29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Prunes; dried fruit; preserved fruit; fruit snacks; prepared fruit; processed fruit; canned fruit; prepared dried fruit mixes; dried fruit mixes; fruit based snack foods.
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
Dried fruit; preserved fruit; prunes; fruit snacks; prepared fruit; processed fruit; canned fruit; prepared dried fruit mixes; dried fruit mixes; fruit based snack foods. Juices; fruit juice; prune juice; smoothies; fruit smoothies; vegetable smoothies; vegetable juice; non-alcoholic fruit drinks; fruit-based beverages; non-alcoholic dried fruit beverages.
A system for controlling a pitting system is disclosed. The system comprises a processor configured to: receive a first sensor data; receive a second sensor data; and determine a prune processing parameter based at least in part on the first sensor data and the second sensor data. The system further comprises a memory coupled to the processor and configured to provide the processor with instructions.
A23N 4/12 - Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for coring fruit
A23N 4/06 - Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for stoning fruit for cherries or the like
A21C 13/00 - Provers, i.e. apparatus permitting dough to rise
A system for reducing pathogens for food in packaging comprises a bagger and pathogen reducer. The bagger is for inserting a food item into a package. The pathogen reducer is for reducing pathogens by exposing the food item and the package with the food item inside using infrared energy.
A dehydration tunnel for fruits, vegetables, and other products reduces the vulnerability of the products to damage from carmelization and case hardening by dividing a row of product vessels into two segments, passing heated air simultaneously over both segments but in opposite directions, and advancing the row of vessels unidirectionally through the tunnel. Each vessel is thus exposed to a stream of heated air traversing the vessel in one direction, followed by a separate stream of heated air traversing the vessel in the opposite direction. This allows the tunnel to be operated at moderate temperatures and reduces the harmful temperature cycling of each vessel that is typical of tunnel dryers of the prior art.
The moisture content of a foodstuff or other solid matter is determined by reducing the matter to a paste, packing the paste into a vessel equipped with multiple pairs of plate electrodes and one or more temperature sensors, applying an AC voltage across each pair of electrodes, and measuring the impedance of the paste from each pair of electrodes. The multiple impedance measurements are averaged or otherwise processed to obtain a value that is representative of the paste, and that value and the temperature are processed against calibration data to achieve a value of the moisture content of the paste.
G01R 27/08 - Measuring resistance by measuring both voltage and current
G01R 27/26 - Measuring inductance or capacitanceMeasuring quality factor, e.g. by using the resonance methodMeasuring loss factorMeasuring dielectric constants
G01N 25/56 - Investigating or analysing materials by the use of thermal means by investigating moisture content
A dehydration tunnel for fruits, vegetables, and other products reduces the vulnerability of the products to damage from carmelization and case hardening by dividing a row of product vessels into two segments, passing heated air simultaneously over both segments but in opposite directions, and advancing the row of vessels unidirectionally through the tunnel. Each vessel is thus exposed to a stream of heated air traversing the vessel in one direction, followed by a separate stream of heated air traversing the vessel in the opposite direction. This allows the tunnel to be operated at moderate temperatures and reduces the harmful temperature cycling of each vessel that is typical of tunnel dryers of the prior art.
F26B 3/04 - Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour circulating over, or surrounding, the materials or objects to be dried
29 - Meat, dairy products, prepared or preserved foods
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Processed, dried, cooked, preserved, crystallized, stewed and frozen fruit; candied, shelled, roasted and otherwise processed nuts. Fresh fruit and vegetables, fresh, raw and unprocessed nuts. Fruit juices, concentrates of fruit drinks, fruit-based drinks, fruit extracts, fruit syrups and nectars.
29 - Meat, dairy products, prepared or preserved foods
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Dried fruits and vegetables; canned and preserved fruits and vegetables. Fresh fruits and vegetables. Canned fruit and vegetable juices used for foods and beverages; fresh fruit and vegetable juices, especially prune juice, plum juice, fig juice, grape juice and carrot juice.
29 - Meat, dairy products, prepared or preserved foods
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Fruit; preserved, dried and cooked fruits; prepared foods consisting principally of fruit. Fruit; fresh fruits; prepared foods consisting principally of fresh fruit. Fruit drinks, fruit juices and fruit beverages; beverages consisting principally of fresh fruit; preparations for making fruit drinks, fruit juices and fruit beverages.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
32 - Beers; non-alcoholic beverages
Goods & Services
Dried fruits and vegetables; canned and preserved fruits and vegetables. Fruit and vegetable byproducts used in the preparation of foods and ingredients of foods. Fresh fruits and vegetables. Canned fruit and vegetable juices used for foods and beverages; fresh fruit and vegetable juices, especially prune juice, plum juice, fig juice, grape juice, date juice and carrot juice.
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
FRUIT JUICES USED FOR FOOD PURPOSES; FRUIT SYRUPS USED IN PREPARATION OF FOODS AND BEVERAGES FOR FOOD PURPOSES; CRUSHED FRUITS USED IN PREPARATION OF FOODS
