WO2004085254A2 - Method and installation for heating and packing a product in packaging, and packaging used for same - Google Patents

Method and installation for heating and packing a product in packaging, and packaging used for same Download PDF

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Publication number
WO2004085254A2
WO2004085254A2 PCT/FR2004/000711 FR2004000711W WO2004085254A2 WO 2004085254 A2 WO2004085254 A2 WO 2004085254A2 FR 2004000711 W FR2004000711 W FR 2004000711W WO 2004085254 A2 WO2004085254 A2 WO 2004085254A2
Authority
WO
WIPO (PCT)
Prior art keywords
packaging
product
welded
walls
heating
Prior art date
Application number
PCT/FR2004/000711
Other languages
French (fr)
Other versions
WO2004085254A3 (en
Inventor
Philippe Beaufils
Mostafa El Haba
Alain Germain
Patrick Mahe
Original Assignee
M.E.S. Technologies
Labo Concept Nature
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 M.E.S. Technologies, Labo Concept Nature filed Critical M.E.S. Technologies
Priority to CA002520003A priority Critical patent/CA2520003A1/en
Priority to EP04742321A priority patent/EP1615824A2/en
Publication of WO2004085254A2 publication Critical patent/WO2004085254A2/en
Publication of WO2004085254A3 publication Critical patent/WO2004085254A3/en

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Classifications

    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3461Flexible containers, e.g. bags, pouches, envelopes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02Preservation 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
    • A23L3/04Preservation 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00Packaging other articles presenting special problems
    • B65B25/001Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00Packaging of materials presenting special problems
    • B65B29/08Packaging of edible materials intended to be cooked in the package
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B51/00Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
    • B65B51/10Applying or generating heat or pressure or combinations thereof
    • B65B51/14Applying or generating heat or pressure or combinations thereof by reciprocating or oscillating members
    • B65B51/146Closing bags
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/22Details
    • B65D77/225Pressure relief-valves incorporated in a container wall, e.g. valves comprising at least one elastic element
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
    • B65D81/2023Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum in a flexible container

Definitions

  • the present invention relates to a method for heating and packaging a consumable product, in particular a food product, in a packaging, process by which said product is introduced into the packaging and the product is heated.
  • Heating the product is used in particular to promote its conservation. It can be a simple cooking, complete or partial, or else pasteurization, or even sterilization.
  • pasteurization makes it possible to destroy certain bacteria by heating.
  • this product can be brought to a temperature of 80 ° C to 100 ° C, for a given time, for example of the order of 3 to 5 min, so as to give it a date consumption limit of 20 days after this treatment.
  • this expiration date can be extended to a much longer period, for example of the order of one year, by bringing the product to a higher temperature, for example of the order of 120 ° C. , for the time necessary, for example of the order of 3 to 5 min.
  • the consumable product is in particular a food product, such as vegetables, fruit or other fresh, blanched or precooked, or frozen food. It can also be ready meals, taking for example meat or fish, or any food preparation.
  • the packaging may in particular be a tray, or else a flexible pouch. It is advantageously made of plastic or composite, allowing heating by microwaves.
  • the product is packaged in this packaging, in which it can be kept for some time. Depending on the case, it can, when the packaging is opened, be consumed as a fresh product or as a cooked or precooked product. It can be reheated before consumption, without necessarily being removed from the packaging at the same time.
  • a vapor is produced, which puts the interior of the packaging under pressure.
  • Various possibilities are known for preventing this overpressure from leading to a bursting of the packaging and to a failure of the heating process.
  • FR-A-2 635 760 recommends the adaptation on the packaging of a valve formed of a composite resin which becomes porous when the temperature reaches a certain value, thus allowing the evacuation of excess gases during heating.
  • FR-A-2 695 108 recommends making a hole in the packaging and placing on this hole a portion of sheet sealed with a special adhesive, which allows the lifting of this portion of sheet when, during heating, the overpressure in the packaging becomes too great.
  • WO 91/01927 proposes to use a packaging, the sealing of which has a zone of partial interruption, covered with a coating, for example of adhesive, which melts during heating, so as to allow a reduction in the overpressure in the packaging, and which solidifies upon cooling so as to close the packaging.
  • the present invention proposes to provide a much simpler and effective solution to the problem of overpressure which occurs inside the packaging during heating.
  • This object is achieved thanks to the fact that, after having introduced the product into the packaging, the latter is partially closed while preserving at least one temporarily non-welded area between two walls of the packaging, the product is partially heated in the packaging closed, then the packaging is completely closed by welding said walls in said zone.
  • the area left temporarily welded is sealed between the two walls of the package, and it is very easily ensured that this area is perfectly sealed, so as to completely close packaging.
  • this weld can extend not only over the area left temporarily unwelded, but also slightly beyond.
  • the product is introduced into the packaging through an opening formed between said walls and the packaging is partially closed by welding said walls to a part of said opening and preserving said temporarily non-welded area on a remaining part of the opening.
  • the packaging may for example be a flexible rectangular pocket, welded on three sides, but one side of which, through which the product has been introduced into the packaging, has remained unwelded.
  • a rigid or semi-rigid tray Initially, this tray can be opened on one of its faces. After the product has been placed in said tray, a cover (for example constituted by a flexible sheet or by a rigid or semi-rigid plate, possibly formed from the same material as the tray) can be placed across this face so that to cover it entirely, but only to be welded to the rim of the tray on most of its outline, leaving a small part that is not welded, which will only be welded after the product has heated up.
  • the dimensions of the temporarily welded zone or zones are chosen so that the vapor released by the contents of the packaging during heating causes an overpressure inside said packaging. It is for example advantageous that this overpressure is at least substantially equal to 0.2 bar, preferably 0.4 bar.
  • maintaining a certain overpressure can in fact promote the heating and cooking of the product contained in the packaging.
  • the stage in which we completely close the packaging is carried out immediately after heating, while a slight overpressure (advantageously at least 0.2 bar, or even at least 0.4 bar) still prevails in this packaging, so as to avoid any risk of contamination of the contents of the packaging by products outside of the latter.
  • the consumable product and an additional liquid are introduced into the packaging.
  • an aqueous liquid pure water or water with one or more additives which can, for example, be chosen from dyes, preservatives, flavoring agents, perfumes, fatty substances. emulsified.
  • a nonaqueous liquid for example alcohol, can also be used. It is preferably a liquid which vaporizes during heating, the latter generally occurring at a temperature below 150 ° C. During heating, this liquid vaporizes very quickly and the steam thus generated, which quickly creates an overpressure, promotes the cooking of the product contained in the packaging.
  • adding a liquid to the packaging before heating is particularly advantageous when this heating is carried out by microwaves.
  • the contents of the packaging are suddenly cooled after having completely closed the latter.
  • An abrupt cooling makes it possible to stop the cooking of the product, to obtain exactly the desired cooking, while minimizing the degradation of the organoleptic properties of the product.
  • At least one of the walls can be formed by a flexible film. This film tends to deform during heating to allow an increase in the interior volume of the packaging, but, during sudden cooling, it tends to shrink, thereby reducing the volume of the packaging and facilitating its subsequent handling.
  • said walls are welded along a weld line having an interrupted area.
  • the walls are welded along a first weld line having a first interrupted face and along a second weld line, distant from the first weld line and having a second interrupted face, said first and second interrupted areas being offset.
  • the invention also relates to an installation for heating and packaging a consumable product, in particular a food product, in a package, comprising a heating station and drive means capable of driving the product contained in the package into the installation. .
  • the object of the invention is to propose an installation of this type, making it possible in a simple way to avoid or, at least, to considerably limit, the harmful effects of an excessive overpressure inside the packaging during heating. .
  • the installation according to the invention comprises, arranged upstream of the heating station in the direction of advancement of the drive means, partial closing means capable of partially closing the packaging while preserving at least one temporarily non-welded zone between two walls of the packaging and, arranged downstream of the heating station, complementary closing means capable of welding said walls in said zone.
  • the packaging containing the consumable product is driven step by step in the various stations of the installation.
  • the installation comprises, arranged upstream of the heating station, means for introducing the product through an opening formed between two walls of the packaging, and the partial closing means are capable of welding together said walls in a part. of the opening while preserving said temporarily non-welded area on a remaining part of the opening.
  • the invention also relates to a packaging containing a consumable product, in particular a food product which has undergone heating.
  • the object of the invention is to propose a packaging making it possible to avoid or, at least, to considerably limit, the harmful effects of an overpressure inside the packaging when the product it contains is heated.
  • the packaging according to the invention has at least two walls welded along at least one partial weld line preserving an area initially not welded along said line and according to at least one complementary weld area, connected to said partial seal line and extending across said initially non-welded area so as to completely close the package.
  • the complementary weld line is made, across the non-welded area of the partial weld line, after the product contained in the packaging has been heated.
  • the non-welded zone of the partial weld line forms part of a passage in the form of a baffle capable of allowing, before the completion of the complementary weld line, communication between the interior space of the packaging and the outside.
  • the packaging has a first and a second partial weld line spaced from each other and preserving, respectively, a first and a second zone which is not welded along the line considered, and at least one complementary weld zone. connected to the first seal line and extending across the first zone so as to completely close the package, said first and second zones being offset.
  • FIG. 6A is a section along the line VIA-VIA of Figure 6;
  • FIG. 7 shows, according to a variant, a partial weld of the packaging before heating
  • FIG. 9 shows a package of the type of a tray which can also apply the method according to the invention.
  • the package 10 for example consisting of a flexible bag, has an opening 12 formed between its walls 10A and 10B.
  • a consumable product for example pieces of vegetables 14, is introduced into this packaging through the opening 12.
  • FIG. 2 shows the pocket 10 partially closed. Indeed, the two walls 10A and 10B are welded together across the opening 12 by two weld lines 16A and 16B, between which a temporarily non-welded area 17 is preserved.
  • the two portions 16A and 16B are two portions of the same rectilinear welded zone, interrupted locally. Of course, not one, but several temporarily non-welded areas could be preserved.
  • a liquid 18 was introduced into the pocket.
  • the product 14 and the liquid 18 are introduced through the opening 12, and it is across this opening that the pocket is then partially welded. It can also be provided that the pocket is present in another region, for example in zone Z indicated in FIG. 1, a local interruption in the welding of its walls, and that, after the introduction of the product 14 and, where appropriate, that of the liquid 18, this opening is completely closed by welding.
  • the bag containing the product is ready to undergo heating.
  • Figure 3 shows the situation of the bag during heating. Under the effect of heating, the pressure inside the pocket increases, in particular due to the evaporation of water due to the increase in temperature.
  • the water which evaporates can come entirely from the consumable product 14 (it can for example be fresh or semi-fresh vegetables having a certain water content) or else it can also come from the liquid 18 when it is an aqueous liquid.
  • the vapor 18 'fills the interior space of the pocket and, the vaporization increasing as the temperature rises, the walls 10A and 10B of the pocket deform so as to allow an increase in its volume.
  • the excess steam escapes through the opening 17A formed between the walls 10A and 10B due to the presence of the temporarily non-welded zone 17.
  • the dimension of this zone is small enough that, while allowing evacuation of the excess vapor pressure, it allows the establishment of an overpressure inside the pocket. Indeed, such an overpressure of vapor promotes heating.
  • FIG. 4 shows the bag after heating. It can be seen that, instead of the temporarily non-welded zone 17, a weld 17 ′ has been made so as to completely close the pocket.
  • FIG. 5 shows an installation for implementing the method of the invention.
