CA2103774A1 - Heat treatment - Google Patents
Heat treatmentInfo
- Publication number
- CA2103774A1 CA2103774A1 CA002103774A CA2103774A CA2103774A1 CA 2103774 A1 CA2103774 A1 CA 2103774A1 CA 002103774 A CA002103774 A CA 002103774A CA 2103774 A CA2103774 A CA 2103774A CA 2103774 A1 CA2103774 A1 CA 2103774A1
- Authority
- CA
- Canada
- Prior art keywords
- tunnel
- conveyor belt
- product
- heat treatment
- steam
- 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.)
- Abandoned
Links
- 238000010438 heat treatment Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000005855 radiation Effects 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000000926 separation method Methods 0.000 claims description 6
- 239000008223 sterile water Substances 0.000 claims description 5
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 235000012846 chilled/fresh pasta Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 description 23
- 238000011282 treatment Methods 0.000 description 15
- 235000019699 ravioli Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 235000015927 pasta Nutrition 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000011144 upstream manufacturing Methods 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000010453 quartz Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical compound [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 description 2
- 229910052721 tungsten Inorganic materials 0.000 description 2
- 239000010937 tungsten Substances 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910052729 chemical element Inorganic materials 0.000 description 1
- 230000002844 continuous effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229920001169 thermoplastic Polymers 0.000 description 1
- 239000004416 thermosoftening plastic Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B2/00—Baking apparatus employing high-frequency or infrared heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/04—Air-treatment devices for ovens, e.g. regulating humidity
-
- 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
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Baking, Grill, Roasting (AREA)
- Cookers (AREA)
Abstract
Abstract:
A process and an apparatus for the heat treatment of a food product in which theproduct is subjected to infrared radiation in a steam atmosphere.
A process and an apparatus for the heat treatment of a food product in which theproduct is subjected to infrared radiation in a steam atmosphere.
Description
2 1 0 3 7 7 Ll This invention relates to a heat treatment process for a food product, to an apparatus for carrying out the process and to applications of the process.
US 3,494,724 describes a process for destroying or inactivating microorganisms or enzymes in solid or liquid materials/ in which the material in question accommodated in a confined zone permeable to microwave and infrared radiation is simultaneously subjected to radiation of the two types through an atmosphere of steam under pressure, the steam under pressure being intended to prevent rupture of the walls of the confined zone, more particularly in the form of a pack of thermo-plastic film.
US 3,537,862 describes a process for the produc-tion of pastas intended for rapid cooking in which thin-walled pastas are precooked ~lith steam while, at the same time, being kept moist by intermittent or con-tinuous spraying with water from above.
The problem addressed by the present invention was to provide a process and an apparatus which would enable a food product to be heat-treated, more particu-larly for pasteurization, sterilization, blanching or cooking, directly, i.e. without the product having to be accommodated in a confined zone, such as a pack, effec-tively, i.e. intensively and rapidly, and under control,i.e. without any adverse effect upon the texture, colour, water content or organoleptic qualities of the product.
To this end, the process according to the inven-tion for the heat treatment of a food product is charac-terized in that the product is su~jected to infrared radiation in a steam atmosphere.
The apparatus for carrying out the process 210377~
according to the invention comprises a heat treatment tunnel, a perforated conveyor belt passing through the tunnel, infrared elements above and below the conveyor belt in the tunnel and steam injection nozzles above and/or below the conveyor belt in the tunnel.
By virtue of the process and apparatus according to the invention, food products intended in particular to be subsequently packed in sterile packs, such as for example finished or semifinished confectionery and bakery products, fresh pastas, fruits, vegetables or mushrooms, can be heat-treated, more particularly pasteurized, sterilized, blanched or cooked, in a direct, effective and controlled manner.
In the context of the invention, the expression "in a steam atmosphere at a temperature of 170C, for example, at atmospheric pressure" is understood to be the atmosphere which prevails, for example, in a tunnel open at both ends into which saturated steam is injected at atmospheric pressure, the steam then being brought to the temperature of 170~C under the effect of the infra-red radiation.
T~ carry out the process according to the inven-tion, the product may be subjected, for example, to infrared radiation of 0.05 to 2 kWh and preferably 0.1 to 1 kWh per kg of product for 5 to 300 s in a steam atmosphere at 100 to 200C under atmospheric pressure.
The treatment is preferably carried out continuously by passing the product through a tunnel in which infrared radiation and a steam atmosphere are simultaneously maintained.
In one particular embodiment of the process according to the invention, sterile water is also sprayed simultaneously onto the product. Accordingly, the product may be simultaneously sub~ected to sprayinq with droplets of water in contact with steam and infra-210~77'1 red radiation. The water thus sprayed may be cold, warm or hot, for example depending on whether it is desired to cool or moisten the surface of the product.
The process according to the invention is parti-cularly suitable for the pasteurization of, for example, confectionery products, such as sliced ~ake or pastry bases intended to be subsequently used for the prepara-tion of refrigerated desserts, or bakery products, such as long-life bread, particularly in the form of sandwich loaves.
