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1. 发明授权

US06350482B2 Apparatus and method for food microbial intervention and pasteurization 失效
标题翻译：用于食品微生物干预和巴氏杀菌的装置和方法
公开(公告)号：US06350482B2
公开(公告)日：2002-02-26
申请号：US09812969
申请日：2001-03-20
申请人： Dennis E. Tottenham , David E. Purser
发明人： Dennis E. Tottenham , David E. Purser
IPC分类号： A32B700
CPC分类号： A23B7/0053 , A23L3/003 , A23L3/165 , A23L3/185 , A61L2/07
摘要： An apparatus and method for microbial intervention and pasteurization of food product surfaces. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food.
摘要翻译：微生物干预和食品表面巴氏灭菌的装置和方法。该装置包括腔室，蒸汽发生器，控制器，计时器，电源和温度传感器。温度传感器和计时器一起用于控制食品暴露于蒸汽。在受控制的蒸汽应用之后，使用冷冻水源洗涤食品。该方法包括以下步骤：将食物放置在室中，向室内加入蒸汽，继续添加蒸汽，直到食物的表面大于第一预选温度，通过继续使用蒸汽维持表面温度一段时间约60秒或直到其大于第二预选温度，然后用冷水洗涤食物的外表面约60秒。使用这种方法会导致食物表面微生物和细菌群体减少5对数。

2. 发明授权

US06264889B1 Apparatus and method for food processing equipment microbial intervention and pasteurization 失效
标题翻译：食品加工设备的微生物干燥和巴氏消毒设备和方法
公开(公告)号：US06264889B1
公开(公告)日：2001-07-24
申请号：US09662782
申请日：2000-09-15
申请人： Dennis E. Tottenham , David E. Purser
发明人： Dennis E. Tottenham , David E. Purser
IPC分类号： A61L200
CPC分类号： A23L3/185 , A23B7/0053 , A23L3/003 , A23L3/165 , A61L2/07
摘要： An apparatus and method for microbial intervention and pasteurization of food processing equipment. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food processing equipment to steam. After a controlled period of steam application, a chilled water source is used to bathe the food processing equipment. The method includes the steps of placing food processing equipment in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food processing equipment is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food processing equipment with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food and/or equipment.
摘要翻译：食品加工设备的微生物干预和巴氏消毒的装置和方法。该装置包括腔室，蒸汽发生器，控制器，计时器，电源和温度传感器。温度传感器与定时器一起用于控制食品加工设备对蒸汽的暴露。在受控制的蒸汽应用之后，使用冷冻水源洗涤食品加工设备。该方法包括以下步骤：将食品加工设备放置在室内，向室内加入蒸汽，继续添加蒸汽，直到食品加工设备的表面大于第一预选温度，通过持续施加蒸汽来维持表面温度约60秒或直到大于第二预选温度，然后用冷水洗涤食物加工设备的外表面约60秒。使用这种方法导致食物和/或设备表面上的微生物和细菌群体减少5-log。

3. 发明授权

US6153240A Apparatus and method for food surface microbial intervention and pasteurization 失效
标题翻译：食品表面微生物干预和巴氏灭菌的装置和方法
公开(公告)号：US6153240A
公开(公告)日：2000-11-28
申请号：US464031
申请日：1999-12-15
申请人： Dennis E. Tottenham , David E. Purser
发明人： Dennis E. Tottenham , David E. Purser
IPC分类号： A23B7/005 , A23L3/00 , A23L3/16 , A23L3/18 , A61L2/07 , A23B7/00
CPC分类号： A23L3/185 , A23B7/0053 , A23L3/003 , A23L3/165 , A61L2/07
摘要： An apparatus and method for microbial intervention and pasteurization of food product surfaces, especially produce. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food.
摘要翻译：用于微生物干预和食品表面巴氏消毒的设备和方法，特别是生产。该装置包括腔室，蒸汽发生器，控制器，计时器，电源和温度传感器。温度传感器和计时器一起用于控制食品暴露于蒸汽。在受控制的蒸汽应用之后，使用冷冻水源洗涤食品。该方法包括以下步骤：将食物放置在室中，向室内加入蒸汽，继续添加蒸汽，直到食物的表面大于第一预选温度，通过继续使用蒸汽维持表面温度一段时间约60秒或直到其大于第二预选温度，然后用冷水洗涤食物的外表面约60秒。使用这种方法会导致食物表面微生物和细菌群体减少5对数。

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