U.S. patent application number 15/531298 was filed with the patent office on 2017-11-30 for a food product and methods of packaging raw wet protein for retail.
This patent application is currently assigned to CLIFTON PACKAGING GROUP LIMITED. The applicant listed for this patent is CLIFTON PACKAGING GROUP LIMITED. Invention is credited to Shane D'Souza, Shahid Sheikh.
Application Number | 20170341839 15/531298 |
Document ID | / |
Family ID | 52349658 |
Filed Date | 2017-11-30 |
United States Patent
Application |
20170341839 |
Kind Code |
A1 |
D'Souza; Shane ; et
al. |
November 30, 2017 |
A FOOD PRODUCT AND METHODS OF PACKAGING RAW WET PROTEIN FOR
RETAIL
Abstract
According to the present disclosure, there is provided a
container to food product (20) having a self-standing flexible
pouch (22); a raw wet protein portion (14) disposed within the
pouch (22); and a closure (34) sealing the pouch (22). There may
also be provided a method of packaging a raw wet protein portion
(14) for retail, the method comprising: opening an empty
self-standing flexible pouch (22); filling the empty pouch (22)
with a raw wet protein portion (14); and sealing the pouch
(20).
Inventors: |
D'Souza; Shane; (Leicester,
GB) ; Sheikh; Shahid; (Leicester, GB) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
CLIFTON PACKAGING GROUP LIMITED |
LEICESTER |
|
GB |
|
|
Assignee: |
CLIFTON PACKAGING GROUP
LIMITED
LEICESTER
GB
|
Family ID: |
52349658 |
Appl. No.: |
15/531298 |
Filed: |
November 30, 2015 |
PCT Filed: |
November 30, 2015 |
PCT NO: |
PCT/GB2015/053660 |
371 Date: |
May 26, 2017 |
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
B65B 25/064 20130101;
B65B 31/00 20130101; B65B 51/10 20130101; B65D 75/5805 20130101;
B65D 75/008 20130101; B65B 43/465 20130101; B65D 33/004 20130101;
B65D 81/28 20130101; B65D 35/44 20130101; B65D 85/72 20130101; B65B
25/001 20130101; B65B 31/04 20130101; B65B 7/02 20130101; B65B
43/50 20130101; B65D 65/42 20130101; B65B 1/32 20130101; B65D 81/20
20130101; B65B 43/26 20130101; B65D 33/2508 20130101 |
International
Class: |
B65D 75/00 20060101
B65D075/00; B65D 81/20 20060101 B65D081/20; B65D 75/58 20060101
B65D075/58; B65D 65/42 20060101 B65D065/42; B65D 35/44 20060101
B65D035/44; B65D 33/00 20060101 B65D033/00; B65B 1/32 20060101
B65B001/32; B65B 51/10 20060101 B65B051/10; B65B 43/26 20060101
B65B043/26; B65B 31/00 20060101 B65B031/00; B65B 25/00 20060101
B65B025/00; B65B 7/02 20060101 B65B007/02; B65D 85/72 20060101
B65D085/72; B65D 33/25 20060101 B65D033/25 |
Foreign Application Data
Date |
Code |
Application Number |
Nov 28, 2014 |
GB |
1421215.3 |
Claims
1. A food product comprising: a self-standing flexible pouch; a raw
wet protein portion within the pouch; and a closure sealing the
pouch.
2. The product of claim 1, wherein opening of the closure allows
the raw wet protein portion to be dispensed by upturning and/or
squeezing the pouch, wherein when the raw wet protein portion is
removed from the pouch, the pouch is able to be flattened.
3. The product of claim 1, wherein the closure is integral with the
pouch and is a tearable portion of the pouch.
4. The product of claim 1, wherein the closure is a zipper for
sealing the pouch, wherein the zipper allows the pouch to be
resealed after opening.
5. (canceled)
6. The product of claim 1, wherein the pouch has an antibacterial
coating on the external surface of the pouch.
7. The product of claim 1, further comprising a sauce or marinade
disposed within the pouch.
8. The product of claim 1, wherein the pouch comprises label
information printed directly onto the pouch.
9. (canceled)
10. The product of claim 1, wherein the pouch is at least partially
transparent.
11. The product of claim 1, wherein the pouch has an altered
internal atmosphere.
