CA1197108A - Method and apparatus for cooling of liquid foodstuffs contained in flexible packages - Google Patents
Method and apparatus for cooling of liquid foodstuffs contained in flexible packagesInfo
- Publication number
- CA1197108A CA1197108A CA000435463A CA435463A CA1197108A CA 1197108 A CA1197108 A CA 1197108A CA 000435463 A CA000435463 A CA 000435463A CA 435463 A CA435463 A CA 435463A CA 1197108 A CA1197108 A CA 1197108A
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- Canada
- Prior art keywords
- cooling
- cooling liquid
- liquid
- tank
- foodstuff
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
METHOD AND APPARATUS FOR COOLING OF LIQUID FOODSTUFFS CONTAINED IN FLEXIBLE PACKAGES ABSTRACT An apparatus and method are disclosed for cooling a liquid foodstuff contained in a bouyant flexible package. The apparatus comprises a tank, a cooling liquid in said tank and a percolating means for producing turbulence within the cooling liquid. Preferably there is also supplied a means for chil-ling the cooling liquid. The percolating means is preferably a compressed gas which is introduced into the tank through a dispersion means which comprises either a perforated surface or perforated pipe. A process for cooling a liquid foodstuff contained in a bouyant flexible package is also disclosed which comprises placing the flexible package containing the liquid foodstuff into a tank containing a cool-ing liquid, percolating compressed gas into the cooling liquid thereby inducing turbulence which will cause mixing of the foodstuff within the flex-ible package insuring uniform cooling of the con-tents thereof and removing the package from the tank after it has remained in contact with the cooling liquid for a period of time sufficient to uniformly cool the foodstuff contained therein to a tempera-ture below 40°F (4°C). The process allows hot-filled, flexible packages containing liquid food-stuffs to be cooled to 40°F (4°C) within a 2 hour period thereby avoiding unacceptable bacterial growth within the food product.
Description
DESCRIPTION
METHOD AND APPA~ATUS FOR COOLING OF LIQUID
FOODSTUFFS ~ONTAINED IN FLEXIBLE PACKAGES
TECHNICAL FIELD
This invention relates to food processing particularly to a method and apparatus for cooling of liquid foodstuffs packaged in bulk containers~
specifically flexible packages.
BACKGROUND .~RT
Recently in the food art there has been increas-ing interest in the bulk packaging of foodstuffs particularly for institutional use, i.e. for restaur-ants and food establish~ents. Pursuant to this need, the fooA industry has attempted to supply liquid products such as soups which are hot filled after preparation by the bulk manufacturer and packaged in rigid plastic containers. The first attempt to pack.age products was to use a large inflexible plastic jug which after it was hot filled it was placed in a blast freezer. However this suffered from a disadvantage that in order for the core temperature within such a large package to reach 40F this would take from 6 to ll~ hours.
Such a slow cooling period has produced results whereby soups, liquids, and sauces which will suppor-t microbial growth have spoiled due to the protracted period of cooling. As is known to food scientists skilled in the area of food microbiology, liquid products such as soups, stews and chili products which have been packaged hot in non-sterile 05 containers must be cooled within the ~ hour bacteria growth-free period to 40F (4C). If these products are cooled to that temperature within this time the bacteria count in the final product will fall within the acceptable range.
It is an object of the present invention to provide an apparatus and method to cool liquid foodstuffs contained in flexible packages from the hot-filled packaging temperatures of approximately 150F to 40F (approximately 66C to 4C) within approximately 2 hours thereby avoiding unaccep~able bacterial growth.
~ISCLOSURE OF THE INVENTION
This invention relates to an apparatus and method for the cooling of a liquid foodstuff con tained within a bouyant, flexible package. Spec~
ifically, the apparatus is made up of a tan~, a cooling liquid contained within the -tank, and a percolating means for producing turbulence within the cooling liquid. Preferably the apparatus also contains a means for chilling the cooling liq~id as the flexible package containing the liquid foodstuff is in contact with the liquid and is being cooled.
