U.S. patent number RE40,232 [Application Number 10/791,694] was granted by the patent office on 2008-04-08 for method for processing food product.
This patent grant is currently assigned to Lyco Manufacturing, Inc.. Invention is credited to Steven W. Hughes, Daniel D. Maupin, David R. Zittel.
United States Patent |
RE40,232 |
Zittel , et al. |
April 8, 2008 |
**Please see images for:
( Certificate of Correction ) ** |
Method for processing food product
Abstract
A method and rotary blancher for processing food product using a
heat transfer medium and directed flows of a fluid that can
comprise a liquid, a gas, a vapor or a combination thereof. The
directed flows can be discharged from orifices or banks of orifices
that are distributed around the food products in the blancher. The
flows are discharged at a high flow rate, a high pressure, or a
combination of both. Where a liquid is discharged, it preferably is
discharged at a flow rate of at least 20 gpm and at least 30 psi.
Where a gas is discharged, it is discharged at a flow rate of at
least 60 CFM at a pressure of at least 2 psi or at a flow rate of
at least 10 CFM at a pressure of at least 80 psi. If desired,
discharged fluid can be recirculated to save energy. To help
increase agitation and help break up clumps of food products in the
blancher, direct-contact mechanical agitation devices, such as
baffles, can be used. Such a blancher and method can be used to
process food product by blanching, cooking and pasteurizing, is
suited for processing relatively heavy food products having a
density of at least 55 lbs/ft.sup.3 using discharged liquid and
gas, and is suited for processing food products having a lesser
density using only discharged gas.
Inventors: |
Zittel; David R. (Columbus,
WI), Hughes; Steven W. (Beaver Dam, WI), Maupin; Daniel
D. (Corvallis, OR) |
Assignee: |
Lyco Manufacturing, Inc.
(Columbus, WI)
|
Family
ID: |
23663446 |
Appl.
No.: |
10/791,694 |
Filed: |
March 2, 2004 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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Reissue of: |
09419716 |
Oct 14, 1999 |
06214400 |
Apr 10, 2001 |
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Current U.S.
Class: |
426/509; 426/511;
426/520; 426/510 |
Current CPC
Class: |
A23L
5/17 (20160801); A23L 5/13 (20160801); A47J
37/047 (20130101); A23B 7/06 (20130101); Y02A
40/90 (20180101); Y02A 40/922 (20180101); Y02P
60/85 (20151101) |
Current International
Class: |
A23L
1/00 (20060101) |
Field of
Search: |
;426/509,510,511,520,523
;99/438,404,409,479,516,536 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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1274428 |
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Aug 1968 |
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DE |
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2161446 |
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Mar 1973 |
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DE |
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769456 |
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Mar 1957 |
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GB |
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814871 |
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Jun 1959 |
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GB |
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814872 |
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Jun 1959 |
|
GB |
|
909015 |
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Oct 1962 |
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GB |
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01/26483 |
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Apr 2001 |
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WO |
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2004/110229 |
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Dec 2004 |
|
WO |
|
Other References
Blueprint of Hughes blancher dated Jun. 16, 1997 of 1997 its
blancher installation at Campbell Soup's factory in Listowel,
Canada. cited by other.
|
Primary Examiner: Becker; Drew
Attorney, Agent or Firm: Michael Best & Friedrich
LLP
Claims
What is claimed is:
1. A method of heating a food product comprising: a) providing a
blancher including a .Iadd.perforate .Iaddend.food
product-receiving chamber disposed in a housing that has a food
product inlet and a food product outlet, a rotary food product
transport mechanism disposed in the food product receiving chamber
for urging the food product toward the food product outlet, and
.Iadd.at least one orifice bank comprised of .Iaddend.a plurality
of pairs of orifices each for introducing a .[.fluid.].
.Iadd.liquid .Iaddend.into .Iadd.a tank disposed inside
.Iaddend.the housing .Iadd.in which the food product-receiving
chamber is received with the orifices spaced apart in a lengthwise
direction relative to the tank substantially the length of the
tank.Iaddend.; b) introducing food product into .Iadd.the food
product-receiving chamber into .Iaddend.a .Iadd.liquid
.Iaddend.heat transfer medium within the .[.housing of the
blancher.]. .Iadd.tank .Iaddend.through the inlet; c)
.Iadd.turbulently .Iaddend.discharging a .[.fluid.]. .Iadd.liquid
.Iaddend.through .[.at least.]. .Iadd.each .Iaddend.one of the
plurality of pairs of orifices into the .Iadd.liquid .Iaddend.heat
transfer medium .Iadd.in the tank.Iaddend.; d) heating the food
product in the food product-receiving chamber .Iadd.using the
liquid heat transfer medium in the tank with the liquid heat
transfer medium having a temperature of at least 120
Fahrenheit.Iaddend.; e) urging the food product in the food
product-receiving chamber toward the outlet; .[.and.]. f) removing
the food product from the food product-receiving chamber through
the outlet.Iadd.; wherein in step c) the liquid that is discharged
through orifices at a flow rate of at least 20 gallons per minute
per foot of tank length; and wherein the orifices in the orifice
bank are oriented to direct the discharged liquid into liquid heat
transfer medium in an exiting quadrant of the tank generally toward
an axis of rotation of the rotary food product transport
medium.Iaddend..
.[.2. The method of claim 1 wherein in step c) the fluid is a
liquid that is discharged through at least one of the orifices at a
flow rate of at least 20 gpm and a pressure of at least 30
psi..].
3. The method of claim .[.2.]. .Iadd.1 .Iaddend.wherein .[.there is
provided at least one bank of orifices comprised of a plurality of
orifices, the blancher has a length, and.]. in step c) the liquid
is discharged from the .[.bank of orifices.]. .Iadd.at least one of
the orifice banks .Iaddend.at a flow rate of at least .Iadd.20
gallons per minute per orifice or .Iaddend.60 .[.gpm.].
.Iadd.gallons per minute .Iaddend.per foot .[.of length of the
blancher.]. .
4. The method of claim 3 .[.wherein the heat transfer medium
comprises a liquid and.]. further comprising the additional step of
withdrawing liquid heat transfer medium from the .[.blancher.].
.Iadd.tank .Iaddend.and discharging the withdrawn liquid heat
transfer medium .Iadd.from the orifices .Iaddend.in step c).
5. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.]. .Iadd.heating
a food product comprising: a) providing a blancher including a
perforate food product-receiving chamber disposed in a housing that
has a food product inlet and a food product outlet, a rotary food
product transport mechanism disposed in the food product receiving
chamber for urging the food product toward the food product outlet,
and a plurality of spaced apart banks of orifices each comprised of
a plurality of pairs of orifices each for introducing a fluid into
a tank holding a liquid heat transfer medium; b) introducing food
product into the liquid heat transfer medium within the tank
through the inlet; c) discharging a fluid through each one of the
plurality of pairs of orifices of each one of the plurality of
orifice banks into the liquid heat transfer medium within the tank;
d) heating the food product in the food product-receiving chamber
via heat transfer from liquid heat transfer medium having a
temperature of at least 120.degree. Fahrenheit; e) urging the food
product in the food product-receiving chamber toward the outlet by
rotating the food product transport mechanism; and f) removing the
food product from the food product-receiving chamber through the
outlet;.Iaddend. wherein in step c) the fluid .[.is a liquid.].
discharged .[.through at least one of.]. .Iadd.from .Iaddend.the
orifices .Iadd.of at least one of the plurality of orifice banks
comprises a liquid .Iaddend.at a flow rate of at least 20 .[.gpm.].
.Iadd.gallons per minute per foot of manifold length .Iaddend.and
.Iadd.at .Iaddend.a pressure of at least .[.80 psi.]. .Iadd.about
30 pounds per square inch; and wherein each one of the plurality of
orifice banks is spaced apart and located so each one of the
orifices of each one of the plurality of orifice banks directs
fluid flow into liquid heat transfer medium located in an exiting
quadrant of the tank.Iaddend..
6. The method of claim 5 wherein .[.there is provided at least one
bank of orifices comprised of a plurality of orifices, the blancher
has a length, and.]. in step c) the liquid is discharged from the
bank of orifices at a .Iadd.pressure of at least 80 pounds per
square inch or a .Iaddend.flow rate of at least 60 .[.gpm.].
.Iadd.gallons per minute .Iaddend.per foot .[.of length of the
blancher.]. .
7. The method of claim 6 .[.wherein the heat transfer medium
comprises a liquid and.]. further comprising the additional step of
withdrawing liquid heat transfer medium from the blancher and
discharging the withdrawn liquid heat transfer medium in step c)
.Iadd.from the orifices of the at least one of the orifice
banks.Iaddend..
8. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.]. .Iadd.heating
a food product comprising: a) providing a blancher including a
perforate food product-receiving chamber disposed in a housing that
has a food product inlet and a food product outlet, a rotary food
product transport mechanism disposed in the food product receiving
chamber for urging the food product toward the food product outlet,
and a plurality of pairs of orifices each for introducing a fluid
into the housing; b) introducing food product into a liquid heat
transfer medium within the housing of the blancher through the
inlet; c) discharging a fluid through at least one of the plurality
of pairs of orifices into the heat transfer medium; d) heating the
food product in the food product-receiving chamber; e) urging the
food product in the food product-receiving chamber toward the
outlet; and f) removing the food product from the food
product-receiving chamber through the outlet; and.Iaddend. wherein
in step c) the fluid comprises a gas discharged through .[.at
least.]. .Iadd.each .Iaddend.one of the orifices .Iadd.into the
liquid heat transfer medium within the housing in an exiting
quadrant of the blancher toward the perforate food
product-receiving chamber .Iaddend.at a flow rate of at least 60
.[.CFM.]. .Iadd.cubic feet per minute .Iaddend.and .Iadd.at
.Iaddend.a pressure of at least 2 .[.psi.]. .Iadd.pounds per square
inch.Iaddend..
9. The method of claim 8 wherein there is a gaseous atmosphere in
the blancher and further comprising the additional step of
withdrawing a portion of the gaseous atmosphere from the blancher
and discharging the withdrawn portion of the gaseous atmosphere in
step c).
10. The method of claim 9 wherein the heat transfer medium
comprises water and the gaseous atmosphere in the blancher includes
water vapor.
11. The method of claim 8 wherein there is provided at least one
bank of orifices comprised of a plurality of orifices, the blancher
has a length, and in step c) the gas is discharged from the bank of
orifices at a flow rate of at least 100 CFM per foot of length of
the blancher.
12. The method of claim 8 wherein there is provided at least one
bank of orifices comprised of a plurality of orifices, the blancher
has a length, and in step c) the gas is discharged from the bank of
orifices at a flow rate of at least 200 CFM per foot of length of
the blancher.
13. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, a first bank comprised of a plurality of pairs
of orifices each for introducing a fluid into a liquid heat
transfer medium holding tank, and a second bank comprised of a
plurality of pairs of orifices each for introducing a fluid into
the liquid heat transfer medium holding tank; b) introducing food
product into liquid heat transfer medium within the tank through
the inlet; c) discharging a fluid through at least one of the
plurality of pairs of orifices of each orifice bank into the liquid
heat transfer medium within the tank; d) heating the food product
in the food product-receiving chamber; e) urging the food product
in the food product-receiving chamber toward the outlet; and f)
removing the food product from the food product-receiving chamber
through the outlet; and .Iaddend. wherein in step c) the fluid
comprises a gas discharged through .[.at least.]. .Iadd.each
.Iaddend.one of the orifices .[.at a flow rate of at least 10 CFM
and a pressure of at least 60 psi.]. .Iadd.of one of the orifice
banks into liquid heat transfer medium in an exiting quadrant of
the blancher; and wherein in step c) the fluid comprises a liquid
discharged through each one of the orifices of the other one of the
orifice banks into liquid heat transfer medium in the exiting
quadrant of the blancher.Iaddend..
14. The method of claim 13 wherein there is a gaseous atmosphere in
the blancher and further comprising the additional step of
withdrawing a portion of the gaseous atmosphere from the blancher
and discharging the withdrawn drawn portion of the gaseous
atmosphere in step c) .Iadd.through the orifices of the one of the
orifice banks.Iaddend..
15. The method of claim 14 wherein the .Iadd.liquid .Iaddend.heat
transfer medium comprises water and the gaseous atmosphere in the
blancher includes water vapor.
