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1. WO2000041570 - TREATMENT OF FOOD PRODUCTS USING HUMIDITY CONTROLLED AIR

Publication Number WO/2000/041570
Publication Date 20.07.2000
International Application No. PCT/US2000/000900
International Filing Date 14.01.2000
Chapter 2 Demand Filed 26.06.2000
IPC
A23B 5/005 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
5Preservation of eggs or egg products
005Preserving by heating
A23B 5/04 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
5Preservation of eggs or egg products
04Freezing; Subsequent thawing; Cooling
A23L 3/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
16by heating loose unpacked materials
CPC
A23B 5/0052
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
5Preservation of eggs or egg products
005Preserving by heating
0052in the shell
A23B 5/04
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
5Preservation of eggs or egg products
04Freezing; Subsequent thawing; Cooling
A23L 3/165
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
16by heating loose, unpacked materials
165in solid state
Applicants
  • MICHAEL FOODS, INC. [US/US]; 324 Park National Bank Building 5353 Wayzata Boulevard Minneapolis, MN 55416, US (AllExceptUS)
  • BELOVO S.A. [BE/BE]; Industrial Area 1 B-6600 Bastogne, BE (AllExceptUS)
  • BALL, Hershell, R., Jr. [US/US]; US (UsOnly)
  • DEMEESTER, Fabien [US/BE]; BE (UsOnly)
  • SCHUMAN, James, D. [US/US]; US (UsOnly)
Inventors
  • BALL, Hershell, R., Jr.; US
  • DEMEESTER, Fabien; BE
  • SCHUMAN, James, D.; US
Agents
  • MAGRI, Karen, A. ; Myers, Bigel, Sibley & Sajovec, P.A. P.O. Box 37428 Raleigh, NC 27627, US
Priority Data
60/116,11715.01.1999US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) TREATMENT OF FOOD PRODUCTS USING HUMIDITY CONTROLLED AIR
(FR) TRAITEMENT DE PRODUITS ALIMENTAIRES PAR UTILISATION D'AIR A HUMIDITE CONTROLEE
Abstract
(EN)
The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient and attractive means of pre-heating and/or pasteurizing ($i(i.e.), pre-heating and holding) intact shell eggs. Also provided are pasteurized shell eggs produced by the inventive methods. As further aspects, the present invention also provides methods of cooling shell eggs as well as surface sanitizing shell eggs using humidity controlled air.
(FR)
La présente invention concerne la découverte qu'un chauffage efficace des oeufs en coquille peut se faire en utilisant des courants de convection d'air à humidité contrôlée. Le processus à air à humidité contrôlée décrit ici constitue un moyen puissant et intéressant pour préchauffer et/ou pasteuriser, c'est-à-dire préchauffer et conserver, des oeufs en coquille intacts. L'invention concerne également des oeufs en coquille pasteurisés obtenus selon le procédé de l'invention. L'invention concerne en outre des procédés permettant de refroidir les oeufs en coquille et d'en désinfecter la surface en utilisant un air à humidité contrôlée.
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