Method and apparatus for sanitizing and processing perishable goods in enclosed conduits

• US 20040037932A1
• Filed: 04/16/2003
• Published: 02/26/2004
• Est. Priority Date: 03/13/1997
• Status: Abandoned Application

• Current Assignee: SafeFresh Technologies LLC
• Original Assignee: SafeFresh Technologies LLC
• Inventors: Garwood, Anthony J.M.
• Application Number:
  US10/418,558
• Publication Number:
  US 20040037932A1
• Time in Patent Office: Days
• US Class Current: 426/321
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 13/00 Meat products; Meat meal; Preparation or treatment thereof
• CPC Class Codes: B65B 25/067 combined with its conservation

Abstract

The invention is directed to a method and apparatus for sanitizing perishable goods by mixing the goods with sanitizing liquor for a suitable period of time followed by separating the liquor and substantially neutralizing any residual sanitizing agent left in the goods. In one instance, the sanitizing agent includes ozone and water; therefore, separation of the ozonated water advantageously proceeds with a squeezing effect to more adequately remove the ozonated water from the goods.

Claims

1. A method for sanitizing perishable goods, comprising:

mixing the goods with a sanitizing agent for a suitable time followed by separating the agent in an enclosed conduit.

2. The method of claim 1, wherein the agent comprises ozone and water.

3. The method of claim 2, wherein the percent of ozone in water is about equal to or less than 16%.

4. The method of claim 1, further comprising compressing the goods to separate the sanitizing agent from the goods.

5. The method of claim 1, further comprising mixing the goods after exposure to the sanitizing agent with a neutralizing agent.

6. The method of claim 5, wherein the neutralizing agent includes chlorine dioxide.

7. The method of claim 5, further comprising a step of separating the neutralizing agent.

8. The method of claim 7, further comprising compressing the goods to separate the neutralizing agent.

9. The method of claim 1, further comprising mixing the goods after exposure to the sanitizing agent with an antioxidant agent.

10. The method of claim 9, wherein the antioxidant agent comprises citric acid.

11. A sanitizing apparatus for goods comprising:

means for mixing a good with a sanitizing agent; and

means for separating the agent from the goods.

12. The apparatus of claim 11, wherein the sanitizing apparatus includes a mixing chamber having paddles disposed on a rotating shaft, wherein paddles are spaced to assist separation of the sanitizing liquor from the goods.

13. The apparatus of claim 11, wherein the sanitizing apparatus includes a screw having a conical profile.

14. The apparatus of claim 11, further comprising means for mixing the goods with a neutralizing agent and means for separating the agent from the goods.

15. The apparatus of claim 14, further comprising a mixing chamber having paddles disposed on a rotating shaft, wherein paddles are spaced apart to separate the neutralizing agent from the goods.

16. The apparatus of claim 14, wherein the sanitizing apparatus includes a screw of increasing cylindrical diameter.

17. The apparatus of claim 14, further comprising means for mixing the goods with an antioxidant and means for separating the antioxidant from the goods.

18. The apparatus of claim 17, further comprising a mixing chamber having paddles disposed on a rotating shaft, wherein paddles are spaced to assist separation of an antioxidant from the goods.

19. The apparatus of claim 17, wherein the sanitizing apparatus includes a conical screw.

20. The apparatus of claim 14, further comprising a construction.

21. A method for washing perishable goods, comprising:

mixing an amount of water and ozone with the goods in a vessel; and

removing water with a substantially dry gas.

22. A method for sanitizing perishable goods, comprising:

mixing an amount of water and ozone with the goods in a vessel; and

removing water with a substantially dry gas introduced to the vessel.

23. A method for processing meat, comprising:

adding ozone gas to meat; and

adding carbon dioxide to meat treated with ozone.

24. The method of claim 23, further comprising adding water to produce an ozonated solution in contact with the meat.

25. The method of claim 24, further comprising reducing water to a desired level by the introduction of a gas and removing said gas together with water.

26. The method of claim 24, wherein the addition of water is regulated according to the mass flow of meat.

27. The method of claim 23 wherein the addition of ozone is regulated by monitoring the amounts of ozone added or removed.

28. The method of claim 24, further comprising reducing the amount of water to produce a desired water content in meat.

29. A method for processing meat, comprising:

adding ozone gas to meat, followed by exposure to an acid.

30. The method of claim 29, wherein said acid is carbonic acid.

31. The method of claim 29, further comprising adding solubilized carbon dioxide gas under pressure.

32. A method for controlling water content in meat, comprising:

measuring the mass flow of meat;

regulating the addition of water according to the mass flow; and

removing water to produce meat with a desired content of water.

33. The method of claim 32, further comprising exposing said meat to a gas.

34. The method of claim 33, wherein the gas comprises carbon dioxide and a measured amount of carbon monoxide.

35. A method for washing perishable goods, comprising:

mixing an amount of water and sanitizing agent with the goods in a vessel; and

removing water with a substantially dry gas.