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1. 发明申请

US20060151017A1 Systems and methods for surface pasteurization of produce 审中-公开
标题翻译：产品表面巴氏消毒的系统和方法
公开(公告)号：US20060151017A1
公开(公告)日：2006-07-13
申请号：US11375468
申请日：2006-03-13
申请人： David Lewis , Miguel Guzman
发明人： David Lewis , Miguel Guzman
IPC分类号： B08B3/00
CPC分类号： A23B7/0053 , A23L3/18
摘要： A method of transporting produce on a conveyor and rotating the produce substantially continuously during the transport. While the produce is being transported, steam is applied to an outer surface of the produce on the conveyor. Lane dividers are provided along the conveyor in a direction of travel of the conveyor to prevent the produce from touching each other and to help keep the produce rotating in various directions.
摘要翻译：一种在输送机上运输产品并在输送过程中大致连续旋转产品的方法。当产品被运输时，蒸汽被施加到输送机上的产品的外表面上。沿着输送机沿输送机的行进方向设置车道分配器，以防止产品彼此接触并帮助保持产品在各个方向上旋转。

2. 发明授权

US5439692A Process for infusing raisins with humectant 失效
标题翻译：用保湿剂注入葡萄干的过程
公开(公告)号：US5439692A
公开(公告)日：1995-08-08
申请号：US309785
申请日：1994-09-21
申请人： Miguel Guzman , George Sousa, Jr.
发明人： Miguel Guzman , George Sousa, Jr.
IPC分类号： A23L19/00 , A23B7/022 , A23B7/08 , A23B7/14 , A23L1/212 , A23B4/10
CPC分类号： A23B7/08 , A23B7/022
摘要： Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.
摘要翻译：葡萄干的柔软性保持特性通过以葡萄干的重量为20-28％的比例，以葡萄干的表面施用纯的可食用多元醇保湿剂，优选甘油来提高。然后在真空条件下将保湿剂注入葡萄干中，偶尔翻滚一段时间，使葡萄干能够将湿润剂吸收至约10-19重量％的量。然后将葡萄干从湿润剂溶液中取出，然后干燥至含水量为7-20％。

3. 发明申请

US20050263172A1 Systems and methods for surface pasteurization of produce 审中-公开
标题翻译：产品表面巴氏消毒的系统和方法
公开(公告)号：US20050263172A1
公开(公告)日：2005-12-01
申请号：US10609135
申请日：2003-06-27
申请人： David Lewis , Miguel Guzman
发明人： David Lewis , Miguel Guzman
IPC分类号： B08B9/20
CPC分类号： A23B7/0053 , A23L3/18
摘要： A method of transporting produce on a conveyor and rotating the produce substantially continuously during the transport. While the produce is being transported, steam is applied to an outer surface of the produce on the conveyor. Lane dividers are provided along the conveyor in a direction of travel of the conveyor to prevent the produce from touching each other and to help keep the produce rotating in various directions.
摘要翻译：一种在输送机上运输产品并在输送过程中大致连续旋转产品的方法。当产品被运输时，蒸汽被施加到输送机上的产品的外表面上。沿着输送机沿输送机的行进方向设置车道分配器，以防止产品彼此接触并帮助保持产品在各个方向上旋转。

4. 发明申请

US20090196969A1 System and Method for Processing and Packaging of Fresh Fruit in a Controlled Environment Chamber 审中-公开
标题翻译：在受控环境室内加工和包装新鲜水果的系统和方法
公开(公告)号：US20090196969A1
公开(公告)日：2009-08-06
申请号：US12027230
申请日：2008-02-06
申请人： Miguel Guzman
发明人： Miguel Guzman
IPC分类号： A23L1/212 , A47J43/00
CPC分类号： A23B7/153 , A23L19/00 , B65B25/041
摘要： The present invention provides an apparatus and a method for fresh fruit processing that minimizes the exposure of the fruit to microbial contamination. The apparatus includes: a controlled environment chamber having an inlet portion configured to receive whole fruit and an outlet portion configured to deliver processed fresh fruit; a floor that is sloped downward from the inlet portion toward the outlet portion; an access portal on a lateral side of the controlled environment chamber, which is configured to provide access from the outside of the controlled environment chamber to the inside of the controlled environment chamber through a sealable barrier; an outlet portion having a container inlet that is configured to receive a container into the interior of the controlled environment chamber and a container outlet that is configured to deliver a container filled with processed fresh fruit out of the controlled environment chamber.
摘要翻译：本发明提供了一种用于新鲜水果加工的装置和方法，其使水果暴露于微生物污染最小化。该装置包括：受控环境室，其具有构造成接收整个水果的入口部分和被配置成输送加工的新鲜水果的出口部分; 从所述入口部朝向所述出口部向下倾斜的地板; 该受控环境室的侧面上的进入门被构造成通过可密封的屏障提供从受控环境室的外部到受控环境室的内部的通路; 出口部分具有容器入口，该容器入口构造成将容器接纳到受控环境室的内部;以及容器出口，该容器出口构造成将填充有加工的新鲜水果的容器输送出受控环境室。

