- Email: [email protected]
Steam pasteurization of meat surfaces — by rapidly drying the meat surfaces, rapidly steam heating the surface, and rapidly chilling the heated surfaces (Eng)
Food Control,
Vol. 9, No. 5, pp. 307-318, 1998 Elsevier Science Ltd Printed in Great Britain 0956-7135198 $19.00+0.00
PATENT REPORT This section provides information on worldwide patents relevant to food control. Each report gives the following information: title of patent, patentee, patent number, publication date and summary of the patent. The reports have been selected from ‘Food Processing Patents Profiles’ with permission of Derwent Publications Ltd, Rochdale House, 128 Theobalds Road, London, WClX 8RP, UK. (Tel: 0171 242 5823, fax: 0171 405 3630).
Steam pasteurization of meat surfaces - by rapidly drying the meat surfaces, rapidly steam heating the surface, and rapidly chilling the heated surfaces (Eng)
FRIGOSCANDIA INC 94.11.07 94lJS-335437 (97.08.27) *WO 9613983-A2 A23B 41005 9X11.06 9SEP-939090 9511.06 95WO-US14467 Based on WO9613983-A (Erg) R(AT BE CH DE DK ES FR GB GR IE IT LI LlJ MC NL PT SE) The surface of meat is decontaminated using: a dryer (18) to rapidly remove surface water from the meat; a steam heating chamber to rapidly heat the exterior of the meat; and a cooler for rapidly chilling the meat surface. Also claimed is a method of destroying surface pathogens on meat by: rapidly removing surface water; rapidly heating the meat surface by exposure to pressurized steam; and rapidly chilling the meat surface. Use - Used for destroying coliform bacteria and other surface pathogens on meat, partic. beef, pork and poultry. Advantage - Pathogenic bacteria and other contaminants are destroyed on all surfaces of the meat. No chemical or harmful or expensive products are used. The method and appts. are effective and inexpensive.
Microwave tunnel oven for industrial biscuit making has oven sidewalls and roof and electrically conductive product supporting conveyor band moving through area radiated by microwave emitters (Eng)
APV UK PLC 93.08.20 93US-109350 (93.05.05 93GB-009202) (97.09.03) * WO 9426078-Al HO5B 6180, 6170 94.05.05 94EP-914465 94.0505 04WO-GBO0969 Based on WO9426078-A (Eng) R(BE DE DK ES FR GB IT SE) A microwave tunnel oven for subjecting products conveyed through the oven to microwave radiation comprising a tunnel oven casing, the oven casing comprising spaced apart tunnel oven sidewalls and an oven roof connecting the sidewalls, an electrically conductive product-supporting conveyor band positioned between the sidewalls and beneath the roof to extend lengthwise of the tunnel, band drive means operative to drive the band, a microwave generator means, a microwave applicator positioned between the sidewalls and above the band, microwave supply means connecting the generator means to the microwave applicator, the microwave applicator comprising an elongate microwave emitter assembly extending transversely of the oven band, the emitter assembly comprising a plurality of spaced-apart microwave emitter means characterized by the provision of microwave launch means extending longitudinally of the oven and above the band from adjacent to the emmitter assembly, the emitter assembly (3) being operable to emit radiation into the oven
generally in a longitudinal direction of the oven with a plane of polarisation substantially perpendicular to the conveyor band, at least a portion of the launch means and the band defining therebetween a microwave treatment space through which the products are conveyed in use for being subjected to microwave radiation, the launch means being configured to maintain the polarisation of the radiation in the treatment space substantially perpendicular to the conveyor band, and by a microwave containment assembly extending for substantially the full length of the microwave applicator, in the longitudinal direction of the band (2) and comprising an electrically conductive floor extending beneath the band, and spaced-apart electrically conductive containment sidewalls on either side of the band and connecting the conductive floor with the miocrowave applicator.
Oven for cooking food, especially for baking bread - has compartment lined with material having specific thermal conductivity and specific heat capacity
DEWHURST J A 96.03.05 9668-004666 Q74 (97.09.10 *ZA 960409-A A21B 3100 Oven has an oven compartment lined with a first material having a thermal conductivity of 260 Wm’ K’ and a specific heat capacity of 2400 JKg’ K’. The first material preferred comprises aluminium or an aluminium alloy and comprises 250% of the innermost surfaces of the lining. The lining has an inner casing separated by insulation from an outer casing. All surfaces of the compartment are lined. Use - The oven is used for cooking food ovens, especially for baking bread. Advantage - Reasonable quantities of bread can be made in an oven powered by a standard supply of 220-230 V and 13 A (reissue of the entry advised in week 9714 based on complete specification).
Inhibiting Pseudomonas in refrigerated food - by adding the bacterium Lactobacillus sp. ATCC No. 55326 UNIV OREGON STATE 95.06.07 95US-480550 (Cont of
92.09.28 92US-951809) (016) (97.0805) A23C 9112 Inhibition of Pseudomonas in a refrigerated food comprises introduction of the bacterium Lactobacillus sp. ATCC No. 55326 (I). lo”-10’ cells are added per g food or ml milk. Refrigeration is at 4-10°C. Use - The method is applied to food such as raw or pasteurized milk but also other dairy produce, eg cream, sour cream, yoghurt, cottage cheese, cream cheese, Mexican-style white cheese, buttermilk or butter. Advantage - Gram negative psychotrophs, especially Pseudomonas, are inhibited and there is an antagonistic effect on food pathogens especially gram negative vacteria, eg Salmonella. There is energy saving as the food does not need to be deep cooled. (1) does not coagulate raw milk or produce off-flavours when the milk is held for one week at 40°C or when it is pasteurized. (1) does not produce a significant amount of lactic acid in the present process. Food Control
1998 Volume
9 Number
5
307
Vol. 9, No. 5, pp. 307-318, 1998 Elsevier Science Ltd Printed in Great Britain 0956-7135198 $19.00+0.00
PATENT REPORT This section provides information on worldwide patents relevant to food control. Each report gives the following information: title of patent, patentee, patent number, publication date and summary of the patent. The reports have been selected from ‘Food Processing Patents Profiles’ with permission of Derwent Publications Ltd, Rochdale House, 128 Theobalds Road, London, WClX 8RP, UK. (Tel: 0171 242 5823, fax: 0171 405 3630).
