Ultra high pressure, high temperature food preservation process
OwnerRichard S. Meyerinventor
Life of this patent
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Abstract
This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on-the additional instantaneous, uniform heat from adiabatic pressurization and then instantaneous, uniform adiabatic cooling during depressurization for each cycle.
Claims21
A method for sterilizing a low acid food having a pH greater than or equal to 4.5 comprising:
- (a) preheating the low acid food to an initial temperature of at least 70.degree. C.;
- (b) pressurizing the preheated low acid food to a first elevated pressure of at least 50,000 psi for a predetermined first period of time;
- (c) then releasing the first elevated pressure for a predetermined pause period of time;
- (d) then repressurizing the low acid food to a second elevated pressure of at least 50,000 psi for a predetermined second period of time;
- and
- (e) depressurizing and cooling the low acid food, wherein the initial temperature, first and second elevated pressures, and time periods are selected to produce a sterile food product that retains substantially uncooked flavor and texture.
A method for sterilizing a low acid food having a pH greater than or equal to 4.5, comprising maintaining the low acid food at a temperature of at least 70.degree. C. during the steps of:
- (a) pressurizing the low acid food to a first elevated pressure of at least 50,000 psi for a predetermined first period of time;
- (b) releasing the first elevated pressure for a predetermined pause period of time;
- and
- (c) repressurizing the low acid food to a second elevated pressure of at least 50,000 psi for a predetermined second period of time, followed by depressurizing and cooling the low acid food, wherein the temperature, elevated pressures and time periods are selected to produce a sterile food product that retains substantially uncooked flavor and texture.
A method for sterilizing a food, comprising:
- (a) preheating the food to an initial temperature of at least 70.degree. C. to 100.degree. C.;
- (b) pressurizing the preheated food to a first elevated pressure of at least 50,000 psi to 140,000 psi for a predetermined first period of time;
- (c) then depressurizing the food to approximately ambient pressure for a predetermined pause period of time;
- (d) then repressurizing the food to a second elevated pressure of at least 50,000 psi to 140,000 psi for a predetermined second period of time;
- and
- (e) depressurizing and cooling the food, wherein the initial temperature, first and second elevated pressures, and time periods are selected to produce a sterile food product that retains substantially uncooked flavor and texture.
Dependencies are inferred from the claim text.