FR2904291A1 - Treating food products, especially vegetable for preservation, stored in rigid packages, by adding covering juice and blanching within package - Google Patents
Treating food products, especially vegetable for preservation, stored in rigid packages, by adding covering juice and blanching within package Download PDFInfo
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- FR2904291A1 FR2904291A1 FR0606891A FR0606891A FR2904291A1 FR 2904291 A1 FR2904291 A1 FR 2904291A1 FR 0606891 A FR0606891 A FR 0606891A FR 0606891 A FR0606891 A FR 0606891A FR 2904291 A1 FR2904291 A1 FR 2904291A1
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- Prior art keywords
- packages
- products
- packaged
- packaging
- package
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Classifications
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- 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
- A23B7/06—Blanching
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- 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
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- 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
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
- A23L3/022—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages moving on the spot while being transported
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- 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
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
- A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
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- 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
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
- A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G47/00—Article or material-handling devices associated with conveyors; Methods employing such devices
- B65G47/22—Devices influencing the relative position or the attitude of articles during transit by conveyors
- B65G47/24—Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles
- B65G47/244—Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles by turning them about an axis substantially perpendicular to the conveying plane
- B65G47/2445—Devices influencing the relative position or the attitude of articles during transit by conveyors orientating the articles by turning them about an axis substantially perpendicular to the conveying plane by means of at least two co-operating endless conveying elements
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
La présente invention concerne un procédé de traitement de produitsThe present invention relates to a method of treating products
alimentaires, notamment des légumes, ainsi qu'une installation conçue pour la mise en oeuvre du procédé. Plus particulièrement, la présente invention concerne un procédé de traitement de tels produits alimentaires, notamment de blanchiment, en vue de leur conservation dans des emballages rigides. Actuellement, dans le domaine du blanchiment, notamment des légumes, on connaît des installations de traitement comprenant une enceinte dans laquelle est mené le traitement. En particulier, les produits alimentaires à traiter, après avoir été nettoyés et débarrassés de leurs impuretés, sont placés en vrac dans ladite enceinte et sont soumis à des médias thermiques, tels que l'eau par immersion, par ruissellement, ou par la vapeur. Au cours de cette étape de blanchiment, les produits sont 15 chauffés à une température donnée pendant un temps donné pour abaisser la charge enzymatique et dégazer les produits. De tels types de procédés présentent divers inconvénients, notamment dus à un besoin énergétique excessif pour le chauffage des médias et pour le transport du fluide caloporteur. 20 Par ailleurs, dans le cas d'un procédé de blanchiment par trempage des produits alimentaires, ceux-ci subissent un lessivage avec une perte conséquente de vitamines. En outre, dans le cas où les produits sont trempés dans de l'eau chaude, ou dans une moindre mesure lors du ruissellement, il y a un rejet 25 vers le traitement des eaux usées, très chargé en matière en suspension, en demande biologique et en demande chimique en oxygène. Le but de la présente invention est de proposer un procédé de traitement de produits alimentaires qui pallie les inconvénients précités, notamment au niveau du lessivage des produits et du besoin énergétique. 30 Le procédé de l'invention convient à tout type de produits alimentaires, et plus particulièrement aux produits alimentaires conditionnés 2904291 2 dans des emballages rigides, quelle que soit leur forme géométrique. Un autre but de la présente invention est de proposer un procédé qui permet d'obtenir à la fin un produit final avec tout son goût, sans perte de vitamines et sans le rejet très chargé vers les stations d'épuration. 