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4280results about "Testing food" patented technology
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Modular fabrication systems and methods
ActiveUS20130089642A1Improve throughputHigh-throughput applicationsReady-for-oven doughsAuxillary shaping apparatusEngineeringSystem controller
The present invention relates to an article fabrication system having a plurality of material deposition tools containing one or more materials useful in fabricating the article, and a material deposition device having a tool interface for receiving one of the material deposition tools. A system controller is operably connected to the material deposition device to control operation of the material deposition device. Also disclosed is a method of fabricating an article using the system of the invention and a method of fabricating edible foodstuffs.
Owner:CORNELL UNIVERSITY
Rapid prototyping and fabrication method for 3-D food objects
InactiveUS6280785B1Versatile and Realistic Rapid PrototypingRapid productionLayered productsConfectioneryFree formControl signal
A freeform fabrication method for making a three-dimensional food object from a design created on a computer, including: (a) providing a support member by which the object is supported while being constructed; (b) operating a material dispensing head for dispensing a continuous or intermittent strand of food composition in a fluent state; this food composition including a liquid ingredient and a primary body-building food material and the dispensed food composition having a rigidity and strength sufficient for permitting the food composition to be built up layer by layer into a three-dimensional shape in a non-solid state; and (c) operating control devices for generating control signals in response to coordinates of the object design and controlling the position of the dispensing head relative to the support member in response to the control signals to control dispensing of the food composition to construct a 3-D shape of this object. The method optionally includes an additional step of applying a heat treatment to the 3-D shape after this 3-D shape is constructed. This method can be used to form an intricate shape of a cake mix, which is then baked in an oven. It can also be used to form a custom-designed decorative shape on the top surface of a pre-made cake.
Owner:NANOTEK INSTR GRP LLC
Feeding formula appliance
A device for preparing a fluid food at a desired consumption temperature on demand, comprising two reservoirs of water, a container containing a formula, a data processor and a controller for dispensing water of the correct temperature from each of the reservoirs and the formula from the container into a vessel. Also provided are methods for preparing specialized foods at desired consumption temperatures on demand, and methods for marketing both foods and food-preparation devices.
Owner:BIDERMAN EYTAN
System and method for culinary interaction
InactiveUS20130171304A1Data processing applicationsDomestic stoves or rangesComputerized systemDisplay device
A computerized system and method are disclosed, the method including but not limited to presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input. A system is disclosed for performing functions useful in presenting an interactive cooking menu on a client processor display; receiving on the client device an input regarding the cooking menu and responding to the input.
Owner:HUNTLEY ROBERT E
Game machine
A game machine is provided with first, second and third reel rows, and each of the reel rows executes slot game independent from each other. The number of reel rows to be actuated is increased in proportion to the number of bet coins. When less than three coins are betted, a first privilege providing section is operated to judge whether the first winning is generated. The first and a second privilege providing sections are operated to judge whether the first winning and a second winning are generated when four coins are betted. Dividend coins are provided in the first winning and a free game in the second winning. A player may play slot game without betting a coin in the free game.
Owner:DRAGON
Apparatus and Method for Brewed and Espresso Drink Generation
An apparatus that generates brewed beverages by performing one or more chemical and / or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and / or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and / or a specified beverage. For example, the pressure in a steam wand and / or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.
Owner:COSTA COFFEE
Sterilization of Flowable Food Products
InactiveUS20080160149A1Prevent degradationExtend heating timeCombination devicesAuxillary pretreatmentSporeAlicyclobacillus acidoterrestris
Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is capable of pasteurizing, blending and controlling the product specifications of a finished beverage in a continuous matter.
Owner:KRAFT FOODS GLOBAL BRANDS LLC
Low-pressure cooking method and cookware vessel adapted for the same
ActiveUS20140348987A1Long cooking timeReduce heating powerBoiling over preventionSteam cooking vesselsTemperature controlWater vapor
Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.
