Thermal process control

• US 10,123,557 B2
• Filed: 06/13/2016
• Issued: 11/13/2018
• Est. Priority Date: 12/21/2012
• Status: Active Grant

• Current Assignee: John Bean Technologies Corporation
• Original Assignee: John Bean Technologies Corporation
• Inventors: Hocker, Jon A., Strong, John R., Gunawardena, Ramesh M.
• Primary Examiner(s): ALEXANDER, REGINALD
• Application Number:
  US15/181,329
• Publication Number:
  US 20160282191A1
• Time in Patent Office: 883 Days
• Field of Search: 99333, 99331, 99338, 99443 C, 99443 R, 374141, 374142, 374121, 374124, 374149, 374155, 19834107, 1985021, 19881001
• CPC Class Codes: A22C 17/008 for measuring quality, e.g. to determine further processing
• CPC Class Codes: A23B 4/005 Preserving by heating
• CPC Class Codes: A23L 3/185 in solid state
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: B65G 15/00 Conveyors having endless load-conveying surfaces, i.e. belts and like continuous members, to which tractive effort is transmitted by means other than endless driving elements of similar configuration having load-conveying surfaces formed by interconnected longitudinal links B65G17/06
• CPC Class Codes: B65G 15/50 Endless load-carriers consisting of a series of parallel ropes or belt strips
• CPC Class Codes: B65G 2201/0202 Agricultural and processed food products
• CPC Class Codes: B65G 47/53 between conveyors which cross one another
• CPC Class Codes: G01K 1/026 arrangements for monitoring a plurality of temperatures, e.g. by multiplexing
• CPC Class Codes: G01K 1/14 Supports; Fastening devices; Arrangements for mounting thermometers in particular locations
• CPC Class Codes: G01K 1/146 arrangements for moving thermometers to or from a measuring position
• CPC Class Codes: G01K 13/00 Thermometers specially adapted for specific purposes
• CPC Class Codes: G01K 13/06 in linear movement
• CPC Class Codes: G01K 13/12 combined with sampling devices for measuring temperatures of samples of materials
• CPC Class Codes: G01K 2207/06 for preparation purposes
• CPC Class Codes: G01N 33/02 Food
• CPC Class Codes: G01N 33/12 Meat; fish
• CPC Class Codes: G05B 19/042 using digital processors G05B19/05 takes precedence
• CPC Class Codes: G05B 2219/2621 Conveyor, transfert line

Abstract

A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.

Claims

1. A system for measuring the temperature of food products of variable sizes, shapes, thickness and types for processing at a thermal processing station operating under process parameters, comprising:

(a) a conveyance system for conveying the food products in a stream to, through and from the thermal processing station;

(b) an upstream scanner located upstream from the thermal processing station to scan the food products entering the thermal processing station, the upstream scanner connected in data transmission communication with a computing device to analyze the data from the upstream scanner and based on this data, if the analysis indicates a sufficient variation between the scanning results and predetermined parameters of the food product, undertaking a corrective action;

(c) a downstream scanner for scanning all or some of the thermally processed food products of the stream, with the scanning data generated from the scanning, usable to model the physical features of the scanned food products;

(d) a temperature measuring station located separate from the stream of food products;

(e) a diverter system to direct selected modeled food products from the conveyance system to the temperature measuring station separate from the stream of food products;

(f) the temperature measuring station comprising temperature measurement instrumentation for measuring the temperature of the food products at the temperature measuring station; and

(g) an information transmission system for transmitting the temperature measurement data from the temperature measuring station.

2. The system according to claim 1, wherein the diverter system comprises an auxiliary conveyor system to carry the selected food products from the conveyance system to the temperature measuring station, where the temperature measurement instrumentation is located.

3. The system according to claim 1, wherein the food products are selected for diversion from the stream of food products by one of the following:

(a) random selection;

(b) sweeping across the stream of food products output from the thermal processing station; and

(c) selecting the workpieces based on one or more physical attributes.

4. The system according to claim 1, wherein the downstream scanner is located either upstream or downstream from the diverter system.

