Food processing system

• US 3,983,259 A
• Filed: 06/17/1974
• Issued: 09/28/1976
• Est. Priority Date: 06/17/1974
• Status: Expired due to Term

• Current Assignee: Campbell Research Corporation
• Original Assignee: Campbell Research Corporation
• Inventors: Maior, David G.
• Primary Examiner(s): Lutter, Frank W.
• Assistant Examiner(s): Cuchlinski, Jr., William
• Application Number:
  US05/479,758
• Time in Patent Office: 834 Days
• Field of Search: 426/397, 426/399, 426/401, 426/407, 426/66, 426/232, 426/325, 426/456, 426/509, 426/510, 426/521, 99/367, 99/368, 99/516, 99/356, 99/359, 210/62, 210/71, 210/73
• US Class Current: 426/401
• CPC Class Codes: A23B 7/005 Preserving by heating
• CPC Class Codes: A23B 7/06 Blanching machines therefor A23N12/00

Abstract

A food processing system wherein food is successively treated by washing, blanching, and is thereafter canned and the cans are subjected to retorting, wherein the water, fuel and electrical energy utilized are conserved by efficient utilization thereof. More specifically, the method and apparatus provide for drawing water from a source, passing the water thereafter through a water softener, thereafter passing the water through an electrostatic device to inactivate components such as calcium, magnesium, salts and carbonates and prevent them from precipitating, and thereafter utilizing a portion of the water from the electrostatic device for the retort area, the can filling area, and the spraying of the product after removal from blanching, heating the water passing to the can filling area by heat exchange relation with steam, treating another portion of the water from the electrostatic device with chlorine sufficient to substantially reduce the undesirable bacteria to a predetermined level and passing the chlorinated portion to the blancher and the washer, continuously circulating the water in the retort area through a cooling tower spaced from the retort area, and maintaining the ph of the water in the retort area.

Claims

1. In the method of processing food products and the like utilizing water and steam wherein the product is first washed, then blanched with steam in a blancher, sprayed after removal from the blancher in a washer, canned in containers in a can filling area, the cans are then retorted under steam pressure in a retort area, and finally the cans are cooled with water in the retort area, the steps comprising

drawing water from a source,

passing the water thereafter through a water softener,

thereafter passing the water through an electrostatic device to inactivate components such as calcium, magnesium, salts and carbonates and prevent them from precipitating,

and thereafter utilizing a portion of said water from said electrostatic device for the retort area, the can filling area, and the spraying of the product after removal from blanching,

heating said water and passing to said can filling area by heat exchange relation with steam,

treating another portion of the water from the electrostatic device with chlorine sufficient to substantially reduce the undesirable bacteria to a predetermined level and passing said chlorinated portion to the blancher and the washer,

continuously circulating said water in said retort area through a cooling tower spaced from said retort area,

and maintaining the ph of said water in the retort area at a predetermined level sufficient to prevent contamination and insufficient to cause discoloration of the containers.

2. The method set forth in claim 1 including passing the condensate from said steam from said heat exchange step to a condensate tank, and moving said water passing to said condensate tank in heat exchange relationship to water from said retort area.

3. The method set forth in claim 1 including moving said water passing to said blancher into heat exchange relationship with heated water in said blancher.

4. The method set forth in claim 1 including treating the water with chlorine to produce a low level of chlorination sufficient to coagulate the iron and solids before passage to the water softener such that the water softener functions to remove the coagulated iron and solids.

5. The method set forth in claim 1 including desludging the water from the cooling tower to the retort area.

6. In the method of processing food products and the like utilizing water and steam wherein the product is first washed, then blanched with steam in a blancher area, sprayed after removal from the blancher in a washer area, canned in a container in a can filling area, the cans are then retorted under steam pressure in a retort area, and finally the cans are cooled with water, the steps comprising

drawing water from a source,

treating the water from said source with chlorine to produce a low level of chlorination sufficient to coagulate the iron and solids,

passing the chlorinated water thereafter through a water softener,

thereafter passing the water from said water softener through an electrostatic device to inactivate components such as calcium, magnesium, salts and carbonates and prevent them from precipitating,

and thereafter utilizing a portion of said water from said electrostatic device for the retort area, the can filling area, and the spraying of the product after removal from blanching,

heating said water passing to said can filling area by heat relation with steam,

passing the condensate from the steam to a condensate tank,

treating another portion of the water from the electrostatic device with chlorine sufficient to substantially reduce the undesirable bacteria to a predetermined level and passing to the blancher and the washer,

moving said water passing to said condensate tank in heat exchange relationship with water from said retort area,

moving said water passing to said blancher into heat exchange relationship with said heated water in said blancher,

continuously circulating said water in said retort area through a cooling tower spaced from said retort area,

and maintaining the ph of said water in the retort area at a predetermined level sufficient to prevent contamination and insufficient to cause discoloration of the containers.

7. In apparatus for processing food products and the like utilizing water and steam wherein the product is first washed, then blanched with steam, canned in a container, the cans are then retorted under steam pressure in a retort, and finally the cans are cooled with water, the combination comprising

means for drawing water from a source,

a water softener,

means for passing the water thereafter through said water softener,

an electrostatic device,

means for thereafter passing the water through an electrostatic device,

a blancher,

a washer,

a can filling apparatus,

a retort,

and means for thereafter utilizing a portion of said water for the retort, the can filling apparatus, the blancher, and the washer for spraying of the product after removal from blanching,

a first heat exchanger,

means for passing said water to said can filling apparatus in heat exchange relation with steam in said first heat exchanger,

a condensate tank to which steam passes,

means for treating another portion of the water from the electrostatic device with chlorine sufficient to substantially reduce the undesirable bacteria to a predetermined level and passing said water to the blancher, condensate tank, and the washer,

a cooling tower,

means for continuously circulating said water in said retort area through said cooling tower,

and means for maintaining the ph of said water to the retort area at a predetermined level sufficient to prevent contamination and insufficient to cause discoloration of the containers.

8. The combination set forth in claim 7 including a second heat exchanger,

means for passing said water to said condensate tank through said second heat exchanger in heat exchange relationship with water from said retort area.

9. The combination set forth in claim 7 including a third heat exchanger,

means for moving said water passing to said blancher through said third heat exchanger into heat exchange relationship with the water from said blancher.

10. The combination set forth in claim 7 including means for treating the water with chlorine before passage to the water softener to produce a low level of chlorination sufficient to coagulate the iron and solids such that the water softener functions to remove the coagulated iron and solids.