14 Embryo Polarity and Pattern Formation. Polarity of the frog zygote.
Apparatus to remove foreign matter from food comprises electrically charged drum with higher...
1
Patent Report Preserving raw solid food products by exposing ah surfaces to high temperature to cause destruction of microorganism cooling, packmg and rehigerating Univ. Utah State CA-2049760; 28 February 1992 Raw solid food product has al1 its surfaces simultaneously exposed to a temperature in excess of 300°C for a time long enough to cause uniform denaturation of proteins and destruction of microorganisms on the food surface, while maintaining the product substantially raw. The product is cooled rapidly for predetermined time and packaged in a wrapping suitable for a refrigerated environment. Preferably product is exposed to a temperature of 700 to 1200°C for 5 to 60s to reduce denaturization of proteins and destruction of microorganisms to a depth of about 4.0mm. The food is cooled at -50°C for 2min in a CO* chiller and vacuum packed in an O2 impermeable wrapper and stored at 4 to 5°C. 017-93 Control system for anaiysis of food products: cafibration of analyser and evaluation of resuhs agahtst standards Cambury Ltd GB-2249388; 6 June 1992 Control system for the analysis of food products providing rapid evaluation of results whilst monitoring the calibration of the analyser. A central control unit is linked to an analyser to a disc drive, an information storage disc and to input and output peripherals. Standards are analysed independently and the results input, via a keyboard and the centra1 controller, to the disc drive. These are put through the analyser under the direciton of the central controller and reanalysed. Results are compared and a calibration error is obtained and displayed. If this is within acceptale limits samples are introduced to the analyser and results compared with historica1 results stored on the information storage disc. Analytical limits are also stored, and informtion is continuously updated. Results obtained outside limits are displayed. Standards are interspersed within the samples for analysis to monitor the calibration of the analyser and the analyser is closed down if the calibration error exceeds preset limits. Bar codes are used to diffentiate between standards and samples. 018-93 Controlling microwave heathrg of packaged material on conveyor belt by computer supplied with positional and temperature data Berstofl Maschbau GmBH EP-366867; 27 May 1992 Method for the even heating of individual products within a container by means of microwaves, wherein the products to be treated, which are contained in open containers or closed packages permeable to microwaves, are conducted on a continuous conveyor belt through a rectangular microwave treatment chamber, wherein the packages are connected to the microwave generators by means of microwave input channels which extend through the wal1 of a treatment chamber, and are subject to microwave radiation, wherein the leading ends and the trailing ends of the containers or packages are detected before or during entry into the treatment chamber by means of a reflection light barrier which co-operates with a motion pick up and wherein the position of the containers or packages on the conveyor belt is transmitted to a computer for the switching-on and switching- off of the individual generators, characterized in that, immediately before the individual containers or packages pass beneath andlor above the respective microwave output openings provided at the end of the input channels adjacent the products the surface temperature of the individual products which are arranged one behind the other in the working direction, in the containers or packages, is measured and transmitted to a computer, in that, according to the various temperatures of the individual products a microwave output profile is determined by the computer from the measured temperature and the prescribed specific product parameters for the purpose of achieving an even temperature for all of the products in the individual containers or packages, in that the microwave output profile for the indi- vidual products in the containers or packages, is determined by the computer on the basis of the specific product para- meters, such as input temperature portion weight, material density and dielectric value, and that the microwave output associated with the respective products by the computer is inputted into the respective product in the container or package as it passes, beneath andlor above the microwave output openings. 019-93 Marking element to monitor product temperature comprises two materials separted by impervious barrier layer that causes detectable colour change when barrier is punctured Food Guardian Ltd WO- 13; 14 May 1992 The device includes two materials; one is capable of flowing above a predetermined temperature and the other is an absorbent material. They are separated by an impervious barrier layer. When the barrier layer is pictured and the predetermined temperature exceeded, the first material flows along the absorbent material. A detectable change occurs that is observed as a change in colour. 020-93 Adsorption cohn~ for field detection of mycotoxins comprises tube containing adsorbent packhtg, has restricted hottom opening and peripheral resilient seal etc. Romer Labs Inc. US-5110558; 5 May 1992 An adsorption column adsorbs dissolved components com- prising either interferences or analytes. It consists of a tube containing an adsorbent packing and having a restricted bottom opening and a peripheral resilient seal. A separated filter is positioned between the opening and adsorbent material. In use, the column is inserted into a test tube with the seal contacting the inner wall. By pushing the column downwards into the test tube, pressure is exerted on a liquid in the tube to force it through the opening and filter to remove any solids, and past the adsorbent material where dissolved components are adsorbed. 021-93 Rapid detection of SalmoneUa spp. by culturing sample on nutritious medium containing novobiochr and/or triphenyhnethane type colourant Ajinomoto KK JP-04108400; 9 April 1992 A specified amount of a sample is cultured on a nutritious medium containing novobiocin andlor triphenylmethane type colourant. The amount of bodies growing on the medium is determined. The medium preferably uses dulcitol as the C source and especially a Mg salt. The amount of bacterial bodies is preferably determined by measuring the alanine aminopeptidase activity. The measurement of the activity preferably includes a contacting amino acid amino methyl coumarin with the bodies at pH 8.5-10. Target bacteria preferably include S. typhimurium IFO 12529, S. typhi- murium, S. enteritidis IFO 3313, S. agona, S. derby, S. infantis, S. iondon, S. muenster and S. thompson. Alanine aminopeptidase activities of other bacteria are a few orders smaller than their activities. 022-93 52 Food Control 1993 Volume 4 Number 1
Transcript of Apparatus to remove foreign matter from food comprises electrically charged drum with higher...
