Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/015—Preserving by irradiation or electric treatment without heating effect
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
  • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
  • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
  • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
  • A23B7/157—Inorganic compounds
• • 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
  • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating

Definitions

• the present invention relates to a method and a device in the field of hygiene and food safety.
• the object of the invention relates to a close hygiene process and a device comprising a low-temperature (athermic) asepticization cell, integrating a systemic nanotechnology process, in a confined room, of limited volume, in a modified atmosphere and in turbulent atmosphere, which aims at the rapid destruction of pathogenic germs, molds, spores or toxic contaminants, based on the direct, simultaneous and combined reaction, of oxidizing agents of hydric fluids (water) and aeraulic fluids (air), applying for food safety to healthfulness treatments by contact with surfaces, namely in particular foodstuffs including fresh products (fruits and vegetables), processed, raw or cooked, food products before or after freezing, or other surfaces and components requiring sanitation.
• athermic asepticization cell
• This biological process of inactivation of microorganisms and pollutants prolongs the freshness of food products by preserving them, by aseptization, their organoleptic and nutritive properties. This process reduces reaction times and replaces chemical disinfectants from the class of fungicides and microbicides, including chlorine compounds, and is an alternative to ionization by irradiation.
• preservation by irradiation also called ionization, involves exposing food to energy from sources such as gamma rays, X-rays, or electron beams. During irradiation, food is not heated, as is the case with microwaves.
• sources such as gamma rays, X-rays, or electron beams.
• a high hydrostatic pressure technique has recently been applied to carry out microbiological decontamination of food packaged in flexible packaging, but installations are rare because of their high cost.
• freeze-drying this is a gentle drying method which consists in gradually eliminating the water from a product previously frozen by passing to the vapor phase (sublimation).
• MAP Modified atmosphere packaging
• Thermo nebulization is a variant which combines the effects of a high speed air flow and a high temperature, causing the emission of a fine mist of microparticles of biocidal products. It should be noted that under the European regulation 2002/2003, the use of sodium hypochlorite and chlorine will be prohibited in contact with food in 2006 in all countries of the European Union, in particular for products of the 4th range.
• PDOs include processes where there is a combination of an oxidant and irradiation (H2O2 / UV, UV / O3, O3 / UV / H2O2), but also processes of irradiation in the ultraviolet vacuum (V -UV), with wavelengths less than 200 nm.
• H2O2 / UV, UV / O3, O3 / UV / H2O2 processes where there is a combination of an oxidant and irradiation
• V -UV ultraviolet vacuum
• photo-catalysis which combines visible UV radiation and a photo-catalyst, generally a semiconductor.
• the most used is the TiO2 due to its oxidizing and reducing properties and its total safety.
• Studies of advanced oxidation processes generating hydroxyl radicals are carried out by various universities and research centers including, in Switzerland, EAWAG. They are mainly oriented towards water treatment:
• EP136940 system for using microbicides
• EP1388290 temperature controlled chamber
• Patent EP0341069 applies to a general method of sterilization, in particular for packaging. It uses the UV source as a direct source of disinfection of microorganisms by using the decomposition of ozone by irradiation to form radical oxygen.
• the invention is differentiated by a systemic characterized by a separation of the water and aeraulic treatment, including a high concentration capacity of the oxidant 03 in the water fluid, before a germicidal release in an indirect phase under pressure, in a turbulent phase of Lagrangian nature and pressurization of the treatment chamber allowing an optimization of the disinfection effect on the surfaces, a significant reduction in the powers of the oxidizing sources to be implemented and the cost of implementing the process.
• Patent application US 2004/0231696 discloses an apparatus comprising a double compartment chamber for the elimination of pathogenic and toxic agents from surfaces by direct principle of photochemical reaction or ozone, system relating exclusively to the aeraulic treatment and its filtration.
• the invention is differentiated by a water and aeraulic system in a single-cell assembly characterized by a pressure Pa greater than the external atmospheric pressure and turbulence.
