Patent Summary: Microbial Control

Compiled by Mike Henley



Patent Summaries


Antimicrobial compound

Inventors: Usha Gandhi, Christine McInnis, Kiran Pareek, Paul O. Schook, Nigel G. Watson, Terry Michael Williams, and Bei Yin

Assignee: Dow Global Technologies LLC (Midland, MI) and Rohm and Haas Co. (Philadelphia, PA

Patent No.: U.S. 9,675,064, issued: 6/13/17

Application No.: U.S. 15/026,128, filed: 10/2/14

Summary: The aim of this invention is to offer combinations of microbicides for microbial control in water treatment applications. Another goal is to create a treatment with lower antimicrobial agent levels, which would reduce its cost and make it more environmentally friendly.

The patent covers a microbicidal composition for use in water treatment with two aspects. The first component is a nonionic surfactant, while the second is the use of a benzoate or sorbate salt. The aqueous composition of the product would be 5 to 40 weight% benzoate or sorbate salt, and a nonionic surfactant. Other ingredients that may be used are defoamers and emulsifiers.

Two examples of applications for the treatment are to control S. aureus and mold (e.g., A. niger) in water systems, Besides microbials, the invention may also be used to inhibit the growth of other higher forms of life such as protozoans, invertebrates, bryozoans, dinoflagellates, crustaceans, and mollusks.

Uses for the invention can be with industrial process water, cooling towers, gas scrubbers, wastewater treatment, reverse osmosis, ultrafiltration, ballast water, evaporative condensers, and pulp and paper processing fluids.


Microbial control in retort cooling water with ozone

Inventor: Daniel W. Lynn

Assignee: Food Safety Technology LLC (Omaha, NE)

Patent No.: U.S. 9,670,081, issued: 6/6/17

Application No.: U.S. 14/210,750, filed: 3/14/14.

Summary: The patent is for methods and systems to treat cooling water used in food processing retort systems. The invention entails methods and systems to generate an aqueous ozone solution and mix it with the cooling water.

A retort is the main processing system where a canned food is cooked to a sufficiently high temperature to sterilize it. Retort operations come in different forms, including still, batch, continuous, vertical, and horizontal designs. An important part of most retort canning operations is a cooling stage or process that cools the water that has seen used in the retort. In a cooling process, the water can become fouled from ruptured cans or spilled foods. During retort, the seams in cans can still be fragile, so it is important for this cooling water to be disinfected in case it is sucked into a can during the cooling step. The invention is an alternative to chlorine sanitization.

This invention can be implemented in several different manners. Under one approach, the aqueous ozone solution is taken to a cold water holding tank where it is mixed with the cooling water. From there, the mixture is sent to a retort where it is sprayed or applied onto cans. As the water heats, it goes into a hot water holding tank and is sent on to a cooling tower. After cooling, it is returned to the cold water holding tank for reuse.

Oxygen reduction potential (ORP) sensors and monitors may be integrated into the patented retort cooling water system to monitor and measure ORP levels in the ozone solution. Depending on ORP readings, the ozone generator may adjust ozone solution in the cold water holding tank or elsewhere in the system. Typically, the ORP level of the water would be kept between 250 to 450 millivolts.


Note:  Information for patent summaries is obtained from sources considered reliable such as the U.S. Patent Office. Our patent summaries seek to cover a full range of water treatment applications and technologies. On occasion, we may summarize a more controversial patent. Our goal is to provide a view of the different approaches being explored and potential new innovations that could impact high-purity and industrial water treatment.

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