Purdue Research Foundation

Other

Spartanburg Steel Products, Inc.

Philip E Nelson

John R Heron

Steve A Rechtsteiner

Norihisa Takada

Richard H Linton

Yingchang Han

Travis L Selby

Athula Ekanayake

Richard S Smith

Jeffrey L Girman

Mark R Roodvoets

This invention provides a method for processing produce to reduce microorganisms thereon by treating the produce in a treatment chamber. The method comprises exposing the produce to an atmosphere comprising gaseous chlorine dioxide and a carrier gas in a treatment chamber and can comprise controlling the concentration of chlorine dioxide in the treatment chamber, moving the produce in the treatment chamber during exposure to the gaseous chlorine dioxide, spraying water to remove the gaseous chlorine dioxide, and purging the treatment chamber to remove any residual chlorine dioxide.

Method for reducing microorganisms on produce using chlorine dioxide gas

This invention provides an apparatus and method for processing produce to reduce microorganisms thereon by treating the produce in a treatment chamber. The treatment chamber comprises a produce receiver disposed in the treatment chamber, a means for providing a gas stream comprising chlorine dioxide and a carrier gas into the treatment chamber, a chlorine dioxide sensor in communication with the treatment chamber, and a means for controlling the concentration of chlorine dioxide in the treatment chamber. The method comprises exposing the produce to an atmosphere comprising gaseous chlorine dioxide and a carrier gas in a treatment chamber and can comprise controlling the concentration of chlorine dioxide in the treatment chamber, moving the produce in the treatment chamber during exposure to the gaseous chlorine dioxide, spraying water to remove the gaseous chlorine dioxide, and purging the treatment chamber to remove any residual chlorine dioxide.

Apparatus and method for reducing microorganisms on produce using chlorine dioxide gas

An aseptic valve assembly (10) is provided for filling and discharging containers. A valve fitting (11) is fixably attached in a bottom wall (19) of a container (20). A plug (12) may be secured within the container fitting (11). A sterilization/fill unit (14) is removably attached to the container fitting (11) so that the container (20), the plug (12) and the container fitting (11) may be sterilized and the container (20) filled and sealed under aseptic conditions.

Method and apparatus for aseptically filling containers

A method and apparatus for producing esters without the aid of a conventional acid catalyst. A mixture of a monohydric aliphatic alcohol and a lower carboxylic acid is provided in a reaction vessel equipped with a fractionating column connected to a condenser and a collecting vessel. Heating means and a device for passing small bubbles of gas through the reactants are included. The alcohol/carboxylic acid mixture is maintained at a temperature of at least about the boiling point of the alcohol, but below about the boiling point of the carboxylic acid, and a gas inert to the esterification reaction is bubbled through the mixture to remove the esterification product therein formed. The removed vapors are collected and condensed, and the esterification product is recovered in high conversion and purity.

Process for the manufacture of esters

An apparatus for manufacturing tomato products to an established consistency standard by providing a concentrator having a tomato feedstock input means, means to circulate the material within the concentrator, output means with a valve for releasing the material from the concentrator, control means including first and second measuring means for measuring the initial precipitate weight ratio and the initial Brix level of the feedstock respectively, input means for receiving the respective measurements, first and second computing means for computing the expected precipitate weight ratio and the expected Brix level respectively of the tomato product, final measuring means for measuring the Brix level in the concentrator, comparer means for comparing the computed expected Brix level with the Brix level in the concentrator and means connecting the comparing means to the valve means of the concentrator output to control the valve means in response to the comparison made to effect release of tomato product from the concentrator.

Tomato consistency control apparatus

A process for manufacturing tomato products to an established consistency standard by introducing a tomato extract feedstock having an initial precipitate weight ratio and an initial Brix level into a system, measuring these initial conditions of the feedstock, calculating an expected precipitate weight ratio of the tomato selected for manufacture from the feedstock, computing an expected Brix level of the tomato product, which may be done by comparing the initial precipitate weight ratio and Brix level of feedstock and the expected precipitate weight ratio of the tomato product to a programmed relationship between the initial precipitate weight ratio, the initial Brix level, the expected precipitate weight ratio and an expected Brix level of the tomato product to establish this expected Brix level of tomato product and concentrating the tomato extract feedstock until the expected Brix level is achieved. The process represents an improvement over the prior art by enabling tomato processors to use in-line measurement to monitor the consistency of the tomato product being produced.

Method for controlling consistency of tomato products

The method of this invention includes aseptically sealing an empty sterilized tank while maintaining asepsis of the tank, and thereafter connecting a product line to an opening in the tank, sterilizing the product line while so connected, and filling the tank with sterile product from the product line, all without destroying the aseptic condition of the tank. In addition, the method includes sampling the product in the product line during the tank filling operation while maintaining asepsis of both the product line and the tank. Finally, the method includes sealing the tank when full of sterile product, removing samples of sterile product from the tank subsequent to its filling and resealing the tank after each such sampling operation. Asepsis is maintained during each of the tank sealing, tank sampling and tank re-sampling operations.

Method of filling, sampling and sealing an aseptic tank

A process and system for producing and aseptically storing apple sauce. The apples are washed, peeled and cored, soaked in a weak salt solution, comminuted, heated to 190.degree. F.-220.degree. F., deaerated, sterilized by heating to about 215.degree. F. for 25 seconds or an equivalent temperature-time period, cooled to below about 100.degree. F., and then stored in a bulk storage tank under aseptic conditions at ambient temperature. The storage can be for protracted periods without deterioration of the apple sauce. After storage, the apple sauce has a superior flavor.

Method and apparatus for aseptic bulk storage of apple sauce

Aseptically sealing an empty sterilized tank while maintaining asepsis of the tank, and thereafter connecting a product line to an opening in the tank, sterilizing the product line while so connected, and filling the tank with sterile product from the product line, all without destroying the aseptic condition of the tank. In addition, sampling the product in the product line during the tank filling operation while maintaining asepsis of both the product line and the tank. Finally, sealing the tank when full of sterile product, removing samples of sterile product from the tank subsequent to its filling and resealing the tank after each such sampling operation. Asepsis is maintained during each of the tank sealing, tank sampling and tank re-sampling operations.

Growing community of inventors

West Lafayette, IN, United States of America

Philip E Nelson