US3814889A - Heat treatment of heat-sensitive products - Google Patents

Heat treatment of heat-sensitive products Download PDF

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Publication number
US3814889A
US3814889A US00176966A US17696671A US3814889A US 3814889 A US3814889 A US 3814889A US 00176966 A US00176966 A US 00176966A US 17696671 A US17696671 A US 17696671A US 3814889 A US3814889 A US 3814889A
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temperature
heating
product
product unit
unit
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US00176966A
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L Stenstrom
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Alfa Laval AB
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Alfa Laval AB
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    • 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
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
    • A23L3/045—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors transported in a hydrostatic chamber
    • 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
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating

Definitions

  • each product unit is then heated to substantially sterilizing for pasteurizing temperature by electro-magnetic energy of at least microwave frequency.
  • This invention relates to the treatment of heatsensitive products by electro-magnetic heating thereof, and more particularly to a novel pre-treatment of the products to prepare them for such heating.
  • HTST-processes i.e., heat treatment at high temperature for a short time.
  • HTST' is short for High Temperature Short Time
  • HTST-processes have long been available for treating fluid and semi-fluid products. For these products, a rapid and effective heat transfer in a conventional manner, together with a subsequent aseptic filling into packages, have been rather easily performed. For solid products, however, HTST-processes have not been carried out satisfactorily so far.
  • the principal object of the present invention is to solve the above-mentioned problems.
  • each product unit is pretreated by heating at least the main part of it to a preheating temperature of at least C., a cooling medium being brought into direct or indirect contact with the product unit during at least one period, so that the surface layer of the product unit is prevented from acquiring a substantially higher pre-heating temperature than the inner parts of it, and then heating the product unit to substantially sterilizing or pasteurizing temperature by means of electro-magnetic energy of at least microwave frequency.
  • a small temperature difference may occur, of course, in the electro-magnetic field between the outer and inner portionsof the product unit.
  • a small temperature difference of this kind may be advantageous, however, because of the fact that it will take a longer time to cool the inner portions of the product unit than the outer portions of it.
  • a uniform sterilizing or pasteurizing effect in the product unit may be achieved by keeping the inner portions of the product unit at a certain temperature during a certain period of time, while keeping the surface of the product unit at a slightly higher temperature during a shorter period of time.
  • the cheapest way of pre-treating a product unit according to the invention is to bring first a heating medium and then a less heating, surface-cooling medium into direct or indirect contact with the surface of the product unit.
  • the effect of this is that a wall of heat will move inward in the product unit from its surface, even after the point of time when the surface has been brought into contact with the less heating medium and has acquired substantially the temperature of the latter.
  • An even faster but somewhat more expensive way'of pre-treating a product unit according to the invention is to pre-heat it by means of electro-magnetic energy, such as microwaves, while keeping down the temperature of the surface of the product unit by means of a cooling medium.
  • the cooling may then be performed before, after or in connection with the pre-heating operation by means of electromagnetic energy.
  • the cooling medium may be a medium that has been used before the electromagnetic pre-heating for a certain pre-heating of the product unit in a conventional manner.
  • portions of the product unit preferably are heated to a temperature higher than the pre-heating temperature during a period of time harmless to these portions, after which the product is kept into contact with a medium having a temperature slightly below this pre-heating temperature, until the desired even and high preheating temperature has been obtained in the product unit before the electro-magnetic heating.
  • harmless period of time is meant a period of time which is so short that no substantial quality deterioration of the product unit is caused, especially as to its taste.
  • the present invention also relates to an apparatus for performing the method described above.
  • This apparatus comprises a number of adjacent vertical chambers communicating with each other at their upper and lower portions so that they form a continuous closed sinuous channel through which the product unit is movable to a zone wherein an electro-magnetic field of at least microwave frequency is applied. Chambers through which the product unit moves downwardly on its way to said electro-magnetic zone are filled with liquid, while the rest of the chambers are filled with gas. The pressure in each gas-filled chamber amounts to the sum of the pressure of the liquid in the chamber with which the gas-filled chamber communicates at its lower end, and the pressure acting on the liquid in this chamber.
