WO2022157405A1 - Method for the canning of foodstuffs in a canned food container - Google Patents

Method for the canning of foodstuffs in a canned food container Download PDF

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Publication number
WO2022157405A1
WO2022157405A1 PCT/ES2022/070021 ES2022070021W WO2022157405A1 WO 2022157405 A1 WO2022157405 A1 WO 2022157405A1 ES 2022070021 W ES2022070021 W ES 2022070021W WO 2022157405 A1 WO2022157405 A1 WO 2022157405A1
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WO
WIPO (PCT)
Prior art keywords
cans
bodies
sealing
canning
food products
Prior art date
Application number
PCT/ES2022/070021
Other languages
Spanish (es)
French (fr)
Inventor
Luciano CALVO PUMPIDO
Sara GARCÍA MOYA
Fernando CALVO LEMA
Original Assignee
Luis Calvo Sanz S.A.
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 Luis Calvo Sanz S.A. filed Critical Luis Calvo Sanz S.A.
Publication of WO2022157405A1 publication Critical patent/WO2022157405A1/en

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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
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
    • B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its 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
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • 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
    • B65B3/00—Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
    • B65B3/04—Methods of, or means for, filling the material into the containers or receptacles
    • B65B3/10—Methods of, or means for, filling the material into the containers or receptacles by application of pressure to material
    • B65B3/14—Methods of, or means for, filling the material into the containers or receptacles by application of pressure to material pneumatically
    • 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
    • B65B43/00—Forming, feeding, opening or setting-up containers or receptacles in association with packaging
    • B65B43/42—Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation
    • B65B43/50—Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation using rotary tables or turrets
    • 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
    • B65B43/00—Forming, feeding, opening or setting-up containers or receptacles in association with packaging
    • B65B43/42—Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation
    • B65B43/52—Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation using roller-ways or endless conveyors
    • 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
    • B65B43/00—Forming, feeding, opening or setting-up containers or receptacles in association with packaging
    • B65B43/42—Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up state; Feeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging position; Locating containers or receptacles at the filling position; Supporting containers or receptacles during the filling operation
    • B65B43/54—Means for supporting containers or receptacles during the filling operation
    • B65B43/56—Means for supporting containers or receptacles during the filling operation movable stepwise to position container or receptacle for the reception of successive increments of contents
    • 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
    • B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
    • B65B51/10—Applying or generating heat or pressure or combinations thereof
    • B65B51/14—Applying or generating heat or pressure or combinations thereof by reciprocating or oscillating members
    • 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
    • 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
    • B65B55/24—Cleaning of, or removing dust from, containers, wrappers, or packaging ; Preventing of fouling
    • 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
    • B65B57/00—Automatic control, checking, warning, or safety devices
    • B65B57/02—Automatic control, checking, warning, or safety devices responsive to absence, presence, abnormal feed, or misplacement of binding or wrapping material, containers, or packages
    • 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
    • B65B7/00—Closing containers or receptacles after filling
    • B65B7/16—Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons
    • B65B7/28—Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
    • B65B7/2842—Securing closures on containers
    • B65B7/2878—Securing closures on containers by heat-sealing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B21—MECHANICAL METAL-WORKING WITHOUT ESSENTIALLY REMOVING MATERIAL; PUNCHING METAL
    • B21D—WORKING OR PROCESSING OF SHEET METAL OR METAL TUBES, RODS OR PROFILES WITHOUT ESSENTIALLY REMOVING MATERIAL; PUNCHING METAL
    • B21D51/00—Making hollow objects
    • B21D51/16—Making hollow objects characterised by the use of the objects
    • B21D51/26—Making hollow objects characterised by the use of the objects cans or tins; Closing same in a permanent manner
    • B21D51/2653—Methods or machines for closing cans by applying caps or bottoms
    • 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
    • B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
    • B65B51/10—Applying or generating heat or pressure or combinations thereof
    • B65B2051/105—Heat seal temperature control
    • 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
    • B65B2220/00—Specific aspects of the packaging operation
    • B65B2220/14—Adding more than one type of material or article to the same package

Definitions

  • the present invention belongs to the technical field of metal containers, specifically to cans formed by a body and a lid, and more specifically to the canning processes of food products in cans and the operations that are carried out.
  • the invention relates to a method for canning food products in a can that includes a step of cleaning the sealing edges of the bodies of the can.
  • containers for preserving traditional food products many of them consist of a metal body and a lid that closes it.
  • the metallic bodies usually have a cylindrical shape and the lids are circular, although there are also containers with an oval or rectangular section.
  • canning containers are made up of a body and a metal lid sealed directly to a flange or ring of the body.
  • cans the so-called “easy-open” ones, in which the lids are made of tinplate and are sealed to a ring on the body, presenting a ring to pull it and open it.
  • Another type of can is called “easy-peel” or “peel-off”, which have lids made of sheets or membranes, mainly aluminum, although they can be made of another metal or plastic. This sheet or membrane are sealed to a metal ring inside the body, and have a tab, strip or ring to pull said sheet and open it easily without the need for additional instruments.
  • the traditional processes for canning food products always begin with the depalletizing of the containers and their transfer to the place where the different operations will be carried out.
  • the packaging is then carried out, which is the filling of the container with the food product, for example tuna, although it can be applied to different products.
  • This packaging operation is carried out by means of a baler.
  • the containers then enter a rotary machine where they are filled with brine. From there they go to the oiler, also rotary, where it is filled with oil and a vacuum is applied so that the oil permeates the entire product packed in the container.
  • the containers are then taken to the mechanical seamer, where they are closed using different types of lids, such as easy-open or "easy-peel" lids, which are the ones most commonly used today. Once the containers are closed, they are sterilized in autoclaves. Depending on the volume of the container and its content, the process time and temperature change. After this last operation, the containers are ready to be made available to the consumer.
  • closure areas of the lid with the body whether they are rings or sealing edges, remains and crumbs of the packaged food product, or oil from the dispenser, are usually deposited, in such a way that the closure area is dirty, which which makes the closure of the lid in this area defective, affecting the tightness of the closure of the container.
  • the present invention solves the existing problems in the state of the art by means of a method for canning food products in cans, the cans being of the type that are formed by a body with a sealing edge and a lid. configured to attach to the sealing edge and close the body.
  • the method comprises the following steps:
  • the food product is packed in the body of the canned food by means of a packer, which can preferably be tuna, although it could be applied to another food product.
  • a packer which can preferably be tuna, although it could be applied to another food product.
