GB2274574A - Apparatus and process for bacterial reduction in herbs and spices - Google Patents
Apparatus and process for bacterial reduction in herbs and spices Download PDFInfo
- Publication number
- GB2274574A GB2274574A GB9226910A GB9226910A GB2274574A GB 2274574 A GB2274574 A GB 2274574A GB 9226910 A GB9226910 A GB 9226910A GB 9226910 A GB9226910 A GB 9226910A GB 2274574 A GB2274574 A GB 2274574A
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- 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
- A23B7/06—Blanching
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- 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
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
An apparatus for treating herbs and spices to destroy bacteria has a rotatable vessel (10) with a chamber (V) for the product and jacket (C) which receives heating or cooling fluid. Also provided are means (16, 17, Fig 2, not shown, 22) for removing gaseous and liquid products from the chamber (V), as well as sources of compressed air (26), inert gas (27), water (25), steam (23) and vacuum (61) which are selectively connectible to the inner chamber (V). In one mode of operation, the product is heated by supplying heating fluid to the jacket (C), and the gaseous and liquid products, e.g. oils and moisture, emanating from the product are collected and condensed in a storage chamber (22). The product is then cooled by passing cooling fluid into external jacket (C) and the gaseous and liquid products in the chamber (22) are reintroduced to the chamber (V). In an alternative mode of operation gaseous pressure is applied to the product which is then heated and cooled. The gaseous pressure is then removed. <IMAGE>
Description
DESCRIPTION
APPARATUS AND PROCESS FOR BACTERIAL
REDUCTION IN HERBS AND SPICES
The present invention relates to an apparatus and process for bacterial reduction in herbs and spices.
Herbs and spices are the oldest method of giving flavour and appeal to foods and their continued usage is key to the modern processed food industry in giving individuality and competitive edge to their products.
Any naturally produced food product is open to the risk of microbiological contamination at all stages of its progress through the food chain and herbs and spices are no exception. In fact, due to the drying process that herbs and spices (in their most common and traditional format) undergo, usually naturally e.g. by the sun, in their countries of origin total bacterial concentrations may exceed tens of millions/gram.
The relevance of these concentrations depends on the end use of the particular herb or spice. Thus while this is of less concern in retail units or where the finished product is a canned product (to be subjected to high heat processing), for many applications especially those that have gained popularity in recent years, e.g. chilled short life ready meals, it is necessary to achieve a very specific level of microbial reduction to ensure the safety of the final pack.
Until recently, Ethylene Oxide has been the traditional method of bacterial reduction of such product since application of heat in its normal formats resulted in unacceptable visual and organoleptic changes to the herb or spice.
It is also desirable to provide an alternative to irradiation for herb and spices to achieve microbial reduction, this latter process although now legal and technically effective still proving unacceptable to the consumer.
Several known methods use heat to achieve the necessary microbial reduction, but one problem associated with such methods is that the application of heat tends to drive off volatile components such as oils during the procedure, thus adversely affecting the product.
In accordance with a first aspect of the present invention, there is provided apparatus for treating herbs and spices, comprising a treatment vessel, heating means for heating product to be treated, cooling means for cooling the product, and means for withdrawing from the treatment vessel gaseous and/or liquid material emanating from the product when heated and subsequently reintroducing the withdrawn material into the treatment vessel.
Volatile components such as oils can be given off from herbs and spices when heated, and might also be adversely affected by heat. The present invention enables such oils, together with other fluids such as moisture, to be removed from the vessel during heating and reintroduced when the product is cooler. This prevents the volatile components from becoming damaged by heat and preserves the flavour of the product.
The means for withdrawing gas and/or liquid may be in the form of a perforated head connected to a conduit, which extends into the vessel. There may also be means for condensing withdrawn gas and/or fluid, such as a condensing chamber, and the condensate may be reintroduced via a spray extending into the vessel.
