EP3622833A1 - Vorrichtung und verfahren zur kontinuierlichen behandlung eines lebensmittelprodukts - Google Patents

Vorrichtung und verfahren zur kontinuierlichen behandlung eines lebensmittelprodukts Download PDF

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Publication number
EP3622833A1
EP3622833A1 EP17748516.6A EP17748516A EP3622833A1 EP 3622833 A1 EP3622833 A1 EP 3622833A1 EP 17748516 A EP17748516 A EP 17748516A EP 3622833 A1 EP3622833 A1 EP 3622833A1
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EP
European Patent Office
Prior art keywords
food product
conduit
continuous treatment
product according
measure
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.)
Granted
Application number
EP17748516.6A
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English (en)
French (fr)
Other versions
EP3622833B1 (de
Inventor
José Rafael CÁRDENAS GARCÍA
Francisco PLAZA RODRÍGUEZ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GEA Westfalia Separator Iberica SA
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GEA Westfalia Separator Iberica SA
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Publication of EP3622833A1 publication Critical patent/EP3622833A1/de
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F28—HEAT EXCHANGE IN GENERAL
    • F28D—HEAT-EXCHANGE APPARATUS, NOT PROVIDED FOR IN ANOTHER SUBCLASS, IN WHICH THE HEAT-EXCHANGE MEDIA DO NOT COME INTO DIRECT CONTACT
    • F28D21/00—Heat-exchange apparatus not covered by any of the groups F28D1/00 - F28D20/00
    • F28D2021/0019—Other heat exchangers for particular applications; Heat exchange systems not otherwise provided for
    • F28D2021/0042—Other heat exchangers for particular applications; Heat exchange systems not otherwise provided for for foodstuffs

