AU2022100141B4 - Forced-convection, steam-heating of nuts with preheating - Google Patents
Forced-convection, steam-heating of nuts with preheating Download PDFInfo
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- AU2022100141B4 AU2022100141B4 AU2022100141A AU2022100141A AU2022100141B4 AU 2022100141 B4 AU2022100141 B4 AU 2022100141B4 AU 2022100141 A AU2022100141 A AU 2022100141A AU 2022100141 A AU2022100141 A AU 2022100141A AU 2022100141 B4 AU2022100141 B4 AU 2022100141B4
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- AU
- Australia
- Prior art keywords
- nuts
- heating chamber
- steam
- condensation
- temperature
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
- A23B9/025—Preserving by heating with use of gases
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
- A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Commercial Cooking Devices (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Method and system for pasteurizing almonds and other nuts with steam at
atmospheric pressure. The amount of condensation on and the consequent water uptake of
nuts is limited by pasteurizing the nuts in a heating chamber with a gaseous atmosphere
including a steam mixture and forming a forced-convection path through the nuts. The
limited water uptake maintains the quality of the nuts. A forced-convection steam cooker
conveying food products on a foraminous conveyor belt forces the steam mixture through
the nuts. A preheater preheats the nuts so that they can be pasteurized in the steam cooker at
a temperature of between 85°C and 99°C to reduce the dwell time and increase throughput.
Description
The invention relates generally to steam cooking and more particularly to methods
for steam-heating nuts with forced convection at temperatures below 100°C (212°F). The
present specification is a divisional of AU2018208302, the contents of which are incorporated
herein by reference. The reader is directed to that earlier application for aspects described
herein but not claimed.
Nuts, such as almonds, are often pasteurized by immersion in hot water or an air
steam environment. Steam pasteurizers conventionally use the heat of condensation to heat
the outer surfaces of nuts to temperatures high enough to deactivate enough micro
organisms to meet acceptable pasteurization levels. The nuts enter the steam pasteurizer at a
temperature below the temperature of the steam. The steam condenses on the outer surface
of the nuts and raises their temperature. But the condensation can wrinkle and loosen the
outer skins of the nuts. In the case of almonds and other nuts to be sold in their skins, the
nuts' uptake of water should be limited. One approach to limiting condensation in almonds
is described in International Patent Publication No. WO 2013/171336. That document teaches
pre-heating low-moisture foods to a temperature above or slightly below the condensation
temperature of the water vapor in the heating chamber to limit condensation. Another
approach, described in U.S. Patent Application Publication No. 2013/0040030, steams nuts at
a pressure below atmospheric to limit water uptake. But pre-heating requires an additional
heater, and a vacuum system requires batch and not continuous handling.
Reference to any prior art in the specification is not an acknowledgement or
suggestion that this prior art forms part of the common general knowledge in any
jurisdiction or that this prior art could reasonably be expected to be combined with any
other piece of prior art by a skilled person in the art.
By way of clarification and for avoidance of doubt, as used herein and except where
the context requires otherwise, the term "comprise" and variations of the term, such as "comprising", "comprises" and "comprised", are not intended to exclude further additions,
components, integers or steps.
In accordance with a first aspect of the present invention, there is provided a nut
pasteurizing system comprising: a preheating chamber; a heating chamber maintained at
atmospheric pressure; a foraminous conveyor belt conveying nuts along a conveying path
from the preheating chamber through the heating chamber; wherein the preheating chamber
preheats the nuts to a surface temperature low enough below the condensation temperature
in the heating chamber to ensure that condensation forms on the nuts in the heating
chamber; wherein the heating chamber forces a substantially homogeneous gaseous
atmosphere including steam injected into the heating chamber along a path through the nuts
and the foraminous conveyor belt to heat the outer skins of the nuts through condensation
but to limit the amount of condensation enrobing the nuts; valves regulating the injection of
steam into the heating chamber to control the temperature of the gaseous atmosphere in the
heating chamber to a heating temperature of greater than 85°C and less than 99°C to
pasteurize the nuts.
In accordance with a second aspect of the present invention, there is provided a
method for pasteurizing nuts, comprising: conveying nuts along a conveying path through a
preheating chamber; conveying the nuts preheated in the preheating chamber atop a
foraminous conveyor belt advancing along the conveying path through a heating chamber;
wherein the preheating chamber preheats the nuts to a surface temperature low enough
below the condensation temperature in the heating chamber to ensure that condensation
forms on the nuts in the heating chamber; forcing a substantially homogeneous gaseous
atmosphere including steam injected into the heating chamber along a path through the nuts
and the foraminous conveyor belt to heat outer skins of the nuts through condensation but
to limit the amount of condensation enrobing the nuts to prevent the outer skins from
blistering; maintaining atmospheric pressure in the heating chamber; regulating the injection
of steam into the heating chamber to control the temperature of the gaseous atmosphere in
the heating chamber to a heating temperature of greater than 85°C and less than 99°C to
pasteurize the nuts.
