BE905182A - Industrial process and appts. for sterilisation etc. of food prods. - which are subsequently fast cooled with sterile liq. recycled after decanting - Google Patents

Abstract

Industrial process and a plant installation for sterilisation or similar heat treatment of a food prod. while mixed with or suspended in a liq.. Once the heating stage of the process has been completed, the batch of prod. under treatment is mixed with a quantity of cold sterile liq. to bring the temp. of the prod. rapidly down to a level of slow or arrested cooking, e.g. for peas, from about 130 deg.C. The liq. used for cooling is sepd. from the prod. by decanting and then recycled for cooling further batches of prod.. Sterility of the cooling liq. is maintained throughout the recovery process.

Description

       

    <EMI ID = 1.1>
 

PRODUCT HEAT STABILIZATION PROCESS

  
  <EMI ID = 2.1>

OR SUSPENDED THEREIN.

  
It is known that to maintain, as much as possible, the nutritive, organoleptic, shape and coloring qualities of the products to be preserved, it is preferable that the sterilization operations,

  
pre-cooking or cooking times are as short as possible. The temperature at which and the time during which these operations are carried out must be sufficient to ensure the destruction of the microorganisms present and their spores as well as the destruction of the enzymes which can alter the products to be stored at the storage temperature. Inactivation is sometimes enough.

  
The inventors have found that, at a temperature of between 60 and 80-85 [deg.] C, depending on the nature of the product treated, the latter hardly cooks any more. For fruits this temperature is lower than for most vegetables. For peas, several hours of maintenance, under liquid, at 80 [deg.] C, barely changes their texture. It is known that the texture of many plants becomes firmer during storage at normal temperatures for canned goods. For peas this phenomenon continues for several months.

   It is also known that to avoid the disaggregation of products in particles (natural or cut) under the effect of the release of dissolved gases or the vaporization of the water which they contain when the pressure in the devices decreases below the vapor pressure of water at the local temperature inside the particle, the treatment operations must therefore be carried out under a pressure higher than said vapor pressure.

  
The inventors have devised a process and apparatus arrangements which make it possible to minimize the duration of the heating, stabilization, cooking and cooling operations to an adequate "non-cooking" temperature, while maintaining

  
the devices have sufficient pressure to avoid disintegration of the particles and ensure adequate aseptic conditions.

  
The present invention relates to a method of sta-

  
  <EMI ID = 3.1>

  
equipment to carry it out.

  
Particulate food, stabilized by heat, is precooled very quickly and aseptically by the sterile and cold liquid used for the transfer to and from the storage tank. This liquid is fluid and can therefore be easily separated, when cold, from the stabilized particles.

  
Barring exceptions, the specific weight of the liquid is less than that of the particles, degassed before their heat treatment or during the latter, so sedimentation of the particles, carried out aseptically, allows it to obtain the cold liquid required for the subsequent operations. In very rare cases, where the sedimentation of the particles is insufficient or zero, the recovery of the liquid required for pre-cooling, cooling and transfers, can be carried out by sieving.

  
Aseptic storage, in large tanks, requires that the particles bathe in a liquid, avoiding their crushing and facilitating the operations of filling and emptying of the tanks.

  
Shopping is not justified for food available all year round. It is not suitable when the food is extremely fragile, or else has physical or dimensional characteristics making it impossible or very risky to transfer it to appreciable distances by pipes, filling then aseptic emptying of large tanks etc ...

  
These limitations are well known. The following list of foods which can be stabilized by the process which is the subject of the invention is not limiting, but only plants, the harvest of which is seasonal, are mentioned therein.

  
Vegetables: Fresh seeds of peas, beans and corn, cubes or pieces of various vegetables with firm flesh, carrots, salsify, peeled potatoes, etc.

  
Vegetables not concerned are among others:

  
asparagus in branches, whole princess beans, leafy vegetables, including spinach, celery stalks.

  
Fruits: Peach and apricot mumps. Cubes and pieces. Many whole fruits, peeled or not, pitted or not, Fruits whose texture is particularly fragile are hardly affected.

  
Whether vegetables or fruit, the scale

  
of sterilization by the heat to be applied is a function of a large number of known factors, including the temperature maintained from the start of aseptic storage, and the technology used to ensure the preservation of the food after this intermediate storage, the the aim is to reduce the seasonal nature of industries having above all to distribute these foods, alone or mixed with others, in retail packaging, the latter being aseptically filled, or sterilized after hermetic closure. Other conventional preservation methods can also be used after aseptic storage, such as deep-freezing, confectionery and others.

  
Heat stabilization must destroy or inactivate microorganisms, their spores and enzymes. This, depending on various variables, one of which is the storage temperature and the other, the technology then used, at the stage of packaging in retail packaging.

  
Also the periods of stay at high temperature vary between about one minute and thirty minutes, while the temperatures to be observed are between 60 [deg.] And 140 [deg.] C, these limits not being

  
not absolute.

  
For many products, an overpressure is useful

  
or even necessary during all or part of the heat stabilization and cooling process.

  
Cooking implements chemical, physical, physicochemical - and even biochemical phenomena

  
(les.enzymes). Its speed doubles, approximately, when

  
the temperature increases by 10 [deg.] C. So it is said that his

  
  <EMI ID = 4.1>

  
For thermal destruction of spores of <EMI ID = 5.1>

  
is around 7, at least in a neutral environment.

  
  <EMI ID = 6.1>

  
diary between 2 and 7. It varies depending on the enzyme and other parameters.

  
As the stability of food stored in tanks, the capacity of which can vary between less than 20 m and more than 500 m, is imperative, it is essential that the destruction or inactivation of microorganisms, spores and enzymes is always effective, without however, cook and therefore over-tenderize the food.

  
The golden rule, well known, to obtain this overall result, is to control the factors "Temperatures Times and Pressures". This, while completely eliminating the risks of reinfection of the stabilized product.

  
The problem is further complicated when it is necessary to limit the effects of cooking, so that the particles remain firm, resist the heat treatment carried out after the final packaging in retail packages and / or undergo a minimum of color and flavor modifications, even nutritional value.

  
The ideal is, therefore, to almost perform a UHT treatment (very high temperature for a very short time) and, if not, HTST sterilization

  
(High temperature - short time) short at high temperature, and this, while being able, if necessary, to work at a pressure clearly higher than those corresponding to the tensions of water vapor at the temperatures considered, in order to avoid the action of occluded gases and water vapor which may be emitted in the particles.

  
A scale suitable for fresh peas, to be packaged in metal cans or glass jars, after aseptic storage, has the following characteristics:

  

  <EMI ID = 7.1>
 

  

  <EMI ID = 8.1>


  
The peas are sterile and remain intact. They become tender and therefore fragile, but their texture gradually firms up during shopping, a fact known to tradespeople. So they can then undergo without damage a short additional sterilization, after being packaged in boxes or jars, properly, but respecting aseptic only for emptying the storage tank. However, none of the methods and equipment, currently known, allows such operations to be carried out reliably on large quantities of particles of very diverse characteristics without damaging part of them.

