BR112019012685A2 - microwave-assisted sterilization and pasteurization of liquid and semi-liquid materials - Google Patents

Abstract

these are methods for pasteurization or sterilization of liquid or semi-liquid materials in a liquid-filled microwave heating system, described here. the methods described herein can be used for pasteurization or sterilization of a variety of different liquids and semi-liquids, including foodstuffs and drinks, as well as medical, pharmaceutical, nutraceutical and veterinary liquids. efficient and rapid heating using microwave energy can provide better temperature control, which allows the use of thinner bottles without sacrificing product quality or safety.

Description

“STERILIZATION AND PASTEURIZATION ASSISTED BY MICROWAVES OF LIQUID AND SEMI-LIQUID MATERIALS”

CROSS REFERENCE TO RELATED APPLICATIONS [0001] This application claims priority from Provisional Patent Applications ^Nos US 62 / 436,185 and 62 / 436,217, both filed on December 19 , 2016, whose disclosures of which are wholly incorporated herein by reference.

FIELD OF THE INVENTION [0002] The present invention relates to methods and systems for microwave assisted pasteurization and sterilization of liquid and semi-liquid materials in sealed containers.

BACKGROUND [0003] Recently, consumer preference has begun to shift to healthier beverages, such as teas, juices and isotonics, many of which require hot filling to reach the desired expiration date. However, the temperatures required for hot filling exceed the glass transition temperature of the polymers used to form the beverage containers. To prevent melting, bottles and other containers used for hot-filled drinks are, on average, 20 to 35% thicker than those used for non-hot drinks. In addition, bottles used for hot-filled beverages often include thermal expansion panels, which further increase the thickness of the bottle, while limiting product design options and consumer appeal.

[0004] Therefore, there is a need for methods and systems for processing isotonic drinks, and other similar liquid and semi-liquid consumption items, that allow the use of thinner containers, while providing the degree

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2/49 desired pasteurization or sterilization required to achieve an adequate expiration date.

SUMMARY [0005] One embodiment of the present invention relates to a process for pasteurization or sterilization of a bottled liquid using a microwave heating system. The process comprises (a) providing a plurality of sealed bottles at least partially filled with a liquid, the pressure within each of the sealed bottles not being greater than 1.5 atm; (b) making the bottles at least partially full pass through a microwave heating chamber; and (c) during at least a portion of the passage, heat the bottles, with at least a portion of the heating being carried out using microwave energy. Each of the bottles is formed from a polymeric material and the ratio between the dry and empty weight of an individual bottle measured without a cap and the volumetric capacity for liquid in the individual bottle is not more than 0.040 g / ml.

[0006] Another embodiment of the present invention relates to a packaged liquid item. The packaged liquid item comprises a bottle that has an opening and defines an internal volume, a cap that seals the opening and a liquid that at least partially fills the internal volume of the bottle. The liquid has a total sugar content of at least 1 ^s Brix and the pressure inside the sealed bottle is not more than 1.5 atm. The bottle is formed from a polymeric material, and the ratio between the dry and empty weight of the bottle measured without the cap and the net nominal capacity of the bottle is not more than 0.040 g / ml.

[0007] Yet another embodiment of the present invention relates to a process for pasteurization or sterilization of a liquid or semi-liquid material. The process comprises (a) introducing a plurality of bottles into a microwave heating chamber, each of which is at least partially filled with the material

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3/49 liquid or semi-liquid, with the ratio between the maximum length of each bottle and its maximum diameter being at least 2: 1; (b) causing the bottles to pass into a heating zone, the heating zone being at least partially filled with a liquid medium; and (c) heat the bottles in the heating zone, with at least a portion of the heating carried out using microwave energy. The bottles are submerged in the liquid medium during heating, and each bottle has a residence time in the heating zone of up to about 10 percent of the residence time of each of the other heated bottles in the heating zone.

[0008] Yet another embodiment of the present invention relates to a process for pasteurization or sterilization of bottled water using a microwave heating system. The process comprises (a) at least partially filling a plurality of bottles with water; (b) seal the bottles at least partially filled with water with at least one sealing device; (c) causing the sealed water bottles to pass through a microwave heating chamber; (d) continuously direct microwave energy towards the water bottles that pass through the microwave heating chamber; and (e) heating the water bottles to a target temperature sufficient to pasteurize or sterilize the water inside the bottles using at least a portion of the microwave energy.

[0009] Another embodiment of the present invention relates to a process for pasteurization or sterilization of liquid or semi-liquid material. The process comprises (a) causing a plurality of containers at least partially filled with liquid or semi-liquid material to pass through a microwave heating chamber at least partially filled with a liquid medium, the containers being at least partially formed from a polymeric material that has a glass transition temperature; (b) discharge microwave energy

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4/49 in the microwave heating chamber using at least one microwave launcher; and (c) heating the containers using at least a portion of the microwave energy discharged into the microwave heating chamber. The containers are submerged in the liquid medium during heating. Heating is sufficient to increase the minimum temperature of the coldest region of the liquid or semi-liquid medium to a temperature equal to or greater than the target temperature for a predetermined period of time, and the target temperature is greater than the glass transition temperature of the polymeric material. During at least a portion of the heating, the average temperature of the liquid medium in the wall of each of the containers is less than the glass transition temperature of the polymeric material.

[0010] Yet another embodiment of the present invention relates to a process for pasteurization or sterilization of liquid or semi-liquid material. The process comprises (a) at least partially filling a plurality of containers with liquid or semi-liquid material, the maximum temperature of the liquid or semi-liquid material during filling is in the range of 43.33 ^S C (110 ^S F) at a first target temperature; (b) having the containers pass through a microwave heating zone on a conveyor line; (c) continuously direct microwave energy towards the containers that pass through the microwave heating zone on the transport line; and (d) heating the containers to a second temperature that is higher than the first target temperature using at least a portion of the microwave energy to pasteurize or sterilize the liquid or semi-liquid material within each of the containers.

