Killing microbes with pressure drop and heat

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10...

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Bibliographische Detailangaben
Hauptverfasser:	Arofikin, Nikolay, Frechette, Philip
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES CHEMISTRY CLARIFICATION DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DISINFECTION, STERILISATION, OR DEODORISATION OF AIR ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAKING THEREOF MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES MEDICAL OR VETERINARY SCIENCE METALLURGY METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10°C while it is in the droplet phase and/or after being collected into a liquid volume.