Abstract: A submersion conveyor system for processing materials that need to be completely submersed in a processing liquid, such as food products, the submersion conveyor system providing a continual looping motion with a conveyor belt and flights providing a semi-enclosed volume for containing the material to be processed, the semi-enclosed volume containing the material to be processed being completely submersed in at least a portion of a processing tank during operation to provide a washing, rinsing, coating, treating, sanitizing and/or chilling or heating of the processing materials.

Abstract: A conveyor system and related methods of operation for using two or more conveyors to treat at least two separate sides of food items with a chemical intervention solution. The conveyor system can include two or more conveyors arranged in an angled relationship relative to a horizontal plane such that a first side of a food material is presented on a first conveyor and a second side of the food material is presented on a second conveyor. A chemical intervention system including two or more spray assemblies can apply a suitable chemical intervention solution to the first and second sides of food. The two or more conveyors can be arranged at an angle from 20-45 degrees relative to a common horizontal plane.

Abstract: A conveyor system and related methods of operation for using two or more conveyors to treat at least two separate sides of food items with a chemical intervention solution. The conveyor system can include two or more conveyors arranged in an angled relationship relative to a horizontal plane such that a first side of a food material is presented on a first conveyor and a second side of the food material is presented on a second conveyor. A chemical intervention system including two or more spray assemblies can apply a suitable chemical intervention solution to the first and second sides of food. The two or more conveyors can be arranged at an angle from 20-45 degrees relative to a common horizontal plane.

Abstract: An air sanitation apparatus capable of providing an antimicrobial agent in the form of a gas or mist into the air lines that feed into a processing tank for air agitation of the contents in the processing tank, the air sanitation apparatus capable of being operably coupled to an air supply header that uses a plurality of air supply tubes connecting the air supply header. The source of compressed air passing through the air sanitation apparatus having a microbial load decreased using photohydroionization and the antimicrobial agent.

Abstract: A process for reducing the bacterial count on a red meat carcass during the processing of livestock, such as bovine or swine, by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the red meat carcass at an elevated temperature above 100° F. and at a concentration of at least 10 ppm, preferably an elevated concentration of at least 200 ppm, for a desired period of time of less than about 60 seconds, preferably less than about 30 seconds, to reduce the bacterial count by at least 60 percent.

Abstract: A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.

Abstract: Rotating spray systems and related methods for enhancing spray performance can include one of more rotating spray assemblies formed of a plurality of individual, linear distribution manifolds to define a rotary cage. The rotary cage is fluidly coupled to a rotating distribution block on a distribution valve, with each linear distribution manifold being fluidly coupled to one of a plurality of distribution conduits defined in the rotating distribution block. The distribution valve further includes a fixed distribution block having an arcuate aperture defined therein. The rotating distribution block rotates relative to the fixed distribution block to individually and sequentially engage each distribution conduit with the arcuate aperture.

Abstract: A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.

Abstract: Sanitation systems for treating an airstream, such as disinfection, sterilization, and/or deodorization, by ionization are disclosed. In embodiments, the air sanitation system is disclosed having an inlet and an outlet with a plenum between them. An ultraviolet (UV) light source is arranged within the plenum and provides UV light to an area of the plenum. A hydrated quad-metallic catalyst having a desiccant is disposed in the area, and a nebulizer is arranged between the inlet and the UV light source. The nebulizer can provide a nebulized agent within the plenum, and the UV light can generate reactive oxygen species, such as hydroxyl radicals, from water captured by the desiccant or from the nebulized agent.

Abstract: A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.

Abstract: A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.

Abstract: A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.

Abstract: A method for extending the use of water during the production of products for human consumption in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the process water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the process water over the extended period of time. The method providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water may be used in a processing tank may be dramatically and safely increased before the processing tank is emptied for cleaning, sanitizing and refilling.

Abstract: A process for extending the use of chiller water that is used for cooling food products in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the chiller water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the chiller water over the extended period of time. The process providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water in a chilled water bath (chiller) may be used may be dramatically and safely increased before the bath is emptied for cleaning, sanitizing and refilling.

Abstract: The invention described below details a new process that will allow for the extended use of chiller water that is used for cooling food products in food production facilities. The invention utilizes special chemistry to provide acceptable antimicrobial control of the chill water over an extended period of time. The invention is designed for use in the processing of any protein and non-protein based food products that require batch or continuous chilling as part of the production process. The invention enables a food processor to dramatically increase the length of time that the water in a chilled water bath (chiller) may be used before the bath is emptied for cleaning, sanitizing and refilling. The process and invention is a novel approach to water conservation and microbiological control, and is designed to allow the processor to safely extend the time between chiller dump and fill operations.

Abstract: The process and apparatus of the present invention is directed to an auger system that continuously sanitizes transported food products prior to processing and consumption. The auger system is designed to increase and enhance the surface and sub-surface area exposure of a transported food product to a liquid and/or gaseous sanitizing material. The auger system includes specialized flights and attachments for the agitation and/or turning of the transported food product to affect the sanitizing process by exposing a substantial portion of the surface of the transported food product to the liquid and/or gaseous sanitizing material.

Abstract: Controlled corrosion processes in the production of lead acid batteries, wherein the processes utilize one atmospheric glow discharge plasma (OAGDP) to generate etched and chemically altered grids to increase the development of electrically conductive lead dioxide. The process involves placing pasted or unpasted lead or lead alloy grids in a chamber having two plasma-generating electrodes therein. A feed stream is directed into the chamber and passes between the electrodes to develop a plasma at atmospheric pressure. In the plasma, the components of the feed stream break down into atomic and reactive species to create a reactive environment.

Abstract: An apparatus and method suitable for the continuous curing of pasted battery plates. The apparatus includes a hydroset oven having an atmospherically controlled hydroset chamber in which a continuous transport conveyor is mounted. Pasted plates are automatically loaded onto the transport conveyor and moved continuously through the hydroset chamber. Plenums are positioned in the hydroset oven chamber adjacent to the transport conveyor to direct temperature and humidity controlled air over the battery plates to affect hydrosetting. Additional hydroset ovens may be provided depending on the quantity of battery plates being processed. The apparatus also includes a drying oven containing a continuous transport conveyor. The drying oven is arranged in series with the hydroset oven to receive the hydroset battery plates and dry them in a continuous process.

Abstract: Quick cryogenic freezing of blood plasma is accomplished by providing a conductive cylinder mounted in a nitrogen container, the cylinder loosely fitting a standard plasma bottle to provide for heat transfer from the bottle by conduction and space for passage of vapor, the cylinder walls having longitudinally extending ducts connected at their upper ends to the head space above the liquid nitrogen and discharging through injection ports spaced along the ducts and directed inwardly against the bottle, the vapor being drawn along the sides of the bottle and discharged outwardly of the apparatus.