16. The method of claim 13 wherein there is provided at least one
bank of orifices comprised of a plurality of orifices, the blancher
has a length, .[.and.]. in step c) the gas is discharged from the
.[.bank of.]. orifices .Iadd.of the one of the orifice banks
.Iaddend.at a flow rate of at least 10 CFM per foot of length .[.of
the blancher.]. .Iadd., and in step c) the liquid is discharged
from the from the orifices of the other one of the orifice banks at
a flow rate of at least 20 gpm per foot of length.Iaddend..
17. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, a first bank of a plurality of pairs of
orifices each for introducing a fluid into the housing, and a
second bank of a plurality of pairs of orifices each for
introducing a fluid into the housing; b) introducing food product
into liquid heat transfer medium within the housing of the blancher
through the inlet wherein the liquid heat transfer medium has a
temperature high enough to blanch the food product; c) discharging
a fluid through each one of the plurality of pairs of orifices of
each one of the orifice banks into the liquid heat transfer medium;
d) heating the food product in the food product-receiving chamber
via heat transfer from the liquid heat transfer medium; e) urging
the food product in the food product-receiving chamber toward the
outlet; and f) removing the food product from the food
product-receiving chamber through the outlet; and .Iaddend. wherein
the food products have a density of at least 55 lb/ft.sup.3 and in
step c) .[.there is at least one orifice through which.]. water is
discharged .Iadd.from the orifices of one of the orifice banks into
liquid heat transfer medium in an exiting quadrant of the blancher
.Iaddend.at a flow rate of at least 20 gpm .[.and a pressure of at
least 30 psi.]. .Iadd.per foot of manifold length .Iaddend.and
.[.there is at least one orifice through which.]. air is discharged
.Iadd.from the orifices of the other one of the orifice banks into
liquid heat transfer medium in the exiting quadrant of the blancher
.Iaddend.at a flow rate of at least 60 SCFM .[.and a pressure of at
least 2 psi.]. .
18. The method of claim 17 wherein there is at least eight inches
of depth of food product in the food product-receiving chamber.
19. The method of claim 17 wherein at least eight thousand pounds
of food product per hour is removed in step f).
20. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, a first elongate longitudinally extending
manifold comprised of a plurality of pairs of orifices each for
introducing a fluid into the housing, and a second longitudinally
extending manifold comprised of a plurality of pairs of orifices
each for introducing a fluid into the housing; b) introducing food
product into a water heat transfer medium within the housing of the
blancher through the inlet; c) discharging a fluid through each one
of the plurality of pairs of orifices of each one of the first and
second manifolds into the water heat transfer medium; d) heating
the food product in the food product-receiving chamber; e) urging
the food product in the food product-receiving chamber toward the
outlet; and f) removing the food product from the food
product-receiving chamber through the outlet; .Iaddend. wherein the
food products have a density of at least 55 lb/ft.sup.3 and in step
c) .[.there is at least one orifice through which.]. water is
discharged at a flow rate of at least 20 gpm .[.and a pressure of
at least 30 psi and there is at least one orifice through which air
is discharged at a flow rate of at least 10 SCFM and a pressure of
at least 80 psi.]. .Iadd.per foot of manifold length from the
orifices of each one of the manifolds into water heat transfer
medium in an exiting quadrant of the blancher and into water heat
transfer medium in the perforate food product-receiving chamber so
it impinges against food product in the perforate food
product-receiving chamber; and wherein the water discharged from
the plurality of pairs orifices of each one of the first and second
manifolds is recirculated water heat transfer medium withdrawn from
within the blancher housing.Iaddend..
21. The method of claim 20 wherein there is at least eight inches
of depth of food product in the food product-receiving chamber.
22. The method of claim 20 wherein at least eight thousand pounds
of food product per hour is removed in step f).
23. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, first manifold comprised of a plurality of
pairs of orifices each for introducing a fluid into the housing,
and a second manifold comprised of a plurality of pairs of orifices
each for introducing a fluid into the housing; b) introducing food
product into liquid heat transfer medium within the housing of the
blancher through the inlet; c) discharging a fluid through each one
of the plurality of pairs of orifices of the first and second
manifolds into the liquid heat transfer medium; d) heating the food
product in the food product-receiving chamber; e) urging the food
product in the food product-receiving chamber toward the outlet;
and f) removing the food product from the food product-receiving
chamber through the outlet; and .Iaddend. wherein the blancher has
a length, the food products .Iadd.being heated in the blancher
.Iaddend.have a density of at least 55 lb/ft.sup.3, and in step c)
.[.there is at least one orifice through which.]. water is
discharged .[.at a flow rate of at least 80 gpm per foot of
blancher length and a pressure of at least 30 psi and there is at
least one orifice through which air is discharged at a flow rate of
at least 10 SCFM per foot of blancher length and a pressure of at
least 80 psi.]. .Iadd.from each one of the plurality of pairs of
orifices of each one of the first and second manifolds at a flow
rate of at least 20 gpm per foot of manifold into liquid heat
transfer medium in the blancher housing located in an exiting
quadrant of the blancher toward and into the perforate food
product-receiving chamber.Iaddend..
24. The method of claim 23 wherein .Iadd.each one of the first and
second manifolds are spaced apart from one another, wherein each
one of the first and second manifolds extend in a longitudinal
direction relative to the blancher housing, and each one of the
first and second manifolds are disposed outside the blancher
housing, and wherein .Iaddend.there is at least eight inches of
depth of food product in the food product-receiving chamber.
25. The method of claim 23 wherein at least eight thousand pounds
of food product per hour is removed in step f).
26. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising:.Iaddend. .[.wherein the
blancher has a length, the food products have a density of at least
55 lb/ft.sup.3, and in step c) there is at least one orifice
through which water is discharged at a flow rate of at least 80 gpm
per foot of blancher length and a pressure of at least 30 psi and
there is at least one orifice through which air is discharged at a
flow rate of at least 60 SCFM per foot of blancher length and a
pressure of at least 2 psi..]. .Iadd.a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, and at least one manifold comprised of a
plurality of pairs of orifices each for introducing a fluid into
the housing; b) introducing food product into liquid heat transfer
medium within the housing of the blancher through the inlet having
a temperature high enough to blanch the food product during its
residency time in the liquid heat transfer medium in the blancher
housing; c) withdrawing liquid heat transfer medium from within the
housing of the blancher; d) discharging the withdrawn liquid heat
transfer medium through each one of the plurality of pairs of
orifices of the manifold into the liquid heat transfer medium
disposed in an exiting quadrant of the blancher at a flow rate of
at least 20 gpm per foot of blancher length substantially along the
entire length of the blancher housing; e) heating the food product
in the food product-receiving chamber; f) urging the food product
in the food product-receiving chamber toward the outlet by rotating
the rotary food product transport mechanism; and g) removing the
food product from the perforate food product-receiving chamber
through the outlet..Iaddend.
27. The method of claim 26 wherein there .Iadd.are a plurality of
manifolds each having a plurality of pairs of liquid heat transfer
medium discharging orifices that discharge recirculated liquid heat
transfer medium in step d) and wherein there .Iaddend.is at least
eight inches of depth of food product in the .Iadd.perforate
.Iaddend.food product-receiving chamber.
28. The method of claim 26 wherein at least eight thousand pounds
of food product per hour is removed in step f).
29. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, and at least one longitudinally extending
manifold disposed outside the blancher housing that is comprised of
a plurality of pairs of orifices each for introducing a fluid into
the housing; b) introducing food product into liquid heat transfer
medium within the housing of the blancher through the inlet with
the liquid heated to a temperature high enough to at least
pasteurize the food product; c) discharging liquid heat transfer
medium withdrawn from within the blancher housing through each one
of the plurality of pairs of orifices of the at least one manifold
back into the liquid heat transfer medium within the blancher
housing; d) heating the food product in the food product-receiving
chamber using the liquid heat transfer medium; e) urging the food
product in the food product-receiving chamber toward the outlet by
rotating the rotary food product transport mechanism; and f)
removing the food product from the food product-receiving chamber
through the outlet; and .Iaddend. wherein the blancher has a
length, the food products have a density of at least 55
lb/ft.sup.3, and in step c) .[.there is at least one orifice
through which water.]. .Iadd.liquid heat transfer medium
.Iaddend.is discharged .Iadd.from each one of the plurality of
pairs of orifices of the at least one manifold substantially along
the entire length of the blancher housing .Iaddend.at a flow rate
of at least 20 gpm per foot of blancher length and .Iadd.at
.Iaddend.a pressure of at least .[.80.]. .Iadd.about 30
.Iaddend.psi .[.and there is at least one orifice through which air
is discharged at a flow rate of at least 10 SCFM per foot of
blancher length and a pressure of at least 80 psi.]. .Iadd.into an
exiting quadrant of the blancher.Iaddend..
30. The method of claim 29 wherein there is at least eight inches
of depth of food product in the food product-receiving chamber.
31. The method of claim 29 wherein at least eight thousand pounds
of food product per hour is removed in step f).
32. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, and a plurality of pairs of orifices each for
introducing a fluid into the housing; b) introducing food product
into a liquid heat transfer medium within the housing of the
blancher through the inlet; c) discharging a fluid through each one
of the plurality of pairs of orifices into the heat transfer
medium; d) heating the food product in the food product-receiving
chamber; e) urging the food product in the food product-receiving
chamber toward the outlet; and f) removing the food product from
the food product-receiving chamber through the outlet; and
.Iaddend. wherein the blancher has a length, the food products have
a density of at least 55 lb/ft.sup.3, and in step c) there is at
least one orifice through which water is discharged at a flow rate
of at least .[.80.]. .Iadd.20 .Iaddend.gpm per foot of blancher
length and a pressure of at least 30 psi .Iadd.into liquid heat
transfer medium in an exiting quadrant of the blancher .Iaddend.and
there is at least one orifice through which air is discharged at a
flow rate of at least 10 SCFM per foot of blancher length and a
pressure of at least 80 psi .Iadd.into liquid heat transfer medium
in the exiting quadrant of the blancher.Iaddend..
33. The method of claim 32 wherein there is at least eight inches
of depth of food product in the food product-receiving chamber.
34. The method of claim 32 wherein at least eight thousand pounds
of food product per hour is removed in step f).
35. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, and a plurality of pairs of orifices arranged
in a lengthwise direction substantially the length of the blancher
housing with each orifice for introducing a fluid into the housing;
b) introducing food product into a liquid heat transfer medium
within the housing of the blancher through the inlet; c)
discharging a fluid through each one of the plurality of pairs of
orifices into the liquid heat transfer medium; d) heating the food
product in the food product-receiving chamber; e) urging the food
product in the food product-receiving chamber toward the outlet;
and f) removing the food product from the food product-receiving
chamber through the outlet; and .Iaddend. wherein the blancher has
a length, the food products have a density of no greater than 55
lb/ft.sup.3, and in step c) .[.there is at least one orifice
through which.]. air is discharged .Iadd.from each one of the
plurality of pairs of orifices into the liquid heat transfer medium
in an exiting quadrant of the blancher .Iaddend.at a flow rate of
at least 60 SCFM per foot of blancher length and a pressure of at
least 2 psi.
36. The method of claim 35 wherein there is at least eight inches
of depth of food product in the food product-receiving chamber.
37. The method of claim 35 wherein at least four thousand five
hundred pounds of food product per hour is removed in step f).
38. .[.The.]. .Iadd.A .Iaddend.method of .[.claim 1.].
.Iadd.heating a food product comprising: a) providing a blancher
including a perforate food product-receiving chamber disposed in a
housing that has a food product inlet and a food product outlet, a
rotary food product transport mechanism disposed in the food
product receiving chamber for urging the food product toward the
food product outlet, and a plurality of pairs of orifices arranged
in a lengthwise direction substantially the length of the blancher
housing with each orifice for introducing a fluid into the housing;
b) introducing food product into a liquid heat transfer medium
within the housing of the blancher through the inlet; c)
discharging a fluid through each one of the plurality of pairs of
orifices into the heat transfer medium; d) heating the food product
in the food product-receiving chamber; e) urging the food product
in the food product-receiving chamber toward the outlet; and f)
removing the food product from the food product-receiving chamber
through the outlet; and .Iaddend. wherein the blancher has a
length, the food products have a density of no greater than 55
lb/ft.sup.3, and in step c) .[.there is at least one orifice
through which.]. air is discharged .Iadd.from each one of the
plurality of pairs of orifices into the liquid heat transfer medium
in an exiting quadrant of the blancher .Iaddend.at a flow rate of
at least 10 SCFM per foot of blancher length and a pressure of at
least 80 psi.
