CA1123257A - Water immersion defrosting unit - Google Patents
Water immersion defrosting unitInfo
- Publication number
- CA1123257A CA1123257A CA319,702A CA319702A CA1123257A CA 1123257 A CA1123257 A CA 1123257A CA 319702 A CA319702 A CA 319702A CA 1123257 A CA1123257 A CA 1123257A
- Authority
- CA
- Canada
- Prior art keywords
- tank
- thawing
- medium
- thawing medium
- frozen foods
- 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.)
- Expired
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Abstract of the Disclosure An apparatus for thawing frozen foods, includes an upwardly open tank adapted to retain a thawing medium and frozen foods therein, wherein at least one wall of the tank is provided with a channel through which a heating medium in a fluid form is adapted to circulate to maintain the temperature of the thawing medium in a predetermined range.
Description
~32~7 The present invention relates to apparatus for thawing frozen items, such as frozen food;, more particularly to apparatus for thawing frozen foods in which a thawing medium retained in a tank is maintained in a predetermined temperature range by circulating a heating medium through at least one wall of the tank. This invention also relates to a method for thawing frozen items such as frozen foods in such apparatus as described above.
Freezing has been considered to be one of the most effective ways to store perishable foods such as meat, vegetable, and even fruit juice. With ever-increasing meat prices and peoples' concerns on their diet, fish has been getting more popular even in western countries where the main protein source has traditionally been limited to beef, pork and/or chicken.
The fish industry is susceptible of being affected by seasonal factors. ~ith certain species of fish or certain areas of water, operable seasons are limited by respective regulations from conservatory viewpoints. Furthermore, because of aggravating coastal environments as well as adaption of large fishing boats, off-shore fishing is becoming more important. Usually, fish caught off-shore is immediately frozen aboard and then transported to a port on the same ship or by a transport ship. A substantial portion of near-shore caught is also frozen for storage and/or shipping purposes. At a fish processing plant, those pre-frozen fish must be thawed prior to any processing in order to make a year-round operation feasible.
At such a fish processing plant, a large quantity of frozen fish must be thawed continuously or intermittently, depending on the scale or nature of the operation. For such a purpose, there have been proposed and employed wide ~Z3~i7 varieties of thawing apparatus and methods.
Canadian patent 817,107 issùed July 8, 1969 to Longe et al shows apparatus for defrosting frozen food products including frozen fish. The apparatus includes a tank adapted to contain water, means for rocking the tank to agitate the water, a water circulating means including a heater, and a discharge conveyor disposed at the discharge end of the tank. The water recirculated is withdrawn from one end of the tank into a mixing chamber where steam is injected into the mixture for raising the temperature thereof.
The water thus heated is then discharged into a flume which is mounted over and affixed to the tan~ and extends substantially the entire length of the tank. The water in the tank is generally kept at tempera~ures in the range of 60F. to 70F.
Canadian Patent 891,433 issued January 25, 1972 to Crane is somewhat similar to the above-mentioned Canadian patent 817,107. In place of the rocking means, the apparatus of the Crane patent employs an elongated paddle positioned within the tank.
Canadian patent 702,037 issued January 19, 19~5 to Sharp discloses apparatus for continuously chilling poultry.
Instead of using warm water, chilled water is employed. The general configuration of the tank is similar to that described and shown in Canadian patent 817,107.
In U.S. Patent 3,384,002 issued May 21, 1968 an inclined ramp is provided to direct blocks of frozen ~ood products into the defrosting tank 20. The water is heated in a return channel by a heat source to the temperature required for particular product and opcration.
U.S. Patent 2,128,728 issued ~ugust 30, 1938 to Hormel discloses apparatus for defrosting meat. The tan~
s~.
~3~57 has two chambers i.e. a defrosting chamber and a water-return chamber. The water in the water-return chamber is heated by injecting steam through a device. The floor of the defrosting chamber presents a plurality of relatively narrow channels extending longitudinally of and in commun-ication with the chamber.
