US20120000163A1 - Reduction of pathogens for food in packaging - Google Patents

Reduction of pathogens for food in packaging Download PDF

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Publication number
US20120000163A1
US20120000163A1 US12/829,169 US82916910A US2012000163A1 US 20120000163 A1 US20120000163 A1 US 20120000163A1 US 82916910 A US82916910 A US 82916910A US 2012000163 A1 US2012000163 A1 US 2012000163A1
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US
United States
Prior art keywords
food
package
pathogens
food item
packaging
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
US12/829,169
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English (en)
Inventor
Brian Pierce
Carmel Jerry Ramsey
Dane Lance
Gene Dodson
Concetta Dugan
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.)
Sunsweet Growers Inc
Original Assignee
Sunsweet Growers Inc
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 Sunsweet Growers Inc filed Critical Sunsweet Growers Inc
Priority to US12/829,169 priority Critical patent/US20120000163A1/en
Assigned to SUNSWEET GROWERS INC. reassignment SUNSWEET GROWERS INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: DUGAN, CONCETTA, LANCE, DANE, PIERCE, BRIAN, RAMSEY, CARMEL JERRY, DODSON, GENE
Priority to PCT/US2011/001169 priority patent/WO2012003001A1/fr
Publication of US20120000163A1 publication Critical patent/US20120000163A1/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
    • 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
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
    • 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
    • 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
    • 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
    • B65B55/16—Sterilising contents prior to, or during, packaging by irradiation