  
The articles below describe the processes known in 1982.

  
"Advances in conservation technology

  
aseptic in bulk of semi-processed fruits in large packaging, by B. Lafuente, Industries Agricoles et Alimentaires (Paris) Oct. 1982, pages 829 to 834.

  
Progresos en tecnologia de la Conservacion Aseptica de semielaborados de frutas en grand envases, by

  
B. Lafuente, Revista de agroquimica y tecnologia de alimentos, Valencia, Spain, 22 (3) 1982, pages 323 to
338.

  
Two patents are cited:

  
Kafedshiev I et al. (1977) Bulgarian patent N [deg.] 25820.

  
Lafuente B et al., Spanish patent N [deg.] 455467.

  
The methods described by B. Lafuente, including his own, are of interest in special cases, but very clearly different from that which is the subject of the invention.

  
"Kazuya Sekiguchi, Kiyoaki Tsuzi and Akinobu ONU have

  
filed in Japan patents covering a sterilizer for liquids or product pastes <EMI ID = 9.1>

  
18 "1983 N [deg.] 46887/1983.

  
28 "1983 N [deg.] 54916/1983.

  
September 29, 1983 N [deg.] 183469/1983.

  
The corresponding French patent was registered on

  
March 7, 1984 under publication number 8403543, N [deg.]
2542168. It has 29 pages, 8 claims and

  
5 figures.

  
It is a continuous sterilizer-cooler, while the process which is the subject of the present invention is discontinuous.

  
Note that the manufacturers Alfa Laval, APV, Cherry-Burrel, Manzini and others are already continuously processing particles by means of scraped surface exchangers.

  
The Japanese device aims to improve the performance of these exchangers, which are very suitable for certain foods, particularly viscous or requiring sterilization close to UHT, even if a fairly high percentage of the particles is physically deteriorated during job.

  
The literature on aseptic conditioning is not abundant, but the reports of the 3 main symposia, devoted to this new technology, correctly situate its current situation. It is:
a) Aseptic Packaging - Proceedings of a Seminar held on the 20th of april 1983 at the Hilton Hotel Stratford - Upon - Avon (England)

  
11 communications - 120 pages.

  
h) Behr's Seminar (April 24 and 25, 1985)

  
Hotel Steigenberger, Bonn, R.F.A.

  
12 communications - 84 pages.

  
c) Proceedings from the symposium on aseptic processing and packaging of foods, Sept 9 to 12, 1985. (Sweden) Lund university - SIK - The swedish Food Institute

  
31 communications - 302 pages.

  
The only discontinuous process was presented in Sweden by

  
B. Lafuente; it differs very significantly from that which is the subject of the invention.

  
Figure I shows the main equipment of a heat stabilization installation, according to the process described and two types of tanks <EMI ID = 10.1>

  
1 - Hopper containing the particles to be sterilized in 3.

  
2 - Container containing the liquid or the sauce to be sterilized in

  
3.

  
3 - Pressure-resistant cooker - cooler and,

  
if necessary, empty.

  
4 - Liquid or sauce accumulator tank.

  
5 - Cooling exchanger, placed inside 4

  
(It can also be outside 4).

  
6 - Rigid pool.

  
7 - Immersion liquid of 9.

  
8 - Maximum liquid level 7 in 6.

  
9 - Flexible, sterile tank immersed in the liquid 7.
10 - Sterile piping between 9 and 13.

  
11 - "" "3 and 12.

  
12 - Rigid stainless steel tank, with thin walls.
13 - Sterile piping between 11 and 14.

  
14 - Closed decanter, where absolute pressure prevails

  
variable forcing the content of the pipe 10 to go up in the conical part and the device, thus exceeding either the level ce 8 if the tank 9 is used, or the level of the top of the tank 12.

  
The accessories, indicated by letters, will be described later.

  
The description of the process first considers the case 1-2-3-4-5-11-12-13-14, because until now, the industry

  
has always used rigid tanks, the only ones available, and above all vertical tanks.

  
We start by sterilizing all devices, pipes and accessories using a conventional process,
120 [deg.] C for 30 minutes, for example, then, in order to avoid the implosion of tank 12, sterile air is introduced, or better still, a sterile inert gas, and maintains a pressure slightly higher than the atmospheric pressure

  
(1 Kg / cm, absolute).

  
The cooker 3 is charged with liquid 2. It is sterilized by injecting pure steam into it, then it is cooled in 4 and it is discharged in 12.

  
When the supply of "sterile and cold sauce" is sufficient in 12 and 4, aseptic suction or delivery is- <EMI ID = 11.1>

  
ioe .0. - ..

  
In theory, it is also possible to aseptically introduce sterile and cold liquid, but this is not of practical interest and introduces risks, whereas, as soon as the granules are stabilized, it remains necessary to recover the cold liquid downstream from the cooker - cooler.

  
Example relating to fresh peas.

  
In (3) 1500 kg of warm blanched peas are added from (1) and 700 liters of boiling sauce from (2).

  
The temperature of this fluid mass is brought

  
at 132 [deg.] C in 2 minutes by injection of pure steam, containing a small amount of completely sterile inert gas. This gas causes the desired overpressure and gently agitates the product. We maintain
132 [deg.] C and the desired overpressure for 4 minutes, then proceeds to ultra-rapid cooling,

  
under overpressure, as follows:

  
Sterile and cold sauce, accumulated in 4,

  
is introduced in 3, in one minute, while

  
the overpressure is maintained.

  
Depending on the case, the mixture is more or less stirred during precooling, the stirring being obtained, either through the mechanical action of the cold liquid introduced at very high flow rate, or through the injection of inert gas, or by combining these two actions, or in any other appropriate way. The gas necessary to maintain the overpressure, is introduced rather from above given the importance of the instantaneous flow. Sudden agitation of the mass of the product would generally be harmful

  
to particles. Expansion and, worse still, evacuation would deteriorate all or part of the particles, while rapid cooling of a large mass of liquid and particles, thanks to an exchanger, is practically impracticable or would mechanically deteriorate part of them. this.

  
It remains to cool fairly quickly the 5000 liters to about 80 [deg.] C contained in the cooker-cooler. This is common technology, with <EMI ID = 12.1>

  
between the particles and the liquid does not allow complete separation of the particles by sedimentation, sieving is used. The cold liquid necessary for precooling is taken downstream of the cooker-cooler, while, to lower the temperature of the mixture from 60 - 85 [deg.] C to 0 [deg.] - 25 [deg.] C, we sediment, it is sieved in this apparatus, at least, with regard to the installation of the "figure I" type.

