RETORT STERILIZATION METHOD
To provide a retort sterilization method capable of sterilizing by selecting a uniform sterilization temperature by numerically expressing conditions for effectively performing sterilization without damaging quality of food products from a packaging form, size of a packaging container and etc., acco...
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| creator | TAKEJI HITOSHI ATSUGI MASASHI TANABE TOSHIHIRO |
| description | To provide a retort sterilization method capable of sterilizing by selecting a uniform sterilization temperature by numerically expressing conditions for effectively performing sterilization without damaging quality of food products from a packaging form, size of a packaging container and etc., according to a kind of the food product.SOLUTION: In a retort sterilization method for individually packaged products, depending on the heat transfer property and packaging form of the contents to be packaged, from three variables of a target Fo value (unit: minutes), a product thickness H and a come-up time (CUT) for retort sterilization, a function for calculating a reference sterilization temperature that indicates a minimum CV value (unit: minutes) is created, and an executing sterilization temperature is set within a temperature range of the reference sterilization temperature ±5°C calculated from the function to perform the retort sterilization.SELECTED DRAWING: None
【課題】食品の種類に応じて、包装形態、包装容器の大きさなどから食品の品質が損なわれずに殺菌を効果的に行う条件が数式化され、画一的な殺菌温度を選定して殺菌を行うことが可能なレトルト殺菌方法を提供する。【解決手段】個装容器詰製品のレトルト殺菌方法において、 包装される内容物の熱伝達性及び包装形態に応じて、レトルト殺菌に際しての目標Ｆｏ値（単位：分）、製品厚みＨおよびカムアップタイム（ＣＵＴ）の３つの変数から極小ＣＶ値（単位：分）を示す基準殺菌温度を算出するための関数を作成し、該関数から算出された基準殺菌温度±５℃の温度範囲に実行殺菌温度を設定してレトルト殺菌を行うことを特徴とする。【選択図】 なし |
| format | Patent |
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【課題】食品の種類に応じて、包装形態、包装容器の大きさなどから食品の品質が損なわれずに殺菌を効果的に行う条件が数式化され、画一的な殺菌温度を選定して殺菌を行うことが可能なレトルト殺菌方法を提供する。【解決手段】個装容器詰製品のレトルト殺菌方法において、 包装される内容物の熱伝達性及び包装形態に応じて、レトルト殺菌に際しての目標Ｆｏ値（単位：分）、製品厚みＨおよびカムアップタイム（ＣＵＴ）の３つの変数から極小ＣＶ値（単位：分）を示す基準殺菌温度を算出するための関数を作成し、該関数から算出された基準殺菌温度±５℃の温度範囲に実行殺菌温度を設定してレトルト殺菌を行うことを特徴とする。【選択図】 なし</description><language>eng ; jpn</language><subject>CONVEYING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HANDLING THIN OR FILAMENTARY MATERIAL ; HUMAN NECESSITIES ; MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS ; PACKING ; PERFORMING OPERATIONS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; STORING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING ; UNPACKING</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230314&DB=EPODOC&CC=JP&NR=2023036130A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230314&DB=EPODOC&CC=JP&NR=2023036130A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TAKEJI HITOSHI</creatorcontrib><creatorcontrib>ATSUGI MASASHI</creatorcontrib><creatorcontrib>TANABE TOSHIHIRO</creatorcontrib><title>RETORT STERILIZATION METHOD</title><description>To provide a retort sterilization method capable of sterilizing by selecting a uniform sterilization temperature by numerically expressing conditions for effectively performing sterilization without damaging quality of food products from a packaging form, size of a packaging container and etc., according to a kind of the food product.SOLUTION: In a retort sterilization method for individually packaged products, depending on the heat transfer property and packaging form of the contents to be packaged, from three variables of a target Fo value (unit: minutes), a product thickness H and a come-up time (CUT) for retort sterilization, a function for calculating a reference sterilization temperature that indicates a minimum CV value (unit: minutes) is created, and an executing sterilization temperature is set within a temperature range of the reference sterilization temperature ±5°C calculated from the function to perform the retort sterilization.SELECTED DRAWING: None
