公开(公告)号：US20050056597A1

公开(公告)日：2005-03-17

申请号：US10664249

申请日：2003-09-16

申请人： William Fries ,  John Thompson ,  Benjamin Holko ,  Kenton Salisbury

发明人： William Fries ,  John Thompson ,  Benjamin Holko ,  Kenton Salisbury

IPC分类号： C02F1/30 ,  C02F1/32

CPC分类号： C02F1/30 ,  C02F1/325 ,  C02F2201/3223 ,  C02F2201/3228 ,  C02F2201/326 ,  C02F2201/328

摘要： A system for treating a fluid comprising a treatment chamber; a light source for emitting light, such that at least a portion of the light travels within the treatment chamber; and a treatment area within the treatment chamber; wherein a flow profile of the fluid in the treatment area matches the fluence profile of the light that travels within the treatment area. An apparatus for providing a substantially uniform light treatment of a flowing fluid by providing a light source or sources and establishing (or controlling) the flow such that the combination of light intensity and flow velocity provides substantially uniform treatment (i.e. the faster moving fluid streams are treated at higher intensity and the slower moving fluid streams are treated at lower intensity).

公开(公告)号：US5514391A

公开(公告)日：1996-05-07

申请号：US481849

申请日：1995-06-07

申请人： Andrew H. Bushnell ,  Reginald W. Clark ,  Joseph E. Dunn ,  Samuel W. Lloyd

发明人： Andrew H. Bushnell ,  Reginald W. Clark ,  Joseph E. Dunn ,  Samuel W. Lloyd

IPC分类号： A23L3/18 ,  A23L3/005 ,  A23L3/22 ,  A23L3/32 ,  C02F1/48 ,  A23L3/00

CPC分类号： A23L3/005 ,  A23L3/22 ,  A23L3/32 ,  C02F1/48 ,  C02F2103/003 ,  C02F2303/04

摘要： The present invention is directed to methods and apparatuses for preserving fluid foodstuffs. More particularly, it is directed to methods and apparatuses for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which contain significant levels of microorganisms. The improved methods and apparatuses incorporate a plurality of electric field treatment zones with cooling units between each pair of treatment zones in order to maintain the temperature of the pumpable foodstuff at a level at which microorganisms are killed in sufficient numbers and at which changes in the flavor, appearance, odor, or functionality of the foodstuff remain within acceptable ranges. For a comparable microorganism kill, foodstuffs prepared by the present process have significantly higher quality than foodstuffs prepared with standard thermal processes (e.g., ultra-high temperature pasteurization).

摘要翻译： 本发明涉及用于保存流体食品的方法和装置。 更具体地，涉及用于延长含有显着水平微生物的易腐食品如乳制品，果汁和液体蛋制品的保质期的方法和装置。 改进的方法和装置包括多个电场处理区域，每个处理区域之间具有冷却单元，以便将可泵送食品的温度保持在足够数量的杀死微生物的水平，并且其中的风味变化 ，食品的外观，气味或功能保持在可接受的范围内。 对于相当的微生物杀灭，通过本方法制备的食品比用标准热处理（例如超高温巴氏消毒）制备的食品具有显着更高的质量。