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| Number | Title | Issue Date |
| 7897189 | Apparatus and techniques for freezing and thawing of agricultural produce A method for preserving fresh cut or uncut agricultural produce including removing moisture from the fresh cut or uncut agricultural produce in an amount equal to between 5%-20% of the weight of the fresh cut or uncut agricultural produce and thereafter, freezing th... | 03/01/2011 |
| 7335386 | Method for preventing acrylamide formation in food products and food intermediates The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment composition may be used in single, home use settings as well as commerc... | 02/26/2008 |
| 7195744 | Device for holding a container for a composition that produces an antimicrobially active gas A device and method for cleaning and deodorizing a unit having an enclosed space not otherwise easily accessible for cleaning and deodorizing. ... | 03/27/2007 |
| 7169426 | Freezing vegetables The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a ... | 01/30/2007 |
| 7128939 | Pretreatment agent for a fish food The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbon... | 10/31/2006 |
| 7090882 | Antimicrobial salt solutions for food safety applications Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinf... | 08/15/2006 |
| 7059140 | Liquid milk freeze/thaw apparatus and method A high throughput, short batch cycle commercial ice making machine produces salt containing, milk containing or beverage containing commercial ice, which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introdu... | 06/13/2006 |
| 7037544 | Method for reducing microbe content in foodstuffs by pH and physical manipulation A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes rela... | 05/02/2006 |
| 6920764 | Commercial ice making apparatus and method A high throughput, short batch cycle commercial ice making machine produces commercial ice which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introduces super-cooled water, that is in a liquid state while e... | 07/26/2005 |
| 6838112 | Process for preparing an emulsion based food salad having freeze-thaw stability A process for making a freezably stable emulsion based food salad. A freezing point depression agent, such as propylene glycol, is added to a water component of the emulsion to prevent the formation of ice crystals during freezing of the non-aqueous salad components... | 01/04/2005 |
| 6824802 | On-demand neutralization of acid-preserved food The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neu... | 11/30/2004 |
| 6814984 | Frozen biocidal compositions and methods of use thereof The present invention is directed to frozen biocidal compositions. Specifically, the biocidal compositions comprise a frozen aqueous solution of a plurality of ions selected from the group consisting of halide and oxyhalide ions. The frozen biocidal compositions are... | 11/09/2004 |
| 6692779 | Food products with biocontrol preservation Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For ... | 02/17/2004 |
| 6692785 | Method for reducing microbe content in foodstuffs by pH and physical manipulation A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relativ... | 02/17/2004 |
| 6673382 | Iron-containing protein composition Addition of a specific sugar compound to an iron-containing protein composition solution can provide an excellent freezing and thawing stability and restrained precipitate productivity in a thawed solution of its frozen product and increase the efficiency... | 01/06/2004 |
| 6565904 | Method and apparatus for physically manipulating materials to reduce microbe content A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes ... | 05/20/2003 |
| 6403027 | Method for fumigating perishables within a refrigerated cargo container A method for fumigation perishables within an existing refrigerated cargo container that does not require the refrigerated cargo container to be tented. The method uses the inherent characteristics of the cargo container to form the fumigation chamber env... | 06/11/2002 |
| 6328909 | Frozen chlorine dioxide-containing composition and methods related thereto A frozen chlorine dioxide-containing composition comprising a metal chlorite and a protic acid in a frozen aqueous matrix made by freezing a substantially chloride dioxide-free aqueous solution comprising a metal chlorite at a concentration ranging from a... | 12/11/2001 |
| 6210730 | Method for treatment of containerized foods A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture containing a significant fraction of inert gas, and thereaf... | 04/03/2001 |
| 6120812 | Foodstuff preservation with iodinated ice A method of preserving without bacterial spoilage and reducing the risk of bacterial contamination during the storage and/or transfer of foodstuffs, comprising treating said foodstuff or the locus of said foodstuff with a bacterially- effect amount of iod... | 09/19/2000 |
