TH59635B - Methods for packaging food and conducting food heating to extend its life on the shelf. - Google Patents

Abstract

DC60 (23/05/50) Method for packaging food in a carton containing a splice plate. A package consisting of a core layer of paper or cardboard and an outer plastic coating layer of suitable polyethylene is low-density polyethylene. And operating with heat To food to extend its life on the shelves The containers are packed and sealed tightly. Transported through a laboratory or tunnel containing the heating area Where the container is wrapped It was heated to the desired operating temperature such as 80-100 ° C, where the container was retained. The wrap is maintained at the desired operating temperature during sufficient intervals to destroy, inhibit or eliminate unwanted microorganisms. And a cooling area where food is cooled Method according to this invention Both heating and maintaining the correct temperature Made effective by the liquid heating medium That's right, the water is hot at the same time. The packaged container received optimum external support pressures of less than 0.5 bar, 0.2 and 0.3 bar, during both of these operating states. To prevent deformation or damage Other damage to the packaging container due to the expansion of the volume of trapped gas in the package container.

Claims (10)

OCR 13PL 1. Methods of packaging food in laminated containers, consisting of a paper or cardboard core and an outer polyethylene layer, and heat treatment of the food to extend its shelf life. In such a method, the food is placed in an open container, which is then closed and hermetically sealed and fed through an entrance into a laboratory (10) or tunnel equipped with an entrance and exit, where the container is sequentially transported through a heating area (11), where the food is heated to the desired operating temperature; a holding area (12), where the food is maintained at the desired operating temperature for a sufficient period to inactivate, inhibit, or eliminate unwanted microorganisms; and a cooling area (13), where the food is cooled. The container is then removed from the laboratory (10) or tunnel for transport and further processing. It is characterized by the fact that the container is heated via a liquid heating medium in both the heating area (11) and the holding area (12), and that the container is kept at the desired operating temperature. The external pressure support throughout the entire conveyance through the heating area (11) and the coolant area (12) is provided by the passage of the vent device at the inlet to the cooling area and at the passage from the coolant area to the cooling area. 2. The method as claimed in claim 1, which is characterized by a liquid heating medium consisting of hot water. 3. The method as claimed in claim 2, which is characterized by the liquid heating medium being sprayed or atomized into a finely dispersed form onto the outer wall of the packaging container. 4. Any method claiming any one of claims 1 through 3 that is characterized by the external support pressure being maintained at a level below 0.5 bar. 5. The method claimed in claim 4 has the specific characteristic that the external support pressure is maintained at 0.2 and 0.3 bar. 6. The method as claimed in claim 1 is characterized by the fact that a group of packages containing food is arranged in rows on one or more conveyor belts (15) by means of which the packages are transported through the laboratory (10). 7. The method as claimed in claim 1 is characterized by the containers being transported through the laboratory (10) via a spiral transport path between its inlet and outlet. 8. The method claimed in Claim 1 is characterized by the food being packed into containers at a temperature that matches or is slightly below the required operating temperature. 9. The method claimed in Claim 1 is characterized by the food being packaged in containers at temperatures close to or below 0 degrees Celsius. 10. The method as claimed in claim 1 is characterized by the fact that both the filling and heat treatment of the food are carried out continuously by means of a filling machine which forms, fills and seals the containers and a heat laboratory (10) or a tunnel arranged in relation to the filling machine. Containers removed from the filling machine are grouped and fed in groups directly to the heat laboratory (10).