5 Un autre but de la présente invention est de proposer une installation conçue pour la mise en oeuvre du procédé. Un des buts de la présente invention est de proposer une installation qui, grâce à sa structure, permet de diminuer le risque de développement de bactéries dans le produit final, avec un gain énergétique et 10 une efficacité accrue. Autrement dit, la présente invention engendre de nombreux avantages à savoir : diminuer l'aspect microbiologique, préserver les pertes en sucre et en vitamines apportées par le légume, diminuer les charges évacuées vers les stations d'épuration, économiser l'énergie par un transfert direct de la source vers la boîte de conserve, économiser dans le rendement légumes et économiser l'énergie probablement par une diminution du barème de stérilisation. D'autres buts et avantages de l'invention apparaîtront au cours de la description qui va suivre, qui n'est donnée qu'à titre indicatif et qui n'a pas pour but de la limiter. La présente invention concerne un procédé de traitement de produits alimentaires conditionnés dans des emballages rigides. Selon l'invention, ledit procédé comprend au moins la succession des étapes suivantes : - on conditionne lesdits produits à traiter dans leur emballage, - on ajoute auxdits produits conditionnés dans leur emballage, un jus de couverture, -on blanchit lesdits produits conditionnés dans leur emballage. foodstuffs, in particular vegetables, and an installation designed for the implementation of the process. More particularly, the present invention relates to a method of treating such food products, especially bleaching, for their preservation in rigid packaging. Currently, in the field of bleaching, including vegetables, there are known treatment facilities comprising a chamber in which the treatment is conducted. In particular, the food products to be treated, after having been cleaned and freed of their impurities, are placed in bulk in said enclosure and are subjected to thermal media, such as water by immersion, by runoff, or by steam. During this bleaching step, the products are heated at a given temperature for a given time to lower the enzymatic charge and degas the products. Such types of processes have various disadvantages, in particular due to an excessive energy requirement for heating the media and for transporting the coolant. Furthermore, in the case of a method of bleaching dipping food products, they undergo leaching with a consequent loss of vitamins. In addition, in the case where the products are soaked in hot water, or to a lesser extent in the case of runoff, there is a discharge to the wastewater treatment, very charged with suspended matter, in biological demand. and in chemical oxygen demand. The object of the present invention is to provide a method of treating food products that overcomes the aforementioned drawbacks, particularly in terms of product leaching and energy requirement. The process of the invention is suitable for all types of foodstuffs, and more particularly for packaged foodstuffs in rigid packages, irrespective of their geometrical shape. Another object of the present invention is to provide a process which makes it possible to obtain at the end a final product with all its taste, without loss of vitamins and without the highly charged rejection to the purification plants. Another object of the present invention is to provide an installation designed for the implementation of the method. One of the aims of the present invention is to propose an installation which, thanks to its structure, makes it possible to reduce the risk of development of bacteria in the final product, with an energy gain and an increased efficiency. In other words, the present invention gives rise to numerous advantages, namely: reducing the microbiological aspect, preserving the losses of sugar and vitamins brought by the vegetable, reducing the charges discharged to the purification plants, saving energy by a transfer direct from the source to the can, save in the vegetable yield and save energy probably by a decrease of the sterilization scale. Other aims and advantages of the invention will become apparent from the description which follows, which is given for information only and which is not intended to limit it. The present invention relates to a method of treating food products packaged in rigid packages. According to the invention, said process comprises at least the succession of the following steps: - conditioning said products to be treated in their packaging, - is added to said products packaged in their packaging, a cover juice, -bleach said products packaged in their packaging.
Un tel procédé permet alors aux produits alimentaires, notamment des légumes, d'être blanchis à l'intérieur de leur emballage. Such a process then allows food products, including vegetables, to be bleached inside their packaging.
2904291 3 L'invention concerne également une installation pour le traitement de produits alimentaires conditionnés dans des emballages rigides, conçue pour la mise en oeuvre du procédé décrit ci-dessus. Selon l'invention, ladite installation comprend, d'une part, des 5 moyens pour transporter en continu lesdits emballages et, d'autre part, des moyens pour soumettre extérieurement, pendant un temps donné, les emballages contenant lesdits produits dans leur jus de couverture à une source d'énergie afin d'augmenter la température à l'intérieur de leur emballage et les blanchir.The invention also relates to an installation for the treatment of food products packaged in rigid packaging, designed for the implementation of the method described above. According to the invention, said installation comprises, on the one hand, means for continuously transporting said packages and, on the other hand, means for externally submitting, for a given time, the packages containing said products in their juice. cover to a source of energy to increase the temperature inside their packaging and whiten them.
