WO2012003001A1 - Réduction des pathogènes alimentaires dans les emballages - Google Patents

Réduction des pathogènes alimentaires dans les emballages Download PDF

Info

Publication number
WO2012003001A1
WO2012003001A1 PCT/US2011/001169 US2011001169W WO2012003001A1 WO 2012003001 A1 WO2012003001 A1 WO 2012003001A1 US 2011001169 W US2011001169 W US 2011001169W WO 2012003001 A1 WO2012003001 A1 WO 2012003001A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
package
pathogens
food item
packaging
Prior art date
Application number
PCT/US2011/001169
Other languages
English (en)
Other versions
WO2012003001A9 (fr
Inventor
Brian Pierce
Carmel Jerry Ramsey
Dane Lance
Gene Dodson
Concetta Dugan
Original Assignee
Sunsweet Growers Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sunsweet Growers Inc. filed Critical Sunsweet Growers Inc.
Publication of WO2012003001A1 publication Critical patent/WO2012003001A1/fr
Publication of WO2012003001A9 publication Critical patent/WO2012003001A9/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/16—Sterilising contents prior to, or during, packaging by irradiation

Definitions

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

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

La présente invention concerne un système de réduction des pathogènes alimentaires dans les emballages qui comprend une ensacheuse et un réducteur de pathogènes. L'ensacheuse est destinée à insérer un article alimentaire dans un emballage. Le réducteur de pathogènes est destiné à réduire les pathogènes par exposition de l'article alimentaire et de l'emballage à l'intérieur duquel se trouve l'article alimentaire à une énergie infrarouge.
PCT/US2011/001169 2010-07-01 2011-07-01 Réduction des pathogènes alimentaires dans les emballages WO2012003001A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US12/829,169 US20120000163A1 (en) 2010-07-01 2010-07-01 Reduction of pathogens for food in packaging
US12/829,169 2010-07-01

Publications (2)

Publication Number Publication Date
WO2012003001A1 true WO2012003001A1 (fr) 2012-01-05
WO2012003001A9 WO2012003001A9 (fr) 2014-12-04

Family

ID=45398643

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2011/001169 WO2012003001A1 (fr) 2010-07-01 2011-07-01 Réduction des pathogènes alimentaires dans les emballages

Country Status (2)

Country Link
US (1) US20120000163A1 (fr)
WO (1) WO2012003001A1 (fr)

Families Citing this family (3)

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US20140023757A1 (en) * 2012-07-17 2014-01-23 Honeyville Grain, Inc. Thermal processes of reducing foodborne pathogens in bagged food products
US20140023977A1 (en) * 2012-07-17 2014-01-23 Honeyville Grain, Inc. Thermal processes of reducing foodborne pathogens in bagged food products
GB2611629B (en) * 2022-09-08 2023-10-04 Barfoots Of Botley Ltd Packaging food

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Also Published As

Publication number Publication date
WO2012003001A9 (fr) 2014-12-04
US20120000163A1 (en) 2012-01-05

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