METHOD AND DEVICE FOR THE INDUSTRIAL PRODUCTION OF PEELED POTATOES OR SIMILAR FRUIT AND VEGETABLES THAT HAVE AN EXTENDED SHELF LIFE

• Main Author: ROEHRIG, WILFRIED
• Format: Patent
• Language: English; French; German
• Published: 06.04.2006
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Industrial production of preserved, peeled fruit or vegetables involves placing the peeled produce (10) and an exact, calculated amount of water (11) in a reaction vessel (1), such that the produce does not contact liquid water, tightly closing the lid (3), supplying energy to heat the water, so that steam pressure increases to a maximum value limited by a valve, after a specific boiling time discharging water via an outlet valve (14) in the vessel base, so that reduced pressure is created, thus evaporating bound water in, and rapidly cooling, the produce; and after cooling opening the lid and transferring the produce to an aseptic packaging station. An independent claim is included for corresponding apparatus, consisting of a reaction vessel (1), a tightly closable lid (3), a base (2), a heating coil (8) above the base within the vessel, a supporting grid (9) above the heating coil and excess pressure and reduced pressure valves (6, 7) for the vessel. Eine energiesparende Vorrichtung zur industriellen Konservierung von auch kleineren Mengen Kartoffeln oder einem ähnlichen Reaktionsgut (10) besteht aus einem Reaktionsgefäß (1) mit einem Boden (2) und einem dicht abschließenden Deckel (3), wobei am Boden (2) eine Heizspirale (8) zur Erhitzung von Wasser (11) und darüber ein Auflagegitter (9) für die Kartoffeln (10) angeordnet ist. Das Verfahren arbeitet mit Über- und Unterdruck, wobei der Überdruck durch das Erhitzen des Wassers (11) erzeugt wird und dabei die Kartoffeln dem Dampf ausgesetzt sind. Nach der Dampfphase wird für eine schnelle Abkühlung Unterdruck aufgebaut und anschließend das Reaktionsgut (10) einer Verpackungsstation übergeben. Das heiße Kochwasser (11) wird vor der Abkühlungsphase abgelassen und für den nächsten Konservierungsprozess bereifgestellt. Disclosed is an energy-saving device for industrially preserving even small amounts of potatoes or a similar reaction material (10). Said device is composed of a reaction vessel (1) with a bottom (2) and a tightly sealing cover (3). A heating coil (8) is disposed on the bottom (2) in order to heat water (11) while a supporting grid (9) for the potatoes (10) is located thereabove. The inventive method operates at pressure above and below atmospheric, the pressure above atmospheric being generated by heating the water (11), a time during which the potatoes are exposed to vapor. Pressure below atmospheric is generated following the vaporization phase for fast cooling, whereupon the reaction material (10) is transferred to a packaging station. The hot boiling water (11) is discharged prior to the cooling phase and is made available for the next preservation process. L'invention concerne un dispositif à économie d'énergie pour la conservation industrielle de quantités, même faibles, de pommes de terre ou d'un produit réactionnel analogue (10), dispositif comprenant un récipient réactionnel (1) présentant un fond (2) et un couvercle assurant une fermeture étanche (3), une spirale chauffante (8) destinée au chauffage de l'eau (11) disposée sur le fond (2), et une grille support (9) pour les pommes de terre (10) agencée au-dessus de ladite spirale. Le procédé selon l'invention est mis en oeuvre sous une pression supérieure et inférieure à la pression atmosphérique, la pression supérieure étant générée par chauffage de l'eau (11), les pommes de terre étant alors exposées à la vapeur. Une pression inférieure à la pression atmosphérique est générée à la suite de la phase vaporisation, avec refroidissement rapide, après quoi le produit réactionnel (10) est transféré à un poste d'emballage. L'eau bouillante (11) est évacuée avant la phase de refroidissement et est disponible pour le prochain processus de conservation.