Peroxylactic Acid Production for Stable Antimicrobial Food Processing
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Solution Overview
Problem
Current food processing methods face challenges in maintaining microbial safety and reducing environmental impact, particularly in large-scale protein product processing, where chemical intervention solutions like peroxyacetic acid can be unstable and pose health risks due to odor and potential contamination.
Innovation Solution
A process for producing an aqueous equilibrium peroxylactic acid solution by slowly mixing lactic acid, hydrogen peroxide, and deionized water with optional acid catalysts and sequestering agents, maintaining temperature between 20°C and 100°C, resulting in a stable solution with improved antimicrobial efficacy and reduced degradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If peroxyacetic acid is used as a chemical intervention solution for microbial control in food processing, then antimicrobial efficacy is improved, but solution stability deteriorates and health risks increase due to odor and potential contamination
Solution Approach 1:
The patent changes the chemical composition parameters by replacing peroxyacetic acid with peroxylactic acid, which has different stability characteristics. The peroxylactic acid solution maintains antimicrobial efficacy while providing improved solution stability and reduced odor issues, directly addressing the contradiction between efficacy and stability
Solution Approach 2:
The patent employs a fresh solution preparation approach where peroxylactic acid solutions are prepared at the point of use or frequently replenished, accepting the short-lived nature of the solution. This eliminates the need for long-term storage of unstable chemical intervention solutions while maintaining continuous antimicrobial protection in food processing systems
2Reliability
If chemical intervention solutions are used to control microbiology in high-speed processing, then microbial safety is improved, but environmental impact and resource consumption worsen
Solution Approach 1:
The patent converts the typically harmful chemical residues into beneficial byproducts by using peroxylactic acid, which decomposes into lactic acid and water. These decomposition products are naturally occurring and environmentally benign, transforming the environmental harm of chemical intervention into a beneficial outcome where the antimicrobial action leaves no harmful residue
Solution Approach 2:
The patent changes the chemical identity parameter from peroxyacetic acid to peroxylactic acid, fundamentally altering the environmental profile. The peroxylactic acid maintains effective antimicrobial concentrations while its degradation products (lactic acid and water) are environmentally friendly, directly reducing the environmental impact parameter
3Reliability
If large volumes of antimicrobial solution are applied to ensure microbial reduction, then microbial control effectiveness is improved, but chemical exposure and health risks worsen
Solution Approach 1:
The patent changes the concentration parameter by using peroxylactic acid solutions at effective antimicrobial concentrations that are lower than traditional peroxyacetic acid requirements. The inherent stability and efficacy of peroxylactic acid allow for reduced application volumes while maintaining microbial control effectiveness, thereby reducing chemical exposure
Solution Approach 2:
The patent implements frequent solution replacement or in-line regeneration systems that maintain continuously fresh peroxylactic acid solution at the processing point. This approach uses smaller volumes of highly concentrated, stable solution rather than large volumes of less concentrated solution, reducing overall chemical exposure while maintaining effective microbial control
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting peroxylactic acid solution exhibits increased stability, requiring less antimicrobial solution for effective microbial reduction, reducing environmental impact, and minimizing health risks associated with chemical exposure during food processing.
Implementation Method 1
A process for producing an aqueous equilibrium peroxylactic acid solution by slowly mixing lactic acid, hydrogen peroxide, and deionized water
Data Source
AI summary
A method for producing an aqueous equilibrium peroxylactic acid solution by reaction mixing lactic acid, hydrogen peroxide, water, one or more optional acid catalysts and one or more optional sequestering agents in a vessel over a period of time while maintaining the temperature of the solution at a temperature below about 100° C. The aqueous equilibrium peroxylactic acid solution can be used for reducing the bacterial count on a protein food product during processing.