WO2006105802A1 - Procede de decongelation de produits carnes - Google Patents

Procede de decongelation de produits carnes Download PDF

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Publication number
WO2006105802A1
WO2006105802A1 PCT/EP2005/003421 EP2005003421W WO2006105802A1 WO 2006105802 A1 WO2006105802 A1 WO 2006105802A1 EP 2005003421 W EP2005003421 W EP 2005003421W WO 2006105802 A1 WO2006105802 A1 WO 2006105802A1
Authority
WO
WIPO (PCT)
Prior art keywords
heating
sub
pieces
thawing
intervals
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2005/003421
Other languages
German (de)
English (en)
Inventor
Wolfgang Greiner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GREINER MASCHINENBAU GmbH
Original Assignee
GREINER MASCHINENBAU GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by GREINER MASCHINENBAU GmbH filed Critical GREINER MASCHINENBAU GmbH
Priority to PCT/EP2005/003421 priority Critical patent/WO2006105802A1/fr
Publication of WO2006105802A1 publication Critical patent/WO2006105802A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing

Definitions

  • the invention relates to a method and an apparatus for thawing meat products.
  • Such thawing operations are carried out in Auftaurat in which the meat products are stored in pieces of predetermined size. Typically, pieces of meat are thawed in the defrosting chambers.
  • thawing is carried out by a dry steam method wherein steam is applied to the pieces of meat.
  • the heating of the Auftauraumes with the pieces of meat takes place substantially continuously.
  • a disadvantage of such methods is the high energy consumption that is needed to thaw the pieces of meat.
  • Another disadvantage is that the pieces of meat lose significant amounts of meat juice during the thawing process, whereby undesirable quality losses are obtained. In particular, resulting from the meat juice outlet significant weight loss of the pieces of meat. Furthermore, such thawed meat undesirably differs in taste and color from fresh meat.
  • the device described there has a first measuring probe for measuring the core temperature T K in the interior of a test sample. ckes and a second measuring probe for measuring the surface temperature T s of the specimen.
  • a nozzle system for generating a water mist in the installation space a heating device for heating the Auftauraumes and a control unit for controlling the heating device is provided.
  • the control unit is activated during a sequence of heating intervals and deactivated during the heating intervals of the following rest intervals.
  • the heating device for the completion of a heating interval is deactivated by the control unit as soon as the surface temperature T s has risen to a desired value T 0 .
  • the lengths of the rest intervals are specified by the control unit.
  • the end of the thawing process is specified as a function of the core temperature TK. Preferably, the end of the thawing process is reached when the core temperature T ⁇ has risen to a setpoint value Ti.
  • the invention has for its object to provide a method of the type mentioned above, with which the energy consumption for thawing meat products is reduced and at the same time an increased and reproducible quality of the thawed meat products is obtained.
  • the method according to the invention relates to a device for thawing frozen meat products, in particular pieces of meat, stored in pieces in a storage space.
  • the device has a first measuring probe for measuring the core temperature T K in the interior of a test piece, a second measuring probe for measuring the surface temperature T s of the test piece, a nozzle system in the loading space for loading the meat products with a water mist, a heating device for heating the installation space and a control unit for controlling the heating device.
  • the control unit is activated during a sequence of heating intervals and while the heating intervals of the following heintervalle deactivated.
  • the heating device is deactivated for the completion of a heating interval by the control unit as soon as the surface temperature Ts has risen to a first desired value T 0 .
  • a rest interval following a heating interval is terminated as soon as the surface temperature has dropped to a second setpoint value T ".
  • the end of the thawing process can be specified as a function of the core temperature T K.
  • the basic idea of the invention is to determine the heating and rest intervals during heating in each case by reference values of the surface temperature.
  • the target temperature T u at which a rest interval is terminated below the target temperature T 0 , at which a heating interval is terminated and preferably above the target value T 0 of the core temperature T K of the specimen, when it reaches the thawing process is terminated.
