Pepsico, Inc.

General Foods Limited

Ralph DiGiacomo

Michael T McGuire

Marcia D Palmer

Louis G Liggett

Thaddeus Pesce

Cathy Culver

Paula Puccini

Pam Lalak

Cyndia Cardona

Casey Mccormik

A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container.

In-package non-ionizing electromagnetic radiation sterilization

The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0.03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30.degree. F. and 50.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Method for preparing and preserving fresh pasta

Growing community of inventors

Palisades, NY, United States of America

Ralph DiGiacomo