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

Pop Oats LLC

Other

University of California

Del Monte Foods, Inc.

Regrained, Inc.

Zhongli Pan

Tara H McHugh

Donald A Olson

Rodger Morris

Marc Pfeiffer

Ruihong Zhang

Josephine Musco

Jordan L Schwartz

Roberto Avena-Bustillos

James B Valenti-Jordan

Carlos H Masareje

Roberto D Avena Bustillos

Daniel J Kurzrock

A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

Crisp and hard whole oat kernel snack

The system for processing brewery spent grains (BSG) includes a specific intermittent infrared (IR) heating and stirring protocol designed to produce a unique dried BSG product that can be used whole or ground up and used as a quality flour suitable for human consumption.

Intermittent infrared drying for brewery-spent grain

This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named 'infrared dry-blanching' (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

Infrared dry blanching, infrared blanching and infrared drying technologies for food processing

The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions.

Olive leaf powder

A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.

Infrared based peeling of fruits and vegetables

A precision gas flow meter that is capable of measuring small flow rates of gasses precisely in the range of 0.01 to 10 L per minute. The meter is designed to measure the gas flow in small volume increments of predetermined value, and therefore can be used to measure a gas flow that is continuous or discontinuous. The flow meter can be used to measure the gas production rates from many processes, including biological reactors, chemical reactors, and thermal-chemical reactors. The device can also be used to meter the gases that are required in small or minute volumes.

Precision gas flow meter

Growing community of inventors

Davis, CA, United States of America

Zhongli Pan