10 L'invention sera mieux comprise à la lecture de la description suivante accompagnée des dessins en annexe parmi lesquels la figure 1 représente une vue schématique de dessus d'un exemple de mode de réalisation de l'installation conçue pour la mise en oeuvre du procédé de l'invention.The invention will be better understood on reading the following description accompanied by the appended drawings, of which FIG. 1 represents a diagrammatic view from above of an exemplary embodiment of the installation designed for carrying out the method. of the invention.
15 La présente invention concerne, tout d'abord, un procédé de traitement de produits alimentaires conditionnés dans des emballages rigides 2. Dans un premier temps, comme dans les procédés connus aujourd'hui, les produits alimentaires, tels que notamment les légumes, sont 20 épluchés, le cas échéant coupés, nettoyés et débarrassés de leurs impuretés. A ce stade, les produits sont conditionnés en vrac dans diverses trémies et cuves adaptées. Ensuite, selon l'invention, ledit procédé comprend au moins la succession des étapes suivantes : 25 - on conditionne lesdits produits à traiter dans leur emballage 2, - on ajoute auxdits produits, conditionnés dans leur emballage 2, un jus de couverture, - on blanchit lesdits produits conditionnés dans leur 30 emballage 2. Tel que déjà mentionné précédemment, un des avantages de 2904291 4 la présente invention est de permettre le blanchiment des produits alimentaires à l'intérieur de leur emballage 2 notamment du type boîte de conserve, sans avoir à être transférés d'un emballage à l'autre, évitant ainsi une contamination bactériologique.The present invention relates, first of all, to a method of treating food products packaged in rigid packages 2. In a first step, as in the processes known today, food products, such as in particular vegetables, are 20 peeled, if necessary cut, cleaned and freed of their impurities. At this stage, the products are packaged in bulk in various hoppers and adapted tanks. Then, according to the invention, said process comprises at least the following succession of steps: - said products to be treated in their package 2 are packaged, - said products, packaged in their packaging 2, are filled with a cover juice, - 2. As already mentioned above, one of the advantages of the present invention is to allow the bleaching of food products inside their packaging 2, in particular of the tin type, without having to be transferred from one package to another, thus avoiding bacteriological contamination.
5 Selon l'invention, l'étape de blanchiment consiste à soumettre extérieurement, pendant un temps donné, les emballages 2, contenant lesdits produits dans ledit jus de couverture à une source d'énergie afin d'augmenter la température à l'intérieur desdits emballages 2. Un autre avantage de la présente invention est donc de 10 permettre le blanchiment des produits alimentaires sans qu'il y ait un contact direct entre les produits alimentaires et le fluide caloporteur constituant la source d'énergie dans les procédés connus. Ceci permet aux produits alimentaires de garder leur goût, toutes leurs vitamines et leurs propriétés organoleptiques.According to the invention, the bleaching step consists of subjecting externally, for a given time, the packages 2, containing said products in said cover juice to a source of energy in order to increase the temperature inside said Another advantage of the present invention is therefore to allow the bleaching of food products without there being a direct contact between the food products and the heat transfer fluid constituting the energy source in the known processes. This allows food products to retain their taste, all their vitamins and their organoleptic properties.