39. The method of claim 38 wherein there is at least eight inches
of depth of food product in the food product-receiving chamber.
40. The method of claim 38 wherein at least four thousand five
hundred pounds of food product per hour is removed in step f).
.Iadd.41. A method of heating a food product comprising: a)
providing a blancher including a food product-receiving chamber
disposed in a housing that has a food product inlet and a food
product outlet, a rotary food product transport mechanism disposed
in the food product receiving chamber for urging the food product
toward the food product outlet, a first manifold having a plurality
of pairs of orifices each for introducing a fluid into the housing,
and a second manifold having a plurality of pairs of orifices each
for introducing a fluid into the housing; b) introducing food
product into a liquid heat transfer medium within the housing of
the blancher through the inlet; c) discharging a fluid through each
one of the plurality of pairs of orifices into the heat transfer
medium; d) heating the food product in the food product-receiving
chamber; e) urging the food product in the food product-receiving
chamber toward the outlet; and f) removing the food product from
the food product-receiving chamber through the outlet; and wherein
each manifold is 1) oriented in a lengthwise direction relative to
the food product receiving chamber with the manifold orifices
directing flow of liquid heat transfer medium toward the food
product receiving chamber and 2) located outwardly of a
lengthwise-extending centerline of the blancher with each one of
the manifold orifices directing fluid flow into an exiting quadrant
thereof defined from where the rotating food product transport
mechanism emerges from the heat transfer medium to adjacent the
centerline but not passing to or beyond the
centerline..Iaddend.
.Iadd.42. A method of heating a food product comprising: a)
providing a blancher including a food product-receiving chamber
disposed in a housing that has a food product inlet and a food
product outlet, a rotary food product transport mechanism disposed
in the food product receiving chamber for urging the food product
toward the food product outlet, and a manifold having a plurality
of pairs of orifices distributed along substantially the length of
the blancher housing each for introducing a fluid into the housing;
b) introducing food product into a liquid heat transfer medium
within the housing of the blancher through the inlet; c)
discharging a fluid through each one of the plurality of pairs of
orifices into the heat transfer medium; d) heating the food product
in the food product-receiving chamber; e) urging the food product
in the food product-receiving chamber toward the outlet; and f)
removing the food product from the food product-receiving chamber
through the outlet; wherein in step c) the fluid is a liquid that
is discharged through the orifices at a flow rate of at least 20
gallons per minute per foot of manifold; and wherein the manifold
is 1) oriented in a lengthwise direction relative to the food
product receiving chamber with the manifold orifices directing flow
of liquid heat transfer medium toward the food product receiving
chamber and 2) located outwardly of a lengthwise-extending
centerline of the blancher with each one of the manifold orifices
directing fluid flow into an exiting quadrant thereof defined from
where the rotating food product transport mechanism emerges from
the heat transfer medium to adjacent the centerline but not passing
to or beyond the centerline..Iaddend.
.Iadd.43. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
and generally cylindrical drum disposed in a housing that has a
food product inlet, a food product outlet, and comprises a liquid
heat transfer medium holding tank, a rotary auger having a
plurality auger flights disposed in the drum for urging the food
product toward the food product outlet, a first manifold having a
plurality of pairs of orifices each for introducing a fluid into
the tank and drum, and a second manifold having a plurality of
pairs of orifices each for introducing a fluid into the tank and
drum; b) introducing food product into liquid heat transfer medium
disposed in the drum through the inlet with the liquid heat
transfer medium having a temperature of at least 120.degree.
Fahrenheit; c) discharging a fluid through each one of the
plurality of pairs of orifices of each one of the manifolds into
the liquid heat transfer medium; d) heating the food product in the
food product-receiving chamber; e) urging the food product in the
food product-receiving chamber toward the outlet by rotating the
auger; and f) removing the food product from the drum through the
outlet; wherein in step c) the fluid is a liquid that is discharged
through each one of the orifices of at least one of the manifolds
at a flow rate of at least 20 gallons per minute per foot of
manifold; and wherein each manifold is 1) oriented in a lengthwise
direction relative to the perforate drum with the orifices of the
manifold directing flow of liquid heat transfer medium toward the
perforate drum and 2) located outwardly of a lengthwise-extending
generally vertical centerline of the blancher in an exiting
quadrant thereof defined from where at least one of the auger
flights of the rotary auger emerges from the liquid heat transfer
medium to adjacent the centerline but not passing to or beyond the
centerline..Iaddend.
.Iadd.44. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
chamber disposed in a housing that has a food product inlet and a
food product outlet, a rotary food product transport mechanism
disposed in the perforate food product receiving chamber for urging
the food product toward the food product outlet, a first manifold
having a plurality of pairs of orifices each for introducing a
fluid into the housing, and a second manifold having a plurality of
pairs of orifices each for introducing a fluid into the housing; b)
introducing food product into a heated liquid heat transfer medium
within the housing of the blancher through the inlet; c)
discharging a fluid through each one of the plurality of pairs of
orifices into the heat transfer medium; d) heating the food product
in the perforate food product-receiving chamber using the heat
transfer medium; e) urging the food product in the perforate food
product-receiving chamber toward the outlet by rotating the food
product transport mechanism; and f) removing the food product from
the perforate food product-receiving chamber through the outlet;
wherein each manifold is 1) oriented in a lengthwise direction
relative to the food product receiving chamber with each one of the
plurality of the orifices of each manifold each directing a
separate flow of fluid toward and into the perforate food product
receiving chamber, and 2) located outwardly of a
lengthwise-extending generally vertical centerline of the blancher
with each one of the manifold orifices directing fluid flow into an
exiting quadrant thereof defined from where the rotating food
product transport mechanism emerges from the heat transfer medium
to adjacent the centerline but not passing to or beyond the
centerline; and wherein a liquid is discharged from the orifices of
one of the manifolds into heat transfer medium located in both the
exiting quadrant and the perforate food product-receiving chamber
and a gaseous or vaporous fluid is discharged from the orifices of
the other one of the manifolds into heat transfer medium located in
both the exiting quadrant and the perforate food product-receiving
chamber..Iaddend.
.Iadd.45. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
chamber disposed in a housing that has a food product inlet and a
food product outlet and comprises a liquid heat transfer medium
holding tank, a helical auger rotary food product transport
mechanism disposed in the food product-receiving chamber for urging
the food product toward the food product outlet, a first manifold
having a plurality of pairs of orifices each for introducing a
fluid into the liquid heat transfer medium in the tank, and a
second manifold having a plurality of pairs of orifices each for
introducing a fluid into the liquid heat transfer medium in the
tank; b) introducing food product into a liquid heat transfer
medium within the tank of the blancher by introducing the food
product through the inlet into the perforate food product-receiving
chamber; c) discharging a fluid through each one of the plurality
of pairs of orifices into the heat transfer medium; d) heating the
food product in the food product-receiving chamber by heat transfer
from the liquid heat transfer medium to the food product; e) urging
the food product in the food product-receiving chamber toward the
outlet by rotating the helical auger rotary food product transport
mechanism; and f) removing the food product from the food
product-receiving chamber through the outlet; wherein in step c)
the fluid is a liquid that is discharged through the orifices of
the first and second manifolds at a flow rate of at least 20
gallons per minute per foot of manifold length; and wherein each
manifold is 1) oriented in a lengthwise direction relative to the
food product receiving chamber with its orifices directing flow of
liquid heat transfer medium toward the perforate food
product-receiving chamber and 2) located outwardly of a
lengthwise-extending generally vertical centerline of the blancher
with each one of the orifices directing fluid flow into an exiting
quadrant of the tank defined from where the helical auger rotating
food product transport mechanism emerges from the liquid heat
transfer medium in the tank to adjacent the centerline but not
passing to or beyond the centerline..Iaddend.
.Iadd.46. The method of claim 45 wherein in step c) the fluid is a
gas that is discharged through each one of the orifices of the
other one of the manifolds at a flow rate of at least 10 standard
cubic feet per minute into the exiting quadrant..Iaddend.
.Iadd.47. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
chamber disposed in a tank of a housing that has a food product
inlet and a food product outlet, a rotary food product transport
mechanism disposed in the food product receiving chamber for urging
food product received in the food product-receiving chamber toward
the food product outlet, and a manifold having a plurality of pairs
of orifices each for introducing a fluid into a liquid heat
transfer medium in the tank; b) introducing food product into the
food product-receiving chamber through the inlet and into liquid
heat transfer medium received in the tank extending into the food
product-receiving chamber; c) discharging a fluid through each one
of the plurality of pairs of orifices into the liquid heat transfer
medium; d) heating the food product in the food product-receiving
chamber; e) urging the food product in the food product-receiving
chamber toward the outlet; and f) removing the food product from
the food product-receiving chamber through the outlet; wherein in
step c) the fluid is a liquid that is discharged through each one
of the orifices at a flow rate of at least 20 gallons per minute
per foot of manifold length; wherein the manifold is 1) oriented in
a lengthwise direction relative to the food product receiving
chamber with its orifices directing flow of liquid heat transfer
medium toward the food product receiving chamber and 2) located
outwardly of a lengthwise-extending generally vertical blancher
bisecting centerline of the blancher such that each one of the
manifold orifices direct fluid flow into an exiting quadrant
thereof defined from where the rotating food product transport
mechanism emerges from the heat transfer medium to adjacent the
centerline but not passing to or beyond the centerline; and wherein
at least four thousand five hundred pounds of food product per hour
is removed in step f)..Iaddend.
.Iadd.48. A method of heating a food product comprising: a)
providing a blancher including a generally cylindrical perforate
food product-receiving drum disposed in a housing that comprises a
tank and comprises a food product inlet and a food product outlet,
a rotary auger disposed in the food product receiving drum for
urging food product received in the perforate food
product-receiving drum toward the food product outlet, and a
manifold comprising a plurality of pairs of outwardly projecting
orifices each for introducing a fluid into an aqueous heat transfer
medium received in the tank; b) introducing a plurality of pairs of
pieces of food product into an aqueous heat transfer medium
received in the tank and disposed in the perforate food
product-receiving drum via the inlet; c) discharging a fluid
through each one of the plurality of pairs of orifices of the
manifold into the aqueous heat transfer medium; d) heating the
plurality of pairs of pieces of food product in the perforate food
product-receiving drum via heat transfer from the aqueous heat
transfer medium having been heated to a temperature of at least
120.degree. Fahrenheit; e) urging the plurality of pairs of pieces
of food product in the perforate food product-receiving drum toward
the outlet by rotation of the rotary auger; and f) removing the
plurality of pairs of pieces of food product from the perforate
food product-receiving drum through the outlet; wherein in step c)
the fluid that is discharged through each one of the orifices
comprises an aqueous liquid that is discharged at a flow rate and
at a pressure; wherein the manifold is 1) oriented in a lengthwise
direction relative to the food product receiving chamber with the
orifices of the manifold directing flow of fluid toward the
perforate food product-receiving drum and 2) located outwardly of a
lengthwise-extending centerline of the blancher with each one of
the orifices directing fluid flow into an exiting quadrant thereof
defined from where the rotating rotary auger emerges from the heat
transfer medium to adjacent the centerline but not passing to or
beyond the centerline; wherein there is at least eight inches of
depth of pieces of food product in the perforate food
product-receiving drum; and wherein the manifold extends
substantially the length of the tank..Iaddend.
.Iadd.49. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
chamber disposed in a tank of a housing that has a food product
inlet and a food product outlet, a rotary food product transport
mechanism disposed in the food product receiving chamber for urging
food product received in the food product-receiving chamber toward
the food product outlet, and a manifold having a plurality of pairs
of orifices each for introducing a fluid into a liquid heat
transfer medium in the tank; b) introducing food product into the
food product-receiving chamber through the inlet and into liquid
heat transfer medium received in the tank extending into the food
product-receiving chamber; c) discharging a fluid through each one
of the plurality of pairs of orifices into the heat transfer
medium; d) heating the food product in the food product-receiving
chamber; e) urging the food product in the food product-receiving
chamber toward the outlet; and f) removing the food product from
the food product-receiving chamber through the outlet; wherein in
step c) the fluid is a liquid that is discharged through each one
of the orifices at a flow rate of at least 20 gallons per minute
per foot of manifold length; wherein the manifold is 1) oriented in
a lengthwise direction relative to the food product receiving
chamber with its orifices directing flow of liquid heat transfer
medium toward the food product-receiving chamber and 2) located
outwardly of a lengthwise-extending generally vertical blancher
bisecting centerline of the blancher such that each one of the
manifold orifices direct fluid flow into an exiting quadrant
thereof defined from where the rotating food product transport
mechanism emerges from the heat transfer medium to adjacent the
centerline but not passing to or beyond the centerline; and wherein
at least eight thousand pounds of food product per hour is removed
in step f)..Iaddend.