  
This does not have a sieve, so sedimentation takes place in the decanter (14)

  
which is loaded on the storage tank

  
(12). The partial filling of (14) is obtained by establishing a pressure difference between the gases present at the top of the communicating tanks (12 and 14). This pressure must always remain equal to or greater than 1 Kg / cm (absolute) in (12), but may tend towards zero in (14).

  
If you want to keep the gas pressure in the decanter constant, you have to vary it in

  
the storage tank (12) according to its degree of filling. Also, assuming that we want to maintain the atmospheric pressure in the decanter, can we reach 2.5 kg / cm <2> absolute in

  
the tank if the respective heights are:
vertical rigid tank 10 meters, lower and upper parts of the decanter 10 and 15 meters, the specific weight of the product being,

  
to simplify, unity.

  
Given the high cost of rigid tanks and their number, it is much more economical to create a vacuum, a vacuum, in the decanter (14); however, this depression is limited to approximately

  
0.9 Kg / cm. Also, as soon as the rigid tanks have a significant height, it is necessary to assist the depression in the decanter by a pressure in the storage tank, the pressure of the gas in the latter being to be modulated according to its degree

  
filling, so that the pressure remains between certain limits in "S" at the bottom of the tank.

  
  <EMI ID = 13.1>

  
particles tend not to protrude beyond the bottom of this appliance.

  
It is enough to reverse the direction of flow in the pipe 13 by slightly increasing the pressure at the top of the decanter, to force the particles

  
to flow around 11 and 12.

  
When the storage tank (12) is distant from the group (3-4-5) and also from (13-14), the pressure losses in the pipes, tend to increase the flow towards (14) and therefore the degree of filling the decanter.

  
Also a shutter, not shown in Figure I, installed between (14) and the piping (11), isolates the decanter while the mixture is quickly transferred from (3) to the tank (12), the pressure at the base is kept constant, thanks to the evacuation of a fraction of the neutral and sterile gas filling the empty space of the tank. Also the accessory (Q), defined as being a safety valve, must be a relief valve, motorized, used to maintain the constant pressure at the bottom of the tank, via the sensor S.

  
The flow rates in the piping (11) are significant.

  
If the installation treats peas according to the example given above, we have:

  
1 cooked per 15 minutes, 4 cooked per hour, 6 T.

  
of peas / h and 10 m of homogeneous mixture per hour.

  
The mixture is precooled by adding its volume of cold liquid.

  
The cooker-cooler discharges 5 m of product

  
  <EMI ID = 14.1>

  
The return of the decanted liquid in (14) to the

  
  <EMI ID = 15.1>

  
and pn has at most 4 x 7 = 28 minutes per hour to complete this transfer. The flow may be low. However, if the installation included several cooker-coolers (3), this flow rate would be higher. The flow to the decanter (14) is greater, because in the tank (12), the proportion of liquid is only around 38%. In the absence of the accumulator tank (4), the liquid flow rate between (14) and (3) <EMI ID = 16.1>

  
  <EMI ID = 17.1>

  
Controlling the pressure in the tank (12) under these conditions requires efficient regulation equipment and large quantities of neutral and sterile gas.

  
Let’s take a look at the left side of Figure I, 1-2-3-4-5-6-7-8-9-10-11-13-14, where the rigid tank

  
(12) is replaced by a sterile, submerged flexible tank (see Luxembourg patents

  
n [deg.] s 85954 and 86023 deposited respectively lel7.6.85 and 25.7.85.)

  
Given the maximum height, of about 5 m, of the level

  
(8) immersion liquid in the basin (6) when the flexible tank (9) has a capacity of
400 to 500 m, it is easy and preferable that the 1-2-3 devices are in charge compared to the level (8) and therefore on a platform located at about 5 m. from the bottom of the basin (6).

  
This facilitates the emptying of the cooker (s) (3)

  
and allows the use of steam at around 100 [deg.] C to deliver the sterilized and cold product to

  
the submerged flexible tank (9). Now, this one

  
can be about 100 meters away from the 1-2-3-4-5 and 14 devices when the aseptic storage farm is large.

  
Indeed, for 30,000 m of total storage capacity, the area of this farm is

  
  <EMI ID = 18.1>

  
Given the limit height of submerged tanks and immersion water, the lower part of the decanter

  
(14) can be about 5 m away. from the bottom of the basin.

  
The level (8) of the immersion liquid (7) in

  
the basin (6) can easily be kept constant but, when this is not the case, its variations are slow and slight during filling of the flexible tank. It is therefore easy to modulate the vacuum applied to the top of (14), so as to keep the degree of filling of the decanter relatively constant.

  
The lower level of this one is close to the level of (8) and the height of the decanter is <EMI ID = 19.1>

  
vacuum resistant is high, also the solution

  
of a cylindrical-conical tank, of small diameter, with a height of at least 10 meters, which allows to work at maximum vacuum, is it to be considered when the particles sediment correctly in a decanter whose diameter is

  
in the range of 1 to 1.2 m. It is generally the

  
case.

  
The costly and dangerous easements imposed by neutral and completely sterile gas

  
and precise pressure regulation of that
-ci in the rigid tank (12) disappear when using the submerged flexible tanks.

  
This is very important, because such installations must function automatically, day after day.

  
A factory wishing to store two different products simultaneously, for example peas and carrots, needs two cooling sterilizer groups and two piping networks. Peas are very resistant to freezing, unlike carrots, whose texture becomes spongy; an alternative is to freeze peas and stabilize carrots in submerged flexible tanks. Simplified equipment, similar to that represented by 1-2-3-4-5-6-7-8-9-10-13-14 is described in Figure II.

  
Figure II 1 - 2: A single hopper receives the particles

  
and the sauce.

  
3: The cooker-cooler is similar to

  
that of Figure I.

  
4 - 5: See figure I. The cooler can also

  
be outside 4.

  
6-7-8-9-10: See figure I.

  
The content of the cooker 3, once sterile and cold, is forced back, by steam, to the tank 9.

  
  <EMI ID = 20.1>

  
from 13-10 and 9.

  
The particles remain at the bottom of 3. The sauce fills this cooker then, via piping J, the tank 4-5.

  
  <EMI ID = 21.1>

  
13-10-9 using steam, close B and open A.

  
The cooker is ready to receive a new charge from 1-2.

  
The cooler exchanger 5 can be external to 4.

  
This tank can also have two separate sections; one for the sauce used for pre-cooling and the other for the final cooling circuit and the heat exchanger.

  
The equipment in Figure II is less, but so is its productivity.

  
The "scale", exemplary, indicated at the beginning of the text for peas, with the equipment of figure I is:

  

  <EMI ID = 22.1>


  
It is therefore possible to install up to 4 cookers per group including a fig. I

  
If we stick to 1500 kg of pea seeds per cooked, we can then sterilize and cool until

  
  <EMI ID = 23.1>

  
A purely seasonal canning plant producing 1/2 cans, the most common format in many countries, should nest 92,300 cans / hour to stabilize this amount of peas.

