METHODS FOR PASTEURIZING AND/OR STERILIZING PARTICULATE GOODS

The invention concerns methods for pasteurizing and/or sterilizing particulate goods (1), comprising the following steps: a) generating an electron beam (5), b) pasteurizing and/or sterilizing the goods (1) by means of the electron beam (5) in a treatment zone (3), wherein the electrons of the elect...

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Hauptverfasser:	SCHONENBERGER, NIKLAUS, SCHEIWILLER, THOMAS, HERSCHE, MARTIN, CURRIE, ALASDAIR, MENESES, NICOLAS
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	SCHONENBERGER, NIKLAUS SCHEIWILLER, THOMAS HERSCHE, MARTIN CURRIE, ALASDAIR MENESES, NICOLAS
description	The invention concerns methods for pasteurizing and/or sterilizing particulate goods (1), comprising the following steps: a) generating an electron beam (5), b) pasteurizing and/or sterilizing the goods (1) by means of the electron beam (5) in a treatment zone (3), wherein the electrons of the electron beam (5) have an energy which is in the range from 80 keV to 300 keV, preferably from 140 keV to 280 keV, more preferably from 180 keV to 260 keV, wherein the goods (1) being exposed to the electron beam (5) for a treatment time which is in the range from 5 ms to 25 ms, and wherein the electron beam (5) in the treatment zone (3) has an average electron current density which is in the range from 1015 s -1.cndot.cm -2 to 2,77.10 15 s -1.cm -2. L'invention concerne des procédés de pasteurisation et/ou de stérilisation de produit particulaire (1), comportant les étapes consistant à a) produire un faisceau d'électrons (5), b) pasteuriser et/ou stériliser le produit (1) au moyen du faisceau d'électrons (5) dans une zone de traitement (3), les électrons du faisceau d'électrons (5) présentant une énergie comprise entre 80 keV et 300 keV, de préférence entre 140 keV et 280 keV, de façon plus préférée entre 180 keV et 260 keV, le produit (1) étant soumis au faisceau d'électrons (5) pendant une durée de traitement comprise entre 5 ms et 25 ms et le faisceau d'électrons (5) présentant une densité de courant d'électrons moyenne dans la zone de traitement, comprise entre 1015 s-1·cm-2 et 2,77·1015 s-1·cm-2.
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L'invention concerne des procédés de pasteurisation et/ou de stérilisation de produit particulaire (1), comportant les étapes consistant à a) produire un faisceau d'électrons (5), b) pasteuriser et/ou stériliser le produit (1) au moyen du faisceau d'électrons (5) dans une zone de traitement (3), les électrons du faisceau d'électrons (5) présentant une énergie comprise entre 80 keV et 300 keV, de préférence entre 140 keV et 280 keV, de façon plus préférée entre 180 keV et 260 keV, le produit (1) étant soumis au faisceau d'électrons (5) pendant une durée de traitement comprise entre 5 ms et 25 ms et le faisceau d'électrons (5) présentant une densité de courant d'électrons moyenne dans la zone de traitement, comprise entre 1015 s-1·cm-2 et 2,77·1015 s-1·cm-2.</description><language>eng ; fre</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200512&DB=EPODOC&CC=CA&NR=3036931C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200512&DB=EPODOC&CC=CA&NR=3036931C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SCHONENBERGER, NIKLAUS</creatorcontrib><creatorcontrib>SCHEIWILLER, THOMAS</creatorcontrib><creatorcontrib>HERSCHE, MARTIN</creatorcontrib><creatorcontrib>CURRIE, ALASDAIR</creatorcontrib><creatorcontrib>MENESES, NICOLAS</creatorcontrib><title>METHODS FOR PASTEURIZING AND/OR STERILIZING PARTICULATE GOODS</title><description>The invention concerns methods for pasteurizing and/or sterilizing particulate goods (1), comprising the following steps: a) generating an electron beam (5), b) pasteurizing and/or sterilizing the goods (1) by means of the electron beam (5) in a treatment zone (3), wherein the electrons of the electron beam (5) have an energy which is in the range from 80 keV to 300 keV, preferably from 140 keV to 280 keV, more preferably from 180 keV to 260 keV, wherein the goods (1) being exposed to the electron beam (5) for a treatment time which is in the range from 5 ms to 25 