[0011] Yet another embodiment of the present invention relates to a microwave heating system for heating a plurality of containers filled with a liquid or semi-liquid material. The system comprises at least one microwave generator to generate

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5/49 microwave energy, a microwave heating chamber to heat the containers, the microwave heating chamber having an inlet and an outlet and at least two separate microwave launchers to emit at least a portion of the microwave energy for the microwave heating chamber, at least a portion of the microwave energy is used to heat the containers. The entrance to the microwave heating chamber has a higher vertical elevation than the exit to the microwave heating chamber.

BRIEF DESCRIPTION OF THE DRAWINGS [0012] Various embodiments of the present invention are described in detail below in relation to the accompanying drawings, in which:

[0013] Figure 1a is a schematic representation of the main steps of a method for microwave pasteurization or sterilization of liquid or semi-liquid materials in bottles, or other containers, according to the modalities of the present invention;

[0014] Figure 1b is a schematic representation of the main areas of a system for pasteurization or microwave sterilization of liquid or semi-liquid materials in bottles, or other containers, according to the modalities of the present invention;

[0015] Figure 2a is a perspective view of a carrier for transporting a plurality of bottles, or other containers, through a microwave sterilization or pasteurization system according to the modalities of the present invention;

[0016] Figure 2b is an end view of the conveyor shown in Figure 2a;

[0017] Figure 2c is a side view of the conveyor shown in Figures 2a and 2b;

[0018] Figure 3 is a perspective view of another carrier for transporting a plurality of bottles, or other containers, through a sterilization or pasteurization system by

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6/49 microwaves according to the modalities of the present invention;

[0019] Figure 4a is a side view of bottles passing through a tunnel in a single row, particularly illustrating an example of a side-by-side configuration;

[0020] Figure 4b is a side view of bottles passing through a tunnel in a single row, particularly illustrating an example of an end-to-end configuration;

[0021] Figure 5 is a schematic partial partial side view of a microwave heating zone configured in accordance with the modalities of the present invention, particularly illustrating the layout of the microwave generator, the microwave heating chamber and the microwave distribution system in the microwave heating zone;

[0022] Figure 6 is a schematic partial partial side view of a microwave heating zone configured in accordance with the modalities of the present invention, particularly illustrating the arrangement of bottles in several tunnels arranged in the microwave heating chamber. ;

[0023] Figure 7a is a schematic partial partial side view of a microwave heating zone configured in accordance with the modalities of the present invention, particularly illustrating an example of a vertical spiral microwave heating chamber;

[0024] Figure 7b is a schematic partial sectional side view of a microwave heating zone configured in accordance with the modalities of the present invention, particularly illustrating an example of a horizontal spiral microwave heating chamber;

[0025] Figure 8 is a graphical representation of the temperature of the liquid or semi-liquid material in a bottle or other container processed according to the modalities of the present invention.

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7/49 as a function of time and position in the microwave heating zone; and [0026] Figure 9 is a schematic diagram of the main steps of a process for sterilizing bottled water according to the modalities of the present invention.

DETAILED DESCRIPTION [0027] The present invention relates generally to methods and systems capable of rapid and uniform pasteurization and sterilization or pasteurization and sterilization of a liquid or semi-liquid material in a bottle or other container without exposing the container or its contents to severe operating conditions that are common in traditional processes. The processes and system of the present invention can also reduce or eliminate the need for pre-treatment steps, such as hot filling and aseptic processing, while still providing liquid and semi-liquid products that have the necessary degree of pasteurization or sterilization. At the same time, since the container and its contents are exposed to less severe operating conditions, the containers used to contain the liquid or semi-liquid can be between 10 and 50 percent thinner than conventional containers, resulting in a reduction operating and raw material costs. In addition, the liquid or semi-liquid under treatment is not overheated or overcooked during processing, which allows for a higher quality end product that has desirable organoleptic properties, such as taste, texture and color. In addition, many of the processed liquids and semi-liquids, as described here, can be stable on the shelf, which can lead to a significant reduction in refrigeration requirements throughout the supply chain, resulting in even more cost savings.

[0028] The modalities of the present invention can be carried out in a variety of different microwave heating systems including, for example, those similar to heating systems.

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8/49 microwave heating described in US Patent Application Publication No. 2013/0240516 (“application 516) which is hereby incorporated by reference in so far as it is not inconsistent with the present disclosure. Furthermore, embodiments of the present invention can be carried out by heating microwave system described in US Patent ^Nos 7,119,313.

[0029] In general, pasteurization involves the rapid heating of a liquid or semi-liquid to a minimum temperature between 80 ^S C and 100 ^S C, while sterilization consists of heating the liquid or semi-liquid to a minimum temperature between about 100 ^S C and about 140 ^S C. However, since pasteurization and sterilization can occur simultaneously, or almost simultaneously, the processes and systems described here can be configured for pasteurization, sterilization or for both pasteurization and sterilization. The processes and systems as described herein can be configured for pasteurization, sterilization or for pasteurization and sterilization of a plurality of bottles or other types of containers, a liquid or semi-liquid material contained in the same or both.

[0030] Initially, in relation to Figures 1a and 1b, schematic diagrams of the main steps of a microwave heating process and the main elements of a microwave heating system 10 suitable for use according to modalities are provided of the present invention. As shown in Figures 1a and 1b, the microwave heating system includes a filling zone 12, a heating zone 14, a microwave heating zone 16, a holding zone 18, a blast cooling zone 20 and optional transfer zones 15a, b. The bottles, or other containers, can be introduced from the filling zone 12 to the termination zone 14, in which the bottles are heated to a substantially uniform temperature. By preheating in the

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9/49 thermalization 14, the bottles, or other containers, can pass through a transfer zone 15a before being introduced in the microwave heating zone 16. In the microwave heating zone 16, the bottles, or others containers, can be quickly heated using microwave energy discharged into the microwave heating zone 16 by one or more microwave launchers 22 shown in Figure 1 b. The heated containers can optionally pass through a retention zone 18, in which the bottles can be thermally balanced so that the coldest portion of the liquid or semi-liquid content is maintained at a temperature equal to or greater than a predetermined target temperature ( for example, a target temperature for pasteurization or sterilization) for a specified period of time.

