Rossi & Catelli S.p.a.

Rossi & Catelli

Tetra Laval Holdings & Finance S.a.

Barilla G.er.f.lli - Societa Per Azioni

Ing, Rossi & Catelli Di Catelli & C. S.n.c

Rossi & Catteli S.p.a.

Camillo Catelli

Roberto Notari

Leo Bonetti

Sergio Veronesi

Ernesto Buriani

Marco Musatti

The continuous process for hyperactivation of fluids for sterilization uses a sterilizing fluid which is mixed with a gas that is inert with respect to the fluid. A sterilizing mixture is obtained which is subsequently evaporated by means of introduction into an evaporation tube in a condition of annular motion, where a liquid phase of the mixture flows against the heated walls of the evaporator at a slower speed than the gaseous phase thereof, which flows in the central zone of the evaporator, internally of the liquid phase. A gaseous vapour/inert gas mixture is thus obtained, which is subjected to a waiting period during which the mixture flows through a transit device which transfers it to a sterilization chamber, a temperature of which is lower than a dewpoint temperature of the gaseous mixture, where a product is sterilized.

Continuous process for hyperactivation of fluids for sterilization

A bottling plant is described wherein a bottle feed line and a plurality of specific function groups are each provided with selectively operable devices acting on the bottles moving along the feed line. Each special function group includes one or more motors for actuating the selectively operable devices and a walled sterile chamber through which the bottles pass. The sterile chambers are kept slightly pressurized and contain at least a portion of the selectively operable devices of the specific function group. The wall structure of each sterile chamber separates the sterile chamber from the motors and from at least some of the selectively operable devices.

Continuous-cycle sterile bottling plant

An apparatus (1) for upending and transporting bottles (2) in continuous cycle is utilized especially in continuous cycle bottling plants using plastic bottles. The apparatus (1) comprises a horizontal axis (X) tubular body (70) having a guide (7) constituted by a slot (71) in a wall thereof, which slot (71) is of a breadth such as to permit passage of a neck (20) of a bottle (2). The slot (71) has an intermediate portion (71b) winding helically about the tubular body (70) by an angle equal to half a revolution. A bottle feed line (3) feeds the bottles (2) one at a time to the apparatus (1). Internally of the tubular body (70) a drive screw is rotatable about its axis (X) to engage the bottles (2) by the necks (20) thereof, urging them along the guide (7).

Apparatus for upending and transporating bottles in continuous cycle

An autoclave (1) defines a processing chamber (2) communicating with the exterior through two air-lock chambers (15, 7) arranged at opposite ends of the autoclave (1) and extending perpendicular thereto. A stepping conveyor (40) operates in the processing chamber (2) to transfer the containers (9) of food to be processed from the inlet end (3) to the outlet end (4) of the chamber itself.

Autoclave for the continuous cooking and sterilizing of food products in

The invention relates to a device for extracting juice or pulp from food produce. It is particularly useful in the food conserves industry for separating the juice or pulp of fruit and vegetables from the skins and seeds. A tubular strain, provided with an inlet and a discharge outlet for refuse by-products, has at its centre a shaft bearing a plurality of spatulas, each of which has an extremity set very close to a surface of the strain; each of the spatulas bears at its peripheral end a plate made of a hard material, which projects radially from the main body and delimit a free zone between the front face and the peripheral extremity of the spatula. The tubular strain exhibits holes which are of progressively or step-by-step diminishing diameter, going from the inlet to the discharge outlet, and also exhibits an annular support which surrounds the strain.

Device for extracting juice or pulp from food produce

An apparatus plant is described which includes a continuous autoclave (1) for the heat treatment of foods measured into open containers (9) loaded onto trays (12) which are advanced through the autoclave (1) by a stepping conveyer (38). A cooling chamber (6) communicates at one end with the autoclave (1) through an air-lock tunnel (7) and at the other with a sterile assembly for sealing the containers (9) full of cooked food.

Apparatus for producing ready-to-eat cooked foods

Process and apparatus for concentrating high-viscosity foodstuffs

A heat exchanger suitable for processing fruits, vegetables and other agricultural products and particularly tomatoes. Agricultural products to be heated are first triturated, cut, mashed or otherwise crushed and then passed through one or more product passageways in the heat exchanger. Steam is passed through one or more heating fluid passageways separated from, but in close heat exchange relationship with the product passageway. In order to attain high heat transfer from the steam to the agricultural product, the distance from the heating fluid passageway to the product in the product passageway is kept to a practical minimum. The product passageways are configured to accommodate large foreign objects such as twigs, pieces of plant, weeds and the like which are frequently included in the stream of triturated agricultural product.

