SE1530023A1 - Method and means for cooking and sterilization - Google Patents

Method and means for cooking and sterilization Download PDF

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Publication number
SE1530023A1
SE1530023A1 SE1530023A SE1530023A SE1530023A1 SE 1530023 A1 SE1530023 A1 SE 1530023A1 SE 1530023 A SE1530023 A SE 1530023A SE 1530023 A SE1530023 A SE 1530023A SE 1530023 A1 SE1530023 A1 SE 1530023A1
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SE
Sweden
Prior art keywords
atmospheric pressure
package
food
cavity
autoclave
Prior art date
Application number
SE1530023A
Other languages
English (en)
Other versions
SE538970C2 (sv
Inventor
Martin Gustavsson Gustav
Original Assignee
Micvac Ab
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Micvac Ab filed Critical Micvac Ab
Priority to SE1530023A priority Critical patent/SE538970C2/sv
Priority to CN201680008067.7A priority patent/CN107404912A/zh
Priority to JP2017541659A priority patent/JP6634452B2/ja
Priority to PCT/EP2016/053037 priority patent/WO2016128556A1/en
Priority to BR112017016141A priority patent/BR112017016141A2/pt
Priority to ES16704017T priority patent/ES2714391T3/es
Priority to RU2017131630A priority patent/RU2710435C2/ru
Priority to US15/548,984 priority patent/US20180027830A1/en
Priority to EP16704017.9A priority patent/EP3256389B1/en
Publication of SE1530023A1 publication Critical patent/SE1530023A1/sv
Publication of SE538970C2 publication Critical patent/SE538970C2/sv
Priority to ZA2017/05499A priority patent/ZA201705499B/en

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Classifications

    • 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
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • 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
    • A23B4/005—Preserving by heating
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • 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
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • 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
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • 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
    • A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Description