Owner:MEYER INTPROP
Method for rapidly making a 3-D food object
InactiveUS6280784B1Rapid productionBroad spectrumConfectionerySweetmeatsControl signalAdditive ingredient
Owner:NANOTEK INSTR GRP LLC
Preparation and stabilization of food-grade marine oils
InactiveUS20030161918A1Increases rancimat stabilityIncreased rancimat stabilityMilk preparationDough treatmentFood gradeSilicon dioxide
The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and about 210° C. in the presence of 0.1-0.4% deodorized rosemary or sage extract. If desired 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol can be added. A method of using such oil in food applications is provided. A method of identifying the sensory quality of unknown marine oils is also provided.
Owner:DSM NUTRITIONAL PROD
Spectrometry system with diffuser
ActiveUS20150292948A1Reduce crosstalkShorten the lengthInterferometric spectrometryMaterial analysis by optical meansSensor arrayImage resolution
Owner:VERIFOOD
Trusted Food Traceability System and Method and Sensor Network
InactiveUS20180284093A1Data processing applicationsEncryption apparatus with shift registers/memoriesBlockchainTraceability
A food traceability and alert system utilizing blockchain or similar structures with cryptographic signatures, distributed sensors throughout the supply chain, and cloud infrastructure to provide trusted information from all states of the supply chain is disclosed.
Owner:INNIT INT S C A
Analyzing and correlating spectra, identifying samples and their ingredients, and displaying related personalized information
Obtaining two spectra from the same sample under two different conditions at about the same time for comparison, where at least one of the spectra measures magnitudes of electromagnetic radiation on at least four different ranges or weightings of wavelengths or frequencies. Classifying a sample using these spectra obtained by a user, and using spectra obtained from different samples by different users to identify the sample. Computing correlations between data related to food and ingredient consumption by one or more users over time, and data related to passive personal log data, user entered feedback, user interaction data or personal information related to those users, and detecting: foods or ingredients to which a user may be allergic or intolerant; a possible medical condition of a user; a possible link between food and ingredient consumption and a medical or health condition; or a similarity between at least two such users.
Owner:TELLSPEC
Apparatus and method and techniques for measuring and correlating characteristics of fruit with visible/near infra-red spectrum
InactiveUS6847447B2Better signal to noise ratioImproves Brix prediction accuracyRadiation pyrometryInvestigation of vegetal materialBrixPeak value
This disclosure is of 1) the utilization of the spectrum from 250 nm to 1150 nm for measurement of prediction of one or more parameters, e.g., brix, firmness, acidity, density, pH, color and external and internal defects and disorders including, for example, surface and subsurface braises, scarring, sun scald, punctures, in N—H, C—H and O—H samples including fruit; 2) an apparatus and method of detecting emitted light from samples exposed to the above spectrum in at least one spectrum range and, in the preferred embodiment, in at least two spectrum ranges of 250 to 499 nm and 500 nm; 3) the use of the chlorophyl band, peaking at 690 nm, in combination with the spectrum from 700 nm and above to predict one or more of the above parameters; 4) the use of the visible pigment region, including xanthophyll, from approximately 250 nm to 499 nm and anthocyanin from approximately 500 to 550 nm, in combination with the chlorophyl band and the spectrum from 700 nm and above to predict the all of the above parameters.
Owner:FPS FOOD PROCESSING SYST BV
Sensor device and methods for manufacture
InactiveUS7521019B2Strong and resistant to ruptureStrong and resistant to and leakageBioreactor/fermenter combinationsBiological substance pretreatmentsAnalyteEngineering
The present invention provides a device and methods for detecting the presence of an analyte in a sample using an encapsulated sensor. Methods for manufacturing the sensor are also disclosed.
Owner:LIFESCAN IP HLDG LLC
Methods and systems for controlled distribution of perishable goods
A system for distributing perishable goods includes a remote central control station, a plurality of local control units, and a plurality of mobile storage containers. By wirelessly transmitting information between the remote central control system and local control units, controlled conditions within the associated mobile storage containers can be optimized to preserve the perishable goods within the containers during lengthy transport trips.
Owner:PURFRESH
Optical quality control system
ActiveUS20130302483A1The method is simple and reliableMonitor qualityImage enhancementImage analysisControl systemEngineering
Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle / program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle / program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle / program is correctly selected; (3) the correct cooking cycle / program is followed to completion and (4) the quality of the cooked food product meets expected standards.
