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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
First Claim
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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 comprisingdrawing 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.

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