15 20 25 Oxygen and gaseous odors present in a package after cooking can react chemically with the food product during a subsequent heat sterilization and undesirably modify the organoleptic profile of the food product. According to the method of the present disclosure, such oxygen and odors are however removed by the vacuum stage between the cooking stage and the sterilization stage. An effect of the vacuum stage, in Which a valve in the package opens due to the pressure difference, is thus that the package becomes vacuumized. By releasing the pressure after the sterilization stage (which is carried out at a supra-atrnospheric pressure) Without cooling the package, further vacuumization of the package is achieved.
In the prior art, food packages have been vacuumized at the same time as the packages are sealed, but in such case, the odors/off-aromas released during cooking stay inside the package. Further, forrning vacuum in the sealing stage are for some products tricky as there is a risk that liquids or product ends up in the seal, thereby reducing the strength of the same.
In the prior art, it is also known to pack and sterilize food after it has been cooked. In such case, the food product is often cooled to a substantial degree between cooking and heat sterilization. Such interrnittent cooling wastes energy. Further, it often results in impaired taste and texture of the food product.
In contrast, the vacuum stage between the cooking and the autoclaving of the present disclosure normally reduces the temperature of the food product by just a few degrees, such as 2 °C.
The inventor has performed tests with various valves on the market having opening ressures of 20-150 mbar. For some roducts in some acka es the valves do not o en P P P g > P when the desired core temperature of the food product is reached unless the ambient pressure is reduced as in the method of the present disclosure.
If, for example, a sealed food package is heated in an oven such that the gas phase temperature inside the package reaches 72 °C, the partial pressure of water vapor is 345 mbar. Adding the expansion of the air inside the package at this temperature, a valve having an opening pressure of 150 mbar should open. It has however been shown that 10 15 20 25 30 this is not the case for many applications. The reason Why the valve fails to open is probably that the material of the package stretches/expands and thereby increases the volume of the package and prevents the internal pressure from reaching the opening threshold. This is especially the case for a rigid package With a flexible sealing, such as a plastic film, or a completely flexible plastic package. The off-aromas and liquids may thus stay inside the package even When the temperature is 120-130 OC. The valve Would perhaps open if the temperature in the package Was increased further, but in such case the food product Would be overcooked. Another problem is that most available valves are composed of plastic and cannot tolerate temperatures above 140 °C.
As a first aspect of the present disclosure, there is thus provided a method of cooking and sterilization or high-degree pasteurization of food arranged in a sealed package comprising a one-Way valve that opens at a pressure difference of 20-200 mbar, said method comprising the steps of: a) heating the sealed package to cook the food; b) subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; and c) autoclaving the sealed package from step b) at a supra-atmospheric pressure.
In an embodiment of the first aspect, the method further comprises the step of: d) releasing the pressure to obtain flash cooling of the food in the package from step c) and such that gas leave the sealed package from step c) through the valve.
As a second aspect of the present disclosure, there is provided a vacuum autoclave suitable for cooking and sterilization or high-degree pasteurization of food arranged in a sealed package comprising a one-Way valve that opens at a pressure difference, said vacuum autoclave comprising: a housing defining a cavity capable of receiving food packages, Wherein said housing is capable of maintaining a supra-atmospheric pressure and a sub-atrnospheric pressure in the cavity; a steam generating device for providing steam in the cavity; at least one heating element for heating a package placed in the cavity, Which at least one heating element is not part of the steam generating device; 10 15 20 25 a fan arrangement for circulating gas in the cavity; and a gas Outlet connectable to a vacuum source for WithdraWing gas from the cavity.
DETAILED DESCRIPTION Fig 1 illustrates a non-limiting embodiment of a vacuum autoclave according to the second aspect of the present disclosure.
Fig 2 illustrates another non-limiting embodiment of a vacuum autoclave according to the second aspect of the present disclosure.
DETAILED DESCRIPTION As a first aspect of the present disclosure, there is provided a method of cooking and sterilization or high-degree pasteurization of food arranged in a sealed package. The sealed package may be a package comprising plastic or metal. For example, the package may be sealed With a plastic film. In one embodiment, the package is a plastic tray sealed With a plastic film.
The food in the sealed package may for example comprise vegetables, fish and/ or transformed meat, such as pâté.
The package of the first aspect may thus be prepared by arranging food in a package and then sealing the package. For example, the food may be placed in a tray, such as a plastic tray, that it is then sealed With a plastic film.
The package of the second aspect comprises a one-Way valve that opens at a pressure difference of 20-200 mbar, such as 20-150 mbar. Such one-Way valves are for example provided by Valvopack/Nutripack (see e.g. WO0l09003) and Micvac (see e.g.
WO02087993, WO03076302, WO03078266, WO04106190, WO04045985, WO07091951 and WO13004586).
The method of the first aspect comprises steps of: a) heating the sealed package to cook the food; b) subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; and c) autoclaving the sealed package from step b) at a supra-atmospheric pressure. 10 15 20 25 In the context of the present disclosure, a “high-degree pasteurization” is carried out at a temperature above 100 °C. This means that the supra-atmospheric pressure of step c) is needed to carry out the high-degree pasteurization.
The high-degree pasteurization of the present disclosure is more intense than the 7-log reduction of normal pasteurization, but less intense than a 12-log reduction of a sterilization. Preferably, the high-degree pasteurization of the present disclosure results in at least a 10-log reduction.
The heating of step a) may comprise dry heating, moist heating or a combination thereof. Consequently, steam may be applied during at least part of the first period.
The sub-atmospheric pressure of step b) is preferably at least 100 millibar (mbar) below atmospheric pressure, such as at least 200, 300, 400 or 500 mbar below atmospheric pressure. ln one embodiment, the pressure is never below 500 mbar to comply with some regulations and legislations. However, the sub-atmospheric pressure of step b) may also be at least 600, 700, 800 or 840 mbar below atmospheric pressure During step b), the ambient pressure of the sealed packages may be decreased gradually.
