Purepulse Technologies, Inc.

Foodco Corporation

Reginald Wayne Clark

Joseph E Dunn

Andrew H Bushnell

Samuel W Lloyd

Donald Lander

James C Lierman

Kenton J Salisbury

Thomas M Ott

An apparatus, and related methods for sterilizing microorganisms in a container, the apparatus consists of the container including a blister formed therein and a backing material that together with the blister form a cavity in which is contained a contact lens and a preservative fluid. A flashlamp generates high-intensity, short-duration pulses of light for deactivating microorganisms within the container by illuminating the container with the pulses of light having been generated.

Sterilization of packages and their contents using light

An approach for sterilizing microorganisms at a target object employs a flashlamp system including means for generating pulses of light, and for deactivating microorganisms within the target object by illuminating the target object with the pulses of light having been generated; a photo-sensitive detector positioned so as to receive a portion of each of the pulses of light as a measure of an amount of light illuminating the target object, for generating an output signal in response thereto; and a control system, coupled to the flashlamp system and the photo-sensitive detector, for determining, in response to the output signal, whether the pulses of light are sufficient to effect a prescribed level of deactivation of microorganisms at the target object. In accordance with this approach sterilizing microorganisms involves steps of generating a pulse of light; deactivating microorganisms at the target object by directing the pulse of light having been generated at the target object; receiving a portion of the pulse of light as a measure of an amount of the pulse of light illuminating the target object; generating an output signal in response to the receiving of the portion of the pulse of light; and determining, in response to the generating of the output signal, whether the pulse of light is sufficient to effect a prescribed level of deactivation of microorganisms at the target object.

Parametric control in pulsed light sterilization

A system of deactivating microorganisms in water involves illuminating the microorganisms using at least one short-duration, high-intensity pulse of broad-spectrum polychromatic light. The system includes a watertight housing having an inlet port and an outlet port for the flow water. A tubular light source for deactivating microorganisms and a tubular baffle for directing the water flow are positioned within the watertight housing. Waters enters the inlet port and flows between the watertight housing and the tubular baffle in one direction, around the end of the tubular baffle and back through the center of the tubular baffle in a second direction exiting the outlet port. In one embodiment, the inlet and outlet ports are positioned at the same end of the watertight housing. In a another embodiment, the inlet port is at the end of the watertight housing and the outlet port extends radially from the tubular baffle through the side of the watertight housing. Additionally, a removable recirculating hose may be connected from the inlet port to the outlet port for recirculating the water. A quartz jacket filled with a cooling material may be used around the tubular light source to provide cooling to the light source and spectral filtering of the light emitted from the light source. The inner surface of the baffle may be reflectorized to reflect light from the light source.

Deactivation of organisms using high-intensity pulsed polychromatic light

A system for deactivating organisms in a food product employs a first electrode; an insulator section coupled to the first electrode, wherein the insulator section includes an insulator pinch, an opening, and a transition region interposed thereinbetween, and wherein the opening has a larger cross-sectional area than the insulator pinch, the insulator section including a cavity, passing through the insulator pinch, the transition region, and the opening, wherein the food product is contained during deactivating of organisms; and a second electrode coupled to the insulator section, wherein the first electrode is positioned on a first side of the insulator pinch, and the second electrode is positioned on a second side of the insulator pinch, whereby an electric field formed between the first electrode and the second electrode, when a voltage is applied across the first electrode and the second electrode, passes through the insulator pinch.

High-strength-electric-field pumpable-food-product treatment in a

An approach for sterilizing microorganisms at a target object employs a flashlamp system including means for generating pulses of light, and for deactivating microorganisms within the target object by illuminating the target object with the pulses of light having been generated; a photo-sensitive detector positioned so as to receive a portion of each of the pulses of light as a measure of an amount of light illuminating the target object, for generating an output signal in response thereto; and a control system, coupled to the flashlamp system and the photo-sensitive detector, for determining, in response to the output signal, whether the pulses of light are sufficient to effect a prescribed level of deactivation of microorganisms in the target object. In accordance with this approach sterilizing microorganisms involves steps of generating a pulse of light; deactivating microorganisms at the target object by directing the pulse of light having been generated at the target object; receiving a portion of the pulse of light as a measure of an amount of the pulse of light illuminating the target object; generating an output signal in response to the receiving of the portion of the pulse of light; and determining; in response to the generating of the output signal, whether the pulse of light is sufficient to effect a prescribed level of deactivation of microorganisms in the target object.