.Iadd.50. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
chamber disposed in a tank of a housing that has a food product
inlet and a food product outlet, a rotary food product transport
mechanism disposed in the food product receiving chamber for urging
food product inside the food product-receiving chamber toward the
food product outlet, a first manifold having a plurality of pairs
of orifices each for introducing a fluid into the tank and the food
product receiving chamber, and a second manifold having a plurality
of pairs of orifices each for introducing a fluid into the tank and
the food product receiving chamber; b) introducing food product
into the food product-receiving chamber through the inlet and into
a liquid heat transfer medium received in the tank and extending
into the food product-receiving chamber; c) discharging a fluid
through each one of the plurality of pairs of orifices into the
heat transfer medium; d) heating the food product in the food
product-receiving chamber; e) urging the food product in the food
product-receiving chamber toward the outlet; and f) removing the
food product from the food product-receiving chamber through the
outlet; wherein in step c) the fluid is a liquid that is discharged
through each one of the orifices of at least one of the manifolds
at a flow rate of at least 20 gallons per minute per foot of
manifold length; wherein each manifold is 1) oriented in a
lengthwise direction relative to the food product receiving chamber
with its orifices directing flow of liquid heat transfer medium
toward the food product receiving chamber and 2) located outwardly
of a lengthwise-extending centerline of the blancher with each one
of the orifices directing fluid flow into an exiting quadrant
thereof defined from where the rotating food product transport
mechanism emerges from the heat transfer medium to adjacent the
centerline but not passing beyond the centerline; and wherein at
least eight thousand pounds of food product having a density of at
least 55 lb/ft.sup.3 is removed per hour in step f)..Iaddend.
.Iadd.51. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
chamber disposed in a housing that has a food product inlet and a
food product outlet and that is capable of holding heated water as
a heat transfer medium, a rotary food product transport mechanism
disposed in the food product-receiving chamber for urging food
product received in the food product-receiving chamber toward the
food product outlet, a first manifold having a plurality of
orifices each for introducing a fluid into heat transfer medium in
the housing, and a second manifold having a plurality of orifices
each for introducing a fluid into heat transfer medium in the
housing, and a recirculation system comprising an intake through
which fluid from within the blancher can be withdrawn and delivered
to at least one of the first and second manifolds, and a pump in
fluid-flow communication with the intake for drawing fluid from
within the blancher and communicating it to one of the first and
second manifolds; b) introducing food product into a heat transfer
medium within the housing through the inlet; c) withdrawing fluid
from within the housing and delivering it to one of the first and
second manifolds; d) discharging fluid through each one of the
plurality of orifices of the first and second manifolds into the
heat transfer medium; e) heating the food product in the food
product-receiving chamber via heat transfer from the heat transfer
medium; f) urging the food product in the food product-receiving
chamber toward the outlet; and g) removing the food product from
the food product-receiving chamber through the outlet; wherein in
step d) the fluid that is discharged through each one of the
orifices of at least one of the manifolds comprises water; and
wherein the first and second manifolds are spaced apart and have
each one of the plurality of orifices of each manifold oriented to
direct fluid discharged from each orifice into an exiting quadrant
in the housing toward the food product-receiving chamber impinging
against food product disposed in heat transfer medium in the
exiting quadrant..Iaddend.
.Iadd.52. A method of heating a food product comprising: a)
providing a blancher including a perforate food product-receiving
chamber disposed in a tank of a housing that has a food product
inlet and a food product outlet, a rotary food product transport
mechanism disposed in the food product receiving chamber for urging
food product inside the food product-receiving chamber toward the
food product outlet, a first manifold having a plurality of pairs
of orifices each for introducing a fluid into the tank and the food
product-receiving chamber, and a second manifold having a plurality
of pairs of orifices each for introducing a fluid into the tank and
the food product-receiving chamber; b) introducing food product
into the food product-receiving chamber through the inlet and into
a liquid heat transfer medium received in the tank and extending
into the food product-receiving chamber; c) discharging a fluid
through each one of the plurality of pairs of orifices into the
heat transfer medium; d) heating the food product in the food
product-receiving chamber; e) urging the food product in the food
product-receiving chamber toward the outlet; and f) removing the
food product from the food product-receiving chamber through the
outlet; wherein in step c) the fluid is a liquid that is discharged
through each one of the orifices of at least one of the manifolds
at a flow rate of at least 20 gallons per minute per foot of
manifold length; wherein each manifold is 1) oriented in a
lengthwise direction relative to the food product receiving chamber
with its orifices directing flow of liquid heat transfer medium
toward the food product receiving chamber and 2) located outwardly
of a lengthwise-extending centerline of the blancher with each one
of the orifices directing fluid flow into an exiting quadrant
thereof defined from where the rotating food product transport
mechanism emerges from the heat transfer medium to adjacent the
centerline but not passing to or beyond the centerline; and wherein
at least eight inches of food product depth is heated in step d)
and at least eight thousand pounds of food product per hour is
removed in step f)..Iaddend.
Description
FIELD OF THE INVENTION
The present invention relates to rotary blanchers and more
particularly to a method and rotary blancher for processing food
products that comprises introducing a fluid into the heat transfer
medium in the blancher to more efficiently and more uniformly heat
the food products in the blancher and which can be used to blanch,
cook or pasteurize the food products.
BACKGROUND OF THE INVENTION
A wide variety of food products, such as pasta, beans, corn, peas,
and other vegetables and fruit, are processed every day around the
world by blanching or heating. For many years, the basic rotary
blancher consisted of an elongate cylindrical perforate drum
received in a tank filled with heated water. Food products are
continuously introduced through an inlet in one end of the drum and
heated by the water in the tank. During operation, flights of a
helical auger in the drum rotate and urge the food products from
the drum inlet toward a drum outlet.
However, food products tend to clump together as the drum rotates
resulting in poor heat transfer and uneven heating, especially for
those food products in the middle of the clump. To combat this
problem, straight and curved baffles have been employed between
adjacent flights of the auger to lift and tumble food product
during rotation of the drum to help improve heat transfer and more
evenly heat food product. Examples of such baffles are disclosed in
Zittel, U.S. Pat. Nos. 5,632,195 and 5,456,091. As a result of this
improvement, blanching capacity was not only roughly doubled, but
the food products were more uniformly blanched. For example, where
nine inches of one specific type of food product could previously
be blanched, a blancher equipped with these baffles could more
uniformly blanch about eighteen inches of the same food
product.
In addition to this type of mechanical agitation, other methods
have also been employed to improve heat transfer. For example, as
is disclosed in Zittel, U.S. Pat. Nos. 5,752,431 and 5,632,195, air
and steam have been introduced into the water in the tank to help
increase heat transfer efficiency. Air has also been used to
improve cooling efficiency in food cooling applications. For
example, U.S. Pat. No. 4,875,344 discloses injecting relatively low
volumes of low-pressure air, namely warm air into cold water, to
improve cooling of food products in a rotary drum chiller. In some
food product cooling applications, manifolds connected to nozzles
that introduce the air into the chiller have been located between
the tank and drum at the five o'clock and seven o'clock positions
relative to the drum's center. However, in each of these
applications, the air was injected at a pressure of no greater than
150 pounds per square inch (psi) at a flow rate no more than 25
cubic feet per minute (CFM).
Directed flows of water have also been used to increase heat
transfer. For example, U.S. Pat. No. 5,456,091 discloses improved
cooling by directing flows of water from nozzles connected to a
manifold toward the drum to agitate food products in the drum.
However, a relatively low volume of water of no more than 8 gallons
per minute per food of blancher length (gpm/ft) at a pressure no
greater than 40 psi was used for these cooling applications. While
directed flows of water have also been tried in blanchers to
improve heat transfer, it has been done using pressures no greater
than 8 psi and flow rates no greater than 10 gpm/ft.
It is believed that greater pressures and flow rates of directed
water flows have not been tried before because the lower pressures
and flow rates previously tried did not increase efficiency so
dramatically as to predict a correspondingly greater efficiency
increase. Moreover, the cost of bigger and more powerful pumps and
other equipment needed to deliver greater flow rates, particularly
at higher pressures, was thought to be so cost prohibitive that any
possible performance advantage was believed not to be worth it.
It has always been very difficult for rotary blanchers to process
food products that are relatively heavy, typically having a density
greater than 55 pounds per cubic foot (lbs/ft.sup.3). Examples of
food products that are relatively heavy include packaged meats,
such as hot dogs and turkey breasts, as well as other types of food
products that are not packaged. While baffles have been used to
help turn over and agitate food products during operation, heavier
food products tend to clump together on the bottom and along the
side of the rotating drum where the drum leaves the water. This is
believed to be caused, at least in part, by the increased weight of
the food products causing them to sink and by the increased
friction between the food products and the rotating drum.
Testing has shown that, most, if not virtually all, heavy food
products congregate along one side of the drum near the bottom of
the drum in a region that occupies less than about 20% of the total
volume of the drum dramatically reducing the amount of food product
surface area actually exposed directly to the hot water. By
congregating in a clump, the food products inside the clump are not
heated directly by the water but by other outer food products,
which means it takes more time to heat all of the food products to
the desired temperature than is acceptable. Other experiments have
shown that these lower turbulence (i.e. lower volume and pressure)
flows of air and water used in the past, even if the blancher is
equipped with agitating baffles, will not break up and agitate
heavy food products enough to achieve the desired level of heat
transfer needed to make blanching of heavy food products
commercially viable.
Pasta is a relatively heavy food product that has a density less
than 55 lbs/ft.sup.3. Pasta, however, is relatively fragile and
must be handled much more carefully during blanching than most
other types of food products, which has limited attempts in the
past to increase heat transfer. Past attempts to increase heat
transfer include the use of baffles and the introduce of air having
a pressure no greater than 2 psi at a volume no greater than 40 CFM
per foot of blancher length. As a result, throughput for a 72-inch
diameter blancher has been heretofore limited to about 3500 pounds
of pasta per hour, making production undesirably slow.
While the food processing industry has always been driven to find
ways of processing more food product faster, it has been more
recently been tempered by the need to do so in a manner that
ensures the food is not contaminated. Thus, there has been a move
to not only heat the food products until they are cooked, but to
pasteurize the food products which takes longer, requires more
heat, and thus is more costly.
Consequently, there has arisen a great need for a method and rotary
blancher that processes food products, including heavy and fragile
food products, more efficiently and more quickly and which is
capable or more cost-effectively cooking, blanching and
pasteurizing food products.
SUMMARY OF THE INVENTION
A rotary blancher and method of processing food products by heating
are provided. The blancher and method uses a heat transfer medium
and heat transfer enhancers that include one or more of a high
volume fluid, a high pressure fluid, or a high pressure and high
volume fluid. In its preferred embodiment, the blancher includes a
housing that has an inlet and an outlet and a food
product-receiving chamber. Food products enter through the inlet,
are received and heat in the food product-receiving chamber, and
exit through the outlet. A rotary food product transport mechanism
urges food products received in the chamber toward the outlet.
While inside the chamber, a heat transfer medium heats the food
products preferably to blanch, cook or pasteurize them. The heat
transfer medium can be a liquid, such as water, or another fluid
that can comprise a vapor, if desired.
In a preferred embodiment, the housing is comprised of a tank and
preferably includes a cover that can be attached to the tank in a
clamshell arrangement. The rotary food product transport mechanism
preferably comprises an auger or screw disposed in the tank and
which is made of helical spaced apart flights. If desired, one or
more of the flights can carry one or more mechanical agitation
devices, such as generally radially extending baffles. Preferably,
the auger is disposed in a perforate drum that is received in the
blancher housing. An exemplary blancher of the aforementioned
construction has a length that typically is four feet or
longer.
The blancher includes a plurality of orifices that discharge fluid
into the heat transfer medium. In one embodiment, the discharged
fluid forms directed flows that help break up food products and
help prevent food products from clumping together. One or more
flows of fluid can be directed at one or more locations within the
blancher where food products tend to gather to break up clumps as
well as to prevent clumping.
