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The award-winning Phase Change Matters blog tracks the latest news and research on phase change materials and thermal energy storage. E-mail tips and comments to Ben Welter, communications director at Entropy Solutions. Follow the blog on Twitter at @PureTemp. Subscribe to the weekly PCM newsletter. Or join the discussion on LinkedIn.

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Patent application: Meat tenderizing using substrate with PCM

Ben Welter - Thursday, August 03, 2017

U.S. patent application 20170215439 (applicant Empire Technology Development, Wilmington, Del.):

"A meat tenderizing device is provided for meat tenderizing. The device can include a substrate having at least one structural reinforcing member. The substrate may be elastomeric, and may have a body of a material that is non-conductive. The structural reinforcing member can be longitudinally aligned to inhibit longitudinal shortening or longitudinal contraction of the device. The device can provide radial or lateral compression to maintain a longitudinal length or longitudinal stretching of meat contained therein. The substrate can include a conductive material distributed therein that is thermally or electrically conductive. The structural reinforcing member can be positioned so as to control stretching of the substrate. The device can also include a phase change member on a surface of at least a portion of the substrate. The phase change member can include a phase change hydrogel that is liquid at lower temperatures and a gel at higher temperatures."

http://www.freepatentsonline.com/20170215439.pdf

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