APPARATUS AND METHOD FOR PHYSICALLY MANIPULATING MATERIALS TO REDUCE MICROBE CONTENT
First Claim
Patent Images
1. An apparatus for reducing microbe content in foodstuffs, the apparatus comprising:
- (a) a freezer for cooling a foodstuff to a process temperature no greater than the freezing point of the foodstuff; and
(b) a manipulating arrangement for manipulating the foodstuff within a working area, the manipulation producing relative movement between points within the volume of the foodstuff while the foodstuff remains within a temperature range comprising temperatures no greater than the freezing point of the foodstuff.
2 Assignments
0 Petitions
Accused Products
Abstract
A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.
-
Citations
28 Claims
-
1. An apparatus for reducing microbe content in foodstuffs, the apparatus comprising:
-
(a) a freezer for cooling a foodstuff to a process temperature no greater than the freezing point of the foodstuff; and
(b) a manipulating arrangement for manipulating the foodstuff within a working area, the manipulation producing relative movement between points within the volume of the foodstuff while the foodstuff remains within a temperature range comprising temperatures no greater than the freezing point of the foodstuff. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28)
-
-
14. A process for decreasing live microbe content in a foodstuff, the process comprising:
(a) manipulating the foodstuff while the foodstuff is maintained within a temperature range comprising temperatures no greater than the freezing point of the foodstuff, the manipulation producing relative movement between points within the foodstuff.
Specification