BE1027191B1 - TRANSPORT OF BAKERY PRODUCTS - Google Patents

Abstract

In a first aspect, the invention relates to a method for transporting bakery products using a motorized transport means, for instance a truck, which transport means comprises at least one loading compartment, in which loading compartment one or more bread products are loaded. In particular, the air in the loading compartment is conditioned at a temperature of a minimum of 18 ° C and a maximum of 21 ° C, and a relative humidity of a minimum of 60% and a maximum of 70%. In a second aspect, the invention further provides a motorized transport means, further provided with an air conditioning system for controlling both an air temperature and a relative air humidity in one or more loading compartments.

Description

TRANSPORT OF BAKERY PRODUCTS

TECHNICAL FIELD The invention relates to methods and devices for transporting bakery products.

STATE OF THE ART Fresh bakery products such as breads are assessed, for example, on the basis of the crust (e.g. in terms of thickness, crispness, color and taste), and on the basis of the crumb (e.g. in terms of taste, softness and lightness).

However, numerous aging processes mean that “fresh” bakery products usually only have a short lifespan. For example, the crust's crispness decreases and the crumb becomes firmer. The pleasant baking smell fades, and in some cases the bakery product even acquires an unpleasant aftertaste. Generally speaking, there is usually a loss of quality over time.

Traditionally, bakery products are therefore produced as short as possible before consumption / sale. Examples of this are the warm baker, and the baking or finishing of bakery products in some supermarkets themselves.

This is in contrast to large artisanal and industrial bakers with fully centralized production. The bakery products are then transported from the central production location to the location of consumption / sale. Centralized production provides, among other things, an efficiency advantage.

However, it was found that the transport of bakery products over too long distances decreases the average quality. Moreover, there is a significant variation in quality, depending on the weather conditions. After all, at least during loading and unloading, the bakery products come into contact with the outside air. Often there are even several stops where the means of transport is opened, at different locations of consumption / sale.

Apart from the above, equipment is also known for extending the shelf life of bakery products.

For example, DE 20 2015 007 690 describes a bread machine with control systems for controlling the temperature and air humidity. Furthermore, DE 2 940 242 describes an adapted container for storing bread and the like, under a conditioned atmosphere. I.h.b. an elevated temperature and an elevated humidity with respect to the environment are maintained. DE 10 2010 008 919 also describes a cabinet with a conditioned compartment, whereby the temperature and / or air humidity in that compartment can be controlled. However, such devices are unsuitable for quality preservation of bakery products during transport. The present invention seeks to overcome the above problems. At the very least, the quality preservation of large craft and industrial bakery products during transport is envisaged.

SUMMARY OF THE INVENTION To this end, the invention provides in a first aspect a method according to claim 1, for transporting bakery products. In particular, air in a loading compartment of a means of transport is conditioned to a temperature of a minimum of 18 ° C and a maximum of 21 ° C, and a relative humidity of a minimum of 60% and a maximum of 70%. The object of the invention here is a maximum retention of quality. After all, the inventors established that the relative humidity has an important influence on the quality retention of bread products. Within an optimal temperature range of 18 ° C-21 ° C, a humidity of more than 70% leads to an immediate loss of crisp freshness, while an air humidity of less than 60% leads to drying of the bread crust. Changing weather conditions cause strong variations in the quality of the transported bread. For bread simulating the above transport conditions, the inventors even found a 90% satisfaction in terms of “crisp freshness” and “palatability” (based on sensory tests). In a preferred embodiment, these are ready-to-eat bread products. Optionally, the baked bread products are already “pre-conditioned” to approximately 18 ° C to 21 ° C prior to loading, so that the air conditioning system of the transport means itself can be chosen lighter. In a further aspect, the invention further relates to a means of transport according to claim 8.

DESCRIPTION OF THE FIGURES Figure 1 shows another schematic top view of a means of transport with loading space according to a possible embodiment.

DETAILED DESCRIPTION The present invention relates to a method and a motorized transport means for transporting bakery products.

