WO2012147067A2 - Installation de conditionnement de matrices alimentaires en vue de leur préservation - Google Patents

Installation de conditionnement de matrices alimentaires en vue de leur préservation Download PDF

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Publication number
WO2012147067A2
WO2012147067A2 PCT/IB2012/052137 IB2012052137W WO2012147067A2 WO 2012147067 A2 WO2012147067 A2 WO 2012147067A2 IB 2012052137 W IB2012052137 W IB 2012052137W WO 2012147067 A2 WO2012147067 A2 WO 2012147067A2
Authority
WO
WIPO (PCT)
Prior art keywords
pasteurization
plant
food
conditioning
station
Prior art date
Application number
PCT/IB2012/052137
Other languages
English (en)
Other versions
WO2012147067A3 (fr
Inventor
Giuseppe MAZZEO
Original Assignee
Mazzeo Giuseppe Ditta Individuale
Molino Marco Ditta Individuale
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 Mazzeo Giuseppe Ditta Individuale, Molino Marco Ditta Individuale filed Critical Mazzeo Giuseppe Ditta Individuale
Publication of WO2012147067A2 publication Critical patent/WO2012147067A2/fr
Publication of WO2012147067A3 publication Critical patent/WO2012147067A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/045—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with endless conveyors
    • 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
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

