DK201870075A1 - Filling of containers - Google Patents

Abstract

The present invention relates to methods and systems for filling cheese curd into containers, wherein the cheese curd have a pre-determined mass between 0.1 to 1 kg and wherein the container is weighed during filling.

Description

FILLING OF CONTAINERS

FIELD OF THE INVENTION

The present invention relates to methods and apparatus used for assuring that containers are filled with at least a target content, while aiming at avoiding too much waste. Particularly, the present invention relates to filling of cheese curd into containers, wherein the cheese curd is filled into the container in amounts between 0.1 to 1 kg and wherein the container is weighed during filling or after filling but prior to coagulation of the cheese curd.

BACKGROUND OF THE INVENTION

During production of acidified white cheese, cheese curd is filled into container. The thereby filled containers are left for coagulation - typically while being transported through a coagulation tunnel - for around 20-25 minutes. Thereafter a membrane is arranged on the coagulated cheese curd and salt are added on top of the membrane. Following this step, a lid is placed to seal the open end of the container. It is custom to weigh the containers after coagulation and addition of salt in order to check whether content in the container is within a target weight. If not, the equipment used to fill cheese curd is instructed to either increase or decrease the amount of cheese curd to be filled in to the container. However, this has the disadvantage, that no conclusion can be made as whether it is the amount of salt added and/or cheese curd which is/are too high or too low, and does not take into account any spillage and/evaporation between filling and weighing.

Hence, an improved method and apparatus would be advantageous, and in particular a more efficient and/or reliable method and apparatus would be advantageous.

OBJECT OF THE INVENTION

It is an object of the invention to provide a method and apparatus where a more precise determining of the content is provided.

SUMMARY OF THE INVENTION

Thus, the above described object and several other objects are intended to be obtained in a first aspect of the invention by providing a method for producing

DK 2018 70075 A1 acidified white cheese in a container by the method and system set forth in the accompanying claims.

The method and system are advantageous, as a more uniform filling may be provided by e.g. continuously adjusting the mass dispensed by a cheese curd dispenser. The protein and fat mass of the cheese curd vary throughout the year, changing the density of the cheese curd and thus, if the filling is based on volume, the volume of dispensed cheese curd may need to be calibrated to take into consideration such changes. This may be taken into account by the present invention, as volume dispensed by the cheese curd dispenser may be adjusted, depending on the actual content e.g. weight dispensed into each container. Thus, weighing during filling and feedback to the cheese curd dispenser, may prevent that the actual content deviate from the target content after filing. Furthermore, the present invention may allow for subsequent regulation of the actual content of cheese curd if necessary, as the containers are not sealed before weighing.

In the present context, the terms target content” and actual content” are used to refer to content in terms of weight the container should hold and the measured content, respectively. As an example, a target content in a container is predetermined to be 1 kg plus and minus a certain percentage, e.g. 1%. In this case, filling by e.g. a cheese curd dispenser is terminated, when the dispenser receives a signal, indicating that 1 kg have been dispensed into the container. Actual content may be decided to be acceptable for a deviation of e.g. 1% (1 kg+-0.01 kg) that is, the target content is 1 kg+-0.01 kg. If the actual content measured during filing is 1.015 kg, the actual content is above the acceptable actual content (target content) and the dispenser device may be adjusted to fill less in subsequent filings. In another situation, the weight of the content in the container may be constantly monitored during filling and when the actual content reaches the target content, the filling is terminated.

BRIEF DESCRIPTION OF THE FIGURES

The present invention and in particular preferred embodiments thereof will now be disclosed in more details with regard to the accompanying figure. The figure show one way of implementing the present invention and is not to be construed as

DK 2018 70075 A1 being limiting to other possible embodiments falling within the scope of the attached claim set.

Figure 1 schematically illustrates a filling method and apparatus according to a preferred embodiment of the invention.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

Reference is made to fig. 1, schematically illustrating an embodiment according to the invention of a system and a method for producing acidified white cheese in a container 3. The method comprise conveying an open ended container 3 to a cheese curd dispenser 1 by which cheese curd is filled into the container 3. The cheese curd dispenser 1 is configurable to meter out and dispense a target content, when receiving a positive control signal 8a and terminating dispensing when receiving a negative control signal 8b. Alternatively, a constant determination of the actual content is determined and the dispenser 1 is controlled to dispense until the target content has been reached.

