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Matches 1 - 50 out of 11,918

Document Document Title
WO/2019/099434A1
A chiller water sampling device includes a pair of flow meters and a proportional valve to provide a constant flow rate of sample water containing peroxyacetic acid from a chiller to a mixing tank. Acid can be added to reduce the pH of s...  
WO/2019/099898A1
A system for supercooling a product is provided, the system comprising: a chamber containing a supercooling medium; and disruptors that emit sound waves, ultrasound waves, and/or electromagnetic waves in the chamber; wherein during a coo...  
WO/2019/066341A3
The present invention relates to a photothermal drying device and a drying method using the photothermal drying device, wherein the device especially uses high temperature photo-infrared complex heat to expel moisture from the inside of ...  
WO/2019/091970A1
The invention relates to a particulate product comprising at least 10 wt.% of the coated acetate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt.% of sodium acetate compo...  
WO/2019/086235A1
The invention relates to a device for smoking food to be smoked, more particularly meat, fish or vegetables, having a smoke chamber, which is connected by means of a first opening to a fire box and by means of a second opening to a smoke...  
WO/2019/079993A1
A flexible wrapping material comprises a coolant gel composition comprising, i) at least one hydrophilic polyurethane prepolymer, ii) a coolant agent, iii) water, and iv) thermally conductive filler.  
WO/2019/083741A1
When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.  
WO/2019/082092A1
Process for the production of a packaged product, preferably of a packaged food product or of a packaged product to be used for cosmetics/phytocosmetics, characterized in that it comprises the sequence of the following phases: a) make av...  
WO/2019/084364A1
Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high per...  
WO/2019/076253A1
A control method for the non-frozen preservation of food, a control system and a refrigeration device. The control method comprises: a step of cooling, wherein food is cooled, and the time length of cooling is a first preset time length,...  
WO/2019/075924A1
A cutting board having a defrosting function, the cutting board comprising a base (10), a main body (20), two vertical plates (30), and a defrosting device. The main body (20) is mounted on the base (10) by means of multiple magnetic mem...  
WO/2019/075565A1
A tempering composition for tempering grain in a tempering step and controlling pathogens susceptible to be present in and/or on said grain during the tempering step of the grain, said tempering step being eventually carried out before s...  
WO/2019/066341A2
The present invention relates to a photothermal drying device and a drying method using the photothermal drying device, wherein the device especially uses high temperature photo-infrared complex heat to expel moisture from the inside of ...  
WO/2019/063810A1
The present invention relates to products and methods for the prevention and amelioration of bacterial contamination and degradation (spoiling) of biological material, particularly foodstuffs. In particular, the invention provides a prod...  
WO/2019/052682A1
The invention relates to a method for producing food and drugs with reduced allergen content and/or reduced bacteria content. According to said method, gaseous and/or solid carbon dioxide is left to act on the food or the drugs in a clos...  
WO/2019/054857A1
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. T...  
WO/2019/054859A1
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. T...  
WO/2019/054858A1
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. T...  
WO/2019/048938A1
A process of making ham is disclosed herein, which includes injecting at least a whole piece of raw meat with an essentially nitrite-free mixture comprising water and salt, at least a polyphenol, and optionally an acidulant, followed by ...  
WO/2019/042821A1
A needle register for injection apparatus for injecting liquid into food products, comprising: a needle carrier (10) forming a distribution chamber (16) for the liquid; a plurality of parallel hollow needles (12) which are held on the ne...  
WO/2019/041740A1
A nitrite-free Cantonese style sausage with flammulina velutiper and a preparation method therefor, relating to the technical field of safe processing of foods. The formula of the Cantonese style sausage with flammulina velutiper compris...  
WO/2019/043055A1
The Lactobacillus curvatus straindeposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an ...  
WO/2019/039939A1
The invention provides a method for preserving shrimp without adding benzoic acid (and benzoates) and sorbic acid (and sorbates). The inventors found that by using a preservative solution comprising at least 1.5 wt.% acetate compound and...  
WO/2019/032872A1
Beverage containers are provided for storing liquid contents. In various embodiments, containers are provided with devices and means for allowing a controlled ingress or oxygen or similar material to the container contents. In preferred ...  
WO/2019/026073A1
The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preserv...  
WO/2019/006355A1
Dry mixtures are provided for color preservation of a meat product, such as a fresh ground meat product and/or a meat cut and in particular for red meat such as ground or cut beef. The mixtures can include dried vinegar and dried lemon p...  
WO/2018/234581A1
The present invention relates to an oven comprising: • - a first and a second chamber and one heater per chamber to heat a gas which cooks a product, • - at least one gas circulation means, which establishes a gas circulation in one ...  
