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 food products, particularly a protein food product, during processing.
Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.
A system and related methods for monitoring and dosing peroxycarboxylic acids, particularly peracetic acid, in food processing applications based upon desired concentration of the processing solution. The concentration of the peroxycarboxylic acid measured and additional peroxycarboxylic acid being added to the processing solution if the measured concentration is below a threshold level of the desired concentration, and additional water being added to the processing solution if the measured concentration is above a threshold level of the desired concentration. The system and related methods capable of being used in utilized with either live stream or static, storage tank based systems, to keep the concentration of peroxycarboxylic acid at or near desired concentration levels while experiencing less variation than experienced with conventional flow-based or hand-mixed systems.
A23L 3/3454 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
B01F 23/40 - Mixing liquids with liquids; Emulsifying
A23B 4/12 - Preserving with acids; Acid fermentation
G01N 31/00 - Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroups; Apparatus specially adapted for such methods
A23L 3/3508 - Organic compounds containing oxygen containing carboxyl groups
Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.
Alkaline detergent compositions and methods of using the same for washing of shell eggs are provided that exhibit rapid drying characteristics. The detergent compositions comprise an alkyl polyglucoside surfactant, an alkaline agent, sodium silicate, and water.
A scrubbing assembly for treating malodorous air by chemical scrubbing one or more chemical components from an influent airflow, particularly one or more chemical components that have become airborne from chemical intervention solutions used during food processing, such as vapors from peroxycarboxylic acid solutions used during food processing. The peroxycarboxylic acid vapors are removed from air in a continuous manner within the scrubber assembly utilizing a neutralizing chemical solution to provide a treated effluent airflow that can be returned back to the point of use area from which the malodorous air was removed for treatment.
B01D 47/02 - Separating dispersed particles from gases, air or vapours by liquid as separating agent by passing the gas or air or vapour over or through a liquid bath
B01D 53/04 - Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases or aerosols by adsorption, e.g. preparative gas chromatography with stationary adsorbents
B01D 53/78 - Liquid phase processes with gas-liquid contact
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.
Compositions for rapidly dissolving mineral deposits on the surface of an apparatus, particularly a food or beverage-handling clean-in-place (CIP) apparatus, and methods of using the same are provided. In particular, the compositions are effective in removing magnesium phosphate deposits and comprise at least two mineral acids, with one of the mineral acids being nitric acid, and at least one nonionic surfactant.
Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.
A submersion conveyor system for processing materials that need to be completely submersed in a processing liquid, such as food products, the submersion conveyor system providing a continual looping motion with a conveyor belt and flights providing a semi-enclosed volume for containing the material to be processed, the semi-enclosed volume containing the material to be processed being completely submersed in at least a portion of a processing tank during operation to provide a washing, rinsing, coating, treating, sanitizing and/or chilling or heating of the processing materials.
Methods and related apparatus for providing a chemical intervention processing solution for use within processing tanks. Processing tanks can include side streams or ancillary systems for generating the chemical intervention processing solution that can then be introduced into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form the chemical intervention processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The chemical intervention processing solution can also be provided by a venturi injector that combines processing water and an antimicrobial agent and/or an alkaline agent outside of the processing tank. The processing solution can be used for various food processing applications.
A23L 3/3454 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
A23B 4/12 - Preserving with acids; Acid fermentation
A conveyor system and related methods of operation for using two or more conveyors to treat at least two separate sides of food items with a chemical intervention solution. The conveyor system can include two or more conveyors arranged in an angled relationship relative to a horizontal plane such that a first side of a food material is presented on a first conveyor and a second side of the food material is presented on a second conveyor. A chemical intervention system including two or more spray assemblies can apply a suitable chemical intervention solution to the first and second sides of food. The two or more conveyors can be arranged at an angle from 20-45 degrees relative to a common horizontal plane.
B65G 15/22 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising a series of co-operating units
B65G 15/60 - Arrangements for supporting or guiding belts, e.g. by fluid jets
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
13.
