CA2757935A1 - Apparatus for the treatment of food products - Google Patents
Apparatus for the treatment of food products Download PDFInfo
- Publication number
- CA2757935A1 CA2757935A1 CA2757935A CA2757935A CA2757935A1 CA 2757935 A1 CA2757935 A1 CA 2757935A1 CA 2757935 A CA2757935 A CA 2757935A CA 2757935 A CA2757935 A CA 2757935A CA 2757935 A1 CA2757935 A1 CA 2757935A1
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- CA
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- Prior art keywords
- food products
- cleaning fluid
- food product
- electrical treatment
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/46—Treatment of water, waste water, or sewage by electrochemical methods
- C02F1/4608—Treatment of water, waste water, or sewage by electrochemical methods using electrical discharges
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/46—Treatment of water, waste water, or sewage by electrochemical methods
- C02F1/461—Treatment of water, waste water, or sewage by electrochemical methods by electrolysis
- C02F1/467—Treatment of water, waste water, or sewage by electrochemical methods by electrolysis by electrochemical disinfection; by electrooxydation or by electroreduction
- C02F1/4672—Treatment of water, waste water, or sewage by electrochemical methods by electrolysis by electrochemical disinfection; by electrooxydation or by electroreduction by electrooxydation
Abstract
The present invention refers to an apparatus (1) for the electrical treatment of food products (2), at least comprising a fluid container (3) having the capacity to receive a cleaning fluid (4), a direct current power unit (5), two electrodes (9a; 9b) and a fluid outlet (6), through which the outgoing cleaning fluid (4) can be directed directly on to the food product to be treated (2) and/or intermediately stored direkt in a buffer container.
The invention is characterized in that the food product to be treated (2) is in direct electric contact with the cleaning fluid (4).
The apparatus according to the invention allows achieving a continuous and efficient purification of food products, which is saving resources.
The invention is characterized in that the food product to be treated (2) is in direct electric contact with the cleaning fluid (4).
The apparatus according to the invention allows achieving a continuous and efficient purification of food products, which is saving resources.
Description
April 21, 2010 Simply Water GmbH A118187SA BUW/BRC/sct Apparatus for the Treatment of Food Products The present invention. refers to an apparatus for the electrical treatment of food products, comprising at least one fluid container with the capacity to receive a cleaning fluid, a DC power supply, two electrodes and one fluid outlet, through which the outgoing cleaning fluid can be conveyed directly on the foods product to be treated and/or can be stored temporarily in a buffer container.
The treatment of food products by means of fluids treated or produced electrolyti-cally, has been known in the prior art. Thus, the patent DE 10 2007 017502 Al describes, by way of example, an electrochemically treated water, which can be used to a limited extent for the treatment of food products.
The methods available for treating food products according to the prior art show a number of disadvantages. If the water treated electrolytically is stored after prepa-ration for a longer period of time, the physical properties of this water may change. This may lead to a reduction of the cleansing or disinfecting effect of the water. Frequently, the oxidants generated by electrolysis have a harmful effect for food products. They are considered to be biocides, and it is not allowed to apply them to food products or to food products of animal origin.
Those means still comprise a discrete portion of chemical active agents, and there-fore, they are subject to the requirement that they have to be registered with the authorities as a biocide. It is the subject matter of the present invention to go on reducing the percentage of chemical active substances, and to apply the exceed-ingly biggest portion of the effect in the form of a physical effect by electrostatic charge of the water, for example, to just one food product. The purpose of this process is to kill germs.
Based on this fact, the problem to be solved by the present invention is to provide an apparatus for cleaning food products, which allows improving the purification.
This problem is solved by means of the features of patent claim 1.
Advantageous embodiments and developed embodiments, which may be applied separately or in combination with each other, are the subject matters of the subclaims.
The apparatus according to the invention is based on the preamble, comprising the features that the food product to be treated is in direct electric contact with the cleaning fluid.
This allows achieving a considerable improvement as compared with the prior art.
Since the fluid coming out of the fluid outlet falls on to the food product, there is an electrical connection with the food product to be treated. This leads to applying an electrostatic voltage to the food product, causing a considerable improvement of cleaning the food product, since now the cleaning effect is not based on the content of chemical active agents, as for example, of the oxidants generated by electrolysis, but on the voltage applied, which causes the microorganisms to be killed. Insofar, the nature of the effect is physical. Thus, the physical reduction of germs on food products is achieved by electrostatic means and by applying an electric current. The germs on the food products are washed off and killed at the same time, by using the apparatus according to the invention.
