Other

United States of America, As Represented by the Secretary of Agriculture

Arthur I Morgan

Neil M Goldberg

Michael F Kozempel

E Richard Radewonuk

This invention is a remote control device to control a thermostat. The remote control works using RF transceivers in base a wall mounted base unit and a portable remote control unit, or optionally, using infrared signals much like a television remote control. The remote control has a keypad on it to allow one to select the desired temperature, or to select a temperature from one of several buttons on it corresponding to a specific temperature. This enables the user to set the temperature of a room without having to get up and manually change it.

Remote control thermostat

The killing of microorganisms on the surface of porous and non-porous materials including agricultural commodities is accomplished by use of methods and apparatus which expose the material to controlled applications of a biocidal treatment gas into a sub-atmospheric environment. The material is first exposed to a vacuum then, without an intervening flush step, full treated with an air-free treatment gas prior to being re-exposed to a vacuum. The method and apparatus successfully kill microorganisms both on the surface and within the pores or structural recesses of the material without causing significant deleterious changes to the material.

Method and apparatus for surface treatment of materials

The present invention is a surface pasteurizer and method for treating the surface of raw foods, by exposing the surface to a treatment gas in the absence of air, so rapidly and ending the treatment, by streaming the treatment gas back into vacuum, so rapidly that the interior of the food is unaffected by treatment and so that the pasteurizer is able to process a high volume of food in a given time period. The treatment may have for its object (1) killing surface microorganisms on such items as meat, seafood, fruit, vegetables, and packaging materials; (2) firming the surface layer over a sensitive interior on such items as encapsulated liquids, permeation membranes, and edible coated objects; or (3) weakening the surface layer over a sensitive interior in order to more easily remove the surface layer on such items as peeled grains, fruit and vegetables. The apparatus and method provide for (1) inserting the food into the apparatus, flushing the food with low pressure air-free steam during insertion; (2) exposing the food to a vacuum; (3) exposing the food to an air-free treatment gas; (4) exposing the food to a vacuum to remove the air-free treatment gas; and (5) expelling the food from the apparatus.

Method and apparatus for treating raw food

The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by practicing the method using the apparatus. The method includes piercing raw meat with a piercing implement, withdrawing the implement from the meat and then removing adhered fat from the implement.

Process for alteration of fat content in meat

The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by practicing the method using the apparatus. The apparatus includes a reservoir tank, a temperature control for maintaining a constant, predetermined temperature within the reservoir tank, a hollow needle for piercing a raw meat workpiece, conduit for connecting the reservoir tank to the hollow needle, a reciprocating structure for reciprocating the hollow needle, a stage to hold the meat workpiece, and a die to remove fat which is adhered to the needle as the needle is reciprocated through the meat workpiece.

Apparatus for adding, removing, and exchanging marbling fat within raw

A method and apparatus for killing microorganisms on the surface of raw meat. The microorganisms are killed by exposing the meat to controlled applications of a biocidal treatment gas in a vacuum/pressure regulated environment. The meat is first exposed to a vacuum, the surface then flushed with an air-free treatment gas, then full treated with the air-free treatment gas, and then reexposed to a vacuum. The method and apparatus successfully kills microorganisms on the surface and pores of raw meat without causing significant deleterious changes to the meat.

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Philadelphia, PA, United States of America

Arthur I Morgan