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| Number | Title | Issue Date |
| 7435378 | Method and apparatus for treating goods The present invention is directed to a method and apparatus for treating goods, such as, for example, fumigating and re-cooling perishable goods, such as fruit, using a tarp and floor seal. The apparatus encloses goods on a surface and includes a canopy that is subs... | 10/14/2008 |
| 7074759 | Treatment of case-ready food products with immobilized lactoferrin (Im-LF) and the products so produced Disclosed is a method for reducing the microbial contamination in products, such as case-ready meat products, including ready-to-eat meat products, subject to microbial contamination, including contamination by E. coli and Listeria monocytogenes. The f... | 07/11/2006 |
| 7045096 | Sterilization and detoxification of confined spaces Pathogens, toxins, and some chemical warfare agents inside an enclosure are destroyed using hydroxyl free radicals. The hydroxyl free radicals can be generated by, for example, reacting ozone with water in the presence of ultraviolet light or reacting hydrogen with ... | 05/16/2006 |
| 6707008 | Method and apparatus for controlling the drying of previously baked goods A merchandiser and method for displaying and warming previously baked dough products, such as cookies, under controlled drying conditions, including an enclosure having one or more wall members that define an interior space, with at least a portion of one of the wal... | 03/16/2004 |
| 6328044 | Process and plant for the controlled washing of food products with ozonized water The treatment of a food product is carried out using ozonized water in at least two containers, each container possibly being associated with a set value of the dissolved-ozone content that it is desirable to maintain therein, by ozonizing a stream of wat... | 12/11/2001 |
| 6258736 | Device with at least one surface layer The proposal is for a device with at least one surface layer (1) made from a semiconductor material (4) having an inner side (15), which rests on a support (3), and a disinfectable and/or oxidizing outer side (2), and with a UV radiation source (6), in wh... | 07/10/2001 |
| 6066348 | Method of disinfecting a foodstuff using gaseous ozone The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.... | 05/23/2000 |
| 6054154 | Method for coating a whole meat muscle product with a powdered mixture Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat musc... | 04/25/2000 |
| 6010726 | Electrostatic deposition of edible liquid condiment compositions upon edible food substrates and thus-treated products The resistivity properties of an edible base liquid, e.g., a vegetable oil or fluid fat, can be modified by the addition of certain flavoring, coloring, or stabilizing agents such as antioxidants, and if necessary or desirable also an organic diluent, so ... | 01/04/2000 |
| 5484570 | Microbe propagation prenvention method A microbe propagation preventing apparatus and a microbe propagation preventing method are provided to prevent anion from decreasing at a time of decomposing ozone generated by gaseous discharge or ionization so as to sufficiently generate air ion, and to... | 01/16/1996 |
| 5445798 | Microbe propagation preventing apparatus and microbe propagation preventing method A microbe propagation preventing apparatus and a microbe propagation preventing method are provided to prevent an ion from decreasing at a time of decomposing ozone generated by gaseous discharge or ionization so as to sufficiently generate air ion, and t... | 08/29/1995 |
| 5112627 | Stabilization process particularly for grape must The room-temperature stabilization process particularly for grape must, includes the steps of conveying a flow of grape must to be stabilized, which has preliminarily been subjected to a depectizing treatment with enzymes, toward a flotation tank, of pres... | 05/12/1992 |
| 5108656 | Method for preservation of fresh fish or sea-food A gas mixture for preserving fish and sea-food products, comprising carbon dioxide, oxygen and argon with partial pressures in the following range: ______________________________________ CO2 50%-68% O2 ... | 04/28/1992 |
| 4524080 | Method of improving quality of wheat flour A novel method for improving the quality of wheat flour, wherein the novelty resides in bringing the wheat flour into contact with a non-equilibrium plasma. The dough prepared from the wheat flour processed by this method exhibits an improved viscoelastic... | 06/18/1985 |
| 4238669 | Oven having dual heating means An oven is disclosed adapted to heat a food item of the type having a crust portion and a filler portion lying on the crust portion, characterized in that a first electrical heating member, adapted for substantially constant heating operation at a predete... | 12/09/1980 |
| 4208438 | Ion enhanced smoke treatment of edibles Smoke treatment of edibles such as meat is enhanced by use of electrically charged ions.... | 06/17/1980 |
| 4072762 | Processes of cooking foods and apparatus therefor A process and apparatus for cooking food wherein the food to be treated is located in a chamber where it is subjected to heat, there also being present in the chamber steam that is either separately introduced or is generated by the food as it is being he... | 02/07/1978 |