In another embodiment, there is a plurality of spaced apart
manifolds that each has at least a plurality of orifices through
which fluid is discharged. One or more manifolds can be disposed
below the lid in communication with the tank in a quadrant of the
tank adjacent the direction of rotation of the auger. Preferably,
the manifolds are spaced apart. One or more manifolds, or groups of
orifices, can be disposed around the periphery of the auger at or
adjacent one or more of the following positions: 3 o'clock, 4
o'clock, 5 o'clock, 6 o'clock, 7 o'clock, 8 o'clock, and 9 o'clock
positions. In another preferred arrangement, one or more manifolds,
or groups of orifices, are located between at least one or more of
the following positions: between 3 o'clock and 4 o'clock, between 4
o'clock and 5 o'clock, between 5 o'clock and 6 o'clock, between 5
o'clock and 7 o'clock, between 6 o'clock and 7 o'clock, between 7
o'clock and 8 o'clock and/or between 8 o'clock and 9 o'clock.
In a still further preferred embodiment, one or more manifolds or
groups of orifices can be disposed between 3 o'clock and 5 o'clock
or lie within a band located between 45.degree. and 65.degree. from
a perpendicular drum centerline in a direction opposite the
direction of drum rotation (measured from the center of the drum
and centerline). One or more manifolds or groups of orifices can be
disposed between 4 o'clock and 6 o'clock or lie within a band
located between 25.degree. and 40.degree. from the centerline in a
direction opposite the direction of drum rotation. One or more
manifolds or groups of orifices can be disposed between 5 o'clock
and 7 o'clock or lie within .+-.25.degree. of the centerline. One
or more manifolds or groups of orifices can be disposed between 6
o'clock and 8 o'clock or lie within a band located between
25.degree. and 40.degree. from the centerline in a direction the
same as the direction of drum rotation. One or more manifolds or
groups of orifices can be disposed between 7 o'clock and 9 o'clock
or lie within a band located between 45.degree. and 65.degree. from
the centerline in a direction the same as the direction of drum
rotation.
The fluid discharged can comprise liquid, such as water, or gas,
such as air. If desired, vapor, such as steam or water vapor, can
be discharged. Liquid can be discharged from one or more groups
each comprising one or more orifices, and/or gas can be discharged
from one or more different groups each comprising one or more
orifices. If desired, vapor can be discharged from one or more
groups of one or more orifices.
Where liquid is discharged, it preferably is either discharged at a
high flow rate, a high pressure, or both. For example, where liquid
is discharged, it preferably is discharged at a flow rate of at
least 20 gallons per minute (gpm) at a pressure of at least 30 psi.
Where liquid is discharged at a higher flow rate, the liquid is
discharged at a flow rate of at least 60 gpm. Preferably, at least
60 gpm per foot (gpm/ft) of blancher length is discharged. In
another preferred method, at least 80 gpm per minute is discharged.
Where liquid is discharged at a higher pressure, it preferably is
discharged at a pressure of at least 80 psi. Where the pressure is
at least 80 psi, at least 20 gpm/ft preferably is discharged.
Where gas is discharged, it preferably is either discharged at a
high flow rate, a high pressure, or both. For example, where gas is
discharged, it preferably is discharged at a flow rate of at least
60 CFM at a pressure of at least 2 psi. In another preferred
method, the gas is discharged at a higher flow rate of at least 100
CFM. Preferably, at least 100 CFM per foot (CFM/ft) of blancher
length is discharged. In still another preferred method, the gas is
discharged at an even higher flow rate of at least 200 CFM.
Preferably, at least 200 CFM/ft is discharged. Where gas is
discharged at a high pressure, it preferably is discharged at a
pressure of at least 80 psi. Where the pressure is at least 80 psi,
at least 10 CFM/ft is discharged.
If desired, vapor, such as steam, can be discharged from one or
more of the orifices at the above-mentioned gas flow rates and
pressures. Where steam is discharged, it preferably is discharged
from each orifice at a flow rate of at least 20 pounds per hour
(lbs/hr) at a discharge flow rate of at least 15 psi.
In one preferred method, high pressure, high volume or high
pressure and high volume liquid and gas is discharged into a liquid
heat transfer medium to help in the processing of relatively heavy
food products having a density of at least 55 lb/ft.sup.3. Such
food products include hot dogs, pouched hot dogs, meats, pouched
meats, and other heavier food products. If desired, one or more
flights carry one or more direct-contact mechanical agitation
devices that can be radially extending baffles. Discharging such
liquid and gas, a blancher can process at least eight inches of
depth of such relatively heavy food product, and preferably at
least twelve inches of depth of the food product, in the food
product receiving chamber. Discharging such liquid and gas, a
blancher can process at least 8000 lbs/hr of food product, and
preferably at least 10000 lbs/hr of food product. Preferably, the
food product-receiving chamber is disposed in the drum that
surrounds the auger.
In another preferred method, high pressure, high volume, or high
pressure, high volume gas is discharged into a liquid heat transfer
medium to help in the processing of food products having a density
of no more than 55 lb/ft.sup.3 and to help process more fragile
food products. An example of such a food product that is relatively
fragile is pasta. Preferably, none of the flights are equipped with
direct-contact mechanical agitation devices. Discharging such gas,
a blancher can process at least eight inches of depth of food
product, and preferably at least twelve inches of depth of food
product, in the food product-receiving chamber. Discharging such
gas, a / can process at least 4500 lbs/hr of food product, and
preferably at least 7000 lbs/hr of food product.
In another preferred embodiment and method, heat transfer medium
and atmosphere within a blancher can be withdrawn and returned to
the blancher in the form of gas, vapor and/or liquid discharged
through one or more the orifices. Where the fluid is recirculated,
a pump such as a liquid-ring vacuum pump or compressor is used to
withdraw fluid from the blancher through a conduit and deliver the
withdrawn fluid to one or more orifices or one or more
manifolds.
It is an object of the present invention to utilize higher pressure
directed flows of fluid inside the blancher to increase turbulence
and heat transfer to the food products inside the blancher.
It is another object of the present invention to utilize higher
flow rate directed flows of fluid inside the blancher to increase
turbulence and heat transfer to the food products inside the
blancher.
It is still another object of the present invention to utilize
higher pressure and higher flow rate directed flows of fluid inside
the blancher to increase turbulence and heat transfer to the food
products inside the blancher.
It is a still further advantage of the present invention to utilize
at least some of the heat transfer medium and/or atmosphere from
within the blancher as a source of the directed fluid flows.
It is an advantage of the present invention to utilize higher flow
rate and/or higher pressure directed flows of gas inside the
blancher to increase the buoyancy of food products inside the
blancher to prevent them from gathering near the bottom.
It is another advantage of the present invention to increase the
amount of food products that can be substantially simultaneously
processed at one time.
It is an additional advantage of the present invention to prevent
food products in the blancher from clumping together with other
food products.
It is a still another advantage of the present invention to
significantly increase the rate of food product processing.
It is a further advantage of the present invention to reduce and
preferably substantially completely prevent damage to fragile food
products, such as pasta.
It is another advantage of the present invention to increase the
amount of fragile food products that can be substantially
simultaneously processed at one time.
It is a still another advantage of the present invention to
significantly increase the rate of processing of relatively fragile
food products.
It is another advantage of the present invention to increase the
amount of relatively heavy food products that can be substantially
simultaneously processed at one time.
It is a still another advantage of the present invention to
significantly increase the rate of processing of relatively heavy
food products.
It is a further advantage of the present invention to reduce and
preferably substantially completely prevent damage to relatively
heavy food products, such as hot dogs and turkey breasts.
Other advantages, features and objects of the present method is
that it saves processing time, increases production, is economical,
is versatile in that it can be employed in the blanching, cooking
or pasteurizing of food products, is capable of recirculating the
discharged fluids to save energy, and is simple, reliable, easy to
control, and can be used to help process many different types of
food products.
Additional objects, features and objects of the invention include a
blancher that is simple, reliable, rugged, durable, and which is of
economical construction and which is easy to make and assemble.
Other objects, features, and advantages of the present invention
will become apparent to those skilled in the art from the detailed
description and the accompanying drawings. It should be understood,
however, that the detailed description and accompanying drawings,
while indicating preferred embodiments of the present invention,
are given by way of illustration and not of limitation. Many
changes and modifications may be made within the scope of the
present invention without departing from the spirit thereof, and
the invention includes all such modifications.
BRIEF DESCRIPTION OF THE DRAWINGS
At least one preferred exemplary embodiment of the invention is
illustrated in accompanying drawings in which the reference
numerals represent like parts roughout and in which:
FIG. 1 is an exploded perspective view of a rotary blancher of this
invention;
FIG. 2 is a side view of the rotary blancher with a section broken
away;
FIG. 3 is a sectional view of the blancher taken along line 3--3 of
FIG. 2 with its cover removed and depicting an orifice from which
fluid is being injected toward food products in a drum of the
blancher;
FIG. 4 is a sectional view of the orifice and blancher taken along
line 4--4 of FIG. 3;
FIG. 5 is a sectional view of another preferred blancher
embodiment;
FIG. 6 is a sectional view of still another preferred blancher
embodiment;
FIG. 7 is a sectional view of a further preferred blancher
embodiment;
FIG. 8 is a sectional view of a still further preferred blancher
embodiment;
FIG. 9 is a sectional view of a blancher with a schematic depiction
of recirculation systems for recirculating fluid from the blancher;
and
FIG. 10 is a sectional view of a blancher with a schematic
depiction of recirculation systems for heating and recirculating
fluid from the blancher.
DETAILED DESCRIPTION
FIGS. 1-4 illustrate an exemplary rotary blancher 20 of this
invention that utilizes directed flows of a fluid during operation
to enhance heat transfer. As is shown more clearly in FIG. 6, the
blancher 20 is comprised of a housing that includes a cover 22 that
mates with a tank 24 that holds a heated fluid, that preferably is
a liquid 26, which heats food products 32 during operation. The
tank 24 is supported by a frame 28 that has legs 30, which rest on
the floor or ground.
The tank 24, preferably made of stainless steel or another material
suitable for food processing applications, has an inlet endwall 34
and an outlet endwall 36. The endwalls 34 and 36 are joined to a
tank underside 38 that defines the bottom and lengthwise sides of
the tank 24. The tank underside 38 may be a single, continuous,
curved plate running lengthwise between endwalls 34 and 36, or may
be made of several long flat plates positioned side by side and
angularly joined together to form a generally curved shape. Each
endwall 34 and 36 has a through opening, 40 and 42 respectively,
that preferably is arcuate or semicircular.
A food product transport mechanism 44 is received within the
blancher 20 and preferably is disposed between the tank underside
38 and cover 22. The food product transport mechanism 44 is
constructed and arranged to transport food products 32 received in
blancher 20 toward the blancher outlet 62. In its preferred
embodiment, the food product transport mechanism 44 comprises an
auger or helical screw 48 received within the blancher 20 and which
rotates during operation to urge food products 32 received in the
blancher 20 toward the outlet 62.
The auger 48 has a plurality of pairs of axially spaced apart and
interconnected flights 50 and extends substantially the length of
the interior of the tank 24. Preferably, the auger 48 has at least
four flights and can have as many as twenty flights or more
depending upon the application and length of the blancher 20. While
the auger flights 50 can be carried by an elongate generally
cylindrical central support core 51 (FIG. 3), the auger 48 can be
of a coreless construction, such as is shown in FIGS. 1 and 2.
Preferably, the auger 48 is housed in a drum 52. The drum 52 has a
sidewall 54, an inlet endwall 56, an outlet endwall 58, and inlet
and outlet 60 and 62, through which food products 32 are introduced
into the blancher 20 and discharged from the / 20. Annular drum
journals 64 extend from each end of the drum 52 beyond each drum
endwall 54 and 56. Each journal 64 provides a support surface upon
which the weight of the drum 52 can rest particularly while it
rotates during operation. Preferably, each drum journal 64 is
rotatively supported on trunnions 66 which are mounted to the frame
28 and which are positioned so that the weight of the drum 52 does
not rest upon the tank endwalls 34 and 36.
The drum 52 is constructed and arranged to receive food products 32
and a heat transfer medium 33 (FIG. 3) such that the heat transfer
medium 33 can surround and contact the food products 32 within the
drum 52 during operation. In its preferred embodiment, the drum 52
is of perforate construction. For example, the drum sidewall 54 can
be constructed with a plurality of perforations 68 and is
preferably made of perforated panels, mesh, or a screen-like
material in order to contain the food products 32 in the drum 52
while at the same time permitting the heat transfer medium 33 to
enter the interior of the drum, preferably through the perforations
68, to contact the food products 32.
