Patent EA-001811-B1 (EA)
Title: Process for strengthening collagen casings
Inventor: MILLER ALBERT T
IPC: B29C71/04
Filed: 1998-06-01
Abstract: 1. A method for improving the mechanical properties of a collagen food casing comprising, treating said food casing with ultraviolet spectra in the range of 180 nm to 420 nm. 2. The method far improving the mechanical properties of a collagen food casing according to claim 1 wherein the ultraviolet treated casing is humidified to approximately 18% water content. 3. A method for improving the mechanical properties of a collagen food casing comprising treating said casing with an aqueous solution containing caramel, then treating said casing with ultraviolet spectra in the range of 180 nm to 420 nm. 4. The method for improving the mechanical properties of a collagen food casing according to claim 3 wherein the ultraviolet treated casing is humidified to approximately 18% water content. 5. A method for improving the mechanical properties of a collagen food casing comprising, extruding a slurry of finely divided collagen to form a tube, coagulating the extruded tube, drying said tube to between about 12 to 13% water content, then treating said tube with ultraviolet spectra in the range of 180 nm and 420 nm, thereafter rehumidifying said tube to approximately 18% water content. 6. The product produced by the method of claim 3. 7. The product produced by the method of claim 5. 8. A method for improving the mechanical properties of a collagen food casing comprising, extruding a slurry of finely divided collagen to form a tube, coagulating the extruded tube, drying said tube to between 12 to 13% water content, collapsing said tube, winding said tube onto a reel, thereafter unwinding said tube from said reel, then treating said tube with ultraviolet spectra in the range of 180 nm and 420 nm, rehumidifying said tube to approximately 18% water content, collapsing and rewinding said tube onto a reel. 9. A method for improving the mechanical properties of a collagen food casing comprising, extruding a slurry of finely divided collagen to form a tube, coagulating the extruded tube, drying said tube to between 12 to 13% water content, collapsing said tube, winding said tube onto a reel, thereafter unwinding said tube from said reel, then treating said tube with ultraviolet spectra in the range of 180 nm and 420 nm, rehumidifying said tube to approximately 18% water content, collapsing and rewinding said tube onto a reel, unwinding said tube from the reel, inflating said tube, shirring said tube, cutting said shirred tube into selected lengths and packaging said lengths of shirred tube. 10. A method for improving mechanical properties of a collagen food casing comprising, extruding a slurry of finely divided collagen to form a tube, coagulating the extruded tube, treating said tube with an aqueous solution containing caramel, drying said tube to between 12 to 13% water content, collapsing said tube, winding said tube onto a reel, thereafter unwinding said tube from said reel, then treating said tube with ultraviolet spectra in the range of 180 nm and 420 nm, rehumidifying said tube to approximately 18% water content, collapsing and rewinding said tube onto a reel. 11. A method for improving mechanical properties of a collagen food casing comprising extruding a slurry of finely divided collagen to form a tube, coagulating the extruded tube, treating said tube with an aqueous solution containing caramel, drying said tube to between 12 to 13% water content, collapsing said tube, winding said tube onto a reel, thereafter unwinding said tube from said reel, then treating said tube with ultraviolet spectra in the range of 180 nm and 420 nm, rehumidifying said tube to approximately 18% water content, collapsing and rewinding said tube onto a reel, unwinding said tube from the reel, inflating said tube, shirring said tube, cutting said shirred tube into selected lengths and packaging said lengths of shirred tube.