  • the package 10 is formed from a film tube 8, retained on a hollow support 20, also tubular. The lower end of the tube 8 is closed; it is in the lower part that the packaging will be formed 10. Firstly, through the interior of the support 20, the consumable product 14 initially contained in a reservoir 26 or the like, as well as the liquid initially contained in a reservoir 28 are poured into the lower part of the tube 8.
  • the installation comprises partial closing means such as two welding electrodes 34A and 34B able to pinch between them the walls 10A and 10B, across the opening 12. These welding electrodes have an interrupted area so as, during this welding, to preserve an unwelded area of the type of the area 17 shown in the figures 2 and 3.
  • cutting tools 33A and 33B can be activated to cut the lower part of the tube 10, just above the welding produced by the electrodes 34A and 34B, so as to form a package 10.
  • D other closing means such as welding electrodes 32A and 32B can be activated, for example at the same time as the electrodes 34A and 34B, to weld the two walls of the tube 8 against each other, above the cutting made by the tools 33A and 33B.
  • the welding carried out by these electrodes 32A and 32B achieves a complete closure of what, after cutting by the tools 33A and 33B, will become the new lower end of the tube 8.
  • This first station 21 comprises means such as a vibrating conveyor belt 20A, which serves to distribute the contents of the bag homogeneously inside the latter, which is then placed flat.
  • the pocket can also be pivoted by 90 ° in a horizontal plane so that the weld lines at its two ends which, in the position of the pocket shown in station 21, extend perpendicular to the plane of Figure 6, either oriented parallel to this plane.
  • the bag is taken up by a new conveyor 20B which, advancing in direction F, drives it into a heating station 36 advantageously comprising an enclosure 37 for heating by microwaves.
  • a microwave generator 38 disposed inside this enclosure 37.
  • the latter has an inlet and an outlet for the bag 10 which are not shown.
  • several pockets can be simultaneously in the enclosure 37.
  • the length of the latter and the step of advancement of the conveyor 20B can be adjusted so that the duration of parking of a pocket 10 in the enclosure 36 is sufficient to allow the desired heating.
  • the installation Downstream of the heating station 36, the installation comprises a complementary closing station 40 in which the pocket is driven by the conveyor 20B.
  • This station comprises complementary closing means comprising, for example, welding electrodes 44A and 44B, able to pinch the two walls of the pocket between them across the zone left temporarily not welded by the electrodes 34A and 34B.
  • These two electrodes 44A and 44B can be substantially similar to the electrodes 34A and 34B but, unlike the latter, extend over the entire width of the pocket. They may also extend only over the length of the ⁇ ne left provisionally unwelded 17 or, preferably, over a length at least slightly greater.
  • the pocket 10 can be arranged so that its end comprising the temporarily non-welded zone protrudes beyond the edge of the conveyor 20B.
  • the lower electrode 44B of the additional welding means can therefore be moved without obstacle.
  • the installation Downstream of the complementary closing means, the installation includes means for suddenly cooling the contents of the packaging. They include for example a tank 46 containing cold water 48, in which the bag can be immersed. The temperature of the water 48 can be kept sufficiently low by the maintenance of a circulation of water and the use of cooling means not shown.
  • tank 46 is simply placed at the end of the conveyor 20, and the packaging 10 naturally falls into this tank at the outlet of the station 40.
  • the bag While in station 36, the bag was inflated under the effect of the overpressure generated during heating, it retracts into the tank 46.
  • FIG. 7 shows a variant for the partial closure of the pocket 10. It can be seen in this figure that the walls of the pocket are welded along a first weld line 56 having a first interrupted area 57, and along a second line of weld 58, distant from the first line 56 and having a second interrupted area 59. The first and second interrupted areas 57 and 59 are offset from each other.
  • the weld lines 56 and 58 are rectilinear, are each formed by two portions of weld lines, respectively 56A, 56B and 58A, 58B, and are parallel to each other.
  • the bag 10 is capable of containing 2 kg of potatoes, each of its faces forming a rectangle of approximately 40 cm x 30 cm, the two weld lines are spaced approximately 25 mm apart and the length of each interrupted area 57 and 59 is of the order of 20 mm.
  • the partial closure means 34A and 34B of the installation are advantageously able to weld the walls of the packaging according to the weld lines 56 and 58 defined above.
  • the welding electrodes 34A and 34B each have two interrupted edge lines in accordance with the zones 57 and 59, the edge lines of the respective electrodes being located opposite each other.
  • FIG. 9 shows that the invention applies to the heating of products contained in containers other than flexible bags. It may for example be a tray 60 whose upper opening is covered by a cover 62 which is welded to the tray on its rim 61. However, on a portion 61A of the rim, extending for example over any the width of the tray 60, the welding between the cover 62 and the rim is carried out so as to spare the temporarily non-welded area.
  • the weld is similar to that of Figures 7 and 8, and there are the same weld lines 56 and 58 as those which have been described with reference to these figures.
  • the two walls of the package between which the temporarily non-welded zone is formed are therefore formed respectively by the part of the rim 61A and the end of the film 62 disposed on this part of the rim.
  • the consumable product and, if necessary, the additional liquid can be placed in the tray 60 before the fitting of the cover 62 and its welding as shown in FIG. 9. It is only after heating that the zones temporarily not welded 57 and 59 are completely closed.
  • the packaging can be formed by a flexible pocket made of a film of composite or plastic material; whether for example a flexible bag or a tray, it is advantageously made of a material allowing the heating, by microwaves, of the product which it contains.
  • this packaging can be formed from polypropylene (PP) or tetrafluorinated polyethylene (PET), polyamide / polyethylene or even polyamide / polypropylene, according to multilayer arrangements.
  • the walls between which the temporarily non-welded zone is formed are advantageously made of a material comprising plastics and composite materials capable of being welded by application of heat.
  • the packaging When at least part of the packaging is formed by a flexible film (the two walls 10A and 10B of the bag 10 or the cover 62 of the tray 60), the latter tends to deform during heating. Depending on the material used, and depending on the thickness of the film, this deformation is more or less significant and the film becomes more flexible under the effect of the rise in temperature. This can be an advantage because, during the sudden cooling step which follows the total closure of the container, the still flexible film can shrink around the product it contains. This is particularly advantageous when this packaging is formed by a flexible pocket.
  • FIG. 10 is a comparative curves relating to tests.
  • 2,000 g of peeled potatoes, 55 g in size, of the firm flesh variety type Agatha were placed in a pocket, and 90 g of water were added.
  • the welding carried out across the opening of this pocket is interrupted on a temporarily non-welded area 15 mm in length.
  • Each pocket wall, made of polyamide / polypropylene multilayer film, having a thickness of 90 ⁇ m and a grammage of 89 g / m 2 (film distributed under the name "CRYOVAC - OP" forms a rectangle of 40 cm x 30 cm.
  • Cooking was carried out by applying microwaves, with a power of 3.8 kW for the first 150 seconds (temperature rise time) then, for the remaining 180 seconds (time to maintain temperature), with a power during heating, the ambient temperature inside the pocket ("T ambience" curve) as well as the temperature of a potato located in the center of the pocket and that of a potato are measured. soil located at the edge of the pocket (curves "T produced in the center” and "T produced at the edge).
  • the bag After heating, the bag is completely closed as soon as it leaves the microwave enclosure and immersed in a tank of water at 10 ° C for 1 min.
  • the weight of the sachet then measured is 2001 g, which represents a loss in mass, essentially due to the evaporation of liquid, of 89 g.
  • the potatoes were therefore cooked evenly without drying out.
  • 2000 g of potatoes of the same variety are placed in an identical pocket, and the latter is welded so as to provide the same zone which is temporarily not welded.
  • the heating is carried out under exactly the same conditions as in FIG. 10 but the water has not been added.
  • the three curves reflect temperature measurements taken in the same way as in FIG. 10. It can be seen that these temperatures are much less homogeneous than in FIG. 10. In particular, the temperature of the product at the edge increases too rapidly compared to that of the product in the center, while the ambient temperature remains low for approximately 100 seconds, the time necessary for the generation of vapor from the evaporation of the water contained in the potatoes.
  • the bag After heating, the bag is completely closed and cooled under the same conditions as in the test in FIG. 10.
  • the mass of the sachet then measured is 1875 g, which corresponds to a loss in mass of 125g.
  • the product has dehydrated (the significant loss in mass comes from dehydration), and its appearance is somewhat degraded since the potatoes at the edge of the pocket are overcooked , while those on the edge are not enough.
  • the potatoes seem perfectly cooked in a homogeneous manner. Indeed, cooking by microwaves, with the addition of water in the sachet allows to combine the advantages of microwaves and steam. Microwaves heat the liquid very quickly and therefore generate steam in a very short time. The microwaves also heat the product itself to the core. Steam promotes heat transfer and the temperature to which the potatoes are brought is more uniform over their entire thickness.
  • the quantity of liquid added can be optimized so that, after total closure and cooling of the package, there is practically no liquid left in the bag, that is to say that most of the liquid has been discharged or permeates the product contained in the packaging, without remaining in the liquid state as such.
  • the amount of liquid added advantageously represents, by mass, from 2% to 10% and, preferably, from 4% to 6% of the mass of the products.
  • the method according to the invention is perfectly suitable for heating fresh products, for example mixtures of different vegetables, and for heating frozen products used as fresh products.
  • the temperature raising step is continued until there is an overpressure inside the packaging.
  • the latter is a flexible pocket, this overpressure is simply observed when the volume of this pocket increases sufficiently. The fact that this overpressure is observed makes it possible to ensure that the sachet contains a sufficient quantity of water vapor to carry out the heating under the desired conditions.

Abstract

The invention relates to a method and installation for heating and packing a product in packaging and to the packaging used for same. According to the invention, a consumable product (14), in particular a food product, is introduced into a packaging container (10) and heated therein. Once the product has been introduced into the packaging, the packaging is partially closed, such that at least one zone remains temporarily unwelded (17) between two walls of the packaging (10A, 10B). The product is subsequently heated in the partially-closed packaging and said packaging is then closed completely by welding the walls in the aforementioned zone (17).

Description

Procédé et installation pour chauffer et conditionner un produit dans un emballage, et emballage utilisé Method and installation for heating and conditioning a product in a package, and package used
La présente invention concerne un procédé pour chauffer et conditionner un produit consommable, en particulier un produit alimentaire, dans un emballage, procédé selon lequel on introduit ledit produit dans l'emballage et on chauffe ce produitThe present invention relates to a method for heating and packaging a consumable product, in particular a food product, in a packaging, process by which said product is introduced into the packaging and the product is heated.
Le chauffage du produit sert en particulier à favoriser sa conservation. Il peut s'agir d'une simple cuisson, complète ou partielle, ou bien d'une pasteurisation, voire d'une stérilisation.Heating the product is used in particular to promote its conservation. It can be a simple cooking, complete or partial, or else pasteurization, or even sterilization.
On rappelle que la pasteurisation permet de détruire certaines bactéries par chauffage. Lors de la pasteurisation, on cherche à éviter, tout au moins à limiter, l'altération des propriétés physicochimiques du produit consommable. Par exemple, lors d'une pasteurisation, ce produit peut être porté à une température de 80°C à 100°C, pendant un temps donné, par exemple de l'ordre de 3 à 5 min, de manière à lui assurer une date limite de consommation de 20 jours après ce traitement.It is recalled that pasteurization makes it possible to destroy certain bacteria by heating. During pasteurization, it is sought to avoid, at least to limit, the deterioration of the physicochemical properties of the consumable product. For example, during pasteurization, this product can be brought to a temperature of 80 ° C to 100 ° C, for a given time, for example of the order of 3 to 5 min, so as to give it a date consumption limit of 20 days after this treatment.