Definitions

  • the invention falls within the field of machinery and methods for treatment of semi-finished products in the food industry. More specifically, it falls within the field of machinery which comprises heat exchangers and malaxing mechanisms and in the field of heat exchange and malaxing methods for said products.
  • the invention proposes, as an alternative, a device and process for continuous treatment of a food product that, although when applied to olive oil production it has similar results with regard to oil extraction, enables many other conditioning variables of the olive paste to be controlled and managed, thereby increasing the quality of the final product and also reducing the time the process takes and at a lower cost, both in the installation and in energy consumption.
  • malaxing the olive paste in accordance with the invention substitutes traditional malaxing while at the same time providing the same benefits and added values to this part of the process.
  • the invention reduces the malaxing time from the traditional 60-90 minutes to a fourth of that time for productions of 100,000 kg/day, this being the time the product takes to complete the entire circuit, from the grinding mill to the decanter.
  • the temperature variation in the device of the invention may be done both positively and negatively, that is to say, the temperature of the olive paste may be increased to improve the extractability thereof, and the temperature may be decreased when necessary, for example during hot months, in order to obtain a better quality of the Extra-Virgin Olive Oil (EVOO).
  • EVOO Extra-Virgin Olive Oil
  • the invention enables a reduction of traditional coadjuvants, such as microtalc and water, to be achieved.
  • Another advantage of the device of the invention is that it enables a controlled atmosphere to be created, in which the process is carried out.
  • using the device of the invention in the production of oil improves the traditional process with regard to the quality of EVOO without interfering in the amount of oil obtained.
  • One aspect of the invention relates to a device for continuous treatment of a food product.
  • continuous treatment it is meant a process without an interruption, in other words, the food product is subjected to the treatment in a continuous manner, without the need to interrupt the treatment to complete it.
  • the device for the continuous treatment of the food product comprises:
  • continuous treatment implies that the product goes through the tubular chamber from the first conduit to the second conduit in an uninterrupted fashion while the process is being carried out.
  • the device of the invention enables this treatment to be carried out without any standstills.
  • the device of the invention comprises the following elements:
  • Figure 1 shows an embodiment of the device of the invention which comprises in the interior thereof a circulation circuit (121) of a thermal fluid which exchanges heat with the product to be treated, a conduit for the passage of the product and a malaxing mechanism (30).
  • the thermal fluid may be service water.
  • the device shown in figure 1 is a device for fast olive paste preparation installed between the mill and the decanter.
  • the malaxing process of the invention reduces the transition time between milling and decanting, since the device of the invention enables the temperature of the paste to be adapted, as well as the coalescence of the oil in a completely dynamic form.
  • the device of the invention also enables a reduction in the amount of coadjuvants used in comparison with the amount required in traditional treatments of adding water or microtalc to facilitate extraction.
  • Coalescence is the possibility by which two or more materials merge into a single body, which in olive oil production refers to the union of small olive oil drops to form other larger and more easily extractable drops.
  • the malaxing of the invention enables certain factors to be controlled which earlier, due to the difficulty and cost of the installations, used to be highly complicated and almost restricted to laboratory tests. Inside the malaxing device of the invention it is possible to work in a controlled atmosphere, enabling the amount of oxygen inside the device of the invention to be known and managed.
  • Viscosity is also related to olive oil extraction: by achieving a decrease in the viscosity through an optimized control of temperature and malaxing, extractability increases.
  • the phenolic compounds are optimized, while the volatile compounds may be better limited within the controlled atmosphere.
  • the olive oil is divided into majority components (basically phenolic compounds which are triglycerides and make up 99% of the weight of the oil) and minority volatile components (more than 200 components which differentiate the oil and provide healthy characteristics).
  • the device of the invention shown in figure 2 comprises modules three meters long which may be coupled in order to achieve a suitable size for the necessary production, both in series and in parallel, in order to optimize the space available in the oil mill.
  • the device of the invention is designed taking two facets into consideration.
  • a first facet related to temperature control, and a second facet, related to the malaxing of the product to be treated.
  • the device comprises a floodable chamber through which thermal fluid circulates.
  • the thermal fluid is climatizing water, at a higher or lower temperature, depending on whether the operative function is to add or subtract heat from the product to be treated.
  • the rotating malaxing mechanism (30) is in contact with an olive paste.
  • This facet of the invention related to the malaxing is focused, on the one hand, on malaxing the product in order to achieve a homogenous temperature and, on the other hand, by means of the malaxing motion, on helping reduce the viscosity, favoring the coalescence of the oil.
  • the temperature variation is produced by means of heat exchange through convection and conduction between the thermal fluid and the product to be treated.
  • the thermal fluid is water and the product to be treated is olive paste.
  • the temperature of the olive paste may be increased or decreased through heat exchange between the olive paste and water.
  • water circulates through an outer portion of the tubular chamber (1) in counterflow, that is to say, in an opposite direction to that of the circulation of the product to be treated, which is the olive paste in this embodiment.
  • the circulation circuit (121) is arranged in an outer portion of the tubular chamber (1).
  • the water temperature is controlled depending on the temperature of the olive paste at the outlet of the device by means of an electrovalve device which enables the variation of the water temperature and, in turn, of the temperature of the product to be treated (the olive paste).
  • the hot water electrovalve remains open until the treated product reaches the set temperature. Once this temperature is reached, this electrovalve stops actuating and enables the recirculation of water inside the tubular chamber (1) until said temperature is lowered and the electrovalve is again connected, adding hot water until reaching the set temperature once again.
  • the flow of the water may be adjusted by means of three-way valves, enabling more or less flow depending on the needs.
  • the water flow is adjusted based on the heat exchange required to increase or decrease the exchanged heat, according to the needs of the process.
  • the adjustment is done by means of three-way valves and control means of the extraction plant or of the device for the treatment of the product. If it is necessary to cool the olive paste, the process is the same, only with the cooling fluid, the water, at a lower temperature than the olive paste.
  • the motion of the olive paste inside the tubular chamber (1) is forced to have a component in a transverse direction, increasing the amount of olive paste in contact with the heated/cooled surface.
  • the tubular chamber (1) is externally isolated to avoid heat loss to the environment and enable the maximum use of heat energy.
  • the homogeneity and coalescence of the product to be treated is achieved through the malaxing mechanism (30), which has rotating parts in the tubular chamber (1) of the device of the invention.
  • These rotating parts consist of a shaft (301) actuated by a motoreductor and equipped with blades (300) alternately arranged along the shaft (301).
  • the blades (300) are arranged inclined with respect to the shaft (301) in order to facilitate a motion of the product through an axial component and also to radially drive the product to be treated in order to facilitate the malaxing of the same.
  • the rotational speed of the shaft (301) may be modified, producing a more or less powerful malaxing according to the needs at any time.
  • the device and method of the invention enable the proportion of water to be injected to be reduced if necessary.
  • oxygen may also be introduced through an oxygen inlet (141) if necessary.
  • the controls that may be carried out apart from the traditional ones are:
  • Figure 3 shows the points of location of the different sensors and inlets of the elements.
  • the food product is olive paste and the thermal fluid is water.
  • cleaning equipment may be adapted in-situ, otherwise known as cleaning in place (CIP), to guarantee the cleaning of the installation, avoiding contamination of the next batches of olives.
  • CIP cleaning in place
  • Cleaning is carried out by means of circulating warm water and warm chemical solutions though the equipment or tubing which is in contact with the products.
  • the physical, chemical and bacteriological action thereof eliminates dirt and microorganisms on the surfaces.
  • the device of the invention is inserted between the mill and the decanter inside the oil mill. Feeding is carried out by a lobe pump to give continuity to the olive paste and is carried out at the lower portion of the device of the invention, where heat is exchanged in counterflow with the thermal fluid, which may be water, to achieve the set temperature.
  • the outlet of the treated product is through the upper portion of the malaxing device.
  • additional segments may be added, coupled in series or in parallel, depending on the space available in the oil mill, the segments being fixed by means of a bench which provides stability to the structure.
  • the device for the continuous treatment of a food product is configured to be installed downstream the pump means to move the food product through the first conduit (101) of the tubular chamber (1) and through the second conduit (102) directly to a decanter.
  • the process consists of heating the milled paste of olives with the pits that comes out of the grinder so that it arrives to the mixer at the correct temperature. This part of the process is common in methods for obtaining olive oil.
  • the heating time negatively affects the quality of the product and, by means of an embodiment of the device of the invention, this time is reduced by using a heat exchanger provided with a rotating malaxing mechanism (30) to provide heat in a range approximately from 17 to 27°C, a flow of 4,000 kg/h with hot sanitary water. Additionally, the device of the invention also enables the malaxing time to be reduced.
  • the speed of the blades, adjustable through the variator is between 20 and 30 rpm, although in the device of the invention this speed can reach up to 70rpm.
  • wells are installed for temperature probes at the inlet to the first subchamber (1A), at the outlet of the first subchamber (1A) and at the outlet of the second subchamber (1B).
  • the diameter of the first conduit (101) of the connection between the first subchamber (1A) and the second subchamber (1B) and the second conduit (102) is 5" or 127mm in order to have a similar product speed in the connections and in the subchamber (1A, 1B).
  • the inlet of the product to be treated into the tubular chamber (1) is done through the lower portion of the exchanger.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Dairy Products (AREA)
EP17748516.6A 2017-05-10 2017-05-10 Vorrichtung und verfahren zur kontinuierlichen behandlung eines lebensmittelprodukts Active EP3622833B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2017/070294 WO2018206827A1 (es) 2017-05-10 2017-05-10 Dispositivo y procedimiento para tratamiento continuo de un producto alimenticio