In accordance with a second aspect of the present invention, a process for treating herbs and spices comprises heating the product to be treated, withdrawing gaseous and/or liquid material emanating from the product, cooling the product and reintroducing the withdrawn material to the product.
Preferably, the product is heated to a temperature of from 800C to 1200C, and preferably the treatment is carried out in a single vessel. The withdrawn material may be condensed before being reintroduced.
In accordance with a third aspect of the present invention, there is provided a process for treating herbs and spices, comprising applying gaseous pressure to product to be treated, heating the product, cooling the product and then removing the gaseous pressure.
Such a process is suitable for herbs and spices whose constituents are not heat labile, but which might otherwise be driven off by the action of heat.
The present invention retains such components in the product.
Preferably, the process is carried out in a single vessel, which preferably is rotated. In a preferred embodiment the product is heated to a temperature of from 800C to 12O0C. The applied pressure should preferably be sufficient to prevent evaporation of liquid contents of the product at the treatment temperature, and may be applied by means of air pressure or pressure from a different gas, e.g.
nitrogen.
It is also possible to add extra material during treatment, such as steam, water and flavouring.
The present invention also provides a method of efficiently treating powdered or ground herbs and spices, in accordance with the third aspect of the present invention. This prevents a build-up of product on the inner walls of the vessel by preventing evaporation and subsequent condensation of moisture from the product on the walls of the vessel during the cooling process which would, by its presence, attract a layer of powder which would dramatically and adversely affect the rate of cooling. The treatment is consequently quicker and does not affect the product detrimentally.
By way of example only, a specific embodiment of the present invention will now be described, with reference to the accompanying drawings, in which: Fig.l is a schematic cross-section of an embodiment of apparatus in accordance with the present invention; and
Fig.2 is a cross-section through the treatment vessel of the embodiment of Fig.l.
A treatment vessel 10 is a generally double-coned construction, and has an inner wall 11 defining a treatment volume (V) and an outer wall 12 which defines a heating/cooling chamber C between the two walls. The vessel is constructed so as to be capable of withstanding internal pressures up to 3 bar and vacuum up to 700 mm Hg, and access to the interior of the vessel is gained via a knife gate valve 13.
The vessel is provided with sealed horizontal axial shafts 14 and 15 at either end enabling the vessel to be rotated by means of a variable speed drive. This provides for homogeneous mixing of the vessel contents under process conditions. The sealed shafts allow for the admission of various gases and liquids into the chambers of the vessel 10 and jacket 12 whilst the vessel is in motion, without loss to atmosphere.
The jacket is connected to a steam source 23 through return and supply valves 31 and 32. The chamber C may also be connected to a cooling fluid source 24 and 29 through supply and return valves 33 and 34.
It can be seen that by setting the valves 31,32,33 and 34 the chamber C and hence the vessel 10 may be heated or cooled whilst the vessel is in motion.
Four connections to the interior of the vessel 10 are made through the sealed shaft at 14;
i) Connection of a perforated spherical head or "sprayball 16 mounted near the top of the vessel 10 and connected to the steam source 23 through a valve 39 or to a distribution manifold 21 through a valve 35;
ii) Connection of an atomising spray 17 mounted below the sprayball and connected via a valve 36 to the distribution manifold 21;
iii) Connection of a temperature measurement device 18 mounted near the base of the arc of rotation of the vessel 10 so that the product temperature is always recorded; and
iv) An auxiliary connection from the shaft through a valve 37 to the distribution manifold 21.
All four connections through the shaft 14 are configured such that as the vessel rotates the items 16,17 and 18 remain static.
The distribution manifold 21 is also connected via valves to other services, namely water through a valve 41 from a source 25; inert gas through a valve 42 from a source 27; filtered compressed air up to 3 bar pressure through a valve 43, a filter 28 and a compressor 26; and a vacuum up to 700 mm/Hg from a source 61 through a valve 44. There is also connected a pressure container 22 capable of withstanding high pressures (up to 10 bar) and vacuum. This is connected to the distribution manifold 21 through supply and return valves 38 and 46, the compressed air source 28 and 26 and vacuum source 61 through a valve 45.
