Note: Descriptions are shown in the official language in which they were submitted.
CA 02757935 2011-10-05
April 21, 2010
Simply Water GmbH A118187SA BUW/BRC/sct
Apparatus for the Treatment of Food Products
The present invention. refers to an apparatus for the electrical treatment of
food
products, comprising at least one fluid container with the capacity to receive
a
cleaning fluid, a DC power supply, two electrodes and one fluid outlet,
through
which the outgoing cleaning fluid can be conveyed directly on the foods
product
to be treated and/or can be stored temporarily in a buffer container.
The treatment of food products by means of fluids treated or produced
electrolyti-
cally, has been known in the prior art. Thus, the patent DE 10 2007 017502 Al
describes, by way of example, an electrochemically treated water, which can be
used to a limited extent for the treatment of food products.
The methods available for treating food products according to the prior art
show a
number of disadvantages. If the water treated electrolytically is stored after
prepa-
ration for a longer period of time, the physical properties of this water may
change. This may lead to a reduction of the cleansing or disinfecting effect
of the
water. Frequently, the oxidants generated by electrolysis have a harmful
effect for
food products. They are considered to be biocides, and it is not allowed to
apply
them to food products or to food products of animal origin.
Those means still comprise a discrete portion of chemical active agents, and
there-
fore, they are subject to the requirement that they have to be registered with
the
authorities as a biocide. It is the subject matter of the present invention to
go on
reducing the percentage of chemical active substances, and to apply the exceed-
ingly biggest portion of the effect in the form of a physical effect by
electrostatic
CA 02757935 2011-10-05
-2-
charge of the water, for example, to just one food product. The purpose of
this
process is to kill germs.
Based on this fact, the problem to be solved by the present invention is to
provide
an apparatus for cleaning food products, which allows improving the
purification.
This problem is solved by means of the features of patent claim 1.
Advantageous
embodiments and developed embodiments, which may be applied separately or in
combination with each other, are the subject matters of the subclaims.
The apparatus according to the invention is based on the preamble, comprising
the
features that the food product to be treated is in direct electric contact
with the
cleaning fluid.
This allows achieving a considerable improvement as compared with the prior
art.
Since the fluid coming out of the fluid outlet falls on to the food product,
there is
an electrical connection with the food product to be treated. This leads to
applying
an electrostatic voltage to the food product, causing a considerable
improvement
of cleaning the food product, since now the cleaning effect is not based on
the
content of chemical active agents, as for example, of the oxidants generated
by
electrolysis, but on the voltage applied, which causes the microorganisms to
be
killed. Insofar, the nature of the effect is physical. Thus, the physical
reduction of
germs on food products is achieved by electrostatic means and by applying an
electric current. The germs on the food products are washed off and killed at
the
same time, by using the apparatus according to the invention.
Since the food product to be treated is in direct electric contact with the
cleaning
fluid and/or with drinking water, it is possible to allow simultaneous
electrostatic
treatment of the water together with the treatment of the food product by
using
this water. This allows achieving a considerable time-saving effect. Moreover,
it
is ensured that it is possible to use a fluid generated by galvanic induction,
and an
CA 02757935 2011-10-05
-3-
optimum quality cleaning fluid, respectively. The cleaning fluid, which is in
a
container, is exposed to electric voltage by mounting a cathode and an anode.
The
dipoles of the water are aligned in the electric field being formed. By
induction,
the negative and positive charges are separated, and finally the negative
charges
(electrons) are removed. The result is a positively charged, electrostatic
water.
What is remarkable in this regard, is that a disinfecting and oxidizing effect
of the
treated water or of the treated cleaning fluid, repectively, can be observed
even
when the total concentration of possibly formed oxidants is less than 20 ppm,
and
even less than 2 ppm, or even less than 0.2 ppm. Therefore, with this
unlimited
disinfecting or oxidizing effect, the cleaning fluid is inoffensive according
to food
technology requirements.
Since such oxidizing compounds do not (or only marginally) occur in the water
produced by galvanic induction, there must be another mechanism of action in
the
water. It is assumed that the effect of the water treated as described above
is based
on the activation of the water molecule itself. The water molecules are in a
cluster
assembly, so that by carrying out a weak galvanic induction, the water
molecules
are discharged electrically, and the charge carriers are stabilized in the
cluster
assembly by continuous exchange (Grothus Mechanism). Therefore, the electri-
cally discharged water can have a disinfecting effect, because it is able to
de-
naturate cell structures, or to disturb irreversibly the mechanisms of
conveying
electrons of microorganisms. This is one of the reasons for the lacking
formation
of resistance of microorganisms against the water according to the invention.