ms, and wherein the electron beam (5) in the treatment zone (3) has an average electron current density which is in the range from 1015 s -1.cndot.cm -2 to 2,77.10 15 s -1.cm -2. L'invention concerne des procédés de pasteurisation et/ou de stérilisation de produit particulaire (1), comportant les étapes consistant à a) produire un faisceau d'électrons (5), b) pasteuriser et/ou stériliser le produit (1) au moyen du faisceau d'électrons (5) dans une zone de traitement (3), les électrons du faisceau d'électrons (5) présentant une énergie comprise entre 80 keV et 300 keV, de préférence entre 140 keV et 280 keV, de façon plus préférée entre 180 keV et 260 keV, le produit (1) étant soumis au faisceau d'électrons (5) pendant une durée de traitement comprise entre 5 ms et 25 ms et le faisceau d'électrons (5) présentant une densité de courant d'électrons moyenne dans la zone de traitement, comprise entre 1015 s-1·cm-2 et 2,77·1015 s-1·cm-2.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD1dQ3x8HcJVnDzD1IIcAwOcQ0N8ozy9HNXcPRz0QeKAUWCPH0gQgGOQSGezqE-jiGuCu7-QF08DKxpiTnFqbxQmptB3s01xNlDN7UgPz61uCAxOTUvtSTe2dHYwNjM0tjQ2ZiwCgC3JilN</recordid><startdate>20200512</startdate><enddate>20200512</enddate><creator>SCHONENBERGER, NIKLAUS</creator><creator>SCHEIWILLER, THOMAS</creator><creator>HERSCHE, MARTIN</creator><creator>CURRIE, ALASDAIR</creator><creator>MENESES, NICOLAS</creator><scope>EVB</scope></search><sort><creationdate>20200512</creationdate><title>METHODS FOR PASTEURIZING AND/OR STERILIZING PARTICULATE GOODS</title><author>SCHONENBERGER, NIKLAUS ; SCHEIWILLER, THOMAS ; HERSCHE, MARTIN ; CURRIE, ALASDAIR ; MENESES, NICOLAS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA3036931C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2020</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SCHONENBERGER, NIKLAUS</creatorcontrib><creatorcontrib>SCHEIWILLER, THOMAS</creatorcontrib><creatorcontrib>HERSCHE, MARTIN</creatorcontrib><creatorcontrib>CURRIE, ALASDAIR</creatorcontrib><creatorcontrib>MENESES, NICOLAS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SCHONENBERGER, NIKLAUS</au><au>SCHEIWILLER, THOMAS</au><au>HERSCHE, MARTIN</au><au>CURRIE, ALASDAIR</au><au>MENESES, NICOLAS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHODS FOR PASTEURIZING AND/OR STERILIZING PARTICULATE GOODS</title><date>2020-05-12</date><risdate>2020</risdate><abstract>The invention concerns methods for pasteurizing and/or sterilizing particulate goods (1), comprising the following steps: a) generating an electron beam (5), b) pasteurizing and/or sterilizing the goods (1) by means of the electron beam (5) in a treatment zone (3), wherein the electrons of the electron beam (5) have an energy which is in the range from 80 keV to 300 keV, preferably from 140 keV to 280 keV, more preferably from 180 keV to 260 keV, wherein the goods (1) being exposed to the electron beam (5) for a treatment time which is in the range from 5 ms to 25 ms, and wherein the electron beam (5) in the treatment zone (3) has an average electron current density which is in the range from 1015 s -1.cndot.cm -2 to 2,77.10 15 s -1.cm -2. L'invention concerne des procédés de pasteurisation et/ou de stérilisation de produit particulaire (1), comportant les étapes consistant à a) produire un faisceau d'électrons (5), b) pasteuriser et/ou stériliser le produit (1) au moyen du faisceau d'électrons (5) dans une zone de traitement (3), les électrons du faisceau d'électrons (5) présentant une énergie comprise entre 80 keV et 300 keV, de préférence entre 140 keV et 280 keV, de façon plus préférée entre 180 keV et 260 keV, le produit (1) étant soumis au faisceau d'électrons (5) pendant une durée de traitement comprise entre 5 ms et 25 ms et le faisceau d'électrons (5) présentant une densité de courant d'électrons moyenne dans la zone de traitement, comprise entre 1015 s-1·cm-2 et 2,77·1015 s-1·cm-2.</abstract><oa>free_for_read</oa></addata></record>
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subjects	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	METHODS FOR PASTEURIZING AND/OR STERILIZING PARTICULATE GOODS
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