American Air Liquide, Inc.

Other

L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des

Air Liquide America, L.p.

L'air Liquide, Soci&#xe9;t&#xe9; Anonyme Pour L'etude Et L'exploitation Des Proc&#xe9;d&#xe9;s Georges Claude

Edward F Steiner

James T C Yuan

Kevin C Spencer

Steven A Fisher

David Burgener

Yves Bourhis

John E Schreiber

Meenakshl V S Sundaram

Mike F Smith

Fabrice Laberge

Stephane Audy

James T Yuan

Meenakshi V S Sundaram

A manufactured dry ice product containing ozone entrapped or absorbed on said dry ice. The dry ice product can be used to chill and preserve food products and provides the added benefit of ozonation of the food product to kill bacteria. Novel processes for ozonating liquid and solid COare provided.

Method of improving the biocidal efficacy of dry ice

A method for sanitizing a food processing environment includes preparing an ozonated foam sanitizing medium and applying the sanitizing medium to either objects in the food processing environment, such as food processing equipment, food contact surfaces, interior surfaces of the food processing facility, or the ambient environment within the food processing facility, or both the objects within the food processing facility and the ambient environment of the food processing facility. An ozonated foam sanitizing medium includes a foaming agent dissolved in an aqueous solution and an ozone concentration of at least about 0.1 ppm and is prepared by either injecting gaseous ozone or introducing an aqueous ozone solution into an aqueous solution containing a foaming agent. In a system for generating the ozonated foam medium, the gaseous ozone can be injected with a feed gas, such as oxygen, air, an inert gas, and mixtures thereof. Additionally, an inert gas, such as nitrogen, carbon dioxide, argon, krypton, xenon, neon, and mixtures thereof can be injected separately into the aqueous foam solution. Once prepared, the ozonated foam is applied to a surface within the food-processing environment to a thickness of about 0.25 inches to about 7 inches or more, and allowed to stand for a predetermined period of time. The ozonated foam is then washed away with an aqueous solution.

Ozonated foam medium and production system and method for sanitizing a food processing environment

A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During preparation of an ozone wash solution, ozone off-gas is collected from the aqueous ozone solution. The ozone off-gas is then introduced into an ambient of the food processing environment. The introduction of the ozone off-gas can be carried out in conjunction with the application of the ozone wash solution to food contact surfaces. Additionally, the ozone off-gas can be introduced at relatively high concentrations for application to food processing equipment and food contact surfaces or, alternatively, the ozone off-gas can be diluted to relatively low levels for introduction into the ambient air of a food processing facility.

Method for sanitizing a food processing environment

Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.

Food disinfection using ozone

The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

Method of disinfecting a foodstuff using gaseous ozone

A method of maintaining carbon dioxide concentration in an aqueous solution containing the same, which entails introducing an amount of a gas into the aqueous solution sufficient to maintain a desired level of carbon dioxide in the aqueous solution, the gas containing from about 25-100% by volume of argon and from about 0-75% by volume of a carrier gas therefor.

Method of disinfecting fresh vegetables by processing the same with a

A method of washing one or more fresh vegetables, which entails washing the one or more fresh vegetables with at least one aqueous liquid containing at least an antimicrobially effective amount of dissolve carbon dioxide, and at least an amount of dissolved argon effective to inhibit bleaching and oxidizing effects of carbon dioxide.

Growing community of inventors

Lombard, IL, United States of America

Edward F Steiner