In use, the vessel 10 is charged with vegetable material to approximately 60% by volume of the vessel 10 with a loading device 51 through the knife gate 13 which is then closed.
The vessel 10 is then set in rotation about the axial shafts 14 and 15 at a predetermined speed, sufficient to allow homogeneous mixing of the charged material with minimum damage to friable species, typically between 2 and 6 rpm.
Steam is then introduced into the heating/cooling chamber C via valve 32, condensed water returning to the steam source by valve 31. The vegetable material is heated under continuous mixing, effecting even heat distribution throughout the material until a predetermined temperature is reached. This temperature is held for a predetermined time sufficient to reduce the level of bacteria present in or on the material to an acceptable level. Monitoring of the product temperature is by means of the measuring device 18 which by virtue of its position and static nature remains in the moving material at all times.
The value of the temperature can be varied, depending on such factors as the product to be treated and the length of time for which the product is treated.
However, the temperature of the heat treatment step should be from 800C to 1200C. Examples are 800C held for 15 minutes, 1000C held for 15 minutes and 120 CC held for 10 minutes.
Dependent upon the characteristics of the material being treated it may be necessary to modify the atmospheric conditions under which the treatment is to be carried out by connection to the services available at the distribution manifold 21, as will be explained later.
On achieving the predetermined source temperature conditions valves 31 and 32 are closed. Cooling fluid from source 24 and 29 is then admitted to the chamber
C, whilst the vessel continues to rotate, by valves 33 and 34. The material is then cooled to not more than 50C above ambient temperature.
On reaching the predetermined cooled temperature the vessel 10 is brought to rest in an inverted position such that the knife gate 13 is positioned above a discharge hopper 52. The pressure is brought to equilibrium by means of venting through valves 48 and 35. The knife gate valve 13 is then opened allowing discharge by gravity into hopper 52.
For particular Herbs and Spices treatment, conditions will be varied to achieve acceptable results. Components of the organic matter such as volatile oils which may be degraded by heat and moisture may require manipulation.
This is achieved in a first operational mode by the use of the pressure container 22. Volatile elements, such as volatile oils and moisture, given off during heating can be removed from the vessel during the heating process via the sprayball 16, valve 35 and distribution manifold 21 by application of vacuum 61 through open valve 45, and condensed in the pressure container 22 through valve 46. This process may also be carried out in the same manner without the use of vacuum (for less heat labile volatile oil products) by venting to atmosphere via valve 46, the natural expansion of gas within the vessel and generation of the volatiles during heating giving a "natural convection" via the pressure container.The condense can be reintroduced during the cooling cycle through the atomiser spray 17 by valves 36 and 38 via the distribution manifold 21 when pressure is applied to the pressure container through valve 47 from compressor 26. The condense is reintroduced at a temperature below that at which it would be driven off, and typically at a temperature of from 600C to 800C. It is also possible to introduce calculated quantities of extra fluids, e.g. water or steam, using this feature or via the sprayball 16. This may be desirable if the water content of the pre-treated product is too low, since such products can fragment easily and have a dusty appearance.The addition of water or steam can also enhance the bacterial reduction process, since the effect of steam on bacteria is greater than the effect of "dry" heat from the heat of the container alone, and also assists in bringing the product to the correct treatment temperature. Additional flavourings, e.g. oils, may also be added via the spray 17 or sprayball 16 if desired in order to modify the product being treated.
Once the treated material has been discharged, if the next batch is of a different nature a cleaning cycle is employed, whereupon the gate valve 13 is closed, the vessel set in rotation and water is admitted through the sprayball 16. After a period of time the vessel is brought to rest in the inverted position, the gate valve 13 is opened allowing the water to drain and the water through the sprayball is stopped. Steam is then briefly admitted to the jacket 12 to dry the interior of the vessel without being in sufficient quantity to prewarm the vessel to affect the next batch of meterial to be treated.
