Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
1997-09-23
1999-02-09
Cano, Milton
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Treating liquid material
4263303, 4263305, 426333, 426335, 426390, 426474, 426485, 426487, 426488, A23L 334
Patent
active
058691235
ABSTRACT:
A method of continuously de-activating enzymes, sterilizing or deodorizing a liquid material such as liquid foodstuff or liquid medicine with a supercritical fluid of carbon dioxide. The method includes the following steps: 1) the liquid material is continuously supplied from an inlet at a bottom of a processing tank; 2) micro-particles of the supercritical fluid of the carbon dioxide are formed so that a density of the supercritical fluid is smaller than that of the liquid material; 3) the micro-particles of the supercritical fluid are injected continuously into the liquid material from another inlet at the bottom of the processing tank; and 4) the liquid material and the supercritical fluid are separated into different phases at the top of the processing tank and are taken out of the processing tank separately. The method may further include the steps of: extracting volatile component included in the supercritical fluid which is taken out from the processing tank by controlling a pressure and a temperature of the supercritical fluid; and returning it to the liquid material processed (product) or using it as an independent product.
REFERENCES:
patent: 4714591 (1987-12-01), Avedesian
patent: 5120558 (1992-06-01), Nguyen et al.
patent: 5520943 (1996-05-01), Osajima et al.
patent: 5667835 (1997-09-01), Osajima et al.
Kawano Tamotu
Okubo Kunihiko
Osajima Yutaka
Shimoda Mituya
Cano Milton
Nippon Tansan Company, Limited
Shimadzu Corporation
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