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Dokumentenidentifikation EP1142480 26.07.2007
EP-Veröffentlichungsnummer 0001142480
Titel Kühlverfahren und Kühlsystem für Drehhtrommel
Anmelder L'Air Liquide Société Anonyme pour l`Etude et l`Exploitation des Procédés Georges Claude, Paris, Cedex, FR
Erfinder Leeds, Richard L'Air Liquid, 75321 Paris Cedex, FR
Vertreter derzeit kein Vertreter bestellt
DE-Aktenzeichen 60128848
Vertragsstaaten DE, FR, IT
Sprache des Dokument EN
EP-Anmeldetag 27.03.2001
EP-Aktenzeichen 014007868
EP-Offenlegungsdatum 10.10.2001
EP date of grant 13.06.2007
Veröffentlichungstag im Patentblatt 26.07.2007
IPC-Hauptklasse A23B 4/26(2006.01)A, F, I, 20051017, B, H, EP
IPC-Nebenklasse A23B 4/32(2006.01)A, L, I, 20051017, B, H, EP   A23B 4/06(2006.01)A, L, I, 20051017, B, H, EP   A23B 7/04(2006.01)A, L, I, 20051017, B, H, EP   F26B 11/02(2006.01)A, L, I, 20051017, B, H, EP   F25D 3/10(2006.01)A, L, I, 20051017, B, H, EP   A23L 3/36(2006.01)A, L, I, 20051017, B, H, EP   A23L 3/16(2006.01)A, L, I, 20051017, B, H, EP   A23B 4/09(2006.01)A, L, I, 20051017, B, H, EP   A23B 4/16(2006.01)A, L, I, 20051017, B, H, EP   A23B 4/12(2006.01)A, L, I, 20051017, B, H, EP   F28F 27/00(2006.01)A, L, I, 20051017, B, H, EP   

Beschreibung[en]

The invention relates to a temperature controlling method and system for a rotating drum, and more particularly, the invention relates to a method for chilling products in a tumbler type processing drum which includes a plurality of nozzles for controlled delivery of a cooling agent.

The food processing industry commonly uses rotating drum processing devices which tumble and cool food products such as meat, poultry, and fish. These rotating drums may be used for marinating, massaging, cooling, mixing, or other processes. The food products which are generally processed in a rotating drum processor include whole hams, steaks, ribs, chicken parts, whole birds, fish, shrimp, vegetables, and the like.

The cooling system of a direct injection massager or marinater device involves the delivery of a cooling fluid, such as carbon dioxide or nitrogen, into the drum through a lance with openings formed in it. The lance is attached to and supported on a hatch on the rear of the drum. However, the delivery of the cooling fluid in this manner suffers from substantial inefficiencies because a large portion of the cooling fluid goes from the lance to an exhaust without ever coming into contact with the product in the drum. These systems also fail to provide uniform cooling of the product.

Accordingly, it would be desirable to deliver the cooling fluid directly to the product and to prevent cooling fluid from going out the exhaust without contacting the product.

In addition, the product tends to build up on the lance, partially or fully closing the cooling fluid delivery openings and reducing the ability to deliver cooling fluid.

Thus, it would be desirable to provide a system which prevents product buildup over the cooling fluid delivery openings.

The documents GB-A-2017886 and US-A-4 462 221 illustrate the state of the art of such rotating drum methods and processes.

The present invention relates to a temperature controlling method and system for a rotating drum type product processing device.

In accordance with one aspect of the present invention, a temperature control system for a rotating drum is claimed according to claim 1 here-after.

In accordance with an additional aspect of the present invention, a method of controlling a temperature of a product in a rotating drum is claimed according to claim 9 here-after.

The present invention provides advantages of increased efficiency and uniformity of cooling and reduced clogging of the heat transfer fluid delivery openings.