En effectuant une stérilisation, on peut repousser cette date limite de consommation à un délai bien supérieur, par exemple de l'ordre d'un an, en portant le produit à une température plus élevée, par exemple de l'ordre de 120°C, pendant la durée nécessaire, par exemple de l'ordre de 3 à 5 min.By carrying out sterilization, this expiration date can be extended to a much longer period, for example of the order of one year, by bringing the product to a higher temperature, for example of the order of 120 ° C. , for the time necessary, for example of the order of 3 to 5 min.
Le produit consommable est en particulier un produit alimentaire, tel que des légumes, des fruits ou d'autres aliments frais, blanchis ou précuits, ou encore surgelés. Il peut également s'agir de plats cuisinés, en prenant par exemple de la viande ou du poisson, ou bien d'une préparation alimentaire quelconque.The consumable product is in particular a food product, such as vegetables, fruit or other fresh, blanched or precooked, or frozen food. It can also be ready meals, taking for example meat or fish, or any food preparation.
L'emballage peut en particulier être une barquette, ou bien une poche souple. Il est avantageusement réalisé en matière plastique ou en composite, permettant un chauffage par des micro-ondes. A l'issue du procédé, le produit est conditionné dans cet emballage, dans lequel il peut être conservé pendant quelque temps. Selon les cas, il peut, à l'ouverture de l'emballage, être consommé comme un produit frais ou comme un produit cuit ou précuit. Il peut être réchauffé avant sa consommation, sans nécessairement être parallèlement extrait de l'emballage. Lors du chauffage du produit contenu dans l'emballage, il se produit un dégagement de vapeur, qui met l'intérieur de l'emballage en surpression. On connaît diverses possibilités pour éviter que cette surpression ne conduise à un éclatement de l'emballage et à un échec du procédé de chauffage.The packaging may in particular be a tray, or else a flexible pouch. It is advantageously made of plastic or composite, allowing heating by microwaves. At the end of the process, the product is packaged in this packaging, in which it can be kept for some time. Depending on the case, it can, when the packaging is opened, be consumed as a fresh product or as a cooked or precooked product. It can be reheated before consumption, without necessarily being removed from the packaging at the same time. When the product contained in the packaging is heated, a vapor is produced, which puts the interior of the packaging under pressure. Various possibilities are known for preventing this overpressure from leading to a bursting of the packaging and to a failure of the heating process.
Ainsi, FR-A-2 635 760 préconise l'adaptation sur l'emballage d'un clapet formé d'une résine composite qui devient poreuse lorsque la température atteint une certaine valeur, permettant ainsi l'évacuation des gaz en excès lors du chauffage. FR-A-2 695 108 préconise la réalisation d'un perçage sur l'emballage et la mise en place, sur ce perçage, d'une portion de feuille scellée à l'aide d'une colle spéciale, qui permet le soulèvement de cette portion de feuille lorsque, lors du chauffage, la surpression dans l'emballage devient trop importante. WO 91/01927 propose d'utiliser un emballage dont le scellage présente une zone d'interruption partielle, recouverte d'un revêtement, par exemple en adhésif, qui fond lors du chauffage, de manière à permettre une diminution de la surpression dans l'emballage, et qui se solidifie lors du refroidissement de manière à refermer l'emballage. Tous ces procédés sont relativement complexes et font appel à des systèmes de scellage ou de collage, rapportés sur l'emballage et ayant des propriétés physiques très particulières. Dans les exemples précités, le système de valve, la colle ou l'adhésif doivent retrouver après le chauffage des propriétés (perdre la porosité, retrouver un effet adhésif ou bien redevenir solide) permettant une fermeture parfaite de l'emballage. Il est toujours possible que ce nouvel état ne soit qu'imparfaitement atteint ou bien que, avant qu'il soit atteint, l'intérieur de l'emballage ait été contaminé.Thus, FR-A-2 635 760 recommends the adaptation on the packaging of a valve formed of a composite resin which becomes porous when the temperature reaches a certain value, thus allowing the evacuation of excess gases during heating. . FR-A-2 695 108 recommends making a hole in the packaging and placing on this hole a portion of sheet sealed with a special adhesive, which allows the lifting of this portion of sheet when, during heating, the overpressure in the packaging becomes too great. WO 91/01927 proposes to use a packaging, the sealing of which has a zone of partial interruption, covered with a coating, for example of adhesive, which melts during heating, so as to allow a reduction in the overpressure in the packaging, and which solidifies upon cooling so as to close the packaging. All these processes are relatively complex and use sealing or bonding systems, attached to the packaging and having very specific physical properties. In the above examples, the valve system, the glue or the adhesive must regain properties after heating (losing porosity, regaining an adhesive effect or becoming solid again) allowing perfect closure of the packaging. It is always possible that this new state is only imperfectly reached or that, before it is reached, the inside of the packaging has been contaminated.
La présente invention se propose d'apporter une solution beaucoup plus simple et efficace au problème de la surpression qui se produit à l'intérieur de l'emballage lors du chauffage.The present invention proposes to provide a much simpler and effective solution to the problem of overpressure which occurs inside the packaging during heating.
Ce but est atteint grâce au fait que, après avoir introduit le produit dans l'emballage, on ferme ce dernier partiellement en préservant au moins une zone provisoirement non soudée entre deux parois de l'emballage, on chauffe le produit dans l'emballage partiellement fermé, puis on ferme totalement l'emballage en soudant lesdites parois dans ladite zone.This object is achieved thanks to the fact that, after having introduced the product into the packaging, the latter is partially closed while preserving at least one temporarily non-welded area between two walls of the packaging, the product is partially heated in the packaging closed, then the packaging is completely closed by welding said walls in said zone.
Ainsi, selon l'invention, on choisit délibérément de ne renfermer l'emballage que partiellement avant le chauffage. A l'issue du chauffage, par une opération de soudure, on scelle la zone laissée provisoirement non soudée entre les deux parois de l'emballage, et on s'assure alors très facilement que cette zone est parfaitement scellée, de manière à totalement refermer l'emballage. En particulier, cette soudure peut s'étendre non seulement sur la zone laissée provisoirement non soudée, mais également légèrement au-delà.Thus, according to the invention, one deliberately chooses to enclose the packaging only partially before heating. At the end of the heating, by a welding operation, the area left temporarily welded is sealed between the two walls of the package, and it is very easily ensured that this area is perfectly sealed, so as to completely close packaging. In particular, this weld can extend not only over the area left temporarily unwelded, but also slightly beyond.
Avantageusement, on introduit le produit dans l'emballage par une ouverture ménagée entre lesdites parois et on referme l'emballage partiellement en soudant lesdites parois selon une partie de ladite ouverture et en préservant ladite zone provisoirement non soudée sur une partie restante de l'ouverture.Advantageously, the product is introduced into the packaging through an opening formed between said walls and the packaging is partially closed by welding said walls to a part of said opening and preserving said temporarily non-welded area on a remaining part of the opening. .
L'emballage peut par exemple être une poche souple rectangulaire, soudée sur trois côtés, mais dont un côté, par lequel on a introduit le produit dans l'emballage, est resté non soudé. On peut également utiliser une barquette rigide ou semi-rigide. Initialement, cette barquette peut être ouverte sur l'une de ses faces. Après la disposition du produit dans ladite barquette, un opercule (par exemple constitué par une feuille souple ou par une plaque rigide ou semi-rigide, éventuellement formée dans le même matériau que la barquette) peut être disposé en travers de cette face, de manière à la recouvrir entièrement, mais n'être soudé au rebord de la barquette que sur la majeure partie de son contour, en laissant une petite partie non soudée, qui sera seulement soudée après le chauffage du produit.The packaging may for example be a flexible rectangular pocket, welded on three sides, but one side of which, through which the product has been introduced into the packaging, has remained unwelded. One can also use a rigid or semi-rigid tray. Initially, this tray can be opened on one of its faces. After the product has been placed in said tray, a cover (for example constituted by a flexible sheet or by a rigid or semi-rigid plate, possibly formed from the same material as the tray) can be placed across this face so that to cover it entirely, but only to be welded to the rim of the tray on most of its outline, leaving a small part that is not welded, which will only be welded after the product has heated up.
Avantageusement, on choisit les dimensions de la ou des zones provisoirement non soudées de telle sorte que la vapeur dégagée par le contenu de l'emballage lors du chauffage occasionne une surpression à l'intérieur dudit emballage. Il est par exemple avantageux que cette surpression soit au moins sensiblement égale à 0,2 bar, de préférence 0,4 bar.Advantageously, the dimensions of the temporarily welded zone or zones are chosen so that the vapor released by the contents of the packaging during heating causes an overpressure inside said packaging. It is for example advantageous that this overpressure is at least substantially equal to 0.2 bar, preferably 0.4 bar.
Comme on le sait, le maintien d'une certaine surpression peut en effet favoriser le chauffage et la cuisson du produit contenu dans l'emballage. De préférence, l'étape dans laquelle on ferme totalement l'emballage est réalisée immédiatement à l'issue du chauffage, alors qu'une légère surpression (avantageusement d'au moins 0,2 bar, voire d'au moins 0,4 bar) règne encore dans cet emballage, de manière à éviter tout risque de contamination du contenu de l'emballage par des produits se trouvant à l'extérieur de ce dernier.As is known, maintaining a certain overpressure can in fact promote the heating and cooking of the product contained in the packaging. Preferably, the stage in which we completely close the packaging is carried out immediately after heating, while a slight overpressure (advantageously at least 0.2 bar, or even at least 0.4 bar) still prevails in this packaging, so as to avoid any risk of contamination of the contents of the packaging by products outside of the latter.
Avantageusement, avant le chauffage, on introduit dans l'emballage le produit consommable et un liquide additionnel. Il s'agit avantageusement d'un liquide aqueux, de l'eau pure ou de l'eau avec un ou plusieurs additifs qui peuvent par exemple être choisis parmi les colorants, les conservateurs, les agents de saveur, les parfums, les corps gras émulsionnés. Un liquide non aqueux, par exemple de l'alcool, peut également être utilisé. Il s'agit de préférence d'un liquide qui se vaporise lors du chauffage, celui-ci se produisant généralement à une température inférieure à 150°C. Lors du chauffage, ce liquide se vaporise très rapidement et la vapeur ainsi générée, qui crée rapidement une surpression, favorise la cuisson du produit contenu dans l'emballage. Comme indiqué dans la suite, l'ajout d'un liquide dans l'emballage avant le chauffage est particulièrement avantageux lorsque ce chauffage est réalisé par des micro-ondes.Advantageously, before heating, the consumable product and an additional liquid are introduced into the packaging. It is advantageously an aqueous liquid, pure water or water with one or more additives which can, for example, be chosen from dyes, preservatives, flavoring agents, perfumes, fatty substances. emulsified. A nonaqueous liquid, for example alcohol, can also be used. It is preferably a liquid which vaporizes during heating, the latter generally occurring at a temperature below 150 ° C. During heating, this liquid vaporizes very quickly and the steam thus generated, which quickly creates an overpressure, promotes the cooking of the product contained in the packaging. As indicated below, adding a liquid to the packaging before heating is particularly advantageous when this heating is carried out by microwaves.
