WO2011093830A1 - Spice pasteurization unit - Google Patents
Spice pasteurization unit Download PDFInfo
- Publication number
- WO2011093830A1 WO2011093830A1 PCT/TR2011/000035 TR2011000035W WO2011093830A1 WO 2011093830 A1 WO2011093830 A1 WO 2011093830A1 TR 2011000035 W TR2011000035 W TR 2011000035W WO 2011093830 A1 WO2011093830 A1 WO 2011093830A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- spice
- unit
- spices
- pasteurization
- units
- Prior art date
Links
- 235000013599 spices Nutrition 0.000 title claims abstract description 51
- 238000009928 pasteurization Methods 0.000 title claims abstract description 19
- 230000000813 microbial effect Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 11
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 3
- 239000010935 stainless steel Substances 0.000 claims abstract description 3
- 230000004907 flux Effects 0.000 claims abstract 2
- 230000007246 mechanism Effects 0.000 claims description 2
- 238000009825 accumulation Methods 0.000 claims 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims 1
- 229910052782 aluminium Inorganic materials 0.000 claims 1
- 239000012774 insulation material Substances 0.000 claims 1
- 239000011490 mineral wool Substances 0.000 claims 1
- 238000010586 diagram Methods 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 238000003958 fumigation Methods 0.000 description 4
- 230000005855 radiation Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- JWUJQDFVADABEY-UHFFFAOYSA-N 2-methyltetrahydrofuran Chemical compound CC1CCCO1 JWUJQDFVADABEY-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
Definitions
- SPICE PASTEURIZATION UNIT This invention is related to a new spice pasteurization unit developed with the aim of reducing microbial loads of spices by using infrared (IR) and/or ultraviolet (UV) rays.
- IR infrared
- UV ultraviolet
- Microbial loads of spices create problems with respect to the foodstuff to which they are added and spices contaminated with pathogenic microorganisms are dangerous for consumer health. Microbial loads also create problems with respect to exports where microbial loads of products which exceed the values specified in the respective standards restrict exports. Fumigation, pressurized vapor and radiation are used to reduce the microbial load of spices. It is possible to reduce the microbial load of spices through fumigation with chemicals such as ethylene- propylene oxide but this process may lead to undesired results such as toxic residues on the product and changes in the organoleptic properties of spices which are caused by fumigation.
- Diagram 1 shows the front view of the unit designed for IR application.
- Diagram 2 shows the front view of the unit designed for U V application.
- Control panel used to adjust the temperature and conveyor belt speed of the IR unit
- UV application is not a thermal process, where the composition of the product is not changed and the quality is not impaired due to an increase in the temperature during exposure of the spice to UV, thus processed products with properties very close to natural are obtained.
- the microbial load of the grain is reduced and surface pasteurization of the product is made without significant losses in the ingredients of the product as a result of IR treatment. Since the dry matter content of spices is very high, microbial contamination is not intensive in the internal parts of grains. The microbial load in intensified on the surface of the grains.
- Spice grains that are going to be subjected to pasteurization will be first fed into the IR unit then into the UV unit, after being purified from dust and impurities.
- the amount and type of the microbial load of the spice to be pasteurized, as identified before the product is fed into the units will be used to determine the process parameters such as the operating temperature and the residence time of the spice in the IR unit and the UV ray intensity and the residence time in the UV unit.
- the pasteurization process will allow the IR and UV units to be used in combination consecutively (first the IR unit then the UV unit) or only one unit to be operated (the IR unit or the UV unit) depending on the initial type and amount of microorganisms in the spice to be pasteurized.
- the spice to be pasteurized in the IR and UV units will be first fed to oscillating trays (2) from stainles steel tanks (7), where the mount of the spice to be fed to the tray will be regulated by adjusting the opening distance of the lever.
- the lever shall be turned to open the door when feeding the product from the tank to the tray, to allow the spice to be poured onto the tray. Feeding thickness of the spice entering into the system is determined by adjusting the opening distance and tray oscillation speed.