15 A titre d'exemple non limitatif, selon la présente invention, la source d'énergie est une flamme, notamment issue de la combustion de gaz, léchant la paroi 9 externe des emballages 2. Cela permet donc de chauffer les produits alimentaires dans leur jus de couverture dans leur emballage. Afin d'augmenter l'efficacité du procédé, selon la présente 20 invention, lesdits emballages 2 contenant lesdits produits alimentaires à être blanchis sont soumis à une rotation d'axe vertical et sont, directement ou indirectement, transportés en continu, tel que montré à la figure 1. L'étape de blanchiment effectuée en chauffant les emballages afin d'éviter la température à l'intérieur desdits emballages entre 90 et 25 100 C. A titre d'exemple non limitatif, les emballages 2 contenant lesdits produits alimentaires et ledit jus de couverture sont soumis à ladite source d'énergie pendant un temps compris entre 6 et 8 min. Le temps de blanchiment peut varier dépendant du type de produits alimentaires à traiter.By way of non-limiting example, according to the present invention, the energy source is a flame, in particular resulting from the combustion of gas, licking the outer wall 9 of the packagings 2. This therefore makes it possible to heat the food products in their form. cover juices in their packaging. In order to increase the efficiency of the process, according to the present invention, said packages 2 containing said food products to be bleached are rotated vertically and are, directly or indirectly, continuously conveyed, as shown in FIG. Figure 1. The bleaching step performed by heating the packages to avoid the temperature inside said packages between 90 and 100 C. By way of non-limiting example, the packages 2 containing said food products and said cover juices are subjected to said energy source for a time between 6 and 8 min. The bleaching time may vary depending on the type of food products to be treated.
30 A titre d'exemple non limitatif, on peut ainsi blanchir des petits pois, des carottes, des pois, des haricots.By way of non-limiting example, it is possible to whiten peas, carrots, peas and beans.
2904291 5 Ensuite, selon la présente invention, le procédé de traitement de produits alimentaires conditionnés dans des emballages 2 rigides comprend en outre au moins la succession des étapes suivantes : - on ajoute, le cas échéant, du jus de couverture afin de 5 compléter ledit emballage 2, - on ferme l'emballage 2 avec les produits conditionnés à son intérieur, - on mène une étape de stérilisation desdits produits conditionnés dans leur emballage 2.Next, according to the present invention, the process for treating food products packaged in rigid packagings furthermore comprises at least the following succession of steps: blanking juice is added, if necessary, to complete said packaging 2, - the packaging 2 is closed with the packaged products inside, - a sterilization step of said packaged products is carried out in their packaging 2.
10 La présente invention concerne également une installation 1, représentée schématiquement à la figure 1, selon un mode de réalisation non limitatif, pour la mise en oeuvre de procédé de traitement décrit ci-dessus. Ladite installation comprend, d'une part, des moyens 10 pour transporter en continu lesdits emballages 2 et, d'autre part des moyens 11 15 pour soumettre extérieurernent pendant un temps donné, les emballages 2 contenant lesdits produits dans ledit jus de couverture à une source d'énergie afin d'augmenter la température à l'intérieur de leur emballage 2 et les blanchir. Les emballages 2 contenant les produits alimentaires à 20 blanchir selon la présente invention doivent se présenter sous une forme rigide capable de résister à un contact direct avec une source d'énergie, telle que la flamme directe. Lesdits emballages peuvent, en outre, être constitués de tout autre matériau non déformable et résistant à la chaleur.The present invention also relates to an installation 1, shown schematically in Figure 1, according to a non-limiting embodiment, for the implementation of treatment method described above. Said plant comprises, on the one hand, means 10 for continuously conveying said packages 2 and, on the other hand means 11 for externally submitting for a given time, the packages 2 containing said products in said cover juice to a energy source to increase the temperature inside their packaging 2 and whiten them. The blister packs 2 according to the present invention must be in a rigid form capable of withstanding direct contact with a source of energy, such as the direct flame. Said packages may, in addition, be made of any other non-deformable and heat-resistant material.
25 Selon l'invention, lesdits moyens 10 pour transporter en continu lesdits emballages 2 sont constitués de deux chaînes transporteuses 3, 4, parallèles entre elles. Chaque chaîne 3, 4 présente un mouvement translationnel de vitesse différente et de direction opposée pour provoquer un avancement et/ou une rotation des emballages 2.According to the invention, said means 10 for continuously conveying said packages 2 consist of two conveyor chains 3, 4, parallel to each other. Each chain 3, 4 has a translational movement of different speed and opposite direction to cause advance and / or rotation of the packages 2.
