阅读说明：本技术 用于通过非传统式电阻加热处理食品的方法 (Method for treating food by non-conventional resistance heating ) 是由 弗里茨·科特沙克 K·埃伯哈特 于 2018-12-20 设计创作，主要内容包括：本发明涉及一种用于通过非传统式电阻加热来处理食品的方法。所述加热特别是用于处理位于肠衣中的肠类产品,如煮香肠、热狗或类似食物产品。使相应的食品与隔开间距的能导电的电极连接,将所述电极连接到可控制或可调节的高频交流电源上。根据本发明,所述电极分别构造成至少一个第一和第二电极组,所述电极组关于所述处相互间具有间距A<Sub>EG</Sub>,每个电极组都类似于针梳具有一定数量的单电极,针梳相邻的单电极分别具有间距A<Sub>EE</Sub>。间距A<Sub>EG</Sub>大于或等于间距A<Sub>EE</Sub>。相应的针梳穿过所示食品,穿过过程这样来实现,即,对于食品形成针梳插入和伸出部位,而对于包囊或外皮至少形成刺入部位,并且将处理物料容纳在两个传送带之间的间隔空间中并且使所述单电极从至少一个所述传送带朝相对置的传送带的方向延伸。(The present invention relates to a method for treating food products by non-conventional resistance heating. The heating being in particular for the treatment stationSausage products in casings, such as boiled sausages, hot dogs or similar food products. The respective food product is connected to electrically conductive electrodes at spaced intervals, which are connected to a controllable or adjustable high frequency alternating current power supply. According to the invention, the electrodes are each designed as at least one first and one second electrode group, which have a distance A from one another with respect to said points EG Each electrode group is similar to a comb and has a certain number of single electrodes, and the adjacent single electrodes of the comb have a distance A respectively EE . Distance A EG Is greater than or equal to the spacing A EE . The corresponding comb is passed through the food product, the passing being effected in such a way that comb insertion and extraction points are formed for the food product and at least penetration points are formed for the capsule or casing, and the treatment substance is accommodated in the intermediate space between the two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt.)

1. Method for treating food products by non-conventional resistance heating, in particular for heating treatment substances, in particular raw materials in casings, for example, in order to produce food products, such as boiled sausages, hot dogs or similar food products as treatment substances, wherein the respective food product is connected to spaced-apart, electrically conductive electrodes and the electrodes are connected to a controllable or adjustable high-frequency alternating current source, characterized in that the electrodes each comprise a first electrode and a second electrode, which are spaced apart (A) from one another with respect to the treatment substance (3)_EG) The respective electrodes are arranged to penetrate through the insulating capsule or sheath and penetrate the treatment substance (3) or to be moved through the insulating capsule or sheath and the treatment substance, and for the treatment substance (3) located in the flexible casing or sheath, the respective electrodes are penetrated and produce a penetration opening in the region of the tip of the casing or sheath, for which purpose the treatment substance (3) is accommodated in two conveyor belts (1; 2) in the interspace between and extending the electrodes (5) from at least one of the conveyor belts (1) in the direction of the opposite conveyor belt (2).

2. Method for treating foodstuffs by non-conventional resistance heating, in particular for heating treatment substances, in particular raw materials in casings, for example, in order to produce foodstuffs, such as boiled sausages, hot dogs or similar food products as treatment substances, wherein the respective foodstuff is connected to electrodes which are electrically conductive at a distance and which are connected to a controllable or adjustable high-frequency alternating current source,

the electrodes are respectively designed as a plurality of first and second electrode groups which are spaced apart (A) from each other with respect to the process material (3)_EG) Each electrode group is similar to a comb and is provided with a certain number of single electrodes (5), and the adjacent single electrodes (5) of the comb are respectively provided with a spacing (A)_EE) Furthermore, the pitch (A)_EG) Greater than or equal to the spacing (A)_EE) And that the respective needle combs are arranged to penetrate the insulating envelope or sheath and penetrate the treatment substance (3) or that the respective needle combs are moved through the insulating envelope or sheath and the treatment substance, and that for the treatment substance (3) located in the flexible casing or flexible sheath, the respective electrode groups are penetrated and puncturing openings are produced in the region of the pointed ends of the casing, for which purpose the treatment substance (3) is accommodated between the two conveyor belts (1; 2) in the space between and extending the single electrode (5) from at least one of the conveyor belts (1) in the direction of the opposite conveyor belt (2).

