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US 5,328,706 AGranted
Food manufacturing process utilizing hydrogen peroxide for microbial control
OwnerFelix W. Endicoinventor
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Abstract
A food manufacturing process for semi-viscous and viscous food products utilizes an aqueous solution of hydrogen peroxide integrated into the processing procedure for reducing microbial activity. The decomposition of the peroxide is regulated by a protein derived enzyme and is monitored to eliminate the presence of peroxide in the finished food product.
Claims7
A food manufacturing process for semi-viscous and viscous food products utilizing hydrogen peroxide for microbial control including the steps of:
- (a) preparing a selected combination of food constituents having a moisture component;
- (b) mixing the food constituents for a predetermined duration;
- (c) adding a metered quantity of hydrogen peroxide to the food constituents for oxidatively reacting to remove microorganisms;
- (d) reducing the moisture component of the food constituents in correspondence with the moisture gain upon decomposition of the hydrogen peroxide;
- (e) introducing a catalyst during the processing sequence for accelerating the oxidative reaction time;
- (f) monitoring the hydrogen peroxide attrition rate by sensing the presence of oxygen within the food constituents;
- (g) discharging the processed food constituents after completion of the oxidative reaction;
- and
- (h) adjusting at least one of the hydrogen peroxide metering rate, the catalyst introduction rate, the food discharge flow rate, the food mixing rate, and the duration of food mixing time by microprocessor control means responsive to the sensed oxygen content wherein the discharged processed food constituents do not contain residual hydrogen peroxide.
6 more elements
Dependencies are inferred from the claim text.