• Patent GB 444007 applies to the storage of food products, paper, tobacco during their storage to protect them against deterioration by bacteria by using the spraying of an aqueous solution containing mineral salts (Nacl) in a cold room. negative including ionization of air by UV.
• This invention is distinguished by its ability to inoculate asepticization without modifying the organoleptic properties and to replace chemical disinfectants, including water compounds with high sodium content which are prohibited under European regulation 2002/2003, in particular for fresh processed food products (4th range).
• the invention according to a particular advantage allows storage at positive temperature, knowing that a temperature negative induces harmful side effects on products such as fruits and vegetables.
• Patent application US 2004/0156959 relates to an adjustable and assemblable tunnel module and comprising UV radiation equipment for producing ozone, hydroperoxides and radical hydroxyls for the purposes of sanitizing food.
• the invention is distinguished by the confined shape and at the predetermined volume of the treatment chamber, by its dual system of disinfection by an oxidizing and aeraulic water fluid, supplemented by a device of controlled atmosphere, in turbulence. These parameters are not reproduced by application US 2004/0156959 and the inventive principle of juxtaposition of the chambers for the direct exposure of food is not of a continuous tunnel nature.
• the patent FR 1524290 relates to a treatment by refining and drying of products of animal or vegetable origin in an enclosure.
• the aim of the process is to increase the humidity by a liquid product combined with an intensive circulation of a gas at a speed of between 1 and 5 milli seconds, the gas circulating in the form of a primary circuit and a circuit secondary by directional fans.
• the treatment does not include any dual aqueous or aeraulic oxidation treatment having oxidizing capacity.
• the continuous flow ventilation system is very different from the means used and described in the invention.
• the invention is based on the pressurization and the regulation of the turbulence setting, in chaotic and lagrangian form, of the volume of the treatment chamber, with capacity for regulating and optimizing the force applied to the flow of fluids. , their introduction (positive) or their flow (negative).
• Patent application EP 1483972Al relates to a process for preserving the quality of agricultural products, such as fruits, vegetables, flowers and plants, in a closed enclosure in a gaseous atmosphere according to a turbulent flow regime.
• the process relies on the exposure of air in turbulent regime to a photo catalytic oxidation process using the ray of UV lamps.
• the release of ozone takes place as a simple aeraulic chemical body, without direct oxidation capacity on the surfaces, and the exposure is conditioned by a forced passage of air flow through means obstructions.
• the cold source between 0 and 15 ° is adjusted according to the ripening of the fruit or vegetable.
• the invention is based on a regularization of the positive cold between 7 ° and 15 °, in a pressurized and turbulent chamber as common elements of efficiency of the oxidation process, knowing that the solubility of the molecules in water (electron 03) and the effectiveness of their depolarization during vaporization are a function of the ambient temperature.
• the invention has identical characteristics of surface treatment application, it is differentiated by an application of the water and aeraulic oxidation processes by catalyzing the molecule 03 into negative OH ions, of a pressurization of the cell treatment within the limits of 400 Pa in turbulence, so as to obtain a total diffusion of the oxidant in an effective time of 2 to 4 minutes.
• the invention is perfected by vectoring system by a rotating spiral shaft allowing the essential exposure to water fluid of the total surface and of substances such as seeds, seeds or products of which designated in patent application WO 02/05665.
• the invention differs from the prior art which has just been cited in that it comprises a treatment cell for obtaining a systemic sanitization process using nanotechnology, using a high concentration of oxidants negative OH free radicals, in a confined room, in a modified atmosphere, placed in turbulence.
• the invention results, according to this mode, in a process of disinfection of the surfaces of the foodstuffs and control of the air and water quality in a limited volume, in very rapid reaction times, even under conditions bactericides and virulicides (for OH: 0.3 to 05 mg / 1 for four minutes compared to Chlorine: 0.1 to
• the invention applies for example to plant production (food) for the elimination of microorganisms and contaminating agents inducing rot and mold which attack the products collected, namely for the best known: black rot rot, black rot, rot soft on fresh product, white mold, brown stain, gray mold, blue mold, black mold, fusarium basal rot, fusarium rot, gangrene and listeriosis.
