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AssigneeThe United States of America as represented by the Secretary of Agriculture
InventorsMichael Kozempel, Neil Goldberg, Richard Cook, Michael Dallmer
Estimating the term…
Conventional food treatment processes utilized for food preservation generally involve heat treatment and usually result in some degree of thermal damage. A process has been developed for the non-thermal treatment of liquid food products which results in a significant reduction in the microbial population, thus reducing spoilage and extending shelf life. The novel process involves the rapid application of electromagnetic energy (EME), such as microwave or radio frequency energy, and the simultaneous removal of any thermal energy which may be generated by the process through the use of circulating cooling medium and an efficient heat exchanger.
A process for the non-thermal treatment of a liquid food product effective for reducing the microbial population of said food product, wherein said process comprises simultaneously applying electromagnetic energy to and removing thermal energy from said food product.
A process for the non-thermal treatment of a liquid food product for reducing the microbial population of said food product, said process comprising
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