This may for example be the case if the vacuum autoclave of the second aspect is used and the gas outlet is coupled directly to a running vacuum pump. For example, the pressure may decrease continuously from atmospheric pressure to a target sub- atmospheric pressure, such as 500 mbar below atmospheric pressure. A benefit of a slower decrease of the pressure is that vigorous boiling in the package may be prevented. A problem of vigorous boiling is that the valve may be contaminated and lose its function. Accordingly, in one embodiment of the second aspect, the rate of pressure reduction after the first period never exceeds 500 mbar/min. For example, it may never exceed 250 mbar/ min. In some embodiments, it never exceeds 100 mbar/min or 50 mbar/niin.
Alternatively, the pressure may be pulsated during step b) to drive more gas out of the package. For example the pressure may be varied between a small sub-atmospheric pressure, such as less than 100 mbar below atmospheric pressure, and a pressure that is at least 400 mbar below atmospheric pressure. 10 15 20 25 When the sealed package is subjected to the sub-atmospheric pressure in step b), the valve opens and the food in the package is flash cooled, which may prevent over- cooking.
In one embodiment of the method of the first aspect, the gas phase temperature in the sealed package never exceeds 90 °C during step a). For example, it may never exceed 85, 80, 75 or 70 °C. This is achievable by controlling the ambient temperature during step a) and the subsequent sub-atmospheric pressure.
The sealed package may for example be heated for a time period of 5-180 min in step a).
Further, step a) is preferably carried out at approximately atmospheric pressure.
In embodiments of the first aspect, steps b) and c) may be carried out in an autoclave capable of generating and maintaining the sub-atmospheric pressure of step b). Such autoclaves are for example marketed by Astell. In addition, step a) may be carried out in the same autoclave. An autoclave suitable for steps a), b) and c) is presented below as a second aspect of the present disclosure.
The method of the first aspect may further comprise the step of: d) releasing the pressure to obtain flash cooling of the food in the package from step c) and such that gas leave the sealed package from step c) through the valve.
Step d) thus results in that the package is further vacuumized after the autoclaving/ sterilization step. In prior art sterilizations of packages Without one-way valves, a rapid pressure release after autoclaving is not possible Without first cooling the packages to prevent the packages from exploding.
Step d) may for example be carried out in an autoclave that also was used for step c) and optionally step b). Examples of such an autoclave are the above-mentioned autoclaves marketed by Astell and the autoclave of the second aspect of the present disclosure. In one embodiment, steps a)-d) are all carried out in the same autoclave.
The method of the second aspect may further comprise the step of: e) further cooling the package from step d) such that the food in the package reaches a temperature of 50 °C or lower, such as 40 °C or lower. Such cooling prevents thermal 10 15 20 25 damage of food nutrients and to maintain the taste and texture of the food. Step e) may be carried out at approximately atrnospheric pressure.
To ensure an efficient high-degree pasteurization of sterilization, the ambient temperature of the package in step c) is above 100 °C, such as at least 110 °C, such as at least 120 °C. A typical autoclaving temperature is 121 OC. For example, the ambient temperature may be maintained above 100, 110 or 120 °C for at least 5 or 10 minutes.
During step c), the ambient temperature corresponds to the ambient pressure as saturated steam is used as the heating medium. In one embodiment, the pressure is pulsated during step c) to further force gases out through the one-way valve. For example, the pressure may be varied between a small supra-atmospheric pressure and a pressure of at least 0.5 bar, such as at least 1 bar above atmospheric pressure.
As a second aspect of the present disclosure, there is provided a vacuum autoclave. The vacuum autoclave is for example suitable for cooking and sterilization or high-degree pasteurization of food arranged in a sealed package comprising a one-way valve that opens at a pressure difference, such as a pressure difference of 20-200 mbar.
The vacuum autoclave comprises a housing defining a cavity capable of receiving food packages. As in all autoclaves, the housing of the present autoclave is capable of maintaining a supra-atmospheric pressure in the cavity. Further, the present autoclave is capable of maintaining a sub-atmospheric pressure in the cavity. Examples of autoclaves designed to operate at both supra-atmospheric pressures and sub-atmospheric pressures are marketed by Astell as AVC001 and AVC002.
Further, the present autoclave comprises a steam generating device for providing steam in the cavity. The steam generating device may be arranged in the cavity or outside the housing. In the latter case, it is connected to a steam inlet in the housing for allowing steam to be supplied to the cavity. Various steam generating devices suitable for autoclaves are known to the skilled person.
Also, the present autoclave comprises at least one heating element for heating a package placed in the cavity. The at least one heating element, which is /are not part of the steam generating device, is / are included to provide for a cooking similar to oven cooking, for 10 15 20 25 example the cooking of step a) of the first aspect discussed above. A supra-atmospheric pressure may be undesired during such cooking and the housing may therefore be provided With a valve for maintaining an approximately atmospheric pressure during a cooking stage.
The present autoclave is thus preferably designed to operate as an oven, during Which operation the pressure in the cavity is approximately atmospheric.
To facilitate heat transfer to and from a package placed in the cavity, the present autoclave comprises a fan arrangement for circulating gas in the cavity.
The present autoclave further comprises a gas outlet connectable to a vacuum source for Withdrawing gas from the cavity. The pressure in the cavity can thus be reduced.
The vacuum source may for example be a vacuum pump, a vacuum tank or a vacuum tank connected to a vacuum pump.
If a vacuum tank is used, the pressure in the cavity may be reduced more quickly than if the gas outlet is connected directly to the vacuum pump.
One embodiment of the second aspect, the vacuum autoclave comprises a vacuum tank connected to the gas outlet. Such a vacuum tank may be an integral part of the vacuum autoclave or a separate tank. If no vacuum tank is used, the vacuum autoclave of the second aspect may comprise a vacuum pump connected to the gas outlet. When the vacuum autoclave of the second aspect comprises a vacuum tank, it may further comprise a vacuum pump connected to the vacuum tank.
A gas cleaning arrangement may be connected to the gas outlet to prevent contamination of equipment arranged downstream of the gas outlet, such as the vacuum tank and / or the vacuum pump and associated hoses and couplings. The gas cleaning arrangement may thus be arranged between the gas outlet and the vacuum source. The gas cleaning arrangement may for example comprise a heat exchanger or condenser for condensing fatty acids, aromatic compounds and/ or water vapor in the withdrawn gas.
The gas cleaning arrangement may also comprise a filter that may be removable and cleanable. 10 15 20 25 The housing of the vacuum autoclave of the second aspect preferably comprises an opening and a door capable of closing the opening. In a closed configuration, such a door preferably constitutes at least part of a side wall of the housing. Further, the housing is preferably sealed in the closed configuration such that a supra-atmospheric pressure and a sub-atmospheric pressure may be maintained inside the cavity.
