WO2006126870A1 - Appareil et procede destines a traiter des produits alimentaires, unite de sechage et/ou refroidissement et produit alimentaire traite - Google Patents

Appareil et procede destines a traiter des produits alimentaires, unite de sechage et/ou refroidissement et produit alimentaire traite Download PDF

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Publication number
WO2006126870A1
WO2006126870A1 PCT/NL2005/000386 NL2005000386W WO2006126870A1 WO 2006126870 A1 WO2006126870 A1 WO 2006126870A1 NL 2005000386 W NL2005000386 W NL 2005000386W WO 2006126870 A1 WO2006126870 A1 WO 2006126870A1
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WO
WIPO (PCT)
Prior art keywords
food products
cooling
conveying surface
flow
processing
Prior art date
Application number
PCT/NL2005/000386
Other languages
English (en)
Inventor
Matheus Johannes Hof
Rinze Wassenaar
Original Assignee
Gti Koudetechniek B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gti Koudetechniek B.V. filed Critical Gti Koudetechniek B.V.
Priority to PCT/NL2005/000386 priority Critical patent/WO2006126870A1/fr
Publication of WO2006126870A1 publication Critical patent/WO2006126870A1/fr

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Classifications

    • 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
    • A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0416—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/50—Fluidised-bed drying
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D13/00—Stationary devices, e.g. cold-rooms
    • F25D13/06—Stationary devices, e.g. cold-rooms with conveyors carrying articles to be cooled through the cooling space
    • F25D13/067—Stationary devices, e.g. cold-rooms with conveyors carrying articles to be cooled through the cooling space with circulation of gaseous cooling fluid
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
    • F25D2317/06—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation
    • F25D2317/066—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation characterised by the air supply
    • F25D2317/0661—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation characterised by the air supply from the bottom

