Washington State University

Curtice Burns, Inc.

Barry G Swanson

Bai-Lin Qin

Qinghua Zhang

Patrick D Pedrow

Gustavo V Barbosa-Canovas

Robert G Olsen

Richard S Meyer

Michael L Campbell

Daryl B Winter

Jeffrey M Root

Casimir C Akoh

Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.

Continuous flow electrical treatment of flowable food products

A batch food processing machine particularly adapted for treating solid and semi-solid foods. The machine has a processing vessel with first and second electrodes and an enclosed treatment chamber. The processing vessel is preferably a detachable module which is held within a vessel supporter and electrifier during treatment. The supporter-electrifier engages the electrodes and conveys high voltage electrical pulses to the electrodes. The system provides pressure relief using a preferred spring-biased pressure relief which is displaced when steam is generated within the treatment chamber. A preferred electrical pulse forming circuit applies square wave, short duration, high voltage pulses to the first and second electrodes with changing polarity.

Batch mode food treatment using pulsed electric fields

A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The polysaccharide is a polymer of at least three monosaccharides and has at least four fatty acid ester groups, each fatty acid portion having from 4 to 24 carbon atoms.

Polysaccaride fatty acid polyester fat substitutes

Growing community of inventors

Moscow, ID, United States of America

Barry G Swanson