Fmc Corporation

Samuel A Mencacci

Jurgen H Strasser

Gary O Niemann

Donald C Wilson

Tom Mansfield

This invention concerns the heating of a liquid, such as milk, by steam infusion and involves the formation of the liquid into a descending curtain that is initially generally frusto-conical in configuration and later is generally cylindrical as it passes through an atmosphere of steam. The curtain is of relatively small diameter at its upper end and continually increases its diameter as it moves downwardly, thus, not only causing the thickness of the film to progressively decrease but also causing the surface area of the film to be greatly enlarged.

Milk sterilizing apparatus

Method for continuously processing filled containers with liquid heat treatment mediums maintained under superatmospheric pressure by an overriding air pressure. A minimum of liquid is used during processing with the liquid level being maintained above the containers at all times. The liquid is controllably circulated through container filled tunnels defined within carts, from one end of the tunnel to the other, to assure equal heat treatment of all containers in the batch of containers in each tunnel. The carts may either be non-agitating or agitating carts. One embodiment of the continuous pressure cooker and cooler includes a pressure vessel having two pressure locks to provide a pressure cooking chamber with high pressure cooling being performed in a mini-cooler defined by the outlet pressure lock followed by additional atmospheric cooling. Another embodiment of the invention comprises three pressure lock means to positively divide the pressure vessel into cooking and cooling chambers; and a third embodiment substitutes a plurality of baffles for the intermediate pressure lock thereby effectively dividing the pressure vessel into a cooking chamber and cooling chamber.

Continuous pressure cooker and cooler with controlled liquid flow

A low liquid volume retort system is provided with a tunnel disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Low liquid volume retort system

Method and apparatus for continuously processing filled containers with liquid heat treatment mediums maintained under superatmospheric pressure by an overriding air pressure. A minimum of liquid is used during processing with the liquid level being maintained above the containers at all times. The liquid is controllably circulated through container filled tunnels defined within carts, from one end of the tunnel to the other, to assure equal heat treatment of all containers in the batch of containers in each tunnel. The carts may either be non-agitating or agitating carts. One embodiment of the continuous pressure cooker and cooler includes a pressure vessel having two pressure locks to provide a pressure cooking chamber with high pressure cooling being performed in a mini-cooler defined by the outlet pressure lock followed by additional atmospheric cooling. Another embodiment of the invention comprises three pressure lock means to positively divide the pressure vessel into cooking and cooling chambers; and a third embodiment substitutes a plurality of baffles for the intermediate pressure lock thereby effectively dividing the pressure vessel into a cooking chamber and cooling chamber.

A low liquid volume retort method is provided wherein a tunnel is disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Low liquid volume retort method

A method and apparatus for bottom filling a measured quantity of a particulate product in a pouch by first moving a closed pouch into an air-free atmosphere; opening the pouch and spreading its mouth with a pivoted filling tube guide; lowering a filling tube into the pouch until lower gates of the tube are positioned near the bottom of the pouch; loading the filling tube with a measured quantity of particulate product when the gates are closed; thereafter opening the gates, releasing a jet of air-free gas into the bottom of the pouch, and continuing to introduce the high pressure air-free gas into the pouch as the filling tube is raised out of the pouch and the product is being transferred from the filling tube to the pouch with the air-free gas purging air from the pouch and the product; and sealing the air-free filled pouch while in the air-free atmosphere.

Bottom filling pouch packaging method and apparatus

A method and apparatus is disclosed for purging air from the headspace of filled flexible containers and from the interstices in the product when the containers are filled with particulates. The method includes the steps of moving the upper open end of the containers through a steam tunnel while directing a flow of low velocity steam within the range of about 0.5 to 5 feet per second into and around the open ends of the containers to purge air therefrom. When air is entrained in a particulate product in the container, the low velocity steam cooperates with a jet of high velocity steam, within the velocity range of about 5 to 20 ft./sec., that is directed into the product for purging both the interstitial air and the headspace air from the container or pouch. In one embodiment of the invention a baffle is disposed above the open end of each particulate filled container to direct the steam-air mixture transversely out of the container for entrainment and flushing to the atmosphere by the low velocity steam. After purging, the open end of the container is closed and sealed while in a steam environment.

Method and apparatus for purging air from containers

A retort system for thin walled, generally flat containers filled with a food product or the like including a pressure vessel having one or more batches of flat containers therein disposed within a heat treatment tunnel. A heat transfer liquid is circulated through the tunnel parallel to the flat sidewalls of the containers at a rate sufficient to transfer heat between the fluid and the containers without incurring a large change in temperature of the liquid between the inlet and outlet of the tunnel for assuring uniform cooking of the contents of the containers. During a cooking cycle the liquid is reheated while being returned externally of the tunnel from the discharge end of the tunnel to the inlet end of the tunnel. The tunnel is partially defined by the side walls of nesting containers supporting trays, which trays may be rotated for an agitating cook or may be stationary for a still cook. In one embodiment of an agitating type retort system, carts are provided having reels thereon which are loaded and unloaded when in a vertical position and which are arranged to be disposed horizontally during processing to define a rotating radially extending tunnel within the pressure vessel.

Retort system

A filling apparatus for carbonated beverages including a filling valve connected to a beverage source under pressure and including a measuring cylinder movable into and out of a container to be filled. The measuring cylinder has a foot valve on its lower end and is telescopically associated with an inlet valve. The measuring cylinder defines a chamber between the foot valve and the inlet valve. The measuring cylinder is filled with a predetermined amount of beverage at superatmospheric pressure by moving the cylinder down into an empty container when the foot valve is closed and the inlet valve is open. The inlet valve is then closed. The cylinder and foot valve can then be moved down a slight amount or the foot valve can be moved down a slight amount relative to the cylinder while retaining sealing contact with the cylinder to increase the volume in the chamber thus reducing the pressure of the measured volume of beverage to atmospheric pressure. The foot valve is then opened and the measuring cylinder and foot valve are moved upwardly to transfer the measured quantity of beverage into the container at atmospheric pressure. At the end of the filling cycle, the foot valve is brought into engagement with the inlet valve so that the volume of the chamber is reduced substantially to zero and all of said measured volume of beverage is discharged into the container.

Carbonated beverage filler

A container filling apparatus includes a system for flushing air from a container during the filling of the container with a liquid such as a carbonated beverage. The filling apparatus includes a chamber having a filling valve at the lower end thereof which chamber is adapted to be filled with the beverage and lowered into the container before release of the beverage through the filling valve. A gas passage is associated with the chamber and is controlled so as to direct a volume of inert gas into the container prior to the opening of the filling valve to purge the air from within the container. During the actual filling of the container with the beverage, the gas passage is blocked; however, just prior to the termination of the filling cycle, the gas passage is opened to create a slight amount of foam at the surface of the beverage in the filled container and to place a layer of gas at the very top of the container to prevent the subsequent contamination of the beverage.

Growing community of inventors

San Jose, CA, United States of America

Samuel A Mencacci