Abstract: A scrubbing assembly for treating malodorous air by chemical scrubbing one or more chemical components from an influent airflow, particularly one or more chemical components that have become airborne from chemical intervention solutions used during food processing, such as vapors from peroxycarboxylic acid solutions used during food processing. The peroxycarboxylic acid vapors are removed from air in a continuous manner within the scrubber assembly utilizing a neutralizing chemical solution to provide a treated effluent airflow that can be returned back to the point of use area from which the malodorous air was removed for treatment.

Abstract: A method for producing an aqueous equilibrium peroxylactic acid solution by reaction mixing lactic acid, hydrogen peroxide, water, one or more optional acid catalysts and one or more optional sequestering agents in a vessel over a period of time while maintaining the temperature of the solution at a temperature below about 100° C. The aqueous equilibrium peroxylactic acid solution can be used for reducing the bacterial count on a protein food product during processing.

Abstract: A method for producing an aqueous equilibrium peroxylactic acid solution by reaction mixing lactic acid, hydrogen peroxide, water, one or more optional acid catalysts and one or more optional sequestering agents in a vessel over a period of time while maintaining the temperature of the solution at a temperature below about 100° C. The aqueous equilibrium peroxylactic acid solution can be used for reducing the bacterial count on a protein food product during processing.

Abstract: A method for producing an aqueous equilibrium peroxylactic acid solution by reaction mixing lactic acid, hydrogen peroxide, water, one or more optional acid catalysts and one or more optional sequestering agents in a vessel over a period of time while maintaining the temperature of the solution at a temperature below about 100° C. The aqueous equilibrium peroxylactic acid solution can be used for reducing the bacterial count on a protein food product during processing.

Abstract: A method of making di-TMP includes reacting TMP and a dialkyl carbonate in the presence of a base catalyst in a reaction medium to form an oxetane of TMP in the reaction medium; providing additional TMP and an acid catalyst to the reaction mixture and reacting the oxetane in situ with the additional TMP to produce di-TMP; and recovering di-TMP. The process may be carried out in sequential reaction zones by feeding the reaction medium forward or carried out sequentially in a single reactor. Preferably, one or all of the following conditions are met: (i) said acid catalyst is a strong acid catalyst or (ii) said base catalyst is a strong base catalyst; or (iii) the molar ratio of TMP/dialkyl carbonate employed in the method is greater than 2.5.