30 A ce sujet, la rotation des emballages 2 pendant le processus de blanchiment, permet d'homogénéiser la température et les produits à leur 2904291 6 intérieur et ainsi d'optimiser le processus de blanchiment. A titre d'exemple non limitatif, les emballages sont disposés à cheval sur les deux chaînes 3, 4, comme le montre la figure 1, et la vitesse de déplacement d'une des chaînes 3, 4 est de 5 m/min alors que la vitesse de 5 l'autre chaîne 3, 4 est de 3 rn/min. On engendre donc une vitesse différentielle de 2 m/min qui fait avancer les emballages et provoque leur rotation sur eux-mêmes Par ailleurs, selon la présente invention, lesdits moyens 10 pour transporter en continu 'les emballages 2 comportent en outre deux rails de 10 guidage 5, 6, placés un de chaque côté de l'ensemble formé par les deux chaînes transporteuses 3, 4. Les deux rails de guidage 5, 6 permettent de maintenir lesdits emballages 2 en place, selon un chemin de déplacement linéaire. Afin d'éviter la déformation des deux dits rails de guidage 5, 6 15 lors de l'utilisation de ladite source d'énergie pendant le processus de blanchiment, ceux-ci sont constitués des tubulures creuses permettant la circulation d'eau à leur intérieur pour les refroidir. Encore selon la présente invention, lesdits moyens pour soumettre extérieurement, pendant un temps donné, les emballages 2 20 contenant lesdits produits dans ledit jus de couverture à une source d'énergie, afin d'augmenter la température à l'intérieur de leur emballage 2 et les blanchir, sont constitués d'une conduite 7 de transport de gaz inflammable comprenant plusieurs brûleurs 8 placés de chaque côté desdites chaînes transporteuses 3, 4, tels que les flammes puissent lécher les emballages.In this respect, the rotation of the packages 2 during the bleaching process makes it possible to homogenize the temperature and the products on their inside and thus to optimize the bleaching process. By way of nonlimiting example, the packages are arranged astride the two chains 3, 4, as shown in FIG. 1, and the speed of movement of one of the chains 3, 4 is 5 m / min whereas the speed of the other chain 3, 4 is 3 r / min. A differential speed of 2 m / min is thus generated which moves the packages forward and causes them to rotate on their own. Furthermore, according to the present invention, said means 10 for continuously conveying the packages 2 furthermore comprise two rails 10 5, 6, placed one on each side of the assembly formed by the two conveyor chains 3, 4. The two guide rails 5, 6 to maintain said packages 2 in place, according to a linear path of movement. In order to avoid the deformation of the two said guide rails 5, 6 during the use of said energy source during the bleaching process, these consist of hollow tubes allowing the circulation of water inside them. to cool them. Still according to the present invention, said means for externally subjecting, for a given time, the packages 2 containing said products in said cover juice to a source of energy, in order to increase the temperature inside their package 2 and bleaching, consist of a flammable gas transport pipe 7 comprising several burners 8 placed on each side of said conveyor chains 3, 4, such that the flames can lick the packages.
25 Cela étant, de façon connue, l'installation de la présente invention est équipée en amont et en aval des postes de travail traditionnel, pour éplucher, parer, laver et nettoyer les produits alimentaires, et les stériliser. En outre, l'installation 1 de la présente invention permet le chargement et le déchargement continu des emballages 2 traités facilitant la 30 cadence et l'efficacité du procédé. Naturellement, d'autres modes de mise en oeuvre, à la portée 2904291 7 de l'homme de l'art, auraient pu être envisagés sans pour autant sortir du cadre de l'invention.However, in a known manner, the installation of the present invention is equipped upstream and downstream of the traditional work stations, to peel, parry, wash and clean the food products, and sterilize. In addition, the installation 1 of the present invention allows the continuous loading and unloading of the treated packages 2 facilitating the rate and efficiency of the process. Of course, other modes of implementation, within the scope of those skilled in the art, could have been envisaged without departing from the scope of the invention.
