Process for eliminating/reducing compounds with a musty...

B - Operations – Transporting – 27 – K

Patent

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Details

B27K 7/00 (2006.01) A23L 3/26 (2006.01) B65B 55/08 (2006.01) B67B 1/03 (2006.01) C12H 1/16 (2006.01)

Patent

CA 2534621

The present invention relates to a method for eliminating/reducing compounds that have a musty taste/odour in materials that are to come into contact with foodstuffs and in foods or drinks, based on the reduction/elimination of TCA (2, 4, 6-trichloranisole) in materials that are to come into contact with foodstuffs and in foods or drinks, in particular cork stoppers. The present invention also relates to the products treated with this method. The method of the invention is based on the irradiation with gamma rays of the abovementioned products with an intensity and duration (radiation dose) that causes the molecular degradation of the TCA molecule, thus eliminating or reducing this compound to a level below the detection limit for consumers.

La présente invention concerne un procédé destiné à éliminer/réduire des composés présentant un goût/odeur de moisi dans des matières venant au contact de produits alimentaires et dans des aliments ou des boissons, sur la base de la réduction/élimination du TCA (2,4,6-trichloranisol) dans des matières venant au contact de produits alimentaires, tels que des bouchons de liège, et dans des aliments ou des boissons. La présente invention concerne également les produits traités au moyen de ce procédé. Le procédé de l'invention est fondé sur l'irradiation par rayons gamma des produits susmentionnés avec une intensité et pendant une durée (dose de rayonnement) provoquant la dégradation moléculaire de la molécule de TCA, d'où l'élimination ou la réduction de ce composé à un niveau inférieur au seuil de détection pour les consommateurs.

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