US20100062126A1 - Method for Heat Treating a Product Contained in a Package Such as a Tray - Google Patents

Method for Heat Treating a Product Contained in a Package Such as a Tray Download PDF

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Publication number
US20100062126A1
US20100062126A1 US11/911,482 US91148206A US2010062126A1 US 20100062126 A1 US20100062126 A1 US 20100062126A1 US 91148206 A US91148206 A US 91148206A US 2010062126 A1 US2010062126 A1 US 2010062126A1
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US
United States
Prior art keywords
pack
temperature
gaseous fluid
volume
vapour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US11/911,482
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English (en)
Inventor
Mostafa El Haba
Alain Germain
Patrick Mahe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MES Technologies SAS
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MES Technologies SAS
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 MES Technologies SAS filed Critical MES Technologies SAS
Assigned to M.E.S. TECHNOLOGIES reassignment M.E.S. TECHNOLOGIES ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: EL HABA, MOSTAFA, GERMAIN, ALAIN, MAHE, PATRICK
Publication of US20100062126A1 publication Critical patent/US20100062126A1/en
Abandoned legal-status Critical Current

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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
    • B65B29/00—Packaging of materials presenting special problems
    • B65B29/08—Packaging of edible materials intended to be cooked in the package
    • 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
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their 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
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B65B31/043—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles acting horizontally between an upper and a lower part of the container or wrapper, e.g. between container and lid
    • 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
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/19—Sterilising contents prior to, or during, packaging by adding materials intended to remove free oxygen or to develop inhibitor gases, e.g. vapour phase inhibitors