5. The system according to claim 4, wherein the downstream scanner dimensionally characterizes the removed selected food products, and the temperature measuring station measures the temperature of the selected food products at one or more locations expected to give a representative temperature of the food products based on the results of the scanner dimensionally characterizing the food products.

6. The system according to claim 1, further comprising a computing device to receive scanning data from the scanner to analyze such data for selecting the food products for diversion from the stream of food products for temperature measurement.

7. The system according to claim 6, wherein the computing device receiving data from the temperature measurement instrumentation and analyzing the data to determine if changes should be made to the process parameters of the thermal processing station.

8. The system according to claim 6, wherein the computing device determines the degree of thermal treatment occurring in the selected food products.

9. The system according to claim 8, wherein the computing device in determining the degree of thermal treatment occurring in the selected food products ascertains if the selected food products have reached a suitable level of thermal-treatment.

10. The system according to claim 9, wherein the computing device analyzes the temperature measurements of the selected food products versus the time span between completion of the thermal processing of the selected food products and the measured temperature of the selected food products to determine the degree of thermal-treatment occurring in the selected food products.

11. The system according to claim 1, wherein the temperature measurement instrumentation comprises one or more probes insertable into the selected food products.

12. The system according to claim 1, wherein the diverter system directs the food products from the conveyance system by one of the following options selected from the group consisting of:

(a) one or more conveyors;

(b) gravity;

(c) a gap or an opening in the conveyance system;

(d) a pressured air jets;

(e) a multi-directional pick-and-place actuator; and

(f) a robotic arm.

13. The system according to claim 1, wherein the food products are selected for diversion by the diverter system by:

(a) random selection;

(b) a sweeping mechanism which sweeps across the stream of food products operated by the thermal processing station;

(c) selecting the food products based on size; and

(d) selecting the food products based on one or more physical attributes.

14. The system according to claim 1, wherein the corrective action comprises one or more of the following:

(a) sending control signals to the thermal processing station to alter the process parameters used by the thermal processing station;

(b) sending a communication to personnel regarding the variance in the parameters of the food products between the scanned parameters and the predetermined parameters;

(c) altering the operation of the thermal processing station; and

(d) diverting the food products from the thermal processing station.

15. A system for measuring the temperature of food products processed at a thermal processing station operating under process parameters, comprising:

(a) a conveyance system for conveying the food products in a stream that have been processed at the thermal processing station for further processing, storage, or packaging;

(b) a temperature measuring station located separate from the stream of food products;

(c) a diverter system to direct selected food products from the conveyance system to the temperature measuring station separate from the stream of food products;

(d) the temperature measuring station comprising temperature measurement instrumentation for measuring the temperature of the food products at the temperature measuring station;

(e) an information transmission system for transmitting the temperature measurement data from the temperature measuring station;

(f) a scanner for scanning a stream of food products approaching the thermal processing station to determine the physical attributes and/or condition, as well as the total mass flow rate of the food products approaching the thermal processing station, and making this data available for use by a controller of the thermal processing station;

(g) a monitoring system for monitoring process parameters of the thermal processing station;

(h) the temperature measuring instrumentation measuring the temperatures of the food products exiting the thermal processing station, and making such temperature information available for use by the controller; and

(i) a computing device for modeling the thermal processing station by considering one or more of the following dynamics;

(i) the manner in which changes in the mass flow rate of the food products entering the thermal processing station results in changes to the temperature of the heat transfer fluid utilized to thermally process the food products;

(ii) the manner in which changes in the geometry of the food products entering the thermal processing station causes changes to the rate of temperature change in the food products in the thermal processing station; and

(iii) changes in the temperature of the food products exiting the thermal processing station relative to changes in the operating conditions of the thermal processing station or changes in the mass flow rate or the physical attributes of the food products entering the thermal processing station; and

(j) the modeling results indicate that the future temperature of the food products exiting the thermal processing station is beyond a desired temperature range, the controller operable to adjust the process parameters of the thermal processing station or recommending that adjustments be made to the process parameters of the thermal processing station.