[0031] Subsequently, the bottles can then be moved to an abrupt cooling zone 20, where the bottles can be cooled to an appropriate handling temperature. In some cases, the blast cooling zone 20 can be divided into a high pressure cooling zone 24a and a low pressure cooling zone 24b and may include another transfer zone 15b between the two cooling zones 24a, b. Alternatively, the blast cooling zone 20 may include a single cooling zone with the transfer zone 15b located upstream or downstream of the cooling zone (not shown). As used herein, the term upstream and downstream refers to the relative positions of various components or zones along the main flow path through the microwave heating system. It can be said that a component or zone located before another component or zone may be "upstream" from that component, while a component or zone located after other component or zone may be "downstream" from that component.

[0032] In some cases, two or more of the heating zone 14, the microwave heating zone 16, the heating zone

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10/49 retention 18 and the blast cooling zone 20 can be defined in a single container, although, in other cases, at least one of these zones can be defined within one or more separate containers. Additionally, in some cases, one or more of the containers can be configured to be at least partially filled with a liquid medium in which the bottles to be processed can be at least partially submerged during processing. As used herein, the term at least partially filled means that at least 50 percent of the volume of the specified container is filled with a liquid medium. In certain embodiments, the volume of at least one of the containers used in the heating zone 14, in the microwave heating zone 16, in the holding zone 18 and in the rough cooling zone 20 can be at least about 75 percent at least about 90 percent, at least about 95 percent or almost 100 percent filled with a liquid medium.

[0033] When present, the liquid medium used can include any suitable type of liquid. In some cases, the liquid medium may have a dielectric constant greater than the air dielectric constant and / or it may have a dielectric constant similar to the liquid or semi-liquid dielectric constant within the bottles being processed. Water (or a liquid medium comprising water) may be particularly suitable. The liquid medium may also include one or more additives, such as, for example, oils, alcohols, glycols and salts, to alter or improve the physical properties (e.g., boiling point) of the liquid medium under the operating conditions of the system.

[0034] Additionally, the microwave heating system 10 may include a transport system (not shown in Figures 1a and 1b) comprising one or more transport segments for transporting the bottles through one or more of the described processing sections above. Examples of suitable types of conveyor segments include, but are not limited to, plastic belt conveyors or

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11/49 rubber, chain conveyors, cylinder conveyors, flexible or multiple flex conveyors, wire mesh conveyors, bucket conveyors, pneumatic conveyors, helical conveyors, through or vibrating conveyors and combinations thereof. In some cases, the transport system may include one or more tunnels that extend through one or more of the zones through which the bottles can pass. Any suitable number of individual transport segments (or tunnels) can be used with the transport system, and the transport segment or segments can be arranged in any suitable way in the containers. Other examples of transport systems suitable for use in the present invention are described in Order '516.

[0035] Again in relation to Figures 1a and 1b, the microwave heating system 10 of the present invention can be configured to process a plurality of containers at least partially filled with a liquid or semi-liquid material. As used here, the term liquid refers to a material that exists in a liquid state at ambient temperature and pressure, while the term semi-liquid refers to a material that includes a liquid phase or portion, but which also includes or has properties similar to solids and / or gases under environmental conditions. Examples of semi-liquids may include, but are not limited to, emulsions, dispersions, colloids, suspensions, pastes and gels. Liquids and semi-liquids that can be processed according to the modalities of the present invention can comprise food, drinks, medicinal fluids, pharmaceutical fluids, nutraceutical fluids or veterinary fluids, although other liquids and semi-liquids may also be suitable.

[0036] Although the processes and systems of the present invention are described herein in relation to processing "containers", it is to be understood that that term is not limited to a particular package format or configuration, but instead encompasses widely

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12/49 any item capable of containing some volume of liquid or semi-liquid material. Examples of suitable types of containers may include, but are not limited to, bottles, trays, jars, boxes, bags, bags, tubes and vats. Containers suitable for use in the present invention may vary in size and may, for example, have a nominal liquid capacity as low as 0.02 liters (1 fluid ounce (fl. Oz.)) Or as high as 4.43 I (150 fl. Oz.) Or more. As used herein, the term "nominal net capacity" refers to the volume of liquid or semi-liquid material that the container is designed to hold, while the term "maximum net capacity" refers to the maximum possible volume of liquid that a given container is capable of. to retain.

[0037] Containers suitable for use with the present invention can have a nominal net capacity of at least about 0.04 (1.5), at least about 0.05 (2), at least about 0.11 ( 4), at least about 0.17 (6), at least about 0.23 (8), at least about 0.29 (10), at least about 0.44 (15), at least about from 0.53 (18), at least about 0.59 (20), at least about 0.65 (22), at least about 0.70 (24), at least about 0.82 (28 ), at least about 0.88 (30), at least about 0.94 (32), at least about 1 (34), at least about 1.12 (38), at least about 1, 18 (40), at least about 1.24 (42), at least about 1.41 (48), at least about 1.53 (52), or at least about 1.65 I (56 fl oz), and / or no more than about 4.43 (150), no more than about 4.14 (140), no more than about 3.84 (130), no more than about 3.78 (128), no more than about 3.60 (122), no more than about 3.54 ( 120), no more than about 3.48 (118), no more than about 3.31 (112), no more than about 3.25 (110), not more than about 3.13 (106 ), not more than about 2.95 (100), not more than about 2.83 (96), not more than about 2.66 (90), not more than about 2.54 (86 ), no more than about 2.36 (80), no more than about 2.24 (76), no more than about 2.07 (70), or no more than about

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13/49

1.89 I (64 fl. Oz). In some cases, the containers used in the present invention may have a nominal net capacity in the range of about 0.11 to about 1.18 I (4 to about 40 fl. Oz), about 1.17 at about 1.12 I (about 6 to 38 fl. oz), or about 0.23 to about 1.06 I (or about 8 to 36 fl. oz).

