Purepulse Technologies, Inc.

Foodco Corporation

Samuel W Lloyd

Andrew H Bushnell

Joseph E Dunn

Reginald Wayne Clark

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

A deactivation approach for deactivating microorganisms in a high-strength-electric field treatment system, can be characterized as an apparatus for reducing microorganism levels in products. The apparatus has an inlet tube of substantially uniform cross-sectional area extending from a distance before a treatment zone to at least into the treatment zone; a substantially ogival electrode nose positioned in the treatment zone; and an outer electrode forming an interior of the inlet tube in the treatment zone. The treatment system can be employed in a method having steps of flowing the product through an inlet tube of substantially uniform cross-sectional area extending from a distance before a treatment zone to at least into the treatment zone; flowing the product between a substantially ogival electrode nose positioned in the treatment zone, and an outer electrode forming an interior of the inlet tube in the treatment zone; and applying at least one high strength electric field pulse to the product during transit through the treatment zone.

Uniform product flow in a high-electric-field treatment cell

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

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

La Mesa, CA, United States of America

Samuel W Lloyd