The first mode operation is particularly useful for products whose constituents would be unacceptably affected by the heat of the treatment, and does so by removing the volatile components and reintroducing them after the heating stage. However, for products which can tolerate heat better, a second mode of operation makes it unnecessary to remove such components and reintroduce them subsequently.
In the second mode of operation, the treatment chamber is pressurised at the start of the process, before the product is heated. By carrying out the treatment of the product under pressure, the temperatures at which moisture and volatile oils are given off as vapours are raised, and the bacterial reduction processes can thus be carried out at a higher temperature while retaining the moisture and other volatile components within the product.
In a specific example, ground herbs or spices are loaded into the treatment vessel 10 as previously described. Filtered compressed air at a pressure of 3 bar is fed into the treatment chamber through valve 43, filter 28 and compressor 26, and the vessel is rotated about its axial shafts 14 and 15 at a predetermined rate to mix the product. Steam at a pressure of 1.5 bar is then introduced into the heating/cooling chamber C via valve 32. The treatment is continued for 15 minutes at a temperature of from 800C to 1200C, e.g. 1150C, and the steam is then replaced with cooling fluid (e.g. water), with the pressure still applied to the treatment chamber. When the product has cooled to the desired temperature the pressure is removed from the treatment chamber and the product is discharged from the vessel.
The actual conditions for treatment will vary, depending upon the nature and properties of the product to be treated. For example, pressures greater or less than those specified may be used (for the treatment chamber and/or the heating/cooling chamber
C) may be employed, and the treatment time and temperature may be varied, so long as the combination of temperature and time results in acceptable microbial reduction. Temperatures from 800C to 1400C (and preferably from 800C to 1200C) have been found to be most beneficial in this respect.
Also, the pressure within the treatment chamber need not be applied by air pressure. Instead, an inert gas such as nitrogen may be used to apply pressure, the gas being supplied from source 27 through the valve 42. The use of a gas other than air is desirable for oxygen labile products. As for the first mode, calculated quantities of extra fluids, e.g. water or steam, can be introduced if desired in order to increase the water content of the treated product and/or to enhance the bacterial reduction.
The second mode of operation is particularly useful in the bacterial reduction of ground or powdered herbs and spices.
Traditionally, ground herbs and spices were ground before being subjected to the bacterial reduction process. This worked very well when, for example, the bacterial reduction method used ethylene oxide. Since treatments with ethylene oxide are no longer permitted, the newer treatments have employed heat as the bacterial reduction agent.
However, if ground herbs and spices are treated with known apparatus and methods as described previously, it is found that a layer of caked powder several centimetres thick can form on the inner surface of the inner wall 11 of the vessel 10. It is believed that this occurs since moisture given off during heating of the product condenses on the inner wall 11 during the cooling phase, which causes the layer of caked product to build up. Not only does this prolong the treatment time (since the powder layer insulates the vessel and prolongs the cooling phase) but the product itself is often adversely affected, for example by unacceptable darkening and/or lumping.
One way around the aforementioned problems is to carry out the bacterial reduction before the grinding occurs, i.e. an unground product, and to grind the product subsequently. However, the later grinding can cause recontamination of the product to an unacceptable level, thus negating the bacterial reduction step.
It has been found, however, that it is possible to carry out thermal bacterial reduction of ground herbs and spices using the aforementioned apparatus, if the conditions within the treatment vessel are controlled accurately, in accordance with the second mode.
By pressurising the treatment chamber of the vessel the moisture is prevented from escaping from the product and thus avoids any problems with condensation of moisture during the cooling phase of the treatment cycle. Also, it has been found that application of pressure tends to prevent escape of volatile oils from the product, thus retaining the oils in the final product.
By treating ground and powdered products in accordance with the second mode of the invention as described previously, it has been found that no buildup of product on the internal walls of the treatment chamber occurs, and the product is then satisfactory without further treatment.