  • the temperatures of the media in the different chambers are such that a product unit moved through the channel to said zone will first pass through at least one chamber containing a heating medium, and then will be brought into contact with a less heating medium, so that the product unit when reaching said zone will have a relatively even and high temperature before the electromagnetic heating.
  • the product unit may be heated and cooled by means of either liquid or gas. It is possible to heat the product unit by means of one kind of medium and to cool it by means of the other kind of medium. It is also possible to syringe the product units with liquid of a proper temperature in the gas-filled chambers.
  • the arrangement is such that the product unit on its way to said electromagnetic zone will pass first through a number of hot liquid baths and then through a number of colder liquid baths.
  • the aforementioned zone in this embodiment is situated in a liquid-filled chamber. Preferably, a part of the liquid in this chamber is used for cooling the surface layer of the product unit, before the product unit enters the heating zone.
  • FIG. l is a schematic view showing how a cross-section of a product unit is influenced, as to temperature, during the different steps of a pre-treating operation according to the invention
  • FIG. 2 is a side elevational view, with parts broken away, of an apparatus according to the invention for sterilizing or pasteurizing a product unit.
  • rectangle A represents thethickness of a product unit P
  • rectangle A represents the temperature of the product unit in a starting condition.
  • the product unit in the chosen example has'the same temperature all over its cross-section.
  • the product unit P is first subjected to a heating medium during a certain time. This is illustrated in FIG. 1 by a rectangle B, the vertical extension of which represents the temperature of the heating medium, and the horizontal extension of which represents the period of time during which the medium is kept in contact with the product unit P.
  • the result of this heating can be seen from a figure C showing that the surface layer of the product unit has acquired a substantially higher temperature than the central part of the product unit.
  • the product unit is then subjected to a less heating medium, which is felt by the product unit as a cooling medium, as its temperature is lower than the temperature of the product unit surface at this moment.
  • This cooling (or in fact continued heating at a lower temperature) is illustrated in FIG. 1 by a rectangle D, and its influence on the product unit P can be seen from a figure E.
  • the product unit has now acquired a high and relatively even temperature.
  • the critical temperature range begins at about 70-80 C. It is desired, before the subsequent electromagnetic heating of the product unit to sterilizing or pasteurizing temperature, to have obtained a temperature in the product unit as even as possible immediately below the said critical temperature range. For this reason, the above-mentioned less heating medium is preferably maintained at a temperature of at least C. or more, preferably -70 C.
  • the product unit is pre-heated by means of electromagnetic energy, substantially the temperature distribution illustrated by the figure E in FIG. 1 can be achieved much faster than if the product unit is preheated in the above-described way.
  • the product unit may then be surrounded in an electro-magnetic field by a medium which, to a small extent or not at all, absorbs electro-magnetic energy, the medium being maintained at such a lower temperature that the temperature of the surface of the product unit is prevented from rising over a certain value.
  • FIG. 2 An apparatus for performing the method according to the present invention is illustrated in FIG. 2.
  • the apparatus comprises a housing 1 which contains a large number of vertical, parallel partitions 2 through 30.
  • the even-numbered partitions 2,4, 6 are fixed to the top la of the housing 1 and extend downward to a point slightly above the bottom lb of the housing, while the odd-numbered partitions 3, 5, 7 Vietnamese-29 are fixed to the bottom lb of the housing and extend between the other partitions upward to a point slightly below the top la of the housing.
  • The'partitions 2-30 extend from a front wall Ic of the housing to a rear wall 1d, the housing also having opposite end walls is and If.
  • the housing and its vertical partitions constitute means forming a series of vertically elongated chambers C arranged in a row, with adjacent chambers communicating with each other alternately at their upper and lower portions along the row. Consequently,-
  • the chambers C form vertical parts of a continuous and sinuous-channel, and this channel is closed except at its inlet end 32 and its outlet end 34.
  • products to be heat treated in the apparatus are movable through this channel from the left to the right with reference-to FIG. 2.
  • One row 31 of interconnected product units extends along the path which the product units are intended to follow through the apparatus.
  • a so-called deflector roll is arranged at the free end of each partition within the housing I.
  • the deflector roll opposite to the partition 2 is designated 2R
  • the deflector roll opposite to the partition 3 is designated 3R, etc.
  • At the inlet 32 of the apparatus there is arranged a deflector roll 33, and in the outlet 34 of the apparatus isa deflector roll 35.
  • the products Before entering the apparatus, the products pass a number of deflector rolls 36-39; and after having moved through the apparatus, they pass other deflector rolls 40 and 41.