  • this packaging remains or crumbs of the food product that may remain on the sealing edge are released, so this sealing edge should be cleaned before fixing the lid on said sealing edge, to guarantee an adequate fixation of it and a watertight closure.
  • a dosage of brine is carried out on the product previously packed in the body of the cans, and then oil is introduced, by means of vacuum pressure, so that the oil impregnates the entire packed food product, in the case of the example preferably tuna.
  • the cans of preserves are closed by fixing the lids on the bodies, and finally, the already closed cans of preserves are sterilized.
  • the dosing of brine can be carried out both in a rectilinear linear arrangement and in rotary machines.
  • a stage of cleaning the sealing edges of said bodies is carried out by means of the projection of water and/or air over said sealing edges. This cleaning will eliminate all the dirt deposited on the sealing edges due to the remains and crumbs of the food product after packaging inside the bodies of the cans, facilitating this forms a subsequent fixation of the caps on the sealing edges, which will guarantee a tight closure.
  • the cleaning of the sealing edges of the bodies of the cans of preserves is carried out by spraying water on said sealing edges, which will drag the remains and crumbs that were on them.
  • cleaning the sealing edges of the bodies of the cans is carried out by first spraying water on the sealing edges to remove dirt caused by the remains and crumbs of the food product after packaging, and a subsequent projection of pressurized air on said sealing edges to dry them before carrying out the next stage of the packaging method.
  • the cleaning step can be carried out in a machine in which the cans follow a rectilinear linear path, or alternatively it can be carried out in a rotating machine.
  • a rotary brine dosing machine can be used for this, and it can be carried out before this dosing of brine, or preferably together with this dosing of brine. brine.
  • the projection of water and/or air can be carried out through means that project the fluid over the entire extension of the sealing edge, whereby the entire extension of the sealing edge will be cleaned without
  • a rotation of the bodies of the cans may be necessary, or alternatively through means that project the fluid on only one area, while the bodies rotate about their longitudinal axis, in such a way that the fluid will reach the entire extent of the edge of the can. sealed.
  • the depalletizing of the cans is carried out by suction, to avoid damage to the cans, and more specifically to the sealing edges, especially to the curls or curling of the sealing edges.
  • the canning cans are closed by heat-sealing aluminum lids on the sealing edges of the bodies, applying pressure and heat to the top and bottom of the sealing edges. Therefore, the parameters that control this stage of the method are the pressure, temperature and application time (P, T, t).
  • P, T, t the pressure, temperature and application time
  • a quality control of the heat sealing of the lids will preferably be carried out. on the sealing edges, in such a way that only the products that pass this control and demonstrate that the heat-sealing has been carried out optimally, will guarantee compliance with the sanitary requirements, and may be made available to the consumer.
  • this quality control can present a first examination, in which an extraction of position and concavity data of the covers that have been arranged in the bodies is carried out, to later make a comparison with some position and concavity parameters.
  • a lid on a body of a reference can of preserves, which is considered correct. If these position and concavity parameters are similar to these "correct parameters" within established ranges, the seam will be considered correct. Otherwise, the closure will not be suitable and the can of preserves will be discarded.
  • Another test can be performed in quality control, which will consist of applying pressure to the caps using a head and checking for any leaks.
  • Figure 1 shows a perspective view of a can of preserves with its essential parts in which the canning of food products object of the present invention has been carried out.
  • Figure 2 shows a perspective view of the body of a can for canning food products.
  • Figure 3 shows a front sectional view of the body of the can in Figure 2.
  • Figure 4 shows a plan layout of the stations to carry out the stages of introducing oil, placing the lids on the bodies, and heat-sealing the lids.
  • Figure 5 shows a head to apply pressurized air in the quality control stage of the method of the invention.
  • the object of the present invention is a method for canning food products in cans 1.
  • the cans of preserves 1 are of the type that are formed by a body 2 with a sealing edge 4 and a lid 3 configured to be fixed on the sealing edge 4 and close the body. two.
  • the method is applied to the canning of tuna in cans 1, although it can be applied to other food products.
  • the method comprises the following steps:
  • a depalletizing of the cans of preserves 1 is carried out and a positioning in the work area where the different stages of the canning of the food products are going to be carried out.
  • the depalletizing of the cans 1 is carried out by suction.
  • the food product is packed in the body 2 of the cans 1 by means of a packing machine.
  • a dosage of brine is carried out on the product previously packed in the body 2 of the canning cans 1.
  • Oil is then introduced, using vacuum pressure, so that the oil permeates the entire packaged food product.
  • this introduction of the oil is carried out at a pressure of 600-800 +/- mbar, and preferably at a temperature of 40-70°C.
  • the cans of preserves 1 are closed by first placing the lids 3 on the bodies 2, and then fixing the lids 3 on the bodies 2, which, as will be indicated later, is preferably done by heat sealing.
  • Figure 4 schematically shows a sequence of these operations for introducing the oil, placing the covers 3 and fixing them to the bodies 2 by heat sealing.
  • the dosing of brine can be carried out in a rectilinear linear arrangement or in rotary machines.
  • a stage of cleaning of the sealing edges 4 of said bodies 2 is carried out by means of the projection of water and/or air over these sealing edges.
  • This cleaning will eliminate all the dirt deposited on the sealing edges 4 produced by the remains and crumbs of the food product after packaging inside the bodies 2 of the cans 1, facilitating in this way a subsequent fixation of the lids 3 on the sealing edges 4, which will guarantee an airtight closure of the cans.
  • the sealing edges 4 of the bodies 2 of the cans of preserves 1 are cleaned by spraying water onto said sealing edges 4, which will drag away the remains and crumbs that there was about these.
  • the cleaning of the sealing edges 4 of the bodies 2 of the cans of preserves 1 is carried out by means of a first projection of water on the sealing edges 4 to eliminate the dirt caused by the remains and crumbs of the food product after packaging. , and a subsequent projection of pressurized air on said sealing edges 4 to dry them before carrying out the next stage of the packaging method.
  • the cleaning step can be carried out in a machine in which the cans of preserves 1 follow a rectilinear linear path, or alternatively it can be carried out in a rotary machine.
  • a rotary brine dosing machine can be used for this, and it can be carried out before this dosing of brine, or preferably together with this dosing of brine. brine.
  • the projection of water and/or air can be carried out through means that project the fluid over the entire extension of the sealing edge 4, whereby the entire extension of the sealing edge will be cleaned. 4 without requiring a rotation of the bodies 2 of the cans 1, or alternatively through means that project the fluid on only one area, while the bodies 2 rotate about their longitudinal axis, in such a way that the fluid will reach the entire sealing edge extension 4.