It will be appreciated that the treatment will be controlled by a computer controlling and monitoring device, preferably with the capability of recording various parameters of treatment to which a particular batch of material has been subject.
These process parameters are dependent upon the nature of pre-treated material and the degree of biological reduction required. It is therefore necessary to establish these parameters by trials.
However, the invention permits standardisation of treatment for a batch of known organic material previously treated under known conditions.
Claims (37)
1. Apparatus for treating herbs and spices, comprising a treatment vessel, heating means for heating product to be treated, cooling means for cooling the product, and means for withdrawing from the treatment vessel gaseous and/or liquid material emanating from the product when heated and subsequently reintroducing the withdrawn material into the treatment vessel.
2. Apparatus as claimed in claim 1, wherein the means for withdrawing and reintroducing material emanating from the product comprises a conduit extending into the interior of the treatment vessel.
3. Apparatus as claimed in claim 2, wherein the means for withdrawing and reintroducing material emanating from the product comprises a perforated head located in the treatment vessel or an end of the conduit.
4. Apparatus as claimed in any of the preceding claims, wherein the means for withdrawing and reintroducing material emanating from the product comprises spray means extending into the treatment vessel.
5. Apparatus as claimed in any of the preceding claims, wherein the means for withdrawing and reintroducing material emanating from the product comprises a storage chamber.
6. Apparatus as claimed in claim 5, wherein the storage chamber comprises a vessel for condensing gaseous material withdrawn from the treatment chamber.
7. Apparatus as claimed in claim 5 or claim 6, further comprising a source of vacuum selectively connectible to the storage chamber.
8. Apparatus as claimed in any of claims 5 to 7, further comprising a source of pressurised gas selectively connectible to the storage chamber.
9. Apparatus as claimed in any of the preceding claims, wherein the treatment vessel is rotatably mounted and wherein the apparatus further comprises means for rotating the treatment vessel.
10. Apparatus as claimed in claim 9, wherein the treatment vessel is rotatably mounted about a substantially horizontal axis.
11. Apparatus as claimed in any of the preceding claims, wherein the treatment vessel comprises an inner chamber for holding product to be treated.
12. Apparatus as claimed in claim 11, further comprising an aperture in the inner chamber and releasably securable closure means for closing the aperture substantially sealingly.
13. Apparatus as claimed in claim 11 or claim 12, wherein the heating means and cooling means comprise an outer chamber forming part of the treatment vessel, sources of heating and cooling fluid and valve means for selectively supplying heating or cooling fluid to the outer chamber.
14. Apparatus as claimed in any of the preceding claims, further comprising means for modifying the internal environment of the treatment vessel.
15. Apparatus as claimed in claim 14, comprising sources of one or more of compressed air, vacuum, inert gas, steam, water and flavouring, and valve means for selectively connecting one or more of said sources to the treatment vessel.
16. A process for treating herbs and spices, comprising heating product to be treated, withdrawing gaseous and/or liquid material emanating from the product, cooling the product and reintroducing the withdrawn material to the product.
17. A process as claimed in claim 16, wherein the product is heated at a temperature of from 800C to 1200C.
18. A process as claimed in claim 16 or claim 17, wherein gaseous material emanating from the product is condensed before being reintroduced.
19. A process as claimed in any of claims 16 to 18, wherein material emanating from the product is withdrawn by application of a vacuum.
20. A process as claimed in any of claims 16 to 19, wherein the material is reintroduced by application of fluid pressure.
21. A process as claimed in any of claims 16 to 20, wherein the treatment of product is carried out in a single vessel.
22. A process as claimed in any of claims 16 to 21, wherein the product is agitated during treatment.
23. A process as claimed in any of claims 16 to 21, wherein the environment of the product is modified during treatment.
24. A process as claimed in claim 23, wherein the environment is modified with one or more of compressed air, vacuum, inert gas, steam, water and flavouring.
25. A process for treating herbs and spices, comprising applying gaseous pressure to product to be treated, heating the product, cooling the product and then removing the gaseous pressure.