Heat exchanger method for processing fruits and vegetables

The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is one of feeding-in whole tomatoes under vacuum, chopping or mashing them in conditions where residual oxygen is reduced to a minimum--depending upon the degree of vacuum obtainable inside the feeder-tank--and then introducing the tomato in its liquidized state into a pressurized system or circuit designed for operation at whatever temperature represents the optimum for enzyme-deactivation; the introduction of freshly mashed deaerated tomato into the circuit being such that it mingles with tomato already heated and circulating therein. Plant for carrying such a process into effect comprises a closed circuit operating either at atmospheric or imposed pressure, in which heated tomato is caused to circulate by means of a pump, and a mincer which chops up the raw produce in conditions where attendant oxygen is minimal, prior to its entry into the circuit; also, a heat exchanger for raising the temperature of tomato circulating within the system, a pump for propulsion of the produce thereinto, and a pump for drawing off the ensuing product therefrom.

Process for bringing about enzyme-deactivation in produce

Heat exchanger apparatus and method for processing fruits and vegetables

A method is disclosed wherein a dough, prepared from flour and water, as well as other possible ingredients, is subjected to cooking and sterilization at temperatures in the 90.degree. C. to 170.degree. C. range by processing with saturated steam under a pressure, and then cooled inside an aseptic vacuum pan, in a sterile environment. From this vacuum pan, the dough, as sterilized, cooked, cooled, and brought to a predetermined moisture content level, is conveyed, again in a sterile environment, to a forming unit which delivers selected patterns of pasta for packaging in a sterile environment. The dough is mixed and extruded into thin shapes in the absence of heat prior to cooking and sterilization and is formed into the selected patterns subsequent to being cooled.

Method of making sterile cooked, or part-cooked, pasta products

The dispensing head disclosed comprises a chamber (2) with a bottom outlet (3), and a coaxial hollow plunger (8) the bottom end of which carries a plug (10) that registers in the outlet. The plunger is capable of axial shift between a raised position, and a lowered position in which the plug (10) blocks the outlet (3); on completion of the single batching cycle, the plug is lowered into the outlet and pressurized inert gas is directed through the plunger. The head also comprises a poppet (16) capable of axial movement between a raised position, in which it registers in the bore (11) of the plug (10), and a lowered position in which it is distanced from the mouth of the bore; the poppet is fixed to the bottom end of a slender stem (17) accommodated within the hollow plunger (8), and reciprocated in such a way that it keeps the bore (11) normally closed, and is moved into the lowered position only when the plug (10) happens likewise to be in its lowered position.

Dispensing head for batching operations

The invention relates to a process for refining foodstuffs, and to plant for the implementation of such a process. The basic process is one in which foodstuff is fed into a depressurized environment and refined therein, whereupon the refined end-product, and any waste matter separated during the process, are both drawn off. Plant for the purpose substantially comprises an environment in which a vacuum is created and maintained, such as will house conventional types of machinery which refine the foodstuff, separate any waste matter, and collect the end-product which is then drawn off by a pump. Such a process and plant serve in particular for extracting juice and puree from fruit, vegetable, and market garden produce in general, as well as for reducing meat of all kinds to a paste.

Process for refining foodstuffs

The invention relates to a process and plant for skinning tomatoes using thermophysical methods. The process consists substantially in scalding the tomatoes in a pressurized environment, then inducing sudden depressurization of the tomatoes by bringing them into contact with tomato juice supplied at a lower temperature, whereupon the skinned tomatoes are separated from the juice. The skinned tomatoes proceed to the next stage of the process, and the juice is conveyed likewise to a further processing step, say, concentration. Plant for implementation of the process comprises a pressure vessel (2) into which tomatoes are conveyed, and from which they exit by way of an outlet valve (3); also, a pump (4) which forces condensation-inducing tomato juice into the outlet valve, and plumbing downstream of the valve which permits of conveying the juice to other processing media.

Process for the removal of skins from tomatoes using thermophysical

The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is one of feeding-in whole tomatoes under vacuum, chopping or mashing them in conditions where residual oxygen is reduced to a minimum--depending upon the degree of vacuum obtainable inside the feeder-tank--and then introducing the tomato in its liquidized state into a pressurized system or circuit designed for operation at whatever temperature represents the optimum for enzyme-deactivation; the introduction of freshly-mashed deaerated tomato into the circuit being such that it mingles with tomato already heated and circulating therein. Plant for carrying such a process into effect comprises a closed circuit operating either at atmospheric or imposed pressure, in which heated tomato is caused to circulate by means of a pump, and a mincer which chops up the raw produce in conditions where attendant oxygen is minimal, prior to its entry into the circuit; also, a heat exchanger for raising the temperature of tomato circulating within the system, a pump for propulsion of the produce thereinto, and a pump for drawing off the ensuing product therefrom.

Growing community of inventors

Parma, Italy

Camillo Catelli