  
This corresponds to 5 to 6 groups 300 boxes / minute

  
"fillers, juicers, seamers, autoclaves

  
and palletizers! "

  
Such factories exist and work 16 to 24 hours a day, up to 7 days a week when it is essential. Thanks to the process which is the subject of the <EMI ID = 24.1>

  
harvest and work more often day and night in the "agricultural" department, while the "food" department regulates its activities according to sales.

  
This idealizes the situation. Indeed, while in England the peas are not screened, in many other countries they treat 4 to 5 screens or seed diameters. Also, few factories have to deal with
24 tonnes / hour of seeds from the same screen and each must find a compromise between the following technologies: immediate canning, deep freezing and aseptic storage, hence the interest of the simplified installation of Figure II.

  
Some of the accessories required by the equipment in these figures require an explanation. Some are new.

  
In Figures I and II, the letters indicate the location of the following accessory equipment :.

  
A: Aseptic valve or valve for loading the cooker

  
cooler 3.

  
B Aseptic drain valve or valve of 3.

  
C Safety valve, aseptic, 3.

  
D: Steam supply.

  
E "of sterile gas.

  
F: "steam at A, to ensure aseptic.

  
  <EMI ID = 25.1>

  
H: "pure steam heating by mixing the

  
  <EMI ID = 26.1>

  
I - Arrival of neutral and sterile gas mixing with

  
the expanded steam entering in 3 via H.

  
J: Pipe between the upper parts of 3 and 4.

  
  <EMI ID = 27.1>

  
K: Pipe bringing in 3 the liquid of 4 during precooling.

  
  <EMI ID = 28.1>

  
K2: Pipe between pump K4 and 3.

  
K3: Aseptic valve on K2.

  
K4: Aseptic pump on K2 '

  
L: Arrival of sterile steam or gas at the top of the

  
tank 4.

  
  <EMI ID = 29.1>

  
barometric 14.

  
N- Aseptic valve on N.

  
0 Aseptic source of vacuum established in tank 14. P Steam inlet at 8.

  
Q Safety valve on tank 12.

  
R Arrival of sterile and neutral gas at 12.

  
S Sensor measuring pressure at the bottom of 12.

  
T Liquid level monitor at 14.

  
This list is incomplete, but contains the essentials. The lines between 1.2 and A of the cooker-cooler 3 are not shown, because this is obvious.

  
The equipment with very specific characteristics are:

  
A: The solution of the waterproof valve, whose seat is

  
sterilized by heating, new, is recommendable or essential. This depends mainly on the section of the shutter.

  
Figure III.

  
1 Upper part of the cooker-cooler 3.

  
2 Funnel.

  
3 Loading opening.

  
4 Valve.

  
5 Control rod of 4.

  
6 Flexible, heat-resistant, watertight seal, fixed on 4. 7 Valve seat 4.

  
8 Heated chamber around 130 - 140 [deg.] C, of which by means of

  
steam, raising the temperature of seat 7, in such a way that any gas or liquid which can penetrate into the cooker, by a micro-leak, is sterilized by heat during its passage, slow, between 6 and 7.

  
The valve, normally closed, thanks to a spring, is self-tightening. The spring is more powerful than the action of the vacuum on the valve 4, if the cooker is also evacuated Figure IV.

  
1: Bottom of the cooker-cooler.

  
2: Pipe between the cooker and the storage tank. 4-5-6-7-8: See figure I.

  
  <EMI ID = 30.1>

  
  <EMI ID = 31.1>

  
classic commercial aseptic. However, this is essential.

  
The hermeticity is higher and, moreover, if a very weak leak were to take place between the valve and its seat, the temperature, undergone by the infiltrating fluid, would be enough to sterilize it, which none of the known aseptic valves allow. , which are limited

  
to be protected from external contamination but are not necessarily completely aseptic in the direction of circulation of the fluid or in the opposite direction of this circulation.

  
  <EMI ID = 32.1>

  
must it be "sterilizing", whether it is a valve, slide, diaphragm, sleeve shutter,

  
  <EMI ID = 33.1>

  
C: Its role is obvious. The neutral gas injected at I serves to gently stir the "particles and liquid" mass as well as to establish the overpressure. So we must let escape the mixture "vapor-gas incondensable".

  
There is therefore, in series, an aseptic safety valve and a second, adjustable, conventional safety valve.

  
Aseptic C is obtained in various conventional ways and is completed by supplying the expanded gas in a small tank, initially sterile and kept full of steam. It is maintained at low or high pressure, depending on the pressures desired in the cooker.

  
Steam between 100 and 120 [deg.] C is maintained between the 2 valves.

  
D: Steam is used to quickly empty the cooker-cooler. The pressure is adjusted automatically.

  
E: Same as D, but it is sterile gas, essential

  
during precooling carried out with mixing.

  
F: Steam or hot liquid intended for the giant valve A.

  
  <EMI ID = 34.1>

  
H: Obvious. Pure steam is needed.

  
I: Obvious. A sterile neutral gas is preferable, but it

  
is essential in E. In E you can use sterile air. In I we need a neutral gas.

  
  <EMI ID = 35.1>

  
  <EMI ID = 36.1>

  
  <EMI ID = 37.1>

  
  <EMI ID = 38.1>

  
time that the contents of the cooker; therefore, a type A or B valve is also justified.

  
  <EMI ID = 39.1>

  
A and B, which allows cheaper solutions

  
  <EMI ID = 40.1>

  
expansion joint, in an enclosure heated at the same time as the cooker 3.

  
  <EMI ID = 41.1>

  
of the pre-cooling of the cooker 3. The characteristics of the valve K, are similar to those

  
  <EMI ID = 42.1>

  
and maintaining sterility by heating the two valves and the pipe which connects them.

  
K3: Same care regarding sealing and sterility

  
  <EMI ID = 43.1>

  
L: See D. The vapor pressure is higher

  
for L, because we have to overcome the pressure prevailing in the cooker to push back, via K K. the contents of 4 to 3.

  
M: An insulating float, made of stainless steel, not essential, avoids condensing steam on the surface of the cold liquid contained in 4.

  
  <EMI ID = 44.1>

  
closed, sterile, 14.

  
N: Aseptic valve on N.

  
0: Aseptic vacuum pump. It creates on the tank 14

  
a high vacuum. There are many solutions: steam ejectors, liquid ring pump or conventional pump and hydro-ejector.

  
The precautions to be taken in order to ensure aseptics are known (Bactericidal liquid and cooled, team-

  
  <EMI ID = 45.1>

  
quality, filters) It is also possible, for safety, to get the gas outlet into a small enclosure permanently containing steam at 100 [deg.] C. P: Arrival of sterile steam.

