Treating diverse cellular foods, e.g. meat, fish, fruit and vegetables using pressurized gas, introduces it at velocity promoting compensation between heating and cooling effects

摘要

At a predetermined temperature, cooled gas from a pressure source (3) is introduced into the treatment vessel (2), where the food (4) is subjected to gas pressure at about 1/20 or 1/10 the gas pressure in the source. The influx of gas is at such velocity, that it is cooled, at least partially compensating heating due to rise in pressure in the treatment vessel. The influx velocity is at least 100 m/s. Flow is maintained until a given pressure is reached. The gas is atmospheric air, or air enriched with oxygen. The pressure built up inside, is above 5 bar, preferably reaching up to 30 bar. Gas is introduced from a cylinder at 100-200 bar (or more), reaching a set value, e.g. 25 bar, over an interval of 1-15 seconds. The gas is cooled in the source (3). Its temperature corresponds with, or is less than that of treatment in the vessel, being less than about 5 [deg]C. Pressure in the treatment vessel is held over the entire interval of treatment. The transfer velocity is controlled. The food is shock-frozen, the high flowrate being selected for this purpose. The gas is compressed from ambient air, into the source, optionally first enriching the oxygen content. Following treatment, the food is sent to a packing station, where it is contacted and flushed by a flow of cooling gas from a pressure source. This continues until sealing in the package, which is e.g. a plastic tub. The food goes directly from the treatment vessel to the packing station. An independent claim is included for corresponding food treatment equipment.