In the above-described prior art patents, a thawing medium such as water is heated directly either by contacting the thawing medium with a heated coil in a return channel or by injecting steam into the thawing medium. How-ever, such heating methods have been found unsuitable to maintain a thawing medium in a predetermined temperature range. Furthermore, tender meat species can not be thawed without damaging the meat profils as the thawing medium must be circulated rather rapidly through a thawing tank in order to ensure continuous and even heat transf~r. Such rapid circulation also causes another problem of building up froth in the thawing tank. In addition, the thawing medium which contains particles of foods is subject to direct contact with a heating source or exchanger and therefore the heating source or exchanger requires a periodical clean-up in order to keep its efficiency or sometimes it may have to be replaced. Since heat is transferred at a small area, such a heating source is generally maintained at a high temperatures. Such a high temperature causes changes in the chemical composition of a thawing medium and may occasionally form undesirable or even toxic substances in the thawing medium.
The inventors of the present invention have found that use of so-called panel heating, which is a heating method comprising circulating a heating medium through a wall of a room in order to heat the room, can unexpectedly solve 1~3257 or at least reduce the ahove-described problems which the prior art thawin~ apparatus or method encoun .ered. U.S.
patent 558,298 issued April 14, 1896 to Nelson ~llustrates a process for thawing frozen foods by means of heated air in which there are heating coils in the ~ase of the unit.
There are also refrigeration coils in the side walls of the unit to condense the moisture coming from the thawed food. However, to the knowledge of the inventors of this invention, use of a panel-heating has never been proposed for maintaining the temperature of a liquid thawing medium, such as water, in a thawing tank. The inventors of this invention have also found that use of tortuous channels within a wall can improve the heat transfer efficiency between a heating medium and a thawing medium. An example of tortuous flG~ path is disclosed in Canadian patent 820,739, issued Augùst 19, 1969 to Reme et al although it is concerned with a heat transfer system for a building structure.
In accordance with a broad aspect, the invention relates to apparatus for thawing frozen foods comprising an elongated, upwardly open tank adapted to retain a liquid thawing medium therein and having a loading end and a discharge end;
a plurality of spaced, parallel elongated walls extending the length of said tank and defining between them flow channels or said thawing medium;
channels formed in said parallel, elongated walls adapted to retain a circulating heating medium therein ana thereby constituting heating panels between said flow channels;
means for circulating the liquid thawing medium ~Z3~5i7 from the dischar~e end of the t~nk to the lo~ding end thereof; and an inclined discharge conveyor disposed at the discharge end of the tank, said conveyor having its lower end positioned ~elow the floor level of said tank and having its upper portion extending a~ove the level of thawing medium in the tank.
rn a further aspect of this invention there is provided a method for continuousl~ thawing frozen foods, comprising continuously feeding frozen foods to the apparatus at the other end wall of the tank to allow the frozen foods to travel toward the one end wall of the tank;
maintaining the temperature of the thawing medium in the predetermined range; continuously discharging the thus-thawed foods from the tank by means of the conveyor an~ returning thawing medium from the compartment to the tank at a location adjacent the other end wall of the tank.
Other advantages and aspects of this invention will become apparent by reading the following detailed description of the invention which refers to the accompanied drawings in which:
Fig. 1 is a top plan view of a thawing apparatus according to one embodiment of the present inventio~;
Fig. 2 is a side cross-sectional view of the apparatus taken along the line 2-2 of Fig. l and Fig. 3 is a partial cross-sectional view of one of the side walls of the apparatus shown in Figs. l and 2.
Similar reference characters refer to similar parts in each of the figures of the drawings.
~eferring now to Figs. l and 2r a tank l consists ~Z32~'7 of a pair of side walls 2; and a plurality of parallel, inter-mediate elon~ated walls 2a, ~b~ a ~iXSt end wall 3 and a second end wall 4. On the bottom wall 5 and between each elongated wall 2, 2a, there is provided a ramp 6 ad~acent khe first end wall 3, except for a central longitudinal portion of the bottom wall 5. The bottom wall 5 adjacent an opening 7 adjacent the second end wall 4 and on the central longitudinal axis of the bottom wall 5.
