High temperature/ultra-high pressure sterilization of foods
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United States of America Patent
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Jul 11, 2000
Grant Date -
N/A
app pub date -
Dec 14, 1995
filing date -
Dec 14, 1995
priority date (Note) -
Expired
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Abstract
Method for sterilizing foods using both ultra-high pressures and high temperatures. The instantaneous temperature change that occurs when pressure is applied combines a high-temperature short-time process with ultra-high pressure to deliver a fast and therefore gentle thermal process to a pre-packaged product. The process involves heating a food to a pre-pressurized temperature, subjecting the food to ultra-high pressure, which instantaneously raises the temperature of the food, and then releasing the pressure so that the temperature returns to the original pre-pressurized temperature. The method leverages the adiabatic temperature rise which occurs when the food is hydrostatically pressurized, coupled with the lethality of the pressure, to achieve appropriate sterilization conditions.
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