Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Biocidal or disinfecting chemical agent
Patent
1998-12-18
2000-04-04
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Biocidal or disinfecting chemical agent
426321, 426532, 426442, 422 33, A23B 7157, A23L 3358
Patent
active
060458461
ABSTRACT:
A method for sterilizing fresh produce (e.g. onions) comprising contacting the produce with an aqueous solution of an oxidizing agent (e.g. hydrogen peroxide) under a pressure of at least 25 psig for sufficient time to significantly reduce the microbiological count.
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Marchuk, L.I., et al, "Preservation of Intermediate Vegetable Products by Using Hydrogen Peroxide," Ukrainian Scientific Research Institute of the Canning Industry, UDC 664.843.5=664.8.03., 1998.
Sapers, G.M., et al, "Effects of Hydrogen Peroxide Treatment on Fresh-Cut Fruits and Vegetable," IFT Annual Meeting: Book of Abstracts, 272:91-8 (1995).
Bautista James M.
Houry Omar
Mirko Dave A.
Schabel Gary N.
Brezner David J.
Dionex Corporation
Hendricks Keith D.
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