Charles Meldrum47781 Robins Nest Dr, Shelby Township, MI 48315

6514349, Feb 4, 2003

Sep 14, 2000

09/661492

Charles R. Meldrum - Grosse Pointe Farms MI, 48236

A23L 300

134 1, 134 19, 134 253, 134 34, 134 37, 134 42, 15 31

A produce cleaning system ( ) and process ( ) that employs plural forms of energy in an ionic liquid-based washing system ( ) is described. The washing system ( ) includes employing solvents and solutes in the wash bath ( ) which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath ( ) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the produce to either destroy them or render them harmless.

6523276, Feb 25, 2003

Sep 14, 2000

09/663783

Charles R. Meldrum - Grosse Pointe Farms MI, 48236

F26B 2506

34217, 34 68, 34 69, 34258, 34264, 34267, 99451, 426241

Methods and systems for extending the shelf life of produce are disclosed which provide an accelerated drying process for washed produce in order to further clean and fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce ( ). The drying process typical comprises three basic steps. The first step ( ) is to mechanically remove excess moisture from the solute-laden slurry to form a moisture-reduced slurry layer ( ) on the external surface of the item of produce ( ). The second step ( ) is to employ heat and/or light energy to accelerate the in-situ moisture removal process to create a protective stratum ( ) on the external surface of the item of produce ( ). The third step ( ) is to further remove remaining moisture to permit the formation of crystalline structures ( ) on the external surface of the item of produce ( ).

6537600, Mar 25, 2003

Sep 14, 2000

09/661493

Charles R. Meldrum - Grosse Pointe Farms MI, 48236

A23L 300

426102, 426242, 426244, 426248, 426286, 426521, 426134, 426 19, 426 253, 426 34, 426 37, 426 42, 426 15, 426 31

Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems ( ) are provided that employ plural forms of energy in an ionic liquid-based washing system ( ) containing solvents and solutes which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath ( ) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the item of produce ( ). Systems for drying the item of produce ( ), after it has been immersed in a natural soluteladen slurry maintained at a temperature below the freezing point of water, are also provided. The drying process is rapidly and effectively accelerated in order to fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce ( ).

2003014, Jul 31, 2003

Feb 3, 2003

10/357176

Charles Meldrum - Grosse Pointe Farms MI, US

B08B003/12

134/001000, 134/019000, 134/026000

A produce cleaning system () and process () that employs plural forms of energy in an ionic liquid-based washing system () is described. The washing system () includes employing solvents and solutes in the wash bath () which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath () in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the produce to either destroy them or render them harmless.

2003015, Aug 14, 2003

Feb 24, 2003

10/373215

Charles Meldrum - Grosse Pointe Farms MI, US

F26B025/06

034/245000, 034/217000, 034/068000, 034/069000

Methods and systems for extending the shelf life of produce are disclosed which provide an accelerated drying process for washed produce in order to further clean and fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce (). The drying process typical comprises three basic steps. The first step () is to mechanically remove excess moisture from the solute-laden slurry to form a moisture-reduced slurry layer () on the external surface of the item of produce (). The second step () is to employ heat and/or light energy to accelerate the in-situ moisture removal process to create a protective stratum () on the external surface of the item of produce (). The third step () is to further remove remaining moisture to permit the formation of crystalline structures () on the external surface of the item of produce ().

4972647, Nov 27, 1990

Oct 10, 1989

7/419466

Charles K. Meldrum - Fair Haven MI

E04D 100
B61D 1712
E04F 1906

52518

A shim is provided to improve the aesthetic appearance of the overlap of adjacent siding panel ends manufactured from metallic or polymeric materials. The shim includes an elongated body having one or more positioning members extending therefrom. The body also includes a member to enable retention of the shim in place. The shim is preferably injection molded into a unitary one-piece construction.

5106237, Apr 21, 1992

Jan 9, 1990

7/462603

Charles R. Meldrum - Grosse Pointe MI

B63C 100

405221

A submersible dock system with mooring pilings which folds down for storage underwater. The dock system includes a deck or mainspan normally above water, a submerged horizontal frame and, if necessary, leveling structure and a plurality of vertical support structures extending between the submerged frame and dock. The submerged frame, vertical structures and mainspan of the deck are all preferably constructed of rectangular tubing members which are pivotally joined in key places to enable the deck to be pivoted from an upright position to a substantially supine position underwater. The dock system also includes a plurality of telescoping members to hold the deck in an upright position. The height of the dock walkway is also easily adjusted to accommodate changes in water levels. Storage of the deck and vertical structures under water is achieved by pulling pins or other fasteners out of the telescoping diagonal connecting members so that they are free to collapse by shortening or lengthening, thereby allowing the vertical members to pivot about hinged points of the deck and submerged frame.

5364648, Nov 15, 1994

Jul 19, 1993

8/093527

Charles R. Meldrum - Grosse Pointe MI

A23B 700

426327

Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90. degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60. degree. -70. degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.