Owner:WELBILT DEUT GMBH
Gaming system having multiple gaming machines which provide bonus awards
ActiveUS20080139290A1Secure award determinationEarth material testingTesting waterHuman–computer interactionGame machine
Owner:IGT
Food safety indicator
InactiveUS20120274470A1Efficiently and effectively identifiedReadily apparentLighting and heating apparatusVisible signalling systemsFood safetyComputer module
A food safety device for placement on a product is disclosed. The food safety device comprises one or more sensors that measure at least one condition of the product and / or its environment, one or more visual indicators that are configured to display a visual indication of freshness and / or safety of the product. An antenna transmits and receives data regarding the at least one measured condition of the product and the freshness and / or safety of the product. A logic module executes programmable logic to determine the freshness and / or safety of the product from the at least one measured condition of the product, to cause the one or more visual indicators to display a visual indication of the freshness and / or safety it determines, and to transmit and receive data regarding the at least one measured condition of the product and the freshness and / or safety of the product via the antenna.
Owner:FOOD TECH INT
Method for identifying components of a mixture via spectral analysis
ActiveUS7072770B1Easy to detectEasy to identifyMolecular entity identificationSpectrum investigationCorrelation coefficientPresent method
The present invention is directed generally toward the field of spectral analysis and, more particularly, toward an improved method of identifying unknown components of a mixture from a set of spectra collected from the mixture using a spectral library including potential candidates. For example, the present method is directed to identifying components of a mixture by the steps which comprise obtaining a set of spectral data for the mixture that defines a mixture data space; ranking a plurality of library spectra of known elements according to their angle of projection into the mixture data space; calculating a corrected correlation coefficient for each combination of the top y ranked library spectra; and selecting the combination having the highest corrected correlation coefficient, wherein the known elements of the selected combination are identified as the components of the mixture.
Owner:CHEMIMAGE
Method for selecting and arranging program representatives and a cooking device therefor
InactiveUS20120003364A1Easy to operateDomestic stoves or rangesLighting and heating apparatusDisplay deviceCooking process
A method for selecting and arranging program representatives and a cooking device therefor including displaying program representatives on a display device, where the programs are for a cooking device, selecting program representatives via an input device, where the display device is connected to the input device and a control or regulating device, and storing the programs on a storage device, where the control or regulating device is connected to the storage device, the cooking device, or provided by the cooking device, and to the display device to display a program representative as a virtual token on a virtual token board on the display device. The method also includes placing the virtual token on an area of the virtual token board through various means, which enables a representation of a cooking process through the virtual token board to determine when and how to cook and item using the cooking device.
Owner:RATIONAL AG
Medical applications of artificial olfactometry
InactiveUS6841391B2High sensitivityEasy to useAnalysing fluids using sonic/ultrasonic/infrasonic wavesNanotechAnalyteOlfactometry
The present invention provides methods for detecting the presence of an analyte indicative of various medical conditions, including halitosis, periodontal disease and other diseases are also disclosed.
Owner:SMITHS DETECTION PASADENA INC
Process for making a healthy snack food
ActiveUS20080138480A1Increase moisture contentAdd flavorMilk preparationMilk preservationBiotechnologySnack food
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Owner:FRITO LAY TRADING CO GMBH
System For Automating Cooking Steps
A cooking system for automating cooking steps of a recipe on a stove comprising a stove including a plurality of cooking elements; power controller for controlling the operation of each one of the cooking elements; and computer system in communication with the power controller, said computer system including a processor, computer readable data storage, and a visual display unit. The processor causes the computer system to perform the steps of: for each automated step of said recipe, generates a control signal for actuating at least one of the cooking elements and sends said control signal to the power controller; and for each manual or user step of said recipe, generates data representing user readable instructions for performing the user step and displays said data on the visual display unit. The power controller is adapted to actuate the cooking elements in accordance with each control signal received from the computer system.
Owner:ICOOKIT
Process and Apparatus for Controlling the Preparation of Beverages
ActiveUS20080050480A1Improve coffee qualityMaximize quality and extraction yieldBeverage vesselsAvicultureReal-time dataAdditive ingredient
A dispensing apparatus for hot beverages is provided with means (4,5) to filter hot pressurised 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 brewing parameters; a controlling unit (16) comprising means of storing data, means of comparing the real-time data to a set of stored data and / or threshold parameters, stored in the controller's memory associated with the brewing system, to determine whether a correction to the parameters should be made, and means (8,9,24) of altering at least one of the relevant brewing parameters, when required to bring said real time parameter in line with said recorded parameter to obtain consistent high quality of the dispensed beverage.
