WO2002003781A1 - Method and equipment for filling, weighing and vacuum pressing of firm or semi-firm cheese - Google Patents

Method and equipment for filling, weighing and vacuum pressing of firm or semi-firm cheese Download PDF

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Publication number
WO2002003781A1
WO2002003781A1 PCT/CA2001/001002 CA0101002W WO0203781A1 WO 2002003781 A1 WO2002003781 A1 WO 2002003781A1 CA 0101002 W CA0101002 W CA 0101002W WO 0203781 A1 WO0203781 A1 WO 0203781A1
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WO
WIPO (PCT)
Prior art keywords
cheese
containers
vacuum chamber
airlock
filling
Prior art date
Application number
PCT/CA2001/001002
Other languages
French (fr)
Inventor
Michel Dore
Jean Sicotte
Josée MONAST
Louis-R Allard
Original Assignee
Agropur Cooperative
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 Agropur Cooperative filed Critical Agropur Cooperative
Priority to CA002414959A priority Critical patent/CA2414959A1/en
Priority to AU2001272271A priority patent/AU2001272271A1/en
Publication of WO2002003781A1 publication Critical patent/WO2002003781A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/12—Forming the cheese

Definitions

  • the present invention relates to a new method as well as new equipment adapted to its implementation, the aim of which is to fill containers of cheese, such as boxes or barrels, inside a vacuum chamber in order to '' eliminate the need to remove the air trapped in the interstices of the cheese content after filling the containers.
  • cheese is meant in the following description and the appended claims firm or semi-firm cheese in the form of grains such as cheddar, American mozzarella, Havarti, etc., or in the form of extrusion after a cooking and stretching treatment such as pasta filata or Italian mozzarella.
  • the invention is based on the discovery that when the cans or barrels of cheese are filled and processed in a vacuum chamber, it is no longer necessary to eliminate the air which is trapped between the grains or the pieces of cheese while it is being introduced into the containers.
  • the filling of the containers entirely mechanized under vacuum as it is obtained by the method and the equipment according to the invention makes it possible to ensure the uniformity of the quality of the production of the cheese because of the constant reduced time delays. Human intervention eliminated, the reduction in handling time and the possible routing of several types of cheese through the same process also contribute to reducing the surface area of production areas.
  • the invention therefore has as its first object a method for filling containers with cheese, characterized in that:
  • the cheese is introduced into the vacuum chamber using a cyclone and / or a column via a cheese lock;
  • the containers are filled with the cheese thus introduced, until a predetermined weight is obtained; - a compaction is carried out followed by one or more consecutive pressing of the cheese in the containers within the vacuum chamber; and
  • a second object of the invention is also equipment for filling cheese containers, characterized in that it comprises:
  • a cheese dispenser comprising a cyclone and / or a column for introducing the cheese into the vacuum chamber via a cheese airlock; and to fill the containers uniformly with the cheese thus introduced;
  • the means for introducing and removing the containers comprise a conveyor passing through an entry anteroom and an exit anteroom acting as an airlock to keep the chamber permanently under vacuum.
  • the containers to be filled can be placed on pallets resting on a conveyor.
  • the conveyor enters and moves into the vacuum chamber, inside which the containers are filled with cheese having passed through an airlock.
  • This vacuum passage can also be used to control or regulate the temperature of the cheese before it is canned.
  • each of the containers passes through the entry anteroom, in which the vacuum is created.
  • the containers After being uniformly filled to a predetermined weight, the containers move on the conveyor in the vacuum chamber and are compacted by vibration, then undergo one or more consecutive pressing where the surplus whey is evacuated before leaving through the anteroom Release.
  • each of the anterooms as well as the vacuum chamber have entry and exit doors which are controlled so that when one of the doors is opened, the other is closed and vice versa, until pressures have been adjusted appropriately.
  • This antechamber system allows the vacuum chamber to be kept under pressure constant negative.
  • the cheese dispenser used in the equipment according to the invention is advantageously designed to ensure a uniform distribution of the cheese through the containers.
  • this cheese dispenser is also designed so that it can be used with two different types of firm or semi-firm cheese, namely:
  • the product which is extruded between 40 ° C and 70 ° C from a cooker-stretcher is introduced into a column which can be maintained under vacuum.
  • An aqueous solution which may contain salt can be introduced inside the column to facilitate cooling of the extrusion, compensate for the loss of moisture and control the composition.
  • the solution which is thus introduced is evaporated by reaching its boiling point corresponding to the vacuum maintained inside the column, and can then be collected in a condenser.
  • the cheese is then cooled to the same temperature as that corresponding to the boiling point of its aqueous phase for a given vacuum.
  • a knife or "guillotine” can be placed before filling the container to cut the extrusion thus cooled.
  • FIG. 1 is a diagram illustrating the assembly of a cheese manufacturing and packaging unit incorporating filling, weighing, compaction and vacuum pressing equipment according to a preferred embodiment of the invention
  • Figures 2, 3, 4, 5 are side, top and opposite end views of the main components of the filling, weighing, compaction and vacuum pressing equipment according to the invention as illustrated in Figure 1 ;
  • Figures 6, 7 and 8 are front, side and top views of a cheese dispenser which can be an integral part of the equipment according to the invention.
  • Figures 9, 10 and 11 are front, side and back views of a prototype vacuum chamber manufactured to verify the feasibility and effectiveness of the method and equipment according to the invention;
  • FIG. 12 is an illustrative diagram of the possible implementation of the method according to the invention on a cheese of firm or semi-firm type in the form of grains.
  • FIG. 13 is an illustrative diagram of the possible implementation of the method according to the invention on a cheese of the pasta filata type.
  • the method according to the invention was designed so as to allow the filling of cheese containers with inside a vacuum chamber to eliminate the need to remove air trapped in the interstices of the cheese content after filling the containers.
  • the invention therefore involves introducing the cheese containers to be filled into the vacuum chamber.
  • empty containers to be filled such as barrels or boxes are placed on pallets resting on a conveyor.
  • the pallets are then mechanically driven into the vacuum chamber hereinafter called “airlock # 3", via an entry anteroom hereinafter called “airlock # 1”, and an exit anteroom below called “airlock # 4" ".
  • the airlock # 1 (or entry anteroom) allows vacuuming the containers to be filled without affecting the vacuum level inside the airlock # 3.
  • the airlock # 3 (or vacuum chamber) is used to:
  • the airlock # 4 (or exit anteroom) allows the containers and their contents to be returned to atmospheric pressure without affecting the negative pressure in the airlock # 3.
  • airlock # 2 The uniform supply of cheese in the airlock # 3 is done by means of a cyclone and / or a column via a cheese airlock hereafter called “airlock # 2”.
  • the cheese is conveyed from a wringer in line (see Figure 1) to a cyclone (21) .
  • This cyclone (see Figures 2 to 4) is located above the airlock # 3 constituting the vacuum chamber and is connected to this airlock via the airlock # 2.
  • the role of airlock # 2 is to isolate airlock # 3 from atmospheric pressure at the bottom outlet of the cyclone.
  • the cheese collected inside the airlock # 2 is brought to controlled negative pressure and where its temperature can be adjusted.
  • a condenser (22) is connected to the airlock # 2 in order to eliminate the vapors generated during the cooling of the cheese.
  • the cheese After its passage under vacuum, the cheese is transferred into a distribution mechanism (23) upstream of the airlock # 3 (see Figures 2 and 4).
  • the cheese In the case of cheese in extruded form such as pasta filata, the cheese is pumped between 40 ° C and 70 ° C from the outlet of a cooker-stretcher in the form of an extrusion and introduced into a column (20) forming part integral with airlock # 2 to be cooled.
  • a guillotine located at the base of the airlock # 2 cuts through the cooled dough rod.
  • a sustained vacuum level can be maintained in column (20) which is an integral part of airlock # 2 in order to evaporate, by boiling phenomenon, the water contained in said airlock # 2 at temperatures between 10 ° C and 40 ° C.
  • the aqueous phase of the cheese then reaches its boiling point and cools the latter accordingly.
  • an aqueous solution which may contain salt can also be added to the cheese paste for cooling, in order to prevent drying and control the composition.
  • the vapors drawn off by evaporation are subsequently condensed in a heat exchanger in order to reduce the volumetric displacement of the vacuum pump and increase its efficiency.
  • the airlock # 2 is used to vacuum the cheese before its introduction inside the airlock # 3.
  • a mechanical opening and closing system known per se makes it possible to obtain optimal sealing during vacuuming.
  • the airlock # 2 In the case where the column receiving the pasta filata type cheese is an integral part of the airlock # 2, the latter must let escape the water vapors from the boiling of the water under vacuum to a steam condenser and the vacuum pump. As previously indicated, the airlock # 2 can also be designed so that an aqueous solution which may contain salt can be introduced therein so as not to dry out the cheese.
