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    METHOD AND SYSTEM FOR USE OF HYDROGEN PEROXIDE AND ULTRAVIOLET LIGHT FOR EGG DISINFECTION AND SANITIZATION
    2.
    发明申请
    METHOD AND SYSTEM FOR USE OF HYDROGEN PEROXIDE AND ULTRAVIOLET LIGHT FOR EGG DISINFECTION AND SANITIZATION 审中-公开
    过氧化氢和超紫外线灯用于EGG消毒和消毒的方法和系统

    公开(公告)号：WO2014004804A1

    公开(公告)日：2014-01-03

    申请号：PCT/US2013/048146

    申请日：2013-06-27

    Applicant: THE TEXAS A&M UNIVERSITY SYSTEM

    Inventor： COUFAL, Craig, Daniel ,  GOTTSELIG, Steven ,  WOODRING, Kristy

    IPC: A23B5/00

    CPC classification number: A23B5/015 ,  A23B5/12 ,  A23B5/14 ,  A23B5/18 ,  A23B5/20 ,  A23L3/28 ,  A23V2002/00

    Abstract: In one aspect, the present invention relates to a method of disinfecting an eggshell surface. In various embodiments, the method may include wetting the eggshell surface with a disinfecting agent and exposing the eggshell surface to ultraviolet light after wetting with the disinfecting agent occurs. The combination of wetting the eggshell surface with the disinfecting agent and exposing the eggshell surface to ultraviolet light reduces a number of microbes on the eggshell surface.

    Abstract translation: 一方面，本发明涉及一种消毒蛋壳表面的方法。 在各种实施方案中，该方法可以包括用消毒剂润湿蛋壳表面，并在发生消毒剂润湿后将蛋壳表面暴露于紫外线。 将蛋壳表面与消毒剂一起润湿并将蛋壳表面暴露于紫外线的组合减少了蛋壳表面上的许多微生物。

    SOLUTION USEFUL FOR BACTERIAL DECONTAMINATION OF FOODSTUFFS AND METHOD FOR USING SAME
    4.
    发明申请
    SOLUTION USEFUL FOR BACTERIAL DECONTAMINATION OF FOODSTUFFS AND METHOD FOR USING SAME 审中-公开
    解决方案有助于食品的细菌去除和使用它们的方法

    公开(公告)号：WO00018246A1

    公开(公告)日：2000-04-06

    申请号：PCT/FR1999/002226

    申请日：1999-09-20

    IPC: A23B4/02 ,  A23B4/027 ,  A23B4/24 ,  A23B5/18 ,  A23B7/157

    CPC classification number: A23B4/02 ,  A23B4/027 ,  A23B4/24 ,  A23B5/18 ,  A23B7/157

    Abstract: The invention concerns a method for treating foods characterised in that it comprises a step which consists in contacting said food with a solution having an OH-concentration ranging between 0.02 and 0.2 and in that said solution further comprises a tribasic salt of orthophosphoric acid such that the ratio of the initial OH-ion concentration, expressed in equivalent per litre, to the orthophosphate concentration is not less than 1/4, advantageously 1/3. The invention is useful for bacterial decontamination of foodstuffs.

    Abstract translation: 本发明涉及一种处理食品的方法，其特征在于其包括使所述食物与OH浓度范围在0.02至0.2之间的溶液接触的步骤，并且所述溶液还包含正磷酸的三元盐，使得 初始OH-离子浓度（以每升当量表示）与正磷酸盐浓度之比不小于1/4，有利地为1/3。 本发明可用于食品的细菌去污。

    SHELL EGG PASTEURIZER WITH AUTOMATED CLEAN-IN-PLACE SYSTEM
    5.
    发明申请
    SHELL EGG PASTEURIZER WITH AUTOMATED CLEAN-IN-PLACE SYSTEM 审中-公开
    具有自动清洁系统的壳牌咖啡机

    公开(公告)号：WO2016186993A1

    公开(公告)日：2016-11-24

    申请号：PCT/US2016/032304

    申请日：2016-05-13

    Applicant: NATIONAL PASTEURIZED EGGS, INC.

    Inventor： LARA, Hector, Gregorio

    IPC: A23J3/00 ,  A01K43/00

    CPC classification number: A23B5/20 ,  A23B5/0052 ,  A23B5/18 ,  A23L3/001 ,  A23L3/003 ,  A23V2002/00 ,  B08B3/02 ,  B08B3/10 ,  B08B3/102 ,  B08B9/093

    Abstract: An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc...) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath.

    Abstract translation: 一种在线壳蛋灭菌器具有现场清洁系统。 将空的壳蛋托架放置在水浴中进行多次清洁循环。 降低清洁液水平以露出壳蛋托架和水浴壁的顶部。 使用空气扰动来搅动保持在水浴底部的清洁溶液，并清洁加热盘管和位于水浴底部的其他部件。 安装在水浴罩上的喷雾器（例如，喷嘴，清洁喷雾球等）清洁水浴壁的顶部和放置在水浴中的空壳蛋托。

    HYPERPASTEURIZATION OF FOOD
    9.
    发明申请
    HYPERPASTEURIZATION OF FOOD 审中-公开
    食品超高效

    公开(公告)号：WO1993003622A1

    公开(公告)日：1993-03-04

    申请号：PCT/US1992006822

    申请日：1992-08-13

    Applicant: QED, INC.

    Inventor： QED, INC. ,  COX, James, P. ,  COX, Jeanne, M. ,  COX, Robert, W., Duffy

    IPC: A23B05/005

    CPC classification number: A23B5/16 ,  A01K41/00 ,  A01K67/027 ,  A23B5/005 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/18 ,  A23L3/0155 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23L15/20 ,  A23L15/35

    Abstract: Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indigenous microbes, the removal from the food of indigenous gases which may cause spoilage, the replacement of gases removed from the product with gases which are chemically inert or biologically sterile or both, and the asceptic packaging of the treated product. The selected process steps are carried out for a time and at a temperature sufficient to facilitate production of substantially more natural and safer foods than can be obtained if traditional methods of pasteurization are employed.

    Abstract translation: 处理液体，半液体和固体食品的方法，使其更安全地食用和/或提高产品的保持质量。 可采用的步骤包括：使用生物活性氧的形式减少原生微生物的数量，从本地气体中消除可能引起腐败的本地气体，用气体替换从产品中除去的气体 是化学惰性的或生物无菌的或两者的，以及被处理产品的无知包装。 所选择的工艺步骤进行一段时间并且在足以促进生产基本上更自然和更安全的食品的温度下，如果采用传统的巴氏消毒方法可获得的。

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