12. (canceled)
13. A method of packaging a raw wet protein portion for retail, the
method comprising: opening an empty self-standing flexible pouch;
filling the empty pouch with a raw wet protein portion; and closing
and sealing the pouch.
14. The method of claim 13, wherein after filling the empty pouch
the method further comprising the steps of: evacuating air from
within the unsealed filled pouch; and injecting a pre-mixed gas
into the evacuated pouch.
15. The method of claim 14, wherein the step of evacuating air from
the unsealed filled pouch includes the step of inserting a snorkel
into the pouch.
16. The method of claim 14, further comprising the step of
injecting pre-mixed gas into the evacuated pouch using the or a
snorkel.
17. The method of claim 13, wherein opening the pouch further
comprises the step of confirming that the pouch is fully open.
18. The method of claim 17, wherein a sensor is used to confirm
that the pouch is fully open, said sensor providing a signal to a
weighing device to fill the pouch with the weighed raw wet protein
portion.
19. The method of claim 13, wherein sealing the pouch further
comprises the step of applying heat and/or pressure to a portion of
the pouch.
20. The method of claim 19, wherein the sealed pouch is cooled to
ensure the seal is fully cured.
21. (canceled)
22. (canceled)
23. The method of claim 13, further comprising the step of applying
an antibacterial coating to an external surface of the pouch.
24. The method of claim 13, further comprising the step of
providing the empty self-standing flexible pouch with an
antibacterial coating prior to opening of the pouch.
25. A raw wet protein portion packaged according to the method of
claim 13.
26. A self-standing flexible pouch for packaging wet protein
portions, said pouch comprising: a closure for sealing the pouch;
wherein the pouch has an antibacterial coating on the external
surface of the pouch.
27. A pouch according to claim 26, wherein the closure is integral
with the pouch and is a tearable portion of the pouch.
Description
FIELD
[0001] The present invention describes a food product and a method
of packaging a raw wet protein product for retail. In particular, a
food product packaging comprising a self-standing flexible pouch
and raw wet protein portions is described.
BACKGROUND
[0002] The sale of raw wet protein products, in particular poultry,
typically involves packaging made out of 3 components. A tray, such
as a rigid plastic or polystyrene tray or container on which the
meat is placed, a plastic film and a conventional wrap label are
all required. The space beneath the plastic film can contain gases
to prevent the food from deteriorating/to stop its appearance
degrading with time. Such packages are sometimes called tray lidded
CAP (controlled atmosphere packaging) packs. Such packages are
typically sold in the chiller cabinets of supermarkets as a fresh
product. Such packages are ubiquitous primarily because they are
easily stackable and present the product to the consumer.
[0003] A problem with tray lidded CAP packs are that they only
allow for a limited number of display options, due to the pack
layout. Additionally, the rigid materials used tend to occupy more
space in consumer bins and landfill.
[0004] Focusing on the disadvantages of conventional packaging
(such as tray lidded CAP packs) of raw wet protein products for
producers, during the filling process, the empty trays, film and
conventional wrap label all need to be transported to the filling
factory. For example, the storage requirements for 50,000 trays and
the associated film and conventional wrap are approximately 7
pallets vs. 1 pallet for 50,000 flexible pouches. Based on 71/2
million trays per annum, this equals approximately 709 pallets or
27 full load lorries.
[0005] A problem with transporting traditional polystyrene trays is
that they take up a lot of space for their weight. The delivery
lorry still uses fuel, and wears itself out, driving with a very
light load of plastic trays. The plastic trays take up a lot of
space in the packaging factory whilst they are waiting to be
used.
[0006] A further problem for conventional packaging is that the
trays require manual handling during filling to ensure that the
product is orientated the correct way in the packaging. This is
labour intensive. Once packed, the plastic trays are weighed and
allowed to proceed along a conveyor belt to a sealing station,
where the plastic film is sealed to the tray, covering the raw wet
protein inside the tray. Manual handling can cause cross
contamination including transfer of uncooked meat juices or
products to the outside of the tray, lid, conventional wrap, staff
and all ancillary equipment. Different tray sizes, used for
different products, also require an associated downtime and
changeover of tools, with the associated additional time and cost
involved.
