Refrigeration – Processes – Treating an article
Patent
1985-10-29
1987-02-03
Capossela, Ronald C.
Refrigeration
Processes
Treating an article
62 68, 62381, 62384, 62514R, F25D 2500
Patent
active
046400990
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to the cooling of a viscous and in particular food product of the type employing a thermal exchange between a cryogenic medium and a mass of said product.
In the food industry and in the collective restaurant service, the rapid cooling of certain food products is an absolute necessity. At the present time, in practice the cooling is achieved by a simple stay in the cold room for a period on the order of 24 to 48 hours, which is a serious inconvenience.
An object of the invention is to achieve a cooling of a viscous and in particular food product which permits the treatment of large charges or amounts, for example of 30 to 100 liters, with relatively short treating periods, on the order of a maximum of two hours, for the purpose of reducing the temperature to +10.degree. C. while permitting subsequent cleaning operations carried out in a simple and rapid manner.
It has been proposed to ensure a rapid cooling by means of a thermal-exchange coiled tube supplied with a refrigerating fluid and immersed in the mass of product, but it has been found that this manner of proceeding was unsuitable for products having a high viscosity, since a crust or caking was immediately formed in the region of the coiled tube which interferes with the thermal transfer and may result in a deterioration of the product.
Moreover, the cleaning of such a coiled tube is hardly practical.
For example, it is known from French Pat. No. 934,223 to produce by means of a sorbet machine frozen products in the solid form. In this type of sorbet machine, there is used a vessel in which ice is disposed and this vessel is immersed in the product to be frozen while the vessel provided with fins is rotated so as to improve the thermal exchange between the ice and the product which gradually solidifies. In such a process, the purpose is to rapidly solidify the product. Consequently it is advantageous to apply the largest possible amount of negative calories to the product to be frozen within the shortest period of time.
Similar processes and devices are disclosed for example in the Belgian Pat. No. 385,377 and the French Pat. No. 2,194,924. In these patents, carbon dioxide is used in the liquid state as the refrigerating product, the sublimation of the carbonic acid snow occurring at a temperature which is sufficiently low relative to the temperature for freezing the product to ensure that this operation is carried out in a relatively rapid manner.
The problem posed by the invention differs from the problem of the freezing of a food product. In the industry for preparing food products intended to be subsequently wrapped for their preservation, there has been a particular development recently of the pre-cooked dishes or like type of product. These products usually include sauces, for example homogeneous sauces of the Bechamel type, the homogeneity of which must not be destroyed in the course of the preservation process, or products in the form of a sauce of "coquille Saint-Jacques," or "bouchee a la reine" type, etc., in which the difficulty results from the fact that it is essential to avoid a deterioration of the sometimes fragile pieces present in this sauce.
In order to conform to food health requirements, the manufacturer of the sauce or like products usually has about 1 hour 30 minutes for cooling his product from the cooking temperature, on the order of 90.degree. C., to its preservation temperature of about 10.degree. C., it being necessary to maintain this temperature until the wrapping or packaging of the product and to ensure that the two operations do not exceed two hours.
The problem is therefore to cool large quantities of products of the sauce type (for example quantities on the order of 100 liters) rapidly while avoiding the creation of a solid crust or caking in this sauce which would result in an excessive cooling and therefore in a partial freezing of this sauce.
The various methods described above do not provide at the present time a solution to this problem.
According to the cooling process of the i
REFERENCES:
patent: 3224213 (1965-12-01), Hoyt, Jr.
patent: 3871107 (1975-03-01), Broadwin
Capossela Ronald C.
L'Air Liquide Societe Anonyme pour l'Etude et, l'Exploitation de
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