  • the canning cans 1 are closed by heat sealing aluminum lids 3 on the sealing edges 4 of the bodies 2, applying pressure and heat on the upper and lower part of the sealing edges 4, by means of plates sealing.
  • these Sealing plates will apply a temperature of up to 320°C.
  • This type of closure takes advantage of the cleanliness of the sealing edges 4, since the absence of crumbs or remains of food product in the area of the closure will facilitate the heat sealing of the lid 3 to the sealing edge 4, promoting a watertight closure. of the can 1.
  • a quality control of the heat-sealing of the lids 3 on the sealing edges will preferably be carried out 4, in such a way that only the cans of preserves 1 that pass this control and demonstrate that the heat-sealing has been carried out optimally will guarantee compliance with the sanitary requirements, and may be made available to the consumer.
  • this quality control can carry out a first examination, in which an extraction of position and concavity data of the covers 3 that have been arranged in the bodies 2 is carried out, in order to subsequently carry out a comparison with some position parameters and concavity of a cover in a body of a reference can of preserves, which is considered correct. If these position and concavity parameters are similar to these "correct parameters" within established ranges, the seam will be considered correct. Otherwise, the closure will not be suitable and the can of preserves will not be valid.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microelectronics & Electronic Packaging (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Vacuum Packaging (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Method for the canning of foodstuffs in a canned food container, of the type comprising a body (2) with a sealing edge (4) and a lid (3), comprising steps of depalletization and transfer of the canned food containers (1), packing of the foodstuff, dosing of brine, introduction of oil by means of vacuum pressure, closing of the canned food containers (1) and sterilization of the canned food containers (1) already closed. After the step of packing the foodstuff, the method provides a step of cleaning the sealing edges (4) of the bodies (2) by spraying water and/or air onto said sealing edges (4).

Description

DESCRIPCIÓN DESCRIPTION
Título Title
Método para el enlatado de productos alimenticios en una lata de conservas Method for canning food products in a can
Campo de la invención field of invention
La presente invención pertenece al campo técnico de los envases metálicos, concretamente a latas de conservas formadas por un cuerpo y una tapa, y más concretamente a los procesos de enlatado de productos alimenticios en las latas de conserva y las operaciones que se llevan a cabo. De forma específica la invención se refiere a un método para el enlatado de productos alimenticios en una lata de conservas que incluye una etapa de limpieza de los bordes de sellado de los cuerpos de la lata. The present invention belongs to the technical field of metal containers, specifically to cans formed by a body and a lid, and more specifically to the canning processes of food products in cans and the operations that are carried out. Specifically, the invention relates to a method for canning food products in a can that includes a step of cleaning the sealing edges of the bodies of the can.
Antecedentes de la invención Background of the invention
En la actualidad existe gran variedad de productos alimenticios envasados en diferentes tipos de envases con sus correspondientes tapas. Currently there is a wide variety of food products packaged in different types of containers with their corresponding lids.
En el caso de los envases para conserva de productos alimenticios tradicionales, muchos de ellos consisten en un cuerpo metálico y una tapa que cierra éste. Preferentemente, los cuerpos metálicos suelen tener forma cilindrica y las tapas son circulares, aunque también existen envases de sección oval o rectangular. In the case of containers for preserving traditional food products, many of them consist of a metal body and a lid that closes it. Preferably, the metallic bodies usually have a cylindrical shape and the lids are circular, although there are also containers with an oval or rectangular section.
Algunos de los envases para conservas están formadas por un cuerpo y una tapa metálica sellada directamente a una pestaña o arillo del cuerpo. Existen otros tipos de latas de conserva, las denominadas “abre-fácil”, en las que las tapas están hechas de hojalata y son selladas a un arillo del cuerpo, presentando una anilla para tirar de ella y realizar la apertura. Otro tipo de latas son las denominadas “easy-peel”, o “peel-off”, las cuales presentan tapas realizadas en láminas o membranas, principalmente de aluminio, aunque pueden estar hechas en otro metal o plástico. Esta lámina o membrana van selladas a un arillo metálico en el interior del cuerpo, y tienen una pestaña, tira o anilla para tirar de dicha lámina y abrirla fácilmente sin necesidad de instrumentos adicionales. Some of the canning containers are made up of a body and a metal lid sealed directly to a flange or ring of the body. There are other types of cans, the so-called "easy-open" ones, in which the lids are made of tinplate and are sealed to a ring on the body, presenting a ring to pull it and open it. Another type of can is called "easy-peel" or "peel-off", which have lids made of sheets or membranes, mainly aluminum, although they can be made of another metal or plastic. This sheet or membrane are sealed to a metal ring inside the body, and have a tab, strip or ring to pull said sheet and open it easily without the need for additional instruments.
En todos estos envases, los procesos tradicionales para enlatado de productos alimenticios comienzan siempre por un despaletizado de los envases y su traslado hasta el lugar donde se realizarán las distintas operaciones. A continuación se realiza el empacado, que es el llenado del envase con el producto alimenticio, por ejemplo atún, aunque se puede aplicar a diferentes productos. Esta operación de empacado se realiza mediante una empacadora. Después los envases entran en una máquina rotativa donde se llena con salmuera. De ahí van hacia el aceitador, también rotativo, donde se llena con aceite y se aplica un vacío para que el aceite impregne todo el producto empacado en el envase. A continuación los envases se conducen a la cerradora mecánica, donde se cierran utilizando diferentes tipos de tapas, tales como las de fácil apertura o las “easy-peel”, que son las que se suelen utilizar actualmente. Una vez cerrados los envases se esterilizan en autoclaves. En función del volumen del envase y del contenido del mismo, cambia el tiempo y la temperatura de proceso. Tras esta última operación los envases están listos para su puesta a disposición del consumidor. In all these containers, the traditional processes for canning food products always begin with the depalletizing of the containers and their transfer to the place where the different operations will be carried out. The packaging is then carried out, which is the filling of the container with the food product, for example tuna, although it can be applied to different products. This packaging operation is carried out by means of a baler. The containers then enter a rotary machine where they are filled with brine. From there they go to the oiler, also rotary, where it is filled with oil and a vacuum is applied so that the oil permeates the entire product packed in the container. The containers are then taken to the mechanical seamer, where they are closed using different types of lids, such as easy-open or "easy-peel" lids, which are the ones most commonly used today. Once the containers are closed, they are sterilized in autoclaves. Depending on the volume of the container and its content, the process time and temperature change. After this last operation, the containers are ready to be made available to the consumer.
