利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

133 条记录 (耗时 0.021 秒)

    LIQUID NITROGEN CONTROL FOR CAMPYLOBACTER TREATMENT
    6.
    发明公开
    LIQUID NITROGEN CONTROL FOR CAMPYLOBACTER TREATMENT 审中-公开
    液体氮的治疗

    公开(公告)号：EP3194867A1

    公开(公告)日：2017-07-26

    申请号：EP15841879.8

    申请日：2015-08-21

    申请人： Linde Aktiengesellschaft

    发明人： NEWMAN, Michael, D.

    IPC分类号： F25D3/11

    CPC分类号： F25D3/11 ,  A22C21/0061 ,  A23B4/09 ,  A23L3/375 ,  F25D29/001 ,  F25D2700/16

    摘要： In order to overcome problems that earlier apparatus and methods have experienced, an apparatus (10) for applying a heat transfer substance, in particular comprising a cryogen, for example comprising liquid nitrogen (LIN), to destroy bacteria, in particular comprising campylobacter, on a product (12), in particular selected from the group consisting of a food product, a carcass, or a combination of food products and carcasses, is proposed, said apparatus (10) comprising: - a housing (16) having an inlet (18), an outlet (22), and a chamber (20) therebetween in communication with the inlet (18) and the outlet (22); - a conveyor (24) constructed and arranged to transport the product (12) through the chamber (20); - a heat sensing apparatus (26, 28, 30; 32, 34, 36) responsive to heat parameters of the product (12) at the inlet (18) and the outlet (22) and able to transmit signals of said heat parameters; - a heat transfer substance spray apparatus (38, 40, 44) in fluid communication with the chamber (20) for providing said heat transfer substance to said chamber (20); and - a controller (52) connected to the heat sensing apparatus (26, 28, 30; 32, 34, 36) and the heat transfer substance spray apparatus (38, 40, 44) for controlling administration of said heat transfer substance to the chamber (20) and the product (12) in response to the signals from said heat sensing apparatus (26, 28, 30; 32, 34, 36). A related method of applying a heat transfer substance is also proposed.

    摘要翻译： 为了克服较早的设备和方法已经经历的问题，提供了一种用于将传热物质，尤其是包括例如包含液氮（LIN）的冷冻剂的传热物质用于破坏特别是包含弯曲杆菌的细菌的装置（10）， 提出了一种产品（12），特别是从由食品，屠体或食品与屠体的组合构成的组中选择的产品（12），所述设备（10）包括：壳体（16），其具有入口 18），出口（22）和位于它们之间的腔室（20），所述腔室与入口（18）和出口（22）连通; - 传送带（24），其被构造和布置成将产品（12）传送通过腔室（20）; - 响应于入口（18）和出口（22）处的产品（12）的热参数并且能够传输所述热参数的信号的热传感设备（26,28,30; 32,34,36） - 与腔室（20）流体连通的传热物质喷射装置（38,40,44），用于将所述传热物质提供到所述腔室（20）; 和 - 与热传感装置（26,28,30; 32,34,36）和传热物质喷射装置（38,40,44）连接的控制器（52），用于控制所述传热物质向 响应于来自所述热传感设备（26,28,30; 32,34,36）的信号，产生所述室（20）和所述产品（12）。 还提出了一种应用传热物质的相关方法。

    FOOD HYGIENE METHOD AND FOOD PRODUCT
    8.
    发明公开
    FOOD HYGIENE METHOD AND FOOD PRODUCT 有权
    食品卫生程序与粮食产品

    公开(公告)号：EP2717704A1

    公开(公告)日：2014-04-16

    申请号：EP12727155.9

    申请日：2012-06-07

    申请人： Bernard Matthews Limited

    发明人： HALL, Jeremy ,  NORMANTON, John

    IPC分类号： A23B4/00

    CPC分类号： A23B4/09 ,  A23B4/00 ,  A23V2002/00

    摘要： The invention relates to process for reducing the number of viable microorganisms present on the surface of meat, especially poultry. The process comprising the steps of rapidly cooling the surface membrane of a contaminated meat item to a sequence of temperatures sufficient to reduce the number of viable bacteria, whilst at the same time retaining in the muscle meat the organoleptic and nutritional qualities of fresh meat.
    Campylobacter spp . are successfully controlled by the methods disclosed.