The invention will now be described in greater detail with reference to the preferred embodiments illustrated in the accompanying drawings, in which like elements bear like reference numerals, and wherein:

  • FIG. 1 is a partially cut away side view of a rotating drum type product processing device with the temperature control system according to the present invention; and
  • FIG. 2 is a schematic end view of a sensing system for the rotating drum according to the present invention.

FIG. 1 illustrates a rotating drum type processing device 10. The processing device 10 includes a rotatable drum 14 mounted in a rotatable manner on a support 16 in a manner which is known. One or more ends of the drum 14 is provided with a hatch 20 for inserting and removing product from the drum. The interior of the drum 14 is provided with one or more helical mixing elements 22 which function to mix and massage the product as the drum is rotated.

The rotating drum product processing device shown in FIG. 1 is particularly useful for marinating and cooling meat items to gently achieve infusion of marinade into the meat, poultry, seafood, or other food products without damage. However, the drum may also be used for many other processes including tenderizing, cooling, heating, or maintaining a desired temperature.

The processing device 10 of FIG. 1 also includes a cooling fluid delivery pipe 30 for delivery of a cooling fluid or other fluid to the product. The cooling delivery pipe 30 is connected by a rotary coupling 32 to a cooling fluid distribution system for the drum 14. The rotary coupling 32 may be a vacuum insulated rotary coupling or the like. The cooling fluid distribution system includes a plurality of veins 34 extending longitudinally along the drum 14 and a plurality of nozzles 36 for delivering the cooling fluid from the veins into the interior of the drum.

The present invention includes a control system which controls delivery of the cooling fluid through the nozzles 36 so that the cooling fluid is injected when the nozzles are positioned under the product in the drum 14 and not when the nozzles are located in open air. By firing the nozzles 36 only when they are under the product, the cooling fluid is utilized more efficiently and is more uniformly distributed through the product. This system allows a higher utilization of the available BTUs in the cooling fluid than was previously attainable. In addition, the system provides for a more uniform injection of the cooling fluid, reduces cold pockets, and creates a more isothermal product.

The present invention is expected to provide a 15% to 65% increase in efficiency over conventional systems. In some particularly inefficient systems the efficiency may increase may be 100% or better. The increased efficiency is provided by both the cost savings due to reduced cryogen consumption and the time savings due to faster throughput.

The system for cooling according to the present invention provides a quicker cooling time because more cryogen can be injected faster without fear of losing all the BTUs to the exhaust. Increased throughput means that users can meet their processing requirements with fewer massagers or batches.

FIG. 1 illustrates a plurality of veins 34 and a system of valves 40 for controlling the cooling fluid which is directed from the rotatable coupling 32 to the veins 34. The valves 40 are controlled by a control system.

One example of a control system is illustrated in FIG. 2 which is a schematic illustration of one end of the drum 14 having a plurality of sensing strips 44 and a plurality of sensors 46. The sensing strips 44 are positioned on the rotating drum while the sensors 46 are maintained stationary and sense a rotational position of the rotating drum. However, the positions of the sensors and strips may be modified. The sensors 46 are connected to a controller 50 which controls the valves 40 to deliver the cooling fluid to the nozzles 36. Alternatively, the valves 40 may be directly controlled by the sensors 46 or may be controlled by an overall control system for the drum processor.

According to one embodiment of the invention, the sensing strips 44 are arced strips. One sensing strip 44 is provided for each vein 34 of nozzles 36 in the drum. Each of the sensors 46 tells the corresponding valve 40 when to open and close based on the absence or presence of the sensing strip 44. The portion of one rotation during which the nozzles are turned on will vary depending on the application and the amount of product in the drum 14. However, the nozzles are preferably turned on when they are substantially under the product which is generally about 45 to about 90 of the rotation of the drum.

