WO2001043572A1 - Apparatus and method for food surface pasteurization - Google Patents
Apparatus and method for food surface pasteurization Download PDFInfo
- Publication number
- WO2001043572A1 WO2001043572A1 PCT/US2000/027309 US0027309W WO0143572A1 WO 2001043572 A1 WO2001043572 A1 WO 2001043572A1 US 0027309 W US0027309 W US 0027309W WO 0143572 A1 WO0143572 A1 WO 0143572A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- chamber
- steam
- temperature
- measured temperature
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
- A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs 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—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/04—Heat
- A61L2/06—Hot gas
- A61L2/07—Steam
Definitions
- the present invention generally relates to processing systems and methods for food, and more particularly, to a food surface microbial intervention system and method that provide a 5-log (i.e., 100,000 times) reduction in the amount of microbial pathogens on the surface of food products.
- microorganisms include coliform bacteria, including Enterobacter , Klegsiella spp. , and
- Escherichia coli The bacteria population tends to remain relatively stable, with no significant influence exerted by temperature, total precipitation, or length of the day during harvest. Such bacteria may become natural contaminants of frozen concentrated fruit juices.
- WARNING This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
- An economically viable and mechanically robust apparatus adapted for microbial intervention and pasteurization of food product surfaces comprises a chamber in fluid communication with a steam generator which is in turn connected to a controller and timer, a produce temperature sensor, and a power source .
- a chilled water source is present in the interior portion of the chamber, and is typically located above a suspension element (e.g., shelf or conveyor belt) which supports the produce above the bottom surface of the chamber interior.
- the chilled water source provides water to bathe the produce at a temperature from about 2° to about 5° C.
- the source may be located in the interior portion of the chamber, or at the exterior of the chamber, depending on the particular process implemented, and the desires of the user.
- the steam generator has a steam pipe by which steam is conducted to the chamber.
- a water inlet valve allows water into the steam generator interior.
- the water inlet valve is in fluid communication with an orifice and a regulating valve, which ensures that the water volumetric flow never exceeds a preselected level.
- the invention also includes a method for microbial intervention and pasteurizing the outer surface of foods comprising the steps of placing the food in the chamber, adding steam to the chamber, sensing the temperature of the outer surface of the food, and adding steam to the chamber until the sensed temperature is about 74° C. Once the temperature reaches 74° C, a 60-second timer is started to ensure that the surface of the produce is exposed to steam for at least 60 seconds at the required temperature. After this period of time, the outer surface of the produce is bathed with chilled water for about 60 seconds. The temperature of the water is about 2° -5° C.
- the temperature of the food surface may be sensed by placing a thermocouple on the surface of the food, or by inserting the thermocouple into the food, and sensing the temperature approximately A inch below the food surface.
- a remote infrared sensor can also be placed or located to detect the surface temperature of the food, and used to control implementation of the method.
- Figure 1 is a side-cut-away view of the microbial intervention and pasteurization apparatus of the present invention
- Figure 2 is a schematic block diagram of the steam generator and its related plumbing
- FIG. 3 is a flow chart which illustrates the method of the present invention.
- the microbial intervention and surface pasteurization apparatus 10 of the present invention can be seen in Figure 1.
- the apparatus 10 which is adapted for surface microbial intervention and pasteurization of produce or food 90 having an outer surface 95 comprises a chamber 20 with an interior portion 25.
- a source of chilled water 210 such as a water application nozzle 200, may be located at the interior portion 25, or at the exterior of the chamber 20.
- the chamber 20 includes a suspension element 80, such as a conveyor or shelf, which is adapted to support the produce 90 above the bottom surface 27 of the chamber 20. This method of suspending the food 90 prevents contact with fluids 190 that may have come to rest at the bottom surface 27 of the chamber 20. Further, if the suspension element 80 is perforated, chilled water 210 and steam can more easily circulate around the outer surface 95 of the food 90, and drain properly onto the bottom surface 27 of the chamber 20.
