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Publication numberUS1365673 A
Publication typeGrant
Publication dateJan 18, 1921
Filing dateMay 5, 1917
Priority dateMay 5, 1917
Publication numberUS 1365673 A, US 1365673A, US-A-1365673, US1365673 A, US1365673A
InventorsFenn William B
Original AssigneeMargaret Fenn
Export CitationBiBTeX, EndNote, RefMan
External Links: USPTO, USPTO Assignment, Espacenet
Process of sterilizing canned fruits, vegetables, or the like
US 1365673 A
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Description  (OCR text may contain errors)

W. B. FENN. PROCESS 0F STERILIZTNG CANNED FRUITS, VEGETABLES, 0R THE LIKE.

APPLICATION FILE-D MAY 5, 19|7.

Patented Jan. 18

. lll

ell 4 l lll Ill illlll\ UNITED STATES WILLIAM '.B. FENN, 0F NEW YORK, N. Y., ASSIGNOB TO MARGARET PENN, OF PORT PATENT* orifice.

WASHINGTON', YORK.

PROCESS 0F STERILIZING CANNEDFRUITS, VEGETABLES, 0B, THE LIKE.

To all whom t may concern:

Be it known that I, WILLIAM B. FENN, a citizen of the United States 'residin at New York, in the county and tate of gew York, have made a certain new and useful Invention in Processes of Sterilizing Canned Fruits, Vegetables, or the like, of which the following is a specification.

This invention relates to a new and improved process for sterilizing canned fruits, ve etables, and the like.

he object of the invention is to provide an efficient process for quickly, easily, efficientlyr and cheaply sterilizing canned goods irllid particularly vegetables, fruits, 0r the Further`- objects lof the invention will appear more fully hereinafter.

The invention consists substantially in the construction, combination, location, relative arrangement of parts and the new and improved process of utilizing the same, allV as will be more fully hereinafter set forth, as shown by the accompanying drawing and finally pointed out in the appended claims.

Referring to the drawing:

Figure 1 is a view in section of a sterilizing apparatus employed in connection with my invention.

Fig. 2 is a segmentary viewjin section4 showing the principle involved 1n sealingthe can as( contemplated in my invention.

Fig. 3 is a similar view showing the can temporarily sealed prior to being permaare completely sterilized. A disadvantage of the process now4 in use is that the cn'is subjected to Iapproximatel 15 pounds pressure and a temperature ofy250 F. to which it is subjectedv from approximately 30 minutes to an hour and I5 minutes according to the products treated. This length of time is generally necessary to have the heat reach the centerof the contents of the can. `It is i Specication of Letters Patent. Patented Jan, 18, 1921. Application led May 5, 41917. l Serial No. 168,605. I

vobvious that such a length of time in connection with the heat is apt to cook the sur.-

face contents of the can and 4to render the contents unequal vwith respect to the degree .the same temperature in approximately the same time, which time is materially shortened.

My invention also makes it possible .to eliminate` to a: great extent the handling revquired in sterilizing cans as is now the case wherecans are sealed and then placed, in large quantities, in4 a chamber to be acted upon by the heat and pressure, to effect the i sterilization.

Referring to the drawing, I show at l a can of the usualLordinary construction with a loose top 2 and bottom 3 which bottom is seamed thereto in the manner well known in the art whens'upplied to the canner. In accordance with my invention the can l is passed through its first seaming ystage wherein the bottom 3 is permanently sea-med in place and the top 2` is temporarily and loosely `clenched in place, as'shown best in Fig. 2, allowing a little'space or aperture between the can and the cover for a i purpose to be hereinafter described.- The can 1 is then laced with loose cover 2 on a movable plat orm `3 adapted to be forced or moved into chamber 4 to close said chamber. A handle 5 forming part of or securedA to the platform 3 and operated in any suitable manner, is suiiicient for this purpose. The chamber 4 is formed by the walls 4 and 5 between which walls is-a space 6 which I will hereinafter refer to as the steam chamber. A pipe 7 controlled by valve 8 admits steam into the chamber 6 and a pipe 9 con-l trolled by .valve 10 allows the exhaust of the steam from the chamber 6. The wall 5a is provided throughout its surface with ports `11 all positioned to direct a flow of steam from the chamber 6 directly to the can 1. Any number of these ports 11 may be employed, m invention not being limited to the num er, but in accordance with my invention I desire to have the steam directed therethrough directly to the can. Whattakes lace within .the chamber 4 is as follows ll' he chamber being completelycan to the temperature incident to the steam pressure, which is approximately from 150o F to 300D F. The steam within the chamber 4 percolates through the comparatively loose connection between the can 1 and its cover 2 and boils up through the liquor or the lcontents of the can, thereby raising the temperature of the entire contents of the can to substantially the same degree and at substantially the same time as the exterior sur-l face of the can. Due to this fact the length of time to which the can is subjected to the pressure is materially shortened to from 2 to 10 -seconds. I then temporarily seal the cover in its place on the can to prevent the steam or pressure from escaping therefrom. I accomplish this by what I will term a punch 13, which comprises a. spider frame secured to a rod 14 which passes through the top of the'chamber 4, through a suitable bushing 15 and which is adapted to lit over the can 1, so that its bottom or foot 16 flattens the overlapping portions of the cover 2 and the can 1 to thereby seal 'the pressure therein. This prevents the contents of the can, and the steam and pressure therein, from escaping when the support 3 is removed and the can' is righted and the same 1s put through the seamer to permanently seal the cover andcan in the usual manner, well known in the art.

