Description:TECHNICAL FIELD
[0001] The present invention generally relates to a food preservation system.
BACKGROUND
[0002] The preservation of foods is almost as old as the consumption of food by man. Both commercial and home methods of preservation are numerous and each has its benefits and drawbacks. These preservation methods include; chemical preservation, refrigeration, freezing, drying, canning, vacuum, inert gasses and the like. Also, the food service industry relies upon quickly providing customers with freshly prepared food items. This goal is relatively straight-forward when a customer orders a food item at a food service establishment given the relatively short time between preparing the food item and consumption by the customer. To provide food items to customers at locations other than the establishment however (e.g., via catering services, delivery services to satellite locations, etc.), many food service establishments prepare certain food items and transport these items to customers at the other locations.
[0003] In order to be sold to the public, food often needs to be treated to minimize microbial growth that can occur between the time that the foodstuffs are harvested, and they are purchased by the consumer. Generally, indirect heating methods are used in which the biomaterials are passed through a chamber that is heated to temperatures in excess of 60°C for some heat sensitive pasteurizations to 100°C and up to 150°C to render materials commercially sterile. However, many foodstuffs and other biomaterials are negatively impacted by the application of heat, either in terms of taste, aesthetic appearance, nutrient levels, or other characteristics so that the ways in which this material can be treated are limited. Additionally, many biomaterials exposed to a heated surface will burn on to the surface causing reduced heat flow, increased run times and can produce off flavors within the product as run time increases and heated material builds up and flakes off into the product.
[0004] As a result of the many shortfalls of the prior art, there is a need for a food preservation system 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 food preservation system, 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 food preservation system. 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 food preservation system includes a conduit, a body, a heating system and a desiccant element. The conduit is used for receiving food material. The body is configured to enclose and support the components of the food preservation system, said body comprising an interior space for accommodating the conduit and other essential elements. The heating system positioned within the body, the heating system comprising at least one heating element configured to generate controlled heat, wherein the heating system is operatively connected to the conduit for facilitating the controlled circulation of heated air. The desiccant element configured to absorb moisture present in the air circulating through the conduit, thereby reducing the humidity within the food preservation system.
[0009] In another embodiment, a method for preserving food in a food preservation system, the method includes the step of passing a food material continuously through a conduit. The method includes the step of controlling the flow of food material by a control device. The method includes the step of heating air within the interior of the body. The method includes the step of engaging the timer for a sufficient time to flush the food retaining space of essentially all the ambient air. The method includes the step of removing the moisture content from the food. The method includes the step of placing the processed food in the end space and sealing the container.
BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS
[0010] 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.
[0011] Figure 1 illustrates a schematic of the system of the present invention.
[0012] Figure 2 illustrates a schematic representation of a modular humidity control system according to various embodiments.
[0013] Figure 3 illustrates typical temperature profiles at the exit of the heating section.
[0014] In the above accompanying drawings, a non-underlined number relates to an item identified by a line linking the non-underlined number to the item. When a number is non-underlined and accompanied by an associated arrow, the non-underlined number is used to identify a general item at which the arrow is pointing.
DETAILED DESCRIPTION
[0015] 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.
[0016] 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.
[0017] 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 system 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.
[0018] In an embodiment, a food preservation system includes a conduit, a body, a heating system and a desiccant element. The conduit is used for receiving food material. The body is configured to enclose and support the components of the food preservation system, said body comprising an interior space for accommodating the conduit and other essential elements. The heating system positioned within the body, the heating system comprising at least one heating element configured to generate controlled heat, wherein the heating system is operatively connected to the conduit for facilitating the controlled circulation of heated air. The desiccant element configured to absorb moisture present in the air circulating through the conduit, thereby reducing the humidity within the food preservation system.
[0019] In another implementation, a control unit configured to control the flow of food material through the conduit and regulate the temperature of the heating system, wherein the control unit is equipped with sensors for monitoring the humidity levels within the system and adjusting the heating accordingly.