- the distance between the conveyor belt that feeds the spice to the UV unit and the UV lamps is adjustable enabling the spice to be pasteurized under different ray intensities.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seasonings (AREA)
Abstract
Two different units were designed under this invention which is related to a new spice pasteurization unit developed to reduce the microbial loads of grain spices (Diagrams 1-2). Spices will be pasteurized by IR and UV rays in these units. Grain spices which are going to be fed into the units by using varying process parameters depending on the initial microbial intensity will be pasteurized in these units. It will be possible to obtain pasteurized spices without leaving any residues on the products and by maintaining the organoleptic quality, more conveniently and economically compared to current spice pasteurization processes, through pasteurization of the spices in the units that are developed. The IR unit is designed to comprise consecutive sections (4) in the form of a covered tunnel, which can be adjusted to different temperatures independently from each other. 10 IR lamps in are installed side by side at the ceiling of each section in the form of a tunnel, each with an output power of 650 W and a maximum heat flux value of 39 kW/m2. The UV device comprises 15 individual sections (8) with 13 UV lamps radiating rays with a wavelength of 253,7 nm at each section. The spice is fed from stainless steel tanks (7) to oscillating trays (2) in both devices and the amount of the product fed into the devices and the feeding thickness are regulated through the rotary lever (1) and by adjusting the vibration speed of the oscillating tray and the speed of the conveyor belt.
Description
DESCRIPTION
SPICE PASTEURIZATION UNIT This invention is related to a new spice pasteurization unit developed with the aim of reducing microbial loads of spices by using infrared (IR) and/or ultraviolet (UV) rays.
Microbial loads of spices create problems with respect to the foodstuff to which they are added and spices contaminated with pathogenic microorganisms are dangerous for consumer health. Microbial loads also create problems with respect to exports where microbial loads of products which exceed the values specified in the respective standards restrict exports. Fumigation, pressurized vapor and radiation are used to reduce the microbial load of spices. It is possible to reduce the microbial load of spices through fumigation with chemicals such as ethylene- propylene oxide but this process may lead to undesired results such as toxic residues on the product and changes in the organoleptic properties of spices which are caused by fumigation. Nowadays consumers demand foodstuff which are processed to the least extent possible and which do not contain additives, whereas sterilization by fumigation is not allowed in many countries. Applying pressurized vapor to reduce microbial load of spices is not suitable for all varieties of spices, causing loss of color and odor leading to poor product quality and it is a costly process because it increases energy consumption. Applying radiation is an effective but costly method for sterilizing spices, which is not accepted universally. Consequently different economic methods are required to be explored and put into practice in the sector with a view to reducing microbial loads of spices. This invention, which is made in line with the studies conducted for this purpose is related to a new spice pasteurization unit designed in industrial scale, using infrared (IR) and/or ultraviolet (UV) rays for pasteurization of spices.
The diagrams of the IR and UV units which are designed to achieve the objective of the invention are herewith attached, where; Diagram 1. shows the front view of the unit designed for IR application.
Diagram 2. shows the front view of the unit designed for U V application.
The explanations regarding the numbered components in the diagrams are as follows.