Definitions

  • FIG. 1 is a block diagram illustrating an embodiment of a system for reduction of pathogens for food in packaging.
  • FIG. 2 is a block diagram illustrating an embodiment of a food packaging and exposure system.
  • FIG. 3 is a diagram illustrating an embodiment of a food exposure oven.
  • FIG. 4 is a flow diagram illustrating an embodiment of a process for reduction of pathogens for food in packaging.
  • the invention can be implemented in numerous ways, including as a process, an apparatus, a system, a composition of matter, a computer readable medium such as a computer readable storage medium or a computer network wherein program instructions are sent over optical or communication links.
  • these implementations, or any other form that the invention may take, may be referred to as techniques.
  • a component such as a processor or a memory described as being configured to perform a task includes both a general component that is temporarily configured to perform the task at a given time or a specific component that is manufactured to perform the task.
  • the order of the steps of disclosed processes may be altered within the scope of the invention.
  • the term ‘processor’ refers to one or more devices, circuits, and/or processing cores configured to process data, such as computer program instructions.
  • a system for reduction of pathogens for food in packaging comprises a bagger or bagging machine and a pathogen reducer (e.g., a gate opens and the product falls and the bag fills).
  • the bagger inserts a food item into a package.
  • the pathogen reducer reduces pathogens by exposing the food item and the package with the food item inside to infrared energy for heating of the item.
  • a preservative free food item (e.g., a prune) is sterilized using exposure of the preservative free food item and package containing the preservative free food item.
  • the food item and package are heated by exposure to an infrared source.
  • the infrared source enables delivery of heat to the food item in a bag to sterilize the food item without removing an item from the bag or opening the bag.
  • the food item is received and is preservative free.
  • the system comprises a preheater for heating the food item prior to insertion into the package, where the preheater uses steam (e.g., adding both heat and moisture).
  • the food item is put in a package where the package comprises a sealable bag, a plastic bag (e.g., a bag made of oriented polypropylene, polystyrene, or polyethylene), a plastic bag with transmission characteristics acceptable to reducing pathogens (e.g., a bag comprised of plastic with transmission over 55% for wavelength(s) that items within the bag are exposed to for heating), a sealable bag with a seal that does not trap air within the seal itself (e.g., using heated seal bars above and below a bag zipper where the top seal is complete the seal below is not complete allowing heated air/moisture to move into the sealed bag and not blowing up the area around the zipper), a gas permeable package, or any other appropriate package.
  • a sealable bag e.g., a bag made of oriented polypropylene, polystyrene, or polyethylene
  • a plastic bag with transmission characteristics acceptable to reducing pathogens e.g., a bag comprised of plastic with transmission over 5
  • the pathogen reducer reduces pathogens by pasteurization, reduces pathogens to a predetermined acceptable level (e.g., a reduction of pathogens to one part from 10 7 ), reduces pathogens to a predetermined acceptable level for food safety, reduces pathogens to zero pathogens in the package, sterilizes the package and the food item in the package, or any other appropriate reduction of pathogens.
  • a predetermined acceptable level e.g., a reduction of pathogens to one part from 10 7
  • reduces pathogens to a predetermined acceptable level for food safety reduces pathogens to zero pathogens in the package, sterilizes the package and the food item in the package, or any other appropriate reduction of pathogens.
  • the infrared energy used to heat the package and the food item in the package has a characteristic spectrum over which the package is substantially transparent (e.g., is able to penetrate the package and cause sufficient heating for reducing pathogens without destroying the package, where the package is selected based at least in part on the characteristic spectrum or where the characteristic spectrum of the infrared energy is selected based at least in part on the package—for example, the transmissivity characteristics of the package material of about 70%), the infrared source has a filter that cuts off energy delivered to the food item and package below 650 nm, or any other appropriate infrared energy or energy source.
  • the infrared source comprises a 1000 W and/or a 2500 W T3 Halogen Infrared Emitter.
  • the system comprises a postheater for heating the package with the food item inside after exposing the package to maintain the temperature high for reducing pathogens.
  • the system further comprises a chiller for chilling the package with the food item after exposing the package.
  • the infrared heating of a food item in a bag through the bag using an in-line process contrasts with batch processing by heating up a batch of bagged food items to reduce pathogens.
  • this type of process requires a heat and time of heating that results in the deformation or destruction of the package.
  • an energy depositing system for exposing food (e.g., a prune) to infrared light.
  • the food item is preheated using a steamer.
  • the food item is inserted into a package using a bagger.