3. A method according to claim 1 or 2, wherein the remaining insertion or passage site is closed after the respective electrode or group of electrodes has been removed from the treatment material.

4. The method according to claim 3, wherein the closing is performed by spraying, gluing, painting or wrapping.

5. Method according to claim 3, characterized in that a reconstitutable, self-healing film material is used for the closure, or that the casing material itself has at least some sections made of a reconstitutable, self-healing material.

6. Method according to one of the preceding claims, wherein the power supply supplies high-frequency energy with a frequency >16kHz, and the resistive heating is performed at least until coagulation of the respective food product takes place.

7. Method according to one of the preceding claims, characterized in that at least in the edge region of the treatment mass a further treatment by conventional heat treatment, in particular infrared radiation, is carried out.

8. Method according to one of the preceding claims, characterized in that the single electrode (5) is movable or rotatable about its axis and performs a rotational movement during penetration, wherein a rotational movement of varying direction in relation thereto is performed during removal of the single electrode (5).

9. Method according to one of the preceding claims, characterized in that the single electrode (5) is configured as a hollow electrode and the electrode cavity contains or conducts a temperature control agent or a coolant.

10. Method according to one of the preceding claims, characterized in that the individual electrodes (5) are introduced such that a gate electrode is formed at least at one individual electrode.

11. Method according to one of the preceding claims, characterized in that the crossing or penetration is carried out ultrasonically assisted.

12. Method according to one of the preceding claims, characterized in that the energization and the heating are phased in the case of an intermediately set dwell time.

13. Method according to one of the preceding claims, characterized in that at least one of the electrodes (5) has an integrated temperature sensor.

14. Method according to one of the preceding claims, characterized in that the electrode (5) is made of an electrically conductive plastic material.

15. Method according to one of the preceding claims, characterized in that the conductivity of the electrode (5) is adjustable.

16. A method according to claim 15, characterized in that the conductivity of the electrodes (5) can be adjusted to be different from electrode to electrode.

17. Method according to one of the preceding claims, characterized in that a material shaped in relation to the process mass is arranged between the respective electrode and the process mass, said material forming a separation layer between the process mass and the respective electrode, said material forming said separation layer being in particular configured cap-shaped and having electrical properties corresponding to or similar to the electrical properties of the process mass.

18. Method according to one of the preceding claims, characterized in that, in the case of freshly slaughtered meat as processing material, the resistance heating is continued until after the onset of protein denaturation caused by the heating, with the aim of permanently stopping the ongoing biochemical process, in particular in order to prevent quality-reducing changes of the muscle fibers.

Technical Field

The invention relates to a method for treating foodstuffs by non-conventional resistance heating, in particular for heat-treating substances, in particular raw materials, in casings, for example, in order to produce foodstuffs, such as boiled sausages, hot dogs or similar products, according to the preamble of claim 1, wherein the respective foodstuff is connected to electrodes which are electrically conductive at a distance and which are connected to a controllable or adjustable power source.

Background

DE 1540909 a discloses a device for rapid electrical heating of food products, in which heating is achieved by passing an alternating current of normal frequency in the axial direction. The alternating current is fed via contacts at the end or end face of the elongated food product to be treated. The food product associated therewith, the electrically non-conductive or poorly conductive skin, is penetrated. The electrodes used may have pointed or knife-like projections on the contact surface to enable easy penetration of the sheath as described above.

The device for heating food products according to DE 102015206385 a1 preferably relates to the treatment of skinned products, in particular meat products and sausage-like products. With this previously known teaching, rapid heating of a skinned food product should be achieved by uniformly applying an electric current that generates heat inside the food product.

