초록 ▼

A process is provided for sanitizing fresh foods and beverage products using multiple stages of exposure to different wavelengths of ultraviolet, near infrared and infrared light. A food or beverage product is exposed to ultraviolet light at germicidal wavelengths in order to inactivate undesirable

A process is provided for sanitizing fresh foods and beverage products using multiple stages of exposure to different wavelengths of ultraviolet, near infrared and infrared light. A food or beverage product is exposed to ultraviolet light at germicidal wavelengths in order to inactivate undesirable microorganisms on the product. The exposure to ultraviolet light causes damage to the organoleptic qualities product which are subsequently restored by photoreactivation upon exposure of the product to a source of polychromatic near infrared light. In addition, prior to the inactivation of microorganisms, the food or beverage may be exposed to a source of infrared light in order to inactivate enzymes responsible for decomposition of the product. Apparatus suitable for practicing the process of the present invention is also provided, including specific platform arrangements for sanitizing solid, liquid and fluid food and beverage products.

대표청구항 ▼

[ What is claimed is:] [14.] A process for sanitizing food products, the process comprising:sanitizing a food product by inactivating undesirable microorganisms in the food product, whereby the sanitizing of the food product causes a reduction in organoleptic qualities of edible portions of the food

[ What is claimed is:] [14.] A process for sanitizing food products, the process comprising:sanitizing a food product by inactivating undesirable microorganisms in the food product, whereby the sanitizing of the food product causes a reduction in organoleptic qualities of edible portions of the food product; andrestoring the organoleptic qualities of the food product by exposing the food product to near infrared light.