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WO1999058003A1 - Procede de traitement d'articles d'alimentation et appareil correspondant - Google Patents

Procede de traitement d'articles d'alimentation et appareil correspondant Download PDF

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Publication number
WO1999058003A1
WO1999058003A1 PCT/AU1999/000347 AU9900347W WO9958003A1 WO 1999058003 A1 WO1999058003 A1 WO 1999058003A1 AU 9900347 W AU9900347 W AU 9900347W WO 9958003 A1 WO9958003 A1 WO 9958003A1
Authority
WO
WIPO (PCT)
Prior art keywords
chamber
product
heating
cooling
processing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/AU1999/000347
Other languages
English (en)
Inventor
Allan Reginald Fry
Jeffree Timothy Davis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU36926/99A priority Critical patent/AU3692699A/en
Publication of WO1999058003A1 publication Critical patent/WO1999058003A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A23B2/08—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment using microwaves or dielectric heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23B2/425—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/803—Materials being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0408—Materials being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes

Definitions

  • TECHNICAL FIELD This invention relates to food processing and has particular relevance to processes and apparatus which extend the shelf life of fresh foods.
  • the shelf life of foods such as fruit and vegetables can be extended by refrigeration, freezing, canning/bottling, chemical treatments and/or gas flushing. Refrigeration of produce slows the deterioration/degradation process. A significant difference in the texture, taste and appearance of the refrigerated produce occurs after a period compared to the fresh produce when initially refrigerated.
  • the canning of fruits and vegetables extends their shelf life but is suitable for only certain varieties of produce, and the storage and disposal of the containers before and after use can become problematic.
  • a further objective of the present invention is to provide an intermediate process between fresh-cut foodstuff processing where cells are still living and traditional foodstuff canning where cellular functions and all microbial growth has been arrested. Such a process will offer the advantages in fresh texture and taste without the myriad of different storage needs of fresh cut product.
  • a method of processing products comprising the steps of conveying the products within communicable heating and cooling chambers and controlling temperatures and elevating pressures within the chambers during the period of residence of the products.
  • the control of temperature within the chamber can be in two distinct phases, heating and then cooling.
  • the heating of the product can be by microwave. Cooling of the product is by refrigeration.
  • Conveyance of the product within the chamber is by screw or belt conveyors and/or free fall systems.
  • Pressures within the chamber are elevated to be greater than 1.5 bar (150 Kpa), while the product is heated and subsequently cooled.
  • Product is microwave heated to above 50°C and then cooled below the critical temperature point of the produce.
  • the residence time of the product within the chamber can be 3 less than twenty minutes.
  • processing apparatus comprising a processing chamber, an inlet to the processing chamber adjacent one end thereof and an outlet from the processing chamber at/or adjacent an opposite end of the chamber, means for conveying product throughout the chamber, means for heating a first portion of the chamber and means for cooling a second downstream portion of the chamber, and means for controlling temperature, residence time and pressure within the chamber as product is conveyed within the chamber.
  • the apparatus can include water jacket microwave locks at both an inlet to and outlet from the first portion of the chamber,
  • the means for heating the first portion of the chamber can be a microwave generator.
  • the processing chamber can comprise a heating chamber and a downstream cooling chamber interposed by tower and conveying means for conveying product throughout the apparatus.
  • the apparatus can have positive displacement paddle valves at the inlet to and outlet from the processing chamber.
  • Figure 2 is a displacement/temperature curve illustrating changes in pressure temperature as product is conveyed throughout the apparatus of figure 1