Definitions

  • the present invention relates to a plant for conditioning food matrices for their preservation.
  • the present invention relates to the conditioning of food matrices from derivatives of cereals such as fresh dough, to which the description makes explicit reference without thereby losing generality.
  • the procedure used for the production and preservation of the fresh dough provides in succession a kneading step, a drawing step in which is defined the specific conformation of the dough, a pasteurization step, in which the dough is subjected to a temperature of about 90°C, a cooling step, in which the dough is brought to a temperature of about 30°C by the use of ambient air, a packaging step, a second pasteurization step on the packaged product, in which the same is subjected to a temperature of about 90 °C, and a subsequent cooling step to bring the packaged product to the storage temperature ranging from 0 to 4°C.
  • the pasteurization step takes place by placing the dough on a perforated conveyor belt, under which is maintained boiling water in such a way that the steam passes through the conveyor belt to directly hit the dough.
  • the pasteurization step may not be particularly effective, especially for the fact that often at the cooling step the air. used is ambient air not subjected to a sanitizing treatment. Under these conditions, the second pasteurization step of the packaged product may not be able to ensure the necessary extermination of bacterial flora.
  • Object of the present invention is a plant for conditioning food matrices for their preservation whose essential characteristics are reported in claim 1, and whose preferred and/or auxiliary features are set forth in claims 2-10.
  • Figure 1 is a block diagram of the plant object of the present invention divided into processing stations
  • Figure 2 is a cross section of the pasteurizer/cooker of the plant object of the present invention.
  • Figure 3 is a top perspective view of the thermal conditioner of the plant object of the present invention.
  • Figure 4 is a cross section of the thermal conditioner of Figure 3.
  • the plant 1 comprises a first kneading station 2, a drawing station 3, a pasteurization/cooking station 4, a dehumidification station D, a thermal conditioning station 5 and a packaging station 6.
  • the plant 1 further comprises an isolation structure 17 made of suitable material, such as for example self-supporting insulating material, and arranged to contain at least the outlet from the pasteurization/cooking station 4, the dehumidification station D, the thermal conditioning station 5 and an inlet of the packaging station 6.
  • an overpressure is created in such a way as to obstruct the contamination, which may arrive from the outside through said openings.
  • isolation structure 17 affords protection against contamination of the food matrix in production especially during its passage from the pasteurization/cooking station 4 to the thermal conditioning station 5 and from this latter to the packaging station 6. In this way high conditions are guaranteed of sanitization of the food matrix treated with the advantage of ensuring longer shelf life to the packaged product.
  • figure 2 is indicated as a whole with 7 a pasteurizer/cooker according to the present invention.
  • the pasteurizer/cooker 7 comprises a support structure 8 arranged to support a containment structure 9, which together with a lid 10, defines a pasteurization/cooking chamber 11.
  • the structure pasteurization/cooking chamber 11 houses a conveyor belt 12 made of stainless steel and with a closed surface.
  • the two drive rollers (known and not shown for simplicity) of the conveyor belt 12 are driven by a motor M and are respectively arranged in the vicinity of an inlet opening and an outlet opening of the pasteurization/cooking chamber 11 in order to allow the conveyor belt 12 itself to load and unload the food matrix.
  • the pasteurizer/cooker 7 comprises a steam collector 13 adapted for emitting steam inside the lid 10 at high temperature (100 to 160°C) and a heat spreader 14 housed within the lid 10 and arranged between the conveyor belt 12 and the collector 13.
  • the heat spreader 14 is dimensioned in such a way as to ensure that the steam from the collector 13 does not involve the food matrix transported on the conveyor belt 12.
  • the function of the steam is to modulate in a uniform manner the temperature of the pasteurization/cooking chamber 11.
  • the extruded food matrix that enters the pasteurization/cooking chamber 11 has a humidity equal to about 35 wt%.
  • the humidity present in the food matrix should not in any way be increased during the passage of the food matrix itself through the pasteurization/cooking station 4. For this reason, the steam must not interfere with the process, but only serves the purpose of raising the temperature of the - pasteurization/cooking chamber 11.
  • the pasteurizer/cooker 7 comprises two water collecting ducts 15 arranged at the sides of the conveyor belt 12.
  • the diffuser 14 is shaped in such a way as to ensure the protection of the food matrix from the steam and at the same time cause the fall of the condensation water collected inside the collection ducts 15.
  • the diffuser 14 has a "roof" conformation in which the inclined portions encourage the coverage of the food matrix on the delivery branch of the conveyor belt and at the same time favor the sliding of the condensation water in the collection ducts 15.
  • the ducts 15 have also the function of insulation from the external environment. In fact, the lower edge of the lid 10 dips into the water contained in the ducts 15 preventing the passage of air.
  • steam ventilation is provided at a lower temperature than that coming from the collector 13.
  • the closed surface stainless steel structure of the conveyor belt allows that even the steam coming from below the delivery branch of the conveyor belt 12 does not come into contact with the food matrix conveyed upon it.
  • An alternative form of pasteurizer/cooker provides the presence of a plurality of coils inside which steam or pressurized water circulates at a temperature above 100°C. These coils are arranged in the pasteurization/cooking chamber to the sides of the conveying means of the food matrix. Thanks to the presence of fans specially arranged in the pasteurization/cooking chamber, the heat coming from the coils, for ventilation, hits the food matrix.
  • the coils are connected to the collector that, instead of entering steam in the pasteurization/cooking chamber on the diffuser, it enters steam or also pressurized water within the coils themselves at temperatures higher than 100°C.
  • this second embodiment of the pasteurizer/cooker ensures that the humidity contained in the food matrix does not increase during the pasteurization/cooking step.
  • the food matrix after being processed in the pasteurization/cooking station 4 is subjected to dehumidification in the dehumidification station D.
  • Said station provides a dehumidifier comprising a plurality of vibrating plates, on which air dehumidified at temperatures gradually decreasing in a temperature range from 95 to 30°C, preferably from about 90°C to about 40°C, is injected in the direction of advancement of the food matrix.
  • the food matrix passes from a vibrating plate to the other to then be hit by dehumidified air at a temperature which gradually changes from 90°C to 40°C.
  • the food matrix once out from the dehumidification station D, enters the thermal conditioning station 5.
  • the thermal conditioner 19 comprises a support structure 20 and a containment structure 21 internally defining a thermal conditioning chamber 21a having an inlet opening 22 and an outlet opening 23 of the food matrix. Inside the thermal conditioning chamber 21a the step of thermal conditioning of the food matrix already subjected to the step of pasteurization/cooking takes place.
  • the thermal conditioner 19 comprises a conveyor belt 24 made of polyester for food in such a way as to be crossed by the air as will be explained below.
  • the two drive rollers 24a and 24b of the conveyor belt 24 are arranged outside the containment structure 21 in such a way that the food matrix is loaded on, and discharged from, the conveyor belt outside the containment structure 21 itself.
  • the thermal conditioner 19 comprises a plurality of thermal conditioning assemblies 25, which in the case of the example shown are three.
  • Each of the thermal conditioning assemblies 25 comprises an air treatment unit with absolute filter 26 comprising dehumidifying and cooling means in order to inject inside the containment structure 21 dehumidified air and at a desired temperature.
  • the air injection takes place through a respective nozzle 27, which injects the air in a pyramid- shaped conveyor (not shown for simplicity) extending within the containment structure 21 and having a lower opening for the air outlet of such dimensions so as to completely overextend the conveyor belt in width. In this way the air is injected directly above the conveyor belt 24 and is able to fully hit the food matrix.
  • Each of the thermal conditioning assemblies 25 will inject into the containment structure 21 air at . a temperature gradually lower with the increase of its distance from the inlet opening 22.
  • the food matrix during its passage inside the containment structure 21 is subjected to a plurality (as many as the thermal conditioning assemblies 25) of flows of dehumidified air progressively cooler in such a way as to obtain an efficient dehydration (with gradual cooling) of the same food matrix.
  • the temperature involved in the thermal conditioning station 5 passes gradually from 20 to -20°C, preferably from 10 to -10°C.
  • the three thermal conditioning assemblies 25 illustrated in Figure 3 are set to inject dehumidified air at a temperature of 10°C respectively, 0°C and -10°C.
  • the dehumidified air after having invested the food matrix passes through the conveyor belt and is collected by conveying means in order to be used again by the thermal conditioning assemblies 25. In this way it further ensures the absence of contamination from the outside.
  • the thermal conditioner 19 can have a vertical development instead of horizontal.
  • the vertical thermal conditioner comprises a plurality of conveyor belts arranged oblique, with a slope alternating one above the other, in such a way as to cause the automatic fall of the food matrix from one conveyor belt to one below.
  • the dehumidified air at decreasing temperature will be from top to bottom by means of a plurality of nozzles (as many as the oblique conveyor belts) arranged laterally.
  • Both the pasteurizer/cooker 7, and the dehumidifier D and also the thermal conditioner 19 are controlled by a command and control unit schematically indicated with C in Figure 1.
  • control unit C controls, according to a previous setting, the operating temperature and duration time of the pasteurization/cooking steps, of dehumidification and thermal conditioning by acting, for example, on the temperature and on the air flow rate of the steam emitter 14 and of the thermal conditioning assemblies 25 and on the speed of the conveyor belts 13 and 24.
  • the plant object of the present invention can be applied to a wide range of food matrices that goes from vegetable to derived products from more complex cereals such as pizzas or filled dough.
  • the sanitization of the environment is also guaranteed by a suitable amount of ozone in the processing environments in operation and in particular within the containment structures 9 and 21, respectively, of the pasteurizer/cooker 7 and the thermal conditioner 19.
  • the processing environments are sanitized by the use of a more massive presence of ozone.
  • the sanitation plant provided does not provide the use of chemicals ensuring an environment as specific as possible to the needs of a food product .
  • the plant object of the present invention enables to adapt the heat treatment, in terms of temperature and duration, depending on the particular food matrix and to bring the same to a state of dehydration and reduction of the temperature such as to ensure a longer shelf life of the packaged product than that obtainable with existing processing systems.
  • the food matrix does not increase its humidity content.
  • the food matrix is never in contact with the steam.
  • the presence of the diffuser 14 prevents the steam, used to heat the pasteurization/cooking chamber 11, from hitting the food matrix conveyed by the conveyor belt 12; while in the second embodiment the vapor or pressurized water are confined within the coils without ' being able, therefore, to come into contact with the food matrix. In this way, the food matrix undergoes a pasteurization/cooking process without increasing its humidity content.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Commercial Cooking Devices (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