• the invention also aims to apply to the sector of collective catering or distribution after the preparation of raw or grated products, cooked and ready for consumption, pasta and rice, fish fillets, meats, as a solution to the prevention of the risks of collective toxic infections TIA C (collective food toxic infection) by microbial contamination and sporization - aerobic germs - salmonellosis - listeriosis - botulism chemical contamination - E. CoIi Ddt - pesticides - Mercury - Dioxin - Natural toxins - Yeasts and molds.
• the invention constitutes a bioecological> non-toxic solution, producing no undesirable derivative because the residue of the germicidal flow is transformed into oxygen.
• the application of the process is without consequence for human health and without modification of the quality of the products nor their palatability and organoleptic properties. Compared to known methods, it reduces reaction times and replaces chemical disinfectants from the class of fungicides and microbicides, including chlorine compounds. It is an alternative to the irradiation ionization process.
• the operating principle of the invention is based on the implementation of a rapid systemic disinfection process at low temperature (athermic) in a confined room, in a modified atmosphere, put into turbulence, by production in combination with an ionic chain highly germicidal acting simultaneously on water (water) and aeraulic (air) flows, operating under controlled temperature, for the destruction of pathogenic germs and toxins.
• the embodiment comprises a principle of gaseous production catalyzed in water cooled to a positive temperature and of an ultra violet radiation acting on the air, all with an electro-physical oxidation effect by generation of negative ions.
• OH- succession of ionic exchanges, polarization and depolarization, all in turbulence.
• the amplitudes are not constant but generate a turbulence of waves.
• the result obtained is an absolute dispersion of the aerobic and hydrological germicidal flows, making it possible to save on implementation resources.
• the pressurization of the treatment chamber has the effect of maintaining and helping the turbulence.
• the result is a reduction in operating times and the exclusion of the risk of dust intrusion and re-pollution. In this way, and while managing the parameters (n ° x to Z), a total diffusion of the oxidizing products acting in limited atmospheres under integrated control is obtained. This principle is applicable to all types of products to be introduced into the processing chamber on the condition of data recovery (n ° x to Z).
• the invention provides a solution by the aseptic packaging capacity of fresh or processed foodstuffs of the 4th range, capable of considerably increasing the shelf life of various foodstuffs without recourse to refrigeration installations, for example freezing.
• subjecting the fresh fruits and vegetables to the close hygiene process, as described prolongs their shelf life by a third.
• the Canadian Horticultural Research Center observed that freshly picked strawberries kept their freshness for about 14 to 15 days. It is recognized that treatment with a freezer installation has negative side effects, such as browning of fruit surfaces for example.
• the method reproduces the effects of natural physiological transformation in a systemic form and concentrated in one implementation, without risk of alteration or side effect.
• the basis of the invention is the result of the application derived from nanotechnology and the physics of Lagrangian turbulence. It is based on the use and organization of components arising from the known state of the art.
• the systemic application and the organization of these simultaneous, synchronized and controlled components, in the form of a configured assembly constitute an important modification compared to known techniques.
• This is an innovative dimension in the area of low temperature (athermic) hygiene techniques related to the decontamination and preservation of agricultural crops, fresh, raw or cooked food and food products to be frozen or thawed as well as '' packaging operations related to them.
• the products sanitized and cooled to a positive temperature of 8 ° are suitable for being put in protected packaging and arriving at the consumer without new risk of pollution, -
• the process does not modify any of the product quality parameters, it prolongs the life of the products and their freshness, maintains their taste, all their organoleptic qualities without any alteration.
• the process is part of the recommended HACCP (Hazard Analysis and Critical Control Point) measures recommended for food and at the time of packaging or processing.
• the invention results from the method of the invention a saving in installation and operating costs if the exposed hygiene method exposed is compared with known installations of modified atmosphere, pulsed light, irradiation, ultra high pressure and cold room.
