Continuous Steam Pasteurization for Almond Temperature Control

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Solution Overview

Problem

Existing pasteurization methods struggle to effectively control temperature and humidity conditions during the process, leading to potential organoleptic quality loss and pathogen development in food products, particularly almonds, while conventional methods like propylene oxide treatment are not suitable for organic foods.

Innovation Solution

A continuous pasteurization procedure with automated monitoring and control of steam injection and temperature, using multiple injection points and real-time feedback to maintain a stable internal temperature of 85° C. to 100° C. within an elongated body, ensuring minimal steam usage and preservation of organoleptic properties.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Manufacturing precision

If conventional pasteurization methods (single steam injection point) are used, then the process is simple, but temperature and humidity control is difficult leading to quality loss

Engineering Contradiction:

Improvetemperature and humidity controlVSAvoidinjection system complexity

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The patent divides the steam injection system into multiple independent injection points distributed along the elongated body. Each injection point can be controlled separately, allowing precise local temperature and humidity control throughout the pasteurization chamber, thereby resolving the contradiction between control precision and system complexity.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different regions of the elongated body receive steam injection at different locations and times, creating locally optimized temperature and humidity conditions. This ensures uniform pasteurization throughout the food product while maintaining overall process control, addressing the temperature control issue without requiring excessive system complexity.

Inventive Principle:

Principle #3Local quality

2Reliability

If excessive steam is used to ensure pasteurization, then pathogen reduction is effective, but organoleptic quality is lost and storage problems occur

Engineering Contradiction:

Improvepathogen reduction effectivenessVSAvoidorganoleptic quality loss

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The patent incorporates monitoring systems that track temperature and humidity conditions in real-time during pasteurization. This feedback mechanism allows the system to adjust steam injection rates dynamically, ensuring sufficient pathogen reduction while preventing excessive moisture accumulation that would compromise organoleptic quality and storage stability.

Inventive Principle:

Principle #23Feedback

Solution Approach 2:

The steam injection process is made dynamic rather than static, with injection rates and timing adjusted based on real-time conditions. This dynamic control ensures effective pasteurization while minimizing unnecessary steam exposure that would lead to quality degradation and storage problems.

Inventive Principle:

Principle #15Dynamics

3Reliability

If high temperature processing is used to eliminate pathogens, then food safety is improved, but energy consumption increases

Engineering Contradiction:

Improvefood safetyVSAvoidenergy consumption

Core Design Contradiction:

ReliabilityVSUse of energy by moving object

Solution Approach 1:

The patent employs continuous pasteurization through the elongated body with distributed steam injection, maintaining optimal temperature conditions throughout the process. This continuous action is more energy-efficient than intermittent high-temperature processing, as it avoids repeated heating cycles while ensuring thorough pathogen elimination, thus resolving the contradiction between food safety and energy consumption.

Inventive Principle:

Principle #20Continuity of useful action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The method achieves a four to five-log reduction in pathogens while maintaining the quality of almonds, reducing contamination risks and energy consumption, and being suitable for organic products.

Implementation Method 1

injecting saturated steam into a first injection area of the elongated body by means of an injection system consisting of a first set of injection points

Methodology Applied

Scientific EffectSteam heating: Condensation

Implementation Method 2

recording and controlling the temperature at the inlet and outlet of the elongated body and recording and controlling the temperature and quantity of steam injected into the injection areas so that the internal temperature of the elongated body over the entire length is between 85° C. and 100° C.

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Data Source

PatentUS12599144B2Pasteurization procedure and apparatus

Publication Date: 2026.04.14 INCUS TECH

AI summary

The present invention relates to an apparatus and a procedure of pasteurization of food, preferably nuts and, particularly, almonds.