El problema que presentan este tipo de procedimientos y envases actuales es que debido al arillo metálico en el interior del cuerpo del envase en el que se dispone la tapa, se necesitan útiles para su vaciado, tales como tenedores o cuchara. Además, debido igualmente a este arillo interior, el contenido del envase se suele trocear y desmigar al vaciarlo, aumentando el riesgo de salpicaduras y manchas durante el vaciado. The problem with this type of current procedures and containers is that due to the metal ring inside the body of the container in which the lid is placed, tools are needed for emptying it, such as forks or spoons. In addition, also due to this inner ring, the contents of the container tend to break up and crumble when emptying, increasing the risk of splashes and stains during emptying.
Además, en las zonas de cierre de la tapa con el cuerpo, ya sean arillos o bordes de sellado, suelen quedar depositados restos y migas del producto alimenticio empacado, o aceite del dosificado, de tal forma que la zona de cierre queda sucia, lo que hace que el cierre de la tapa en esta zona sea defectuoso, afectando a la estanqueidad del cierre del envase. In addition, in the closure areas of the lid with the body, whether they are rings or sealing edges, remains and crumbs of the packaged food product, or oil from the dispenser, are usually deposited, in such a way that the closure area is dirty, which which makes the closure of the lid in this area defective, affecting the tightness of the closure of the container.
Es por tanto deseable un método para el enlatado de productos alimenticios en una lata de conservas que proporcionara un cierre eficiente de éstas evitando los inconvenientes de los métodos de enlatado existentes en el estado de la técnica. It is therefore desirable to have a method for canning food products in a can that provides an efficient closure of these, avoiding the drawbacks of the existing canning methods in the state of the art.
Descripción de la invención Description of the invention
La presente invención resuelve los problemas existentes en el estado de la técnica mediante un método para el enlatado de productos alimenticios en latas de conservas, siendo las latas de conservas del tipo de las que están formadas por un cuerpo con un borde de sellado y una tapa configurada para fijarse en el borde de sellado y cerrar el cuerpo. El método comprende las siguientes etapas: The present invention solves the existing problems in the state of the art by means of a method for canning food products in cans, the cans being of the type that are formed by a body with a sealing edge and a lid. configured to attach to the sealing edge and close the body. The method comprises the following steps:
En primer lugar, un despaletizado de las latas de conservas y posicionamiento en la zona de trabajo donde se va a realizar el enlatado de los productos alimenticios. A continuación se realiza un empacado del producto alimenticio en el cuerpo de las latas de conserva mediante una empacadora, que puede ser preferentemente atún, aunque se podría aplicar a otro producto alimenticio. En este empacado se desprenden restos o migas del producto alimenticio que pueden quedar en el borde de sellado, por lo que este borde de sellado debería limpiarse antes del fijado de la tapa en dicho borde de sellado, para garantizar una adecuada fijación de esta y un cierre estanco. Posteriormente se lleva a cabo una dosificación de salmuera sobre el producto anteriormente empacado en el cuerpo de las latas de conserva, y después se introduce aceite, mediante presión de vacío, para que el aceite impregne todo el producto alimenticio empacado, en el caso del ejemplo preferente el atún. Tras esta operación se realiza el cerrado de las latas de conservas mediante la fijación de las tapas en los cuerpos, y finalmente se procede a una esterilización de las latas de conservas ya cerradas. In the first place, a depalletizing of the cans of preserves and positioning in the work area where the canning of the food products is going to be carried out. Next, the food product is packed in the body of the canned food by means of a packer, which can preferably be tuna, although it could be applied to another food product. In this packaging, remains or crumbs of the food product that may remain on the sealing edge are released, so this sealing edge should be cleaned before fixing the lid on said sealing edge, to guarantee an adequate fixation of it and a watertight closure. Subsequently, a dosage of brine is carried out on the product previously packed in the body of the cans, and then oil is introduced, by means of vacuum pressure, so that the oil impregnates the entire packed food product, in the case of the example preferably tuna. After this operation, the cans of preserves are closed by fixing the lids on the bodies, and finally, the already closed cans of preserves are sterilized.
Según diferentes realizaciones de la invención, el dosificado de salmuera se puede realizar tanto en disposición lineal rectilínea como en máquinas rotativas. According to different embodiments of the invention, the dosing of brine can be carried out both in a rectilinear linear arrangement and in rotary machines.
En el método objeto de la presente invención, tras la etapa de empacado del producto alimenticio en los cuerpos de las latas de conservas, se lleva a cabo una etapa de limpieza de los bordes de sellado de dichos cuerpos mediante la proyección de agua y/o aire sobre dichos bordes de sellado. Esta limpieza eliminará toda la suciedad depositada en los bordes de sellado debida a los restos y migas de producto alimenticio tras el empacado en el interior de los cuerpos de las latas, facilitando de esta forma una posterior fijación de las tapas sobre los bordes de sellado, lo que garantizará un cierre estanco. In the method object of the present invention, after the stage of packing the food product in the bodies of the cans, a stage of cleaning the sealing edges of said bodies is carried out by means of the projection of water and/or air over said sealing edges. This cleaning will eliminate all the dirt deposited on the sealing edges due to the remains and crumbs of the food product after packaging inside the bodies of the cans, facilitating this forms a subsequent fixation of the caps on the sealing edges, which will guarantee a tight closure.
De acuerdo con una realización particular de la invención, la limpieza de los bordes de sellado de los cuerpos de las latas de conservas se realiza mediante la proyección de agua pulverizada sobre dichos bordes de sellado, que arrastrará los restos y migas que había sobre éstos. In accordance with a particular embodiment of the invention, the cleaning of the sealing edges of the bodies of the cans of preserves is carried out by spraying water on said sealing edges, which will drag the remains and crumbs that were on them.
Alternativamente, la limpieza de los bordes de sellado de los cuerpos de las latas de conservas se realiza mediante una primera proyección de agua sobre los bordes de sellado para eliminar la suciedad provocada por los restos y migas de producto alimenticio tras el empacado, y una posterior proyección de aire a presión sobre dichos bordes de sellado para secar éstos antes de realizar la siguiente etapa del método de envasado. Alternatively, cleaning the sealing edges of the bodies of the cans is carried out by first spraying water on the sealing edges to remove dirt caused by the remains and crumbs of the food product after packaging, and a subsequent projection of pressurized air on said sealing edges to dry them before carrying out the next stage of the packaging method.
