University of Florida Research Foundation, Incorporated

Laitram, LLC

Murat O Balaban

Brent A Ledet

Maurice R Marshall

W Steven Otwell

Louise Wicker

A continuous method for reducing one or more of microorganisms or enzymes in a liquid beer or wine product, the method comprising the steps of:

Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide

A continuous method using gaseous carbon dioxide or a pressurized flow of liquefied carbon dioxide is described to reduce microbial and/or enzymatic activity in a liquid product. The carbon dioxide is combined with a pressurized flow of the liquid product, or the mixture is pressurized after the mixture is formed. The pressure and temperature in the flow regions are maintained at a level which is sufficient to keep the carbon dioxide in a continuous liquid state, but which does not freeze the liquid product. The pressurized mixture of the carbon dioxide and liquid product flows through a reaction zone for a sufficient time to reduce harmful microorganisms and/or inactivate enzymes and then enters one or more expansion stages wherein the pressure of the mixture flow is sufficiently decreased to vaporize the carbon dioxide for separation from the liquid product. If necessary, heat is applied in at least one of the expansion stages to prevent a freezing of the mixture.

Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid product using carbon dioxide

A method for steam-cooking shrimp at reduced temperatures below 100&deg; C. to decrease the loss of shrimp by weight during the cooking process. An exemplary apparatus for carrying out the method of the invention includes a steam cooker with a conveyor belt for continuously transporting shrimp product into and through a cooking chamber open to the atmosphere. Thermostatic controls allow the temperature of the cooking chamber to be adjusted for the proper cooking time depending on the size of the shrimp and their loaded density. The cooking chamber contains a substantially homogeneous gaseous environment of a steam mixture for even cooking. Adjusting the speed of the conveyor belt can control the dwell time of the shrimp in the cooking chamber. Results of testing have shown that, to heat shrimp to an internal temperature of 62.8&deg; C. (a temperature sufficient to kill substantially all bacteria), lower cooking temperatures and longer cooking times than conventionally practiced decrease the loss of weight in cooked shrimp product.

Method for steam-cooking shrimp at reduced temperatures to decrease yield loss

A method for inactivating enzymes in food products comprising exposing the food to pressurized CO.sub.2 to produce a carbonic acid solution therein having a pH sufficiently low to irreversibly inactivate the enzymes.

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Gainesville, FL, United States of America

Murat O Balaban