The percolating means is preferably located near the bottom of the tank and preferably it comprises compressed gas which is introduced into the tank through a dispersion means. Preferably, the disper-sion means comprises a perforated surface or per-forated pipe which is ideally located at or near the ~7~
bottom of the tank. Elther a single tank may be utilized or a series of tanks can be connected if desirable.
A method for cooling a liquid foodstuff con-05 tained in a bouyant, flexible package is also dis-closed which comprises placing the flexible package containing the foodstuff into a tank. The tank contains a cooling liquid which will come in contact with the flexible package. Compressed gas is per~
colated into the cooling liquid thereby inducing turbulence which causes mixing of the foodstuff within the flexible package thereby ensuring uniform cooling of the contents thereof. The package will remain within the tank in contact with the cooling liquid for a period of time sufficient to uniformly cool the foodstuff contained within the package to a temperature below approximately 4QF (4C), at which time the package is removed from the tank.
According to the present invention, an appara-tus and method are provided which will cool liquidfood products packaged in flexible package within sufficient time to avoid unacceptable bacterial growth of the contents. This is accomplished in a fairly simple manner and according to the preferred embodiment of the invention the system described is a continuous one requiring little or no maintenance.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a cut away side view illustration of the cooling apparatus of the present invention.
Figure 2 i5 a schematic view of a number of the cooling apparatus hooked up in series.
7~
BEST MODE FOR CARRYING OUT THE INVENT~ON
Referring to the drawings, there is shown an apparatus for the cooling of liquid foodstuffs packaged in a bouyant, flexible package. The appar-S atus is generally designated as 10 having a tank 14.The tank contains a cooling liquid 16. A bouyant flexible package 12 containing a liquid foodstuff shown as 28 is depicted as floating in the cooling liquid 16. Additionally in the tank, are percolat-ing means generally indicated as 17 preferablylocated at or near the bottom of the tank, which produce turbulence within the cooling liquid. This turbulence causes mixing of the liquid ~oodstu~f 28 within the flexible package 12 thereby producing uniform cooling of the contents. The percolating means comprises ccmpressed gas which is introduced into the tank through a dispersion means 18. The compressed gas enters the dispersion means through a pipe 20. After the compressed gas exits the disper-sion means i~ enters the cooling liquid in the formof bubbles 26.
Also provided for in the apparatus is a means for chilling the cooling liquid as the temperature of the cooling liquid increases due to the heat generated by the hot liquid~ foodstuff contained within the flexible package. An inlet means 22, preferably located near the top of the tank, intro-duces into the tank cooling liquid which has been chilled to a sufficient temperature. Outlet means 24 preferably located near the bottom of the ~ank allows cooling liquid to exit the tank.
The cooling liquid contained within the tank is suitably an aq-ueous cooling medium such as water or water containing salt (brine) or other freezing point depressant such as ethanol or propylene gly-~9~0~
col. When water is used as the cooling liquid thetemperature maintained within the tank will vary from approximately 32F (0C) to approximately 40F
(4C). The chilled cooling liquid which enters the 05 inlet pipe will be at the lower range approximately 32F (0C) to 40F (4C) while the cooling liquid which exits the tank at the outlet means will have been heated by the hot liquid foodstuff contained within the flexible pacakge and will therefore be at a temperature from approximately 38F (3C) to approximately 45F (7C). If brine is used as the cooling liquid, the presence of the salt contained therein will serve as a freezing point depressant therefore the cooling liquid can be approximately lS lO~F (approximately 5 to 6C) lower than if water were used alone. Both water and brine are the preferred cooling liquids. They are preferred for simplicity of the invention and for cost.
The percolating means comprises a compressed gas which is introduced into the tank through a dispersion means. The compressed gas includes such gases as oxygen, nitrogen, and air. Preferably, compressed air is utilized for cost reasons. The compressed gas will exit the dispersion means creat-ing bubbles 26 which will produce sufficient ~urbu-lence to provide uniform mixing of the liquid food-stuff within the flexible package.