Según diferentes realizaciones de la invención, la etapa de limpieza se puede realizar en una máquina en la que las latas lleven una trayectoria lineal rectilínea, o alternativamente se puede realizar en una máquina rotativa. De acuerdo con una realización preferente de la invención, si se realiza en una máquina rotativa, se puede utilizar para ello una máquina de dosificación de salmuera rotativa, y se puede realizar antes de esta dosificación de la salmuera, o preferentemente junto con esta dosificación de salmuera. According to different embodiments of the invention, the cleaning step can be carried out in a machine in which the cans follow a rectilinear linear path, or alternatively it can be carried out in a rotating machine. According to a preferred embodiment of the invention, if it is carried out in a rotary machine, a rotary brine dosing machine can be used for this, and it can be carried out before this dosing of brine, or preferably together with this dosing of brine. brine.
De acuerdo con diferentes realizaciones de la invención, la proyección de agua y/o aire se puede realizar a través de medios que proyectan el fluido sobre toda la extensión del borde de sellado, por lo que se limpiará toda la extensión del borde de sellado sin ser necesaria una rotación de los cuerpos de las latas, o alternativamente a través de medios de que proyectan el fluido sobre únicamente una zona, mientras los cuerpos rotan sobre su eje longitudinal, de forma tal que el fluido alcanzará a toda la extensión del borde de sellado. According to different embodiments of the invention, the projection of water and/or air can be carried out through means that project the fluid over the entire extension of the sealing edge, whereby the entire extension of the sealing edge will be cleaned without A rotation of the bodies of the cans may be necessary, or alternatively through means that project the fluid on only one area, while the bodies rotate about their longitudinal axis, in such a way that the fluid will reach the entire extent of the edge of the can. sealed.
Según una realización preferente de la invención, el despaletizado de las latas de conserva se realiza mediante aspiración, para evitar daños en las latas, y más concretamente en los bordes de sellado, en especial en los rizos o curlingados de los bordes de sellado. Preferentemente, el cerrado de las latas de conservas se realiza mediante termosellado de tapas de aluminio sobre los bordes de sellado de los cuerpos, aplicando presión y calor sobre la parte superior e inferior de los bordes de sellado. Por tanto los parámetros que controlan esta etapa del método son la presión, temperatura y el tiempo de aplicación (P, T, t). Este tipo de cierre aprovecha las ventajas de la limpieza de los bordes de sellado, ya que la ausencia de migas o restos de producto alimenticio en la zona del cierre facilitará el termosellado de la tapa al borde de sellado, propiciando un cierre estanco. According to a preferred embodiment of the invention, the depalletizing of the cans is carried out by suction, to avoid damage to the cans, and more specifically to the sealing edges, especially to the curls or curling of the sealing edges. Preferably, the canning cans are closed by heat-sealing aluminum lids on the sealing edges of the bodies, applying pressure and heat to the top and bottom of the sealing edges. Therefore, the parameters that control this stage of the method are the pressure, temperature and application time (P, T, t). This type of closure takes advantage of the cleanliness of the sealing edges, since the absence of crumbs or remains of food product in the area of the closure will facilitate the heat sealing of the lid to the sealing edge, promoting a tight seal.
Debido a las altas exigencias de la industria alimentaria, y las necesidades de un cierre estanco en las latas de conservas, una vez realizado el termosellado de la tapa al cuerpo según la etapa anterior, preferentemente se realizará un control de calidad del termosellado de las tapas sobre los bordes de sellado, de forma tal que únicamente los productos que pasen este control y demuestren que el termosellado se ha realizado de forma óptima, garantizarán cumplir los requisitos sanitarios, y podrán ser puestos a disposición del consumidor. Due to the high demands of the food industry, and the needs of a tight closure in the cans of preserves, once the heat sealing of the lid to the body has been carried out according to the previous stage, a quality control of the heat sealing of the lids will preferably be carried out. on the sealing edges, in such a way that only the products that pass this control and demonstrate that the heat-sealing has been carried out optimally, will guarantee compliance with the sanitary requirements, and may be made available to the consumer.
De forma particular, este control de calidad puede presentar un primer examen, en el que se realiza una extracción de datos de posición y concavidad de las tapas que han sido dispuestas en los cuerpos, para posteriormente realizar una comparación con unos parámetros de posición y concavidad de una tapa en un cuerpo de una lata de conservas de referencia, que se considera correcto. Si estos parámetros de posición y concavidad son similares a estos “parámetros correctos” dentro de unos rangos establecidos, el cierre se considerará correcto. En caso contrario, el cierre no será apto y la lata de conservas será desechada. In particular, this quality control can present a first examination, in which an extraction of position and concavity data of the covers that have been arranged in the bodies is carried out, to later make a comparison with some position and concavity parameters. of a lid on a body of a reference can of preserves, which is considered correct. If these position and concavity parameters are similar to these "correct parameters" within established ranges, the seam will be considered correct. Otherwise, the closure will not be suitable and the can of preserves will be discarded.
Se puede realizar otro examen en el control de calidad, que consistirá en aplicar presión sobre las tapas mediante un cabezal y comprobar si se produce alguna fuga. Another test can be performed in quality control, which will consist of applying pressure to the caps using a head and checking for any leaks.
Breve descripción de los dibujos Brief description of the drawings
A continuación, para facilitar la comprensión de la invención, a modo ilustrativo pero no limitativo se describirá una realización de la invención que hace referencia a una serie de figuras. Next, to facilitate understanding of the invention, by way of illustration but not limitation, an embodiment of the invention will be described that refers to a series of figures.
La figura 1 muestra una vista en perspectiva de una lata de conservas con sus partes esenciales en la que se ha realizado el enlatado de productos alimenticios objeto de la presente invención. Figure 1 shows a perspective view of a can of preserves with its essential parts in which the canning of food products object of the present invention has been carried out.
La figura 2 muestra una vista en perspectiva del cuerpo de una lata de conservas para realizar el enlatado de productos alimenticios. Figure 2 shows a perspective view of the body of a can for canning food products.
La figura 3 muestra una vista en sección frontal del cuerpo de la lata de la figura 2. Figure 3 shows a front sectional view of the body of the can in Figure 2.
La figura 4 muestra una disposición en planta de los puestos para realizar las etapas de introducción de aceite, colocación de las tapas sobre los cuerpos, y termosellado de las tapas. Figure 4 shows a plan layout of the stations to carry out the stages of introducing oil, placing the lids on the bodies, and heat-sealing the lids.
La figura 5 muestra un cabezal para aplicar aire a presión en la etapa de control de calidad del método de la invención. Figure 5 shows a head to apply pressurized air in the quality control stage of the method of the invention.
