Electronic Pasteurization of Meat Patties

Award Information
Agency: Department of Agriculture
Branch: N/A
Contract: N/A
Agency Tracking Number: 34427
Amount: $50,000.00
Phase: Phase I
Program: SBIR
Solicitation Topic Code: N/A
Solicitation Number: N/A
Solicitation Year: N/A
Award Year: 1996
Award Start Date (Proposal Award Date): N/A
Award End Date (Contract End Date): N/A
Small Business Information
207 Dellwood, Bryan, TX, 77801
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 Ms. Goldie Waghalter
 Principal Investigator
 () -
Business Contact
Phone: () -
Research Institution
Accelerator Technology Corp. proposes to develop a compact, cost-effective elctron-beam disinfestation system for pasteurization of meat patties. The system is designed to be integrated into the production line of a conventional meat patty operation. In such operations, the patties are stamped from sheets of ground meat in rows of 4-5 patties, moving on a conveyor at the rate of ~1 row/second. A typical large-volume operation may support ~8 such conveyors operating in parallel. ATC's e-beam system delivers the required 30 kGy dose to all conveyors from a single electron source, fanning the beam at each conveyor to provide uniform dose to each patty. The beam is chosen to provide a uniform dose through the thickness of the patty while absorbing ~70% of beam energy within the patty. The ATC system has important advantages over conventional irradiation systems: * it is non-nuclear, and does not involve radioisotopes in any way; * the accelerator technology has an energy efficiency of ~70% - ten times greater than conventional linac sources; * the use of direct electrons transfers ~80% of beam energy directly into dose in the patties; * the accelerator is much less expensive than that for conventional 5-10 MeV bean energy; * the unit can be integrated directly with a food processing streaming without the expense and logistic complications of massive shielded enclosure. ATC is collaborating with the Institute for Food Safety at Texas A&M University and is working closely with industrial meat processors to prepare for the first commercial implementation.

* Information listed above is at the time of submission. *

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