Alkar-rapidpak, Inc.

Nelly Feze

Craig R Bonneville

Vernon Donald Karman

Robert E Hanson

Tou T Vang

Gary Lee Hahn

John J Jurkowski

A method for processing a food product involves transporting the food product through a plurality of stations including a loading station, a pasteurization station, and a closing station. The surface of the food product is pasteurized by convectively transferring heat from the pasteurizing medium to the surface of the food product at a rate such that the surface heat transfer coefficient becomes sufficiently higher than the food product conductance coefficient that the surface temperature of the food product is substantially instantaneously elevated above temperatures which are instantly lethal to microbes which may be present. Preferably, steam is condensed on the food product surface in dropwise condensation, and the onset of film condensation is retarded by removing condensate film from such surface.

Surface pasteurization method

In a web packaging machine () and method packaging a food product (P) between upper and lower webs (and), wherein the lower web () is transported through a series of stations which form the lower web () into a component of a package at a forming station (), and receive the food product (P) at a loading station (), and close the package with the upper web () at a closing station (), a pasteurization station () is provided between the loading station () and the closing station () and pasteurizing the food product (P).

Web packaging pasteurization system

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Madison, WI, United States of America

Nelly Feze