Patent Report

Meat freshness monitorhtg by compressing sample to determi- ned degre between two plates and comparing initial and final relation stress values Meat Ind. Res. Inst. SU-1666949; 30 July 1991

A sample of assigned size is placed between plates and is subjected to compression using loading device to an assigned value of deformation which is monitored using deformation meter. The loading device is fixed at this moment and the decrease in relaxation stress is measured over an assigned time interval using a force meter with straight-sensor, by registering the initial value of relaxation stress after fixing the loading device and the final value of relaxation stress after fixing the loading device and the final value of relaxation stress measured 60 s after ending of compression loading. The assigned value of deformation is equal to 0.3 and the degree of freshness is judged according to the magnitude of the ratio of the final relaxation stress to the initial value of the relaxation stress. The meat is judged to be fresh if the ratio is above 0.55 and is judged not to be fresh if the ratio is below 0.4. 008-93

Low temperature pasteurization of vegetable or fruit juice by cooling juice in presshtg vessel to specified temperature, injecting carbon dioxide gas at high pressure, etc., then purging with nitrogen Iwatani Znd. Co. Ltd. JP-04126056; 27 April 1992

Vegetable or fruit juice in pressing vessel is cooled down from -5°C from 10°C. CO, gas is injected into the juice at high pressure and after specified time, the pressure is quickly reduced. COp gas in the juice is then purged by N2 gas.

009-93

Computer-based process control system uses neuraf network, with expert system to make decision on process to control controller Du Pont de Nemours & Co. Znc. US-5121467; 9 June 1992

The output data from the neural network can be used by the controller in controlling the process, and the expert system can make a decision using sensor or laboratory data to control the controller(s). Alternatively, the output data of the neural network can be used by the expert system in making its decision, and control of the process carried out using laboratory or sensor data. The output data can be used both to control the process and to make decisions. 010-93

Determining microorganisms by supplying microorganisms to a total carbon analyser applying solution Shimadzu Corp. US-51 16736; 26 May 1992

Quantitative determination of microorganisms or pyrogens comprises introducing a first sample of a prescribed amount of test liquor containing the microorganisms, etc. into a carbon analyser to obtain a total carbon value A; removing the microorganisms or pyrogens from a second sample of the same prescribed test liquor; and introducing the resultant into the analyser to obtain total carbon value B. Determination of the organisms is carried out by subtracting the B value from the A value. Preferably, the microorganisms or pyrogens are removed by membrane filtration treatment, adsorption treat- ment or centrifugal treatment, especially the former using a filler having an ultrafiltration grade pore size (partic. 0.2pm or less). 011-93

Detection of microorganisms, especially Salmonella, Klebsiella and Listera using monoclonal antibodies on magnetic parti- cles and PCR U. Gene Res. BV. WO-9208805; 29 May 1992

Detection of microorganisms in a sample comprises isolating the organism from the sample by means of antibodies having a specific affinity for these microorganisms and a solid support for the antibodies; and subjecting the DNA from the microorganism to a PCR, in which primers specific for the microorganisms are used. 012-93

Humidity control system for a controlied atmosphere con- tainer comprises cooler for compressed air filter, storage reservoir, means to increase humidity and regenerative and cooling heat exchangers Litton Systems Znc. EP-48913; 10 June 1992

A source of compressed air is used to provide a controlled atmosphere container with a N,-enriched gas, moisture being removed from the compressed feed air to a separator and collected in a reservoir in liquid form. The moisture is used to increase the humidity in the container and provide the required environment for the preservation of foodstuffs.

013-93

Stabiiization of foods, e.g. fruit, vegetables, meat sauces, by treatment with food grade polymerie acid, preferably alghtic acid Mars Znc. WO-9208361; 29 May 1992

Foodstuffs (1) are stabilized by addition of a polymerie, food- acceptable acid (11). (1) are processed fruits and vegetables, vegetable or fruit beverages, fruit gels, cheesecake, sauces containing meat, rite and noodle puddings, and breakfast pudding with cereal grains. Preferably method is effected by cooking (1) in an aqueous solution or suspension (pH preferably 2.4-2.8) of (11), optimally with one or more other food grade acids (preferably malic, acetic, fumaric, tartaric, phosphoric, adipic, lactic, ascorbic, sorbic, propionic, or erythorbic acid, H2S04, or HCI especially citric acid); optimally the cooked (1) is quenched in an acqueous solution or suspension of (11) (optimally with an additional acid above). The preferred (11) is alginic acid. Treated (1) preferably has pH less than 4.6 especially 3.8-4.2 particularly ~4; may be in a pre-cooked or an acid-pasteurized state; and may be contacted with an edible oil (especially 0.5-1% by wt) to prevent sticking. 014-93

Apparatus to measure freshness of plant by measurement of fluorescent light emitted by plant after irradiating with light of visual wavelength Akimoto T. JP-92021134; 8 April 1992

Apparatus to measure freshness of plant comprises a light irradiator to irradiate a visual light on the plant, and meter to measure the intensity of a fluorescent light emitted from the plant at two or more time slots. Used for quality control of vegetables. 015-93

Fruit quality measurement by light irradiiting fruit, measur- ing intensity of light transmitted through fruit and calculathtg quality Mitsui Mining & SME JP-04104041; 6 April 1992

Method comprises irradiating fruit with light; measuring intensity in a given wavelength area of light transmitting through fruit on irradiation; and calculating, based on measurements obtained, the quality of the fruit. 016-93

Food Control 1993 Volume 4 Number 1 51