CN110167363A - It is heated by preheating the steam for carrying out forced convertion to nut - Google Patents
It is heated by preheating the steam for carrying out forced convertion to nut Download PDFInfo
- Publication number
- CN110167363A CN110167363A CN201880006271.4A CN201880006271A CN110167363A CN 110167363 A CN110167363 A CN 110167363A CN 201880006271 A CN201880006271 A CN 201880006271A CN 110167363 A CN110167363 A CN 110167363A
- Authority
- CN
- China
- Prior art keywords
- nut
- temperature
- steam
- preheating chamber
- preheating
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
- A23B9/025—Preserving by heating with use of gases
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Commercial Cooking Devices (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Method for using steam to carry out pasteurization to almond and other nuts at atmosheric pressure.Condensation number and the subsequent water uptake on nut are limited by carrying out pasteurization to nut in the heating room with the atmosphere including vapour mixture and forming the forced convertion path across nut.Limited moisture absorption maintains the quality of nut.The forced convertion steam cocker that food article is conveyed on porous belt forces vapour mixture to pass through nut.Preheater preheats nut, allows to carry out pasteurization in steam cocker with 85 DEG C to 99 DEG C of temperature, to reduce the residence time and improve processing.
Description
Technical field
Present invention relates in general to the steam cookings, more particularly to are lower than the temperature of 100 DEG C (212 ℉) using forced convertion
Steam-heated method is carried out to nut.
Background technique
Nut, such as almond usually carry out pasteurization by immersing in hot water or air-steam environment.Steam goes out
Bacterium device usually using condensation heat the outer surface of nut is heated to sufficiently high temperature so that enough microbial inactivations, to reach
It is horizontal to acceptable pasteurization.Nut enters steam Pasteurizer with the temperature lower than vapor (steam) temperature.Steam condensation exists
On the outer surface of nut and increase its temperature.But condensation can make the crust wrinkle of nut loose and unclamp.If almond and its
Its nut belt leather is sold, and the water absorption of nut should be restricted.A kind of method of condensation in limitation almond is described in the world
In patent disclosure No.WO2013/171336.This publication teach be preheated to low moisture food to be higher than or slightly below heat room
In water vapour adiabatic condensation temperature temperature with limit coagulation.It is described in U.S. Patent Application Publication No.2013/0040030
Another method steam is imposed to nut at a pressure below the atmospheric pressure, with limit water absorption.But preheating needs
Additional heater, and vacuum system needs batch processing, and can not continuous processing.
Summary of the invention
A kind of pattern for embodying the method for carrying out pasteurization to nut of feature of the invention include: (a) along
Transport path conveying nut passes through preheating chamber；(b) nut being preheated in the preheating chamber is conveyed along transport path logical
Cross heating room；(c) force the substantially homogeneous atmosphere including vapour mixture along the company intersected with the transport path
Path is connect by the nut in the heating room, to heat the crust of the nut and limit the water condensation around the nut
Amount；(d) atmospheric pressure is kept in the heating room；And (e) by the temperature control of the atmosphere in the heating room
It makes and is greater than 85 DEG C and the heating temperature less than 99 DEG C, to carry out pasteurization to the nut.
Detailed description of the invention
Be described below, be described in further detail in appended claims and attached drawing these features of the invention and aspect and
Its advantage, in the accompanying drawings:
Fig. 1 is the side view for embodying a part of steam cocker of feature of the invention, is removed for clarity
Towards steam cocker side wall；And
Fig. 2 is the axial cross-sectional view of the steam cocker of Fig. 1；
Fig. 3 is the side cross-sectional view of the steam cocker of Fig. 1；And
Fig. 4 is the block diagram of the steam cocker shown in FIG. 1 with preheating zone.
Specific embodiment
Feature according to the present invention is shown in FIG. 1 and embodies the steam cocker of feature of the invention, in order to more preferable
Ground illustrate its component and remove towards steam cocker side wall.The cooking device 14 for leading to environment has shell 16, should
Shell 16 is supported on supporting leg 17 and extends to outlet end 19 from arrival end 18.Porous belt 20, which is hung around, to be located across
Driving and idler sprockets 22,23 at the opposite end of the top carrying channels 24 of cooking device.Slewing rollers or drum 26 are along cooking
Adjust the 28 pessum band of backward channel below device.Jet chimney network 30 will be by the steam of boiler or the supply of other vapour sources
It is injected in cooking device by the bottom of shell.The injection of steam is adjusted by the valve 31 (in Fig. 2) in vapor network.
