Description:TECHNICAL FIELD
[0001] The present invention generally relates to a method and system for processing frozen food products.
BACKGROUND
[0002] People enjoy eating various foods for the taste, nutrients, etc. These foods are packaged to be preserved for on-the-go convenience, shipping and storage efficiency, and other reasons. Packaging of some foods (e.g., particulate containing foods) is primarily in hard packages, such as jars or cans. In airflow thawing systems and water thawing systems, heat is transferred from the surface to the inner part of the food item, and the temperature of the food item is difficult to detect, so that the inner part of the food item can be still frozen although the surface is at a high temperature. In microwave heating systems, food is heated more evenly, but the degree still varies from food type to food type. Besides, an infrared thermometer, which is widely used in temperature sensing, can only detect the surface temperature of food.
[0003] Additionally, some people won't eat canned or jarred foods because the taste of the food is degraded, preservatives must be added or that the foods have lost their nutrient value.
[0004] Therefore, there is a need of a device which overcomes the aforementioned problems.
SUMMARY
[0005] Embodiments of the present disclosure present technological improvements as solutions to one or more of the above-mentioned technical problems.
[0006] Before the present subject matter relating to a method and system for processing frozen food products, it is to be understood that this application is not limited to the particular system described, as there can be multiple possible embodiments which are not expressly illustrated in the present disclosure. It is also to be understood that the terminology used in the description is for the purpose of describing the implementations or versions or embodiments only and is not intended to limit the scope of the present subject matter.
[0007] This summary is provided to introduce aspects related to a method and system for processing frozen food products. This summary is not intended to identify essential features of the claimed subject matter nor is it intended for use in determining or limiting the scope of the present subject matter.
[0008] In an embodiment, a method for processing frozen food products, the method includes the step of receiving frozen food products. The method includes the step of employing a controlled thawing process to thaw the frozen food products. The method includes the step of subjecting the thawed food products to a preservation technique. The method includes the step of packaging the processed thawed food products for distribution.
[0009] In another embodiment, a system for processing frozen food products, the system includes a thawing chamber, a preservation modules and a packaging unit. The thawing chamber is equipped with sensors and controllers for managing temperature, humidity, and airflow during the thawing process. The preservation modules are utilizing techniques such as vacuum sealing, modified atmosphere packaging, or freezing to maintain the quality and extend the shelf life of the thawed food products. The packaging units with automated machinery are configured to seal the processed food products in suitable packaging for distribution.
[0010] In an embodiment, a computer-readable storage medium storing instructions executable by a processor to perform a method for processing frozen food products, the method includes the step of analyzing the characteristics of the frozen food products. The method includes the step of implementing a customized thawing and processing sequence based on the analysis. The method includes the step of monitoring and adjusting process parameters to ensure optimal thawing and preservation of the food products. The method includes the step of generating comprehensive reports on the quality and quantity of processed food products.
BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS
[0011] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the drawings to reference features and modules.
[0012] Figure 1 illustrates a frozen food container in accordance with an embodiment of the present invention.
[0013] Figure 2 illustrates a perspective view of an example of flexible packaging in accordance with an embodiment of the present invention.
[0014] Figure 3 illustrates a schematic diagram of an experimental setup according to an embodiment of the invention.
[0015] It should be appreciated by those skilled in the art that any block diagrams herein represent conceptual views of illustrative methods embodying the principles of the present disclosure. Similarly, it will be appreciated that any flow charts, flow diagrams, and the like represent various processes which may be substantially represented in computer readable medium and so executed by a computer or processor, whether or not such computer or processor is explicitly shown.
DETAILED DESCRIPTION
[0016] The invention will now be described with reference to the accompanying drawings and embodiments which do not limit the scope and ambit of the invention. The description provided is purely by way of example and illustration.
[0017] One or more embodiments are provided so as to thoroughly and fully convey the scope of the present invention to the person skilled in the art. Numerous details are set forth, relating to specific components, and methods, to provide a complete understanding of embodiments of the present invention. It will be apparent to the person skilled in the art that the details provided in the embodiments should not be construed to limit the scope of the present invention. In some embodiments, well-known processes, well-known apparatus structures, and well-known techniques are not described in detail.