In this connection, the device has at least two spaced, axially parallel, co-rotating cylindrical electrodes which are connected to terminals of opposite polarity of the power supply and are in electrical contact with the sheath, the electrodes rotating on the sheath. The sheath preferably has a longitudinal axis which is arranged parallel to the longitudinal axis of the electrodes, so that the at least two electrodes rotate parallel to the sheath axis.

The current source according to DE 102015206385 a1 provides an alternating current with a frequency of 2kHz to 300 MHz.

DE 102014010166 a1 of the same classification relates to a method for treating food products by heating. Here, non-conventional resistance heating is used. The functional principle of such resistance heating results from the direct conduction of electric current through the product. Here the food product assumes the function of a resistor similarly.

In the method according to DE 102014010166 a1, a dimensionally stable sheath made of an electrically non-conductive material or made of another structure is first filled with a filler material. This is in particular a sausage meat paste or similar food material. The opening of the outer skin is then closed by means of an electrically conductive surface, in particular by means of a plate or a plug. The input current is realized through the conductive surface, so that the resistance heating is carried out.

In one embodiment of the teaching of this document, the possibility exists of intermittently applying the current to the process material. Therefore, the energization period is followed by a rest interval in order to homogenize the temperature in the product. The duration of the respective interval may be selected according to the respective product property, for example according to the thermal or electrical conductivity.

In one embodiment according to DE 102014010166 a1, the treatment substance inside the sheath is divided into a plurality of sections by an electrically conductive delimiting structure, for example a disc made of an electrically conductive material. These electrically conductive confining structures achieve a homogenization of the current and thus make the resistive heating uniform. The product thus heated can be easily removed from the dimensionally stable casing and cut into pieces in a simple manner.

The raw sausage material, which is also filled in the respective casing in a very cold state, can be permanently compressed further by the closure and by pressure.

The dimensionally stable outer skin can be used at the same time as a contamination-free packaging, in particular a transport packaging, for the finished product.

Although the previously described methods have given very good results when treating foodstuffs by resistance heating, there is the problem that, in particular for large-area contacts, air-containing (Luftensischlusse) is formed during heating or, during heating, gases are released which form an insulating layer directly in front of the contact face, so that the heating takes place unevenly, as a result of which disturbances in the production process can occur when producing the respective foodstuffs. Although this effect can be mitigated by the concept of producing a relative movement between the filling material, i.e. the food product to be treated, and the electrically conductive surface, the effort required to produce this relative movement is high.

Disclosure of Invention

Therefore, for the reasons stated above, it is an object of the present invention to provide an improved method for treating food products by resistance heating, which method no longer has the disadvantages of the prior art and is suitable for continuous, industrial-scale production.

The object of the invention is achieved with a method according to the teaching of claim 1, the dependent claims including at least suitable designs and modifications.

The method according to the invention is based on electrical resistance heating known per se and relates to food products, in particular in an insulating capsule or sheath. The skin may be, for example, a casing. The insulated capsules may include, auxiliarily, individual forms, sets of forms, cylindrical skins, belts, or other skin configurations of any cross-section.

The food to be treated is in particular an enteral product, such as boiled sausage, hot dogs, restructured meat or similar products.

For the corresponding method, the electrodes are each configured as at least one first and second electrode or electrode group.

The electrodes have a distance A between each other_EG。

In the electrode group, each group is also provided with a certain number of single electrodes similar to the needle comb or the needle brush, and the adjacent single electrodes of the needle comb are respectively provided with a distance A_EE。

Here, the pitch A_EGIs greater than or equal to at most the spacing A_EE。

The respective electrode is inserted into, in particular, an insulating capsule or sheath and penetrates the food product, so that a needle comb insertion, butt joint or projection is formed relative to the food product and the capsule or sheath.

The individual electrodes of the comb or comb electrodes are designed to be essentially parallel to one another. Each single electrode may have a piercing tip. This may be, for example, a corresponding sanding section. However, it is also possible to introduce the electrode with a rounded or flattened end into the sheath and through the treatment material to the opposite sheath wall by means of a positioning element, for example a ground-down small tube, it being necessary to ensure that the end faces of the electrode lie flush against the opposite inner wall of the sheath.

The current source is only activated according to the invention when all or a large number of the single electrodes reach their (protruding part) end position, that is to say have passed completely through the food product.