Since the food product to be treated is in direct electric contact with the cleaning fluid and/or with drinking water, it is possible to allow simultaneous electrostatic treatment of the water together with the treatment of the food product by using this water. This allows achieving a considerable time-saving effect. Moreover, it is ensured that it is possible to use a fluid generated by galvanic induction, and an optimum quality cleaning fluid, respectively. The cleaning fluid, which is in a container, is exposed to electric voltage by mounting a cathode and an anode.
The dipoles of the water are aligned in the electric field being formed. By induction, the negative and positive charges are separated, and finally the negative charges (electrons) are removed. The result is a positively charged, electrostatic water.
What is remarkable in this regard, is that a disinfecting and oxidizing effect of the treated water or of the treated cleaning fluid, repectively, can be observed even when the total concentration of possibly formed oxidants is less than 20 ppm, and even less than 2 ppm, or even less than 0.2 ppm. Therefore, with this unlimited disinfecting or oxidizing effect, the cleaning fluid is inoffensive according to food technology requirements.
Since such oxidizing compounds do not (or only marginally) occur in the water produced by galvanic induction, there must be another mechanism of action in the water. It is assumed that the effect of the water treated as described above is based on the activation of the water molecule itself. The water molecules are in a cluster assembly, so that by carrying out a weak galvanic induction, the water molecules are discharged electrically, and the charge carriers are stabilized in the cluster assembly by continuous exchange (Grothus Mechanism). Therefore, the electri-cally discharged water can have a disinfecting effect, because it is able to de-naturate cell structures, or to disturb irreversibly the mechanisms of conveying electrons of microorganisms. This is one of the reasons for the lacking formation of resistance of microorganisms against the water according to the invention.
In a preferred embodiment, the apparatus comprises a separating membrane, which is also called diaphragm, in the fluid container. The separating membrane separates the anode chamber from the cathode chamber. At first, the cleaning fluid is transferred towards the cathodic chamber formedby the cathode and the dia-phragm, or by the membrane, respectively. The bigger part of the catholyte, as for example, 15 to 90 percent of it, is conveyed into the anodic chamber, so it will flow in the counter-current through it to the cathodic chamber. The activated elec-trons wander through the membrane into the cathodic chamber, and it is possible to obtain the anolyte fraction with only few electrons. Such procedure will lead to an electrical discharge of the water clusters (coherent water molecules caused by the polarity of the water molecule dipole). This results in positively charged water clusters having the function of electron acceptors, the so-called hunger for elec-trons. It is saturated by an electron donator, for example, any form of monads. A
galvanic induction by means of such apparatus is principally different from classi-cal electrolysis, which is, for example, the foundation for producing chlorine diox-ide, wherein a present elektrolyte is lysed, i.e. it is separated and dissected into radicals. Another such kind of dissecting process is electrolysis using the help of a membrane, the so-called electrodiaphragmalysis, used for example, for producing sodium hypochloride and other oxidants. The effect of a cleaning fluid produced in such a way is based on the content of oxidants generated in the form of active chemical substances. In contrast to this classical electrolytic process, which has been in use in various ways as an established method for more than 120 years, in the electrodiaphragmalysis according to the initially mentioned patent DE 10 017 502A1, the water molecule is not dissected into its components OH- and H+, but it remains pH-neutral (pH 7.0). This already means a significant progress in the development. What is produced according to the present invention, is also a cleaning fluid with a pH of 7, however, as far as possible, without any products of chemical decomposition (oxidants); the effectivity of which is based on lack of electrons and the resulting electric shock when in contact with microorganisms.
This deficiency of electrons, (positive electrostatic charge) is in a cluster assem-bly, wherein the water molecules have been electrically charged by applying a certain strength of current (similar to a neon tube (which is illuminated by activa-tion of the electrons of the inert gas). The water molecule is retained and continu-ously exchanges the charge carriers within the cluster.
The cleaning fluid can be brought into contact with any food product to be treated without impairing the quality of the product. Therefore, the present invention al-S-lows achieving fast, efficient, exhaustive and cost-saving purification of food products.
In a preferred embodiment, the cleaning fluid of the fluid container comprises sodium chloride.
