Process for reducing levels of microorganisms in pumpable food products using a high pulsed voltage system
US5514391A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 7, 1995 |
| Grant date | May 7, 1996 |
| Priority date | — |
| Expiry date | Jun 7, 2015 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC02F2303/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is directed to methods and apparatuses for preserving fluid foodstuffs. More particularly, it is directed to methods and apparatuses for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which contain significant levels of microorganisms. The improved methods and apparatuses incorporate a plurality of electric field treatment zones with cooling units between each pair of treatment zones in order to maintain the temperature of the pumpable foodstuff at a level at which microorganisms are killed in sufficient numbers and at which changes in the flavor, appearance, odor, or functionality of the foodstuff remain within acceptable ranges. For a comparable microorganism kill, foodstuffs prepared by the present process have significantly higher quality than foodstuffs prepared with standard thermal processes (e.g., ultra-high temperature pasteurization).
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.