In a preferred embodiment the cooling liquid which exits the tank at the outlet means 24 will proceed to a heat exchanger 30 where the temperature will be lowered and thereafter the chilled cooling ,' material will reenter the tank by the inlet means 22. When brine or water is used as the cooling liquid the heat exchanger will function to lower the temperature approximately 5-10F (approximately 2.5 7~8 to 6C). When a heat exchanger is used in such a manner the cooling system produced thereby is a continuous one requiring little or no maintenance.
The compressed gas enters the tank through a 05 dispersion means. Preferably, the dispersion means comprises either a perforated surface or perforated pipe. Preferably the compressed gas is introduced into the dispersion means by a pipe 20 which in turn is connected to an gas compressor.
In a food establishment producing large quanti-ties of bulk packages of liquid foodstuffs for institutional use, an apparatus containing a single tank may not be sufficient to provide the volume of necessary cooling. However, the apparat~s of the present invention can be modified in that a number of tanks may be utilized and the cooling fluid lines and compressed gas lines may be connected in series.
This particular embodiment is highlighted in figure
METHOD AND APPA~ATUS FOR COOLING OF LIQUID
FOODSTUFFS ~ONTAINED IN FLEXIBLE PACKAGES
TECHNICAL FIELD
This invention relates to food processing particularly to a method and apparatus for cooling of liquid foodstuffs packaged in bulk containers~
specifically flexible packages.
BACKGROUND .~RT
Recently in the food art there has been increas-ing interest in the bulk packaging of foodstuffs particularly for institutional use, i.e. for restaur-ants and food establish~ents. Pursuant to this need, the fooA industry has attempted to supply liquid products such as soups which are hot filled after preparation by the bulk manufacturer and packaged in rigid plastic containers. The first attempt to pack.age products was to use a large inflexible plastic jug which after it was hot filled it was placed in a blast freezer. However this suffered from a disadvantage that in order for the core temperature within such a large package to reach 40F this would take from 6 to ll~ hours.
Such a slow cooling period has produced results whereby soups, liquids, and sauces which will suppor-t microbial growth have spoiled due to the protracted period of cooling. As is known to food scientists skilled in the area of food microbiology, liquid products such as soups, stews and chili products which have been packaged hot in non-sterile 05 containers must be cooled within the ~ hour bacteria growth-free period to 40F (4C). If these products are cooled to that temperature within this time the bacteria count in the final product will fall within the acceptable range.
It is an object of the present invention to provide an apparatus and method to cool liquid foodstuffs contained in flexible packages from the hot-filled packaging temperatures of approximately 150F to 40F (approximately 66C to 4C) within approximately 2 hours thereby avoiding unaccep~able bacterial growth.
~ISCLOSURE OF THE INVENTION
This invention relates to an apparatus and method for the cooling of a liquid foodstuff con tained within a bouyant, flexible package. Spec~
ifically, the apparatus is made up of a tan~, a cooling liquid contained within the -tank, and a percolating means for producing turbulence within the cooling liquid. Preferably the apparatus also contains a means for chilling the cooling liq~id as the flexible package containing the liquid foodstuff is in contact with the liquid and is being cooled.
The percolating means is preferably located near the bottom of the tank and preferably it comprises compressed gas which is introduced into the tank through a dispersion means. Preferably, the disper-sion means comprises a perforated surface or per-forated pipe which is ideally located at or near the ~7~
bottom of the tank. Elther a single tank may be utilized or a series of tanks can be connected if desirable.
A method for cooling a liquid foodstuff con-05 tained in a bouyant, flexible package is also dis-closed which comprises placing the flexible package containing the foodstuff into a tank. The tank contains a cooling liquid which will come in contact with the flexible package. Compressed gas is per~
colated into the cooling liquid thereby inducing turbulence which causes mixing of the foodstuff within the flexible package thereby ensuring uniform cooling of the contents thereof. The package will remain within the tank in contact with the cooling liquid for a period of time sufficient to uniformly cool the foodstuff contained within the package to a temperature below approximately 4QF (4C), at which time the package is removed from the tank.
