Actinic process for cold pasteurization of fresh foods and beverages

• US 6,010,727 A
• Filed: 12/31/1997
• Issued: 01/04/2000
• Est. Priority Date: 12/31/1997
• Status: Expired due to Fees

• Current Assignee: Blue Diamond Growers, Purelight Technologies LLC
• Original Assignee: Blue Diamond Growers
• Inventors: Rosenthal, Richard A.
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US09/002,067
• Time in Patent Office: 734 Days
• Field of Search: 426/235, 426/240, 426/241, 426/248, 99/451
• US Class Current: 426/240
• CPC Class Codes: A23L 2/50 by irradiation or electric treatment without heating
• CPC Class Codes: A23L 3/0055 with infrared rays
• CPC Class Codes: A23L 3/26 by irradiation without heating
• CPC Class Codes: A23L 3/28 with ultraviolet light

Abstract

A process is provided for sanitizing fresh foods and beverage products using multiple stages of exposure to different wavelengths of ultraviolet, near infrared and infrared light. A food or beverage product is exposed to ultraviolet light at germicidal wavelengths in order to inactivate undesirable microorganisms on the product. The exposure to ultraviolet light causes damage to the organoleptic qualities product which are subsequently restored by photoreactivation upon exposure of the product to a source of polychromatic near infrared light. In addition, prior to the inactivation of microorganisms, the food or beverage may be exposed to a source of infrared light in order to inactivate enzymes responsible for decomposition of the product. Apparatus suitable for practicing the process of the present invention is also provided, including specific platform arrangements for sanitizing solid, liquid and fluid food and beverage products.

Claims

1. A process for sanitizing food products, the process comprising:

exposing a food product to infrared light in order to inactivate enzymes in the food product responsible for decomposition;

exposing the infrared exposed food product to ultraviolet light at germicidal wavelengths in order to inactivate undesirable microorganisms in the food product, whereby the exposing of the food product to the ultraviolet light causes a reduction in organoleptic qualities of edible portions of the food product; and

exposing the ultraviolet exposed food product to near infrared light in order to restore the organoleptic qualities of the ultraviolet exposed food product.

2. The process according to claim 1 wherein the near infrared light is a polychromatic near infrared light having wavelengths of between about 350 nm to about 380 nm in the UVA waveband, about 450 nm in the soret waveband, about 550 nm in the visible waveband and between about 660 nm and about 720 nm in the red waveband.

3. The process according to claim 2 wherein the step of exposing the ultraviolet exposed food product to near infrared light comprises exposing the food product to AC pulsed Xenon lamps.

4. The process according to claim 2 wherein the step of exposing the ultraviolet exposed food product to near infrared light comprises exposing the food product to high intensity discharge metal halide lamps.

5. The process according to claim 1 wherein the ultraviolet light has a wavelength between about 220 nm and about 310 nm.

6. The process according to claim 5 wherein the ultraviolet light has a peak wavelength of about 254 nm.

7. The process according to claim 1 wherein the step of exposing the food product to ultraviolet light includes exposing the food product to UVB light having a wavelength between about 295 nm to about 300 nm in order to cause extinction of ozone.

8. The process according to claim 7 wherein the UVB light has a wavelength of about 298 nm.

9. The process according to claim 1 wherein the step of exposing the food product to ultraviolet radiation causes production of a furanol film on the food product, and wherein the process further comprises the step of dissolving the furanol film by applying a water-based rinse to the food product.

10. The process according to claim 1 wherein the infrared light and near infrared light have wavelengths selected for interrupting a growth cycle of undesireable organisms on a surface and subsurface of the food product.

11. The process according to claim 1 further comprising the step of disposing a film on the food product in order maintain the sanitation thereof, the step of disposing a film including the step of immersing the food product in a polymerizable solution and allowing the solution to polymerize on the food product when the food product is exposed to the infrared light.

12. The process according to claim 11 wherein the polymerizable solution is a polyvinyl-alcohol solution capable of dissolving in water after polymerization.

13. The process according to claim 1 further comprises the step of applying packaging material to the food product before the step of exposing the food product to ultraviolet light and wherein the step of exposing the food product to ultraviolet light includes filtering the light using a fluidic optical filter in order to prevent damage to the packaging material applied to the food product.

14. A process for sanitizing food products, the process comprising:

sanitizing a food product by inactivating undesirable microorganisms in the food product, whereby the sanitizing of the food product causes a reduction in organoleptic qualities of edible portions of the food product; and

restoring the organoleptic qualities of the food product by exposing the food product to near infrared light.

15. The process according to claim 14 wherein the step of sanitizing comprises radiating the food product with radiation selected from the group consisting of ultraviolet radiation, E-beam radiation, and gamma radiation at a germicidal wavelengths.

16. The process according to claim 14 wherein the step of sanitizing comprises radiating the food product with ultraviolet light at germicidal wavelengths.

17. The process according to claim 16 wherein the ultraviolet light has a wavelength of between about 220 nm and about 310 nm.

18. The process according to claim 17 wherein the ultraviolet light has a peak wavelength of about 254 nm.

19. The process according to claim 16 wherein the step of exposing the food product to ultraviolet light includes exposing the food product to UVB light having a wavelength between about 295 nm to about 300 nm.

20. The process according to claim 19 wherein the UVB light has a wavelength of about 298 nm.

21. The process according to claim 14 wherein the step of restoring organoleptic qualities comprises the step of exposing the sanitized food product to polychromatic near infrared light having wavelengths of between about 350 nm to about 380 nm in the UVA waveband, about 450 nm in the soret waveband, about 550 nm in the visible waveband, and between about 660 nm and about 720 nm in the red waveband.

22. The process according to claim 16 wherein the step of radiating the food product with ultraviolet light causes production of a furanol film on the food product, and wherein the step of restoring organoleptic qualities to the food product further comprises the step of dissolving the furanol film by applying a water-based rinse to the food product.