Patent Report

derived from a species of Zymomonas (preferably Zymo- monas mobilis) which is able to be used as a substrate a complex of Mg ion with adenosine 5’-triphosphate. Prefer- ably the reagent contains 0.1-50 U/ml glucokinase together with glucose-6-phosphate dehydrogenase (0.01-50 U/ml), adenosine 5’-triphosphate (0.01-29 mM), nicotine adenine dinucleotide phosphate (0. I-20 mM) and glucose (l-100 M). Glucose reacts with the ATPlMg complex in the presence of glucokinase to give glucose 6-phosphate and ADPlMg com- plex. The glucose 6-phosphate formed reacts with NADP in the presence of glucose-6-phosphate dehydogenase to give 6-phosphogluconic acid and NADPH, which is estimated spectometrically at 340 nm. 013-93

Non-destructive quality examination of fruits by irradiating two spots on opposite sides of fruit equator with electro- magnetic irradiation, and multiplying obtained signal by constant specific to fruit type Wakayama Prefecture JP-05034335; 9 February 1993

In examination of fruits, electromagnetic waves are irradiated on two opposite spots of equator of the fruit, to detect the quality information of those two spots. Obtained quality information is multiplied by (or added to) a specific constant (which depends on the kind of the fruit) to obtain an average quality of the examined fruit. 014-93

Inactivation of biological toxins, for milk or food pasteuriza- tion by exposure to electromagnetic waves of resonant frequency to alter or destroy toxin macromolecules Meynard P. BR-9102536; 19 January 1993

The toxicity, e.g. of aflatoxin produced by Aspergillusflavus, or mushroom parasite toxins, is destroyed by irradiation with electromagnetic waves adjusted to the resonance frequency of the macomolecules. 015-93

Determining protein and fat content in milk by measuring speed of ultrasonic waves in analysed milk at two specified temperatures Belo Agric. Mech. Inst. SU-1723521; 30 March 1992

The method is based on measuring the speed of travel of ultrasonic waves in a sample of analysed milk at temperature t, selected from range 13.814.6”C within which ultrasonic wave speed is unaffected by fat content of analysed milk, and at temperature t2 = 41”C, measuring the ultrasonic wave speed in distilled water at the same two selected tempera- tures, determining difference between results obtained for milk samples, and those obtained for distilled water and determining the weight content of protein and fat using empirical equations. The protein content is found from expression:

c, = Kb(Vrm, - vdwl (I). while the fat content is calculated using the following expression:

cr = l/a2(Vm2 - (bdb,) vm, + (Wb,) vdwl - vdw2

where C, and Cr are protein and milk concentrations in sample, respectively (in kg/m”), b, and bZ are the concentra- tion coefficients of ultrasonic speed for dry defatted milk residue at two selected temperatures r, and t2, respectively (m” kg-’ SK’), a2 is the concentration coefficient of ultrasonic wave speed for fat, at temperature t2 (41°C) (in m4 kg-’ s-l), V,,,, and V,,,, and the ultrasonic wave speeds in analysed milk at temperatures t, and t2, respectively, (m/s). v&r and vdW2 are the ultrasonic wave speeds measured for distilled water, at temperatures I, and tl, respectively, and K is propor- tionality coefficient. 016-93

Determining protein concentration in milk mixtures by measuring speed of ultrasonic waves travelling through milk and comparing with ultrasonic wave speed in distilled water Belo Agric. Mech. Inst. SU-1723520; 30 March 1993

The method refers to determination of protein content in mixtures of milk from various dairy farms and is based on measuring the speed of travel of ultrasonic waves through the sample of analysed milk and a sample of distilled water, determining the difference and finding the content of protein in analysed milk from empirical formula. Measurements are conducted at fixed temperature selected from range 13.8 14.6”C. The sample of milk is poured into an acoustic chamber placed in thermostat and kept at required temperature, and the signal of frequency 1 MHz and amplitude 4V is supplied to the inlet of the chamber. Difference between measured speed of travel of ultrasonic wave in analysed milk and the known speed of travel of ultrasonic wave in distilled water at the same temperature is used to determine the protein content in the analysed mixture, according to following empirical expression:

c,= ll(ao. b).V,,-Vdw);

where Cr, is the protein concentration (kg/m’), ao is the concentration coefficient of speed of ultrasonic wave travel per dried defatted milk residue (in m4kG-‘s’ (sic), b is proportionality coefficient, V,,, is measured speed of travel of ultrasonic wave through sample of analysed milk and v& is speed of travel of ultrasonic wave through distilled water at the same temperature. 017-93

Treatment of egg shells to improve quality involves hyper- pasteurizing to reduce microbial count while leaving egg white non-coagulated QED Inc. WO-9303622; 4 March 1993

Manufacture of a shell egg safer to eat, comprises hyper- pasteurizing the egg at a temperature and a time sufficient to reduce the microbial count in the yolk while leaving the egg white substantially uncoagulated. Also claimed is (i) a method for improving the shelf-life of shell egg and the egg with improved shelf life, (ii) a method of making the eggs safer to eat and improving its keeping quality, (iii) a method for improving the appearance of shell egg, (iv) a product comprising shelf egg, liquid egg or a liquid egg product with egg white treated, and (v) a method of scrambling an egg white inside its shell etc. 018-93

Disinfecting procedure for surface of incubated eggs subject- ing eggs to hot air at temperature of 650-700°C for period of 6-8 s

Odess Ind. Food Tech. SU-1706494; 23 January 1992

The procedure for disinfecting the surface of eggs being incubated, e.g. for use in a poultry-rearing plant consists of subjecting the eggs to hot air at a temperature of 650-700°C for a period of 6-8s. The smaller ends of the eggs are subjected to the heat treatment for a longer period of time than the larger ends; with a time ratio of 1:0.75. The eggs are placed in cells on a conveyor which passes through the thermal treatment unit, first with one end of the eggs uppermost, and then the other. 019-93

Controlling sterilization of food by inserting sensor containing sensor elements into product in container, to measure time- temperature relation at particular heating points Krasd Canning Fruit Drying Ind Inst. Su-1732916; 15 May 1992

At each moment in time, temperature of product being

56 Food Control 1994 Volume 5 Number 1