Galvanic induction of the cleaning fluid is preferably carried out by way of the diaphragm method, wherein a porous, current-permeable membrane (diaphragm) separates the anode chamber from the cathode chamber. By creating just a weak electric field, and by operating the galvanic cell continuously, it is possible that what is prominent is not the production of sodium hydroxide or of chlorine de-rivatives, but the generation of positively electrostatically charged water in the anode chamber. Thus, with a sodium chloride solution flowing through the anode chamber, there will be no formation of oxidizing substances such as chlorine, chlorit, chlorine dioxide, chlorate and other oxidizing agents, but just of small amounts of sodium hypochlorite. An investigation of the disinfecting effects of the cleaning fluid treated by the galvanic process could show that the disinfecting effect is equivalent or even better than with disinfectants obtained by electrolysis or with classical chemical disinfectants.
In a preferred embodiment, the total concentration of oxidants obtained as side-products by induction of the cleaning fluid in the galvanic production process is less than 500 ppm, preferably less than 200 ppm, particularly preferably less than 20 ppm, especially preferably less than 2 ppm, and, very particularly preferably less than 0.2 ppm. Such low concentrations of oxidants make sure that the clean-ing fluid does not have any harmful effect on to the food products.
It proved to be advantageous that in a preferred embodiment, the process of clean-ing the food product requires a time period of between I second and 60 minutes, preferably between 5 and 40 minutes, and particularly preferably between 10 and 20 minutes. Such short time periods allow achieving an enormous acceleration of the cleaning process. It is even possible to let the cleaning fluid coming out of the fluid outlet fall on food products, which are continuously moved along the appa-ratus by means of a treadmill, wherein it is advantageous to provide the apparatus with an inlet, which allows dosing the fluid in continuously.
A particular advantage is achieved, if the food products to be treated are poultry and/or fish and/or pork and/or beef and/or another food product of animal origin, and/or a vegetable food product, preferably a vegetable and/or salad and/or fruit and/or nuts and/or spices and/or cereal. Due to their natural origin or to their pro-cessing, such food products are particularly often exposed to high contaminations.
At the same time, they are frequently sensitive with regard to disinfecting measures.
In another preferred embodiment, the apparatus has a disinfecting effect against bacteria and/or bacteria spores and/or funguses and/or fungal spores and/or virus-es and/or prions and/or unicellular algae and/or mixtures thereof. According to experience, it may be assumed that the cleaning fluid produced in this process has a sufficient disinfecting effect against all microorganisms mentioned above.
Furthermore, it is another advantage if the electrolysis can be carried out with a current density of between 0.5 and 10 W/cm2.
Furthermore, it is advantageous if, in a preferred embodiment, the process of ap-plying the cleaning fluid to the food products can be conducted continuously and/or intermittently.
Furthermore, it proved to be advantageous if the apparatus comprises at least one means for heating the cleaning fluid. In another preferred embodiment, it proved to be advantageous if the apparatus comprises at least one means for cooling 3o down the cleaning fluid, even until it can be used as ice. This may be chosen de-pending on the properties of the food products to be treated.
It proved to be advantageous if the apparatus comprises a mounting for holding the food product to be treated.
It is another particular advantage if, upon introducing the food product into the mounting, applying the cleaning fluid to the surfaces of the food product can be effected automatically. Such a combination of different automatisms allows achieving considerable savings of time and resources.
It is another particular advantage, if the apparatus comprises additional means for applying compressed air and/or hot air and/or ultraviolet light and/or a tenside to the food product. This allows cleaning the food product comprehensively, reliably and particularly precisely.
Another very particular advantage is also a process for the electrical treatment of food products, comprising the following steps: treating the cleaning fluid by means of galvanic induction, and simultaneously applying the cleaning fluid to the surfaces of the food product Further advantages and embodiments of the invention will be demonstrated below by means of two examples of embodiments with schematic illustrations.
Therein show schematically:
Fig. 1: a first example of an embodiment of an apparatus for the electrical treat-ment of food products by means of electrically charged water; as well as Fig. 2: a second example of an embodiment of an apparatus for cleaning food products.
In the following description of two preferred embodiments of the present inven-tion, the same reference numbers refer to the same or to comparable components.
The following examples of embodiments serve exclusively for demonstrating the invention and are not to be understood in terms of limitations.