  • Figures 3 and 3a are plan and part sectional views of heating and cooling chambers of an apparatus in accordance with one aspect of the present invention
  • Figures 4 and 4a are plan and part sectional views of a heating chamber for the apparatus of figures 3 and 3a, and
  • Figure 5 is a sectional view of a typical microwave guide for the heating apparatus of figures 4 and 4a
  • Figure 6 is a sectional view of a typical cooling chamber for the apparatus of figures 3 and 3a
  • FIGS 7 and7a are sectional drawings of a typical rotary valve for apparatus of the present invention.
  • Figure 8 is a sectional drawing showing the positioning of a temperature sensor for the apparatus of the present invention.
  • Figures 9 and 9a are part sectional plan and side views of an intermediate cooling tower for apparatus of the present invention.
  • the drawing product such as foodstuffs can be prepared for processing at a preparation area 1 and be transferred manually to a hopper 2, or alternatively the foodstuff may be automatically transferred to the hopper by conveying means 3.
  • the hopper 2 is provided with a valve 4 which allows the foodstuff to be displaced into a heating and pressure chamber generally indicated by arrow 5.
  • the heating chamber 5 contains fore and aft microwave locks designated 6 on the drawing, and is communicable with a microwave generator 7.
  • the microwave generator 7 is mounted on a rearwardly inclined entry chamber 8 and, as indicated by the path arrows, foodstuffs are conveyed to and from the heating and pressure chambers by conveying means (not shown).
  • a tower 9 is interposed between the heating and pressure chamber 5 and a cooling chamber generally indicated by arrow 10. At the outlet from the cooling chamber 10, a valve 11 similar to valve 4 is positioned. Within the tower 9 a fan and cooling unit (not shown) can be accommodated. Elevating conveyor means 12 transports processed foodstuffs to a dispersal valve 13. A packaging station 14 may be positioned adjacent the valve 13. Valves 4, 11 and 13 may be similar in construction and function. 5
  • the path arrows indicate the passage of the foodstuffs via tower 9, the cooling chamber 10 and elevating conveyor 12 to valve 13.
  • the heating and cooling chambers may be in an in-line, parallel, over and under, at right angles to one another or in any other configuration determined by a particular site.
  • Activation and control means designated 15, 16 and 17 are provided to control the environment within the apparatus and, in particular, pressure, temperature and residence periods. Such means can readily be computer programmed and controlled and should include environment measuring equipment and a shut-down facility in the event of malfunction. Pressures within the heating and cooling chambers of the apparatus can be increased using proprietary pressure pumps.
  • Figure 2 of the drawings are temperature/displacement and pressure/displacement curves which illustrate graphically temperature and pressure variations as product is conveyed from the heating to the cooling chambers of an apparatus according to the present invention.
  • the upper graph shows that product enters heating chamber 5 at ambient temperature and as it progresses through the heating chamber its temperature is elevated and as product progresses through the cooling chamber 10 its temperature is lowered.
  • the lower graph shows that pressures within the communicable heating and cooling chambers are elevated from ambient/atmospheric pressure to a predetermined level and gradually returned to ambient/atmospheric pressure as product progresses within the conveyor 12.
  • the apparatus controls the molecular temperature of product as it is conveyed and the heating process polarises the product in proportion to elevated pressures within the heating chamber.
  • the particular apparatus illustrated is in an L-shaped layout with a heating chamber 5 6 branching from tower 9 and a cooling chamber 6 also branching from tower 9 at right angles to the heating chamber 5.
  • Product can be fed to a heating chamber conveyor 17 via a valved entry 18 and progresses to conveyor 19 within the cooling chamber 6 and later exits the apparatus.
  • the heating chamber 5 is shown in enlarged detail by figures 4 and 4a of the drawings.
  • the heating chamber 5 illustrated comprises an elongate tubular outer body having an open end 21 from which conveyor 17 extends and a closed end 22 which can include a removable cap.
  • Microwave generators (not shown) are mounted a plurality of guides generally indicated by arrow 23.
  • Temperature sensors generally indicated by arrow 24 are positioned strategically on the topside of the body 20.