Definitions

  • the apparatus comprises at least one freezing space and one conveying track for moving the food products through the freezing space.
  • Blowing means are provided for blowing a cooled medium over the products present on the conveying track.
  • the blowing means comprise blowing openings, at least above at least a portion of the at least one conveying track.
  • the blowing openings are arranged for blowing out the cooled medium at least substantially at right angles to the conveying direction of the at least one conveying track.
  • another apparatus for freezing food products which is provided with a conveyer belt for moving the food products through a freezing space.
  • the conveyor belt is provided with a shaking device, for mechanically shaking the conveyor belt. The shaking of the conveyor belt separates the food products from each other, and thus prevents the formation of lumps of food products.
  • the formation of lumps of food products is reduced, because the cooling and/or drying unit includes a fluid supply in a first zone of the processing path for supplying a flow which moves at least a part of the food products away from the conveying surface.
  • the cooling and/or drying unit includes a fluid supply in a first zone of the processing path for supplying a flow which moves at least a part of the food products away from the conveying surface.
  • Fig. 1 schematically shows a cut-away side view of an example of an arrangement of examples of embodiments of apparatuses according to the invention.
  • Fig. 2 schematically shows a cross-section view of the example of fig. 1 along the line II-II in fig. 1.
  • Fig. 5 schematically shows a cut-away side view of a part of the example of an embodiment of an IQF apparatus according to the invention shown in fig. 1.
  • Fig. 6 schematically shows a cut-away top view of the example of fig. 5 with removed cover.
  • Fig. 7 schematically shows a cut-away top view of the example of fig. 5 with conveyor and deflector removed.
  • Fig. 8 schematically shows a cross-sectional view of the example of fig. 5 along the line VIII-VIII in fig. 5.
  • Fig. 9 schematically shows a side view of a part of the processing path of the example of fig. 5.
  • Fig. 10 schematically illustrates the flow of air in the part of the example of figs. 5-
  • the arrangement includes, in a processing direction P of the food products from an entrance 31 to an exit 32, a pre-cooling apparatus 10, an individual quick freeze (IQF) apparatus 11, a fast freezing apparatus 12, and a post-freezing apparatus 13.
  • the arrangement 1 is separated from the outside environment by means of a wall W.
  • the inside environment is partitioned in rooms with different ambient temperatures by means of partitioning walls Wl and W2.
  • the pre-cooling apparatus 10 is placed in a room in which the ambient air has a temperature near, or slightly above the freezing point of the food products, e.g. 0 0 C.
  • the IQF apparatus 11 is placed in a room in which the ambient air has a temperature below the freezing point of the food products, e.g. -20 0 C.
  • the fast freezing apparatus 12 and post-freezing apparatus 13 are placed in a room in which the ambient air has a temperature lower than in the room of IQF apparatus 11, e.g. -42°C.
  • the pre-cooling apparatus 10 and the IQF apparatus 11 are provided with examples of cooling and/or drying units according to the invention.
  • the processing space 3 of the pre-cooling apparatus 10 and the IQF apparatus 11 includes pulse zones. In the pulse zones, fluid outlets are provide which provide a flow of cooling and/or drying medium sufficient to move the food products away from the conveying surface 22.
  • the movement of the food products may be limited in a direction away from the conveying surface 22 by a first limiter 41, as schematically shown in figs. 1-4.
  • the movement of the food products may be limited in a direction parallel to the conveying surface by a second limiter 42, as schematically shown in figs. 1 and 3.
  • the flow of air inside and outside of the apparatuses 10-13 is schematically indicated in figs. 2-4 with arrows.
  • the inside 7 of the apparatuses 10-13 forms a channel for providing the cooling and/or drying medium, in this example air from the fans 5 or high pressure blowers 4, to the conveying surface 22 and hence to the food products.
  • the air displaced to the inside 7 causes a flow of air at the conveying surface 22
  • the apparatuses 10-13 shown in the arrangement 1 are able to perform one or more processing steps of a four-stage cooling process.
  • the cooling process may instead be performed in more or less stages, such as in a single cooling stage.
  • more or less apparatuses than shown in figs. 1-4 may be present in the arrangement.
  • additional apparatuses may be present to perform further processing steps before or after the cooling process, such as washing, glazing, pre-cooling, after-freezing, packaging etc.
  • the pre-cooling apparatus 10 is able to perform a pre-cooling step.
  • the food product is cooled from a temperature at or above room temperature to a temperature close or closer to the freezing point, e.g. from about 20 0 C to below 10 0 C.
  • the pre-cooling apparatus 10 pre-cools the food products entering the processing space 3 to the freezing point of the food product, which in this example is about O 0 C.
  • the food products are also, at least partially, dried.
  • the food products are moved away from the conveying surface 22 in the pulse zones, which are in this example present between the conveying surface 22 and the first h ' miters 41.
  • the force exerted on the food products by the cooling and/or drying medium is increased with respect to outside the pulse zones, in this example by means of the fans 8 and sub-chambers 94. Due to the exerted force, in the pulse zones, the food products are moved away from the conveying surface by the flow of cooling and/or drying medium.
  • the movement separates food products adhered together, as explained below in more detail, and hence reduces the formation of lumps as well. Furthermore, the movement provides an enhanced drying of at least the surface of the food products, thus reducing the formation of the lumps in the further processing of the food products.