According to the present invention, an appara-tus and method are provided which will cool liquidfood products packaged in flexible package within sufficient time to avoid unacceptable bacterial growth of the contents. This is accomplished in a fairly simple manner and according to the preferred embodiment of the invention the system described is a continuous one requiring little or no maintenance.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a cut away side view illustration of the cooling apparatus of the present invention.
Figure 2 i5 a schematic view of a number of the cooling apparatus hooked up in series.
7~
BEST MODE FOR CARRYING OUT THE INVENT~ON
Referring to the drawings, there is shown an apparatus for the cooling of liquid foodstuffs packaged in a bouyant, flexible package. The appar-S atus is generally designated as 10 having a tank 14.The tank contains a cooling liquid 16. A bouyant flexible package 12 containing a liquid foodstuff shown as 28 is depicted as floating in the cooling liquid 16. Additionally in the tank, are percolat-ing means generally indicated as 17 preferablylocated at or near the bottom of the tank, which produce turbulence within the cooling liquid. This turbulence causes mixing of the liquid ~oodstu~f 28 within the flexible package 12 thereby producing uniform cooling of the contents. The percolating means comprises ccmpressed gas which is introduced into the tank through a dispersion means 18. The compressed gas enters the dispersion means through a pipe 20. After the compressed gas exits the disper-sion means i~ enters the cooling liquid in the formof bubbles 26.
Also provided for in the apparatus is a means for chilling the cooling liquid as the temperature of the cooling liquid increases due to the heat generated by the hot liquid~ foodstuff contained within the flexible package. An inlet means 22, preferably located near the top of the tank, intro-duces into the tank cooling liquid which has been chilled to a sufficient temperature. Outlet means 24 preferably located near the bottom of the ~ank allows cooling liquid to exit the tank.
The cooling liquid contained within the tank is suitably an aq-ueous cooling medium such as water or water containing salt (brine) or other freezing point depressant such as ethanol or propylene gly-~9~0~
col. When water is used as the cooling liquid thetemperature maintained within the tank will vary from approximately 32F (0C) to approximately 40F
(4C). The chilled cooling liquid which enters the 05 inlet pipe will be at the lower range approximately 32F (0C) to 40F (4C) while the cooling liquid which exits the tank at the outlet means will have been heated by the hot liquid foodstuff contained within the flexible pacakge and will therefore be at a temperature from approximately 38F (3C) to approximately 45F (7C). If brine is used as the cooling liquid, the presence of the salt contained therein will serve as a freezing point depressant therefore the cooling liquid can be approximately lS lO~F (approximately 5 to 6C) lower than if water were used alone. Both water and brine are the preferred cooling liquids. They are preferred for simplicity of the invention and for cost.
The percolating means comprises a compressed gas which is introduced into the tank through a dispersion means. The compressed gas includes such gases as oxygen, nitrogen, and air. Preferably, compressed air is utilized for cost reasons. The compressed gas will exit the dispersion means creat-ing bubbles 26 which will produce sufficient ~urbu-lence to provide uniform mixing of the liquid food-stuff within the flexible package.
In a preferred embodiment the cooling liquid which exits the tank at the outlet means 24 will proceed to a heat exchanger 30 where the temperature will be lowered and thereafter the chilled cooling ,' material will reenter the tank by the inlet means 22. When brine or water is used as the cooling liquid the heat exchanger will function to lower the temperature approximately 5-10F (approximately 2.5 7~8 to 6C). When a heat exchanger is used in such a manner the cooling system produced thereby is a continuous one requiring little or no maintenance.
The compressed gas enters the tank through a 05 dispersion means. Preferably, the dispersion means comprises either a perforated surface or perforated pipe. Preferably the compressed gas is introduced into the dispersion means by a pipe 20 which in turn is connected to an gas compressor.