16. The system according to claim 15, wherein the controller adjusts the process parameters of the thermal processing station based on the results of the modeling by the computing device using parameters selected from the group consisting of:

(i) the time that the food product spends within the thermal processing station;

(ii) the humidity of the atmosphere within the thermal processing station;

(iii) the temperature within the thermal processing station;

(iv) the air speed within the thermal processing station;

(v) the radiation within the thermal processing station;

(vi) the activation or de-activation of a heat transfer medium to the thermal processing station; and

(vii) the activation or de-activation of heating or cooling the fluid medium used to heat or cool the thermal processing station.

17. A control system for controlling a thermal processing system for food products in a thermal processing station, comprising:

(a) a scanner for scanning a stream of food products approaching the thermal processing station to determine the physical attributes and/or condition, as well as the total mass flow rate of the food products approaching the thermal processing station, and making this data available for use by a controller of the thermal processing system;

(b) a monitoring system for monitoring process parameters of the thermal processing system;

(c) a temperature measuring system for measuring the temperatures of the food products exiting the thermal processing station, and making such temperature information available for use by the controller; and

(d) a computing device for modeling the thermal processing system by considering one or more of the following dynamics;

(i) the manner in which changes in the mass flow rate of the food products entering the thermal processing station results in changes to the temperature of the heat transfer fluid utilized to thermally process the food products;

(ii) the manner in which changes in the geometry of the food products entering the thermal processing station causes changes to the rate of temperature change in the food products in the thermal processing station; and

(iii) changes in the temperature of the food products exiting the thermal processing station relative to changes in the operating conditions of the thermal processing system or changes in the mass flow rate or the physical attributes of the food products entering the thermal processing station; and

(e) if the modeling results indicate that the future temperature of the food products exiting the thermal processing station is beyond a desired temperature range, the controller operable to adjust the process parameters of the thermal processing station or recommending that adjustments be made to the process parameters of the thermal processing system.

18. The control system according to claim 17, wherein the controller adjusts the process parameters of the thermal processing station based on the results of the modeling by the computing device using parameters selected from the group consisting of:

the time that the food product spends within the thermal processing station;

(ii) the humidity of the atmosphere within the thermal processing station;

(iii) the temperature within the thermal processing station;

(iv) the air speed within the thermal processing station;

(v) the radiation within the thermal processing station;

(vi) the activation or de-activation of a heat transfer medium to the thermal processing station; and

(vii) the activation or de-activation of heating or cooling the fluid medium used to heat or cool the thermal processing station.

19. The control system according to claim 17, wherein if the monitoring system has detected a changed population of the food products entering the thermal processing station, or if the thermal control parameters have been adjusted based on the modeling results, then after one residence time of the food products in the thermal processing station, the temperature measuring system measures the temperature of the food products exiting the thermal processing station to determine if the changes in the population of the food products has caused a problem in the thermal processing station and/or if the adjustments made to the operation of the thermal processing system have timely resolved problems in the thermal processing of the food products.

20. A system for thermally processing a stream of food products at a thermal processing station under process parameters, comprising:

(a) an upstream scanner located upstream from the thermal processing station to scan the food products entering the thermal processing station, the upstream scanner connected in data transmission communication with a computing device to analyze the data from the upstream scanner and based on this data, if the analysis indicates a sufficient variation between the scanning results and predetermined parameters of the food product, undertaking a corrective action;

(b) a downstream scanner for scanning the food products after thermal processing and selecting the food products for temperature measurement from the food product stream and physically characterizing the selected food products;

(c) a temperature measuring system, after the selected food products have been physically characterized, measuring the temperature of the selected food products at one or more locations within the selected food products expected to give representative temperature of the food product based on the physical characterizing of the food product; and

(d) the computing device analyzing the temperature measurement results to determine if any changes are needed in the process parameters of the thermal processing station, and if said analysis indicates that changes are needed in the process parameters of the thermal processing station, transmitting control signals to change the applicable process parameters.