Rotary blancher for processing food product

• US 20010000327A1
• Filed: 11/30/2000
• Published: 04/19/2001
• Est. Priority Date: 10/14/1999
• Status: Active Grant

• Current Assignee: Lyco Manufacturing Inc.
• Original Assignee: Lyco Manufacturing Inc.
• Inventors: Maupin, Daniel D., Zittel, David R., Hughes, Steven W.
• Granted Patent: US 6,234,066 B1
• Time in Patent Office: Days
• US Class Current: 426/506
• CPC Class Codes: A23B 7/06 Blanching machines therefor A23N12/00
• CPC Class Codes: A23L 5/13 using water or steam
• CPC Class Codes: A23L 5/17 in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
• CPC Class Codes: A47J 37/047 with rotating drums or baskets
• CPC Class Codes: Y02A 40/90 in food processing or handling, e.g. food conservation
• CPC Class Codes: Y02P 60/85 Food storage or conservation, e.g. cooling or drying

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/ft³ using discharged liquid and gas, and is suited for processing food products having a lesser density using only discharged gas.

Claims

1. A method of heating a food product comprising:

a) 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 plurality of pairs of orifices each for introducing a fluid into the housing;

b) introducing food product into a 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.

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

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 flow rate of at least 60 gpm 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 and discharging the withdrawn liquid heat transfer medium in step c).

5. The method of

claim 1

wherein in step c) the fluid is a liquid discharged through at least one of the orifices at a flow rate of at least 20 gpm and a pressure of at least 80 psi.

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 flow rate of at least 60 gpm 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).

8. The method of

claim 1

wherein in step c) the fluid comprises a gas discharged through at least one of the orifices at a flow rate of at least 60 CFM and a pressure of at least 2 psi.

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 method of

claim 1

wherein in step c) the fluid comprises a gas discharged through at least one of the orifices at a flow rate of at least 10 CFM and a pressure of at least 60 psi.

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 portion of the gaseous atmosphere in step c).

15. The method of

claim 14

wherein the 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 at a flow rate of at least 10 CFM per foot of length of the blancher.

17. The method of

claim 1

wherein the food products have a density of at least 55 lb/ft³ 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 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 method of

claim 1

wherein the food products have a density of at least 55 lb/ft³ 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.

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 method of

claim 1

wherein the blancher has a length, the food products have a density of at least 55 lb/ft³, 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.

24. The method of

claim 23

wherein 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 method of

claim 1

wherein the blancher has a length, the food products have a density of at least 55 lb/ft³, 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.

27. The method of

claim 26

wherein there is at least eight inches of depth of food product in the 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 method of

claim 1

wherein the blancher has a length, the food products have a density of at least 55 lb/ft³, and in step c) there is at least one orifice through which water is discharged at a flow rate of at least 20 gpm per foot of blancher length and a pressure of at least 80 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.

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 method of

claim 1

wherein the blancher has a length, the food products have a density of at least 55 lb/ft³, 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.

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 method of

claim 1

wherein the blancher has a length, the food products have a density of no greater than 55 lb/ft³, and in step c) 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.

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 method of

claim 1

wherein the blancher has a length, the food products have a density of no greater than 55 lb/ft³, and in step c) 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.

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).

41. A blancher for heating a plurality of food products at the same time comprising:

a) a food product-receiving chamber that has a food product inlet, a food product outlet, a heat transfer medium, and a plurality of food products received therein;

b) a food product transport mechanism received in the food product receiving chamber for urging food products in the food product receiving chamber from adjacent the food product inlet toward the food product outlet; and

c) an orifice disposed in fluid flow communication with the heat transfer medium from which a fluid under pressure is discharged into the food product-receiving chamber.

42. The blancher of

claim 41

wherein:

1) the food product transport mechanism comprises an auger having a plurality of pairs of axially spaced auger flights that each has a direct-contact mechanical agitation device for agitating food products by direct contact;

2) there is a plurality of pairs of the orifices disposed in fluid flow communication with the heat transfer medium each for discharging a fluid under pressure toward the food products;

3) the heat transfer medium is comprised of a liquid; and

4) the fluid is a liquid discharged from each of the orifices at a volumetric flow rate of at least 20 gpm for increasing heat transfer to the food products.

43. The blancher of

claim 42

wherein the direct-contact mechanical agitation device comprises a baffle extending from the auger.

44. The blancher of

claim 42

further comprising a tank that receives the heat transfer medium wherein the tank has an inlet through which the heat transfer medium is introduced.

45. The blancher of

claim 44

wherein the tank further comprises an outlet through which the heat transfer medium is drained to empty the tank of the heat transfer medium.

46. The blancher of

claim 42

wherein the blancher has at least as many orifices as there are auger flights and wherein there is an orifice disposed adjacent each one of the auger flights.

47. The blancher of

claim 42

wherein there is an orifice between each adjacent pair of auger flights of the plurality of pairs of auger flights.

48. The blancher of

claim 42

wherein there are two orifices between each adjacent pair of auger flights of the plurality of pairs of auger flights.