Fig. I is a drawing of the lateral cross section of an apparatus 1 for the electrical treatment of food products. The apparatus comprises a fluid container 3, with the capacity to receive a cleaning fluid 4 and/or drinking water, a DC power supply unit 5, two electrodes 9a and 9b and one fluid outlet 6, through which the out-going cleaning fluid 4 can be conveyed directly on to the food product to be treat-ed 2. A cathode 9a and an anode 9b, connected to each other via a DC power sup-ply unit 5, are inserted into the cleaning fluid 4. Applying an electrical current will lead to the flow of the electric current and the formation of an electric field be-tween both electrodes 9a and 9b. This will lead to an alignment of the dipoles and of the water molecules comprised in the cleaning fluid, to a separation of the charges by electric induction, and finally to the removal of the electrons, so that a positively charged cleaning fluid is obtained. Through the fluid outlet 6, the food product 2 is in direct contact with the fluid container 3, and with the cleaning fluid 4, respectively. This leads to a double effect of the cleaning function. On the one hand, the food product is cleansed by the properties by the water treated by gal-vanic induction. On the other hand, the electrostatic voltage causes a destruction of attached microorganisms. The food product 2 is held by a mounting 7.
Fig. 2 shows a second embodiment of the apparatus for the electrical treatment of food products. The apparatus 1 comprises a fluid container 3, with the capacity to receive the cleaning fluid 4. Two electrodes 9a and 9b are in electric contact with the cleaning fluid 4. The electrodes 9a and 9b are connected to each other via a DC power supply unit 5. If applying a current via the DC power supply 5, the electrically charged particles start wandering within the cleaning fluid 4.
Via a fluid outlet 6, the cleaning fluid flows on to one of the food products to be treated 2a, 2b, 2c, 2d, which has been brought on a conveyor belt 8. The food products 2a, 2b, 2c, 2d are conveyed along the falling stream of cleaning fluid 4 by way of continuous or intermittent movement. This allows achieving a particularly fast and efficient cleaning of food products.
The apparatus according to the invention ensures continuous simultaneous clean-ing and disinfection of a food product, which cleaning process ensures conserving resources.
List of reference numbers Apparatus for Treating 2a, 2b, 2c, 2d Food Products 3 Fluid Container 4 cleaning fluid 5 Direct Current Power supply 6 Fluid Outlet 7 Mounting for holding the food product to be treated 8 Conveyor belt 9a, 9b Electrodes
The treatment of food products by means of fluids treated or produced electrolyti-cally, has been known in the prior art. Thus, the patent DE 10 2007 017502 Al describes, by way of example, an electrochemically treated water, which can be used to a limited extent for the treatment of food products.
The methods available for treating food products according to the prior art show a number of disadvantages. If the water treated electrolytically is stored after prepa-ration for a longer period of time, the physical properties of this water may change. This may lead to a reduction of the cleansing or disinfecting effect of the water. Frequently, the oxidants generated by electrolysis have a harmful effect for food products. They are considered to be biocides, and it is not allowed to apply them to food products or to food products of animal origin.
Those means still comprise a discrete portion of chemical active agents, and there-fore, they are subject to the requirement that they have to be registered with the authorities as a biocide. It is the subject matter of the present invention to go on reducing the percentage of chemical active substances, and to apply the exceed-ingly biggest portion of the effect in the form of a physical effect by electrostatic charge of the water, for example, to just one food product. The purpose of this process is to kill germs.
Based on this fact, the problem to be solved by the present invention is to provide an apparatus for cleaning food products, which allows improving the purification.
This problem is solved by means of the features of patent claim 1.
Advantageous embodiments and developed embodiments, which may be applied separately or in combination with each other, are the subject matters of the subclaims.
The apparatus according to the invention is based on the preamble, comprising the features that the food product to be treated is in direct electric contact with the cleaning fluid.
This allows achieving a considerable improvement as compared with the prior art.
Since the fluid coming out of the fluid outlet falls on to the food product, there is an electrical connection with the food product to be treated. This leads to applying an electrostatic voltage to the food product, causing a considerable improvement of cleaning the food product, since now the cleaning effect is not based on the content of chemical active agents, as for example, of the oxidants generated by electrolysis, but on the voltage applied, which causes the microorganisms to be killed. Insofar, the nature of the effect is physical. Thus, the physical reduction of germs on food products is achieved by electrostatic means and by applying an electric current. The germs on the food products are washed off and killed at the same time, by using the apparatus according to the invention.
