Other

University of California

David Reznik

Aloysius J Knipper

Gideon Zeidler

Apparatus and a method of providing a water-based fluid with active hydrogen having selected characterstics including providing at least one material ( ) having selected characteristics and supply of hydrogen atoms from at least one material ( ) to fluid, whereby the fluid receives hydrogen atoms from the material ( ), which hydrogen atoms have the selected characteristics.

Method for reducing the redox potential of substances

Rapid cooling apparatus including a vacuum chamber, a vacuum pump in fluid communication with the vacuum chamber for decreasing pressure in the vacuum chamber, a heat-transfer fluid disposed inside the vacuum chamber, and a substance generally sealed in a package in heat-transfer contact with the heat-transfer fluid inside the vacuum chamber. Preferably the package is constructed of an expandable material.

Rapid cooling of sealed package

Electroheating apparatus including a conduit adapted for flow therethrough of a flowable product having a pressure, an electrode circumferentially surrounding the conduit, the electrode defining a first annulus between an inner wall of the electrode and an outer wall of the conduit, an electrolytic solution disposed in the first annulus which contacts the outer wall of the conduit, an electrical power source connected to the electrode for passing an electrical current through the electrolytic solution, a generally electrically non-conductive sleeve circumferentially surrounding the conduit axially adjacent the electrode, the non-conductive sleeve defining a second annulus between the inner wall of the sleeve and the outer wall of the conduit, and a generally electrically non-conductive fluid disposed in the second annulus which contacts the outer wall of the conduit.

Electrolyte electrode for electroheating

Rapid cooling apparatus including a housing, a hot fluid coil disposed in the housing through which flows a product, a cooling liquid disposed in the housing which at least partially covers the hot fluid coil, and a condensing coil disposed in the housing through which flows a coolant, characterized by a reservoir in fluid communication with the cooling liquid in the interior of the housing, the reservoir being movable either towards the hot fluid coil and away from the condensing coil or towards the condensing coil and away from the hot fluid coil, so as to regulate a level of the cooling liquid which at least partially covers the hot fluid coil.

Rapid cooling apparatus

Electroheating apparatus including a conduit, a cone-shaped electrode circumferentially surrounding the conduit, an electrical power source connected to the electrode, an electrically non-conductive endcap connected to the conduit and electrode, the conduit, electrode and endcap defining a chamber therebetween, and an electrolytic solution disposed in the chamber.

Conical shaped electrolyte electrode for electroheating

A method for heating starch solutions, including heating a dilute starch-water slurry, preferably containing about 8-12% starch, to a temperature of about 100-115.degree. C., adding starch to the dilute slurry, and dextrinating the starch in the slurry to reach a final slurry of 35-40% solid content, the solid content including at least one of dextrins and soluble broken starch chains.

Heating and processing starch solutions

Method of producing a water-based fluid having magnetic resonance of a

Apparatus for rapid cooling of a liquid to be cooled including a heat exchanger including a housing for containing a cooling liquid, a plurality of cooling conduits traversing the housing in thermal contact with the cooling liquid and defining a cooling conduit inlet and a cooling conduit outlet and a vacuum generator associated with the interior of the housing for reducing the pressure in the housing until the cooling liquid boils whereby a heat transfer coefficient of the cooling liquid is generally maximized.

Apparatus and method for rapid cooling of liquids

Electroheating apparatus and methods utilize a dielectric structure defining a conduit course of relatively small cross-sectional area and electrode surfaces of relatively large area so that the electrical current density in a region of the conduit remote from the electrodes is substantially higher than the current density at the electrode surfaces themselves. The system uses relatively high electrical resistance and relatively high voltages to provide substantial heating effect with low total currents. Foods such as liquid egg can be pasteurized.

Electroheating methods

A method for improving water quality including the steps of providing a supply of water to be treated and decreasing the redox potential of the water principally by supplying thereto atomic hydrogen.

Apparatus and methods for reducing the redox potential of substances

Methods and apparatus for electroheating an electrically conducting flowable material are provided. In a preferred embodiment, flowable material is conveyed from an entrance passageway to first and second electrode assemblies. The flowable material is then conveyed from the first and second electrode assemblies to an exit passageway. Voltages of opposite polarity are respectively applied to the first and second electrode assemblies so that a first electric current passes through the flowable material as it is conveyed from the entrance passageway to the first and second electrode assemblies, and a second electric current passes through the flowable material as it is conveyed from the first and second electrode assemblies to the exit passageway, in order to electroheat the flowable material. The flowable material preferably is rapidly cooled after being electroheated. The present invention may, for example, advantageously be used to electroheat biological proteinaceous matter, such as liquid egg or milk.

Apparatus and methods for rapid electroheating and cooling

Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.

Method for rapidly cooling liquid egg

Electroheating apparatus and methods

An electroheating cell operating at low voltage and mains frequency, i.e., 60 Hz, is effective in heating a variety of food products including liquid egg products for general processing, as well as pasteurization and sterilization. The electroheating cell includes at least a pair of spaced electrode assemblies each including an electrode spaced from a barrier in contact with the food product by a gap containing an electrolyte solution.

Growing community of inventors

Palo Alto, CA, United States of America

David Reznik