[0018] The terminology used, in the present invention, is only for the purpose of explaining a particular embodiment and such terminology shall not be considered to limit the scope of the present invention. As used in the present invention, the forms "a,” "an," and "the" may be intended to include the plural forms as well, unless the context clearly suggests otherwise. The terms "comprises," "comprising," “including,” and “having,” are open ended transitional phrases and therefore specify the presence of stated features, integers, steps, operations, elements, modules, units and/or components, but do not forbid the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. The particular order of steps disclosed in the method and process of the present invention is not to be construed as necessarily requiring their performance as described or illustrated. It is also to be understood that additional or alternative steps may be employed.
[0019] In an embodiment, a method for processing frozen food products, the method includes the step of receiving frozen food products. The method includes the step of employing a controlled thawing process to thaw the frozen food products. The method includes the step of subjecting the thawed food products to a preservation technique. The method includes the step of packaging the processed thawed food products for distribution.
[0020] In another implementation, the controlled thawing process regulates temperature and humidity to gradually thaw the frozen food products while preserving their organoleptic properties.
[0021] In another embodiment, a system for processing frozen food products, the system includes a thawing chamber, a preservation modules and a packaging unit. The thawing chamber is equipped with sensors and controllers for managing temperature, humidity, and airflow during the thawing process. The preservation modules are utilizing techniques such as vacuum sealing, modified atmosphere packaging, or freezing to maintain the quality and extend the shelf life of the thawed food products. The packaging units with automated machinery are configured to seal the processed food products in suitable packaging for distribution.
[0022] In another implementation, a quality control subsystem is integrated into the processing line, employing machine vision or spectroscopy to inspect and ensure the quality of the thawed and processed food products before packaging.
[0023] In an embodiment, a computer-readable storage medium storing instructions executable by a processor to perform a method for processing frozen food products, the method includes the step of analyzing the characteristics of the frozen food products. The method includes the step of implementing a customized thawing and processing sequence based on the analysis. The method includes the step of monitoring and adjusting process parameters to ensure optimal thawing and preservation of the food products. The method includes the step of generating comprehensive reports on the quality and quantity of processed food products.
[0024] In another implementation, the controlled thawing process includes a multi-stage thawing sequence employing varied temperatures and humidity levels for different types of frozen food products.
[0025] In another implementation, the preservation modules include individual modules for specific food types, each configured to apply a tailored preservation technique optimized for the characteristics of the particular food product.
[0026] In another implementation, the packaging units utilize intelligent automation to adapt the packaging materials and methods based on the characteristics of the thawed food products, ensuring optimal packaging for each item.
[0027] In another implementation, a feedback loop that collects data on the quality and efficacy of the processing stages and adjusts the process parameters based on this feedback to enhance efficiency and quality.
[0028] Figure 1 illustrates a frozen food container in accordance with an embodiment of the present invention.
[0029] In an embodiment, a frozen food container 105 having an outside surface 110 and an inside surface 115. The wall of container 105 is shown with cutaway 120 revealing a frozen food precursor 125 inside container 105. Food precursor 125 has an upper surface 130. Frozen food container 105 is shown as a cylindrical container. Container 105 may be made of any material consistent with the current disclosure. Considerations for selection of a material for a frozen food container according to the current disclosure include, but are not limited to, ability of the material to be frozen (e.g., to a temperature low enough to freeze a frozen food precursor such as precursor 125), ability of the material to be unfrozen (e.g., to a temperature high enough to unfreeze a frozen food precursor such as precursor 125), strength of the material to withstand mechanical processing according to one or more of the aspects disclosed herein for processing of a frozen food product and/or precursor, ability of the material to be shipped from a manufacturing and/or distribution location to a customer location via a commercially available shipping service (e.g., with a precursor frozen, refrigerated, or at ambient temperature form inside); and any combinations thereof.
[0030] In an embodiment, container 105 is shown having precursor 125 filled to a given level. A frozen food container according to the current disclosure can be filled with a frozen food precursor to any desired level. In one exemplary aspect, a frozen food container may have little to no frozen food precursor or resultant frozen food concoction (also referred to as a frozen food product) therein (e.g., upon consumption by a user, prior to filling with a frozen food precursor, etc.). In an exemplary aspect, prior to processing an end user may add one or more additional ingredients to a precursor. Example additional ingredients include, but are not limited to, a flavoring, a fruit, a vegetable, a nut, a syrup, a caramel, a candy (e.g., chocolate, hard candy, chewing gum, etc.), a cookie, and any combinations thereof. An additional ingredient may be pre-processed (e.g., made into chunks/pieces, ground, crushed, pureed, blended, etc.) prior to addition.