Claims (12)
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FR0606891A FR2904291B1 (en) | 2006-07-27 | 2006-07-27 | METHOD FOR PROCESSING FOOD PRODUCTS IN RIGID PACKAGES |
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FR0606891A FR2904291B1 (en) | 2006-07-27 | 2006-07-27 | METHOD FOR PROCESSING FOOD PRODUCTS IN RIGID PACKAGES |
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Citations (13)
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US2728676A (en) * | 1952-04-24 | 1955-12-27 | Hercules Powder Co Ltd | Processed food and method of preparation |
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NL6913969A (en) * | 1968-09-16 | 1970-03-18 | ||
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EP0072419A2 (en) * | 1981-08-17 | 1983-02-23 | The Continental Group, Inc. | Process for improving the organoleptic properties of canned green vegetables |
SU1142092A1 (en) * | 1983-04-01 | 1985-02-28 | Опытное Производственно-Техническое Объединение "Техрыбпром" | Apparatus for heat treatment of food products in cans |
FR2561620A1 (en) * | 1984-03-22 | 1985-09-27 | Larroche Michel | High-vacuum packed aqueous food product, method of obtaining it and a device implementing the latter |
DD245552A3 (en) * | 1981-09-09 | 1987-05-13 | Proizv T Ob Tekhrybprom O | DEVICE FOR THE HEAT TREATMENT OF FOODSTUFFS |
NL8600799A (en) * | 1986-03-27 | 1987-10-16 | Wavin Bv | Blanching of animal and vegetable prods. - carried out at least partially by microwave heating |
US5482727A (en) * | 1994-07-21 | 1996-01-09 | Friday Canning Corporation | Method for improving the color of containerized green vegetables |
-
2006
- 2006-07-27 FR FR0606891A patent/FR2904291B1/en not_active Expired - Fee Related
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
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US2238972A (en) * | 1940-02-12 | 1941-04-22 | Frank D Chapman | Blancher |
US2520719A (en) * | 1946-08-19 | 1950-08-29 | David R Mckinley | Blanching apparatus |
US2728676A (en) * | 1952-04-24 | 1955-12-27 | Hercules Powder Co Ltd | Processed food and method of preparation |
GB863804A (en) * | 1957-01-03 | 1961-03-29 | Henri Cheftel | An improved method and apparatus for heating cans |
NL6913969A (en) * | 1968-09-16 | 1970-03-18 | ||
US4156741A (en) * | 1971-10-29 | 1979-05-29 | Etablissements J. J. Carnaud & Forges De Basse-Indre | Method of canning food products and canned product |
SU921506A1 (en) * | 1980-09-15 | 1982-04-23 | Опытное Производственно-Техническое Объединение "Техрыбпром" | Device for heat treatment of food products in cans |
EP0072419A2 (en) * | 1981-08-17 | 1983-02-23 | The Continental Group, Inc. | Process for improving the organoleptic properties of canned green vegetables |
DD245552A3 (en) * | 1981-09-09 | 1987-05-13 | Proizv T Ob Tekhrybprom O | DEVICE FOR THE HEAT TREATMENT OF FOODSTUFFS |
SU1142092A1 (en) * | 1983-04-01 | 1985-02-28 | Опытное Производственно-Техническое Объединение "Техрыбпром" | Apparatus for heat treatment of food products in cans |
FR2561620A1 (en) * | 1984-03-22 | 1985-09-27 | Larroche Michel | High-vacuum packed aqueous food product, method of obtaining it and a device implementing the latter |
NL8600799A (en) * | 1986-03-27 | 1987-10-16 | Wavin Bv | Blanching of animal and vegetable prods. - carried out at least partially by microwave heating |
US5482727A (en) * | 1994-07-21 | 1996-01-09 | Friday Canning Corporation | Method for improving the color of containerized green vegetables |
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FR2904291B1 (en) | 2011-01-21 |
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