- a controller 60 is in electrical communication with several components or elements of the apparatus 10. Thus, the controller 60 operates the steam generator 30, several valves
- the controller 60 also senses temperature by way of a remote temperature sensor 70, which may be a remote infra-red sensor, or a proximate temperature sensor 75 which makes use of a thermocouple 100 to measure the temperature of the surface 95 of the food 90.
- a port 72 made of glass or other optically transparent material, must be introduced into the wall 28 of the chamber 20.
- the steam generator 30 is powered by the power source 50, which is also in electrical communication with the controller 60 and the timer 160.
- the controller 60 and timer 160 may be separate, or may form an integral unit.
- the steam generator 30 has a steam pipe 40 which is fluid communication with the interior portion 25 of the chamber 20.
- Water is introduced into the steam generator 30 by the water p e 120, which includes a water inlet valve, which is essentially in fluid communication with the interior portion of the steam generator 30.
- the steam generator also includes a backflush pipe 130 having a safety valve 150.
- Prior art steam generators used for food products often include inefficient and complex components.
- the steam generator 30 design of the present invention is simple, reliable, and has the capability to generate steam very quickly.
- the steam generator 30 makes use of one or more sets or series of plates, such as the first plate pair 240 and the second plate pair 245, connected to a power source 50 to generate steam.
- the addition of each set of plates increases the quantity of steam generated so that even water having poor conductivity can be used to produce adequate quantities of steam.
- the interior portion 255 of the steam generator 30 is allowed to fill with water.
- the source of the water is the water pipe 120 that makes use of a filter 250 to provide strained water to the regulating valve 260.
- An orifice of about .033 inches diameter is placed in line with the water inlet pipe 120 to direct the water flow into the interior 255 of the generator 30, and a water inlet valve 140 is used to turn the flow of water on/off.
- the inlet valve 140 As the inlet valve 140 is turned on, water is allowed to flow through the water pipe 120, the filter 250, the regulating valve 260, and the orifice 270 into the interior portion 255 of the steam generator 30.
- the volume of water entering the generator 30, and thus the volume of steam generated, is adjusted by manipulating the regulating valve 260.
- the water non-distilled which enters the interior portion 255 of the generator 30 provides a complete electrical circuit between the first and second plate pairs 240, 245, allowing a current to flow between them. This current flow serves to heat the plates 240, 245, and generate steam within the generator 30.
- the backflush valve 150 on the backflush pipe 130 is closed at this time, the steam is driven into the steam pipe 40 and enters the chamber 20.
- the steam generated is a low pressure steam that eliminates many potential problems associated with boiler- generated steam. As water moves across the heated plates 240,
- dissolved solids such as calcium, minerals, and salts are deposited in the flowing water.
- the water flow serves to remove the dissolved solids from the electrodes and prevents accumulation.
- the inlet valve 140 can be closed and the backflush valve 150 opened so that the water, including deposits, can drain through the backflush pipe with pressure created by an orifice installed in the steam line and backflush valve 150 into the drain 290.
- the method begins at step 300 by placing food or produce in the chamber at step 305 and adding steam to the chamber at step 310.
- the measured temperature of the food outer surface is sensed at step 320 and a comparison is made as to whether the surface temperature is greater than some first preselected temperature, preferably about 74° C. as shown at step 330. If not, temperature measurements continue to be made and more steam is added until the surface temperature of the food or produce is determined to be greater than or equal to the first preselected temperature, which may be about 74° C.
- a timer is started.
- the timer has a time-out period of about 60 seconds, and steam is added to the chamber on a continuous basis until the end of the 60-second time period. This is illustrated in steps 335, 340 and 350. Steps 337 and 338 are optional, and the method may proceed directly from step 335 to step 340.
- step 360 After the surface temperature of the food or produce has reached the proper temperature, and is maintained at that preselected temperature for a period of approximately 60 seconds, steam is no longer added to the chamber, as shown in step 360, and the outer surface of the produce or food is bathed with chilled water for about 60 seconds in step 370.
