FORM 2
THE PATENTS ACT, 1970 (39 of 1970)
As amended by the Patents (Amendment) Act, 2005
&
The Patents Rules, 2003
As amended by the Patents (Amendment) Rules, 2006
PROVISIONAL SPECIFICATION (See section 10 and rule 13)
TITLE OF THE INVENTION
A method for UV sterilization of loose solid food products
APPLICANTS
Reliance Retail Limited, 222, 9th Floor, Maker Chambers IV, Nariman Point, Mumbai
400 021, Maharashtra, India, an Indian Company
INVENTORS
Dr Dhanuka Vinodkumar, Dr Rajale Gopinath Babasaheb and Naik Pushpashil Murari, all of Reliance Retail Limited, Reliance Corporate Park, RCP- Bldg No 4, "C" Wing, 2nd Floor, NOCIL Compound, Thane Belapur Road, Ghansoli, Navi Mumbai 400 710, Maharashtra, India, all Indian Nationals
PREAMBLE TO THE DESCRIPTION
The following specification describes the invention:

FIELD OF INVENTION
This invention relates to a method for UV sterilization of loose solid food products.
OBJECTS OF INVENTION
An object of the invention is to provide a method for UV sterilization of loose solid food products, which method effectively destroys all the pathogenic microorganisms so as to achieve complete disinfection and sterilization of the food products without leaving any harmful residues in the treated food products.
Another object of the invention is to provide a method for UV sterilization of loose solid food products, which method does not cause physical or chemical changes in the treated products and maintains the organoleptic properties of the treated food products. Another object of the invention is to provide a method for UV sterilization of loose solid food products, which method is safe, clean, economical, easy and convenient to carry out and quite time saving.
DESCRIPTION OF INVENTION
According to the invention there is provided a method for UV sterilization of loose solid food products. The UV wave length to be applied is 185-400nm; the exposure of UV is directly on the entire surface of the food products covering all the sides of the food products; exposure time is 0.1 sec to 10 minutes; and the intensity of the UV radiation is lm watt per gm to 1 watt per gm. In order to expose the food products to UV radiation


from all the sides of the food products, the UV source is held stationery and the food products are turned around or stirred or alternatively the UV source is held stationery and the food products are moved; and preferably the UV wave length is 253.7nm.
According to the method of the invention, loose solid food products like spices, herbs, pulses, grains or seeds are directly exposed to and treated with UV radiation from all the sides of the food products. The UV wave length, exposure time and intensity are selected optimally so as to effectively destroy all the pathogenic microorganisms and to achieve complete disinfection and sterilization of the food products without leaving any harmful residues in the treated food products. It does not cause any physical or chemical changes in the treated food products and maintains the organoleptic properties of the treated food products. It is clean, safe, economical, easy and convenient to carry out and time saving in that complete sterilization is achieved within a short time of exposure.
The following are experimental examples illustrative of the invention but not limitative of the scope thereof.
Example 1
a) Coriander seeds (l00gm) were spiked with E. coli ATCC 25922, 6.0 X 107 cfu/g and Salmonella typhimurium ATCC 23564, 6.5 X 107 cfu/g and were spread on a surface and directly exposed to UV lamps of 216 watts emitting UV radiation of wave length 253.7nm on one sides of the seeds for 5 minutes. The seeds were turned upside down and their opposite sides were exposed to the radiation for another 5 minutes. The exposure of the seeds to UV was thus from all over the seeds.


b) The procedure at (a) above was carried out with a UV exposure period of 10
minutes.
Microbiological analysis of the treated seeds in both the cases did not show presence of E. coli and Salmonella Sp.
Example 2
a) Red chillies (100 gm) were spiked with E. coli ATCC 25922, 5.9 X 107 cfu/g and Salmonella typhimurium ATCC 23564, 6.3 X 107 cfu /g and were spread on a conveyor moving at a speed of 4m/min. The conveyor was passed under UV lamps of 216 watts emitting UV radiation at a wave length of 253.7nm. During forward movement of the conveyor, the chilies were directly exposed to UV radiation for 2 seconds. At the end of the forward movement of the conveyor, the chillies were turned upside down on the conveyor and the conveyor was moved in the reverse direction. During the reverse movement of the conveyor also, the chillies were exposed to UV radiation for another 2 seconds. The chillies were thus exposed to the UV from all the sides thereof.
b) The procedure at (a) above was carried out twice (two forward and reverse movements of the conveyor) with a UV irradiation period of 4 seconds for each of the movements.


c) The procedure at (a) above was carried out thrice (three forward and reverse movements of the conveyor) with a UV irradiation period of 6 seconds for each of the movements.
Microbiological analysis of the chillies in all the three cases did not show presence of E. coli and Salmonella Sp.
Example 3
a) Red chillies (100 gm) were spiked with E. coli ATCC 25922, 5.9 X 107 cfu/g and Salmonella typhimurium ATCC 23564, 6.3 X 10' cfu/g and were spread on a surface and directly exposed to UV lamps of 216 watts emitting UV radiation at a wave length of 253.7nm on one sides of the chillies for 5 minutes. The chillies were turned upside down and their opposite sides were exposed to UV radiation for another 5 minutes. The chillies were thus exposed to the UV from all the sides of the UV.
b) The procedure at (a) above was carried out with exposure of the chillies with UV radiation for 10 minutes on opposite sides thereof.
Microbiological analysis of the chillies in both the cases did not show presence of E. coli and Salmonella Sp.


Example 4
a) Cumin seeds (100 gm) were spiked with E. coli ATCC 25922, 6.0 X 107 cfu/g and Salmonella typhimurium ATCC 23564, 6.4 X 10' cfu/g and were spread on a surface and directly exposed to UV lamps of 216 watts emitting UV radiation at a wave length of 253.7nm on one sides of the seeds for 5 minutes. The seeds were turned upside down and exposed to UV radiation for another 5 minutes. The seeds were thus exposed to the UV from all the sides of the UV.
b) The procedure at (a) was carried out by exposing the seeds to UV radiation for 10 minutes on opposite sides thereof.
Microbiological analysis of the seeds in both the cases did not show presence of E. coli and Salmonella Sp.
Example 5
a) Cumin powder (100 gms) were spiked with E. coli ATCC 25922 , 6.1 X 107 cfu/g and Salmonella typhimurium ATCC 23564 , 6.5 X 10 cfu/g and was thinly spread on a surface and directly exposed to UV lamps of 216 watts emitting UV radiation at a wave length of 253.7nm for 5 minutes. The powder was stirred during UV irradiation. Stirring ensured irradiation of the powder from all the sides.


b) The procedure at (a) above was carried out by exposing the powder to UV radiation for 10 minutes.
Microbiological analysis of the powder in both the cases did not show presence of E. coli and Salmonella Sp.