IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0237338
(2005-09-28)
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등록번호 |
US-7629012
(2009-12-16)
|
발명자
/ 주소 |
- Karman, Vernon D.
- Hahn, Gary Lee
- Bonneville, Craig R.
- Vang, Tou T.
- Feze, Nelly
- Hanson, Robert E.
|
출원인 / 주소 |
|
대리인 / 주소 |
Andrus, Sceales, Starke & Sawall, LLP
|
인용정보 |
피인용 횟수 :
3 인용 특허 :
65 |
초록
▼
A method for processing a food product involves transporting the food product through a plurality of stations including a loading station, a pasteurization station, and a closing station. The surface of the food product is pasteurized by convectively transferring heat from the pasteurizing medium to
A method for processing a food product involves transporting the food product through a plurality of stations including a loading station, a pasteurization station, and a closing station. The surface of the food product is pasteurized by convectively transferring heat from the pasteurizing medium to the surface of the food product at a rate such that the surface heat transfer coefficient becomes sufficiently higher than the food product conductance coefficient that the surface temperature of the food product is substantially instantaneously elevated above temperatures which are instantly lethal to microbes which may be present. Preferably, steam is condensed on the food product surface in dropwise condensation, and the onset of film condensation is retarded by removing condensate film from such surface.
대표청구항
▼
What is claimed is: 1. A method of packaging a food product, the method comprising the steps of: (a) operating a web transport conveyor to transport a non-perforated lower web of flexible packaging material from upstream to downstream locations through a series of stations including (1) a loading s
What is claimed is: 1. A method of packaging a food product, the method comprising the steps of: (a) operating a web transport conveyor to transport a non-perforated lower web of flexible packaging material from upstream to downstream locations through a series of stations including (1) a loading station for placing the food product in a package defined by the lower web, (2) a closing station for closing the package with an upper web of flexible packaging material, and (3) a pasteurization station for pasteurizing the food product, wherein the pasteurization station is located downstream of the loading station and upstream of the closing station and comprises a pasteurization chamber defined by a lower chamber member located below the non-perforated lower web and an upper chamber member located above the non-perforated lower web; (b) moving at least one of the upper and lower chamber members towards the other of the upper and lower chamber members into closed positions, respectively, wherein the upper and lower chamber members directly seal with and sandwich the non-perforated lower web therebetween, and wherein the non-perforated lower web and the upper chamber member define the boundaries of a pocket in the pasteurization chamber holding the food product; (c) supplying pasteurizing medium to the pocket via an entry port in the upper chamber member when the upper and lower chambers are in the closed position, wherein the entry port is configured such that during operation the pasteurizing medium passes into the pocket without passing through the non-perforated lower web, without passing through an interface between the upper and lower webs, without passing between the upper and lower webs, and without the upper web in the pasteurization chamber; (d) continuously venting pasteurizing medium that is supplied to the pocket when the upper and lower chamber members are in the closed position via an exit vent in the upper chamber member and spaced from the entry port, the exit vent being open to the pocket so as to receive and continuously vent pasteurizing medium that is supplied to the pocket via the entry port when the upper and lower chamber members are in the closed position, wherein the exit vent is configured such that during operation the pasteurizing medium passes out of the pocket without passing through the non-perforated lower web, without passing through an interface between the upper and lower webs, without passing between the upper and lower webs, and without the upper web in the pasteurization cavity; (e) moving at least one of the upper and lower chamber members away from the other of the upper and lower chamber members into an open position; (f) advancing the web transport conveyor to convey the food product away from the pasteurizing station and to advance new food product for processing to the pasteurization station; and (g) repeating steps (b) through (f). 2. The method according to claim 1, wherein step (c) comprises condensing steam on said food product in dropwise condensation, and step (d) comprises removing said condensate film as soon as it forms on said surface, such that condensation is substantially only dropwise condensation and not film condensation. 3. The method according to claim 1, wherein said food product comprises longitudinally extending tubular members, and wherein said lower web of flexible packaging material is supported on a surface having ridges extending transversely to said longitudinally extending tubular members to minimize surface area contact therewith and maximize exposure of said longitudinally extending tubular members to said pasteurizing medium. 4. The method according to claim 1 comprising the step of continuously venting said pasteurizing medium from said chamber at a slower outflow rate than the inflow rate of said pasteurizing medium into said chamber such that pressure in said chamber increases, to increase the temperature of said pasteurizing medium to an effective temperature for killing bacteria. 5. The method according to claim 4 comprising providing a sufficiently faster inflow rate of said pasteurizing medium into said chamber relative to the outflow rate of said pasteurizing medium and condensate to build pressure in said chamber to a range of 10 to 60 psig. 6. The method according to claim 1 wherein step (c) comprises providing a first cycle and inflowing said pasteurizing medium into said chamber through a first port and venting said pasteurizing medium from said chamber through a second port at a slower outflow rate than the inflow rate through said first port in said first cycle, and providing a second cycle and inflowing said pasteurizing medium into said chamber through said second port and venting said pasteurizing medium from said chamber through said first port at a slower outflow rate than the inflow rate of said pasteurizing medium into said chamber through said second port in said second cycle, such that pressure builds in said chamber in each of said first and said second cycles. 7. The method according to claim 1 wherein said pasteurizing medium is steam, and wherein continuous flow of pasteurizing medium from said entry port to said exit vent strips away steam film condensate from said food product, enhancing heat transfer. 8. The method according to claim 1 comprising a vacuum cooling step removing said pasteurizing medium from said pocket and vacuum cooling said food product by evaporative cooling. 9. The method according to claim 1 comprising surface pasteurizing said food product with dual chamber heat treatment comprising providing a first pressurized chamber and pasteurizing said food product with condensing steam therein, and transferring said food product to a second pressurized chamber and pasteurizing said food product with super heated steam in said second pressurized chamber. 10. The method according to claim 1 wherein, said pasteurizing medium is steam which condenses on said food product to form condensate, and comprising venting both steam and condensate from said chamber. 11. The method according to claim 1 wherein said food product is one or more hot dogs extending longitudinally between first and second wrinkled ends, and comprising introducing pasteurizing medium at said pasteurization station to at least one of said first and second wrinkled ends, and flowing the pasteurizing medium longitudinally along said hot dog. 12. The method according to claim 1 comprising processing said food product at said pasteurization station by closing said chamber, introducing pressurized pasteurizing medium into said chamber to pasteurize said food product, and venting said pasteurizing medium from said chamber and depressurizing and opening said chamber. 13. The method according to claim 12 comprising opening said chamber prior to complete depressurization thereof such that said chamber is opened while some residual pressure still remains in said chamber, thereby decreasing cycle time to increase throughput rate.
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