WO2023148523A1 - Can heating system for heating canned foods - Google Patents
Can heating system for heating canned foods Download PDFInfo
- Publication number
- WO2023148523A1 WO2023148523A1 PCT/IB2022/050929 IB2022050929W WO2023148523A1 WO 2023148523 A1 WO2023148523 A1 WO 2023148523A1 IB 2022050929 W IB2022050929 W IB 2022050929W WO 2023148523 A1 WO2023148523 A1 WO 2023148523A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- heating
- canned
- canned foods
- food
- claim1
- Prior art date
Links
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 30
- 238000010438 heat treatment Methods 0.000 title claims description 17
- 235000013305 food Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims 1
- 239000000446 fuel Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 238000009924 canning Methods 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 208000003508 Botulism Diseases 0.000 description 1
- 241001503987 Clematis vitalba Species 0.000 description 1
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3484—Packages having self-contained heating means, e.g. heating generated by the reaction of two chemicals
Definitions
- the invention relates to heating field and in particular to a novel device to heat canned foods .
- Canning refers to the long-term preservation of food by packing it into airtight containers like steel and tin cans and mason jars.
- Food canning is defined as a technique to store food at standard temperatures by keeping food in tightly closed vacuum-sealed containers and heat processing properly.
- Canning process involves washing, sorting/grading, preparation, container filling, exhausting, container sealing, heat sterilization, cooling, labeling/casing and shipment storage.
- the first step in canning is processing where the food undergoes cooking, peeling, pitting, shelling, boning or slicing.
- the processed food is then sealed in cans and then heated to destroy toxic bacteria and avoid spoilage. These processes make food stable for the shelf and safe for consumption from one to five years.
- Boiling exertion of high temperature over sustained periods, pasteurization, freezing, vacuum treatment, refrigeration, food compatible antimicrobial agent infusions are some common procedures used for the prevention of food spoilage before containment.
- Patent numbered US 5048506 discloses a container for heating canned food and can main body used thereof, this patent presents a heating canned food capable of always ensuring safety heating of a metal can such as made of tin or aluminum .
- This invention presents a container for heating canned food comprising a can main body having a protrusion on the side covered with a safety metal stripe formed integrally with a detachable lid, and a heater casing for receiving the can main body therein and having a lateral engaging groove for engaging the protrusion on the can main body.
- the protrusion on the can main body is so adapted that it can not engage the lateral engaging groove of the casing unless the lid is detached and the metal stripe is removed from the protrusion.
- Patent numbered Us 3964313 discloses a novel method and device for measuring the internal temperatures of canned foods during processing and the method for manufacturing such devices .
- This patent presents the method of measuring internal temperatures of canned foods under actual operating conditions by placing recyclable thermal simulators in each batch of canned foods during the actual processing.
- a recyclable thermal simulator device having the same thermal characteristics as the particular canned food being simulated.
- a method for manufacturing recyclable thermal simulators by equipping a container substantially identical to those simulated with a suitable temperature indicator, filling the container with a porous, open-celled, sponge-like matrix material, uniformly distributing a liquid of a pre-determined specific gravity throughout the matrix material by means of a partial vacuum usually identical to that drawn on the canned food simulated and sealing the container.
- Matching the thermal characteristics of different canned foods is generally accomplished primarily by varying the matrix density, the specific gravity of the liquid, and the percentage of open cells in the matrix material and by employing identical containers and drawing the same partial vacuums used by the canned foods simulated.
- This invention presents a novel system for heating canned foods.
- Clostridium botulinum While it's extremely rare, canned foods that wasn't processed properly may contain dangerous bacteria known as Clostridium botulinum. Consuming contaminated food can cause botulism, a serious illness that can lead to paralysis and death if left untreated. On the other hand, not properly heating of such products may lead to Poisoning and even lead to death.
- Canned foods can be just as nutritious as fresh and frozen foods because canning preserves many nutrients.
- the amount of minerals, fat-soluble vitamins, protein, fat and carbohydrate remain relatively unchanged by the process of canning, beside all above advantages this matter should be regarded that the the method of heating canned foods is of great importance .