  • the lengths of the heating and resting intervals automatically result in such a way that only the energy just required for thawing is provided to the pieces of meat. It has been found that solely due to the specifications of the setpoint values T 0 , T 11, the lengths of the heating intervals become continuously smaller during the course of the plating process and at the same time the lengths of the rest intervals increase. It has surprisingly been found that during the rest intervals despite the interrupted there heat supply still a continuous increase in the core temperature is obtained. At the same time, a continuous lowering of the surface temperature is obtained during the rest intervals, although the room temperature may be greater than the surface temperature.
  • the room temperature adapts in the course of the thawing process to the temperatures of the pieces of meat, that is, the room temperature, which has a relatively high initial value after the first heating interval , decreases in the course of the thawing process due to the metered heat in the following, shorter heating intervals.
  • the degree of filling the Auftauraumes with pieces of meat is at least about 30% and these pieces of meat are at least approximately uniformly distributed in the tundish.
  • An advantage of the method according to the invention is that the control of the heating of the thawing space by the specification of the setpoint values T 0 , T 11 is very easy to carry out. Since with this control a metered heat supply to carry out the thawing process can take place, which is also independent of external parameters such as the degree of filling of the Auftauraumes, the inventive method is extremely robust and patisunanfallig.
  • a gentle thawing of the pieces of meat is made possible with the method according to the invention, wherein it is particularly advantageous that conditionally through the formation of ice sheets on the pieces during the thawing process only small amounts of meat juice from the individual pieces emerge.
  • weight losses in the thawed meat products are largely avoided.
  • the loading of the pieces of meat with a water mist is advantageously carried out by means of a nozzle system.
  • This is preferably activated periodically.
  • the time intervals during which the nozzle system is activated can be selected independently of the heating intervals. This leads to a further considerable simplification of the control of the entire system.
  • Figure 1 Schematic representation of an exemplary embodiment of the device according to the invention for thawing pieces of meat in a Auftauraum.
  • Figure 2 Enlarged view of a prepared with a first and second probe, stored in the loading space according to Figure 1 specimen.
  • FIG. 3 Time diagrams of the temperatures in the test specimen according to FIG. 2 during the thawing process.
  • FIG. 1 schematically shows an exemplary embodiment of a device 1 for thawing frozen meat products stored in pieces 2 in a loading space 3.
  • the storage compartment 3 has a closed interior, which is accessible via a door, not shown.
  • the storage space 3 on several gene 4 pieces of meat formed pieces 2 stored. In principle, other meat products can be stored in the storage space 3.
  • the carriages 4 are preferably formed by movably mounted racks 5, which are open to the sides.
  • the supports 6 of the frames 5 are preferably formed lattice-shaped, so that the individual pieces 2 are on the carriage 4 each with almost its entire surface in contact with the ambient air of the Auftauraumes 3.
  • the carriages 4 are set up in the loading space 3 such that the pieces 2 are distributed as uniformly as possible in the building 3.
  • the pieces 2 are evenly distributed on the carriage 4, so that they are arranged at intervals to each other.
  • the heating device 7 consists of several radiators 7.
  • the radiator 7 are located in the region of the bottom of the Auftauraumes 3 and are preferably evenly distributed over the surface of the Auftauraumes 3.
  • a control unit 8 is provided with at least one microprocessor 9 or the like.
  • the control unit 8 also has a user interface 10 for its operation, such as a terminal. Control parameters can be entered into the control unit 8, in particular by an operator, via the terminal.
  • the control unit 8 has a display device for displaying the essential characteristics of the thawing process.
  • the display device is expediently designed as a screen display on the terminal.
  • a nozzle system is provided, by means of which a water mist in the interior of the Auftauraumes 3 can be generated.
