摘要:
The present invention relates to the process of selectively exposing matter to a specific wavelength of electromagnetic energy in sufficient flux density per wavelength to cause or promote a desired effect. The process includes, but is not limited to, destroying, disinfecting, denaturing, disinfesting, disrupting, or dehydration of one or more of the substances present. More specifically, present invention relates to subjecting matter, which may contain a mixture of substances, to electromagnetic energy, in concurrence with its spectral properties to exploit the spectral differences within the substance or within a mixture of substances. Energies are applied to cause wavelength-dependent reactions resulting from differential absorption; this additional applied energy manifests itself in changes, or quantum transitions, in the vibrational, rotational, magnetic, and electronic states of the molecules. Generally, the process utilizes wavelengths from about one light second to about ten electron volts, or wavelengths with energy levels less than that of ionization.
摘要:
The inventive method for treating a food product emulsion during the production thereof comprises supplying said emulsion under pressure to a heat-exchange device, whose housing (1) walls are provided with an internal cylindrical cooling surface, in performing a continuous mechanical action on the emulsion and in moving it with the aid of a rotatable shaft (2). The product is displaced at a speed ranging from 750 to 1440 revolutions per minute. A constant temperature of the internal cooling surface of the walls is maintained by means of a thermoelectrical battery (4) whose cold junctions are arranged on the external surface of the housing (1), said surface being provided with flat faces where said cold junctions are arranged. Heat power of 2.5-5.0 W/cm2 is supplied to said thermoelectrical battery from an external current supply unit. Said invention is characterised in that a uniform cooling of the product is ensured by the defined displacement speed of the shaft, the transport/displacement speed of the product and by said thermoelectric battery arranged on the flat faces of the body of the heat exchange device. The invention also increases the performance and operating reliability of the device, the ecological safety and energy efficiency thereof.
摘要:
A system for direct injection of selected thermal-infrared (IR) wavelength radiation or energy into articles for a wide range of processing purposes is provided. These purposes may include heating, raising or maintaining the temperature of articles, or stimulating a target item in a range of different industrial, medical, consumer, or commercial circumstances. The system is especially applicable to operations that require or benefit from the ability to irradiate at specifically selected wavelengths or to pulse or inject the radiation. The system is particularly advantageous when functioning at higher speeds and in a non-contact environment with the target.
摘要:
Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based washing system (22, 24, 26) containing solvents and solutes which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath (24) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the item of produce (190). Systems for drying the item of produce (190), after it has been immersed in a natural soluteladen slurry maintained at a temperature below the freezing point of water, are also provided. The drying process is rapidly and effectively accelerated in order to fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce (190).
摘要:
The present invention relates to the process of selectively exposing matter to a specific wavelength of electromagnetic energy in sufficient flux density per wavelength to cause or promote a desired effect. The process includes, but is not limited to, destroying, disinfecting, denaturing, disinfesting, disrupting, or dehydration of one or more of the substances present. More specifically, present invention relates to subjecting matter, which may contain a mixture of substances, to electromagnetic energy, in concurrence with its spectral properties to exploit the spectral differences within the substance or within a mixture of substances. Energies are applied to cause wavelength-dependent reactions resulting from differential absorption; this additional applied energy manifests itself in changes, or quantum transitions, in the vibrational, rotational, magnetic, and electronic states of the molecules. Generally, the process utilizes wavelengths from about one light second to about ten electron volts, or wavelengths with energy levels less than that of ionization.
摘要:
A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used. Such a blancher and method can be used to process food product by blanching, cooking and pasteurizing, is suited for processing relatively heavy food products having a density of at least 55 lbs/ft3 using discharged liquid and gas, and is suited for processing food products having a lesser density using only discharged gas.
摘要:
A blancher having multiple cooling zones formed by a tank having multiple compartments for receiving a heating liquid in one compartment and a coolant in at least two other compartments. In a preferred embodiment, the tank has a sidewall with an end wall at its inlet end, an end wall at its discharge end, and a pair of dividing baffles which separate the tank into compartments. Received within the tank is a food transport mechanism that preferably is a helical auger having a portion in each compartment to urge food product toward the discharge end. Preferably, a liquid hot enough to cook or blanch food product is received in the inlet end compartment and a liquid cold enough to cool the food product is received in the discharge end compartment. To precool the food product after it has been heated, a precooling liquid preferably is received in a compartment between the inlet end and outlet end compartments. Preferably, water at a temperature of between 55.degree. Fahrenheit and 75.degree. Fahrenheit is received in the precooling compartment and water at a temperature of between 32.degree. Fahrenheit and 55.degree. Fahrenheit is received in the cooling compartment. Preferably, each of the cooling compartments can be constructed having cooling water inlets and outlets that produce a coolant flow opposite the direction of food product flow creating a counterflow heat exchanging arrangement. Preferably, at least some of the coolant supplied to the precooling compartment is well or ground water for saving energy and money.
摘要:
Food products such as produce, fish, meat, and poultry are rapidly cooked and chilled in separate units through which a continuously running conveyor belt passes in a spiral pathway to converse cabinet space and produce energy efficient operation. Water is used as the heating and chilling medium in 100% humidity steam and cold humid air atmospheres respectively preferably at a pressure above atmospheric. This keeps all equipment surfaces moist and not readily contaminated by dried, accumulated, burnt on drippings, fat, proteins or other food residues. Thus, the sanitization process is simplified.The system operates with the conveyor belt continuously running in both food processing and mechanical sanitizing modes. The latter mode includes continuous cleaning of the belt and a periodic sanitation cycle with the food processing system shut down. The sanitization is achieved by jet spray scrubbing with warm water and detergent solution and circulation through the system. Spiral belt paths of both chiller and cooker units are scanned by a rotary jet spray within the spiral. Sanitization of the entire system simultaneously prevents any re-contamination of one section by residue from another and saves time, cleaning liquids and energy.
摘要:
A concentric symmetrical branched heat exchanger system includes an inlet manifold that divides the product flow evenly in the first section of the system and also includes an array of tubular concentric heat exchangers arranged in parallel and in series. Flow through each leg of the system can be divided further with secondary manifolds. Division of the product flow enables efficient heat exchange at higher and controllable product flow rates and at lower heat exchanger inlet pressures. Having lower inlet pressures reduces the heat exchanger construction cost and allows attachment of cutting or shaping devices at the exchanger exits to create uniquely shaped pieces. The cutting or shaping devices can be installed at the end of the branched heat exchanger to provide cooling and cutting in one process step while eliminating the material handling step of conveying product to and from a blast freezer or similar cooling device.
摘要:
A system for securing a basket containing product securely within an autoclave or retort. The preferred embodiment of the present invention is used with rotational retorts, which generally include a rotational insert for receiving product-loaded baskets, the rotational insert rotated via a drive to rotate the baskets end over end during the autoclave process, for more efficient heat transfer. The present invention contemplates an improvement for securing the baskets within the retort, to facilitate secure rotation of the baskets and their contents, and prevent shifting of the baskets within the retort during rotation. Particularly, the preferred embodiment of the present invention contemplates the use of one or more lift bladders sandwiched between clamping platens situated along the length of the rotational insert, the lift bladders configured to expand to lift and position the baskets into a securing position for rotation, then deflate to release the baskets after processing for removal.