FR3081843A1 - PROCESS FOR VACUUM PACKAGING OF FRESH FOOD PRODUCTS INCLUDING A CRUSHING OPERATION ON THE SURFACE OF SUCH PRODUCTS - Google Patents

PROCESS FOR VACUUM PACKAGING OF FRESH FOOD PRODUCTS INCLUDING A CRUSHING OPERATION ON THE SURFACE OF SUCH PRODUCTS Download PDF

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Publication number
FR3081843A1
FR3081843A1 FR1870622A FR1870622A FR3081843A1 FR 3081843 A1 FR3081843 A1 FR 3081843A1 FR 1870622 A FR1870622 A FR 1870622A FR 1870622 A FR1870622 A FR 1870622A FR 3081843 A1 FR3081843 A1 FR 3081843A1
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Prior art keywords
packaging
product
products
sealing
food products
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FR1870622A
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French (fr)
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FR3081843B1 (en
Inventor
Pauline Le Dru
Franck Cousin
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Air Liquide France Industrie SA
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Air Liquide France Industrie SA
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Priority to FR1870622A priority Critical patent/FR3081843B1/en
Priority to EP19790034.3A priority patent/EP3802332A1/en
Priority to PCT/FR2019/051122 priority patent/WO2019229321A1/en
Publication of FR3081843A1 publication Critical patent/FR3081843A1/en
Application granted granted Critical
Publication of FR3081843B1 publication Critical patent/FR3081843B1/en
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Classifications

    • 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
    • B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
    • B65B5/04—Packaging single articles
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
    • B65B31/025—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for rigid or semi-rigid containers
    • 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
    • B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
    • B65B63/08—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged for heating or cooling articles or materials to facilitate packaging
    • 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
    • B65B11/00—Wrapping, e.g. partially or wholly enclosing, articles or quantities of material, in strips, sheets or blanks, of flexible material
    • B65B11/50—Enclosing articles, or quantities of material, by disposing contents between two sheets, e.g. pocketed sheets, and securing their opposed free margins
    • B65B11/52—Enclosing articles, or quantities of material, by disposing contents between two sheets, e.g. pocketed sheets, and securing their opposed free margins one sheet being rendered plastic, e.g. by heating, and forced by fluid pressure, e.g. vacuum, into engagement with the other sheet and contents, e.g. skin-, blister-, or bubble- packaging
    • 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
    • B65B7/00—Closing containers or receptacles after filling
    • B65B7/16—Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons
    • B65B7/162—Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by feeding web material to securing means
    • B65B7/164—Securing by heat-sealing

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Vacuum Packaging (AREA)

Abstract

Un procédé de conditionnement sous vide de produits alimentaires, où : - on positionne le produit dans un emballage, - on aspire l'air contenu dans l'emballage ; et - on procède à une opération de scellement ou d'operculage de l'emballage, se caractérisant en ce que l'on procède, avant le positionnement du produit dans l'emballage, à une opération de croutage en surface du produit par apport de froid cryogénique.A vacuum packaging process for food products, where: - the product is placed in a package, - the air contained in the package is drawn off; and - a sealing or sealing operation of the packaging is carried out, characterized in that one proceeds, before positioning the product in the packaging, to a crusting operation on the surface of the product by adding cryogenic cold.

Description

DescriptionDescription

Titre de l’invention : PROCÉDÉ DE CONDITIONNEMENT SOUSTitle of the invention: PACKAGING PROCESS UNDER

VIDE DE PRODUITS ALIMENTAIRES FRAIS COMPRENANT UNE OPERATION DE CROUTAGE EN SURFACE DE CES PRODUITS [0001] La présente invention concerne le domaine de la conservation des produits alimentaires sous emballage : sous vide ou sous atmosphère protectrice, les deux méthodes étant parfois combinées, notamment pour les produits carnés.VACUUM OF FRESH FOOD PRODUCTS COMPRISING AN OPERATION OF CRUSHING ON THE SURFACE OF THESE PRODUCTS The present invention relates to the field of preserving food products in packaging: under vacuum or in a protective atmosphere, the two methods being sometimes combined, in particular for meat products.