Shown in cooking device be it is modular, have at least two identical heating modules 32,32'.It can connect more
Multiple modules are to extend total low-temperature heat region.Individual module can be used for only needing the food compositions of of short duration heating time.Often
A module is individually controlled by its own steam valve.The controller of such as programmable logic controller (PLC) is used from every
The feedback signal of temperature sensing probe 34 in a heating module controls the opening of steam jet ejector valve, thus in each module
Middle holding preset heating temperature.Probe, controller and valve provide the technological means that preselected temperature is kept in each module.Again
As shown in Fig. 2, air 37 is passed through a sucking cooking device in side wall 38 by air circulator (such as fan 36 or air blower).
It is mixed in the gas chamber 42 that the steam 40 being injected into cooking device is also aspirated through the opening in gas chamber 42, air and steam by fan
It closes.Fan blows the opening in the top that air-steam mixture passes through gas chamber.Then, air-steam mixture is along such as arrow
The circulation of convection path represented by first 44, the convection path and the heavily fortified point just conveyed on the top of conveyer belt 20 along carrying channels
Fruit 46 is intersected.Conveyer belt is porous, so that air-steam mixture can pass through and any coagulation is also enabled to arrange
Out.United States Patent (USP) No.6 of the other feature of this forced convertion cooking device described so far on August 14th, 2001,
It is provided in 274,188 " for carrying out method of the steam cooking to reduce production loss with low temperature prawn ", which passes through
It is incorporated herein by reference.This cooking device another example is the Laitram by Louisiana, United States Harrar sweat
What Machinery, Inc. were manufactured and were soldCooking device.It, can due to the completeness of forced convertion heat treatment
It is heat-treated at atmosheric pressure with the temperature lower than 100 DEG C (212 ℉).In fact, the temperature of heating region is lower than 85 DEG C
(185 ℉) and preferably in the range of 62 DEG C (144 ℉) to 79 DEG C (175 ℉) can effectively to almond carry out blanching or
Pasteurization, without making its epidermis blister or relaxation, this is because low temperature can be minimized absorption of the almond to moisture.
In operation, the nut of such as peanut or almond and other woody nuts is defeated along transport path 56 by conveyer belt 20
It is sent in steam cocker 14.Nut is cooked in region 58 in low temperature and is heated, and it may include one which, which cooks region 58,
Or multiple identical forced convertion heating modules 32,32'.Air is inhaled into module and is mixed to form substantially with steam
The gaseous atmosphere of even air (or other gases, such as nitrogen) and steam or water vapour.The vapour mixture is followed by air
Ring device (such as fan) recycles in the convection path intersected with food article.In this example, convection path is perpendicular to conveying
Path 56, but it can also intersect or intersect from other directions with transport path.Together with Low Temperature Heat Treatment, nut is flowed through
Forced convertion cuts the coagulation of package (surrounding) nut and inhibits the absorption of moisture.The duration (residence time) of heating
By the one or more setting in following item: (a) length in low-temperature heat region 58, the speed of (b) conveyer belt 20, (c) heating
The temperature in region, the size of (d) nut and type and (e) thickness of the nut bed course on conveyer belt.For almond, stop
Time can be 4 to 9 minutes, to realize that enough lethalities, such as target organism (such as salmonella) reduce by 6 logarithms
Grade.The temperature of heating region is measured by temperature probe, and the quantity of steam by being introduced into cooking device in each module controls.
Fig. 3 shows tool, and there are two heating modules 32, the steam cocker 14 of 32'.In the first module 32, by porous
The convection path of conveyer belt 20 and transported nut 46 is downward.In the second module 32', convection path is upwardly through nut.
Nut or other food articles is set to be made heat treatment more evenly by convective flow up and down.
Nut is effectively minimized to the unwanted absorption of water in low temperature pasteurization as described above.But in lower
The nut of temperature carries out pasteurization and needs to stop the longer time in cooking device to realize that required pathogen is killed.And compared with
The long residence time can reduce the treating capacity of product.