Definitions

  • This invention relates to a method for heat treatment of a product, in particular a food product, contained in a pack such as a tray having at least one deformable wall, in which the product contained in the pack is heated, vapour produced by the heating being allowed to escape through an opening in the pack.
  • Heating the product is useful for helping it keep. It may concern simple cooking—whether complete or partial—or alternatively concern pasteurisation or even sterilisation.
  • pasteurisation and sterilisation are used for destroying certain bacteria by heating, in order to push back the use by date of the product.
  • the consumable product is in particular a food product, such as vegetables, fruit or other food, whether fresh, blanched, pre-cooked or alternatively deep-frozen. It may also concern ready-cooked dishes including, for example, meat or fish or any food preparation.
  • vapour is produced.
  • This is, in particular, water vapour, produced by the water which evaporates from the heated product due to the effect of temperature.
  • the gas initially contained in the pack is expanded because of the rise in temperature, the excess gas volume forming part of the vapour which is allowed to escape from the opening in the pack at the time of heating to prevent the occurrence in the latter of overpressure which could lead to bursting or, in any case, to impairment of the pack and to failure of the heating method.
  • the pack At the end of heating, the pack is thus re-closed while its contents are still hot. During cooling, whether this is sudden or progressive, the volume of the gas contained in the pack decreases, which, as the pack wall is deformable, causes deformation of the latter. When the pack is formed by a soft pouch, this shrinkage may be an effect which is sought.
  • European patent number 1 265 793 recommends finally re-closing the pack only when the temperature of the product it contains has reached a precise value and the inside of the pack still has overpressure so that the pack is not deformed after cooling. Indeed, the volume of gas at overpressure at the time of closure regains, after cooling, a volume which correctly fills the normal internal volume of the pack.
  • This method has a certain benefit but requires, on one the hand, monitoring the temperature of the product in the pack very accurately, which is extremely difficult on an industrial scale and, on the other hand, making sure that the opening in the pack is initially of dimensions such that a controlled overpressure will be ensured inside the pack at the time when the latter is re-closed.
  • the object of this invention is to propose a different solution to allow a release of vapour during heating and prevent excessive permanent deformation of the pack's deformable wall, arising from the heating.
  • This object is achieved due to the fact that the product is heated so as to be taken to a desired temperature, a temperature-holding stage is carried out, the vapour being allowed to escape, a gaseous fluid is introduced into the pack at the end of this temperature-holding stage and the pack is totally closed.
  • the heating comprises a temperature-holding or “temperature adjustment” stage, with which the desired cooking value (i.e. a value with which the desired cooking can be carried out), pasteurising value or sterilising value can be obtained and during which the vapour is allowed to escape.
  • a gaseous fluid is introduced into the pack to cause an increase in its internal volume by means of a provisional deformation of its deformable wall and/or to cause increased overpressure.
  • the pack can then be closed and, when the gas contained in this pack has regained its “normal” volume at ambient temperature, the pack will have regained a shape close to its initial shape, without excessive deformation.
  • the volume of gas introduced at the end of the temperature-holding stage can be determined in such a way that the final shape of the pack is substantially its initial shape, without appreciable deformation in comparison with it.
  • This volume can also be determined in such a way that the final shape is intentionally slightly different from the initial shape.
  • the pack can be a semi-rigid tray closed by means of a soft film and the option can be taken to inject a slightly insufficient volume of gas so that, after cooling, the outside surface of the film is slightly concave, thus showing that the product has actually undergone heat treatment, while the tray walls retain their initial shape.
  • the pack deformations can be prevented or controlled.
  • the final shape is appreciated at ambient temperature and “normal” atmospheric pressure.
  • ambient temperature is the normal temperature for storing the products contained in the pack, i.e., for deep-frozen products, of the order of ⁇ 18° C., for products stored in cold rooms, of the order of 4° C. and for products stored without cooling, of the order of 20° C.
  • the gaseous fluid introduced is at a temperature at least close to the temperature of the pack vapour during the temperature-holding stage.
  • this gaseous fluid corresponds, from the point of view of its temperature, to the cooking, pasteurisation or sterilisation criteria sought.
  • the temperature of this fluid can even be turned to account in order to assist pasteurisation or sterilisation.
  • the gaseous fluid is a neutral gas, such as nitrogen, a gaseous mixture of nitrogen/deoxygenate or air, advantageously filtered.
  • This gaseous fluid is chosen depending on the products treated.
  • the introduction of the gaseous fluid is managed in such a way that, when the pack, once closed, regains ambient temperature, the pack wall is substantially free from deformation or deformed in a controlled manner. It is possible to proceed empirically, by introducing, in the same introduction conditions, various different volumes of gaseous fluids into various different packs and then determining therefrom which is the volume of fluid introduced which leads to the final shape desired, so as to decide on this volume as the one to be introduced in an industrial manner.
  • a quantity of gas slightly different from that which would be necessary to prevent deformation and advantageously slightly less than the latter can be injected to obtain controlled concave deformation.
  • the difference measured in volume may be, for example, of the order of ⁇ 5% to ⁇ 10%.
  • FIG. 1 is a vertical section view of a tray containing a product, prior to heat treatment
  • FIGS. 2 and 3 are plan views of such a tray, for two variants for forming its opening
  • FIG. 4 illustrates the stage of heating the product contained in the pack
  • FIG. 5 illustrates the introduction of a gaseous fluid to the inside of the pack
  • FIGS. 6 and 7 show the final closure of the pack, for the two variants in FIGS. 2 and 3 .
  • the tray in FIG. 1 comprises a receptacle part 1 and a covering wall 2 , such as a removable film, arranged across the opening of this receptacle.
  • Food products such as, for example, peeled potatoes 3 are arranged in this tray.
  • this tray is made of plastic or aluminium or a composite such as, for example, card/plastic, card/aluminium or alternatively aluminium/plastic and it has a relatively thin wall, this being, for example, 0.5 mm to 2 mm thick.
  • the top wall of this tray is thus formed by the film 2 , which is sealed on the tray edge formed by the receptacle rim 1 A.
  • the materials chosen for the receptacle and the film are of any types known for this type of tray, for example those based on aluminium or plastic, in particular polypropylene, possibly loaded as is recommended by patent application EP 1 313 651.
  • the film constituting the top wall 2 forms a wall which is easily deformable. However, in so far as the wall of the receptacle 1 is relatively thin, in reality all the tray walls are deformable but the film 2 is deformable to a greater extent.
  • this tray Before the product 3 contained in the tray is subjected to heat treatment, this tray is closed in an incomplete way, an opening being left.
  • this opening is formed by an interruption 4 A in the sealing strip 4 between two walls of the pack, in the case in point between the receptacle rim 1 A and the film 2 .
  • the opening 5 is formed by a hole in one of the pack walls, in the case in point in the film 2 , whereas the sealing strip 4 between the film 2 and the receptacle rim is continuous.
  • the opening through which the vapour can escape at the time of sealing is of relatively small dimensions so that the inside of the pack is taken into overpressure at the time of heating, as this overpressure assists with the heating through of food products.