[0007] One final important issue is that the machines used to apply
the raw wet protein portions to the tray require gas flushing of
the complete tool chamber in order to ensure that the atmosphere
(also called premix air) sealed within the tray by the lid is of
the required constituents. The trays are then driven by lorry to a
supermarket and put into typically waist-high refrigerated cabinets
for display to be purchased by customers.
[0008] The meat packing industry is very conservative when it comes
to safety. There are on-going concerns about bacterial
contamination of raw wet protein. The manufacturing factories are
very reluctant to change anything for fear of causing contamination
problems.
[0009] For retailers, conventional trays offer only a limited
number of chiller cabinet display options. This is a particular
issue for these products because the graphics are typically
restricted to the front lid only or the conventional wrap label.
Both the front lid and the conventional wrap label are generally
aligned away from the consumer, making the product packaging less
appealing. Again, based on 71/2 million trays, approximately 44,000
kg of packaging is used, which retailers are required to declare.
Additionally, as noted above, there is a risk of cross
contamination due to transfer from the packer in the production and
filling factory to the store and on to the consumers shopping
trolley, which may contain other products including baby food,
fresh fruit and salads.
[0010] Additional considerations are the current disadvantages of
the present tray lidded CAP packs for the consumer. In addition to
the cross contamination issues during purchase of the tray, there
is further risk of cross contamination within shopping bags and
fridges. The lids of the CAP trays are typically weld sealed and
require the use of a sharp implement to open the packs. Once
opened, of raw wet protein generally has to be handled before being
transferred into a cooking vessel, which is unpleasant for some
people. Any unused or accidentally opened raw product has to be
used at once or stored in a separate leakproof container. If the
product is to be frozen, the trays due to their bulky and rigid
nature occupy significantly greater space in the freezer than the
raw wet protein product. Once used, the recyclable trays are rigid,
bulky and occupy a lot of bin space.
[0011] It is known to make plastic pouches for cereals that are
self-standing. However, dry foodstuffs, such as cereals, are often
packaged in a completely different factories than raw wet protein
products (such as raw meat). Dry foodstuffs are quite a different
industry. For example, such pouches may not have special
atmospheres inside them involving Vac/gas flush cycle. It is also
known to make non-self-standing sachets of cooked protein--for
example catfood. However, such pouches do not self-stand, require
refrigeration and are not "pure" unalloyed, meat--it is meat in a
sauce, or meat in a jelly, and has often been cooked. It is not
uncooked, natural, "raw", meat for human consumption. Accordingly,
the processes for such retort cooking products are by necessity
different to the requirements for a chilled raw product.
[0012] This invention provides an alternative packaging solution
for raw wet protein products that at least partially addresses or
alleviates the above disadvantages of conventional packaging.
[0013] In summary, for at least the reasons outlined above, an
improved raw wet protein product and method for packaging a raw wet
protein product for retail is desired.
SUMMARY
[0014] These and other aspects of the invention will be apparent
from, and elucidated with reference to, the embodiments described
hereinafter.
[0015] According to a first aspect of the present invention, there
is provided a food product comprising: a self-standing flexible
pouch; a raw wet protein portion within the pouch; and a closure
sealing the pouch.
[0016] By providing a food product with raw wet protein portions in
such pouches or packaging the waste of packaging is significantly
reduced. This reduces the packaging for the producer, retailer and
particularly the consumer therefore increasing the green,
ecologically sound, nature of the packaging when compared to
traditional raw meat packaging.
[0017] By self-standing, it is intended that the product is able to
stand upright on a substantially flat surface such as a
refrigerated display shelf without support. Such self-standing
pouches are sometimes called self-supporting pouches or upstanding
pouches. Typically, such self-standing pouches are taller than they
are wide--this creates a pleasing appearance on display shelving
(the appearance that they are standing upright).
[0018] For example, a packaging factory typically orders one pallet
of plastic pouches or even a roll of plastic film if the pouches
are made from the film on-site. The empty plastic pouches (if they
are pre-formed/made elsewhere), or the roll of film, takes up far
less space in the delivery lorry. The plastic pouches are typically
lighter than a polystyrene tray. However a further advantage is
that it is a more efficient use of the delivery logistics, and
storage logistics, at the packaging factory to have plastic
pouches. The pouches are normally formed from a single sheet of
plastic folding, and sealed to itself.
