1957 results about "Pasteurization" patented technology

Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is capable of pasteurizing, blending and controlling the product specifications of a finished beverage in a continuous matter.

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17% and a hydroxypropyl content of greater than 3%, methylcellulose (MC) with a methoxyl content greater than 17% and a viscosity in water at ambient temperatures and a concentration of 2% of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100° C. for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10% by weight less or run-time increased at least 10% as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially flavored water. A composition of matter is mixed within the liquid in a shelf stable pasteurized beverage form and formed from sterilized whole seed extracted from Salvia hispanica L. The resulting beverage exhibits a pH dependent viscosity requiring no additional thickening agents and suitable as a beverage for human consumption.

In agriculture, one of the most important issues is the extent to which the yield of high quality crops can be increased while saving labor and reducing costs. However, there are many problems in that so-called injuries of crops due to continuous cropping and other causes seriously reduce productivity. The present invention provides an apparatus and a method that can pasteurize soil using gases emitted from the engine of a tractor, while at the same time, carbon dioxide, sulfur oxides, and other acidic fumes in exhaust gas are fixed as calcium salts with slaked lime that has been applied in advance on the soil to be pasteurized, and these gaseous components can, as much as possible, be prevented from escaping into the atmosphere.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and / or pasteurization process. The ultra-pasteurized and / or pasteurized infant formulas contain complete balanced quantities of nutrients.

In a vertical shaft bioreactor, improved devices and methods are provided for enhanced secondary and / or tertiary treatment of wastewater, including residential, municipal and industrial wastewater. The devices and methods of the invention are useful for enhanced secondary wastewater treatment, including BOD and TSS removal. Tertiary treatment can alternately or additionally be achieved in the bioreactor with nitrification of ammonia, with nitrification and denitrification, and with nitrification, denitrification, and chemical phosphorus removal. A vertical shaft bioreactor is also provided which achieves thermophilic aerobic digestion and pasteurization of sewage sludges, optionally to produce class A biosolids.

Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed.

An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed.

The present invention is directed to a method for the pasteurization and / or sterilization of a continuous web of packages. The method includes the steps of providing a continuous web of individual packages; moving the continuous web through a first mechanical pressure seal into a pressure chamber; applying an increased pressure and temperature; and moving the continuous web through a second mechanical pressure seal out of the pressure chamber. The present invention is also directed to a continuous pressure seal apparatus and an apparatus for the pasteurization and / or sterilization of a continuous web of flexible packages. The apparatus includes a first mechanical continuous feeding pressure seal; a pressure chamber; and a second mechanical continuous feeding pressure seal. The first pressure seal is adjacent to an entry to the pressure chamber and the second pressure seal is adjacent to an exit of the pressure chamber.

Batch pasteurizers are disclosed for processing milk, colostrum and other dairy products. The pasteurizers comprise inner drums to contain the processed liquid, an outer drum surrounding same and providing an annular space for retaining a heating fluid (heated by an electrical heater), a helical coil to carry cooling fluid through the heating fluid, a motorized pump or impeller to agitate the treated liquid to optimize heat transfer, and a control system to switch the heater on and off, actuate cooling liquid flow and optionally, at least partially drain the heating fluid to provide a temperature / time profile and close temperature tolerance, all of which produce pasteurized products with adequate levels of immunoglobulins to provide newborn animals with sufficient immune function.

A process and apparatus for removing moisture from a material, without spoiling the processed product, through the implementation of microwave irradiation heating, drying, dehydration, curing, disinfection, pasteurization, sterilization or vaporization or any combination thereof. The process and apparatus provide for a controlled processing of planar material, a combination of materials organic or inorganic, in natural or processed form, in sheet leaf, granular, prepared or transportable planar form.

A method and apparatus for disinfection / pasteurization of fluids. There is provided a mercury / gallium metal halide ultraviolet lamp enclosed within an ozone free metallic doped quartz envelope, an ozone free, metallic doped quartz enclosure for the lamp, an in-line stationary spiral or internal thread of single or multiple leads surrounding the enclosure, and a containment vessel having an inlet, an outlet and a chamber in fluid communication therewith defining a flow path for fluid to be disinfected / pasteurized. The lamp is operated at a wavelength range from about 100 nanometers to about 400 nanometers to introduce multiband ultraviolet radiation and minimal heat into the fluid with the enclosure preventing build up of ozone.

The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

The present invention provides processes to inhibit or reduce the growth of bacteria and other pathogens in a liquid by adding carbon dioxide (CO.sub.2) to the liquid, and thermally inactivating the bacteria and other pathogens in the liquid, wherein the added CO.sub.2 cooperates with the thermal inactivation process so that the efficacy of the thermal inactivation process is enhanced.