En estas figuras se hace referencia a un conjunto de elementos que son: These figures refer to a set of elements that are:
1. lata de conservas 1. can of preserves
2. cuerpo de la lata de conservas 2. can body
3. tapa de la lata de conservas 3. can lid
4. borde de sellado del cuerpo 4. body sealing edge
5. cabezal 5. head
Descripción detallada de la invención Detailed description of the invention
El objeto de la presente invención es un método para el enlatado de productos alimenticios en latas de conservas 1. The object of the present invention is a method for canning food products in cans 1.
Tal y como se puede observar en las figuras, las latas de conservas 1 son del tipo de las que están formadas por un cuerpo 2 con un borde de sellado 4 y una tapa 3 configurada para fijarse en el borde de sellado 4 y cerrar el cuerpo 2. As can be seen in the figures, the cans of preserves 1 are of the type that are formed by a body 2 with a sealing edge 4 and a lid 3 configured to be fixed on the sealing edge 4 and close the body. two.
Preferentemente, el método se aplica al enlatado de atún en las latas de conserva 1 , aunque se puede aplicar a otros productos alimenticios. Preferably, the method is applied to the canning of tuna in cans 1, although it can be applied to other food products.
El método comprende las siguientes etapas: The method comprises the following steps:
En primer lugar se realiza un despaletizado de las latas de conservas 1 y un posicionamiento en la zona de trabajo donde se van a realizar las diferentes etapas del enlatado de los productos alimenticios. Según una realización preferente de la invención, el despaletizado de las latas de conserva 1 se realiza mediante aspiración. A continuación se realiza un empacado del producto alimenticio en el cuerpo 2 de las latas de conserva 1 mediante una empacadora. Posteriormente se lleva a cabo una dosificación de salmuera sobre el producto anteriormente empacado en el cuerpo 2 de las latas de conserva 1. In the first place, a depalletizing of the cans of preserves 1 is carried out and a positioning in the work area where the different stages of the canning of the food products are going to be carried out. According to a preferred embodiment of the invention, the depalletizing of the cans 1 is carried out by suction. Next, the food product is packed in the body 2 of the cans 1 by means of a packing machine. Subsequently, a dosage of brine is carried out on the product previously packed in the body 2 of the canning cans 1.
A continuación se introduce aceite, mediante presión de vacío, para que el aceite impregne todo el producto alimenticio empacado. De forma preferente, esta introducción del aceite se realiza a una presión de 600-800 +/- mbar, y preferentemente a una temperatura de 40-70°C. Tras esta operación se realiza el cerrado de las latas de conservas 1 mediante una primera colocación de las tapas 3 sobre los cuerpos 2, y a continuación la fijación de las tapas 3 en los cuerpos 2, que tal y como se indicará posteriormente de forma preferente se realiza por termosellado. La figura 4 muestra de forma esquemática una secuencia de estas operaciones de introducción del aceite, colocación de las tapas 3 y fijación de éstas a los cuerpos 2 mediante termosellado. Oil is then introduced, using vacuum pressure, so that the oil permeates the entire packaged food product. Preferably, this introduction of the oil is carried out at a pressure of 600-800 +/- mbar, and preferably at a temperature of 40-70°C. After this operation, the cans of preserves 1 are closed by first placing the lids 3 on the bodies 2, and then fixing the lids 3 on the bodies 2, which, as will be indicated later, is preferably done by heat sealing. Figure 4 schematically shows a sequence of these operations for introducing the oil, placing the covers 3 and fixing them to the bodies 2 by heat sealing.
Después se procede a una esterilización de las latas de conservas 1 ya cerradas. Afterwards, a sterilization of the already closed cans 1 is carried out.
Según diferentes realizaciones de la invención, el dosificado de salmuera se puede realizar en disposición lineal rectilínea o en máquinas rotativas. According to different embodiments of the invention, the dosing of brine can be carried out in a rectilinear linear arrangement or in rotary machines.
En el método objeto de la presente invención, tras la etapa de empacado del producto alimenticio en los cuerpos 2 de las latas de conservas 1 , se lleva a cabo una etapa de limpieza de los bordes de sellado 4 de dichos cuerpos 2 mediante la proyección de agua y/o aire sobre estos bordes de sellado. Esta limpieza eliminará toda la suciedad depositada en los bordes de sellado 4 producida por los restos y migas de producto alimenticio tras el empacado en el interior de los cuerpos 2 de las latas 1 , facilitando de esta forma una posterior fijación de las tapas 3 sobre los bordes de sellado 4, lo que garantizará un cierre estanco de las latas de conserva. In the method object of the present invention, after the stage of packing the food product in the bodies 2 of the cans of preserves 1, a stage of cleaning of the sealing edges 4 of said bodies 2 is carried out by means of the projection of water and/or air over these sealing edges. This cleaning will eliminate all the dirt deposited on the sealing edges 4 produced by the remains and crumbs of the food product after packaging inside the bodies 2 of the cans 1, facilitating in this way a subsequent fixation of the lids 3 on the sealing edges 4, which will guarantee an airtight closure of the cans.
De acuerdo con una realización particular de la invención, la limpieza de los bordes de sellado 4 de los cuerpos 2 de las latas de conservas 1 se realiza mediante la proyección de agua pulverizada sobre dichos bordes de sellado 4, que arrastrará los restos y migas que había sobre éstos. According to a particular embodiment of the invention, the sealing edges 4 of the bodies 2 of the cans of preserves 1 are cleaned by spraying water onto said sealing edges 4, which will drag away the remains and crumbs that there was about these.
Alternativamente, la limpieza de los bordes de sellado 4 de los cuerpos 2 de las latas de conservas 1 se realiza mediante una primera proyección de agua sobre los bordes de sellado 4 para eliminar la suciedad provocada por los restos y migas de producto alimenticio tras el empacado, y una posterior proyección de aire a presión sobre dichos bordes de sellado 4 para secar éstos antes de realizar la siguiente etapa del método de envasado. Alternatively, the cleaning of the sealing edges 4 of the bodies 2 of the cans of preserves 1 is carried out by means of a first projection of water on the sealing edges 4 to eliminate the dirt caused by the remains and crumbs of the food product after packaging. , and a subsequent projection of pressurized air on said sealing edges 4 to dry them before carrying out the next stage of the packaging method.
Según diferentes realizaciones de la invención, la etapa de limpieza se puede realizar en una máquina en la que las latas de conservas 1 lleven una trayectoria lineal rectilínea, o alternativamente se puede realizar en una máquina rotativa. De acuerdo con una realización preferente de la invención, si se realiza en una máquina rotativa, se puede utilizar para ello una máquina de dosificación de salmuera rotativa, y se puede realizar antes de esta dosificación de la salmuera, o preferentemente junto con esta dosificación de salmuera. According to different embodiments of the invention, the cleaning step can be carried out in a machine in which the cans of preserves 1 follow a rectilinear linear path, or alternatively it can be carried out in a rotary machine. According to a preferred embodiment of the invention, if it is carried out in a rotary machine, a rotary brine dosing machine can be used for this, and it can be carried out before this dosing of brine, or preferably together with this dosing of brine. brine.
