US1544304A - Process of sterilizing hermetically-sealed packages - Google Patents

Description

June so, 1925. 1,544,304

` J. A. FENN PROCESS OF STERILIZING HERMETICALLY SEALED PACKAGES 'Filed sept. 27, 1925 Patented June 30, 1925.

UNITED STATES PATENT oFFlcE.

JAMES A. FENN, OF CHICAGO, ILLINOIS, ASSIGNOR TO PHOENIX-HERMETIC COMPANY, OF CHICAGO, ILLINOIS, A CORPORATION OF NEW YORK.

PROCESS OF STERILIZING HERMETICALLY-SEALED PACKAGES.

Application filed September 27, 1923. Serial No. 665,155.

T o all whom t may concer/m.'

Be it known that I, JAMES A. FEN'N, a citizen of the United States, residing at Chicago, in the county of Cook, State of Illinois, have invented certain new and useful Improvements in Processes of Sterilizing Hermetically-Sealed Packages, of which the following is a description, reference being had to the accompanying drawing and to the figures of reference marked thereon.

The invention relates to new and useful improvements in the art of sterilizing food products, and more particularly to the art of sterilizing food products hermetically sealed in individual packages.

An object of the invention is to provide a process of sterilizing an individual package wherein the contents of the package may be rendered thoroughly sterile in a very short period of time. Another object of the invention is to provide a process of sterilizing individual packages wherein the package may be quickly cooled without breaking the container if the product is packed in a glass container.

The purpose of the invention is to pack food products in containers and a thorough sterilization of the products so that it will keep indefinitely as long as the package 1s sealed and, at the same time, maintain the color, juices, flavor so far as possible in the product being packed.

In the drawings:

Figure 1 is a view, more or less diagrammatic, of an apparatus for carrying out the process; and

Fig. 2 is a sectional view showlng a container.

Thel food products are packed in individual packages and these packa es are hermetically sealed, and then place in a pressure retort and steam admited to the retort for the heating of the interior thereof. The steam is preferably passed through a throttle so that the pressure may be regulated to that which is desirable for the sterilizing of the containers in the retort. A jet of water is introduced into the steam pipe leading to the retort, and the steam surrounds said water jet so that, when the steam and water enter the retort, they will be thoroughly intermixed.

When the temperature of the retort reaches approximately 2129 F., the retort 1s put under pressure preferably by means of air.

The purpose of the air pressure is well understood in the art of sterilizing hermetically sealed packages. The air pressure overcomes the internal pressure within the container, due to the heating of the contents thereof, and the expansion of the food products, so that the external air pressurewill prevent the cover of the package from being disturbed by this internal pressure, and thus maintaining the packages sealed. Preferably from 10 to 30 pounds of air pressure is used.

The steam which enters the retort is superheated steam and, therefore, can be raised to a. temperature of 250 F. The steam pressure will'` be in the neighborhood of fifteen pounds, and this steam pressure and plus air pressure is sufficient to overcome any internal pressure developing Within the container.

The steam is superheated, and the water thoroughly intermixed with this superheated steam, and the water and steam circulate about the retort and contact with the surface of the containers. The water thoroughly intermixed with steam causes the steam to condense and give up its latent heat, which latent heat penetrates to the interior of the containers very quickly and heats the contents thereof to a sterilizing temperature so that all the bacteria and harmful germs will be destroyed.

As one specific example, I have very successfully put up peas by my present method. The container was filled as usual with peas and brine poured. over the peas in the container. vThe cover was loosely placed thereon and the container passed through an exhaust box which heated the contents of the container so that when sealed and allowed to cool to a certain extent, the cover is sealed by the internal vacuum within the container.

The sealed containers were then placed within a retort and the retort closed. Steam intermixed with .water was then introduced into the retort, and when the temperature o-f the retort reached about 212 F., I admitted air under pressure of about 10 pounds. This was for insuring that the cover would be held on the container, notwithstanding the internal pressure within the container due to the heating of the contents and the exp-ansion of the same. Steam intermixed with Water was fed to the reperfec tort until the retort reached the temperaf V contents had been for a relatively short time results.

and had not destro ed the color pigments within the peas. T e peas when open. had lmuch the flavor of fresh peas. I have also used my process for processing many other kinds of vegetables, including spinach, asparagus and the like with equal beneficial The essential -features ofthe process consists in the quick sterilizing of the food p-roducts so that while the bacteria and objectionable germs are destroyed, the food product is not overcooked o-r discolored but maintains much of its natural color and flavor.

In the drawings, the retort is indicated at 1, and said retort is closed by a lid 2. The air is introduced into the retort by a pipe 3 controlled by a Valve 4. The pipe l5 leads from the main steam line and delivers steam to a pipe 6 connected to the retort and controlled by a valve 7. The steam pressure of the main line is controlled by a hanld valve 8. A water pipe 9 is connected to a coupling 10 on the end of the pipe 6, and a nozzle 11 connected with this water pipe 9 extends into the coupling beyond the point Where the steam enters'the coupling so that the steanr surrounds the nozzle.' The -water is controlled by a valve 12. The water is introduced into the pipe 6 at a slightly greaten pressure than the water, and becomes thoroughly intermiXed with the steam so that, when the steam reaches the retort and surrounds the individual containers, the

,. 'steam is thoroughly intermixed with water.

A'sutable water gauge 13 is provided, and

the water in this lmixing chamber, and the water is led through a pipe 21 to the retort. By this means, the water can be heated to the proper temperature so as not to break the glass containers and gradually can cool down. f

In Fig. 2, I have shown a glass container at G and a lid or cover g therefor, which is suitable to be used in connection with my process. It will be understood that instead of using glass, metal may be used. The apparatusset forth above is shown, described and claimed in my copending applii cation Serial No. 665,154, iiled of even date herewith.

It is obvious that other forms of apparatus may be used for carrying out the process, and that the details stated lmay be widely varied without departing from the spirit of the invention as set forth in the appended claim.

The process of s sterilizing hermetically sealed packages comprising placing a sealed package in a closed retort,`surrounding the sealed package in said retort with superheated steam', and intermixing water with the supereheated steam as it enters the retort so that the container will be surrounded with super-heated steam thoroughly intermiXed with water which will aid in the condensing of the steam on the wall of the container, 'aird thereby transferring the latent heat of the steam tothe contents of the container forv sterilizing the same.

' In testimony whereof, I affix my signature.

Images