The process according to the invention enables such products to be pasteurized without their appearance being altered, i.e. without browning, and without their texture being affected, more particularly without the products drying out.
The process according to the invention is also particularly suitable for the blanching of pastas, more particularly filled pastas, such as for example freshly prepared ravioli or tortellini.
The process according to the invention enables such products to be blanched without an adsorption of moisture so that their surface does not become crackly, nor does their colour change, thus enabling the time required for subsequent drying, for example, to be reduced.
Accordingly, the apparatus according to the invention comprises a heat treatment tunnel and a perforated conveyor belt passing through the tunnel from end to end. This conveyor belt may be formed, for example, by pivotally interconnected metal grill ele-ments or by a steel wire mesh.
The conveyor belt preferably follows a flat upper path which extends of this side of and beyond the tunnel for the loading and unloading of the product to be treated which is preferably in the form of separate 21~377~
articles. The conveyor belt may follow a lower path which passes, for example, through fixed drive means on a frame.
Inside, the tunnel may be provided, for example, with a row of infrared elements above the belt and with another row of infrared elements below the belt. These elements may be quartz tubes accommodating tungsten coils each arranged, for example, in a parabolic groove of a metal reflector.
In one particular embodiment of the apparatus accoxding to the invention, infrared elements are also provided above and/or below the conveyor belt just after the tunnel exit so that an additional treatment step, more particularly drying, can be carried out solely with infrared radiation.
The tunnel may be equipped with steam injection nozzles in the form of transverse horizontal tubes each drilled with a row of holes which may be directed towards the entrance, exit, top or bottom of the tunnel, for example depending on the position of the tubes.
Similarly, one or more nozzles for spraying sterile water may be provided above and/or below the conveyor belt in the tunnel.
In one preferred embodiment of the apparatus according to the invention, separation elements perme-able to infrared radiation, but impermeable to water and steam, for example pyroceramic plates, are provided between the infrared elements and the conveyor belt in the tunnel, thus horizontally defining a heat treatment chamber.
In one variant of this preferred embodiment, channels may be provided beneath the heat treatment chamber in an extension of walls vertically defining this chamber for the removal of condensates which can trickle along the inner surface of the walls mentioned.
210377~
In this variant, the separation element provided below the conveyor belt may have a slightly recessed periphery relative to the lower edge of the walls for removal of the condensates which can drip into the interior of the heat treatment chamber.
The apparatus according to the invention is described in detail in the following with reference to the accompanying drawings, wherein:
Figure 1 is an oblique semitransparent perspec-tive view of a preferred embodiment of the apparatus.
Figure 2 is an oblique perspective view of oneparticular embodiment of the apparatus according to the invention.
Figure 3 is an oblique perspective view of one variant of the preferred embodiment of the apparatus according to the invention.
Referring to Fig. l, the apparatus according to the invention comprises a heat treatment tunnel l and a perforated conveyor belt 2 which passes through the tunnel from end to end, entering through an entry gate 3 and leaving through an exit gate 4.
The conveyor belt 2 is made of steel wire mesh.
It follows a flat upper path which extends on this side of the entry gate of the tunnel 3 for loading the product treated and beyond the exit gate 4 of the tunnel for unloading the treated product. That part of the flat upper path which is situated in the tunnel and which has not been shown in the interests of clarity of the drawing is situated at the same level and in the axis of these extensions. The belt follows a lower path (no~ shown) which passes through drive means fixed to a frame.
In the tunnel l, a row of transverse infrared elements 5 is provided above the belt and another row of transverse infrared elements 6 is provided below the 21~377~
belt. Each infrared element is a quartz tube 7 which encloses a tungsten coil and which is arranged in a parabolic groove of a metal reflector 8. These elements emit infrared radiation having a wave length of 0.7 to 25 u.
In the tunnel 1, steam injection nozzles 9-14 are provided above and below the conveyor belt 2 in the form of transverse horizontal tubes each drilled with a row of holes. These holes are horizontally directed up-stream for two tubes 11 and 14 provided near the exit gate 4, horizontally dowstream for two tubes 9 and 12 provided near the entry gate 3, vertically upwards for one tube 10 provided below the belt in the middle of the tunnel and vertically downwards for one tube 13 provided above the belt in the middle of the tunnel.
A water spray nozzle 15 is provided in the tunnel 1 near the entry gate 3 above the conveyor belt 2. This nozzle is directed in such a way as to project a hori-zontal curtain of water droplets downstream.
Finally, separation elements permeable to infra-red radiation, but impermeable to water and steam are provided in the form of pyroceramic plates 16 and 17 between the infrared elements 5 and 6 and the conveyor belt 2 in the tunnel, thus horizontally defining a heat treatment chamber 18.
In the particular embodiment shown in Fig. 2, the apparatus further comprises infrared elements above (19) and below (20) the conveyor belt 2 just after the exit gate 4 of the tunnel 1.