Unless defined otherwise, all terms used in the description of the invention, including technical and scientific terms, have the meaning as commonly understood by those skilled in the art of the invention. For a better assessment of the description of the invention, the following terms are explicitly explained.

“A”, ”the” and “it” throughout this document refer to both the singular and plural unless the context clearly suggests otherwise. For example, “a segment” means one or more than one segment.

When “about” or “around” is used in this document for a measurable quantity, parameter, time or moment, and the like, it means variations of +/- 20% or less, preferably +/- 10% or less, more preferably +/- 5% or less, even more preferably +/- 1% or less, and even more preferably +/- 0.1% or less than and of the quoted value, to the extent that such variations of are applicable in the described invention. However, this should be understood to mean that the value of the quantity using the term “approximately” or “round” is itself specifically disclosed.

The terms “comprise”, “comprising”, “consisting of”, “consisting of”, “incorporating”, “containing”, “containing”, “comprising”, “comprising”, “containing”, “containing” are synonyms. and are inclusive or open terms that indicate the presence of what follows, and that do not exclude or impede the presence of other components, features, elements, members, steps known from or described in the art.

Quoting numeric intervals through the endpoints includes all integers, fractions, and / or real numbers between the endpoints, including these endpoints.

“Bakery products”, as used throughout this document, may include “bread products” such as baked breads, as well as “pastry products” such as fruit and / or cream topped cakes, and cheesecakes. The term "bread products" preferably refers to baked breads. By extension, bread products can also include dry cakes and / or cakes. The inventors now established that the ambient air in which bakery products reside during transport, even if only briefly, can determine shelf life, crisp freshness, volume and airiness. This applies in particular to bread products. An unsuitable and / or unstable environment is detrimental to a consistently high quality.

Relative humidity appears to have an important influence on bread products. For example, the inventors found, within an optimum temperature range of 18 ° C-21 ° C for the preservation of baked bread products, that a relative humidity of more than 70% leads to immediate loss of crisp freshness. The shelf life also decreases. On the other hand, within the same temperature interval, a relative humidity of less than 60% leads to immediate drying of the bread crust and breadcrumbs. The bread product becomes language.

So it is a very close tolerance. After all, during a summer thunderstorm, the relative humidity quickly rises to a maximum of 100%. However, on dry early days with cold, northern air coming in, the relative humidity in Belgium can drop below 20% without any problems. This strong variability makes it difficult to guarantee a consistently high quality for transported bread products.

In a first aspect, the invention relates to a method for transporting bakery products, using a motorized transport means such as a truck, which transport means comprises at least one loading compartment, and wherein one or more bread products are loaded into said loading compartment. In particular, air in the loading compartment is conditioned at: - a temperature of minimum 18 ° C and maximum 21 ° C, and - a relative humidity of minimum 60% and maximum 70%.

By conditioning the loading compartment, a constant, ideal air temperature and relative humidity in the loading compartment can be guaranteed, necessary to prevent the bread products from drying out too quickly or absorbing too much moisture. The current working method makes it possible to stabilize the most important weather conditions that have an impact on quality. Typically, a loading space of a motorized means of transport lends itself perfectly to this, because it is a largely airtight enclosed space that remains closed during transport.

Preferably, air temperature and relative air humidity can be controlled at least partially independently of each other. Even under extreme conditions, this makes it possible to respect the specified tolerances for both the temperature (18-21 ° C) and the relative humidity (60-70%). Preferably, the relative humidity in the loading compartment is conditioned to more than 60% and less than 70%, more preferably more than 61%, more preferably less than 69%, more preferably more than 62%, more preferably less than 68%, further preferably more than 63%, further preferably less than 67%, further preferably more than 64%, further preferably less than 66%. Preferably, the relative air humidity in the loading compartment is conditioned at approximately 65%.

Preferably, measurements are carried out with regard to the temperature and relative humidity in the loading compartment. This allows temperature and relative humidity to be controlled. Optionally, such measurements are also performed outside the loading compartment (e.g. from outside air). This makes it possible to anticipate any required correction of temperature and relative humidity when opening the gates.

