34 results about "Food availability" patented technology

Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and / or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and / or wireless connections.

Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and / or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and / or wireless connections.

An aquaculture or wastewater effluent water quality device to improve water quality and food supply in an aquaculture pond or body of water by incubating beneficial microbes in a temperature controlled environment and systematically releasing them to the surrounding water, allowing the beneficial microbes to perform sanitation functions and to help such systems or water bodies overcome the natural production of harmful microbial species without substantially heating or cooling the entire system any more than is required by the present state of the system or body of water or the inhabitants thereof.

A food serving apparatus having a flat food-supporting member consisting of a material sized to prevent served food from contacting unsanitary surfaces, and having sufficient rigidity, to support one or more food items. The food-supporting member has at least one food-retaining portion integrally formed adjacent thereto which extends upward, or can be positioned upward by a user, relative to the food-supporting member, in a manner which increases rigidity of the member. The food-supporting member has at least one bendable cross-section tangent to at least one user-breakable joint of a food-retaining portion to allow separation of the separable joint(s). Breaking of the joint(s) allows a user to bend the food-supporting member downward and away from food supported to facilitate the eating experience. The apparatus accommodates a variety of shapes and optionally includes a fold-over tab to assist a user in securing food beneath the tab and above the food-supporting member.

In order to appropriately address concerns of mosquitoes which carry disease, this device has been created to initially classify the mosquito to formulate appropriate extermination strategies. Classification of mosquitoes is typically done through the wing beat frequency by either noise or light interruption. It is important to be aware that not all mosquitoes are harmful and any data that may be collected concerning the harmful mosquito should be as accurate as possible to avoid altering the food supply in any particular area.

Food serving pans made from heat conductive materials include a gasket positioned over a flange to protect fingers from heat or cold, improve gripping ability, seal against countertops of food serving tables, and / or protect paint or non stick coating from chipping off the flange. The food pan is made from aluminum or other highly heat conductive material. The gasket comprises silicone or other heat resistant and insulating elastomer. A food serving system includes one or more food pans and a food serving table. The food pans maintain food at a desired temperature by efficiently transferring heat or cold from the serving table while the gasket seals against a countertop of the serving table. The gasket can be provided in a kit of differently sized and / or shaped gaskets so as to fit over differently sized and / or shaped pan flanges. A user can install and replace the gasket as needed.

The present disclosure relates to methods and compositions for the detection of infectious proteins or prions in samples, including the diagnosis of prion related diseases. One embodiment is an ultrasensitive method for detecting PrP-res (PrPSc) that allows the use of recombinant PrP-sen (rPrP-sen) as a substrate for seeded polymerization. A sample is mixed with purified rPrP-sen to make a reaction mix which is incubated to permit aggregation of the rPrP-sen with the PrP-res that may be present in the sample. Any aggregates are intermittently disaggregated by agitation (for example by sonication) and the reaction allowed to proceed to amplify target substrate. Any rPrP-res(Sc) in the reaction mix is detected to indicate the presence of PrP-res in the original sample. This assay, which is called rPrP-PMCA, is surprisingly much faster than existing PMCA methods, yet it still retains sufficient sensitivity to detect extremely low levels of PrP-res. An alternative of rPrP-PMCA is the QUIC method in which shaking of the reaction mixture is substituted for sonication. The surprising speed and efficiency of the method permits the rapid identification and diagnosis of prion disease, which can limit the transmission of prion diseases, particularly through the food supply.

A food serving system includes a top serving portion and a bottom serving portion removably nested under the top serving portion. The bottom serving portion includes a closeable compartment with a door operatively connected to the closeable compartment to optionally occlude and unocclude an opening of the closeable compartment. A food serving system includes a serving tray including a top serving portion and a bottom serving portion. The bottom serving portion includes a closeable compartment with a door operatively connected to the closeable compartment to optionally occlude and unocclude an opening of the closeable compartment. The top serving portion is formed within the door of the bottom serving portion.

The invention proposes a method of controlling food temperature, the method comprising the steps of: heating food to a first target temperature; exciting a fluorescent marker of the food, wherein the fluorescent marker corresponds to a fluorophore of nutrient substance and / or anti-nutrient substance within the food; detecting current fluorescence- related parameter value of the fluorescence marker, and based on current heating time and predetermined relationships between heating time and fluorescence-related parameter value, calculating current reference fluorescence-related parameter value; comparing the detected current fluorescence-related parameter value with the calculated current reference fluorescence-related parameter value; and controlling heating power supplied to the food based on a comparison result.

A food serving tray cover system that is removably attachable to various food serving trays to form an enclosure wherein the contents of the enclosure will be protected from pests such as birds and insects. The collapsible food serving tray cover system includes an elongated bracket having a U-shape and defining a channel therein that can removably secure a serving tray. A covering assembly including canvas-like material is attached at regular intervals to support ribs which are pivotally connected on the arms of the U-shaped bracket. The covering assembly is deployable such that the canvas material and support ribs move radially along the pivotal connection in a 180-degree manner to form an interior volume over an attached serving tray. A handle provides a gripping area that allows for selective closing and opening of the food serving tray cover system.