In the variant of the preferred embodiment shown in Fig. 3, the apparatus according to the invention additionally comprises channels 21-24 beneath the heat treatment chamber 18 in the vertical extension of walls 25-28 vertically defining that chamber. The ends of an 3S upstream transverse channel 23 open above the upstream ~10377 1 ends of longitudinal channels 22 and 24 while the downstream ends of the longitudinal channels open above the ends of a downstream transverse channel 21. The longitudinal channels are slightly inclined upstream while the transverse channels are slightly inclined on the same side to facilitate removal of the condensates which can trickle along the inner surface of the walls 25-28.
Similarly, the separation element situated beneath the conveyor belt (not shown) is slightly inclined in relation to the horizontal plane both down-stream and on the same side as the lateral channels 21 and 23 and has a periphery (not shown) slightly recessed in relation to the lower edge of the walls 25-28 for removal of the condensates ,which can drip into the interior of the heat treatment chamber 18.
The process according to the invention is illus-trated by the following Examples in which percentages and parts are by weight, unless otherwise indicated.
ExampleR 1 and 2 Raviolis made from hard wheat pasta filled with minced meat and having a water content of 33% are blanched in an apparatus similar to that described with reference to Fig. 3 of the accompanying drawing.
The conveyor belt has a width of 0.3 m. Above and below the conveyor belt, th~ rows of infrared elements have a length of 0.7 m. The raviolis are arranged at regular intervals on the conveyor belt so 3~ that they do not overlap, which represents approximately 1 kg raviolis per m conveyor belt. The speed of travel of the conveyor belt is adjusted in such a way that the raviolis are subjected to the infrared radiation for 52 s or 76 s. The strength of the radiation is adjusted to different values. In addition, an atmosphere of steam at approximately 120C under atmospheric pressure is maintained in the tunnel.
After the treatment, the temperature reached at the centre of the filling, the water content of the raviolis and the weight losses undergone during the treatment are determined. The results obtained are set out in Table I below.
T~ble I
10 Example Dura- IR radi- Temper- Weight Water No. tion ation ature of loss content s power filling % %
kWh/kg C
1 52 0.13 77-80 0.4-0.5 32.5-33.0 2 76 0.14 87-90 0.8-0.9 31.9-32.2 The raviolis thus blanched show the same surface state and the same organoleptic properties and absorb hardly any water during the treatment.
The raviolis may then be dried in a controlled-humidity hot air tunnel to reduce their water content below 30% before being packed in sterile packs.
Ex~mples 3-5 Slices of Genoa cake approximately 9 mm thick and approximately 60 mm in diameter and weighing approxi-mately 6.2 to 6.4 g are pasteurized in an apparatus similar to that described with reference to Fig. 3 of the accompanying drawing, of which the conveyor belt has a width of 0.3 m and of which the rows of infrared elements have a length of 0.7 m. These slices are intended to be packed in sterile packs before being used in the preparation of desserts. ~efore the treatment, they have a water content of 7.3 to 8.2% and a water activity of 0.49 to 0.52. Their beige-brown colour is 210377~1 characterized by a component L of the system of coor-dinates L, a, b of approximately 57 for the upper surface and approximately 50 for the lower surface.
The slices are then arranged on the conveyor belt Sat regular intervals without overlapping.
Three different treatments are carried out at respective rates of 6, 12 and 32 kg product per h in an atmosphere of steam at 170~C under atmospheric pressure while approximately 4 l/h sterile water at ambient 10temperature is sprayed into the tunnel.
During the first treatment, Example 3, the product is first subjected to infrared radiation of 0.16 kWh/kg for 30 s and then to radiation of 0.12 kWh/kg for 90 s.
15During the second treatment, Example 4, the product is first subjected to radiation of 0.22 kWh/kg for 15 s and then to radiation of 0.06 kWh/kg for 45 s.
During the third treatment, Example 5, the prod-uct is subjected to radiation of 0.28 kWh/kg for 23 s.
20The surface temperature of the slices on leaving the tunnel, their water content, their water activity, their weight and the component L of the colour of their upper surface and their lower surface are all determined for each treatment. The results obtained are set out in 25Table II below.
o o S ~O N
~rJ N t~ ~
X o ~ D O U)U~ ~
~n U~
~1 U~
~D 3 3 ,N~ D o ,I~
N~D I 1 1` 1~tl`
ta ~ o ~ r ~ ~ ~
X ~ ~ o ~ N
O O ~ I` O~) U~
O O
O ~t~
~ ~ ~ O
~a _I,1 co N ~ ~ ~
W o o ~/1~ o ~u~~r O N ~ l~
N a~
F~ 6 ~ ~ N
U Uli ._ -\" a~ ~D
O
O
a~ h u~ S~ ~ ,1 h ~~1 .~ ~ OU~U~
a ~ h h 6 ~ ~ ~ VG~
/D ~ ~ h ~ ~ ~ 3 h O~ au ~ X
h E~~ ~ Q) 3 ,~ 3 210377 i~
Measurements during the treatment also show that a temperature of 100C at the centre of the slices is reached very quickly, namely in 34 s, 20 s and 17 s for Examples 3, 4 and 5, respectively.