  • the package with the food item is then exposed to infrared, such that the temperature of the packaged food rises to the point that any spoilage organisms (e.g., pathogens heated to 200° F. by exposing the item using Halogen T3 emitters for 30 seconds) present in the packaged food are destroyed.
  • the package is maintained at high temperature (e.g., 3 minutes at 185° F.) to ensure that the spoilage organisms are further reduced and/or ensured to be destroyed.
  • the package is then chilled (e.g., chilled using a bath at 65-70° F. for 40 minutes).
  • a final packaging system is then used to add an external packaging (e.g., a crater or bulk packager) to the packaged and infrared exposed food.
  • an external packaging e.g., a crater or bulk packager
  • FIG. 1 is a block diagram illustrating an embodiment of a system for reduction of pathogens for food in packaging.
  • food production 100 produces food to be packaged, and sends it to food warehouse 102 , where it is stored before packaging.
  • the food to be packaged comprises fruit, meat, vegetable, prepared food, a pastry product, or any other appropriate food.
  • the food produced by food production 100 is preservative free.
  • food warehouse 102 stores food produced by one or more than one different food producers.
  • food from different producers stored in food warehouse 102 is sorted by producer, type of food, date produced, or by any other appropriate sorting parameter. Food is transported from food warehouse 102 to food packaging and exposure system 104 .
  • food produced by food production 100 is transported directly to food packaging and exposure system 104 and is not stored between production and packaging and exposure. Food is then packaged (e.g., using a bagger) and exposed by packaging and exposure system 104 . In some embodiments, food is packaged and exposed by packaging and exposure system 104 in such a way that the food can be distributed and sold safely without the use of preservative additives to the food. Food is then transported to food vendor 106 and sold.
  • FIG. 2 is a block diagram illustrating an embodiment of a food packaging and exposure system.
  • the food packaging and exposure system of FIG. 2 comprises food packaging and exposure system 104 of FIG. 1 .
  • food enters the food packaging and exposure system and proceeds to food pre-heater 200 .
  • Food pre-heater 200 heats the food in order to reduce the amount of infrared exposure necessary in food exposure oven 204 in order to raise the food temperature to a desired peak food temperature.
  • food pre-heater 200 heats the food using a steamer, using an infrared light, using an electric heating element, using burning gas, or using any other appropriate heating method or combination of heating methods.
  • food pre-heater 200 heats the food for a specific period of time, until the food reaches a specific temperature, or until any other appropriate condition has been met. After heating, the food proceeds to food bagger 202 . In some embodiments, food pre-heater 200 is not used, and food proceeds directly to food bagger 202 upon entering the food packaging and exposure system.
  • food packager 200 Upon receiving a food item, food packager 200 inserts the food item into a package, and delivers the packaged food item to food exposure oven 204 .
  • the package comprises a sealable bag, a plastic bag, a package made from a gas permeable material, a package selected for its composition material with a high degree of transparency to the exposure source used by food exposure oven 204 , or any other appropriate packaging criterion.
  • the package is sealed after the food item is inserted into it and before the packaged food is delivered to food exposure oven 204 , the package is sealed in such a way so air is not trapped within the seal, the package is sealed after the food has been processed by food exposure oven 204 .
  • food packager 200 additionally comprises a scale for weighing the desired content into the package.
  • food packager 200 comprises a packaging checker that checks that the package has been filled appropriately by measuring package weight, by measuring package volume, by optically examining the package, or using any other appropriate method.
  • a package checker confirms the proper fill weight and is located further downstream in the packaging process.
  • the scale is enclosed to retain heat
  • the packaging checker comprises a scale that is enclosed to retain heat
  • the packaging checker and/or scale associated with the packaging checker adds heat so that the food item is not so cold before entering the infrared exposure system, or any other appropriate configuration of a packaging checker and/or a scale.
  • food packager 200 additionally comprises a package seal checker for checking that the package has been sealed properly.
  • Food exposure oven 204 exposes the packaged food received from food bagger 202 .
  • the exposure process is conducted in order to reduce pathogens.
  • food exposure oven 204 exposes the packaged food with infrared exposure, exposes the packaged food with infrared energy chosen at a characteristic spectrum to which the package used by food bagger 202 has a high degree of transparency, exposes the food for a specific period of time, exposes the food until the food reaches a specific temperature, or any other manner of exposing.
  • the food package is sealed after the food has been exposed by food exposure oven 204 .
  • reducing pathogens comprises sterilization, pasteurization, reducing pathogens to acceptable levels, reducing pathogens to acceptable levels for food safety, reducing pathogens to zero, or any other appropriate pathogen reduction condition.
  • pathogens comprise bacteria, yeasts, molds, or any other appropriate pathogens.