Each of the perforations 68 in the portion of the drum sidewall 54
shown in FIG. 2 is exaggerated for clarity. Preferably, the
perforations 68 are constructed and arranged to permit heat
transfer medium 33 to flow through the sidewall 52 into or out of
the drum 50 while retaining the food product 42 in the drum 50.
Depending on the type of food product 32 being processed, the size
and shape of the perforations 68 can vary. Preferably, the size of
each perforation 68 can range from as small as 1/6 of an inch, for
relatively small food product, such as rice, to as large as 1/2
inch or more for larger food products, such as hot dogs or the
like. The sizes of the perforations preferably are selected using
routine testing and experimentation to help maximize the flow of
the directed flows of fluid through the drum sidewall 54.
Particularly where the auger 48 is of coreless construction, the
drum 52 can be constructed with circumferentially spaced apart
elongate struts 70 that preferably extend from one end wall 56 to
the other end wall 58 to help strengthen and rigidify the drum 52
and auger 48. These struts 68 can also serve as mounts to which the
panels that make up the perforate drum sidewall 54 can be fastened.
Preferably, the panels are removably fastened to the struts 68.
In its preferred embodiment, the cover 22 is of preferably elongate
and vaulted construction so as to fit over and completely cover the
tank 24 so as to provide an enclosure for receiving the heat
transfer medium 33 and a food product receiving chamber for
receiving the food products 32. The cover 22 has a pair of endwalls
80 and 82 and each endwall has a semi-circular opening 76. When the
cover 22 is closed, one of the openings 76 is positioned above one
of the openings 40 in tank endwall 34 and the other one of the
openings 76 is positioned above the other one of the openings 42 in
tank endwall 36. When closed, one of the drum journals 64 extends
out from openings 76 and 42 and the other one of the journals 64
extends out from openings 76 and 40.
The cover 22 can be attached to the tank 24 in a manner such that
it can be moved relative to the tank 24 to permit access to the
interior of the blancher 20. The cover 22 can be attached to the
tank 24 by one or more hinges such that it may be opened along one
side of the blancher 20. If desired, the cover 22 can be attached
to the tank 24 such that it can be lifted free of the tank 24 using
cylinders or the like, such as in the manner disclosed in U.S. Pat.
No. 4,788,476 to Zittel, the disclosure of which is hereby
incorporated by reference.
The blancher 20 preferably also has an inlet 84 permitting
introduction of the heat transfer medium 33 into the tank 28 and an
outlet 86 through which the heat transfer medium 33 can be drained.
If desired, there can be a constant flow of heat transfer medium 84
and outlet 86. The outlet 84 and 86 can also assist in cleaning the
interior of the tank 24.
During operation, the auger 48 is rotated to urge the food products
32 through the blancher 20. Preferably, both the auger 48 and the
drum 52 rotate. If desired, the auger 48 and drum 52 can be
constructed such that the auger 48 rotates relative to or
independently of the drum 52. While use of a drum 52 is preferred,
depending upon the construction of the tank 24, as well as other
components of the blancher 20, and the food processing application,
a drum 52 may not be needed.
In one preferred embodiment, the drum 52 and auger 48 are driven by
a motor (not shown) which transfers power via a geartrain, belt, or
chain (also not shown) to a drive sprocket 72 carried by either of
the drum journals 64. The drum 52 preferably rotates at a speed
selected to achieve the desired cooking time for the type of food
product 32, its weight, the amount being processed, and other
factors, thereby controlling its residency time within the blancher
20 and thus its time of exposure to the heat transfer medium
33.
When one or more of the food products 32 in the blancher 20 reaches
the outlet 62, each food product 32 is lifted and transferred to
the outlet 62 where it is expelled out of the blancher 20. A single
generally radially extending lifting flight 74, or more than one,
can be used to transfer the food products 32 to the outlet 62. Of
course, other suitable arrangements can be used to remove food
product 32 from the blancher 20.
Referring to FIG. 3, to help agitate food products 32 and help
break up food products 32 that have clumped together, a baffle or
ramp 88, carried by at least one of the auger flights 50 and/or the
drum sidewall 54, can physically contact individual food products
32. In a preferred embodiment shown in FIG. 4, the baffle 88
comprises a plate 90 that extends between adjacent auger flights
50. Preferably, the baffle 88 forms an acute vee with the drum
sidewall 54 that has its apex pointed in the direction of rotation
of the drum 52. One end of the baffle 88 is located adjacent the
drum sidewall 54 and preferably is disposed against the sidewall 54
or close enough to the sidewall 54 such that food products 32 will
not get caught between the drum 52 and baffle 88. If desired, the
free end of each baffle 88 can be equipped with a lip 92,
preferably for preventing damage to food products 32 as they tumble
off the plate 90.
In one preferred embodiment, each baffle 90 forms an acute angle of
between about 5.degree. and about 35.degree. with the drum sidewall
54 for helping to efficiently physically contact, lift and agitate
food products 32 that come into contact with the baffles. In
another preferred embodiment, particularly where the food products
32 are heavy, each baffle 90 forms an acute angle of between about
30.degree. and about 45.degree. with the sidewall 54.
Preferably, there are between one and four circumferentially spaced
apart baffles between at least one pair of adjacent flights 50.
Preferably, there are between one and four baffles between each
pair of adjacent auger flights 50. In the preferred embodiment
shown, each baffle is of substantially flat construction. In
another preferred embodiment, the baffle is of non-straight
construction and preferably is curved. If desired, the baffle can
further comprise bars or posts that extend outwardly from the
plate.
The baffles 88 orbit the center of the drum 52 as the drum rotates.
After entering the heat transfer medium 33, each baffle 88 wedges
between one or more food products 32 near the drum sidewall 54 or
near the bottom of the drum 52 and urges the food products 32 away
from the sidewall 54. As the drum 52 further rotates, the food
products 32 slide or tumble along the baffle 88 until each food
product 32 falls or tumbles off of the baffle 88. In doing so, food
products 32 that have gathered along the bottom of the drum 52 are
lifted and mixed with the heat transfer medium. As a result of this
mechanical agitation by physical contact, clumps of food products
32 are broken up and heat transfer is increased.
The blancher 20 is equipped with a plurality of pairs of orifices
94 (at least three orifices 94) from which directed flows, jets, or
streams of a fluid are discharged into the tank 24 to displace food
products 32 in the drum 52 to help increase heat transfer. The
orifices 94 are connected to a common manifold 96 that is in turn
connected to a source of fluid (not shown). In one preferred
embodiment, the fluid source comprises a source of liquid,
preferably a source of water. In another preferred embodiment, the
fluid source comprises a source of gas, preferably a source of
air.
As is depicted in FIG. 4, each orifice 94 can include a nozzle 98,
if desired. In the exemplary orifice arrangement shown in FIG. 4,
the orifice 94 includes a first conduit 100 connected at an angle
to a second conduit 102 attached to a necked down or tapered
section 104 from which the nozzle 98 extends. The orifice 94
extends through or communicates with an opening in the tank bottom
38 to enable a flow 106 of the fluid to be directed toward the drum
52 with enough force such that at least some of the fluid flow 106
passes through the perforations 68 in the drum sidewall 54 and
impinges against food products 32 in the drum 52 causing at least
some of the food products 32 to be displaced.
Referring to FIG. 1, the manifold 96 has a plurality of pairs of
orifices 94 that each direct fluid flow 106 into the drum 52. In a
preferred embodiment, there is at least one orifice 94 for each
auger flight 50. In another preferred embodiment, there are at
least two orifices for each auger flight 50. For example, for at
least a portion of the axial length of the blancher 20 shown in
FIG. 2, there are two orifices 94 for each auger flight 50. Each
orifice 94 is disposed between a pair of adjacent auger flights 50.
If desired, two or more orifices 94 can be disposed between a pair
of adjacent auger flights 50 with one or more of the orifices 94
being directed toward one or both of the flights 50. While an
orifice 94 can be located anywhere between adjacent auger flights
50, at least one orifice 94 can be located adjacent the auger
flight 50 of the adjacent pair that is located closest to the
blancher inlet 60 for agitating food products 32 being contacted
and urged by that flight 50.
In one preferred embodiment, orifices 94 are located between the 6
o'clock and 9 o'clock position when the drum 52 is rotating in the
clockwise direction, such as is the direction depicted in FIG. 3.
Thus, in tis preferred embodiment, orifices 94 direct flows 106
into the heat transfer medium 33 in the quadrant of the drum 52
adjacent or along where the drum sidewall 54 leaves the heat
transfer medium 33 during rotation. Where rotation is opposite to
that shown in FIG. 3 (i.e., counterclockwise), the orifices 94 are
located between 3 o'clock and 6 o'clock.
In one preferred embodiment, orifices 94 are positioned to aim
flows 106 toward the drum interior and preferably generally toward
the center of the drum 52. In another preferred embodiment, at
least a plurality of orifices 94 are aimed at a target point 108
where food products 32 tend to conglomerate while the drum 52 is
rotating. Such a point 108 can be determined by routine testing and
experimentation and its location will depend upon, among other
factors, the type, size, shape, weight, and amount of the food
product 32 being processed.
While the manifold 96 and at least a portion of the orifices 94 can
be disposed outside the tank 52, such as in the manner depicted in
FIGS. 3 and 4, the orifices 94, and if desired, the manifold 96,
can be disposed inside the tank 24, such as is depicted in FIG. 5,
so that fluid flows 106 are expelled from the orifices 94 more
closely to the food products 32 to more vigorously displace and
agitate them. Where the manifold 96 and orifices 94 are disposed
outside the tank 24, the location of each orifice 94 from which the
fluid flows 106 are discharged is no farther than about twelve
inches away from the outside of the drum sidewall 54. Where located
outside the tank 24, the discharge opening 110 (FIG. 4) of each
orifice 94 can be disposed in the tank 24 and preferably is located
no farther away than six inches from the sidewall 54. Where
orifices 94 are disposed inside the tank 24, a discharge opening of
each in-tank orifice 94 is located closer than six inches because
typically there is no more than about six inches between the tank
24 and drum sidewall 54. Where orifices 94 are disposed inside the
tank 24, they preferably have discharge openings 110 located
between about three inches and about one inch away from the
sidewall 54. In one preferred embodiment, the discharge opening 110
of each in-tank orifice 94 is located about two inches away from
the sidewall 54.
Where a liquid is being expelled from the orifices 94, the liquid
is expelled at a flow rate of at least 60 gpm/ft to more vigorously
agitate and displace food products 32. Preferably, the liquid is
expelled from each orifice 94 at a flow rate of at least 20 gpm. In
another preferred embodiment, the liquid is expelled from each
orifice 94 at a flow rate of at least 60 gpm. Preferably, the
liquid is expelled from each orifice 94 at a pressure of at least
about 30 psi.
In another preferred method that can be dependent upon the type of
food product being processed, liquid is expelled from the orifices
94 at a pressure of at least about 40 psi at a flow rate of at
least about 80 gpm/ft. Preferably, the liquid is expelled from each
orifice 94 at a flow rate of at least about 80 gpm. If desired,
higher-pressure water having a pressure of at least 80 psi and a
flow rate of at least 20 gpm/ft can be used. Preferably, at least
20 gpm is discharged from each orifice that is discharging
water.
Where a liquid is being expelled, the opening of each orifice 94
can be as large as about 1/2 inch. Where round pipe is used, the
pipe opening or outlet can have as large as 1/2 inch inside
diameter.
Where a gas is expelled from the orifices 94, the gas preferably is
expelled at a flow rate of at least 100 CFM/ft. Preferably, the gas
is discharged at a flow rate of 60 CFM from each orifice.
Preferably, the gas is discharged at a pressure of at least 2 psi.
In another preferred method that can be dependent on the type of
food product being processed, the gas preferably is expelled at a
pressure of at least 2 psi at a flow rate of no less than about 200
CFM/ft. In a still further preferred method, higher-pressure gas
having a pressure of at least 60 psi and a flow rate of 10 standard
cubic feed per minute per foot (SCFM/ft) of blancher length is
used. In this instance, the flow rate discharged from each orifice
is at least 10 CFM.
Where a gas is being expelled, the orifice opening can be as large
as about 1/4 inch. Where round pipe is used, the pipe opening or
outlet can have as large as 1/8 inch inside diameter.