As shown in figure 4, it is preheated in low humidity dry air before nut is transported in pasteurization region 62
Preheating is reduced in higher temperature (such as the temperature between 90 DEG C (194 ℉) and 99 DEG C (210 ℉) in room 60 or preheater
Degree, rather than in 85 DEG C of (185 ℉) temperature below) under subsequent pasteurization during moisture absorption.For example, can to
Relative humidity underlaying surface temperature between 1% to about 60% is preheated to the nut of about 54 DEG C (130 ℉) and is existed with 95 DEG C (203 ℉)
Only pasteurization is carried out in 1.75 minutes to continue, rather than with 79 DEG C (175 ℉) to room temperature nut in low temperature pasteurization region
Carry out lasting 4 minutes pasteurizations.The surface of nut is heated to the temperature lower than dew point or adiabatic condensation temperature by preheater, with true
The coagulation during pasteurization is protected to be formed on the outer surface of nut.Test show by preheater 60 about 57
Temperature preheating nut DEG C between (135 ℉) and about 85 DEG C (185 ℉) is for about 1 minute to about 6 minutes so that the table of nut
Face temperature is increased to about 38 DEG C (100 ℉) between about 70 DEG C (158 ℉), and nut can be in the forced convertion steam bar of cooking device
In family name sterile field 62 between 85 DEG C (185 ℉) and 99 DEG C (210 ℉) temperature carry out the residence time be about 1 minute to about
6 minutes pasteurizations.The pasteurization time of this reduction improves treating capacity.Pasteurization can also be down to 74 DEG C
With the progress of longer residence time at a temperature of (165 ℉).
Although preheating chamber 60 has been described as the xeothermic heater of low humidity, in other patterns, preheating chamber 60 be can be
Individual forced convertion steam cocker, the additional forced convertion heating module before two modules 32, the 32' of Fig. 1 or
The first module 32 of Fig. 1.
Claims (10)
1. the method that a kind of pair of nut carries out pasteurization, comprising:
Pass through preheating chamber along transport path conveying nut；
The nut being preheated in the preheating chamber is passed through into heating room along transport path conveying；
Force the substantially homogeneous atmosphere including vapour mixture logical along the connection path intersected with the transport path
The nut in the heating room is crossed, to heat the crust of the nut and limit the water condensation amount around the nut；
Atmospheric pressure is kept in the heating room；
By the temperature control of the atmosphere in the heating room to the heating temperature greater than 85 DEG C and less than 99 DEG C, with right
The nut carries out pasteurization.
2. the method as described in claim 1, which is characterized in that the temperature of the preheating chamber is between about 57 DEG C to about 85 DEG C.
3. the method as described in claim 1, which is characterized in that residence time of the nut in the preheating chamber is about 1
Between minute to about 6 minutes.
4. existing the method according to claim 1, wherein the nut is preheating to surface temperature by the preheating chamber
Between about 38 DEG C to about 85 DEG C.
5. method as claimed in claim 4, which is characterized in that the nut is preheating to surface temperature and is lower than by the preheating chamber
About 70 DEG C.
6. the method as described in claim 1, which is characterized in that the nut is preheating to surface temperature and is lower than by the preheating chamber
Adiabatic condensation temperature in the heating room, to ensure that coagulation is formed on the nut in the heating room.
7. the method as described in claim 1, which is characterized in that residence time of the nut in the heating room is about 1
Between minute to about 6 minutes.
8. the method for claim 7, which is characterized in that residence time of the nut in the heating room is 4 points
Clock is shorter.
9. the method as described in claim 1, which is characterized in that the preheating chamber be relative humidity be maintained at 1% to 60% it
Between low humidity dry air preheater.