  • vapour which is released comes, on the one hand, from the vaporisation of the water initially contained in the pack—particularly in the products which are arranged inside—and, on the other hand, from the expansion of the gas initially contained in the pack.
  • these two sources of release gas are designated “vapour”.
  • the tray in FIGS. 1 and 2 is arranged in a heating enclosure 6 . It is, in particular, a microwave tunnel or oven in which microwaves are emitted by a generator.
  • the tray is carried by a support 8 .
  • this support 8 can be a conveyor, the path of which goes through the inside of this tunnel, which has an entrance and exit for the tray, which are not shown.
  • several trays can be in the tunnel at the same time, it being possible to adjust the length of the said tunnel and the pace of the conveyor travel in order that the duration of a tray's immobilisation in the enclosure is sufficient to allow the heating desired.
  • the tray and its contents are subjected to heating, on the one hand, to allow a rise in temperature of the product contained in the tray and, on the other hand, to carry out a temperature-holding stage.
  • the temperature-holding stage is conducted so that the food product is kept at a temperature of the order of 80° C. to 100° C. for a given time, of the order of 3 to 5 minutes for example.
  • the product is taken to a temperature of the order of 120° C. to 130° C. for the necessary duration, of the order of 3 to 5 minutes for example.
  • the heating and temperature-holding stages can be carried out in the same microwave enclosure.
  • two microwave tunnels, arranged end-to-end can be used, the first one using higher power to carry out the temperature rise stage, whereas the second one only carries out the temperature-holding stage, with lower power.
  • heating by means of microwaves is only an example, it being known that other heating methods can be used, in particular heating by means of other electromagnetic waves such as high frequency waves or alternatively heating with steam.
  • the temperature-holding stage can be carried out as is shown in FIG. 4 . It is indeed seen on the one hand that, under the effect of the overpressure generated inside the pack by the vapour produced during heating, its most deformable wall, in the case in point the film 2 , has become deformed so as to increase the pack volume. The excess vapour V escapes through the opening 4 A.
  • a gaseous fluid is introduced into the pack as is shown in FIG. 5 .
  • This introduction can be carried out in the heating enclosure as is shown in FIG. 5 . However, it is appropriate to point out that it can also be carried out after the temperature-holding stage, when the pack comes out of the heating enclosure.
  • this introduction of the fluid F is carried out through an injection nozzle 9 which is engaged in the opening 4 A.
  • This nozzle is connected to a gaseous fluid supply system represented symbolically by a square 10 . It is appropriate to point out that the introduction of the nozzle into the opening 4 A is easy as, under the effect of the release of vapour V, this opening is at least partially open, i.e. the film 2 is locally kept at a distance from the rim 1 A.
  • the introduction of a nozzle is also easy, from an opening formed in one of the receptacle walls, like the opening 5 in FIG. 3 . It is appropriate to point out that, because of the overpressure in the pack, the film 2 is therefore at a distance from the products contained in the pack, so that the introduction of the nozzle does not spoil these products.
  • the pack is closed totally.
  • this closure is carried out by completing the welding strip 4 , as indicated by the hatched area 4 B.
  • the opening 4 A can, in particular, be made and re-closed as is recommended in French patent application 2 852 921.
  • this closure is carried out by closing the hole 5 by means of a cap 5 ′.
  • the gaseous fluid is introduced through the opening through which the vapour is allowed to escape during temperature holding.
  • another orifice can be used.
  • the vapour can be introduced through a nozzle forming a needle which, for introducing the gaseous fluid, pierces one of the pack walls.
  • the hole thus formed is then re-closed by, for example, arranging a cap across this hole; the opening through which the vapour V has escaped is also closed by sealing or by fitting a cap, for example.
  • the gaseous fluid which is introduced into the pack at the end of the temperature-holding stage is at a temperature between 80% and 130%, preferably between 90% and 110%, of the vapour temperature during the temperature-holding stage.
  • choosing a gaseous fluid temperature at least close to the vapour temperature is advantageous.
  • the gaseous fluid thus heated can be used for assisting with the cooking, pasteurisation or sterilisation.
  • the gaseous fluid introduction conditions are defined by parameters such as: the temperature of the gaseous fluid introduced, its composition, the volume of the fluid introduced or alternatively, for determining this volume indirectly, the duration of the introduction stage, the flow rate of fluid at the outlet from the injection system and entering the pack, . . . .
  • Tests can also be carried out for various different types of pack openings, it being known that the size of the opening obviously has an influence on the volume of vapour which escapes from the pack during the temperature-holding stage.
  • This volume of vapour can be determined indirectly if the time for which the gaseous release occurs and the dimensions of the opening are known, in the knowledge that the pressure of this vapour is generally known from another source.
  • a volume of gaseous fluid corresponding at least approximately to the volume of vapour which escapes from the pack during heating and temperature holding is introduced.
  • these volumes of vapour and gaseous fluid can be determined by tests, in an empirical manner and by comparison between various different tests.
  • the volume of gaseous fluid introduced is determined in such a way that this volume is substantially equal to the volume of vapour which escapes from the pack during heating and temperature holding, preferably being lower than this volume.
  • the volume of gaseous fluid introduced into the pack can be of the order of 5% to 10% lower than the volume of vapour which has escaped from the said pack.
  • This concavity is therefore slight enough not to constitute a deformation which is troublesome for the consumer but, as indicated above, it has certain advantages.
  • this concavity is slight enough for the pack to be considered “substantially free from deformation” at the end of cooling.
  • the volume of gaseous fluid introduced into the pack and the volume of vapour which has escaped from it are compared in conditions which make this comparison possible, in particular adjusting these volumes, by calculation, to equivalent volumes at the same temperature, in particular the ambient temperature.
  • the gaseous fluid is introduced into the pack, causing deformation of the deformable wall and the pack is closed when it is found that this deformation has reached a given level.
  • the introduction of the gaseous fluid can cause deformation of the film 2 (see FIG. 5 ).
  • the option can be taken, by means of tests on several identical packs having the same contents and heated in the same conditions, to close the packs for different deformations of their walls 2 and then to determine the pack which has the most favourable geometry at the end of cooling of its contents.
  • the deformation found for this pack will then be decided on as a criterion for industrialisation of the method.
  • the level of the deformation is, in particular, reflected in the amplitude of the said deformation.
  • this wall also deforms but to a lesser extent.
  • the flow rate of vapour escaping through the opening 4 A or stabilises with the result that the deformation of the film 2 also stabilises.
  • the option can be taken to measure the level of deformation at which the pack is closed in a relative manner, by comparison between the deformation stabilised at the time of temperature holding and the deformation obtained just before closure, after introduction of the gaseous fluid.
  • the option can be taken to introduce the gaseous fluid into the pack for a predetermined length of time, at the end of which the pack is closed.
  • introduction conditions in particular pressure, flow rate and temperature

