Sterilizing method for treatment of fresh fruits and apparatus used for the method

• US 4,875,407 A
• Filed: 12/30/1988
• Issued: 10/24/1989
• Est. Priority Date: 08/27/1986
• Status: Expired due to Fees

• Current Assignee: Jitsuo Inagaki
• Original Assignee: Jitsuo Inagaki
• Inventors: Inagaki, Jitsuo
• Primary Examiner(s): Simone, Timothy F.
• Application Number:
  US07/292,302
• Time in Patent Office: 298 Days
• Field of Search: 99/451, 99/483, 99/467, 99/485, 99/470, 99/474, 99/475-477, 99/478, 99/479, 219/10.55 A, 219/10.55 E, 219/10.55 R, 219/306, 426/241, 426/511, 426/521, 422/20, 422/22-25, 422/304, 422/302
• US Class Current: 99/451
• CPC Class Codes: A23B 7/0053 by direct or indirect contact with heating gases or liquids
• CPC Class Codes: A23B 7/01 by irradiation or electric treatment
• CPC Class Codes: A23B 7/0205 by contact of the material with fluids, e.g. drying gas or extracting liquids

Abstract

A sterilizing method for treatment of fresh fruits and an apparatus used for the method that allow a significant reduction of steam consuption and of fruit sterilization cost is disclosed.

The present invention is characterized by that extermination of vermin eggs and sterilization and disinfection of fresh fruits is conducted without deteriorating the freshness of the fruits to be treated by irradiating far infrared rays on the fruits to preheat the cores of the fruits to a predetermined temperature and then by maintaining the fruit cores at a predetermined temperature for a predetermined period of time in saturated steam.

Claims

1. An apparatus for conducting a sterilizing treatment of fresh fruit, said apparatus comprising a far infrared irradiation chamber containing and a curved heat radiation surface, means for transferring fruit from said irradiation chamber to a saturated steam chamber, said saturated steam chamber maintaining the far infrared irradiated fruit at a predetermined temperature for a predetermined period of time, a mechanism for reducing pressure of said saturated steam chamber, a nozzle for introducing steam in a steam jet into said steam chamber, and means for controlling said steam jet by automatically opening the nozzle when the temperature of said steam chamber has fallen under a predetermined level or when the pressure of the steam chamber has fallen under the saturated steam pressure.

2. An apparatus for conducting a sterilizing treatment of fresh fruit according to claim 1, wherein said apparatus includes a first air pressure adjustment chamber and a second air pressure adjustment chamber both communicating with said steam chamber and containing air and steam, means for forcedly transferring a portion of the air and the steam within said air pressure adjustment chambers from each other such that movement of conveyor carts into and out of the saturated steam chamber is conducted in a substantially identical air pressure.

3. An apparatus for conducting a sterilizing treatment of fresh fruit according to claim 2, wherein said saturated steam chamber and said first air pressure adjustment chamber as well as said saturated steam chamber and said second air pressure adjustment chamber are contiguously located and respectively separated by doors, each of the doors comprising a pair of juxtaposed door bodies detachably connected with each other, means for bringing the door bodies into close contact and for slidingly retracting the bodies into a door box for passage of a cart and for returning to the closed position such that their front ends abut the bottom of a groove provided on the wall of a pathway opposite to the door box and the door bodies are pushed away from each other in order to sealingly close the pathway.