[0019] Once purchased, the consumer can take the packaging home and
open it--for example by cutting open the top. In some embodiments
the opening of the closure allows the raw wet protein portion to be
dispensed by upturning and squeezing the pouch. The consumer may
then pour or squeeze the wet protein foodstuff out of the
packet/pouch. This can avoid the user touching the chicken--some
consumers do not like to touch wet raw wet protein portions.
[0020] In other examples, the closure is integral with the pouch
and is optionally a tearable portion of the pouch. Alternatively,
the closure is a zipper for sealing the pouch. In such embodiments,
the zipper allows the pouch to be resealed after opening.
[0021] In embodiments the pouch can have an antibacterial coating.
This coating is typically on the external surface of the pouch.
[0022] It can be appreciated that the raw wet protein portion may
consist mainly of raw wet protein in addition to associated
products such as water. Sauces and/or marinades may also be added
to the pouch to form part of the intended raw wet protein portion
for consumption. The raw wet protein portion may be a poultry meat
portion. For example, diced chicken, strips of chicken, or small
chicken fillets. Other wet small piece raw protein foodstuff/solid
foodstuffs may also be used, for example pork, lamb, venison,
rabbit, minced meat, fish, shellfish, etc.
[0023] One advantage of using a pouch is that label information may
be used that is printed directly onto the pouch. The label
information on the pouches can be displayed vertically--as opposed
to the traditional way of displaying flat trays of chicken--which
is horizontally--and where customers have to look down at the label
to see it--and so there is a limit in the height at which packaged
chicken can be displayed in a supermarket. By having the label
information/graphical information on the pouch on the pouch
displayed vertically, the pouches can be displayed to users at
higher heights, including above waist height, for example at chest
height, eye level, etc.
[0024] Due to the nature of the raw wet protein portions within the
pouch, the packaging typically requires refrigeration.
[0025] The pouch of the food product will in many embodiments be
transparent, or at least partially transparent such as having a
transparent window--so that the customer can see the raw wet
protein portion, and can see that it looks fresh. This can be an
important buying criterion. An attraction of raw wet protein in a
transparent pouch is that you can see the meat, and decide that you
like the look of it prior to purchase.
[0026] The pouch may have an altered internal atmosphere. The
composition of the altered internal atmosphere can be tailored to
keep the wet protein portion in the best condition to prevent the
wet protein from soiling in taste and/or appearance.
[0027] When the raw wet protein portion is removed from the pouch,
the packaging is typically able to be flattened. For example, when
the end user opens the plastic pouch and dispenses the raw wet
protein portion they are left with a flat, thin, flexible, plastic
pouch that takes up very little space. They can put this into their
domestic rubbish bin and it takes up far less space than a
conventional polystyrene tray, which has a depth, due to side
walls, and is quite rigid--some people break the polystyrene tray
into two to reduce the space it takes up. The volume of landfill is
therefore reduced by using the present invention.
[0028] The pouches do not have to be substantially rectangular,
they may be shaped to provide aesthetic benefits, such as to
reflect the contents and/or origin of the raw wet protein contained
therein.
[0029] According to a second aspect of the present invention there
is provided a method of packaging a raw wet protein portion for
retail, the method comprising: opening an empty self-standing
flexible pouch; filling the empty pouch with a raw wet protein
portion; and closing and sealing the pouch. By empty, it is
appreciated that this means generally empty of existing products.
Indeed, typically, such self-standing flexible pouches are normally
provided flat. Accordingly, the step of opening the pouch may
require some inflation of the pouch. Alternatively, or
additionally, the pouch may be pinched open or it may be opened in
another conventional way.
[0030] The machine for filling the packets/pouches can also weigh
them after filling, and instead of having 10 people pick up strips
of raw wet protein portions such as chicken and pieces of chicken
and placing them in polystyrene trays on a moving conveyor belt,
and a human weighing the filled tray, there will be no one at all
filling the container--a filling machine will have raw wet protein
portions fed into it, and the machine will have a weighing station
for ensuring a consistent weight of raw wet protein portions, a
filling station for filling the pouches, an atmosphere modification
station for injecting an altered atmosphere into the pouches, and a
sealing station for sealing closed the pouches. All of these
stations might be located at the same place--all the stations might
be the same station. Typically, it can be a rotary or carousel
arrangement with different functions at different places.
