GB2340376A - Ozone treatment of foodstuffs - Google Patents
Ozone treatment of foodstuffs Download PDFInfo
- Publication number
- GB2340376A GB2340376A GB9814604A GB9814604A GB2340376A GB 2340376 A GB2340376 A GB 2340376A GB 9814604 A GB9814604 A GB 9814604A GB 9814604 A GB9814604 A GB 9814604A GB 2340376 A GB2340376 A GB 2340376A
- Authority
- GB
- United Kingdom
- Prior art keywords
- ozone
- chamber
- concentration
- foodstuffs
- period
- 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.)
- Granted
Links
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
- A23B7/14—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
- 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
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
Abstract
A method for the treatment of a foodstuff, in particular for reducing microbiological contamination, comprises the steps of <SL> <LI>a) exposing the foodstuff to an atmosphere containing a first concentration of ozone for a first period of time, and <LI>b) exposing the foodstuff to an atmosphere containing a second concentration of ozone for a second period of time. </SL> The first concentration of ozone is lower than the second concentration of ozone, and the first period of time is longer than the second period of time. Apparatus for said method comprises a first chamber 1 and a second chamber in the form of a tunnel 5 Each chamber has an ozone generator 11, 14 and tunnel 5 contains a conveyor 6. Means are provided on conveyor 6 to agitate the foodstuff in order to maximise the exposed surface area.
Description
2340376 Title - Treatment of Foodstuffs This invention relates to a method
and apparatus for the treatment of foodstuffs, in particular a method and apparatus for reducing the level of microbiological contamination on the surface of foodstuffs.
The presence of microbiological contamination on the surface of foodstuffs is undesirable for at least two reasons. First, microbiological organisms may actually be harmful to a consumer. Secondly, the presence of such organisms will have a deleterious effect on the quality and shelflife of the foodstuff product. It is therefore generally desirable that foodstuff materials such as fruit and vegetables should be treated to reduce or eliminate such contamination.
A conventional method for the surface treatment of foodstuff materials such as whole fruit comprises dipping the fruit in an aqueous chlorine solution. This suffers from a number of disadvantages. Chlorine is a noxious material which is hazardous or unpleasant to work with. In addition, dipping of fruit or the like in an aqueous chlorine solution leaves the fruit in a wet condition. Particularly if the fruit is subsequently to be subjected to further processing, eg by coating, this often necessitates an additional, drying step.
There have now been devised a method and apparatus for the treatment of foodstuffs which overcome or substantially mitigate the above-mentioned disadvantages.
According to a first aspect of the present invention, a method for the treatment of a foodstuff comprises the steps of a) exposing the foodstuff to an atmosphere containing a first concentration of ozone for a first period of time, and b) exposing the foodstuff to an atmosphere containing a second concentration of ozone for a second period of time, wherein the first concentration of ozone is lower than the second concentration of ozone, and the first period of time is longer than the second period of time.
The method accordincy to the invention is advantag geous primarily, in that it is effective in killing 1 2 microbiological organisms present on the surface of the foodstuff sufficiently effectively to provide an acceptable shelf life of the foodstuff. This is accomplished without wetting the foodstuff, and hence without necessitating a subsequent drying step. The ozone-containing atmosphere is user-friendly and non-noxious.
The first concentration of ozone is preferably less than 1 Oppm, most preferably in the range 0. 0 1 to 5ppm, particularly 0. 1 to 1 ppm. The first time period is preferably several hours, preferably more than 6 hours, and most preferably 12 hours or more.
The second concentration of ozone is Preferably greater than 1 Oppm, most preferably in the range 10 to 50Oppm, particularly 10 to 1 0Oppm. The second time period is preferably of the order of a few minutes, preferably 1 to 20 minutes, and most preferably 1 to 10 minutes.
According to a second aspect of the present invention, there is provided apparatus for the treatment of a foodstuff, said apparatus comprising a first chamber, means for generating in the first chamber an atmosphere containing a first concentration of ozone, a second chamber, and means for generating in the second chamber an atmosphere containing a second concentration of ozone.
The first chamber is most preferably a clean room with access doors through which the foodstuffs may be introduced, eg manually. The first chamber may be provided with suitable racking or shelving to support the foodstuffs.
The second chamber preferably communicates with the first chamber such that foodstuffs can be introduced directly from the first chamber into the second chamber at the end of the first period of time.
It is particularly preferred that the second chamber should have the form of a tunnel through which the foodstuffs are transported by, suitable conveyor means. Most preferably, the conveyor is a mechanical conveyor which runs at a speed such that the foodstuffs exit the tunnel after a residence time which corresponds to the second period of time.