Preferably, it concerns “ready-to-eat” bread products. Effective control of temperature and relative humidity in ready-to-eat bread products is crucial for quality. Alternatively, one or more products are semi-finished products, for example because they require an additional baking step.

In a further or alternative embodiment, a surface temperature of the bread products is brought to a minimum of 18 ° C and a maximum of 21 ° C prior to loading. In a manner of speaking, the bread products themselves have already been “conditioned”. This makes it possible to choose the air conditioning system of the means of transport to be lighter; only the air present in the loading compartment still needs to be conditioned. It is emphasized that the invention is not limited to this. It can just as well be applied to hot / steaming bakery products that are directly introduced into the loading compartment after the baking process.

When transporting bakery products, there are typically several stops. In each case, a loading opening of the loading compartment is opened for unloading one or more bakery products. As a result, the bakery products in that loading compartment could come into contact with outside air. In a further or alternative embodiment, conditioned air is released into the loading compartment, near a closable loading opening thereof. For example, there is a plenum with air distribution openings that open into the loading compartment and blow out along the closable loading opening. Preferably, measurements are also carried out with regard to temperature and relative humidity, near a closable loading opening of the loading compartment. This allows to minimize changes in air conditions brought about by opening / closing loading openings. Optionally, one or more loading openings are screened off by means of strip curtains and / or air curtains. The impact of opening / closing loading openings is thereby reduced. Optionally, at least part of the conditioned air is released from a plenum. This allows for more even control. In a further or alternative embodiment, the transport means comprises a further loading compartment, suitable for receiving pastry products, and wherein air in the further loading compartment is conditioned to a temperature of at least 4 ° C and at most 7 ° C. This is extra advantageous, since typically both bread products (with an ideal storage temperature of 18-25 ° C) and pastry products (with an ideal storage temperature of 4-7 ° C) must be transported to the same set of consumption locations / sales locations. Optionally, the means of transport further comprises a deep-freeze loading compartment, with air temperatures of less than 2 ° C, preferably less than -6 ° C, more preferably less than -12 ° C, more preferably about -18 ° C or less. This would also make it possible to transport frozen bakery products (eg ice cream cakes, bread dough). In a further or alternative embodiment, air in at least one loading compartment is refreshed by filtered outside air. In some cases, ventilation can make it possible to quickly lower a very high humidity. For example, heated, filtered outside air is introduced into the loading compartment. With a view to shelf life, any microorganisms are largely filtered out of the introduced outside air.

The motorized transport means is preferably a road transport means such as a truck, or a rail transport means, but is by no means limited thereto. Preferably, it comprises at least one central motor, for example a combustion engine or an electric motor, for movement of the transport means.

In a further or alternative embodiment, the motorized transport means now comprises an air conditioning system, driven autonomously via a central motor of the transport means. In addition, the air conditioning system is configured for conditioning air in the loading compartment. It is unnecessary to provide additional drive means for the air conditioning system.

In a second aspect, the invention further relates to a motorized transport means such as a truck, adapted for transporting bakery products, the transport means comprising: - a loading space with at least one loading compartment for receiving bread products, which loading compartment is provided with a closable loading opening, - means for measuring an air temperature at one or more locations in the loading compartment, and - means for measuring a relative humidity at one or more locations in the loading compartment, the transport means further comprising an air conditioning system. In particular, said air conditioning system is configured for controlling both an air temperature and a relative air humidity in the loading compartment, at least on the basis of measured values for air temperature and / or relative air humidity.

Preferably, the transport means is configured to perform the method described above. The same features and associated benefits can be retained. In a further or alternative embodiment, the means for measuring air temperature and air humidity are at least provided near the loading opening.

In a further or alternative embodiment, the loading compartment is provided with one or more mobile racks, containing a plurality of perforated bread crates (also known as "broban"). These bread crates preferably have a perforated bottom wall and perforated side walls. Bread products to be transported can be arranged in the bread crates. This open structure allows an effective and even conditioning of temperature and relative humidity. In addition, the bread products can be quickly loaded and unloaded via the mobile racks.

