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1. 发明申请

US20120276258A1 FRUIT AND VEGETABLE PESERVATION PROCESS 审中-公开
标题翻译：水果和蔬菜的冲洗过程
公开(公告)号：US20120276258A1
公开(公告)日：2012-11-01
申请号：US13273893
申请日：2011-10-14
申请人： Karim NAFISI-MOVAGHAR , Melissa Anne Palleschi , Michelle E. Moy , Amy S. Euske , Winston L. Lee
发明人： Karim NAFISI-MOVAGHAR , Melissa Anne Palleschi , Michelle E. Moy , Amy S. Euske , Winston L. Lee
IPC分类号： A23B7/153 , A23B7/005 , A23B7/00
CPC分类号： A23B7/085 , A23B7/0056 , A23B7/153 , A23L3/015
摘要： An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.
摘要翻译：用于保存水果的HPP方法可以包括以下步骤：（a）将制备的水果放置在容量小于约2加仑的容器中; （b）用pH调节溶液填充容器以在容器中建立约2至约6，优选约4的pH; （c）脱气; （d）加入改性介质如甜味剂; （e）将溶液真空注入制备的水果中; （f）密封容器; 和（g）在约2000至约120,000psi，优选约90,000psi的范围内将容器施加约1至约20分钟，优选约5分钟的时间，该温度范围为不低于冷冻，不大于约230°F

2. 发明申请

US20120064201A1 GALVANIC PACKAGE FOR FRUITS AND VEGETABLES AND PRESERVATION METHOD 有权
标题翻译：水果和蔬菜和保存方法的食品包装
公开(公告)号：US20120064201A1
公开(公告)日：2012-03-15
申请号：US12882437
申请日：2010-09-15
申请人： Karim Nafisi-Movaghar , Loren Druz
发明人： Karim Nafisi-Movaghar , Loren Druz
IPC分类号： B65B25/04 , C25D5/02 , C25D5/56 , B65D90/04 , C23C16/513 , C23C14/14 , C23C14/24 , C23C4/08 , A23B7/14 , B05D7/22
CPC分类号： B65D81/267 , A23B7/015 , A23B7/148 , A23L3/325 , A23L3/3436 , B65B7/16 , B65B25/041 , B65B31/00 , B65B55/00 , B65D51/244 , B65D81/2076 , B65D81/22 , B65D81/24 , B65D85/34 , C23C4/134 , C23C14/221 , C23C14/24 , C23C16/45525 , C23C16/50 , C25D5/10 , C25D5/50 , C25D5/56 , C25D7/00
摘要： A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.
摘要翻译：通过在非金属基底的表面上使用具有不同电流活性的两种或更多种金属形成具有电化学功能的水果和蔬菜的包装。金属可以电解沉积，通过真空，自动催化或其它方法沉积。选择金属以在包装充满低pH食品及其相关液体，果汁，盐水等之后产生电流反应。包装可延长其中所含食品的保存期限，例如通过使金属离子可用于食品。

3. 发明申请

US20130184359A1 Processes for Extracting Colors from Hibiscus Plants 审中-公开
标题翻译：从木槿植物提取颜色的方法
公开(公告)号：US20130184359A1
公开(公告)日：2013-07-18
申请号：US13349646
申请日：2012-01-13
申请人： Karim Nafisi-Movaghar
发明人： Karim Nafisi-Movaghar
IPC分类号： A61K47/46 , A61K8/97 , A23L1/28 , A23L1/27
CPC分类号： A23L2/58 , A23L5/43 , A23L33/105 , B01D11/0242 , C09B61/00
摘要： Processes are provided for extracting color comprising anthocyanin and antioxidants from hibiscus flowers. Dried or wet flowers or flower particles are soaked in water to release color from the flowers. The released anthocyanin and antioxidants are suspended in water and separated from the solid components using centrifugation, filtration, water flotation, pressing, or any combination of separation techniques. The hibiscus color may be concentrated into a color concentrate and stabilized with a stabilizing agent, such as, for example, a sugar alcohol having a 2 to 12 carbon backbone, at a pH value in the range of about 2 to about 6. Residual hibiscus color in the solid hibiscus components may be collected by mixing the components with water and then separating the residual hibiscus color using any one or more separation techniques. The residual hibiscus color may also be concentrated and stabilized with the hibiscus color or the color concentrate.
摘要翻译：提供了从芙蓉花提取包括花青素和抗氧化剂的颜色的方法。干或湿的花或花颗粒浸泡在水中以从花中释放颜色。将释放的花青素和抗氧化剂悬浮在水中，并通过离心，过滤，水浮选，压制或任何分离技术的组合从固体组分中分离出来。芙蓉颜色可以浓缩成色浓缩物并用稳定剂稳定，例如具有2至12个碳骨架的糖醇，pH值在约2至约6的范围内。残余木槿可以通过将组分与水混合然后使用任何一种或多种分离技术分离残余木槿颜色来收集固体木槿成分中的颜色。残余木槿颜色也可以用木槿色或浓缩浓缩物浓缩和稳定。

