Patent Report

template being dislocated and stretched until a greatest similarity can be found. 083-93

Destruction of Gram-positive and especially Gram-negative bacteria by application of hypo-osmotic shock and exposure to lysozyme and/or cold shock VK Min. Fisheries Food WO 9300822; 21 January 1993

Gram-positive and Gram-negative bacterial cells are des- troyed by hypo-osmotic shock combined with: (a) exposure of the cells to lysozyme (I), and/or (b) subjecting them to cold shock. Hypo-osmotic shock is preferably applied by exposure to a solution (Sl) of HzO-activity (a,) not more than 0.997, preferably 0.992-0.96, especially 0.974-0.96, for 5-1800, preferably 30-1200, especially 60-300s; then exposure to a solution (S2) of a, higher than that of Sl. A preferred Sl is a nutrient-containing solution. A preferred S2 contains (I).

084-93

Non-invasive measurement of fat and muscle in animals and carcasses by generating ultrasonic signals at locations on a path in contact with the animal and analysing detected reflections Lilly & Co. Eli EP 523865; 20 January 1993

A live animal or carcass is graded non-invasively using ultrasonic signals. An ultrasound unit emits and receives ultrasonic signals, and produces a reflection signal corres- ponding to the received signals. The unit is moved along a predetermined path, in contact with the animal or carcass, and reflection signals are stored at a number of locations along the path to produce a collection of stored signals. The collection of stored reflection signals is analysed to determine a lean content rating for the animal or carcass. Preferably the predetermined path is defined by a member which is curved to correspond to the curvature of the animal or carcass at a predetermined location. A motorized device is then provided, capable of moving along the curved member and providing signals corresponding to its location along the curved member. The ultrasound unit is attached to the motorized device so as to be moved along the predetermined path while simultaneously storing reflection signals and a corresponding location signal for each reflection signal. 085-93

Reducing harmful microorganism in food, e.g. bread, spices and nuts by exposing the food to high electrical field strength and maintaining a tensio difference for 1 s Krantz GmBH & Co. DE 4123861; 21 January 1993

Reducing unwanted microorganisms in an article, using high electrical field strength, the article, which is electrically non-conducting or weakly conducting, is exposed to a field of frequency 500 kHz-27 MHz, at a field strength such that, combined with the frequency of the cell membranes of the microorganisms, there is a tension difference of at least 0.2 V, and this difference is maintained for at least 1 s. The alternating field is switched off before a damaging warming of the article is exceeded. After switching off the field and cooling the article to a definite temperature, the field is switched on again, and this cycle is repeated until the required quantitative reduction has been reached. 086-93

System for discriminating between similar odours uses quartz resonator sensors detecting odour resonate frequency varia- tion from surface weight loading Suntory Ltd. us 5177994;

The system includes a sample vapour supply line with a gas supply for the system. A mass flow controller is connected to

the gas supply to maintain a constant flow. A switch directs the gas supply either through a cleaning circuit or a sampling circuit. The latter includes a number of sample vapour generators to which the gas is selectively supplied. A signal output line is connected to the sample vapour supply line and includes gas sensors which provide pattern signals according to the sample supplied at any time. The signals are delivered to a recognition line including a processor which effects subtraction between the signals to distinguish between them and thus discriminate between the samples. 087-93

Dilution of food sample for inspecting number of bacteria by adding sterilized water using two pumps having different capacity which operate under specified conditions Nittetsu Mining Co. Ltd. JP 04357436; 10 December 1992

The weight of a sterilized sample container and weight when a food sample is charged in the sample container are measured to calculate the net weight of the food sample. From the net weight a total weight after a water dilution amount equivalent to a preset dilution and/or a given amount of water is added is calculated. Sterilized water is added by using two pumps having different capacity. When an amount of added water attains a value about equal to a given amount the large capacity pump is stopped and water is added only by the small capacity pump. When amount of added water attains a given amount, the small capacity pump is also stopped and dilu- tion is completed. The total amount of a final sample con- tainer is measured and accurate dilution is calculated. 088-93

Fat and protein determination especially in milk using ultraviolet analysis system in which closure element is in beam path between radiation source and test cell Carl Zeiss Jena GmBH DE 4118186; 21 January 1993

In a system for determining fat and protein in biological materials, especially milk, by ultraviolet irradiation of a test cell filled with the biological material, a closure element is provided in the beam path between the radiation source and the test cell to allow beam passage only during a measure- ment carried out by detectors arranged at locations of the requisite wavelengths for fat and protein determination. The locations are defined by a stationary imaging grating of a polychromator system. The polychromator system preferably comprises an inlet slit, a lens and a concave imaging grating. The detectors may be in the form of a photodiode or CCD linear array coupled to evaluation electronics. 009-93

Bread fermentation control device has a heater in fermenta- tion chamber generating air bubbles in dough, intensity detected and measured by ultrasonic emitter and sensor Martynyuk E. N. SU 1717054; 7 March 1992

Controller has sensor inside fermenting container and con- nected to recording apparatus. Emitter is made as plate, connected to ultrasonic generator. Sensor is similar plate some distance away from/opposite-to emitter; recording apparatus is milli-ammeter. After completing dough batch, fermentation chamber is put into chamber on heater, and dough in fermenting container is immersed between emitter and sensor, keeping distance between them with sufficiently high dough layer. Heater creates dough temperature of 23- 35°C. Feeding voltage to heater and generator is synchro- nized. Before gas bubbles form in dough, recorder shows unity. As fermentation time elapses and amount of bubbles rises, ultrasonic emission between emitter and sensor changes, and recorder changes in similar way. When gas- bubble emission ends, the heater and generator are switched off. 090-93

236 Food Control 1993 Volume 4 Number 4