5. 发明申请

US20090196959A1 Fresh Pineapple Spear Pasteurization Process and Product 审中-公开
标题翻译：新鲜菠萝矛巴氏杀菌过程和产品
公开(公告)号：US20090196959A1
公开(公告)日：2009-08-06
申请号：US12027237
申请日：2008-02-06
申请人： Miguel Guzman
发明人： Miguel Guzman
IPC分类号： B65B25/04 , B65B55/14 , A23B7/10 , A23B7/02 , G01N33/02
CPC分类号： B65B25/041 , A23B7/0056 , A23L19/03 , B65B55/02 , B65B55/14
摘要： A process for producing a fresh pineapple spear package product from fresh whole pineapple is disclosed. The process includes removing the crowns from the fresh whole pineapples; removing surface soil and microbial loads from the fresh whole pineapples; eliminating the rind from the fresh whole pineapples to form peeled fresh pineapples; eliminating the core from the fresh whole pineapples to form cored and peeled fresh pineapples; forming fresh pineapple spears from the cored and peeled fresh pineapples; packaging the fresh pineapple spears in sealed heat-resistant packages to form packaged fresh pineapple spears; and pasteurizing the fresh pineapple spears in the sealed heat-resistant packages to form the fresh pineapple spear package product.
摘要翻译：公开了一种从新鲜菠萝生产新鲜菠萝矛包装产品的方法。该过程包括从新鲜的整个菠萝中去除冠状物; 从新鲜的整个菠萝中去除表面土壤和微生物的负担; 从新鲜的整个菠萝中取出皮来形成去皮的新鲜菠萝; 消除核心从新鲜的整个菠萝形成核心和去皮的新鲜菠萝; 从核心和去皮的新鲜菠萝中形成新鲜的菠萝矛; 将新鲜的菠萝矛包装在密封的耐热包装中，以形成包装的新鲜菠萝矛; 并将新鲜菠萝矛在密封的耐热包装中巴氏杀菌以形成新鲜的菠萝矛包装产品。

6. 发明授权

US5286505A Method for infusing raisins with high levels of humectant 失效
标题翻译：注入高浓度保湿剂的葡萄干的方法
公开(公告)号：US5286505A
公开(公告)日：1994-02-15
申请号：US917834
申请日：1992-07-21
申请人： Barton L. Hartson , Miguel Guzman , Steven Cauchi
发明人： Barton L. Hartson , Miguel Guzman , Steven Cauchi
IPC分类号： A23B7/005 , A23B7/022 , A23B7/08 , A23L19/00 , A23L1/212
CPC分类号： A23B7/08 , A23B7/0053 , A23B7/022 , A23L19/03
摘要： Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90.degree.-100.degree. F. (32.degree.-44.degree. C.) for a times efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.
摘要翻译：葡萄干的柔软性保持特性通过以葡萄干的重量为20-28％的比例，以葡萄干的表面施用纯的可食用多元醇保湿剂，优选甘油来提高。然后通过将葡萄干和湿润剂浸入温度为90度-100摄氏度（32度-44℃）的另外的湿润剂溶液中，使葡萄干和湿润剂有效地使葡萄干吸收湿润剂约10-19％（重量）。然后将葡萄干从湿润剂溶液中取出，然后干燥至含水量为7-20％。

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