In a food establishment producing large quanti-ties of bulk packages of liquid foodstuffs for institutional use, an apparatus containing a single tank may not be sufficient to provide the volume of necessary cooling. However, the apparat~s of the present invention can be modified in that a number of tanks may be utilized and the cooling fluid lines and compressed gas lines may be connected in series.
This particular embodiment is highlighted in figure
2. Therefore, the apparatus is easily adaptable to any size commercial establishment and any volume of business produced.
The period of time necessary to cool the liquid foodstuff packaged within the bouyant, flexible container will vary from 40 minutes to 12Q minutes, preferably from 60 minutes to 90 minutes. This period of time must not exceed 2 hours if the liquid foodstuff is susceptible to bacterial growth. Those liquid foodstuffs susceptible to bacterial growth must be cooled to 40 (4C) within a 2 hour period if the bacteria count in the final product will fall within the acceptable range.
Suitable li~uid foodstuffs which could be cooled by the utilization of the method and appar-atus of this invention include the following; soups, stews, chili products, sauces and solids in suspen sion which could include cooked beef and cooked chicken products. A skilled food microbiologist will recognize that most if not all of these liquid food products are suscep~ible to microbial growth 05 and therefor a method of quick cooling is essential to bring the temperature of the product down to 40F
(4C) within a 2 hour period if ~he material was hot filled into a flexible package to avoid bacterial growth which will result in a spoiled product.
After the liquid food product cools to approxi-mately 40F (4C) or below the flexible plastic package containing the foodstuff is removed from the apparatus and is preferably placed in a freezer for frozen storage.
The flexible package which contains the liquid foodstuff can be either a casing which is supplied in sheet form which may be secured at one end, hot filled and then secured at the other end such that no leaks occur or the flexible package may be a type of flexible pouch which may be hot filled and se-cured by any type of closure device. Preferably the flexible package is comprised of plastic, multi-laminated material, polymeric material or metallic material.
In most cases when a suitable flexible pack-aging material is filled with a liquid foodstuff, the fil]ed flexible package will be sufficiently bouyant to float in the cooling liquid. In the event that the density of the liquid foodstuff is too heavy and causes the package to sink, a suf ficient amount of air can be placed at the top of the flexible package thereby creating an air bubble which will make the package bouyant.
The tank which is utilized in the present apparatus may be equipped with a cover or it may be ., _ I
~7~
leEt with the top exposed. If the appara~us is to be utilized in an area where the temperature is at or above room temperature the tank should preferably have a top cover to prevent the cooling liquid from 05 being heated up by the atmosphere temperature.
The invention is illùstrated by the follo~ing non-limiting example. Additional variations may be made without deviating from the scope of the inven-tion.
A batch of New England clam chowder was pro~
duced and was packaged within a Cryovac flexible plastic casing and was cooled using the apparatus and method of the present invention. The soup was placed in a Cryovac casing which was secured at its bottom ~dge by a fastening clip, the soup was hot filled into the casing at approximately 150F (ap~
proximately 66C) and the top of the casing was sealed. The plas~ic package containing the New England clam chowder was introduced into the appar-atus of the present invention by being placed intothe cooling liquid and remained therein for one hour, 40 minutes. At this point the contents had reached a uniform temperature of 40F (4C). The flexible package was removed from the apparatus and placed in a freezer for storage until shipment to a restaurant facility. The cooling liquid which was used in the apparatus was water and the compressed gas which was introduced through a perforated pipe was compressed air. A microbiological examination of the cooled product revealed that it fell within the acceptable food standards for microbes.
The period of time necessary to cool the liquid foodstuff packaged within the bouyant, flexible container will vary from 40 minutes to 12Q minutes, preferably from 60 minutes to 90 minutes. This period of time must not exceed 2 hours if the liquid foodstuff is susceptible to bacterial growth. Those liquid foodstuffs susceptible to bacterial growth must be cooled to 40 (4C) within a 2 hour period if the bacteria count in the final product will fall within the acceptable range.