According to one preferred embodiment of the invention, check valves 38 are positioned just upstream of each of the nozzles 36. The use of the check valves 38 insures that the nozzles 36 will not become plugged from product which has frozen over the nozzle orifices by causing the orifices to be periodically blown clean. In particular, the check valves 38 allow the cooling fluid to flow only in one direction and preclude the fluid from flowing back in the system. This traps the cooling fluid in an area of pipe between the check valve and the nozzle when the cooling fluid is not flowing through a nozzle. The trapped fluid quickly warms, expands, and blows the nozzle orifice clean. For example, when liquid nitrogen is used as a cooling fluid the liquid nitrogen is delivered at -320° F (-196 °C). When the nitrogen is trapped between the nozzle and the check valve, it is exposed to ambient air at temperatures of about 40 to 70° F (4 to 21 °C). The nitrogen expands rapidly to approximately 700 times its volume and hence blows the orifice clean. This provides a significant advantage over the prior art cooling systems in which the orifices tend to become clogged with product preventing adequate cooling.

The use of the check valves 38 also allows the cryogen to be delivered to the drum 14 at a lower pressure which increases the available BTUs for cooling and therefore increases the efficiency and lowers the operating cost and operating time of the system.

The cooling fluid which is used in the present invention is preferably a liquid cryogen such as carbon dioxide, nitrogen, liquid air, or mixtures thereof. However, other heat transfer fluids may also be used.

The nozzle arrangement which is shown in FIG. 1 is merely one of the nozzle arrangements which may be used. The number, locations, and arrangement of the nozzles may be varied depending on the cooling requirements of a particular application.

Although the present invention has been described as a cooling system for a food processing device, it should be understood that the cooling system may also be used for processing devices used for cooling non-food products. For example, the invention may be use in the chemical industry.

While the invention has been described in detail with reference to the preferred embodiments thereof, it will be apparent to one skilled in the art that various changes and modifications can be made and equivalents employed, without departing from the present invention.


