Chemical apparatus and process disinfecting – deodorizing – preser – Process disinfecting – preserving – deodorizing – or sterilizing – Process control in response to analysis
Reexamination Certificate
2006-12-26
2006-12-26
Jastrzab, Krisanne (Department: 1744)
Chemical apparatus and process disinfecting, deodorizing, preser
Process disinfecting, preserving, deodorizing, or sterilizing
Process control in response to analysis
C422S026000, C422S028000, C422S105000, C422S292000, C700S029000, C700S030000, C702S136000, C705S001100
Reexamination Certificate
active
07153470
ABSTRACT:
A method of creating a sanitation level model with respect to a predefined microorganism in food processing equipment is provided. The method includes generally three steps. First, a temperature history during a use cycle of the food processing equipment is created. The temperature history includes a collection of a plurality of temperatures that the food processing equipment undergoes during the use cycle. The use cycle includes a normal use stage, a sanitizing stage, and perhaps an idle stage. Second, a growth model of the microorganism is continuously applied to each applicable temperature in the temperature history. Third, a death model of the microorganism is continuously applied to each applicable temperature in the temperature history. The created sanitation level model is used to ascertain the microorganism growth/death rate in the food processing equipment during the use cycle.
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Christensen O'Connor Johnson & Kindness PLLC
FMC Technologies Inc.
Jastrzab Krisanne
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