Method and control system for controlling pasteurization
OwnerLouis S. Polsterinventor
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Abstract
In a method and control system for controlling pasteurization of a food product, the internal temperature of the product, at least one pasteurization property change rate of the product based on the internal temperature of the product, and a cumulative pasteurization property change as a function of the pasteurization property change rate and time are at least periodically determined. A value of the cumulative pasteurization property change is at least periodically compared to at least one predetermined value, and a signal is generated when a predetermined relationship arises between the cumulative pasteurization property change value and the predetermined value(s). A cooked food product is preferably pasteurized at a temperature below the temperature at which it was cooked.
Claims55
A method of controlling pasteurization of a food product, comprising:
- (a) at least periodically determining an internal temperature of the product;
- (b) at least periodically determining at least one pasteurization property change rate in the product based on the internal temperature of the product;
- (c) at least periodically determining a cumulative pasteurization property change value in the product as a function of the at least one pasteurization property change rate and time;
- (d) at least periodically comparing the cumulative pasteurization property change value to at least one predetermined value;
- and
- (e) generating a signal when the comparing reveals a predetermined relationship between the cumulative pasteurization property change value and the predetermined value.
An apparatus for controlling pasteurization of a food product, comprising:
- (a) means for at least periodically determining an internal temperature of the product;
- (b) means for at least periodically determining at least one pasteurization property change rate in the product based on the internal temperature of the product;
- (c) means for at least periodically determining a cumulative pasteurization property change value in the product as a function of the at least one pasteurization property change rate and time;
- (d) means for at least periodically comparing the cumulative pasteurization property change value to at least one predetermined value;
- and
- (e) means for generating a signal when the comparing reveals a predetermined relationship between the cumulative pasteurization property change value and the predetermined value.
An apparatus for controlling pasteurization of a food product, comprising:
- (a) a first calculator that at least periodically determines an internal temperature of the product;
- (b) a second calculator that at least periodically determines at least one pasteurization property change rate in the product based on the internal temperature of the product;
- (c) a third calculator that at least periodically determines a cumulative pasteurization property change value in the product as a function of the at least one pasteurization property change rate and time;
- (d) a comparator that at least periodically compares the cumulative pasteurization property change value to at least one predetermined value;
- and
- (e) a signal generator that generates a signal when the comparator reveals a predetermined relationship between the cumulative pasteurization property change value and the predetermined value.
A method of controlling pasteurization of a food product, comprising:
- (a) preheating the product to a predetermined initial temperature;
- (b) further heating the product by contact with a heated fluid while maintaining a temperature of the heated fluid at a substantially constant temperature while the product is in contact with the heated fluid;
- (c) maintaining the product in contact with the heated fluid for a predetermined time, wherein the predetermined time is a function of a log kill rate of at least one microorganism in the product at the temperature of the heated fluid and a desired log kill level;
- and
- (d) removing the product from contact with the heated fluid at an end of the predetermined time.
A method of pasteurizing a cooked food product, comprising:
- heating said cooked food product to a pasteurization temperature (i) that kills microorganisms on or in said food product, but (ii) is lower than a minimum temperature to which the food product was cooked, for at least a time sufficient to achieve a desired level of pasteurization.
A method of pasteurizing an uncooked non-egg food product, comprising:
- heating said food product to a pasteurization temperature (i) that kills microorganisms on or in said food product, but (ii) is lower than a minimum temperature at which the food product begins to lose functionality, for at least a time sufficient to achieve a desired level of pasteurization.
Dependencies are inferred from the claim text.