[0031] After filling the pouch the method can further comprising
the steps of: evacuating air from within the unsealed filled pouch;
and injecting a pre-mixed gas into the evacuated pouch. The
pre-mixed gas may be a composition for preserving the raw wet
protein portions as outlined in the first aspect. Air may be
evacuated from the unsealed filled pouch by insertion of a snorkel
into the pouch. The pre-mixed gas may also be injected into the
evacuated pouch using the snorkel or an additional snorkel. This
step may be performed prior to closing the pouch or prior to
sealing the pouch after closing the pouch--in the latter case, the
snorkel may be inserted into the closed pouch or the pouch may be
closed around the snorkel, which is then removed.
[0032] Then the package is sealed with the "altered" atmosphere
inside it. The sealing is performed quick enough to ensure that the
altered special atmosphere remains within the package. This is not
the same thing as filling the packet in a general chamber of
special atmosphere; advantageously the entire room does not need to
be in the special atmosphere.
[0033] Opening the pouch may further comprise the step of
confirming that the pouch is fully open. A sensor can be used in
the machine to detect if the pouches are open. If the sensor
detects that the pouch is not open, a signal is sent to pause the
production line and to not drop the wet protein portions until the
next bag arrives. This ensures that the raw wet protein portions
are correctly inserted into the pouches.
[0034] Sealing the pouch can further comprise the step of applying
heat and/or pressure to a portion of the pouch. This acts to seal
the pouch, typically along a predefined portion of the pouch
aligned with a tear notch or zipper. After sealing, the sealed
pouch can be cooled to ensure the seal is fully cured.
[0035] Once filled and sealed, the sealed pouch is discharged for
further processing. This may include weighing or labelling or metal
detector stations.
[0036] The pouches may have an antibacterial coating. The coating
may be applied to the outside surface of the pouch and optionally
also to the inside surface of the pouch. Application to the outside
of the pouch aids prevention of cross-contamination. The pouches
may be either provided to the machine for filling the pouches with
the antibacterial coating pre-applied (i.e. before filling of the
pouches), or the coating may be applied to the filled pouches (for
example by spraying or printing).
[0037] According to another aspect of the present invention there
is defined a raw wet protein portion packaged according to the
second aspect.
[0038] According to a third aspect, there is provided a
self-standing flexible pouch for packaging wet protein portions,
said pouch comprising: a closure for sealing the pouch; wherein the
pouch has an antibacterial coating, optionally or preferably on the
external surface of the pouch. It can be appreciated that features
described as relevant to the first aspect (and second aspect) can
be applied to the third aspect.
[0039] According to another aspect, there is provided a
refrigerated display unit having a shelf, wherein the packaging
according to any embodiment of the first aspect is provided on the
shelf such that the pouch is presented vertically. The pouch may be
presented at approximately above waist height of an average
consumer.
[0040] According to another aspect of the present invention, there
is provided a method of decanting raw wet protein portions from
packaging, comprising the steps of: providing a food product
packaging according to any embodiment of the first aspect; opening
the closure to allow access to the raw wet protein portion;
inverting the packaging; and/or squeezing the packaging.
[0041] According to another aspect of the present invention there
is provided a method of reducing packaging waste of packaged raw
wet protein, the method comprising providing a packaged raw wet
protein portion in a food product packaging according to any
embodiment of the first aspect.
[0042] According to another aspect of the present invention there
is defined the use of a self-standing plastic pouch in the
packaging and display of packaged raw wet protein portions to
reduce the volume of domestic waste associated with the packaging
once the raw wet protein has been used by a consumer.
BRIEF DESCRIPTION OF DRAWINGS
[0043] Embodiments will be described, by way of example only, with
reference to the drawings, in which
[0044] FIG. 1 illustrates a known sealed food product
packaging;
[0045] FIG. 2 illustrates an empty opened pouch according to
aspects of the present invention;
[0046] FIG. 3 a food product according to aspects of the present
invention, including the pouch of FIG. 2;
[0047] FIG. 4a is a side view of a known production line for
producing food products as shown in FIG. 1;
[0048] FIG. 4b is a top view of the production line of FIG. 4a;
[0049] FIG. 5a is a side view of a production line for producing
food products as shown in FIG. 3;
[0050] FIG. 5b is a top view of the production line of FIG. 5a;
[0051] FIG. 6 is an enlarged section of part of the production line
shown in FIG. 5b;
[0052] FIG. 7a is a side view of part of the production line shown
in FIG. 6;
[0053] FIG. 7b is a top view of the part shown in FIG. 7a; and
[0054] FIG. 8 is a schematic of a valve system shown in FIGS. 7a
and 7b.