If desired, vapor, such as steam, can also be discharged from one
or more of the orifices 94 at the above-mentioned gas flow rates
and pressures. Where steam is discharged, it preferably is
discharged from one or more orifices at a flow rate of at least 20
pounds per hour from each orifice discharged at a discharge flow
rate of at least 15 psi.
Where water is the liquid being expelled, one or more
centrifugal-type water pumps can be used to achieve the
aforementioned high flow rates and high pressures. If desired, one
or more positive displacement sanitary pumps or liquid-ring vacuum
pumps can also be used to deliver water at these high pressures
and/or at these high flow rates. More than one such device for
supplying water at the desired high flow rate and/or high pressure
can be used. For example, as many as three or more such devices can
be used to deliver a sufficiently high flow rate of water at a
sufficient pressure to a single manifold.
Where air is the gas being expelled, an air compressor can be used
to achieve the aforementioned high volumes and high pressures. If
desired, a squirrel cage blower, a regenerative blower, or a
liquid-ring vacuum pump can be used to deliver air at these high
pressures and/or at these high volumes. More than one such device
for supplying air at the desired high flow rate and/or high
pressure can be used. For example, as many as three or more such
devices can be required to deliver a sufficient volume of air at a
sufficient pressure to a single manifold.
In its preferred embodiment, the manifold 96 is a pipe from which
two or more orifices 94 extend. Referring to FIG. 2, while the
manifold 96 can extend axially the length of the blancher 20, it
can be broken up into two or more smaller manifolds each having a
length less than the blancher 20 that are each connected to a
separate fluid delivery source, system, or device. While the
manifold 96 shown in FIG. 2 has a single inlet 112 and a single
outlet 114, the manifold 96 can be equipped with more than one
inlet where more than one fluid delivery source, system or device
is connected to the manifold 96. The manifold outlet 114 can be
capped, such as is shown in FIG. 1, or it can have a return, if
desired. Other arrangements for connecting more than one fluid
delivery source, system or device can be used.
FIG. 5 depicts a preferred embodiment of the invention having at
least a plurality of spaced apart banks 116 of orifices 94 disposed
around the food products 32 being processed with the banks 116
located between 3 o'clock and 9 o'clock. In this preferred
embodiment, the blancher 20 has seven banks 116a, 116b, 116c, 116d,
116e, 116f, and 116g. Of course, a blancher can be equipped with
more or less than seven banks. The banks 116a-116g can be generally
equi-angularly spaced apart, if desired, and are shown in FIG. 5 as
being located at about 3 o'clock, 4 o'clock, 5 o'clock, 6 o'clock,
7 o'clock, 8 o'clock, and 9 o'clock positions. Preferably, bank
116a is located between 3 o'clock and 4 o'clock, bank 116b is
located between 4 o'clock and 5 o'clock, bank 116c is located
between 5 o'clock and 6 o'clock, bank 116d is located between 5
o'clock and 7 o'clock, bank 116e is located between 6 o'clock and 7
o'clock, bank 116f is located between 7 o'clock and 8 o'clock and
bank 116g is located between 8 o'clock and 9 o'clock.
Preferably, the blancher 20 is equipped with at least two banks of
orifices 94 with both banks located in the exiting quadrant 118 of
the tank 24 along where the drum sidewall 54 exits the heat
transfer medium 33 during rotation. In the present case, since the
drum 52 is depicted rotating clockwise, the exiting quadrant 118
extends from 6 o'clock to no more than 9 o'clock or about
90.degree. from perpendicular drum centerline 120 (extends through
center of drum) in the direction of drum rotation. Where the drum
52 is rotating clockwise, the exiting quadrant extends from 6
o'clock to no more than about 3 o'clock or no more than 90.degree.
from centerline 120 in the opposite direction.
The orifices 94 in a particular bank preferably all expel the same
type of fluid in flow 106. If desired, the orifices 94 in all of
the banks can all expel the same type of fluid in flow 106.
However, different types of fluid can be discharged from different
orifices 94, if desired. For example, where the food products 32
are relatively heavy, liquid can be expelled from the orifices 94
of at least one bank and gas can be expelled from orifices 94 of at
least one other bank not expelling liquid. g
In one preferred arrangement, the orifices 94 of banks 116a, 116c,
116e, and 116g all expel a gas at a high volume and the orifices 94
of the remaining banks 116b, 116d and 116f all expel water at a
high volume. In another preferred arrangement, orifices 94 of one
or more of banks 116c, 116e, and 116d expel a gas, preferably air,
while the orifices 94 of one or more of the remaining banks, 116a,
116b, 116f and 116g, expel a liquid that preferably is water.
In still another preferred arrangement, only banks in the exiting
quadrant are used, e.g. between 6 o'clock and 9 o'clock in FIG. 5,
with the orifices 94 of at least one of the banks ejecting air and
the orifices 94 of at least one other of the banks ejecting water.
For example, the orifices 94 of at least one of banks 116d and 116g
eject water and the orifices 94 of at least one of banks 116e and
116f eject air. If desired, the orifices 94 of at least one of
banks 116d and 116g eject air and the orifices 94 of at least one
of banks 116e and 116f eject water.
FIG. 6 illustrates a preferred embodiment having banks 116a, 116b,
116c, 116d, 116e, 116f, and 116g of orifices 94 that discharge
liquid and banks 116h, 116i, 116j, 116k, 116l, 116m, and 116n of
orifices 94 that discharge gas. Preferably, bank 116h is located
between 3 o'clock and 4 o'clock, bank 116i is located between 4
o'clock and 5 o'clock, bank 116j is located between 5 o'clock and 6
o'clock, bank 116k is located between 5 o'clock and 7 o'clock, bank
116i is located between 6 o'clock and 7 o'clock, bank 116m is
located between 7 o'clock and 8 o'clock, bank 116n is located
between 8 o'clock and 9 o'clock. One or more of banks 116a-116g can
be used and one or more of banks 116h-116n can be used.
FIG. 7 illustrates one preferred arrangement for processing
relatively heavy food products 32 having a density of at least 55
lb/ft.sup.3. Examples of such food products include hot dogs, hot
dogs in packages or pouches, turkey breasts, chicken breasts, beef
patties, and steaks. Hot dogs, turkey breasts, and other meat
products, for example, have a density of about 65 lb/ft.sup.3 and
therefore are difficult to uniformly heat, and are difficult to
quickly pasteurize. The blancher 20 has at least one bank 116e of
orifices 94 located between 6 o'clock and 8 o'clock (or between 4
o'clock and 6 o'clock where the drum 52 is rotating
counterclockwise) from which air is injected into a liquid heat
transfer medium that preferably is water heated to a temperature
above 120.degree. Fahrenheit. Preferably, bank 116e is located
within 65.degree. of centerline 120 in the direction of drum
rotation. Since rotation is clockwise, bank 116e is located within
65.degree. to the left of centerline 120. This injected air has the
desired effect of making the relatively heavy food products 32 more
buoyant and therefore easier to lift off the bottom of the drum 52.
The air also impinges against at least some of the food products
near the bottom of the drum 52 physically urging them away from the
bank 116e and hence the drum sidewall 54. This also desirably
agitates at least some of the food products 32 in the drum 52 and
thereby also improves heat transfer.
The blancher 20 has at least one bank 116f of orifices 94 located
between 7 o'clock and 9 o'clock from which water is injected into
the water heat transfer medium 33. Preferably, bank 116f is located
within a band that extends between 45.degree. and 85.degree. from
centerline 120 in the direction of drum rotation. This injected
water has the desired effect of forcefully churning the relatively
heavy food products 32, urging them away from the bank 116f and
drum sidewall 54, breaking them up, and agitating them.
Baffles 88 are also used to physically contact food products 32 and
move food products 32 that are clumped together in a direction away
from the drum sidewall 54. Thereafter, the combination of injected
air and injected water helps urge the food products 32 toward the
surface of the water 33, breaking it up, all while intensely
agitating the food products 32. As a result of breaking up food
products 32 that have clumped together, heat transfer is
dramatically improved because the water 32 in the tank 24 can
directly contact each of the food products 32.
Although use of baffles 88 is preferred, they are not needed for
all applications. For those applications not requiring baffles, a
combination of gas injection and liquid injection, such as in the
manner discussed above, can be used.
Either high volume air at a pressure of at least 2 psi and a volume
of at least 60 SCFM/ft or high-pressure air at a pressure of at
least 80 psi and a volume of at least 10 SCFM/ft is discharged from
the orifices 94 of bank 116e. Where the air is discharged at a
pressure of less than 80 psi, at least 60 SCFM is discharged from
each orifice 94 discharging air. Otherwise, at least 10 SCFM is
discharged from each orifice 94 of each orifice that is discharging
air. Either high volume water at a pressure of at least 30 psi and
a flow rate of at least 80 gpm/ft or high-pressure water at a
pressure of at least 80 psi and a flow rate of at least 20 gpm/ft
is discharged from the orifices of bank 116f. Preferably, at least
20 gpm is discharged from each orifice of each bank that is
discharging water. If desired, one or more orifices 94 or banks of
orifices can be employed that discharge a vapor that preferably is
steam.
Because these relatively heavy food products 32 are also each
relatively large in size, the drum sidewall perforations 68 each
are at least 3/4 inch in width or diameter. Preferably, for such
large food products 32 the drum sidewall perforations 68 each can
range in size (width or diameter) from 1/2 inch or 3/4 inch.
Where the food products 32 are to be blanched and the heat transfer
medium 33 in the tank 24 is water, the water 33 preferably is kept
at a temperature above 185.degree. Fahrenheit (F). Where the food
products 32 are to be pasteurized, the water 33 is kept at a
temperature above 120.degree. F. and each food product 32 resides
in the blancher 20 for at least 3 minutes and as long as 720
minutes. Preferably, pasteurization of these kinds of relatively
heavy food products 32 at or above this temperature takes no more
than about 4 minutes per food product 32. The use of the
aforementioned directed flows 106 advantageously reduces
pasteurization time by as much as 25% while helping to ensure
complete and uniform pasteurization of each food product.
More product can advantageously be blanched or pasteurized at one
time. For example, where only a few inches of relatively heavy food
product 32 can be processed in a prior art blancher at a given
moment, at least double the food product depth can be processed in
a blancher of this invention using a method of this invention. For
example, no more than six inches depth of packaged hot dogs 32 can
be blanched in a prior art 72 inch diameter blancher equipped only
with baffles 88, whereas at least eight inches and preferably at
least twelve inches of depth of packaged hot dogs 32 can be
blanched by a blancher 20 of the present invention that is also 72
inches in diameter. This also translates into dramatically
increased throughput. More specifically, where a certain amount of
food products 32 can be processed in a given hour using a prior art
blancher, a blancher 20 of the present invention will process at
least double that amount. For example, a 72-inch diameter blancher
20 of the present invention will process at least 6000 pounds per
hour (lbs/hr) of relatively heavy food product 32 as compared to no
more than 3000 lbs/hr for a prior art blancher of the same size.
This is true for the processing of hot dogs or packaged hot dogs.
Experiments with a prior art blancher equipped with baffles
resulted in only 5000 lbs/hr of food product 32 being processed,
whereas at least 10000 lbs/hr of the same food product 32 can be
processed using a blancher 20 of this invention. Thus, the
preferred arrangement can process at least 8000 lbs/hr of food
product 32.
FIG. 8 depicts another arrangement of the invention that is used to
process food products having a density no greater than 55
lb/ft.sup.3. This arrangement is suited for processing relatively
fragile food products 32 that include, for example, pasta, lasagna,
and tortellini. For exemplary purposes, pasta or lasagna food
products 32 are shown in FIG. 8 and have a density of about 40
lb/ft.sup.3.
The arrangement shown in FIG. 8 includes at least a plurality of
pairs of spaced apart banks 116b, 116c, 116d, 116e and 116f of
orifices 94 that each deliver a fluid that preferably is a gas,
namely air. Bank 116b is disposed between 3 o'clock and 5 o'clock
or lies within a band located between 45.degree. and 65.degree.
from the perpendicular drum centerline 120 in a direction opposite
the direction of drum rotation (measured from the center of the
drum and line 120). Bank 116c is disposed between 4 o'clock and 6
o'clock or lies within a band located between 25.degree. and
40.degree. from the centerline 120 in a direction opposite the
direction of drum rotation. Bank 116d is disposed between 5 o'clock
and 7 o'clock or lies within .+-.25.degree. of the centerline 120.
