COLD SHOCK METHOD IMPROVEMENTS

The invention is a method of cooling objects by submerging in a fluid to obtain a desired cooling effect. These objects can be either food or non-food. The fluid can be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide, or any combination thereof. The fluid can include an additive...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	YUAN, JAMES T. C, GIACOBBE, FREDERICK W
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	AIR-CONDITIONING, AIR-HUMIDIFICATION, VENTILATION, USE OF AIRCURRENTS FOR SCREENING BLASTING CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS, ORSURGICAL ARTICLES CHEMICAL RIPENING OF FRUIT OR VEGETABLES COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS DISINFECTION, STERILISATION, OR DEODORISATION OF AIR FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES HYGIENE ICE-BOXES LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS, OR SURGICALARTICLES MECHANICAL ENGINEERING MEDICAL OR VETERINARY SCIENCE METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS INGENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS RANGES REFRIGERATION MACHINES, PLANTS OR SYSTEMS REFRIGERATION OR COOLING REFRIGERATORS 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 VENTILATING WEAPONS
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Beschreibung
Zusammenfassung:	The invention is a method of cooling objects by submerging in a fluid to obtain a desired cooling effect. These objects can be either food or non-food. The fluid can be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide, or any combination thereof. The fluid can include an additive that helps sanitize the object. This additive can be oxidizing agents such as ozone, chlorine, chlorine compounds, hydrogen peroxide solutions, ozonia solutions, or combinations thereof. The submergence can be by way of an automatic dipping process, or a continuous moving belt process. The regulation can occur by varying speed or by maintaining a constant speed. The submergence can be by way of total submergence, or only partial submergence, of the object in the fluid. The desired effect can be to shock the surface microorganisms to make them susceptible to concurrent or subsequent treatments. La présente invention concerne une technique de refroidissement d'objets qui consiste à submerger un objet dans un fluide de façon à obtenir un effet de refroidissement recherché. Ces objets peuvent être alimentaires ou non alimentaires. Le fluide peut-être de l'azote liquide, de l'argon liquide, de l'oxygène liquide, du dioxyde de carbone liquide ou n'importe quelle combinaison de ces éléments. Le fluide peut comprendre un additif qui aide à assainir l'objet. Cet additif peut prendre la forme d'agents oxydants de l'ozone, du chlore, de composés chlorés, de solutions de peroxyde d'hydrogène, de solutions d'ozone ou des combinaisons de ces éléments. La submersion peut être effectuée au moyen d'un processus de trempe automatique ou d'un processus de courroie mobile continue. La régulation peut survenir par variation de la vitesse ou par le maintien d'une vitesse constante. Cette submersion de l'objet dans le fluide peut être effectuée de manière totale ou partielle. L'effet recherché peut consister en un choc pour les micro-organismes de surface, rendant ces derniers sensibles à des traitements simultanés ou subséquents.