For sausage products in a flexible casing, the respective electrode set preferably penetrates into the top end region of the casing and produces a corresponding puncture in this region. By applying a pressing force in the longitudinal direction of the sausage product, it is possible to compress the sausage product at least at the end side and to avoid undesirable cap-like structures at the end of the casing.

The insertion site or penetration site left on the casing or sheath can be closed after the removal of the respective electrode set from the processed food product by means of a pulling or pressing force.

This closure can be effected, for example, by spraying with a food-compatible liquid plastic, by gluing, painting or by applying a covering-layer partial skin.

For sealing, particularly suitable are reconstituted, self-healing film materials. The material of the plastic casing can already consist of such a self-healing film material or have self-healing properties in the regions where penetration is to take place.

The aforementioned current source for generating electrical energy provides high frequency energy. The controllability of the energy source ensures that no undesirable hot spots form in the food product during the resistance heating, wherein a pulsed current application can be carried out while checking whether the maximum current intensity is met.

For the purpose of further purification after resistance heating, there is the possibility of reheating the respective product in a conventional manner, for example, here by means of a water bath or by means of hot steam. It is likewise possible to carry out the treatment additionally by means of infrared radiation.

In a development according to the invention, the single electrode is designed to be rotatable or movable about its axis. During penetration the single electrode may perform a rotational movement, during removal of the single electrode a rotational movement is performed which is changed with respect to the direction of the rotational movement described above. By thus penetrating with a rotational movement, the puncture or piercing point is designed to be minimally invasive relative to the outer skin, so that the effort is reduced during reclosing.

In a development of the invention, the single electrode can be realized as a hollow electrode. At this time, the electrode cavity may contain a heating or cooling agent or a heating or cooling core having high thermal conductivity. At least one of the electrodes may have an integrated temperature sensor.

It is to be noted here that the introduction of the electrodes takes place at a significant angle to the elongated treatment material, for example a hot dog, up to perpendicular to the longitudinal axis of the treatment material.

In a further development of the invention, the single electrode can be introduced in such a way that a so-called gate electrode is formed at least in one electrode group. This means that the first electrode combs penetrate into the food product as well as the outer skin. The second electrode comb likewise penetrates at the same point but at an offset angle. If the structure formed is analyzed in an imaginary viewing direction perpendicular to the penetration direction at this time, this structure constitutes a gate electrode.

In a development of the invention, the insulating capsule consists of (half) shells which contain the food product, the (half) shells being moved toward one another in a shaping action relative to the food product before the electrodes are introduced. By this relative movement, the food product can be shaped and compressed. The food is not required to be supplied to the shell in the outer skin, but the product can also be shaped and compressed in the shell as a material and then heated by resistance heating via (piercing) piercing electrodes. Possible air inclusions can be removed, for which purpose, in particular openings at the opposite ends of the half shells can be used for puncturing. The shells may be provided as a chain or as an integral part of a continuous manufacturing conveyor belt or conveyor mat structure. After the treatment by resistance heating, the shells are moved apart again and the heated and shaped food product is taken out for possible further treatment.

In one embodiment of the invention, it is possible to penetrate or pierce the food or the outer skin with the aid of a needle with the aid of ultrasound.

The teaching according to the invention also lies in the concept of realizing a continuous or pipelined production.

The process material itself is fed to a device comprising two spaced apart conveyor belts.

The intermediate space contains raw material that has not yet been processed and that may be located in the casing. The driver, which extends from the at least one conveyor belt towards the interspaces between the conveyor belts, constitutes a separation between the individual portions (sausages) and makes it possible to reliably transport the products over the length of the conveyor belts. The electrodes are inserted into the respective sheath and through the treatment material, so that the desired resistance heating can be carried out over the time period of the travel path. By means of the control of the transport speed, the length of the stay and thus the length of the treatment time can be predefined.

The driver can also form a shaping segment for shaping the process material in accordance with the defined contour and be designed accordingly.

