Patent Report

mixture becomes acidic and the dye changes colour after a predetermined time at normal storage temperature or after a shorter time on exposure to elevated temperatures. Reagent (I) is preferably an enzyme-producing microorganism, which is shock-treated before adding the dye. A sheet material is impregnated with the aqueous solution and sealed in a thermoplastic pouch. 076-93

Sterile sampling of pressurised liquids for microbiological analysis using filter membrane mounted in disposable clear plastic casing Millipore SA FR 2677664; 18 December 1992

A liquid sample is analysed for microbiological contamination by passing through a filter membrane. The membrane is mounted in a plastic casing, with a liquid reservoir on its upstream side. The downstream part of the casing is threaded to allow attachment of a filter support. The filter support has a series of drainage canals leading to an axial opening for removal of filtered liquid. Liquid is forced through the filter by pressure on the upstream side, or by a vacuum drawn downstream. After filtration of the sample the filter support is removed and replaced by a container of liquid or solid culture media. The assembly is inverted and incubated.

077-93

Controlling quality of fat-containing food products by determining ratio of total concentration of polyunsaturated and saturated fatty acids in separated lipid fraction Rost. Med Inst. SU 1719988; IS March 1992

The method comprises extrusion of fat from analysed food products with a mixture of chloroform and methanol in the ratio 3:1, distilling-off the solvent from the extract and conducting analysis of higher fatty acids present in separated lipid fraction using gas-liquid chromatography, to determine ratio (K) of total concentration of polyunsaturated fatty acids to that of saturated fatty acids. The ratio (K) equal to or higher than 0.2 indicates satisfactory quality of product, while K lower than 0.2 indicates unsatisfactory quality. The method is suitable not only for fats but also for fat-containing protein type products, ready food concentrates etc. Compari- son of results obtained using the proposed method with those obtained by traditional methods indicate increased accuracy and objectivity of the former and improve reliability of quality control. 078-93

Milk pasteurization control has output sensing converter, setter and milk feed rate regulator Chely Agric. Mech. Electrif. Inst. SU 1722375; 30 March 1992

Decreased power intake for milk pasteurizing is achieved with a lower number of pasteurization cycles repeat, and by using an additional measuring converter of the unit output. The system comprises limiters and setters of minimum output with one input tied to the output of milk feed regulator while its output is linked to the control valve. The latter is held in the pipe feeding the milk, while the output of the limiter connected to the setter of the output, and the third input is tied to the output of the measuring converter mounted in the milk feeding line of the heat exchanger. The regulator of the milk flow rate is of the proportional feeder type. The raw milk from the surge tank is forced to the milk cleaner through the regeneration section and then passed through the pasteurizing section and holding set to re-enter the section on the way to the cooler. Milk heating to the pasteurization temperature is controlled by transducer which adjusts the flow of hot water from the boiler. The process is controlled by regulator and valve setting the admission rate of steam to the injector. 079-93

Controlled microwave defrosting of liquid or paste food products by adjusting heating means so that it stays between maximum and minimum limits until temperature becomes constant at the maximum value Rongrain SA FI 9102528; 24 December 1993

Microwave heating is used to defrost a liquid or paste product, contained in suitable packaging. A temperature probe measures the outside temperature of the product. Heating continues for a preset time, calculated according to the weight and nature of product, until a preset maximum temperature is reached, then stopped. If the temperature subsequently drops below a preset minimum heating recom- mences. The cycle continues until the temperature is constant at the maximum value, i.e. the desired usage temperature. During defrosting the product rests on a plate which is moved mechanically, rotationally and sideways by an eccentric drive wheel or cam. 080-93

Rapid assay method for live cell precise count of fresh milk comprises obtaining working graph from analysis of known milk sample by plotting live cell count against catalyst activity at specified pH, etc. Morinaga Milk Ind. Co. Ltd JP 05015396; 26 January 1993

The live cell count of fresh milk is rapidly measured by adjusting the pH of live cell count known fresh milk to 9- 11 .S, and measuring the catalase activity of the adjusted pH. A working curve is prepared (value of catalase activity on the vertical axis, live cell count on the horizontal axis. The pH of sample of live cell count unknown fresh milk is adjusted to the same pH, and catalase activity is measured at the adjusted pH. The live cell count of the unknown fresh milk sample is obtained from the working curve obtained with live cell count known fresh milk and value of catalase activity obtained with live cell count unknown fresh milk. 081-93

Device for detecting foreign material and air bubbles includes member containing ham placed between X-ray irradiating and photography parts with press members for pressing ham from both ends Hitachi Plant Eng. Constr. Co. JP 05018911; 26 January 1993

The inspecting device comprises a containing member located between an X-ray irradiating part and a photographing part and having a through-hole in which ham can be contained. A pair of press members are insertable and retractable through the through-hole through opening parts on both sides of the through-hole of the containing member and pressing the two ends of the ham, inserted in the through-hole, from the axial direction of the ham. 082-93

Shape analysis of meat carcasses to control automatic cutting machines using video signals processed in computer with directional filtration to locate certain features Slagteriernes Forskningsinst. GB 2258916; 24 February 1993

A piece of meat carcass illuminated by a light source is viewed by video cameras. Resulting video signal is stored and processed in a computer which uses directional filtration to highlight a certain direction in the picture so as to localize certain areas of the meat surface, the resulting signals being used to control subsequent treatment of the meat. Directional filtration is preferably performed using a matrix, the numbers of which are higher in one direction than the other and can be used to highlight areas of a certain width. For each line in the picture which is parallel with a certain direction, a summation of light values of the pixels is performed and the summed values are subjected to a non-linear transformation and matched to a template for a searched-for anatomical area the

Food Control 1993 Volume 4 Number 4 235