[0020] In another implementation, the heating system is powered by electricity, gas, or any other suitable energy source, providing flexibility and adaptability to various power supply configurations.
[0021] In another implementation, the desiccant element is replaceable, allowing for easy maintenance and ensuring the prolonged effectiveness of the moisture-absorbing function.
[0022] In another implementation, a gas regulator is configured to regulate gas in each step of food preservation.
[0023] In another embodiment, a method for preserving food in a food preservation system, the method includes the step of passing a food material continuously through a conduit. The method includes the step of controlling the flow of food material by a control device. The method includes the step of heating air within the interior of the body. The method includes the step of engaging the timer for a sufficient time to flush the food retaining space of essentially all the ambient air. The method includes the step of removing the moisture content from the food. The method includes the step of placing the processed food in the end space and sealing the container.
[0024] In another implementation, the passing occurs at a constant flow rate.
[0025] In another implementation, the sealable food container is a resealable food container.
[0026] In another implementation, the quality attribute is selected from the group consisting of nutrient content, color, texture, flavor and general appearance.
[0027] Figure 1 illustrates a schematic of the system of the present invention.
[0028] In an embodiment, the conduit initially receives the food material, the conduit is in connection with the body of the food preservation system. The body configured for attachment with a food storage housing. The body may define a closed circuit air flow path for circulating air through the food storage housing. The system may further include a desiccant element secured within the closed circuit air flow path and configured to remove moisture from the moisture-laden air passing through the closed circuit air flow path and store the removed moisture.
[0029] The system may further include a heating system configured to heat air within the interior of the housing and one or more fans configured to circulate the air within the housing. The system may also include a plenum structure including one or more perforated side walls of the housing, wherein the plenum structure is configured to circulate air within the housing and retain at least a portion of the air heated by the heating system within the interior of the housing while the access door is in an open configuration. The food preservation gas 4, entering the food container 1, and ambient air 5 leaving the container 1. The gas introduction module 11 comprises a button switch programming faceplate 10 or the like for turning the machine on and doing any settings required. The timer 9 sets the amount of time the gas will pass from canister 6 to food retaining space 1 a. A gas regulator 7 regulates the connector 12, which is opened or closed via valve 8, which is opened and closed by the timer 9. In some embodiments, the system further includes a detection system attached to the housing and configured to indicate the position of the access door. In such an embodiment, the system may further include a controller communicably coupled with the one or more fans and the detection system. The controller may be configured to receive detection data from the detection system and determine the position of the access door based upon the detection data. In an instance in which the access door is determined to be in the open position, the controller may halt operation of the one or more fans.
[0030] In other embodiments, the desiccant element may be positioned and/or the continuous air flow path of the moisture-laden air may be directed such that only a portion of the moisture-laden air passes through the desiccant element. In any event, the desiccant material may be configured to remove moisture (e.g., liquid) from the moisture-laden air directed therethrough. Said differently, the relative humidity of the air entering the desiccant elements is larger (e g., more humid, contains more suspended moisture, etc.) than the air exiting the desiccant element. In some embodiments, this relatively dryer air is directed back into the TMS 100 via the air outlet of the modular humidity control system. The temperature sensor may, in some embodiments, operate in conjunction with the humidity sensor described above to cause the air within the TMS 100 (moisture-laden or otherwise) to enter into the modular humidity control system.
[0031] In the present embodiment, a control device for controlling a power level of the device for providing electromagnetic radiation such that the power level can be preset automatically or manually adjusted to a level predetermined to provide a predetermined thermal treatment of the flowable biomaterial at a predetermined mass flow rate.
[0032] Figure 2 illustrates a schematic representation of a modular humidity control system according to various embodiments.
