GB978807A - Continuous aseptic canning process and apparatus - Google Patents

Abstract

978,807. Sterilizing fluid foods. W. M. MARTIN. May 9, 1962, No. 19288/63. Divided out of 978,806. Heading A2D. [Also in Divisions B1 and G1] The description is in part substantially identical with that of Specifications 978,806 and 978,808 but the claims are directed to a continuous aseptic canning process and apparatus for a product consisting of food containing large particles, comprising continuously pumping the food, spreading the pumped food into a moving film, contacting, without intermixture, the surface only of the film with superheated steam under pressure sufficient to prevent its condensation so as to raise the temperature of the food into the range 275‹ - 300‹F. while maintaining all other surfaces of the film in contact with cooler temperature bodies, sterilizing the food at that temperature, cooling the food below its flash temperature at atmospheric pressure, and measuring the food and dispensing it under sterile conditions at atmospheric pressure into sterile containers while holding the back pressure between the contacting step and the measuring step at the point of the measuring step. Foods mentioned include: vegetable soup containing whole peas and beans, diced potatoes, carrots and pieces of celery; beef stew containing chunks of beef, diced potatoes and carrots; whole kernel corn or peas in brine. In the metering and blanching unit B, C, D, Fig. 1A, for liquid and solid components of a foodstuff such as soup or stew, solid components are fed on to a belt conveyer 62 from their respective hoppers 60 by hollow screw conveyers 66, Fig. 2, whose individual speeds can be varied, and upon reaching the end of the belt conveyer are dumped into a housing 90 containing the liquid component 31 delivered from a kettle 30, Fig. 1A, by a pipe 35; the components are mixed by a hollow screw 97, bridging being prevented by a rotating tip 98 of the screw, an oscillating or rapidly swinging stainless steel rod 99, Fig. 11, or a spiral rod. The resulting mixture of liquid and solid components in desired proportions is then pumped by a pump 100 to sterilizing and canning equipment. A vibrator 70, Fig. 2, and rods 74 curved in an arc presenting a convex surface to their direction of rotation with their shaft 73, prevent bridging of the material in the hopper. The solids may be blanched by steam delivered from a jacket 82, Fig. 4, or by hot water (or blanch solution) from a spray header 86. The inclination of the screw assembly is adjustable by a screw 79 to enable a hot water bath 84 to be provided. The quantity of the liquid component is regulated by the liquid level in a float chamber 40. The liquid level in a chamber 40 is regulated by a float 42 which is fastened on a rod 48 at any desired height by a thumb screw 49 and actuates through linkages 52, 53, a butterfly valve 54 in the supply pipe 35. To facilitate easy and thorough cleaning, the valve (a thin metal disc) is mounted between two bearings 55, Fig. 2A, in rounded notches in a sleeve 58. The valve can be readily removed by releasing a clamp 59 and sliding the sleeve 58 out from the housing 40, along with the rod 48 and the linkages 52, 53.