5The results of strict microbiological examina-tions show that particularly effective pasteurization is obtained with each of the treatments of Examples 3 to 5.
As can clearly be seen from Table II, this effective and rapid pasteurization is obtained without 10any significant effect on the physical and organoleptic characteristics of the product or on its appearance.
Example 6 and 7 and Comparison Example Using the apparatus described with reference to 15the accompanying drawing, as in the preceding Examples, slices of Genoa cake are subjected to two treatments under conditions similar to those described in Example 5, except that 5 l/h as opposed to 4 l/h sterile water are sprayed in Example 6, no water at all is sprayed in 20Example 7 or in the Comparison Example and the ambient atmosphere with no steam is used in the Comparison Example.
The surface temperature of the slices on leaving the tunnel, the weight losses undergone, the water 25content and the water activity are all determined, the colour of the slices being visually evaluated. The results obtained are set out in Table III.
x o ~ U) h D. I I ~ 3 E~ ~ I` I`r~ O
O t`l . h t.) ~1 ~ ~ o ~n o ~o ~ I` ~J
X
X
13 1~ a5 I h I t X ~
O U~ ~1 ~ O
r7 C~
o . ~
~S r~ .,, ~D ~ h t~
3 ~ ~ O
--I X a~
3 1~
h I O ,~:
X ~ f~
o In v~ ~
r~ .
~ o X
O ~ ~ ,1 a~ 0 ~ Q) .~ 3 o ~r R
x ~ ~ I
h S~ ~ co h I ~ 3 E3 f~ ~1 0 C~ d' O
t: O ~ h P u ~ o ~ D o m dP
h :~
O
~
0 h ~1 ~ ~
H ~ ~
H ~ O ~ ~ O
o o\ U
E~ ~ U S~ h O ~ .C h h:~
~4 ~ C: h ~ 0 ~ ~~1 ~1 o ~ ~J ~ x ~ o(~,a o U U~ ~ ~ o 3 rJ 3 ~
The findings for the products of Examples 6 and 7 are the same as those for the products of Examples 3 to 5 above. By contrast, it can be seen from this Table that the slices of the Comparison Example are distinctly dryer and browner than they were before the treatment
US 3,494,724 describes a process for destroying or inactivating microorganisms or enzymes in solid or liquid materials/ in which the material in question accommodated in a confined zone permeable to microwave and infrared radiation is simultaneously subjected to radiation of the two types through an atmosphere of steam under pressure, the steam under pressure being intended to prevent rupture of the walls of the confined zone, more particularly in the form of a pack of thermo-plastic film.
US 3,537,862 describes a process for the produc-tion of pastas intended for rapid cooking in which thin-walled pastas are precooked ~lith steam while, at the same time, being kept moist by intermittent or con-tinuous spraying with water from above.
The problem addressed by the present invention was to provide a process and an apparatus which would enable a food product to be heat-treated, more particu-larly for pasteurization, sterilization, blanching or cooking, directly, i.e. without the product having to be accommodated in a confined zone, such as a pack, effec-tively, i.e. intensively and rapidly, and under control,i.e. without any adverse effect upon the texture, colour, water content or organoleptic qualities of the product.
To this end, the process according to the inven-tion for the heat treatment of a food product is charac-terized in that the product is su~jected to infrared radiation in a steam atmosphere.
The apparatus for carrying out the process 210377~
according to the invention comprises a heat treatment tunnel, a perforated conveyor belt passing through the tunnel, infrared elements above and below the conveyor belt in the tunnel and steam injection nozzles above and/or below the conveyor belt in the tunnel.
By virtue of the process and apparatus according to the invention, food products intended in particular to be subsequently packed in sterile packs, such as for example finished or semifinished confectionery and bakery products, fresh pastas, fruits, vegetables or mushrooms, can be heat-treated, more particularly pasteurized, sterilized, blanched or cooked, in a direct, effective and controlled manner.
In the context of the invention, the expression "in a steam atmosphere at a temperature of 170C, for example, at atmospheric pressure" is understood to be the atmosphere which prevails, for example, in a tunnel open at both ends into which saturated steam is injected at atmospheric pressure, the steam then being brought to the temperature of 170~C under the effect of the infra-red radiation.
T~ carry out the process according to the inven-tion, the product may be subjected, for example, to infrared radiation of 0.05 to 2 kWh and preferably 0.1 to 1 kWh per kg of product for 5 to 300 s in a steam atmosphere at 100 to 200C under atmospheric pressure.
The treatment is preferably carried out continuously by passing the product through a tunnel in which infrared radiation and a steam atmosphere are simultaneously maintained.
In one particular embodiment of the process according to the invention, sterile water is also sprayed simultaneously onto the product. Accordingly, the product may be simultaneously sub~ected to sprayinq with droplets of water in contact with steam and infra-210~77'1 red radiation. The water thus sprayed may be cold, warm or hot, for example depending on whether it is desired to cool or moisten the surface of the product.