[0033] In an embodiment, modular humidity control system that, via fluid communication with the interior of the TMS 100, may be configured to reduce the relative humidity within the TMS 100. For example, a modular humidity control system of the present disclosure may, in some embodiments, be secured within (e.g., sewn in) a wall of the TMS 100. In other embodiments, the modular humidity control system may be attachable to an exterior surface of the TMS 100 so as to operate as a collection of modular components. Regardless of the configuration or orientation of the components described hereafter, the modular humidity control system of the present disclosure may be configured with an air inlet (e.g., which may be aligned with an air outlet of the TMS 100 when secured thereto) configured to accept moisture-laden air into the modular humidity control system from the interior of the TMS. The modular humidity control system may, in some embodiments, include a humidity sensor supported by the housing, and the humidity sensor may be configured to determine a relative humidity of the interior of the TMS 100. The relative humidity sensor may, in an instance in which the relative humidity within the TMS 100 satisfies a defined criteria (e.g., meets or exceeds a defined threshold), cause the moisture-laden air to enter the modular humidity control system (e.g., via a fan, positive pressure, or the like).
[0034] In other embodiments, the modular humidity control system 200 may house the humidity sensors 206, the temperature sensors 502, and the desiccant element 210. In such an embodiment, the PID controller 208 and the one or more fans (not shown) may be connected via the umbilical connection system 600 so as to establish electrical communication between the PID controller 208 and the sensors and/or fluid communication between the fans (not shown) and the interior of the TMS 100.
[0035] Figure 3 illustrates typical temperature profiles at the exit of the heating section.
[0036] The product was processed using the 5 kW microwave unit, keeping a constant holding time and changing the centerline exit temperature. The desired centerline exit temperatures were 110, 130, and 140°C with an exposure time in the heating section of 17 seconds and a holding time of 90 seconds. The product was cooled rapidly in an ice-water bath and samples were taken for analysis of the rheological properties and color. Large temperature differences were observed between the walls and the center of the applicator tube. The differences between the maxima and minima were 35, 40, and 43°C for centerline exit temperatures of 110, 130, and 140°C respectively with average exit temperatures of 80, 101, and 107°C respectively. The interpolated temperature profiles in the cross section of the tube at the exit of the heating section for the exit temperatures of 110 and 130°C. It can be observed that the highest temperature is achieved close to the center of the tube, and the minimum close to the walls.
[0037] 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 food preservation system, comprising:
a conduit for receiving food material;
a body configured to enclose and support the components of the food preservation system, said body comprising an interior space for accommodating the conduit and other essential elements;
a heating system positioned within the body, the heating system comprising at least one heating element configured to generate controlled heat, wherein the heating system is operatively connected to the conduit for facilitating the controlled circulation of heated air;
a desiccant element configured to absorb moisture present in the air circulating through the conduit, thereby reducing the humidity within the food preservation system.
2. The food preservation system as claimed in claim 1, further comprising a control unit configured to control the flow of food material through the conduit and regulate the temperature of the heating system, wherein the control unit is equipped with sensors for monitoring the humidity levels within the system and adjusting the heating accordingly.
3. The food preservation system as claimed in claim 1, wherein the heating system is powered by electricity, gas, or any other suitable energy source, providing flexibility and adaptability to various power supply configurations.
4. The food preservation system as claimed in claim 1, wherein the desiccant element is replaceable, allowing for easy maintenance and ensuring the prolonged effectiveness of the moisture-absorbing function.
5. The food preservation system as claimed in claim 1, further comprising a gas regulator configured to regulate gas in each step of food preservation.
6. A method for preserving food in a food preservation system, comprising:
passing a food material continuously through a conduit;
controlling the flow of food material by a control device;
heating air within the interior of the body;
engaging the timer for a sufficient time to flush the food retaining space of essentially all the ambient air;
removing the moisture content from the food;
placing the processed food in the end space and sealing the container.
7. The method as claimed in claim 6, wherein the passing occurs at a constant flow rate.
8. The method as claimed in claim 6, wherein the sealable food container is a resealable food container.
9. The method as claimed in claim 6, wherein the quality attribute is selected from the group consisting of nutrient content, color, texture, flavor and general appearance.