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公开(公告)号：US09883682B2
公开(公告)日：2018-02-06
申请号：US14627601
申请日：2015-02-20
Applicant: The United States of America as represented by the Secretary of Agriculture , Trustees of Princeton University
Inventor： David J. Geveke , Andrew B. W. Bigley , Christopher D. Brunkhorst
CPC classification number: A23B5/01 , A23B5/0052 , A23B5/015 , A23L3/005
Abstract: Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.
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公开(公告)号：US20150216220A1
公开(公告)日：2015-08-06
申请号：US14425301
申请日：2013-09-09
Applicant: Zwanenberg Food Group B.V.
Inventor： Herbert Laurentius Maria Sonder
Abstract: The invention relates to a device for pasteurizing or sterilizing a mass of foodstuff, which device comprises: a feed for supplying the mass; heating means for heating the mass, comprising: a tube of an electrically and magnetically inert material connecting to the feed; a system of mutually co-acting electrodes which are added to the tube and which are connected to an RF power generator which generates energy at a frequency in the range of about 10-50 MHZ to the electrodes such that the mass present in the first tube can be heated during its first residence time in this first tube; and a discharge for discharging the mass, wherein the electrodes have rounded corners on their end zones facing toward the inner surface of the tube for the purpose of locally limiting the strength of the electric field generated by the electrodes.
Abstract translation: 本发明涉及一种用于对大量食品进行巴氏消毒或灭菌的装置，该装置包括：用于供应料块的进料; 用于加热物料的加热装置，包括：连接到进料的电和磁惰性材料的管; 相互共同作用的电极的系统，其被附加到管中并且连接到RF发电机，所述RF发电机以大约10-50MHz的频率向电极产生能量，使得存在于第一管中的质量 可以在其第一个管中第一个停留时间加热; 以及用于排出质量的放电，其中电极在其面向管的内表面的端部区域具有圆角，以便局部地限制由电极产生的电场的强度。
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公开(公告)号：US20070202224A1
公开(公告)日：2007-08-30
申请号：US11568095
申请日：2005-04-22
Applicant: Corinda Erasmus , Mathys Rossouw
Inventor： Corinda Erasmus , Mathys Rossouw
IPC: A23B5/00
CPC classification number: A23B5/0052 , A23B5/005 , A23B5/01
Abstract: 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 temperature being raised at a rate which reduces at least once over time. Simultaneously, in the temperature raising stage (16), the temperature of an external surface of the egg is raised predominantly by means of external heat radiation or conduction to a temperature of between 57° C. and 70° C., or alternatively or in addition the egg surface temperature is allowed to rise to a temperature of between 57° C. and 70° C. as a result of the microwave radiation by inhibiting heat loss from the egg. Said temperatures are then maintained by means of microwave radiation and external heat radiation or conduction for at least some time.
Abstract translation: 壳内蛋巴斯特消毒方法（10）包括在升温阶段（16）中，主要通过微波辐射将壳内蛋的蛋白温度升至57℃至60℃ 白蛋白温度以至少一次随时间减少的速率升高。 同时，在升温阶段（16）中，蛋的外表面的温度主要通过外部热辐射或传导至57℃至70℃之间的温度，或者替代地或 通过抑制来自鸡蛋的热量损失，由于通过微波辐射，蛋表面温度允许升高到57℃至70℃之间的温度。 然后通过微波辐射和外部热辐射或传导来保持所述温度至少一段时间。
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公开(公告)号：US20050233057A1
公开(公告)日：2005-10-20
申请号：US10524315
申请日：2003-08-14
Applicant: Bernard McNulty
Inventor： Bernard McNulty
CPC classification number: A23L3/185 , A23B5/0052 , A23B5/01 , A23L3/01
Abstract: A microwave apparatus is used to pasteurize eggs. The apparatus may include means for preferentially microwave-heating yolk of the eggs. The albumen may be separately heated or may be precooled. Alternatively, the albumen may be heated by diffusion from the yolk in one or more stages or may be heated in an additional stage along with the yolk.
Abstract translation: 微波炉用于巴氏杀菌。 该装置可以包括用于优先微波加热蛋的蛋黄的装置。 蛋白可以单独加热或可以预冷。 或者，蛋白可以通过在一个或多个阶段从蛋黄的扩散而被加热，或者可以与蛋黄一起在另外的阶段加热。
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公开(公告)号：US06406727B1
公开(公告)日：2002-06-18
申请号：US08323770
申请日：1994-10-17
Applicant: Mohammad Hamid-Samimi , Kenneth R. Swartzel , Hershell R. Ball, Jr.
Inventor： Mohammad Hamid-Samimi , Kenneth R. Swartzel , Hershell R. Ball, Jr.
IPC: A23L132
CPC classification number: A23B5/01
Abstract: Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may be used with either continuous processing systems or batch processing systems.