26. A process as claimed in claim 25, wherein the treatment is carried out in a single vessel.
27. A process as claimed in claim 25 or claim 26, wherein the product is agitated.
28. A process as claimed in any of claims 25 to 27, wherein the product is heated at a temperature of from 800C to 1400C.
29. A process as claimed in any of claims 25 to 28, wherein the pressure is sufficient to prevent evaporation of liquid components of the product.
30. A process as claimed in any of claims 25 to 29, wherein pressurised air is applied to the product.
31. A process as claimed in any of claims 25 to 29, wherein a pressurised gas other than air is applied.
32. A process as claimed in any of claims 25 to 31, wherein extra material is added.
33. A process as claimed in claim 32, wherein one or more of steam, water and flavouring is added.
34. A process for treating powdered or ground herbs and spices, as claimed in any of claims 25 to 33.
35. Apparatus for treating herbs and spices, substantially as herein described, with reference to, and as illustrated in, the accompanying drawings.
36. A process for treating herbs and spices, substantially as herein described.
37. A process for treating powdered or ground herbs, substantially as herein described.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9226910A GB2274574B (en) | 1992-12-24 | 1992-12-24 | Apparatus and process for bacterial reduction in herbs and spices |
| GB9616175A GB2302258B (en) | 1992-12-24 | 1992-12-24 | Apparatus and process for bacterial reduction in herbs and spices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9226910A GB2274574B (en) | 1992-12-24 | 1992-12-24 | Apparatus and process for bacterial reduction in herbs and spices |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9226910D0 GB9226910D0 (en) | 1993-02-17 |
| GB2274574A true GB2274574A (en) | 1994-08-03 |
| GB2274574B GB2274574B (en) | 1997-03-26 |
Family
ID=10727181
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9616175A Expired - Fee Related GB2302258B (en) | 1992-12-24 | 1992-12-24 | Apparatus and process for bacterial reduction in herbs and spices |
| GB9226910A Expired - Fee Related GB2274574B (en) | 1992-12-24 | 1992-12-24 | Apparatus and process for bacterial reduction in herbs and spices |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9616175A Expired - Fee Related GB2302258B (en) | 1992-12-24 | 1992-12-24 | Apparatus and process for bacterial reduction in herbs and spices |
Country Status (1)
| Country | Link |
|---|---|
| GB (2) | GB2302258B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996020606A1 (en) * | 1994-12-29 | 1996-07-11 | Burns Philp Food Inc. | Method and apparatus for sterilization of seeds, herbs and spices |
| WO2000074493A1 (en) * | 1999-06-04 | 2000-12-14 | Otto Wenzel | Method and device for reducing the number of germs contained in dried herbs, spices or vegetables |
| EP1120050A2 (en) * | 2000-01-29 | 2001-08-01 | Peter Dieckmann | Process and apparatus for reducing the number of bacterial germs in particulate material |
| EP1248535A1 (en) * | 2000-01-04 | 2002-10-16 | Darrell C. Horn | Method and apparatus of chilling slurries and liquids |
| DE10219813A1 (en) * | 2002-04-30 | 2003-11-20 | Heinz-Dieter Buerger | Process to sterilize food or pharmaceuticals by repeated exposure to vacuum cycles followed by steam treatment and scouring with inert gas |
| WO2005036985A1 (en) * | 2003-10-22 | 2005-04-28 | Carlos Cummings Ibarra | Improved nixtamalization method and device and different uses thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10159267B2 (en) | 2012-08-17 | 2018-12-25 | Eloy Vaz Camara | Electromechanical nixtmalization system |
