North Carolina State University

Industrial Microwave Systems, Inc.

United States of America, As Represented by the Secretary of Agriculture

Other

Michael Foods, Inc.

The United States of America As Represented by the Department of Agriculture

Kenneth R Swartzel

Josip Simunovic

Hershell R Ball, Jr

Mohammad-Hossein Hamid-Samimi

Kandiyan Puthalath Sandeep

Eric Adles

Gary Dean Cartwright

Pablo Coronel

David L Parrott

Farid Sadeghi

Sudalaimuthu G Ganesan

Raymond W Hamaker

Richard T Kuehn

Van-Den Truong

J Michael Drozd

Tyre C Lanier

Mohammad Hossein Hamid-Samimi

Jeffery W Liebrecht

Tunc Koray Palazoglu

Sevugan Palaniappan

Mohammad-H H Samimi

Alexander Riemann

Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

Methods and apparatuses for thermal treatment of foods and other biomaterials, and products obtained thereby

The invention uses rapid heating to effect a material property change in a biomaterial. The biomaterial is heated to a predetermined real temperature, whereas the biomaterial's total thermal treatment is described by an equivalent temperature and an equivalent time defining a point above a minimum gel set temperature line, above a reduction in bacteria line, below a water loss line, and below a maximum gel set temperature line. According to one aspect of the invention, the biomaterial is heated by exposing the biomaterial to a relatively uniform electric field. The material is heated to a predetermined temperature for a predetermined time in order to achieve a food product characterized by a preselected refrigerated shelf life of from about two weeks to about forty-two weeks. The food product may be packaged prior to the microwave exposure so as to sterilize the packaging and decrease product loss. According to another aspect of the invention, the material is heated to a predetermined real temperature Tfrom time A to time B and a real temperature Tfrom time B to time C. According to another aspect of the invention, the material is heated to a predetermined real temperature from time A to time B to attain a material property at shear stress level Sand heated to a predetermined real temperature from time B to time C to attain at least one additional material property at shear stress level S. According to another aspect of the invention, the material is moved at a predetermined rate Rfrom time A to time B and a predetermined rate Rfrom time B to time C. The material is preferably stationary (i.e. R=0) from time B to time C. According to another aspect of the invention, multiple microwave cavities are used to effect the material property change in the biomaterial. The material is passed through a second microwave cavity that is sequentially arranged or concurrently arranged with the first microwave cavity.

Thermal gelation of foods and biomaterials using rapid heating

A method of generating a temperature measurement for a batch or a continuous stream of material. The method includes providing a particle having a signal that changes at a pre-determined temperature; inserting the particle into the batch or continuous stream; and detecting a signal change from the particle to thereby generate a temperature measurement for the batch or continuous stream. A suitable system for use in carrying out the method is also described.

Method and system for conservative evaluation, validation and monitoring of thermal processing

Methods, Systems, and Devices for Evaluation of Thermal Treatment. A magnetically detectable particle and related methods, systems, and devices are provided for generating a temperature measurement for a batch or a continuous stream of material. The particle can include a first and second magnet each comprising a positive and negative pole. The particle can also include an adhesive having a release temperature and operable to attach one or both of the positive and negative poles of the first magnet proximate to the same polarity pole of the second magnet or to attach one of the positive and negative poles of the first magnet between the poles of the second magnet below the release temperature such that a first magnetic field is generated by the first and second magnet. The adhesive can also be operable to release the first and second magnets from one another above the release temperature.

Methods, systems, and devices for evaluation of thermal treatment

A method of generating a residence time measurement of a particulate-containing food product while passing the product as a continuous stream through a thermal processing apparatus is described. The method includes the steps of inserting at least one detectable particle, and preferably many detectable particles, tagged with at least one magnetic implant into the stream at pre-selected intervals; detecting the at least one implant using at least one sensor located at a detection point downstream from a location of the inserting of the at least one detectable particle; determining a time of passage of the at least one detectable particle in the stream using output from the at least one sensor; and generating a residence time measurement for the stream using the time of passage for the at least one detectable particle. The method also includes the use of multiple sensors for detecting the implants. A suitable system and detectable particle for carrying the method are also described.

System for measuring residence time for a particulate containing food product

Plurality of particles made of a detectable magnetic implant and a carrier in combination with a plurality of magnetic field sensors

Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may be used with either continuous processing systems or batch processing systems.

Method for the pasteurization of egg products using radio waves

Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.

Method for the ultrapasteurization of liquid whole egg products

Method for conservatively evaluating continuous thermal treatment

Method and system for residence time measurement of simulated food

An electroconductive heater for heating a liquid product such as a liquid whole egg product which has a conductivity which increases with temperature, is disclosed. The electroconductive heater comprises an enclosed chamber defining a liquid product flow space, the enclosed chamber having an upstream end portion, a downstream end portion, and first and second electrically conductive plates positioned opposite one another in spaced relationship with the liquid product flow space therebetween. The first and second electrically conductive plates longitudinally extend from the upstream end portion to the downstream end portion. The chamber has a characteristic resistivity of the electrical pathway between the first electrically conductive plate and the second electrically conductive plate which is greater in the downstream end portion than in the upstream end portion. Apparatus and methods of using such electroconductive heaters are also disclosed.

Method for pasteurizing liquid whole egg products

A method of, and apparatus for, pasteurizing flowable egg products utilizing high frequency radio waves to heat the egg products being pasteurized.

Growing community of inventors

Raleigh, NC, United States of America

Kenneth R Swartzel