EP0749897B1 - Method and plant for the aseptic packaging of fresh food products in flexible or rigid containers - Google Patents

Method and plant for the aseptic packaging of fresh food products in flexible or rigid containers Download PDF

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Publication number
EP0749897B1
EP0749897B1 EP96401309A EP96401309A EP0749897B1 EP 0749897 B1 EP0749897 B1 EP 0749897B1 EP 96401309 A EP96401309 A EP 96401309A EP 96401309 A EP96401309 A EP 96401309A EP 0749897 B1 EP0749897 B1 EP 0749897B1
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EP
European Patent Office
Prior art keywords
products
chamber
steam
impermeable
flexible
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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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EP96401309A
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German (de)
French (fr)
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EP0749897A1 (en
Inventor
Bernard Jouglard
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DEVELOPPEMENT INDUSTRIEL AGRO ALIMENTAIRE Ste
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DEVELOPPEMENT INDUSTRIEL AGRO ALIMENTAIRE Ste
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/027—Packaging in aseptic chambers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/02—Packaging agricultural or horticultural products
    • B65B25/04—Packaging fruit or vegetables
    • B65B25/041—Packaging fruit or vegetables combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/18—Sterilising contents prior to, or during, packaging by liquids or gases

Definitions

  • the subject of the present invention is a method and an aseptic packaging installation of fresh food, such as fruit or vegetables and preferably potatoes, in flexible or rigid packaging.
  • the products come in the form of a mass that the housewife is forced to wash to detach products between them.
  • the duration and intensity of the treatment thermal generate Maillard reactions requiring systematic use of high-dose additives and in particular the use of metabisulfite.
  • US-A-4,543,263 discloses aseptic packaging fresh food before it is packaged.
  • the object of the invention is to avoid the drawbacks previously mentioned by proposing a process and an aseptic packaging installation of fresh food products that keep, under neutral gas pressure, treated products where all the organoleptic qualities are preserved as well that for example vitamins, minerals and sugars.
  • the food packaging will be made up by flexible plastic film packaging, in complex or in aluminized or other complex film, others flexible or rigid packaging that can be used.
  • the apples earth are cooled to a temperature between 15 and 20 ° C for 4 to 10 minutes depending on the size of the products.
  • the potatoes are transported, for example by a hydraulic circuit or by any other means of supply in the installation according to the invention shown in the single figure.
  • This installation firstly includes a watertight member 1 for transporting the potatoes which are discharged through a pipe 2 into a filled tank 3 of cold water.
  • This sealed transport member 1 is constituted by a metallic lifting belt 4 arranged in a box 5.
  • This box 5 as well as the lifting belt 4 are partially immersed in the cold water bath of so that it forms a hydraulic seal waterproof, as we will see later.
  • Tray 3 has on its rear wall a port 6 of water overflow.
  • the potatoes are spilled by the conduit 2 in the water contained in the tank 3 and are routed through the elevator belt 4 in a device designated as a whole by the reference 10.
  • This device 10 includes a box 11 metal of orthogonal or circular section closed at one end by a metal door 12.
  • the box 11 also has in its part upper an opening 13 above which opens the lifting belt 4 to dump the apples of earth in the box 11.
  • Adjustable means of stay of apples earth in the box 11 are formed by a conveyor horizontal 14 mesh mounted on a mobile support, not shown, for the extraction of said conveyor 14 by the door 12 of the box 11 for cleaning.
  • One end of the conveyor 14 is disposed below the opening 13 while its end opposite is arranged above an opening 15 for the evacuation of the potatoes after their passage in the appliance 10.
  • the means for injecting steam into the box 11 are formed by a tube 16 whose end opens at the base of the box 11 and below the conveyor 14.
  • Means of steam overheating injected through the tube 16 into the box 11 are formed by a coil 17 supplied with high pressure steam by example at 8 bars to raise the steam to a temperature between 105 and 140 ° C.
  • the coil 17 is arranged below the conveyor 14 and is separated from it by a plate metallic 18 in such a way that the steam injected by the tube 16 inside the box 11 circulates against the current in relation to the direction of transport of the apples earth by the conveyor 14.
  • the box 11 is equipped with means for continuous circulation of this vapor which are consisting of at least one fan 19 placed at inside the box 11 near the opening 13 potato pouring on the conveyor 14.
  • Low pressure steam arrivals through the tube 16 and high pressure in the coil 17 are electronically regulated according to a program determined.
  • Potatoes spilled from the carpet riser 4 in the opening 13 of the box 11 fall on the conveyor 14 and undergo a sanitization thanks to steam superheated to a temperature between 105 and 140 ° C.
  • the residence time of the products inside box 11 is variable depending on the type of products and is generally between 1 and 15 minutes.
  • Processed potatoes are dumped through outlet 15 in transfer means 20.
  • Means of transfer 20 of apples earth include a waterproof box 21 connected to the box 11 through port 15 and containing steam from of said box 11.
  • Box 21 is provided with a conveyor horizontal 22 arranged below the opening 15.
  • This horizontal conveyor 22 is driven in one way or the other so as to dump the apples of land either in a first lock 23 for the recovery of potatoes in a tank not shown, either in a second lock 26 for the transfer of these potatoes in the next part of the installation.
  • the waterproof case 21 is directly subjected at the vapor pressure from the housing 11. Sound imperviousness to superheated steam is ensured by the two locks 23 and 26.
  • the first lock 23 comprises two flaps seals 24 and 25 which open alternately to let the potatoes pass to the pan recovery.
  • Opening or closing the shutters watertight 24 and 25 is ensured by pneumatic cylinders or electric, respectively 24a and 25a.
  • the two pneumatic cylinders 24a and 25a are controlled by a relay, not shown, allowing by example in section 24 to open to let the potatoes, while the flap 25 is closed. Then after a programmed time, the shutter 25 closes to allow, after a moment of waiting, to steam contained between the two flaps 24 and 25 to escape by an extraction duct 21a and the flap 25 opens to allow the potatoes to pass to the collecting container.
  • the second lock 26 also includes two watertight flaps, respectively 27 and 28, which open alternately to let the potatoes pass to the next part of the installation, as we will see later.
  • the opening or closing of the two shutters 27 and 28 is carried out by two pneumatic cylinders or electrical, respectively 27a and 28a.
  • the two cylinders 27a and 28a are ordered by a relay, not shown, allowing for example the flap 27 to open to let the apples pass earth, while the flap 28 is closed. Then after a programmed time, the flap 27 closes to allow, after a moment of waiting, with the vapor contained between the two flaps 27 and 28 to escape through the conduit 21a and the flap 28 opens to leave pass the potatoes.
  • the potatoes are, at the exit of lock 26, discharged to a transport member 30 from these potatoes in a first sealed enclosure 40.
  • the transport device 30 of the potatoes is constituted by a lifting conveyor 31 with meshes, placed in a box 32.
  • Box 32 is equipped with a suction socket 33 fluent vapor escaping from the lock 26 and steaming potatoes.
  • the box 32 is provided with a piping 34 for possible injection of carbon dioxide, helium or other for better conservation of potatoes.
  • These potatoes transported by the elevator conveyor 31 pour into the enclosure sealed 40 which includes means 41 for weighing or dosage of said potatoes.
  • a supplement of carbon dioxide or others is possibly injected into the sealed enclosure 40 by the piping 42, the excess of which is sucked up by the vacuum reigning in the box 32.
  • the enclosure 40 is maintained under a controlled atmosphere which makes it possible to avoid, by this back pressure, reentry of air and any microorganism.
  • the potatoes After weighing or dosing, the potatoes fall into the alveoli of the packages 45 which are constituted for example by flexible trays formed by a packaging machine 50.
  • the conditioner 50 has a thermoforming station, not shown, which forms packages 45 from a reel 46 of film barrier in PP-PA complex or others.
  • the film is sanitized during thermoforming which takes place at a temperature of the order 140 ° C after preheating.
  • packages are therefore filled automatically by weighing or dosing means 41 which pour the potatoes as you go scrolling of packaging 45.
  • the 45 packages thus filled are transferred by a conveyor belt 47 in a second sealed enclosure 60 in which the packages 45 are sealed with a superior film of the same material as the film constituting the bottom of the packages 45 and unwound from of a coil 61.
  • These operations consist of evacuating the packages 45 placed in the sealed enclosure 60 and to inject steam during the evacuation of so as to sanitize the packaging and make a additional safety sanitization of potatoes Earth. After stopping the injection of steam, then stop vacuuming, a mixture of 60 90% nitrogen and 40-10% carbon dioxide is injected into the waterproof enclosure 60.
  • the mixture consists of 90% nitrogen and 10% carbon dioxide.
  • oxygen is injected into this sealed enclosure 60 in a proportion included between 1 and 10% and preferably equal to 1%.
  • the packages are then cooled to a temperature of around 2 ° C and put in cardboard.
  • the method and the installation according to the invention allow treatment without additives, fresh food, such as fruit or vegetables with a use-by date optimal for at least three weeks.
  • organoleptic qualities of the product are kept as well as for example the vitamins, minerals and sugars.
  • the products thus prepared by the process according to the invention is not in contact with the juicing water in which they gradually lose, by dissolution, part of their flavor, their aroma and their nutritive principle.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Packages (AREA)
  • Wrappers (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Vacuum Packaging (AREA)

