Karim T Nafisi-Movaghar

8420140, Apr 16, 2013

Sep 15, 2010

12/882437

Karim Nafisi-Movaghar - Walnut Creek CA, US
Loren Druz - Clayton CA, US

Del Monte Corporation - San Francisco CA

A21D 10/02

426107, 426234, 426237, 426244, 426398, 205740

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.

8425962, Apr 23, 2013

Mar 2, 2010

12/715589

Melissa Anne Palleschi - Fremont CA, US
Karim Nafisi-Movaghar - Walnut Creek CA, US

Del Monte Corporation - San Francisco CA

A23B 7/00
A23B 7/005

426321, 426324, 426325

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.

8481099, Jul 9, 2013

Sep 12, 2011

13/230469

Karim Nafisi-Movaghar - Walnut Creek CA, US
Loren L. Druz - Clayton CA, US
Claudine Pepper Victoria - Fremont CA, US

Del Monte Corporation - San Francisco CA

A23L 1/28

426489, 426487, 426478, 426479, 426482, 426599, 426431, 426387

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.

20070042096, Feb 22, 2007

Aug 22, 2005

11/207712

Jogre Suasin - Clayton CA, US
Karim Nafisi-Movaghar - Walnut Creek CA, US
Juan Lopez - Livermore CA, US

Del Monte Corporation - San Francisco CA

A23L 1/216

426482000

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.

20100047824, Feb 25, 2010

Oct 30, 2009

12/609696

Jogre SUASIN - Clayton CA, US
Karim NAFISI-MOVAGHAR - Walnut Creek CA, US
Juan LOPEZ - Livermore CA, US

DEL MONTE CORPORATION - San Francisco CA

G01N 33/573

435 74

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.

20110203351, Aug 25, 2011

May 2, 2011

13/098742

Jogre Suasin - Clayton CA, US
Karim Nafisi-Movaghar - Walnut Creek CA, US
Juan Lopez - Livermore CA, US

Del Monte Corporation - San Francisco CA

G01N 11/00

73 5401

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.

20120276258, Nov 1, 2012

Oct 14, 2011

13/273893

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

Del Monte Corporation - San Francisco CA

A23B 7/153
A23B 7/005
A23B 7/00

426270, 426281, 426615, 426392

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.

20130052314, Feb 28, 2013

Aug 29, 2011

13/220344

Karim Nafisi-Movaghar - Walnut Creek CA, US
Loren L. Druz - Clayton CA, US

A23B 7/00
A23B 7/10
A23B 7/08
A23B 7/01
A23B 7/06

426244, 426615, 426639, 426616

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.