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Karim T Nafisi-Movaghar

from Walnut Creek, CA
Age ~80

Karim Nafisi-Movaghar Phones & Addresses

  • 114 Brandywine Way, Walnut Creek, CA 94598 (925) 945-6170
  • Clayton, CA
  • 5230 Pebble Glen Dr, Concord, CA 94521
  • Pasadena, CA
  • San Francisco, CA
  • Walnut Creek, OH
  • Los Angeles, CA

Publications

Us Patents

Galvanic Package For Fruits And Vegetables And Preservation Method

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US Patent:
8420140, Apr 16, 2013
Filed:
Sep 15, 2010
Appl. No.:
12/882437
Inventors:
Karim Nafisi-Movaghar - Walnut Creek CA, US
Loren Druz - Clayton CA, US
Assignee:
Del Monte Corporation - San Francisco CA
International Classification:
A21D 10/02
US Classification:
426107, 426234, 426237, 426244, 426398, 205740
Abstract:
A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.

Fruit And Vegetable Preservation Process

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US Patent:
8425962, Apr 23, 2013
Filed:
Mar 2, 2010
Appl. No.:
12/715589
Inventors:
Melissa Anne Palleschi - Fremont CA, US
Karim Nafisi-Movaghar - Walnut Creek CA, US
Assignee:
Del Monte Corporation - San Francisco CA
International Classification:
A23B 7/00
A23B 7/005
US Classification:
426321, 426324, 426325
Abstract:
An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230 F.

Process For Conversion Of Citrus Peels Into Fiber, Juice, Naringin, And Oil

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US Patent:
8481099, Jul 9, 2013
Filed:
Sep 12, 2011
Appl. No.:
13/230469
Inventors:
Karim Nafisi-Movaghar - Walnut Creek CA, US
Loren L. Druz - Clayton CA, US
Claudine Pepper Victoria - Fremont CA, US
Assignee:
Del Monte Corporation - San Francisco CA
International Classification:
A23L 1/28
US Classification:
426489, 426487, 426478, 426479, 426482, 426599, 426431, 426387
Abstract:
Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.

Citrus Fruit Peeling Process

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US Patent:
20070042096, Feb 22, 2007
Filed:
Aug 22, 2005
Appl. No.:
11/207712
Inventors:
Jogre Suasin - Clayton CA, US
Karim Nafisi-Movaghar - Walnut Creek CA, US
Juan Lopez - Livermore CA, US
Assignee:
Del Monte Corporation - San Francisco CA
International Classification:
A23L 1/216
US Classification:
426482000
Abstract:
An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

Citrus Fruit Peeling Process

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US Patent:
20100047824, Feb 25, 2010
Filed:
Oct 30, 2009
Appl. No.:
12/609696
Inventors:
Jogre SUASIN - Clayton CA, US
Karim NAFISI-MOVAGHAR - Walnut Creek CA, US
Juan LOPEZ - Livermore CA, US
Assignee:
DEL MONTE CORPORATION - San Francisco CA
International Classification:
G01N 33/573
US Classification:
435 74
Abstract:
An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

Citrus Fruit Peeling Process

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US Patent:
20110203351, Aug 25, 2011
Filed:
May 2, 2011
Appl. No.:
13/098742
Inventors:
Jogre Suasin - Clayton CA, US
Karim Nafisi-Movaghar - Walnut Creek CA, US
Juan Lopez - Livermore CA, US
Assignee:
Del Monte Corporation - San Francisco CA
International Classification:
G01N 11/00
US Classification:
73 5401
Abstract:
An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

Fruit And Vegetable Peservation Process

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US Patent:
20120276258, Nov 1, 2012
Filed:
Oct 14, 2011
Appl. No.:
13/273893
Inventors:
Karim NAFISI-MOVAGHAR - Walnut Creek CA, US
Melissa Anne Palleschi - Fremont CA, US
Michelle E. Moy - Walnut Creek CA, US
Amy S. Euske - San Ramon CA, US
Winston L. Lee - Hercules CA, US
Assignee:
Del Monte Corporation - San Francisco CA
International Classification:
A23B 7/153
A23B 7/005
A23B 7/00
US Classification:
426270, 426281, 426615, 426392
Abstract:
An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230 F.

Methods For Sterilizing, Stabilizing And Packaging Harvested Produce

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US Patent:
20130052314, Feb 28, 2013
Filed:
Aug 29, 2011
Appl. No.:
13/220344
Inventors:
Karim Nafisi-Movaghar - Walnut Creek CA, US
Loren L. Druz - Clayton CA, US
International Classification:
A23B 7/00
A23B 7/10
A23B 7/08
A23B 7/01
A23B 7/06
US Classification:
426244, 426615, 426639, 426616
Abstract:
Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
Karim T Nafisi-Movaghar from Walnut Creek, CA, age ~80 Get Report