Since the food product to be treated is in direct electric contact with the cleaning fluid and/or with drinking water, it is possible to allow simultaneous electrostatic treatment of the water together with the treatment of the food product by using this water. This allows achieving a considerable time-saving effect. Moreover, it is ensured that it is possible to use a fluid generated by galvanic induction, and an optimum quality cleaning fluid, respectively. The cleaning fluid, which is in a container, is exposed to electric voltage by mounting a cathode and an anode.
The dipoles of the water are aligned in the electric field being formed. By induction, the negative and positive charges are separated, and finally the negative charges (electrons) are removed. The result is a positively charged, electrostatic water.
What is remarkable in this regard, is that a disinfecting and oxidizing effect of the treated water or of the treated cleaning fluid, repectively, can be observed even when the total concentration of possibly formed oxidants is less than 20 ppm, and even less than 2 ppm, or even less than 0.2 ppm. Therefore, with this unlimited disinfecting or oxidizing effect, the cleaning fluid is inoffensive according to food technology requirements.
Since such oxidizing compounds do not (or only marginally) occur in the water produced by galvanic induction, there must be another mechanism of action in the water. It is assumed that the effect of the water treated as described above is based on the activation of the water molecule itself. The water molecules are in a cluster assembly, so that by carrying out a weak galvanic induction, the water molecules are discharged electrically, and the charge carriers are stabilized in the cluster assembly by continuous exchange (Grothus Mechanism). Therefore, the electri-cally discharged water can have a disinfecting effect, because it is able to de-naturate cell structures, or to disturb irreversibly the mechanisms of conveying electrons of microorganisms. This is one of the reasons for the lacking formation of resistance of microorganisms against the water according to the invention.
In a preferred embodiment, the apparatus comprises a separating membrane, which is also called diaphragm, in the fluid container. The separating membrane separates the anode chamber from the cathode chamber. At first, the cleaning fluid is transferred towards the cathodic chamber formedby the cathode and the dia-phragm, or by the membrane, respectively. The bigger part of the catholyte, as for example, 15 to 90 percent of it, is conveyed into the anodic chamber, so it will flow in the counter-current through it to the cathodic chamber. The activated elec-trons wander through the membrane into the cathodic chamber, and it is possible to obtain the anolyte fraction with only few electrons. Such procedure will lead to an electrical discharge of the water clusters (coherent water molecules caused by the polarity of the water molecule dipole). This results in positively charged water clusters having the function of electron acceptors, the so-called hunger for elec-trons. It is saturated by an electron donator, for example, any form of monads. A
galvanic induction by means of such apparatus is principally different from classi-cal electrolysis, which is, for example, the foundation for producing chlorine diox-ide, wherein a present elektrolyte is lysed, i.e. it is separated and dissected into radicals. Another such kind of dissecting process is electrolysis using the help of a membrane, the so-called electrodiaphragmalysis, used for example, for producing sodium hypochloride and other oxidants. The effect of a cleaning fluid produced in such a way is based on the content of oxidants generated in the form of active chemical substances. In contrast to this classical electrolytic process, which has been in use in various ways as an established method for more than 120 years, in the electrodiaphragmalysis according to the initially mentioned patent DE 10 017 502A1, the water molecule is not dissected into its components OH- and H+, but it remains pH-neutral (pH 7.0). This already means a significant progress in the development. What is produced according to the present invention, is also a cleaning fluid with a pH of 7, however, as far as possible, without any products of chemical decomposition (oxidants); the effectivity of which is based on lack of electrons and the resulting electric shock when in contact with microorganisms.
This deficiency of electrons, (positive electrostatic charge) is in a cluster assem-bly, wherein the water molecules have been electrically charged by applying a certain strength of current (similar to a neon tube (which is illuminated by activa-tion of the electrons of the inert gas). The water molecule is retained and continu-ously exchanges the charge carriers within the cluster.
The cleaning fluid can be brought into contact with any food product to be treated without impairing the quality of the product. Therefore, the present invention al-S-lows achieving fast, efficient, exhaustive and cost-saving purification of food products.
In a preferred embodiment, the cleaning fluid of the fluid container comprises sodium chloride.
Galvanic induction of the cleaning fluid is preferably carried out by way of the diaphragm method, wherein a porous, current-permeable membrane (diaphragm) separates the anode chamber from the cathode chamber. By creating just a weak electric field, and by operating the galvanic cell continuously, it is possible that what is prominent is not the production of sodium hydroxide or of chlorine de-rivatives, but the generation of positively electrostatically charged water in the anode chamber. Thus, with a sodium chloride solution flowing through the anode chamber, there will be no formation of oxidizing substances such as chlorine, chlorit, chlorine dioxide, chlorate and other oxidizing agents, but just of small amounts of sodium hypochlorite. An investigation of the disinfecting effects of the cleaning fluid treated by the galvanic process could show that the disinfecting effect is equivalent or even better than with disinfectants obtained by electrolysis or with classical chemical disinfectants.