49. The blancher of

claim 41

wherein:

1) the food product transport mechanism comprises an auger having a plurality of pairs of axially spaced auger flights that each has a direct-contact mechanical agitation device for agitating food products by direct contact;

2) there is a plurality of pairs of the orifices disposed in fluid flow communication with the heat transfer medium each for discharging a fluid under pressure toward the food products;

3) the heat transfer medium comprises a liquid; and

4) the fluid is a gas discharged from each of the orifices at a volumetric flow rate of at least 60 CFM for increasing heat transfer to the food products.

50. The blancher of

claim 49

wherein the direct-contact mechanical agitation device comprises a baffle extending from the auger.

51. The blancher of

claim 49

further comprising a tank that receives the heat transfer medium wherein the tank has an inlet through which the heat transfer medium is introduced.

52. The blancher of

claim 51

wherein the tank further comprises an outlet through which the heat transfer medium is drained to empty the tank of the heat transfer medium.

53. The blancher of

claim 49

wherein the blancher has at least as many orifices as there are auger flights and wherein there is an orifice disposed adjacent each one of the auger flights.

54. The blancher of

claim 49

wherein there is an orifice between each adjacent pair of the plurality of pairs of auger flights.

55. The blancher of

claim 49

wherein there are two orifices between each adjacent pair of auger flights of the plurality of pairs of auger flights.

56. The blancher of

claim 41

wherein:

1) there is a first plurality of the orifices in fluid flow communication with the heat transfer medium, each of the orifices of the first plurality of orifices discharging a liquid under pressure into the heat transfer medium;

2) there is a second plurality of the orifices in fluid flow communication with the heat transfer medium, each of the orifices of the second plurality of orifices discharging a gas under pressure into the heat transfer medium; and

3) the heat transfer medium comprises a liquid.

59. The blancher of

claim 41

wherein:

1) there is a first plurality of the orifices in fluid flow communication with the heat transfer medium, each of the orifices of the first plurality of orifices discharging a liquid under pressure into the heat transfer medium;

2) there is a second plurality of the orifices in fluid flow communication with the heat transfer medium, each of the orifices of the second plurality of orifices discharging a gas under pressure into the heat transfer medium;

3) the heat transfer medium comprises a liquid;

4) the liquid discharged from each of the orifices of the first plurality of orifices is discharged at a volumetric flow rate of at least 20 gpm; and

5) the gas discharged from each of the orifices of the first plurality of orifices is discharged at a volumetric flow rate of at least 60 CFM.

60. The blancher of

claim 61

further comprising a first manifold connected to the first plurality of orifices and a second manifold connected to the second plurality of orifices.

61. The blancher of

claim 41

wherein the heat transfer medium comprises a liquid, the food product transport mechanism comprises an auger that rotates during operation, the auger having a plurality of pairs of spaced apart auger flights with one side of each of the auger flights entering the liquid heat transfer medium along one side of the blancher and another side of each of the auger flights exiting the liquid heat transfer medium along the other side of the blancher, and there are a plurality of pairs of orifices arranged in a bank that is disposed in the liquid heat transfer medium along the other side of the blancher.

62. The blancher of

claim 63

wherein at least some of the food products tend to gather in a clump along the other side of the blancher and the orifices direct the fluid discharged therefrom toward the clump of food products.

63. The blancher of

claim 41

wherein:

1) the food product transport mechanism comprises an auger having a plurality of pairs of axially spaced auger flights that each has a direct-contact mechanical agitation device for agitating food products by direct contact;

2) there is a plurality of pairs of the orifices disposed in fluid flow communication with the heat transfer medium each for discharging a fluid under pressure toward the food products;

3) the heat transfer medium is comprised of a liquid; and

4) the liquid is discharged from each of the orifices at a pressure of at least 30 psi for increasing heat transfer to the food products.

64. The blancher of

claim 61

wherein:

1) the food product transport mechanism comprises an auger having a plurality of pairs of axially spaced auger flights that each has a direct-contact mechanical agitation device for agitating food products by direct contact;

2) there is a plurality of pairs of the orifices disposed in fluid flow communication with the heat transfer medium each for discharging a fluid under pressure toward the food products;

3) the heat transfer medium is comprised of a liquid; and

4) the fluid discharged from each of the orifices is a liquid at a pressure of at least 80 psi.

65. The blancher of

claim 41

wherein:

1) the food product transport mechanism comprises an auger having a plurality of pairs of axially spaced auger flights that each has a direct-contact mechanical agitation device for agitating food products by direct contact;

2) there is a plurality of pairs of the orifices disposed in fluid flow communication with the heat transfer medium each for discharging a fluid under pressure toward the food products;

3) the heat transfer medium comprises a liquid; and

4) the fluid discharged from each of the orifices is a gas at a pressure of at least 2 psi and at a flow rate of at least 100 CFM.

