Food preservation and disinfection method utilizing low temperat

Details Food preservation and disinfection method utilizing low temperat Food preservation and disinfection method utilizing low temperat

1997-11-03

1999-01-12

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

422 21, 422 24, 426335, 426521, 426524, 426532, A23B 400, A23B 700, A23L 300

Patent

active

058584307

ABSTRACT:
A food preservation and disinfection method utilizes oxygen-enriched chilled water that is applied to the food product as ice formations or alternatively is sprayed on the food product to form a frozen surface glaze. Upon thawing the frozen food product, an oxidative reaction occurs under the influence of a temperature dependent catalyst accelerant. The oxygen enrichment is accomplished by dissolving ozone and hydrogen peroxide, in combination or independently, in chilled water.

REFERENCES:
patent: 4624854 (1986-11-01), Naumann et al.
patent: 4849237 (1989-07-01), Hurst
patent: 5328706 (1994-07-01), Endico
patent: 5403602 (1995-04-01), Endico
patent: 5405631 (1995-04-01), Rosenthal
patent: 5783242 (1998-07-01), Teague

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