The punch-13 is made cut awa-y Wherever possible to give a web effect, to thereby offer as little obstruction as possible to the flow of the steam from the steam chamber 6 through the ports 11 of the wall 5a. If desired, and as shown, the top of the can 2 may be slightly waved, or crimped, as indicated, to insure proper space between the elements to thereby allow the steam to enter the can when in the 'chamber 4. For the purpose of rendering my inventionmore apparent to those skilled in the art, I will briefly describe the operation and the entire process including the various steps therein toward Which my invention is directed. The material to be canned is placed in the can 1 in the usual way, and the can is sent through the first seamer which temporarily seams the top of the can 2. The can is then inverted and placed upon the support 3 and the support 3 is moved in place. The valve 81s then opened and thel can is subjected to the steam the required length of time, which steam is of the required; pressure. The punch 13 is then pushed downwardly by means of the rod 14 secured thereto and the top 2 of the 'can is temporarily seamed to the can 1. The valve 8 is then closed and the vexhaust valve opened. lVhen the steam has escaped from the chamber 4 through thc exhaust valve 10 and pipe 9, support 3 is removed and the can taken therefrom and passed through the second seamer, which permanently seamsl the top or cover 2 to the can.

Having now set forth the objects and nature of my invention and a process embodying the principles thereof, what I claim as new and useful and of my own invention and desire to secure by Letters Patent is:

1. The process of sterilizing canned goods which consists in subjecting the can and its contents to the action of heat and pressure before sealing the can, and then sealing the can while the same and its contents are in a heated condition and still subjected to the pressure on the exterior and interior thereof.

2. The process of sterilizingcanned goods which consists in subjecting the can and its contents to the action of steam under pressure before sealing the can and then sealing the steam under pressure within the can.

3. The process of sterilizing canned goods which consists in subjecting the can and its contents to the action of steam under pressure, in a closed receptacle, before sealing the can and finally sealing the steam under pressure within the can while the same is in said receptacle.

4. The process of sterilizing canned goods which consists in placing the can with its cover partially sealed in a closed receptacle, admitting steam into said receptacle to completely surround the can and to enter the same, and then completely sealing the cover of the can.

5. The process of sterilizing canned goods which consists in placing the can with its cover partially sealed in a closed receptacle, admitting steam into said receptacle to completely surround the can and to enter the same, then completely sealing the cover of the can, and finally exhausting the steam from said receptacle.

6. The process of sterilizingcanned goods which consists in placing the can with its cover partially sealed in a closed receptacle, admitting steam into the receptacle in line jets to allow the steam to surround the can and enter the same, and sealing the cover on the can to retain the stealn therein.

7. The process of canning foods which consists in placing the filled can with its cover loosely attached in an inverted position within a. steam chamber, admitting steam to the chamber whereby the steam forces its way past the cover into the can agitating and sterilizng the food, and then crimping the cover'ori the can While Within the chamber whereby the steam is confined in the can,l and finally removing the can and permanently sealing it.

8. The process of canning foods which consists in placing the filled can With its cover loosely attached in an inverted position Within a steam chamber, admitting steam to the chamber Whereb the steam forces its Way past the cover lnto the can agitating and sterilizing the food, and then crimping the cover on the can While Within the chamber whereby the steam is confined in the can, then exhausting the steam from said chamber, 'and finally removing the can and permanently sealing it. .n

9. The processof canning foods, which consists in placin the filled can with its cover loosely seale, Within the steam chamber, admittingsteam to the chamber, Whereby the steam forces its way past the cover into the can agitating and sterilizing the food and then completely sealing the cover on the can While Within the chamber, Whereby the steam is confined in the can, and finally removing the can.

10. The process of canning foods, which consists in placing the filled can With its cover loosely sealed, Within the steam chamber, admitting steam to the chamber, Whereby the steam forces its Way past the cover "into the can agitating and sterilizing the food and then completely sealing the cover on the can While Within the chamber, Whereby the steam isconfined in the can, then eX- haustingr the steam from said chamber, and finally removing the can.

In testimony whereof I have hereunto set my hand this 28th day of April A. D., 1917.

WILLIAM B. FENN.

Referenced by
Citing PatentFiling datePublication dateApplicantTitle
US2428598 *Aug 20, 1941Oct 7, 1947Horix Mfg CompanyPrevacuumizing filling machine
US3486295 *Feb 13, 1967Dec 30, 1969Tetra Pak AbMethod of packaging sterile liquids
US4431676 *Dec 23, 1982Feb 14, 1984Societe D'assistance Technique Pour Produits Nestle S.A.Vegetable canning process
US4717575 *Mar 21, 1985Jan 5, 1988Larroche Michel H RMethod for canning food product
US8337752 *Dec 3, 2008Dec 25, 2012Toyo Seikan Kaisha, Ltd.Sterilization method of container-packaged food and filling system
US20100296967 *Dec 3, 2008Nov 25, 2010Shinji YamamotoSterilization method of container-packaged food and filling system
Classifications
U.S. Classification426/402, 426/397, 53/366, 53/407
International ClassificationA23B7/005
Cooperative ClassificationA23B7/0056
European ClassificationA23B7/005F4