Apparatus and method for optimizing and controlling food processing system performance
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
B65B-055/00
A23L-003/00
A23L-003/02
출원번호
US-0450693
(2012-04-19)
등록번호
US-9241510
(2016-01-26)
발명자
/ 주소
Newman, Paul Bernard
출원인 / 주소
ICS Solutions B.V.
대리인 / 주소
Christensen O'Connor Johnson Kindness PLLC
인용정보
피인용 횟수 :
0인용 특허 :
65
초록▼
Apparatus and Method for an intelligent, optimizing, pro-active process controller for use in all types of product processing systems are disclosed. The disclosed controller and its associated apparatus uniquely develop and dynamically optimize their process control capabilities through measuring, m
Apparatus and Method for an intelligent, optimizing, pro-active process controller for use in all types of product processing systems are disclosed. The disclosed controller and its associated apparatus uniquely develop and dynamically optimize their process control capabilities through measuring, monitoring and analyzing product and product container attributes and performance while quantifying variability and can thus pro-actively track, trace and control overall processing performance down to an individual unit of production thereby optimizing product processing times, increasing capacity, improving product quality and reducing variability while enhancing treatment flexibility and food treatment safety in all types of food and drink processing systems, with particular reference to continuous food and drink processing systems. REFERENCES CITEDUS patents4,067,691January 1978McGady et al4,739,699April 1988Nelson et al4,816,269March 1989Nelson et al5,696,686December 1997Sanka et al5,872,359February 1999Stewart et al6,025,189February 2000Bolea et al6,148,249July 1996Newman6,416,711July 2002Weng6,440,361August 2002Weng6,472,008October 2002Wengpatent application 11/620,238July 2007Sandspatent application 11/883,740November 2007Mackay et alpatent application 12/231,211August 2008Olsen et alpatent application 61/079,185March 2009Newmanpatent application 61/182,696May 2009Newmanpatent application 61/478,190April 2011Newmanpatent application 61/488,220May 2011NewmanForeign PatentsEP0362975A2October 1989AckermannEP0808631A1November 1997HuckerGB 2285126December 1993NewmanWO0221928A1March 2002Tottenham et atWO0237975A2May 2002NilesWO9807452A1February 1998Walker
대표청구항▼
1. A method of processing individual foodstuff units comprising foodstuff and a product container for containing the foodstuff, the process comprising heating and cooling steps, by monitoring and quantifying product performance for each individual foodstuff unit, comprising the steps of: identifying
1. A method of processing individual foodstuff units comprising foodstuff and a product container for containing the foodstuff, the process comprising heating and cooling steps, by monitoring and quantifying product performance for each individual foodstuff unit, comprising the steps of: identifying and measuring the composition of the foodstuff of each foodstuff unit prior to entering the foodstuff process,measuring physical, chemical, and/or biochemical properties of the foodstuff of each foodstuff unit prior to entering the foodstuff process,calculating thermal energy requirements of the foodstuff of each foodstuff unit prior to entering the foodstuff process,prior to initiation of foodstuff processing, identifying the product container containing the foodstuff for which identifying the composition of the foodstuff of the foodstuff unit has occurred and for which the measuring of physical, chemical, and/or biochemical properties of the foodstuff of the foodstuff unit has occurred,prior to initiation of foodstuff processing, analyzing the properties and the thermal energy requirements of the foodstuff of the foodstuff unit to calculate thermal processing requirements for the processing steps of the foodstuff process,defining process conditions for the processing steps of the foodstuff unit prior to initiation of foodstuff processing to achieve, maintain, and control the calculated thermal processing requirements of the foodstuff unit that generate a level of product quality that seeks to neither over-process nor under-process the foodstuff of each foodstuff unit,monitoring the thermal processing performance for each foodstuff unit on an individual basis, entering the foodstuff process by: applying an identifier to each product container corresponding to a foodstuff unit prior to entering the foodstuff process,measuring the process conditions associated with the processing steps of each foodstuff unit,analyzing the measured actual values of physical, chemical, and/or biochemical properties for the foodstuff of the foodstuff unit and the process conditions associated with the processing steps to determine the actual thermal processing performance achieved for the foodstuff of each foodstuff unit, andcomparing the calculated thermal processing requirements with the actual thermal processing performance achieved for each foodstuff unit. 2. The method according to claim 1, wherein the process control program is generated primarily through continuously monitoring and measuring the product properties and the thermal processing performance. 3. The method according to claim 1, wherein the foodstuff process is a sterilizing or pasteurizing or stabilization process. 4. The method according to claim 1, wherein the foodstuff can be any liquid, solid, or liquid/solid combination of components suitable for human and/or animal consumption. 5. The method according to claim 1, wherein the process conditions are calculated and optimized around the composition and properties of the foodstuff. 6. The method according to claim 1, wherein the identifier applied to each product container contains a unique identifier which holds the actual measured values of the physical, chemical, and/or biochemical properties for the foodstuff and the measured process conditions. 7. The method according to claim 1, wherein the physical, chemical, and/or biochemical properties for the foodstuff are known or can be measured and quantified prior to the sealing of the container. 8. The method according to claim 1, wherein the process control program continuously generates data and knowledge of each foodstuff unit and any associated optimized process conditions. 9. The method according to claim 1, further comprising modifying the defined process conditions within the process control program to incorporate any additional physical and/or chemical process steps identified so as to optimize the defined process conditions. 10. The method according to claim 1, wherein any individual foodstuff unit that has been under-processed or over-processed can be individually identified. 11. The method according to claim 1, wherein each step of the foodstuff process can be used to individually optimize the defined process conditions. 