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Magician Harry Houdini patented a "Diver's Suit" enabling the wearer to "quickly divest himself of the suit while being submerged and to safely escape and reach the surface of the water."
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| Number | Title | Issue Date |
| 7799360 | Method and system for washing eggs shells The present invention provides a method for washing eggs with a wash mixture of water and composite particles that comprise a mixture of microbial nutrients bound together by a solid fatty acid material. The shells of eggs are contacted with the wash mixture and org... | 09/21/2010 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7285302 | Device and method for the thermal treatment of unshelled eggs The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upr... | 10/23/2007 |
| 7275982 | Ozone-based conveyor cleaning system A conveyor cleaning system includes a treating region, a processing region, and a conveyor belt traveling from the treating region to the processing region. A distributor positioned across the treating region deposits a film of ozonated water on the conveyor belt. I... | 10/02/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7166314 | Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods i... | 01/23/2007 |
| 7052726 | Method of pasteurizing chicken shell egg The present invention provides a method of pasteurizing an in-shell chicken egg comprising measuring the lowest temperatures of albumen and yolk on time and their location according to a prescribed method, and maintaining the lowest temperatures at the pasteurizatio... | 05/30/2006 |
| 7011739 | Method for sanitizing shells of eggs using electrolyzed oxidizing water The present invention relates to methods of sanitizing the shells of eggs, which are used for human consumption and also as hatchlings. More specifically, the present invention relates to a method of sanitizing eggs using an electrostatic sprayer with electrolyzed o... | 03/14/2006 |
| 6974599 | Method of controlling salmonella in shell eggs The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell ... | 12/13/2005 |
| 6800315 | Methods for decontaminating shell eggs Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV-light for external contaminants and gaseous ozone under mild pressure, a mix of carbon dioxide and gaseous ... | 10/05/2004 |
| 6692784 | Pasteurized eggs There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath un... | 02/17/2004 |
| 6632464 | Method for production of pasteurized in-shell chicken eggs 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 paramete... | 10/14/2003 |
| 6455094 | Treatment of food products using humidity controlled air The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient and attractive means... | 09/24/2002 |
| 6410060 | Method for the iodine fortification of eggs This invention relates to the method of non-invasively fortifying eggs with iodine as a dietary supplement without compromising the structural integrity of the egg. The eggs are placed in a solution comprising iodide or iodate salts of alkali or alkali ea... | 06/25/2002 |
| 6406727 | Method for the pasteurization of egg products using radio waves Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may... | 06/18/2002 |
| 6352727 | Bactericides An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process. The object can be achieve... | 03/05/2002 |
| 6322833 | Pasteurized in-shell chicken eggs and method for production thereof 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 paramete... | 11/27/2001 |
| 6303176 | Method of controlling salmonella in shell eggs The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize... | 10/16/2001 |
| 6224929 | Comestible cleaning process A new and improved cleaning method and apparatus facilitates a more thorough cleaning of delicate comestibles such as eggs. The process includes using an open frame basket composed of thermoplastic or thermoset material to help prevent damage to the comes... | 05/01/2001 |
| 6165538 | Pasteurized in-shell chicken eggs 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 paramete... | 12/26/2000 |
| 6162478 | Method and device for preparing chicken eggs The invention relates to a process for preparation of hen's eggs during which the eggs are put into a cooking chamber of an egg-cooking container (2) closeable by a cover (8), which chamber contains a liquid heat-supplying medium, preferably water. The pr... | 12/19/2000 |
| 6113961 | Apparatus and methods for pasteurizing in-shell eggs An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath, heat exchangers, a means for vertically perturbating the... | 09/05/2000 |
| 6103284 | Method of preparing waxed in-shell eggs A process for waxing in-shell eggs and eggs prepared thereby. In one embodiment, the process for waxing in-shell eggs is directed to waxing an in-shell egg including passing the egg through a molten wax layer disposed on the surface of a heated liquid whi... | 08/15/2000 |
| 6086931 | Sealed egg package The sealed egg package disclosed herein includes a cup-shaped receptacle formed of transparent thermoplastic material which encloses and resiliently supports an egg therein. The receptacle is closed by a cover sheet adhesively sealed to the rim of the rec... | 07/11/2000 |
| 6035647 | Method and apparatus for chilling in-shell eggs A method for chilling a plurality of layers of in-shell eggs includes immersing at least one stack of a plurality of layers of in-shell eggs in cooled liquid until the eggs are cooled to a predetermined temperature or below. A preferred apparatus for cond... | 03/14/2000 |
| 6004603 | Method of controlling Salmonella in shell eggs The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize... | 12/21/1999 |
| 5939118 | Method for processing poultry shell eggs Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.... | 08/17/1999 |
| 5843505 | Method for production of pasteurized in-shell chicken eggs 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 paramete... | 12/01/1998 |
| 5756139 | Egg washing and disinfection process A process for the washing and/or disinfection of eggs is provided. The process comprises contacting the eggs with a nonionic surfactant, an amphoteric surfactant and an aqueous solution of a peracid. The surfactants and peracid solution may be combined, o... | 05/26/1998 |
| 5700504 | Method for maintaining interior quality of irradiated shell eggs A method for reducing irradiation-induced changes in shell eggs and shell-less intact packaged eggs undergoing irradiation sufficient to cause a three-log reduction in Salmonella sp. The method utilizes pre-radiation heat treatment.... | 12/23/1997 |
| 5693352 | Egg decorating device A device and method for decorating an object such as an egg, which has a perimeter surface. The device includes a resilient band adapted for placement about the perimeter of the object to be decorated, the resilient band having a surface and at least one ... | 12/02/1997 |
| 5589211 | Methods for processing poultry shell eggs Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.... | 12/31/1996 |
| 5520938 | Low cholesterol eggs and method of selecting same Reduced cholesterol, low fat eggs are obtained. At least a twenty-five percent reduction in cholesterol is achieved over normal levels for the grade size. The reduction can be achieved by weight monitoring of the egg, size monitoring of the yolk through c... | 05/28/1996 |
| 5431939 | Hyperpasteurization of food Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indi... | 07/11/1995 |
| 5340596 | Method for preserving the degree of freshness of eggs A method for preserving the degree of freshness of poultry shell eggs is disclosed which comprises spraying the surface of a shell egg with an effective amount of a composition comprising a triglyceride of saturated fatty acids (I) of the following genera... | 08/23/1994 |
| 5283072 | Modified and simulated liquid poultry egg products and methods of making the same A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg whit... | 02/01/1994 |
| 5063071 | Method for centering an egg yolk during cooking A method for centering an egg yolk during cooking of the egg is characterized by continuously rotating the egg in opposite directions about the longitudinal axis of the egg while the egg white solidifies. The egg is rotated in opposite directions for equa... | 11/05/1991 |
| 5053238 | Method for shell removal from hard boiled eggs A novel method for shell removal from hard-boiled eggs using chemical methods or, in alternative, a combination of chemical with mechanical methods. The acid or alkali is used to soften the egg shell prior to mechanical peeling or to dissolve the shell co... | 10/01/1991 |
| 4853240 | Method for dyeing eggs using a water soluble dyeing composition in a shaped container A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different water-soluble dyeing compositions.... | 08/01/1989 |