These features and aspects of the invention, as well as its advantages, are described
in more detail in the following description, appended claims, and accompanying drawings,
in which:
FIG. 1 is a side view of a portion of a steam cooker, with its facing sidewall removed
for clarity, embodying features of the invention; and
FIG. 2 is an axial cross sectional view of the steam cooker of FIG. 1;
FIG. 3 is a side-elevation cross sectional view of the steam cooker of FIG. 1; and
FIG. 4 is a block diagram of a steam cooker as in FIG. 1 with a preheating zone.
A steam cooker that operates according to and embodies features of the invention is
shown in FIG. 1 with its facing side wall removed to better illustrate its components. The
cooker 14, which is open to the atmosphere, has an enclosure 16 that is supported on legs 17
and extends from an entrance end 18 to an exit end 19. A foraminous conveyor belt 20 is
trained around drive and idle sprockets 22, 23 at opposite ends of an upper carryway 24 that
traverses the cooker. Diverting rollers or drums 26 guide the endless belt loop along a
returnway 28 below the cooker. A network of steam pipes 30 injects steam supplied by a
boiler or other steam source into the cooker through the bottom of the enclosure. The
injection of steam is regulated by valves 31 (in FIG. 2) in the steam network.
The cooker shown is modular with at least two identical heating modules 32, 32'.
More modules may be connected in series to lengthen the total low-temperature heating
region. A single module could be used for food products that require only a brief heating
time. Each module is individually controlled with its own steam valves. A feedback signal
from a temperature-sensing probe 34 in each heating module is used by a controller, such as
a programmable logic controller, to control the opening of the steam-injector valve to
maintain a predetermined heating temperature in each module. The probe, the controller,
and the valve provide a means for maintaining a pre-selected temperature in each module.
Air circulators, such as fans 36 or blowers, draw air 37 into the cooker through one of the
side walls 38, as also shown in FIG. 2. The fan also draws steam 40 injected into the cooker
through openings in a plenum 42, in which the air and steam are mixed. The fan blows the
air-steam mixture through openings in the top of the plenum. The air-steam mixture then circulates along a convection path, indicated by arrows 44, that intersects nuts 46 being conveyed atop the conveyor belt 20 along the carryway. The belt is foraminous to allow the air-steam mixture to pass through and also to allow any condensation to drain. Other features of such a forced-convection cooker as described thus far are given in U.S. Patent
No. 6,274,188, "Method for Steam-Cooking Shrimp at Reduced Temperatures to Decrease
Yield Loss," August 14, 2001, incorporated herein by reference. One example of such a
cooker is the CoolSteam© cooker manufactured and sold by Laitram Machinery, Inc., of
Harahan, Louisiana, U.S.A. Because of the thoroughness of the forced-convection heat
treatment described, heat-treating at temperatures of less than 100°C (212°F) at atmospheric
pressure is possible. In fact, temperatures in the heating region below 85°C (185°F) and
preferably in the range from 62°C (144°F) to 79°C (175°F) are effective in blanching or
pasteurizing almonds without blistering or loosening their skins because the low
temperatures minimize the uptake of moisture by the almonds.
In operation, nuts, such as peanuts or almonds and other tree nuts, are conveyed into
the steam cooker 14 by the conveyor belt 20 along a conveying path 56. The nuts are heated
in a low-temperature cooking region 58 that may include one or more identical forced
convection heating modules 32, 32'. Air is drawn into the modules and mixed with steam to
form a substantially homogeneous gaseous atmosphere of air (or other gas, such as nitrogen)
and steam or water vapor. This steam mixture is circulated by an air circulator, such as a fan,
in a convection path that intersects the food product. In this example the convection path is
perpendicular to the conveying path 56, but it could intersect or cross the conveying path
from other directions. Along with the low-temperature heat treatment, the forced
convection flow through the nuts shears condensation enrobing the nuts and inhibits the
uptake of moisture. The duration of the heating-the dwell time-is set by one or more of:
(a) the length of the low-temperature heating region 58, (b) the speed of the conveyor belt 20,
(c) the temperature of the heating region, (d) the size and kind of nut, and (e) the thickness
of the mat of nuts on the conveyor belt. For almonds, the dwell time may range from 4 to 9
minutes in order to achieve sufficient lethality, e.g., a 6 log reduction in a target organism,
such as salmonella. The temperature of the heating region is measured by a temperature
probe and controlled by the amount of steam introduced into the cooker in each module.