Abstract

The installation involves, after pre-washing, peeling and cutting the vegetables, asepticising them in a first sealed caisson (10,11) by a continuous current of superheated steam for between 1 and 15 minutes. The steam is at a temperature between 105 and 140 deg. and a pressure between 0.5 and 1 bar. The products are then transferred into a second sealed caisson (20,21), containing the steam coming from the first caisson, and directed to the next stage or to a recovery tray. Inside a third caisson (30,32) the products are transferred towards a first sealed chamber (40) and injected with carbonic gas or helium. The products are weighed and a determined weight is placed in flexible or rigid unclosed packages (45). The packages are transferred successively into a second sealed chamber (60). In the second chamber the packages are injected with steam whilst under vacuum. Steam injection is stopped and a mixture of between 40% and 90% nitrogen, between 60% and 10% carbonic gas and between 1% and 10% oxygen is injected and the packages sealed. At exit from the chamber the packages are cooled to about 2 deg.

Description

La présente invention a pour objet un procédé et une installation de conditionnement aseptique de produits alimentaires frais, comme par exemple des fruits ou des légumes et de préférence de pommes de terre, dans des emballages souples ou rigides.The subject of the present invention is a method and an aseptic packaging installation of fresh food, such as fruit or vegetables and preferably potatoes, in flexible or rigid packaging.

On connaít des procédés de conditionnement de produits alimentaires dans des emballages souples de faible contenance et mis sous vide.We know packaging methods of food products in flexible packaging of low capacity and evacuated.

Mais, ces procédés de conditionnement de produits alimentaires dans des emballages sous vide présentent un inconvénient majeur qui réside dans le fait que, pour effectuer le transfert de température au travers de l'emballage afin de stériliser le produit, les sachets sont introduits dans un autoclave et sont soumis à une pression de 4 à 5 bars et à une température de 125 à 135°C.But, these packaging processes of food products in vacuum packaging have a major drawback which is that that to effect the temperature transfer to through the packaging in order to sterilize the product, sachets are introduced into an autoclave and are subjected at a pressure of 4 to 5 bars and at a temperature of 125 at 135 ° C.

Or, à cette pression, les produits alimentaires, comme par exemple les pommes de terre, subissent des contraintes importantes qui provoquent un éclatement des cellules périphériques du produit libérant ainsi l'amidon et facilitant l'agglomération des produits entre eux.Now, at this pressure, food products, such as potatoes, undergo significant constraints that cause a burst of peripheral cells of the product thus releasing starch and facilitating the agglomeration of products between them.

Dans les emballages ainsi traités, les produits se présentent sous la forme d'une masse que la ménagère est obligée de laver pour détacher les produits entre eux.In the packages thus treated, the products come in the form of a mass that the housewife is forced to wash to detach products between them.

De plus, le transfert thermique s'effectuant de l'extérieur de la paroi de l'emballage souple vers le produit, provoque une surcuisson du produit situé en contact de l'emballage souple.In addition, the heat transfer taking place from the outside of the flexible packaging wall towards the product, causes overcooking of the product located in flexible packaging contact.

Enfin, la durée et l'intensité du traitement thermique engendrent des réactions de Maillard nécessitant l'emploi systématique d'additifs à haute dose et notamment l'emploi de métabisulfite.Finally, the duration and intensity of the treatment thermal generate Maillard reactions requiring systematic use of high-dose additives and in particular the use of metabisulfite.

Le document US-A-4 543 263 divulgue le conditionnement aseptique de produits alimentaires frais avant qu'ils soient empaquetés. US-A-4,543,263 discloses aseptic packaging fresh food before it is packaged.