Avantageusement, on refroidit brusquement le contenu de l'emballage après avoir fermé totalement ce dernier.Advantageously, the contents of the packaging are suddenly cooled after having completely closed the latter.
Un refroidissement brusque permet d'arrêter la cuisson du produit, pour obtenir exactement la cuisson désirée, en minimisant la dégradation des propriétés organoleptiques du produit.An abrupt cooling makes it possible to stop the cooking of the product, to obtain exactly the desired cooking, while minimizing the degradation of the organoleptic properties of the product.
Lors de la cuisson, en fonction des dimensions de la zone provisoirement non soudée, une certaine quantité de vapeur a pu s'échapper de l'emballage. Le refroidissement brutal après la fermeture totale condense brutalement la vapeur encore contenue dans cet emballage, de sorte que la pression intérieure diminue très rapidement. On génère ainsi un effet de vide partiel à l'intérieur de l'emballage. Comme on l'a indiqué précédemment, au moins l'une des parois peut être formée par un film souple. Ce film a tendance à se déformer lors du chauffage pour permettre une augmentation du volume intérieur de l'emballage mais, lors du refroidissement brutal, il a tendance à se rétracter, diminuant ainsi le volume de l'emballage et facilitant sa manipulation ultérieure.During cooking, depending on the dimensions of the temporarily non-welded area, a certain amount of steam may have escaped from the packaging. The brutal cooling after total closure suddenly condenses the vapor still contained in this packaging, so that the internal pressure decreases very quickly. This creates a partial vacuum effect inside the packaging. As indicated above, at least one of the walls can be formed by a flexible film. This film tends to deform during heating to allow an increase in the interior volume of the packaging, but, during sudden cooling, it tends to shrink, thereby reducing the volume of the packaging and facilitating its subsequent handling.
Selon un mode de réalisation particulièrement avantageux, pour préserver ladite zone provisoirement non soudée, on soude lesdites parois selon une ligne de soudure ayant une zone interrompue.According to a particularly advantageous embodiment, to preserve said temporarily non-welded area, said walls are welded along a weld line having an interrupted area.
Avantageusement, pour préserver la zone provisoirement non soudée, on soude les parois selon une première ligne de soudure ayant une première face interrompue et selon une deuxième ligne de soudure, distante de la première ligne de soudure et ayant une deuxième face interrompue, lesdites première et deuxième zones interrompues étant décalées.Advantageously, to preserve the temporarily non-welded zone, the walls are welded along a first weld line having a first interrupted face and along a second weld line, distant from the first weld line and having a second interrupted face, said first and second interrupted areas being offset.
L'invention concerne également une installation pour chauffer et conditionner un produit consommable, en particulier un produit alimentaire, dans un emballage, comprenant un poste de chauffage et des moyens d'entraînement aptes à entraîner dans l'installation le produit contenu dans l'emballage.The invention also relates to an installation for heating and packaging a consumable product, in particular a food product, in a package, comprising a heating station and drive means capable of driving the product contained in the package into the installation. .
L'invention a pour but de proposer une installation de ce type, permettant de manière simple d'éviter ou, tout au moins, de limiter considérablement, les effets néfastes d'une surpression excessive à l'intérieur de l'emballage lors du chauffage.The object of the invention is to propose an installation of this type, making it possible in a simple way to avoid or, at least, to considerably limit, the harmful effects of an excessive overpressure inside the packaging during heating. .
Ce but est atteint grâce au fait que l'installation selon l'invention comprend, disposés en amont du poste de chauffage dans le sens d'avancement des moyens d'entraînement, des moyens de fermeture partielle aptes à fermer partiellement l'emballage en préservant au moins une zone provisoirement non soudée entre deux parois de l'emballage et, disposés en aval du poste de chauffage, des moyens complémentaires de fermeture aptes à souder lesdites parois dans ladite zone.This object is achieved thanks to the fact that the installation according to the invention comprises, arranged upstream of the heating station in the direction of advancement of the drive means, partial closing means capable of partially closing the packaging while preserving at least one temporarily non-welded zone between two walls of the packaging and, arranged downstream of the heating station, complementary closing means capable of welding said walls in said zone.
Par exemple, l'emballage contenant le produit consommable est entraîné en pas à pas dans les différentes stations de l'installation. Avantageusement, l'installation comporte, disposés en amont du poste de chauffage, des moyens pour introduire le produit par une ouverture ménagée entre deux parois de l'emballage, et les moyens de fermeture partielle sont aptes à souder entre elles lesdites parois selon une partie de l'ouverture en préservant ladite zone provisoirement non soudée sur une partie restante de l'ouverture. L'invention concerne encore un emballage contenant un produit consommable, en particulier un produit alimentaire ayant subi un chauffage.For example, the packaging containing the consumable product is driven step by step in the various stations of the installation. Advantageously, the installation comprises, arranged upstream of the heating station, means for introducing the product through an opening formed between two walls of the packaging, and the partial closing means are capable of welding together said walls in a part. of the opening while preserving said temporarily non-welded area on a remaining part of the opening. The invention also relates to a packaging containing a consumable product, in particular a food product which has undergone heating.
L'invention a pour but de proposer un emballage permettant d'éviter ou, tout au moins, de considérablement limiter, les effets néfastes d'une surpression à l'intérieur de l'emballage lors du chauffage du produit qu'il contient.The object of the invention is to propose a packaging making it possible to avoid or, at least, to considerably limit, the harmful effects of an overpressure inside the packaging when the product it contains is heated.
Ce but est atteint grâce au fait que l'emballage selon l'invention présente au moins deux parois soudées selon au moins une ligne de soudure partielle préservant une zone initialement non soudée selon ladite ligne et selon au moins une zone de soudure complémentaire, raccordée à ladite ligne de soudure partielle et s'etendant en travers de ladite zone initialement non soudée de manière à fermer totalement l'emballage.This object is achieved thanks to the fact that the packaging according to the invention has at least two walls welded along at least one partial weld line preserving an area initially not welded along said line and according to at least one complementary weld area, connected to said partial seal line and extending across said initially non-welded area so as to completely close the package.
La ligne de soudure complémentaire est réalisée, en travers de la zone non soudée de la ligne de soudure partielle, après le chauffage du produit contenu dans l'emballage.The complementary weld line is made, across the non-welded area of the partial weld line, after the product contained in the packaging has been heated.
Avantageusement, la zone non soudée de la ligne de soudure partielle fait partie d'un passage en forme de chicane apte à permettre, avant la réalisation de la ligne de soudure complémentaire, une communication entre l'espace intérieur de l'emballage et l'extérieur.Advantageously, the non-welded zone of the partial weld line forms part of a passage in the form of a baffle capable of allowing, before the completion of the complementary weld line, communication between the interior space of the packaging and the outside.
Ainsi, avantageusement, l'emballage présente une première et une deuxième ligne de soudure partielle distantes l'une de l'autre et préservant respectivement une première et une deuxième une zone non soudée selon la ligne considérée, et au moins une zone de soudure complémentaire raccordée à la première ligne de soudure et s'etendant en travers de la première zone de manière à fermer totalement l'emballage, lesdites première et deuxième zones étant décalées.Thus, advantageously, the packaging has a first and a second partial weld line spaced from each other and preserving, respectively, a first and a second zone which is not welded along the line considered, and at least one complementary weld zone. connected to the first seal line and extending across the first zone so as to completely close the package, said first and second zones being offset.
Le décalage entre les zones non soudées des première et deuxième lignes de soudure partielles permet de générer un effet de chicane. Lors du chauffage du contenu de l'emballage, la vapeur en surpression pourra s'échapper au travers de cette chicane, mais cette évacuation sera suffisamment difficile pour conserver une certaine surpression à l'intérieur de l'emballage. La quantité de gaz s'échappant sera suffisante pour éviter l'éclatement de l'emballage, mais les effets positifs d'une surpression sur le chauffage seront ainsi préservés. L'invention sera bien comprise et ses avantages apparaîtront mieux à la lecture de la description détaillée qui suit, d'un mode de réalisation représenté à titre d'exemple non limitatif. La description se réfère aux dessins annexés, sur lesquels : - la figure 1 montre un emballage du type d'une poche souple, dans lequel un produit alimentaire est sur le point d'être disposé pour subir un chauffage ;The offset between the non-welded zones of the first and second partial weld lines makes it possible to generate a baffle effect. During the heating of the contents of the packaging, the overpressure vapor may escape through this baffle, but this evacuation will be difficult enough to maintain a certain overpressure inside the packaging. The amount of gas escaping will be sufficient to avoid bursting of the packaging, but the positive effects of an overpressure on the heating will be preserved. The invention will be well understood and its advantages will appear better on reading the detailed description which follows, of an embodiment shown by way of nonlimiting example. The description refers to the accompanying drawings, in which: - Figure 1 shows a packaging of the type of a flexible pouch, in which a food product is about to be arranged for heating;
- les figures 2 à 4 illustrent des étapes successives du procédé de chauffage selon l'invention, appliquées à un tel emballage ; - la figure 5 montre l'emballage dans son état final ;- Figures 2 to 4 illustrate successive stages of the heating method according to the invention, applied to such packaging; - Figure 5 shows the packaging in its final state;
- la figure 6 illustre schématiquement une installation selon l'invention ;- Figure 6 schematically illustrates an installation according to the invention;
- la figure 6A est une coupe selon la ligne VIA-VIA de la figure 6 ;- Figure 6A is a section along the line VIA-VIA of Figure 6;
- la figure 7 montre, selon une variante, une soudure partielle de l'emballage avant le chauffage ;- Figure 7 shows, according to a variant, a partial weld of the packaging before heating;
- la figure 8 montre cette soudure terminée après le chauffage ;- Figure 8 shows this welding completed after heating;
- la figure 9 montre un emballage du type d'une barquette auquel peut également s'appliquer le procédé selon l'invention ; et- Figure 9 shows a package of the type of a tray which can also apply the method according to the invention; and
- les figures 10 et 11 sont des courbes comparatives de la cuisson de légumes avec et sans additifs de liquide dans l'emballage.- Figures 10 and 11 are comparative curves of cooking vegetables with and without liquid additives in the packaging.
Sur la figure 1, l'emballage 10, par exemple constitué par une poche souple, présente une ouverture 12 ménagée entre ses parois 10A et 10B. Un produit consommable, par exemple des morceaux de légumes 14, est introduit dans cet emballage par l'ouverture 12. La figure 2 montre la poche 10 partiellement fermée. En effet, les deux parois 10A et 10B sont soudées entre elles en travers de l'ouverture 12 par deux lignes de soudure 16A et 16B, entre lesquelles est préservée une zone provisoirement non soudée 17. Dans l'exemple représenté sur la figure 2, les deux portions 16A et 16B sont deux portions d'une même zone soudée rectiligne, interrompue localement. Bien entendu, non pas une, mais plusieurs zones provisoirement non soudées pourraient être préservées. Avec le produit consommable 14, un liquide 18 a été introduit dans la poche. Dans l'exemple représenté, le produit 14 et le liquide 18 sont introduits par l'ouverture 12, et c'est en travers de cette ouverture qu'est ensuite soudée la poche partiellement. On peut également prévoir que la poche présente dans une autre région, par exemple dans la zone Z indiquée sur la figure 1, une interruption locale de la soudure de ses parois, et que, après l'introduction du produit 14 et, le cas échéant, celle du liquide 18, cette ouverture soit complètement refermée par soudure. Sur la figure 2, la poche contenant le produit est prête à subir le chauffage.In Figure 1, the package 10, for example consisting of a flexible bag, has an opening 12 formed between its walls 10A and 10B. A consumable product, for example pieces of vegetables 14, is introduced into this packaging through the opening 12. FIG. 2 shows the pocket 10 partially closed. Indeed, the two walls 10A and 10B are welded together across the opening 12 by two weld lines 16A and 16B, between which a temporarily non-welded area 17 is preserved. In the example shown in FIG. 2, the two portions 16A and 16B are two portions of the same rectilinear welded zone, interrupted locally. Of course, not one, but several temporarily non-welded areas could be preserved. With the consumable product 14, a liquid 18 was introduced into the pocket. In the example shown, the product 14 and the liquid 18 are introduced through the opening 12, and it is across this opening that the pocket is then partially welded. It can also be provided that the pocket is present in another region, for example in zone Z indicated in FIG. 1, a local interruption in the welding of its walls, and that, after the introduction of the product 14 and, where appropriate, that of the liquid 18, this opening is completely closed by welding. In Figure 2, the bag containing the product is ready to undergo heating.