In a preferred embodiment, the total concentration of oxidants obtained as side-products by induction of the cleaning fluid in the galvanic production process is less than 500 ppm, preferably less than 200 ppm, particularly preferably less than 20 ppm, especially preferably less than 2 ppm, and, very particularly preferably less than 0.2 ppm. Such low concentrations of oxidants make sure that the clean-ing fluid does not have any harmful effect on to the food products.
It proved to be advantageous that in a preferred embodiment, the process of clean-ing the food product requires a time period of between I second and 60 minutes, preferably between 5 and 40 minutes, and particularly preferably between 10 and 20 minutes. Such short time periods allow achieving an enormous acceleration of the cleaning process. It is even possible to let the cleaning fluid coming out of the fluid outlet fall on food products, which are continuously moved along the appa-ratus by means of a treadmill, wherein it is advantageous to provide the apparatus with an inlet, which allows dosing the fluid in continuously.
A particular advantage is achieved, if the food products to be treated are poultry and/or fish and/or pork and/or beef and/or another food product of animal origin, and/or a vegetable food product, preferably a vegetable and/or salad and/or fruit and/or nuts and/or spices and/or cereal. Due to their natural origin or to their pro-cessing, such food products are particularly often exposed to high contaminations.
At the same time, they are frequently sensitive with regard to disinfecting measures.
In another preferred embodiment, the apparatus has a disinfecting effect against bacteria and/or bacteria spores and/or funguses and/or fungal spores and/or virus-es and/or prions and/or unicellular algae and/or mixtures thereof. According to experience, it may be assumed that the cleaning fluid produced in this process has a sufficient disinfecting effect against all microorganisms mentioned above.
Furthermore, it is another advantage if the electrolysis can be carried out with a current density of between 0.5 and 10 W/cm2.
Furthermore, it is advantageous if, in a preferred embodiment, the process of ap-plying the cleaning fluid to the food products can be conducted continuously and/or intermittently.
Furthermore, it proved to be advantageous if the apparatus comprises at least one means for heating the cleaning fluid. In another preferred embodiment, it proved to be advantageous if the apparatus comprises at least one means for cooling 3o down the cleaning fluid, even until it can be used as ice. This may be chosen de-pending on the properties of the food products to be treated.
It proved to be advantageous if the apparatus comprises a mounting for holding the food product to be treated.
It is another particular advantage if, upon introducing the food product into the mounting, applying the cleaning fluid to the surfaces of the food product can be effected automatically. Such a combination of different automatisms allows achieving considerable savings of time and resources.
It is another particular advantage, if the apparatus comprises additional means for applying compressed air and/or hot air and/or ultraviolet light and/or a tenside to the food product. This allows cleaning the food product comprehensively, reliably and particularly precisely.
Another very particular advantage is also a process for the electrical treatment of food products, comprising the following steps: treating the cleaning fluid by means of galvanic induction, and simultaneously applying the cleaning fluid to the surfaces of the food product Further advantages and embodiments of the invention will be demonstrated below by means of two examples of embodiments with schematic illustrations.
Therein show schematically:
Fig. 1: a first example of an embodiment of an apparatus for the electrical treat-ment of food products by means of electrically charged water; as well as Fig. 2: a second example of an embodiment of an apparatus for cleaning food products.
In the following description of two preferred embodiments of the present inven-tion, the same reference numbers refer to the same or to comparable components.
The following examples of embodiments serve exclusively for demonstrating the invention and are not to be understood in terms of limitations.