  • the IQF apparatus 11 is able to perform an individual quick freezing (IQF) step.
  • IQF individual quick freezing
  • the IQF step at least the surface temperature of the food products is brought to a temperature below the freezing point.
  • the IQF step is performed on the food products leaving the pre-cool apparatus 10, which thus have a temperature of about 0 0 C.
  • the IQF apparatus freezes at least the outside of the pre- cooled food product, for example to a few degrees below the freezing point.
  • the IQF step reduces the adherence of food products, and hence the formation of lumps downstream in the processing path, since a significant amount of the formation of lumps is believed to be caused by freezing of moisture on the outside of the food products.
  • the fast freezing apparatus 12 is able to perform a fast freezing step.
  • the temperature of the core of the IQF food products is brought below the freezing point, and in this example is brought to a temperature which is less than 1O 0 C below the freezing point of the respective food products.
  • the fast freezing apparatus 12 thus ensures that the food products are frozen at their inside as well, and not only at the outside.
  • the fast freezing is believed to reduce the formation of the formation of large crystals, and accordingly reduces drip losses.
  • the post-freezing apparatus 13 is able to perform an post-freezing step. In the post-freezing step, the temperature of the frozen food products is lowered, to further enhance the lifetime of the food products.
  • the temperature of the food products can for example be brought from a temperature between O 0 C and —20 0 C to a lower temperature between, e.g. between -15°C and -5O 0 C.
  • the frozen food products are passed from the fast freezing apparatus 12 to the post-freezing apparatus 13.
  • the average temperature of the frozen food is brought further down by the post-freezing apparatus 13, for example to -20 degrees Celsius.
  • the post-freezing further prolongs the storage life of the food products.
  • the storage life of the food products is believed to be substantially independent of the period of time required to perform the post-freezing. Accordingly, the post- freezing can be performed relatively slow, thus using with a relatively low amount of energy without affecting the storage life.
  • the conveyor belt 20 extends along a processing path in the processing space 3 from the processing entrance to the processing exit (both not shown in figs. 5-8). At the entrance and the exit, the conveyor belt 2 projects with terminal ends slightly out of the processing space 3.
  • the conveyor belt 2 can be moved in a circulating manner by a driving unit 23.
  • the fluid outlets 90,91A-C may for instance be positioned to provide a flow which is substantially perpendicular with respect to the conveying surface 22. Thereby, the movement of the food products in the processing direction is not influenced by the cooling and/or drying medium.
  • the processing space 3 may include any suitable configuration of pulse zones 36 and/or non-pulse zones 35.
  • the processing space 3 may include two or more pulse zones 36 and one or more non-pulse zones 35 which separate the first zones from each other.
  • the processing space 3 includes pulse zones 36, and non-pulse zones 35 in an alternating arrangement.
  • the fluid outlets 90,91A-C may be implemented in any manner suitable for the specific implementation.
  • the fluid outlets can for example be arranged below the conveying surface 22.
  • a cooling and/or drying unit includes a chamber 9 provided on the frame 101.
  • the chamber 9 extends below the conveying surface in the space between the top side 22 and the bottom side 21 of the conveyor 20.
  • the chamber 9 may be connected to a supply of a cooling or dried medium, for example in a manner as shown in figs. 1-4.
  • the chamber 9 may have any suitable shape. In figs. 5-8, for instance, the chamber is shaped like a box, which is closed off at the bottom and the upright sides.
  • respective wider slit-shaped openings 91A-91C of the top side of the chamber 9 are positioned below the pulse zones 36.
  • a plurality of narrower slit-shaped openings 90 is positioned between successive wider slit-shaped openings 91A-91C.
  • the narrow slit-shaped openings 90 are narrower than the wider slit-shaped openings 91A-91C.
  • a larger flow of fluid will be present at the area of the conveying surface 22 above the wider slit- shaped openings 91A-91C than at the areas above the smaller slit shaped openings 90.
  • the force exerted by the flow of a cooling and/or drying medium will be larger as well.
  • the most upstream opening 91C has a width of 15 mm
  • the most downstream opening 91A has a width of 5 mm.
  • the flow pattern may differ from the example and the invention is not limited to the shown example.
  • the width of the fluid outlets 90,91A-C may be modified. E.g. the width of the narrower fluid outlets 90 may vary as well, or the wider fluid outlets may have an equal width.
  • the plates 92 have protruding sides 920 extending towards the chamber 9.
  • the protruding sides 920 are placed at a non- perpendicular angle with respect to the flat part 921, and form side-walls of the slit- shaped passages 90,91A-C.
  • the slit-shaped passages 90,91A-C have a tapered cross- section, which narrows towards the conveying surface 22. The tapered cross-section results in an advantageous flow profile of the cooling and/or drying medium.
  • the slit-shaped openings 91 A-C positioned below the pulse zones 36 are wider than the slit-shaped openings 90 in the non-pulse zones 35.
  • the amount of air flow is larger, and accordingly a larger force is exerted on the food products by the flow of air, as indicated with arrow A in fig. 10.
  • the air guided along the deflector flows in a direction away from the conveying surface 22, as shown with arrows D.
  • This flow of air carries along a finer fraction of the mass to be processed.