4. 发明申请

US20110203351A1 Citrus Fruit Peeling Process 审中-公开
标题翻译：柑橘果皮剥皮过程
公开(公告)号：US20110203351A1
公开(公告)日：2011-08-25
申请号：US13098742
申请日：2011-05-02
申请人： Jogre Suasin , Karim Nafisi-Movaghar , Juan Lopez
发明人： Jogre Suasin , Karim Nafisi-Movaghar , Juan Lopez
IPC分类号： G01N11/00
CPC分类号： A23N7/00 , A23L19/03
摘要： An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.
摘要翻译：酶促去柑橘果实的有效方法应用真空去穿孔果实，同时保持真空，将酶溶液引入穿孔果实。通过释放真空压力使果实注入酶。培养酶后，果实的反照率减弱，柑橘皮可以很容易地去除。剥离的果实可以分成多个部分，并且包裹的膜被去除。

5. 发明授权

US5912363A Method for extraction of proanthocyanidins from plant material 失效
标题翻译：从植物材料中提取原花色素的方法
公开(公告)号：US5912363A
公开(公告)日：1999-06-15
申请号：US919805
申请日：1997-08-29
申请人： Karim Nafisi-Movaghar , Thomas T. Svanoe , William A. Seroy
发明人： Karim Nafisi-Movaghar , Thomas T. Svanoe , William A. Seroy
IPC分类号： C07D311/62 , C07D315/00
CPC分类号： C07D311/62
摘要： A method for the extraction of proanthocyanidins from plant material is disclosed. The method involves heating an aqueous mixture of solid plant material, optionally under increased pressure and reduced oxygen; various separation, filtration and adsorption steps, and the elution of adsorbed proanthocyanidins with polar solvent. Optionally, the polar solvent can be reconstituted and recycled into the elution phase of the method, resulting in decreased solvent consumption.
摘要翻译：公开了从植物材料中提取原花色素的方法。该方法包括加热固体植物材料的水性混合物，任选地在增加压力和还原氧气下; 各种分离，过滤和吸附步骤，以及吸附的原花色素与极性溶剂的洗脱。任选地，极性溶剂可以重构并循环到该方法的洗脱阶段，导致溶剂消耗降低。

6. 发明授权

US08974844B2 Methods for sterilizing, stabilizing and packaging harvested produce 有权
标题翻译：灭菌，稳定和包装收获的产品的方法
公开(公告)号：US08974844B2
公开(公告)日：2015-03-10
申请号：US13220344
申请日：2011-08-29
申请人： Karim Nafisi-Movaghar , Loren L. Druz
发明人： Karim Nafisi-Movaghar , Loren L. Druz
IPC分类号： A23B7/08
CPC分类号： A23B7/06 , A23B7/01 , A23B7/10
摘要： Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
摘要翻译：公开了用于处理收获的产品如水果和蔬菜的方法，其中灭菌，稳定化和包装以这样的方式进行，使得其比常规的蒸煮处理和包装可以更长时间保留新鲜度，质地，风味和整体质量。一个具体实施方案讨论了将收获的产品灭菌并包装到散装储存容器中，包括清洁，切割和漂白所述产品的步骤，从而产生预处理的产品; 向所述预处理的产品中加入水，至少一种酸或盐和至少一种碳水化合物以形成预处理产物和液体包装介质的混合物; 在欧姆加工容器中处理所述混合物以形成适于在所述容器中无菌包装的无菌混合物，而不首先包装所述混合物。

7. 发明申请

US20130236611A1 GALVANIC PACKAGE FOR FRUITS AND VEGETABLES AND PRESERVATION METHOD 有权
标题翻译：水果和蔬菜和保存方法的食品包装
公开(公告)号：US20130236611A1
公开(公告)日：2013-09-12
申请号：US13849220
申请日：2013-03-22
申请人： Karim Nafisi-Movaghar , Loren Druz
发明人： Karim Nafisi-Movaghar , Loren Druz
IPC分类号： B65D85/34
CPC分类号： B65D81/267 , A23B7/015 , A23B7/148 , A23L3/325 , A23L3/3436 , B65B7/16 , B65B25/041 , B65B31/00 , B65B55/00 , B65D51/244 , B65D81/2076 , B65D81/22 , B65D81/24 , B65D85/34 , C23C4/134 , C23C14/221 , C23C14/24 , C23C16/45525 , C23C16/50 , C25D5/10 , C25D5/50 , C25D5/56 , C25D7/00
摘要： A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.
摘要翻译：通过在非金属基底的表面上使用具有不同电流活性的两种或更多种金属形成具有电化学功能的水果和蔬菜的包装。金属可以电解沉积，通过真空，自动催化或其它方法沉积。选择金属以在包装充满低pH食品及其相关液体，果汁，盐水等之后产生电流反应。包装可延长其中所含食品的保存期限，例如通过使金属离子可用于食品。