- This invention presents a system in structure which can be pressed conveniently, the used chemical components in this invention have the ability to be heated to 90 ⁇ C.
- Fig.1 This figure shows the structure of the can.
- Num.1 shows the 3-layered lid of the invention which is latched to the can. It can be produced separately to put around the lid.Num2 shows the heating wall which is placed outside the can. The space between the inner and outer walls is filled with chemical materials which comprises Cao ,Mg.
- This invention is applicable anywhere .Most of fast food fans, travelers, workers ,climbers ,busy people especially increasing number of working women are the main consumers of such product.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Rapid surge in number of large retail formats including hyper markets and e.commers channels fuels the demands for canned foods.This invention presents a practical system to It is a powder system that is placed between the canned layers and with a few drops of water that is poured on it, its temperature reaches 100 degrees Celsius.heat the canned food.The spirit level of this invention incorporates the flexible separate ring for opening the can
Description
The invention relates to heating field and in particular to a novel device to heat canned foods .
Canning refers to the long-term preservation of food by packing it into airtight containers like steel and tin cans and mason jars. Food canning is defined as a technique to store food at standard temperatures by keeping food in tightly closed vacuum-sealed containers and heat processing properly. Canning process involves washing, sorting/grading, preparation, container filling, exhausting, container sealing, heat sterilization, cooling, labeling/casing and shipment storage. The first step in canning is processing where the food undergoes cooking, peeling, pitting, shelling, boning or slicing. The processed food is then sealed in cans and then heated to destroy toxic bacteria and avoid spoilage. These processes make food stable for the shelf and safe for consumption from one to five years. Boiling, exertion of high temperature over sustained periods, pasteurization, freezing, vacuum treatment, refrigeration, food compatible antimicrobial agent infusions are some common procedures used for the prevention of food spoilage before containment.
Owing to busy life style, consumer inclination toward the consumption of convenience food products has increased during recent past .Due to retention of high amount of nutrients, color and flavor, canned food have become one of the most preferred choices of preserved foods among consumers.
There are such canned foods that taste more delicious when they are boiled or warmed. However, if a metal can such as made of tin or aluminum is heated as it is with a lid being closed, it will be extremely dangerous since the can may possibly be burst by the heat expansion of contents.
In view of such danger, even if canned foods taste more delicious by heating, canners usually hesitate to indicate this on can bodies etc
Patent numbered US 5048506 discloses a container for heating canned food and can main body used thereof, this patent presents a heating canned food capable of always ensuring safety heating of a metal can such as made of tin or aluminum .This invention presents a container for heating canned food comprising a can main body having a protrusion on the side covered with a safety metal stripe formed integrally with a detachable lid, and a heater casing for receiving the can main body therein and having a lateral engaging groove for engaging the protrusion on the can main body. The protrusion on the can main body is so adapted that it can not engage the lateral engaging groove of the casing unless the lid is detached and the metal stripe is removed from the protrusion.
Patent numbered Us 3964313,discloses a novel method and device for measuring the internal temperatures of canned foods during processing and the method for manufacturing such devices .This patent presents the method of measuring internal temperatures of canned foods under actual operating conditions by placing recyclable thermal simulators in each batch of canned foods during the actual processing. A recyclable thermal simulator device having the same thermal characteristics as the particular canned food being simulated. A method for manufacturing recyclable thermal simulators by equipping a container substantially identical to those simulated with a suitable temperature indicator, filling the container with a porous, open-celled, sponge-like matrix material, uniformly distributing a liquid of a pre-determined specific gravity throughout the matrix material by means of a partial vacuum usually identical to that drawn on the canned food simulated and sealing the container. Matching the thermal characteristics of different canned foods is generally accomplished primarily by varying the matrix density, the specific gravity of the liquid, and the percentage of open cells in the matrix material and by employing identical containers and drawing the same partial vacuums used by the canned foods simulated.
.
This invention presents a novel system for heating canned foods.