[0038] Processable containers as described herein can take a variety of shapes including, but not limited to, cubic, cylindrical, prismatic or polygonal. Each container can have a length (largest dimension) of at least about 5.08 centimeters (2 inches), at least about 10.16 centimeters (4 inches), at least about 15.24 centimeters (6 inches) and / or no more than about 45.72 centimeters (18 inches), no more than about 30.48 centimeters (12 inches), or no more than about 25.4 centimeters (10 inches); a width (second longest dimension) of at least about 2.54 centimeters (1 inch), at least about 5.08 centimeters (2 inches), at least about 10.16 centimeters (4 inches) and / or no more than about 30.48 centimeters (12 inches), no more than about 25.4 centimeters (10 inches) or no more than about 20.32 centimeters (8 inches); and / or a depth (smaller dimension) of at least about 1.27 centimeters (0.5 inches), at least about 2.54 centimeters (1 inch), at least about 5.08 centimeters (2 inches) and / or no more than about 20.32 centimeters (8 inches), no more than about 15.24 centimeters (6 inches), or no more than about 10.16 centimeters (4 inches). In some applications, containers may comprise individual items or packaging that are generally rectangular or prism-like in shape, while in other applications, containers may comprise elongated bottles that have a minimum length to minimum diameter ratio of at least 2: 1, at least about 2.5: 1, or at least about 3: 1. Other formats are possible and should be considered to fall within the scope of the

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14/49 the present invention.

[0039] Additionally, the containers can be formed by a wide variety of suitable materials. In some cases, the containers can be at least partially formed from a polymeric material that has, for example, a glass transition temperature of at least about 50, at least about 55, at least about 60, at least about 65, at least about 70, at least about 75, at least about 80, or at least about 85 ^S C. Examples of suitable polymeric materials may include, but are not limited to, polyethylene terephthalate, polyethylene, polypropylene , polyamide, EVOH, polylactic acid, polyhydroxyalkanoates, polybutylene succinate, biopolymers and combinations thereof. Containers formed from non-polymeric materials, such as glass or other materials at least partially transparent to microwaves, can also be used in various embodiments in the present invention. In some cases, the containers may be made of virgin materials, while in other cases at least about 5, at least about 10, at least about 15, at least about 20, at least about 25, at least about at least about 35, at least about 40, at least about 45, at least about 50, at least about 55, at least about 60, at least about 65, at least about 70, or at least about 75 percent or more of the container can be formed from recycled, recyclable or compostable material.

[0040] It has been found that the processes and systems as described herein can be particularly useful for pasteurization or sterilization (or both) of microbiologically susceptible liquids and semi-liquids, such as, for example, isotonic drinks, as well as teas, juices and a variety other liquid and semi-liquid food, pharmaceutical, medical, nutraceutical and veterinary materials and for water purification. Microbiologically susceptible liquids and semi-liquids have several

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15/49 properties that favor the growth of bacteria, mold, fungi and other microbiological contaminants. For example, in some cases, microbiologically susceptible liquids and semi-liquids may have a non-acidic pH, may not be pressurized or carbonated, may have a high sugar content and / or a low content of preservatives, although not all of these are necessary.

[0041] The properties of the liquid or semi-liquid material processed in accordance with the present invention can vary widely. In general, the pH of the liquid or semi-liquid material can vary from 0 to 13. In some cases, the pH can be at least about 3, at least about 3.5, at least about 4, at least about 4.5, at least about 5, at least about 5.5, at least about 6 or at least about 6.5 or more, while in other cases, the pH may be less than 3, not more than about 2.5, no more than about 2, no more than about 1.5 or no more than about 1. Additionally, the liquid or semi-liquid material can have a variety of viscosities and can be , for example, a liquid, or even a gel or paste.

[0042] The sugar content of the liquid or semi-liquid material, measured by the Brix scale, can be at least about 1, at least about 1.5, at least about 2, at least about 2.5, at least minus about 3 or at least about 3.5 ^s , or it can be less than 2, less than 1.5, less than 1 or even 0 ^s Brix. In some cases, the sugar content of the liquid or semi-liquid material can be at least about 2, at least about 2.5, at least about 3, at least about 3.5, at least about 4, at least about 4.5 or at least about 5 and / or no more than about 20, no more than about 18, no more than about 15, no more than about 12, no more than about 10, or no more than about 8 grams of sugar per milliliter of solution (g / ml).

[0043] In some applications, liquid material or

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16/49 semi-liquid can have a preservative content of no more than about 3, no more than about 2.5, no more than about 2, no more than about 1.5 or no more than about 1 per weight percent or may include higher concentrations of one or more preservatives. Examples of preservatives may include, but are not limited to, benzoic acid, sorbic acid, salts thereof and combinations thereof. In some applications, the liquid or semi-liquid material may be nutritious or non-nutritious and may include pulp or particles that have an average size of no more than 30, no more than about 25, no more than about 20, no more than about 15, no more than about 10, no more than about 5, no more than about 2, or no more than about 1 mm, or in the range of 1 to 30 mm, 2 to 27 mm or 5 to 25 mm.

[0044] Optionally, the liquid or semi-liquid material may include one or more additives selected from the group consisting of natural or synthetic sweeteners, such as sucrose, fructose and high fructose corn syrup, acidifying agents such as phosphoric acid and / or citrus, dyes, foaming agents, emulsifying agents, vitamins, electrolytes and combinations thereof. The types and / or quantities of each additive may vary depending on the particular application.

[0045] Specific examples of suitable liquid or semi-liquid materials may include, but are not limited to, beverages such as teas, juices, mineral drinks, electrolyte drinks, energy drinks, vitamin drinks, shakes, smoothies, dairy drinks, alcoholic beverages and beverages of coffee. Other suitable drinks may include long-lasting milk drinks, including, but not limited to, milk and cream, as well as carbonated soft drinks. Examples of suitable liquid or semi-liquid foods may include, but are not limited to, jellies, jams, soups, stews, sauces, creams such as whipped cream, condiments such as ketchup, mustard, mayonnaise, parsley and syrups. In some applications, the food or drink can be pressurized or carbonated,

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17/49 while, in other applications, the food or drink may not be. In addition, the liquid or semi-liquid material can also be a medicinal fluid such as, for example, sterile eye wash and other sterile liquids or medications. In some cases, the liquid may be or comprise water.