FIG. 3 shows the steam cooker 14 with two heating modules 32, 32'. In the first
module 32, the convection path through the foraminous conveyor belt 20 and the conveyed nuts 46 is downward. In the second module 32', the convection path is upward through the nuts. Subjecting the nuts or other food products to both upward and downward convection flows results in a more uniform heat treatment.
Low-temperature pasteurization as described is effective in minimizing the
deleterious uptake of water by the nuts. But pasteurizing nuts at lower temperatures
requires a longer dwell time in the cooker to achieve the desired kill of pathogens. And
longer dwell times lower product throughput.
Preheating nuts in a low-humidity, dry-air preheating chamber 60, or preheater,
before they are conveyed into a pasteurizing region 62, as shown in FIG. 4, reduces the
uptake of moisture during subsequent pasteurization at higher temperatures, such as
temperatures between 90°C (194°F) and 99°C (210°F) instead of below 85°C (185°F). For
example, instead of pasteurizing room-temperature nuts in the low-temperature
pasteurizing region for 4 min at 79°C (175°F), nuts preheated to a surface temperature of
about 54°C (130°F) at a relative humidity of between 1% and about 60% can be pasteurized
at 95°C (203°F) in just 1.75 min. The preheater heats the surfaces of the nuts to a temperature
below the dew point, or condensation temperature, to ensure that condensation forms on the
nuts' outer surfaces during pasteurization. Testing has shown that by preheating nuts in the
preheater 60 for between about 1 min and about 6 min at a temperature of between about
57°C (135°F) and about 85°C (185°F) to raise the surface temperature of the nuts to between
about 38°C (100°F) and about 70°C (158°F), nuts can be pasteurized in the forced-convection
steam pasteurizing region 62 of the cooker at a temperature of between 85°C (185°F) and
99°C (210°F) for a dwell time of between about 1 min and about 6 min. This reduced
pasteurization time improves throughput. Pasteurization can also be performed down to a
temperature of 74°C (165°F) with longer dwell times.
Although the preheating chamber 60 has been described as a low-humidity, dry-heat
heater, in other versions, the preheating chamber 60 can be a separate forced-convection
steam cooker, an additional forced-convection heating module preceding the two
modules 32, 32' of FIG. 1, or the first module 32 of FIG. 1.
Claims (5)
1. A nut-pasteurizing system comprising:
a preheating chamber;
a heating chamber maintained at atmospheric pressure;
a foraminous conveyor belt conveying nuts along a conveying path from the preheating
chamber through the heating chamber;
wherein the preheating chamber preheats the nuts to a surface temperature low enough
below the condensation temperature in the heating chamber to ensure that
condensation forms on the nuts in the heating chamber;
wherein the heating chamber forces a substantially homogeneous gaseous atmosphere
including steam injected into the heating chamber along a path through the nuts and
the foraminous conveyor belt to heat the outer skins of the nuts through
condensation but to limit the amount of condensation enrobing the nuts;
valves regulating the injection of steam into the heating chamber to control the
temperature of the gaseous atmosphere in the heating chamber to a heating
temperature of greater than 85°C and less than 99°C to pasteurize the nuts.
2. The system of claim 1 wherein the preheating chamber is a low-humidity, dry-air
preheater maintaining a relative humidity of between 1% and 60%.
3. The system of claim 1 wherein the preheating chamber is a forced-convection steam
cooker.
4. A method for pasteurizing nuts, comprising:
conveying nuts along a conveying path through a preheating chamber;
conveying the nuts preheated in the preheating chamber atop a foraminous conveyor
belt advancing along the conveying path through a heating chamber;
wherein the preheating chamber preheats the nuts to a surface temperature low enough
below the condensation temperature in the heating chamber to ensure that
condensation forms on the nuts in the heating chamber;
forcing a substantially homogeneous gaseous atmosphere including steam injected into
the heating chamber along a path through the nuts and the foraminous conveyor belt
to heat outer skins of the nuts through condensation but to limit the amount of
condensation enrobing the nuts to prevent the outer skins from blistering;
maintaining atmospheric pressure in the heating chamber; regulating the injection of steam into the heating chamber to control the temperature of the gaseous atmosphere in the heating chamber to a heating temperature of greater than 85°C and less than 99°C to pasteurize the nuts.
