Thermal measurement and process control
First Claim
1. A method of measuring the internal temperature of discrete food products thermally processed in a thermal processor while being conveyed by a conveyance system, comprising:
- (a) physically characterizing the food products being conveyed on the conveyance system;
(b) based on the physical characterizing of the food products selecting sample food products for temperature measurement;
(c) based on the physical characteristics of the selected sample food products, determining one or more locations on the selected sample food products that are expected to give a representative temperature at which to measure the internal temperature of the selected sample food products;
(d) inserting temperature sensing devices into the selected sample food products at the selected locations using a powered insert apparatus and then retracting the powered insert apparatus away from the temperature sensing devices, the temperature sensing devices traveling with the selected sample food products on the conveyance system through the thermal processor as the food products are being processed; and
(e) monitoring the temperatures sensed by the temperature sensing devices, including during the thermal processing of the selected sample food products.
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Accused Products
Abstract
A thermal processing and control system (300) includes a thermal processing station (312) for receiving food products (14) being carried on a conveyor system (316). A first scanning station (318) is located upstream from the thermal processing station (312) for scanning the food products being carried by the conveyor (316). An actuator (420) automatically connects temperature measuring devices (402) with selected food products (14). A diverter conveyor (324) diverts selected food products (14) from the conveyor (316) to a transverse conveyor (326) for either further processing or alternative processing, depending on how system (300) is configured. The temperature measuring devices (402) are automatically removed from the food products at station (329).
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Citations
30 Claims
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1. A method of measuring the internal temperature of discrete food products thermally processed in a thermal processor while being conveyed by a conveyance system, comprising:
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(a) physically characterizing the food products being conveyed on the conveyance system; (b) based on the physical characterizing of the food products selecting sample food products for temperature measurement; (c) based on the physical characteristics of the selected sample food products, determining one or more locations on the selected sample food products that are expected to give a representative temperature at which to measure the internal temperature of the selected sample food products; (d) inserting temperature sensing devices into the selected sample food products at the selected locations using a powered insert apparatus and then retracting the powered insert apparatus away from the temperature sensing devices, the temperature sensing devices traveling with the selected sample food products on the conveyance system through the thermal processor as the food products are being processed; and (e) monitoring the temperatures sensed by the temperature sensing devices, including during the thermal processing of the selected sample food products. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13)
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14. A method for processing a stream of food products in a thermal processing apparatus so that the food products have been sufficiently processed to meet regulatory requirements, comprising:
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(a) scanning the food products to physically characterize the food products; (b) based on the results of the scanning of the food products, selecting sample food products for temperature measurement; (c) based on the results of the scanning of the food products, determining one or more locations of the selected sample food products expected to give a representative temperature of the food product at which to take temperature measurements; (d) automatically functionally connecting temperature sensing devices with the selected sample food products using a powered connection device, the connection device being retracted away from the temperature sensing device, one temperature sensing device having been inserted into the same food product at the determined one or more optimal locations; (e) monitoring the temperatures of the selected sample food products sensed by the temperature sensing devices including during thermal processing of the selected sample food products, the inserted temperature sensing devices traveling with the selected food products and the selected food products during thermal processing; and (f) based on the monitored temperatures of the selected sample food products, determining if regulatory requirements for sufficient processing of the selected sample food products has occurred. - View Dependent Claims (15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26)
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27. A method for processing a stream of food products in a thermal processing apparatus so that the food products have been sufficiently processed to meet regulatory requirements, comprising:
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(a) scanning the food products to physically characterize the food products prior to thermal processing of the food products; (b) based on the results of the scanning of the food products predicting the temperature rise of the food products over time during the thermal processing and from such predicted temperature rise determining the reduction in the level of bacteria during thermal processing of the food products; (c) based on the results of the scanning of the food products, selecting sample food products for temperature measurement; (d) automatically functionally connecting temperature sensing devices with the selected sample food products; (e) monitoring the temperatures of the selected sample food products sensed by the temperature sensing devices including during thermal processing of the selected sample food products; and based on the monitored temperatures of the selected sample food products, determining if regulatory requirements for sufficient processing of the selected sample food products has occurred. - View Dependent Claims (28, 29, 30)
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Specification