In a preferred embodiment, the apparatus comprises a separating membrane,
which is also called diaphragm, in the fluid container. The separating
membrane
separates the anode chamber from the cathode chamber. At first, the cleaning
fluid
is transferred towards the cathodic chamber formedby the cathode and the dia-
phragm, or by the membrane, respectively. The bigger part of the catholyte, as
for
example, 15 to 90 percent of it, is conveyed into the anodic chamber, so it
will
flow in the counter-current through it to the cathodic chamber. The activated
elec-
CA 02757935 2011-10-05
-4-
trons wander through the membrane into the cathodic chamber, and it is
possible
to obtain the anolyte fraction with only few electrons. Such procedure will
lead to
an electrical discharge of the water clusters (coherent water molecules caused
by
the polarity of the water molecule dipole). This results in positively charged
water
clusters having the function of electron acceptors, the so-called hunger for
elec-
trons. It is saturated by an electron donator, for example, any form of
monads. A
galvanic induction by means of such apparatus is principally different from
classi-
cal electrolysis, which is, for example, the foundation for producing chlorine
diox-
ide, wherein a present elektrolyte is lysed, i.e. it is separated and
dissected into
radicals. Another such kind of dissecting process is electrolysis using the
help of a
membrane, the so-called electrodiaphragmalysis, used for example, for
producing
sodium hypochloride and other oxidants. The effect of a cleaning fluid
produced
in such a way is based on the content of oxidants generated in the form of
active
chemical substances. In contrast to this classical electrolytic process, which
has
been in use in various ways as an established method for more than 120 years,
in
the electrodiaphragmalysis according to the initially mentioned patent DE 10
2007
017 502A1, the water molecule is not dissected into its components OH- and H+,
but it remains pH-neutral (pH 7.0). This already means a significant progress
in
the development. What is produced according to the present invention, is also
a
cleaning fluid with a pH of 7, however, as far as possible, without any
products of
chemical decomposition (oxidants); the effectivity of which is based on lack
of
electrons and the resulting electric shock when in contact with
microorganisms.
This deficiency of electrons, (positive electrostatic charge) is in a cluster
assem-
bly, wherein the water molecules have been electrically charged by applying a
certain strength of current (similar to a neon tube (which is illuminated by
activa-
tion of the electrons of the inert gas). The water molecule is retained and
continu-
ously exchanges the charge carriers within the cluster.
The cleaning fluid can be brought into contact with any food product to be
treated
without impairing the quality of the product. Therefore, the present invention
al-
CA 02757935 2011-10-05
S-
lows achieving fast, efficient, exhaustive and cost-saving purification of
food
products.
In a preferred embodiment, the cleaning fluid of the fluid container comprises
sodium chloride.
Galvanic induction of the cleaning fluid is preferably carried out by way of
the
diaphragm method, wherein a porous, current-permeable membrane (diaphragm)
separates the anode chamber from the cathode chamber. By creating just a weak
electric field, and by operating the galvanic cell continuously, it is
possible that
what is prominent is not the production of sodium hydroxide or of chlorine de-
rivatives, but the generation of positively electrostatically charged water in
the
anode chamber. Thus, with a sodium chloride solution flowing through the anode
chamber, there will be no formation of oxidizing substances such as chlorine,
chlorit, chlorine dioxide, chlorate and other oxidizing agents, but just of
small
amounts of sodium hypochlorite. An investigation of the disinfecting effects
of
the cleaning fluid treated by the galvanic process could show that the
disinfecting
effect is equivalent or even better than with disinfectants obtained by
electrolysis
or with classical chemical disinfectants.
In a preferred embodiment, the total concentration of oxidants obtained as
side-
products by induction of the cleaning fluid in the galvanic production process
is
less than 500 ppm, preferably less than 200 ppm, particularly preferably less
than
20 ppm, especially preferably less than 2 ppm, and, very particularly
preferably
less than 0.2 ppm. Such low concentrations of oxidants make sure that the
clean-
ing fluid does not have any harmful effect on to the food products.
It proved to be advantageous that in a preferred embodiment, the process of
clean-
ing the food product requires a time period of between I second and 60
minutes,
preferably between 5 and 40 minutes, and particularly preferably between 10
and
20 minutes. Such short time periods allow achieving an enormous acceleration
of
CA 02757935 2011-10-05
-6-
the cleaning process. It is even possible to let the cleaning fluid coming out
of the
fluid outlet fall on food products, which are continuously moved along the
appa-
ratus by means of a treadmill, wherein it is advantageous to provide the
apparatus
with an inlet, which allows dosing the fluid in continuously.
A particular advantage is achieved, if the food products to be treated are
poultry
and/or fish and/or pork and/or beef and/or another food product of animal
origin,
and/or a vegetable food product, preferably a vegetable and/or salad and/or
fruit
and/or nuts and/or spices and/or cereal. Due to their natural origin or to
their pro-
cessing, such food products are particularly often exposed to high
contaminations.
At the same time, they are frequently sensitive with regard to disinfecting
measures.