3 Appropriate measures are preferably taken to maximise the surface area of the foodstuffs which is exposed to the ozone. For example, the foodstuffs are preferably held on trays with a fine mesh base and/or sides. Also, the foodstuffs are preferably spaced apart sufficiently on the trays such that there is relatively little contact between surfaces of adjacent foodstuff items. Trays may be manufactured in any suitable materials, eg stainless steel or plastics. In one particular embodiment, the tray has a plastics base with a two-dimensional array of 3.5mm diameter holes at 5mm centres (ie an open area of about 45%).
Where the foodstuffs are conveyed through the second chamber, the foodstuffs are preferably mechanically agitated, again to maximise exposure to the ozone. Agitation may be achieved, for example, by the provision of ramps or the like which act to lift the conveyor supporting the foodstuffs as they are conveyed through the tunnel. The ramps may for instance act on components of the conveyor, raising those components and then allowing them to drop back when they reach the ends of the ramps, thereby agitating the foodstuffs.
The ozone may be generated using ozone generating equipment of generally conventional form. Such equipment is commercially available and, if necessary, may readily be adapted for use in accordance with the invention.
The ozone is preferably delivered into a circulating airflow, so as to maximise delivery of ozone to the foodstuff. In such a case, the apparatus used to create the flow of air will need to be suitable for use in a clean environment. Compressors, for instance, may need to be fully sealed and oil-free.
In the first chamber, and optionally also the second chamber, the concentration of ozone is preferably monitored by suitable sensors, and the supply of ozone to the atmosphere adjusted to maintain the ozone concentration at the desired level.
The temperature in the first chamber, and optionally also the second chamber, is preferably controlled, generally at lower than ambient temperature, eg 8'C or lower.
One embodiment of apparatus according to the invention, and its method of use, will now be 4 described in greater detail, by way of example only, with reference to the accompanying table and drawings, in which Table 1 is a flow chart of a process for the preparation of chocolate- coated fruit, incorporating a treatment process according to the invention; Figure 1 is a schematic sectional side view of apparatus used in the method according to the invention; Figure 2 is a perspective view of a fruit tray used in the method of the invention; and g Figure 3 is a schematic view of part of a conveyor mechanism forming part of the apparatus of Figure 1.
Referring first to Table 1, a process for the preparation of chocolatecoated whole fruit involves the following steps. First, the raw materials (eg whole strawberries) are delivered to a "Goods-In" station and stored at refrigeration temperatures (eg 4'C). The fruit is then removed from the boxes in which it has been delivered and placed in stainless steel trays (described more fully below). The loaded trays are placed in an atmosphere containing approximately 0.2ppin ozone for a minimum of 12 hours, at a temperature of less than CC, and then passed through a tunnel with an atmosphere containing a higher level of ozone, typically 20ppm. Passage of each tray through the tunnel takes a few minutes.
After each tray exits the tunnel, the fruits are removed from the trays and processed further, in this case being coated with chocolate and cooled, and then packaged.
C Referring now to the drawings, and first to Figure 1, apparatus for carrying out the method of the t 11:1 t> invention comprises a clean room 1 with an access door 2 and equipped with racking 3. The C1 room 1 communicates via a hatch 4 with a tunnel 5. A chain link conveyor 6 extends along the lenoth of the tunnel 5. A second hatch 7 leads to a production facility.
A cooled. circulating alrflo-,,,, (Indicated by arro,,,s in Figure 1) is generated in the room 1 by a refrigeration unit 10 mounted on the ceiling of the room 1. An ozone generator 11 is located above the room I and discharges ozone gas into the room I via an ozone tube 12. Ozone sensors 13 are connected to the ozone generator I I and control operation of the generator I I in such a way that the concentration of ozone in the room I is maintained at a steady level of around 0.2ppm.
The room I is connected to the tunnel 5 by the hatch 4. The tunnel 5 is also provided with an extractor unit 8. A second ozone generator 14 is also provided, and supplies ozone gas to ozone delivery tubes 15,16 disposed respectively above and below the conveyor 6. The delivery tubes 15,16 are of PTFE and are fitted, at intervals of approximately 30cm, with stainless steel nozzles 17 which are directed towards the conveyor 6. The concentration of ozone in the tunnel 5 is maintained at a steady level of about 20ppm. Ozone sensors 18 are positioned above each of the hatches 4,7 and are operably linked to the ozone generator 14 so as to switch off the supply of ozone in the event that the concentration of ozone in the vicinity of the hatches 4,7 rises above safe limits for personnel working at the hatches 4,7.
In use, whole fruits (such as strawberries, for example) are taken for a store and transferred from their boxes to stainless steel trays 20, one of which is shown in Figure 2. The tray 20 comprises a stainless steel frame 21 wMch supports a base and sides of stainless steel wire mesh. The fruits are introduced to the trays in such a fashion that contact between adjacent fruits is minimal. The loaded trays 20 are then carried through the door 2 into the room 1 and placed on the racking -3) (only one set of racking is shown in Figure I but in practice the room I could contain numerous sets of racking).
