pH-Controlled Halogen Sanitizing Method for Food Surfaces
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Solution Overview
Problem
Current methods for sanitizing food processing surfaces, such as those for animal carcasses, often avoid halogen sanitizing agents due to corrosion concerns and difficulty in controlling free halogen levels, limiting their effectiveness in reducing microorganisms.
Innovation Solution
A method involving a pH control composition to treat an aqueous stream, combining it with a halogen-containing stream, and heating the resulting mixture for application to surfaces, which effectively sanitizes while minimizing residual halogen levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If halogen sanitizing agents are used to sanitize surfaces, then microorganism reduction is improved, but equipment corrosion and uncontrolled free halogen levels worsen
Solution Approach 1:
The patent applies parameter changes by controlling pH levels and temperature of the halogen sanitizing solution. By adjusting these parameters, the method achieves effective sanitization while minimizing corrosion and controlling residual halogen levels. The pH control composition specifically modifies the chemical environment to reduce harmful effects on equipment.
Solution Approach 2:
The patent introduces a pH control composition as an intermediary substance that mediates between the halogen sanitizing agent and the equipment surface. This intermediary controls the chemical reactions to maintain sanitizing effectiveness while reducing corrosive effects on metal surfaces.
2Reliability
If halogen sanitizing agents are used to sanitize surfaces, then microorganism reduction is improved, but control of free halogen levels worsens
Solution Approach 1:
The patent implements feedback control by monitoring pH levels and adjusting the pH control composition accordingly. This feedback mechanism ensures that free halogen levels remain within safe ranges while maintaining sanitizing effectiveness. The method continuously adjusts parameters based on measured conditions.
Solution Approach 2:
By changing and controlling pH as a key parameter, the patent simplifies the control of free halogen levels. The pH control composition acts as a regulating mechanism that automatically maintains halogen levels within acceptable ranges, making the process easier to operate.
3Object-affected harmful factors
If non-halogen sanitizing agents are used to avoid corrosion, then equipment safety is improved, but sanitizing effectiveness worsens
Solution Approach 1:
The patent creates a composite sanitizing solution that combines halogen agents with pH control compositions. This composite formulation maintains the sanitizing effectiveness of halogens while the pH control component protects equipment from corrosion, achieving both goals simultaneously.
Solution Approach 2:
The pH control composition serves as an intermediary that enables the use of halogen sanitizing agents without causing corrosion. It mediates the interaction between halogens and equipment surfaces, allowing effective sanitization while protecting metal surfaces.
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
This method provides enhanced sanitization of food processing surfaces by reducing microorganisms while avoiding corrosion and maintaining safe halogen levels, as demonstrated by significant log reductions in enterobacteriaceae on treated carcasses and clearer, odorless water.
Implementation Method 1
contacting a first feed aqueous stream with a pH control composition so as to form a first treated aqueous stream
Implementation Method 2
heating the treated sanitizing aqueous stream, and applying the resulting heated treated sanitizing aqueous stream to a surface to be sanitized
Implementation Method 3
Halogen sanitizing agents can be effective with regard to the reduction of microorganisms, including pathogens
Data Source
AI summary
A method of sanitizing a surface is described that includes: (a) providing a pH control composition that includes at least one pH control agent (such as sodium bisulfate); (b) contacting a first feed aqueous stream with the pH control composition, thereby forming a first treated aqueous stream; (c) combining at least a portion of the first treated aqueous stream with a feed sanitizing aqueous stream that includes free available halogen, thereby forming a treated sanitizing aqueous stream that includes free available halogen (such as free available chlorine). The surface sanitizing method further includes, (d) elevating the temperature of the treated sanitizing aqueous stream, thereby forming a heated treated sanitizing aqueous stream having an elevated temperature that includes free available halogen. The heated treated sanitizing aqueous stream is applied to a surface to be sanitized (such as a poultry carcass surface).