Method of preserving foods using noble gases

Details Method of preserving foods using noble gases Method of preserving foods using noble gases

1994-04-22

2002-01-29

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

C426S316000, C426S615000, C426S616000, C426S629000

Reexamination Certificate

active

06342261

ABSTRACT:

BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a method of preserving foods using noble gases.
2. Description of the Background
Gas packaging of foods for preservation is well known, and a general description of this technique may be found in A. L. Brody,
Controlled/Modified Atmosphere/Vacuum Packaging of Foods
, Food & Nutrition Press, Trumbull, Conn. 01989. A description of important consumer quality perception parameters is presented in J. J. Jen,
Quality Factors of Fruits and Vegetables, Chemistry and Technology
, ACS Symposium Series No. 405, American Chemical Society, Washington, D.C., 1989, and a description of the biochemical and chemical reactions important in foods may be found in N. A. Michael Eskin,
Biochemistry of Foods
, second ed., Academic Press, New York N.Y., 1990.
It is evident from these sources that a large preponderance of modern and past gas packaging methodologies have relied primarily upon the use of carbon dioxide, nitrogen, and oxygen, alone or in mixtures. Generally, nitrogen is used as an inerting; or non-reactive gas, to displace oxygen in order to prevent oxidation or limit respiration. Generally, carbon dioxide is used as a microbiocidal or microbiostatic agent, or as in the case of certain beverages, to provide an effervescent effect. Carbon dioxide is also often used as an inerting gas. Generally, oxygen is used as such or as the active component in the inclusion of air to permit aerobic respiration or to prevent the development of anaerobic conditions which might permit the growth of pathogenic microorganisms.
For example, U.S. Pat. No. 4,454,723 describes a refrigerated trailer cooled by sprinkler water with concomitant release of inerting nitrogen from a cryogenic source, for inerting the respiration of produce.
CH 573848 also describes the inerting activity of nitrogen in the preparation of coffee packages.
Irisawa, 1974, describes the use of a nitrogen atmosphere or liquid in the preservation of strawberries, salmon, and fish.
Kocys and Veskevicius, 1970, describe the storage in nitrogen.
Lapin and Koburger, 1974 describe the storage of shrimp in N2, showing improved control of bacteria.
Moor, 1984 describe storage of malting barley in a N2 atmosphere.
Niu and Su, 1969, describe effective storage of bananas in N2.
Lebedeva et al., 1984, describe the utility of nitrogen in storage of sunflower seeds preserved in a nitrogen atmosphere as due to a change in oxidative metabolism, that is, respiratory rates.
U.S. Pat. No. 4,515,266 exemplifies the importance of package type in gas packaging applications. A modified atmosphere packaging high barrier film is used in the packaging, and a preservative atmosphere is introduced into the package. The essence of the packaging process is that it allows preservative gases, such as nitrogen gas for inerting, to be introduced, but at the same time prevents air from getting into the package which would allow oxygen to contact the food and which would then cause degradative oxidation of the food product.
U.S. Pat. No. 4,522,835 shows that gases whose molecules contain oxygen can often be reactive in food systems, herein including oxygen, carbon dioxide and carbon monoxide. Preservation of color in poultry, fish is claimed by reducing oxygen content to produce myoglobin/hemoglobin versus the ordinary oxidized states of oxymyoglobin/hemoglobin, and finally adding carbon monoxide to produce carboxymyoglobin/carboxyhemoglobin, then storing under carbon dioxide to maintain the thus improved color. Storage under inert nitrogen is possible, as is further reoxidation using oxygen.
EP 354337 claims the use of carbon dioxide as an antibacterial agent in the preservation of foods.
SU 871363 illustrates the complexity of gas packaging methodologies, as specific regimes of preparation and gas applications are often recommended. This patent describes the storage of plums in nitrogen, oxygen and carbon dioxide mixtures in three separate steps. 1st, 2-2.5 wks at 0° C. in 78-82% nitrogen+10-12% oxygen+8-10% carbon dioxide; 2nd, for next 2.5-3 wks at −1° C. in 93-95% nitrogen+3-5% oxygen+2-4% carbon dioxide; 3rd, remainder of storage period at −2° C. in 90-92% nitrogen+2.5-3.5% oxygen+4.5-5.5% carbon dioxide. The method claims 99.4 vs 91-94% good condition after 151 days. This marginal increase may be considered to be due primarily to more effective regulation of the respiratory gas exchange between oxygen and carbon dioxide, where nitrogen plays no real part except as an inert bond non-reactive carrier gas.
SU 1245284 reinforces such concepts of treatment. Here cherries are better kept under a limiting respiratory mixture of carbon dioxide 5-8%+oxygen 4.5-5.5%+nitrogen bal. It is important that the fruit be picked at the correct maturation stage, and kept chilled at 0 to −1° C., also to lower respiration.
WO 9015546, CA 2019602, AU 9059469 each describes the importance of the climacteric state of foods, that is the ethylene-induced maturation phase of the product. Each discloses improved preservation of food in a process using two gas separators, where first, unwanted gases, such as ethylene, oxygen, carbon dioxideand water vapor are removed, second, the preservative (inert or respiratory mix) gas is supplied.
JP 55029426 use a complex mixture of 20-99.5% nitrogen and/or carbon dioxide+80-0.5% ethanol vapor where residual oxygen is 10%. In an impermeable package, this is claimed to prevent sticky-substance forming fungi growth.
Burgheimer et al., 1967 provides evidence of the chemical changes which occur during exposure to oxygen, here spinach in air versus in a controlled atmosphere of nitrogen undergoes considerable degradative changes in vitamin C and ascorbic acid contents.
Similarly, Consignado et al. 1976 compare the sugar content of stored coconuts under air versus nitrogen, and find that sugar content is not surprisingly correlated with availability of oxygen for respiration.
Thus, it is evident that the gases oxygen, carbon dioxide, and nitrogen alone or in mixtures have the well-established effects of oxidation, antimicrobial activity, and inerting, repectively. It is also evident that the balance of such gases in an atmosphere superimposed upon living systems may depress respiration and the resulting production or maintenance of chemical and other food quality parameters in basic and well-understood ways. It is also evident that oxidative and reactive gases will have destructive effects upon chemical and biological systems.
Although literature has appeared describing the use of argon for packaging, this literature generally describes the gas to be completely inert and equivalent to nitrogen or the other noble gases in their non-reactivity.
It is also clear from the following literature citations that argon is typically described or used as an inert or non-reactive gas equivalent not only to nitrogen and the other noble gases, but that carbon dioxide, nitrous oxide and hydrogen and other gases are considered inert as well. This is particularly the case for food gas packaging systems.
For example, JP 2010077 describes the use of a mixed gas source to supply a gas packaged product with a mixture of nitrogen:carbon dioxide:ethylene 60:30:1 where the small amount of argon present is inert.
Also, JP 3058778 (89192663) describes storage and maturation of alcoholic drinks in an argon headspace. Deterioration can be prevented and maturation can be promoted or delayed by regulating the packaging density of argon. The utility of the argon lies in its displacement of oxygen, i.e., inerting.
JP 58101667 (88019147) describes sealing of citrus drink in vessels under pressure using an inert gas such as argon, so that bubbles are released upon opening which then cling to pulp.
JP 60134823 discloses a process whereby packaging of liquid food by is accomplished by feeding sterile liquid into the package under pressure with an inert gas, either nitrogen or argon.
JP 62069947 (88051660) discloses long term preservation of shiita

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