Peracetic acid concentration and monitoring and concentration-based dosing system
A system and related methods for monitoring and dosing peroxycarboxylic acids, particularly peracetic acid, in food processing applications based upon the desired concentration of the processing solution. The peroxycarboxylic acid concentration measured, and additional peroxycarboxylic acid added to the processing solution if the measured concentration is below a threshold level of the desired concentration, or additional water being added to the processing solution if the measured concentration is above a threshold level of the desired concentration. The system and related methods can be utilized with either live stream or static water sources to keep the concentration of peroxycarboxylic acid at or near desired concentration levels, which results in less concentration variation than experienced with conventional flow-based or hand-mixed systems.
A23L 3/3454 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
B01F 3/08 - Mixing, e.g. dispersing, emulsifying, according to the phases to be mixed liquids with liquids; Emulsifying
G01N 31/00 - Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroups; Apparatus specially adapted for such methods
Compositions for rapidly dissolving mineral deposits on the surface of an apparatus, particularly a food or beverage-handling clean-in-place (CIP) apparatus, and methods of using the same are provided. In particular, the compositions are effective in removing magnesium phosphate deposits and comprise at least two mineral acids, with one of the mineral acids being nitric acid, and at least one nonionic surfactant.
C02F 5/08 - Treatment of water with complexing chemicals or other solubilising agents for softening, scale prevention or scale removal, e.g. adding sequestering agents
15.
Method of peroxylactic acid production and use for reduction in microbial activity in food product processing
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.
A method for producing a marinated meat product having an extended shelf life and/or reduced microbial activity by vacuum tumbling meat pieces in the presence of at least one peroxycarboxylic acid. The meat pieces may be treated with the desired marinade at the same time as being treated with the at least one peroxycarboxylic acid or separately. The marinated meat pieces may be packaged in the presence of at least one peroxycarboxylic acid to extend the shelf-life of the marinated meat product.
A poultry carcass spraying cabinet having an inclined or declined section located between the entrance and exit, the inclined or declined section having a slope or angle such that the wing-area of adjacently shackled poultry carcasses being conveyed is spaced to increase spray performance of the carcass spraying cabinet, allow foreign material proximate the wing-area of the poultry carcasses to be dislodged, and thereby minimize cross-contamination during poultry processing. The spray nozzles of adjacent arbor members of the inclined or declined section being located in different horizontal planes to provide optimal spraying performance proximate the wing-area of the poultry carcass.
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.
A conveyor system and related methods of operation for using two or more conveyors to treat at least two separate sides of food items with a chemical intervention solution. The conveyor system can include two or more conveyors arranged in an angled relationship relative to a horizontal plane such that a first side of a food material is presented on a first conveyor and a second side of the food material is presented on a second conveyor. A chemical intervention system including two or more spray assemblies can apply a suitable chemical intervention solution to the first and second sides of food. The two or more conveyors can be arranged at an angle from 20-45 degrees relative to a common horizontal plane.
A23B 4/30 - Apparatus for preserving using liquids by spraying of liquids
B65G 15/60 - Arrangements for supporting or guiding belts, e.g. by fluid jets
B65G 15/22 - Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration comprising a series of co-operating units
2 be removed from the brewery vessel. The acidic cleaning composition can be in a concentrated form for dilution with additional dilution water at ambient or faucet temperature as opposed to requiring the use of “hot” water. The acidic cleaning composition is free-rinsing leaving essentially no residue on the contact surface. The surfactant provides low-foam properties so as to avoid cavitation and damage within a pump assembly.
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
21.
Air sanitation apparatus for food processing tanks having air agitation piping and methods thereof
An air sanitation apparatus capable of providing an antimicrobial agent in the form of a gas or mist into the air lines that feed into a processing tank for air agitation of the contents in the processing tank, the air sanitation apparatus capable of being operably coupled to an air supply header that uses a plurality of air supply tubes connecting the air supply header. The source of compressed air passing through the air sanitation apparatus having a microbial load decreased using photohydroionization and the antimicrobial agent.
2 be removed from the brewery vessel. The acidic cleaning composition can be in a concentrated form for dilution with additional dilution water at ambient or faucet temperature as opposed to requiring the use of “hot” water. The acidic cleaning composition is free-rinsing leaving essentially no residue on the contact surface. The surfactant provides low-foam properties so as to avoid cavitation and damage within a pump assembly.
