Process for the reduction in microbial activity in protein product chilled water cooling tanks for increased tank water utility and conservation
US8372461B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 25, 2010 |
| Grant date | Feb 12, 2013 |
| Priority date | — |
| Expiry date | May 18, 2031 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC02F2305/00
- WIPO fieldEnvironmental technology
- WIPO sectorChemistry
Abstract
A process for extending the use of chiller water that is used for cooling food products in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the chiller water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the chiller water over the extended period of time. The process providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water in a chilled water bath (chiller) may be used may be dramatically and safely increased before the bath is emptied for cleaning, sanitizing and refilling.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.