  • the air moving away from the conveying surface is discharged to the outside of the IQF apparatus 11 via an air duct 43 positioned above the processing space3, as shown in fig. 5-8.
  • the pressure outside the apparatus 11 is lower than inside the apparatus.
  • the cooling and/or drying medium will flow from the outlets to the outside environment of the apparatus II.
  • the curved plates 41 further limit the movement of the food products in a direction away from the conveying surface 22. Downstream of the curved plates, upright plates 42 are positioned which act as second limiters, which limit in operation the movement of the food products in a direction parallel to the conveying surface 22. Because of the limiters, the free movement of the food products in a respective direction is limited to a confined area, thus reducing fouling of the apparatus outside the confined area.
  • the limiter in operation, at least a part of the food products will collide with the plates 41,42 on an impact surface of the plates 41,42. This collision will also separate at least a part of the adhered food products. Accordingly, the impact surface further reduces the formation of lumps of food products adhered together.
  • the invention is not limited to the shown deflector and limiters,
  • the deflector and/or limiters may be implemented in any manner suitable for the specific implementation.
  • the first limiter may be implemented as a substantially flat plate extending in parallel to the conveying surface 22, and/or the second limiter as a substantially flat plate oriented perpendicular to the conveying surface 22.
  • cooled medium with a desired, relatively low temperature is drawn from outside into the chamber 9.
  • the cooled medium may for instance be air or another suitable gas or gas/air mixture, optionally provided with, for instance, fungicidal and/or bactericidal additives.
  • the cooled medium may for example have a temperature of between -55 and +40 degrees Celsius, whereby cooling and/or freezing of products can be effected, which products may or may not be pre-frozen or pre- cooled.
  • glazing may take place or other suitable conditioning treatments of the food products.
  • the cooled medium is blown out of the slit-shaped outlets 90,91A-C via the conveying surface 22 over the food products.
  • the flow out of the wider slit shaped openings 91A-91C moves a substantial part of the food products away from the conveying surface 22 in the pulse zone 36.
  • the flow may for example have a velocity of more than 10 m/s, such as between 15 m/s and 30 m/s, measured at the conveying surface 22 above the slit- shaped openings 91 A-C.
  • the movement by the flow of air separates food products stuck together.
  • the portion of the food products moved away from the conveying surface 22 is then guided back to the conveying surface 22 via the curved plate 41, which also acts as a limiter for the food products in the direction away from the conveying surface 22.
  • the movement of the airborne food products returning to the conveying surface 22 is limited in the processing direction P by the upright plate 42.
  • the force exerted at impact on the curved plate 41, and optionally the upright plate 42 further loosens the food products.
  • the air guided along the curved plate 41 is lead away, in this example upwards, from the processing space, taking a finer fraction of the matter to be processed, e.g. dust and crumbles along.
  • Tables 1 and 2 show, by way of example, values of parameters used in experiments performed with an example of an apparatus according to the invention on a variety of food products using air as a cooling medium. A significant reduction of the formation of lumps has been observed in these experiments.
  • an apparatus of which the length of the processing space was 1.8 m has been used.
  • the narrower slit-shaped openings had a width of 2 mm.
  • the velocity of the air in m/s through these openings is represented by Vair (1) in table 1, while the successive wider slit-shaped openings had in the processing direction a width of 15, 10, and 6 mm with a velocity Vair(2), Vair (3), Vair (4) in m/s as listed in table 1, respectively.
  • T pr od(in) represents the initial core temperature of the food product in degrees Celsius.
  • Tprod(out) represents the average product temperature of the food products leaving the conveyor.
  • Tair represents the temperature of the air in degrees Celsius, tfreeze represents the period of time the food products reside in the flow of cooling medium in seconds.
  • Qair represents the amount of air flow in m 3 /s per square meter of conveying surface.
  • P represents the pressure in the chamber 9 in Pascal.
  • Table 3 illustrates an example of a method performed with the arrangement of figs. 1- 4 with sliced mushrooms. Initially, the temperature of the slices was 15°C.
  • lprocessing represents the length of the processing space in the respective apparatus 10- 13.
  • M prod /A conveyor represents the amount of sliced mushrooms per area of the conveying surface
  • tprocessing represents the time the food products resided in the processing space of the respective apparatus.
  • Tair represents the temperature of the air blown over the food products
  • pair represents the pressure of the air in the chamber 9.
  • Qair represents the air flow in m 3 /s per square meter of conveying surface.
  • Pcooimg represents the amount of cooling power of the apparatus.
  • Tprod represents the average temperature of the products after they were processed in the respective apparatus 10-13.
  • Pvent represents the power of the fans 5 resp. high pressure blowers 4.
  • the invention is by no means limited to the embodiments shown in the drawings.
  • the cooling and/or drying medium may be any suitable fluid, and for example be a gas or a gas mixture, such as air.
  • the medium may be provided with additives such as, for instance, fungicidal and/or bactericidal additives.
  • cooling apparatuses are disclosed, the invention can also be applied to drying apparatuses, and to that end, for instance the embodiments of figs. 1-4 can be modified by replacing the cooling unit 6 by a unit which removes vapor from the air.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

