Food or edible material: processes – compositions – and products – Processes – Heating above ambient temperature
Reexamination Certificate
2005-09-28
2009-12-08
McNeil, Jennifer (Department: 1794)
Food or edible material: processes, compositions, and products
Processes
Heating above ambient temperature
C426S407000, C426S511000
Reexamination Certificate
active
07629012
ABSTRACT:
A method for processing a food product involves transporting the food product through a plurality of stations including a loading station, a pasteurization station, and a closing station. The surface of the food product is pasteurized by convectively transferring heat from the pasteurizing medium to the surface of the food product at a rate such that the surface heat transfer coefficient becomes sufficiently higher than the food product conductance coefficient that the surface temperature of the food product is substantially instantaneously elevated above temperatures which are instantly lethal to microbes which may be present. Preferably, steam is condensed on the food product surface in dropwise condensation, and the onset of film condensation is retarded by removing condensate film from such surface.
REFERENCES:
patent: 2364049 (1944-12-01), Bensel
patent: 2779681 (1957-01-01), Sell et al.
patent: 3597228 (1971-08-01), Jeppson et al.
patent: 3843806 (1974-10-01), Kishpaugh et al.
patent: 3889009 (1975-06-01), Lipoma
patent: 3906115 (1975-09-01), Jeppson
patent: 3961090 (1976-06-01), Weiner et al.
patent: 3966980 (1976-06-01), McGuckian
patent: 3992850 (1976-11-01), Vetter
patent: 4045939 (1977-09-01), Baumstingl
patent: 4108601 (1978-08-01), Wolff
patent: 4391862 (1983-07-01), Bornstein et al.
patent: 4448792 (1984-05-01), Schirmer
patent: 4533515 (1985-08-01), Witter et al.
patent: 4602262 (1986-07-01), Milligan
patent: 4606262 (1986-08-01), Robinson, Jr. et al.
patent: 4656042 (1987-04-01), Risler
patent: 4737373 (1988-04-01), Forney
patent: 4782643 (1988-11-01), Stark
patent: 4897985 (1990-02-01), Buchko et al.
patent: 4905454 (1990-03-01), Sanfilippo et al.
patent: 4909022 (1990-03-01), Kubis et al.
patent: H762 (1990-04-01), DeMasi et al.
patent: 4948610 (1990-08-01), Goglio
patent: 4996824 (1991-03-01), Torterotot
patent: 5001878 (1991-03-01), Sanfilippo et al.
patent: 5043175 (1991-08-01), Bayley et al.
patent: 5152968 (1992-10-01), Foti et al.
patent: 5155974 (1992-10-01), Garwood
patent: 5170611 (1992-12-01), Buchko et al.
patent: 5195294 (1993-03-01), Baranowski
patent: 5205110 (1993-04-01), Buchko
patent: 5269216 (1993-12-01), Corominas
patent: 5271207 (1993-12-01), Epstein et al.
patent: 5281428 (1994-01-01), Morgan
patent: 5298270 (1994-03-01), Morgan
patent: 5344609 (1994-09-01), Long
patent: 5356649 (1994-10-01), LaMotta et al.
patent: 5366746 (1994-11-01), Mendenhall
patent: 5374437 (1994-12-01), Lagares Corominas
patent: 5422130 (1995-06-01), Fox et al.
patent: 5443150 (1995-08-01), Buchko
patent: 5466498 (1995-11-01), Forloni et al.
patent: 5470597 (1995-11-01), Mendenhall
patent: 5512312 (1996-04-01), Forney et al.
patent: 5514403 (1996-05-01), Webb et al.
patent: 5524419 (1996-06-01), Shannon
patent: 5537916 (1996-07-01), Lagares-Corominas
patent: 5577367 (1996-11-01), Abrams et al.
patent: 5682729 (1997-11-01), Buchko
patent: 5711981 (1998-01-01), Wilson et al.
patent: 5718101 (1998-02-01), Noel et al.
patent: 5741536 (1998-04-01), Mauer et al.
patent: 5749203 (1998-05-01), McGowan, Jr.
patent: 5785270 (1998-07-01), Buchko
patent: 5816024 (1998-10-01), Sanfilippo et al.
patent: 5822951 (1998-10-01), Rosik
patent: 5834049 (1998-11-01), Kageyama
patent: 5932265 (1999-08-01), Morgan
patent: 5952027 (1999-09-01), Singh
patent: 6021625 (2000-02-01), Cerwin et al.
patent: 6085490 (2000-07-01), Buchko
patent: 6086936 (2000-07-01), Wilson et al.
patent: 6202388 (2001-03-01), Sanfilippo et al.
patent: 6245294 (2001-06-01), Goldberg et al.
patent: 6269946 (2001-08-01), Colombo
patent: 6291003 (2001-09-01), Riemann et al.
patent: 6622457 (2003-09-01), Kurth
patent: 6718735 (2004-04-01), Lewis et al.
patent: 6748726 (2004-06-01), Rossi et al.
patent: 6843043 (2005-01-01), Hanson et al.
patent: 7247330 (2007-07-01), Kuethe et al.
patent: 2002/0037347 (2002-03-01), Jiro
patent: 2002/0119073 (2002-08-01), McGowan, Jr. et al.
patent: 2004/0018283 (2004-01-01), Hirschey et al.
patent: 2004/0018284 (2004-01-01), Kuethe et al.
patent: 0261929 (1998-03-01), None
patent: 1407968 (2004-04-01), None
patent: SHO 62-1487439 (1985-07-01), None
patent: SHO 59-065773 (1989-03-01), None
patent: 09-058613 (1997-03-01), None
patent: WO 98/10659 (1998-03-01), None
Japanese Patent Laid-open No. Sho 53-025189, Mar. 8, 1978.