The process according to the invention is parti-cularly suitable for the pasteurization of, for example, confectionery products, such as sliced ~ake or pastry bases intended to be subsequently used for the prepara-tion of refrigerated desserts, or bakery products, such as long-life bread, particularly in the form of sandwich loaves.
The process according to the invention enables such products to be pasteurized without their appearance being altered, i.e. without browning, and without their texture being affected, more particularly without the products drying out.
The process according to the invention is also particularly suitable for the blanching of pastas, more particularly filled pastas, such as for example freshly prepared ravioli or tortellini.
The process according to the invention enables such products to be blanched without an adsorption of moisture so that their surface does not become crackly, nor does their colour change, thus enabling the time required for subsequent drying, for example, to be reduced.
Accordingly, the apparatus according to the invention comprises a heat treatment tunnel and a perforated conveyor belt passing through the tunnel from end to end. This conveyor belt may be formed, for example, by pivotally interconnected metal grill ele-ments or by a steel wire mesh.
The conveyor belt preferably follows a flat upper path which extends of this side of and beyond the tunnel for the loading and unloading of the product to be treated which is preferably in the form of separate 21~377~
articles. The conveyor belt may follow a lower path which passes, for example, through fixed drive means on a frame.
Inside, the tunnel may be provided, for example, with a row of infrared elements above the belt and with another row of infrared elements below the belt. These elements may be quartz tubes accommodating tungsten coils each arranged, for example, in a parabolic groove of a metal reflector.
In one particular embodiment of the apparatus accoxding to the invention, infrared elements are also provided above and/or below the conveyor belt just after the tunnel exit so that an additional treatment step, more particularly drying, can be carried out solely with infrared radiation.
The tunnel may be equipped with steam injection nozzles in the form of transverse horizontal tubes each drilled with a row of holes which may be directed towards the entrance, exit, top or bottom of the tunnel, for example depending on the position of the tubes.
Similarly, one or more nozzles for spraying sterile water may be provided above and/or below the conveyor belt in the tunnel.
In one preferred embodiment of the apparatus according to the invention, separation elements perme-able to infrared radiation, but impermeable to water and steam, for example pyroceramic plates, are provided between the infrared elements and the conveyor belt in the tunnel, thus horizontally defining a heat treatment chamber.
In one variant of this preferred embodiment, channels may be provided beneath the heat treatment chamber in an extension of walls vertically defining this chamber for the removal of condensates which can trickle along the inner surface of the walls mentioned.
210377~
In this variant, the separation element provided below the conveyor belt may have a slightly recessed periphery relative to the lower edge of the walls for removal of the condensates which can drip into the interior of the heat treatment chamber.
The apparatus according to the invention is described in detail in the following with reference to the accompanying drawings, wherein:
Figure 1 is an oblique semitransparent perspec-tive view of a preferred embodiment of the apparatus.
Figure 2 is an oblique perspective view of oneparticular embodiment of the apparatus according to the invention.
Figure 3 is an oblique perspective view of one variant of the preferred embodiment of the apparatus according to the invention.
Referring to Fig. l, the apparatus according to the invention comprises a heat treatment tunnel l and a perforated conveyor belt 2 which passes through the tunnel from end to end, entering through an entry gate 3 and leaving through an exit gate 4.
The conveyor belt 2 is made of steel wire mesh.
It follows a flat upper path which extends on this side of the entry gate of the tunnel 3 for loading the product treated and beyond the exit gate 4 of the tunnel for unloading the treated product. That part of the flat upper path which is situated in the tunnel and which has not been shown in the interests of clarity of the drawing is situated at the same level and in the axis of these extensions. The belt follows a lower path (no~ shown) which passes through drive means fixed to a frame.
In the tunnel l, a row of transverse infrared elements 5 is provided above the belt and another row of transverse infrared elements 6 is provided below the 21~377~
belt. Each infrared element is a quartz tube 7 which encloses a tungsten coil and which is arranged in a parabolic groove of a metal reflector 8. These elements emit infrared radiation having a wave length of 0.7 to 25 u.
In the tunnel 1, steam injection nozzles 9-14 are provided above and below the conveyor belt 2 in the form of transverse horizontal tubes each drilled with a row of holes. These holes are horizontally directed up-stream for two tubes 11 and 14 provided near the exit gate 4, horizontally dowstream for two tubes 9 and 12 provided near the entry gate 3, vertically upwards for one tube 10 provided below the belt in the middle of the tunnel and vertically downwards for one tube 13 provided above the belt in the middle of the tunnel.
A water spray nozzle 15 is provided in the tunnel 1 near the entry gate 3 above the conveyor belt 2. This nozzle is directed in such a way as to project a hori-zontal curtain of water droplets downstream.
Finally, separation elements permeable to infra-red radiation, but impermeable to water and steam are provided in the form of pyroceramic plates 16 and 17 between the infrared elements 5 and 6 and the conveyor belt 2 in the tunnel, thus horizontally defining a heat treatment chamber 18.
In the particular embodiment shown in Fig. 2, the apparatus further comprises infrared elements above (19) and below (20) the conveyor belt 2 just after the exit gate 4 of the tunnel 1.