L'invention a pour but d'éviter les inconvénients précédemment mentionnés en proposant un procédé et une installation de conditionnement aseptique de produits alimentaires frais qui permettent de conserver, sous pression de gaz neutre, les produits traités où toutes les qualités organoleptiques sont conservées ainsi que par exemple les vitamines, les sels minéraux et les sucres.The object of the invention is to avoid the drawbacks previously mentioned by proposing a process and an aseptic packaging installation of fresh food products that keep, under neutral gas pressure, treated products where all the organoleptic qualities are preserved as well that for example vitamins, minerals and sugars.

L'invention a donc pour objet un procédé de conditionnement aseptique de produits alimentaires frais, comme par exemple des fruits ou des légumes dans des emballages souples ou rigides, caractérisé en ce que, après un prélavage et éventuellement un épluchage et une coupe des produits :

  • on réalise à l'intérieur d'un premier caisson étanche une aseptisation des produits par un courant de vapeur à une température comprise entre 105 et 140°C à une pression comprise entre 0,5 et 1 bar et pendant 1 à 15 minutes,
  • on effectue un transfert des produits à l'intérieur d'un second caisson étanche contenant de la vapeur provenant du premier caisson pour diriger ces produits vers les étapes suivantes ou vers un bac de récupération,
  • on effectue à l'intérieur d'un troisième caisson le transfert des produits vers une première enceinte étanche et on injecte dans ce troisième caisson et dans cette première enceinte étanche du gaz carbonique, de l'hélium ou autres,
  • on effectue dans ladite première enceinte étanche le pesage ou le dosage des produits et on dépose d'un poids déterminé de produits dans les emballages souples ou rigides non fermés,
  • on transfert successivement dans une seconde enceinte étanche les emballages souples ou rigides, remplis de produits,
  • dans cette seconde enceinte étanche et pour chaque emballage, on effectue la mise sous vide desdits emballages avec injection de vapeur pendant la mise sous vide, on arrête l'injection de vapeur, puis la mise sous vide, on injecte un mélange constitué de 40 à 90% d'azote et de 60 à 10% de gaz carbonique, on arrête l'injection d'azote et de gaz carbonique et on injecte 1 à 10% d'oxygène et on scelle les emballages souples ou on serti les emballages rigides,
  • et, à la sortie de ladite seconde enceinte étanche, on refroidit à environ 2°C les emballages remplis et scellés ou sertis.
The subject of the invention is therefore a process for aseptic packaging of fresh food products, such as for example fruit or vegetables in flexible or rigid packaging, characterized in that, after a prewash and, if necessary, a peeling and cutting of the products:
  • asepticization of the products is carried out inside a first sealed box by a steam current at a temperature between 105 and 140 ° C. at a pressure between 0.5 and 1 bar and for 1 to 15 minutes,
  • the products are transferred inside a second sealed box containing steam from the first box to direct these products to the following stages or to a recovery tank,
  • the transfer of the products to a first sealed enclosure is carried out inside a third box and injected into this third box and into this first sealed enclosure carbon dioxide, helium or the like,
  • weighing or metering of the products is carried out in said first sealed enclosure and a determined weight of products is deposited in the flexible or rigid unopened packages,
  • the flexible or rigid packages filled with products are successively transferred to a second sealed enclosure,
  • in this second sealed enclosure and for each package, the packaging is carried out under vacuum with steam injection during the vacuum, the steam injection is stopped, then the vacuum is injected, a mixture consisting of 40 to 90% nitrogen and 60 to 10% carbon dioxide, the injection of nitrogen and carbon dioxide is stopped and 1 to 10% oxygen is injected and the flexible packaging is sealed or the rigid packaging is crimped,
  • and, at the outlet of said second sealed enclosure, the filled and sealed or crimped packages are cooled to approximately 2 ° C.

Selon une autre caractéristique de l'invention, on réalise, avant l'aseptisation des produits, un lavage des produits dans un bain d'eau chauffée à une température supérieure ou égale à 60°C pendant 1 à 5 minutes et on refroidit lesdits produits à une température comprise entre 15 et 20°C pendant 4 à 10 minutes selon la grosseur des produits.According to another characteristic of the invention, before the products are sanitized, a washing products in a water bath heated to a temperature greater than or equal to 60 ° C for 1 to 5 minutes and the said products are cooled to a temperature between 15 and 20 ° C for 4 to 10 minutes depending on the size of the products.

L'invention a également pour objet une installation de conditionnement aseptique de produits alimentaires frais, pour la mise en oeuvre du procédé mentionné ci-dessus, caractérisée en ce qu'elle comprend:

  • des moyens de prélavage et éventuellement d'épluchage et de coupe des produits,
  • un organe étanche de transport des produits dans un premier caisson étanche comportant des moyens réglables de séjour des produits dans ledit cuiseur pendant un temps variable compris entre 1 et 15 minutes, des moyens d'injection de vapeur à une pression comprise entre 0,5 et 1 bar, des moyens de surchauffe de la vapeur à une température comprise entre 105 et 140°C et des moyens de mise en circulation continue de cette vapeur,
  • des moyens de transfert des produits comprenant un second caisson étanche relié au premier caisson étanche et contenant la vapeur provenant dudit premier caisson, ledit second caisson étant muni d'un convoyeur des produits soit vers une première écluse de récupération des produits, soit vers une seconde écluse de transfert des produits vers un organe de transport de ces produits, disposé dans un caisson alimenté en gaz carbonique, hélium ou autres,
  • une première enceinte étanche comprenant des moyens de pesage ou de dosage des produits et des moyens de dépose d'un poids déterminé de produits dans les emballages souples ou rigides, ladite enceinte étant alimentée en gaz carbonique, hélium ou autres,
  • des moyens de transfert des emballages souples ou rigides, remplis de produits dans une seconde enceinte étanche comportant des moyens de mise sous vide des emballages et d'injection de vapeur pendant la mise sous vide, des moyens d'injection d'un mélange constitué de 40 à 90% d'azote et de 60 à 10% de gaz carbonique et d'injection d'oxygène dans une proportion comprise entre 1 et 10% et des moyens de scellage des emballages souples ou de sertissage des emballages rigides,
  • et des moyens de refroidissement à environ 2°C desdits emballages remplis et scellés ou sertis.
The subject of the invention is also an installation for aseptic packaging of fresh food products, for the implementation of the process mentioned above, characterized in that it comprises:
  • means for prewashing and possibly for peeling and cutting the products,
  • a sealed member for transporting products in a first sealed box comprising adjustable means for staying products in said cooker for a variable time of between 1 and 15 minutes, means for injecting steam at a pressure of between 0.5 and 1 bar, means for superheating the steam at a temperature between 105 and 140 ° C. and means for continuously circulating this steam,
  • means for transferring the products comprising a second sealed box connected to the first sealed box and containing the steam coming from said first box, said second box being provided with a product conveyor either to a first product recovery lock or to a second lock for transferring the products to a transport member for these products, placed in a box supplied with carbon dioxide, helium or other,
  • a first sealed enclosure comprising means for weighing or dosing the products and means for depositing a determined weight of products in the flexible or rigid packaging, said enclosure being supplied with carbon dioxide, helium or the like,
  • means for transferring flexible or rigid packaging, filled with products in a second sealed enclosure comprising means for evacuating the packaging and injecting steam during evacuation, means for injecting a mixture consisting of 40 to 90% nitrogen and 60 to 10% carbon dioxide and oxygen injection in a proportion of between 1 and 10% and means for sealing flexible packaging or for crimping rigid packaging,
  • and means for cooling to about 2 ° C said filled and sealed or crimped packages.