WO/2018/236740A1
Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibit excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to form a co...  
WO/2018/236742A1
Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibits excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to a partic...  
WO/2018/234089A1
The invention relates to the production of a food, in particular a snack product. In order to uniformly distribute additives in a food, in particular a snack product, and to achieve a more homogeneous product quality, the method accordin...  
WO/2018/223949A1
A refrigerator (10) having a defrosting apparatus (200). The defrosting apparatus (200) comprises: a container (210), having a defrosting chamber (214) with a front opening; an apparatus door (220); a radio frequency generator module (23...  
WO/2018/223939A1
A refrigerator (10) comprising a defrosting device (200). The defrosting device (200) comprises: a cylinder body (210); a device door body (220); a radio frequency generation module (230); a power-on polar board (240a) and a power-off po...  
WO/2018/223948A1
Disclosed is a thawing method for a thawing apparatus. The thawing apparatus (100) comprises a barrel (110) having a thawing chamber (114), an apparatus door body (120) for opening and closing the thawing chamber (114), a radio frequency...  
WO/2018/217314A1
A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein e...  
WO/2018/210875A1
The application relates to the methods for preventing, treating, or reducing an infection by phytopathogenic, facultative saprophytic or saprotrophic microbes (e.g. phytopathogenic fungi) in a consumable product or on surfaces in contact...  
WO/2018/206744A1
It is provided the use of an active formulation comprising a polymeric matrix and cinnamaldehyde in combination with a modified atmosphere comprising from 30 to 0% of O2 for the eradication of Campylobacter in a foodstuff, particularly i...  
WO/2018/206877A1
A method for coating food products with a coating substance comprising: - a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before bringing the food...  
WO/2018/197037A1
The invention relates to a process for treating a product containing additional ingredients in piece form, such as for example pieces of fruit, the flesh of fruit in pieces, fibrous or papillary formations filled with fruit fluid, or gen...  
WO/2018/198867A1
A smoke generation device is provided with a housing, a food storage chamber, a smoke generation chamber, a communication passage, and a heat source. The food storage chamber is arranged in the housing and is so configured as to store a ...  
WO/2018/187851A1
A method of making a porous, crunchy, dehydrated, vegetable, meat or seafood snack product. A piece of vegetable, such as potato, sweet potato, carrot, beet or parsnip, or a piece of meat or seafood, is frozen, forming ice crystals withi...  
WO/2018/185791A1
The present invention relates to a method, a system and an apparatus for rinsing, cooling, bleeding and adding substances to food items. Such method and device may, for instance, be used to cool down and add anti-bacterial substances to ...  
WO/2018/187314A1
The present disclosure provides a coating composition including a pectin and a non-glycerol sugar alcohol. The pectin can be present in an amount by weight of at least 30.0% and at most 50.0%. The non-glycerol sugar alcohol can be presen...  
WO/2018/185912A1
A method for freezing a frozen item (21) according to the present invention has: a step for controlling and keeping a temperature inside a container (10) to a predetermined freezing temperature and applying an AC voltage to the frozen it...  
WO/2018/183253A1
A smoker for cooking a food product that has a smoke dissipater mounted inside the cabinet for dissipating smoke using a high capacity ion generator for negatively charging smoke molecules so that the negatively charged molecules agglome...  
WO/2018/166704A1
The invention relates to an assembly for processing fish, comprising a fish slaughtering device with a fish counting device, a first conveying device for transporting the stunned fish to a spiral tank device, said first conveying device ...  
WO/2018/169386A1
De invention relates to a method for preparing a meal, comprising subjecting raw meat to an antimicrobial treatment by contacting the surface of the meat with an acidic antimicrobial aqueous liquid comprising citric acid, acetic acid, a ...  
WO/2018/162954A1
The invention relates to a method to manufacture meat- based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing of meat; (b) cooking of mea...  
WO/2018/156258A1
An apparatus, system and method are provided for flattening and searing a food product wherein a searing and flattening roller is heated to a temperature of at least 600° F and the heated searing and flattening roller is used to sear an...  
WO/2018/156005A1
The present invention describes a method for optimising time and energy in cooling carcass meat of bovine livestock by means of control algorithms and devices for varying the ventilation speed of the refrigeration system of the cold room...  
WO/2018/156508A1
A method of producing shredded, dried food products is provided. The method begins when a food type such as beef, pork, or chicken, or may be a fibrous vegetable, such as mushrooms. The selected food type is first heated to tenderize the...  

Matches 1 - 50 out of 11,918