Anspruch[de]
Temperaturregelsystem für eine Drehtrommel, wobei das System Folgendes umfasst: - eine Vielzahl von Düsen zur Abgabe von Wärmeübertragungsflüssigkeit, die um die Drehtrommel herum beabstandet und daran angeschlossen sind, um eine Temperatur eines Produkts in der Drehtrommel zu regeln; - eine Vielzahl von Ventilen, die zu der Vielzahl von Düsen gehören; und - ein Steuersystem zum Steuern der Vielzahl von Ventilen, um die Wärmeübertragungsflüssigkeit an ein Produkt in der Trommel abzugeben, wenn die Düsen im Wesentlichen unter dem Produkt angeordnet sind, und um die Abgabe der Wärmeübertragungsflüssigkeit zu verhindern, wenn die Düsen sich nicht im Wesentlichen unter dem Produkt befinden, wobei das Steuersystem mindestens einen Sensor umfasst, um eine Drehposition der Drehtrommel abzutasten. System nach Anspruch 1, wobei die Düsen in einer Vielzahl von Adern angeordnet sind und ein Sensor bereitgestellt wird, um eine Drehposition jeder der Adern abzutasten. System nach Anspruch 2, wobei jeder der Sensoren das Vorhandensein eines verstellbaren gebogenen Streifens erfasst. System nach einem der Ansprüche 1 bis 3, wobei die Wärmeübertragungsflüssigkeit eine Kühlflüssigkeit ist und das Produkt gekühlt wird. System nach einem der Ansprüche 1 bis 4, wobei die Drehtrommel ein Lebensmittelrührkessel und Marinator ist. System nach einem der Ansprüche 1 bis 5, ferner umfassend eine Röhre zur Abgabe von Wärmeübertragungsflüssigkeit und eine drehbare Flüssigkeitskupplung zur Abgabe der Wärmeübertragungsflüssigkeit an die Vielzahl von Ventilen. System nach einem der Ansprüche 1 bis 6, wobei die Trommel mit einer Vielzahl von internen schraubenförmigen Mischelementen versehen ist. System nach einem der Ansprüche 1 bis 7, ferner umfassend ein Rückschlagventil, das direkt oberhalb jeder der Flüssigkeitsabgabedüsen angeordnet ist, um die Wärmeübertragungsflüssigkeit zwischen dem Rückschlagventil und der Düsenöffnung einzufangen, so dass die Öffnung saubergeblasen werden kann. Verfahren zur Temperaturregelung eines Produkts in einer Drehtrommel, wobei das Verfahren Folgendes umfasst: - Anordnen eines Produkts in einer Drehtrommel mit einer Vielzahl von Düsen zur Abgabe von Wärmeübertragungsflüssigkeit, die um die Drehtrommel herum beabstandet und daran angeschlossen sind; - Drehen der Trommel; - Abtasten mittels mindestens eines Sensors einer Drehposition der Drehtrommel; - auf dem Ergebnis des Abtastens basierend, Abgeben einer Wärmeübertragungsflüssigkeit an das Produkt in der Trommel, wenn die Düsen im Wesentlichen unter dem Produkt angeordnet sind, und Verhindern der Abgabe der Wärmeübertragungsflüssigkeit, wenn die Düsen sich nicht im Wesentlichen unter dem Produkt befinden. Verfahren nach Anspruch 9, ferner umfassend einen Schritt des Mischens des Produkts in der Trommel mit einer Vielzahl von schraubenförmigen Mischelementen. Verfahren nach Anspruch 9 oder 10, ferner umfassend einen Schritt des Sauberblasens der Düsen durch Ausdehnung der Wärmeübertragungsflüssigkeit, wenn die Wärmeübertragungsflüssigkeit nicht an die Trommel abgegeben werden soll. Verfahren nach einem der Ansprüche 9 bis 11, wobei die Wärmeübertragungsflüssigkeit eine Kühlflüssigkeit ist und das Produkt gekühlt wird. Verfahren nach Anspruch 12, wobei die Wärmeübertragungsflüssigkeit eine Kühlmischung ist.
Anspruch[en]
A temperature control system for a rotating drum, the system comprising: - a plurality of heat transfer fluid delivery nozzles spaced around and connected to the rotating drum for controlling a temperature of a product in the rotating drum; - a plurality of valves associated with the plurality of nozzles; and - a control system for controlling the plurality of valves to deliver the heat transfer fluid to a product in the drum when the nozzles are positioned substantially under the product and to prevent delivery of the heat transfer fluid when the nozzles are not substantially under the product, the control system including at least one sensor for sensing a rotational position of the rotating drum. The system of Claim 1, wherein the nozzles are arranged in a plurality of veins and a sensor is provided for sensing a rotational position of each of the veins. The system of Claim 2, wherein each of the sensors detects the presence of an adjustable arced strip. The system of one of Claims 1 to 3, wherein the heat transfer fluid is a cooling fluid and the product is cooled. The system of one of Claims 1 to 4" wherein the rotating drum is a food massager and marinater. The system of one of Claims 1 to 5, further comprising a heat transfer fluid delivery pipe and a rotatable fluid coupling for delivering the heat transfer fluid to the plurality of valves. The system of one of Claims 1 to 6, wherein the drum is provided with a plurality of internal helical mixing elements. The system of one of Claims 1 to 7, further comprising a check valve positioned directly upstream of each of the fluid delivery nozzles for trapping the heat transfer fluid between the check