Selon d'autres caractéristiques de l'invention :

  • l'installation comprend, entre les moyens de prélavage et les moyens de transport des produits vers le premier caisson, des moyens de lavage des produits dans un bain d'eau chauffée à une température supérieure ou égale à 60°C pendant 1 à 5 minutes et des moyens de refroidissement desdits produits à une température comprise entre 15 et 20°C pendant 4 à 10 minutes, selon la grosseur des produits,
  • l'organe étanche de transport est formé par un tapis élévateur métallique dont la partie inférieure est immergée dans un bain d'eau froide, ledit bain d'eau froide constituant un joint hydraulique pour la vapeur contenue dans le premier caisson,
  • les moyens réglables de séjour des produits dans le premier caisson sont formés par un convoyeur horizontal à mailles monté sur un support mobile pour l'extraction dudit convoyeur du premier caisson,
  • les moyens de surchauffe de la vapeur dans le premier caisson sont formés par un serpentin alimenté en vapeur haute pression disposé au-dessous du convoyeur horizontal à mailles et séparé de celui-ci par une plaque métallique,
  • les moyens de mise en circulation continue de la vapeur dans le premier caisson sont formés par au moins un ventilateur disposé à proximité de l'alimentation des produits dans ledit premier caisson.
According to other characteristics of the invention:
  • the installation comprises, between the prewashing means and the means of transporting the products to the first box, means for washing the products in a water bath heated to a temperature greater than or equal to 60 ° C. for 1 to 5 minutes and means for cooling said products to a temperature between 15 and 20 ° C for 4 to 10 minutes, depending on the size of the products,
  • the sealed transport member is formed by a metallic lifting belt, the lower part of which is immersed in a cold water bath, said cold water bath constituting a hydraulic seal for the steam contained in the first box,
  • the adjustable means of stay of the products in the first box are formed by a horizontal mesh conveyor mounted on a mobile support for the extraction of said conveyor from the first box,
  • the means for superheating the steam in the first box are formed by a coil supplied with high pressure steam placed below the horizontal mesh conveyor and separated from the latter by a metal plate,
  • the means for continuously circulating the steam in the first box are formed by at least one fan disposed near the supply of products to said first box.

Les caractéristiques et avantages de l'invention apparaítront au cours de la description qui va suivre, donnée uniquement à titre d'exemple et faite en référence à la figure unique annexée qui représente schématiquement une installation de conditionnement aseptique de produits alimentaires frais.The characteristics and advantages of the invention will appear during the description which goes follow, given only as an example and made in reference to the attached single figure which represents schematically a packaging installation aseptic of fresh food products.

Dans ce qui suit, la description sera faite pour le conditionnement aseptique de produits alimentaires frais constitués par des pommes de terre, le procédé et l'installation selon l'invention pouvant s'appliquer à d'autres produits alimentaires frais et d'une manière générale aux fruits et aux légumes.In what follows, the description will be made for aseptic packaging of food products fresh potatoes, the process and the installation according to the invention can be applied to other fresh food and in a way general to fruits and vegetables.

Par ailleurs, dans cette description, les emballages des produits alimentaires seront constitués par des emballages souples en film plastique, en complexe ou en film complexe aluminisé ou autres, d'autres emballages souples ou rigides pouvant être utilisés.Furthermore, in this description, the food packaging will be made up by flexible plastic film packaging, in complex or in aluminized or other complex film, others flexible or rigid packaging that can be used.

Après une préparation suivant des procédés habituellement utilisés en conserverie, à savoir le prélavage, l'épluchage, la coupe et le parage des pommes de terre, celles-ci sont lavées pendant une durée variable de 1 à 5 minutes dans un bain d'eau chauffée à une température supérieure ou égale à 60°C.After preparation according to procedures usually used in canning, namely the prewash, peel, cut and trim the apples of earth, these are washed for a period variable from 1 to 5 minutes in a water bath heated to a temperature greater than or equal to 60 ° C.

A la suite de cette opération, les pommes de terre sont refroidies à une température comprise entre 15 et 20°C pendant 4 à 10 minutes selon la grosseur des produits.Following this operation, the apples earth are cooled to a temperature between 15 and 20 ° C for 4 to 10 minutes depending on the size of the products.

Ensuite, les pommes de terre sont transportées, par exemple par un circuit hydraulique ou par tout autre moyen d'approvisionnement dans l'installation selon l'invention représentée sur la figure unique.Then the potatoes are transported, for example by a hydraulic circuit or by any other means of supply in the installation according to the invention shown in the single figure.

Cette installation comprend tout d'abord un organe étanche 1 de transport des pommes de terre qui sont déversées par un conduit 2 dans un bac 3 rempli d'eau froide.This installation firstly includes a watertight member 1 for transporting the potatoes which are discharged through a pipe 2 into a filled tank 3 of cold water.

Cet organe étanche 1 de transport est constitué par un tapis élévateur 4 métallique disposé dans un caisson 5.This sealed transport member 1 is constituted by a metallic lifting belt 4 arranged in a box 5.

Ce caisson 5 ainsi que le tapis élévateur 4 sont partiellement immergés dans le bain d'eau froide de telle manière que celui-ci forme un joint hydraulique étanche, comme on le verra ultérieurement.This box 5 as well as the lifting belt 4 are partially immersed in the cold water bath of so that it forms a hydraulic seal waterproof, as we will see later.

Le bac 3 comporte sur sa paroie arrière un orifice 6 de trop plein de l'eau.Tray 3 has on its rear wall a port 6 of water overflow.