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Packages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Control And Other Processes For Unpacking Of Materials (AREA)
  • Processing And Handling Of Plastics And Other Materials For Molding In General (AREA)
  • Package Specialized In Special Use (AREA)
US11/911,482 2005-04-13 2006-04-12 Method for Heat Treating a Product Contained in a Package Such as a Tray Abandoned US20100062126A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0503688A FR2884493B1 (fr) 2005-04-13 2005-04-13 Procede de traitement thermique d'un produit contenu dans un emballage tel qu'une barquette
FR0503688 2005-04-13
PCT/FR2006/050340 WO2006109000A1 (fr) 2005-04-13 2006-04-12 Procede de traitement thermique d'un produit contenu dans un emballage tel qu'une barquette

Publications (1)

Publication Number Publication Date
US20100062126A1 true US20100062126A1 (en) 2010-03-11

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US11/911,482 Abandoned US20100062126A1 (en) 2005-04-13 2006-04-12 Method for Heat Treating a Product Contained in a Package Such as a Tray

Country Status (8)

Country Link
US (1) US20100062126A1 (de)
EP (1) EP1874632B1 (de)
AT (1) ATE421460T1 (de)
CA (1) CA2611432C (de)
DE (1) DE602006004983D1 (de)
ES (1) ES2321556T3 (de)
FR (1) FR2884493B1 (de)
WO (1) WO2006109000A1 (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201800005266A1 (it) * 2018-05-11 2019-11-11 Metodo per realizzare il trattamento di pastorizzazione di prodotti alimentari e impianto adatto ad effettuare tale trattamento

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2916185B1 (fr) 2007-05-14 2012-01-13 Mecaplastic Procede en vue du traitement thermique de produits sous vide et emballage obtenu par la mise en oeuvre dudit procede
CH716621A1 (de) * 2019-09-20 2021-03-31 Gigatherm Mikrowellen Ag Verfahren zum Haltbarmachen von Lebensmitteln in einer Transport- und Verkaufsverpackung.