De acuerdo con diferentes realizaciones de la invención, la proyección de agua y/o aire se puede realizar a través de medios que proyectan el fluido sobre toda la extensión del borde de sellado 4, por lo que se limpiará toda la extensión del borde de sellado 4 sin ser necesaria una rotación de los cuerpos 2 de las latas 1 , o alternativamente a través de medios de que proyectan el fluido sobre únicamente una zona, mientras los cuerpos 2 rotan sobre su eje longitudinal, de forma tal que el fluido alcanzará a toda la extensión del borde de sellado 4. According to different embodiments of the invention, the projection of water and/or air can be carried out through means that project the fluid over the entire extension of the sealing edge 4, whereby the entire extension of the sealing edge will be cleaned. 4 without requiring a rotation of the bodies 2 of the cans 1, or alternatively through means that project the fluid on only one area, while the bodies 2 rotate about their longitudinal axis, in such a way that the fluid will reach the entire sealing edge extension 4.
Preferentemente, el cerrado de las latas de conservas 1 se realiza mediante el termosellado de tapas 3 de aluminio sobre los bordes de sellado 4 de los cuerpos 2, aplicando presión y calor sobre la parte superior e inferior de los bordes de sellado 4, mediante placas de sellado. De acuerdo con una realización preferente, con estas placas de sellado se aplicará una temperatura de hasta 320°C. Este tipo de cierre aprovecha las ventajas de la limpieza de los bordes de sellado 4, ya que la ausencia de migas o restos de producto alimenticio en la zona del cierre facilitará el termosellado de la tapa 3 al borde de sellado 4, propiciando un cierre estanco de la lata de conserva 1. Preferably, the canning cans 1 are closed by heat sealing aluminum lids 3 on the sealing edges 4 of the bodies 2, applying pressure and heat on the upper and lower part of the sealing edges 4, by means of plates sealing. According to a preferred embodiment, with these Sealing plates will apply a temperature of up to 320°C. This type of closure takes advantage of the cleanliness of the sealing edges 4, since the absence of crumbs or remains of food product in the area of the closure will facilitate the heat sealing of the lid 3 to the sealing edge 4, promoting a watertight closure. of the can 1.
Debido a las necesidades de un cierre estanco en las latas de conservas 1 , una vez realizado el termosellado de la tapa 3 al cuerpo 2 según la etapa anterior, preferentemente se realizará un control de calidad del termosellado de las tapas 3 sobre los bordes de sellado 4, de forma tal que únicamente las latas de conservas 1 que pasen este control y demuestren que el termosellado se ha realizado de forma óptima garantizarán cumplir los requisitos sanitarios, y podrán ser puestos a disposición del consumidor. Due to the needs of an airtight closure in the cans of preserves 1, once the heat-sealing of the lid 3 to the body 2 has been carried out according to the previous stage, a quality control of the heat-sealing of the lids 3 on the sealing edges will preferably be carried out 4, in such a way that only the cans of preserves 1 that pass this control and demonstrate that the heat-sealing has been carried out optimally will guarantee compliance with the sanitary requirements, and may be made available to the consumer.
De forma particular, este control de calidad puede realizar un primer examen, en el que se realiza una extracción de datos de posición y concavidad de las tapas 3 que han sido dispuestas en los cuerpos 2, para posteriormente realizar una comparación con unos parámetros de posición y concavidad de una tapa en un cuerpo de una lata de conservas de referencia, que se considera correcto. Si estos parámetros de posición y concavidad son similares a estos “parámetros correctos” dentro de unos rangos establecidos, el cierre se considerará correcto. En caso contrario, el cierre no será apto y la lata de conservas no será válida. In particular, this quality control can carry out a first examination, in which an extraction of position and concavity data of the covers 3 that have been arranged in the bodies 2 is carried out, in order to subsequently carry out a comparison with some position parameters and concavity of a cover in a body of a reference can of preserves, which is considered correct. If these position and concavity parameters are similar to these "correct parameters" within established ranges, the seam will be considered correct. Otherwise, the closure will not be suitable and the can of preserves will not be valid.
Existe otro examen en el control de calidad, que se puede realizar alternativamente o en adición al anterior, y que consiste en aplicar presión sobre las tapas 3 mediante un cabezal 5 y comprobar si se produce alguna fuga. There is another test in quality control, which can be performed alternatively or in addition to the previous one, and which consists of applying pressure on the caps 3 by means of a head 5 and checking if there is any leakage.

Claims

REIVINDICACIONES
1. Método para el enlatado de productos alimenticios en latas de conservas, del tipo de las que comprenden un cuerpo (2) con un borde de sellado (4) y una tapa (3) configurada para fijarse en el borde de sellado (4) y cerrar el cuerpo (2), que comprende las siguientes etapas: despaletizado de las latas de conservas (1) y posicionamiento en la zona de trabajo, empacado del producto alimenticio en el cuerpo (2) de las latas de conserva (1) mediante una empacadora, dosificación de salmuera en el cuerpo (2) de las latas de conserva (1), introducción de aceite en el cuerpo (2) de las latas de conserva (1), mediante presión de vacío, cerrado de las latas de conservas (1) mediante la fijación de las tapas (3) en los cuerpos (2), esterilización de las latas de conservas (1) ya cerradas, el método caracterizado por que tras la etapa de empacado del producto alimenticio en los cuerpos (2) de las latas de conservas (1) comprende una etapa de limpieza de los bordes de sellado (4) de dichos cuerpos (2) mediante la proyección de agua y/o aire sobre dichos bordes de sellado (4). 1. Method for canning food products in cans, of the type comprising a body (2) with a sealing edge (4) and a lid (3) configured to be fixed on the sealing edge (4) and closing the body (2), which comprises the following stages: depalletizing the cans of preserves (1) and positioning in the work area, packaging of the food product in the body (2) of the cans of preserves (1) by means of a packing machine, dosing of brine in the body (2) of the canning cans (1), introduction of oil into the body (2) of the canning cans (1), by means of vacuum pressure, closing of the canning cans (1) by fixing the lids (3) on the bodies (2), sterilization of the cans of preserves (1) already closed, the method characterized in that after the stage of packaging the food product in the bodies (2) of the cans of preserves (1) comprises a stage of cleaning the sealing edges (4) of said bodies (2) by projecting water and/or air on said sealing edges (4).