  • the cyclone (21) and the column (20) can be associated with a carousel (61) then playing the role of airlock # 2 (see Figures 6,7 and 8) .
  • This carousel comprises vertical tubes (81) contained between two circular plastic plates with low coefficient of friction.
  • the recommended plastic is Teflon® or any other coating offering an equivalent coefficient of friction and superior resistance.
  • the carousel (61) is inserted between stainless steel sheets. Fixed plastic sliding surfaces are also inserted between the carousel and the stainless steel sheets to reduce friction and steel / plastic contamination.
  • a gear motor (62) fixed to the lower sheet rotates the carousel (61) at a predetermined speed depending on the level of production.
  • the carousel (61) isolates the vacuum chamber (airlock # 3) from atmospheric pressure.
  • the cheese introduced by gravity from the base of the cyclone (21) or the column (20) into the cells of the carousel is entrained by the rotation of the latter towards the interior of the airlock # 3.
  • the air introduced into airlock # 3 by the volumetric displacement of the carousel is taken up by the vacuum pump of this same airlock # 3.
  • the cyclone (21) intended to receive the cheese curds is connected to the carousel (61) separately and independently of the column (20) which is intended to receive cheese of the pasta filata type and is preferably associated with a steam condenser (64) for the same reasons as previously mentioned.
  • a guillotine (63) is located in the lower portion of the column (20). The guillotine has a knife positioned to cut the extrusion of cooled pasta filata before it is transferred to the airlock # 3.
  • the dough accumulated upstream of the knife of the guillotine (63) is released towards the outside when the latter is withdrawn at the desired positioning of the cell to be filled.
  • the knife then cuts the latter.
  • the log thus obtained is then contained in the cell of the carousel in order to be led towards the entry of the airlock # 3.
  • the water vapors generated inside the airlock # 2 can be sucked towards the steam condenser ( 22.64) in order to reduce their volume.
  • the condensed water can flow directly into a tank provided with a drain valve.
  • Airlock # 1 As already described, airlock # 1 is the entrance anteroom to the vacuum chamber called airlock # 3.
  • the airlock # 1 has upstream and downstream doors. The downstream door is closed before the upstream door opens.
  • a conveyor (not shown) is placed upstream of the airlock # 1 and associated with an indexer in order to push each pallet with its container on a roller conveyor (24) arranged in the airlock # 1. After the upstream door is closed, the air is removed from the airlock # 1. Seals arranged between the chambers of the airlocks # 1 and 3 and the doors of the latter provide the required seal for each of the airlocks.
  • the downstream door opens automatically when the pressure balance is reached between the two adjoining airlocks.
  • the conveyor (24) of airlock # 1 pushes the pallet with its container out of airlock # 1 into airlock # 3 when the downstream door is open and the filling station is free.
  • the airlock # 3 is the vacuum chamber used to fill the containers.
  • the airlock # 3 has the following elements: - the roller conveyor (25) which is associated with an indexer;
  • the roller conveyor (25) comprises lateral free rollers spaced at least two axes, which each take up pallets.
  • the side rollers have fins which correct the lateral deviations of the pallets in their movement.
  • the indexer is a mechanism that controls the movement of the pallets by a determined distance. It consists of a tube placed between the conveyor rollers, under the pallets, on which ratchets pivot at equal distances. The ratchets pivot when the tube moves upstream to release the pallets and lock against them in the downstream direction to move them.
  • the filling station (26) includes a buffer hopper and a movable filling head.
  • the mobile filling head is hooked under the hopper to distribute the cheese evenly in the container over the whole the width of it.
  • the buffer hopper is used to accumulate the production of cheese during the stops of the mobile filling head during the transfer of the containers downstream.
  • the weighing station (27) includes a scale located under the conveyor at the filling structure. This scale records the tared weight of the container with its accessories, starts the mobile filling head following this reading and stops the latter when the cheese weight has reached the required weight.
  • This table (28) is arranged under a portion of the conveyor of the airlock # 3. It includes a linear vibrator whose axis is arranged vertically and pneumatic isolators preferably four in number. The frequency and amplitude of the vibrator are adjustable as needed to accommodate the variation of the product.
  • the sustained vibration of the container with its product on this table helps to standardize the orientation of the pieces of cheese inside the container.
  • the pressing station located above this table, applies an adjustable pressure on the contents during the vibration in order to favor the piling up of the cheese.
  • a series of pressing stations (29) makes it possible to compress the content of each of the containers to each of the indexings thereof.
  • Each of the pressing stations includes a jack arranged vertically above an interchangeable pressure plate in the shape of the container.
  • the applied pressure is adjustable at each pressing stage.
  • a pump can be provided to aspirate the whey expelled above the containers during pressing.
  • An accumulation tank is preferably placed between the vacuum pumps and airlocks # 1 and # 4 to allow the accumulation of vacuum reserves during the transition periods in order to favor the rapid evacuation of airlocks # 1 and # 4 with pumps whose displacement is proportional to a uniform and continuous demand.
  • FIG. 9 A full-size prototype vacuum chamber capable of filling, weighing, compacting and pressing the cheese content of a container (box or barrel), was constructed and tested in order to validate the effectiveness of the method previously described.
  • Figures 9, 10 and 11 illustrate this prototype as it was built.
  • the prototype vacuum chamber which was thus constructed and tested included a main airlock (100) provided with an upper valve (101) and a lower valve (102). Each empty container to be filled was manually introduced into the vacuum chamber when the door (103) thereof was opened.
  • the cart on which the container was placed was manually pushed to a filling station above a scale (104).
  • the door was then closed.
  • the lower valve of the main airlock (100) of the vacuum chamber was closed and the air removed from said chamber.
  • the upper valve of the main airlock was then opened by a jack (105) and the cheese introduced into said stay at the base of a cyclone (106) by a pneumatic conveyor.
  • a level detector (107) was used to monitor the level of cheese in the main airlock. When the desired level was reached, the upper valve closed. During this transition phase, the cheese from the pneumatic system was accumulated in an enclosure reserved for this purpose at the base of the cyclone.
  • a jack (108) opened the lower valve to transfer the cheese from the main airlock to a buffer hopper
  • a vibrator (1010) was then activated for the duration of the opening of the valve to force the cheese to release the airlock.
  • the lower valve was then closed, while the upper valve opened and the cheese transfer cycle to the buffer hopper was repeated until the container was filled with a predetermined weight.
  • a vibrating gutter (1011) was used to distribute the mass of cheese retained in the buffer hopper uniformly over the entire width of the container.
  • the gutter oscillation was ensured by a linear vibrator (1012).
  • a jack (1013) then pushed the carriage with its container and its contents towards a vibrating table (1014).
  • a press (1015) was lowered on the container.
  • a pressure reducing valve was used to calibrate the pressing force on the contents.
  • the vibrating table oscillated in the vertical axis thanks to a linear vibrator fixed in the vertical axis of this table.
  • Four pneumatic isolators fixed the oscillating portion of the table to the floor of the airlock.
  • the amplitude and frequency of vibration of the table were tared in the same way as the vibrator of the gutter.
  • the cheese following its manufacture in maturation tanks and passage through a wringer in the pipe, was sent by pneumatic conveyance in a cyclone.
  • a box previously assembled, was then filled to a desired weight. After filling, the box was "probed", to extract a quantity of excess whey. Pressing followed to allow the whey to flow and the cheese to melt. The box was then placed under vacuum to eliminate any presence of air in the cheese. The box was finally closed and stored.
  • Vacuum method (method according to the invention)
  • the cheese after its manufacture in the maturation tanks and its passage the wringer in the pipe, was sent by pneumatic conveyance in the cyclone of the prototype vacuum chamber of the previously described equipment, which had been previously evacuated .
  • the cheese was accumulated in the tower until a predetermined level was reached or the timer ended.
  • a system of asynchronous valves was then actuated to allow, without loss of vacuum, the entry of the cheese into the chamber on the mobile vibrating gutter.
  • the latter distributed the cheese in a 315 kg box until the desired weight was obtained.
  • the box was then moved to the compaction table and pressed. During all these operations, the chamber was maintained under vacuum. After returning to atmospheric pressure, the box was taken out, closed and stored. This process is illustrated schematically in Figure 12.
  • the method and equipment for filling, weighing and vacuum pressing of firm or semi-firm cheese in the form of grains or extension according to the invention have a certain number of advantages compared to the traditional method and equipment. As has also been confirmed in the example above. Among these advantages, we can cite the following:

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Abstract

The invention concerns a method and a novel equipment therefor, for filling cheese containers, such as boxes or kegs, inside a vacuum chamber so as to eliminate the need to remove air trapped in the interstices of the cheese content following the filling of containers. The invention is characterised in that it consists in: introducing the containers to be filled into a vacuum chamber; introducing the cheese in the vacuum chamber by means of a cyclone and/or a column via a cheese airlock; filling the container with the cheese thus introduced; weighing, compacting and pressing the cheese in the containers inside the vacuum chamber; removing the filled containers from the vacuum chamber, closing and storing them. Preferably, the containers to be filled are introduced into and removed from the vacuum chamber by means of a conveyor passing through an intake pre-chamber and an outlet pre-chamber acting as airlock so as to permanently maintain a vacuum in the chamber.

Description

METHODE ET EQUIPEMENT POUR LE REMPLISSAGE. LA METHOD AND EQUIPMENT FOR FILLING. THE
PESÉE ET LE PRESSAGE SOUS VIDE DE FROMAGEWEIGHING AND VACUUM PRESSING OF CHEESE
À PÂTE FERME OU DEMI-FERMEFIRM OR SEMI-FARM
Arrière plan technologiqueTechnological background
La présente invention concerne une nouvelle méthode ainsi qu'un nouvel équipement adapté à sa mise en œuvre, dont le but est de remplir des contenants de fromage, tels que des boîtes ou barils, à l'intérieur d'une chambre sous vide afin d'éliminer le besoin de retirer l'air capté dans les interstices du contenu de fromage suite au remplissage des contenants.The present invention relates to a new method as well as new equipment adapted to its implementation, the aim of which is to fill containers of cheese, such as boxes or barrels, inside a vacuum chamber in order to '' eliminate the need to remove the air trapped in the interstices of the cheese content after filling the containers.
Par "fromage", on entend dans la description qui suit et les revendications annexées du fromage à pâte ferme ou demi-ferme sous forme de grains tel que du cheddar, mozzarella américain, Havarti, etc., ou sous forme d'extrusion après un traitement de cuisson et d'étirement tel que du pasta filata ou mozzarella italien.By "cheese" is meant in the following description and the appended claims firm or semi-firm cheese in the form of grains such as cheddar, American mozzarella, Havarti, etc., or in the form of extrusion after a cooking and stretching treatment such as pasta filata or Italian mozzarella.
L'invention est basée sur la découverte du fait que lorsque les boîtes ou barils de fromage sont remplis et traités dans une chambre sous vide, il n'est alors plus nécessaire d'éliminer l'air qui se trouve coincé entre les grains ou les morceaux de fromage pendant que ce dernier est introduit dans les contenants.The invention is based on the discovery that when the cans or barrels of cheese are filled and processed in a vacuum chamber, it is no longer necessary to eliminate the air which is trapped between the grains or the pieces of cheese while it is being introduced into the containers.
Jusqu'à présent, cette élimination de l'air qui se trouve pris en occlusion lorsque les boîtes sont remplies à pression atmosphérique, est effectuée au moyen d'un passage à l'intérieur d'une chambre à vide dont la pression interne et la durée sont contrôlées. Préalablement à ce passage sous vide et dans le but d'expulser une partie du lactosérum, on doit introduire dans les boîtes de fromage de type ferme et demi-ferme des tubes perforés reliés à une pompe à vide après que les boîtes aient été remplies. Cette technique, connue sous le nom de "probage", entraîne des pertes supplémentaires de solides contenus dans le lactosérum, ce qui altère le rendement et la qualité du fromage.Up to now, this elimination of the air which is caught in occlusion when the cans are filled at atmospheric pressure, is carried out by means of a passage inside a vacuum chamber whose internal pressure and duration are controlled. Prior to this vacuum passage and in order to expel part of the whey, perforated tubes connected to a vacuum pump must be introduced into the cans of firm and semi-firm type after the cans have been filled. This technique, known as "probing", causes additional losses of solids contained in the whey, which affects the yield and quality of the cheese.
En plus d'éliminer l'étape néfaste du probage, ce qui entraîne un effet favorable sur la rétention des composantes du fromage, le remplissage des contenants entièrement mécanisé sous vide tel qu'il est obtenu par la méthode et l'équipement selon l'invention permet d'assurer l'uniformité de la qualité de la production du fromage à cause des délais de temps réduits constants. Les interventions humaines éliminées, la réduction de la durée de manutention et le cheminement possible de plusieurs types de fromage à travers le même procédé contribuent en outre à réduire les surfaces des aires de production.In addition to eliminating the harmful stage of probation, which leads to a favorable effect on the retention of the components of the cheese, the filling of the containers entirely mechanized under vacuum as it is obtained by the method and the equipment according to the invention makes it possible to ensure the uniformity of the quality of the production of the cheese because of the constant reduced time delays. Human intervention eliminated, the reduction in handling time and the possible routing of several types of cheese through the same process also contribute to reducing the surface area of production areas.
Résumé de l'inventionSummary of the invention
L'invention a donc comme premier objet une méthode pour remplir des contenants de fromage, caractérisée en ce que:The invention therefore has as its first object a method for filling containers with cheese, characterized in that:
- on introduit les contenants à remplir dans une chambre sous vide;- the containers to be filled are introduced into a vacuum chamber;
- on introduit le fromage dans la chambre sous vide au moyen d'un cyclone et/ou d'une colonne via un sas à fromage;- the cheese is introduced into the vacuum chamber using a cyclone and / or a column via a cheese lock;
- on remplit les contenants avec le fromage ainsi introduit, jusqu'à l'obtention d'un poids prédéterminé; - on procède à une compaction puis à un ou plusieurs pressages consécutifs du fromage dans les contenants au sein de la chambre sous vide; et- the containers are filled with the cheese thus introduced, until a predetermined weight is obtained; - a compaction is carried out followed by one or more consecutive pressing of the cheese in the containers within the vacuum chamber; and
- on sort les contenants remplis de la chambre sous vide, on les ferme et on les entrepose. De préférence:- take the filled containers out of the vacuum chamber, close them and store them. Preferably:
- les contenants à remplir sont introduits et sortis de la chambre à vide au moyen d'un convoyeur passant par une antichambre d'entrée et une antichambre de sortie jouant un rôle de sas en vue de maintenir la chambre en permanence sous vide. L'invention a aussi pour second objet un équipement pour remplir des contenants de fromage, caractérisé en ce qu'il comprend:- the containers to be filled are introduced and taken out of the vacuum chamber by means of a conveyor passing through an entry anteroom and an exit anteroom acting as an airlock in order to maintain the chamber permanently under vacuum. A second object of the invention is also equipment for filling cheese containers, characterized in that it comprises:
- une chambre sous vide; - des moyens pour introduire les contenants à remplir dans la chambre sous vide et pour les sortir après leur remplissage;- a vacuum chamber; - Means for introducing the containers to be filled into the vacuum chamber and for removing them after filling;
- un distributeur de fromage comprenant un cyclone et/ou une colonne pour introduire le fromage dans la chambre sous vide via un sas à fromage; et pour remplir uniformément les contenants avec le fromage ainsi introduit;- a cheese dispenser comprising a cyclone and / or a column for introducing the cheese into the vacuum chamber via a cheese airlock; and to fill the containers uniformly with the cheese thus introduced;
- des moyens pour peser, compacter et presser le fromage dans les contenants au sein de la chambre à vide; et- means for weighing, compacting and pressing the cheese in the containers within the vacuum chamber; and
- des moyens pour permettre d'évacuer le lactosérum qui est expulsé des boîtes de fromage lors des pressages.- means to allow the whey which is expelled from the cans of cheese to be evacuated during pressing.
De préférence, les moyens pour introduire et sortir les contenants comprennent un convoyeur passant par une antichambre d'entrée et une antichambre de sortie jouant un rôle de sas pour maintenir la chambre en permanence sous vide. En pratique, les contenants à remplir peuvent être disposés sur des palettes reposant sur un convoyeur. Le convoyeur entre et se déplace dans la chambre sous vide, à l'intérieur de laquelle les contenants sont remplis avec le fromage ayant traversé un sas. Ce passage sous vide peut en outre être utilisé pour contrôler ou régulariser la température du fromage avant sa mise en boîte.Preferably, the means for introducing and removing the containers comprise a conveyor passing through an entry anteroom and an exit anteroom acting as an airlock to keep the chamber permanently under vacuum. In practice, the containers to be filled can be placed on pallets resting on a conveyor. The conveyor enters and moves into the vacuum chamber, inside which the containers are filled with cheese having passed through an airlock. This vacuum passage can also be used to control or regulate the temperature of the cheese before it is canned.
Pour entrer dans la chambre sous vide, chacun des contenants passe par l'antichambre d'entrée, dans laquelle le vide est créé.To enter the vacuum chamber, each of the containers passes through the entry anteroom, in which the vacuum is created.
Après avoir été remplis uniformément selon un poids prédéterminé, les contenants se déplacent sur le convoyeur dans la chambre sous vide et sont compactés par vibration, puis subissent un ou plusieurs pressages consécutifs où le surplus de lactosérum est évacué avant de sortir à travers l'antichambre de sortie.After being uniformly filled to a predetermined weight, the containers move on the conveyor in the vacuum chamber and are compacted by vibration, then undergo one or more consecutive pressing where the surplus whey is evacuated before leaving through the anteroom Release.
Bien entendu, chacune des antichambres ainsi que la chambre sous vide ont des portes d'entrée et sortie qui sont contrôlées de façon à ce que lorsqu'une des portes est ouverte, l'autre est fermée et vice versa, jusqu'à ce que les pressions aient été ajustées de façon appropriée. Ce système d'antichambres permet à la chambre sous vide d'être maintenue à pression négative constante.Of course, each of the anterooms as well as the vacuum chamber have entry and exit doors which are controlled so that when one of the doors is opened, the other is closed and vice versa, until pressures have been adjusted appropriately. This antechamber system allows the vacuum chamber to be kept under pressure constant negative.