Suitable li~uid foodstuffs which could be cooled by the utilization of the method and appar-atus of this invention include the following; soups, stews, chili products, sauces and solids in suspen sion which could include cooked beef and cooked chicken products. A skilled food microbiologist will recognize that most if not all of these liquid food products are suscep~ible to microbial growth 05 and therefor a method of quick cooling is essential to bring the temperature of the product down to 40F
(4C) within a 2 hour period if ~he material was hot filled into a flexible package to avoid bacterial growth which will result in a spoiled product.
After the liquid food product cools to approxi-mately 40F (4C) or below the flexible plastic package containing the foodstuff is removed from the apparatus and is preferably placed in a freezer for frozen storage.
The flexible package which contains the liquid foodstuff can be either a casing which is supplied in sheet form which may be secured at one end, hot filled and then secured at the other end such that no leaks occur or the flexible package may be a type of flexible pouch which may be hot filled and se-cured by any type of closure device. Preferably the flexible package is comprised of plastic, multi-laminated material, polymeric material or metallic material.
In most cases when a suitable flexible pack-aging material is filled with a liquid foodstuff, the fil]ed flexible package will be sufficiently bouyant to float in the cooling liquid. In the event that the density of the liquid foodstuff is too heavy and causes the package to sink, a suf ficient amount of air can be placed at the top of the flexible package thereby creating an air bubble which will make the package bouyant.
The tank which is utilized in the present apparatus may be equipped with a cover or it may be ., _ I
~7~
leEt with the top exposed. If the appara~us is to be utilized in an area where the temperature is at or above room temperature the tank should preferably have a top cover to prevent the cooling liquid from 05 being heated up by the atmosphere temperature.
The invention is illùstrated by the follo~ing non-limiting example. Additional variations may be made without deviating from the scope of the inven-tion.
A batch of New England clam chowder was pro~
duced and was packaged within a Cryovac flexible plastic casing and was cooled using the apparatus and method of the present invention. The soup was placed in a Cryovac casing which was secured at its bottom ~dge by a fastening clip, the soup was hot filled into the casing at approximately 150F (ap~
proximately 66C) and the top of the casing was sealed. The plas~ic package containing the New England clam chowder was introduced into the appar-atus of the present invention by being placed intothe cooling liquid and remained therein for one hour, 40 minutes. At this point the contents had reached a uniform temperature of 40F (4C). The flexible package was removed from the apparatus and placed in a freezer for storage until shipment to a restaurant facility. The cooling liquid which was used in the apparatus was water and the compressed gas which was introduced through a perforated pipe was compressed air. A microbiological examination of the cooled product revealed that it fell within the acceptable food standards for microbes.
Claims (29)
1. An apparatus for cooling a liquid food-stuff contained in a bouyant flexible package com-prising:
a) a tank;
b) a cooling liquid in said tank; and c) a percolating means for producing turbulence within said cooling liquid.
a) a tank;
b) a cooling liquid in said tank; and c) a percolating means for producing turbulence within said cooling liquid.
2. An apparatus according to Claim 1 wherein the apparatus further comprises a means for chilling the cooling liquid as the foodstuff contained within the flexible package is being cooled.
3. An apparatus according to Claim 2 wherein the means for chilling is an inlet means and an outlet means to allow additional cooling liquid to flow through said tank during the cooling of the foodstuff.
4. An apparatus according to Claim 3 wherein said inlet and outlet means are connected to a heat exchanger which functions to lower the temperature of said cooling liquid.
5. An apparatus according to Claim 1 wherein the cooling fluid is selected from the group con-sisting of water, brine, and water containing a freezing point depressant.
6. An apparatus according to Claim 5 wherein the cooling fluid is water.
7. An apparatus according to Claim 5 wherein the cooling liquid is brine.
8. An apparatus according to Claim 1 wherein the percolating means comprises compressed gas which is introduced into the tank through a dispersion means.
9. An apparatus according to Claim 8 wherein the compressed gas is selected from the group con-sisting of nitrogen, oxygen and air.