Another continuous treatment method can be designed in such a way that the treatment substance is injected in a predefined width between an electrically non-conductive, synchronously running, possibly grooved upper and lower belt. As transverse partition, a profiled section with the product properties described below can be used in order to form the product end. The process material forms a uniform surface between the belts, which is interrupted or limited in length only by the transverse forming sections. In the further course of the forward movement of the strip, an electrically non-conductive partition wall/limiting wall is introduced in a form-fitting manner with the forming section, a thin partition wall being applied between the upper and lower strip by the strip, so that the elongated products are located in the respective intermediate spaces between the left and right partition walls and the forming section which plays a limiting role. The desired pressure to be applied can be created by moving the upper and lower belts together. Starting from the center of the forming section, the treatment material can be brought to the desired temperature in a very short time by means of resistance heating by means of electrodes.

Between the upper or lower belt and the treatment substance, which runs synchronously, a reusable film, for example a film made of silicone material, or a disposable film, which runs synchronously, can be inserted. Instead of approximating a flexible upper or lower belt, a solid mold may also be used.

Despite the advantages of the method, inhomogeneities in the heating of the treatment material can lead to locally high temperatures or locally low temperatures (hot spots, cold spots). In resistance heating, inhomogeneities with the aforementioned hot or cold spots may occur due to different electrical conductivities of the individual product sections or due to an inhomogeneous distribution of the electric field. In particular, dispersion systems with liquid or oily or particulate fractions have such differences in conductivity that differences occur in the temperature increase in the respective stages.

In order to eliminate this problem, it is proposed according to the invention to divide the heating process into different sections or time blocks, whereby cold or hot spots that may form can be compensated for. In this way, the material can be heated in pulses, for example to 50 ℃. Thereafter, the energization is interrupted, so that a protein network having a relatively firm structure can be formed. In the next step, heating is carried out to about 60 ℃. During the next treatment pause, the protein network acquires a higher stability. Followed by additional heat treatment until the desired final temperature is reached. Communication of intracellular fluids with extracellular fluids is formed due to perforation or disruption of cell membranes upon resistive heating. This results in a higher water-binding capacity, and as a result, less gel deposits. This is advantageous for the shelf life of the food thus treated, since the destruction of the cell membrane again reduces the survival rate of the microorganisms.

Another advantage of interrupting the heating is, as already mentioned, the case at lower temperatures, when the gas present in the treatment mass, for example in the sausage meat, mainly under reverse pressure, does not yet expand so strongly at about 50 c that the slowly setting protein matrix is torn. During the treatment pause, as already explained, the protein network can continue to solidify, that is to say set, with the aid of the temperature reached. During the next further heat treatment, the stagnant gas remains stationary in its original position. Conversely, upon excessive heating, the entrapped gas may explosively expand and/or communicate with other gases before sufficiently strong solidification of the protein matrix occurs. Thereby creating larger gas-containing structures which can have a corresponding adverse effect on the process material.

The drying in the region of the edge region of the treatment material can also be reduced by the staged treatment.

If, during the treatment of the material, the casing used as the outer skin is not sufficiently retracted, there is the possibility that the not yet treated but filled casing is clamped between two or more half-shells or quarter-shells which are part of the respective conveyor belt. The end of the half-shell or quarter-shell now has a hole through which the comb electrode or the piercing electrode can be introduced. The additional plug with a correspondingly designed recess, which corresponds exactly to the piercing opening in the half-shell in its end position, makes it possible to increase the pressure acting on the treatment material in order to reduce any cavities that may be present. In this way, after the resistive heating according to the invention has ended, the sausage meat is solidified, so that after opening the half-shells or quarter-shells the heated product can be removed and can be reprocessed in a known manner. This ensures that a very economical artificial casing can be used for the wrapping. When using electrodes which can accommodate an integrated temperature sensor, the temperature rise can be determined during the heating process, and the core temperature is obtained and used as a manipulated variable.

It is essential in particular that the solution according to the invention can also be used for processing raw sausage meat paste in a cartridge, when the possibility of introducing an electrode according to the invention is achieved.