• the invention constitutes an alternative for streamlining and saving investment costs. Since the process can be mobile, it can be implemented near the production sites. It is recognized that growers suffer significant post-harvest losses due to the rapid development of contaminants and toxic products which spoil the produce and make it unsuitable for the market. It is recognized that the wash water used by growers does not always meet safety standards and that it is an important agent of pathogenic contamination and poisoning. It is recognized that the bacteriostatic application of cold slows cell division, but does not eliminate bacteria, that frozen bacteria returned to room temperature grow faster.
• the invention brings a new dimension to the quality and safety of food and constitutes progress through an economically accessible process cost.
• the economic advantage obtained by the invention relates to the application of a decontamination process by water nebulization and, at the same time, by turbulence and pressurization of the treatment chamber contributing to a significant volumetric reduction of the water to treat (1 1 / H per m3), which itself results in an advantageous dimensioning of the power of the hydrological oxidant generator and, consequently, on the favorable cost factors of manufacture and operation.
• the cell lends itself as a sanitized chamber placed in a specific atmosphere for packaging operations, for hygienic interventions for veterinary operative treatments.
• the cell In terms of personal safety, it is specified that no human intervention is necessary inside the room during the treatment phases and that this constitutes an innovative contribution in matters of close hygiene.
• the present invention also relates to the characteristics of a device which will emerge during the description which follows, and which should be considered in isolation or according to all their possible technical combinations.
• Figure 1 shows the installation of the sanitizing cell and the detailed organization of its components.
• Figure 2 relates to an execution view of the assembly in the form of a cabinet, for application in catering or storage of market garden products.
• FIG. 3 relates to a view execution of the assembly in single-cell form, for rural production application and processing of collections
• FIG. 4 represents an execution view of the assembly in the form of a cell, with feeding system with belt conveyor.
• FIG. 5 represents a view of the whole with the juxtaposition of several cells, for parallel applications and volume processing.
• FIG. 6 represents the organization of the components in the form of a mobile kit that can be integrated into an existing room.
• Fig. 7 specifies the specific installation of the sanitization cell with the detailed mechanisms for exposure to treatment and continuous vectorization of the products to be treated.
• the operation specific to the invention is described below with the aid of the table and the references of FIG. 1.
• the raw or cut fresh products (vegetables, fruits or others) intended to be decontaminated are placed in the cell. sanitization 1, and more specifically in the treatment chamber 2.
• the treatment chamber is designed in a confined form, coated with a protection or a waterproof membrane 3 provided with sealed doors 4 and placed under a controlled atmosphere.
• the equipment for the production of air and water flows are grouped together in a compact technical module 5 fixed or mobile according to the chosen embodiment, grouping together a treatment chamber 2 of the confined type and a waterproof membrane 3.
• the interior air volume of the treatment chamber 2 is continuously filtered by a particulate filter 17 and sanitized by irradiation produced by an aeraulic germicidal ray generator 19 at two wavelengths.
• the atmosphere of the treatment chamber 2 is put under positive pressure relative to the pressure of the outside air of the cabin.
• This pressure increase is obtained by suction, by means of an axial turbine 14, of a necessary volume of outside air and sufficient.
• the pressurization of the treatment chamber 2 and its setting in aeraulic turbulence are obtained by an axial turbulence turbine 16 which recycles the aeraulic fluid by an aeraulic suction recycling outlet 18 and eliminates the flying particles.
• the internal atmospheric pressure setting parameters of the treatment chamber 2 are managed by an aeraulic regulation 15 comprising a flow meter, a pressure switch and a solenoid valve.
• the content (fruit, vegetables, packaging) of the treatment chamber 2 is brought into contact with a highly germicidal oxidizing agent produced by an oxidizing agent generator (OH negative free radicals) 11.
• OH negative free radicals oxidizing agent generator
• the free radicals are, by connecting tubes 9, directly injected into a water treatment tank 6 in order to eliminate the pathogens and to saturate the aqueous solution of OH- radicals.
• the water is previously cooled to a positive temperature of 5 to 10 ° by a cooling exchanger 7 connected to a cold generator 8, in order to obtain an aqueous product at low temperature.
