WO2018132307A1 - Chauffage à la vapeur à convection forcée de noix avec préchauffage - Google Patents

Chauffage à la vapeur à convection forcée de noix avec préchauffage Download PDF

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Publication number
WO2018132307A1
WO2018132307A1 PCT/US2018/012462 US2018012462W WO2018132307A1 WO 2018132307 A1 WO2018132307 A1 WO 2018132307A1 US 2018012462 W US2018012462 W US 2018012462W WO 2018132307 A1 WO2018132307 A1 WO 2018132307A1
Authority
WO
WIPO (PCT)
Prior art keywords
nuts
steam
heating
temperature
chamber
Prior art date
Application number
PCT/US2018/012462
Other languages
English (en)
Inventor
Joseph F. Kovacs
III James M. LAPEYRE
Michael V. Sclafini
Original Assignee
Laitram, L.L.C.
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
Priority claimed from US15/402,889 external-priority patent/US10098375B2/en
Application filed by Laitram, L.L.C. filed Critical Laitram, L.L.C.
Priority to CN201880006271.4A priority Critical patent/CN110167363B/zh
Priority to ES201990059A priority patent/ES2724365B2/es
Priority to AU2018208302A priority patent/AU2018208302B2/en
Publication of WO2018132307A1 publication Critical patent/WO2018132307A1/fr
Priority to ZA2019/04189A priority patent/ZA201904189B/en
Priority to AU2022100141A priority patent/AU2022100141B4/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A23B9/025—Preserving by heating with use of gases
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting

Definitions

  • the invention relates generally to steam cooking and more particularly to methods for steam-heating nuts with forced convection at temperatures below 100°C (212°F).
  • Nuts such as almonds
  • Steam pasteurizers conventionally use the heat of condensation to heat the outer surfaces of nuts to temperatures high enough to deactivate enough microorganisms to meet acceptable pasteurization levels.
  • the nuts enter the steam pasteurizer at a temperature below the temperature of the steam.
  • the steam condenses on the outer surface of the nuts and raises their temperature. But the condensation can wrinkle and loosen the outer skins of the nuts.
  • almonds and other nuts to be sold in their skins the nuts' uptake of water should be limited.
  • One approach to limiting condensation in almonds is described in International Patent Publication No. WO 2013/171336.
  • One version of a method embodying features of the invention for pasteurizing nuts comprises: (a) conveying nuts along a conveying path through a preheating chamber;
  • FIG. 1 is a side view of a portion of a steam cooker, with its facing sidewall removed for clarity, embodying features of the invention.
  • FIG. 2 is an axial cross sectional view of the steam cooker of FIG. 1;
  • FIG. 3 is a side-elevation cross sectional view of the steam cooker of FIG. 1;
  • FIG. 4 is a block diagram of a steam cooker as in FIG. 1 with a preheating zone.
  • FIG. 1 A steam cooker that operates according to and embodies features of the invention is shown in FIG. 1 with its facing side wall removed to better illustrate its components.
  • the cooker 14, which is open to the atmosphere, has an enclosure 16 that is supported on legs 17 and extends from an entrance end 18 to an exit end 19.
  • a foraminous conveyor belt 20 is trained around drive and idle sprockets 22, 23 at opposite ends of an upper carryway 24 that traverses the cooker. Diverting rollers or drums 26 guide the endless belt loop along a returnway 28 below the cooker.
  • a network of steam pipes 30 injects steam supplied by a boiler or other steam source into the cooker through the bottom of the enclosure. The injection of steam is regulated by valves 31 (in FIG. 2) in the steam network.
  • the cooker shown is modular with at least two identical heating modules 32, 32'.
  • More modules may be connected in series to lengthen the total low-temperature heating region.
  • a single module could be used for food products that require only a brief heating time.
  • Each module is individually controlled with its own steam valves.
  • a feedback signal from a temperature-sensing probe 34 in each heating module is used by a controller, such as a programmable logic controller, to control the opening of the steam-injector valve to maintain a predetermined heating temperature in each module.
  • the probe, the controller, and the valve provide a means for maintaining a pre-selected temperature in each module.
  • Air circulators such as fans 36 or blowers, draw air 37 into the cooker through one of the side walls 38, as also shown in FIG. 2.
  • the fan also draws steam 40 injected into the cooker through openings in a plenum 42, in which the air and steam are mixed.
  • the fan blows the air-steam mixture through openings in the top of the plenum.
  • the air-steam mixture then circulates along a convection path, indicated by arrows 44, that intersects nuts 46 being conveyed atop the conveyor belt 20 along the carryway.
  • the belt is foraminous to allow the air-steam mixture to pass through and also to allow any condensation to drain.
  • CoolSteam ® cooker manufactured and sold by Laitram Machinery, Inc., of Harahan, Louisiana, U.S.A. Because of the thoroughness of the forced-convection heat treatment described, heat-treating at temperatures of less than 100°C (212°F) at atmospheric pressure is possible. In fact, temperatures in the heating region below 85°C (185°F) and preferably in the range from 62°C (144°F) to 79°C (175°F) are effective in blanching or pasteurizing almonds without blistering or loosening their skins because the low
  • nuts such as peanuts or almonds and other tree nuts
  • the nuts are conveyed into the steam cooker 14 by the conveyor belt 20 along a conveying path 56.
  • the nuts are heated in a low-temperature cooking region 58 that may include one or more identical forced- convection heating modules 32, 32'.
  • Air is drawn into the modules and mixed with steam to form a substantially homogeneous gaseous atmosphere of air (or other gas, such as nitrogen) and steam or water vapor.
  • This steam mixture is circulated by an air circulator, such as a fan, in a convection path that intersects the food product.
  • the convection path is perpendicular to the conveying path 56, but it could intersect or cross the conveying path from other directions.
  • the duration of the heating— the dwell time— is set by one or more of: (a) the length of the low-temperature heating region 58, (b) the speed of the conveyor belt 20, (c) the temperature of the heating region, (d) the size and kind of nut, and (e) the thickness of the mat of nuts on the conveyor belt.
  • the dwell time may range from 4 to 9 minutes in order to achieve sufficient lethality, e.g., a 6 log reduction in a target organism, such as salmonella.
  • the temperature of the heating region is measured by a temperature probe and controlled by the amount of steam introduced into the cooker in each module.
  • FIG. 3 shows the steam cooker 14 with two heating modules 32, 32'.
  • the convection path through the foraminous conveyor belt 20 and the conveyed nuts 46 is downward.
  • the convection path is upward through the nuts. Subjecting the nuts or other food products to both upward and downward convection flows results in a more uniform heat treatment.
  • higher temperatures such as temperatures between 90°C (194°F) and 99°C (210°F) instead of below 85°C (185°F).
  • pasteurizing region for 4 min at 79°C (175°F), nuts preheated to a surface temperature of about 54°C (130°F) at a relative humidity of between 1% and about 60% can be pasteurized at 95°C (203°F) in just 1.75 min.
  • the preheater heats the surfaces of the nuts to a temperature below the dew point, or condensation temperature, to ensure that condensation forms on the nuts' outer surfaces during pasteurization.
  • the preheating chamber 60 has been described as a low-humidity, dry-heat heater, in other versions, the preheating chamber 60 can be a separate forced-convection steam cooker, an additional forced-convection heating module preceding the two modules 32, 32' of FIG. 1, or the first module 32 of FIG. 1.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Commercial Cooking Devices (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne un procédé de pasteurisation d'amandes et autres noix avec de la vapeur à pression atmosphérique. La quantité de condensation sur les noix et leur absorption d'eau en résultant sont limitées par la pasteurisation des noix dans une chambre de chauffage avec une atmosphère gazeuse comprenant un mélange de vapeur et formant un trajet de convection forcée à travers les noix. L'absorption limitée d'eau maintient la qualité des noix. Un cuiseur à vapeur à convection forcée transportant des produits alimentaires sur une courroie transporteuse foraminée force le mélange de vapeur à travers les noix. Un préchauffeur préchauffe les noix de telle sorte qu'elles peuvent être pasteurisées dans le cuiseur à vapeur à une température comprise entre 85 °C et 99 °C pour réduire le temps de séjour et augmenter le débit.
PCT/US2018/012462 2017-01-10 2018-01-05 Chauffage à la vapeur à convection forcée de noix avec préchauffage WO2018132307A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CN201880006271.4A CN110167363B (zh) 2017-01-10 2018-01-05 通过预加热对坚果进行强制对流的蒸汽加热
ES201990059A ES2724365B2 (es) 2017-01-10 2018-01-05 Cocción a vapor con convección forzada de frutos secos con precalentamiento
AU2018208302A AU2018208302B2 (en) 2017-01-10 2018-01-05 Forced-convection, steam-heating of nuts with preheating
ZA2019/04189A ZA201904189B (en) 2017-01-10 2019-06-26 Forced-convection, steam-heating of nuts with preheating
AU2022100141A AU2022100141B4 (en) 2017-01-10 2022-10-10 Forced-convection, steam-heating of nuts with preheating