[0031] In an embodiment, the rapid heating system also may include a temperature monitoring computer/controls system which manages the volumetric source for delivering electric (e.g., microwave, ohmic RF, etc.) energy to the (or semi-frozen) food product. For example, the temperature monitoring computer/controls system controls the volumetric source to turn it on and off for delivering energy to the food product in the transfer system.
[0032] In an embodiment, a temperature holding system may be employed to hold the temperature of the food product at or near the exit temperature for a pre-determined length of time, wherein such exit temperature is the temperature of the food product at the moment of exiting the holding system or rapid heating system.
[0033] In an embodiment, a filling system is used to the transfer the food product into the package. The filling system may fill a pre-determined amount of food product into the package. The package size may be virtually any size. Possible sizes of the packaging include but are not limited to 3 ounces, 8 ounces, 16 ounces, 1 liter, 2 liter, 5 liter, 55 gallon drums, 1 ton totes, tanker cars and other sizes. Additionally, the package may be an aseptic package, an ultra-cleaned package or a clean package.
[0034] The resultant frozen food product may be eaten and/or stored for later consumption (e.g., directly using the container itself or another container).
[0035] Figure 2 illustrates a perspective view of an example of flexible packaging in accordance with an embodiment of the present invention.
[0036] In an embodiment, the flexible package 200 has an opening on the top and may have a spout that allows for easy dispensing of the product. In some embodiments, it would be possible to squeeze the flexible package to allow the food product to be dispensed through the spout. The spout may have a cap to prevent product from being dispensed unintentionally. The cap would also allow the package to be re-sealed once the product package is open. Once the product package is open, the food product can be refrigerated. In an embodiment, the package would contains less than 8 ounces and greater than 1 ounce of the food product. In one embodiment, the package contains around 3 ounces of food product.
[0037] Figure 3 illustrates a schematic diagram of an experimental setup according to an embodiment of the invention.
[0038] In an embodiment, the vector network analysis (VNA) 301 is used as the signal generator and receiver. Copper antennas 302, 303 (f=2.4GHz) are used in the setup. Water, apple, potato, and meat samples are used. They are cut to slices with a thickness of 1 cm and a width larger than that of antennas. Then they are frozen in a refrigerator for one day. The thawing process is completed by an airflow method. The frequency used to calculate dielectric parameters is 2.45 GHz, which is the same as used in most microwave ovens. The temperature is measured by a thermocouple whose probe is placed in the core of food.
[0039] The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the invention. ,
Claims:We claim:
1. A method for processing frozen food products, comprising:
a. Receiving frozen food products. b. Employing a controlled thawing process to thaw the frozen food products. c. Subjecting the thawed food products to a preservation technique. d. Packaging the processed thawed food products for distribution.
2. The method of claim 1, wherein the controlled thawing process regulates temperature and humidity to gradually thaw the frozen food products while preserving their organoleptic properties.
3. A system for processing frozen food products, comprising:
a. A thawing chamber equipped with sensors and controllers for managing temperature, humidity, and airflow during the thawing process. b. Preservation modules utilizing techniques such as vacuum sealing, modified atmosphere packaging, or freezing to maintain the quality and extend the shelf life of the thawed food products. c. Packaging units with automated machinery to seal the processed food products in suitable packaging for distribution.
4. The system of claim 3, further comprising a quality control subsystem integrated into the processing line, employing machine vision or spectroscopy to inspect and ensure the quality of the thawed and processed food products before packaging.
5. A computer-readable storage medium storing instructions executable by a processor to perform a method for processing frozen food products, the method comprising:
a. Analyzing the characteristics of the frozen food products.
b. Implementing a customized thawing and processing sequence based on the analysis.
c. Monitoring and adjusting process parameters to ensure optimal thawing and preservation of the food products.
d. Generating comprehensive reports on the quality and quantity of processed food products.
6. The method and system of claims 1 and 3, wherein the controlled thawing process includes a multi-stage thawing sequence employing varied temperatures and humidity levels for different types of frozen food products.
7. The system of claim 3, wherein the preservation modules include individual modules for specific food types, each configured to apply a tailored preservation technique optimized for the characteristics of the particular food product.
8. The system of claim 3, wherein the packaging units utilize intelligent automation to adapt the packaging materials and methods based on the characteristics of the thawed food products, ensuring optimal packaging for each item.
9. The method and system of claims 1 and 3, further comprising a feedback loop that collects data on the quality and efficacy of the processing stages and adjusts the process parameters based on this feedback to enhance efficiency and quality.