1) Rotary lever used to regulate the speed of feeding the spice from the tank to the unit
2) Oscillating tray where the spice is fed before entering the unit
3) Stainless steel telescopic rail conveyor belt feeding the spice to the unit
4) Tunnel where the infrared lamps are installed
5) Moisture discharge mechanisms
6) Control panel used to adjust the temperature and conveyor belt speed of the IR unit
7) Product feeding tank
8) Sections with a length of 1 meter each, where the UV lamps are installed
9) Control panel used to adjust the conveyor belt speed of the U V unit
While reducing the microbial load of the product, the physical, chemical and organoleptic quality must be maintained to the maximum extent possible and losses shall be kept to a minimum during pasteurization of the spice. UV application is not a thermal process, where the composition of the product is not changed and the quality is not impaired due to an increase in the temperature during exposure of the spice to UV, thus processed products with properties very close to natural are obtained. The microbial load of the grain is reduced and surface pasteurization of the product is made without significant losses in the ingredients of the product as a result of IR treatment. Since the dry matter content of spices is very high, microbial contamination is not intensive in the internal parts of grains. The microbial load in intensified on the surface of the grains. Thus it will be possible to obtain microbially safe spice grains through pasteurization of the surface. It will be possible to obtain pasteurized spices without leaving any residues on the products and by maintaining the organoleptic quality, more conveniently and economically compared to current spice pasteurization processes, through pasteurization of the spices in the IR and UV units.
Spice grains that are going to be subjected to pasteurization will be first fed into the IR unit then into the UV unit, after being purified from dust and impurities. The amount and type of the microbial load of the spice to be pasteurized, as identified before the product is fed into the units will be used to determine the process parameters such as the operating temperature and the residence time of the spice in the IR unit and the UV ray intensity and the residence time in the UV unit. The pasteurization process will allow the IR and UV units to be used in combination consecutively (first the IR unit then the UV unit) or only one unit to be operated (the IR unit or
the UV unit) depending on the initial type and amount of microorganisms in the spice to be pasteurized.
The spice to be pasteurized in the IR and UV units will be first fed to oscillating trays (2) from stainles steel tanks (7), where the mount of the spice to be fed to the tray will be regulated by adjusting the opening distance of the lever. The lever shall be turned to open the door when feeding the product from the tank to the tray, to allow the spice to be poured onto the tray. Feeding thickness of the spice entering into the system is determined by adjusting the opening distance and tray oscillation speed.
The distance between the conveyor belt that feeds the spice to the UV unit and the UV lamps is adjustable enabling the spice to be pasteurized under different ray intensities.
Claims
The invention is a new spice pasteurization unit developed with the aim of reducing microbial loads of spices featuring individual IR and UV units.
This is the spice pasteurization unit mentioned in Claim 1 featuring a feeding tank (7) from which the product is fed into the unit, a rotary level (1) used to regulate the speed of feeding the spice from the tank to the unit, an oscillating tray (2) to which the spice is fed before entering the unit and stainless steel telescopic rail conveyor belt (3) feeding the spice to the unit.
This is the spice pasteurization unit mentioned in the previous claims featuring 4 consecutive sections (4) designed in the form of a tunnel, with a length of 50 cm each, which can be adjusted to different temperatures independently from each other, 10 infrared lamps in each section, installed side by side at the ceiling of each section, each with an output power of 650 W and a maximum heat flux value of 39 kW/m2, thermocouples installed on the band inside the tunnel for temperature control, the control panel (6) used for adjusting the temperature and conveyor belt speed, moisture discharge mechanisms (5) installed in the 2. and 3. tunnels in order to prevent accumulation of the moisture released from the product during the process, rock wool insulation material resistant to a temperature of 1200 C, which is used for insulating the system and aluminum coated inner tunnel walls to reflect the infrared energy, for the IR unit.
