System for microorganism control

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

Reexamination Certificate

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C426S455000, C426S456000, C426S460000, C426S465000

Reexamination Certificate

active

11366667

ABSTRACT:
A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38,40), with plural water application stations (48,50,52) along the length of the heater banks (38,40).

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Kim, Hyun et al. 2006 “Effects of Ultrasound, Irradiation, and Acidic Electolyzed Water”, J. of Food Science, vol. 71, Nr.6, 2006, pp. 168-173.

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