[0002] On sait que la méthode du conditionnement sous vide permet de prolonger la durée de conservation des aliments. Elle consiste à placer le produit dans un emballage hermétique, à aspirer l'air contenu dans l'emballage et à sceller ou « operculer » ce dernier (on sait que le terme scellage est utilisé principalement pour les sacs et emballages souples, tandis que dans le cas des barquettes ou emballages rigides on parle plutôt d'operculage).We know that the vacuum packaging method can extend the shelf life of food. It consists of placing the product in an airtight packaging, sucking the air contained in the packaging and sealing or "sealing" the latter (we know that the term sealing is used mainly for bags and flexible packaging, while in in the case of trays or rigid packaging we speak rather of sealing).

[0003] L'élimination de l'air qui entoure le produit permet de réduire le taux d'oxygène présent dans l'emballage et d'empêcher ainsi les microorganismes aérobies de se développer et de dégrader l'aliment.The elimination of the air which surrounds the product makes it possible to reduce the level of oxygen present in the packaging and thus to prevent aerobic microorganisms from developing and degrading the food.

[0004] L'absence d'oxygène réduit également la dégradation due à l'oxydation (le processus qui provoque, par exemple, le brunissement des bananes et des pommes).The absence of oxygen also reduces the degradation due to oxidation (the process which causes, for example, the browning of bananas and apples).

[0005] Différents procédés de mise sous vide sont présents sur le marché, permettant de réaliser des conditionnements de type sacs, barquettes, films thermoformés semirigides ou encore films souples.Different vacuuming methods are present on the market, making it possible to produce packaging such as bags, trays, semi-rigid thermoformed films or even flexible films.

[0006] Considérons dans ce qui suit l’exemple des barquettes : la « présentation » obtenue est telle que le film est “plaqué” sur le produit alimentaire lors de la mise sous vide afin de créer un effet “seconde peau” par le vide d’air et d'épouser ainsi parfaitement les contours du produit.Let us consider in the following example the trays: the "presentation" obtained is such that the film is "plated" on the food product during the vacuuming in order to create a "second skin" effect by the vacuum. air and thus perfectly fit the contours of the product.

[0007] Pour réaliser cette étape du procédé, le film supérieur est chauffé en une ou plusieurs étapes afin d’utiliser les propriétés thermoélastiques des polymères.To carry out this stage of the process, the upper film is heated in one or more stages in order to use the thermoelastic properties of the polymers.

[0008] Le support inférieur du produit et le film supérieur sont parfois thermosoudés, assurant ainsi une grande sécurité de scellage.The lower product support and the upper film are sometimes heat sealed, thus ensuring high sealing security.

[0009] Même s’il présente de nombreux avantages, le procédé de mise sous vide présente des inconvénients limitant son utilisation, parmi lesquels on peut citer les aspects suivants :Even if it has many advantages, the vacuum method has drawbacks limiting its use, among which the following aspects may be mentioned:

[0010] - la déformation des produits frais sensibles ou fragiles puisque lors de la mise sous vide, le film supérieur (ou le film constituant le sac) exerce une force importante sur le produit alimentaire pouvant générer une déformation de ce dernier.- The deformation of sensitive or fragile fresh products since during vacuuming, the upper film (or the film constituting the bag) exerts a significant force on the food product which can generate a deformation of the latter.

- Dans le cas des produits alimentaires frais les plus fragiles, la mise sous vide génère des déformations produits, des écrasements (exemples : fruits, viandes, poissons etc...). L’aspect visuel des produits ainsi emballés est alors un frein à la commercialisation ou bien nécessite un suremballage.- In the case of the most fragile fresh food products, vacuuming generates product deformations, crushing (examples: fruit, meat, fish, etc.). The visual appearance of the products thus packaged is then a hindrance to marketing or requires overpackaging.

