Radio Frequency Microbial Reduction in Milled Products
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Solution Overview
Problem
Raw milled products, such as flour and grains, pose health risks due to uncertainty in microbial reduction, which can lead to consumer illness when consumed in their raw form.
Innovation Solution
A process involving a sanitary environment with moisture control and microbial reduction using radio frequency technology to achieve a high confidence level of sterility, ensuring the milled products are safe for consumption without denaturing the product functionality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional processing methods are used for milled products, then the product functionality is maintained, but microbial activity remains uncertain posing health risks
Solution Approach 1:
The patent applies parameter changes by controlling moisture content (12-18%) and temperature (150-210°F) during the microbial reduction process. These controlled parameter changes enable effective microbial inactivation while preserving product functionality, resolving the contradiction between reliability and harmful factors.
Solution Approach 2:
The patent replaces traditional mechanical processing with a controlled thermal and moisture-based system. By substituting mechanical means with controlled environmental parameters (temperature and moisture), the process achieves reliable microbial reduction without compromising product quality or functionality.
2Reliability
If the milled product is treated to reduce microbial activity, then health risks are minimized, but the product functionality may be denatured
Solution Approach 1:
The patent uses controlled parameter changes (moisture content of 12-18%, temperature of 150-210°F, and specific treatment times) to achieve microbial reduction while preserving product functionality. These controlled parameters prevent denaturation while ensuring sterility confidence.
Solution Approach 2:
The patent applies partial action by using controlled, limited thermal and moisture treatment rather than extreme processing. This partial approach is sufficient to achieve microbial reduction without excessive treatment that would denature the product, thus resolving the contradiction between sterility and functionality.
3Reliability
If moisture control is applied during processing, then microbial growth is inhibited, but the product texture and quality may be affected
Solution Approach 1:
The patent applies controlled moisture parameter changes (maintaining 12-18% moisture content) to inhibit microbial growth while preserving product texture. This controlled parameter approach ensures microbial reduction effectiveness without compromising the physical properties of the milled product.
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 process effectively reduces microbial activity to a high confidence level, producing sterile milled products that are ready-to-eat, minimizing health risks and maintaining product quality.
Implementation Method 1
microbial reduction using radio frequency technology
Data Source
AI summary
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.