Abstract:
The method and the apparatus are employed during reduced speed or a function stoppage in a pasteurization apparatus in which products are being conveyed and pasteurized in a continuous line. The products are heated in a heating area, pasteurized in a pasteurization area and in the end cooled in a cooling area. The products are conveyed at an even speed on a means of transport and are respectively heated and cooled by means of a fluid which is sprinkled down over the products and recirculated. The pasteurization area is divided in a first and a second zone and the sprinkling fluid has the same temperature in both zones contrary to the known techniques where the sprinkling fluid has a notably higher temperature in the first zone than in the second zone. Hereby a temperature profile is established which in the pasteurization area produces considerably more cooler products than warmer products so that during reduced speed or a function stoppage the cooler products can be used for cooling both the sprinkling fluid and the warmer products. At a function stoppage a lower consumption of energy and a smaller loss of warm sprinkling fluid in comparison with the known methods can in this way be obtained.
Abstract:
Bei einer Anlage zum Transport und zur Behandlung von einander gleichen Körpern, insbesondere Behältnissen, ist einer Verschlußvorrichtung (5) und/oder einem Strahlapparat (9) eine Fangvorrichtung (6, 13) für rücklaufende Körper (1) nachgeschaltet. Hiermit lassen sich Probleme beheben, die andernfalls infolge des Rücklaufs der Körper auftreten.
Abstract:
Installation de stérilisation de produits déjà placés dans des récipients fermés, à colonne hydrostatique. La circulation des produits dans la zone de préchauffage C, dans la chambre de stérilisation D et dans le refroidisseur E se fait essentiellement horizontalement. La zone de préchauffage C est au dessus de la chambre de stérilisation D et en dessous du refroidisseur E.
Abstract:
A process and system for sterilizing packages of thermally-treatable products having different sterilization processing requirements. These packaged products can be different types of canned soups, for example. At least one of the packaged products is preheated a significant, predetermined amount in a preheat vessel in a steam or steam-air mixture to accommodate these different processing requirements. This allows the first and second packages to be processed through the stationary hydrostatic sterilizer, which is generally separate from the preheat vessel, at a common line speed and temperature. Expensive sterilizer changeover delays are thereby reduced significantly or even avoided. This process also allows the soup to be cold blended, reducing the likelihood of any overcooking in the large cooking kettle and reducing the amount of starch needed.
Abstract:
A universal sterilizer for processing products packages in a wide variety of types and shapes of containers. Fluids for sterilizing and cooling products in the containers are directed horizontally toward the sides of the containers to provide uniform processing of the products. This can be used with either batch process of products or used in a continuous type sterilizers. Small quantities of water can be pumped around the system to reduce cost of operation.
Abstract:
Es wird eine Vorrichtung zum kontinuierlichen Behandeln von Lebensmitteln oder dergleichen mittels Mikrowellen in einer Behandlungskammer (1) offenbart, die eine individuelle Anpassung an verschiedene Produktpackungshöhen und geometrische Produktausbildungen erlaubt, bei gleichzeitiger optimaler Ausnutzung der eingespeisten Mikrowellenenergie. Durch die Anordnung einer Verstelleinrichtung (12, 13) außerhalb der Behandlungskammer (1) für die Verstellung der Mikrowelleneinspeisekanäle (8, 9) in Richtung ihrer Längsachse und eine Drehung um ihre Längsachse wird eine optimale Beaufschlagung des zu behandelnden Produktes sichergestellt, ohne, daß der Behandlungsprozess durch Stoppen und Öffnen der Behandlungskammer (1) unterbrochen werden muß.
Abstract:
For seasoning and conserving filled dough food products, such as "ravioli", "tortellini", "cappelletti" and the like, the products are subjected to a high moisture and temperature environment and then dried until the dough casing thereof reaches a predetermined moisture content. Then the dried products are packaged under vacuum and subjected again to a high temperature environment, thereby obtaining filled dough packaged products which can be perfectly conserved for long periods without developing any signs of deterioration, mold, etc..