Patent Report
Preserving raw solid food products by exposing ah surfaces to high temperature to cause destruction of microorganism cooling, packmg and rehigerating Univ. Utah State CA-2049760; 28 February 1992
Raw solid food product has al1 its surfaces simultaneously exposed to a temperature in excess of 300°C for a time long enough to cause uniform denaturation of proteins and destruction of microorganisms on the food surface, while maintaining the product substantially raw. The product is cooled rapidly for predetermined time and packaged in a wrapping suitable for a refrigerated environment. Preferably product is exposed to a temperature of 700 to 1200°C for 5 to 60s to reduce denaturization of proteins and destruction of microorganisms to a depth of about 4.0mm. The food is cooled at -50°C for 2min in a CO* chiller and vacuum packed in an O2 impermeable wrapper and stored at 4 to 5°C.
017-93
Control system for anaiysis of food products: cafibration of analyser and evaluation of resuhs agahtst standards Cambury Ltd GB-2249388; 6 June 1992
Control system for the analysis of food products providing rapid evaluation of results whilst monitoring the calibration of the analyser. A central control unit is linked to an analyser to a disc drive, an information storage disc and to input and output peripherals. Standards are analysed independently and the results input, via a keyboard and the centra1 controller, to the disc drive. These are put through the analyser under the direciton of the central controller and reanalysed. Results are compared and a calibration error is obtained and displayed. If this is within acceptale limits samples are introduced to the analyser and results compared with historica1 results stored on the information storage disc. Analytical limits are also stored, and informtion is continuously updated. Results obtained outside limits are displayed. Standards are interspersed within the samples for analysis to monitor the calibration of the analyser and the analyser is closed down if the calibration error exceeds preset limits. Bar codes are used to diffentiate between standards and samples. 018-93
Controlling microwave heathrg of packaged material on conveyor belt by computer supplied with positional and temperature data Berstofl Maschbau GmBH EP-366867; 27 May 1992
Method for the even heating of individual products within a container by means of microwaves, wherein the products to be treated, which are contained in open containers or closed packages permeable to microwaves, are conducted on a continuous conveyor belt through a rectangular microwave treatment chamber, wherein the packages are connected to the microwave generators by means of microwave input channels which extend through the wal1 of a treatment chamber, and are subject to microwave radiation, wherein the leading ends and the trailing ends of the containers or packages are detected before or during entry into the treatment chamber by means of a reflection light barrier which co-operates with a motion pick up and wherein the position of the containers or packages on the conveyor belt is transmitted to a computer for the switching-on and switching- off of the individual generators, characterized in that, immediately before the individual containers or packages pass beneath andlor above the respective microwave output openings provided at the end of the input channels adjacent the products the surface temperature of the individual
products which are arranged one behind the other in the working direction, in the containers or packages, is measured and transmitted to a computer, in that, according to the various temperatures of the individual products a microwave output profile is determined by the computer from the measured temperature and the prescribed specific product parameters for the purpose of achieving an even temperature for all of the products in the individual containers or packages, in that the microwave output profile for the indi- vidual products in the containers or packages, is determined by the computer on the basis of the specific product para- meters, such as input temperature portion weight, material density and dielectric value, and that the microwave output associated with the respective products by the computer is inputted into the respective product in the container or package as it passes, beneath andlor above the microwave output openings. 019-93
Marking element to monitor product temperature comprises two materials separted by impervious barrier layer that causes detectable colour change when barrier is punctured Food Guardian Ltd WO- 13; 14 May 1992
The device includes two materials; one is capable of flowing above a predetermined temperature and the other is an absorbent material. They are separated by an impervious barrier layer. When the barrier layer is pictured and the predetermined temperature exceeded, the first material flows along the absorbent material. A detectable change occurs that is observed as a change in colour. 020-93
Adsorption cohn~ for field detection of mycotoxins comprises tube containing adsorbent packhtg, has restricted hottom opening and peripheral resilient seal etc. Romer Labs Inc. US-5110558; 5 May 1992
An adsorption column adsorbs dissolved components com- prising either interferences or analytes. It consists of a tube containing an adsorbent packing and having a restricted bottom opening and a peripheral resilient seal. A separated filter is positioned between the opening and adsorbent material. In use, the column is inserted into a test tube with the seal contacting the inner wall. By pushing the column downwards into the test tube, pressure is exerted on a liquid in the tube to force it through the opening and filter to remove any solids, and past the adsorbent material where dissolved components are adsorbed. 021-93
Rapid detection of SalmoneUa spp. by culturing sample on nutritious medium containing novobiochr and/or triphenyhnethane type colourant Ajinomoto KK JP-04108400; 9 April 1992
A specified amount of a sample is cultured on a nutritious medium containing novobiocin andlor triphenylmethane type colourant. The amount of bodies growing on the medium is determined. The medium preferably uses dulcitol as the C source and especially a Mg salt. The amount of bacterial bodies is preferably determined by measuring the alanine aminopeptidase activity. The measurement of the activity preferably includes a contacting amino acid amino methyl coumarin with the bodies at pH 8.5-10. Target bacteria preferably include S. typhimurium IFO 12529, S. typhi- murium, S. enteritidis IFO 3313, S. agona, S. derby, S. infantis, S. iondon, S. muenster and S. thompson. Alanine aminopeptidase activities of other bacteria are a few orders smaller than their activities. 022-93
52 Food Control 1993 Volume 4 Number 1