- This step which includes bathing the produce with water at a temperature of from about 2° C to about 5° C, serves to stop the "cooking" effect of the steam and shock organisms on the surface of the food to further reduce their numbers. Testing verifies that this method consistently produces a 5-log reduction in the population of microorganisms and bacteria on the surface of food.
- the method ends at step 380.
- the temperature of the food 90 can be measured in several different ways .
- One alternative includes the use of a proximate temperature sensor 75 which is connected to a thermocouple 100 by an electronic temperature signal 230.
- the thermocouple 100 may be placed on the surface of the food 90, or located so as to sense the temperature of the food about inch below the outer surface.
- the temperature may be measured on to the outer surface, or at some short distance beneath the outer surface.
- Another measurement alternative includes the use of a remote temperature sensor 70 operating through a port 72 to obtain an infra-red temperature signal 220 from the surface of the food 90. The signals from the remote temperature sensor
- the controller 60 uses Non-contact methods of temperature measurement to determine the temperature of the temperature of the chamber 70, or the proximate temperature sensor 75.
- Non-contact methods of temperature measurement are preferred, since the possible transfer of organisms between food products using contact methods is obviated.
- the suspension element 80 is a conveyor, then food 90 may be transported into, and out of, the chamber 20 using a conveyor drive 110. Otherwise, a door 97 may be used for direct access to the interior portion 25 of the chamber 20.
- the source of chilled water 200 shown in Figure 1 as a water application nozzle 200, may be located in the interior portion 25 of the chamber 20, or at the exterior of the chamber 20.
- the instant invention which includes the capability to measure the surface (or sub-surface) temperature of food may include additional steps to enhance the repeatability of microbial intervention and pasteurization results.
- the method may include the steps of sensing the surface temperature of the food 90 so that, if temperatures greater than a second preselected temperature, for example, greater than about 84 °C are detected, the steam generator 30 will be shut down so as to prevent further increases in surface temperature.
- the method may include adjusting the surface temperatures from about 74 °C to other, preselected temperatures.
- the method may also include the steps of placing the food 90 on a conveyor 80 as step 302, operating the conveyor drive to introduce the food into the interior portion 25 of the chamber 20 at step 303, and continuing with the method illustrated in Figure 3, at step 310.
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00968645A EP1280424A1 (en) | 1999-12-15 | 2000-10-04 | Apparatus and method for food surface pasteurization |
BR0016452-6A BR0016452A (en) | 1999-12-15 | 2000-10-04 | Apparatus and method for microbial intervention and pasteurization of a food having an outer surface |
AU78528/00A AU7852800A (en) | 1999-12-15 | 2000-10-04 | Apparatus and method for food surface pasteurization |
MXPA02005963A MXPA02005963A (en) | 1999-12-15 | 2000-10-04 | Apparatus and method for food surface pasteurization. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/464,031 US6153240A (en) | 1999-12-15 | 1999-12-15 | Apparatus and method for food surface microbial intervention and pasteurization |
US09/464,031 | 1999-12-15 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001043572A1 true WO2001043572A1 (en) | 2001-06-21 |
Family
ID=23842252
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2000/027309 WO2001043572A1 (en) | 1999-12-15 | 2000-10-04 | Apparatus and method for food surface pasteurization |
Country Status (6)
Country | Link |
---|---|
US (2) | US6153240A (en) |
EP (1) | EP1280424A1 (en) |
AU (1) | AU7852800A (en) |
BR (1) | BR0016452A (en) |
MX (1) | MXPA02005963A (en) |
