Patent Report

Maintaining inert environment by oxygen transfer from supply to discharged gas using high pressure inlet chamber separate from low pressure outlet chamber by selectively permeable membrane Air Liquide EP-499495; 19 August 1992

Maintenance of a controlled inert environment in a vessel. A primary inert gas, low in oxygen, is introduced into a vessel which is connected to the atmosphere via inlet and outlet chambers, separated by a selective permeable membrane. The inlet chamber is at high pressure and the outlet chamber is at low pressure. The vessel is maintained at a pressure slightly above that of the outlet chamber. Compressed air is supplied to the vessel at 2.5-6.0 x 105Pa via the inlet chamber, where oxygen transfer takes place across the membrane to the outlet chamber. The environment within the vessel can thus be maintained at 99% pure and the gas discharged will be similar to air with an oxygen content of 21%. 039-93

Improving efficiency of microwave pasteurization comprises controlling viscosity of solid liquid mixture flowing through microwave heat pipe to above 2OtNlcP Toppan Printing Co. Ltd. JP-04183376; 30 June 1992

A mixture of solids and a liquid moving in a pipe is heated by microwave radiation. Pasteurization is improved when the fluidity of such liquid is controlled above at least 2OOOcP. 040-93

Permeation measurement device for organic molecules has membrane chamber, electron impact mass spectrometer and flow through hollow fibre probe measurlng permeation across polymer film Dow Chem. Co. US-5131261; 21 July 1992

The system for measuring the permeation rate of organic molecules across a polymer film includes a membrane chamber, an electron impact mass spectrometer and a flow- through hollow fibre probe for providing an interface between the membrane chamber and the mass spectrometer. The membrane chamber supports the polymer film sample to be tested. One side of the sample is exposed to a vapour containing a known concentration of organic molecules under atmospheric pressure and controlled environmental condi- tions on both the upstream and downstream sides of the sample. The membrane chamber features a unique permeation cell and sample holder arrangement using a pair of adhesive backed cards to sandwich the sample and maintain a permanent desirable alignment of the sample. 041-93

Infrared heating control for food products with sensors initiating and terminating heating in response to measured temperature changes at centre of product Smith D.P. US-5134263; 28 July 1992

The food product is moved through a series of cavities in a chamber. The temperature and relative humidity of air in the chamber are changed to establish a predetermined wet bulb temperature in a controlled ambient atmosphere around the product in the chamber. Infrared radiation from the surface of the food product is measured while the product is in the controlled ambient atmosphere in a first cavity to determine the temperature of the surface of the product. Transfer of heat between the food product and a source of heat through the controlled ambient atmosphere in a second cavity is initiated until the surface of the product reaches a predeter- mined temperature. The transfer of heat between the product and the source of heat is terminated when the surface of the

product reaches the predetermined temperature; holding the product in the controlled ambient atmosphere for a predeter- mined time period. The temperature of the surface of the product is measured at the expiration of the time period and transfer of heat between the product and the heat source in a third cavity resumed in response to a specified change in the temperature of the surface of the food product during the time period. 042-93

Rapid detection of specific microorganisms, especially L&era in food by capturing with antibodies immobilized on e.g. polymer beads, culturing, transf’errlng and detecting adherent colonies with labelled antibodies Vicam LP EP-498920; 19 August 1992

The presence of an organism which can be cultured is detected by (1) mixing a test sample with a solid support having immobilized on it antibodies (Ab) against particular organisms, so that these are captured from the sample; (2) culturing the captured organisms to form colonies; (3) treating the colonies with a life membrane to which some colony material adheres; (4) treatment of the membrane to produce visible evidence of the presence of the specific organism. Preferably the support comprises magnetic poly- acrylamide, agarose, glass or latex beads; polysaccharides; crosslinked dextrans or filters of glass fibres, cellulose nitrate or nylon. The lift membrane is of nitrocellulose or nylon, and after application it is treated to fix the colonies. 043-93

On-line product sampling device measuring product stream samples has sensor having hydrogen transient nuclear magnetic resonance sensor for measuring physical properties of hydrogen molecules Southwest Res. Inst. US-5129267; 14 July 1992

Simplified product sampling apparatus, and method, for making on-line measurements of flowing materials, in which a method for sampling and measuring product sample from a product stream in a flow line comprises (a) receiving a product sample, from the flow line through an aperture in the flow line into a sample tube, such that a sample having a finite static quantity enters the sample tube; (b) moving a piston, having a sealed relationship with the sample tube; (c) containing the sample within the sample tube, the sample tube being in direct communication with the flow line at the aperture; (d) sensing physical properties of the sample while the sample is stationary within the sample tube; (e) returning all of the sample to the flow line through the aperture by moving a piston toward the aperture from behind the sample tube such that the piston does not enter the flow line; and in which (f), (a), (c), (d) and (e) occur such that a near real-time measurement of the physical properties of product at a known point in the flow line is obtained. 044-93

Determination of inhibiting substances in milk by wetting microbial specimens containing Bacilhs sub& spores, with analysed milk, sealing, thermostatlng and recording change of colour Lith. Sect. Butter Cheese Ind. SU-1682926; 7 October 1991

The method comprises wetting microbial specimens contain- ing Bacillus subtilis spores at 55-65°C with analysed milk, sealing the samples, thermostating for 11 .O-11.5 h and observing the colouration. The appearance of pink colour- ation indicates absence of inhibiting substances in milk, while no colour change (white colouration) indicates the presence of inhibiting substances. The milk containing inhibiting substances cannot be accepted for further processing in dairy industry. 045-93

118 Food Control 1993 Volume 4 Number 2