La figure 3 montre la situation de la poche lors du chauffage. Sous l'effet du chauffage, la pression à l'intérieur de la poche augmente, en particulier en raison de l'évaporation d'eau due à l'augmentation de la température. L'eau qui s'évapore peut intégralement provenir du produit consommable 14 (il peut par exemple s'agir de légumes frais ou semi-frais ayant une certaine teneur en eau) ou bien elle peut également provenir du liquide 18 lorsque celui-ci est un liquide aqueux. La vapeur 18' emplit l'espace intérieur de la poche et, la vaporisation augmentant à mesure que la température s'élève, les parois 10A et 10B de la poche se déforment de manière à permettre une augmentation de son volume. La vapeur en excès s'échappe par l'ouverture 17A ménagée entre les parois 10A et 10B du fait de la présence de la zone provisoirement non soudée 17.Figure 3 shows the situation of the bag during heating. Under the effect of heating, the pressure inside the pocket increases, in particular due to the evaporation of water due to the increase in temperature. The water which evaporates can come entirely from the consumable product 14 (it can for example be fresh or semi-fresh vegetables having a certain water content) or else it can also come from the liquid 18 when it is an aqueous liquid. The vapor 18 'fills the interior space of the pocket and, the vaporization increasing as the temperature rises, the walls 10A and 10B of the pocket deform so as to allow an increase in its volume. The excess steam escapes through the opening 17A formed between the walls 10A and 10B due to the presence of the temporarily non-welded zone 17.
Avantageusement, la dimension de cette zone est suffisamment faible pour que, tout en permettant une évacuation de la pression de vapeur en excès, elle permette l'établissement d'une surpression à l'intérieur de la poche. En effet, une telle surpression de vapeur favorise le chauffage.Advantageously, the dimension of this zone is small enough that, while allowing evacuation of the excess vapor pressure, it allows the establishment of an overpressure inside the pocket. Indeed, such an overpressure of vapor promotes heating.
La figure 4 montre la poche à l'issue du chauffage. On voit que, à la place de la zone provisoirement non soudée 17, une soudure 17' a été pratiquée de manière à totalement fermer la poche.Figure 4 shows the bag after heating. It can be seen that, instead of the temporarily non-welded zone 17, a weld 17 ′ has been made so as to completely close the pocket.
Après cette fermeture totale, la poche et son contenu ont subi un refroidissement brusque pour parvenir dans l'état représenté sur la figure 5. On voit que les parois de la poche 10 sont plaquées contre le produit 14 contenu dans cette poche, qu'elles enserrent entre elles. En effet, le refroidissement brutal a permis de brutalement condenser la vapeur subsistant à l'intérieur de la poche après sa fermeture, ce qui a produit une diminution de pression brutale. Un effet de vide partiel est ainsi réalisé. Cet effet de vide favorise la conservation du produit et, de plus, il facilite la manipulation de la poche dont le volume a diminué. La figure 6 montre une installation permettant de mettre en oeuvre le procédé de l'invention. Par exemple, l'emballage 10 est formé à partir d'un tube de film 8, retenu sur un support creux 20, également tubulaire. L'extrémité inférieure du tube 8 est fermée ; c'est dans la partie inférieure que sera formé l'emballage 10. Dans un premier temps, par l'intérieur du support 20, le produit consommable 14 initialement contenu dans un réservoir 26 ou analogue, ainsi que le liquide initialement contenu dans un réservoir 28 sont déversés dans la partie inférieure du tube 8.After this total closure, the bag and its contents have undergone a sudden cooling to reach the state shown in FIG. 5. It can be seen that the walls of the bag 10 are pressed against the product 14 contained in this bag, that they enclose them. In fact, the brutal cooling made it possible to brutally condense the vapor remaining inside the pocket after it had closed, which produced a sudden decrease in pressure. A partial vacuum effect is thus achieved. This vacuum effect promotes the conservation of the product and, moreover, it facilitates the handling of the pocket whose volume has decreased. Figure 6 shows an installation for implementing the method of the invention. For example, the package 10 is formed from a film tube 8, retained on a hollow support 20, also tubular. The lower end of the tube 8 is closed; it is in the lower part that the packaging will be formed 10. Firstly, through the interior of the support 20, the consumable product 14 initially contained in a reservoir 26 or the like, as well as the liquid initially contained in a reservoir 28 are poured into the lower part of the tube 8.
Lorsqu'une quantité suffisante a été déversée de la sorte, cette partie inférieure du tube 8 peut être fermée et découpée pour former un emballage 10. Plus précisément, l'installation comprend des moyens de fermeture partiels tels que deux électrodes de soudure 34A et 34B pouvant pincer entre elles les parois 10A et 10B, en travers de l'ouverture 12. Ces électrodes de soudure présentent une zone interrompue de manière à, lors de cette soudure, préserver une zone non soudée du type de la zone 17 représentée sur les figures 2 et 3.When a sufficient quantity has been poured in this way, this lower part of the tube 8 can be closed and cut to form a package 10. More specifically, the installation comprises partial closing means such as two welding electrodes 34A and 34B able to pinch between them the walls 10A and 10B, across the opening 12. These welding electrodes have an interrupted area so as, during this welding, to preserve an unwelded area of the type of the area 17 shown in the figures 2 and 3.
Lorsque cette soudure a été réalisée, des outils de découpe 33A et 33B peuvent être activés pour découper la partie inférieure du tube 10, juste au-dessus de la soudure réalisée par les électrodes 34A et 34B, de manière à former un emballage 10. D'autres moyens de fermeture tels que des électrodes de soudure 32A et 32B peuvent être activés, par exemple en même temps que les électrodes 34Â et 34B, pour souder l'une contre l'autre les deux parois du tube 8, au-dessus de la découpe faite par lés outils 33A et 33B. De préférence, la soudure réalisée par ces électrodes 32A et 32B réalise une fermeture complète de ce qui, après la découpe par les outils 33A et 33B, deviendra la nouvelle extrémité inférieure du tube 8.When this welding has been carried out, cutting tools 33A and 33B can be activated to cut the lower part of the tube 10, just above the welding produced by the electrodes 34A and 34B, so as to form a package 10. D other closing means such as welding electrodes 32A and 32B can be activated, for example at the same time as the electrodes 34A and 34B, to weld the two walls of the tube 8 against each other, above the cutting made by the tools 33A and 33B. Preferably, the welding carried out by these electrodes 32A and 32B achieves a complete closure of what, after cutting by the tools 33A and 33B, will become the new lower end of the tube 8.
Lors de cette découpe, l'emballage formé par une poche 10 se détache du tube 8 et tombe sur un toboggan 25. Il est ainsi acheminé jusqu'à une première station de l'installation. Cette première station 21 comprend des moyens tels qu'un tapis roulant vibrant 20A, qui sert à répartir de manière homogène le contenu de la poche à l'intérieur de cette dernière, qui est alors disposée à plat. Dans cette station 21, par des moyens non représentés, la poche peut également être pivotée de 90° dans un plan horizontal de telle sorte que les lignes de soudure de ses deux extrémités qui, dans la position de la poche représentée dans la station 21, s'étendent perpendiculairement au plan de la figure 6, soient orientées parallèlement à ce plan. A la sortie de la station 21, la poche est prise en charge par un nouveau convoyeur 20B qui, avançant dans le sens F, l'entraîne dans un poste de chauffage 36 comprenant avantageusement une enceinte 37 de chauffage par des micro-ondes. On voit en effet un générateur de micro-ondes 38 disposé à l'intérieur de cette enceinte 37. Cette dernière présente une entrée et une sortie pour la poche 10 qui ne sont pas représentées. Bien entendu, plusieurs poches peuvent se trouver simultanément dans l'enceinte 37. La longueur de cette dernière et le pas d'avancement du convoyeur 20B peuvent être réglés de telle sorte que la durée de stationnement d'une poche 10 dans l'enceinte 36 est suffisante pour permettre le chauffage désiré.During this cutting, the packaging formed by a pocket 10 is detached from the tube 8 and falls on a slide 25. It is thus routed to a first station of the installation. This first station 21 comprises means such as a vibrating conveyor belt 20A, which serves to distribute the contents of the bag homogeneously inside the latter, which is then placed flat. In this station 21, by means not shown, the pocket can also be pivoted by 90 ° in a horizontal plane so that the weld lines at its two ends which, in the position of the pocket shown in station 21, extend perpendicular to the plane of Figure 6, either oriented parallel to this plane. At the exit from station 21, the bag is taken up by a new conveyor 20B which, advancing in direction F, drives it into a heating station 36 advantageously comprising an enclosure 37 for heating by microwaves. We can see a microwave generator 38 disposed inside this enclosure 37. The latter has an inlet and an outlet for the bag 10 which are not shown. Of course, several pockets can be simultaneously in the enclosure 37. The length of the latter and the step of advancement of the conveyor 20B can be adjusted so that the duration of parking of a pocket 10 in the enclosure 36 is sufficient to allow the desired heating.
En aval du poste du chauffage 36, l'installation comprend un poste de fermeture complémentaire 40 dans lequel la poche est entraînée par le convoyeur 20B. Ce poste comprend des moyens complémentaires de fermeture comprenant par exemple des électrodes de soudure 44A et 44B, aptes à pincer entre elles les deux parois de la poche en travers de la zone laissée provisoirement non soudée par les électrodes 34A et 34B. Ces deux électrodes 44A et 44B peuvent être sensiblement analogues aux électrodes 34A et 34B mais, contrairement à cette dernière, s'étendre sur l'intégralité de la largeur de la poche. Elles peuvent également ne s'étendre que sur la longueur de la ∑όne laissée provisoirement non soudée 17 ou, de préférence, sur une longueur au moins légèrement supérieure.Downstream of the heating station 36, the installation comprises a complementary closing station 40 in which the pocket is driven by the conveyor 20B. This station comprises complementary closing means comprising, for example, welding electrodes 44A and 44B, able to pinch the two walls of the pocket between them across the zone left temporarily not welded by the electrodes 34A and 34B. These two electrodes 44A and 44B can be substantially similar to the electrodes 34A and 34B but, unlike the latter, extend over the entire width of the pocket. They may also extend only over the length of the ∑όne left provisionally unwelded 17 or, preferably, over a length at least slightly greater.