8. 发明申请

US20130230633A1 FRUIT AND VEGETABLE PRESERVATION PROCESS 审中-公开
标题翻译：水果和蔬菜保存程序
公开(公告)号：US20130230633A1
公开(公告)日：2013-09-05
申请号：US13863138
申请日：2013-04-15
申请人： Melissa Anne PALLESCHI , Karim Nafisi-Movaghar
发明人： Melissa Anne PALLESCHI , Karim Nafisi-Movaghar
IPC分类号： A23B7/00
CPC分类号： A23B7/00 , A23B7/154 , A23L3/015 , A23L3/3508 , A23L3/3562 , A23L19/03 , B65B25/041 , B65B31/00 , B65B55/14 , B65B55/18 , B65B55/22
摘要： An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.
摘要翻译：用于保存食物如水果或蔬菜的HPP方法可以包括以下步骤：（a）将制备的水果和/或蔬菜置于容量小于约2加仑的容器中; （b）用pH调节溶液或调味汁填充容器以在容器中建立约2至约6，优选约4的pH; （c）宣告; （d）密封容器; 和（e）在约2,000至约120,000psi，优选约90,000psi的范围内将容器的压力施加在约1至约20分钟，优选约5分钟范围内的时间段内，温度范围为不低于冷冻，不大于约230°F

9. 发明申请

US20130064947A1 Conversion Of Citrus Peels Into Fiber, Juice, Naringin, And Oil 失效
标题翻译：将柑橘皮转化成纤维，果汁，柚皮苷和油
公开(公告)号：US20130064947A1
公开(公告)日：2013-03-14
申请号：US13230469
申请日：2011-09-12
申请人： Karim Nafisi-Movaghar , Loren L. Druz , Claudine Pepper Victoria
发明人： Karim Nafisi-Movaghar , Loren L. Druz , Claudine Pepper Victoria
IPC分类号： A23L1/212 , A23L2/06 , A23L1/222
CPC分类号： A23L2/06 , A23L19/07 , A23L27/13 , A23L33/105 , A23L33/22
摘要： Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.
摘要翻译：将手工或机械剥离的果汁中的柑橘类副产品如果皮和果汁转化成高品质的膳食纤维，柚皮苷，果汁和油的方法。该方法包括压榨皮肤以从囊泡中释放汁液，然后在水中研磨果皮以产生浆料。通过浮选技术去除剥色和油。脱色的柑橘皮颗粒或纸浆在沸腾和洗涤的步骤中与水一起被水分散。经脱脂后获得的膳食纤维被干燥并包装成商业用途。该过程通过减少标准柑橘废物（一种高BOD废物），通过将环境不利的产品 - 果皮，果汁和油转化为增值成分，通过大幅度减少排放量来克服工业废物排放问题，从而减少标准柑橘废物废物的处罚成本，并消除使用产生污染的溶剂。

10. 发明申请

US20130052314A1 Methods for Sterilizing, Stabilizing and Packaging Harvested Produce 有权
标题翻译：消毒，稳定和包装收获的方法
公开(公告)号：US20130052314A1
公开(公告)日：2013-02-28
申请号：US13220344
申请日：2011-08-29
申请人： Karim Nafisi-Movaghar , Loren L. Druz
发明人： Karim Nafisi-Movaghar , Loren L. Druz
IPC分类号： A23B7/00 , A23B7/10 , A23B7/08 , A23B7/01 , A23B7/06
CPC分类号： A23B7/06 , A23B7/01 , A23B7/10
摘要： Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
摘要翻译：公开了用于处理收获的产品如水果和蔬菜的方法，其中灭菌，稳定化和包装以这样的方式进行，使得其比常规的蒸煮处理和包装可以更长时间保留新鲜度，质地，风味和整体质量。一个具体实施方案讨论了将收获的产品灭菌并包装到散装储存容器中，包括清洁，切割和漂白所述产品的步骤，从而产生预处理的产品; 向所述预处理的产品中加入水，至少一种酸或盐和至少一种碳水化合物以形成预处理产物和液体包装介质的混合物; 在欧姆加工容器中处理所述混合物以形成适于在所述容器中无菌包装的无菌混合物，而不首先包装所述混合物。

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