摘要:
Methods and apparatus for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.
摘要:
Methods and apparatus for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.
摘要:
Methods for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.
摘要:
The present invention is directed to methods and apparatus for preserving fluid foodstuffs, and more particularly, is directed to such methods and apparatus for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which are growth media for microorganisms. The present invention is also directed to preserved liquid foodstuffs which have extended shelf life.
摘要:
Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as diary products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. The methods and apparatus further contemplate the utilization of treatment for storage temperature control in the preservation of perishable fluid foodstuffs.
摘要:
Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as dairy products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. The methods and apparatus further contemplate the utilization of treatment for storage temperature control in the preservation of perishable fluid foodstuffs.
摘要:
The present invention is directed to methods and apparatus for preserving fluid foodstuffs, and more particularly is directed to such methods and apparatus for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which are growth media for microorganisms. The present invention is also directed to preserved liquid foodstuffs which have extended shelf life.
摘要:
An approach for sterilizing microorganisms at a target object employs a flashlamp system including means for generating pulses of light, and for deactivating microorganisms within the target object by illuminating the target object with the pulses of light having been generated; a photo-sensitive detector positioned so as to receive a portion of each of the pulses of light as a measure of an amount of light illuminating the target object, for generating an output signal in response thereto; and a control system, coupled to the flashlamp system and the photo-sensitive detector, for determining, in response to the output signal, whether the pulses of light are sufficient to effect a prescribed level of deactivation of microorganisms at the target object. In accordance with this approach sterilizing microorganisms involves steps of generating a pulse of light; deactivating microorganisms at the target object by directing the pulse of light having been generated at the target object; receiving a portion of the pulse of light as a measure of an amount of the pulse of light illuminating the target object; generating an output signal in response to the receiving of the portion of the pulse of light; and determining, in response to the generating of the output signal, whether the pulse of light is sufficient to effect a prescribed level of deactivation of microorganisms at the target object.
摘要:
A method of deactivating microorganisms in food products, packaging material, water, air, and other products involves illuminating the microorganisms using at least one short-duration, high-intensity pulse of broad-spectrum polychromatic light. In variations of this embodiment, the light has an intensity of at least 0.1 J/cm.sup.2, the pulse duration is from between about 10 nanoseconds and 10 milliseconds, and/or at least 50% of the at least one pulse's energy is transmitted in light having wavelength from between about 170 and 2600 nanometers. Advantageously, the microorganisms may be Cryptosporidium parvum oocysts, Bacillus pumilus spores or poliovirus.
摘要翻译:食品,包装材料,水,空气和其他产品中的微生物失活的方法包括使用至少一种具有广谱多色光的短持续时间,高强度脉冲来照射微生物。 在该实施例的变型中,光具有至少0.1J / cm 2的强度,脉冲持续时间在约10纳秒至10毫秒之间,和/或至少一个脉冲的能量的至少50%在光中透射 具有约170和2600纳米之间的波长。 有利地,微生物可以是隐孢子虫卵囊,短小芽孢杆菌孢子或脊髓灰质炎病毒。
摘要:
An approach for sterilizing product containers and deactivating microorganisms in such containers employs the container, which, in one embodiment, includes a polyolefin, and which transmits light in a spectrum of from between 180 nm and 300 nm. The container may be coupled to a port through which a product within the container can be withdrawn, or, alternatively, may include a blister that together with a backing material forms a cavity in which a contact lens is contained. A flashlamp system generates high-intensity, short-duration pulses of polychromatic light in a broad spectrum. The pulses of light generated by the flashlamp illuminate the container and thereby deactivate microorganisms within the container. In some embodiments, the container contains a transmissive product that transmits more than about one percent of light at a wavelength of 260 nm. In further embodiments, the high-intensity, short-duration pulses of polychromatic light in a broad spectrum deactivate microorganisms both within the container and within the port. In additional embodiments, the flashlamp advantageously deactivates sufficient microorganisms to achieve a sterility assurance level of at least 10.sup.-6.