66. The blancher of

claim 41

wherein:

1) there is a first plurality of the orifices in fluid flow communication with the heat transfer medium, each of the orifices of the first plurality of orifices discharging a liquid under pressure into the heat transfer medium;

2) there is a second plurality of the orifices in fluid flow communication with the heat transfer medium, each of the orifices of the second plurality of orifices discharging a gas under pressure into the heat transfer medium;

3) the heat transfer medium comprises a liquid;

4) the liquid discharged from each of the orifices of the first plurality of orifices is discharged at a pressure of at least 30 psi; and

5) the gas discharged from each of the orifices of the first plurality of orifices is discharged at a pressure of at least 2 psi.

67. The blancher of

claim 41

further comprising:

1) a tank;

2) a perforate drum disposed in the tank and which comprises the food product-receiving chamber;

3) a first bank of the orifices each in fluid flow communication with the tank and pointed toward the perforate drum wherein the first bank of the orifices extends in an axial direction relative to the tank and has at least two of the orifices;

4) a second bank of the orifices each in fluid flow communication with the tank and pointed toward the perforate drum wherein the second bank of the orifices extends in an axial direction relative to the tank and has at least two of the orifices; and

5) a third bank of the orifices each in fluid flow communication with the tank and pointed toward the perforate drum wherein the third bank of the orifices extends in an axial direction relative to the tank and has at least two of the orifices.

70. The blancher of

claim 71

wherein the fluid discharged from each of the orifices impinges against at least one of the food products in the perforate drum.

71. The blancher of

claim 41

further comprising:

1) a tank;

2) a perforate drum disposed in the tank into which are disposed the food products, wherein the food product transport mechanism is disposed in the perforate drum and rotates in a clockwise direction during operation;

3) a first bank of the orifices with each of the orifices in fluid flow communication with the tank, wherein i) the first bank of the orifices generally extends in an axial direction relative to the tank and has at least two of the orifices, ii) the first bank of the orifices is disposed between a 6 o'"'"'clock position and an 8 o'"'"'clock position; and

iii) a gas is discharged through each of the orifices of the first bank of the orifices;

4) a second bank of the orifices with each of the orifices in fluid flow communication with the tank, wherein i) the second bank of the orifices generally extends in an axial direction relative to the tank and has at least two of the orifices, ii) the second bank of the orifices is disposed between a 7 o'"'"'clock position and a 9 o'"'"'clock position; and

iii) a liquid is discharged through each of the orifices of the first bank of the orifices; and

5) wherein the plurality of food products has a density of greater than 55 lbs/ft³.

72. The blancher of

claim 41

further comprising:

1) a tank;

2) a perforate drum disposed in the tank into which are disposed the food products, wherein the food product transport mechanism is disposed in the perforate drum and rotates in a clockwise direction during operation;

3) a first bank of the orifices with each of the orifices in fluid flow communication with the tank, wherein i) the first bank of the orifices generally extends in an axial direction relative to the tank and has at least two of the orifices, ii) the first bank of the orifices is disposed within about 65°

of a centerline that extends perpendicular to horizontal and extends through the center of the perforate drum; and

iii) a gas is discharged through each of the orifices of the first bank of the orifices;

4) a second bank of the orifices with each of the orifices in fluid flow communication with the tank, wherein i) the second bank of the orifices generally extends in an axial direction relative to the tank and has at least two of the orifices, ii) the second bank of the orifices is disposed within a band that extends between 45°

and 85°

of the centerline; and

iii) a liquid is discharged through each of the orifices of the first bank of the orifices; and

wherein the plurality of food products has a density of greater than 55 pounds per cubic foot.

75. The blancher of

claim 41

wherein the heat transfer medium comprises a liquid, and further comprising a first conduit in fluid flow communication with the blancher, a second conduit in fluid flow communication with the orifice, and a pump in fluid flow communication with the first conduit and the second conduit that withdraws the liquid heat transfer medium and discharges the liquid heat transfer medium out the orifice.

76. The blancher of

claim 41

further comprising an atmosphere in the blancher, a first conduit in fluid flow communication with the blancher, a second conduit in fluid flow communication with the orifice, and a pump in fluid flow communication with the first conduit and the second conduit that withdraws the atmosphere and discharges the atmosphere out the orifice.

58. The blancher of

claim 58

wherein the gas discharged from each of the orifices of the second plurality of orifices is air.

57. The blancher of

claim 58

wherein the liquid discharged from each of the orifices of the first plurality of orifices is water.

69. The blancher of

claim 69

wherein the fluid discharged from each of the orifices passes through the perforate drum.

68. The blancher of

claim 69

wherein each of the banks of the orifices is disposed between the tank and the perforate drum.

74. The blancher of

claim 74

wherein the food product transport mechanism comprises a helical auger having a plurality of pairs of axially spaced apart auger flights that have at least one baffle disposed between each adjacent pair of the auger flights.

73. The blancher of

claim 74

wherein each of the food products is comprised of meat, the heat transfer medium is water at a temperature of at least 120°

Fahrenheit, and the food product transfer mechanism is rotated such that each food product resides in the blancher for at least 3 minutes such that at least one of the food products is pasteurized.