2. Método para el enlatado de productos alimenticios en latas de conservas, según la reivindicación 1 , en el que la limpieza de los bordes de sellado (4) de los cuerpos (2) de las latas de conservas (1) se realiza mediante la proyección de agua pulverizada sobre dichos bordes de sellado (4). 2. Method for canning food products in cans, according to claim 1, wherein the sealing edges (4) of the bodies (2) of the cans (1) are cleaned by projection of sprayed water on said sealing edges (4).
3. Método para el enlatado de productos alimenticios en latas de conservas, según la reivindicación 1, en el que la limpieza de los bordes de sellado (4) de los cuerpos (2) de las latas de conservas (1) se realiza mediante una primera proyección de agua sobre los bordes de sellado (4) y una posterior proyección de aire a presión sobre dichos bordes de sellado (4). 3. Method for canning food products in cans, according to claim 1, in which the sealing edges (4) of the bodies (2) of the cans (1) are cleaned by means of a first projection of water on the sealing edges (4) and a subsequent projection of pressurized air on said sealing edges (4).
4. Método para el enlatado de productos alimenticios en latas de conservas, según cualquiera de las reivindicaciones anteriores, en el que la dosificación de salmuera en el cuerpo (2) de las latas de conserva (1) se realiza en una máquina rotativa. 4. Method for canning food products in cans, according to any of the preceding claims, in which the dosage of Brine in the body (2) of the cans (1) is carried out in a rotary machine.
5. Método para el enlatado de productos alimenticios en latas de conservas, según la reivindicación anterior, en el que la etapa de limpieza de los bordes de sellado (4) de los cuerpos (2) se realiza en una máquina rotativa. 5. Method for canning food products in cans, according to the preceding claim, in which the stage of cleaning the sealing edges (4) of the bodies (2) is carried out in a rotating machine.
6. Método para el enlatado de productos alimenticios en latas de conservas, según la reivindicación anterior, en el que la etapa de limpieza de los bordes de sellado (4) de los cuerpos (2) se realiza simultáneamente con la etapa de dosificación de salmuera. 6. Method for canning food products in cans, according to the preceding claim, in which the stage of cleaning the sealing edges (4) of the bodies (2) is carried out simultaneously with the brine dosing stage .
7. Método para el enlatado de productos alimenticios en latas de conservas, según cualquiera de las reivindicaciones anteriores, en el que la introducción de aceite en el cuerpo (2) de las latas de conserva (1) se realiza en una máquina rotativa. 7. Method for canning food products in cans, according to any of the preceding claims, in which the introduction of oil into the body (2) of the cans (1) is carried out in a rotary machine.
8. Método para el enlatado de productos alimenticios en latas de conservas, según cualquiera de las reivindicaciones anteriores, en el que en la etapa de limpieza de los bordes de sellado (4) de los cuerpos (2), dichos cuerpos (2) rotan sobre su eje longitudinal. 8. Method for canning food products in cans, according to any of the preceding claims, in which in the stage of cleaning the sealing edges (4) of the bodies (2), said bodies (2) rotate on its longitudinal axis.
9. Método para el enlatado de productos alimenticios en latas de conservas, según cualquiera de las reivindicaciones 1 a 7, en el que en la etapa de limpieza de los bordes de sellado (4) de los cuerpos (2), dichos cuerpos (2) carecen de movimiento rotatorio sobre su eje longitudinal. 9. Method for canning food products in cans, according to any of claims 1 to 7, wherein in the stage of cleaning the sealing edges (4) of the bodies (2), said bodies (2 ) lack rotary motion about its longitudinal axis.
10. Método para el enlatado de productos alimenticios en latas de conservas, según cualquiera de las reivindicaciones anteriores, en el que el despaletizado de las latas de conserva (1) se realiza mediante aspiración. 10. Method for canning food products in cans, according to any of the preceding claims, in which the depalletizing of the cans (1) is performed by suction.
11. Método para el enlatado de productos alimenticios en latas de conservas, según cualquiera de las reivindicaciones anteriores, en el que el cerrado de las latas de conservas (1) se realiza mediante termosellado de tapas (3) de aluminio sobre los bordes de sellado (4) de los cuerpos (2), aplicando presión y calor sobre la parte superior e inferior de los bordes de sellado (4). 11. Method for canning food products in cans of preserves, according to any of the preceding claims, in which the closing of the cans of preserves (1) is carried out by heat-sealing aluminum lids (3) on the sealing edges (4) of the bodies (2), applying pressure and heat on the upper and lower part of the sealing edges (4).
12. Método para el enlatado de productos alimenticios en latas de conservas, según la reivindicación anterior, en el que tras el cerrado de las latas de conservas (1) se realiza un control de calidad del termosellado de las tapas (3) sobre los bordes de sellado (4) de los cuerpos (2). 12. Method for canning food products in cans, according to the preceding claim, in which after closing the cans (1) a quality control of the heat sealing of the lids (3) is carried out on the edges sealing (4) of the bodies (2).
13. Método para el enlatado de productos alimenticios en latas de conservas, según la reivindicación anterior, en el que el control de calidad del termosellado de las tapas (3) sobre los bordes de sellado (4) de los cuerpos (2) comprende una extracción de datos de posición y concavidad de las tapas (3) con respecto de los cuerpos (2), y una comparación con unos parámetros de posición y concavidad de una tapa en un cuerpo de una lata de conservas de referencia. 13. Method for canning food products in cans, according to the preceding claim, in which the quality control of the heat sealing of the lids (3) on the sealing edges (4) of the bodies (2) comprises a extraction of data on the position and concavity of the lids (3) with respect to the bodies (2), and a comparison with parameters of position and concavity of a lid on a body of a reference can of canned food.
14. Método para el enlatado de productos alimenticios en latas de conservas, según cualquiera de las reivindicaciones 12 a 13, en el que el control de calidad del termosellado de las tapas (3) sobre los bordes de sellado (4) de los cuerpos (2) comprende una aplicación de presión sobre las tapas (3) mediante un cabezal (5) y una comprobación y revisión de posibles fugas. 14. Method for canning food products in cans, according to any of claims 12 to 13, in which the quality control of the heat sealing of the lids (3) on the sealing edges (4) of the bodies ( 2) comprises an application of pressure on the caps (3) by means of a head (5) and a check and revision of possible leaks.
PCT/ES2022/070021 2021-01-20 2022-01-18 Method for the canning of foodstuffs in a canned food container WO2022157405A1 (en)

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