On voit sur la coupe de la figure 6A que, sur le convoyeur 20B, la poche 10 peut être disposée de telle sorte que son extrémité comprenant la zone provisoirement non soudée dépasse au-delà du bord du convoyeur 20B. L'électrode inférieure 44B des moyens de soudure complémentaires peut donc être déplacée sans obstacle.It can be seen in the section of FIG. 6A that, on the conveyor 20B, the pocket 10 can be arranged so that its end comprising the temporarily non-welded zone protrudes beyond the edge of the conveyor 20B. The lower electrode 44B of the additional welding means can therefore be moved without obstacle.
En aval des moyens complémentaires de fermeture, l'installation comporte des moyens pour refroidir brusquement le contenu de l'emballage. Ils comprennent par exemple une cuve 46 contenant de l'eau froide 48, dans laquelle la poche peut être immergée. La température de l'eau 48 peut être maintenue suffisamment basse par l'entretien d'une circulation d'eau et l'utilisation de moyens de refroidissement non représentés. Par exemple, cuve 46 est simplement placée en bout du convoyeur 20, et l'emballage 10 tombe naturellement dans cette cuve à la sortie du poste 40.Downstream of the complementary closing means, the installation includes means for suddenly cooling the contents of the packaging. They include for example a tank 46 containing cold water 48, in which the bag can be immersed. The temperature of the water 48 can be kept sufficiently low by the maintenance of a circulation of water and the use of cooling means not shown. For example, tank 46 is simply placed at the end of the conveyor 20, and the packaging 10 naturally falls into this tank at the outlet of the station 40.
Alors que dans le poste 36, la poche s'était gonflée sous l'effet de la surpression générée lors du chauffage, elle se rétracte dans la cuve 46.While in station 36, the bag was inflated under the effect of the overpressure generated during heating, it retracts into the tank 46.
On voit sur la figure 6A que la fermeture totale est réalisée alors que l'intérieur de la poche est toujours en surpression, de la vapeur continuant de s'échapper par l'ouverture partielle 17.It can be seen in FIG. 6A that the total closure is achieved while the interior of the pocket is still under overpressure, steam continuing to escape through the partial opening 17.
La figure 7 montre une variante pour la fermeture partielle de la poche 10. On voit en effet sur cette figure que les parois de la poche sont soudées selon une première ligne de soudure 56 ayant une première zone interrompue 57, et selon une deuxième ligne de soudure 58, distante de la première ligne 56 et ayant une deuxième zone interrompue 59. Les première et deuxième zones interrompues 57 et 59 sont décalées l'une par rapport à l'autre. En l'espèce, les lignes de soudure 56 et 58 sont rectilignes, sont chacune formées de deux portions de lignes de soudure, respectivement 56A, 56B et 58A, 58B, et sont parallèles entre elles.FIG. 7 shows a variant for the partial closure of the pocket 10. It can be seen in this figure that the walls of the pocket are welded along a first weld line 56 having a first interrupted area 57, and along a second line of weld 58, distant from the first line 56 and having a second interrupted area 59. The first and second interrupted areas 57 and 59 are offset from each other. In this case, the weld lines 56 and 58 are rectilinear, are each formed by two portions of weld lines, respectively 56A, 56B and 58A, 58B, and are parallel to each other.
Par exemple, la poche 10 est apte à contenir 2 kg de pommes de terre, chacune de ses faces formant un rectangle d'environ 40 cm x 30 cm, les deux lignes de soudure sont espacées d'environ 25 mm et la longueur de chaque zone interrompue 57 et 59 est de l'ordre de 20 mm.For example, the bag 10 is capable of containing 2 kg of potatoes, each of its faces forming a rectangle of approximately 40 cm x 30 cm, the two weld lines are spaced approximately 25 mm apart and the length of each interrupted area 57 and 59 is of the order of 20 mm.
Les moyens de fermeture partielle 34A et 34B de l'installation sont avantageusement aptes à souder les parois de l'emballage selon les lignes de soudure 56 et 58 définies précédemment. Pour cela, les électrodes de soudure 34A et 34B présentent chacune deux lignes d'arête interrompues en concordance avec les zones 57 et 59, les lignes d'arête des électrodes respectives étant situées en regard les unes des autres.The partial closure means 34A and 34B of the installation are advantageously able to weld the walls of the packaging according to the weld lines 56 and 58 defined above. For this, the welding electrodes 34A and 34B each have two interrupted edge lines in accordance with the zones 57 and 59, the edge lines of the respective electrodes being located opposite each other.
La conformation des lignes 56 et 58, et le décalage entre les zones 57 et 59 permet d'obtenir un effet de chicane pour la sortie de la vapeur générée dans la poche 10 lors du chauffage. Bien entendu, on pourra prévoir un nombre supérieur de lignes de soudure et/ou choisir un nombre supérieur de zones provisoirement non soudées tout en préservant cet effet de chicane. Sur la figure 8, la même portion d'extrémité de la poche que sur la figure 7 est représentée, après sa fermeture totale. On voit en effet que des soudures 57' et 59' ont été respectivement pratiquées en travers des zones 57 et 59. Bien entendu, cette fermeture totale pourrait être réalisée avec seulement l'une des deux soudures 57' et 59'.The conformation of the lines 56 and 58, and the offset between the zones 57 and 59 makes it possible to obtain a chicane effect for the exit of the steam generated in the pocket 10 during heating. Of course, it is possible to provide for a greater number of weld lines and / or to choose a greater number of temporarily non-welded zones while preserving this chicane effect. In FIG. 8, the same end portion of the pocket as in FIG. 7 is shown, after it has been completely closed. We can see that welds 57 ′ and 59 ′ have been made respectively through zones 57 and 59. Of course, this total closure could be achieved with only one of the two welds 57 ′ and 59 ′.
La figure 9 montre que l'invention s'applique au chauffage de produits contenus dans des récipients autres que des poches souples. Il peut par exemple s'agir d'une barquette 60 dont l'ouverture supérieure est recouverte par un opercule 62 qui est soudé à la barquette sur son rebord 61. Toutefois, sur une portion 61A du rebord, s'etendant par exemple sur toute la largeur de la barquette 60, la soudure entre l'opercule 62 et le rebord est réalisée de manière à ménager la zone provisoirement non soudée. En l'espèce, la soudure est analogue à celle des figures 7 et 8, et l'on distingue les mêmes lignes de soudure 56 et 58 que celles qui ont été décrites en référence à ces figures.FIG. 9 shows that the invention applies to the heating of products contained in containers other than flexible bags. It may for example be a tray 60 whose upper opening is covered by a cover 62 which is welded to the tray on its rim 61. However, on a portion 61A of the rim, extending for example over any the width of the tray 60, the welding between the cover 62 and the rim is carried out so as to spare the temporarily non-welded area. In this case, the weld is similar to that of Figures 7 and 8, and there are the same weld lines 56 and 58 as those which have been described with reference to these figures.
Dans l'exemple de la figure 9, les deux parois de l'emballage entre lesquelles est ménagée la zone provisoirement non soudée sont donc formées respectivement par la partie du rebord 61A et l'extrémité du film 62 disposée sur cette partie du rebord.In the example of FIG. 9, the two walls of the package between which the temporarily non-welded zone is formed are therefore formed respectively by the part of the rim 61A and the end of the film 62 disposed on this part of the rim.
Le produit consommable et, le cas échéant, le liquide additionnel peuvent être disposés dans la barquette 60 avant la mise en place de l'opercule 62 et sa soudure comme représenté sur la figure 9. C'est seulement après le chauffage que les zones provisoirement non soudées 57 et 59 sont totalement refermées.The consumable product and, if necessary, the additional liquid can be placed in the tray 60 before the fitting of the cover 62 and its welding as shown in FIG. 9. It is only after heating that the zones temporarily not welded 57 and 59 are completely closed.
L'emballage peut être formé par une poche souple en film de matériau composite ou plastique ; qu'il s'agisse par exemple d'une poche souple ou d'une barquette, il est avantageusement réalisé en un matériau permettant le chauffage, par des micro-ondes, du produit qu'il contient. En particulier, cet emballage peut être formé en polypropylène (PP) ou en polyéthylène tétrafluoré (PET), en polyamide/polyéthylène ou encore en polyamide/polypropylène, selon des agencements multicouches. De manière générale, les parois entre lesquelles est ménagée la zone provisoirement non soudée sont avantageusement réalisées dans un matériau comprenant les matières plastiques et les matériaux composites aptes à être soudés par application de chaleur.The packaging can be formed by a flexible pocket made of a film of composite or plastic material; whether for example a flexible bag or a tray, it is advantageously made of a material allowing the heating, by microwaves, of the product which it contains. In particular, this packaging can be formed from polypropylene (PP) or tetrafluorinated polyethylene (PET), polyamide / polyethylene or even polyamide / polypropylene, according to multilayer arrangements. In general, the walls between which the temporarily non-welded zone is formed are advantageously made of a material comprising plastics and composite materials capable of being welded by application of heat.
Lorsqu'au moins une partie de l'emballage est formée par un film souple (les deux parois 10A et 10B de la poche 10 ou l'opercule 62 de la barquette 60), celui-ci a tendance à se déformer lors du chauffage. Selon le matériau utilisé, et selon l'épaisseur du film, cette déformation est plus ou moins importante et le film s'assouplit sous l'effet de l'élévation de température. Ceci peut constituer un avantage car, lors de l'étape de refroidissement brusque qui suit la fermeture totale du récipient, le film encore souple peut se rétracter autour du produit qu'il contient. C'est en particulier intéressant lorsque cet emballage est formé par une poche souple.When at least part of the packaging is formed by a flexible film (the two walls 10A and 10B of the bag 10 or the cover 62 of the tray 60), the latter tends to deform during heating. Depending on the material used, and depending on the thickness of the film, this deformation is more or less significant and the film becomes more flexible under the effect of the rise in temperature. This can be an advantage because, during the sudden cooling step which follows the total closure of the container, the still flexible film can shrink around the product it contains. This is particularly advantageous when this packaging is formed by a flexible pocket.
On décrit maintenant les figures 10 et 11 qui sont des courbes comparatives relatives à des essais. Pour l'essai correspondant à la figure 10, 2 000 g de pommes de terre pelées, de calibre 55 g de la variété chair ferme type Agatha ont été disposés dans une poche, et 90 g d'eau ont été ajoutés. La soudure réalisée en travers de l'ouverture de cette poche est interrompue sur une zone provisoirement non soudée de 15 mm de longueur. Chaque paroi de la poche, réalisée en film multicouche polyamide/polypropylène, ayant une épaisseur de 90 μm et un grammage de 89 g/m2 (film distribué sous la dénomination "CRYOVAC - OP" forme un rectangle de 40 cm x 30 cm. La cuisson a été réalisée par application de micro-ondes, avec une puissance de 3,8 kW pendant les 150 premières secondes (temps de montée en température) puis, pendant les 180 secondes restantes (temps de maintien à température), avec une puissance de 3 kW. Pendant le chauffage, on mesure la température ambiante à l'intérieur de la poche (courbe "T ambiance") ainsi que la température d'une pomme de terre située au centre de la poche et celle d'une pomme de terre située au bord de la poche (courbes "T produit au centre" et "T produit au bord).We now describe Figures 10 and 11 which are comparative curves relating to tests. For the test corresponding to FIG. 10, 2,000 g of peeled potatoes, 55 g in size, of the firm flesh variety type Agatha, were placed in a pocket, and 90 g of water were added. The welding carried out across the opening of this pocket is interrupted on a temporarily non-welded area 15 mm in length. Each pocket wall, made of polyamide / polypropylene multilayer film, having a thickness of 90 μm and a grammage of 89 g / m 2 (film distributed under the name "CRYOVAC - OP" forms a rectangle of 40 cm x 30 cm. Cooking was carried out by applying microwaves, with a power of 3.8 kW for the first 150 seconds (temperature rise time) then, for the remaining 180 seconds (time to maintain temperature), with a power during heating, the ambient temperature inside the pocket ("T ambiance" curve) as well as the temperature of a potato located in the center of the pocket and that of a potato are measured. soil located at the edge of the pocket (curves "T produced in the center" and "T produced at the edge).