In order to form the end or the cap, a liquid or a colloidal substance for adjusting the resistance or a material having these properties (buffer material) can be positioned in front of the electrode, for example as a shaping segment. A water-permeable or current-permeable mold or membrane is introduced between the treatment substance to be heated and the resistance-adjusted buffer material, said mold or membrane ensuring that the end of the product has the desired shape. This device makes it possible to uniformly energize the process material and achieve the desired geometry even in the raised areas.

In particular for the manufacture of products with small diameters, such as for example small sausages, sausage units and the like, it is desirable to achieve a continuous manufacture. This can be achieved by the heat treatment by resistance heating being effected inside the formed strip or tube by means of a driver which at the same time can also serve as a contact point for the current-permeable die or membrane. According to the invention, the resistance heating can also be carried out by means of penetrating electrodes between the diaphragms on the "left" or "right" side, before and after the respective driver, into the buffer material or into the current-permeable mold. To achieve the desired hat geometry, the mold or buffer material may also have an electrical resistance between the "left" and "right" membranes, which allows parallel energization of the process material, although "forming the hat".

The distance between the drivers and the diameter of the formed band or tube can be adapted to the respective requirements for the product size and also for achieving dispensing of the components over the length.

The shaped band or tube can be heated from the outside in order to prevent thermal radiation from the process material and/or be thermally insulated. The driver in the tube can be moved by an internal, but also external, drive device.

The material of the electrodes or electrode groups is to comply with relevant regulations in food technology and should be easy to clean. To avoid contamination, there is the possibility of providing the electrodes with an antimicrobial coating. Here, this can be, for example, a coating with silver ions or releasing silver ions.

Alternatively, it is possible to make the electrodes at least partially of a plastic material with an adjustable electrical conductivity. This makes it possible to predetermine the current distribution on the virtual plane formed by the electrodes. This achieves a uniform and improved heating, in particular in the edge region of the sausage-shaped treatment product.

Instead of the mentioned gill electrode, a single electrode may be used. The selection and use of the electrodes may also be made taking into account the specific dimensions of the material being treated. Preferably, a single electrode can be used, for example in the field of small sausage or hot dogs.

In a continuous manufacturing process, food products that are not enterically coated may also be processed. During the treatment process, the mentioned band or tube surrounds the treatment substance, so that no casing is required anymore. It is to be noted here that the belt itself may be heated or moistened or sprayed with liquid smoke or other taste-influencing agents in order to achieve the transfer of these components to the treatment mass.

Furthermore, extensive experimentation has shown that it is important for achieving uniform heating and protein denaturation that electrical energy in the form of alternating current at relatively high frequencies be present.

In resistance heating by high-frequency alternating current, different contents of the food to be processed are subjected to different oscillation excitations from each other. In addition to conventional resistance heating, particle excitation is achieved in the process material by high-frequency oscillation according to the invention. As a result, additional frictional heat is generated between the inclusions and the particles, which improves the overall heating of the treatment material. By high frequency oscillation in the range of approximately 5-50MHz, relative movement of the particles in the filling material can take place, thereby bringing about the previously mentioned effect of additional heating, which form of effect has not been known so far and is at least not used in the herein relevant method for treating food products.

The effect of resistance heating for uniform and rapid heating of food products is based on the recognition according to the invention that the electrically conductive inclusions undergo natural oscillations with a continuously changing frequency by means of an alternating current. This relative movement can cause the process material to heat up.

Tests with an alternating current of 50Hz have shown that it is possible to ascertain in a very simple manner that the existing, but very slowly occurring heating is due to the resistance of the process material rising.

In order to accelerate the heating process, the frequency of the alternating current conducted through the product can be increased. Experiments have shown that gas formation at the electrodes is observed up to approximately 16 kHz. From about 17kHz, this gas formation was no longer observable.

The products heated up in the open sheath by resistance heating can also be loaded with frequencies below 17kHz, since in this case the gases produced evaporate. But it was confirmed that aging traces occurred on the electrode after the electrode was used for a long time.

A completely closed skin can be successfully treated without problems only with frequencies of approximately 17kHz and higher.

The gas formation mentioned does not occur in an impingement manner, but rather gradually occurs as the treatment time period progresses.

