WO1991011921A1 - Method for keeping food products not packed airtight - Google Patents
Method for keeping food products not packed airtight Download PDFInfo
- Publication number
- WO1991011921A1 WO1991011921A1 PCT/NL1991/000016 NL9100016W WO9111921A1 WO 1991011921 A1 WO1991011921 A1 WO 1991011921A1 NL 9100016 W NL9100016 W NL 9100016W WO 9111921 A1 WO9111921 A1 WO 9111921A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- products
- pressure
- freezing
- air
- food products
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000013305 food Nutrition 0.000 title claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000010257 thawing Methods 0.000 abstract description 5
- 239000003570 air Substances 0.000 description 10
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000012080 ambient air Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/80—Freezing; Subsequent thawing; Cooling
- A23B2/82—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/80—Freezing; Subsequent thawing; Cooling
- A23B2/805—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes
- A23B2/8055—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes with packages or with shaping in the form of blocks or portions
Definitions
- the invention relates to a method for keeping food products not packed airtight, comprising freezing and subsequent storing the products.
- a method of this type is known in practice. After being kept for any time the products can be defrosted, if so desired, for normal use.
- the untreated air surrounding the products contains moisture which condenses on the frozen food products.
- Most practical packaging materials of food products are such that they gradually admit moisture, so that the condensed moisture can reach the food products inside the packaging.
- the known method is therefore not suitable for long storage, for example for six months, of products containing such moisture- attracting substances, such as pastry and sweets.
- the object of the invention is to eliminate the disadvantage of the known method.
- This object is achieved according to the invention for the method mentioned in the preamble in that the storage takes place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing. Since this means that the products are surrounded by less air, less moisture will be able to condense on the products or on their packaging, with the result that the products can be kept longer while retaining a satisfactory quality.
- the freezing also preferably takes place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing. If radiant cooling devices are used during freezing, freezing will take place faster during freezing at reduced pressure, because the products give off less cold to the ambient air.
- defrosting preferably takes place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing.
- the lower pressure preferably lies in the region between 0 and 0.8 bar.
- the products are preferably stored in substantially airtight containers. This means that, when such containers are placed in a freezer, during entering or leaving the freezer the products or their pack are prevented from being surrounded by air at a higher pressure (1 bar) which contains more moisture. In this case it still remains possible to place the entire freezer under a lower air pressure, something which can be carried out quickly and simply.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
Abstract
Method for keeping food products not packed airtight, comprising in succession freezing, storing and, after any desired time, defrosting of the products, the storage taking place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing. Preferably defrosting takes place with this lower ambient pressure also.
Description
Method for keeping food products not packed airtight.
The invention relates to a method for keeping food products not packed airtight, comprising freezing and subsequent storing the products. A method of this type is known in practice. After being kept for any time the products can be defrosted, if so desired, for normal use.
In the known method the untreated air surrounding the products contains moisture which condenses on the frozen food products. Most practical packaging materials of food products are such that they gradually admit moisture, so that the condensed moisture can reach the food products inside the packaging.
Since, for example, starches and sugars attract moisture, the quality of products containing these substances will consequently change. The known method is therefore not suitable for long storage, for example for six months, of products containing such moisture- attracting substances, such as pastry and sweets. The object of the invention is to eliminate the disadvantage of the known method.
This object is achieved according to the invention for the method mentioned in the preamble in that the storage takes place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing. Since this means that the products are surrounded by less air, less moisture will be able to condense on the products or on their packaging, with the result that the products can be kept longer while retaining a satisfactory quality.
Since condensation of moisture on the products or on their packaging can also occur during freezing, the freezing also preferably takes place at a pressure of the air surrounding the products which is lower than a
pressure of the air present prior to freezing. If radiant cooling devices are used during freezing, freezing will take place faster during freezing at reduced pressure, because the products give off less cold to the ambient air.
Since during defrosting condensation of moisture can occur on the products or on the pack, defrosting preferably takes place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing.
