Food processing oxidation treatment forumlations and methods
View Patent ↗A method for oxidation of substrates uses peracid salt compositions prepared from acyl donor, hydrogen peroxide and alkali metal hydroxide under controlled conditions to provide nonequilibrium compositions at high product yield from input feedstocks, and which are surprisingly stable prior to use. Substrates to be oxidized are contacted with a nonequilibrium treatment composition comprising such a nonequilibrium composition or a nonequilibrium adjusted composition prepared by adding one or more additives to the nonequilibrium composition prior to contacting the substrate, wherein the substrates are associated with food processing.
1 . A method of oxidative treatment of a food processing substrate, comprising:
preparing a nonequilibrium peracetic acid salt composition; and
contacting a food processing substrate with an aqueous nonequilibrium treatment composition, wherein the nonequilibrium treatment composition comprises:
the nonequilibrium peracetic acid salt composition without an additive to adjust composition properties prior to the contacting; or
a nonequilibrium adjusted composition prepared by combining one or more additives with the nonequilibrium peracetic acid salt composition prior to the contacting; and
wherein the preparing the nonequilibrium peracetic acid salt composition comprises:
reacting components in an aqueous reaction mixture prepared from a combination of chemical feedstocks to form the nonequilibrium peracetic acid salt composition, the chemical feedstocks comprising acetyl donor with acetyl donor groups, hydrogen peroxide and alkali metal hydroxide in amounts and proportions, including to account for yield losses, to prepare the nonequilibrium peracetic acid salt composition with composition properties comprising:
dissolved peracetate anion at a concentration in a range of from 1.0% (weight/volume) to 8.0% (weight/volume); and
pH in a range of from pH 12.0 to pH 13.5; and
wherein the combination of chemical feedstocks comprises:
a first molar ratio of the alkali metal hydroxide to the acetyl donor groups in a range of from 0.95 to 1.40; and
a second molar ratio of hydrogen peroxide to the acetyl donor groups in a range of from 0.80 to 1.10; and
continuing the reacting at least until the nonequilibrium peracetic acid salt composition is prepared including the composition properties.
2 . The method of claim 1 , wherein the nonequilibrium treatment composition comprises the nonequilibrium adjusted composition having, immediately prior to the contacting, a combined concentration of peracetate and peracetic acid, determined as an equivalent concentration of peracetic acid, at a concentration in a range of from 1 part per million to 8000 parts per million on a weight basis.
3 . The method of claim 2 , wherein the food processing substrate comprises a food product.
4 . The method of claim 2 , wherein the food processing substrate comprises a vegetable.
5 . The method of claim 2 , wherein the food processing substrate comprises beans, beets, carrots, corn, cucumber, onion, pepper, artichoke, cabbage, celery, kale, lettuce, broccoli, asparagus, peas, radishes, rice, spinach, cauliflower, eggplant, mushrooms, truffles, or turnips, or combinations thereof.
6 . The method of claim 2 , wherein the food processing substrate comprises potato.
7 . The method of claim 2 , wherein the food processing substrate comprises a fruit.
8 . The method of claim 2 , wherein the food processing substrate comprises pome, apple, berries, cherries, citrus, peach, plum, olive, banana, dates, melon, persimmon, papaya, pineapple, or tomato, or combinations thereof.
9 . The method of claim 2 , wherein the food processing substrate comprises a meat.
10 . The method of claim 2 , wherein the food processing substrate comprises beef, lamb, veal, turkey, ham, pork, chicken, fish, or seafood, or egg.
11 . The method of claim 2 , wherein the food processing substrate comprises poultry meat.
12 . The method of claim 11 , wherein the nonequilibrium adjusted composition has, immediately prior to the contacting, a combined concentration of peracetate and peracetic acid, determined as an equivalent concentration of peracetic acid, at a concentration in a range of from 2 parts per million to 4500 parts per million on a weight basis.
13 . The method of claim 11 , wherein the food processing substrate comprises a poultry carcass or a portion thereof comprising the poultry meat.
14 . The method of claim 11 , wherein during the contacting the nonequilibrium adjusted composition is at a temperature of no more than 4° C.
15 . The method of claim 3 , wherein the contacting comprises disposing the food product in the nonequilibrium adjusted composition in a tank.
16 . The method of claim 15 , comprising adding the nonequilibrium peracetic acid salt composition to the tank.
17 . The method of claim 15 , wherein the pH of the nonequilibrium adjusted composition in the tank is at least pH 8.0.
18 . The method of claim 3 , wherein the contacting comprises spraying the nonequilibrium adjusted composition onto the food product.
19 . The method of claim 3 , wherein the contacting comprises washing or rinsing the food product with the nonequilibrium adjusted composition.
20 . The method of claim 3 , wherein the contacting comprises sanitizing the food product.
21 . The method of claim 1 , wherein the food processing substrate comprises a food contact surface.
22 . The method of claim 21 , wherein the food contact surface comprises a surface of food processing or preparation equipment not in use to process a food product.
23 . The method of claim 22 , wherein the surface of the food processing or preparation equipment comprises an interior surface of a food processing vessel; a food conveyance surface; a food cutting surface; a food cutting blade surface; a food blender surface; a food mincer surface; a food grinder surface; a food masher surface; a food cooking surface; a food preparation utensil surface; or combinations thereof.
24 . The method of claim 22 , wherein the contacting comprises clean-in-place treatment of the surface of the food processing or preparation equipment.
25 . The method of claim 22 , wherein immediately prior to the contacting, the nonequilibrium treatment composition has a pH of at least pH 9.0.
26 . The method of claim 22 , wherein immediately prior to the contacting the nonequilibrium treatment composition has a pH in a range from pH 2.0 to pH 9.0.
27 . The method of claim 1 , wherein the food processing substrate comprises a food process liquid to be treated, the food process liquid comprising food soil contaminants.
28 . The method of claim 27 , wherein the food process liquid comprises effluent liquid from contacting a food product during food processing, effluent liquid from cleaning of food preparation or processing equipment, effluent liquid from sanitization of food preparation or processing equipment, effluent liquid from cleaning of food preparation utensils, effluent liquid from sanitization of food preparation utensils, or combinations thereof.
29 . The method of claim 1 , wherein:
the composition properties comprise the dissolved peracetate anion at a concentration in a range of from 3.0% (weight/volume) to 6.5% (weight/volume);
the first molar ratio is in a range of from 1.02 to 1.20; and
the second molar ratio is in a range of from 0.87 to 0.97.
30 . The method of claim 29 , wherein the composition properties comprise a concentration of dissolved hydrogen peroxide of no larger than 1200 mg/L.