Grâce à cette méthode et cet équipement conçu pour sa mise en œuvre, aucun probage n'est requis lors de l'emballage du fromage.Thanks to this method and this equipment designed for its implementation, no probation is required when packaging the cheese.
Le distributeur de fromage utilisé dans l'équipement selon l'invention est avantageusement conçu pour assurer une répartition uniforme du fromage à travers les contenants.The cheese dispenser used in the equipment according to the invention is advantageously designed to ensure a uniform distribution of the cheese through the containers.
Selon un mode de réalisation préféré de l'invention qui constitue un troisième objet de celle-ci, ce distributeur à fromage est également conçu de façon à pouvoir être utilisé avec deux types de fromage à pâte ferme ou demi- ferme différents à savoir:According to a preferred embodiment of the invention which constitutes a third object thereof, this cheese dispenser is also designed so that it can be used with two different types of firm or semi-firm cheese, namely:
- du fromage sous forme de grains; et- cheese in the form of grains; and
- du fromage qui arrive sous forme d'une extrusion tel que du pasta filata.- cheese which arrives in the form of an extrusion such as pasta filata.
Lorsque le fromage à emballer dans les contenants est sous forme de grains, ceux-ci sont soufflés dans un cyclone d'où ils traversent un sas positionné au-dessus d'un équipement permettant emplissage uniforme de la boîte/baril à remplir.When the cheese to be packaged in the containers is in the form of grains, these are blown in a cyclone from where they pass through an airlock positioned above an equipment allowing uniform filling of the box / barrel to be filled.
Lorsque le fromage à emballer est du pasta filata, le produit qui est extrudé entre 40°C et 70°C d'un cuiseur-étireur est introduit dans une colonne qui peut être maintenue sous vide. Une solution aqueuse pouvant contenir du sel peut être introduite à l'intérieur de la colonne pour faciliter le refroidissement de l'extrusion, compenser la perte d'humidité et contrôler la composition. La solution qui se trouve ainsi introduite est évaporée par l'atteinte de son point d'ébullition correspondant au vide maintenu à l'intérieur de la colonne, et peut ensuite être recueillie dans un condenseur. Le fromage est alors refroidi à la même température que celle correspondant au point d'ébullition de sa phase aqueuse pour un vide donné.When the cheese to be packaged is pasta filata, the product which is extruded between 40 ° C and 70 ° C from a cooker-stretcher is introduced into a column which can be maintained under vacuum. An aqueous solution which may contain salt can be introduced inside the column to facilitate cooling of the extrusion, compensate for the loss of moisture and control the composition. The solution which is thus introduced is evaporated by reaching its boiling point corresponding to the vacuum maintained inside the column, and can then be collected in a condenser. The cheese is then cooled to the same temperature as that corresponding to the boiling point of its aqueous phase for a given vacuum.
Un couteau ou "guillotine" peut être disposé avant remplissage du contenant pour couper l'extrusion ainsi refroidie.A knife or "guillotine" can be placed before filling the container to cut the extrusion thus cooled.
Il convient de noter que ce distributeur à fromage de structure particulière pourrait être utilisé avec d'autres types d'équipements, dont ceux existants.It should be noted that this structural cheese dispenser particular could be used with other types of equipment, including existing ones.
L'invention et ses avantages ressortiront mieux à la lecture de la description détaillée mais non-limitative qui va suivre d'un mode de réalisation préféré de celle-ci, faite en se référant aux dessins annexés.The invention and its advantages will emerge better on reading the detailed but non-limiting description which follows of a preferred embodiment thereof, made with reference to the accompanying drawings.
Brève présentation des dessinsBrief presentation of the drawings
La figure 1 est un diagramme illustrant l'ensemble d'une unité de fabrication et d'emballage de fromage incorporant un équipement de remplissage, pesée, compaction et pressage sous vide selon un mode de réalisation préféré de l'invention;FIG. 1 is a diagram illustrating the assembly of a cheese manufacturing and packaging unit incorporating filling, weighing, compaction and vacuum pressing equipment according to a preferred embodiment of the invention;
Les figures 2, 3, 4, 5 sont des vues de côté, de dessus et des extrémités opposées des principales composantes de l'équipement de remplissage, pesée, compaction et pressage sous vide selon l'invention telle qu'illustrée sur la figure 1;Figures 2, 3, 4, 5 are side, top and opposite end views of the main components of the filling, weighing, compaction and vacuum pressing equipment according to the invention as illustrated in Figure 1 ;
Les figures 6, 7 et 8 sont des vues de face, de côté et de dessus d'un distributeur de fromage pouvant faire partie intégrante de l'équipement selon l'invention. Les figure 9, 10 et 11 sont des vues de face, de côté et de dos d'un prototype de chambre sous vide fabriqué pour vérifier la faisabilité et l'efficacité de la méthode et de l'équipement selon l'invention;Figures 6, 7 and 8 are front, side and top views of a cheese dispenser which can be an integral part of the equipment according to the invention. Figures 9, 10 and 11 are front, side and back views of a prototype vacuum chamber manufactured to verify the feasibility and effectiveness of the method and equipment according to the invention;
La figure 12 est un diagramme illustratif de la mise en oeuvre possible de la méthode selon l'invention sur un fromage de type ferme ou demi- ferme sous forme de grains ; etFIG. 12 is an illustrative diagram of the possible implementation of the method according to the invention on a cheese of firm or semi-firm type in the form of grains; and
La figure 13 est un diagramme illustratif de la mise en oeuvre possible de la méthode selon l'invention sur un fromage de type pasta filata.FIG. 13 is an illustrative diagram of the possible implementation of the method according to the invention on a cheese of the pasta filata type.
Description détaillée d'un mode de réalisation préféré de l'inventionDetailed description of a preferred embodiment of the invention
Tel que précédemment indiqué, la méthode selon l'invention a été conçue de façon à permettre le remplissage de contenant de fromage à l'intérieur d'une chambre sous vide afin d'éliminer le besoin de retirer l'air capté dans les interstices du contenu de fromage suite au remplissage des contenants.As previously indicated, the method according to the invention was designed so as to allow the filling of cheese containers with inside a vacuum chamber to eliminate the need to remove air trapped in the interstices of the cheese content after filling the containers.
L'invention implique donc d'introduire les contenants à fromage à remplir dans la chambre sous vide. Pour ce faire, dans le mode de réalisation préféré illustré (voir Figure 1), on dépose les contenants vides à remplir tels que des barils ou boîtes sur des palettes reposant sur un convoyeur. Les palettes sont alors entraînées mécaniquement dans la chambre sous vide ci- après appelée "sas #3", via une antichambre d'entrée ci-après appelée "sas #1", et une antichambre de sortie ci-après appelée "sas #4".The invention therefore involves introducing the cheese containers to be filled into the vacuum chamber. To do this, in the preferred embodiment illustrated (see Figure 1), empty containers to be filled such as barrels or boxes are placed on pallets resting on a conveyor. The pallets are then mechanically driven into the vacuum chamber hereinafter called "airlock # 3", via an entry anteroom hereinafter called "airlock # 1", and an exit anteroom below called "airlock # 4" ".
Le sas # 1 (ou antichambre d'entrée) permet de mettre sous vide les contenants à remplir sans affecter le niveau de vide à l'intérieur du sas #3.The airlock # 1 (or entry anteroom) allows vacuuming the containers to be filled without affecting the vacuum level inside the airlock # 3.
Le sas #3 (ou chambre sous vide) sert à :The airlock # 3 (or vacuum chamber) is used to:
- remplir uniformément les contenants avec du fromage (grains de fromage ou extrusion);- fill the containers evenly with cheese (cheese grains or extrusion);
- peser chaque contenant et son contenu;- weigh each container and its contents;
- vibrer dans un axe vertical chaque contenant et contenu;- vibrate in a vertical axis each container and content;
- presser le contenu de chaque contenant dans ce dernier;- press the content of each container in the latter;
- permettre l'expulsion du lactosérum. Enfin, le sas # 4 (ou antichambre de sortie) permet de retourner les contenants et leurs contenus à la pression atmosphérique sans affecter la pression négative dans le sas # 3.- allow the expulsion of whey. Finally, the airlock # 4 (or exit anteroom) allows the containers and their contents to be returned to atmospheric pressure without affecting the negative pressure in the airlock # 3.
L'alimentation uniforme en fromage dans le sas # 3 se fait au moyen d'un cyclone et/ou d'une colonne via un sas à fromage ci-après appelé « sas #2 ».The uniform supply of cheese in the airlock # 3 is done by means of a cyclone and / or a column via a cheese airlock hereafter called “airlock # 2”.
Chacun des éléments structuraux de l'équipement selon l'invention et du distributeur de fromage utilisé dans celui-ci, va maintenant être décrit plus en détails. Il convient de noter que la description qui suit s'applique au mode de réalisation préférentiel illustré et ne doit en aucun cas être interprétée comme limitative. En effet, d'autres éléments structuraux équivalents à ceux spécifiquement illustrés pourraient être utilisés sans pour autant sortir du cadre de l'invention. Distributeur de fromageEach of the structural elements of the equipment according to the invention and of the cheese dispenser used therein will now be described in more detail. It should be noted that the following description applies to the preferred embodiment illustrated and should in no way be interpreted as limiting. Indeed, other structural elements equivalent to those specifically illustrated could be used without departing from the scope of the invention. Cheese dispenser