  • the upper deflector rolls 3R, 5R 29R, 33 and 35 are arranged to be driven synchronously by suitable means (not shown) whereby the product units 31 are transported through the sinuous channel of the apparatus.
  • the apparatus in FIG. 2 may be divided into three sections, one pretreating section comprising substantially what is to the left of the partition 15, one heating section comprising the chamber between the partitions l5 and 16, and one cooling section comprising substanpressure surrounding the apparatus and the pressure of the liquid column between the end wall 1e of the housing 1 and the partition 2.
  • the pressure amounts to the sum of the gas pressure in the chamber between the partitions 2 and 3 and the pressure of the liquid between the partitions 3 and 4. In this way the pressure within the gas-filled chambers increases in the direction toward the heating section.
  • the centrally situated heating section C1 in which the total pressure amounts to about 3.8 bars, may be filled either with gas or with liquid. As shown in FIG. 2, it is filled with water.
  • means 42 are arranged for applying an electromagnetic field, such as microwaves, between the partitions 15 and 16. The product units pass through this field, as shown in FIG. 2.
  • the means 42 for applying thisfield may be conventional and therefore are shown tially what is to the right of the partition I6.
  • Product units to be treated in the apparatus will be pre-heated and heated to the desired treatment temperature in the pre-treating and heating sections and then cooled in the cooling section.
  • the product units in the heating section are surrounded by a pressure which at least substantially corresponds to the vapor pressure arising within the products at the actual heat treatment temperature.
  • a pressure which at least substantially corresponds to the vapor pressure arising within the products at the actual heat treatment temperature.
  • the desired gas pressures in the different chambers C of the housing 1 canbe provided in any suitable manner known to those skilled in the art.
  • An example of an arrangement for this purpose is disclosed in a copending application Ser. No. 176,969, filed Sept. 1, 1971, of Lennart A. Stenstrom and Borje R. Rosenberg entitled Rapid Heating of Products, such disclosure being incorporated herein by reference.
  • the temperatures in the liquid-filled chambers C are kept at predetermined values.
  • inlets and outlets for liquid, valves, thermostat means, etc. may be arranged in any suitable manner, as will be understood by those skilled in the art. An example of such an arrangement is also disclosed in said copending application.
  • Each product unit, when leaving the seventh liquid bath was heated to the following temperatures C.) measured at regular intervals along the line M-M in FIG. 1: 69.8"; 695; 69.3; 692; 69.l; 692; 693; 695; 69.8.
  • the temperatures in the product units were equalized to the following values C.): 69.5"; 69.5";
  • the product units entered the electromagnetic field provided by the means 42 in the upper part of the liquid-filled chamber between the partitions l and 16.
  • an inlet 43 new liquid having a temperature of 65 C. was continuously supplied to this chamber, while simultaneously heated liquid was discharged through an outlet 44 below the inlet in the same chamber.
  • the Centigrade temperatures in them along the line MM were: 138.0"; 145.1”; 139.0”; 134.1”; 132.3”; 134.1”; 139.0”; 145.1”; 138.0".
  • the temperature of the liquid situated in the field was gradually increasing in the movingdirection of the product units, and was 135 C. where the product units left the field.
  • the product units then entered the cooling section of the apparatus, where their temperature was rapidly lo to a u 19 thepr sa e of he s rrqundr ing medium being gradually decreasing.
  • FIG. 2 shows in dotted lines further means 45 for applying an electro-magnetic field in the heating section of the apparatus.
  • This arrangement of two means for applying electro-magnetic fields illustrates how product units, by means of an apparatus of this kind, can be both pre-heated and then heated to pasteurizing or sterilizing temperature by means of electromagnetic energy.
  • the product units are pre-heated by the means 42 to a temperature slightly below thetemperature range critical to the product in question (for instance, 70" C.), after which the temperature rise to pasteurizing or sterilizing temperature is effected by the means 45.
  • the interspace between the means 42 and 45 may be suitable for the equalization of possible temperature differences arising in the product unit in the means 42, before initiating the final heating.
  • the means for electromagnetic pre-heating of the product units may be situated anywhere in the pretreatment section of the apparatus, where the pressure surrounding the product units is sufiiciently high to correspond to the vapor pressure created within the product units at the temperature to which the product units are to be pre-heated.
  • the method which comprises pre-treating units of the product by heating at least the main part of each said unit to a pre-heating temperature of at least 50" C. and subjecting each unit to the influence of a cooling medium to prevent the surface layer of said unit from acquiring a substantially higher pre-heating temperature than the inner parts of said unit, and then heating each product unit to substantially said treatment temperature by subjecting the unit to electromagnetic energy of at least microwave frequency.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
US00176966A 1970-09-08 1971-09-01 Heat treatment of heat-sensitive products Expired - Lifetime US3814889A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE12153/70A SE352229B (fr) 1970-09-08 1970-09-08