WO (1) | WO2001043572A1 (en) |
Cited By (2)
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US9179704B2 (en) | 2007-07-02 | 2015-11-10 | Buhler Barth Ag | Method for roasting and surface-pasteurization of foods products |
US9232817B2 (en) | 2007-07-02 | 2016-01-12 | Bühler Barth Gmbh | Method for the surface-pasteurization and-sterilization of pieces of food |
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US20030165601A1 (en) * | 2000-11-13 | 2003-09-04 | Mark Terry | Food processing method and apparatus |
ES2382903T3 (en) | 2001-11-19 | 2012-06-14 | Cosmed Group, Inc. | Decontamination and degermination of materials in a steam saturated subatmospheric environment |
US7153470B2 (en) * | 2002-03-08 | 2006-12-26 | Fmc Technologies, Inc. | Method of modeling sanitation levels in food processing equipment |
US7026929B1 (en) | 2002-05-10 | 2006-04-11 | A La Cart, Inc. | Food information monitoring system |
US7019638B1 (en) | 2002-05-10 | 2006-03-28 | A La Cart, Inc. | Food information monitoring system |
US6856932B1 (en) * | 2002-05-10 | 2005-02-15 | A La Cart, Inc. | Food information monitoring system |
US20050263172A1 (en) * | 2002-06-28 | 2005-12-01 | Fresh Express, Inc. | Systems and methods for surface pasteurization of produce |
US20050112255A1 (en) * | 2003-11-25 | 2005-05-26 | Tottenham Dennis E. | Apparatus and method for microbial intervention and pasteurization of food and equipment |
WO2005079594A1 (en) * | 2004-02-19 | 2005-09-01 | The Penn State Research Foundation | Gas treatment apparatus |
US7707931B2 (en) * | 2004-04-06 | 2010-05-04 | West Liberty Foods, L.L.C. | Clean room food processing systems, methods and structures |
US8475864B1 (en) | 2004-12-16 | 2013-07-02 | South Dakota State University | Method for removing an oxidized off-flavor from milk |
US8771779B2 (en) * | 2004-12-16 | 2014-07-08 | South Dakota State University | Method for reversing an oxidized off-flavor from milk |
US20060210685A1 (en) * | 2005-03-17 | 2006-09-21 | Scholle Corporation | Adiabatic and aseptic food packaging method and apparatus |
US20070148297A1 (en) * | 2005-07-16 | 2007-06-28 | Bell Laurence D | Surface pasteurization of bulk agricultrual products |
US8498729B2 (en) | 2008-08-29 | 2013-07-30 | Smp Logic Systems Llc | Manufacturing execution system for use in manufacturing baby formula |
US10506817B2 (en) | 2012-08-03 | 2019-12-17 | Pace International, Llc | Filtration system |
US20140033926A1 (en) * | 2012-08-03 | 2014-02-06 | Robert Scott Fassel | Filtration System |
US9693654B2 (en) * | 2014-07-11 | 2017-07-04 | Dennis Carl Smith | Automatic cooker |
US10613036B2 (en) * | 2015-10-09 | 2020-04-07 | United Sortation Solutions, Llc | Conveying and cleaning system and methods for cleaning and stacking trays and/or layer pads |
CN110338213A (en) * | 2019-08-13 | 2019-10-18 | 陕西科技大学 | A kind of Full automatic conveyer belt formula vacuum and steam blanching equipment |
WO2023211959A1 (en) * | 2022-04-25 | 2023-11-02 | John Bean Technologies Corporation | System and method for optimizing a cleaning session of a food processing system |
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JPH0898645A (en) * | 1994-10-01 | 1996-04-16 | Create Japan:Kk | Steam generating heater for vegetable and fruit |
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- 2000-10-04 MX MXPA02005963A patent/MXPA02005963A/en not_active Application Discontinuation
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9179704B2 (en) | 2007-07-02 | 2015-11-10 | Buhler Barth Ag | Method for roasting and surface-pasteurization of foods products |
US9232817B2 (en) | 2007-07-02 | 2016-01-12 | Bühler Barth Gmbh | Method for the surface-pasteurization and-sterilization of pieces of food |
Also Published As
Publication number | Publication date |
---|---|
EP1280424A1 (en) | 2003-02-05 |
BR0016452A (en) | 2002-09-10 |
AU7852800A (en) | 2001-06-25 |
US6264889B1 (en) | 2001-07-24 |
US6153240A (en) | 2000-11-28 |
MXPA02005963A (en) | 2003-10-14 |
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