  • Rotary valves generally indicated by arrow 25 are positioned adjacent entry 18 above the infeed end of the conveyor 17, at the outlet from the cooling chamber and at the outlet from the apparatus.
  • Microwave chokes generally indicated by arrow 26 are positioned at opposite ends of the body 20 as indicated.
  • the conveyor 17 can be a roller belt conveyor as illustrated.
  • the microwave guides 23, sensors 24, valve 25 and chokes 26 are shown in more detail by figures 5 through to 8.
  • each of the microwave guides 23 can comprise an angled divergent sleeve 27 mounted in an opening 28 in the body 20 of the heating chamber via a base 29.
  • a flanged joint 30 enables the connection of a microwave infeed conduit 31 and also provides a means of fitting a microwave permeable window 32.
  • the number, position, usage and inclination o the microwave guides 23 may vary depending on the product being processed.
  • FIG. 1 Figure 6 of the drawings illustrates one possible form of microwave choke 26.
  • Conveyor frame members 33 provide for the centralised positioning of belt conveyor 17.
  • Troughed sections 37 of the upper and lower water jackets 34 provide passages of predetermined size for the belt conveyor 17. The balance of the area within the body and between the water jackets can be partitioned.
  • FIGS 7 and 7a of the drawings illustrate the valves 25 in more detail.
  • the valve 25 which is illustrated is a rotary positive displacement valve comprising a journalled hub 38, paddles 39 within a circular casing 40.
  • the hub 38 and paddles 39 may be free-wheeling, or manually or mechanically driven.
  • Figure 8 of the drawings illustrates a possible temperature sensor mounting arrangement for the heating chamber.
  • Conveyor 17 is supported by the frame 33 as previously described and sensor units (not shown) can be mounted on a flanged entry 43.
  • the sensors which are used may be infra-red temperature sensors such as those supplied by the Cobra Corporation of the United States of America.
  • the infra-red sensor "profile" is represented by the shaded triangular image 45 directed at the central longitudinal axis of the conveyor 17.
  • FIGS 9 and 9a of the drawings illustrate one possible arrangement for a refrigeration tower 9 of the present invention.
  • the tower 9 o can be a domed vessel provided with connecting sleeves 47, 48 for the connecting the bodies of the heating and cooling chambers respectively.
  • An inspection hatch 49 provides access to the interiors of the 8 tower which can also accommodate a cooling blower 50 and other elements 51 of a refrigeration plant.
  • Foodstuffs processed by the apparatus of the present invention still retain natural appearance after processing and packaging without the addition of chemicals.
  • Produce such as fruit and vegetables can be prepared
  • the present invention extends the fresh appearance and taste of processed produce to an extent not available from other processes previously mentioned.
  • Product degradation is now measurable under refrigeration compared to alternative refrigerated storage procedures.
  • Reduced storage and handling facilities are an added benefit to the process as product can be packaged and handled on a greater mass per unit volume basis.
  • the elimination of the need for frozen storage and transport is also a significant economic benefit.
  • the present invention eliminates significantly the bacterial loads in produce which under normal circumstances are the cause of product degradation.
  • the elimination/reduction of the bacterial load of the prepared product is achieved as a result of the produce being rapidly heated using microwave energy (greater than 2 giga hertze) from ambient temperature (20°C approximately) to a temperature greater than 50°C while under pressure greater than 1.5 bar (150KPa).
  • microwave energy greater than 2 giga hertze
  • the produce While under the same pressure, the produce is then cooled at the same or a slower rate of cooling back to ambient temperature.
  • product Upon exiting the apparatus, product may then be vacuum packaged utilizing a sparging and packaging unit.
  • the pressure chamber can be fabricated in stainless steel and the inlet and the outlet valves such as described allow a continuous flow of 9 produce to be processed.
  • the conveyors within the cooling chamber 9 may tumble produce several times to assist in its cooling.
  • the process and apparatus may be used for the beneficial processing of product which is not for human consumption.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