The lower pressure preferably lies in the region between 0 and 0.8 bar.
The products are preferably stored in substantially airtight containers. This means that, when such containers are placed in a freezer, during entering or leaving the freezer the products or their pack are prevented from being surrounded by air at a higher pressure (1 bar) which contains more moisture. In this case it still remains possible to place the entire freezer under a lower air pressure, something which can be carried out quickly and simply.
Experiments were carried out in which different food products, including pastry and sweets, were stored at a pressure of approximately 0.3 bar and at a temperature of approximately -20°C. On defrosting after 6 months the products were still found to be of satisfactory quality.
With other combinations of pressure, between 0 and 0.8 bar, and temperature, between -10 and -20°C, also it was found that the storage time could be extended considerably.
Claims
1. Method for keeping food products not packed airtight, comprising freezing and subsequent storing the products, characterised in that the storage takes place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing.
2. Method according to claim 1, characterized in that the freezing takes . place at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing.
3. Method according to claim 1 or 2, characterized in that after being stored for any desired time the products are defrosted at a pressure of the air surrounding the products which is lower than a pressure of the air present prior to freezing.
4. Method according to any of the preceding claims, characterized in that the lower pressure lies in the range between 0 and 0.8 bar.
5. Method according to any of the preceding claims, characterized in that the products are stored in essentially airtight containers.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL9000315 | 1990-02-09 | ||
| NL9000315A NL9000315A (en) | 1990-02-09 | 1990-02-09 | METHOD FOR STORING FOOD PRODUCTS. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1991011921A1 true WO1991011921A1 (en) | 1991-08-22 |
Family
ID=19856568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/NL1991/000016 WO1991011921A1 (en) | 1990-02-09 | 1991-02-05 | Method for keeping food products not packed airtight |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU7185091A (en) |
| NL (1) | NL9000315A (en) |
| WO (1) | WO1991011921A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2583408A1 (en) * | 2016-05-29 | 2016-09-20 | José Luis Godoy Varo | PROCEDURE AND INSTALLATION FOR THE INTRODUCTION OF AN OXIDIZING AGENT IN A FROZEN SUBSTANCE TO CAUSE AN OXIDATION REACTION, OR TO BE USED AS A TRANSMITTER OF OXIDATION REACTIONS |
-
1990
- 1990-02-09 NL NL9000315A patent/NL9000315A/en not_active Application Discontinuation
-
1991
- 1991-02-05 AU AU71850/91A patent/AU7185091A/en not_active Abandoned
- 1991-02-05 WO PCT/NL1991/000016 patent/WO1991011921A1/en active Application Filing
Non-Patent Citations (2)
| Title |
|---|
| DERWENT FILE SUPPLIER, JAPS (Patent Office of Japan); & JP,A,01 199 539 (KOKUSAI GURUME et al.), 10 August 1989. * |
| DERWENT FILE SUPPLIER, WPI(L), AN=83-714056, 1983, DERWENT PUBLICATIONS LTD., (London, GB); & JP,A,58 098 058 (YAMAOTO), 10 June 1983. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2583408A1 (en) * | 2016-05-29 | 2016-09-20 | José Luis Godoy Varo | PROCEDURE AND INSTALLATION FOR THE INTRODUCTION OF AN OXIDIZING AGENT IN A FROZEN SUBSTANCE TO CAUSE AN OXIDATION REACTION, OR TO BE USED AS A TRANSMITTER OF OXIDATION REACTIONS |
| WO2017207840A1 (en) * | 2016-05-29 | 2017-12-07 | Jose Luis Godoy Varo | Method and installation for introducing an oxidising agent into a frozen substance to oxidise same or so that same can be used as an oxidation transmitter |
Also Published As
| Publication number | Publication date |
|---|---|
| NL9000315A (en) | 1991-09-02 |
| AU7185091A (en) | 1991-09-03 |
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