Method of treating liquid egg and egg white with microwave energy to increase refrigerated shelf life and the product produced thereby
CA 1319559 C · Owner: Huang, Frank · Inventors: Huang, Frank
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of treating liquid egg white and liquid whole egg and the product obtained thereby which comprises subjecting the liquid egg white or the liquid whole egg to microwave energy for a time sufficient to inactivate or destroy a sufficient amount of micro-organisms contained therein without significantly reducing the egg protein functionality so as to prevent extended shelf life of the egg white or whole egg.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted June 29, 1993. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended June 29, 2010.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.