10. An apparatus according to Claim 9 wherein the compressed gas is compressed air.
11. An apparatus according to Claim 8 wherein the dispersion means comprises a perforated surface or perforated pipe.
12. An apparatus for cooling a liquid food-stuff contained in a buoyant flexible package com-prising:
a) a series of tanks;
b) a cooling liquid within said tanks;
c) a plurality of pipes which will transport said cooling liquid through the series of tanks;
d) a percolating means for producing turbulence within said cooling liquid; and e) a means for chilling the cooling liquid as the foodstuff contained within the flexible package is being cooled.
a) a series of tanks;
b) a cooling liquid within said tanks;
c) a plurality of pipes which will transport said cooling liquid through the series of tanks;
d) a percolating means for producing turbulence within said cooling liquid; and e) a means for chilling the cooling liquid as the foodstuff contained within the flexible package is being cooled.
13. The apparatus according to Claim 12 where in said chilling means comprises an inlet and outlet means which is connected to a heat exchanger which functions to lower the temperature of said cooling liquid.
14. The apparatus according to Claim 12 where-in the cooling fluid is selected from the group consisting of water, brine, and water containing a freezing point depressant.
15. The apparatus according to Claim 14 where-in the cooling fluid is water.
16. The apparatus according to Claim 14 where-in the cooling liquid is brine.
17. An apparatus according to Claim 12 wherein the percolating means comprises compressed gas which is introduced into the tank through a dispersion means.
18. An apparatus according to Claim 17 wherein the compressed gas is selected from the group con-sisting of nitrogen, oxygen and air.
19. An apparatus according to Claim 18 wherein the compressed gas is compressed air.
20. An apparatus according to Claim 17 wherein the dispersion means comprises a perforated surface or perforated pipe.
21. A method for cooling a liquid foodstuff contained in a bouyant flexible package comprising:
a) placing said flexible package con-taining said foodstuff into a tank; said tank having contained thereing a cooling liquid which will contact said flexible package;
b) percolating compressed gas in the cooling liquid thereby inducing turbulence which causes mixing of the foodstuff within the flexible package insuring uniform cooling of the contents thereof; and c) removing the package from the tank after it has remained in contact with the cooling liquid for a period of time sufficient to uniformly cool the foodstuff contained therein to a temperature below 40°F.
a) placing said flexible package con-taining said foodstuff into a tank; said tank having contained thereing a cooling liquid which will contact said flexible package;
b) percolating compressed gas in the cooling liquid thereby inducing turbulence which causes mixing of the foodstuff within the flexible package insuring uniform cooling of the contents thereof; and c) removing the package from the tank after it has remained in contact with the cooling liquid for a period of time sufficient to uniformly cool the foodstuff contained therein to a temperature below 40°F.
22. A method according to Claim 21 wherein said cooling liquid is selected from the group consisting of water, brine, and water containing a freezing point depressant.
23. A method according to Claim 22 wherein the cooling liquid is water.
24. A method according to Claim 22 wherein the cooling liquid is brine.
25. A method according to Claim 21 wherein the compressed gas is selected from the group consisting of nitrogen, oxygen, and air.
26. A method according to Claim 25 wherein the compressed gas is compressed air.
27. A method according to Claim 21 wherein the period of time varies from 40 minutes to two hours.
28. A method according to Claim 27 wherein the period of time varies from 60 minutes to 90 minutes.
29. A method of Claim 21 which further com-prises the step of placing the package in a freezer for storage after it has been removed from the tank.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US43257282A | 1982-10-04 | 1982-10-04 | |
| US432,572 | 1982-10-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1197108A true CA1197108A (en) | 1985-11-26 |
Family
ID=23716716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000435463A Expired CA1197108A (en) | 1982-10-04 | 1983-08-26 | Method and apparatus for cooling of liquid foodstuffs contained in flexible packages |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1197108A (en) |
-
1983
- 1983-08-26 CA CA000435463A patent/CA1197108A/en not_active Expired
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Legal Events
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| MKEC | Expiry (correction) | ||
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Effective date: 20030826 |