The trays 20 are held in the room I for a period of several hours, normally twelve hours or more (typically overnight), and are thus exposed to ozone at a concentration of 0.2ppm for that length of time. The trays 20 are then transferred through the hatch 4 onto the conveyor 6 in the tunnel 5. The conveyor 6 transports the trays 20 through the tunnel 5, the trays 20 then being removed manually frorn the conveyor 6, through the hatch 7, and carried to the next stage in the production process, which in the present example is chocolate coating. The length of the runnel 5 and the speed of the conveyor 6 are such that the residence time of each tray 20 in the tunnel 5 is approximately tv,-o minutes, and the fruits are thus exposed to ozone at the concentration of 6 20ppm for that period of time.
As the trays 20 are transported along the conveyor 6 they are agitated by a simple mechanism which is shown schematically in Figure 3. The bed 40 over which the upper run of the conveyor 6 passes is formed with series of ramps 41. The conveyor is formed with a component 42 which travels (in the direction indicated by the horizontal arrow and broken circles in Figure 3) and is raised by the ramps 41. When the component 42 reaches the end of the ramp 41 it falls (as indicated by the vertical arrow) back to the plane of the bed 40, this sharp movement shaking a tray 20 positioned above the ramp 41 and causing small shifts in the positions of fruits held in the tray 20. This allows access of ozone to areas of the surface of the fruit which might otherwise not be accessible and improves the efficacy of the process.
P997UK 1 Raw Materials (table top grown) Goods In Storage <5 degrees C lion (product de-boxed into trays s/s with mesh bases and sides) EXPOSURE TO OZONE 0.2ppm minimum 12 hours (temperature controlled <8 degrees C) 1/ TRAYS PASSED THROUGH OZONE TUNNEL Expected levels between 10 -100 ppm Exposure to be between 1 - 10 mins Production Process Product coated in chocolate Cooling tunnel (14 degrees, 6 mins) \ 00f PACKING
Claims (22)
1. A method for the treatment of a foodstuff, which method comprises the steps of a) exposing the foodstuff to an atmosphere containing a first concentration of ozone for a first period of time, and b) exposing the foodstuff to an atmosphere containing a second concentration of ozone for a second period of time, wherein the first concentration of ozone is lower than the second concentration of ozone, and the first period of time is longer than the second period of time.
2. A method as claimed in Claim 1, wherein the first concentration of ozone is less than IOPPM.
3. A method as claimed in Claim 2, wherein the first concentration of ozone is in the range 0.01 to 5ppm.
4. A method as claimed in any preceding claim, wherein the first period of time is more than 6 hours.
5. A method as claimed in Claim 4, wherein the first period of time is 12 hours or more.
6. A method as claimed in any preceding claim, wherein the second concentration of ozone is greater than 1 Oppm.
7. A method as claimed in Claim 6, wherein the second concentration of ozone is in the range 10 to 5 0Oppm.
8. A method as claimed in any preceding claim, wherein the second period of time is 1 to 20 minutes.
9. A method as claimed in Claim 8, wherein the second period of time is 1 to
10 minutes.
C 10. A method as claimed in any preceding claim, wherein the foodstuffs are held on trays with a fine mesh base and/or sides.
11. A method as claimed in any preceding claim, wherein the foodstuffs are spaced apart sufficiently that there is relatively little contact between surfaces of adjacent foodstuff items.
12. A method as claimed in any preceding claim, wherein the foodstuffs are conveyed through the second chamber, and the foodstuffs are mechanically agitated.
13. A method as claimed in Claim 12, wherein agitation is achieved by the provision of ramps or the like which act to lift the conveyor supporting the foodstuffs as they are conveyed through the second chamber.
14. A method as claimed in any preceding claim, wherein the ozone is delivered into a circulating airflow.
15. A method as claimed in any preceding claim, wherein the temperature of the atmosphere containing the first concentration of ozone is controlled at lower than ambient temperature.
16. Apparatus for the treatment of a foodstuff, said apparatus comprising a first chamber, means for generating in the first chamber an atmosphere containing a first concentration of ozone, a second chamber, and means for generating in the second chamber an atmosphere containing a second concentration of ozone.
17. Apparatus as claimed in Claim 16, wherein the first chamber is a clean room with access doors through which the foodstuffs may be introduced.
18. Apparatus as claimed in Claim 16 or Claim 17, wherein the second chamber communicates with the first chamber such that foodstuffs can be introduced directly from the first chamber into the second chamber at the end of the first period of time.
19. Apparatus as claimed in Claim 18, wherein the second chamber has the forTn of a tunnel through which the foodstuffs are transported by suitable conveyor means.
