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Pneumatic Shoe Lacing Apparatus
This invention provides a pneumatic shoe lacing apparatus for the pneumatic lacing of shoe.
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| Number | Title | Issue Date |
| 8187650 | Egg tray and fixer and method of processing eggs using the same The present invention relates to an egg tray that is used to sterilize an egg or to boil the egg soft or hard and in which an egg is washed, heated, sterilized, boiled soft or hard, dried, coated, inspected, cooled, and packed to increase the safety and the value of... | 05/29/2012 |
| 8187653 | System and methods for transporting or storing oxidatively-degradable foodstuff Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a... | 05/29/2012 |
| 8182852 | Method and device for multistage product frying A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the... | 05/22/2012 |
| 8178140 | PET pouch/package with foldable base A plastic bottle is provided with a mouth, a main unit, for example, a flexible, cylindrical main unit, connecting the interior of the bottle with the mouth, a base structured to close the bottom portion of the main unit and have a greater rigidity compared to the m... | 05/15/2012 |
| 8178141 | Articles of manufacture and methods for absorbing gasses released by roasted coffee packed in hermetically sealed containers Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers. ... | 05/15/2012 |
| 8178149 | Method and apparatus for producing fruit leather from a fruit mass A method and an apparatus (100, 100′) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass... | 05/15/2012 |
| 8178146 | Process for producing refrigerated produce The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservative... | 05/15/2012 |
| 8178142 | Method for conducting a treatment program of a food preparation appliance with consideration of aroma profiles A method for conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance before ... | 05/15/2012 |
| 8173188 | Method of controlling heating cooking apparatus In a method of controlling a heating cooking apparatus, when a generated steam volume at a forced finish time Tn−1 determined based on a minimum volume-minimum steam curve does not reach a minimum steam volume B1 determined based on a slowly ... | 05/08/2012 |
| 8163324 | Production of low calorie, extruded, expanded foods having a high fiber content An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substanti... | 04/24/2012 |
| 8163318 | Capsule for the preparation of a beverage Capsule for the preparation of a beverage in a beverage machine comprising an enclosure (20) containing one or more beverage ingredients, filtering means (22) delimiting at least one filtering side of the enclosure, beverage flow guiding means (40 | 04/24/2012 |
| 8163323 | Baking system and process with intermediate proofing A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate trough sized to receive the dough billet. The dough billet is disposed i... | 04/24/2012 |
| 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 |
| 8153177 | Ice cream cone holder An improved ice cream cone holder includes a conical portion with an open end and a closed end and at least one de-nesting formation about the open end to inhibit vacuum formation in stacks of the holders. Additionally, embodiments comprise at least one drainage for... | 04/10/2012 |
| 8146533 | Anchored animal treat holders and methods According to the invention, an apparatus for providing a frozen edible substance to an animal is disclosed. In one embodiment, the apparatus includes a container, a support element, a securing element, and a mounting element. The container may be configured to recei... | 04/03/2012 |
| 8142831 | Encapsulation of readily oxidizable components A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty... | 03/27/2012 |
| 8142827 | Packaged bottle beverage having an ingredient release closure with improved additive release and method and apparatus thereof A packaged bottled beverage has a base component of the beverage in a container under vacuum separate from an additive in a sealed compartment of an ingredient release closure. Upon opening the sealed compartment, suction is created forcing the additive to quickly a... | 03/27/2012 |
| 8133517 | Deaerated packaged frozen sushi, process for producing the same and method of cooking A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing b... | 03/13/2012 |
| 8124150 | Process and apparatus for controlling the preparation of beverages A dispensing apparatus for hot beverages is provided with means (4,5) to filter hot pressurized water through ground edible ingredients such as coffee, tea or herbal remedies in a chamber, means (17,18,20) of monitoring real-time data concerning brewin... | 02/28/2012 |
| 8119181 | Process for producing nut-based expandable pellets and nut-based snack chips A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pell... | 02/21/2012 |