[0046] Conventionally, many liquids and semi-liquids and, in particular, microbiologically susceptible liquid or semi-liquid material, are processed by hot filling or aseptic processing of the material or its container before or during the filling step, to achieve the elimination rate and / or desired expiration date for the final product. Examples of suitable elimination rates may be in the range of 1 log to 8 log of elimination, in the range of 2 log to 7 log of elimination or in the range of 3 log to 6 log of elimination. A disadvantage of these conventional processes is that the temperatures required for the hot fill and aseptic processing steps often exceed the glass transition temperature of the polymeric material from which the container is formed. As a result, bottles and other containers used in hot and / or aseptic filling processes are often excessively thick and include design features, such as expansion panels, which are necessary to prevent deformation or damage to the container. For example, conventional bottles for isotonic drinks formed from polyethylene terephthalate (PET) typically have a ratio between the dry empty weight of an individual bottle measured without the cap and the nominal net capacity of the bottle greater than 0.050 g / ml.

[0047] However, it has been found that pasteurization or sterilization of liquids and semi-liquids according to the modalities of the present invention can eliminate the need for hot filling, aseptic processing and other pre-treatment steps. As a result, the thickness of the container to be used can be reduced, providing

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18/49 thus a substantial reduction in energy and raw material costs. In addition, features like expansion panels can be eliminated, increasing the appeal and, at the same time, reducing the cost of the container. It has been found, for example, that the polymeric bottles used to hold liquids with a sealed pressure of less than 1.5 atm cannot be more than 0.040, not more than about 0.037, not more than about 0.035, not more than about 0.032, or not more than about 0.030 g / ml, which represents an overall 10 to 50 percent reduction compared to conventional hot fill containers.

[0048] Again in relation to Figures 1 a and 1 b, in some embodiments, the microwave heating system 10 may include a filling zone 12 to fill at least partially the containers with a liquid or semi-liquid material. In some applications, the target temperature for filling liquid or semi-liquid material introduced into containers in filling zone 12 shown in Figures 1 a and 1 b may be in the range of at least about -

1.11 (30), at least about 1.66 (35), at least about 4.44 (40), at least about 7.22 (45), at least about 10 (50), at least about from 12.77 (55), at least about 15.55 (60), at least about 21.11 (70), at least about 23.88 (75), at least about 26.66 (80 ), at least about 29.44 (85), at least about 32.22 (90), at least about 35 (95), at least about 37.77 (100), at least about 40, 55 (105), at least about 43.33 (110) or at least about 48.88 ^S C (120 ^S F) to a lower target temperature of about 85 (185), no more than about 82.22 (180), no more than about 79.44 (175), no more than about 76.66 (170), no more than about 73.88 (165), no more than about

71.11 (160), not more than about 68.33 (155), not more than about 65.55 (150), not more than about 62.77 (145), not more than about 60 (140 ), no more than about 57.22 (135), no more than about 54.44 (130), or no more than about 51.66 ^S C (125 ^S F).

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19/49 [0049] Typically, the target temperature can be lower than the conventional hot fill temperature for a given liquid or semi-liquid material. In some applications, when the containers to be filled are formed from a polymeric material, the target temperature of filling may be less than the glass transition temperature of the polymeric material and may, in some cases, be at least about 1 , 11 (2), at least about 2.78 (5), at least about 4.44 (8), at least about 5.55 (10) or at least about 6.66 ^S C (12 ^S F) less than the glass transition temperature of the polymeric material. This contrasts with traditional hot-fill processes, which can introduce liquid or semi-liquid material into containers at the glass transition temperature of a polymeric container or just above the glass transition temperature.

[0050] In some cases, liquid or semi-liquid material can be introduced into the containers at a relatively low temperature lower, for example, than 26.66 ^S C (80 ^S F), and the filled bottles can then be preheated before or after being sealed. In other applications, liquid or semi-liquid material can be introduced into the containers at a hot temperature between, for example, about 35 (95), about 37.77 (100), about 40.55 (105) or about 43.33 (110 ^S F) and the target fill temperature. In such cases, filled bottles can optionally be preheated in the filling zone before or after being sealed and / or can be further heated to reach a substantially uniform temperature in the termination zone 14, as shown in Figures 1 to 1 B.

[0051] As discussed earlier, in some cases, the systems and processes of the present invention can reduce or eliminate the need for common pre-treatment steps, such as, for example, hot filling, aseptic processing, reverse osmosis and other similar processes . In some applications, liquids and semi-liquids

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20/49 previously required for hot filling or aseptic processing can be introduced directly into the containers of the present invention without these steps being performed. As a result, the containers and the liquid or semi-liquid material are not pasteurized or sterilized prior to the filling step, and the liquid or semi-liquid can be introduced into the container at a lower temperature within one or more of the ranges described herein.

[0052] Before leaving the filling zone, at least partially filled containers can be sealed with a sealing device to provide sealed containers suitable for introduction into the heating and / or microwave heating zones. The specific type of sealing device may depend on the particular type of container and may include, for example, lids or covers with a variety of different closures (for example, fitting, screwing, etc.). Containers may require any number of sealing devices and, in some cases, may not require any sealing device when, for example, the container is a single-use or tamper-proof container. The sealed containers can be pressurized or non-pressurized, depending on the specific application. In some applications, the internal pressure of the sealed container may be greater than 3, at least about 3.25, at least about 3.5, or at least about 4 atm, while in other applications it may not be more than about 3, no more than about 2.75, no more than about 2.5, no more than about 2.25, no more than about 2, no more than about 1.75, or no more than about 1.5 atm. When pressurized, liquid or semi-liquid material can be pressurized with any suitable gas including, but not limited to, nitrogen, carbon dioxide and combinations thereof. Containers can be filled and sealed using any suitable type of device or system including, but not limited to, a rotating load.

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21/49 [0053] In other modalities, the microwave system 10 may not include a filling zone and the full bottles or other containers to be pasteurized or sterilized can be introduced directly into the heating zone 14. In these modalities, the bottles, or other containers, can be filled elsewhere by another party and transported to the microwave heating system to be pasteurized or sterilized as described herein.

