Hyperpasteurization of food

Details Hyperpasteurization of food Hyperpasteurization of food

A - Human Necessities

23

L

A23L 1/32 (2006.01) A01K 41/00 (2006.01) A01K 67/027 (2006.01) A23B 5/005 (2006.01) A23B 5/06 (2006.01) A23B 5/10 (2006.01) A23B 5/12 (2006.01) A23B 5/16 (2006.01) A23B 5/18 (2006.01) A23L 3/015 (2006.01) A23L 3/10 (2006.01) A23L 3/3409 (2006.01) A23L 3/3418 (2006.01) A23L 3/3463 (2006.01) A23L 3/358 (2006.01)

Patent

CA 2115834

HYPERPASTEURIZATION OF FOOD ABSTRACT Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the products. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce thepopulation of indigenous microbes, the removal from the food of indigenous gaseswhich may cause spoilage, the replacement of gases removed from the product with gases which are chemically inert or biologically sterile or both, and the asceptic packaging of the treated product. The selected process steps are carried out for a time and at a temperature sufficient to facilitate production of substantially more natural and safer foods than can be obtained if traditional methods of pasteurization are employed.

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