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Sanitizing food products

A food and disinfectant technology, applied in food preservation, food science, application, etc., to achieve the effect of delaying loss

Inactive Publication Date: 2004-11-24
PRAXAIR TECH INC
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Indeed, the requirement in this patent to apply a layer of wax to the food determines that it is a failure to maximize the removal of residual moisture from inside the food gap in order to achieve the desired shelf life of the food.

Method used

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  • Sanitizing food products
  • Sanitizing food products

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Embodiment Construction

[0019] The term "food" as used herein is meant to include any edible vegetable or product of animal origin, cooked or uncooked, whether whole or divided into portions or pieces, and includes those added to A product that is part of a prepared food that is manufactured but not necessarily consumed itself, for example, spices, condiments and herbs. Examples include, without limitation, whole animal carcasses, animal carcass parts, mouth-sized individual pieces cut from animal carcasses, whole vegetables and fruits, vegetable pieces, and fruit pieces.

[0020] The "outer surface" of a food product is the surface that is visible to the naked eye.

[0021] "Surface" of a food product refers not only to the outer surface but also to surfaces in any interstices of the food product.

[0022] "Gaps" means irregularities, discontinuities, cracks, openings, voids, and cracks of any type in food, whether occurring in a surface that might be considered a single piece, such as a red plum, ...

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PUM

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Abstract

Disclosed is a method for sanitizing a food product, comprising applying an aqueous sanitizing liquid onto the food product by spraying it onto all exterior surfaces of the food product from a plurality of directions while moving the food product laterally with respect to the sprays, wherein the velocity of each spray is sufficient to wet microbes adhered to the surface of the food product, wherein the sanitizing liquid comprises ozone at a concentration of up to 15 ppm, and preferably also comprises at least one agent which inactivates food microbes wherein said agent is present in a concentration sufficient to inactivate food microbes, maintaining contact between said sanitizing liquid and said food product for at least a time effective to maximize wetting of the surface of the food product by the sanitizing liquid containing said at least one agent, and then removing mechanically at least 75% of said liquid from said food product.

Description

field of invention [0001] The present invention relates to food sanitization, which preserves their appearance and prolongs their shelf life. Background of the invention [0002] As a technique for food sanitization, it is desirable to eliminate microbial contamination from the surface of the food before it is provided to the consumer for consumption. [0003] Food is traditionally sanitized by immersing it in a sink or flowing stream of water containing such sanitizing agents, after which the food is centrifuged to remove the water. This is an unsatisfactory technique because the product retains so much water that it becomes difficult to maintain the physical properties, freshness and aesthetic appearance of the original product. [0004] The use of ozone or aqueous solutions containing ozone to clean food has been proposed in the past. The prior art publications dealing with this proposal also lack an understanding of how to obtain good preservation of its prolongation. ...

Claims

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Application Information

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IPC IPC(8): A23L3/358
CPCA23L3/358A23L3/3454
Inventor T·J·特雷德尔R·明岑伯格L·徐R·加伯
Owner PRAXAIR TECH INC
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