Les pommes de terre sont déversées par le conduit 2 dans l'eau contenue dans le bac 3 et sont acheminées par l'intermédiaire du tapis élévateur 4 dans un appareil désigné dans son ensemble par la référence 10.The potatoes are spilled by the conduit 2 in the water contained in the tank 3 and are routed through the elevator belt 4 in a device designated as a whole by the reference 10.

Cet appareil 10 comprend un caisson 11 métallique de section orthogonale ou circulaire fermé à une extrémité par une porte métallique 12.This device 10 includes a box 11 metal of orthogonal or circular section closed at one end by a metal door 12.

Le caisson 11 comporte également à sa partie supérieure une ouverture 13 au-dessus de laquelle débouche le tapis élévateur 4 pour déverser les pommes de terre dans le caisson 11.The box 11 also has in its part upper an opening 13 above which opens the lifting belt 4 to dump the apples of earth in the box 11.

Le caisson 11 comporte :

  • des moyens réglables de séjour des pommes de terre pendant un temps variable compris entre 1 et 15 minutes,
  • des moyens d'injection de vapeur à une pression comprise entre 0,5 et 1 bar,
  • des moyens de surchauffe de la vapeur à une température comprise entre 105 et 140°C,
  • et des moyens de mise en circulation continue de cette vapeur.
The box 11 comprises:
  • adjustable means for staying the potatoes for a variable time of between 1 and 15 minutes,
  • means for injecting steam at a pressure between 0.5 and 1 bar,
  • means for superheating the steam at a temperature between 105 and 140 ° C,
  • and means for continuously circulating this vapor.

Les moyens réglables de séjour des pommes de terre dans le caisson 11 sont formés par un convoyeur horizontal 14 à mailles monté sur un support mobile, non représenté, pour l'extraction dudit convoyeur 14 par la porte 12 du caisson 11 en vue de son nettoyage.Adjustable means of stay of apples earth in the box 11 are formed by a conveyor horizontal 14 mesh mounted on a mobile support, not shown, for the extraction of said conveyor 14 by the door 12 of the box 11 for cleaning.

Une extrémité du convoyeur 14 est disposée au-dessous de l'ouverture 13 tandis que son extrémité opposée est disposée au-dessus d'une ouverture 15 pour l'évacuation des pommes de terre après leur passage dans l'appareil 10.One end of the conveyor 14 is disposed below the opening 13 while its end opposite is arranged above an opening 15 for the evacuation of the potatoes after their passage in the appliance 10.

Les moyens d'injection de vapeur dans le caisson 11 sont formés par un tube 16 dont l'extrémité débouche à la base du caisson 11 et au-dessous du convoyeur 14.The means for injecting steam into the box 11 are formed by a tube 16 whose end opens at the base of the box 11 and below the conveyor 14.

Les moyens de surchauffe de la vapeur injectée par le tube 16 dans le caisson 11 sont formés par un serpentin 17 alimenté en vapeur haute pression par exemple à 8 bars pour élever la vapeur à une température comprise entre 105 et 140°C.Means of steam overheating injected through the tube 16 into the box 11 are formed by a coil 17 supplied with high pressure steam by example at 8 bars to raise the steam to a temperature between 105 and 140 ° C.

Le serpentin 17 est disposé au-dessous du convoyeur 14 et est séparé de celui-ci par une plaque métallique 18 de telle manière que la vapeur injectée par le tube 16 à l'intérieur du caisson 11 circule à contre-courant par rapport au sens de transport des pommes de terre par le convoyeur 14.The coil 17 is arranged below the conveyor 14 and is separated from it by a plate metallic 18 in such a way that the steam injected by the tube 16 inside the box 11 circulates against the current in relation to the direction of transport of the apples earth by the conveyor 14.

Afin d'accélérer la circulation de la vapeur dans le caisson 11 et d'homogénéiser l'échange thermique entre cette vapeur et les pommes de terre déposées sur le convoyeur 14, le caisson 11 est équipé de moyens de mise en circulation continue de cette vapeur qui sont constitués par au moins un ventilateur 19 placé à l'intérieur du caisson 11 à proximité de l'ouverture 13 de déversement des pommes de terre sur le convoyeur 14.To speed up the circulation of steam in the box 11 and homogenize the heat exchange between this steam and the potatoes placed on the conveyor 14, the box 11 is equipped with means for continuous circulation of this vapor which are consisting of at least one fan 19 placed at inside the box 11 near the opening 13 potato pouring on the conveyor 14.

Le ventilateur 19, entraíné par un moteur l9a disposé à l'extérieur du caisson 11, aspire donc la vapeur à la sortie du convoyeur 14 et la renvoie sur le serpentin 17 permettant ainsi d'obtenir une uniformité de la température dans le caisson 11.The fan 19, driven by a motor l9a arranged outside the box 11, therefore sucks the steam at the outlet of the conveyor 14 and returns it to the coil 17 thus obtaining uniformity of the temperature in the housing 11.

Les arrivées de vapeur basse pression par le tube 16 et haute pression dans le serpentin 17 sont régulées électroniquement en fonction d'un programme déterminé.Low pressure steam arrivals through the tube 16 and high pressure in the coil 17 are electronically regulated according to a program determined.

L'étanchéité du caisson 11 et de l'organe de transport 1 est assurée par l'eau contenue dans le bac 3 si bien que la vapeur injectée dans le caisson 11 ne peut pas s'échapper.The tightness of the box 11 and of the transport 1 is ensured by the water contained in the tank 3 so that the steam injected into the box 11 does not can't escape.

Les pommes de terre déversées par le tapis élévateur 4 dans l'ouverture 13 du caisson 11 tombent sur le convoyeur 14 et subissent une aseptisation grâce à la vapeur surchauffée à une température comprise entre 105 et 140°C.Potatoes spilled from the carpet riser 4 in the opening 13 of the box 11 fall on the conveyor 14 and undergo a sanitization thanks to steam superheated to a temperature between 105 and 140 ° C.

Le temps de séjour des produits à l'intérieur du caisson 11 est variable en fonction du type de produits et est généralement compris entre 1 et 15 minutes.The residence time of the products inside box 11 is variable depending on the type of products and is generally between 1 and 15 minutes.

Les pommes de terre traitées sont déversées par l'orifice de sortie 15 dans des moyens de transfert 20.Processed potatoes are dumped through outlet 15 in transfer means 20.

Les moyens de transfert 20 des pommes de terre comprennent un caisson étanche 21 relié au caisson 11 par l'orifice 15 et contenant de la vapeur provenant dudit caisson 11.Means of transfer 20 of apples earth include a waterproof box 21 connected to the box 11 through port 15 and containing steam from of said box 11.