【課題】食品の種類に応じて、包装形態、包装容器の大きさなどから食品の品質が損なわれずに殺菌を効果的に行う条件が数式化され、画一的な殺菌温度を選定して殺菌を行うことが可能なレトルト殺菌方法を提供する。【解決手段】個装容器詰製品のレトルト殺菌方法において、 包装される内容物の熱伝達性及び包装形態に応じて、レトルト殺菌に際しての目標Ｆｏ値（単位：分）、製品厚みＨおよびカムアップタイム（ＣＵＴ）の３つの変数から極小ＣＶ値（単位：分）を示す基準殺菌温度を算出するための関数を作成し、該関数から算出された基準殺菌温度±５℃の温度範囲に実行殺菌温度を設定してレトルト殺菌を行うことを特徴とする。【選択図】 なし</description><subject>CONVEYING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HANDLING THIN OR FILAMENTARY MATERIAL</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</subject><subject>PACKING</subject><subject>PERFORMING OPERATIONS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>STORING</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>UNPACKING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAOcg3xDwpRCA5xDfL08YxyDPH091PwdQ3x8HfhYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBkbGBsZmhsYGjsZEKQIAsdchMA</recordid><startdate>20230314</startdate><enddate>20230314</enddate><creator>TAKEJI HITOSHI</creator><creator>ATSUGI MASASHI</creator><creator>TANABE TOSHIHIRO</creator><scope>EVB</scope></search><sort><creationdate>20230314</creationdate><title>RETORT STERILIZATION METHOD</title><author>TAKEJI HITOSHI ; ATSUGI MASASHI ; TANABE TOSHIHIRO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023036130A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>CONVEYING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HANDLING THIN OR FILAMENTARY MATERIAL</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</topic><topic>PACKING</topic><topic>PERFORMING OPERATIONS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>STORING</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>UNPACKING</topic><toplevel>online_resources</toplevel><creatorcontrib>TAKEJI HITOSHI</creatorcontrib><creatorcontrib>ATSUGI MASASHI</creatorcontrib><creatorcontrib>TANABE TOSHIHIRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TAKEJI HITOSHI</au><au>ATSUGI MASASHI</au><au>TANABE TOSHIHIRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>RETORT STERILIZATION METHOD</title><date>2023-03-14</date><risdate>2023</risdate><abstract>To provide a retort sterilization method capable of sterilizing by selecting a uniform sterilization temperature by numerically expressing conditions for effectively performing sterilization without damaging quality of food products from a packaging form, size of a packaging container and etc., according to a kind of the food product.SOLUTION: In a retort sterilization method for individually packaged products, depending on the heat transfer property and packaging form of the contents to be packaged, from three variables of a target Fo value (unit: minutes), a product thickness H and a come-up time (CUT) for retort sterilization, a function for calculating a reference sterilization temperature that indicates a minimum CV value (unit: minutes) is created, and an executing sterilization temperature is set within a temperature range of the reference sterilization temperature ±5°C calculated from the function to perform the retort sterilization.SELECTED DRAWING: None
【課題】食品の種類に応じて、包装形態、包装容器の大きさなどから食品の品質が損なわれずに殺菌を効果的に行う条件が数式化され、画一的な殺菌温度を選定して殺菌を行うことが可能なレトルト殺菌方法を提供する。【解決手段】個装容器詰製品のレトルト殺菌方法において、 包装される内容物の熱伝達性及び包装形態に応じて、レトルト殺菌に際しての目標Ｆｏ値（単位：分）、製品厚みＨおよびカムアップタイム（ＣＵＴ）の３つの変数から極小ＣＶ値（単位：分）を示す基準殺菌温度を算出するための関数を作成し、該関数から算出された基準殺菌温度±５℃の温度範囲に実行殺菌温度を設定してレトルト殺菌を行うことを特徴とする。【選択図】 なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING |
| title | RETORT STERILIZATION METHOD |
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