| CN103585648B (en) | 2013-10-15 | 2016-04-20 | 英孚伦斯亚洲有限公司 | Automatic rotation autoclave and there is the processing method in continued operation stage |
| MX2016011214A (en) * | 2016-08-29 | 2018-02-27 | Camara Eloy Vaz | Electro-mechanical system for nixtamalization. |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB789767A (en) * | 1955-09-20 | 1958-01-29 | Laguilharre Pierre R | Improved method for pasteurising or sterilising liquid and semi-liquid products |
| GB1056681A (en) * | 1964-01-20 | 1967-01-25 | Alfa Laval Co Ltd | Sterilising liquids |
| GB1507682A (en) * | 1975-04-25 | 1978-04-19 | Heinz Co H J | Heat treating particulate material |
| US4444797A (en) * | 1980-02-15 | 1984-04-24 | Societe D'assistance Technique Pour Produits Nestle S.A. | Heat treatment of particulate solid materials |
| EP0269257A2 (en) * | 1986-10-30 | 1988-06-01 | McCORMICK & COMPANY, INC. | Apparatus & process for sterilization of spices and leafy herbs |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2221830B (en) * | 1988-07-28 | 1992-08-26 | Daniel Henry Dudek | Means and method for sterilizing spices and like substances |
| GB8922753D0 (en) * | 1989-10-10 | 1989-11-22 | Dalgety Plc | A method of processing spices and other aromatic edible vegetable matter |
-
1992
- 1992-12-24 GB GB9616175A patent/GB2302258B/en not_active Expired - Fee Related
- 1992-12-24 GB GB9226910A patent/GB2274574B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB789767A (en) * | 1955-09-20 | 1958-01-29 | Laguilharre Pierre R | Improved method for pasteurising or sterilising liquid and semi-liquid products |
| GB1056681A (en) * | 1964-01-20 | 1967-01-25 | Alfa Laval Co Ltd | Sterilising liquids |
| GB1507682A (en) * | 1975-04-25 | 1978-04-19 | Heinz Co H J | Heat treating particulate material |
| US4444797A (en) * | 1980-02-15 | 1984-04-24 | Societe D'assistance Technique Pour Produits Nestle S.A. | Heat treatment of particulate solid materials |
| EP0269257A2 (en) * | 1986-10-30 | 1988-06-01 | McCORMICK & COMPANY, INC. | Apparatus & process for sterilization of spices and leafy herbs |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996020606A1 (en) * | 1994-12-29 | 1996-07-11 | Burns Philp Food Inc. | Method and apparatus for sterilization of seeds, herbs and spices |
| WO2000074493A1 (en) * | 1999-06-04 | 2000-12-14 | Otto Wenzel | Method and device for reducing the number of germs contained in dried herbs, spices or vegetables |
| EP1248535A1 (en) * | 2000-01-04 | 2002-10-16 | Darrell C. Horn | Method and apparatus of chilling slurries and liquids |
| EP1248535A4 (en) * | 2000-01-04 | 2003-03-26 | Darrell C Horn | Method and apparatus of chilling slurries and liquids |
| EP1120050A2 (en) * | 2000-01-29 | 2001-08-01 | Peter Dieckmann | Process and apparatus for reducing the number of bacterial germs in particulate material |
| EP1120050A3 (en) * | 2000-01-29 | 2003-09-24 | Peter Dieckmann | Process and apparatus for reducing the number of bacterial germs in particulate material |
| DE10219813A1 (en) * | 2002-04-30 | 2003-11-20 | Heinz-Dieter Buerger | Process to sterilize food or pharmaceuticals by repeated exposure to vacuum cycles followed by steam treatment and scouring with inert gas |
| DE10219813B4 (en) * | 2002-04-30 | 2006-02-16 | Heinz-Dieter Bürger | Method and device for drying and sterilizing food |
| WO2005036985A1 (en) * | 2003-10-22 | 2005-04-28 | Carlos Cummings Ibarra | Improved nixtamalization method and device and different uses thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2274574B (en) | 1997-03-26 |
| GB2302258A (en) | 1997-01-15 |
| GB9226910D0 (en) | 1993-02-17 |
| GB2302258B (en) | 1997-03-26 |
| GB9616175D0 (en) | 1996-09-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20021224 |