On constate que, durant l'intégralité du chauffage, les trois courbes restent proches les unes des autres, ce qui révèle une montée en température, puis un maintien de la température très homogènes à l'intérieur de la poche. Les pommes de terre sont donc cuites de la même manière, qu'elles soient au centre ou au bord de la poche.It is noted that, during the entire heating, the three curves remain close to each other, which reveals a rise in temperature, then a very homogeneous temperature maintenance inside the pocket. The potatoes are therefore cooked in the same way, whether they are in the center or at the edge of the pocket.
A l'issue du chauffage, la poche est totalement refermée dès sa sortie de l'enceinte de micro-ondes et immergé dans un bac d'eau à 10°C pendant 1 min. Le poids du sachet mesuré ensuite est de 2001 g, ce qui représente une perte en masse, essentiellement due à l'évaporation de liquide, de 89 g. Les pommes de terre ont donc été cuites de manière homogène sans se dessécher. Pour l'essai correspondant à la figure 11, 2000 g de pommes de terre de la même variété sont disposés dans une poche identique, et cette dernière est soudée de manière à ménager la même zone provisoirement non soudée. Le chauffage est réalisé exactement dans les mêmes conditions que sur la figure 10 mais l'eau n'a pas été ajoutée. Les trois courbes traduisent des mesures de températures prises de la même manière que sur la figure 10. On constate que ces températures sont nettement moins homogènes que sur la figure 10. En particulier, la température du produit au bord augmente trop rapidement par rapport à celle du produit au centre, tandis que la température ambiante reste peu élevée pendant environ 100 secondes, temps nécessaire à la génération de vapeur provenant de l'évaporation de l'eau contenue dans les pommes de terre.After heating, the bag is completely closed as soon as it leaves the microwave enclosure and immersed in a tank of water at 10 ° C for 1 min. The weight of the sachet then measured is 2001 g, which represents a loss in mass, essentially due to the evaporation of liquid, of 89 g. The potatoes were therefore cooked evenly without drying out. For the test corresponding to FIG. 11, 2000 g of potatoes of the same variety are placed in an identical pocket, and the latter is welded so as to provide the same zone which is temporarily not welded. The heating is carried out under exactly the same conditions as in FIG. 10 but the water has not been added. The three curves reflect temperature measurements taken in the same way as in FIG. 10. It can be seen that these temperatures are much less homogeneous than in FIG. 10. In particular, the temperature of the product at the edge increases too rapidly compared to that of the product in the center, while the ambient temperature remains low for approximately 100 seconds, the time necessary for the generation of vapor from the evaporation of the water contained in the potatoes.
A l'issue du chauffage, on ferme complètement la poche et on la refroidit dans les mêmes conditions que dans l'essai de la figure 10. La masse du sachet mesurée ensuite est de 1875 g, ce qui correspond à une perte en masse de 125 g.After heating, the bag is completely closed and cooled under the same conditions as in the test in FIG. 10. The mass of the sachet then measured is 1875 g, which corresponds to a loss in mass of 125g.
Dans l'essai correspondant à la figure 11, le produit s'est déshydraté (l'importante perte en masse provient de la déshydratation), et son aspect est quelque peu dégradé puisque les pommes de terre situées au bord de la poche sont trop cuites, tandis que celles présentes au bord ne le sont pas suffisamment. Dans l'essai de la figure 10, en revanche, les pommes de terre semblent parfaitement cuites de manière homogène. En effet, la cuisson par des micro-ondes, avec l'addition d'eau dans le sachet permet de combiner les avantages des micro-ondes et de la vapeur. Les micro-ondes chauffent très rapidement le liquide et génèrent donc de la vapeur dans un temps très court. Les micro-ondes chauffent également le produit en lui-même à cœur. La vapeur favorise le transfert thermique et la température à laquelle sont portées les pommes de terre est plus homogène sur l'intégralité de leur épaisseur.In the test corresponding to Figure 11, the product has dehydrated (the significant loss in mass comes from dehydration), and its appearance is somewhat degraded since the potatoes at the edge of the pocket are overcooked , while those on the edge are not enough. In the test in Figure 10, on the other hand, the potatoes seem perfectly cooked in a homogeneous manner. Indeed, cooking by microwaves, with the addition of water in the sachet allows to combine the advantages of microwaves and steam. Microwaves heat the liquid very quickly and therefore generate steam in a very short time. The microwaves also heat the product itself to the core. Steam promotes heat transfer and the temperature to which the potatoes are brought is more uniform over their entire thickness.
Le choix de chauffer par des micro-ondes le produit auquel un liquide a été ajouté, en maintenant une surpression de vapeur lors du chauffage, tout en permettant une évacuation limitée de vapeur (de manière à éviter un excès de surpression) s'avère donc particulièrement avantageux. La quantité de liquide ajoutée peut être optimisée pour que, après fermeture totale et refroidissement de l'emballage, il ne reste pratiquement plus de liquide dans la poche, c'est-à-dire que la majeure partie du liquide s'est évacuée ou imprègne le produit contenu dans l'emballage, sans subsister à l'état liquide en tant que tel.The choice of heating the product to which a liquid has been added by microwaves, by maintaining an overpressure of vapor during heating, while allowing a limited evacuation of vapor (so as to avoid an excess of overpressure) therefore turns out to be particularly advantageous. The quantity of liquid added can be optimized so that, after total closure and cooling of the package, there is practically no liquid left in the bag, that is to say that most of the liquid has been discharged or permeates the product contained in the packaging, without remaining in the liquid state as such.
On a constaté que pour des produits consommables tels que des légumes frais, la quantité de liquide ajoutée représente avantageusement, en masse, de 2 % à 10 % et, de préférence, de 4 % à 6 % de la masse des produits. Le procédé selon l'invention convient parfaitement au chauffage de produits frais, par exemple des mélanges de différents légumes, et au chauffage de produits surgelés utilisés comme des produits frais.It has been found that for consumable products such as fresh vegetables, the amount of liquid added advantageously represents, by mass, from 2% to 10% and, preferably, from 4% to 6% of the mass of the products. The method according to the invention is perfectly suitable for heating fresh products, for example mixtures of different vegetables, and for heating frozen products used as fresh products.
Dans certains cas, on peut choisir d'utiliser un produit non aqueux (alcool, ...) ou bien une émulsion eau/huile dès lors ce produit se vaporise à la température de chauffage.In some cases, you can choose to use a non-aqueous product (alcohol, ...) or a water / oil emulsion when this product vaporizes at heating temperature.
De manière générale, il est avantageux de chauffer le produit selon une étape d'élévation en température suivie par une étape de maintien à température, la puissance utilisée pendant l'étape d'élévation en température étant supérieure à la puissance utilisée pendant l'étape de maintien à température. L'étape d'élévation en température permet de porter très rapidement l'espace intérieur de l'emballage (en particulier lorsqu'un liquide a été ajouté au produit contenu dans cet emballage avant le chauffage) à la température souhaitée pour la pasteurisation ou la stérilisation. L'étape de maintien à température permet de maintenir cette température pendant la durée nécessaire pour obtenir la date limite de consommation souhaitée. Il importe d'éviter de surchauffer le produit pour conserver dans la mesure du possible ses qualités organoleptiques. L'utilisation combinée de micro-ondes et de liquide est également avantageuse de ce point de vue. Avantageusement, l'étape d'élévation en température est poursuivie jusqu'à ce qu'on constate une surpression à l'intérieur de l'emballage. Lorsque ce dernier est une poche souple, cette surpression est simplement constatée en voyant le volume de cette poche augmenter suffisamment. Le fait que cette surpression soit constatée permet de s'assurer que le sachet contient une quantité suffisante de vapeur d'eau pour réaliser le chauffage dans les conditions souhaitées. Generally, it is advantageous to heat the product according to a temperature raising step followed by a temperature keeping step, the power used during the temperature raising step being greater than the power used during the step temperature maintenance. The temperature rise step allows the interior space of the packaging to be brought very quickly (in particular when a liquid has been added to the product contained in this packaging before heating) to the desired temperature for pasteurization or sterilization. The temperature maintenance step makes it possible to maintain this temperature for the time necessary to obtain the desired expiration date. It is important to avoid overheating the product to keep its organoleptic qualities as much as possible. The combined use of microwave and liquid is also advantageous from this point of view. Advantageously, the temperature raising step is continued until there is an overpressure inside the packaging. When the latter is a flexible pocket, this overpressure is simply observed when the volume of this pocket increases sufficiently. The fact that this overpressure is observed makes it possible to ensure that the sachet contains a sufficient quantity of water vapor to carry out the heating under the desired conditions.

Claims

REVENDICATIONS
1. Procédé pour chauffer et conditionner un produit consommable (14), en particulier un produit alimentaire, dans un emballage (10 ; 60), procédé selon lequel on introduit ledit produit dans l'emballage et on chauffe ce produit, caractérisé en ce que, après avoir introduit le produit (14) dans l'emballage (10 ; 60), on ferme ce dernier partiellement en préservant au moins une zone provisoirement non soudée (17 ; 57, 59) entre deux parois (10A, 10B ; 61A, 62) de l'emballage, on chauffe le produit dans l'emballage partiellement fermé, puis on ferme totalement l'emballage en soudant (17' ; 57', 59') lesdites parois dans ladite zone.1. Method for heating and packaging a consumable product (14), in particular a food product, in a packaging (10; 60), method according to which said product is introduced into the packaging and this product is heated, characterized in that , after having introduced the product (14) into the packaging (10; 60), the latter is partially closed while preserving at least one temporarily non-welded zone (17; 57, 59) between two walls (10A, 10B; 61A, 62) of the packaging, the product is heated in the partially closed packaging, then the packaging is completely closed by welding (17 '; 57', 59 ') said walls in said zone.
2. Procédé selon la revendication 1, caractérisé en ce qu'on introduit le produit (14) dans l'emballage (10 ; 60) par une ouverture (12) ménagée entre lesdites parois (10A, 10B ; 61 A, 62) et on referme l'emballage partiellement en soudant lesdites parois selon une partie (16A, 16B ; 56A, 56B, 58A, 58B) de ladite ouverture et en préservant ladite zone provisoirement non soudée (17 ; 57, 59) sur une partie restante de l'ouverture. 2. Method according to claim 1, characterized in that the product (14) is introduced into the packaging (10; 60) through an opening (12) formed between said walls (10A, 10B; 61 A, 62) and the packaging is partially closed by welding said walls along a part (16A, 16B; 56A, 56B, 58A, 58B) of said opening and preserving said temporarily non-welded zone (17; 57, 59) on a remaining part of the 'opening.