B08B 3/10 - Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
23.
Method for reduction in microbial activity in red meat
A process for reducing the bacterial count on a red meat carcass during the processing of livestock, such as bovine or swine, by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the red meat carcass at an elevated temperature above 100° F. and at a concentration of at least 10 ppm, preferably an elevated concentration of at least 200 ppm, for a desired period of time of less than about 60 seconds, preferably less than about 30 seconds, to reduce the bacterial count by at least 60 percent.
A23L 3/3454 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
A23B 4/12 - Preserving with acids; Acid fermentation
A carcass washing cabinet having a plurality of spray arbors having a desired spray performance, which can rinse a carcass side with a reduced fluid flow rates through the spray arbors. The reduced fluid flow rates and increased pressure reduces volumes of water and/or other rinsing chemicals as well as by treating lower volumes of liquid waste that are generated by the carcass wash cabinets. Methods of rinsing carcasses with an apparatus having the plurality of arbors with high pressure nozzles and lower flow rates reduces water and/or chemical consumption without affecting microbial load reduction.
A system and method for controlling bacteria, especially lactic and acetic acid bacteria in the production of ethanol using an organic oxidizing compound in combination with an inorganic oxidizer is provided. Particularly, a mixture of one or more peroxy acids and one or more peroxide compounds is introduced into a fermentation mash so as to inhibit or reduce levels of bacteria that compete with yeast for the fermentation sugars. The peroxy acid and peroxide compounds largely are consumed during the fermentation process and are generally not present in the fermentation by-products, especially recovered distiller's grains.
A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.
A process for reducing the bacterial count on a poultry carcass during poultry processing after the picking stage and prior to the chilling stage by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the poultry carcass at an elevated temperature above 100° F. and at an elevated concentration of at least 200 ppm for a desired period of time of less than about 30 seconds to reduce the bacterial count by at least 60 percent. The process providing acceptable antimicrobial control in poultry processing prior to the chilling stage.
A23B 4/12 - Preserving with acids; Acid fermentation
A01N 37/16 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing the group ; Thio-analogues thereof
28.
Process for the reduction in microbial activity in protein product water processing tanks for increased tank water utility and conservation
A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.
A23L 3/34 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
C02F 1/50 - Treatment of water, waste water, or sewage by addition or application of a germicide or by oligodynamic treatment
A23B 4/09 - Freezing; Subsequent thawing; Cooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
C02F 103/02 - Non-contaminated water, e.g. for industrial water supply
C02F 103/22 - Nature of the water, waste water, sewage or sludge to be treated from the processing of animals, e.g. poultry, fish, or parts thereof
29.
Process for the reduction in microbial activity in protein product water processing tanks for increased tank water utility and conservation
A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.
A23B 4/09 - Freezing; Subsequent thawing; Cooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
C02F 103/02 - Non-contaminated water, e.g. for industrial water supply
C02F 103/22 - Nature of the water, waste water, sewage or sludge to be treated from the processing of animals, e.g. poultry, fish, or parts thereof
A system and method for controlling bacteria, especially lactic and acetic acid bacteria in the production of ethanol using an organic oxidizing compound in combination with an inorganic oxidizer is provided. Particularly, a mixture of one or more peroxy acids and one or more peroxide compounds is introduced into a fermentation mash so as to inhibit or reduce levels of bacteria that compete with yeast for the fermentation sugars. The peroxy acid and peroxide compounds largely are consumed during the fermentation process and are generally not present in the fermentation by-products, especially recovered distiller's grains.
C12M 1/00 - Apparatus for enzymology or microbiology
A01N 37/16 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing the group ; Thio-analogues thereof
A01N 59/00 - Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
31.
Process for the reduction in microbial activity in protein product water processing tanks for increased tank water utility and conservation
A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.
A23L 3/3454 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
32.
Process for the reduction in microbial activity in protein product chilled water cooling tanks for increased tank water utility and conservation
A process for extending the use of chiller water that is used for cooling food products in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the chiller water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the chiller water over the extended period of time. The process providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water in a chilled water bath (chiller) may be used may be dramatically and safely increased before the bath is emptied for cleaning, sanitizing and refilling.
A23L 3/34 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
patents
