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WO2011139144A1 - Procédé et système pour traiter un produit alimentaire sensiblement solide - Google Patents

Procédé et système pour traiter un produit alimentaire sensiblement solide Download PDF

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Publication number
WO2011139144A1
WO2011139144A1 PCT/NL2011/000037 NL2011000037W WO2011139144A1 WO 2011139144 A1 WO2011139144 A1 WO 2011139144A1 NL 2011000037 W NL2011000037 W NL 2011000037W WO 2011139144 A1 WO2011139144 A1 WO 2011139144A1
Authority
WO
WIPO (PCT)
Prior art keywords
predetermined range
food product
pulses
food
cooking
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/NL2011/000037
Other languages
English (en)
Inventor
Govert Van Oord
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.)
IXL Nederland B V
Original Assignee
IXL Nederland B V
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 IXL Nederland B V filed Critical IXL Nederland B V
Priority to EP11729484A priority Critical patent/EP2566353A1/fr
Publication of WO2011139144A1 publication Critical patent/WO2011139144A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/60—Preservation of foods or foodstuffs, in general by treatment with electric currents without heating effect
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/46—Dielectric heating
    • H05B6/52—Feed lines
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/46—Dielectric heating
    • H05B6/62—Apparatus for specific applications

Definitions

  • TITLE Method and system for treating a substantially solid food product. DESCRIPTION The present invention relates to a method and system for treating a substantially solid food product.
  • Food preparation comprises all acts of preparing food for consumption.
  • the many different types of preparations include cooking of food (ingredients), but also other types such as the use of chemical, biological, mechanical means or techniques.
  • cooking of food also the terms heat treatment, boiling or cooking, are used.
  • Known methods of cooking food are grilling, baking, cooking (in hot or boiling water), frying or roasting, smoking.
  • tissue disruption means as much as distortion, separation, rupture, splitting , crushing etc.
  • tissue consists of cells attached to each other and can be made digestible by separating the cells from each other.
  • cells contain substances which become more easily accessible to humans (and animals) when the cells are opened up.
  • cooking possibly pre-cooking
  • tissue disruption may play a role, although possibly in different ratios for different kinds of food (meat, fish, vegetables, potatoes).
  • drying for instance meat, fruits
  • the cell disruption appears to be of importance
  • the pleating peeling off
  • heating of the food has the effect of disruption of the cells of the food product itself and thereby making the food product more digestible
  • the heating may be needed in order to denature (or change to an such an extent) specific proteins and/or other substances in cells of microorganisms, such as bacteria, germs etc. that they lose their capacity of cell-division and cannot exercise a pathogenic effect on consumers.
  • the object of the present invention is to provide an improved method of treatment - by using heat, also called cooking - of a substantially solid food product.
  • a method for treating a substantially solid food product comprising a step wherein cell and/or tissue disruption occurs of the food, in particular (but not exclusively, see below) corresponding to the result of a cooking treatment of food, which method preferably comprises the steps:
  • PEF pulsed electric field
  • the used term "treatment” comprises the preparation, cooking or pre- cooking of the food product, like a meat, fish product or potatoes, vegetables, and/or drying thereof. It also appeared that the method is also suitable for loosening of, for example, the skin of fish (eel) and the outer skins of tomatoes (“pleating") and fruit (plum) so that the term “treating” is also considered to include these applications.
  • “treating” is here defined as converting and/or preparing the food product such, that:
  • the cell and/or tissue structure of the food product is degraded and/or broken corresponding with the result of a cooking treatment, that is thermal heating, in order to make the food product, or part thereof, soft, processable and/or digestible.
  • a cooking treatment that is thermal heating
  • - W09949561 discloses a system for generating high voltage bipolar pulses to induce "stress and mortality in biological cells.” This system is also intended for pasteurization and/or sterilization, in other words for deactivation of microorganisms, not for treatment (such as pre-cooking or cooking etc.) of food. Applicant, to his own great surprise and of the PEF and food experts, has found that subjecting food to a series of PEF pulses, especially of relatively low field strength, results in being or getting cooked of the particular food as if it was cooked or prepared by using only heat. Moreover is the treatment time, resulting in a good "ready-to-eat” product, exceptionally short and are the taste and nutritional value well preserved.
  • Benefits of the proposed, combined, - namely electric field pulses for breaking the cell walls (1) and for (ohms) generating (just enough) heat for the conversion of the contents of broken cells (2) necessary for the intake into the body - method are:
  • - e-Cooking® (PEF-) method heats volumetrically: the core temperature and the temperature at the edge of the product are almost identical; - e-Cooking® (PEF-) method is very quick: the food product doesn't need to be conventionally heated to high temperatures (100 °C water and baking/roasting 170- 200 °C);
  • PET- - e-Cooking® (PEF-) method is energy efficient: just precise supply of power only to the food product and the directly surrounding fluid. Besides the food does not need
  • PEF- e-Cooking®
  • the food product is heated by the pulsed electric field with a rise in temperature within a predetermined range, or heated to a final end-temperature within a predetermined range, so the food is suitable for the intended consumption and/or processing thereof.
  • the temperature rise is within a predetermined range of 10 - 100 °C or the final temperature is within a predetermined range of 35 - 100 °C.
  • the food product is subjected to a PEF treatment such long that the temperature of the food product has increased with a predetermined value or that the temperature has reached a predetermined end-temperature.
  • the invention also relates to the use of a pulsed electric field for the treatment of food products and a system for treating a food product according to a method of the invention.
  • Figure 1 schematically shows an embodiment of an installation for treating a food product by means of e-Cooking® System based on the use of PEF; Table A shows an overview of a number of food treatments using an e-Cooking® device.
  • an embodiment of the system for treating a food product wherein cell disruption occurs comprising a treatment space 1, surrounded by an externally accessible and closable outer housing 2, which is arranged for placing and - after the treatment thereof - again removing of the food product 3.
  • a second, electrically isolated, process chamber 4 can be closed by means of a cover 5.
  • a ground electrode 6 is located at the bottom of the process chamber 4; on top of the process chamber 4 against the cover 5, there is a voltage electrode 7.
  • the space in the process chamber 4 not occupied by food product 3 is supplemented by an amount of the surrounding fluid or broth to prevent air inclusion and unwanted electrical breakdown through air.
  • the process chamber may be actively vented beforehand if necessary by applying an under-pressure.
  • an over-pressure may be applied in the chamber.
  • the means for generating one or more pulsed electric fields is formed by the PEF generator 8, which is contained in a housing 9.
  • the PEF generator is derived from www.fao.org/ag/ags/AGSI/Nonthermal/Nonthermal Figurel l.gif, where with DC a voltage source is indicated and with S a switching device; the diagram further shows a number of capacitors, inductors and resistors, with which the desired pulse shape can be achieved.
  • one of the circuits shown in W09949561 can be used, albeit for a different purpose and - with different values for the generated voltages and field strengths - than is therein specified.
  • PEF generator 8 is connected to a control module 10 (located within or outside the housing 9), which is arranged for controlling and/or setting such pulsed electric fields.
  • the control module 10 may be computer controlled and adjusted by a common integrated or remote terminal, PC or touch screen interface.
  • Means for the creation of such controllable pulsed electric fields in the process chamber 4 formed by 3 food product placed plate-shaped electrodes 6 and 7 through wires 11 (earth) and 12 (high voltage) with the PEF generator 8 is connected.
  • the various components are arranged for subjecting the food product 3 to a pulsed electric field of sufficient electric field strength and with a sufficient number of pulses for the occurrence of such a disruption of the cells and building up of a necessary temperature increase of the food product, that the food product is then converted and therefore suitable for the intended human or animal consumption and efficient digestion, allowing the body to take in optimally the nutrients from the cells.
  • the power supply is used only for the food product itself and for its direct surrounding fluid (against electrical breakdown through air ). As a result a huge energy saving is possible. It is estimated that it is possible to use one third to one sixth of the energy compared to conventional electric cooking. This does not include exhaustion of hot, humid air, which is created to a much lesser extent with e-Cooking® than with conventional cooking etc.
  • e-Cooking® as this new method is called, is a safe method of food preparation just because the food is hot and not the environment (the pan). For a short period of time, the food is subjected to one or more pulses with an electric field strength suitable for this purpose. This field strength is considerably lower than the field strengths used (see the discussion of the prior art) for the decontamination of food products by inactivation of undesirable micro-organisms, for what field strengths of 20 kV/cm and higher are used.
  • the here proposed method uses a combination of distortion (disruption) of food cells (cell walls) and/or tissue by the applied field strength ( ⁇ 20 kV/cm) and preferably, inducing of resistive heating, by which very homogeneous cooking of food products can be achieved.
  • this method of food preparation can be successfully applied by using pulses with field strengths from about 200 V/cm.
  • the pulse shape (preferably with steep sides;
  • the net processing time in other words: the pulse width multiplied by the number of pulses;
  • the amount of energy supplied to the product is related to the available power of the developed system. This power is squared influenced by the applied voltage. This voltage is furthermore also determined by the height of the product. Example 1
  • a braising steak should normally simmer 4 to 5 hours in a pot to become cooked, in other words, to make thus edible and digestible in the body.
  • the core temperature is 75 °C and the surrounding fluid reaches only 56 ° C. This result is astonishing, even for professionals in the meat industry who were confronted herewith.
  • This example concerns the treatment "cooking" of a potato slice.
  • Table A gives an overview of the above-mentioned examples of food preparation with the in this patent application proposed "e-Cooking®” method according to the invention; in practice performed in a laboratory specimen of an "e-Cooking®” device. In addition to the above very specific conditions also similar effects occurred with other conditions (4 to 60 milliseconds pulses at 2 kV/cm).

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Electromagnetism (AREA)
  • Physics & Mathematics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé et un système pour traiter un produit alimentaire sensiblement solide (3), dans lesquels les cellules du produit alimentaire se désintègrent et une élévation de la température nécessaire est requise pour traiter des macronutriments. Le système comprend des moyens (8,10) agencés pour soumettre le produit alimentaire à un champ électrique pulsé pour désintégrer ses cellules et traiter les macronutriments, ce qui les rend appropriés à la consommation prévue et efficaces à digérer, de telle sorte que le corps bénéficie des nutriments de manière optimale.
PCT/NL2011/000037 2010-05-05 2011-05-04 Procédé et système pour traiter un produit alimentaire sensiblement solide Ceased WO2011139144A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP11729484A EP2566353A1 (fr) 2010-05-05 2011-05-04 Procédé et système pour traiter un produit alimentaire sensiblement solide

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NLNL1037939 2010-05-05
NL1037939A NL1037939C2 (nl) 2010-05-05 2010-05-05 Werkwijze resp. systeem voor het behandelen van een in hoofdzaak vast voedingsmiddel.

Publications (1)

Publication Number Publication Date
WO2011139144A1 true WO2011139144A1 (fr) 2011-11-10

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PCT/NL2011/000037 Ceased WO2011139144A1 (fr) 2010-05-05 2011-05-04 Procédé et système pour traiter un produit alimentaire sensiblement solide

Country Status (3)

Country Link
EP (1) EP2566353A1 (fr)
NL (1) NL1037939C2 (fr)
WO (1) WO2011139144A1 (fr)

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013141703A1 (fr) 2012-03-20 2013-09-26 Stichting Dienst Landbouwkundig Onderzoek Procédé de chauffage rapide et homogène d'un produit liquide et appareil pour un tel procédé
RU2494604C1 (ru) * 2012-05-10 2013-10-10 Федеральное государственное бюджетное учреждение науки Институт химической физики им. Н.Н. Семенова Российской академии наук (ИХФ РАН) Способ оздоровления посадочного картофеля и устройство для его осуществления
WO2015005793A1 (fr) * 2013-07-12 2015-01-15 Ixl Netherlands B.V. Procédé pour la cuisson par lots d'un produit alimentaire au moyen d'un champ électrique pulsé et système de cuisson pour mettre en œuvre un tel procédé
WO2016008868A1 (fr) 2014-07-14 2016-01-21 Ixl Netherlands B.V. Cuisson cep à faible intensité de champ
EP3503678A1 (fr) * 2017-12-22 2019-06-26 BSH Hausgeräte GmbH Dispositif de cuisson à champ électrique pulsé
WO2020032796A1 (fr) * 2018-08-07 2020-02-13 Ixl Netherlands B.V. Procédé de préparation d'un produit alimentaire et dispositif de cuisson à champ électrique pulsé
DE102018221814A1 (de) 2018-12-14 2020-06-18 BSH Hausgeräte GmbH PEF-Gargerät und PEF-System
WO2021185578A1 (fr) * 2020-03-19 2021-09-23 BSH Hausgeräte GmbH Appareil de cuisson de pef et récipient amovible pour produits à cuire à cet effet
WO2021185573A1 (fr) * 2020-03-19 2021-09-23 BSH Hausgeräte GmbH Dispositif de cuisson par champs électroniques pulsés domestique et son procédé de fonctionnement
WO2021185574A1 (fr) * 2020-03-19 2021-09-23 BSH Hausgeräte GmbH Dispositif de cuisson par champs électriques pulsés et son procédé de configuration
WO2021185575A1 (fr) * 2020-03-19 2021-09-23 BSH Hausgeräte GmbH Dispositif de cuisson par champs électriques pulsés et procédé d'application d'impulsions de champs électriques pulsés
RU2761498C1 (ru) * 2021-03-09 2021-12-08 Федеральное Государственное Бюджетное Учреждение Науки Самарский Федеральный Исследовательский Центр Российской Академии Наук Способ оздоровления растений картофеля от вирусных инфекций
WO2021250187A1 (fr) * 2020-06-10 2021-12-16 Elea Vertriebs- Und Vermarktungsgesellschaft Mbh Procédé pour produire une purée alimentaire déshydratée à partir d'un fruit ou d'un légume, en particulier pour produire des flocons de pomme de terre
WO2023006375A1 (fr) 2021-07-28 2023-02-02 BSH Hausgeräte GmbH Appareil capteur de champs électriques pulsés (pef), système et procédé à pef
US11576408B2 (en) 2019-04-15 2023-02-14 Bsh Home Appliances Corporation Ice processing system
EP4171171A1 (fr) * 2021-10-22 2023-04-26 Deutsches Institut für Lebensmitteltechnik e.V. Dispositif et procédé de chauffage d'aliments
DE102022210313A1 (de) 2022-09-29 2024-04-04 BSH Hausgeräte GmbH Leistungselektronik für ein PEF-Gerät und PEF-Gerät
US12449138B2 (en) 2019-08-21 2025-10-21 BSH Hausgeräte GmbH Cooking appliance having a PEF generator, PEF system and method

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NL1038667C2 (nl) 2011-03-11 2012-09-12 Ixl Nederland B V Systeem voor het bereiden van voedsel.

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Cited By (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013141703A1 (fr) 2012-03-20 2013-09-26 Stichting Dienst Landbouwkundig Onderzoek Procédé de chauffage rapide et homogène d'un produit liquide et appareil pour un tel procédé
US10433572B2 (en) 2012-03-20 2019-10-08 Stichting Wageningen Research Process for fast and homogeneously heating a liquid product and apparatus for such process
US11259549B2 (en) 2012-03-20 2022-03-01 Stichting Wageningen Research Process for fast and homogeneously heating a liquid product and apparatus for such process
RU2494604C1 (ru) * 2012-05-10 2013-10-10 Федеральное государственное бюджетное учреждение науки Институт химической физики им. Н.Н. Семенова Российской академии наук (ИХФ РАН) Способ оздоровления посадочного картофеля и устройство для его осуществления
WO2015005793A1 (fr) * 2013-07-12 2015-01-15 Ixl Netherlands B.V. Procédé pour la cuisson par lots d'un produit alimentaire au moyen d'un champ électrique pulsé et système de cuisson pour mettre en œuvre un tel procédé
EP3027052B1 (fr) 2013-07-12 2020-05-27 IXL Nederland B.V. Procédé pour une cuisson par lots d'un produit alimentaire au moyen d'un champ électrique pulsé et système de cuisson pour un tel procédé
WO2016008868A1 (fr) 2014-07-14 2016-01-21 Ixl Netherlands B.V. Cuisson cep à faible intensité de champ
US9565869B2 (en) 2014-07-14 2017-02-14 Ixl Netherlands B.V. Low field strength PEF cooking process and system
EP3503678A1 (fr) * 2017-12-22 2019-06-26 BSH Hausgeräte GmbH Dispositif de cuisson à champ électrique pulsé
EP3503678B1 (fr) 2017-12-22 2023-06-07 BSH Hausgeräte GmbH Dispositif de cuisson à champ électrique pulsé
NL2021435B1 (en) * 2018-08-07 2020-02-17 Ixl Netherlands B V Method for preparing a food product and pulsed electric field cooking device
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