# US 11,432,571 B2 · Method of heat-treatment of a product in a sealed container of a packaging material

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- Number: US 11,432,571 B2
- Document ID: US11432571B2
- Status: Granted
- Kind: B2
- Application number: 16/620,488
- Filed: 2018-06-15
- Published: 2020-05-07
- Granted: 2022-09-06
- Earliest claimed: 2017-06-20
- Assignees: Tetra Laval Holdings & Finance S.A.
- Applicants: Tetra Laval Holdings & Finance S.A.
- Inventors: Ola Funkquist
- Web page: https://patentgrep.com/patent/US11432571B2

## CPC

- A23B 2/30: by heating materials in packages which are not progressively transported through the apparatus
- A23B 2/10: by treatment with pressure variation, shock, acceleration or shear stress
- A23L 5/10: General methods of cooking foods, e.g. by roasting or frying
- A61L 2/07: Steam
- A61L 2/24: Apparatus using programmed or automatic operation
- B65B 25/001: {of foodstuffs, combined with their conservation (B65B25/041, B65B25/062, B65B25/067 take precedence)}
- B65B 55/00: Preserving, protecting or purifying packages or package contents in association with packaging (by packaging under special atmospheric or gaseous conditions B65B31/00; devices for placing protecting sheets, plugs, or wads over contents B65B61/22)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23V 2200/00: Function of food ingredients
- A61L 2202/14: Means for controlling sterilisation processes, data processing, presentation and storage means, e.g. sensors, controllers, programs
- A61L 2202/15: Biocide distribution means, e.g. nozzles, pumps, manifolds, fans, baffles, sprayers
- A61L 2202/182: Rigid packaging means
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A61L: METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES (preservation of bodies or disinfecting characterised by the agents employed A01N; preserving, e.g. sterilising, food or foodstuffs A23; preparations for medical, dental or toiletry purposes A61K)
- B65B: MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING (bundling and pressing devices for cigars A24C1/44; devices for tensioning and securing binders adapted to be supported by the article or articles to be bound B25B25/00; applying closure members to bottles, jars or similar containers B67B1/00-B67B6/00; concurrent cleaning, filling and closing of bottles B67C7/00; emptying bottles, jars, cans, casks, barrels or similar containers B67C9/00)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

A method of heat-treatment of a product in a sealed container of a packaging material is described. The method includes placing the container in a treatment environment having a pressure (P) and a temperature (T), the pressure and the temperature having a ratio (P/T), and adjusting the temperature and/or pressure in the treatment environment to decrease the ratio over a duration in a time period. The time period starts at a time of cooking onset of the product and extends over a time of cooling onset at which time a temperature decrease is started, the time of cooking onset being preceded by a first time period of temperature ramping during which the temperature is increased. An apparatus for controlling heat-treatment of a product in a sealed container of a packaging material is also described.

## Claims

### Claim 1

A method of heat-treatment of a product in a sealed container of a paper-based packaging laminate enclosing a volume occupied by a void and the product, the method comprising:
placing the sealed container enclosing the product in a treatment environment being a retort environment in a retort device having a pressure (P) and a temperature (T), wherein the pressure and the temperature has a ratio (P/T),
adjusting the temperature and/or pressure in the treatment environment to decrease said ratio over a duration (d1, d2) in a time period (t2, t3) to maintain a molecular driving force directed from the void to the treatment environment, wherein said time period starts at a time of cooking onset (th) of the product and extends over a time of cooling onset (tc) at which time a temperature decrease is started, said time of cooking onset being preceded by a first time period (t1) of temperature ramping during which said temperature is increased, wherein
the time period comprises a second (t2) and a third (t3) time period, wherein the method comprises adjusting to decrease said ratio over a first duration (d1) in at least the second time period (t2) extending from the time of cooking onset (th) of the product to the time of cooling onset (tc) at which time the third time period (t3) of temperature decrease is started, by keeping the temperature of the treatment environment constant, while decreasing said ratio by continuously lowering the pressure, from the time of cooking onset to the time of cooling onset,
wherein the method further comprises adjusting to decrease said ratio over a second duration (d2) in the third time period (t3) starting at the time of cooling onset (tc),
wherein said ratio is continuously decreased over the second and third time periods, whereby the time of the first and second duration of decreasing said ratio corresponds to the time of the second and third time periods, and
wherein said ratio is decreased in the third time period.

### Claim 2 (depends on 1)

The method according to claim 1, wherein the temperature of the treatment environment is kept substantially constant in a final segment (tf) of the third time period while the pressure is lowered.

### Claim 3 (depends on 1)

The method according to claim 1, wherein the pressure is lowered with an increased rate in the third time period compared to the second time period to maintain a decrease of said ratio in the third time period in which the temperature is decreased.

### Claim 4 (depends on 1)

The method according to claim 1, comprising:
delivering a heating medium containing a fluid or gas to the packaging container in the treatment environment to provide said heat-treatment,
increasing said ratio before delivering the heating medium to the packaging container at a time of fluid or gas onset (tm).

### Claim 5 (depends on 4)

The method according to claim 4, wherein said ratio is continuously decreased from the time of fluid or gas onset until the product reach a final temperature after the heat-treatment by lowering the pressure and/or increasing the temperature.

### Claim 6 (depends on 4)

The method according to claim 4, wherein the pressure is lowered or kept substantially constant during the first time period after the time of fluid or gas onset.

### Claim 7 (depends on 1)

The method according to claim 1, wherein the void contains a substance having an initial volume before the heat-treatment, the method comprising increasing the initial volume during the heat-treatment by decreasing said ratio by lowering the pressure and/or increasing the temperature.

### Claim 8

An apparatus for controlling heat-treatment of a product in a sealed container of a paper-based packaging laminate enclosing a volume occupied by a void and the product, the sealed container enclosing the product, in use, being positionable in a treatment environment having a pressure (P) and a temperature (T), wherein the pressure and the temperature has a ratio (P/T), the apparatus comprising:
a control unit configured to adjust the temperature and/or pressure in the treatment environment to decrease said ratio over a duration (d1, d2) in a time period (t2, t3) to maintain a molecular driving force directed from the void to the treatment environment, wherein said time period starts at a time of cooking onset (th) of the product and extends over a time of cooling onset (tc) at which time a temperature decrease is started, said time of cooking onset being preceded by a first time period (t1) of temperature ramping during which said temperature is increased, the time period comprises a second (t2) and a third (t3) time period, wherein the method comprises adjusting to decrease said ratio over a first duration (d1) in at least the second time period (t2) extending from the time of cooking onset (th) of the product to the time of cooling onset (tc) at which time the third time period (t3) of temperature decrease is started, by keeping the temperature of the treatment environment constant, while decreasing said ratio by continuously lowering the pressure, from the time of cooking onset to the time of cooling onset, the apparatus comprising a pressure sensor configured to determine said pressure,
a temperature sensor configured to determine said temperature, the pressure sensor and temperature sensor being configured to communicate respective sensor data containing said pressure and said temperature to the control unit, wherein the control unit is configured to continuously decrease the pressure in response to the sensor data to maintain a continuous decrease of said ratio during the heat-treatment, at least after a heating medium being delivered to the packaging container, wherein
the temperature of the treatment environment is kept constant in a final segment (tr) of the third time period while the pressure is lowered,
the pressure is lowered with an increased rate in the third time period compared to the second time period to maintain a decrease of said ratio in the third time period in which the temperature is decreased,
the pressure is lowered or kept substantially constant during the first time period after the time of fluid or gas onset, and
the control unit is configured to lower the pressure to provide the decrease of said ratio.