Prevention of electrochemical and electrophoretic effects in high-strength-electric-field pumpable-food-product treatment systems
US5447733A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 8, 1994 |
| Grant date | Sep 5, 1995 |
| Priority date | — |
| Expiry date | Dec 8, 2014 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S99/14
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microorganisms are deactivated in a food product using an electrode placed into electrical contact with the food product. A current signal is applied to the electrode during a specified time period, causing a deactivating charge to build up on the first electrode. An electrical field results from the deactivating charge having an electric field strength of at least 5,000 volts/cm. Substantially all of a residual charge is removed from the first electrode during a discharge period, such that an approximately zero net charge is delivered to the first electrode following the discharge period, thereby reducing electrophoretic side-effects. The current signal causes an electrical double layer at the electrode to charge to a prescribed voltage. One embodiment, the prescribed voltage does not exceed a reaction voltage of a prescribed reacting material species for more than a prescribed threshold period, thereby reducing electrochemical reactions within the food product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.