  • Food post-heater 206 heats the packaged food after exposure by food exposure oven 204 .
  • Food post-heater 206 heats the food in order to maintain its temperature above a specific point for at least a specific amount of time and/or in order to improve the uniformity of the temperature of the food.
  • food post-heater heats the packaged food using a steamer, using an infrared light, using an electric heating element, using burning gas, or using any other appropriate heating method or combination of heating methods.
  • food post-heater 206 heats the food while it is in motion.
  • food post-heater 206 comprises a spiral heater.
  • food post-heater 206 is not used, and the food proceeds directly from food exposure oven 204 to food chiller 208 . In some embodiments, food post-heater 206 and food chiller 208 are both not used, and food proceeds directly from food exposure oven 204 to food final packaging 210 .
  • Food chiller 208 comprises a chiller for lowering the temperature of the packaged food after heating and prior to final packaging. In some embodiments, it is used to lower the temperature to a point that will not damage the final packaging. In some embodiments, food chiller 208 chills the food while it is in motion. In some embodiments, food chiller 208 comprises a spiral chiller.
  • Food final packaging 210 comprises placing the packaged food into a final package suitable for sale to consumers.
  • Food final packaging 210 comprises a final packaging step for the food.
  • the final package comprises a box, a bag, a can, or any other appropriate final package.
  • food final packaging 210 seals the package the food was placed in by food bagger 202 prior to placing the packaged food in the final package.
  • food chiller 208 is not used, and food proceeds directly from food post-heater 206 to food final packaging 210 .
  • the packaged food is delivered to the food vendor (e.g., food vendor 106 of FIG. 1 ).
  • FIG. 3 is a diagram illustrating an embodiment of a food exposure oven.
  • the food exposure system of FIG. 3 comprises food exposure oven 204 of FIG. 2 .
  • packaged food 302 sits on conveyor 304 and is moved along the length of exposure oven 300 as conveyor 304 moves.
  • Exposure elements 306 are located at the top and bottom of exposure oven 300 , and emit energy that is delivered to packaged food 302 as it travels through the length of exposure oven 300 .
  • the temperature achieved in the package and/or for the food item in the package is monitored using a monitor (e.g., a thermocouple).
  • the energy emitted by exposure elements 306 is infrared energy.
  • exposure elements 306 are T3 infrared lamps.
  • exposure elements 306 there are one, two, three, four, or any other appropriate number of exposure elements 306 along the width of exposure oven 300 (e.g., in the direction into the page in FIG. 3 ), and/or there are two, six, fourteen, twenty-four, or any other appropriate number of exposure elements 306 along the length of exposure oven 300 (e.g., left to right in FIG. 3 ).
  • one or more of exposure elements 306 can be shut off in the event that the food temperature crosses a food temperature limit.
  • exposure elements 306 include reflectors for increasing the fraction of the emitted infrared energy that is directed at packaged food 302 .
  • conveyor 304 when conveyor 304 carries packaged food 302 to the end of exposure oven 300 , packaged food 302 exits exposure oven 300 and is transported to the food post-heater (e.g., food post-heater 206 of FIG. 2 ), the food chiller (e.g., food chiller 208 of FIG. 2 ), food final packaging (e.g., food final packaging 210 of FIG. 2 ), or any other appropriate next processing step.
  • the food post-heater e.g., food post-heater 206 of FIG. 2
  • the food chiller e.g., food chiller 208 of FIG. 2
  • food final packaging e.g., food final packaging 210 of FIG. 2
  • FIG. 4 is a flow diagram illustrating an embodiment of a process for reduction of pathogens for food in packaging.
  • the process of FIG. 4 is used by a food packaging and exposure system (e.g., food packaging and exposure system 104 of FIG. 1 ) for packaging and exposing food.
  • a food packaging and exposure system e.g., food packaging and exposure system 104 of FIG. 1
  • the food item is inserted into a package (e.g., using a bagger or bagging machine).
  • the packaged food item is exposed.
  • pathogens are reduced by exposing the food item and the package with the food item inside using infrared source.

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
US12/829,169 2010-07-01 2010-07-01 Reduction of pathogens for food in packaging Abandoned US20120000163A1 (en)

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US12/829,169 US20120000163A1 (en) 2010-07-01 2010-07-01 Reduction of pathogens for food in packaging
PCT/US2011/001169 WO2012003001A1 (fr) 2010-07-01 2011-07-01 Réduction des pathogènes alimentaires dans les emballages

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US12/829,169 US20120000163A1 (en) 2010-07-01 2010-07-01 Reduction of pathogens for food in packaging

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140023977A1 (en) * 2012-07-17 2014-01-23 Honeyville Grain, Inc. Thermal processes of reducing foodborne pathogens in bagged food products
US20140023757A1 (en) * 2012-07-17 2014-01-23 Honeyville Grain, Inc. Thermal processes of reducing foodborne pathogens in bagged food products
EP4357258A1 (fr) * 2022-09-08 2024-04-24 Barfoots of Botley Limited Emballage de nourriture

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US3119700A (en) * 1959-04-01 1964-01-28 Maasveem Nv Method for keepably packing dried and resoaked fruit in foils
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