In Fig. 3, the construction o~ each of the side and intermediate walls 2, 2a etc. is shown. There is formed a tortuous channel 25 in each of the side walls 2, which tortuous channel including an inlet 11 and an outlet 12 provided through the top edge of the respective side wall 2.
Each of the side walls 2 is provided with longitudinally ex-tending wall retaining rods 130 The numeral 14 indicates a conveyor which extends from a point beneath the opening 7 of the bottom wall 5 to a point somewhat above the top edge of the tank 1~. The con-veyor is preferably a wire-mesh belt conveyor, but it is possible to employ any suitable conveying device known to the person skilled in the art. The conveyor 14 is enclosed within a compart~ent 15 below the level equi~alent to the top edge of the tank 1. The compartment 15 is urther equipped with a return channel 16 which is adapted to circulate a thawing medium from the compartment 15 to the tank 1 via a circulator 17. The circulator 17 may be of any suitable type of circulator known to the person skilled in the art.
As illustrated in Fig. 1, the thawing apparatus is also equipped with a pair o~ eed operator stands 21, a loading table 22, and a pair of discharge operator stands 23, - 6 - :
. .
1123~S~
although these equipments are not essential to the defrosting apparatus.
For operation, the tank 1 and compartment 15 are filled with a thawing medium such as saline water to an adequate level. The thawing medium is maintained in a pre-determined temperature range b~ circulating a heating medium such as hot water or steam through the tortuous channel of each of the side and intermediate walls 2, 2a, 2b ~nd also by circulating the thawing medium through the return channel 16.
The temperature range of the defrosting medium must of course be varied depending on size and texture of frozen foods to be defrosted and/or operation scale. Generally speaking, the temperature of the thawing medium may range from 1C to 99C.
The heating medium is circulated through an outer heat exchange device which is not shown in the drawings. The temperature and flow rate of the heating medium must be carefully selected so that the thawing medium is maintained within a predetermined temperature range.
~ rozen foods, such as frozen fish, are then ckarged ~Q into the ~ank 1 from the loading table 22 by feed operators who stand on the feed operator stands 21. Needless to say, any suitable mechanical loading device known to the person skilled in the art may replace such feed operators. The frozen foods then slide down on the ramps 6 and are pushed along the bottom wall 5 toward the second end wall by subsequent loads of frozen foods.
~oadin~ speed has to be controlled so as to allow frozen foods to thaw to a suitable degree when they reach the second end wall 4, where discharge operators on the discharge operator stands 23 feed the thus-thawed foods - ~123~57 onto the conveyor 14~ ~t may be possible to provide a conveyor on the bottom wall 5 at each ~i:de of the openin~ 7, in order to eliminate such- discharge operators~ The thus-thawed foods are then discharged from the tank 1 by means of the conveyor 14 and then sub~ected to processin~.
Freezing has been considered to be one of the most effective ways to store perishable foods such as meat, vegetable, and even fruit juice. With ever-increasing meat prices and peoples' concerns on their diet, fish has been getting more popular even in western countries where the main protein source has traditionally been limited to beef, pork and/or chicken.
The fish industry is susceptible of being affected by seasonal factors. ~ith certain species of fish or certain areas of water, operable seasons are limited by respective regulations from conservatory viewpoints. Furthermore, because of aggravating coastal environments as well as adaption of large fishing boats, off-shore fishing is becoming more important. Usually, fish caught off-shore is immediately frozen aboard and then transported to a port on the same ship or by a transport ship. A substantial portion of near-shore caught is also frozen for storage and/or shipping purposes. At a fish processing plant, those pre-frozen fish must be thawed prior to any processing in order to make a year-round operation feasible.