This is the spice pasteurization unit mentioned in the previous claims featuring 15 sections (8) with a length of 1 m each, where the UV lamps are installed, 13 UV lamps radiating rays with a wavelength of 253,7 nm, each with an output power of 260 μ,\Υ/ϋΐη2, length of 84 cm and a diameter of 2cm, installed side by side sequentially with a distance of 6 cm between the center of each lamp and a control panel (9) used for adjusting the conveyor belt speed, for the UV unit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE212011100041U DE212011100041U1 (en) | 2010-01-29 | 2011-01-28 | Spice pasteurizing |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2010/00654 | 2010-01-29 | ||
| TR2010/00654A TR201000654A2 (en) | 2010-01-29 | 2010-01-29 | Spice pasteurization unit. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2011093830A1 true WO2011093830A1 (en) | 2011-08-04 |
Family
ID=43970916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2011/000035 WO2011093830A1 (en) | 2010-01-29 | 2011-01-28 | Spice pasteurization unit |
Country Status (3)
| Country | Link |
|---|---|
| DE (1) | DE212011100041U1 (en) |
| TR (1) | TR201000654A2 (en) |
| WO (1) | WO2011093830A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3628338A1 (en) * | 2018-08-31 | 2020-04-01 | Franz Hilberer | Device for disinfecting reusable containers |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5613014A (en) * | 1979-07-11 | 1981-02-07 | Toru Taniguchi | Water treating method |
| SU1757561A1 (en) * | 1990-07-02 | 1992-08-30 | Центральный Научно-Исследовательский И Проектно-Технологический Институт Механизации И Электрификации Животноводства | Oven |
| RU1814638C (en) * | 1990-10-10 | 1993-05-07 | В.П.Марть нов | Bin with heating device |
| JPH06113672A (en) * | 1992-10-09 | 1994-04-26 | Hiyouon:Kk | Method for storing plant at low temperature and its device |
| JPH11113547A (en) * | 1997-10-16 | 1999-04-27 | Awashimizu Echo Kk | Cleaning of food material by using a bacteria-removed water and sterilized water and recycle system of the water |
| JPH11275988A (en) * | 1998-12-25 | 1999-10-12 | Toru Hino | Water-treating device for water culture of plant and culture |
| US6150663A (en) * | 1997-12-31 | 2000-11-21 | Rosenthal; Richard A. | Food Sanitizing apparatus |
-
2010
- 2010-01-29 TR TR2010/00654A patent/TR201000654A2/en unknown
-
2011
- 2011-01-28 WO PCT/TR2011/000035 patent/WO2011093830A1/en active Application Filing
- 2011-01-28 DE DE212011100041U patent/DE212011100041U1/en not_active Expired - Lifetime
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5613014A (en) * | 1979-07-11 | 1981-02-07 | Toru Taniguchi | Water treating method |
| SU1757561A1 (en) * | 1990-07-02 | 1992-08-30 | Центральный Научно-Исследовательский И Проектно-Технологический Институт Механизации И Электрификации Животноводства | Oven |
| RU1814638C (en) * | 1990-10-10 | 1993-05-07 | В.П.Марть нов | Bin with heating device |
| JPH06113672A (en) * | 1992-10-09 | 1994-04-26 | Hiyouon:Kk | Method for storing plant at low temperature and its device |
| JPH11113547A (en) * | 1997-10-16 | 1999-04-27 | Awashimizu Echo Kk | Cleaning of food material by using a bacteria-removed water and sterilized water and recycle system of the water |
| US6150663A (en) * | 1997-12-31 | 2000-11-21 | Rosenthal; Richard A. | Food Sanitizing apparatus |
| JPH11275988A (en) * | 1998-12-25 | 1999-10-12 | Toru Hino | Water-treating device for water culture of plant and culture |
Non-Patent Citations (5)
| Title |
|---|
| DATABASE WPI Week 199333, Derwent World Patents Index; AN 1993-263956, XP002637389 * |
| DATABASE WPI Week 199421, Derwent World Patents Index; AN 1994-172605, XP002637390 * |
| DATABASE WPI Week 199430, Derwent World Patents Index; AN 1994-247628, XP002637392 * |
| DATABASE WPI Week 199927, Derwent World Patents Index; AN 1999-320805, XP002637391 * |
| DATABASE WPI Week 199954, Derwent World Patents Index; AN 1999-626822, XP002637388 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3628338A1 (en) * | 2018-08-31 | 2020-04-01 | Franz Hilberer | Device for disinfecting reusable containers |
Also Published As
| Publication number | Publication date |
|---|---|
| DE212011100041U1 (en) | 2012-11-12 |
| TR201000654A2 (en) | 2011-08-22 |
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