Japanese Patent Laid-open No. Hei 10-099061, Apr. 21, 1998.
Office Action for corresponding Australian Patent Application No. 2003227294 dated May 9, 2008.
Asselbergs, E.A. et al;Studies on the Application of Infrared in Food Processing; Plant Research Institute, Canada Department of Agriculture, Ottawa; 1960; pp. 449-453.
Ginzburg, A.S.;Application of Infra-red Radiation in Food Processing; Chemical and Process Engineering Series; C.R.C. Press-Cleveland; 1969; pp. 292-297.
Dagerskog, Magnus;Infra-Red Radiation for Food Processing II. Calculation of Heat Penetration During Infra-Red Frying of Meat Products; Lebensm.-Wiss. u.—Technol., 12; 1979; pp. 252-256.
Blankenship, L.C. et al;Cooking Methods for Elimination of Salmonella typhimurium Experimental Surface Containment from Rare Dry-Roasted Beef Roasts; Journal of Food Science, vol. 45 (1980); pp. 270-272.
Sandu, Constantine;Infrared Radiative Drying in Food Engineering: A Process Analysis; Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin; Biotechnology Progress (vol. 2, No. 3); Sep. 1986; pp. 109-119.
Hallstrom, Bengt et al;Heat Transfer and Food Products; Elsevier Science; New York, New York, 1988; pp. 214-231.
Radiant Wall Oven Applications; Pyramid Manufacturing, 1996.
Hanson, Robert E.;Reducing Process Variation in the Cooking and Smoking Process; Processing Technologies; American Meat Science Association; 50th Annual Reciprocal Meat Conference; 1997; pp. 33-42.
Browning in Traditional Continuous Ovens Up and Down or Sideways Only?; Unitherm Food Systems, Inc.; Unitherm Bulletin; Jul. 16, 1997.
Islam, MD. Mahbulbul;Shelf Life Extension and Pathogen Reduction of Fresh Chicken Through Surface Pasteurization Using Radiant Heat and Anti-Microbial Agents; UMI Dissertation Services, A Bell & Howell Information Company; 1998; pp. 1-139.
Shackelford, S.D. et al;Effects of Blade Tenderization, Vacuum Massage Time and Salt Level on Chemical, Textural and Sensory Characteristics of Precooked Chuck Roasts; Journal of Food Science, vol. 54, No. 4, 1989; pp. 843-905.
Hardin, Margaret D. et al;Survival of Listeria Monocytogenes in Postpasteurized Precooked Beef Roasts; Journal of Food Protection, vol. 56, Aug. 1993; pp. 655-659.
Cooksey, D. Kay et al;Reduction of Listeria Monocytogenes in Precooked Vacuum-Packaged Beef Using Postpackaging Pasteurization; Journal of Food Protection; vol. 56; Dec. 1993; pp. 1034-1038.
Shaw, Robert;Extending the Shelf-Life of Chilled Ready Meals; Meat Quality and Meat Packaging; 1998; pp. 359-367.
Rhodehamel, E. Jeffery et al;Post Processing Pasteurization of Processed Meats, American Meat Science Association; Annual Reciprocal Meat Conference; vol. 52; Jun. 23, 1999; pp. 113-114.
Proceedings of the 1993 Food Preservation 2000 Conference; Science and Technology Corporation; Oct. 19-21, 1993; Natick, Massachusetts; pp. 512-520.
Leistner, Lothar et al;Food Preservation by Hurdle Technology; Elsevier Science Ltd.; Trends in Food Science & Technology; Feb. 1995 (vol. 6); pp. 41-46.
Gould, G.W.;New Methods of Food Preservation; Blackie Academic & Professional; 1995.
Marth, Elmer H.;Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety; FoodTechnology; Scientific Status Summary; vol. 52, No. 2; Feb. 1998; pp. 57-62.
Leistner, Lothar;Combined Methods for Food Preservation; Handbook of Food Preservation; Marcel Dekker, Inc.; New York, New York, 1999; pp. 457-484.
Leistner, Lothar;Basic Aspects of Food Preservation by Hurdle Technology; Elsevier Science.; International Journal of Food Microbiology 55; 2000; pp. 181-186.
AMI Annual Convention;Update: Post-Process Surface Pasteurization of Ready-to-Eat Meats; Oct. 24-26, 2002; New Orleans, LA.
Delaquis, P.J. et al;Microbiological Stability of Pasteurized Ham Subjected to a Secondary
Bonneville Craig R.
Feze Nelly
Hahn Gary Lee
Hanson Robert E.
Karman Vernon D.
Alkar-RapidPak, Inc.
Andrus Sceales Starke & Sawall LLP
McNeil Jennifer
Womack Dominique
LandOfFree
Surface pasteurization method does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Surface pasteurization method, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Surface pasteurization method will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-4130436