The steam generating arrangement may comprise a water inlet connectable to a Water SOUICC.
The vacuum autoclave of the second aspect may further comprise an air inlet comprising a valve, by means of Which air can be let into the cavity to increase the pressure from a sub-atmospheric pressure to atmospheric pressure.
The vacuum autoclave of the second aspect may for example be programmable such that the variation of temperature, humidity and pressure in the cavity over time can be set. The vacuum autoclave may thus comprise a control unit that is connected to a valve provided in connection with the gas outlet, the vacuum source, the fan arrangement, the at least one heating element and/ or the steam generation arrangement. If the vacuum autoclave of the second aspect comprises an air inlet or a steam inlet, the control unit may also be connected to a valve of the air inlet and/ or a valve of the steam inlet. Via the connections, the control unit may submit control signals.
EXAMPLIFYING EMBODIMENTS Pig 1 shows a non-limiting embodiment of a vacuum autoclave 100 according to the second aspect of the present disclosure. The vacuum autoclave 100 is suitable for cooking and sterilization or high-degree pasteurization of food arranged in a sealed package 101 comprising a one-way valve 102 that opens at a pressure, normally at a pressure difference of 20-200 mbar.
The vacuum autoclave 100 comprises a housing 103 that defines a cavity 104 capable of receiving the sealed food package 101. The housing 103 is openable, such that objects, e.g. the sealed food package 101, can be placed in the cavity 104 and taken out of it. The housing 103 is designed to maintain, in a closed configuration, a sub-atmospheric pressure, which is often somewhat inaccurately referred to as “vacuum”, in the cavity 10 15 20 25 30 10 104. The housing 103 is thus provided With seals to prevent substantial amounts of air from leaking in When the sub-atmospheric pressure is provided in the cavity 104. The housing 103 is also designed to maintain, in a closed configuration, the supra- atmospheric pressure in the cavity 104 that is necessary for autoclaving, such as in step c) of the method of the present disclosure. Again, the seals prevent leakages.
The vacuum autoclave 100 further comprises a steam generating device 105 for providing steam in the cavity 104. In the present embodiment, the steam generating device comprises a heating element 105b in contact With liquid Water 105a at the bottom of the cavity 104. When the heating element 105b is turned on, it boils the Water 105a and provides steam in the cavity 104. As the cavity 104 is sealed, a supra-atmospheric pressure and thus temperatures above 100 °C can be provided.
The vacuum autoclave further comprises heating elements 106 arranged in the cavity.
These heating elements 106 are not in contact With the liquid Water 105a at the bottom of the cavity 104. The purpose of the heating elements 106 is thus not to generate steam (they are not part of the steam generating device 105), but to provide heat for a cooking step, such as step a) of the method of the present disclosure. To facilitate the heat transfer during such a cooking step, the vacuum autoclave further comprises a fan arrangement 107 for circulating gas in the cavity. The fan arrangement 107 may significantly shorten the cooking time. An alternative or complementary Way of facilitating heat transfer and thereby shorten the Cooking time is to increase the humidity of the air inside the cavity 104 during cooking.
To provide the sub-atmospheric pressure in the cavity 104, such as in step b) of the method of the present disclosure, the housing is provided With a gas outlet 108. Further, the vacuum autoclave 100 comprises a vacuum pump 109 connected to the gas outlet 108. The other end of the vacuum pump 109 is connected to a drain (not shoWn) via an outlet line 109b.
The vacuum autoclave 100 may further comprise an interface 110, such as a screen, e.g. a touch screen, providing information about the operation of vacuum autoclave 100.
The interface 110 may also alloW the user to program the operation in the steam autoclave 100. For example, the user may set a temperature profile and/ or a pressure 10 15 20 25 30 11 profile for the operation. Such (a) prof1le(s) may depend on the type and the thickness of the packaged food.
Fig 2 shows another non-limiting embodiment of a vacuum autoclave 200 according to the second aspect of the present disclosure. The vacuum autoclave 200 is suitable for cooking and sterilization or high-degree pasteurization of food arranged in a sealed package 101 comprising a one-Way valve 102 that opens at a pressure difference, Which is normally a pressure difference of 20-200 mbar.
The vacuum autoclave 200 comprises a housing 103 that defines a cavity 104 capable of receiving the sealed food package 101. The housing 103 is openable, such that objects, e.g. the sealed food package 101, can be placed in the cavity 104 and taken out of it. The housing 103 is designed to maintain, in a closed configuration, a sub-atmospheric pressure, Which is often someWhat inaccurately referred to as “vacuum”, in the cavity 104. The housing 103 is thus provided With seals to prevent substantial amounts of air from leaking in when the sub-atmospheric pressure is provided in the cavity 104. The housing 103 is also designed to maintain, in a closed configuration, the supra- atmospheric pressure in the cavity 104 that is necessary for autoclaving, such as in step c) of the method of the present disclosure. Again, the seals prevent leakages.
The vacuum autoclave 200 further comprises a steam generator 205 for providing steam. The steam generator 205 comprises a Water inlet and a boiler. The steam generator 205, Which in the present embodiment is arranged outside the housing 104, is connected to a steam inlet 205b in the housing, such that the generated steam may be provided in the cavity. As the cavity 104 is sealed, a supra-atmospheric pressure and thus temperatures above 100 °C can be provided. It folloWs that such temperatures also can be reached inside the package.
The vacuum autoclave further comprises heating elements 106 arranged in the cavity.
These heating elements 106 are not part of the steam generator 205. The purpose of the heating elements 106 is thus not to generate steam, but to provide heat for a cooking step, such as step a) of the method of the present disclosure. To facilitate the heat transfer during such a cooking step, the vacuum autoclave 200 further comprises a fan arrangement 107 for circulating gas in the cavity. The fan arrangement 107 may 10 15 12 significantly shorten the Cooking time. An alternative or complementary way of facilitating heat transfer and thereby shorten the Cooking time is to increase the humidity of the air inside the cavity 104 during Cooking.
To provide the sub-atmospheric pressure in the cavity 104, such as in step b) of the method of the present disclosure, the housing is provided with a gas outlet 108. Further, the vacuum autoclave 200 Comprises a vacuum pump 109 connected to the gas outlet 108 via a vacuum line 108b. A heat exchanger 208 may be arranged on the vaCuum line 108b. The other end of the vacuum pump 109 is connected to a drain (not shown) via an outlet line 109b.
The vacuum autoclave 200 may further Comprise an interface 110, such as a screen, e.g. a touch screen, providing information about the operation of vacuum autoclave 200.
The interface 110 may also allow the user to program the operation in the steam autoclave 200. For example, the user may set a temperature profile and/ or a pressure profile for the operation. Such (a) prof1le(s) may depend on the type and the thickness of the packaged food.