The control signal 8a, 8b being an electrical signal such as ordinary used in controlling equipment. Preferably, the pre-determined target content have a mass between 0.1 and 1 kg of cheese curd, such as 0.8 kg. A weighing device 5 is arranged under the cheese curd dispenser 1, configured for measuring the weight of the container 3 during filing. Filling is initiated when the weighing device 5 detects the weight of the container 3 and sends a output signal 9 being representative of the actual content of the container 3 during filling to, a control unit 6. When the actual content of the container 3 is below the target content, a positive control signal 8a is sent from the control unit 6 to the cheese curd dispenser 1 and cheese curd is dispensed into the container 3. When the actual content of the container 3 equals the target content, a negative control signal 8b is sent from the control unit 6 to the cheese curd dispenser 1 and filling is terminated. After filling is terminated, the container 3 is conveyed through a coagulation tunnel 10 for a pre-determined period of time, such as 20-35 minutes, allowing the cheese curd to coagulate. When the cheese is coagulated, the container 3 is conveyed to a machine configured for arranging a parchment membrane 11 on top of the newly coagulated cheese. When a parchment membrane 11 have been arranged on top of the newly coagulated cheese, the

DK 2018 70075 A1 container 3 is conveyed to a salt dispenser 14 for dosing dry salt 12 on top of the membrane 11. Finally, the container 3 is conveyed to a lidding device 2, configured for applying a lid 4 to the container 3. The container 3 may be conveyed through the system by a conveyer 7, such as by a conveyer belt, configured for conveying the container 3 consecutively to the cheese curd dispenser 1 and the weighing device 5, through the coagulation tunnel 10, to the means 13 for placing a parchment membrane 11 on top of the newly coagulated cheese, to the salt dispenser 14 and to the lidding device 2. Control of the various functions of the system may be provided by the control unit 6, which may be in the form of a computer.

In an alternative embodiment, the weighing takes place after filling but prior to the coagulation. In such and similar embodiments, the actual content is compared to the target content and if a difference exist between the target content and the actual content determined, the curd dispenser is configured to either increase (if actual content below target content) or decrease (if actual content is above target content) the amount dispensed in later fillings.

LIST OF REFERENCE SYMBOLS USED cheese curd dispenser lidding device container lid weighing device control unit conveyer control signal to cheese curd dispenser 1 output signal from weighing device 5 coagulation tunnel parchment membrane salt means for placing a parchment membrane salt dispenser

Claims (2)

1. A method for producing acidified white cheese in a container (3), the method comprising:

- filling cheese curd into the open ended container (3) by use of the cheese curd dispenser (1) being configurable to meter-out and dispense a predetermined target content with a mass preferably between 0.1 and 1 kg;

- weighing said container (3) on a weighing device (5);

- weighing said container (3) either

- during filling of said container (3) an terminate filling when a target content is reached, or

- after filling but prior to a coagulation of the cheese curd, and if a difference exist between the target content and the actual content determined, configure the curd dispenser to either increase or decrease the amount dispensed in later fillings;

- allowing the cheese curd to coagulate, preferably by conveying said container (3) through a coagulation tunnel (10) for a pre-determined period of time, such as 20-35 minutes;

- arranging a membrane (11) , such as a parchment sheet or a sheet made from an impermeable material, on top of the newly coagulated cheese

- dosing dry salt (12) on top of the membrane (11).

2. A system for producing acidified white cheese in a container (3), the system comprising:

- a cheese curd dispenser (1) for dispensing content into a container (3), said cheese curd dispenser (1) being configurable dispense a cheese curd when receiving a control signal (8a);

- a weighing device (5), configured for weighing an open ended container (3) during filing by the cheese curd dispenser (1) either during filling or after filling but prior to a coagulation of the cheese curd, wherein the weighing device (5) provide a first output signal (9) representative of the actual content of the container (3) during filling;

- a coagulation tunnel (10) wherein the cheese curd can coagulate after filling

DK 2018 70075 A1

- a device (13) for placing a membrane (11) on top of the newly coagulated cheese

- a salt dispenser (14) for dosing dry salt (12) on top of the membrane (11);

- a lidding device (2) for applying a lid (4) to a container (3) into which the cheese curd dispenser (1) has filled content;

- a conveyer (7), for conveying the container (3) consecutively to the cheese curd dispenser (1) and the weighing device (5), through the coagulation tunnel (10), to the means (13) for placing a parchment membrane (11) on top of the newly coagulated cheese, to the salt dispenser (14) and to the lidding device (2), wherein the system further comprising a control unit (6) configured for

- receiving the first output signal (9) from the weighing device (5)

- determining if the actual content is below or equals the target content, and

- if where the actual content is below the target content, provide a positive control signal (8a) to the cheese curd dispenser (1).