Food or edible material: processes – compositions – and products – Application of a gas – mist – smoke or vapor to a food...
Patent
1999-06-02
2000-06-27
Bhat, Nina
Food or edible material: processes, compositions, and products
Application of a gas, mist, smoke or vapor to a food...
426326, 426521, 99477, 99536, 422299, 312 3101, A23L 3005, A23L 324, B65B 104, B65B 304
Patent
active
060804351
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This present invention is concerned with a method for disinfection or sterilization of foods such as meat or vegetable products or produce, and of feed or machinery and equipment for food and feed production.
Such a method is known from the applicants' Danish Patent Application No. 1377/94.
It is the disadvantage of this known method that the solutions or mists of oxidizing substances used therein which impose on the aqueous solution a redox potential may cause, in critical circumstances, corrosion on machine pans and oxidization of surfaces with chemically reduced surface components, e.g. colors or dyes. Besides this, methods of disinfection are preferred in certain geographical areas which utilize no other means than pure water and thermal influence.
SUMMARY OF THE INVENTION
It is an object of the invention to overcome the drawbacks of the known methods.
By using the method according to the present invention, articles of food are disinfected/sterilized, such that humans and animals are protected from pathological reactions, poisonings and illnesses, and at the same time the attacks of corrosion mentioned above are reduced or prevented.
This present invention also encompasses an apparatus or installation designed to implement the method in accordance with the invention.
BRIEF DESCRIPTION OF THE DRAWINGS
In the following the invention will be described in more detail with references to the drawings, in which
FIG. 1 shows in a block diagram the plant designed to implement the method according to the invention;
FIG. 2 shows a schematic top view of the plant shown in FIG. 1;
FIG. 3 shows a picture of bacteria seen in a microscope;
FIG. 4 shows a diagram of the disinfection process for different products;
FIG. 5 shows graphs describing the correlation between bactericide and treatment time and temperature in the disinfective process; and
FIG. 6 shows a calculated bactericide graph and an experimental bactericide graph.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
Most infections of a nature as described above are caused and started by surface growth of micro organisms on articles of food, feeds, or surfaces of other substances to which micro organisms can adhere.
As shown in FIG. 1, an installation for implementing the method according to the invention comprises a control cabinet 13 and a treatment cabinet 21. The installation generates steam from tapwater admitted through magnetic valve 1a from inlet 1b, and treated by deionizer 2. reverse osmosis thermal treater 3a having an outlet 3b, permeat outlet 3c and concentrate outlet 3d. The treatment line also includes a buffer pressure tank 4 for desalinated water and a magnetic valve 17a for admission of water to the buffer tank 5a having a lid 5b. Control cabinet 13 includes a monitor 6a connected to a probe gauge 6b mounted on chassis 16b with a level gauge 17b and an inlet branch for water intake 17c, connected to a ground 36. The chassis level is controlled by a two-way air cylinder 16a, which is also connected to an inlet for compressed air 29 through a magnetic valve 15. The compressed air is supplied by an air compressor 9, which is also connected to steam generator 11a through a magnetic valve 10 for steam pressure ON, and to electric pole 12c through valve 12b for start/stop of steam intake. The electric pole 12c is connected to the steam generator 11a through outlet 11c. Steam generator 11a is connected to water tank 5a through an intake 11b.
Inside the cabinet 21. items of food, feeds or other articles are, by means of steam, exposed to a surface temperature of more than 50.degree. C. within a defined interval, in such a combination as can be selected and determined so as to kill micro organisms, germs or viruses.
The rise in temperature on the surfaces exposed is achieved under influence of aqueous steam, or in certain instances vapors from other suitable liquids, which steam will condense on the surface of the foods, feeds or other products, in such a way that the steam is led onto the surface from steam generator 11
REFERENCES:
patent: 4830278 (1989-05-01), Khomura et al.
patent: 4865857 (1989-09-01), Inagaki
patent: 4915606 (1990-04-01), Shimokawa
patent: 5711981 (1998-01-01), Wilson et al.
patent: 5902619 (1999-05-01), Rubow et al.
Carnfeldt Thure
Rubow Ulrik
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