At such a fish processing plant, a large quantity of frozen fish must be thawed continuously or intermittently, depending on the scale or nature of the operation. For such a purpose, there have been proposed and employed wide ~Z3~i7 varieties of thawing apparatus and methods.
Canadian patent 817,107 issùed July 8, 1969 to Longe et al shows apparatus for defrosting frozen food products including frozen fish. The apparatus includes a tank adapted to contain water, means for rocking the tank to agitate the water, a water circulating means including a heater, and a discharge conveyor disposed at the discharge end of the tank. The water recirculated is withdrawn from one end of the tank into a mixing chamber where steam is injected into the mixture for raising the temperature thereof.
The water thus heated is then discharged into a flume which is mounted over and affixed to the tan~ and extends substantially the entire length of the tank. The water in the tank is generally kept at tempera~ures in the range of 60F. to 70F.
Canadian Patent 891,433 issued January 25, 1972 to Crane is somewhat similar to the above-mentioned Canadian patent 817,107. In place of the rocking means, the apparatus of the Crane patent employs an elongated paddle positioned within the tank.
Canadian patent 702,037 issued January 19, 19~5 to Sharp discloses apparatus for continuously chilling poultry.
Instead of using warm water, chilled water is employed. The general configuration of the tank is similar to that described and shown in Canadian patent 817,107.
In U.S. Patent 3,384,002 issued May 21, 1968 an inclined ramp is provided to direct blocks of frozen ~ood products into the defrosting tank 20. The water is heated in a return channel by a heat source to the temperature required for particular product and opcration.
U.S. Patent 2,128,728 issued ~ugust 30, 1938 to Hormel discloses apparatus for defrosting meat. The tan~
s~.
~3~57 has two chambers i.e. a defrosting chamber and a water-return chamber. The water in the water-return chamber is heated by injecting steam through a device. The floor of the defrosting chamber presents a plurality of relatively narrow channels extending longitudinally of and in commun-ication with the chamber.
In the above-described prior art patents, a thawing medium such as water is heated directly either by contacting the thawing medium with a heated coil in a return channel or by injecting steam into the thawing medium. How-ever, such heating methods have been found unsuitable to maintain a thawing medium in a predetermined temperature range. Furthermore, tender meat species can not be thawed without damaging the meat profils as the thawing medium must be circulated rather rapidly through a thawing tank in order to ensure continuous and even heat transf~r. Such rapid circulation also causes another problem of building up froth in the thawing tank. In addition, the thawing medium which contains particles of foods is subject to direct contact with a heating source or exchanger and therefore the heating source or exchanger requires a periodical clean-up in order to keep its efficiency or sometimes it may have to be replaced. Since heat is transferred at a small area, such a heating source is generally maintained at a high temperatures. Such a high temperature causes changes in the chemical composition of a thawing medium and may occasionally form undesirable or even toxic substances in the thawing medium.
The inventors of the present invention have found that use of so-called panel heating, which is a heating method comprising circulating a heating medium through a wall of a room in order to heat the room, can unexpectedly solve 1~3257 or at least reduce the ahove-described problems which the prior art thawin~ apparatus or method encoun .ered. U.S.
patent 558,298 issued April 14, 1896 to Nelson ~llustrates a process for thawing frozen foods by means of heated air in which there are heating coils in the ~ase of the unit.
There are also refrigeration coils in the side walls of the unit to condense the moisture coming from the thawed food. However, to the knowledge of the inventors of this invention, use of a panel-heating has never been proposed for maintaining the temperature of a liquid thawing medium, such as water, in a thawing tank. The inventors of this invention have also found that use of tortuous channels within a wall can improve the heat transfer efficiency between a heating medium and a thawing medium. An example of tortuous flG~ path is disclosed in Canadian patent 820,739, issued Augùst 19, 1969 to Reme et al although it is concerned with a heat transfer system for a building structure.