[0054] As shown in Figures 1a and 1b, the sealed containers leaving the filling zone 12 can be transferred to an optional thermalization zone 14. When present, the thermalization zone 14 can use thermal energy to heat the containers up to substantially uniform temperature. In some applications, at least about 85, at least about 90, at least about 95, at least about 97, or at least about 99 percent of all containers removed from the heat zone have a temperature of up to about 10, up to about 5, up to about 2, up to about 1 ^S C in relation to the other. As used herein, the terms "terminate and" terminate refer generally to a temperature equilibrium or equalization step. In some cases, the temperature of the coldest portion of the liquid or semi-liquid in the bottles introduced in the heating zone 14 cannot be higher than about 45, no more than about 40, no more than about 35, no more than about 30, no more than about 27, or no more than about 25 ^S C.

[0055] In some applications, the thermalization zone 14 may include a chamber at least partially filled with a liquid medium, so that the containers are submerged and pass through the liquid during the thermalization step. Optionally, the thermal chamber can be operated under pressure, so that the containers are exposed to a pressure that is at least about 0.01 (2), at least about 0.03 (5), at least about 0.03 (7), at least about 0.07 (10) or at least

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22/49 about 0.1 MPa (15 psi) greater than the pressure of the fluid surrounding the containers under environmental conditions. In some embodiments, at least a part of the thermalization zone 14 can be operated within about 10, within about 8, within about 5, within about 2 or at ambient pressure. In other applications, the pressure in the thermal chamber may be due only to the pressure of the surrounding fluid. In some cases, the system 10 may not include a thermalization zone, so that the containers are introduced directly into the microwave heating zone 16 from the filling zone 12.

[0056] Upon pressurization, the thermalization step can be carried out at a pressure of at least about 0.03 (5) or at least about 0.07 (10 psig) and / or no more than about 0, 55 (80), no more than about 0.34 (50), no more than about 0.28 (40) or no more than about 0.17 (25 psig). Containers passing through the heating zone 14 may have an average residence time of at least about 1 minute, at least about 5 minutes, at least about 10 minutes and / or no more than 60 minutes, not more than than 20 minutes, or no more than about 10 minutes. The liquid or semi-liquid in the containers removed from the heating zone 14 can have an average temperature of at least about 20 ^S C, at least about 25 ^S C, at least about 30 ^S C, at least about 35 ^S C and / or no more than about 90 ^S C, no more than about 75 ^S C, no more than about 60 ^S C, or no more than about 50 ^S C.

[0057] In some embodiments, there may be at least one transfer zone 15a to transport the containers from the filling zone 12 to the termination zone 14, if present, and, if not present, to the micro heating zone -waves 16. When present, the transfer zone 15a can include one or more transfer devices to move the plurality of containers from the filling zone 12 to the termination zone 14 or to the transfer zone.

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23/49 microwave heating 16. Examples of transfer devices may include, but are not limited to, a revolving door, a screw drive or a gate valve. In other applications, containers can pass through a vertical column of water or other fluid that is at least about 1.52 (5) in height, at least about 3.05 (10) in height, at least about 4 in height, 57 (15), at least about 6.1 (20), at least about 7.62 (25) or at least about 9.14 (30 feet), in order to transition the containers from ambient pressure for the highest pressure of a liquid-filled heating zone 14 or microwave heating zone 16.

[0058] Although they are introduced in the heating zone 14 and, if there is no heating zone, in the microwave heating zone 16, the containers can be configured in any suitable arrangement to facilitate their passage through the micro heating system -waves 10. In some cases, the containers passing through the heating zone 14 and / or the microwave zone 16 can be arranged in order to control the total residence time of each container within each processing zone. For example, in some applications, each container that has passed through one of the thermosetting zones 14 and / or microwave 16 may have a residence time within that zone of up to about 25, to about 20, to about 15, up to about 10, up to about 5 or up to about 2 percent of the residence times of each of the other containers that pass through the same zone. Controlling the residence time of individual containers can help ensure overall product quality, consistency and safety.

[0059] In some embodiments, the residence time of the containers can be controlled by fixing the containers on one or more conveyors, which are transported through the system through a conveyor system (not shown) including one or more conveyor lines . An example of a suitable conveyor in the system

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24/49 for microwave heating according to various embodiments of the present invention is described in U.S. Patent Application Publication ^Nos US 2017/0099706, which is incorporated herein by reference to the extent it is not inconsistent with the present revelation. Several exemplary views of that carrier are provided in Figures 2a to 2c. As generally shown in Figures 2a to 2c, the carrier 110 includes an outer frame 112, an upper support structure 114 and a lower support structure 116. The outer frame 112 comprises two separate side members 118a, b and two separate ends 120a, b . The first and second end members 120a, b can be coupled and can extend between the opposite ends of the first and second side members 118a, b to form the outer frame 112. When side members 118a, b are longer than the end members 120a, b, the frame 112 can be generally rectangular in shape, as shown in Figures 2a to 2c.

[0060] As shown in Figures 2a to 3c, the first and second side members 118a, b of the carrier 110 include each of the respective support projections 122a, b which are configured to engage respective first and second support members of the line transport, which are represented by the dashed lines 124a and 124b in Figure 2b. The first and second support projections 122a, b of the carrier 110 have first and second lower support surfaces 142a, b to support the carrier 110 on the first and second transport line support members 124a, b. The transport line support members 124a, b can be a mobile transport line element such as a pair of chains (not shown in Figures 2a to 2c) located on each side of the conveyor 110 as it moves through the microwave heating system in a direction represented by the arrow in Figure 2c.

[0061] Conveyors suitable for use in the

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25/49 microwave heating system described here can be formed from any suitable materials, including low loss materials and, in some cases, even electrically conductive materials. For example, carriers suitable for use in the microwave heating system 110 may comprise or may be constructed from plastic, fiberglass or any other dielectric material and may be produced from one or more micro-compatible materials transparent microwaves and / or microwaves and can be waste material. In some embodiments, the carrier may not substantially comprise any metal.