DETAILED DESCRIPTION OF EMBODIMENTS
[0055] FIG. 1 shows a known food product 10 for the packaging and
display of raw wet protein portions, such as portions of poultry or
other raw wet protein products, including fish, shellfish, pork,
beef, etc. Such food product packaging is sometimes called tray
lidded CAP pack. FIG. 1 shows a tray 12 into which portions 14 of
raw wet meat protein are typically placed. The trade 12 may be
transparent, translucent or any other colour chosen typically to
enhance the appeal of the finished food product on the supermarket
shelf. The tray is typically made from polystyrene or other such
rigid plastic material The tray 12 defines a space into which the
portions 14 are placed. The tray may be sealed by a, typically
transparent, plastics film 16 and may be adorned with a label (not
shown).
[0056] FIG. 2 shows a food product 20 according to aspects of the
present invention. The product 20 has a pouch 22 with an opening
24. The opening 24 allows access to the interior of the pouch 22
into which portions of raw wet protein portions 14 may be placed.
The product 20 also has a transparent window or portion 26 through
which the portions 14 can be viewed by a consumer. It can be
appreciated that the size, transparency and presence of the
transparent portion may be tailored for different food products.
The product 20 also features a tear strip 28 that allows for
removal of a top portion 30 of the pouch 22 after the pouch has
been sealed, allowing access to the contents of the pouch 22.
[0057] The pouch 22 of the food product 20 is provided with a base
portion 32 that is at least as wide as the opening 24. This allows
the food product 20 to be self-supporting or upstanding so that it
can be placed onto a shelf vertically, displaying the contents or
labelling of the pouch 22 to a consumer. As shown, the pouch 22 is
generally taller than its width and depth to create the illusion
that the pouch 22 is standing whilst on display. The pouch 22 may
be tapered, that is the opening 24 may be smaller than the base
portion 32, but generally the opening 24 and base portion 32 are
the same size.
[0058] The opening 24 is shown as running along the upper length of
the pouch 22, however it can be appreciated that the opening may be
smaller in size and only allow access across a portion of the upper
surface 30 of the pouch 22. Additionally or alternatively, the
opening 24 may be provided at least partially on the side wall of
the pouch 22 to create a side or corner opening.
[0059] The pouch 22 is typically made from a laminate structure
comprising several layers such as polypropylene contacting the raw
wet protein portions and polyester as an outer layer to provide
strength to the pouch and a printable surface. Barrier layers such
as aluminium foil and abrasion resistance layers such as nylon may
also be provided. This construction allows the pouch 22 to be
flexible whilst self-standing or self-supporting. It also allows
the pouch 22 to be flattened when empty.
[0060] FIG. 3 shows the food product 20 of FIG. 2 after the mouth
or opening 24 of the pouch 22 has been sealed. In the example
shown, the top portion 30 of the pouch 22 above the tear strip 28
has been heat sealed to bond the opening 24 closed. Accordingly,
the closure 34 is integral with the pouch 22. It can be appreciated
that other closures may be used including a zipper. Use of a zipper
allows for resealing of the pouch 22 after opening.
[0061] The pouch 22 is provided with an antibacterial coating (not
shown) provided on the external surface of the pouch 22. Label
information and graphical information can be printed directly onto
the external surface of the pouch providing a cleaner and neater
finished look to the product 20. Such information is provided
vertically to allow consumers to view the information easily when
the product is stacked vertically and self-standing on a shelf.