In a further or alternative embodiment, the transport means is further provided with a control unit, configured for controlling the air conditioning system on the basis of input signals with respect to a measured air temperature and relative humidity, whereby air in the loading compartment is conditioned at a temperature between 18 ° C and 21 ° C, and at a relative humidity between 60% and 70%. The above-mentioned advantages with regard to the method can be repeated here. In order that an estimate can be made of the “core temperature”, one or more temperature sensors are optionally provided in a gel.

In a further or alternative embodiment, the loading space comprises at least two loading compartments, configured to receive bread products and pastry products respectively.

In a further or alternative embodiment, the air conditioning system comprises a dehumidifier with condensate discharge. The condensate discharge comprises, for example, a receptacle and / or a discharge line. Dehumidifiers are well known by those skilled in the art. According to one possible example, part of the (moist) air in the loading compartment is diverted and cooled, resulting in partial condensation. The condensate is discharged and the air (with lower moisture content) is brought to the desired temperature, for example to the initial temperature at the entrance.

Optionally, the air conditioning system includes a compressor-type dehumidifier. Such a dehumidifier is particularly efficient for dehumidifying air at temperatures around and above 20 ° C. Optionally, the air conditioning system includes one or more Peltier elements for temperature control and / or for dehumidification (by condensation during cooling).

Optionally, the air conditioning system includes a humidifier (e.g. a nebulizer) for increasing the relative humidity in the loading compartment, at humidity levels below 60%.

Optionally, the air conditioning system includes a heat pump, at least for contributing to the cooling of a first loading compartment (with an air temperature between 4 ° C and 7 ° C), and for contributing to the heating of a second loading compartment (with an air temperature between 18 ° C). C and 21 ° C).

Throughout this document, that the air conditioning system includes a “dehumidifier”, a “humidifier” and / or a “heat pump” means that parts of the air conditioning system perform the function of a dehumidifier, humidifier and / or heat pump respectively.

In a further or alternative embodiment, the air conditioning system further comprises means for actively heating and cooling air in at least one of the loading compartments.

In a further or alternative embodiment, the motorized transport means is configured for autonomous drive of the air conditioning system, via a central motor of the transport means.

In what follows, the invention is described by means of non-limiting examples illustrating the invention, and which are not intended or should be construed to limit the scope of the invention.

Example 1: the transport and distribution of loaves In one possible situation, a loading compartment of a truck is loaded with 40 mobile racks. Each rack provides 10 perforated bread crates, with 7 loaves in each bread crate. The truck thus has a total load of 2800 loaves, each about 800 grams in mass. These loaves were baked prior to loading and subsequently cooled to a temperature of approximately 21 ° C. The loaves are now loaded and the loading opening is closed by means of a tail lift, after which the cargo is transported to the various sales locations. In total there are 12 stops of approximately 20 minutes, with the tail lift open for approximately 10 minutes each time. The transport between consecutive stops takes about 30 minutes each time. When the tail lift is open, the loaves may come into contact with outside air. In order to preserve the high quality of the loaves, the truck is also equipped with an electrically driven air conditioning system. This system is fed from an alternator that is connected to the central combustion engine of the truck by means of a spring belt. Such an alternator can, for example, be mounted under the hood of the truck, on an (optionally mechanically damped) chassis. Alternatively, the air conditioning system is electrically powered directly from the battery of an electrically powered transportation vehicle. In any case, the air conditioning system monitors an average air temperature of 18-21 ° C, and an average relative humidity of 60-70%, within the loading compartment. By means of sensory tests, the inventors established that under the above conditions there is a 90% satisfaction among the subjects, with a consistent result throughout the year on criteria such as “crispy”, “fresh” and “tasty”.