- une non conformité de la couleur : lors de la conservation sous vide, peuvent apparaître plusieurs problématiques liées à la couleur des produits, à savoir apparition d’une couleur non conforme voire hétérogène ou dans le cas de la viande rouge, une non reprise de la couleur après ouverture. Ces aspects visuels non conformes générés sont rédhibitoires pour une mise sur le marché malgré l’intérêt apporté par la mise sous vide sur la conservation des produits alimentaires.- non-conformity of the color: during storage under vacuum, several problems related to the color of the products may appear, namely appearance of a non-conforming or even heterogeneous color or in the case of red meat, non-recovery of the color after opening. These nonconforming visual aspects generated are prohibitive for placing on the market despite the interest brought by vacuum packaging on the preservation of food products.

[0011] Ces problématiques ne permettent pas d’envisager un conditionnement sous vide de certains produits frais. C’est le cas par exemple de la saucisserie, des steaks hachés, ou encore des fruits.These issues do not allow to consider vacuum packaging of certain fresh products. This is the case, for example, of sausage, minced steaks, or even fruit.

[0012] Pour contourner ces problématiques, certains industriels, qui optent pour le conditionnement sous vide, sont, comme mentionné plus haut, contraints de masquer l’aspect visuel des produits en ajoutant un suremballage, afin que le visuel du produit n’ait pas d’incidence sur l’acte d’achat.To get around these problems, some manufacturers, who opt for vacuum packaging, are, as mentioned above, forced to mask the visual appearance of the products by adding an overpack, so that the visual of the product does not have of incidence on the act of purchase.

[0013] Cela génère inévitablement des coûts industriels supplémentaires (emballage et étape de production supplémentaire) ainsi que des déchets d’emballages qui pourraient être supprimés.This inevitably generates additional industrial costs (packaging and additional production stage) as well as packaging waste which could be eliminated.

[0014] La présente invention vise alors à proposer une solution technique aux difficultés listées ci-dessus, et notamment à proposer une solution permettant d’assurer le maintien de la forme des produits, d’assurer une meilleure maîtrise de la couleur des produits conditionnés sous vide et une meilleure maîtrise de la reprise en couleur lors de la remise à l’air (à ouverture de l’emballage).The present invention therefore aims to propose a technical solution to the difficulties listed above, and in particular to propose a solution making it possible to maintain the shape of the products, to ensure better control of the color of the packaged products. under vacuum and better control of the color recovery when returned to the air (when the packaging is opened).

[0015] Comme on le verra plus en détails dans ce qui suit, la solution proposée par la présente invention réside dans le fait de “rigidifier” les produits en surface et pour cela, “un raidissage” ou “croûtage de surface” par le froid est effectué.As will be seen in more detail below, the solution proposed by the present invention lies in the fact of “stiffening” the surface products and for this, “stiffening” or “surface crusting” by the cold is performed.

[0016] Et si ce “raidissage” ou “croûtage de surface” des produits alimentaires pourrait être envisagé par l’utilisation d’un équipement de froid mécanique, on préfère selon la présente invention réaliser un “raidissage” ou “croûtage de surface” par voie cryogénique, en surface des produits alimentaires, avant l’étape de mise sous vide.And if this “stiffening” or “surface crusting” of food products could be envisaged by the use of mechanical cold equipment, it is preferred according to the present invention to carry out “stiffening” or “surface crusting” cryogenic, on the surface of food products, before the vacuuming step.

[0017] En effet, l’utilisation du froid mécanique se révèle moins avantageuse puisque la longueur des tunnels serait alors trop importante pour une mise en place dans les ateliers de production.In fact, the use of mechanical cooling proves less advantageous since the length of the tunnels would then be too great for installation in the production workshops.

