Process for the reduction in microbial activity in protein product water processing tanks for increased tank water utility and conservation
US8951586B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Feb 11, 2013 |
| Grant date | Feb 10, 2015 |
| Priority date | — |
| Expiry date | Jul 18, 2033 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC02F2305/00
- WIPO fieldEnvironmental technology
- WIPO sectorChemistry
Abstract
A method for extending the use of water during the production of products for human consumption 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 process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method 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 may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.