Process for reducing levels of microorganisms in pumpable food products using a high pulsed voltage system
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
May 7, 1996
Grant Date -
N/A
app pub date -
Jun 7, 1995
filing date -
Jun 7, 1995
priority date (Note) -
Expired
status (Latency Note)
Importance
|
US Family Size
|
Non-US Coverage
|
Patent Longevity
|
Forward Citations
|
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).
First Claim
Other Claims data not available