In accordance with a broad aspect, the invention relates to apparatus for thawing frozen foods comprising an elongated, upwardly open tank adapted to retain a liquid thawing medium therein and having a loading end and a discharge end;
a plurality of spaced, parallel elongated walls extending the length of said tank and defining between them flow channels or said thawing medium;
channels formed in said parallel, elongated walls adapted to retain a circulating heating medium therein ana thereby constituting heating panels between said flow channels;
means for circulating the liquid thawing medium ~Z3~5i7 from the dischar~e end of the t~nk to the lo~ding end thereof; and an inclined discharge conveyor disposed at the discharge end of the tank, said conveyor having its lower end positioned ~elow the floor level of said tank and having its upper portion extending a~ove the level of thawing medium in the tank.
rn a further aspect of this invention there is provided a method for continuousl~ thawing frozen foods, comprising continuously feeding frozen foods to the apparatus at the other end wall of the tank to allow the frozen foods to travel toward the one end wall of the tank;
maintaining the temperature of the thawing medium in the predetermined range; continuously discharging the thus-thawed foods from the tank by means of the conveyor an~ returning thawing medium from the compartment to the tank at a location adjacent the other end wall of the tank.
Other advantages and aspects of this invention will become apparent by reading the following detailed description of the invention which refers to the accompanied drawings in which:
Fig. 1 is a top plan view of a thawing apparatus according to one embodiment of the present inventio~;
Fig. 2 is a side cross-sectional view of the apparatus taken along the line 2-2 of Fig. l and Fig. 3 is a partial cross-sectional view of one of the side walls of the apparatus shown in Figs. l and 2.
Similar reference characters refer to similar parts in each of the figures of the drawings.
~eferring now to Figs. l and 2r a tank l consists ~Z32~'7 of a pair of side walls 2; and a plurality of parallel, inter-mediate elon~ated walls 2a, ~b~ a ~iXSt end wall 3 and a second end wall 4. On the bottom wall 5 and between each elongated wall 2, 2a, there is provided a ramp 6 ad~acent khe first end wall 3, except for a central longitudinal portion of the bottom wall 5. The bottom wall 5 adjacent an opening 7 adjacent the second end wall 4 and on the central longitudinal axis of the bottom wall 5.
In Fig. 3, the construction o~ each of the side and intermediate walls 2, 2a etc. is shown. There is formed a tortuous channel 25 in each of the side walls 2, which tortuous channel including an inlet 11 and an outlet 12 provided through the top edge of the respective side wall 2.
Each of the side walls 2 is provided with longitudinally ex-tending wall retaining rods 130 The numeral 14 indicates a conveyor which extends from a point beneath the opening 7 of the bottom wall 5 to a point somewhat above the top edge of the tank 1~. The con-veyor is preferably a wire-mesh belt conveyor, but it is possible to employ any suitable conveying device known to the person skilled in the art. The conveyor 14 is enclosed within a compart~ent 15 below the level equi~alent to the top edge of the tank 1. The compartment 15 is urther equipped with a return channel 16 which is adapted to circulate a thawing medium from the compartment 15 to the tank 1 via a circulator 17. The circulator 17 may be of any suitable type of circulator known to the person skilled in the art.
As illustrated in Fig. 1, the thawing apparatus is also equipped with a pair o~ eed operator stands 21, a loading table 22, and a pair of discharge operator stands 23, - 6 - :
. .
1123~S~
although these equipments are not essential to the defrosting apparatus.
For operation, the tank 1 and compartment 15 are filled with a thawing medium such as saline water to an adequate level. The thawing medium is maintained in a pre-determined temperature range b~ circulating a heating medium such as hot water or steam through the tortuous channel of each of the side and intermediate walls 2, 2a, 2b ~nd also by circulating the thawing medium through the return channel 16.
The temperature range of the defrosting medium must of course be varied depending on size and texture of frozen foods to be defrosted and/or operation scale. Generally speaking, the temperature of the thawing medium may range from 1C to 99C.
The heating medium is circulated through an outer heat exchange device which is not shown in the drawings. The temperature and flow rate of the heating medium must be carefully selected so that the thawing medium is maintained within a predetermined temperature range.