Dans le cas de fromage à pâte ferme ou demi-ferme sous forme de grains (cheddar, mozzarella américain, Havarti ou autre), le fromage est convoyé d'une essoreuse en conduite (voir Figure 1 ) jusqu'à un cyclone (21 ). Ce cyclone (voir Figures 2 à 4) est situé au-dessus du sas #3 constituant la chambre à vide et est relié à ce sas via le sas #2. Le rôle du sas #2 est d'isoler le sas #3 de la pression atmosphérique à la sortie inférieure du cyclone. Le fromage recueilli à l'intérieur du sas #2 est amené à pression négative contrôlée et où sa température peut être ajustée. Un condenseur (22) est relié au sas # 2 afin d'éliminer les vapeurs engendrées lors du refroidissement du fromage. Après son passage sous vide, le fromage et transféré dans un mécanisme de distribution (23) en amont du sas #3 (voir Figures 2 et 4). Dans le cas du fromage sous forme extrudée tel que du pasta filata, le fromage est pompé entre 40°C et 70°C de la sortie d'un cuiseur-étireur sous forme d'extrusion et introduit dans une colonne (20) faisant partie intégrante du sas #2 pour y être refroidi. Une guillotine située à la base du sas #2 tronçonne le boudin de pâte refroidi. Si désiré, un niveau de vide soutenu peut être maintenu dans la colonne (20) faisant partie intégrante du sas #2 afin d'évaporer, par phénomène d'ébullition, l'eau contenue dans ledit sas #2 à des températures entre 10°C et 40°C. La phase aqueuse du fromage atteint alors son point d'ébullition et refroidit d'autant ce dernier. Dans ce mode de réalisation préférée, une solution aqueuse pouvant contenir du sel peut aussi être ajoutée à la pâte fromagere pour le refroidissement, afin de prévenir l'assèchement et contrôler la composition. Les vapeurs soutirées par évaporation sont par la suite condensées dans un échangeur de chaleur afin de réduire le déplacement volumétrique de la pompe à vide et en augmenter son efficacité. Tel qu'il a déjà précédemment été mentionné, le sas #2 sert à la mise sous vide du fromage avant son introduction à l'intérieur du sas #3. Un système d'ouverture et de fermeture mécanique connu en soi permet d'obtenir une étanchéité optimale lors de la mise sous vide. Dans le cas où la colonne recevant le fromage de type pasta filata fait partie intégrante du sas #2, ce dernier doit laisser s'échapper les vapeurs d'eau issues de l'ébullition de l'eau sous vide vers un condenseur de vapeur et la pompe à vide. Tel que précédemment indiqué, le sas #2 peut aussi être conçu pour qu'une solution aqueuse pouvant contenir du sel puisse y être introduite afin de ne pas assécher le fromage.In the case of firm or semi-firm cheese in the form of grains (cheddar, American mozzarella, Havarti or other), the cheese is conveyed from a wringer in line (see Figure 1) to a cyclone (21) . This cyclone (see Figures 2 to 4) is located above the airlock # 3 constituting the vacuum chamber and is connected to this airlock via the airlock # 2. The role of airlock # 2 is to isolate airlock # 3 from atmospheric pressure at the bottom outlet of the cyclone. The cheese collected inside the airlock # 2 is brought to controlled negative pressure and where its temperature can be adjusted. A condenser (22) is connected to the airlock # 2 in order to eliminate the vapors generated during the cooling of the cheese. After its passage under vacuum, the cheese is transferred into a distribution mechanism (23) upstream of the airlock # 3 (see Figures 2 and 4). In the case of cheese in extruded form such as pasta filata, the cheese is pumped between 40 ° C and 70 ° C from the outlet of a cooker-stretcher in the form of an extrusion and introduced into a column (20) forming part integral with airlock # 2 to be cooled. A guillotine located at the base of the airlock # 2 cuts through the cooled dough rod. If desired, a sustained vacuum level can be maintained in column (20) which is an integral part of airlock # 2 in order to evaporate, by boiling phenomenon, the water contained in said airlock # 2 at temperatures between 10 ° C and 40 ° C. The aqueous phase of the cheese then reaches its boiling point and cools the latter accordingly. In this preferred embodiment, an aqueous solution which may contain salt can also be added to the cheese paste for cooling, in order to prevent drying and control the composition. The vapors drawn off by evaporation are subsequently condensed in a heat exchanger in order to reduce the volumetric displacement of the vacuum pump and increase its efficiency. As previously mentioned, the airlock # 2 is used to vacuum the cheese before its introduction inside the airlock # 3. A mechanical opening and closing system known per se makes it possible to obtain optimal sealing during vacuuming. In the case where the column receiving the pasta filata type cheese is an integral part of the airlock # 2, the latter must let escape the water vapors from the boiling of the water under vacuum to a steam condenser and the vacuum pump. As previously indicated, the airlock # 2 can also be designed so that an aqueous solution which may contain salt can be introduced therein so as not to dry out the cheese.
Selon un autre mode de réalisation préférentiel de l'invention, le cyclone (21 ) et la colonne (20) peuvent être associés à un carrousel (61 ) jouant alors le rôle de sas #2 (voir les figures 6,7 et 8). Ce carrousel comprend des tubes verticaux (81 ) contenus entre deux plaques circulaires de plastique à faible coefficient de friction. Le plastique préconisé est le Téflon® ou tout un autre revêtement offrant un coefficient de friction équivalent et une résistance supérieure. Le carrousel (61) est inséré entre des tôles d'acier inoxydable. Des surfaces de glissement fixes en plastique sont également insérées entre le carrousel et les tôles d'acier inoxydable afin de réduire la friction et la contamination acier/plastique.According to another preferred embodiment of the invention, the cyclone (21) and the column (20) can be associated with a carousel (61) then playing the role of airlock # 2 (see Figures 6,7 and 8) . This carousel comprises vertical tubes (81) contained between two circular plastic plates with low coefficient of friction. The recommended plastic is Teflon® or any other coating offering an equivalent coefficient of friction and superior resistance. The carousel (61) is inserted between stainless steel sheets. Fixed plastic sliding surfaces are also inserted between the carousel and the stainless steel sheets to reduce friction and steel / plastic contamination.
Un moto-réducteur (62) fixé à la tôle inférieure entraîne en rotation le carrousel (61 ) à une vitesse prédéterminée en fonction du niveau de production.A gear motor (62) fixed to the lower sheet rotates the carousel (61) at a predetermined speed depending on the level of production.
Le carrousel (61 ) isole la chambre sous vide (sas # 3) de la pression atmosphérique. Le fromage introduit par gravité de la base du cyclone (21) ou de la colonne (20) dans les cellules du carrousel est entraîné par la rotation de ce dernier vers l'intérieur du sas #3. L'air introduit dans le sas #3 par le déplacement volumétrique du carrousel est repris par la pompe à vide de ce même sas #3.The carousel (61) isolates the vacuum chamber (airlock # 3) from atmospheric pressure. The cheese introduced by gravity from the base of the cyclone (21) or the column (20) into the cells of the carousel is entrained by the rotation of the latter towards the interior of the airlock # 3. The air introduced into airlock # 3 by the volumetric displacement of the carousel is taken up by the vacuum pump of this same airlock # 3.
Dans cet autre mode de réalisation préférentiel de l'invention tel qu'il est illustré, le cyclone (21) destiné à recevoir le fromage en grains est relié au carrousel (61 ) de façon séparée et indépendante de la colonne (20) qui est destinée à recevoir le fromage de type pasta filata et est de préférence associée à un condensateur de vapeur (64) pour les mêmes raisons que préalablement mentionnées. Dans l'un ou l'autre des deux modes de réalisation préférentiels ci-dessus décrits, une guillotine (63) est localisée dans la portion inférieure de la colonne (20). La guillotine a un couteau positionné pour couper l'extrusion de pasta filata refroidi avant son transfert dans le sas #3. Dans le cas où le carrousel (61 ) est utilisé comme mécanisme de distribution, la pâte accumulée en amont du couteau de la guillotine (63) est libérée vers l'extérieur lorsque ce dernier se retire au positionnement désiré de la cellule à remplir. Lorsque le boudin a atteint l'extrémité du sas #2, le couteau tronçonne alors ce dernier. Le rondin ainsi obtenu est alors contenu dans la cellule du carrousel afin d'être entraîné vers l'entrée du sas #3.In this other preferred embodiment of the invention as illustrated, the cyclone (21) intended to receive the cheese curds is connected to the carousel (61) separately and independently of the column (20) which is intended to receive cheese of the pasta filata type and is preferably associated with a steam condenser (64) for the same reasons as previously mentioned. In either of the two preferred embodiments described above, a guillotine (63) is located in the lower portion of the column (20). The guillotine has a knife positioned to cut the extrusion of cooled pasta filata before it is transferred to the airlock # 3. In the case where the carousel (61) is used as a distribution mechanism, the dough accumulated upstream of the knife of the guillotine (63) is released towards the outside when the latter is withdrawn at the desired positioning of the cell to be filled. When the rod has reached the end of the airlock # 2, the knife then cuts the latter. The log thus obtained is then contained in the cell of the carousel in order to be led towards the entry of the airlock # 3.
On notera aussi que dans l'un ou l'autre des deux modes de réalisation préférentiels du distributeur à fromage ci-dessus décrits, les vapeurs d'eau générées à l'intérieur du sas # 2 peuvent être aspirées vers le condenseur de vapeur (22,64) afin de réduire leur volume. L'eau condensée peut couler directement dans un réservoir pourvu d'une valve de vidange.It will also be noted that in one or the other of the two preferred embodiments of the cheese dispenser described above, the water vapors generated inside the airlock # 2 can be sucked towards the steam condenser ( 22.64) in order to reduce their volume. The condensed water can flow directly into a tank provided with a drain valve.
Chambre sous vide et antichambres d'entrée et de sortieVacuum chamber and entry and exit anterooms
Sas #1 Tel que déjà précédemment décrit, le sas #1 est l'antichambre d'entrée de la chambre sous vide appelé sas #3. Le sas #1 a des portes amont et aval. La porte aval est fermée avant que la porte amont s'ouvre. Un convoyeur non illustré est disposé en amont du sas #1 et associé à un indexeur en vue de pousser chaque palette avec son contenant sur un convoyeur à rouleaux (24) disposé dans le sas #1. Après que la porte amont est refermée, l'air est retiré du sas #1. Des garnitures disposées entre les caissons des sas #1 et 3 et les portes de ces derniers assurent l'étanchéité requise de chacun des sas.Airlock # 1 As already described, airlock # 1 is the entrance anteroom to the vacuum chamber called airlock # 3. The airlock # 1 has upstream and downstream doors. The downstream door is closed before the upstream door opens. A conveyor (not shown) is placed upstream of the airlock # 1 and associated with an indexer in order to push each pallet with its container on a roller conveyor (24) arranged in the airlock # 1. After the upstream door is closed, the air is removed from the airlock # 1. Seals arranged between the chambers of the airlocks # 1 and 3 and the doors of the latter provide the required seal for each of the airlocks.
