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1. WO2022011346 - SYSTEM AND METHOD OF TREATING FOOD PRODUCTS

Publication Number WO/2022/011346
Publication Date 13.01.2022
International Application No. PCT/US2021/041291
International Filing Date 12.07.2021
IPC
A23L 3/00 2006.1
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
Applicants
  • THE REGENTS OF THE UNIVERSITY OF CALIFORNIA [US]/[US]
Inventors
  • PAN, Zhongli
  • KHIR, Ragab
Agents
  • COLLINS, Michael A.
Priority Data
63/050,47210.07.2020US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) SYSTEM AND METHOD OF TREATING FOOD PRODUCTS
(FR) SYSTÈME ET PROCÉDÉ DE TRAITEMENT DE PRODUITS ALIMENTAIRES
Abstract
(EN) A method of treating food products utilizes the sequential application of ozone treatment and infrared (IR) heating. The ozone treatment includes exposing the food product to a gaseous ozone environment for a duration of time. The IR heating includes applying IR irradiation to increase the temperature of the food product.
(FR) La présente invention concerne un procédé de traitement de produits alimentaires mettant en œuvre l’application séquentielle de traitement à l’ozone et de chauffage infrarouge (IR). Le traitement à l’ozone comprend l’exposition du produit alimentaire à un environnement d’ozone gazeux sur une durée de temps. Le chauffage IR comprend l’application d’irradiation IR pour accroître la température du produit alimentaire.
Latest bibliographic data on file with the International Bureau