Method and apparatus for sanitizing perishable goods in enclosed conduits

Abstract

The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing fluid for a suitable period of time followed by separating the fluid and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water, therefore separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods.

Description

CROSS-REFERENCES TO RELATED APPLICATIONS [0001] This application is a continuation of application Ser. No. 10 / 027,929, filed Dec. 20, 2001, which is a continuation-in-part of Application No. PCT / US01 / 45146, filed Nov. 28, 2001, which claims the benefit of Provisional Application Nos. 60 / 255,684, filed Dec. 13, 2000; 60 / 286,688, filed Apr. 26, 2001; 60 / 291,872, filed May 17, 2001; 60 / 299,240, filed Jun. 18, 2001; 60 / 312,176, filed Aug. 13, 2001; 60 / 314,109, filed Aug. 21, 2001; 60 / 323,629, filed Sep. 19, 2001; and 60 / 335,760, filed Oct. 19, 2001, and is a continuation-in-part of pending application Ser. No. 09 / 724,287, filed Nov. 28, 2000, which is a continuation-in-part of Application No. PCT / US00 / 29038, filed Oct. 19, 2000, which is a continuation-in-part of application Ser. No. 09 / 550,399, filed Apr. 14, 2000, now abandoned, which claims the benefit of Provisional Application Nos. 60 / 129,595, filed Apr. 15, 1999; 60 / 141,569, filed Jun. 29, 1999; 60 / 144,400, filed Jul. 16, 1999; 60...

AI Technical Summary

Benefits of technology

[0009] The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing fluid for a suitable period of time followed by separating the fluid and substantially neutralizing any residual sanitizing agent left with the goods. In one instance, the sanitizing fluid includes ozone and water, therefore separation of the ozonated water advantageously can proceed under a squeezing effect to more adequately remove the ozonated water from the goods. Alternatively excess fluid may be separated from goods by use of an enclosed centrifugal apparatus integrated into the sanitizing system. Following neutralization, the goods may further be treated with an antioxidant to reduce the deleterious oxidizing effects of ozone on the beef.

[0011] The present invention can thus provide precise control of exposure time to minimized ozone concentration, thus sanitizing the beef without causing deleterious effects on beef. A further advantage is the ability to keep the meat enclosed within a conduit and thus reduce exposure to oxygen.

Problems solved by technology

However, the present methods for using ozonated water to wash food products are for the most part conducted in open vats or in ambient environments wherein, the amount of ozone exposure is relatively uncontrolled.

However, widespread use of ozone has been hampered by the inability to properly control the amount of ozone exposure to the meat.

Ozone is a strong oxidizer and will render perishable goods, such as meat, unsuitable for consumption if the exposure time to ozone is not properly controlled.

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