  • the nozzle system includes a plurality of ceiling mounted Druck Kunststoffzerstäuberdüsen
  • the nozzle system is connected via not shown leads to the control unit 8 and can thus be controlled by this.
  • one of the pieces 2 stored in the placing space 3 is prepared with a first and a second measuring probe 12, 13.
  • the thus prepared piece 2 forms a test piece, wherein this is selected such that its size at least approximately corresponds to the average size of the pieces 2 in the loading space 3.
  • Figure 2 shows a detailed, enlarged view of the with the probes
  • the probes 12, 13 prepared specimen 2.
  • the probes 12, 13 each have a temperature sensor 14, 15 at its lower end.
  • the core temperature T K in the interior of the specimen 2 can be measured.
  • the temperature sensor 15 of the second measuring probe 13 is arranged in the region of the surface of the specimen 2, so that with the second measuring probe
  • the surface temperature Ts of the specimen 2 can be measured.
  • the measuring probes 12, 13 are connected to the control unit 8 via supply lines (not shown).
  • the temperature values determined by the measuring probes 12, 13 are continuously read into the control unit 8 and stored there, preferably.
  • a water mist is generated in the thawing space 3 by means of the nozzle system.
  • the nozzle system can be activated before the start of the thawing process, so that at the beginning of the thawing process, the water mist is evenly distributed throughout the storage space 3.
  • the nozzle system is controlled by the control unit 8 so that it is activated at predetermined time intervals. Conveniently, the nozzle system is activated periodically via the control unit 8. For energy saving reasons, the time intervals during which the nozzle system is activated are considerably shorter than the subsequent pauses.
  • the control of the heating operation for thawing the pieces of meat 2 takes place via the control unit 8 as a function of the measured temperature values determined on the sample 2 by means of the measuring probes 12, 13.
  • the sequence of the control is shown schematically in FIG.
  • a setpoint Ti for the core temperature TK is stored, which defines the end of the thawing process.
  • the timing of the heating process and thus the thawing process is defined by setpoint values T 0 , T 11 of the surface temperature T s of the specimen. Both setpoint values are in any case above the setpoint value Ti and preferably above 0 ° C.
  • the setpoint value T 0 is preferably 3 ° C.
  • the setpoint value T u lying below T 0 is + 1 ° C. in this case.
  • the heating utensils are separated by rest periods within which the heating device is switched off.
  • the lengths of the heating intervals and the rest intervals are determined by the setpoint values T 0 , T u of the surface temperature T s .
  • the control of the heating device via the control unit 8 takes place in such a way that a heating interval is terminated as soon as the surface temperature T s has risen to the desired value T 0 .
  • the following rest interval is terminated as soon as the surface temperature has dropped from the value T 0 to the setpoint T 11 .
  • the second diagram in FIG. 3 shows the temperature profile of Ts, which specifies the heating and rest intervals according to the upper diagram in FIG.
  • the pieces are frozen on the carriage 4.
  • the specimen 2 is completely frozen, so that the initial values of T s are far below T 11 and T 0 and the core temperature T ⁇ far below of the setpoint Ti.
  • the room temperature in the storage space 3 is typically below 0 ° C.
  • the core temperature T K also rises substantially linearly, as can be seen from the lower diagram in FIG.
  • the room temperature adjusts itself to the temperature of the successively thawed pieces, which in this case form Kälteserrium.
  • the storage space 3 is heated to temperatures of 30 ° C. and higher. Since subsequently the heating intervals are getting shorter, but the rest intervals are getting longer and longer, the room temperatures in the installation space 3 subsequently decrease continuously until at the end in the installation space 3 the temperatures are typically in the range of 5-8 ° C., depending on the respective Boundary conditions, in particular the degree of filling of the Auftauraumes 3 with the pieces 2. It is essential here, however, that the parameters of the pieces 2, in particular their surface and core temperatures, are independent of these parameters. It has been found that the final values of the temperature parameters of the pieces 2 are independent of the degree of filling of the blank 3, as long as it is at least 30%. Greiner Maschinenbau GmbH 72644 Oberboihingen