valve and the nozzle orifice and allowing the orifice to be blown clean. A method of controlling a temperature of a product in a rotating drum, the method comprising; - placing a product in a rotating drum having a plurality of heat transfer fluid delivery nozzles spaced around and connected to the rotating drum; - rotating the drum; - sensing, using at least one sensor, a rotational position of the rotating drum; - based on the result of said sensing, delivering a heat transfer fluid to the product in the drum when the nozzles are positioned substantially under the product and preventing delivery of the heat transfer fluid when the nozzles are not substantially under the product. The method of Claim 9, further comprising a step of mixing the product in the drum with a plurality of helical mixing elements. The method of Claim 9 or 10, further comprising a step of blowing the nozzles clean by expansion of heat transfer fluid when the heat transfer fluid is not being delivered to the drum. The method of one of claims 9 to 11, wherein the heat transfer fluid is a cooling fluid and the product is cooled. The method of Claim 12, wherein the heat transfer fluid is a cryogen.
Anspruch[fr]
Dispositif de contrôle de la température pour un tambour rotatif, le dispositif comprenant : - des ajutages qui déverse un fluide de transfert de chaleur, les ajutages étant placés autour du tambour rotatif et reliés à celui-ci pour contrôler la température d'un produit placé dans le tambour rotatif, - des vannes associées aux ajutages et - un dispositif qui contrôle les vannes pour qu'elles délivrent le fluide de transfert de chaleur à un produit placé dans le tambour lorsque les ajutages sont positionnés essentiellement sous le produit et pour empêcher que le fluide de transfert de chaleur soit délivré lorsque les ajutages ne sont pas essentiellement sous le produit, le dispositif de contrôle comprenant au moins un détecteur qui permet de détecter la position angulaire du tambour rotatif. Dispositif selon la revendication 1, dans lequel les ajutages sont disposés en veines et un détecteur permet de détecter la position angulaire de chacune des veines. Dispositif selon la revendication 2, dans lequel chaque détecteur permet de détecter la présence d'une bande arquée ajustable. Dispositif selon l'une quelconque des revendications 1 à 3, dans lequel le fluide de transfert de chaleur est un fluide de refroidissement et le produit est refroidi. Dispositif selon l'une quelconque des revendications 1 à 4, dans lequel le tambour rotatif permet de mélanger et de mariner des aliments. Dispositif selon l'une quelconque des revendications 1 à 5, qui comprend de plus un conduit de déversement du fluide de transfert de chaleur et un manchon rotatif de raccordement de fluide pour délivrer le fluide de transfert de chaleur aux différentes vannes. Dispositif selon l'une quelconque des revendications 1 à 6, dans lequel le tambour est doté d'éléments hélicoïdaux internes de mélange. Dispositif selon l'une quelconque des revendications 1 à 7, comprenant de plus une vanne d'arrêt placée directement en amont de chaque ajutage qui déverse du fluide pour piéger le fluide de transfert de chaleur entre la vanne d'arrêt et l'orifice de l'ajutage et permettre ainsi de nettoyer l'orifice par soufflage. Procédé pour contrôler la température d'un produit dans un tambour rotatif, le procédé comprenant les étapes qui consistent à : - placer un produit dans un tambour rotatif doté d'ajutages qui déversent le fluide de transfert de chaleur, les ajutages étant placés autour du tambour rotatif et reliés à celui-ci, - faire tourner le tambour, - détecter la position angulaire du tambour rotatif en utilisant au moins un détecteur, - à partir des résultats de ladite détection, déverser le fluide de transfert de chaleur dans le tambour où se trouve le produit lorsque les ajutages sont positionnés essentiellement sous le produit et empêcher le déversement du fluide de transfert de chaleur lorsque les ajutages ne sont pas essentiellement positionnés sous le produit. Procédé selon la revendication 9, qui comprend de plus une étape de mélange du produit dans le tambour avec les éléments hélicoïdaux de mélange. Procédé selon l'une quelconque des revendications 9 ou 10, qui comprend de plus une étape de nettoyage des ajutages par soufflage par dilatation du fluide de transfert de chaleur lorsque le fluide de transfert de chaleur n'est pas déversé dans le tambour. Procédé selon l'une quelconque des revendications 9 à 11, dans lequel le fluide de transfert de chaleur est un fluide de refroidissement et le produit est refroidi. Procédé selon la revendication 12, dans lequel le fluide de transfert de chaleur est un fluide cryogénique.






IPC
A Täglicher Lebensbedarf
B Arbeitsverfahren; Transportieren
C Chemie; Hüttenwesen
D Textilien; Papier
E Bauwesen; Erdbohren; Bergbau
F Maschinenbau; Beleuchtung; Heizung; Waffen; Sprengen
G Physik
H Elektrotechnik

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