3. Procédé selon la revendication 1 ou 2, caractérisé en ce que l'on choisit les dimensions de la ou des zones provisoirement non soudées (17 ; 57, 59) de telle sorte que la vapeur dégagée par le contenu de l'emballage (10 ; 60) lors du chauffage occasionne une surpression à l'intérieur dudit emballage. 4. Procédé selon la revendication 3, caractérisé en ce que l'on choisit les dimensions de la ou des zones provisoirement non soudées (17 ; 57, 59) de telle sorte que ladite surpression soit au moins sensiblement égale à 0,2 bar, de préférence 0,3. Method according to claim 1 or 2, characterized in that one chooses the dimensions of the temporarily non-welded zone (s) (17; 57, 59) so that the vapor released by the contents of the package ( 10; 60) during heating causes an overpressure inside said packaging. 4. Method according to claim 3, characterized in that the dimensions of the temporarily non-welded zone (s) (17; 57, 59) are chosen so that said overpressure is at least substantially equal to 0.2 bar, preferably 0,
4 bar.4 bar.
5. Procédé selon la revendication 3 ou 4, caractérisé en ce que l'on ferme totalement l'emballage alors qu'une surpression règne encore dans cet emballage.5. Method according to claim 3 or 4, characterized in that the packaging is completely closed while an overpressure still prevails in this packaging.
6. Procédé selon l'une quelconque des revendications 1 à 5, caractérisé en ce que, avant le chauffage, on introduit dans l'emballage (10 ; 60) le produit consommable (14) et un liquide additionnel (18). 6. Method according to any one of claims 1 to 5, characterized in that, before heating, the consumable product (14) and an additional liquid (18) are introduced into the packaging (10; 60).
7. Procédé selon la revendication 6, caractérisé en ce que le liquide (18) est de l'eau. 7. Method according to claim 6, characterized in that the liquid (18) is water.
8. Procédé selon la revendication 7, caractérisé en ce que le liquide (18) est de l'eau avec un additif.8. Method according to claim 7, characterized in that the liquid (18) is water with an additive.
9. Procédé selon l'une quelconque des revendications 1 à 8, caractérisé en ce qu'on refroidit brusquement le contenu de l'emballage (10 ; 60) après avoir fermé totalement ce dernier.9. Method according to any one of claims 1 to 8, characterized in that the contents of the package (10; 60) are suddenly cooled after having completely closed the latter.
10. Procédé selon l'une quelconque des revendications 1 à 9, caractérisé en ce que, pour préserver ladite zone provisoirement non soudée (17 ; 57, 59), on soude lesdites parois selon une ligne de soudure (16A, 16B ; 56A, 56B, 58A, 58B) ayant une zone interrompue. 10. Method according to any one of claims 1 to 9, characterized in that, to preserve said temporarily non-welded area (17; 57, 59), said walls are welded along a weld line (16A, 16B; 56A, 56B, 58A, 58B) having an interrupted area.
11. Procédé selon la revendication 10, caractérisé en ce que, pour préserver ladite zone provisoirement non soudée (57, 59), on soude lesdites parois selon une première ligne de soudure (56A, 56B) ayant une première zone interrompue (57) et selon une deuxième ligne de soudure (58A, 58B), distante de la première ligne de soudure et ayant une deuxième zone interrompue (59), lesdites première et deuxième zones interrompues étant décalées.11. Method according to claim 10, characterized in that, in order to preserve said temporarily non-welded zone (57, 59), said walls are welded along a first weld line (56A, 56B) having a first interrupted zone (57) and along a second weld line (58A, 58B), spaced from the first weld line and having a second interrupted area (59), said first and second interrupted areas being offset.
12. Procédé selon l'une quelconque des revendications 1 à 11, caractérisé en ce que lesdites parois (10A, 10B ; 62, 61 A) entre lesquelles est ménagée la zone provisoirement non soudée (17 ; 57, 59) sont réalisées dans un matériau comprenant les matières plastiques et les matériaux composites aptes à être soudés par application de chaleur.12. Method according to any one of claims 1 to 11, characterized in that said walls (10A, 10B; 62, 61 A) between which is provided the temporarily non-welded area (17; 57, 59) are made in a material comprising plastics and composite materials capable of being welded by application of heat.
13. Procédé selon la revendication 12, caractérisé en ce que l'emballage est formé par une poche (10) en film de matériau composite ou plastique.13. Method according to claim 12, characterized in that the packaging is formed by a pocket (10) of film of composite or plastic material.
14. Procédé selon l'une quelconque des revendications 1 à 13, caractérisé en ce qu'on chauffe le produit (14) par des micro-ondes.14. Method according to any one of claims 1 to 13, characterized in that the product is heated (14) by microwaves.
15. Procédé selon l'une quelconque des revendications 1 à 14, caractérisé en ce qu'on chauffe le produit (14) selon une étape d'élévation en température suivie par une étape de maintien à température, la puissance utilisée pendant l'étape d'élévation en température étant supérieure à la puissance utilisée pendant l'étape de maintien à température.15. Method according to any one of claims 1 to 14, characterized in that the product is heated (14) according to a temperature raising step followed by a temperature keeping step, the power used during the step temperature rise being greater than the power used during the temperature maintenance step.
16. Procédé selon la revendication 15, caractérisé en ce qu'on poursuit l'étape d'élévation en température jusqu'à ce qu'on constate une surpression à l'intérieur de l'emballage (10 ; 60). 16. Method according to claim 15, characterized in that the step of raising the temperature is continued until an overpressure is noted inside the packaging (10; 60).
17. Installation pour chauffer et conditionner un produit consommable (14), en particulier un produit alimentaire, dans un emballage (10), comprenant un poste de chauffage (36) et des moyens d'entraînement (22) aptes à entraîner dans l'installation le produit contenu dans l'emballage, caractérisée en ce qu'elle comprend, disposés en amont du poste de chauffage (36) dans le sens (F) d'avancement des moyens d'entraînement (22), des moyens de fermeture partielle (34A, 34B) aptes à fermer partiellement l'emballage (10 ; 60) en préservant au moins une zone provisoirement non soudée (17 ; 57, 59) entre deux parois de l'emballage (10A, 10B ; 62, 61A) et, disposés en aval du poste de chauffage (36), des moyens complémentaires de fermeture (44A, 44B) aptes à souder lesdites parois dans ladite zone.17. Installation for heating and packaging a consumable product (14), in particular a food product, in a package (10), comprising a heating station (36) and drive means (22) capable of driving the product contained in the packaging into the installation, characterized in that it comprises, arranged upstream of the heating station (36) in the direction (F) of advancement of the drive means (22), partial closing means (34A, 34B) capable of partially closing the packaging (10; 60) while preserving at least one temporarily non-welded area ( 17; 57, 59) between two walls of the package (10A, 10B; 62, 61A) and, arranged downstream of the heating station (36), complementary closing means (44A, 44B) capable of welding said walls in said area.
18. Installation selon la revendication 17, caractérisée en ce qu'elle comporte, disposés en amont du poste de chauffage (36), des moyens (26) pour introduire le produit (14) par une ouverture (12) ménagée entre deux parois (10A, 10B ; 62, 61A) de l'emballage (10 ; 60) et en ce que les moyens de fermeture partielle (34A, 34B) sont aptes à souder entre elles lesdites parois selon une partie de l'ouverture en préservant ladite zone provisoirement non soudée (17 ; 57, 59) sur une partie restante de l'ouverture. 18. Installation according to claim 17, characterized in that it comprises, arranged upstream of the heating station (36), means (26) for introducing the product (14) through an opening (12) formed between two walls ( 10A, 10B; 62, 61A) of the packaging (10; 60) and in that the partial closing means (34A, 34B) are able to weld together said walls according to a part of the opening while preserving said zone temporarily not welded (17; 57, 59) on a remaining part of the opening.
19. Installation selon la revendication 17 ou 18, caractérisée en ce qu'elle comporte des moyens (46, 48) pour refroidir brusquement le contenu de l'emballage (10 ; 60) situés en aval des moyens complémentaires de fermeture (44A, 44B).19. Installation according to claim 17 or 18, characterized in that it comprises means (46, 48) for suddenly cooling the contents of the packaging (10; 60) located downstream of the complementary closing means (44A, 44B ).
20. Installation selon l'une quelconque des revendications 17 à 19, caractérisée en ce que les moyens de fermeture partielle (34A, 34B) sont aptes à souder lesdites parois de l'emballage (10A, 10B ; 62, 61A) selon une première ligne de soudure (56) ayant une première zone interrompue (57) et selon une deuxième ligne de soudure (58), distante de ladite première ligne de soudure et ayant une deuxième zone interrompue (59) qui est décalée par rapport à ladite première zone interrompue.20. Installation according to any one of claims 17 to 19, characterized in that the partial closing means (34A, 34B) are able to weld said walls of the package (10A, 10B; 62, 61A) according to a first weld line (56) having a first interrupted area (57) and along a second weld line (58), spaced from said first weld line and having a second interrupted area (59) which is offset from said first area interrupted.
21. Installation selon l'une quelconque des revendications 17 à 20, caractérisé en ce que le poste de chauffage (36) comprend un générateur de micro-ondes (38).21. Installation according to any one of claims 17 to 20, characterized in that the heating station (36) comprises a microwave generator (38).
22. Emballage (10 ; 60) contenant un produit consommable (14), en particulier un produit alimentaire ayant subi un chauffage, caractérisé en ce qu'il présente au moins deux parois (10A, 10B ; 62, 61A) soudées selon au moins une ligne de soudure partielle (16A, 16B ; 56A, 56B, 58A, 58B) préservant une zone initialement non soudée (17 ; 57, 59) selon ladite ligne et selon au moins une zone de soudure complémentaire (17' ; 57', 59'), raccordée à ladite ligne de soudure partielle et s'etendant en travers de ladite zone initialement non soudée de manière à fermer totalement l'emballage.22. Packaging (10; 60) containing a consumable product (14), in particular a food product having undergone heating, characterized in that it has at least two walls (10A, 10B; 62, 61A) welded according to at least one partial weld line (16A, 16B; 56A, 56B, 58A, 58B) preserving an initially non-welded area (17; 57, 59) along said line and along at least one additional weld area (17 '; 57 ', 59'), connected to said partial seal line and extending across said initially non-welded area so as to completely close the package.
23. Emballage selon la revendication 22, caractérisé en ce qu'il présente une première et une deuxième ligne de soudure partielle (56A, 56B, 58A, 58B) distantes l'une de l'autre et préservant respectivement une première et une deuxième une zone non soudée (57, 59) selon la ligne considérée, et au moins une zone de soudure complémentaire (57', 59') raccordée à la première ligne de soudure et s'etendant en travers de la première zone de manière à fermer totalement l'emballage et en ce que lesdites première et deuxième zones (57, 59) sont décalées. 23. Packaging according to claim 22, characterized in that it has a first and a second partial weld line (56A, 56B, 58A, 58B) distant from each other and respectively preserving a first and a second one. non-welded zone (57, 59) along the line considered, and at least one complementary weld zone (57 ', 59') connected to the first weld line and extending across the first zone so as to completely close the packaging and in that said first and second zones (57, 59) are offset.
PCT/FR2004/000711 2003-03-24 2004-03-23 Method and installation for heating and packing a product in packaging, and packaging used for same WO2004085254A2 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110282205A (en) * 2019-06-28 2019-09-27 徐杨杰 A kind of device carrying out cooling vacuum plastic packaging for prepared food

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EP1615824A2 (en) 2006-01-18
WO2004085254A3 (en) 2004-11-11
MA27750A1 (en) 2006-02-01
CA2520003A1 (en) 2004-10-07
ES2285925B1 (en) 2008-08-16
ES2285925A1 (en) 2007-11-16
FR2852921B1 (en) 2006-03-03
FR2852921A1 (en) 2004-10-01

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