Claims (15)

CLAIMS 1)A method of cooking and sterilization or high-degree pasteurization of food arranged in a sealed package comprising a one-way valve that opens at a pressure difference of 20-200 mbar, said method comprising the steps of:
1. heating the sealed package to cook the food;
2. subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; and
3. autoclaving the sealed package from step b) at a supra-atmospheric pressure. 2)The method according to claim 1, wherein steps b) and c) are carried out in an autoclave capable of generating and maintaining the sub-atmospheric pressure of step b). 3)The method according to claim 2, wherein step a) is also carried out in the autoclave.
4. The method according to any one of the preceding claims, further comprising the step of: d)releasing the pressure to obtain flash cooling of the food in the package from step c) and such that gas leave the sealed package from step c) through the valve.
5. The method according to claim 1, wherein steps d) is carried out in an autoclave use for step c).
6. The method according to claim 4 or 5, further comprising the step of: e)further cooling the package from step d) such that the food in the package reaches a temperature of 50 °C or lower, such as 40 °C or lower.
7. )The method according to claim 6, wherein step e) is carried out at approximately atmospheric pressure.
8. )The method according to any one of the preceding claims, wherein the food reaches a temperature of 55-80 °C, such as 60-75 °C, in step a).
9. )The method according to any one of the preceding claims, wherein the temperature is at least 110 °C, such as at least 120 °C, in step c). 2
10. The method according to any one of the preceding claims, wherein the sub- atmospheric pressure of step b) is at least 200 mbar below atmospheric pressure, such as at least 300, 400, 500, 600, 700 or 800 mbar below atmospheric pressure.
11. The method according to any one of the preceding claims, wherein the sealed package is heated for a time period of 5-180 min in step a).
12. The method according to any one of the preceding claims, wherein step a) 1 0 is carried out at approximately atmospheric pressure.
13. The method according to any one of the preceding claims, wherein the food comprises vegetables, fish and/or transformed meat, such as Ote. ................... 100 1/2 1 107 106 106
14. ___,- 104 108 ----_, 108b ------ '''----,_ 103 102 ■___105a ' r...,------ ---105b Vacuum Pump.109109b
SE1530023A 2015-02-12 2015-02-12 Method and means for cooking and sterilization SE538970C2 (sv)