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

L'invention concerne un procédé et un dispositif (1) de décongélation de produits carnés réfrigérés, entreposés en morceaux (2), notamment des morceaux de viande, dans une chambre de décongélation (3). Le dispositif (1) comprend : une première sonde de mesure (12) destinée à mesurer la température à coeur T<SUB>K</SUB> à l'intérieur d'un morceau échantillon, une seconde sonde de mesure (13) destinée à mesurer la température superficielle T<SUB>S</SUB> du morceau échantillon, un système de buses dans la chambre de décongélation (3), destiné à appliquer un brouillard d'eau sur les produits carnés, un dispositif de chauffage (7) destiné au chauffage de la chambre de décongélation (3), et une unité de commande (8) destinée à la commande du dispositif de chauffage (7). L'unité de commande (8) est activée pendant une succession d'intervalles de chauffage, et désactivée pendant l'intervalle de repos succédant à l'intervalle de chauffage. Le dispositif de chauffage (7) se trouve ainsi désactivé de l'unité de commande (8), pour la fin d'un intervalle de chauffage, dès que la température superficielle T<SUB>S</SUB> est portée à une première valeur de consigne T<SUB>0</SUB>. Un intervalle de repos succédant à un intervalle de chauffage est terminé dès que la température superficielle s'abaisse à une seconde valeur de consigne T<SUB>u</SUB>. La fin du processus de décongélation est pré-établie en fonction de la température à coeur T<SUB>K</SUB>.
PCT/EP2005/003421 2005-04-01 2005-04-01 Procede de decongelation de produits carnes Ceased WO2006105802A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/EP2005/003421 WO2006105802A1 (fr) 2005-04-01 2005-04-01 Procede de decongelation de produits carnes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2005/003421 WO2006105802A1 (fr) 2005-04-01 2005-04-01 Procede de decongelation de produits carnes

Publications (1)

Publication Number Publication Date
WO2006105802A1 true WO2006105802A1 (fr) 2006-10-12

Family

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PCT/EP2005/003421 Ceased WO2006105802A1 (fr) 2005-04-01 2005-04-01 Procede de decongelation de produits carnes

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB305120A (en) * 1928-01-31 1929-10-10 Arthur Rayson Method of and means for defreezing frozen beef, mutton, lamb and the like
DE1900376A1 (de) * 1969-01-04 1970-07-30 H & E Reinert Kg Verfahren zum Auftauen von Gefrierfleisch
US4062277A (en) * 1974-02-11 1977-12-13 W. B. Van Nest Company Defrosting apparatus
US4401884A (en) * 1978-09-26 1983-08-30 Matsushita Electric Industrial Co., Ltd. Method of controlling heating in food heating apparatus including infrared detecting system
US4553011A (en) * 1983-12-29 1985-11-12 Sanyo Electric Co., Ltd. Temperature control for microwave oven
EP0746181A1 (fr) * 1995-05-31 1996-12-04 Moulinex S.A. Procédé de décongélation automatique d'un aliment placé dans un four à micro-ondes
DE10051951C1 (de) * 2000-10-20 2002-07-11 Greiner Maschb Gmbh Verfahren und Vorrichtung zum Auftauen von Fleischwaren

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB305120A (en) * 1928-01-31 1929-10-10 Arthur Rayson Method of and means for defreezing frozen beef, mutton, lamb and the like
DE1900376A1 (de) * 1969-01-04 1970-07-30 H & E Reinert Kg Verfahren zum Auftauen von Gefrierfleisch
US4062277A (en) * 1974-02-11 1977-12-13 W. B. Van Nest Company Defrosting apparatus
US4401884A (en) * 1978-09-26 1983-08-30 Matsushita Electric Industrial Co., Ltd. Method of controlling heating in food heating apparatus including infrared detecting system
US4553011A (en) * 1983-12-29 1985-11-12 Sanyo Electric Co., Ltd. Temperature control for microwave oven
EP0746181A1 (fr) * 1995-05-31 1996-12-04 Moulinex S.A. Procédé de décongélation automatique d'un aliment placé dans un four à micro-ondes
DE10051951C1 (de) * 2000-10-20 2002-07-11 Greiner Maschb Gmbh Verfahren und Vorrichtung zum Auftauen von Fleischwaren

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