In another preferred embodiment, the apparatus has a disinfecting effect
against
bacteria and/or bacteria spores and/or funguses and/or fungal spores and/or
virus-
es and/or prions and/or unicellular algae and/or mixtures thereof. According
to
experience, it may be assumed that the cleaning fluid produced in this process
has
a sufficient disinfecting effect against all microorganisms mentioned above.
Furthermore, it is another advantage if the electrolysis can be carried out
with a
current density of between 0.5 and 10 W/cm2.
Furthermore, it is advantageous if, in a preferred embodiment, the process of
ap-
plying the cleaning fluid to the food products can be conducted continuously
and/or intermittently.
Furthermore, it proved to be advantageous if the apparatus comprises at least
one
means for heating the cleaning fluid. In another preferred embodiment, it
proved
to be advantageous if the apparatus comprises at least one means for cooling
3o down the cleaning fluid, even until it can be used as ice. This may be
chosen de-
pending on the properties of the food products to be treated.
CA 02757935 2011-10-05
-7-
It proved to be advantageous if the apparatus comprises a mounting for holding
the food product to be treated.
It is another particular advantage if, upon introducing the food product into
the
mounting, applying the cleaning fluid to the surfaces of the food product can
be
effected automatically. Such a combination of different automatisms allows
achieving considerable savings of time and resources.
It is another particular advantage, if the apparatus comprises additional
means for
applying compressed air and/or hot air and/or ultraviolet light and/or a
tenside to
the food product. This allows cleaning the food product comprehensively,
reliably
and particularly precisely.
Another very particular advantage is also a process for the electrical
treatment of
food products, comprising the following steps: treating the cleaning fluid by
means of galvanic induction, and simultaneously applying the cleaning fluid to
the
surfaces of the food product
Further advantages and embodiments of the invention will be demonstrated below
by means of two examples of embodiments with schematic illustrations.
Therein show schematically:
Fig. 1: a first example of an embodiment of an apparatus for the electrical
treat-
ment of food products by means of electrically charged water; as well as
Fig. 2: a second example of an embodiment of an apparatus for cleaning food
products.
CA 02757935 2011-10-05
In the following description of two preferred embodiments of the present inven-
tion, the same reference numbers refer to the same or to comparable
components.
The following examples of embodiments serve exclusively for demonstrating the
invention and are not to be understood in terms of limitations.
Fig. I is a drawing of the lateral cross section of an apparatus 1 for the
electrical
treatment of food products. The apparatus comprises a fluid container 3, with
the
capacity to receive a cleaning fluid 4 and/or drinking water, a DC power
supply
unit 5, two electrodes 9a and 9b and one fluid outlet 6, through which the out-
going cleaning fluid 4 can be conveyed directly on to the food product to be
treat-
ed 2. A cathode 9a and an anode 9b, connected to each other via a DC power sup-
ply unit 5, are inserted into the cleaning fluid 4. Applying an electrical
current will
lead to the flow of the electric current and the formation of an electric
field be-
tween both electrodes 9a and 9b. This will lead to an alignment of the dipoles
and
of the water molecules comprised in the cleaning fluid, to a separation of the
charges by electric induction, and finally to the removal of the electrons, so
that a
positively charged cleaning fluid is obtained. Through the fluid outlet 6, the
food
product 2 is in direct contact with the fluid container 3, and with the
cleaning fluid
4, respectively. This leads to a double effect of the cleaning function. On
the one
hand, the food product is cleansed by the properties by the water treated by
gal-
vanic induction. On the other hand, the electrostatic voltage causes a
destruction
of attached microorganisms. The food product 2 is held by a mounting 7.
Fig. 2 shows a second embodiment of the apparatus for the electrical treatment
of
food products. The apparatus 1 comprises a fluid container 3, with the
capacity to
receive the cleaning fluid 4. Two electrodes 9a and 9b are in electric contact
with
the cleaning fluid 4. The electrodes 9a and 9b are connected to each other via
a
DC power supply unit 5. If applying a current via the DC power supply 5, the
electrically charged particles start wandering within the cleaning fluid 4.
Via a
fluid outlet 6, the cleaning fluid flows on to one of the food products to be
treated
CA 02757935 2011-10-05
-9-
2a, 2b, 2c, 2d, which has been brought on a conveyor belt 8. The food products
2a, 2b, 2c, 2d are conveyed along the falling stream of cleaning fluid 4 by
way of
continuous or intermittent movement. This allows achieving a particularly fast
and efficient cleaning of food products.
The apparatus according to the invention ensures continuous simultaneous clean-
ing and disinfection of a food product, which cleaning process ensures
conserving
resources.
CA 02757935 2011-10-05
-10-
List of reference numbers
Apparatus for Treating
2a, 2b, 2c, 2d Food Products
3 Fluid Container
4 cleaning fluid
5 Direct Current Power supply
6 Fluid Outlet
7 Mounting for holding the food product to be treated
8 Conveyor belt
9a, 9b Electrodes