Abstract translation: 使用高频无线电波对蛋制品进行巴氏杀菌以加热正在巴氏消毒的蛋制品的方法和装置。 合适的待处理产品包括液体蛋制品，包装液体蛋制品和壳蛋。 这些方法可以与连续处理系统或批处理系统一起使用。
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Patent Agency Ranking6.发明授权Producing extended refrigerated shelf life food without high temperature heating 失效生产延长冷藏保质期食品，不需要高温加热
公开(公告)号：US5415882A
公开(公告)日：1995-05-16
申请号：US7555
申请日：1993-01-22
Applicant: Aloysius J. Knipper , David Reznik
Inventor： Aloysius J. Knipper , David Reznik
CPC classification number: A23B5/0055 , A23B5/01 , A23L3/005
Abstract: The present invention relates to a method of electroheating and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes generally minimum pasteurization parameters coupled with packaging and storage at 40.degree. F. or below.
Abstract translation: 本发明涉及一种使液体蛋特别是液体全蛋的电加热和巴氏灭菌以提供延长的冷藏保质期的方法。 该方法通常在40°F或更低的温度下通过最小的巴氏消毒参数与包装和储存相结合。
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公开(公告)号：US4413167A
公开(公告)日：1983-11-01
申请号：US338692
申请日：1982-01-11
Applicant: Thomas J. Martel , Robert F. Bowen
Inventor： Thomas J. Martel , Robert F. Bowen
CPC classification number: A23B5/01 , A47J36/027 , Y10S99/14
Abstract: A microwave egg cooking utensil having a microwave transparent container for water, a metal tray with at least one depression for holding the egg, and a metal lid. Both the tray and the lid are supported by a lip of the container such that there is a small gap between the outer perimeter edge of the tray and the inner surface of the lid. The combination of the tray and the lid provides substantial microwave shielding of the interior there defined; the separation of these metal parts prevents arcing therebetween. It is preferable that the edge of the tray be raised from the lip so that the small gap is not filled with condensation which would minimize the effect of the gap. The water in the container is heated to boiling by radiation of microwave energy. The steam heats the tray and the egg cooks by conduction rather than by microwave radiation.
Abstract translation: 具有水的微波透明容器的微波蛋烹饪器皿，具有至少一个用于保持蛋的凹陷的金属托盘和金属盖。 托盘和盖都由容器的唇部支撑，使得在托盘的外周边缘和盖的内表面之间存在小的间隙。 托盘和盖子的组合为所定义的内部提供了实质的微波屏蔽; 这些金属部件的分离防止其间的电弧。 优选的是，托盘的边缘从唇部升起，使得小的间隙没有充满冷凝，这将使间隙的影响最小化。 通过微波能量的辐射将容器中的水加热至沸腾。 蒸汽加热托盘，鸡蛋通过传导而不是微波辐射烹饪。
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公开(公告)号：US3830945A
公开(公告)日：1974-08-20
申请号：US31332072
申请日：1972-12-08
Applicant: RAYTHEON CO
Inventor： SCHARFMAN H
Abstract: A method of and means for cooking and sterilizing is disclosed involving the application of microwave energy to complete processes of food products in the precooked state. Continuous transport of the product being treated is provided by means of a conveyorized system.
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公开(公告)号：US20170119194A1
公开(公告)日：2017-05-04
申请号：US15306081
申请日：2015-04-14
Applicant: EGGCITING PRODUCTS B.V.
Inventor： Joseph Wilhelmus Petrus Maria NELISSEN , Edwin Matheus Jozef HANSSEN , Sander-Willem VAN SCHAIK
CPC classification number: A47J29/02 , A23B5/0052 , A23B5/01 , A23L3/01 , A23L5/13 , A23L5/15 , A23L15/00 , A23V2002/00 , A47J27/10 , A47J27/18 , H05B6/804
Abstract: An apparatus and method for cooking at least one egg with an eggshell The apparatus comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises also means to control the amount of liquid in the holder during a cooking process of the at least one egg, wherein: —a first amount of liquid is inserted into the cavity before providing microwave radiation in the cavity, which first amount of liquid surrounds the eggshell of the egg located in the cavity; —a second amount of liquid is gradually inserted into the cavity.
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公开(公告)号：US20040011784A1
公开(公告)日：2004-01-22
申请号：US10618971
申请日：2003-07-14
Inventor： Richard J. Dibbs
IPC: H05B006/64
CPC classification number: A23B5/0052 , A23B5/01 , A23L15/00
Abstract: An in-shell egg pasteurization system configured to pasteurize and handle eggs includes a loading system configured to accept and load an in-shell egg. The system also includes a microwave system configured to impart microwave energy to the yolk of the in-shell egg to heat the yolk to a first predetermined temperature and to impart microwave energy to the albumen of the in-shell egg to heat the albumen to a second predetermined temperature.
Abstract translation: 配置成对鸡蛋进行巴氏消毒和处理的壳内蛋类巴氏消毒系统包括配置成接收和加载壳内蛋的加载系统。 该系统还包括微波系统，其被构造成将微波能量提供给壳内卵的蛋黄以将蛋黄加热至第一预定温度，并将微波能量提供给壳内蛋的蛋清以将白蛋白加热至 第二预定温度。
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