12. The method according to claim 9, wherein the additional physical and/or chemical processing steps that are identified so as to optimize the defined process conditions within the process control program for each individual foodstuff unit are known. 13. The method according to claim 1, further comprising: identifying product containers that have been under-processed or over-processed; andejecting such under-processed or over-processed foodstuff units from the foodstuff process. 14. The method according to claim 1, further comprising retaining captured, generated, and calculated information, data, and knowledge for reference. 15. The method according to claim 14, wherein the captured, generated, or calculated data is retained for reference in a database. 16. The method according to claim 14, wherein the captured, generated, or calculated knowledge is retained for reference in a knowledgebase. 17. The method according to claim 14, wherein the captured, generated, or calculated data is retained for reference in a database; the captured, generated, or calculated knowledge is retained for reference in a knowledgebase; and the database and the knowledgebase automatically update themselves once new data and/or new knowledge has been validated. 18. The method according to claim 1, further comprising: measuring the physical and/or chemical properties of the product container;calculating the thermal energy requirements of the product container;analyzing the properties and thermal energy requirements of the product container for use in calculating the thermal processing requirements for each processing step within the foodstuff process;monitoring the thermal processing performance for each foodstuff unit; andon completion of the process control program, comparing the calculated thermal processing requirements with the actual thermal processing performance achieved for each foodstuff unit. 19. The method according to claim 18, wherein the monitoring of the thermal processing performance for each foodstuff unit entering the foodstuff process is carried out by: measuring the process conditions associated with each processing step of the foodstuff unit; andanalyzing the measured actual values of physical, chemical, and/or biochemical properties for the foodstuff unit and the process conditions associated with each processing step to determine the actual thermal processing performance achieved for the foodstuff unit. 20. The method according to claim 1, wherein identifying and measuring of the composition of the foodstuff of the foodstuff unit occurs prior to the sealing of the product container. 21. The method according to claim 20, wherein the measuring of the physical, chemical, and/or biochemical properties of the foodstuff of the foodstuff unit occurs prior to the sealing of the product container. 22. A method of processing foodstuff on the basis of individual foodstuff units, the process comprising heating and cooling steps by monitoring and quantifying product performance comprising the steps of: applying an identifier to each foodstuff unit,identifying and measuring the composition of individual foodstuff units prior to entering the foodstuff process,measuring physical, chemical, and/or biochemical properties of the individual foodstuff units prior to entering the foodstuff process,calculating thermal energy requirements of the individual foodstuff units prior to entering the foodstuff process,analyzing the properties and the thermal energy requirements of the individual foodstuff units prior to entering the foodstuff process to calculate thermal processing requirements for the processing steps of the foodstuff process,defining process conditions for the processing steps to achieve, maintain, and control the calculated thermal processing requirements that generate a level of product quality that seeks to neither over-process nor under-process the individual foodstuff units,monitoring the thermal processing performance for each foodstuff unit entering the foodstuff process by: measuring the process conditions associated with the processing steps of each foodstuff unit,analyzing the measured actual values of physical, chemical, and/or biochemical properties for the foodstuff units and the process conditions associated with the processing steps to determine the actual thermal processing performance achieved for the foodstuff units, andcomparing the calculated thermal processing requirements with the actual thermal processing performance achieved for the individual foodstuff units. 23. A method of processing foodstuff on the basis of individual containers of foodstuff, the process comprising heating and cooling steps, by monitoring and quantifying product performance, comprising the steps of: applying an identifier to each container of foodstuff,identifying and measuring the composition of a foodstuff product within each foodstuff container prior to entering the foodstuff process,measuring physical, chemical, and/or biochemical properties of the foodstuff product in each foodstuff container prior to entering the foodstuff process,calculating thermal energy requirements of the foodstuff product within each foodstuff container prior to entering the foodstuff process,measuring physical and/or chemical properties of the foodstuff container,calculating thermal energy requirements of the foodstuff container,analyzing the properties and the thermal energy requirements of the foodstuff product and the corresponding product container prior to entering the foodstuff process to calculate thermal processing requirements for the processing steps of the foodstuff process,defining process conditions for the processing steps to achieve, maintain, and control the calculated thermal processing requirements for each foodstuff container that generate a level of product quality that seeks to neither over-process nor under-process the foodstuff,monitoring the thermal processing performance for each foodstuff product and corresponding product container combination entering the foodstuff process by: measuring the process conditions associated with the processing steps of the foodstuff product and corresponding container combination,analyzing the measured actual values of physical, chemical, and/or biochemical properties for the foodstuff product and corresponding foodstuff container combination and the process conditions associated with the processing steps to determine the actual thermal processing performance achieved for the foodstuff product and corresponding foodstuff container combination, andcomparing the calculated thermal processing requirements with the actual thermal processing performance achieved for each foodstuff product and corresponding foodstuff container combination.
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이 특허에 인용된 특허 (65)
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