Owner:RHEAVENDORS SERVI CES SPA
Detection of contaminants in food
InactiveUS6270724B1Bioreactor/fermenter combinationsBiological substance pretreatmentsMetaboliteTrademark
The present invention relates to a food contamination detector associated with a double bar code, given the trademark GILBAR.TM. by the owner of the present invention, that includes coded indicia used to identify the presence of conditions indicative of microbial contamination in food, including toxic contaminants, bacterial metabolites, and other microbial secretions. Of the two bar code symbols associated with the food contamination detector, the first identifies the food product in terms of the type of food, the quantity, the price and the like, while the second bar code symbol is designed to identify the presence of contaminants. When contamination is not detected, the first bar code symbol is scanner readable, whereas the second bar code symbol is not. Once contamination is detected, bars in both bar code symbols can appear or disappear causing the first bar code symbol to become scanner unreadable and the second bar code symbol to become scanner readable.
Owner:SIRA TECH
Game machine
A game machine is provided with first, second and third reel rows, and each of the reel rows executes slot game independent from each other. The number of reel rows to be actuated is increased in proportion to the number of bet coins. When less than three coins are betted, a first privilege providing section is operated to judge whether the first winning is generated. The first and a second privilege providing sections are operated to judge whether the first winning and a second winning are generated when four coins are betted. Dividend coins are provided in the first winning and a free game in the second winning. A player may play slot game without betting a coin in the free game.
Owner:DRAGON
Method and apparatus of programmable temperature controller with dual probes for cooking and smoking of food
InactiveUS20130196038A1Avoid Poor Cooking ResultsMeat/fish preservationBoiling over preventionUser inputDisplay device
A programmable temperature controller with dual temperature probes for food cooking, comprising: (a) an AC power supply for providing power supply to the programmable temperature controller, a smoker cooker, and a smoke generator, (b) a plurality of temperature probe inputs, (c) a smoker cooker power supply, (d) a smoker cooker cooling fan power supply, (e) a smoke generator control, (f) a plurality of user input keys, and (g) a plurality of information displays, wherein the cooking is divided into several phases and these phases can be terminated by either a predetermined cooking time or a predetermined food internal temperature, and the user uses the plurality of user input keys to program the programmable temperature controller, the programmable temperature controller controls the smoker cooker, and the smoke generator according to the plurality of the temperature probe inputs and cooking duration programmed into the programmable temperature controller to obtain optimal cooking results.
Owner:AUBER INSTR
Temperature Controlled Cooking Device, Control System, and Method
A device and method are provided for measuring and controlling temperatures of a cooking platen. In particular, according to the invention, a surface temperature sensor is configured to measure a temperature on or proximate to a cooking surface of the platen and an internal temperature sensor is provided to measure an internal temperature of the platen, which may be proximate to the hottest location in the platen, i.e., the opposite surface of an insulated platen or the core of an uninsulated platen. The surface temperature sensor provides an accurate reading of the actual cooking surface temperature, while the internal temperature sensor provides a better indication of total heat energy stored in the platen, being less sensitive to surface fluctuations. A microprocessor controls the rate of heat energy addition to the platen based on information from both temperature sensors.
Owner:RESTAURANT TECH
Detection of contaminants
InactiveUS7157048B2Toxic materialAnalysis using chemical indicatorsMicrobiological testing/measurementMetaboliteIndicator microorganisms
The present invention relates to a contamination detector associated with a double bar code that includes coded indicia used to identify the presence of conditions indicative of microbial contamination, including toxic contaminants, bacterial metabolites, and other microbial secretions. Of the two bar code symbols associated with the contamination detector, the first identifies the product or container, while the second bar code symbol is designed to identify the presence of contaminants. When contamination is not detected, the first bar code symbol is scanner readable, whereas the second bar code symbol is not. Once contamination is detected, bars in both bar code symbols can appear or disappear causing the first bar code symbol to become scanner unreadable and the second bar code symbol to become scanner readable.
Owner:SIRA TECH
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