Fig. I is a drawing of the lateral cross section of an apparatus 1 for the electrical treatment of food products. The apparatus comprises a fluid container 3, with the capacity to receive a cleaning fluid 4 and/or drinking water, a DC power supply unit 5, two electrodes 9a and 9b and one fluid outlet 6, through which the out-going cleaning fluid 4 can be conveyed directly on to the food product to be treat-ed 2. A cathode 9a and an anode 9b, connected to each other via a DC power sup-ply unit 5, are inserted into the cleaning fluid 4. Applying an electrical current will lead to the flow of the electric current and the formation of an electric field be-tween both electrodes 9a and 9b. This will lead to an alignment of the dipoles and of the water molecules comprised in the cleaning fluid, to a separation of the charges by electric induction, and finally to the removal of the electrons, so that a positively charged cleaning fluid is obtained. Through the fluid outlet 6, the food product 2 is in direct contact with the fluid container 3, and with the cleaning fluid 4, respectively. This leads to a double effect of the cleaning function. On the one hand, the food product is cleansed by the properties by the water treated by gal-vanic induction. On the other hand, the electrostatic voltage causes a destruction of attached microorganisms. The food product 2 is held by a mounting 7.
Fig. 2 shows a second embodiment of the apparatus for the electrical treatment of food products. The apparatus 1 comprises a fluid container 3, with the capacity to receive the cleaning fluid 4. Two electrodes 9a and 9b are in electric contact with the cleaning fluid 4. The electrodes 9a and 9b are connected to each other via a DC power supply unit 5. If applying a current via the DC power supply 5, the electrically charged particles start wandering within the cleaning fluid 4.
Via a fluid outlet 6, the cleaning fluid flows on to one of the food products to be treated 2a, 2b, 2c, 2d, which has been brought on a conveyor belt 8. The food products 2a, 2b, 2c, 2d are conveyed along the falling stream of cleaning fluid 4 by way of continuous or intermittent movement. This allows achieving a particularly fast and efficient cleaning of food products.
The apparatus according to the invention ensures continuous simultaneous clean-ing and disinfection of a food product, which cleaning process ensures conserving resources.
List of reference numbers Apparatus for Treating 2a, 2b, 2c, 2d Food Products 3 Fluid Container 4 cleaning fluid 5 Direct Current Power supply 6 Fluid Outlet 7 Mounting for holding the food product to be treated 8 Conveyor belt 9a, 9b Electrodes
Claims (15)
1. Apparatus (1) for the electrical treatment of food products (2), comprising at least one fluid container (3) with the capacity to receive a cleaning fluid (4), a DC power supply unit (5), two electrodes (9a; 9b) and one fluid out-let (6), through which the outgoing cleaning fluid (4) can be conveyed di-rectly on to the food product to be treated (2) and/or can be stored tempo-rarily in a buffer container, characterized in that the food product to be treated (2) is in direct electrical contact with the cleaning fluid (4) and/or with the drinking water.
2. Apparatus (1) for the electrical treatment of food products (2) according to claim 1, characterized in that by means of induction in a galvanic cell the cleaning fluid (4) is exposed to a positive electrostatic charge leading to electric shock when contacting microorganisms, which electric shock kills or inactivates these microorganisms, but has no harmful effect on food products (2).
3. Apparatus (1) for the electrical treatment of food products (2) according to claim 1 or 2, characterized in that the cleaning fluid (4) of the fluid con-tainer (3) comprises sodium chloride.
4. Apparatus (1) for the electrical treatment of food products (2) according to any one of claims 1 to 3, characterized in that the total concentration of oxidants resulting from the galvanic production process of the cleaning fluid (4) is less than 500 ppm, preferably less than 200 ppm, particularly preferably less than 20 ppm, especially preferably less than 2 ppm, and, very particularly preferably less than 0.2 ppm.
5. Apparatus (1) for the electrical treatment of food products (2) according to any one of the preceding claims, characterized in that the cleaning of the food product (2) requires a time period of between 1 second and 60 minutes, preferably between 5 and 40 minutes, and particularly preferably between 10 and 20 minutes.
6. Apparatus (1) for the electrical treatment of food products (2) according to any one of the preceding claims, characterized in that the food product (2) is poultry and/or fish and/or pork and/or beef and/or another food product of animal origin, and/or a vegetable food product, preferably a vegetable and/or salad and/or fruit and/or nuts and/or spices and/or cereal.
7. Apparatus (1) for the electrical treatment of food products (2) according to any one of the preceding claims, characterized in that the apparatus (1) has a disinfecting effect against bacteria and/or bacteria spores and/or fungus-es and/or fungal spores and/or viruses and/or prions and/or unicellular al-gae and/or mixtures thereof.
8. Apparatus (1) for the electrical treatment of food products (2) according to any one of the preceding claims, characterized in that the electrolysis can be conducted at a current density of from 0.5 to 10 W/cm2.