Bank 116e is disposed between 6 o'clock and 8 o'clock or lies
within a band located between 25.degree. and 40.degree. from the
centerline 120 in a direction the same as the direction of drum
rotation. Bank 116f is disposed between 7 o'clock and 9 o'clock or
lies within a band located between 45.degree. and 65.degree. from
the centerline 120 in a direction the same as the direction of drum
rotation.
Air is discharged from the orifices 94 in each bank 116b-116f
either generally upwardly or generally toward the food products 32
in the drum 52 causing at least some of the air to become trapped
in the food products 32 thereby increasing their buoyancy. By
increasing the buoyancy of the food products 32 in the drum 52, at
least some of the food products 32 begin to float and rise from the
bottom of the drum 52 (where the food products 32 are shown in FIG.
8), and thereby become more directly exposed to the water heat
transfer medium 33. The discharged air also advantageously has the
desired effect of churning the water 33 and also agitating the food
products 32. As a result of the high volumes and/or high pressures
used, the agitation achieved is more vigorous and more forceful.
All of this advantageously increases heat transfer to the food
products 32 without requiring direct contact between food products
32 and mechanical agitation devices such as baffles. Thus, no
baffles are needed and no baffles are shown in FIG. 8 making this
arrangement particularly suitable for processing relatively fragile
food products.
Either high volume air at a pressure of at least 2 psi and a volume
of at least 60 SCFM/ft or high pressure air at a pressure of at
least 80 psi and a volume of at least 10 SCFM/ft is discharged from
the orifices 94 of each bank of one or more of banks 116b-116f.
Preferably, at least 10 SCFM is discharged from each orifice 94 of
each bank that is discharging air. Where pasta or pasta-based
products 32 are processed, the drum sidewall perforations 68 each
are no greater than 5/32 inch in width or diameter. During
processing of these kinds of products, the water preferably is kept
at a temperature of above 190.degree. F. and can be cooked in the
manner previously described, if needed.
If desired, one or more orifices 94 or banks of orifices 94 can be
employed through which water is discharged. If desired, one or more
orifices 94 or banks of orifices 94 can be employed through which
steam is discharged.
More product can advantageously be blanched, cooked, or pasteurized
at one time. For example, where only a few inches of relatively
fragile pasta or lasagna 32 can be processed in a prior art
blancher at a given moment, at least double the food product depth
can be processed in a blancher of this invention. For example,
where no more than six inches depth of pasta or lasagna can be
blanched in a prior art 72 inch diameter blancher, at least eight
inches and preferably at least twelve inches of depth of pasta or
lasagna 32 can be blanched by a 72 inch diameter blancher 20 of the
present invention. This also translates into dramatically increased
throughput. More specifically, where a certain amount of food
products 32 can be processed in a given hour using a prior art
blancher, a blancher 20 of the present invention will process at
least double that amount. For example, a 72-inch diameter blancher
20 of the present invention will process at least 4500 lbs/hr and
preferably at least 7000 lbs/hr of pasta or lasagna 32 as compared
to a prior art 72-inch diameter blancher, which can only process
3500 lbs/hr.
FIG. 9 depicts a blancher 20 of this invention having at least one
orifice 94 from which a fluid is discharged into the tank 24. The
discharged fluid is drawn from within the blancher 20 by a pump 122
that delivers the fluid to the orifice 94. Such an arrangement
advantageously conserves energy because it recirculates the fluid
discharged into the blancher 20 lessening heat losses.
FIG. 9 illustrates a first fluid recirculation system 124 where a
liquid heat transfer medium 26 is disposed in the tank 24. The
system includes an inlet 126 through which liquid from the blancher
20 enters a conduit 128. The liquid flows through the conduit 128
to a pump 122 that delivers the liquid via another conduit 130 to
orifice 94. The liquid is discharged through the orifice 94 into
the tank 24. In one embodiment, the orifice 94 is disposed so as to
direct the liquid toward a particular location, such as the drum
52, one or more food products 32 in the drum 52, or a spot or
region where food products 32 tend to congregate or clump. In the
arrangement shown in FIG. 9, the inlet 126 is disposed below the
water line of the liquid heat transfer medium 26 and above orifice
94. If desired, the drum 52 can be equipped with one or more
baffles 88.
FIG. 9 further illustrates a second fluid recirculation system 132
where atmosphere 134 within the blancher 20 is collected and
discharged into the tank 24. The atmosphere within the blancher
typically comprises gas and vapor, typically air and water vapor,
but can be comprised solely of a gas or a vapor. Where a liquid
heat transfer medium 26 is used, the atmosphere 134 is disposed
above the liquid 26. The system includes an inlet 136 through which
atmosphere 134 in the blancher 20 is drawn into a first conduit
138. The atmosphere 134 flows through the conduit 138 to a pump
122' that delivers the atmosphere via a second conduit 140 to the
other orifice 94. The atmosphere 134 is then discharged through
that orifice 94 into the tank.
In this manner, fluid used to move and agitate food products 32 in
the blancher 20 is delivered to a single orifice 94, a plurality of
orifices 94, a manifold 96 connected to a plurality of orifices 94,
or a plurality of manifolds 94. One or more first and second fluid
recirculation systems 124 and 132 can be used alone or in
combination in a single blancher. The pump 122 preferably is a
pump, a blower or a compressor capable of operating where moisture
or liquid is present.
An example of a preferred pump for recirculating atmosphere is a
liquid-ring vacuum pump or liquid-ring vacuum compressor. Examples
of liquid-ring vacuum pumps or compressors are disclosed in U.S.
Pat. Nos. 4,787,824 and 5,580,222, the disclosures of which are
expressly incorporated herein. A liquid-ring vacuum pump or
liquid-ring vacuum compressor is particularly preferred for pump
122' because of its ability to suck hot air carrying water vapor
from inside the blancher 20 and deliver it under pressure to an
orifice 94, a plurality of orifices 94, and/or one or more
manifolds. This type of pump is also preferred because of its
ability to be able to reliably pump air containing moisture for
long periods of time and over a long service life all while
withstanding a rather harsh operating environment.
FIG. 10 illustrates first and second recirculation systems 124 and
132 each with a heater 142 that heats the fluid being recirculated.
For example, the first recirculation system 124 includes a heater
142 that can be located upstream of the pump 122 to heat the liquid
drawn from the blancher 20. The second recirculation system 124 can
also include a heater 142 that heats the atmosphere 134 drawn from
within the blancher 20. Examples of suitable fluid heaters 142
include gas fluid heaters and electric fluid heaters. Heated
liquid, heated atmosphere, or heated vapor can be added to the
fluid being recirculated. If desired, the heater 142 can be located
downstream of the pump 122 or pump 122'.
These recirculation systems advantageously conserve energy by
recirculating already hot fluid from the blancher 20 thereby
preventing the heat loss that would occur if cooler ambient air
outside the blancher 20 or cooler plant water was instead used. If,
desired, the first fluid recirculation system 124 and/or the second
fluid recirculation system 132 shown in FIGS. 9 and 10 can be used
with any one of the arrangements depicted in FIGS. 1-8 and can be
used to recirculate liquid at flow rates and pressures less than
those discussed above in association with the arrangements depicted
in FIGS. 1-8.
In use, the blancher 20 of this invention is used to process food
products 32 preferably by blanching or pasteurizing the food
products 32. Food product 32 that can be processed using the
blancher 20 includes food product 32 in pouches that are preferably
constructed of a flexible, synthetic material that typically is of
laminate construction. Examples of such pouched food product
include: sauces, soups, juices, catsup, fruits, certain pastas,
vegetables, meats, hot dogs, and the like. Food products 32 that
can be processed using the blancher 20 include food products 32 not
in pouches. For example, and without limitation, pastas and
vegetables like potatoes, corn, rice, beans, spinach, are but a few
types of food products 32 not in pouches that can be heated, cooked
or blanched by the blancher 20 of this invention.
In operation, food products 32 are introduced into the blancher 20
through the inlet 60 and preferably enter the drum 52. The food
product transport mechanism 44 urges the food products 32 received
in the blancher 20 toward the outlet 62 preferably by rotation.
Where the food product transport mechanism 44 is an auger 48, the
rate of rotation of the auger 48 is controlled to control the
residency time of the food products 32 within the blancher 20. For
example, the auger 48 can be rotated as slow as one-half of a
revolution per minute to as fast as ten or more revolutions per
minute depending on factors such as 1) the type of food product 32,
2) the length of the blancher 20, 3) the diameter of the blancher
20, 4) whether the food product 32 is simply being blanched or
pasteurized, 5) the type of heat transfer medium 33 being used, and
6) other factors. Typically, selection of a rate of rotation is
based upon experience and routine testing and experimentation.
As the food products 32 travel along the blancher 20, they are
immersed in the heat transfer medium 33, which heats the food
products 32. Where the blancher 20 is equipped with baffles 88, the
baffles 88 help scoop up at least some of the food products 32 that
have fallen to the bottom. As each baffle 88 rises toward the
surface of the heat transfer medium 33, typically water, food
products 32 carried by the baffle 88 slide off and tumble, thereby
agitating the food products 32 while also helping to break up
clumps of food products 32.
Where liquid injection is used, the liquid flows 106 are directed
from orifices 94 toward food products 32 in the blancher 20
displacing at least some of the food products 32 which helps break
up any food products 32 that have clumped together, increasing heat
transfer efficiency. Additionally, the liquid flows 106 directed
toward the food products 32 help agitate them thereby increasing
heat transfer efficiency. Where liquid, such as water, is
discharged, the volumetric flow rate and pressure are selected to
satisfy the following condition: .gtoreq..times..times. .times.
##EQU00001##
where: P is the pressure of the liquid in psi; and V is the
volumetric flow rate of liquid discharged from each orifice 94 in
gpm.
Where more turbulence is desired, the volumetric flow rate and
pressure are selected to provide highly turbulent flow within the
blancher and satisfy the following condition:
.gtoreq..times..times. .times. ##EQU00002##
Where gas injection is used, the gas flows 106 are directed from
orifices 94 toward food products 32 in the blancher 20 increasing
the buoyancy of at least some of the food products 32. By
increasing buoyancy, at least some of the food products 32 will
float up from the bottom and thereby become more directly exposed
to the heat transfer medium 33 increasing heat transfer efficiency.
Depending upon the volume and pressure of gas injected, the force
of the gas flows 106 impinging against food products 32 will also
help agitate them which further increases heat transfer efficiency.
Depending upon the force with which the gas impinges, the gas flows
106 impinging against food products 32 can also help break up
clumps of food products. Where a gas, such as air, is discharged,
the flow rate and pressure are selected to provide highly turbulent
flow within the blancher and to satisfy the following condition:
.gtoreq..times..times. .times..times. .times..times..times. .times.
##EQU00003##
where: P is the pressure of the gas in inches of H.sub.2O; and V is
the volumetric flow rate of gas discharged from each orifice 94 in
CFM.
Where even more flow and turbulence are desired, the gas flow rate
and pressure are selected to satisfy the following condition:
.gtoreq..times..times. .times..times. .times..times..times. .times.
##EQU00004##
Where steam is discharged, the flow rate and pressure are selected
to provide highly turbulent flow within the blancher and satisfy
the following condition: .gtoreq..times..times. .times.
##EQU00005##
where: P is the pressure of the steam in pounds per square inch;
and V is the volumetric flow rate of steam discharged from each
orifice 94 in lbs/hr.
In some instances, it may be desirable to use gas injection alone
to increase heat transfer. In other instances, it may be desirable
to use gas injection in combination with baffles 88 or another
direct-contact agitation device. In still other instances, it may
be desirable to use a combination of gas injection and liquid
injection or a combination of gas injection, liquid injection, and
direct-contact agitation devices. In even other instances, it may
be desirable to use liquid injection with or without direct-contact
mechanical agitation devices.
Once food products 32 have completed their journey through the
blancher 20, they are discharged from the outlet 62. After that,
the food products 32 can be packaged and shipped, packaged and
frozen, stored, or further processed.
It is also to be understood that, although the foregoing
description and drawings describe and illustrate in detail one or
more embodiments of the present invention, to those skilled in the
art to which the present invention relates, the present disclosure
will suggest many modifications and constructions as well as widely
differing embodiments and applications without thereby departing
from the spirit and scope of the invention. The present invention,
therefore, is intended to be limited only by the scope of the
appended claims.
* * * * *