  
The particles settle at the bottom of the inverted cone of the reservoir 14 and do not reach the outlet level of the piping N. However, it is often useful to regularly discharge these particles towards the <EMI ID = 46.1>

  
By introducing steam via P, while N is closed, the particles present at 14 are quickly pumped back to the storage tank 9 or 12.

  
Q: Safety valve, aseptic, also preventing any

  
recontamination via the shutter seat. (see remarks relating to C and 0).

  
A: Obvious, because the rigid tanks of large diameters, necessary in 12, implode as soon as an extremely weak vacuum is formed there.

  
S: It measures the pressure at the bottom of the rigid tank 2.

  
If we limit ourselves to maintaining the atmospheric pressure in the reservoir 12, of suitable height, fairly low and only uses a vacuum

  
to fill the decanter, we can do without the accessory S but, then, we must modulate the depression in the decanter ...

  
T: Safety device preventing sterile sauce

  
reach the vacuum source suction pipe 0.

  
U: Optional. See fig. V.

  
When certain particles settle slowly, the device U makes it possible to capture the upper part of the liquid. One of the devices that can be used includes:

  
  <EMI ID = 47.1>

  
U2: a hose sliding freely in Ul '

  
  <EMI ID = 48.1>

  
The choice of equipment depends on the nature of the particles and solutions with a very flexible hose, or even an articulation, classic in decanters, are sometimes to be chosen.

  
V: The float U3 can include a device in V

  
closing the vacuum source 0 suction. This accessory is justified when using tanks

  
  <EMI ID = 49.1>

  
The danger of buffer tanks, used mainly in dairies, is mainly due to the fact that a sterile gas is used there.

  
  <EMI ID = 50.1>

  
use sterile gas only to agitate the mixture during sterilization and to ensure the required overpressure. Steam is then to be used at the top of devices 3-4 and 14, a sterile gas remaining essential at 12, whereas one never needs it at 9.

  
Fig. VI, which is limited to most of the devices

  
4 and 5, shows how to achieve the condition in question.

  
3: Cooler cooker.

  
4: Tank similar to 4, but internally equipped with a

  
flexible tank, heat resistant, hot sterilizable, 4 '.

  
5: Exchanger-cooler.

  
To pre-cool the content of 3, it discharges, from below, cold liquid, accumulated in 4 ', and maintains the desired pressure above the product, thanks to

  
vapor brought in. by D. The cold liquid moves upwards the liquid which has just been sterilized, the temperature of which is equal to or lower than that of the vapor, containing a little non-condensable gas, at the start of operation

  
if the sterilization has been completely carried out under overpressure.

  
This incondensable gas remains at the top of 3, because the

  
level where the pipe J leaves leaves a free space for

  
this gas.

  
A by-pass piping Y, fitted with a non-return valve or valve, X, is used for pre-cooling.

  
An aseptic pump X circulates the liquid via 3

  
and the exchanger 5. We then have several minutes to refill the flexible pocket of the tank 4.

  
Another solution is illustrated in Figure VII.

  
3: cooker - cooler.

  
5: exchanger.

  
14: decanter accumulating cold liquid.

  
D: steam supply.

  
W: Volume where the incondensable gases remain,

  
possibly, at the end of sterilization, in 3.

  
(but removing them is easy)

  
X2: Pump circulating the liquid from bottom to top

  
3 when the pre-cooling is finished.

  
X3: Pump filling 3 from bottom to top during pre-cooling.

  
  <EMI ID = 51.1> .... &#65533; ..........

  
weight of hot granules volume of hot liquid

  
and the shorter the full filling time of 3, the faster and deeper the pre-cooling.

  
This poses a problem with aseptic pumps. Any centrifugal pump, of high quality, whose packing is either of the aseptic type, or strongly tight, can be made aseptic or remain it indefinitely if the extremely simple but new process and equipment are used below:

  
As soon as the pump, or any other device, at risk of reinfection coming from outside, has been sterilized, of which at 120 - 130 [deg.] C, it is watered abundantly with a powerful germicidal solution; and immediately immersed in this solution, which is chosen with a view to being able to destroy micro-organisms and spores, to be non-toxic in trace amounts, or harmful

  
in trace amounts of food, fairly stable, etc.

  
The tank or, for very large devices, the tank, containing the device and the germicide, are, if necessary, protected against the action of the atmosphere. If a solution rich in caustic soda is used, this avoids the action of carbon dioxide in the air.

  
This is necessary to improve the aseptic performance of aseptic pumps or to make high quality non-aseptic pumps aseptic, as commercial aseptic tamping pumps cause re-infection. In a dairy, they must be cleaned, partially dismantled and re-sterilized more than once per

  
24 hours. However, such an easement is unacceptable for the process which is the subject of the invention.

  
The simplified equipment of Figure II becomes, using the flexible bag 4 <1> in 4, that of figure VIII.

  
  <EMI ID = 52.1>

  
The liquid of 4 is discharged at 3. The noncondensable gas accumulates in W, then is discharged outside. The pump X2 circulates the liquid from 3 via the cooler 5.

  
The cooker 3 is emptied by introducing steam therein via D.

  
Once the cooker is empty, it is allowed to fill with <EMI ID = 53.1>

  
the cooker only partially folds. A depression is caused outside the flexible bag 4 and the liquid is sucked from 3 towards this bag.

  
When this accumulator is full, it remains to pump the contents of 3 to the storage tank and to close the shutter B, emptying finished. A brief rinse may have been performed beforehand.

  
The remarks made regarding fig. II also apply to figure VIII, which has the advantage of eliminating the risks of reinfection due to the gas supposed to be perfectly sterile.

  
In all these installations, precautions are required against water hammer. They are not discussed here, except that you can put the pockets

  
  <EMI ID = 54.1>

  
The valve B in FIG. IV is also suitable for avoiding an overpowering hammer blow in the piping "cooker 3 - storage tank".

  
Several types of installations and equipment, illustrating a single principle, have been described.

  
The general process can be summarized as follows:

  
Successive batches of particles and liquid are sterilized and cooled by raising the temperature very quickly, by direct heating, and by controlling the pressure and the distribution of temperatures. The pre-cooling, ultra fast, carried out under pressure, is carried out by mixing, with the hot product, cold, sterile liquid, most generally recovered by sedimentation, but by sieving, if necessary,

  
then complete the aseptic cooling by circulation and cooling of the sterile liquid. Finally, the cooker is aseptically emptied.

  
The loading and emptying shutters of this cooker, of very large sections, are rigorously aseptic and new as regards the possibilities of heating sterilizing shutter seats.

  
It must also be remembered that this general process must give satisfaction for all kinds of particles.

  
  <EMI ID = 55.1>

  
ge. Under these conditions, the notion of a single, one-size-fits-all installation would be untenable.

  
FIG. IX relates to a high capacity installation having to supply flexible submerged tanks, very close to or distant from the sterilization and ultra fast aseptic cooling installation. Fig. IX.