Le caisson 21 est muni d'un convoyeur horizontal 22 disposé au-dessous de l'ouverture 15.Box 21 is provided with a conveyor horizontal 22 arranged below the opening 15.

Ce convoyeur horizontal 22 est entraíné dans un sens ou dans l'autre de façon à déverser les pommes de terre soit dans une première écluse 23 pour la récupération des pommes de terre dans un bac non représenté, soit dans une deuxième écluse 26 pour le transfert de ces pommes de terre dans la partie suivante de l'installation.This horizontal conveyor 22 is driven in one way or the other so as to dump the apples of land either in a first lock 23 for the recovery of potatoes in a tank not shown, either in a second lock 26 for the transfer of these potatoes in the next part of the installation.

Le caisson étanche 21 est directement soumis à la pression de vapeur en provenance du caisson 11. Son étanchéité à la vapeur d'eau surchauffée est assurée par les deux écluses 23 et 26.The waterproof case 21 is directly subjected at the vapor pressure from the housing 11. Sound imperviousness to superheated steam is ensured by the two locks 23 and 26.

La première écluse 23 comprend deux volets étanches 24 et 25 qui s'ouvrent alternativement pour laisser passer les pommes de terre vers le bac de récupération.The first lock 23 comprises two flaps seals 24 and 25 which open alternately to let the potatoes pass to the pan recovery.

L'ouverture ou la fermeture des volets étanches 24 et 25 est assurée par des vérins pneumatiques ou électriques, respectivement 24a et 25a.Opening or closing the shutters watertight 24 and 25 is ensured by pneumatic cylinders or electric, respectively 24a and 25a.

Les deux vérins pneumatiques 24a et 25a sont commandés par un relais, non représenté, permettant par exemple au volet 24 de s'ouvrir pour laisser passer les pommes de terre, pendant que le volet 25 est fermé. Puis après un temps programmé, le volet 25 se ferme pour permettre, après un moment d'attente, à la vapeur contenue entre les deux volets 24 et 25 de s'échapper par un conduit d'extraction 21a et le volet 25 s'ouvre pour laisser passer les pommes de terre vers le bac de récupération.The two pneumatic cylinders 24a and 25a are controlled by a relay, not shown, allowing by example in section 24 to open to let the potatoes, while the flap 25 is closed. Then after a programmed time, the shutter 25 closes to allow, after a moment of waiting, to steam contained between the two flaps 24 and 25 to escape by an extraction duct 21a and the flap 25 opens to allow the potatoes to pass to the collecting container.

La seconde écluse 26 comprend également deux volets étanches, respectivement 27 et 28, qui s'ouvrent alternativement pour laisser passer les pommes de terre vers la partie suivante de l'installation, comme on le verra par la suite.The second lock 26 also includes two watertight flaps, respectively 27 and 28, which open alternately to let the potatoes pass to the next part of the installation, as we will see later.

L'ouverture ou la fermeture des deux volets 27 et 28 est effectuée par deux vérins pneumatiques ou électriques, respectivement 27a et 28a.The opening or closing of the two shutters 27 and 28 is carried out by two pneumatic cylinders or electrical, respectively 27a and 28a.

Les deux vérins 27a et 28a sont commandés par un relais, non représenté, permettant par exemple au volet 27 de s'ouvrir pour laisser passer les pommes de terre, pendant que le volet 28 est fermé. Puis après un temps programmé, le volet 27 se ferme pour permettre, après un moment d'attente, à la vapeur contenue entre les deux volets 27 et 28 de s'échapper par le conduit d'extraction 21a et le volet 28 s'ouvre pour laisser passer les pommes de terre.The two cylinders 27a and 28a are ordered by a relay, not shown, allowing for example the flap 27 to open to let the apples pass earth, while the flap 28 is closed. Then after a programmed time, the flap 27 closes to allow, after a moment of waiting, with the vapor contained between the two flaps 27 and 28 to escape through the conduit 21a and the flap 28 opens to leave pass the potatoes.

Les pommes de terre sont, à la sortie de l'écluse 26, déversées vers un organe de transport 30 de ces pommes de terre dans une première enceinte étanche 40.The potatoes are, at the exit of lock 26, discharged to a transport member 30 from these potatoes in a first sealed enclosure 40.

L'organe de transport 30 des pommes de terre est constitué par un convoyeur élévateur 31 à mailles, disposé dans un caisson 32.The transport device 30 of the potatoes is constituted by a lifting conveyor 31 with meshes, placed in a box 32.

Le caisson 32 est équipé d'une prise d'aspiration 33 de la vapeur fluente s'échappant de l'écluse 26 et des pommes de terre fumantes.Box 32 is equipped with a suction socket 33 fluent vapor escaping from the lock 26 and steaming potatoes.

De plus, le caisson 32 est pourvu d'une tuyauterie 34 d'injection éventuelle de gaz carbonique, d'hélium ou autres pour une meilleure conservation des pommes de terre.In addition, the box 32 is provided with a piping 34 for possible injection of carbon dioxide, helium or other for better conservation of potatoes.

Ces pommes de terre transportées par le convoyeur élévateur 31 se déversent dans l'enceinte étanche 40 qui comporte des moyens 41 de pesage ou de dosage desdites pommes de terre.These potatoes transported by the elevator conveyor 31 pour into the enclosure sealed 40 which includes means 41 for weighing or dosage of said potatoes.

Un complément de gaz carbonique ou autres est éventuellement injecté dans l'enceinte étanche 40 par la tuyauterie 42 dont l'excédent est aspiré par la dépression régnant dans le caisson 32.A supplement of carbon dioxide or others is possibly injected into the sealed enclosure 40 by the piping 42, the excess of which is sucked up by the vacuum reigning in the box 32.

Ainsi, l'enceinte 40 est maintenue sous une atmosphère contrôlée ce qui permet d'éviter, par cette contre-pression, la rentrée d'air et de tout micro-organisme.Thus, the enclosure 40 is maintained under a controlled atmosphere which makes it possible to avoid, by this back pressure, reentry of air and any microorganism.

Après pesage ou dosage, les pommes de terre tombent dans les alvéoles des emballages 45 qui sont constitués par exemple par des barquettes souples formées par une conditionneuse 50.After weighing or dosing, the potatoes fall into the alveoli of the packages 45 which are constituted for example by flexible trays formed by a packaging machine 50.