| 6120731 | Frozen chlorine dioxide-containing composition and methods related thereto A frozen chlorine dioxide-containing composition comprising a metal chlorite and a protic acid in a frozen aqueous matrix made by freezing a substantially chlorine dioxide-free aqueous solution comprising a metal chlorite at a concentration ranging from a... | 09/19/2000 |
| 6004607 | Chilling of meat products Meat products are chilled to the extent that water present therein is frozen in order to facilitate slicing, subsequent processing, packaging or other handling of the meat products. The chilling is carried out in sequential steps. The first chilling step ... | 12/21/1999 |
| 6004598 | Process for manufacturing recently extracted fruit pulp, packing method and the product obtained thereby The present invention embraces a fruit pulp extraction process that avoids the concentration or freezing of the pulp, together with the packaging method that allows the processor to offer fresh and natural tasting fruit pulps to be consumed at any moment ... | 12/21/1999 |
| 5993875 | Method for cooling and preservation of fish and products made from fish subjected to such treatment The present invention relates to a method of cooling and preservation of fish and fish products from thus treated fish. The fish is cooled by a cooling medium in tanks, containers or other suitable facilities, and also subjected to treatment of at least o... | 11/30/1999 |
| 5989610 | Chemical treatment and packaging process to improve the appearance and shelf life of fresh meat A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment solution comprising a lactate buffer salt and a diacetate microb... | 11/23/1999 |
| 5985342 | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt and a diacetate micro... | 11/16/1999 |
| 5976593 | Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestr... | 11/02/1999 |
| 5942270 | Process of preserving the green color of green beans A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.... | 08/24/1999 |
| 5925395 | Methods for preserving fresh vegetables Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and mo... | 07/20/1999 |
| 5922382 | Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces t... | 07/13/1999 |
| 5910331 | Method of freeze-preserving vegetables The present invention provides a method of quickly freezing vegetables, whose cells are broken and commercial value is lost when processed by a conventional freeze-preservation method, and stocking them in a freezing environment. The method according to t... | 06/08/1999 |
| 5780085 | Chemical treatment and packaging process to improve the appearance and shelf life of fresh pork A process for packaging fresh pork and the fresh pork package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment solution comprising a lactate buffer salt, a phosphate sequestra... | 07/14/1998 |
| 5750181 | Preparation of fresh comminuted onions Fresh comminuted onions may be stored in container in refrigerated conditions at approximately 4 degrees Celsius for relatively long periods of time without decomposition to the onions which are prepared by mixing the comminuted onions with certain ingred... | 05/12/1998 |
| 5645880 | Protein-polysaccharide complex composition and method of use Food products are preserved or stabilized against deterioration of organoleptic properties during storage by contacting the food products with an aqueous solution of a stabilizing composition containing at least one stabilizing acid and a protein-polysacc... | 07/08/1997 |
| 5620729 | Method of freezing a substance using xanthomonas campestris ferm BP-4191 to form an Ice-nucleus The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-fo... | 04/15/1997 |
| 5592828 | Carcass processing method A method of processing the carcasses of animals which die during the course of a grow-out operation. The inventive method comprises the steps of: (a) collecting and freezing the carcasses in a freezing apparatus and (b) transporting the frozen carcasses t... | 01/14/1997 |
| 5571555 | Stable icing composition The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further comprising a starch hydrolysate having a molecular weight ef... | 11/05/1996 |
| 5554589 | Method of adding fish oil to an enteral nutritional product Fish oil is stored refrigerated under a nitrogen blanket until it is added to an enteral nutritional product during product manufacture. While the nutritional product is passing through a conduit the fish oil is added to the product at a uniform ratio suc... | 09/10/1996 |
| 5518747 | Process of preserving vegetables The process of preserving a quantity of diced vegetables which combines a given quantity of the vegetables with a preselected amount of water (including ice) and acid such as citric acid. The amount of acid is equal to approximately five percent of the am... | 05/21/1996 |
| 5516539 | Method for shipment and ripening of peaches, nectarines & plums The invention herein pertains to a process for improvement of stored fresh market fruits such as peaches, plums and nectarines by retarding mealiness, dryness and internal breakdown. Peaches in particular are routinely stored at 0° C. to prevent softenin... | 05/14/1996 |