In the variant of the preferred embodiment shown in Fig. 3, the apparatus according to the invention additionally comprises channels 21-24 beneath the heat treatment chamber 18 in the vertical extension of walls 25-28 vertically defining that chamber. The ends of an 3S upstream transverse channel 23 open above the upstream ~10377 1 ends of longitudinal channels 22 and 24 while the downstream ends of the longitudinal channels open above the ends of a downstream transverse channel 21. The longitudinal channels are slightly inclined upstream while the transverse channels are slightly inclined on the same side to facilitate removal of the condensates which can trickle along the inner surface of the walls 25-28.
Similarly, the separation element situated beneath the conveyor belt (not shown) is slightly inclined in relation to the horizontal plane both down-stream and on the same side as the lateral channels 21 and 23 and has a periphery (not shown) slightly recessed in relation to the lower edge of the walls 25-28 for removal of the condensates ,which can drip into the interior of the heat treatment chamber 18.
The process according to the invention is illus-trated by the following Examples in which percentages and parts are by weight, unless otherwise indicated.
ExampleR 1 and 2 Raviolis made from hard wheat pasta filled with minced meat and having a water content of 33% are blanched in an apparatus similar to that described with reference to Fig. 3 of the accompanying drawing.
The conveyor belt has a width of 0.3 m. Above and below the conveyor belt, th~ rows of infrared elements have a length of 0.7 m. The raviolis are arranged at regular intervals on the conveyor belt so 3~ that they do not overlap, which represents approximately 1 kg raviolis per m conveyor belt. The speed of travel of the conveyor belt is adjusted in such a way that the raviolis are subjected to the infrared radiation for 52 s or 76 s. The strength of the radiation is adjusted to different values. In addition, an atmosphere of steam at approximately 120C under atmospheric pressure is maintained in the tunnel.
After the treatment, the temperature reached at the centre of the filling, the water content of the raviolis and the weight losses undergone during the treatment are determined. The results obtained are set out in Table I below.
T~ble I
10 Example Dura- IR radi- Temper- Weight Water No. tion ation ature of loss content s power filling % %
kWh/kg C
1 52 0.13 77-80 0.4-0.5 32.5-33.0 2 76 0.14 87-90 0.8-0.9 31.9-32.2 The raviolis thus blanched show the same surface state and the same organoleptic properties and absorb hardly any water during the treatment.
The raviolis may then be dried in a controlled-humidity hot air tunnel to reduce their water content below 30% before being packed in sterile packs.
Ex~mples 3-5 Slices of Genoa cake approximately 9 mm thick and approximately 60 mm in diameter and weighing approxi-mately 6.2 to 6.4 g are pasteurized in an apparatus similar to that described with reference to Fig. 3 of the accompanying drawing, of which the conveyor belt has a width of 0.3 m and of which the rows of infrared elements have a length of 0.7 m. These slices are intended to be packed in sterile packs before being used in the preparation of desserts. ~efore the treatment, they have a water content of 7.3 to 8.2% and a water activity of 0.49 to 0.52. Their beige-brown colour is 210377~1 characterized by a component L of the system of coor-dinates L, a, b of approximately 57 for the upper surface and approximately 50 for the lower surface.
The slices are then arranged on the conveyor belt Sat regular intervals without overlapping.
Three different treatments are carried out at respective rates of 6, 12 and 32 kg product per h in an atmosphere of steam at 170~C under atmospheric pressure while approximately 4 l/h sterile water at ambient 10temperature is sprayed into the tunnel.
During the first treatment, Example 3, the product is first subjected to infrared radiation of 0.16 kWh/kg for 30 s and then to radiation of 0.12 kWh/kg for 90 s.
15During the second treatment, Example 4, the product is first subjected to radiation of 0.22 kWh/kg for 15 s and then to radiation of 0.06 kWh/kg for 45 s.
During the third treatment, Example 5, the prod-uct is subjected to radiation of 0.28 kWh/kg for 23 s.
20The surface temperature of the slices on leaving the tunnel, their water content, their water activity, their weight and the component L of the colour of their upper surface and their lower surface are all determined for each treatment. The results obtained are set out in 25Table II below.
o o S ~O N
~rJ N t~ ~
X o ~ D O U)U~ ~
~n U~
~1 U~
~D 3 3 ,N~ D o ,I~
N~D I 1 1` 1~tl`
ta ~ o ~ r ~ ~ ~
X ~ ~ o ~ N
O O ~ I` O~) U~
O O
O ~t~
~ ~ ~ O
~a _I,1 co N ~ ~ ~
W o o ~/1~ o ~u~~r O N ~ l~
N a~
F~ 6 ~ ~ N
U Uli ._ -\" a~ ~D
O
O
a~ h u~ S~ ~ ,1 h ~~1 .~ ~ OU~U~
a ~ h h 6 ~ ~ ~ VG~
/D ~ ~ h ~ ~ ~ 3 h O~ au ~ X
h E~~ ~ Q) 3 ,~ 3 210377 i~
Measurements during the treatment also show that a temperature of 100C at the centre of the slices is reached very quickly, namely in 34 s, 20 s and 17 s for Examples 3, 4 and 5, respectively.