A cet effet, la conditionneuse 50 dispose d'un poste de thermoformage, non représenté, qui forme les emballages 45 à partir d'une bobine 46 de film barrière en complexe PP-PA ou autres.For this purpose, the conditioner 50 has a thermoforming station, not shown, which forms packages 45 from a reel 46 of film barrier in PP-PA complex or others.

L'aseptisation du film est assurée lors du thermoformage qui s'effectue à une température de l'ordre de 140°C après préchauffage.The film is sanitized during thermoforming which takes place at a temperature of the order 140 ° C after preheating.

Les emballages 45 sont donc remplis automatiquement par les moyens de pesage ou de dosage 41 qui déversent les pommes de terre au fur et à mesure du défilement des emballages 45.45 packages are therefore filled automatically by weighing or dosing means 41 which pour the potatoes as you go scrolling of packaging 45.

Les emballages 45 ainsi remplis sont transférés par un tapis transporteur 47 dans une seconde enceinte étanche 60 dans laquelle les emballages 45 sont scellés par un film supérieur de même matière que le film constituant le fond des emballages 45 et déroulé à partir d'une bobine 61.The 45 packages thus filled are transferred by a conveyor belt 47 in a second sealed enclosure 60 in which the packages 45 are sealed with a superior film of the same material as the film constituting the bottom of the packages 45 and unwound from of a coil 61.

De plus, dans cette enceinte étanche 60, avant la fermeture des emballages 45, diverses opérations sont réalisées afin de palier à tout risque de développement de bactéries anaérobies et en particulier du clostridium botulinum.In addition, in this sealed enclosure 60, before closing the packages 45, various operations are carried out in order to mitigate any development risk anaerobic bacteria and in particular clostridium botulinum.

Ces opérations consistent à mettre sous vide les emballages 45 placés dans l'enceinte étanche 60 et à injecter de la vapeur pendant la mise sous vide de façon à aseptiser les emballages et à effectuer une aseptisation complémentaire de sécurité des pommes de terre. Après l'arrêt de l'injection de la vapeur, puis l'arrêt de la mise sous vide, un mélange constitué de 60 à 90% d'azote et de 40 à 10% de gaz carbonique est injecté dans l'enceinte étanche 60.These operations consist of evacuating the packages 45 placed in the sealed enclosure 60 and to inject steam during the evacuation of so as to sanitize the packaging and make a additional safety sanitization of potatoes Earth. After stopping the injection of steam, then stop vacuuming, a mixture of 60 90% nitrogen and 40-10% carbon dioxide is injected into the waterproof enclosure 60.

De préférence, le mélange est constitué de 90% d'azote et de 10% de gaz carbonique.Preferably, the mixture consists of 90% nitrogen and 10% carbon dioxide.

Après l'arrêt de l'injection de ce mélange dans l'enceinte étanche 60, de l'oxygène est injecté dans cette enceinte étanche 60 dans une proportion comprise entre 1 et 10% et de préférence égale à 1%.After stopping the injection of this mixture in the sealed enclosure 60, oxygen is injected into this sealed enclosure 60 in a proportion included between 1 and 10% and preferably equal to 1%.

Ensuite, le film supérieur est scellé et à la sortie de l'enceinte étanche 60, la soudure des emballages est contrôlée et ces emballages sont codés et une date limite d'utilisation optimale est imprimée.Then the top film is sealed and at the leaving the sealed enclosure 60, sealing the packaging is checked and these packages are coded and a Best use date is printed.

Les emballages sont ensuite refroidis à une température de l'ordre de 2°C et mis en carton.The packages are then cooled to a temperature of around 2 ° C and put in cardboard.

Le procédé et l'installation selon l'invention permettent de pouvoir traiter sans additifs, des produits alimentaires frais, comme par exemple des fruits ou des légumes avec une date limite d'utilisation optimale d'au moins trois semaines.The method and the installation according to the invention allow treatment without additives, fresh food, such as fruit or vegetables with a use-by date optimal for at least three weeks.

De plus, toutes les qualités organoléptiques du produit sont conservées de même que par exemple les vitamines, les sels minéraux et les sucres.In addition, all the organoleptic qualities of the product are kept as well as for example the vitamins, minerals and sugars.

Par ailleurs, les produits ainsi préparés par le procédé selon l'invention ne sont pas au contact de l'eau de jutage dans laquelle ils perdent progressivement, par dissolution, une partie de leur saveur, de leur arôme et de leur principe nutritif.Furthermore, the products thus prepared by the process according to the invention is not in contact with the juicing water in which they gradually lose, by dissolution, part of their flavor, their aroma and their nutritive principle.

Claims (11)

