# US 8,771,771 B2 · Food composition prepared by a sterilization process

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- Number: US 8,771,771 B2
- Document ID: US8771771B2
- Status: Granted
- Kind: B2
- Application number: 12/795,050
- Filed: 2010-06-07
- Published: 2010-11-18
- Granted: 2014-07-08
- Earliest claimed: 2006-04-17
- Assignees: The Iams Company
- Applicants: Scott Wayne Keller; Dean Larry DuVal; Raul Victorino Nunes
- Inventors: Scott Wayne Keller; Dean Larry DuVal; Raul Victorino Nunes
- Web page: https://patentgrep.com/patent/US8771771B2

## CPC

- H05B 3/342: {heaters used in textiles}
- A23B 2/05: by heating using irradiation or electric treatment (drying or kilning A23B2/90)
- A23B 2/60: by treatment with electric currents without heating effect
- A23B 4/01: by irradiation or electric treatment {with or without shaping, e.g. in form of powder, granules or flakes}
- A23L 5/15: {using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat}
- H05B 2203/017: Manufacturing methods or apparatus for heaters
- Y10S 426/805: Pet food for dog, cat, bird, or fish
- H05B: ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- Y10S: TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

## Abstract

The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.

## Claims

### Claim 1

A method of sterilizing a food composition, comprising:
(a) introducing a food composition to an initial temperature from about 1.5° C. to about 100° C.;
(b) transferring said food composition into an heating unit;
(c) passing an electric current through said composition;
(d) maintaining a power to food composition mass flow rate range through said heating unit from about 200 kJoules/kg to about 600 kJoules/kg;
(e) adjusting a food composition flow rate to maintain said food composition temperature from about 75° C. to about 175° C. and higher than the initial temperature: and
(f) cooling said food composition to a final temperature from about 5° C. to 100° C.

### Claim 2 (depends on 1)

The method of claim 1, wherein said initial temperature is from about 1.5° C. to about 75° C.

### Claim 3 (depends on 1)

The method of claim 1, wherein said initial temperature is from about 2.0° C. to about 50° C.

### Claim 4 (depends on 1)

The method of claim 1, wherein said initial temperature is from about 3.0° C. to about 30° C.

### Claim 5 (depends on 1)

The method of claim 1, wherein said initial temperature is from about 4.0° C. to about 25° C.

### Claim 6 (depends on 1)

The method of claim 1, wherein said initial temperature is from about 5.0° C. to about 15° C.

### Claim 7 (depends on 1)

The method of claim 1, wherein said power to food composition mass flow rate range through said heating unit from about 300 kJoules/kg to about 500 kJoules/kg.

### Claim 8 (depends on 1)

The method of claim 1, wherein said power to food composition mass flow rate range through said heating unit from about 350 kJoules/kg to about 460 kJoules/kg.

### Claim 9 (depends on 1)

The method of claim 1, wherein said food composition flow rate is from about 1 Lpm to about 1000 Lpm.

### Claim 10 (depends on 1)

The method of claim 1, wherein said composition has a specific gravity from about 0.85 to about 1.25.

### Claim 11 (depends on 1)

The method of claim 1, the food composition further comprising a filler; wherein said filler has an electro-conductivity.

### Claim 12 (depends on 11)

The method of claim 11, wherein said filler is selected from the group consisting of gravy, gel, jelly, aspic, water, sauce, broth, gas, extracts, brine, soup, steam, and combinations thereof.

### Claim 13 (depends on 1)

The method of claim 1, wherein said composition further comprises a composite material having a Volume from about 0.001 ml to about 16 ml.

### Claim 14 (depends on 13)

The method of claim 13, wherein said composite material is selected from the group consisting of solid food pieces, large particles, small particles, particulates and combinations thereof.

### Claim 15 (depends on 13)

The method of claim 13, wherein said composite material is selected from the group consisting of animal protein, plant protein, farinaceous matter, vegetables, fruits, dough, fat, oils, binding agents, and combinations thereof.

### Claim 16 (depends on 1)

The method of claim 1, wherein the food composition further comprises a component selected from the group consisting of flavorants, seasonings, salts, colorants, time-release compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, and combinations thereof.