~ rozen foods, such as frozen fish, are then ckarged ~Q into the ~ank 1 from the loading table 22 by feed operators who stand on the feed operator stands 21. Needless to say, any suitable mechanical loading device known to the person skilled in the art may replace such feed operators. The frozen foods then slide down on the ramps 6 and are pushed along the bottom wall 5 toward the second end wall by subsequent loads of frozen foods.
~oadin~ speed has to be controlled so as to allow frozen foods to thaw to a suitable degree when they reach the second end wall 4, where discharge operators on the discharge operator stands 23 feed the thus-thawed foods - ~123~57 onto the conveyor 14~ ~t may be possible to provide a conveyor on the bottom wall 5 at each ~i:de of the openin~ 7, in order to eliminate such- discharge operators~ The thus-thawed foods are then discharged from the tank 1 by means of the conveyor 14 and then sub~ected to processin~.
Claims (7)
1. Apparatus for thawing frozen foods comprising an elongated, upwardly open tank adapted to retain a liquid thawing medium therein and having a loading end and a dis-charge end;
a plurality of spaced, parallel elongated walls extending the length of said tank and defining between them flow channels for said thawing medium;
channels formed in said parallel, elongated walls adapted to retain a circulating heating medium therein and thereby constituting heating panels between said flow channels;
means for circulating the liquid thawing medium from the discharge end of the tank to the loading end thereof; and an inclined discharge conveyor disposed at the discharge end of the tank, said conveyor having its lower end positioned below the floor level of said tank and having its upper portion extending above the level of thawing medium in the tank.
a plurality of spaced, parallel elongated walls extending the length of said tank and defining between them flow channels for said thawing medium;
channels formed in said parallel, elongated walls adapted to retain a circulating heating medium therein and thereby constituting heating panels between said flow channels;
means for circulating the liquid thawing medium from the discharge end of the tank to the loading end thereof; and an inclined discharge conveyor disposed at the discharge end of the tank, said conveyor having its lower end positioned below the floor level of said tank and having its upper portion extending above the level of thawing medium in the tank.
2. Apparatus according to claim 1 including a sloping ramp on the floor of the tank between each flow channel and positioned adjacent the loading end of the tank.
3. Apparatus according to claim 1 wherein the heating medium in the walls and the thawing medium in the tank is water.
4. A method for continuously thawing frozen foods, comprising:
continuously feeding frozen foods to the apparatus according to Claim 1 at the other end wall of the tank to allow the frozen foods to travel toward the one end wall of the tank;
maintaining the temperature of the thawing medium in the predetermined range;
continuously discharging the thus-thawed foods from the tank by means of the conveyor; and returning thawing medium from the compartment to the tank at a location adjacent the other end wall of the tank.
continuously feeding frozen foods to the apparatus according to Claim 1 at the other end wall of the tank to allow the frozen foods to travel toward the one end wall of the tank;
maintaining the temperature of the thawing medium in the predetermined range;
continuously discharging the thus-thawed foods from the tank by means of the conveyor; and returning thawing medium from the compartment to the tank at a location adjacent the other end wall of the tank.
5. The method according to claim 4 wherein said thawing medium is saline water.
6. The method according to Claim 4 wherein said heating medium is heated water.
7. The method according to Claim 4, 5 or 6 wherein said predetermined temperature range is from 1°C to 99°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA319,702A CA1123257A (en) | 1979-01-16 | 1979-01-16 | Water immersion defrosting unit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA319,702A CA1123257A (en) | 1979-01-16 | 1979-01-16 | Water immersion defrosting unit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1123257A true CA1123257A (en) | 1982-05-11 |
Family
ID=4113341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA319,702A Expired CA1123257A (en) | 1979-01-16 | 1979-01-16 | Water immersion defrosting unit |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1123257A (en) |
-
1979
- 1979-01-16 CA CA319,702A patent/CA1123257A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |