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1. WO2020141966 - METHOD FOR CONTINUOUS STERILIZATION OF OIL PALM FRESH FRUIT BUNCHES

Publication Number WO/2020/141966
Publication Date 09.07.2020
International Application No. PCT/MY2019/000051
International Filing Date 31.12.2019
IPC
A23B 7/005 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
005Preserving by heating
A23L 3/00 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/015 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
015by treatment with pressure variation, shock, acceleration or shear stress
A23L 3/02 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
02by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
CPC
A23B 7/0053
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
005Preserving by heating
0053by direct or indirect contact with heating gases or liquids
A23L 3/185
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
16by heating loose, unpacked materials
18while they are progressively transported through the apparatus
185in solid state
Applicants
  • PALMITE PROCESS ENGINEERING SDN BHD [MY]/[MY]
  • PALM ECOSOLUTIONS SDN BHD [MY]/[MY]
Inventors
  • KANDIAH, Sivasothy
  • BENG, Lim Chai
  • HWA, Tan Yu
  • SHIN, Chiang Chuen
Agents
  • APPANAN, Naidu
Priority Data
PI 201900022103.01.2019MY
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR CONTINUOUS STERILIZATION OF OIL PALM FRESH FRUIT BUNCHES
(FR) PROCÉDÉ DE STÉRILISATION CONTINUE DE RÉGIMES DE NOIX FRAÎCHES DE PALMIER À HUILE
Abstract
(EN)
A method is disclosed for the continuous processing of oil palm fresh fruit bunches (FFB) based on continuous sterilization. The FFB (100) is optionally screened (101) to reduce its trash (102) content and then passed through a bunch conditioner (104) to disrupt the close-knit arrangement of fruits in the FFB, thereby enhancing steam penetration into inner layers of fruit bunches. The conditioned bunches (105) are subsequently heated, using either saturated steam or superheated steam (111, 114) in a two-step process. Heating in the first heating step (110) raises the temperature of the conditioned bunches (105) to the steaming temperature, whereas heating in the second heating step (113) cooks the FFB to facilitate extraction of palm oil and palm kernels by downstream processes. The heating means used for each heating step is specifically adopted for its intended objectives. The FFB are conveyed in the heating means used for the first heating step (110) using mechanical conveying means and conveyed in the heating means used for the second heating step (113) using either mechanical conveying means or a combination of mechanical conveying means and gravity. The use of superheated steam (111, 114) for heating leads to improved cooking effectiveness, thus shortening the steaming time required.
(FR)
L'invention concerne un procédé de traitement continu de régimes de noix fraîches de palmier à huile (FFB) faisant appel à une stérilisation continue. Les FFB (100) sont éventuellement passées au tamis (101) pour réduire leur teneur en déchets (102) et ensuite passés à travers un dispositif de traitement de régimes (104) destiné à briser l'agencement très serré des noix dans les FFB, ce qui permet d'améliorer la pénétration de la vapeur dans les couches intérieures des régimes de noix. Les régimes traités (105) sont ensuite chauffés, à l'aide soit de vapeur saturée, soit de vapeur surchauffée (111, 114) dans un processus en deux étapes. Dans la première étape de chauffage (110), le chauffage élève la température des régimes traités (105) à la température de la vapeur, tandis que dans la seconde étape de chauffage (113), le chauffage cuit les FFB pour faciliter l'extraction des noix de palme et de l'huile de palme par des procédés en aval. Le moyen de chauffage utilisé pour chaque étape de chauffage est spécifiquement adopté pour ses objectifs visés. Les FFB sont transportés dans le moyen de chauffage utilisé pour la première étape de chauffage (110) à l'aide d'un moyen de transport mécanique et sont transportés dans le moyen de chauffage utilisé pour la seconde étape de chauffage (113) à l'aide du moyen de transport mécanique ou d'une combinaison du moyen de transport mécanique et de la gravité. L'utilisation de vapeur surchauffée (111, 114) pour le chauffage conduit à une efficacité de cuisson améliorée, raccourcissant ainsi le temps de traitement à la vapeur requis.
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