5The results of strict microbiological examina-tions show that particularly effective pasteurization is obtained with each of the treatments of Examples 3 to 5.
As can clearly be seen from Table II, this effective and rapid pasteurization is obtained without 10any significant effect on the physical and organoleptic characteristics of the product or on its appearance.
Example 6 and 7 and Comparison Example Using the apparatus described with reference to 15the accompanying drawing, as in the preceding Examples, slices of Genoa cake are subjected to two treatments under conditions similar to those described in Example 5, except that 5 l/h as opposed to 4 l/h sterile water are sprayed in Example 6, no water at all is sprayed in 20Example 7 or in the Comparison Example and the ambient atmosphere with no steam is used in the Comparison Example.
The surface temperature of the slices on leaving the tunnel, the weight losses undergone, the water 25content and the water activity are all determined, the colour of the slices being visually evaluated. The results obtained are set out in Table III.
x o ~ U) h D. I I ~ 3 E~ ~ I` I`r~ O
O t`l . h t.) ~1 ~ ~ o ~n o ~o ~ I` ~J
X
X
13 1~ a5 I h I t X ~
O U~ ~1 ~ O
r7 C~
o . ~
~S r~ .,, ~D ~ h t~
3 ~ ~ O
--I X a~
3 1~
h I O ,~:
X ~ f~
o In v~ ~
r~ .
~ o X
O ~ ~ ,1 a~ 0 ~ Q) .~ 3 o ~r R
x ~ ~ I
h S~ ~ co h I ~ 3 E3 f~ ~1 0 C~ d' O
t: O ~ h P u ~ o ~ D o m dP
h :~
O
~
0 h ~1 ~ ~
H ~ ~
H ~ O ~ ~ O
o o\ U
E~ ~ U S~ h O ~ .C h h:~
~4 ~ C: h ~ 0 ~ ~~1 ~1 o ~ ~J ~ x ~ o(~,a o U U~ ~ ~ o 3 rJ 3 ~
The findings for the products of Examples 6 and 7 are the same as those for the products of Examples 3 to 5 above. By contrast, it can be seen from this Table that the slices of the Comparison Example are distinctly dryer and browner than they were before the treatment
Claims (9)
1. A process for the heat treatment of a food product, in which the product is subjected to infrared radiation in a steam atmosphere.
2. A process as claimed in claim 1, in which sterile water is also sprayed simultaneously onto the product.
3. A process as claimed in claim 1, in which the product is subjected to infrared radiation of 0.05 to 2 kWh and preferably 0.1 to 1 kWh per kg product for 5 to 300 s in a steam atmosphere at 100-200°C under atmos-pheric pressure.
4. The application of the process claimed in claim 1 for pasteurizing, sterilizing, blanching or cooking food products intended to be packed in sterile packs, more particularly confectionery and bakery products, fresh pastas, fruits, vegetables or mushrooms.
5. An apparatus for carrying out the process claimed in claim 1 comprising a heat treatment tunnel, a per-forated conveyor belt passing through the tunnel, infrared elements above and below the conveyor belt in the tunnel and steam injection nozzles above and/or below the conveyor belt in the tunnel.
6. An apparatus as claimed in claim 5 additionally comprising one or more water spray nozzles above and/or below the conveyor belt in the tunnel.
7. An apparatus as claimed in claim 5 additionally comprising infrared elements above and/or below the conveyor belt just after the tunnel exit.
8. An apparatus as claimed in claim 5 additionally comprising separation elements permeable to infrared radiation, but impermeable to water and to steam between the infrared elements and the conveyor belt in the tunnel, thus horizontally defining a heat treatment chamber.