| 8114452 | Deaerated packaged frozen sushi, process for producing the same and method of cooking There is provided a microwavable vacuum-packed frozen sushi product comprising: a flexible plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in the plastic... | 02/14/2012 |
| 8110239 | Quick corn nixtamalization process A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process... | 02/07/2012 |
| 8110236 | Method and apparatus for forming unit portions of frozen food materials A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit port... | 02/07/2012 |
| 8110234 | Mechanical deboning of poultry An apparatus and a process for extracting poultry meat from crushed and dismembered poultry pieces is provided. The extracting method is based on mechanical separation utilizing heated water spray within a rotating drum assembly for removal and separation of meat fr... | 02/07/2012 |
| 8092848 | Packaging of respiring biological materials Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropr... | 01/10/2012 |
| 8092852 | Systems and methods for producing reduced cholesterol dairy products A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduce... | 01/10/2012 |
| 8071146 | In-shell pasteurization of eggs An in-shell egg pasteurization process (10) includes, in a temperature raising stage (16), raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation to a temperature between 57° C. and 60° C., the albumen tem... | 12/06/2011 |
| 7947321 | Modification of particle morphology to improve product functionality A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters. ... | 05/24/2011 |
| 7452561 | Treatment of vegetable foodstuffs A fresh vegetable foodstuff such as fruit, vegetables, grains or nuts is treated to reduce microbial contamination (UV-C irradiation, preferably in a CO2 atmosphere, preferably at −1 to +4° C.) and/or to induce protective phytoalexins (UV-A, UV-B and U... | 11/18/2008 |
| 7435440 | UHT pasteurizer with regeneration and ultra high temperature homogenization A pasteurization/homogenization arrangement with regeneration brings raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is denaturized at 175° F. so that proteins do not deposit out. The product proceeds thro... | 10/14/2008 |
| 7407682 | Method of maintaining aseptic conditions in a juice plant in brief production stoppages The present invention relates to a method for maintaining aseptic conditions in a juice plant in brief productional stoppages. The plant is of the type where juice concentrate is heated to a certain temperature in that steam is supplied to the concentrate. The juice... | 08/05/2008 |
| 7406913 | Coffee bean roaster and method for roasting coffee beans using the same A coffee bean roaster and a method for roasting coffee beans using the roaster are disclosed. The coffee bean roaster includes an oven having a ceramic heating plate with a gate, and a rotary sliding unit to enter the gate so as to slide into the ceramic heating pla... | 08/05/2008 |
| 7393550 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/01/2008 |
| 7381438 | Liquid infusion and tenderization process, apparatus, and product A method and apparatus of treating food items having muscle protein and a product produced by the inventive apparatus and method. The inventive method preferably utilizes the inventive apparatus to (a) continuously press the food items using a pliable material which... | 06/03/2008 |
| 7378118 | Methods for manufacturing coated confectionary products Improved coatings and methods for manufacturing coated confectionary or chewing gum products are provided. Polyol coatings can be formed while polyols are in a molten state. Trehalose can also be used to form coatings on a confection or chewing gum by applying the t... | 05/27/2008 |
| 7368139 | Aseptic processing system for fruit filling An apparatus for aseptic processing of a viscous food product includes a product tank configured to hold the viscous food product. A first pump is configured to pump the viscous food product from the product tank through a heat exchanger at a given rate. A cleaning ... | 05/06/2008 |
| 7357952 | Methods for splitting pistachio nuts The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and redu... | 04/15/2008 |
| 7357953 | Method for manufacturing sausages, and container for containing sausages to be processed The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin filled with a sausage filling, and B) drying the half-finished product ... | 04/15/2008 |
| 7354612 | High speed baking in novel toasting apparatus An electric baking oven includes an open mesh vertically oriented baking basket to hold food while the food is baked in air by a programmed combination of radiant and convective and conductive energy transfer. An electrical programming control controls the energy fr... | 04/08/2008 |
| RE40232 | Method for processing food product A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are ... | 04/08/2008 |