Publications (2)

Publication Number Publication Date
EP3622833A1 true EP3622833A1 (de) 2020-03-18
EP3622833B1 EP3622833B1 (de) 2021-03-24

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP17748516.6A Active EP3622833B1 (de) 2017-05-10 2017-05-10 Vorrichtung und verfahren zur kontinuierlichen behandlung eines lebensmittelprodukts

Country Status (5)

Country Link
EP (1) EP3622833B1 (de)
ES (1) ES2877760T3 (de)
PT (1) PT3622833T (de)
TN (1) TN2019000288A1 (de)
WO (1) WO2018206827A1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4311854A1 (de) 2022-07-27 2024-01-31 Perini & Scanu S.r.l. Olivenpaste-mischer und olivenpressanlage

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116371733B (zh) * 2023-05-29 2023-09-12 云南省林业和草原科学院 一种核桃破壳及仁壳分离设备及加工生产线

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86102620A (zh) * 1985-04-17 1986-11-05 克莱克斯特拉尔 提取动物脂肪的设备及加工方法
MY144226A (en) * 2007-08-01 2011-08-15 Malaysian Palm Oil Board Method for extracting crude palm oil
IT1394287B1 (it) * 2009-05-08 2012-06-06 Nuova Maip Macchine Agric Procedimento ed impianto ad elevata efficienza per l'esecuzione della gramolazione delle olive.
EP2535399B1 (de) * 2011-06-15 2014-04-16 Pieralisi Maip Societa' Per Azioni Installation zur Gewinnung von Öl aus Olivenpaste

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4311854A1 (de) 2022-07-27 2024-01-31 Perini & Scanu S.r.l. Olivenpaste-mischer und olivenpressanlage

Also Published As

Publication number Publication date
ES2877760T3 (es) 2021-11-17
WO2018206827A1 (es) 2018-11-15
EP3622833B1 (de) 2021-03-24
PT3622833T (pt) 2021-06-23
TN2019000288A1 (en) 2021-05-07

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