Related Child Applications (1)

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US05/929,668 Reissue USRE30780E (en) 1970-09-08 1978-07-31 Heat treatment of heat-sensitive products

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US05/929,668 Expired - Lifetime USRE30780E (en) 1970-09-08 1978-07-31 Heat treatment of heat-sensitive products

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US (2) US3814889A (fr)
JP (1) JPS5515194B1 (fr)
CA (1) CA944531A (fr)
CH (1) CH551158A (fr)
DE (1) DE2144778C2 (fr)
FR (1) FR2107422A5 (fr)
GB (1) GB1357958A (fr)
NL (1) NL170693C (fr)
SE (1) SE352229B (fr)
SU (1) SU513594A3 (fr)

Cited By (8)

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US4801777A (en) * 1987-09-03 1989-01-31 Vanderbilt University Blood rewarming method and apparatus
US4808783A (en) * 1986-03-03 1989-02-28 Alfastar Ab Heat stable microwave energy sterilization method
WO1991011894A1 (fr) * 1990-01-31 1991-08-08 Alfa-Laval Food Engineering Ab Procede et installation pour ameliorer les qualites de conservation des produits alimentaires
US20030035752A1 (en) * 1996-03-06 2003-02-20 Aksenov Yuri Vasilyevich Method for treating liquid materials
FR2846197A1 (fr) * 2002-10-23 2004-04-30 Fleury Michon Systeme continu de pasteurisation de produits alimentaires
WO2016044571A1 (fr) * 2014-09-17 2016-03-24 Kraft Foods Group Brands Llc Système d'autoclave à micro-ondes, procédé permettant de chauffer des produits alimentaires au moyen d'un système d'autoclave à micro-ondes, et produits alimentaires formulés pour autoclave à micro-ondes
AU2017201477B2 (en) * 2012-03-14 2019-01-31 Microwave Materials Technologies, Inc. Enhanced microwave heating systems and methods of using the same
US10383349B2 (en) * 2013-11-04 2019-08-20 Colgate-Palmolive Company Post-packaging pasteurization