According to the invention, the aim of resistance heating the product by using a high-frequency alternating current is to achieve a very rapid, uniform and quality-improved treatment.

By way of example, heating of a stick for the production of cooked sausages may be mentioned here.

Currently, such products are heated in cooking cabinets or in open water baths for a period of approximately one hour when the diameter is about 10cm and the length is about 60 cm. By the resistance heating according to the present invention using the high-frequency alternating current, the heating lasted for about 5 minutes.

This resistance heating method can also be used for the treatment substance filled in the cartridge with the piercing electrode inserted, when the respective electrode is introduced into the cartridge through a predefined opening. The piercing electrode can in this case be embedded in a guide groove of the closure element, so that the part of the treatment substance which may not be sufficiently heated remains small.

In the method described, it is mainly concerned with the handling of the food product during the actual manufacturing or processing. The principle of the piercing electrode can in principle also be used for heating all pasty foodstuffs, but also for heating already prepared soups or for heating meat as a near solid substance. In this case, it is expedient for the electrodes not to have tips which concentrate the field strength. Here, a ball molded or formed on the end of the electrode can be advantageous. Such electrodes can in this case be suspended, for example, on a belt or chain, similar to the heating of the material during the passage. In this case, the current supply to the electrodes is effected by means of a chain or belt accommodating the electrodes.

Drawings

The invention is explained in detail below with the aid of embodiments and with reference to the drawings.

Here:

fig. 1 shows a side view of a device for receiving sausage-like products in continuous manufacture according to the invention;

figures 2 and 5 show a representation similar to the side view of figure 1, but with the sausage-like product already contained between the conveyors; and

fig. 3 and 4 show detailed views of exemplary needle electrodes and drivers.

Detailed Description

The diagram according to fig. 1 shows a side view of the device according to the invention for the continuous production and resistance heating of a sausage-like product.

Here, the conveyor belt 1 guided with two rollers; 2, the two conveyor belts have a spacing space between them.

The interspace is intended to receive the sausage-like product 3, that is to say the treatment product.

In the example shown, the upper conveyor belt 1 is provided with a plurality of drivers 4.

Furthermore, a needle electrode 5 according to the invention can be seen (see also fig. 3, detail a).

Fig. 2 shows an embodiment in a side view, which is similar to the embodiment according to fig. 1, but with already received sausages to be treated by resistance heating, which are supplied on the inlet side by a filling machine.

On the outlet side, treatment with hot smoke, liquid smoke or similar agents can be carried out.

As can be seen from detail B, i.e. fig. 4, the needle electrode 5 pierces the intestine casing, i.e. the casing of the material 3 to be processed, in the region of the end cap of the material, so that the desired resistance heating can now be carried out over the period of time during which the sausage-like product remains inside the processing device.

The treatment process is again illustrated according to the perspective view of fig. 5, in which the sausage-like product contained in the continuous treatment device is shown.

It is within the scope of the invention that a plurality of single belts may be combined adjacently side by side in order to increase productivity.

It is also possible to envisage bands of greater width, each of which accommodates a plurality of products arranged side by side in parallel, the number of needle electrodes or comb electrodes being adapted accordingly, but this is a routine constructive choice for the person skilled in the art.

As shown in fig. 4, the piercing is performed in such a way that the tip of the comb electrode 5 is reextended from the food product to be processed, that is to say, for example, the sausage-like product 3. That is, compared to prior art solutions, it is preferred not only to penetrate, but to achieve penetration with respect to the product.

In the example shown, the needle electrodes 5 of the respective electrode groups pierce the product 3 to be processed substantially perpendicularly to its longitudinal axis. Such piercing has proven to be particularly advantageous. It is of course within the scope of the invention that the piercing direction may deviate from the perpendicular.

The electrode group with the needle comb electrodes used according to the invention has the advantage that, in contrast to planar electrodes, no disturbing insulating intermediate spaces are formed, for example, as a result of gas formation or gas accumulation. As a result, the treatment material can be heated particularly uniformly and rapidly without undesirable hot spots.

The number of comb electrodes of the respective comb may be, for example, in the range from five to fifteen and may be adapted or adapted to the diameter of the treatment substance.