[0018] L’invention concerne alors un procédé de conditionnement sous vide de produits ali3 [0019] [0020] [0021] [0022] [0023] [0024] [0025] [0026] [0027] [0028] [0029] mentaires, où :The invention then relates to a vacuum packaging process of ali3 products [0020] [0021] [0022] [0023] [0024] [0025] [0026] [0027] [0028] [0029] where:

- on positionne le produit dans un emballage,- the product is placed in a packaging,

- on aspire l'air contenu dans l'emballage ; et- the air contained in the packaging is drawn off; and

- on scelle l’emballage, se caractérisant en ce que l’on procède, avant le positionnement du produit dans l’emballage, à une opération de croûtage en surface du produit par apport de froid cryogénique.- the packaging is sealed, characterized in that one proceeds, before positioning the product in the packaging, to a crusting operation on the surface of the product by adding cryogenic cold.

Dans certains cas, pour certains produits, notamment carnés, il peut être avantageux de procéder, après mise sous vide, à une injection d’une atmosphère contrôlée dans l’emballage, avant scellement ou operculage.In certain cases, for certain products, in particular meat products, it may be advantageous to carry out, after placing under vacuum, an injection of a controlled atmosphere into the packaging, before sealing or sealing.

Ces procédés de pratique combinée « vide ++ MAP » (actuellement disponibles sur le marché) comportent en général les étapes suivantes :These “vacuum ++ MAP” combined practice methods (currently available on the market) generally include the following steps:

- positionnement du produit dans un emballage, par exemple une barquette,- positioning of the product in packaging, for example a tray,

- mise sous vide ;- evacuation;

- injection d’un mélange de gaz ( par exemple un mélange O2/CO2, ou encore un mélange à base d’azote) ;- injection of a gas mixture (for example an O2 / CO2 mixture, or a nitrogen-based mixture);

- on ferme l’emballage.- we close the packaging.

Comme signalé plus haut ces emballages sont principalement utilisés pour les produits de viande fraîche, particulièrement le boeuf, le porc, le veau et l'agneau et toutes les protéines dont la coloration est perturbée par le manque d'oxygène, mais d'autres applications sont évoquées comme les produits de salaison, de poisson et fruits de mer, de volaille, de fromage et autres plats préparés.As mentioned above, these packages are mainly used for fresh meat products, especially beef, pork, veal and lamb and all proteins whose coloring is disturbed by the lack of oxygen, but other applications are mentioned as salting products, fish and seafood, poultry, cheese and other prepared meals.

L’utilisation d’azote liquide ou de CO2 liquide est selon la présente invention préférée, le CO2 ayant par ailleurs des effets bactériostatiques reconnus.The use of liquid nitrogen or liquid CO 2 is preferred according to the present invention, the CO 2 also having recognized bacteriostatic effects.

Un tunnel cryogénique tel que ceux couramment utilisés dans l’industrie alimentaire permet de réaliser un tel apport de froid.A cryogenic tunnel such as those commonly used in the food industry makes it possible to produce such a supply of cold.

Les expérimentations réalisées par la Demanderesse ont permis de démontrer que les tunnels cryogéniques sont adaptés pour réaliser des croûtages rapides et maîtrisés, et notamment le fait qu’un temps de passage court (par exemple là 5 minutes), couplé à des températures très basses, typiquement de -30 à - 140 °c , permet d’atteindre des épaisseurs de croûtage (durcissement ou raidissage) permettant de conserver l’intégrité du produit, et ce, sans passer le seuil de changement d'état de l’eau du produit.The experiments carried out by the Applicant have made it possible to demonstrate that the cryogenic tunnels are suitable for carrying out rapid and controlled crusts, and in particular the fact that a short passage time (for example there 5 minutes), coupled with very low temperatures, typically from -30 to - 140 ° c, makes it possible to reach crusting thicknesses (hardening or stiffening) allowing the integrity of the product to be preserved, without passing the threshold of change of product water state .

A titre illustratif une épaisseur de croûtage de 1 à 3 mm a donné des résultats très satisfaisant sur l’ensemble des produits testés.By way of illustration, a thickness of crusting of 1 to 3 mm gave very satisfactory results on all of the products tested.