A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and / or pasteurization process, comprise per five fluid ounces from about 1.8 to about 6.3 grams of protein; from about 3.3 to about 15.9 grams of fat; from about 300 mg to about 3000 mg of linoleic acid; from about 250 to about 900 IU of Vitamin A; from about 40 to about 180 IU of Vitamin D; from about 0.7 to about 9 IU of Vitamin E; from about 4 to about 24 mcg of Vitamin K; from about 40 to about 300 mcg of Thiamine (Vitamin B1); from about 60 to about 450 mcg of Riboflavin (Vitamin B2); from about 35 to about 180 mcg of Vitamin B6; from about 0.15 to about 0.9 mcg of Vitamin B12; from about 250 to about 3150 mcg of Niacin; from about 4 to about 48 mcg of Folic Acid (Folacin); from about 300 to about 1500 mcg of Pantothenic Acid; from about 1.5 to about 13.2 mcg of Biotin; from about 8 to about 36 mg of Vitamin C (Ascorbic Acid); from about 7 to about 48 mg of Choline; from about 4 to about 18 mg of Inositol; from about 60 to about 234 mg of Calcium; from about 30 to about 159 mg of Phosphorus; from about 6 to about 24 mg of Magnesium; from about 0.15 to about 5.4 mg of Iron; from about 0.5 to about 3 mg of Zinc; from about 5 to about 45 mcg of Manganese; from about 60 to about 270 mcg of Copper; from about 5 to about 75 mcg of Iodine; from about 20 to about 81 mg of Sodium; from about 80 to about 324 mg of Potassium; and from about 55 to about 195 mg of Chloride; wherein the total caloric content is from about 80 kilocalories to about 300 kilocalories per five fluid ounces.

A packaged food article or beverage may include a consumer package, a processed food composition including a spoilage microorganism, and a liquid being at a temperature in a predetermined range applied to the processed food composition to form a first mixture in the consumer package that, as a result of the liquid being in the predetermined range, causes the spoilage microorganism to be substantially inactivated.

Pasteurization and sterilization of a flowable material such as food is performed by means of pulsed electric field. The flowable material is passed through a pair of closely spaced narrow electrodes at a high speed. The electrodes are applied with a continuous high electric potential. Because the material spends a very little time between the electrodes, it experiences a short pulse of a high electric field which electrocutes bacteria in the flowable material.

The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present invention also relates to products obtainable by such a method.

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

An environmental condition sensing device arrangement and method for sensing an environmental condition are provided. A device case which is water-tight and / or air-tight is provided for sensing such condition. In addition, a sensing device configured to sense an environmental condition, a transmitter being operatively connected to the sensing device, and a power source supplying power to the sensing device and the transmitter are also provided. The sensing device, the transmitter and the power source are disposed within the device case.

The present invention relates to a cost effective, non thermal pasteurization system that effectively treats liquid foods using radio frequency electric fields “RFEFs”. One embodiment of the system operates by flowing liquid food products through a treatment chamber or a series of treatment chambers wherein the liquid food is exposed to high strength, uniform RFEFs for very short periods of time (i.e. less than 1 second). The treatment chamber is designed to apply a uniform and concentrated RFEF to the liquid food being treated. The system can be designed to incorporate recycling to increase the effectiveness. Suitable field strengths, treatment times and frequencies are provided.

The invention provides normal-temperature set yogurt and a preparation method thereof. Raw materials used in the preparation method comprise raw milk, a stabilizer, a sweetening agent and a leavening agent. The preparation method comprises steps as follows: (1), the raw milk, the stabilizer and the sweetening agent are uniformly mixed, homogenized, sterilized and cooled, and a mixed solution is obtained; (2), the leveling agent is inoculated to the mixed solution obtained in the step (1), and filling is performed; (3), the filling mixed solution obtained in the step (2) is fermented, cooled and processed under ultrahigh pressure of 300-600 MPa, and a finished product is obtained. After filling fermentation, a pasteurization heating processing technology commonly adopted in a normal-temperature yogurt production process is avoided, the normal-temperature set yogurt is produced and can be stored at the normal temperature, and the guarantee period is substantially prolonged.

A blow-molded PET container comprising a wall having a density of between about 1.370 g / cc and 1.385 g / cc, a heat-induced crystallinity of from about 18% to about 25%, and a strain-induced crystalinity of from about 55% to about 75%, wherein the PET container, when filled with a liquid having a temperature of from about 100° C. to about 132° C. or when subjected to a pasteurization or retort process, will not experience a change in volume of greater than 3%.

The invention discloses a sterilization and pasteurization material, comprising a substrate, wherein functional groups and sterilization and pasteurization components which can capture bacteria and / or virus are fixed on the surface of the substrate. The substrate is preferably made of non-weaving cloth with water-absorbing property. The invention also discloses a medical protective mask made of the sterilization and pasteurization material. Quaternary ammonium salt, sulfur-contained compounds and sulfoacid-contained compounds which are fixed on the surface of the sterilization and pasteurization material can be specifically combined with cell membranes of bacteria and viruses, actively captures the bacteria and the virus and can cause the sterilized and pasteurized components attached to the surface of the material to rapidly take effect. The sterilization and pasteurization material can rapidly kill the bacteria and viruses in five minutes. The medical protective mask has the functions of sterilization, antivirus, disease prevention, air purification and the like and can prevent the droplet transmission of the viruses.

An apparatus and method for processing food products is provided. The product conditioning system includes an inlet assembly, a pressurizeable tunnel and an outlet assembly. The inlet assembly and outlet assembly include a pair of vertically extending pressure vessels having entry and exit openings which are both sealable by doors to provide liquid and gaseous tight seals. The inlet and outlet assembly pressure vessels further include a pair of vertically extending parallel screws for transporting food products from one end of the pressure vessel to the other. The pressurizeable tunnel includes a heating stage having microwave sources for irradiating food products so as to pasteurize or sterilize prepackaged food. The pressurizeable tunnel further includes a heat maintenance stage and product cooling stage. Both the heat maintenance stage and product cooling stage include vertically extending pressure vessels. Within each pressure vessel, two pairs of parallel rotating screws are positioned for moving food products through a liquid environment at a desired temperature for continued pasteurization or sterilization in the heat maintenance stage, and product cooling within the cooling stage.