La porte aval s'ouvre automatiquement lorsque l'équilibre des pressions est atteint entre les deux sas contigus. Le convoyeur (24) du sas #1 pousse la palette avec son contenant hors du sas #1 dans le sas #3 lorsque la porte aval est ouverte et que le poste de remplissage est libre. Sas #3The downstream door opens automatically when the pressure balance is reached between the two adjoining airlocks. The conveyor (24) of airlock # 1 pushes the pallet with its container out of airlock # 1 into airlock # 3 when the downstream door is open and the filling station is free. Airlock # 3
Le sas #3 est la chambre à vide servant d'enceinte de remplissage des contenants. Le sas # 3 dispose des éléments suivants : - le convoyeur à rouleaux (25) qui est associé à un indexeur;The airlock # 3 is the vacuum chamber used to fill the containers. The airlock # 3 has the following elements: - the roller conveyor (25) which is associated with an indexer;
- un poste de remplissage (26);- a filling station (26);
- un poste de pesée (27);- a weighing station (27);
- une table vibrante (28); et- a vibrating table (28); and
- des stations de pressage (29) avec de préférence un mécanisme d'évacuation du lactosérum des boîtes et/ou barils.- pressing stations (29) preferably with a mechanism for evacuating the whey from the cans and / or barrels.
Convoyeur à rouleauxRoller conveyor
Le convoyeur à rouleaux (25) comprend des rouleaux libres latéraux espacés d'au moins deux axes, qui prennent chacune des palettes. Les rouleaux latéraux ont des ailettes qui corrigent les déviations latérales des palettes dans leur déplacement.The roller conveyor (25) comprises lateral free rollers spaced at least two axes, which each take up pallets. The side rollers have fins which correct the lateral deviations of the pallets in their movement.
Indexeurindexer
L'indexeur est un mécanisme qui contrôle le déplacement des palettes d'une distance déterminée. Il consiste en un tube disposé entre les rouleaux du convoyeur, sous les palettes, sur lequel des rochets pivotent à distances égales. Les rochets pivotent lorsque le tube se déplace vers l'amont afin de dégager les palettes et se bloquent contre ces dernières en direction aval pour les déplacer.The indexer is a mechanism that controls the movement of the pallets by a determined distance. It consists of a tube placed between the conveyor rollers, under the pallets, on which ratchets pivot at equal distances. The ratchets pivot when the tube moves upstream to release the pallets and lock against them in the downstream direction to move them.
Poste de remplissageFilling station
Le poste de remplissage (26) inclut une trémie tampon et une tête mobile de remplissage. La tête mobile de remplissage est accrochée sous la trémie afin de distribuer, uniformément le fromage dans le contenant sur toute la largeur de celui-ci. La trémie tampon sert à accumuler la production de fromage pendant les arrêts de la tête mobile de remplissage durant le transfert des contenants vers l'aval.The filling station (26) includes a buffer hopper and a movable filling head. The mobile filling head is hooked under the hopper to distribute the cheese evenly in the container over the whole the width of it. The buffer hopper is used to accumulate the production of cheese during the stops of the mobile filling head during the transfer of the containers downstream.
Poste de peséeWeighing station
Le poste de pesée (27) inclut une balance localisée sous le convoyeur au niveau de la structure d'emplissage. Cette balance enregistre le poids taré du contenant avec ses accessoires, démarre la tête mobile de remplissage suite à cette lecture et arrête cette dernière lorsque le poids du fromage a atteint le poids requis.The weighing station (27) includes a scale located under the conveyor at the filling structure. This scale records the tared weight of the container with its accessories, starts the mobile filling head following this reading and stops the latter when the cheese weight has reached the required weight.
Table vibranteVibrating table
Cette table (28) est disposée sous une portion du convoyeur du sas # 3. Elle inclut un vibrateur linéaire dont l'axe est disposé verticalement et des isolateurs pneumatiques de préférence au nombre de quatre. Les fréquence et amplitude du vibrateur sont réglables au besoin pour accommoder la variation du produit. La vibration soutenue du contenant avec son produit sur cette table contribue à uniformiser l'orientation des morceaux de fromage à l'intérieur du contenant. La station de pressage, situé au-dessus de cette table, applique une pression réglable sur le contenu pendant la vibration afin de favoriser l'entassement du fromage.This table (28) is arranged under a portion of the conveyor of the airlock # 3. It includes a linear vibrator whose axis is arranged vertically and pneumatic isolators preferably four in number. The frequency and amplitude of the vibrator are adjustable as needed to accommodate the variation of the product. The sustained vibration of the container with its product on this table helps to standardize the orientation of the pieces of cheese inside the container. The pressing station, located above this table, applies an adjustable pressure on the contents during the vibration in order to favor the piling up of the cheese.
Stations de pressagePressing stations
Une série de stations de pressage (29) permet de comprimer le contenu de chacun des contenants à chacune des indexations de ces derniers.A series of pressing stations (29) makes it possible to compress the content of each of the containers to each of the indexings thereof.
Chacune des stations de pressage inclut un vérin disposé verticalement au- dessus d'une plaque de pression interchangeable aux formes du contenant. La pression appliquée est ajustable à chaque stade de pressage. Avantageusement, une pompe peut être prévue pour aspirer le lactosérum expulsé au-dessus des contenants lors du pressage.Each of the pressing stations includes a jack arranged vertically above an interchangeable pressure plate in the shape of the container. The applied pressure is adjustable at each pressing stage. Advantageously, a pump can be provided to aspirate the whey expelled above the containers during pressing.
Opération En usage, à chaque arrêt de la tête mobile du poste de remplissage (26), les presses des stations de pressage (29) disposées en aval sont relevées et l'indexeur déplace l'ensemble des contenants du sas #3 sur une distance déterminée vers l'aval. Simultanément, un nouveau contenant se trouvant dans le sas #1 est déplacé vers le poste de remplissage. Il est pesé et taré et la tête mobile de remplissage est remise en marche.Operation In use, at each stop of the mobile head of the filling station (26), the presses of the pressing stations (29) arranged downstream are raised and the indexer moves all the containers of the airlock # 3 over a distance determined downstream. At the same time, a new container in the airlock # 1 is moved to the filling station. It is weighed and tared and the mobile filling head is restarted.
À ce moment, les portes aval et amont du sas # 3 se referment. La porte amont du sas #1 s'ouvre pour recevoir le nouveau contenant et se referme lorsque cette transition est complétée. La porte aval du sas #3 s'ouvre simultanément pour dégager le contenant et son contenu vers la pression atmosphérique. Cette dernière porte refermée, le vide est à nouveau rétabli entre dans les sas #1 et #4 par des pompes à vide.At this time, the downstream and upstream doors of the airlock # 3 close. The upstream door of airlock # 1 opens to receive the new container and closes when this transition is completed. The downstream door of the airlock # 3 opens simultaneously to release the container and its contents towards atmospheric pressure. This last door closed, the vacuum is again restored enters the airlocks # 1 and # 4 by vacuum pumps.
Un réservoir d'accumulation est de préférence disposé entre les pompes à vide et les sas #1 et #4 pour permettre d'accumuler des réserves de vide pendant les périodes de transition afin de favoriser la mise sous vide rapide des sas #1 et #4 avec des pompes dont le déplacement volumétrique est proportionné à une demande uniforme et continue.An accumulation tank is preferably placed between the vacuum pumps and airlocks # 1 and # 4 to allow the accumulation of vacuum reserves during the transition periods in order to favor the rapid evacuation of airlocks # 1 and # 4 with pumps whose displacement is proportional to a uniform and continuous demand.
À l'équilibre des pressions entre les trois sas, les portes aval et amont du sas #3 s'ouvrent.At the pressure balance between the three airlocks, the downstream and upstream doors of airlock # 3 open.
ExempleExample
Description de l'équipement utiliséDescription of the equipment used
Une chambre à vide prototype pleine grandeur pouvant remplir, peser, compacter et presser le contenu en fromage d'un contenant (boîte ou baril), a été construite et testée afin de valider l'efficacité de la méthode précédemment décrite. Les figures 9,10 et 11 illustrent ce prototype tel qu 'il a été construit. Tel qu'il est illustré, la chambre à vide prototype qui a ainsi été construite et testée comprenait un sas principal (100) pourvu d'une soupape supérieure (101 ) et d'une soupape inférieure (102). Chaque contenant vide à remplir était introduit manuellement dans la chambre à vide lorsque la porte (103) de celle-ci était ouverte. Le chariot sur lequel était déposé le contenant était poussé manuellement à un poste de remplissage au-dessus d'une balance (104).A full-size prototype vacuum chamber capable of filling, weighing, compacting and pressing the cheese content of a container (box or barrel), was constructed and tested in order to validate the effectiveness of the method previously described. Figures 9, 10 and 11 illustrate this prototype as it was built. As illustrated, the prototype vacuum chamber which was thus constructed and tested included a main airlock (100) provided with an upper valve (101) and a lower valve (102). Each empty container to be filled was manually introduced into the vacuum chamber when the door (103) thereof was opened. The cart on which the container was placed was manually pushed to a filling station above a scale (104).
La porte était ensuite fermée. La soupape inférieure du sas principal (100) de la chambre à vide était fermée et l'air retiré de ladite chambre.The door was then closed. The lower valve of the main airlock (100) of the vacuum chamber was closed and the air removed from said chamber.
La soupape supérieure du sas principal était alors ouverte par un vérin (105) et le fromage introduit dans ledit séjour à la base d'un cyclone (106) par un convoyeur pneumatique.The upper valve of the main airlock was then opened by a jack (105) and the cheese introduced into said stay at the base of a cyclone (106) by a pneumatic conveyor.
Un détecteur de niveau (107) a été utilisé pour contrôler le niveau de fromage dans le sas principal. Lorsque le niveau voulu était atteint, la soupape supérieure se refermait. Pendant cette phase de transition, le fromage en provenance du système pneumatique était accumulé dans une enceinte réservée à cet effet à la base du cyclone.A level detector (107) was used to monitor the level of cheese in the main airlock. When the desired level was reached, the upper valve closed. During this transition phase, the cheese from the pneumatic system was accumulated in an enclosure reserved for this purpose at the base of the cyclone.