Le fait de ne pas passer le seuil de changement d'état de l’eau du produit est un point important pour les fabricants puisque le pallier de congélation du produit n'étant pas atteint, l’étiquetage du produit n’aura pas à mentionner de points particuliers et notamment ne devra pas faire figurer la mention “produit décongelé ne pas re-The fact of not crossing the threshold of change of state of the water of the product is an important point for the manufacturers since the level of freezing of the product not being reached, the labeling of the product will not have to mention particular points and in particular should not include the mention “thawed product not

Claims (1)

Revendications claims [Revendication 1] [Claim 1] Procédé de conditionnement sous vide de produits alimentaires, où : - on positionne le produit dans un emballage, - on aspire l'air contenu dans l'emballage ; et - on procède à une opération de scellement ou d’operculage de l’emballage, se caractérisant en ce que l’on procède, avant le positionnement du produit dans l’emballage, à une opération de croûtage en surface du produit par apport de froid cryogénique. Process for vacuum packaging food products, where: - the product is placed in a packaging, - the air contained in the packaging is drawn off; and - we carry out a sealing or sealing operation on the packaging, characterized in that one proceeds, before positioning the product in the packaging, to a crusting operation on the surface of the product by adding cryogenic cold. [Revendication 2] [Claim 2] Procédé selon la revendication 1, se caractérisant en ce que après la dite aspiration, et avant scellement ou operculage, on procède à une injection d’une atmosphère contrôlée dans l’emballage. Method according to claim 1, characterized in that after said suction, and before sealing or sealing, an injection of a controlled atmosphere is carried out into the packaging.
N° d'enregistrementRegistration number
FR1870622A 2018-05-30 2018-05-30 PROCESS FOR VACUUM PACKAGING OF FRESH FOOD PRODUCTS INCLUDING A SURFACE CRUSHING OPERATION OF THESE PRODUCTS Active FR3081843B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR1870622A FR3081843B1 (en) 2018-05-30 2018-05-30 PROCESS FOR VACUUM PACKAGING OF FRESH FOOD PRODUCTS INCLUDING A SURFACE CRUSHING OPERATION OF THESE PRODUCTS
EP19790034.3A EP3802332A1 (en) 2018-05-30 2019-05-16 Process for vacuum packaging of fresh food products comprising an operation of surface crusting of these products
PCT/FR2019/051122 WO2019229321A1 (en) 2018-05-30 2019-05-16 Process for vacuum packaging of fresh food products comprising an operation of surface crusting of these products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1870622 2018-05-30
FR1870622A FR3081843B1 (en) 2018-05-30 2018-05-30 PROCESS FOR VACUUM PACKAGING OF FRESH FOOD PRODUCTS INCLUDING A SURFACE CRUSHING OPERATION OF THESE PRODUCTS

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Citations (4)

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US3677167A (en) * 1970-01-07 1972-07-18 Dennis Richard Berg Apparatus for preservation of meat
EP0259285A2 (en) * 1986-09-02 1988-03-09 Geo. A. Hormel & Co. Process for improving the eating and preservation qualities of uncured pork products
EP3248472A1 (en) * 2016-05-25 2017-11-29 Linde Aktiengesellschaft Method of conditioning and/or treating food products
FR3056560A1 (en) * 2016-09-27 2018-03-30 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude METHOD OF SOUNDING THE PROTECTIVE ATMOSPHERE OF SENSITIVE PRODUCTS, IN PARTICULAR BUTCHER SPECIALTIES

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3677167A (en) * 1970-01-07 1972-07-18 Dennis Richard Berg Apparatus for preservation of meat
EP0259285A2 (en) * 1986-09-02 1988-03-09 Geo. A. Hormel & Co. Process for improving the eating and preservation qualities of uncured pork products
EP3248472A1 (en) * 2016-05-25 2017-11-29 Linde Aktiengesellschaft Method of conditioning and/or treating food products
FR3056560A1 (en) * 2016-09-27 2018-03-30 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude METHOD OF SOUNDING THE PROTECTIVE ATMOSPHERE OF SENSITIVE PRODUCTS, IN PARTICULAR BUTCHER SPECIALTIES

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