• the oxidizing fluid is nebulized by a pressure circulation pump 12 in the chamber by a vaporization system obtained through the nebulization heads (micro nozzles) 10 placed around the periphery of the treatment chamber 2.
• the pressure nebulization obtained from the water treatment tank 6 causes a depression of the order of 1 At. (maximum at 25 ° C outside temperature) which is compensated by the axial pressure turbine 14 controlled by a pressure sensor device 21 outdoor atmospheric.
• the parameters of the microbiological inactivation times correspond to a time or a volume determined by the aqueous regulation 13 comprising a flow meter and a pressure switch.
• the technical diffusion devices 6-7-8-9-10 can be used for the diffusion, in the treatment chamber 2, of any type of aqueous or ahuilic, oxidizing products of the ionic, gaseous or chemical type.
• the device according to the invention comprises a control panel 20, an aeraulic regulation 15, a regulation of the water flow 13 and an external atmospheric sensor 21, for controlling the microbiological inactivation treatment cycle (time and flow rates) and the maintenance of the cell jointly in modified atmosphere and in turbulence.
• This installation allows the production in combination of a highly germicidal ion chain and to expose the content jointly to two sources effective (air and water) for disinfecting pathogenic germs, toxins or surface molds and eliminating the risks of recontamination by sporulation.
• the operations inside the treatment chamber (cell) are carried out without human intervention and the treatment cycles are managed and controlled from a control and regulation table 20 fixed on the compact technical module 4
• the individual and independent action is allowed, for example for the purification of polluted water and more advantageously for maintaining the contents of the chamber under modified atmosphere for various drying, storage, preservation or packaging operations.
• the method advantageously applies to the treatment of grain products or cut products through the continuous mechanized introduction system (FIG. 7), by means of one or more spiral conveyors 19 which produce an effect of turning and 360 ° exposure of the X surfaces to be treated.
• the system is particularized, at its entry by a loading chute, in the center by a confined treatment space set in turbulence 16 according to the stated principles, conveying at the exit of the operating cycle via an unloading chute.
• the subject of the invention relates to a close hygiene process and a device comprising a low-temperature asepticization cell (athermic), integrating a systemic nanotechnology process, in a confined room, of limited volume, in atmosphere modified and in turbulent atmosphere; which aims at the rapid destruction of pathogenic germs, molds, spores or toxic contaminants, based on the direct, simultaneous and combined reaction, of oxidizing agents of water fluids (water) and aeraulic fluids (air), applying for food safety to food safety treatments by contact with surfaces, in particular foodstuffs food including fresh products (fruits and vegetables), processed raw or cooked, food products before or after freezing, or other surfaces and components, such as packaging, requiring a health treatment.
• athermic low-temperature asepticization cell
• This biological process of inactivation of micro-organisms and pollutants prolongs the freshness of food products by preserving them by sanitization their organoleptic and nutritive properties. This process reduces reaction times and replaces chemical disinfectants in the class of fungicides and microbicides, including chlorine compounds, and is an alternative to ionization by irradiation.
• Raw or cut fresh products (vegetables, fruit or other) intended to be decontaminated are placed in the aseptic cell 1 and more precisely in the treatment chamber 2
• the treatment chamber is designed in a confined form, coated with a protection or a waterproof membrane 3 provided with waterproof doors 4 and turbulence under a controlled atmosphere.
• the equipment for the production of germicidal air and water flows is grouped together in a compact technical module 5 fixed or mobile depending on the execution chosen.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Zoology (AREA)
• Wood Science & Technology (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Inorganic Chemistry (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
• Storage Of Fruits Or Vegetables (AREA)

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• 2006
  • 2006-03-15 WO PCT/FR2006/000582 patent/WO2006097634A1/fr not_active Application Discontinuation
  • 2006-03-15 US US11/908,827 patent/US20080226496A1/en not_active Abandoned
  • 2006-03-15 EP EP06743582A patent/EP1858338A1/de not_active Withdrawn
• 2007
  • 2007-10-12 NO NO20075231A patent/NO20075231L/no not_active Application Discontinuation

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