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US15/402,889 US10098375B2 (en) 2014-03-03 2017-01-10 Forced-convection, steam-heating of nuts with preheating
US15/402,889 2017-01-10

Publications (1)

Publication Number Publication Date
WO2018132307A1 true WO2018132307A1 (fr) 2018-07-19

Family

ID=62840301

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2018/012462 WO2018132307A1 (fr) 2017-01-10 2018-01-05 Chauffage à la vapeur à convection forcée de noix avec préchauffage

Country Status (5)

Country Link
CN (1) CN110167363B (fr)
AU (2) AU2018208302B2 (fr)
ES (1) ES2724365B2 (fr)
WO (1) WO2018132307A1 (fr)
ZA (1) ZA201904189B (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4829892A (en) * 1986-12-22 1989-05-16 Carrier Vibrating Equipment, Inc. Apparatus for plasticizing nuts and the like
EP0429822A1 (fr) * 1989-11-29 1991-06-05 ZANUSSI GRANDI IMPIANTI S.p.A. Four combiné à micro-ondes et a convection forcée
US20060040029A1 (en) * 2004-08-02 2006-02-23 Fmc Technologies, Inc. Dry food pasteurization apparatus and method
US20070082093A1 (en) * 2003-10-15 2007-04-12 Uniq Bioresearch Oy Method for preparing film coatings and film coating
US20150024101A1 (en) * 2012-05-18 2015-01-22 Joost Jan De Koomen Method of and System For Surface Pasteurization or Sterilization of Low-Moisture Particulate Foods
US20170127715A1 (en) * 2014-03-03 2017-05-11 Laitram, L.L.C. Forced-convection, steam-heating of nuts with preheating

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4775544A (en) * 1986-12-22 1988-10-04 Carrier Vibrating Equipment, Inc. Method for plasticizing nuts and the like
DK1933639T3 (en) * 2005-10-04 2016-11-28 Jimmyash Llc Methods of making snack-food products produced thereby, and
EP2058386B1 (fr) * 2007-11-08 2009-07-15 Sidel Holdings & Technology S.A. Pasteurisateur de tunnel
US8932658B2 (en) * 2008-12-22 2015-01-13 Laitram, L.L.C. Method and apparatus for steam-cooking
CN102342549B (zh) * 2011-09-08 2013-05-01 卢春贵 坚果食品入味处理烘干装置

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4829892A (en) * 1986-12-22 1989-05-16 Carrier Vibrating Equipment, Inc. Apparatus for plasticizing nuts and the like
EP0429822A1 (fr) * 1989-11-29 1991-06-05 ZANUSSI GRANDI IMPIANTI S.p.A. Four combiné à micro-ondes et a convection forcée
US20070082093A1 (en) * 2003-10-15 2007-04-12 Uniq Bioresearch Oy Method for preparing film coatings and film coating
US20060040029A1 (en) * 2004-08-02 2006-02-23 Fmc Technologies, Inc. Dry food pasteurization apparatus and method
US20150024101A1 (en) * 2012-05-18 2015-01-22 Joost Jan De Koomen Method of and System For Surface Pasteurization or Sterilization of Low-Moisture Particulate Foods
US20170127715A1 (en) * 2014-03-03 2017-05-11 Laitram, L.L.C. Forced-convection, steam-heating of nuts with preheating

Also Published As

Publication number Publication date
ES2724365R1 (es) 2019-12-16
AU2022100141A4 (en) 2022-11-03
ES2724365B2 (es) 2022-06-15
AU2022100141B4 (en) 2023-02-02
ZA201904189B (en) 2020-12-23
AU2018208302A1 (en) 2019-07-18
ES2724365A2 (es) 2019-09-10
CN110167363B (zh) 2022-06-03
CN110167363A (zh) 2019-08-23
AU2018208302B2 (en) 2022-11-24

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