Figure 1 shows a schematic top view of a transport means 1 with loading space 2 according to a possible embodiment. The loading space 2 comprises a first loading compartment 3 ', the air of which is conditioned at 18-21 ° C / 60-70% RH, for receiving bread products, and a second loading compartment 3 ”, the air of which is conditioned at 4-7 ° C, for incorporation of pastry products. To this end, the transport means 1 provides an air conditioning system 4, electrically driven from an alternator 5 which is connected via a spring belt to a central motor 6 of the transport means 1. When opening and closing the loading flaps, the bakery products may come into contact with outside air. Sensors 7 for temperature and air humidity are arranged near the loading openings 8. The air conditioning system 1 intervenes if necessary by cooling / heating and / or drying / humidifying air in one of the loading compartments 3. The numbered elements in the figures are:

1. means of transport

2. cargo area

3. loading compartment

4. air conditioning system

5. alternator

6. central motor

7. sensor

8. Loading port It is believed that the present invention is not limited to the embodiments described above and that some modifications or changes may be made to the examples described without revaluing the appended claims.

Claims (1)

CONCLUSIONS A method for transporting bakery products using a motorized transport means 1 such as a truck, which transport means 1 comprises at least one loading compartment 3 ', and wherein one or more bread products are loaded into said loading compartment 3', characterized in that air the loading compartment 3 'is conditioned at: - a temperature of minimum 18 ° C and maximum 21 ° C, and - a relative humidity of minimum 60% and maximum 70%. The method according to the preceding claim, wherein the products are ready-to-eat bread products. The method of any one of the preceding claims, wherein a surface temperature of the bread products is brought to a minimum of 18 ° C and a maximum of 21 ° C prior to loading. 4. The method according to any one of the preceding claims, wherein conditioned air is released in the loading compartment, near a closable loading opening 8. The method according to any one of the preceding claims, wherein the transport means 1 comprises a further loading compartment 3 ", suitable for receiving pastry products, and wherein air in the further loading compartment 3" is conditioned at a temperature of minimum 4 ° C and maximum 7 ° C. The method according to any of the preceding claims, wherein air in at least one loading compartment 3, 3 ”is refreshed by filtered outside air. The method according to any one of the preceding claims, wherein the motorized transport means 1 comprises an air conditioning system 4, driven autonomously via a central motor 6 of the transport means 1. A motorized transport means 1 such as a truck, adapted for transporting bakery products, the transport means 1 comprising: - a loading space 2 with at least one loading compartment 3 'for receiving bread products, which loading compartment 3' is provided with a closable loading opening 8, - means 7 for measuring an air temperature at one or more locations in the loading compartment 3 ", and - means 7 for measuring a relative humidity at one or more locations in the loading compartment 3", wherein the transport means 1 further comprises an air conditioning system 4, with characterized in that said system 4 is configured for controlling both an air temperature and a relative air humidity in the loading compartment 3 ', at least on the basis of measured values for air temperature and / or relative air humidity, and which transport means 1 is further provided with a control unit, configured to control the air conditioning system eem 4 based on input signals with regard to a measured air temperature and relative humidity, whereby air in the loading compartment 3 "is conditioned at a temperature between 18 ° C and 21 ° C, and at a relative humidity between 60% and 70%. The means of transport 1 according to the preceding claim 8, wherein the loading compartment 3 "is provided with one or more mobile racks, with a plurality of perforated bread crates therein. The means of transport 1 according to any one of the preceding claims 8-10, wherein the air conditioning system 4 comprises a dehumidifier with condensate discharge. The means of transport 1 according to any one of the preceding claims 8-11, wherein the air conditioning system 4 comprises means for actively heating and cooling air in at least one of the loading compartments 3 ", 3". The means of transport 1 according to any one of the preceding claims 8-12, wherein the means Z for measuring air temperature and air humidity are at least provided near the loading opening 8. The transport means 1 according to any one of the preceding claims 8-13, wherein the motorized transport means 1 is configured for autonomous drive of the air conditioning system 4, via a central motor 6 of the transport means 1. The means of transport 1 according to any one of the preceding claims 8-14, wherein the loading space 2 comprises at least two loading compartments 3 ", 3", configured for receiving bread products and pastry products respectively.