10. the method as described in claim 1, which is characterized in that the preheating chamber is forced convertion steam cocker.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US15/402,889 US10098375B2 (en) | 2014-03-03 | 2017-01-10 | Forced-convection, steam-heating of nuts with preheating |
| US15/402,889 | 2017-01-10 | ||
| PCT/US2018/012462 WO2018132307A1 (en) | 2017-01-10 | 2018-01-05 | Forced-convection, steam-heating of nuts with preheating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110167363A true CN110167363A (en) | 2019-08-23 |
| CN110167363B CN110167363B (en) | 2022-06-03 |
Family
ID=62840301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201880006271.4A Active CN110167363B (en) | 2017-01-10 | 2018-01-05 | Steam heating of nuts by forced convection with preheating |
Country Status (5)
| Country | Link |
|---|---|
| CN (1) | CN110167363B (en) |
| AU (2) | AU2018208302B2 (en) |
| ES (1) | ES2724365B2 (en) |
| WO (1) | WO2018132307A1 (en) |
| ZA (1) | ZA201904189B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4775544A (en) * | 1986-12-22 | 1988-10-04 | Carrier Vibrating Equipment, Inc. | Method for plasticizing nuts and the like |
| CN101428694A (en) * | 2007-11-08 | 2009-05-13 | 西德尔控股技术股份有限公司 | Tunnel pasteuriser |
| CN102264234A (en) * | 2008-12-22 | 2011-11-30 | 莱特拉姆有限责任公司 | Method and apparatus for steam-cooking |
| CN102342549A (en) * | 2011-09-08 | 2012-02-08 | 卢春贵 | Drying device for flavoring nut food |
| US20150024101A1 (en) * | 2012-05-18 | 2015-01-22 | Joost Jan De Koomen | Method of and System For Surface Pasteurization or Sterilization of Low-Moisture Particulate Foods |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4829892A (en) * | 1986-12-22 | 1989-05-16 | Carrier Vibrating Equipment, Inc. | Apparatus for plasticizing nuts and the like |
| IT1236295B (en) * | 1989-11-29 | 1993-02-02 | Zanussi Grandi Impianti Spa | COMBINED MICROWAVE COOKING OVEN AND FORCED CONVENTION |
| AU2004281557B2 (en) * | 2003-10-15 | 2010-02-18 | Uniq Bioresearch Oy | Method for strengthening a protein-containing product and a protein-containing product |
| US8707861B2 (en) * | 2004-08-02 | 2014-04-29 | John Bean Technologies Corporation | Dry food pasteurization apparatus and method |
| ES2603406T3 (en) * | 2005-10-04 | 2017-02-27 | Jimmyash Llc | Procedures for the production of snack food products and products thus prepared |
| US10098375B2 (en) * | 2014-03-03 | 2018-10-16 | Laitram, L.L.C. | Forced-convection, steam-heating of nuts with preheating |
-
2018
- 2018-01-05 CN CN201880006271.4A patent/CN110167363B/en active Active
- 2018-01-05 WO PCT/US2018/012462 patent/WO2018132307A1/en active Application Filing
- 2018-01-05 AU AU2018208302A patent/AU2018208302B2/en active Active
- 2018-01-05 ES ES201990059A patent/ES2724365B2/en active Active
-
2019
- 2019-06-26 ZA ZA2019/04189A patent/ZA201904189B/en unknown
-
2022
- 2022-10-10 AU AU2022100141A patent/AU2022100141B4/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4775544A (en) * | 1986-12-22 | 1988-10-04 | Carrier Vibrating Equipment, Inc. | Method for plasticizing nuts and the like |
| CN101428694A (en) * | 2007-11-08 | 2009-05-13 | 西德尔控股技术股份有限公司 | Tunnel pasteuriser |
| CN102264234A (en) * | 2008-12-22 | 2011-11-30 | 莱特拉姆有限责任公司 | Method and apparatus for steam-cooking |
| CN102342549A (en) * | 2011-09-08 | 2012-02-08 | 卢春贵 | Drying device for flavoring nut food |
| US20150024101A1 (en) * | 2012-05-18 | 2015-01-22 | Joost Jan De Koomen | Method of and System For Surface Pasteurization or Sterilization of Low-Moisture Particulate Foods |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2018208302A1 (en) | 2019-07-18 |
| ZA201904189B (en) | 2020-12-23 |
| AU2018208302B2 (en) | 2022-11-24 |
| AU2022100141A4 (en) | 2022-11-03 |
| AU2022100141B4 (en) | 2023-02-02 |
| ES2724365A2 (en) | 2019-09-10 |
| CN110167363B (en) | 2022-06-03 |
| ES2724365R1 (en) | 2019-12-16 |
| WO2018132307A1 (en) | 2018-07-19 |
| ES2724365B2 (en) | 2022-06-15 |
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