  
1-2-3-4-5-6-7-8-9-10: See figure I. 1-2-3-4-5-14: Sterilization and cooling group_,

  
ment (SR). See fig. I.

  
6-7-8-9-10: See figure I.

  
  <EMI ID = 56.1>

  
very important. These flexible tanks are already filled.

  
9a: Is close to the SR group.

  
  <EMI ID = 57.1>

  
6 Height about 5 meters.

  
8 Maximum level of immersion liquid 7 in 6. 8 <1> Minimum level "" "7 in 6.

  
  <EMI ID = 58.1>

  
10n: "" SR and 9n.

  
Figure X, a plan view, locates the position of the SR group in the center of a farm with a total storage capacity in flexible tanks of 400 to
500 m <3> of 30,000 m <3>.

  
  <EMI ID = 59.1>

  
is less difficult than between SR and 9n. This problem need not be addressed here; suffice it to note that a slope is useful.

  
  <EMI ID = 60.1>

  
3 m. also the top of the reservoir 8 can be found, theoretically at 13 m. from the bottom of the tanks 6. When the "particles-liquid" mixture should not be refrigerated and well or river water is suitable for the immersion of flexible tanks, maintain a level about 5 meters from the bottom of the tanks is easy and economical, bringing this height "h" to 15 meters.

  
A cylindrical-conical reservoir 14 with a height of 15-5 = 10 meters, the cylinder of which has a diameter of 1.2 m.

  
  <EMI ID = 61.1>

  
  <EMI ID = 62.1>

  
  <EMI ID = 63.1>

  
in the examples, nothing absolute. It can be increased at the expense of productivity.

  
  <EMI ID = 64.1>

  
1 m./second, we need a hose 10 with a diameter of 0.326 m. Given the size of the particles, the elbows and valves, the minimum diameter is rather between 0.15 and 0.2 m. the flow being less.

  
Or a 100 meter piping whose diameter is

  
  <EMI ID = 65.1>

  
large capacity tank 4 is it necessary to purge the piping of particles it contains

  
again when necessary, at the end of filling a flexible tank.

  
It is surprising that the barometric reservoir 14

  
could also suppress water hammer.

  
When we empty 3 with steam we closed

  
13 near 14. The content of 3 is pushed back to 9.

  
The valve B of 3 is closed and the lower valve del4 is opened. The moving fluid at 10 performs suction on 14 and, moreover, the water vapor passed from 3 to 10 condenses. The movement of the fluid at 10 is braked then changes direction. The fluid returns to 14, the height of which is sufficient to avoid any hammer blow at 14 and 3. See fig. This is enough to demonstrate that several types of equipment, similar in fact, are needed to be able to apply the process to the extremely variable conditions of the food industry.

  
An SR group, designed to handle small quantities

  
of acid fruit cubes, (actually a PR group,

  
pasteurizer-cooler), to be stored in enough

  
  <EMI ID = 66.1>

  
not all the equipment required for the installation in FIG. I, but the process remains essentially the same and the special equipment is similar, if not identical.

  
Rigid tanks are good, little or very badly, depending on the characteristics and quantities of the products to be treated and the volumes to be stored. Also, neither of the two aseptic storage formulas is incompatible with the process and equipment making object of <EMI ID = 67.1>

  
  <EMI ID = 68.1>

  
cooler 3 transferred into the pipe 10 and one of the tanks 9, the sterile and cold liquid must be aseptically sucked into the settling tank 14 Figure IX is to be examined.

  
The flow flows from 14 to 9, then must go from 9

  
around 14. The base of 14 is at a neighboring height

  
at 8, that of the water in the basin 6. The content of 10 moves towards 14 with a slow speed, then faster, which decreases very quickly due to the hydraulic load at 14. The particles have a higher specific weight to that of the liquid in which they bathe.

  
For peas, the specific weight is between
1.04 and 1.11 approximately, whereas that of a pea sauce is, initially, if the sauce contains 2% salt, approximately 1.015 and 1.01567 if it contains 4% sugar. So, at most, 1.03, however the specific gravity decreases during the heat treatment and the degassed peas sediment in their sauce or covering liquid.

  
So peas tend to stay in pipe 10.

  
The reservoir forms, with the reservoir 9, the 2 ends of a system of communicating vessels.

  
Let's see Figure XI.

  
Either particles having a specific gravity of 1.03 in the dotted region.

  
14 is located at a level higher than 9.

  
The apparent weight of the particles is sufficient to prevent them from rising to 14 in appreciable quantities. Those which pass enl4 remain at the bottom of the cone, returns towards 10 and 9 as soon as the liquid of 14 drives them out. It is simpler and more reliable than using sieves, which are, for all practical purposes, also provided for in the invention.

  
The limitations of vertical, rigid storage tanks have already been highlighted. It suffices to examine Figures IX and X to better realize the importance of these limitations.

  
A final weakness of tall rigid tanks is the crushing of some very tender particles.

  
  <EMI ID = 69.1>

  
weighs 1.1 x 0.6 + 1 x 0.4 = 1.06 Kg per liter. These particles, free, therefore undergo at the bottom. from a 10 meter high tank a thrust of 0.06 x 10 = 0.6 kg / cm <2>, which harms

  
many particles.

  
The vertical tanks for tomato puree at 9 - 12 [deg.] Brix installed in Indianapolis, USA, have a capacity of 182.5 tonnes or 157.5 tonnes. The largest are about 16 meters high, while in a tank

  
  <EMI ID = 70.1>

  
duit nowhere exceeds 3 meters, or 5.3 times less for a capacity 2.2 times higher.

  
Figure XII relates to an installation allowing the sterilization and the ultra fast cooling of the particles.

  
3-5-6-7-8-9-10-13-14 - A and B: See fig. 1

  
15: Aseptic pump.

  
16: Flexible, heat-resistant pocket.

  
17: Rigid tank containing 16.

  
18: Double jacket for additional cooling

  
of the product between 14 and 9.

  
19: Aseptic valve or valve.

  
The autoclave cooker 3 is charged with particles and liquid via the aseptic valve A.

  
The heating is carried out by steam injection or in any other way, under pressure or overpressure.

  
To cool the charge of the cooker, the aseptic valve B is opened and the contents of the cooker are discharged by means of steam into the mass of cold liquid from the decanter-autoclave 14. The steam condenses into 3, which fills with liquid . This is expelled by means of steam to 14, which rinses 3. The flexible pocket 16 has absorbed the increase in volume due to the introduction at 14 of the volume of the cooker 3.

  
The content of 14 is cooled by the exchanger 5, supplied by the pump 15.

  
When the decanter 14 contains enough sterilized product and is cold enough, the aseptic valve 19 is opened and discharged, via 13 and 10, to <EMI ID = 71.1>

  
The possible super-cooling of the product is carried out in 10 thanks to 18. It can be completed in 9, thanks to the immersion liquid 7 of the basin 6.