20. Apparatus as claimed in Claim 19, wherein the conveyor is a mechanical conveyor which runs at a speed such that the foodstuffs exit the tunnel after a residence time which corresponds to the second period of time.
21. A method for the treatment of a foodstuff substantially as hereinbefore described.
22. Apparatus for the treatment of a foodstuff substantially as hereinbefore described and as illustrated in the accompanying Figures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9814604A GB2340376B (en) | 1998-07-07 | 1998-07-07 | Treatment of foodstuffs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9814604A GB2340376B (en) | 1998-07-07 | 1998-07-07 | Treatment of foodstuffs |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9814604D0 GB9814604D0 (en) | 1998-09-02 |
| GB2340376A true GB2340376A (en) | 2000-02-23 |
| GB2340376B GB2340376B (en) | 2002-10-23 |
Family
ID=10835013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9814604A Expired - Fee Related GB2340376B (en) | 1998-07-07 | 1998-07-07 | Treatment of foodstuffs |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2340376B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004010798A1 (en) * | 2002-07-30 | 2004-02-05 | Steris, Inc. | Low temperature sanitization of human pathogens from the surfaces of food and food packaging |
| EP1471794A1 (en) * | 2001-09-21 | 2004-11-03 | The O3zone Company | Pathogen control on agricultural commodities |
| WO2005013729A1 (en) * | 2003-07-19 | 2005-02-17 | Biofresh Ltd | Apparatus and method for the ozone preservation of crops |
| GB2409958A (en) * | 2001-08-09 | 2005-07-13 | Telfer Foods Ltd | Method for opening stomata and disinfecting vegetable material |
| WO2006128930A2 (en) * | 2005-06-02 | 2006-12-07 | Minano Fernandez Fernando | Hygienisation and anticontagion method for the permanent protection of perishable products by means of ozonisation treatment |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5281428A (en) * | 1993-03-31 | 1994-01-25 | Morgan Arthur I | Method and apparatus for treating and packaging raw meat |
| WO1997030799A1 (en) * | 1996-02-20 | 1997-08-28 | Mitsubishi Heavy Industries, Ltd. | Method and apparatus for sterilizing caps |
| WO1998001386A2 (en) * | 1996-06-26 | 1998-01-15 | Ozontech Ltd. | Ozone applications for disinfection, purification and deodorization |
| EP0935924A1 (en) * | 1998-02-04 | 1999-08-18 | L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude | Process and apparatus for the treatment of food products with ozone |
-
1998
- 1998-07-07 GB GB9814604A patent/GB2340376B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5281428A (en) * | 1993-03-31 | 1994-01-25 | Morgan Arthur I | Method and apparatus for treating and packaging raw meat |
| WO1997030799A1 (en) * | 1996-02-20 | 1997-08-28 | Mitsubishi Heavy Industries, Ltd. | Method and apparatus for sterilizing caps |
| WO1998001386A2 (en) * | 1996-06-26 | 1998-01-15 | Ozontech Ltd. | Ozone applications for disinfection, purification and deodorization |
| EP0935924A1 (en) * | 1998-02-04 | 1999-08-18 | L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude | Process and apparatus for the treatment of food products with ozone |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2409958A (en) * | 2001-08-09 | 2005-07-13 | Telfer Foods Ltd | Method for opening stomata and disinfecting vegetable material |
| GB2409958B (en) * | 2001-08-09 | 2006-03-01 | Telfer Foods Ltd | Method for disinfecting vegetable material |
| EP1471794A1 (en) * | 2001-09-21 | 2004-11-03 | The O3zone Company | Pathogen control on agricultural commodities |
| EP1471794A4 (en) * | 2001-09-21 | 2005-08-10 | O3Zone Company | Pathogen control on agricultural commodities |
| WO2004010798A1 (en) * | 2002-07-30 | 2004-02-05 | Steris, Inc. | Low temperature sanitization of human pathogens from the surfaces of food and food packaging |
| WO2005013729A1 (en) * | 2003-07-19 | 2005-02-17 | Biofresh Ltd | Apparatus and method for the ozone preservation of crops |
| WO2006128930A2 (en) * | 2005-06-02 | 2006-12-07 | Minano Fernandez Fernando | Hygienisation and anticontagion method for the permanent protection of perishable products by means of ozonisation treatment |
| WO2006128930A3 (en) * | 2005-06-02 | 2008-10-30 | Fernandez Fernando Minano | Hygienisation and anticontagion method for the permanent protection of perishable products by means of ozonisation treatment |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2340376B (en) | 2002-10-23 |
| GB9814604D0 (en) | 1998-09-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| COOA | Change in applicant's name or ownership of the application | ||
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20170707 |