Cette invention a trait à des procédés, ainsi que l'appareil correspondant, de traitement d'articles d'alimentation visant à prolonger la durée de présentation à l'étalage. Le procédé consiste à chauffer puis à refroidir le produit alors que celui-ci traverse une enceinte dans laquelle on a élevé la pression régnante.
PCT/AU1999/000347 1998-05-12 1999-05-11 Procede de traitement d'articles d'alimentation et appareil correspondant Ceased WO1999058003A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU36926/99A AU3692699A (en) 1998-05-12 1999-05-11 Method and apparatus for processing foodstuffs

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPP3469A AUPP346998A0 (en) 1998-05-12 1998-05-12 Method and apparatus for processing foodstuffs
AUPP3469 1998-05-12

Publications (1)

Publication Number Publication Date
WO1999058003A1 true WO1999058003A1 (fr) 1999-11-18

Family

ID=3807723

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1999/000347 Ceased WO1999058003A1 (fr) 1998-05-12 1999-05-11 Procede de traitement d'articles d'alimentation et appareil correspondant

Country Status (2)

Country Link
AU (1) AUPP346998A0 (fr)
WO (1) WO1999058003A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017019739A1 (fr) * 2015-07-30 2017-02-02 Graphic Packaging International, Inc. Stérilisation d'aliments dans des conditionnements interagissant avec les micro-ondes

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3889009A (en) * 1972-07-31 1975-06-10 Samuel P Lipoma Method for continuous electromagnetic sterilization of food in a pressure zone
US3961569A (en) * 1974-08-15 1976-06-08 The United States Of America As Represented By The Secretary Of The Army Apparatus for continuous microwave sterilization of food in pouches
US4764385A (en) * 1987-02-10 1988-08-16 Peter Butland Process for preserving fresh fruit and vegetables
US4999471A (en) * 1988-06-03 1991-03-12 Barilla G.E.R. F.Lli - Societa Per Azioni Method for heat prepackaged food products using microwaves in a heated superatmospheric chamber
US5066503A (en) * 1988-06-07 1991-11-19 Officine Meccaniche Attrezzature Per Ceramiche Method of pasteurizing or sterilizing foodstuffs utilizing microwaves
NL9201232A (nl) * 1992-07-09 1994-02-01 Stork Amsterdam Werkwijze en inrichting voor het aan een warmtebehandeling, zoals sterilisatie, onderwerpen van een verpakt produkt, in het bijzonder een levensmiddel
EP0601952A1 (fr) * 1992-12-07 1994-06-15 Bonduelle Procédé de traitement thermique de produits alimentaires, notamment de cuisson de légumes, et dispositif pour sa mise en oeuvre
IT1262686B (it) * 1993-12-09 1996-07-04 O M A C Societa Per Azioni Metodo e impianto per la pastorizzazione o la sterilizzazione di prodotti alimentari solidi o liquidi mediante microonde.

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3889009A (en) * 1972-07-31 1975-06-10 Samuel P Lipoma Method for continuous electromagnetic sterilization of food in a pressure zone
US3961569A (en) * 1974-08-15 1976-06-08 The United States Of America As Represented By The Secretary Of The Army Apparatus for continuous microwave sterilization of food in pouches
US4764385A (en) * 1987-02-10 1988-08-16 Peter Butland Process for preserving fresh fruit and vegetables
US4999471A (en) * 1988-06-03 1991-03-12 Barilla G.E.R. F.Lli - Societa Per Azioni Method for heat prepackaged food products using microwaves in a heated superatmospheric chamber
US5066503A (en) * 1988-06-07 1991-11-19 Officine Meccaniche Attrezzature Per Ceramiche Method of pasteurizing or sterilizing foodstuffs utilizing microwaves
US5074200A (en) * 1988-06-07 1991-12-24 Officine Meccaniche Attrezzature Per Ceramiche System for pasteurizing or sterilizing foodstuffs utilizing microwaves
NL9201232A (nl) * 1992-07-09 1994-02-01 Stork Amsterdam Werkwijze en inrichting voor het aan een warmtebehandeling, zoals sterilisatie, onderwerpen van een verpakt produkt, in het bijzonder een levensmiddel
EP0601952A1 (fr) * 1992-12-07 1994-06-15 Bonduelle Procédé de traitement thermique de produits alimentaires, notamment de cuisson de légumes, et dispositif pour sa mise en oeuvre
IT1262686B (it) * 1993-12-09 1996-07-04 O M A C Societa Per Azioni Metodo e impianto per la pastorizzazione o la sterilizzazione di prodotti alimentari solidi o liquidi mediante microonde.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017019739A1 (fr) * 2015-07-30 2017-02-02 Graphic Packaging International, Inc. Stérilisation d'aliments dans des conditionnements interagissant avec les micro-ondes

Also Published As

Publication number Publication date
AUPP346998A0 (en) 1998-06-04

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