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4590078A (en) * 1983-06-09 1986-05-20 Umina Anthony P Process and apparatus for preparing canned baked products
US4667454A (en) * 1982-01-05 1987-05-26 American Can Company Method of obtaining acceptable configuration of a plastic container after thermal food sterilization process
US5234126A (en) * 1991-01-04 1993-08-10 Abbott Laboratories Plastic container
US5283033A (en) * 1991-11-29 1994-02-01 Advanced Retort Systems, Inc. Process for sterilizing the contents of a sealed deformable package
US5307985A (en) * 1991-12-17 1994-05-03 Societe De Constructions De Materiel Metallique Et Electrique Container and process for its manufacture
US5457939A (en) * 1993-09-01 1995-10-17 Optimal Food Processing Research, Inc. Process for vacuum-packaging foodstuffs in rigid containers
US5587192A (en) * 1992-11-13 1996-12-24 Societe De Constructions De Material Metallique Ventable container
US6437305B1 (en) * 1998-06-23 2002-08-20 Mic Vac Ab Method and device for cooking and vacuum packing of mussels with microwaves
US20040031788A1 (en) * 2000-09-01 2004-02-19 Alain Germain Microwave heating container

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH665605A5 (fr) * 1986-01-28 1988-05-31 Christophe Aubert Procede de conditionnement, avec pasteurisation, de produits alimentaires perissables.
DE3840104C1 (de) * 1988-11-15 1990-05-31 Klaus H. 1000 Berlin De Gleitz
GB2252712B (en) * 1991-02-13 1994-04-27 United Biscuits Ltd Improvements in and relating to preserving food products
FR2729366B3 (fr) * 1995-01-12 1997-03-21 Carre Bleu Sa Procede d'obturation d'une barquette pour preparations alimentaires et barquette fermee obtenue par le procede

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4667454A (en) * 1982-01-05 1987-05-26 American Can Company Method of obtaining acceptable configuration of a plastic container after thermal food sterilization process
US4590078A (en) * 1983-06-09 1986-05-20 Umina Anthony P Process and apparatus for preparing canned baked products
US5234126A (en) * 1991-01-04 1993-08-10 Abbott Laboratories Plastic container
US5283033A (en) * 1991-11-29 1994-02-01 Advanced Retort Systems, Inc. Process for sterilizing the contents of a sealed deformable package
US5307985A (en) * 1991-12-17 1994-05-03 Societe De Constructions De Materiel Metallique Et Electrique Container and process for its manufacture
US5587192A (en) * 1992-11-13 1996-12-24 Societe De Constructions De Material Metallique Ventable container
US5457939A (en) * 1993-09-01 1995-10-17 Optimal Food Processing Research, Inc. Process for vacuum-packaging foodstuffs in rigid containers
US6437305B1 (en) * 1998-06-23 2002-08-20 Mic Vac Ab Method and device for cooking and vacuum packing of mussels with microwaves
US20040031788A1 (en) * 2000-09-01 2004-02-19 Alain Germain Microwave heating container

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201800005266A1 (it) * 2018-05-11 2019-11-11 Metodo per realizzare il trattamento di pastorizzazione di prodotti alimentari e impianto adatto ad effettuare tale trattamento

Also Published As

Publication number Publication date
FR2884493B1 (fr) 2007-08-24
DE602006004983D1 (de) 2009-03-12
EP1874632B1 (de) 2009-01-21
ATE421460T1 (de) 2009-02-15
CA2611432A1 (en) 2006-10-19
WO2006109000A1 (fr) 2006-10-19
ES2321556T3 (es) 2009-06-08
FR2884493A1 (fr) 2006-10-20
CA2611432C (en) 2011-07-26
EP1874632A1 (de) 2008-01-09

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