La présente invention concerne une installation (1) de conditionnement de matrices alimentaires en vue de leur préservation comprenant un ensemble de traitement de la matrice alimentaire (7, 19) et un poste d'emballage (6). L'installation comporte également un poste de pasteurisation/cuisson (4), au niveau duquel la matrice alimentaire est introduite dans une enceinte de pasteurisation/cuisson (11) remplie de vapeur ou d'eau sous pression à une température supérieure à 100 °C, et ce sans subir d'augmentation de son propre taux d'humidité ; un poste de déshumidification dans lequel la matrice alimentaire est soumise à l'action d'un air déshumidifié dont la température baisse de 95 à 30 °C ; et un poste de conditionnement thermique (5) dans lequel la matrice alimentaire est soumise à l'action d'un air déshumidifié dont la température est progressivement réduite de 20 à -20 °C.
PCT/IB2012/052137 2011-04-28 2012-04-27 Installation de conditionnement de matrices alimentaires en vue de leur préservation WO2012147067A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000217A ITRM20110217A1 (it) 2011-04-28 2011-04-28 Impianto per il condizionamento di matrici alimentari per la loro conservazione
ITRM2011A000217 2011-04-28

Publications (2)

Publication Number Publication Date
WO2012147067A2 true WO2012147067A2 (fr) 2012-11-01
WO2012147067A3 WO2012147067A3 (fr) 2012-12-27

Family

ID=44554826

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2012/052137 WO2012147067A2 (fr) 2011-04-28 2012-04-27 Installation de conditionnement de matrices alimentaires en vue de leur préservation

Country Status (2)

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IT (1) ITRM20110217A1 (fr)
WO (1) WO2012147067A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160078915A (ko) * 2014-12-25 2016-07-05 시부야 코교 가부시키가이샤 무균 작업 시스템 및 무균 작업 시스템을 위한 물품-반입 방법
US9959274B2 (en) 2014-12-19 2018-05-01 Amazon Technologies, Inc. Volume-level redundancy coding techniques for sequential transfer optimized storage devices

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5410951A (en) * 1992-05-26 1995-05-02 The Laitram Corporation Apparatus and method for continuous high-volume steam cooking
IT1299674B1 (it) * 1998-05-29 2000-03-24 Sasib Beverage S P A Ora Sasib Sistema di controllo del trattamento termico di pastorizzazione, in particolare di prodotti alimentari confezionati, in pastorizzatori a
US6350482B2 (en) * 1999-12-15 2002-02-26 Biosteam Technologies, Inc. Apparatus and method for food microbial intervention and pasteurization
US7401469B2 (en) * 2004-12-20 2008-07-22 General Electric Company System and method for preserving food

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9959274B2 (en) 2014-12-19 2018-05-01 Amazon Technologies, Inc. Volume-level redundancy coding techniques for sequential transfer optimized storage devices
KR20160078915A (ko) * 2014-12-25 2016-07-05 시부야 코교 가부시키가이샤 무균 작업 시스템 및 무균 작업 시스템을 위한 물품-반입 방법
KR102413251B1 (ko) 2014-12-25 2022-06-27 시부야 코교 가부시키가이샤 무균 작업 시스템 및 무균 작업 시스템을 위한 물품-반입 방법

Also Published As

Publication number Publication date
WO2012147067A3 (fr) 2012-12-27
ITRM20110217A1 (it) 2012-10-29

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