113962	Preservation of color of stored meat using noble gases A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a c...	09/05/2000
6099881	Method of curing food products A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The nitrogen dioxide gas reacts with moisture in the food prod...	08/08/2000
6045845	Oxygen atmosphere packaging of meat A method of extended shelf life packing of a food, wherein the food comprises meat, consists of the step of packaging the food by sealing the food in a non-barrier, oxygen permeable, flexible package. The package comprises plastic film and the atmosphere ...	04/04/2000
5965185	Transportable and size-adjustable apparatus with multiple air flow control units for ripening of fresh produce A transportable and size-adjustable ripening apparatus for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and walls connecting the ceiling and the floor. The chamber is configured to receive a row of boxed produce that de...	10/12/1999
5820914	Processing of soluble tea solids This invention concerns a method of altering the colour characteristics of a tea composition, including treating a tea infusion that contains cold water soluble tea solids but is substantially free of cold water insoluble tea solids, with an oxidising age...	10/13/1998
5789007	Method and apparatus for controlled ripening of fresh produce A ripening room for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and a plurality of walls connecting the ceiling and the floor. The chamber is configured to receive two rows of boxed produce that are spaced apart from e...	08/04/1998
5658607	Process for shipping and ripening fruits and vegetables A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere...	08/19/1997
5460841	Process for ripening bananas and other produce A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere...	10/24/1995
5250317	Products from treatment of black tea Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed on black tea leaves which contain moisture only in an amou...	10/05/1993
5139802	Oxidation of tea Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on ...	08/18/1992
5130154	Treatment of black tea Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed on black tea leaves which contain moisture only in an amou...	07/14/1992
4919955	Method for packaging perishable products A method and apparatus for packaging perishable products is disclosed, said method and apparatus enabling the alteration of the gaseous environment surrounding a given product. The packaging system can be readily prepared for immediate transport and aging...	04/24/1990
4779524	Apparatus for controlling the ripening of fresh produce In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on ...	10/25/1988
4411921	Method for inhibiting fungal growth on fresh fruits and vegetables The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen....	10/25/1983
4400291	Ethylene gas generating composition An ethylene gas generating liquid composition for catalytic conversion to ethylene. Ethanol is the primary ingredient of the liquid composition but there is also present 1.0% to 15% methanol, 0.1% to 10% of an ester such as amyl acetate and 0.1% to 15% of...	08/23/1983
4224347	Process and package for extending the life of cut vegetables To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is mo...	09/23/1980
4001446	Color stabilized product and process Formulating a retart stable, red color in an animal protein source by slurrying the protein, adding a reducing agent, reacting with carbon monoxide and recovering the stabilized red color. The stabilized color is used in moist pet food....	01/04/1977
3951610	Gas generating apparatus A portable olefin gas generating apparatus such as for generating ethylene to initiate the ripening of various climateric fruits. A reaction liquid is fed by gravity to a reaction chamber where it is catalytically converted into the desired olefin gas. Th...	04/20/1976

PatentStorm

Bizarre Patents

PatentStorm News

Class 426/263 - Utilizing gaseous medium