Abstract: A manufactured dry ice product containing ozone entrapped or absorbed on said dry ice. The dry ice product can be used to chill and preserve food products and provides the added benefit of ozonation of the food product to kill bacteria. Novel processes for ozonating liquid and solid CO2 are provided.

Abstract: Systems and methods improve the useful life of fry oil by inhibiting or eliminating factors that degrade the oil. A flow of gas in contact with the oil provides efficient cooling of the oil that was heated but is for a temporary period of time not needed to be kept hot. Further, utilizing inert gas for the cooling provides protection of the oil from oxidation. For example, chilled or liquid nitrogen gas introduced into a head space above an oil surface and/or into the oil both cools the oil and protects the oil from oxidation.

Abstract: A manufactured dry ice product containing ozone entrapped or absorbed on said dry ice. The dry ice product can be used to chill and preserve food products and provides the added benefit of ozonation of the food product to kill bacteria. Novel processes for ozonating liquid and solid CO2 are provided.

Abstract: A manufactured dry ice product containing ozone entrapped or absorbed on said dry ice. The dry ice product can be used to chill and preserve food products and provides the added benefit of ozonation of the food product to kill bacteria. Novel processes for ozonating liquid and solid CO2 are provided.

Abstract: A treatment process for preserving a food or food product against microbiological contamination, which improves the quality of such food and enhances the safety of food and food products for consumption by mammals, especially humans. The process utilizes a treatment of food or food products, or packaged food or food products, with a high pressure gas treatment process (HPP) to provide a reduction of the level of microorganisms or spores on and in such foods or food products. The method includes exposing the food or food product to a gas and/or injecting a gas into a container containing the food or food product; optionally, closing or sealing the container; and subjecting the food or food product and/or the container containing the food or food product to a temperature of less than about 50° C. and, concurrently, to more than one pressure treatment cycle at a pressure of at least about 10,000 psig.

Abstract: A method for sanitizing a food processing environment includes preparing an ozonated foam sanitizing medium and applying the sanitizing medium to either objects in the food processing environment, such as food processing equipment, food contact surfaces, interior surfaces of the food processing facility, or the ambient environment within the food processing facility, or both the objects within the food processing facility and the ambient environment of the food processing facility. An ozonated foam sanitizing medium includes a foaming agent dissolved in an aqueous solution and an ozone concentration of at least about 0.1 ppm and is prepared by either injecting gaseous ozone or introducing an aqueous ozone solution into an aqueous solution containing a foaming agent. In a system for generating the ozonated foam medium, the gaseous ozone can be injected with a feed gas, such as oxygen, air, an inert gas, and mixtures thereof.

Abstract: A cooking process which demonstrates improved cooking efficiency of foodstuffs, improves the quality of such food and enhances the safety of food for consumption by mammals, especially humans. The process utilizes a treatment of foodstuff with an aqueous ozone solution combined with a cooking process to provide a synergistic effect on the killing rates of microorganisms as well as a reduction of the level of microorganisms on and in such foodstuffs. The method comprises sanitizing/disinfecting the foodstuff using an aqueous solution containing an effective amount of ozone, which comprises forming an aqueous solution of ozone, and contacting the foodstuff with the aqueous solution, and subsequently subjecting the foodstuff to a cooking process. The foodstuff is generally contacted with the aqueous solution for a time sufficient to substantially sanitize or disinfect the foodstuff. Optionally, the foodstuff may be packaged before or after the cooking process.

Abstract: A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During preparation of an ozone wash solution, ozone off-gas is collected from the aqueous ozone solution. The ozone off-gas is then introduced into an ambient of the food processing environment. The introduction of the ozone off-gas can be carried out in conjunction with the application of the ozone wash solution to food contact surfaces. Additionally, the ozone off-gas can be introduced at relatively high concentrations for application to food processing equipment and food contact surfaces or, alternatively, the ozone off-gas can be diluted to relatively low levels for introduction into the ambient air of a food processing facility.

Abstract: A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During preparation of an ozone wash solution, ozone off-gas is collected from the aqueous ozone solution. The ozone off-gas is then introduced into an ambient of the food processing environment. The introduction of the ozone off-gas can be carried out in conjunction with the application of the ozone wash solution to food contact surfaces. Additionally, the ozone off-gas can be introduced at relatively high concentrations for application to food processing equipment and food contact surfaces or, alternatively, the ozone off-gas can be diluted to relatively low levels for introduction into the ambient air of a food processing facility.

Abstract: Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.

Abstract: Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.

Abstract: The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

Abstract: The present invention provides a method of disinfecting a foodstuff using a gaseous mixture containing ozone in an amount and for a time sufficient to effect disinfection.

Abstract: A method of maintaining carbon dioxide concentration in an aqueous solution containing the same, which entails introducing an amount of a gas into the aqueous solution sufficient to maintain a desired level of carbon dioxide in the aqueous solution,the gas containing from about 25-100% by volume of argon and from about 0-75% by volume of a carrier gas therefor.

Abstract: A method of washing one or more fresh vegetables, which entails washing the one or more fresh vegetables with at least one aqueous liquid containing at least an antimicrobially effective amount of dissolve carbon dioxide, and at least an amount of dissolved argon effective to inhibit bleaching and oxidizing effects of carbon dioxide.