  1. Method of aseptic packaging of fresh food products, such as for example fruit or vegetables, in flexible or rigid containers, characterised in that, after pre-washing and, if necessary, peeling and cutting the products:
    inside a first impermeable chamber (10,11), sterilization of the products is carried out by a continuous flow of steam superheated to a temperature of between 105 and 140°C at a pressure of between 0.5 and 1 bar for 1 to 5 minutes,
    the products are transferred inside a second impermeable chamber (20,21) containing steam coming from the first chamber (10,11) in order to direct these products towards the following stages or towards a recovery bin,
    inside a third chamber (30,32) the products are transferred towards a first impermeable enclosure (40), and into this third chamber (30,32) and into this first impermeable enclosure (40) is injected carbon dioxide or helium or other gases,
    in said first impermeable enclosure (40) the products are weighed or measured out and a specific weight of products is placed in the non-closed flexible or rigid containers (45),
    the flexible or rigid containers (45), filled with products, are transferred in succession into a second impermeable enclosure (60),
    in this second impermeable enclosure (60) and for each container (45), a vacuum is created in the containers (45) with steam injection during this process; the injection of steam is halted, then the creation of the vacuum; a mixture composed of 40 to 90% nitrogen and 60 to 10% carbon dioxide is injected; the injection of nitrogen and of carbon dioxide is stopped and 1 to 10% oxygen is injected and the flexible containers are sealed or the rigid containers are crimped,
    and at the exit of said second impermeable enclosure (60), the filled and sealed or crimped containers are cooled to approximately 2°C.
  2. Method according to claim 1, characterised in that, before the sterilisation of the products, washing of said products is carried out in a water bath heated to a temperature greater than or equal to 60°C for 1 to 5 minutes, and said products are cooled at a temperature of between 15 and 20°C for 4 to 10 minutes according to the size of the products.
  3. Installation for the aseptic packaging of fresh food products, for the implementation of the method according to claims 1 and 2, characterised in that it comprises:
    means for prewashing and, if necessary, peeling and cutting products,
    an impermeable member (1) for conveying products into a first impermeable chamber (10,11) comprising adjustable means (14) for keeping products in said first chamber (10,11) for a variable time of between 1 and 15 minutes, means (16) for injecting steam at a pressure of between 0.5 and 1 bar, means (17) for superheating steam to a temperature of between 105 and 140°C and means (19) for circulating this steam continuously,
    means (20) for transferring products and comprising a second impermeable chamber (21) connected to the first impermeable chamber (10,11) and containing the steam coming from said first chamber (10,11), the said second chamber (21) being equipped with a conveyor (22) for transporting products either towards a first sluice (23) for recovering products, or towards a second sluice (26) for transferring products towards a member (30) for conveying these products which is disposed in a chamber (32) fed with carbon dioxide, helium or other gases,
    a first impermeable enclosure (40) comprising means (41) for weighing or for measuring out the products and means for placing a specific weight of products in the flexible or rigid containers (45), said impermeable enclosure (40) being fed with carbon dioxide, helium or other gases,
    means (47) for transferring flexible or rigid containers, filled with products, into a second impermeable enclosure (60) comprising means for creating a vacuum in the containers (45) and for injecting steam during this process, means for injecting a mixture composed of 40 to 90% nitrogen and of 60 to 10% carbon dioxide and for injecting oxygen in a proportion of between 1 and 10% and means for sealing flexible containers (45) or for crimping rigid containers,
    and means for cooling to approximately 2°C said filled and sealed or crimped containers (45).
  4. Installation according to claim 3, characterised in that it comprises, between the means for prewashing and the means for transporting products towards the first chamber (10, 11), means for washing the products in a water bath heated to a temperature greater than or equal to 60°C for 1 to 5 minutes and means for cooling said products at a temperature of between 15 and 20°C for 4 to 10 minutes according to the size of the products.
  5. Installation according to claim 3, characterised in that the impermeable conveying member (1) is formed by a metal elevator belt (4), the lower part of which is immersed in a cold water bath, said cold water bath constituting a hydraulic joint for the steam contained in the first chamber (10, 11).
  6. Installation according to claim 3, characterised in that the adjustable means for keeping products in the first chamber (10, 11) are formed by a horizontal mesh conveyor (14) mounted on a moving support for extracting said conveyor from the first chamber (11).
  7. Installation according to claim 3, characterised in that the means for superheating the steam in the first chamber (10, 11) are formed by a coil (17), fed with high-pressure steam and disposed below the horizontal mesh conveyor (14) and separated from the latter by a metal plate (18).
  8. Installation according to claim 3, characterised in that the means for continuously circulating the steam in the first chamber (10, 11) are formed by at least one fan (19) disposed close to the feeding of products into said first chamber (10, 11).
  9. Installation according to claim 3, characterised in that each sluice (23, 26) is formed by two flaps (24, 25, 27, 28) which are alternately impermeable and pivoting.
  10. Installation according to claim 9, characterised in that opening or closing each flap (24, 25, 27, 28) is controlled by a jack (24a, 25a, 27a, 28a).
  11. Installation according to claim 3, characterised in that the member for transporting products between the transfer means (20) and the first impermeable enclosure (40) is formed by a mesh elevator conveyor (31).
EP96401309A 1995-06-23 1996-06-17 Method and plant for the aseptic packaging of fresh food products in flexible or rigid containers Expired - Lifetime EP0749897B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9507604A FR2735748B1 (en) 1995-06-23 1995-06-23 PROCESS AND INSTALLATION FOR ASEPTIC PACKAGING OF FRESH FOOD PRODUCTS IN FLEXIBLE OR RIGID PACKAGING
FR9507604 1995-06-23

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EP0749897A1 EP0749897A1 (en) 1996-12-27
EP0749897B1 true EP0749897B1 (en) 1999-12-01

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AT (1) ATE187138T1 (en)
DE (1) DE69605360T2 (en)
FR (1) FR2735748B1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7748560B2 (en) 2006-07-11 2010-07-06 Taylor Fresh Vegetables, Inc. Atmosphere controlled packaging for fresh foodstuffs
US7748561B2 (en) 2006-07-11 2010-07-06 Taylor Fresh Vegetables, Inc. Atmosphere controlled packaging for fresh foodstuffs
AU2008285922B2 (en) * 2007-08-07 2012-08-09 Mars Incorporated Method and apparatus for packing a material in a packing container
US10006714B2 (en) 2007-08-07 2018-06-26 Mars, Incorporated Apparatus for drying a material
IT202000026996A1 (en) * 2020-11-11 2022-05-11 Natus Food Srl SYSTEM AND METHOD OF FLAVORING PLANT-BASED FOOD PRODUCTS

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2762412B1 (en) * 2013-02-05 2017-03-22 Mars Incorporated Method of producing a packed food product

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4543263A (en) * 1983-06-07 1985-09-24 Campbell Soup Company Heating and cooling foods at high pressure in a continuous sterilization system
FR2557071B1 (en) * 1983-12-21 1986-05-02 Rocal Expl Ets PROCESS FOR THE CONDITIONING OF COOKED RED BEET
DE3643366A1 (en) * 1986-12-18 1988-06-23 Eckardt Kg Pfanni Werk Otto METHOD FOR STERILIZING PIECE ROOT AND TUBE VEGETABLES AND DEVICE THEREFOR

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7748560B2 (en) 2006-07-11 2010-07-06 Taylor Fresh Vegetables, Inc. Atmosphere controlled packaging for fresh foodstuffs
US7748561B2 (en) 2006-07-11 2010-07-06 Taylor Fresh Vegetables, Inc. Atmosphere controlled packaging for fresh foodstuffs
AU2008285922B2 (en) * 2007-08-07 2012-08-09 Mars Incorporated Method and apparatus for packing a material in a packing container
US10006714B2 (en) 2007-08-07 2018-06-26 Mars, Incorporated Apparatus for drying a material
US10113794B2 (en) 2007-08-07 2018-10-30 Mars, Incorporated Method for drying a material
IT202000026996A1 (en) * 2020-11-11 2022-05-11 Natus Food Srl SYSTEM AND METHOD OF FLAVORING PLANT-BASED FOOD PRODUCTS

Also Published As

Publication number Publication date
FR2735748A1 (en) 1996-12-27
ATE187138T1 (en) 1999-12-15
DE69605360T2 (en) 2000-07-27
EP0749897A1 (en) 1996-12-27
DE69605360D1 (en) 2000-01-05
FR2735748B1 (en) 1997-09-26

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