Steam pasteurization of meat surfaces - by rapidly drying the meat surfaces, rapidly steam heating the surface, and rapidly chilling the heated surfaces (Eng)
FRIGOSCANDIA INC 94.11.07 94lJS-335437 (97.08.27) *WO 9613983-A2 A23B 41005 9X11.06 9SEP-939090 9511.06 95WO-US14467 Based on WO9613983-A (Erg) R(AT BE CH DE DK ES FR GB GR IE IT LI LlJ MC NL PT SE) The surface of meat is decontaminated using: a dryer (18) to rapidly remove surface water from the meat; a steam heating chamber to rapidly heat the exterior of the meat; and a cooler for rapidly chilling the meat surface. Also claimed is a method of destroying surface pathogens on meat by: rapidly removing surface water; rapidly heating the meat surface by exposure to pressurized steam; and rapidly chilling the meat surface. Use - Used for destroying coliform bacteria and other surface pathogens on meat, partic. beef, pork and poultry. Advantage - Pathogenic bacteria and other contaminants are destroyed on all surfaces of the meat. No chemical or harmful or expensive products are used. The method and appts. are effective and inexpensive.
Microwave tunnel oven for industrial biscuit making has oven sidewalls and roof and electrically conductive product supporting conveyor band moving through area radiated by microwave emitters (Eng)
APV UK PLC 93.08.20 93US-109350 (93.05.05 93GB-009202) (97.09.03) * WO 9426078-Al HO5B 6180, 6170 94.05.05 94EP-914465 94.0505 04WO-GBO0969 Based on WO9426078-A (Eng) R(BE DE DK ES FR GB IT SE) A microwave tunnel oven for subjecting products conveyed through the oven to microwave radiation comprising a tunnel oven casing, the oven casing comprising spaced apart tunnel oven sidewalls and an oven roof connecting the sidewalls, an electrically conductive product-supporting conveyor band positioned between the sidewalls and beneath the roof to extend lengthwise of the tunnel, band drive means operative to drive the band, a microwave generator means, a microwave applicator positioned between the sidewalls and above the band, microwave supply means connecting the generator means to the microwave applicator, the microwave applicator comprising an elongate microwave emitter assembly extending transversely of the oven band, the emitter assembly comprising a plurality of spaced-apart microwave emitter means characterized by the provision of microwave launch means extending longitudinally of the oven and above the band from adjacent to the emmitter assembly, the emitter assembly (3) being operable to emit radiation into the oven
generally in a longitudinal direction of the oven with a plane of polarisation substantially perpendicular to the conveyor band, at least a portion of the launch means and the band defining therebetween a microwave treatment space through which the products are conveyed in use for being subjected to microwave radiation, the launch means being configured to maintain the polarisation of the radiation in the treatment space substantially perpendicular to the conveyor band, and by a microwave containment assembly extending for substantially the full length of the microwave applicator, in the longitudinal direction of the band (2) and comprising an electrically conductive floor extending beneath the band, and spaced-apart electrically conductive containment sidewalls on either side of the band and connecting the conductive floor with the miocrowave applicator.
Oven for cooking food, especially for baking bread - has compartment lined with material having specific thermal conductivity and specific heat capacity
DEWHURST J A 96.03.05 9668-004666 Q74 (97.09.10 *ZA 960409-A A21B 3100 Oven has an oven compartment lined with a first material having a thermal conductivity of 260 Wm’ K’ and a specific heat capacity of 2400 JKg’ K’. The first material preferred comprises aluminium or an aluminium alloy and comprises 250% of the innermost surfaces of the lining. The lining has an inner casing separated by insulation from an outer casing. All surfaces of the compartment are lined. Use - The oven is used for cooking food ovens, especially for baking bread. Advantage - Reasonable quantities of bread can be made in an oven powered by a standard supply of 220-230 V and 13 A (reissue of the entry advised in week 9714 based on complete specification).
Inhibiting Pseudomonas in refrigerated food - by adding the bacterium Lactobacillus sp. ATCC No. 55326 UNIV OREGON STATE 95.06.07 95US-480550 (Cont of
92.09.28 92US-951809) (016) (97.0805) A23C 9112 Inhibition of Pseudomonas in a refrigerated food comprises introduction of the bacterium Lactobacillus sp. ATCC No. 55326 (I). lo”-10’ cells are added per g food or ml milk. Refrigeration is at 4-10°C. Use - The method is applied to food such as raw or pasteurized milk but also other dairy produce, eg cream, sour cream, yoghurt, cottage cheese, cream cheese, Mexican-style white cheese, buttermilk or butter. Advantage - Gram negative psychotrophs, especially Pseudomonas, are inhibited and there is an antagonistic effect on food pathogens especially gram negative vacteria, eg Salmonella. There is energy saving as the food does not need to be deep cooled. (1) does not coagulate raw milk or produce off-flavours when the milk is held for one week at 40°C or when it is pasteurized. (1) does not produce a significant amount of lactic acid in the present process. Food Control
1998 Volume
9 Number
5
307