5. The method of claim 4 comprising forcing the substantially homogeneous gaseous
atmosphere along a downward path through the nuts and the foraminous conveyor belt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2022100141A AU2022100141B4 (en) | 2017-01-10 | 2022-10-10 | Forced-convection, steam-heating of nuts with preheating |
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US15/402,889 | 2017-01-10 | ||
| US15/402,889 US10098375B2 (en) | 2014-03-03 | 2017-01-10 | Forced-convection, steam-heating of nuts with preheating |
| AU2018208302A AU2018208302B2 (en) | 2017-01-10 | 2018-01-05 | Forced-convection, steam-heating of nuts with preheating |
| PCT/US2018/012462 WO2018132307A1 (en) | 2017-01-10 | 2018-01-05 | Forced-convection, steam-heating of nuts with preheating |
| AU2022100141A AU2022100141B4 (en) | 2017-01-10 | 2022-10-10 | Forced-convection, steam-heating of nuts with preheating |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018208302A Division AU2018208302B2 (en) | 2017-01-10 | 2018-01-05 | Forced-convection, steam-heating of nuts with preheating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2022100141A4 AU2022100141A4 (en) | 2022-11-03 |
| AU2022100141B4 true AU2022100141B4 (en) | 2023-02-02 |
Family
ID=62840301
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018208302A Active AU2018208302B2 (en) | 2017-01-10 | 2018-01-05 | Forced-convection, steam-heating of nuts with preheating |
| AU2022100141A Active AU2022100141B4 (en) | 2017-01-10 | 2022-10-10 | Forced-convection, steam-heating of nuts with preheating |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018208302A Active AU2018208302B2 (en) | 2017-01-10 | 2018-01-05 | Forced-convection, steam-heating of nuts with preheating |
Country Status (5)
| Country | Link |
|---|---|
| CN (1) | CN110167363B (en) |
| AU (2) | AU2018208302B2 (en) |
| ES (1) | ES2724365B2 (en) |
| WO (1) | WO2018132307A1 (en) |
| ZA (1) | ZA201904189B (en) |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4775544A (en) * | 1986-12-22 | 1988-10-04 | Carrier Vibrating Equipment, Inc. | Method for plasticizing nuts and the like |
| US4829892A (en) * | 1986-12-22 | 1989-05-16 | Carrier Vibrating Equipment, Inc. | Apparatus for plasticizing nuts and the like |
| IT1236295B (en) * | 1989-11-29 | 1993-02-02 | Zanussi Grandi Impianti Spa | COMBINED MICROWAVE COOKING OVEN AND FORCED CONVENTION |
| AU2004281560B2 (en) * | 2003-10-15 | 2011-03-31 | Uniq Bioresearch Oy | Method for preparing film coatings and film coating |
| US8707861B2 (en) * | 2004-08-02 | 2014-04-29 | John Bean Technologies Corporation | Dry food pasteurization apparatus and method |
| LT1933639T (en) * | 2005-10-04 | 2017-02-27 | Jimmyash Llc | Methods of making snack food products and products made thereby |
| DK2058386T3 (en) * | 2007-11-08 | 2009-10-26 | Sidel Holdings & Technology Sa | Tunnel pasteurizer |
| US8932658B2 (en) * | 2008-12-22 | 2015-01-13 | Laitram, L.L.C. | Method and apparatus for steam-cooking |
| CN102342549B (en) * | 2011-09-08 | 2013-05-01 | 卢春贵 | Drying device for flavoring nut food |
| DK2849570T3 (en) * | 2012-05-18 | 2018-10-08 | Royal Duyvis Wiener Bv | PROCEDURE AND SYSTEM FOR PASTEURIZING OR STERILIZING SURFACE ON LOW MOISTURE PARTICULATED FOODS |
| US10098375B2 (en) * | 2014-03-03 | 2018-10-16 | Laitram, L.L.C. | Forced-convection, steam-heating of nuts with preheating |
-
2018
- 2018-01-05 ES ES201990059A patent/ES2724365B2/en active Active
- 2018-01-05 AU AU2018208302A patent/AU2018208302B2/en active Active
- 2018-01-05 CN CN201880006271.4A patent/CN110167363B/en active Active
- 2018-01-05 WO PCT/US2018/012462 patent/WO2018132307A1/en active Application Filing
-
2019
- 2019-06-26 ZA ZA2019/04189A patent/ZA201904189B/en unknown
-
2022
- 2022-10-10 AU AU2022100141A patent/AU2022100141B4/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| AU2018208302B2 (en) | 2022-11-24 |
| AU2018208302A1 (en) | 2019-07-18 |
| ES2724365R1 (en) | 2019-12-16 |
| AU2022100141A4 (en) | 2022-11-03 |
| CN110167363B (en) | 2022-06-03 |
| ZA201904189B (en) | 2020-12-23 |
| WO2018132307A1 (en) | 2018-07-19 |
| CN110167363A (en) | 2019-08-23 |
| ES2724365A2 (en) | 2019-09-10 |
| ES2724365B2 (en) | 2022-06-15 |
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| Date | Code | Title | Description |
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| FGI | Letters patent sealed or granted (innovation patent) | ||
| FF | Certified innovation patent |