  
This installation is suitable for products that are very sensitive to heat, either of which the enzymes are very quickly inactivated or do not interfere, given the conditions of aseptic storage.

  
The process does not require that this aseptic storage has a long duration and the reservoir 9 can be

  
of reduced capacity, if it only serves as a buffer tank for a direct packaging line. However, a reservoir 9 is required in all cases, in order to. allow decanter 14 and transfers

  
by pipes between 14 and 9 to operate.

  
The particles to be treated in 3 may, before being introduced there, have undergone various treatments, including degassing, cold, short or slow, soaking,

  
cooking or reheating.

  
The entire installation, accessories not included included, is of the aseptic type and is sterile, before charging the cooker 3.

  
The method also requires that the "sterilization - cooling" group is completed by an aseptic storage tank, when the packaging of stabilized food in retail packaging, carried out aseptically or not, takes place immediately. The reservoir

  
aseptic storage is then a buffer tank, the storage capacity of which depends on the requirements of the process and not on those of aseptic storage, which disappears.

  
If they are aseptic tanks for long-term storage, the solutions are rigid tanks or, better generally, flexible and submerged tanks. In the case of a buffer tank, of lower capacity, there is added to these two solutions that of the non-submerged flexible tank.

  
Also, these tanks are included in the present invention. Submerged flexible tanks

  
are the subject of a previous patent application,

  
while the non-submerged flexible tanks and <EMI ID = 72.1>

  
rigid tanks are conventional.

  
However, the equipment of the rigid tanks must be perfected and supplemented, in order to maintain there, during aseptic filling, the conditions of pressure and sterility required by the process which is the subject of the invention. This is illustrated by Figures XIII and XIV where we have:

  
Fiq. XIII.

  
1 rigid tank.

  
2 decanter closed.

  
3 rigid pipe between 1 and 2.

  
4 rigid pipe between 3 and the food stabilizing group.

  
at the bottom of 1.

  
b: "greater than 1.

  
c: "lower than 2.

  
d: "superior of 2.

  
th maximum level reached by the product in 2.

  
and in fig. XIV:

  
1 and 2: see figure XIII.

  
3 rigid pipes of large cross-section.

  
4 out of 3 aseptic valves.

  
5 and 6: aseptic valves.

  
7 aseptic compressor.

  
8 aseptic accumulator tank.

  
9 flexible, sterile tank, aseptically filled with sterile neutral gas.

  
10: possible check valve, aseptic.

  
In fig. XIII, having regard to the process, it must be &#65533; c &#65533;

  
  <EMI ID = 73.1>

  
does not exceed "e, whatever the degree of filling

  
  <EMI ID = 74.1>

  
vers'4.

  
Suppose that the distance "ab" is 10 meters, the absolute pressure in "d" of a kilo / cm <2>, the density of the product equal to the unit and the height "ce" of

  
10 meters, it is necessary that at the start of filling tank 1, the gas pressure there be

  
2 kg / cm <2>, and that it is still 1 kg / cm at the end of filling, also the quantities of neutral gas <EMI ID = 75.1>

  
she be perfect.

  
The sudden product entries and exits in 1 and 2 resulting from the discontinuous nature of their preparation upstream of 4 act on the level of

  
  <EMI ID = 76.1>

  
sufficient and the piping connecting "d to the vacuum source should it close automatically if product, liquid or foam, risks entering it.

  
Figure XIV describes the installation necessary to save the neutral gas and also to facilitate the maintenance of its total sterility.

  
(1) resists a certain pressure but not a vacuum.

  
(2) also withstands some pressure, but

  
will only resist vacuum if it has been designed for this.

  
The installation is sterilized by pressurized steam, so a high flow of sterile gas is then necessary to avoid implosion following a vacuum.

  
(3-4-5-6-7-8-9) and the neutral gas contained in (9) are sterile. This gas avoids vacuuming

  
in (1) and (2) this thanks to the pipes (3) and (4).

  
If we admit that the heights "a-b" and "c-e"

  
are 10 meters, "a é 'being 20 meters,

  
we realize what are the pressures to maintain at "b" to stabilize roughly the level

  
e in the decanter. This has been analyzed previously.

  
The following accessories from figure XIV,

  
(3-3'-5-6-7-8 and 10) are used to maintain <EMI ID = 77.1>

  
also for recovery in 9 of excess neutral and sterile gas in tank 1.

  
The accessories used to ensure the sterility of the gas are not shown. They were provided for in the French patent "Process and apparatus for the conservation of fruit juices in vats" of July 7, 1959, issued on July 11, 1960 to Etablissements Pernod (PVN [deg.] 799522 - N [deg.] 1238819) , whose first claim related to the use of a neutral gas, such as nitrogen, and the others to the sterilization of gases.

  
Flexible tanks do not require the use of sterile gas. Rigid tanks, modified, are rather to be considered only in exceptional cases. Either they exist, or the space is lacking, while the particles do not require limiting the height of the storage tanks.

  
Some stabilized foods still contain spores. Thermal stabilization of food does not require that the destruction of microorganism spores be complete. It is sufficient that the surviving spores do not germinate during aseptic storage and / or after packaging in retail packaging. However, the minimum temperature at which the spores germinate depends on the microorganism and the environment; the thresholds are between + 3 [deg.] C and + 45 [deg.] C.

  
The installation, figure 1 and following, must take this into account. There are many precautions to take. For example, the foam that can pass, in Figure XIV from 2 to the vacuum source, is either to be eliminated or to be kept below the threshold

  
of temperature considered. In this figure, the elements 3-4-5-6-7 and even 9 must also be kept below a determined temperature, depending on the famous threshold.

  
Furthermore, it is easy, in 9, to maintain environmental conditions preventing any germination,

  
or even destroying the spores that could get there.

  
The neutral gas supplying 9 must be completely sterile, so any spores can only come from, '. initial-

  
  <EMI ID = 78.1>

  
are mostly likely to come from.

  
A germicidal rain inside 9 is effective. The ideal is also to control the temperature at 9.

  
A gas scrubber, with germicidal solution, at the gas outlet of tanks 1 and 2, is also a useful precaution.

  
By replacing 1 with a submerged flexible tank,

  
the problem is greatly simplified, but risky areas remain, so for the majority of foods, it is necessary to destroy all of the spores capable of germinating at temperatures below 45 - 50 [deg.] C and seek absolute sterility thanks to HTST scales (high temperature, short time).

  
This is however not possible when pasteurizing, cooling to 0 - 2 [deg.] C and carrying out aseptic storage, with a view to having undercooked products, out of season, deserving of distribution after freezing.

  
The process and the equipment described thanks to the 14 preceding figures, aims above all to stabilize by heat, during short seasons, particles of food products having to undergo a long aseptic storage before being conditioned, aseptically or not, out of season, in retail packaging.