.The outer and inner layer are pressed ,among them the space is filled with unflamable chemical materials. In this invention a crescent-shaped layer is around the canned foods ,the lid of canned food is of 3-layer.When the user wants to consume the canned food , it is just needed to make a hole and pour water ,the reaction is done between Mg and Cao to 90^c.
While it's extremely rare, canned foods that weren't processed properly may contain dangerous bacteria known as Clostridium botulinum. Consuming contaminated food can cause botulism, a serious illness that can lead to paralysis and death if left untreated. On the other hand, not properly heating of such products may lead to Poisoning and even lead to death.
To solve mentioned problems a practical solution for heating canned foods in a particular shape is provided. This utility model presents an available resort to heat canned foods in the least time .
Canned foods can be just as nutritious as fresh and frozen foods because canning preserves many nutrients. The amount of minerals, fat-soluble vitamins, protein, fat and carbohydrate remain relatively unchanged by the process of canning, beside all above advantages this matter should be regarded that the the method of heating canned foods is of great importance .This invention presents a system in structure which can be pressed conviently, the used chemical components in this invention have the ability to be heated to 90 ^C.
Fig.1 This figure shows the structure of the can.
Fig.1
In this part most preferred embodiments of the invention are described to understand the invention much better.Num.1 shows the 3-layered lid of the invention which is latched to the can. It can be produced separately to put around the lid.Num2 shows the heating wall which is placed outside the can. The space between the inner and outer walls is filled with chemical materials which comprises Cao ,Mg.
Examples
This invention is applicable anywhere .Most of fast food fans, travelers, workers ,climbers ,busy people especially increasing number of working women are the main consumers of such product.
Rapid surge in number of large retail formats including hyper markets and E.commercial channels fuels the demands for canned foods.
Claims (7)
- This invention discloses a proficient system for heating canned foods .The invention comprises a 2-layered can .the middle space between the layers is filled with chemical materials. This invention comprises:1-heating wall2-3-layered lid3-canned food container.
- According to claim1, the chemical material between 2walls contains Cao and Mg.
- According to claim2, the chemical materials in this invention are unflamable .
- According to claim2,the thickness of the chemical material is less than 8mm.
- According to claim1,the outer wall is of Aluminum foam.
- According to claim1,the invention is light weighted. The low volume of the system produces an indirect heat which prevents the container to burn.
- According to claim1,the necessary materials are available.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2022/050929 WO2023148523A1 (en) | 2022-02-02 | 2022-02-02 | Can heating system for heating canned foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2022/050929 WO2023148523A1 (en) | 2022-02-02 | 2022-02-02 | Can heating system for heating canned foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023148523A1 true WO2023148523A1 (en) | 2023-08-10 |
Family
ID=87553209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2022/050929 WO2023148523A1 (en) | 2022-02-02 | 2022-02-02 | Can heating system for heating canned foods |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2023148523A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2058663U (en) * | 1989-03-02 | 1990-06-27 | 方根木 | Can for preserving fireless heatable foodstuff |
| CN2418806Y (en) * | 2000-05-15 | 2001-02-14 | 中国人民武装警察部队上海市总队 | Self heating lunch box |
| CN2609859Y (en) * | 2002-11-26 | 2004-04-07 | 陆元昌 | Food container with heating solution box |
| CN2711076Y (en) * | 2004-03-12 | 2005-07-20 | 蔡建设 | Self-heating type fast-food container |
-
2022
- 2022-02-02 WO PCT/IB2022/050929 patent/WO2023148523A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2058663U (en) * | 1989-03-02 | 1990-06-27 | 方根木 | Can for preserving fireless heatable foodstuff |
| CN2418806Y (en) * | 2000-05-15 | 2001-02-14 | 中国人民武装警察部队上海市总队 | Self heating lunch box |
| CN2609859Y (en) * | 2002-11-26 | 2004-04-07 | 陆元昌 | Food container with heating solution box |
| CN2711076Y (en) * | 2004-03-12 | 2005-07-20 | 蔡建设 | Self-heating type fast-food container |
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