9. An apparatus as claimed in claim 8 additionally comprising channels beneath the heat treatment chamber in the vertical extension of walls vertically defining the chamber, the separation element provided beneath the conveyor belt having a slightly recessed periphery relative to the lower edge of the walls.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH2533/92A CH684458A5 (en) | 1992-08-13 | 1992-08-13 | Heat treatment process. |
| CH2533/92-0 | 1992-08-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2103774A1 true CA2103774A1 (en) | 1994-02-14 |
Family
ID=4235946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002103774A Abandoned CA2103774A1 (en) | 1992-08-13 | 1993-08-10 | Heat treatment |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP0582922A1 (en) |
| JP (1) | JPH06153881A (en) |
| AU (1) | AU4444993A (en) |
| BR (1) | BR9303370A (en) |
| CA (1) | CA2103774A1 (en) |
| CH (1) | CH684458A5 (en) |
| FI (1) | FI933540A (en) |
| MX (1) | MX9304923A (en) |
| NO (1) | NO932877L (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5876772A (en) * | 1996-09-04 | 1999-03-02 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Process for the preparation of a food product |
| EP2289353A3 (en) * | 2009-08-27 | 2012-09-19 | Bornholms A/S | Methods and apparatus for removal of parasites and oil from fish liver |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ZA937187B (en) * | 1992-10-09 | 1995-03-28 | Unilever Plc | Method of and apparatus for food processing |
| AU680052B2 (en) * | 1993-11-10 | 1997-07-17 | Hisaka Works Limited | Fried food producing method and apparatus |
| DE19517824B4 (en) * | 1995-05-18 | 2006-05-18 | Wilhelm Fessmann Gmbh U. Co. Kg | Method and device for cooking meat and sausage products with steam |
| ID23159A (en) * | 1997-02-27 | 2000-03-23 | Unilever Nv | WAFER AND ITALY |
| US6187834B1 (en) | 1999-09-08 | 2001-02-13 | Dow Corning Corporation | Radiation curable silicone compositions |
| BE1015974A3 (en) * | 2004-04-08 | 2005-12-06 | Eurodesserts Nv | Method for the treatment of cookies or the like. |
| US7026579B2 (en) * | 2004-04-28 | 2006-04-11 | Q-Matic Technologies, Inc. | Food preparation oven having quartz heaters |
| EP1591022A1 (en) * | 2004-04-28 | 2005-11-02 | Red Deer Herbs Limited | Heat treatment apparatus, method and product obtained from same |
| US20060034981A1 (en) * | 2004-08-13 | 2006-02-16 | The United States Of America, As Represented By The Secretary Of Agriculture | Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing |
| FR2939010B1 (en) * | 2008-12-01 | 2012-11-30 | Ct Tech Des Ind Mecaniques | PROCESS FOR IMPROVED COOKING OF PASTA PULP |
| JP5409146B2 (en) * | 2009-07-03 | 2014-02-05 | パナソニック株式会社 | Baking machine with steaming function |
| ITAV20100001A1 (en) * | 2010-02-11 | 2011-08-12 | Carfora Luigi | APPLICATION OF THE HIGH HOMOGENIZATION PRESSURE AND OF THE INFRA-RED TREATMENT (IR) FOR THE STABILIZATION OF THE PASTIERA AND OF THE NEAPOLITAN PASTRY. |
| JP6610986B2 (en) * | 2014-02-14 | 2019-11-27 | 株式会社トーテック | Yakitori manufacturing method and apparatus |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB903056A (en) * | 1959-07-17 | 1962-08-09 | Verband Deutscher Konsumgenoss | Process and apparatus for baking bread and pastry |
| US3889009A (en) * | 1972-07-31 | 1975-06-10 | Samuel P Lipoma | Method for continuous electromagnetic sterilization of food in a pressure zone |
| DE2248640C3 (en) * | 1972-10-04 | 1979-05-03 | Karl 7813 Staufen Rinderle | Method for making gingerbread or the like. and drying chamber therefor |
| GB1506677A (en) * | 1975-03-17 | 1978-04-12 | Dca Food Ind | Commercial bakery system including process for reconstitution of frozen bakery foods |
| FR2431829A1 (en) * | 1978-07-26 | 1980-02-22 | Remy Roger | PERFECTED OVEN FOR AUTOMATIC AND SHORT COOKING OF BREADS |
| DE3844144A1 (en) * | 1988-12-28 | 1990-07-05 | Ernst Kirchhoff | WARMING DEVICE FOR FOOD |
-
1992
- 1992-08-13 CH CH2533/92A patent/CH684458A5/en not_active IP Right Cessation
-
1993
- 1993-07-31 EP EP93112305A patent/EP0582922A1/en not_active Withdrawn
- 1993-08-04 AU AU44449/93A patent/AU4444993A/en not_active Abandoned
- 1993-08-10 CA CA002103774A patent/CA2103774A1/en not_active Abandoned
- 1993-08-11 FI FI933540A patent/FI933540A/en not_active Application Discontinuation
- 1993-08-12 NO NO932877A patent/NO932877L/en unknown
- 1993-08-12 BR BR9303370A patent/BR9303370A/en not_active Application Discontinuation
- 1993-08-13 MX MX9304923A patent/MX9304923A/en unknown
- 1993-08-13 JP JP5201506A patent/JPH06153881A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5876772A (en) * | 1996-09-04 | 1999-03-02 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Process for the preparation of a food product |
| EP2289353A3 (en) * | 2009-08-27 | 2012-09-19 | Bornholms A/S | Methods and apparatus for removal of parasites and oil from fish liver |
| EP2289354A3 (en) * | 2009-08-27 | 2012-09-19 | Bornholms A/S | Methods and apparatus for removal of parasites and oil from fish liver |
Also Published As
| Publication number | Publication date |
|---|---|
| CH684458A5 (en) | 1994-09-30 |
| NO932877L (en) | 1994-02-14 |
| FI933540A0 (en) | 1993-08-11 |
| MX9304923A (en) | 1994-08-31 |
| EP0582922A1 (en) | 1994-02-16 |
| JPH06153881A (en) | 1994-06-03 |
| BR9303370A (en) | 1994-03-15 |
| AU4444993A (en) | 1994-02-17 |
| FI933540A (en) | 1994-02-14 |
| NO932877D0 (en) | 1993-08-12 |
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