Priority Applications (10)

Application Number Priority Date Filing Date Title
SE1530023A SE538970C2 (sv) 2015-02-12 2015-02-12 Method and means for cooking and sterilization
ES16704017T ES2714391T3 (es) 2015-02-12 2016-02-12 Procedimiento para la cocción y esterilización
JP2017541659A JP6634452B2 (ja) 2015-02-12 2016-02-12 調理及び滅菌方法
PCT/EP2016/053037 WO2016128556A1 (en) 2015-02-12 2016-02-12 Method for cooking and sterilization
BR112017016141A BR112017016141A2 (pt) 2015-02-12 2016-02-12 método de cozimento e esterilização
CN201680008067.7A CN107404912A (zh) 2015-02-12 2016-02-12 用于烹饪和消毒的方法
RU2017131630A RU2710435C2 (ru) 2015-02-12 2016-02-12 Способ приготовления и стерилизации
US15/548,984 US20180027830A1 (en) 2015-02-12 2016-02-12 Method for cooking and sterilization
EP16704017.9A EP3256389B1 (en) 2015-02-12 2016-02-12 Method for cooking and sterilization
ZA2017/05499A ZA201705499B (en) 2015-02-12 2017-08-14 Method for cooking and sterilization

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SE1530023A SE538970C2 (sv) 2015-02-12 2015-02-12 Method and means for cooking and sterilization

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SE538970C2 SE538970C2 (sv) 2017-03-07

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CH716621A1 (de) * 2019-09-20 2021-03-31 Gigatherm Mikrowellen Ag Verfahren zum Haltbarmachen von Lebensmitteln in einer Transport- und Verkaufsverpackung.

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US20180027830A1 (en) 2018-02-01
ES2714391T3 (es) 2019-05-28
WO2016128556A1 (en) 2016-08-18
ZA201705499B (en) 2018-12-19
CN107404912A (zh) 2017-11-28
JP6634452B2 (ja) 2020-01-22
JP2018506281A (ja) 2018-03-08
SE538970C2 (sv) 2017-03-07
EP3256389A1 (en) 2017-12-20
BR112017016141A2 (pt) 2018-04-17
RU2017131630A3 (sv) 2019-07-17
RU2710435C2 (ru) 2019-12-26
EP3256389B1 (en) 2018-12-05
RU2017131630A (ru) 2019-03-12

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