Method for inhibiting microbial growth in food processes

Details Method for inhibiting microbial growth in food processes Method for inhibiting microbial growth in food processes

1978-10-04

1981-03-24

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426 60, 426520, 426521, 435255, 435260, 435800, C12C 1124, C12B 124, C12N 116, C12N 104

Patent

active

042580706

ABSTRACT:
A method for inhibiting microbial contamination, particularly applicable to processes for preparing food materials under nominally aseptic conditions, is carried out by cycling the temperature of a desired portion of the process which is a source of contamination between upper and lower limits which fall between 0.degree. and 60.degree. C. and which are at least 5.degree. C. apart at a frequency of about 0.2 to 5 cycles per hour to create a varying thermal environment at the source of contamination which slows microbial growth.

REFERENCES:
patent: 1801095 (1931-04-01), Levin
patent: 2072748 (1937-03-01), Fuchs
patent: 2705215 (1955-03-01), Griesbach
White, J., Yeast Technology, John Wiley and Sons, Inc., N.Y., 1954, (pp. 66-70) TP460W5C,2.
Rosen, K., Manufacture of Bakers' Yeast, Process Biochemistry, 1968 (pp. 45-47), TP500P68.

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