  
The possible variables concerning products, flow rates, capacity of aseptic storage tanks, number of tanks and many others, are numerous and important, hence the length and complexity of the text.

  
The method also applies to the simpler case, requiring a short period of aseptic storage and a single buffer tank, the capacity of which is minimal compared to that of the giant tanks of intermediate aseptic storage farms.

  
However, for a buffer tank, the capacity of which is limited to a few cubic meters, the price factor, and others, hardly plays a role, which makes it possible to implement the simplified equipment, expensive per cubic meter, illustrated by the figure XV. This simplification ...........

  
  <EMI ID = 79.1>

  
In figure XV we have:

  
1: Loading hopper.

  
2: Special aseptic valve or valve.

  
3: Discontinuous cooker.

  
4 Same as 2.

  
5: Rigid metal pipe of large section.

  
6: Double cooling jacket of 5.

  
7: Rigid tank forming the external part of the

  
buffer tank.

  
8: Flexible, sterile pocket forming the part

  
inside the buffer tank.

  
8 ': Same as 8 when the buffer tank is heavily loaded with stabilized food.

  
9: Perforated bottom allowing good cooling

  
from the bottom of 8.

  
10: Volumetric and aseptic pump used for

  
empty 8.

  
11 and 13: Cooling fluid arrivals.

  
  <EMI ID = 80.1>

  
15: Relief valve regulating the pressure in

  
7 and therefore at 8.

  
16: Vertical distance between the top of the flexible tank 8 'and the upper part of the cooling column 5.

  
Distance 16 is deliberately exaggerated.

  
Hatched: particles in 5 and 8.

  
The interior of the devices in contact with the food is sterilized, ie 4-5-8 and 10, then charge 5-8-10 or 3-5-8-10 with a small but sufficient amount, sterile liquid. This can be done, for example, as follows: 6 and 7 not containing coolant, boiling water, acidulated (pH 3 to 4), is introduced, completely filled.

  
  <EMI ID = 81.1>

  
in order to complete the sterilization of the inner walls of -5 and 8, then to cool them, as well as the sterile liquid.

  
The cooker 3 is loaded. Some particles can be sterilized without liquid, in pure steam or in an inert gas; however, in most cases it is a "particle and liquid" mixture <EMI ID = 82.1>

  
neutral or water vapor, allowing agitation and / or leaving room for condensed vapor.

  
Stabilization by heat is carried out quickly, by injecting steam in 3, or a

  
  <EMI ID = 83.1>

  
  <EMI ID = 84.1>

  
temperatures, times, agitation, pressures, so as to obtain the desired stability and quality.

  
The shutter 4 is opened as soon as stabilization is achieved.

  
The denser particles tend to sediment through the cold liquid in column 5, but a sterile gas or liquid is injected at the top of 3. steam, and even liquid or condensate, so as to quickly empty the cooker and rinse its walls and the shutter 4.

  
The cooling of the particles and of the liquid is completed in 5, then in 8, by heat exchange with their cooled walls.

  
If necessary, cold liquid, sifted inside the flexible tank 8, using a rigid perforated pipe, is pumped aseptically and introduced in 3 or at the top of 5. The liquid can be taken elsewhere in the line. It can also be cooled using an aseptic exchanger. These accessories are not shown in Figure XV.

  
Considering the section of column 5 and its height, the particles hardly exceed in 5 the level of the top of the buffer tank 7/8, therefore the upper part of the column contains, at equilibrium, only sterile liquid . This cools down while the thermal stabilization of another batch of particles takes place.

  
In Figure XV the buffer tank 7/8 can obviously be replaced by a rigid tank, as provided in Figures I and XIII, but then it is necessary to use large amounts of inert and sterile gas.

  
  <EMI ID = 85.1>

  
is generally the best.

  
When the aseptically stored volume is low, that of the rigid tank containing a sterilizable flexible tank, kept under pressure by

  
to a coolant, has advantages. However the basic principles are the same in these two extreme cases

  
If you use acidulated water at start-up,

  
the buffering capacity of the latter being very low,

  
traces of acid, easy to neutralize then,

  
do not interfere. By cons excess initial water; either the content of column 5 and the water present

  
in 8, is to be compensated thereafter.

  
It is easy to recover the liquid in 3 and also to add to the liquid from 1 the quantities of ingredients (salt, sugar, aromatics ...) necessary so that the composition of the mixture "particles - liquid or sauce" is perfect when the reservoir 8, being partially filled, it can be aseptically withdrawn thanks to the

  
pump 10.

  
An installation, still simpler than that of FIG. XV, comprises one or more elements for heat stabilization 1-2-3-4, a rigid buffer tank, an aseptic pump 10 and some accessories.

  
The top of the buffer tank is very close to the shutter (s) 4 ..

  
The buffer tank is filled with liquid. Its pressure is maintained thanks to a flexible tank, internal or external, inflated by means of a gas or a liquid. A bell, of the type used in gasometers, containing an inert and sterile gas, is also suitable for stabilizing the internal pressure of the buffer tank.

  
The hot particles sediment in the mass of liquid. The latter, decanted and even sieved, is pumped into a temperature exchanger and, cooled, completes the cooling and / or is used to completely empty the cooker 3 and rinse the shutter 4.

  
  <EMI ID = 86.1> ............

  
continuous cookers but avoids their disadvantages.

CLAIMS

  
  <EMI ID = 87.1>

  
a liquid or in suspension therein, and processing apparatus, characterized in that the temperature of the "charge" is lowered very quickly from the stabilization temperature to a "slow cooking" temperature, by mixing with a cold and sterile "juice".


    

Claims (9)

1 to 4 or any combination thereof in which the pressure maintained in the devices is greater than the water vapor pressure at the temperature prevailing in the devices. -1, 2 and 3- in which the temperature of the charge is lowered in the stabilization apparatus by circulation of the cooled and sterile "juice", between the slowed-down cooking temperature and a temperature suitable for placing in store tanks. 2- A method according to claim -1- in which the "juice" used for cooling is recovered for recycling by decantation under conditions preserving its sterility. 3- Method according to claims -1- and -2- in wherein the level of the decanting plane is chosen as a function of the level and of the pressure in the storage tanks so that the level of the decanting plane always remains below the level of withdrawal of the clear liquid. 4- Method according to claims -1-, -1 and 2- or 5- Method according to either of the claims 6- Use of valves, valves or taps with heated seat ensuring sterilization of any leakage rate likely to contaminate products in sterile areas. 7- The protection of all devices or parts devices which may offer a danger of infection from the outside environment, by immersion in a germicidal liquid which, in the trace amount in the treated product, is non-toxic and has no <EMI ID = 88.1> ............... 8-The products obtained according to the processes described, including valves, valves, or any other flow interrupters with heat sterilizing seats any leakage rate. 9-Schematic arrangement of equipment in plates 1 to VIII.