[0062] In other embodiments, the carrier may include a plurality of support members, shown in Figure 1 a as support members 134, formed from a strong, electrically conductive material. Suitable electrically conductive materials can have a conductivity of at least about 10 ³ Siemens per meter (S / m), at least about 10 ⁴ S / m, at least about 10 ⁵ S / m, at least about 10 ⁶ S / m, or at least about 10 ⁷ S / m to 20 ^S C, measured according to ASTM E1004 (09). In addition, the electrically conductive material can have a tensile strength of at least about 50 Megapascals (MPa), at least about 100 MPa, at least about 200 MPa, at least about 400 MPa, or at least about 600 MPa, measured according to ASTM E8 / E8M-16a, and / or can also have a yield strength of at least about 50, at least about 100, at least about 200, at least about 300 or at least about 400 MPa at 20 ^S C, measured according to ASTM E8 / E8M-16a. Young's modulus of electrically conductive material can be at least about 25 Gigapascals (GPa), at least 50 GPa, at least 100 GPa, or at least 150 GPa and / or no more than 1000 GPa, no more than about 750 GPa, no more than about 500 GPa, or no more than about 250 GPa, measured at 20 ^S C, measured according to the ASTM E111-04 (2010) standard. The material electrically

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26/49 conductive can be metallic and, in some cases, can be a metallic alloy. The metal alloy can include any mixture of suitable metal elements including, but not limited to, iron, nickel and / or chromium. The electrically conductive material may comprise stainless steel and may be food grade stainless steel.

[0063] In some embodiments, the first and second side members 118a, b and first and second end members 120a, b can be formed of any suitable material including, for example, a low loss material that has a loss tangent no more than 10 ^-4 no more than about 10 ^-3 or no more than about 10 ^-2 measured at 20 ^S C. Each of the side members 118a, b and end members 120a, b can be formed by the same material, at least one can be formed from a different material. Examples of suitable low-loss tangent materials may include, but are not limited to, various polymers and ceramics. In some embodiments, the low loss tangent material may be food grade material.

[0064] When the low loss material is a polymeric material, it can have a glass transition temperature of at least about 80 ^S C, at least about 100 ^S C, at least about 120 ^S C, or at least around 140 ^S C, can withstand the high temperatures to which the conveyor can be exposed when heating the containers. Examples of suitable low loss polymers may include, but are not limited to, polytetrafluoroethylene (PTFE), polysulfone, polynorbornene, polycarbonate (PC), acrylonitrile butadiene styrene (ABS), poly (methyl methacrylate) (PMMA), polyetherimide (PEI) ), polystyrene, polyvinyl alcohol (PVA), polyvinyl chloride (PVC) and combinations thereof. The polymer can be monolithic or can be reinforced with glass fibers, such as glass-filled PTFE (“TEFLON”). Ceramics, such as aluminosilicates, can also be used as low-loss material.

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27/49 [0065] Another example of a conveyor is illustrated in Figure 3 as conveyor 210. As shown in Figure 3, conveyor 210 comprises a lower fixing surface 212a and an upper fixing surface 212b configured to secure any suitable number of containers 216 between them. In one embodiment, the upper and / or lower surfaces 212b and 212a may have a mesh, grid or grated structure, as generally shown in Figure 3, while, in another embodiment, one or both surfaces 212a and 212b may comprise a substantially continuous surface.

[0066] The upper and lower fastening surfaces 212a and 212b can be connected to each other by a fastening device, shown as a fastener 219 in Figure 3, and, when assembled, support 210 can be fixed or attached to the fastening system. transport (not shown) according to any suitable fastening mechanism. In some embodiments, at least one side (or edge) of the conveyor 210 may include one or more securing mechanisms, such as, for example, upper and lower hooks 218a and 218b, shown in Figure 2, for securing the conveyor 210 to a portion (for example, a bar, rail, belt or chain) from the transport system (not shown). Depending on the thickness and / or the weight of the containers 216, the conveyor 210 may include only one of the hooks 218a or 218b for securing the conveyor 210 to the transport system. The transport system within the microwave heating system 10 shown in Figure 1 can be configured to transport multiple conveyors along one or more conveyor lines and the conveyors can be arranged in a side-by-side configuration, separated laterally and / or in a vertically spaced stacked configuration. When the conveyor system includes a plurality of conveyor lines, each conveyor line can include a single conveyor to hold a plurality of containers, or each conveyor line can contain multiple conveyors stacked or spaced laterally one

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28/49 in relation to the other.

[0067] In other applications, containers may not be secure on a conveyor. In such cases, the dwell time can be controlled by passing the containers through one or more tunnels sized to allow no more than one container to pass at a time. For example, the ratio between the height of the tunnel, measured in a direction perpendicular to the direction of travel of the containers and the size of the containers in the same direction, may be less than 1.5: 1, not more than 1.3: 1, no more than approximately 1.25: 1, or no more than approximately 1.1: 1. In some cases, the containers passing through the tunnels can be bottles arranged in a single row. The bottles can also be arranged in a generally side-by-side configuration, as shown in Figure 4a, or an end-to-end configuration, as generally illustrated in Figure 4b. These single row, side-by-side and end-to-end configurations can also be used on a conveyor or other type of transmission line.

[0068] As the bottles (or other containers) pass through the heating zone 14 and / or the microwave heating zone 16 shown in Figures 1a and 1 b, the bottles can remain in the vertical position during all or part of the stage of heating and / or heating. In some applications, bottles, or other containers, can be inverted before, during or after being loaded in the microwave heating and / or heating zone. Similar configurations are possible with other types of containers and may depend on the specific container and its application.

[0069] Again in relation to Figures 1a and 1b, the containers removed from the thermal stabilization zone 14, when present, or, if not present, from the filling zone 12, can be introduced in the heating zone by micro -waves 16, in which bottles or other containers can be quickly heated using

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29/49 of microwave energy. As used herein, the term microwave energy refers to electromagnetic energy that has a frequency between 300 MHz and 30 GHz. Industrial frequencies commonly used for microwave energy include 915 MHz and 2.45 GHz (2,450 MHz). In addition to microwave energy, the microwave heating zone 16 can also employ other types of heating, such as, for example, conductive or convection heating to further increase the temperature of the bottles passing through them. In some cases, at least about 70, at least about 75, at least about 80, at least about 85, at least about 90, or at least about 95% of the energy used to heat the bottles inside the microwave heating zone 16 can be microwave energy. Microwave energy can heat bottles directly and / or can be used to heat the fluid surrounding the bottles, which can further heat the bottles by convection and / or conduction.