Cette opération complétée, un vérin (108) ouvrait la soupape inférieure pour transférer le fromage du sas principal vers une trémie tamponThis operation completed, a jack (108) opened the lower valve to transfer the cheese from the main airlock to a buffer hopper
(109). Un vibrateur (1010) était alors activé pendant la durée de l'ouverture de la soupape pour forcer le fromage à libérer le sas de séjour. La soupape inférieure était alors refermée, tandis que la soupape supérieure s'ouvrait et le cycle de transfert de fromage vers la trémie tampon se répétait jusqu'au remplissage du contenant selon un poids prédéterminé.(109). A vibrator (1010) was then activated for the duration of the opening of the valve to force the cheese to release the airlock. The lower valve was then closed, while the upper valve opened and the cheese transfer cycle to the buffer hopper was repeated until the container was filled with a predetermined weight.
Une gouttière vibrante (1011) a été utilisée pour distribuer uniformément la masse de fromage retenu dans la trémie tampon sur toute la largeur du contenant. L'oscillation de la gouttière était assurée par un vibrateur linéaire (1012). Lorsque le poids du contenu atteignait le poids requis, la gouttière ainsi que le déplacement de la trémie étaient arrêtés instantanément. Un vérin (1013) poussait alors le chariot avec son contenant et son contenu vers une table vibrante (1014).A vibrating gutter (1011) was used to distribute the mass of cheese retained in the buffer hopper uniformly over the entire width of the container. The gutter oscillation was ensured by a linear vibrator (1012). When the weight of the contents reached the required weight, the gutter as well as the movement of the hopper were stopped instantly. A jack (1013) then pushed the carriage with its container and its contents towards a vibrating table (1014).
Une presse (1015) était abaissée sur le contenant. Une valve réductrice de pression était utilisée pour tarer l'effort de pressage sur le contenu.A press (1015) was lowered on the container. A pressure reducing valve was used to calibrate the pressing force on the contents.
La table vibrante oscillait dans l'axe vertical grâce à un vibrateur linéaire fixé dans l'axe vertical de cette table. Quatre isolateurs pneumatiques fixaient la portion oscillante de la table au plancher du sas. Les amplitude et fréquence de vibration de la table ont été tarées de la même façon que le vibrateur de la gouttière.The vibrating table oscillated in the vertical axis thanks to a linear vibrator fixed in the vertical axis of this table. Four pneumatic isolators fixed the oscillating portion of the table to the floor of the airlock. The amplitude and frequency of vibration of the table were tared in the same way as the vibrator of the gutter.
Suite à la période de vibration du contenant, des périodes de pressage à niveaux variés d'effort ont pu être répétées afin de simuler les étapes de pressage du sas # 3 de la chambre à vide industrielle.Following the period of vibration of the container, periods of pressing at various levels of effort could be repeated in order to simulate the steps of pressing the airlock # 3 of the industrial vacuum chamber.
Lorsque la presse était relevée pour la dernière fois, on ramenait l'intérieur de la chambre à vide à la pression atmosphérique. La porte était alors ouverte pour retirer le contenant rempli.When the press was lifted for the last time, the interior of the vacuum chamber was brought to atmospheric pressure. The door was then opened to remove the filled container.
Essais effectués avec des lots de 315 kg de fromage sous forme de grains (cheddar)Tests carried out with batches of 315 kg of cheese in the form of grains (cheddar)
Méthode conventionnelle (essai comparatif)Conventional method (comparative test)
Le fromage, suite à sa fabrication dans des bassins de maturation et passage dans une essoreuse en conduite a été envoyé par convoiement pneumatique dans un cyclone. Une boîte, préalablement assemblée, a alors été remplie jusqu'à un poids voulu. Suite au remplissage, la boîte a été « probée », pour y extraire une quantité de lactosérum en excès. Un pressage a suivi pour permettre l'écoulement du lactosérum et une fusion du fromage. La boîte a alors été mise sous vide pour éliminer toute présence d'air dans le fromage. La boîte a enfin été fermée et entreposée. Méthode sous vide (méthode selon l'invention)The cheese, following its manufacture in maturation tanks and passage through a wringer in the pipe, was sent by pneumatic conveyance in a cyclone. A box, previously assembled, was then filled to a desired weight. After filling, the box was "probed", to extract a quantity of excess whey. Pressing followed to allow the whey to flow and the cheese to melt. The box was then placed under vacuum to eliminate any presence of air in the cheese. The box was finally closed and stored. Vacuum method (method according to the invention)
Le fromage, suite à sa fabrication dans les bassins de maturation et son passage l'essoreuse en conduite, a été envoyé par convoiement pneumatique dans le cyclone de la chambre à vide prototype de l'équipement précédemment décrit, qui avait été mise sous vide préalablement. Le fromage a été accumulé dans la tour jusqu'à l'atteinte d'un niveau prédéterminé ou la fin du minuteur. Un système de valves asynchrones a alors été actionné pou permettre, sans perte de vide, l'entrée du fromage dans la chambre sur la gouttière vibrante mobile. Cette dernière a réparti le fromage dans une boîte de 315 kg jusqu'à l'obtention du poids voulu. La boîte a ensuite été déplacée sur la table de compaction et pressée. Durant toutes ces opérations, la chambre a été maintenue sous vide. Après un retour à la pression atmosphérique, la boîte a été sortie, fermée et entreposée. Ce processus est illustré schématiquement sur la Figure 12. Ces essais ont démontré que le fromage traité dans l'équipement selon l'invention présentait des caractéristiques physico-chimiques qui respectent les cibles visées (gras, sel, humidité, pH). Cependant, il a été observé que la répartition du taux de sel/humidité est significativement plus uniforme à l'intérieur des boîtes de 315 kg utilisées, comparativement aux boîtes remplies selon la méthode conventionnelle. De plus, les boîtes fabriquées avec l'équipement d'emplissage sous vide selon l'invention se sont avérées avoir une rétention accrue du taux de matières grasses et de protéines sur une base de solides totaux.The cheese, after its manufacture in the maturation tanks and its passage the wringer in the pipe, was sent by pneumatic conveyance in the cyclone of the prototype vacuum chamber of the previously described equipment, which had been previously evacuated . The cheese was accumulated in the tower until a predetermined level was reached or the timer ended. A system of asynchronous valves was then actuated to allow, without loss of vacuum, the entry of the cheese into the chamber on the mobile vibrating gutter. The latter distributed the cheese in a 315 kg box until the desired weight was obtained. The box was then moved to the compaction table and pressed. During all these operations, the chamber was maintained under vacuum. After returning to atmospheric pressure, the box was taken out, closed and stored. This process is illustrated schematically in Figure 12. These tests have demonstrated that the cheese treated in the equipment according to the invention exhibited physicochemical characteristics which respect the targeted targets (fat, salt, humidity, pH). However, it was observed that the distribution of the salt / humidity rate is significantly more uniform inside the 315 kg boxes used, compared to the boxes filled according to the conventional method. In addition, the boxes made with the vacuum filling equipment according to the invention have been found to have increased retention of fat and protein levels on the basis of total solids.
Il convient de mentionner ici qu'il aurait aussi été possible d'empaqueter le fromage dans des barils plus petits (180 kg) ou tout autre contenant de dimension standard dans l'industrie.It should be mentioned here that it would also have been possible to package the cheese in smaller barrels (180 kg) or any other container of standard size in the industry.
Les essais qui ont été effectués se sont donc avérés très positifs. Un excellent remplissage a été obtenu, avec un minimum d'intervention humaine et sans aucun besoin de probage.The tests that were carried out were therefore very positive. Excellent filling was obtained, with a minimum of human intervention and without any need for probation.
Avantage de la méthode sous vide proposéeAdvantage of the proposed vacuum method
La méthode et l'équipement pour le remplissage, la pesée et le pressage sous vide de fromage à pâte ferme ou demi-ferme sous forme de grains ou d'extension selon l'invention ont un certain nombre d'avantages par rapport à la méthode et aux équipements traditionnels. Comme ceci a d'ailleurs été confirmé dans l'exemple ci-dessus. Parmi ces avantages, on peut citer les suivants :The method and equipment for filling, weighing and vacuum pressing of firm or semi-firm cheese in the form of grains or extension according to the invention have a certain number of advantages compared to the traditional method and equipment. As has also been confirmed in the example above. Among these advantages, we can cite the following:
• diminution du temps de production des contenants jusqu'à la fermeture;• reduction of the production time of the containers until closing;
• diminution des manipulations autour du fromage et donc des risques de contamination; • contrôle de la température du fromage lors de sa mise en contenant;• reduction in handling around the cheese and therefore the risk of contamination; • control of the temperature of the cheese when it is placed in a container;
• amélioration de l'uniformité à l'intérieur des contenants;• improvement of uniformity inside the containers;
• augmentation des rendements fromagers (élimination du probage); • récupération accrue du lactosérum;• increase in cheese yields (elimination of probation); • increased recovery of whey;
• diminution de l'espace plancher nécessaire à l'équipement de production;• reduction in floor space required for production equipment;
• augmentation de la flexibilité par la possibilité d'emballer différents types de fromage à travers un même équipement (fromage ferme, demi-ferme sous forme de grains ou d'extrusion);• increased flexibility by the possibility of packaging different types of cheese through the same equipment (firm cheese, semi-firm in the form of grains or extrusion);
• diminution du temps nécessaire à la réfrigération; et• reduction in the time required for refrigeration; and
• mise en œuvre en continu.• continuous implementation.
Il va de soi que de nombreuses modifications évidentes pour des experts dans le domaine pourront être apportées à la méthode et l'équipement qui viennent d'être décrits sans sortir du cadre de l'invention. It goes without saying that many obvious modifications for experts in the field can be made to the method and the equipment which have just been described without departing from the scope of the invention.