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DE3167477D1 (en) * 1981-08-28 1985-01-10 Nestle Sa Preparation of food product suitable for pets
FR2547732A1 (fr) * 1983-06-21 1984-12-28 Lequeux Sa Procede et installation pour steriliser thermiquement des produits liquides contenus dans des recipients fermes de facon etanche
US5140121A (en) * 1986-09-02 1992-08-18 The Pillsbury Company Microwave food product and methods of their manufacture and heating
US5101084A (en) * 1986-09-02 1992-03-31 The Pillsbury Company Microwave food products and method of their manufacture and heating
US5008507A (en) * 1986-09-02 1991-04-16 The Pillsbury Company Microwave food products and method of their manufacture
US4988841A (en) * 1986-09-02 1991-01-29 The Pillsbury Company Microwave food products and method of their manufacture
DE3639412A1 (de) * 1986-11-18 1988-06-16 Aro Lab Pasteurisierung und sterilisierung von pulverfoermigen und stueckigen lebensmitteln, gewuerzen und arzneimitteln sowie genussmitteln mittels hochfrequenz oder ultrahochfrequenz
IT1224377B (it) * 1988-06-07 1990-10-04 O M A C Srl Metodo per la pastorizzazione e la sterilizzazione di prodotti alimentari con microonde e forno relativo
DE3844748C2 (de) * 1988-07-13 1993-10-07 Sour Gavrilovic Prehrambena In Verfahren zum kontinuierlichen Sterilisieren von insbesondere in Behältern befindlichen Lebensmitteln
DE3823723A1 (de) * 1988-07-13 1990-01-18 Sour Gavrilovic Prehrambena In Vorrichtung zum kontinuierlichen sterilisieren von insbesondere in behaeltern befindlichen lebensmitteln
US5160755A (en) * 1990-01-26 1992-11-03 Campbell Soup Company Canned product sterilizing process
US5389335A (en) * 1993-06-18 1995-02-14 Charm Sciences, Inc. High temperature, short time microwave heating system and method of heating heat-sensitive material
IT1262686B (it) * 1993-12-09 1996-07-04 O M A C Societa Per Azioni Metodo e impianto per la pastorizzazione o la sterilizzazione di prodotti alimentari solidi o liquidi mediante microonde.
AT400009B (de) * 1994-03-11 1995-09-25 Knapp Guenter Mikrowellenbeheizter druckreaktor
US5697291A (en) * 1995-05-15 1997-12-16 Questron Inc. Method and apparatus for microwave enhanced pasteurization and enzyme inactivation of continuously flowing product
US5962054A (en) 1997-10-08 1999-10-05 The United States Of America, As Represented By The Secretary Of Agriculture Non-thermal energy treatment for the reduction of microbial population in liquid food products
US20080310995A1 (en) * 2003-12-12 2008-12-18 Charm Stanley E Method, Device and System for Thermal Processing
JP5551609B2 (ja) * 2007-12-21 2014-07-16 スリーエム イノベイティブ プロパティズ カンパニー 連結された濾材プリーツ群
DE102018118275A1 (de) * 2018-07-27 2020-01-30 Valeo Siemens Eautomotive Germany Gmbh Rotoranordnung für eine elektrische Maschine, elektrische Maschine für ein Fahrzeug und Fahrzeug

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4808783A (en) * 1986-03-03 1989-02-28 Alfastar Ab Heat stable microwave energy sterilization method
AU587319B2 (en) * 1986-03-03 1989-08-10 Alfastar A.B. A method of heat stabilization
US4801777A (en) * 1987-09-03 1989-01-31 Vanderbilt University Blood rewarming method and apparatus
WO1989002209A1 (fr) * 1987-09-03 1989-03-09 Vanderbilt University Procede et appareil de rechauffement du sang par une energie a micro-ondes
WO1991011894A1 (fr) * 1990-01-31 1991-08-08 Alfa-Laval Food Engineering Ab Procede et installation pour ameliorer les qualites de conservation des produits alimentaires
US5308629A (en) * 1990-01-31 1994-05-03 Alfa-Laval Food Engineering Ab Method and plant for improving keeping qualities of food products
US20030035752A1 (en) * 1996-03-06 2003-02-20 Aksenov Yuri Vasilyevich Method for treating liquid materials
US7037694B2 (en) 1996-03-06 2006-05-02 I. Belloch Corp. Method for treating liquid materials
FR2846197A1 (fr) * 2002-10-23 2004-04-30 Fleury Michon Systeme continu de pasteurisation de produits alimentaires
AU2017201477B2 (en) * 2012-03-14 2019-01-31 Microwave Materials Technologies, Inc. Enhanced microwave heating systems and methods of using the same
AU2017201469B2 (en) * 2012-03-14 2019-01-31 Microwave Materials Technologies, Inc. Enhanced microwave heating systems and methods of using the same
US10383349B2 (en) * 2013-11-04 2019-08-20 Colgate-Palmolive Company Post-packaging pasteurization
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FR2107422A5 (fr) 1972-05-05
NL7112365A (fr) 1972-03-10
USRE30780E (en) 1981-10-20
DE2144778C2 (de) 1986-10-23
DE2144778A1 (de) 1972-06-29
GB1357958A (en) 1974-06-26
CH551158A (de) 1974-07-15
NL170693B (nl) 1982-07-16
JPS5515194B1 (fr) 1980-04-22
NL170693C (nl) 1982-12-16
CA944531A (en) 1974-04-02
SE352229B (fr) 1972-12-27
SU513594A3 (ru) 1976-05-05

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