[0062] FIGS. 4a and 4b show a production line 100 for providing the
food products 10 shown in FIG. 1. The production line has workers
102, in the example shown 14 workers 102, at different stages of
the production line. In the example shown, 12 workers are at a
weigh and fill station 104 where trays 106 are filled with raw wet
protein portions and weighed. The trays 106 are then placed onto a
conveyor and into a tray lidding machine 108 where the transparent
film 16 is added. Once sealed, the trays 106 are re-weighed at a
weighing station 110 and a label applied at station 112. Finally,
the labelled, sealed trays are collected at station 114.
[0063] FIGS. 5a and 5b show a production line 200 according to the
present disclosure. Only two workers 102 are required for this
production line, increasing labour efficiency.
[0064] In use, raw wet protein pieces 14 are provided to conveyor
210. Conveyor 210 provides the portions to a hopper 220 that weighs
and sorts the wet protein into portions 14.
[0065] A separate machine 230 provides empty pouches 22 to a
carousel 240. The empty pouches 22 may be provided with an
antibacterial coating already applied to the external surface of
the pouches 22. Once loaded, the pouches 22 are opened using a
gripper device (not shown). A sensor is used to confirm that the
pouch has been opened. Conditional on the sensor indicating that
the pouch is open, a signal is sent to the hopper 220 to provide
the portions 14 into the pouch 22. Once filled, the pouches 22 are
treated and sealed (see FIGS. 6 and 7) before being provided to
another conveyor 270 where they are reweighed and pass through a
metal detector 280 before being collected at station 290.
[0066] FIG. 6 shows an enlarged portion of the carousel 240 showing
a vacuum gas station 250 and a heat seal station 260. FIGS. 7a and
7b show the detail of the vacuum gas station 250. In use, a filled
pouch 22 is provided to the station with the opening 24 open. Once
the machine comes to a standstill, snorkels 252 drop into the pouch
22 through opening 24. Gripper arms (not shown) move apart to
stretch the pouch opening 24. The opening is then closed to provide
an air tight seal using rubber coated jaws. Via a valve system 254,
air is removed from the pouch 22 and protective gas is injected.
Once this procedure is complete, the snorkels 252 withdraw from the
pouch 22 and the pouch is provided to the sealing station 260. As
the pouch moves between stations, the top of the pouch 22 is held
closed by biased guides, such as spring loaded guides. The pouch 22
is then heat sealed to achieve a hermitic seal and to form a
closure 34. An antibacterial coating may then be applied to the
external surface of the pouch 22 (if not already present), for
example by spraying.
[0067] Details of the valve system 254 are shown in FIG. 8.
Snorkels 252 are provided with gas from a reservoir 254a via a
regulator 254b. Gas valves 254c regulate the supply of the
protective gas from the reservoir 254a. In addition, vacuum may be
provided by a vacuum pump 254d supplied by opening vacuum valves
254e. A sediment 254f and filter 254g are provided to protect the
pump 254d. The system may be flushed and cleaned with water via
water valve 254h regulating supply of water connection 254i.
[0068] It should be noted that the Figures are diagrammatic and not
drawn to scale. Relative dimensions and proportions of parts of
these Figures have been shown exaggerated or reduced in size, for
the sake of clarity and convenience in the drawings. The same
reference signs are generally used to refer to corresponding or
similar feature in modified and different embodiments.
[0069] From reading the present disclosure, other variations and
modifications will be apparent to the skilled person. Such
variations and modifications may involve equivalent and other
features which are already known in the art of vacuum switching,
and which may be used instead of, or in addition to, features
already described herein.
[0070] Although the appended claims are directed to particular
combinations of features, it should be understood that the scope of
the disclosure of the present invention also includes any novel
feature or any novel combination of features disclosed herein
either explicitly or implicitly or any generalisation thereof,
whether or not it relates to the same invention as presently
claimed in any claim and whether or not it mitigates any or all of
the same technical problems as does the present invention.
[0071] Features which are described in the context of separate
embodiments may also be provided in combination in a single
embodiment. Conversely, various features which are, for brevity,
described in the context of a single embodiment, may also be
provided separately or in any suitable sub-combination. The
applicant hereby gives notice that new claims may be formulated to
such features and/or combinations of such features during the
prosecution of the present application or of any further
application derived therefrom.
[0072] For the sake of completeness it is also stated that the term
"comprising" does not exclude other elements or steps, the term "a"
or "an" does not exclude a plurality, and reference signs in the
claims shall not be construed as limiting the scope of the
claims.
* * * * *