Method for reducing microbe content in foodstuffs by pH and physical manipulation
AssigneeFreezing Machines, Inc.
InventorEldon Roth
Life of this patent
Estimating the term…
Abstract
A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.
Claims20
A process for manipulating comminuted foodstuffs to decrease live microbe content therein, the process comprising:
- (a) modifying the pH of a comminuted foodstuff to produce a pH modified foodstuff;
- (b) cooling the pH modified foodstuff to a temperature no greater than the freezing point of the pH modified foodstuff;
- and
- (c) producing relative movement between points within a workpiece of the pH modified foodstuff while the workpiece is at a temperature no greater than the freezing point of the pH modified foodstuff.
A process for manipulating comminuted foodstuffs to decrease live microbe content therein, the process comprising:
- (a) modifying the pH of a comminuted foodstuff to produce a pH modified foodstuff;
- (b) cooling the pH modified foodstuff to a temperature no greater than the freezing point of the pH modified foodstuff;
- and
- (c) physically manipulating the pH modified foodstuff to produce relative movement between points substantially throughout the pH modified foodstuff while the pH modified foodstuff is at a temperature no greater that the freezing point of the pH modified foodstuff.
A process for manipulating comminuted foodstuffs to decrease live microbe content therein, the process comprising:
- (a) modifying the pH of a comminuted foodstuff to produce a pH modified foodstuff;
- and
- (b) physically manipulating the pH modified foodstuff to produce relative movement between points substantially throughout the pH modified foodstuff while the pH modified foodstuff is at a temperature no greater that the freezing point of the pH modified foodstuff.
Dependencies are inferred from the claim text.