US 12,161,141 B2Granted

Extreme vacuum cooling with adaptive chamber pressure control for food flavor infusion

AssigneeCulinary Sciences, Inc.

InventorsGeorge Shu-Xing Cheng, Gregory P. Fatigati

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Abstract

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

Claims15

Dependent claims

An apparatus for cooling, marinating, and brining foods capable of operating at extremely low pressure conditions, comprising:

a) a food chamber being able to work in extremely low pressure conditions;
b) a vacuum pump arranged to pump air out of the food chamber to reach extremely low pressure conditions;
c) a cold trap arranged to condense water vapor from the food chamber back to liquid form;
d) a vacuum control valve arranged to isolate the cold trap and food chamber, and to regulate the exhaust air flow;
e) an inflow air control valve arranged to regulate the added clean air flows and serve as a vent valve to allow the food chamber to get back to atmosphere pressure;
f) an electrical panel arranged to receive electric power and supply the power to the apparatus;
and
g) a control and monitoring computer with a Human-Machine-Interface (HMI) screen that enables chamber pressure control and allows the user to operate the apparatus;
h) an inline air filter to filter the inflow air;
i) A refrigeration unit being used to cool down the cold trap;
j) a plurality of temperature sensors whose probes can be inserted to food samples in food pans to measure food temperatures;
k) a pressure sensor used to measure the pressure of the food chamber;
and
l) A humidity sensor usable to measure the humidity of the food chamber;
wherein the apparatus comprises a 2-Input-1-Output (2×1) pressure control system to control the food chamber pressure, further comprising:
a) a 1-input-2-output (1×2) pressure controller;
b) a 2-input-1-output (2×1) pressure system;
c) an actuator 1 being the vacuum control valve;
d) an actuator 2 being the inflow air control valve;
and
e) a pressure setpoint trajectory calculation mechanism.

18 more elements

An apparatus for cooling, marinating, or brining food capable of operating at extremely low pressure conditions, comprising:

a) a food chamber module, comprising:
(i) a food chamber being able to work in extremely low pressure conditions;
(ii) a rolling trolley that can hold multiple food pans or trays;
(iii) an inflow air control valve arranged to regulate the added clean air flows and serve as a vent valve to allow the food chamber to get back to atmosphere pressure;
and
(iv) an instrument panel;
(v) an inline air filter to filter the inflow air;
(vi) a plurality of temperature sensors whose probes can be inserted to food samples in food pans to measure food temperatures;
vii) a humidity sensor being used to measure the humidity of the food chamber;
and
viii) a pressure sensor being used to measure the pressure of the food chamber;
b) a utility module being connected to the food chamber, comprising:
(i) a vacuum pump arranged to pump air out of the food chamber to reach extremely low pressure conditions;
(ii) a cold trap arranged to condense water vapor from the food chamber back to liquid form;
(iii) a refrigeration unit being used to cool down the cold trap;
(iv) a vacuum control valve arranged to isolate the food chamber and cold trap, and to regulate the exhaust air flow;
(v) a vacuum air connection tubing that connects the food chamber and cold trap so the air can pass through;
(vi) an electrical panel arranged to receive electric power and supply the power to the apparatus;
and
(vii) a conduit that hosts the electrical and signal wires in between the food chamber module and utility module;
c) a control and monitoring module, comprising:
(i) a computer and control device that enables chamber pressure control for the apparatus;
(ii) an HMI screen that allows the user to operate the apparatus;
and
d) a 2-Input-1-Output (2×1) pressure control system to control the food chamber pressure, further comprising:
(i) a 1-input-2-output (1×2) pressure controller;
(ii) a 2-input-1-output (2×1) pressure system;
(iii) an actuator 1 being the vacuum control valve;
(iv) an actuator 2 being the inflow air control valve;
and
(v) a pressure setpoint trajectory calculation mechanism;
and
(iii) the control and monitoring module further comprising:
(a) a system power switch to turn on or off the apparatus;
and
(b) a plurality of system status lights to indicate the working or abnormal status of the apparatus.

33 more elements

Dependencies are inferred from the claim text.

Facts

Application: 17/710,677Filed 31 Mar 2022
Published: US 2023/0309584 A15 Oct 2023
Granted: 10 Dec 2024
Term ends: Not estimatedThe source records don’t support an estimate.

Classification16 codes

A23B 2/001
Preservation of foods or foodstuffs, in general: details of apparatus, e.g. pressure feed valves or for transport, or loading or unloading…
A23B 2/80
Preservation of foods or foodstuffs, in general: freezing; Subsequent thawing; Cooling
A23B 4/02
Preservation of meat, sausages, fish or fish products: preserving by means of inorganic salts
A23B 4/06
Preservation of meat, sausages, fish or fish products: freezing; Subsequent thawing; Cooling