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Method and system for controlling product density

A product and density technology, applied in the field of controlling the final density of aerated food

Inactive Publication Date: 2006-07-05
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, final product sampling has the disadvantage that the production line is running and many products have been produced for a period of time before an earlier disturbance in the processing conditions is determined by the final product sampling

Method used

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  • Method and system for controlling product density
  • Method and system for controlling product density

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] As an initial controlled study, as previously mentioned, it is usually done in combination with e.g. figure 1 Aerated, spoonable food products are produced in the same processing system as shown in , except that a densitometer for measuring the density of the product is placed in the conduit 22 fairly close to the outlet end of the shearing unit 12. The two-stage shearing unit used was of the type generally described in US Patent No. 5,114,732. The base emulsion premix is ​​pumped into the shear unit 12 at a pressure of approximately 40 to 60 psg, and the emulsified product is then withdrawn from the unit 12 at an outlet pressure of approximately 20 psg. The pressurized gas is combined with the base emulsion premix before pumping the formed combination into the shear unit. A control valve is placed on the gas input line to provide control over the gas supply flow rate.

[0075] The base emulsion premix was fed to the shear unit at a rate of approximately 350-650 lbs / m...

Embodiment 2

[0079] In these experiments, the density meter was located further downstream of the shear cell, in a similar figure 1 The location shown in . The density meter is mounted on a conduit 23 which connects a 500 gallon storage tank 14 located downstream on the outlet side of the shear unit 12 and a smaller 50 gallon storage tank 24 on the inlet side of the filling machine 32 . The pipe 22 has a length of about 5 feet and a diameter of about 4 inches, and the density meter is installed immediately before the tank 24 . Pipe 23 has a diameter similar to pipe 22 . The product has an average residence time in storage tank 14 of about 5-15 minutes. The residence time in the filler tank 24 is about 1-5 minutes.

[0080] Additionally, the processing materials, equipment, and manner of recording product density measurements were similar to those described in Example 1.

[0081] In the first process run, air was treated as the gas. exist Figure 7 The result is depicted in . The obs...

Embodiment 3

[0085] Experiments were performed to investigate and compare the possible effect of the choice of aeration gas on the density retention of aerated emulsions. Study nitrogen and air in this regard. Also, the effect of the choice of aeration gas was studied in two different aerated emulsions: A) mayonnaise, and B) mayonnaise analog. The process system used to make each of the aerated emulsions studied was identical to that described in Example 2.

[0086] A) Research on mayonnaise:

[0087] The mayonnaise premix contains approximately 80% oil and 6% egg, with the remainder comprising water, sweetener, and flavoring. Combine gas (either nitrogen or air depending on the operation) with the base emulsion premix at a rate of 10-15 SCFH. The product density measured at the outlet of the shear unit and additionally at a position downstream of the first and second storage tanks is taken as the "initial product density" (see Example 1) , the product density measured at the intermedi...

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Abstract

Method and system for controlling the density to a predetermined level of an edible aerated foodstuff product during the preparation thereof A density measurement is acquired on the aerated product at a location sufficiently downstream of a shearing unit used to form the aerated material such that the product is in an equilibrated state. Consequently an adjustment can be made in the introduction rate of aeration gas at a location upstream of the shearing unit which is calculated to reduce any difference between the predetermined and measured product densities in a precise and reliable manner. Also, injection gas of reduced solubility may be used so that product density can reach equilibrium sooner. Upstream disturbances in the density of a formulation starter material also may be monitored and countered by adjustments made in the gas flow rate to assist in maintaining a desired product density.

Description

technical field [0001] The present invention relates to a method and system for controlling the density of a product, and more particularly to a method and system for controlling the final density of an aerated food product. Background technique [0002] In the large-scale continuous production of edible emulsified products such as mayonnaise and salad dressings, it is desirable to provide products with consistent-tasting properties. For example, in emulsion products, consistency of taste, texture appearance, and mouthfeel is important to protect user satisfaction. [0003] Mixing and homogenization processes are used to create viscous emulsified products such as mayonnaise and salad dressings. Mayonnaise is a well known oil-in-water emulsion. Mayonnaise is usually formulated with certain ingredients including vegetable oil, egg yolks, water and vinegar. Various other ingredients may also be included, such as flavorings (eg, spices, salt, sugar, flavorings) and / or preserv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24G01N9/00A23L27/60A23P30/40
CPCA23L1/0097A23C2210/30A23G1/003A23C19/0765A23G1/30A23P1/16A23G1/52A23L1/24A23L27/60A23P30/40
Inventor W·H·施维梅J·B·托平卡B·B·哈特里普
Owner INTERCONTINENTAL GREAT BRANDS LLC
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