La présente invention concerne un appareil destiné à traiter, tel que refroidir et/ou sécher, des produits alimentaires. L’appareil possède une structure de transport comprenant une surface de transport s’étendant le long d’un passage de traitement dans l’espace de traitement, pour transporter les produits alimentaires à travers l’espace de traitement. Une unité de refroidissement et/ou séchage est présente pour fournir un écoulement d’un agent de refroidissement et/ou séchage, tel qu’un gaz ou mélange gazeux, aux produits alimentaires dans l’espace de traitement. L’unité de refroidissement et/ou séchage comprend au moins une sortie de fluide dans une première zone du passage de traitement pour fournir un écoulement dudit agent qui éloigne au moins une partie des produits alimentaires de la surface de transport.
PCT/NL2005/000386 2005-05-26 2005-05-26 Appareil et procede destines a traiter des produits alimentaires, unite de sechage et/ou refroidissement et produit alimentaire traite WO2006126870A1 (fr)

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PCT/NL2005/000386 WO2006126870A1 (fr) 2005-05-26 2005-05-26 Appareil et procede destines a traiter des produits alimentaires, unite de sechage et/ou refroidissement et produit alimentaire traite

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PCT/NL2005/000386 WO2006126870A1 (fr) 2005-05-26 2005-05-26 Appareil et procede destines a traiter des produits alimentaires, unite de sechage et/ou refroidissement et produit alimentaire traite

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2957846A1 (fr) * 2014-06-13 2015-12-23 Officine Smac S.P.A. Appareil de refroidissement de produits en céramique
JP2017072350A (ja) * 2015-10-09 2017-04-13 株式会社前川製作所 搬送式フリーザ
EP3502596A1 (fr) * 2017-12-19 2019-06-26 Air Liquide Deutschland GmbH Appareil et procédé de refroidissement de produits
CN111156754A (zh) * 2020-01-03 2020-05-15 珠海格力电器股份有限公司 冰箱间隔室的冷冻方法及使用该冷冻方法的冰箱

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GB1075432A (en) * 1965-03-12 1967-07-12 Proctor & Schwartz Inc Method and apparatus for treating fluent solid materials with fluidising gases
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US4283923A (en) * 1978-08-22 1981-08-18 Zbigniew Gruda Method of continuous freezing of food products in bulk, especially of fruits and vegetables, and an apparatus for application of the method
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WO1996031745A1 (fr) * 1995-04-05 1996-10-10 Frigoscandia Equipment Ab Procede et dispositif de traitement par de l'air
FR2744884A1 (fr) * 1996-02-20 1997-08-22 Dew Roger Dispositif de pre-refroidissement pour tunnel de surgelation de produits alimentaires et produits ainsi obtenus
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EP2957846A1 (fr) * 2014-06-13 2015-12-23 Officine Smac S.P.A. Appareil de refroidissement de produits en céramique
JP2017072350A (ja) * 2015-10-09 2017-04-13 株式会社前川製作所 搬送式フリーザ
EP3502596A1 (fr) * 2017-12-19 2019-06-26 Air Liquide Deutschland GmbH Appareil et procédé de refroidissement de produits
US10941979B2 (en) 2017-12-19 2021-03-09 L'air Liquide Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Apparatus and method for cooling products
CN111156754A (zh) * 2020-01-03 2020-05-15 珠海格力电器股份有限公司 冰箱间隔室的冷冻方法及使用该冷冻方法的冰箱

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