Patents by Inventor Stephane Audy

Stephane Audy has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Food disinfection using ozone
    Patent number: 6485769
    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.
    Type: Grant
    Filed: February 28, 2001
    Date of Patent: November 26, 2002
    Assignees: Air Liquide Canada, Inc., American Air Liquide, Inc., L 'Air Liquide-Societe 'Anonyme a 'Directoire et Conseil de Surveillance pour l 'Etude et L'Exploitation des Procedes Georges Claude
    Inventors: Stephane Audy, Fabrice Laberge, Edward F. Steiner, James T. C. Yuan
  • Food disinfection using ozone
    Publication number: 20020025364
    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.
    Type: Application
    Filed: February 28, 2001
    Publication date: February 28, 2002
    Inventors: Stephane Audy, Fabrice Laberge, Edward F. Steiner, James T.C. Yuan