Parametric control in pulsed light sterilization of packages and their

A method of deactivating microorganisms in food products, packaging material, water, air, and other products involves illuminating the microorganisms using at least one short-duration, high-intensity pulse of broad-spectrum polychromatic light. In variations of this embodiment, the light has an intensity of at least 0.1 J/cm.sup.2, the pulse duration is from between about 10 nanoseconds and 10 milliseconds, and/or at least 50% of the at least one pulse's energy is transmitted in light having wavelength from between about 170 and 2600 nanometers. Advantageously, the microorganisms may be Cryptosporidium parvum oocysts, Bacillus pumilus spores or poliovirus.

An approach for sterilizing product containers and deactivating microorganisms in such containers employs the container, which, in one embodiment, includes a polyolefin, and which transmits light in a spectrum of from between 180 nm and 300 nm. The container may be coupled to a port through which a product within the container can be withdrawn, or, alternatively, may include a blister that together with a backing material forms a cavity in which a contact lens is contained. A flashlamp system generates high-intensity, short-duration pulses of polychromatic light in a broad spectrum. The pulses of light generated by the flashlamp illuminate the container and thereby deactivate microorganisms within the container. In some embodiments, the container contains a transmissive product that transmits more than about one percent of light at a wavelength of 260 nm. In further embodiments, the high-intensity, short-duration pulses of polychromatic light in a broad spectrum deactivate microorganisms both within the container and within the port. In additional embodiments, the flashlamp advantageously deactivates sufficient microorganisms to achieve a sterility assurance level of at least 10.sup.-6.

Sterilization of packages and their contents using high-intensity,

The present invention is directed to methods and apparatuses for preserving fluid foodstuffs. More particularly, it is directed to methods and apparatuses for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which contain significant levels of microorganisms. The improved methods and apparatuses incorporate a plurality of electric field treatment zones with cooling units between each pair of treatment zones in order to maintain the temperature of the pumpable foodstuff at a level at which microorganisms are killed in sufficient numbers and at which changes in the flavor, appearance, odor, or functionality of the foodstuff remain within acceptable ranges. For a comparable microorganism kill, foodstuffs prepared by the present process have significantly higher quality than foodstuffs prepared with standard thermal processes (e.g., ultra-high temperature pasteurization).

Process for reducing levels of microorganisms in pumpable food products

A method for prolonging the shelf-life of perishable food products includes applying a fluid coating to a surface of the food product. The fluid coating adheres to the surface and forms a solid coating that covers the surface. The solid coating is preferably an edible coating and is at least partially transparent to light having a frequency within a prescribed frequency range, and the solid coating reduces the accessibility of the surface of the food product to microorganisms. Next, the solid coating is illuminated with light within the prescribed frequency range. At least a portion of the light passes through the solid coating and deactivates microorganisms at and near the surface of the food product thereby increasing the shelf-life of the food product. An apparatus for carrying out the above method has an application device that applies the fluid coating material to the surface; a light source that illuminates the solid coating with light; and a energizing device that energizes the light source.

Prolongation of shelf-life in perishable food products

Microorganisms are deactivated in a food product using an electrode placed into electrical contact with the food product. A current signal is applied to the electrode during a specified time period, causing a deactivating charge to build up on the first electrode. An electrical field results from the deactivating charge having an electric field strength of at least 5,000 volts/cm. Substantially all of a residual charge is removed from the first electrode during a discharge period, such that an approximately zero net charge is delivered to the first electrode following the discharge period, thereby reducing electrophoretic side-effects. The current signal causes an electrical double layer at the electrode to charge to a prescribed voltage. One embodiment, the prescribed voltage does not exceed a reaction voltage of a prescribed reacting material species for more than a prescribed threshold period, thereby reducing electrochemical reactions within the food product.

Prevention of electrochemical and electrophoretic effects in

Microorganisms are killed in a food product using an electrode placed into electrical contact with the food product, a charge supply circuit, a switch that selectively couples the charge supply circuit to the electrode, and a controller. The switch first configures the charge supply circuit so as to deliver a charge to the electrode when the switch assumes a first state, and next configures the charge supply circuit so as to absorb the charge from the electrode when the switch assumes a second state. As a result, a net charge delivered to the electrode is substantially zero. The controller controls the switch to sequentially assume the first and second states. The delivery of the zero net charge prevents the fouling of the electrode.

Growing community of inventors

Del Mar, CA, United States of America

Reginald Wayne Clark