Food composition prepared by a sterilization process
The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.
1 . A food composition prepared by a method of sterilizing comprising the steps of:
(a) introducing a food composition to an initial temperature from about 1.5° C. to about 100° C.;
(b) transferring said food composition into an heating unit;
(c) passing an electric current through said composition;
(d) maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg;
(e) adjusting a flow rate to maintain said food composition temperature from about 75° C. to about 175° C.; and
(f) cooling said food composition to a final temperature from about 5° C. to
2 . The food composition of claim 1 , wherein said initial temperature is from about 1.5° C. to about 75° C.
3 . The food composition of claim 1 , wherein said initial temperature is from about 2.0° C. to about 50° C.
4 . The food composition of claim 1 , wherein said initial temperature is from about 3.0° C. to about 30° C.
5 . The food composition of claim 1 , wherein said initial temperature is from about 4.0° C. to about 25° C.
6 . The food composition of claim 1 , wherein said initial temperature is from about 5.0° C. to about 15° C.
7 . The food composition of claim 1 , wherein said power to mass flow rate range through said heating unit from about, 125 kJoules/kg to about 750 kJoules/kg.
8 . The food composition of claim 1 , wherein said power to mass flow rate range through said heating unit from about 200 kJoules/kg to about 600 kJoules/kg.
9 . The food composition of claim 1 , wherein said power to mass flow rate range through said heating unit from about 300 kJoules/kg to about 500 kJoules/kg.
10 . The food composition of claim 1 , wherein said power to mass flow rate range through said heating unit from about 350 kJoules/kg to about 460 kJoules/kg.
11 . The food composition of claim 1 , wherein said flow rate is from about 1 Lpm to about 1000 Lpm.
12 . The food composition of claim 1 , wherein said composition has a specific gravity from about 0.85 to about 1.25.
13 . The food composition of claim 1 , further comprising a filler; wherein said filler has an electro-conductivity.
14 . The food composition of claim 13 , wherein said filler is selected from the group consisting of gravy, gel, jelly, aspic, water, sauce, broth, gas, extracts, brine, soup, steam, and combinations thereof.
15 . The food composition of claim 1 , wherein said composition further comprises a composite material having a Volume from about 0.001 ml to about 16 ml.
16 . The food composition of claim 15 , wherein said composite material is selected from the group consisting of solid food pieces, large particles, small particles, particulates and combinations thereof.
17 . The food composition of claim 15 , wherein said composite material is selected from the group consisting of animal protein, plant protein, farinaceous matter, vegetables, fruits, dough, fat, oils, binding agents, and combinations thereof.
18 . The food composition of claim 1 , further comprises a component selected from the group consisting of flavorants, seasonings, salts, colorants, time-release compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, and combinations thereof.
19 . A food composition prepared by a method of sterilizing comprising the steps of:
(a) providing a food composition;
(b) passing an electric current through said composition;
(c) maintaining a power to mass flow rate range through an heating unit by adjusting the electric current;
wherein said composition has Density of from about 0.85g/ml to about 1.15g/ml; and
said composition has a Electro-conductivity from about 0.5 Siemens/m to about 9.0 Siemens/m.
20 . The food composition of claim 19 , wherein said composition has Density of from about 0.9 g/ml to about 1.10 g/ml.
21 . The food composition of claim 19 , wherein said composition has Density of from about 0.95 g/ml to about 1.05 g/ml.
22 . The food composition of claim 19 , wherein said composition has Electro conductivity from about 0.7 Siemens/m to about 7.0 Siemens/m.
23 . The food composition of claim 19 , wherein said composition has Electro conductivity from about 0.9 Siemens/m to about 5.0 Siemens/m.
24 . The food composition of claim 19 , wherein said composition has Electro conductivity from about 1.0 Siemens/m to about 2.4 Siemens/m.
25 . The food composition of claim 19 , wherein said composition has Electro conductivity from about 1.1 Siemens/m to about 2.0 Siemens/m.
26 . The food composition of claim 19 , wherein said composition has Electro conductivity from about 1.2 Siemens/m to about 1.7 Siemens/m.
27 . The food composition of claim 19 , further comprising a filler; wherein said filler has an electro-conductivity.
28 . The food composition of claim 27 , wherein said filler is selected from the group consisting of gravy, gel, jelly, aspic, water, sauce, broth, gas, extracts, brine, soup, steam, and combinations thereof.
29 . The food composition of claim 19 , wherein said composition further comprises a composite material having a Volume from about 0.001 ml to about 16 ml.
30 . The food composition of claim 29 , wherein said composite material is selected from the group consisting of solid food pieces, large particles, small particles, particulates and combinations thereof.
31 . The food composition of claim 29 , wherein said composite material is selected from the group consisting of animal protein, plant protein, farinaceous matter, vegetables, fruits, dough, fat, oils, binding agents, and combinations thereof.
32 . The food composition of claim 19 , further comprises a component selected from the group consisting of flavorants, seasonings, salts, colorants, time-release compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, and combinations thereof.
33 . A food composition prepared by a method of sterilizing comprising the steps of:
a. providing a food composition;
b. passing an electric current through said composition;
c. maintaining a power to mass flow rate range through an heating unit by adjusting the electric current; and
wherein said composition further comprises a filler having a Electro-conductivity from about 0.5 Siemens/m to about 9.0 Siemens/m and a Consistency Value (K) from about 0.01 to about 1000 Pa-s n