Claims

REVENDICATIONS
1. Une méthode pour remplir des contenants de fromage, caractérisée en ce que:1. A method for filling containers with cheese, characterized in that:
- on introduit les contenants à remplir dans une chambre sous vide;- the containers to be filled are introduced into a vacuum chamber;
- on introduit le fromage dans la chambre sous vide au moyen d'un cyclone et/ou d'une colonne via un sas à fromage; - on remplit les contenants avec le fromage ainsi introduit;- the cheese is introduced into the vacuum chamber using a cyclone and / or a column via a cheese lock; - the containers are filled with the cheese thus introduced;
- on procède à une pesée, une compaction puis à un pressage du fromage dans les contenants au sein de la chambre sous vide; et- Weighing, compaction and then pressing of the cheese in the containers within the vacuum chamber; and
- on sort les contenants remplis de la chambre sous vide, on les ferme et on les entrepose.- take the filled containers out of the vacuum chamber, close them and store them.
2. La méthode selon la revendication 1 , caractérisée en ce que:2. The method according to claim 1, characterized in that:
- les contenants à remplir sont introduits et sortis de la chambre à vide au moyen d'un convoyeur passant par une antichambre d'entrée et une antichambre de sortie jouant un rôle de sas en vue de maintenir la chambre en permanence sous vide.- the containers to be filled are introduced and taken out of the vacuum chamber by means of a conveyor passing through an entry anteroom and an exit anteroom acting as an airlock in order to maintain the chamber permanently under vacuum.
3. La méthode selon la revendication 1 ou 2, caractérisée en ce que le fromage est de type ferme ou demi-ferme sous forme de grains et se trouve introduit dans la chambre à vide au moyen du cyclone.3. The method according to claim 1 or 2, characterized in that the cheese is of firm or semi-firm type in the form of grains and is introduced into the vacuum chamber by means of the cyclone.
4. La méthode selon la revendication 1 ou 2, caractérisée en ce que le fromage est de type ferme ou demi-ferme sous forme d'une extrusion et se trouve introduit dans la chambre à vide au moyen de la colonne.4. The method according to claim 1 or 2, characterized in that the cheese is of firm or semi-firm type in the form of an extrusion and is introduced into the vacuum chamber by means of the column.
5. La méthode selon l'une quelconque des revendications 1 à 4, caractérisée en ce que le sas à fromage associé au cyclone et/ou la colonne est constitué d'un carrousel. 5. The method according to any one of claims 1 to 4, characterized in that the cheese lock associated with the cyclone and / or the column consists of a carousel.
6. Un équipement pour remplir des contenants de fromage, caractérisé en ce qu'il comprend:6. Equipment for filling cheese containers, characterized in that it comprises:
- une chambre sous vide; - des moyens pour introduire les contenants à remplir dans la chambre sous vide et pour les sortir après leur remplissage;- a vacuum chamber; - Means for introducing the containers to be filled into the vacuum chamber and for removing them after filling;
- un distributeur de fromage comprenant un cyclone et/ou une colonne pour introduire le fromage dans la chambre sous vide via un sas à fromage; - des moyens pour remplir les contenants avec le fromage ainsi introduit; et- a cheese dispenser comprising a cyclone and / or a column for introducing the cheese into the vacuum chamber via a cheese airlock; - Means for filling the containers with the cheese thus introduced; and
- des moyens pour peser, compacter et presser le fromage dans les contenants au sein de la chambre à vide.- means for weighing, compacting and pressing the cheese in the containers within the vacuum chamber.
7. L'équipement selon la revendication 6, caractérisé en ce qu'il comprend en outre:7. The equipment according to claim 6, characterized in that it further comprises:
- des moyens pour recueillir le lactosérum expulsé lors du pressage du fromage.- Means for collecting the whey expelled during the pressing of the cheese.
8. L'équipement selon la revendication 6 ou 7, caractérisé en ce que:8. The equipment according to claim 6 or 7, characterized in that:
- les moyens pour introduire et sortir les contenants comprennent un convoyeur passant par une antichambre d'entrée et une antichambre de sortie jouant un rôle de sas pour maintenir la chambre en permanence sous vide.- The means for introducing and removing the containers comprise a conveyor passing through an entry anteroom and an exit anteroom acting as an airlock to keep the chamber permanently under vacuum.
9. L'équipement selon la revendication 6, 7 ou 8, caractérisé en ce que le fromage est de type ferme ou demi-ferme sous forme de grains et se trouve introduit dans la chambre à vide au moyen du cyclone. 9. The equipment according to claim 6, 7 or 8, characterized in that the cheese is of firm or semi-firm type in the form of grains and is introduced into the vacuum chamber by means of the cyclone.
10. L'équipement selon la revendication 6, 7 ou 8, caractérisé en ce que le fromage est de type ferme ou demi-ferme sous forme d'extrusion et se trouve introduit dans la chambre à vide au moyen de la colonne.10. The equipment according to claim 6, 7 or 8, characterized in that the cheese is of the firm or semi-firm type in the form of an extrusion and is introduced into the vacuum chamber by means of the column.
11. L'équipement selon l'une quelconque des revendications 6 à 10, caractérisé en ce que le sas à fromage associé au cyclone ou à la colonne est constitué d'un carrousel. 11. The equipment according to any one of claims 6 to 10, characterized in that the cheese lock associated with the cyclone or the column consists of a carousel.
PCT/CA2001/001002 2000-07-07 2001-07-06 Method and equipment for filling, weighing and vacuum pressing of firm or semi-firm cheese WO2002003781A1 (en)

Priority Applications (2)

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CA002414959A CA2414959A1 (en) 2000-07-07 2001-07-06 Method and equipment for filling, weighing and vacuum pressing of firm or semi-firm cheese
AU2001272271A AU2001272271A1 (en) 2000-07-07 2001-07-06 Method and equipment for filling, weighing and vacuum pressing of firm or semi-firm cheese

Applications Claiming Priority (2)

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CA 2314636 CA2314636A1 (en) 2000-07-07 2000-07-07 Method and equipment for filling, weighing and vacuum pressing of cheddar-type cheese or pasta filata
CA2,314,636 2000-07-07

Publications (1)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4334465A (en) * 1979-07-26 1982-06-15 Alfa-Laval Cheddar Systems Limited Method and apparatus for processing and packaging cheese
US5146845A (en) * 1991-08-07 1992-09-15 Damrow Company, Inc. Continuous cheese former for bulk cheese

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4334465A (en) * 1979-07-26 1982-06-15 Alfa-Laval Cheddar Systems Limited Method and apparatus for processing and packaging cheese
US5146845A (en) * 1991-08-07 1992-09-15 Damrow Company, Inc. Continuous cheese former for bulk cheese

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AU2001272271A1 (en) 2002-01-21

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