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    Baked goods cooking apparatus
    3.
    发明授权
    Baked goods cooking apparatus 失效
    烘焙食品烹饪器具

    公开(公告)号：US4716820A

    公开(公告)日：1988-01-05

    申请号：US264113

    申请日：1981-05-15

    Applicant: Robert M. Stuck

    Inventor： Robert M. Stuck

    IPC: A21B1/26 ,  A21B1/42 ,  A21B1/48 ,  A21B2/00 ,  A23L3/005 ,  A23L3/04 ,  A23L5/10 ,  A47J37/04 ,  A23L3/00

    CPC classification number: A21B1/48 ,  A21B1/26 ,  A21B2/00 ,  A23L3/0055 ,  A23L3/04 ,  A23L5/15 ,  A47J37/044

    Abstract: A cooking apparatus and method, particularly for baked goods foodstuffs such as pizza and the like, in which a foodstuff conveyor extends through a cooking zone defined within a housing. The cooking zone is heated by heat sources emitting infrared radiation and convectively heating air. More uniform cooking is accomplished by tempering the effect of the heat sources by interrupting reflection of infrared radiation and agitating air.

    Abstract translation: 一种烹饪设备和方法，特别是用于烘烤食品如比萨饼等的食品，其中食品输送机延伸通过限定在外壳内的烹饪区域。 烹饪区域由发射红外辐射的热源和对流加热空气加热。 通过中断红外辐射和搅动空气的反射来回火热源的影响，可以实现更均匀的烹饪。

    System for microorganism control
    6.
    发明授权
    System for microorganism control 有权
    微生物控制系统

    公开(公告)号：US07238381B2

    公开(公告)日：2007-07-03

    申请号：US11366667

    申请日：2006-03-02

    Applicant: Virgil Macaluso

    Inventor： Virgil Macaluso

    IPC: A23L1/36 ,  A23B9/04

    CPC classification number: A23L3/0055 ,  A23B7/01 ,  A23B9/04 ,  A23L5/13 ,  A23L5/15 ,  A23L25/00 ,  A23L25/20

    Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38,40), with plural water application stations (48,50,52) along the length of the heater banks (38,40).

    Abstract translation: 提供了螺母的红外热加工方法（例如，杏仁，巴西坚果，腰果，榛子，澳洲坚果，山核桃，松子，开心果，核桃及其混合物），以减少其微生物含量，其中坚果依次 通过施加水来润湿，然后经受红外辐射，优选通过一系列处理循环。 螺母处理装置（10）包括相对的红外加热器组（38,40），沿着加热器组（38,40）的长度具有多个施水站（48,50,52）。

    Method for far-infrared drying of food under reduced pressure at low temperature
    7.
    发明授权
    Method for far-infrared drying of food under reduced pressure at low temperature 失效
    在低温下减压食品远红外干燥的方法

    公开(公告)号：US5939116A

    公开(公告)日：1999-08-17

    申请号：US51087

    申请日：1998-04-13

    Applicant: Takuji Ono

    Inventor： Takuji Ono

    IPC: A23L3/005 ,  A23L3/40 ,  A23L3/54 ,  F26B5/04 ,  F26B7/00 ,  F26B21/14 ,  F26B25/06 ,  A23B4/00 ,  F26B3/00

    CPC classification number: F26B7/00 ,  A23L3/0055 ,  A23L3/40 ,  A23L3/54 ,  F26B21/14 ,  F26B25/063 ,  F26B5/048

    Abstract: The invention relates to a method of sterilizing and dewatering food in a shortened length of time, still permitting the processed food to remain an elongated length of time in good taste. The inner pressure of an insulated dryer is raised by feeding nitrogen gas after evacuating the insulating dryer, and at the same time, pieces of food are exposed to an ethanol spray, so that the oxygen gas remaining in the tissue of the food may be replaced by nitrogen gas to prevent oxidization of the food. At the same time, ethanol penetrates the food well for sterilization. Next, the inner pressure of the insulating dryer is reduced by removing nitrogen gas therefrom, and the pieces of food are exposed to the far-infrared radiation to be heated, thus preventing evaporation of water from the pieces of food to prevent their temperature from being lowered, and expediting removal of water in the surrounding low-pressure atmosphere to provide semi-dried products. The sterilization-and-water removal has the effect of extending the preservation period of dried food. Also advantageously, the dewatering of food at a low temperature has the effect of substantially preventing the discoloring and deteriorating of the dried food, permitting long-lasting good taste.

    Abstract translation: PCT No.PCT / JP96 / 02953 Sec。 371日期：1998年4月13日 102（e）1998年4月13日PCT PCT 1996年10月11日PCT公布。 第WO97 / 13417号公报 日期1997年04月17日本发明涉及一种以缩短的时间长度对食物进行灭菌和脱水的方法，仍然允许加工食品保持良好味道的长时间长度。 绝热干燥器的内部压力通过在排出绝缘干燥器之后送入氮气而升高，同时将一些食物暴露于乙醇喷雾，从而可以更换剩余在食品组织中的氧气 通过氮气来防止食物的氧化。 同时，乙醇渗透食物井进行灭菌。 接下来，通过从其中除去氮气来减少绝缘干燥器的内部压力，并且将这些食物暴露于待加热的远红外辐射，从而防止水从食物块蒸发以防止其温度 降低并加快周围低压气氛中的水的去除以提供半干燥产品。 灭菌和除水具有延长干燥食品保鲜期的效果。 还有利地，在低温下对食物的脱水具有基本上防止干燥食品的变色和劣化的作用，从而允许持久的良好味道。

    Method for warming carbonated beverages in sealed containers
    8.
    发明授权
    Method for warming carbonated beverages in sealed containers 失效
    在密封容器中加热碳酸饮料的方法

    公开(公告)号：US3767829A

    公开(公告)日：1973-10-23

    申请号：US3767829D

    申请日：1971-05-04

    Applicant: SHASTA BEVERAGES

    Inventor： KARR F

    IPC: A23L3/005 ,  A23L3/02 ,  A23L3/04 ,  C12H1/18 ,  C12H1/20

    CPC classification number: C12H1/18 ,  A23L3/0055 ,  A23L3/02 ,  A23L3/022 ,  A23L3/04

    Abstract: A method for the continuous heating of the contents of sealed containers (e.g. metal cans or glass bottles) of carbonated beverages (e.g. beer and soft drinks) comprising conveying the sealed containers on (a) an endless perforate belt or (b) a vibratory conveyor deck over an elongated dry heat source so that the temperature of the beverage is increased while permitting the head space to remain relatively cool. An apparatus for performing that method including heat sources of the infrared heat-radiating type or of the open flame type. The method and apparatus are especially useful (a) to minimize condensation on the exterior of freshly-filled cold beverages and (b) for the rapid heating of beer to pasteurizing temperatures.

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