9. Apparatus (1) for the electrical treatment of food products (2) according to any one of the preceding claims, characterized in that the process of apply-ing the cleaning fluid (4) to the food products (2) can be conducted con-tinuously and/or intermittently.
10. Apparatus (1) for the electrical treatment of food products (2) according to any one of the preceding claims, characterized in that the apparatus (1) has at least one mean for heating the cleaning fluid (4).
11. Apparatus (1) for the electrical treatment of the food product (2) according to any one of the preceding claims, characterized in that the apparatus (1) has at least one means for cooling down the cleaning fluid (4), until it can be used as ice.
12. Apparatus (1) for the electrical treatment of the food product (2) according to any one of the preceding claims, characterized in that the apparatus (1) has a mounting (7) for the food product to be treated (2).
13. Apparatus (1) for the electrical treatment of the food products (2) accord-ing to claim 11, characterized in that upon introducing the food product (2) into the mounting (7), applying the cleaning fluid (4) to the surfaces of the food product (2) can be automatically effected.
14. Apparatus (1) for the electrical treatment of food products (2) according to any one of the preceding claims, characterized in that the apparatus (1) has additional means for applying compressed air and/or hot air and/or ultravi-olet light and/or a surfactant to the food product (2).
15. Process for the electrical treatment of food products (2) according to any one of the preceding claims, characterized by the following steps:
treating the cleaning fluid (4) by means of galvanic induction, simultane-ously applying the cleaning fluid (4) to the surfaces of the food product (2).
treating the cleaning fluid (4) by means of galvanic induction, simultane-ously applying the cleaning fluid (4) to the surfaces of the food product (2).
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE102009016821.4 | 2009-04-09 | ||
| DE102009016821A DE102009016821A1 (en) | 2009-04-09 | 2009-04-09 | Device for treating food |
| PCT/EP2010/054715 WO2010115985A1 (en) | 2009-04-09 | 2010-04-09 | Device for treating foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2757935A1 true CA2757935A1 (en) | 2010-10-14 |
Family
ID=42103075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2757935A Abandoned CA2757935A1 (en) | 2009-04-09 | 2010-04-09 | Apparatus for the treatment of food products |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP2239232A1 (en) |
| AU (1) | AU2010233645A1 (en) |
| CA (1) | CA2757935A1 (en) |
| DE (1) | DE102009016821A1 (en) |
| WO (1) | WO2010115985A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR102013017403A2 (en) | 2013-07-05 | 2016-07-12 | Charles Adriano Duvoisin | compact equipment for food and utensil electrolysis sterilization |
| CN107986568A (en) * | 2017-12-13 | 2018-05-04 | 珠海市清川环保科技有限公司 | A kind of sewage draining exit pretreatment system |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1367612A (en) * | 1970-08-24 | 1974-09-18 | Electro Food | Method and apparatus for processing organic food substances by the passage of electric current |
| US4457221A (en) * | 1980-12-23 | 1984-07-03 | Geren David K | Sterilization apparatus |
| DK1032281T3 (en) * | 1997-10-23 | 2007-09-17 | Radical Waters Ip Pty Ltd | Aqueous solution for disinfecting an animal product, procedure and facilities for such disinfection |
| US6949178B2 (en) | 2002-07-09 | 2005-09-27 | Lynntech, Inc. | Electrochemical method for preparing peroxy acids |
| DE102007017502A1 (en) | 2007-04-13 | 2008-10-16 | Aquagroup Ag | Electrochemically treated water, process and apparatus for its preparation and its use as a disinfectant |
-
2009
- 2009-04-09 DE DE102009016821A patent/DE102009016821A1/en not_active Withdrawn
- 2009-12-15 EP EP09179160A patent/EP2239232A1/en not_active Withdrawn
-
2010
- 2010-04-09 WO PCT/EP2010/054715 patent/WO2010115985A1/en active Application Filing
- 2010-04-09 AU AU2010233645A patent/AU2010233645A1/en not_active Abandoned
- 2010-04-09 CA CA2757935A patent/CA2757935A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| WO2010115985A1 (en) | 2010-10-14 |
| AU2010233645A1 (en) | 2011-11-03 |
| EP2239232A1 (en) | 2010-10-13 |
| WO2010115985A9 (en) | 2010-12-02 |
| DE102009016821A1 (en) | 2010-10-14 |
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| Date | Code | Title | Description |
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| FZDE | Dead |
Effective date: 20140409 |