[0070] As the bottles pass through the microwave heating zone 16, the bottles can be heated so that the coldest part of the contents of each bottle reaches a target temperature. When the microwave heating system is a sterilization or pasteurization system, the target temperature can be a target sterilization or pasteurization temperature of at least about 65 ^S C, at least about 70 ^S C, at least about 75 ^S C, at least about 80 ^S C, at least about 85 ^S C, at least about 90 ^S C, at least about 95 ^S C, at least about 100 ^S C, at least about 105 ^S C, at least about 110 ^S C, at least about 115 ^S C, at least about 120 ^S C, at least about 121 ^S C, at least about 122 ^S C and / or no more than about 130 ^S C, no more than about 128 ^S C, or no more than about 126 ^S C.

[0071] As the bottles or other containers pass through the microwave heating chamber, they can be

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30/49 heated to the target temperature in a relatively short period of time, which can help to minimize any damage or degradation of the liquid or semi-liquid material being heated. For example, the average residence time of each bottle that passes through the microwave heating zone can be at least about 5 seconds, at least about 20 seconds, at least about 60 seconds and / or no more than about 10 minutes, no more than about 8 minutes, no more than about 5 minutes, no more than about 3 minutes, no more than about 2 minutes, or no more than about 1 minute. The minimum temperature of the bottles heated in the microwave heating zone can increase at least about 20 ^S C, at least about 30 ^S C, at least about 40 ^S C, at least about 50 ^S C, at least about 75 ^S C and or not more than about 150 ^S C, no more than about 125 ^S C or no more than about 100 ^S C.

[0072] When the microwave heating chamber is filled with liquid, the average temperature of the liquid in the microwave heating chamber may vary and, in some cases, may depend on the amount of microwave energy discharged into the heating chamber. microwave heating. The average temperature of the liquid in the microwave heating chamber can be at least about 70 ^S C, at least about 75 ^S C, at least about 80 ^S C, at least about 85 ^S C, at least about 90 ^S C, at least about 95 ^S C, at least about 100 ^S C, at least about 105 ^S C, at least about 110 ^S C, at least about 115 ^S C, or at least about 120 ^S C and / or no more than about 135 ^S C, no more than about 132 ^Q C, no more than about 130 ^S C, no more than about 127 ^S C, or no more than than about 125 ^S C. In some cases, this can be at least about 1, at least about 2, at least about 5, at least about 10, at least about 15 ^S C and / or no more than about 50, no more than about 45 than about 40, no more than about 35, no more than about 30, or

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31/49 no more than about 25 ^S C different (for example, higher or lower) than the temperature of the contents of the bottle measured at its coldest point.

[0073] The microwave heating chamber can be operated at approximately ambient pressure. Alternatively, this can be a pressurized microwave chamber that operates at a pressure that is at least 5 psig, at least about 10 psig, at least about 15 psig, or at least about 17 psig and / or not more than 80 psig, more than about 60 psig, no more than about 50 psig, or no more than about 40 psig above ambient pressure. As used herein, the term ambient pressure refers to the pressure exerted by the fluid in the microwave heating chamber without the influence of external pressurization devices.

[0074] An example of a microwave heating zone 316 configured for use in the microwave heating system described here is shown schematically in Figure 5. The microwave heating zone 316 shown in Figure 5 generally includes a microwave heating chamber 330, at least one microwave generator 332 for generating microwave energy and a microwave distribution system 334 for directing at least a portion of the microwave energy from the generator (or generators) 332 for the microwave heating chamber 330. The microwave heating zone 316 further comprises one or more microwave launchers 322 for discharging microwave energy from the microwave distribution system 334 into the microwave heating chamber 330 and a conveyor system 340 for passing bottles or conveyors loaded with bottles through the microwave heating chamber 330.

[0075] The microwave generator 332 can be any device suitable for generating microwave energy of a desired wavelength (λ). Examples of suitable types of micro generators

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32/49 waves may include, but are not limited to, magnetrons, clitrons, traveling wave tubes and gyrotrons. Although illustrated in Figure 5 as including a single generator, it should be understood that the microwave heating zone can include any number of generators arranged in any suitable configuration. For example, the microwave heating zone may include at least 1, at least 2, at least 3 and / or not more than 5, not more than 4, or not more than 3 microwave generators. Specific configurations of various microwave heating zones, including various numbers of generators, are discussed in Order ‘516.

[0076] The microwave distribution system 334 comprises a plurality of waveguides for directing microwave energy from the generator 332 to the microwave heating chamber 330. The waveguides can be constructed to propagate energy from microwave in a specific predominant mode, which can be the same or different from the microwave energy mode generated by the generator. As used herein, the term "mode" refers to a generally fixed cross-sectional field pattern of microwave energy. Examples of suitable microwave energy modes are TE _xy mode, where x and y are integers in the range 0 to 5 and TMafc mode, where a and b are integers in the range 0 to 5.

[0077] The microwave heating zone 316 shown in Figure 5 further includes at least one microwave launcher for discharging microwave energy into the microwave heating chamber. In the embodiment shown in Figure 5, the microwave heating zone 316 includes a plurality of upper microwave launchers 322a and a plurality of lower microwave launchers 322b. When the system includes two or more microwave launchers, at least some of the launchers can be positioned on the same side of the microwave heating chamber. These launchers on the same side {for example, 322a higher microwave launchers or

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33/49 lower microwaves 322b) can be axially separated from each other along the length of the microwave heating chamber, in a direction parallel to the direction of the conveyor path that passes through the chamber, as shown in Figure 5 The microwave system can also include two or more launchers on the same side that are separated laterally from each other in a direction generally perpendicular to the direction of travel of the conveyors through the chamber.

[0078] Additionally or alternatively, the microwave heating system may also include at least two launchers positioned on opposite sides of the microwave chamber, as shown by the upper and lower assemblies of the microwave launchers 332a and 332b illustrated in Figure 5. These opposite or opposite launchers can face each other in an opposite way, so that the launching openings of the launchers are substantially aligned, as shown in Figure 5, or staggered so that the openings opposing launchers are axially and / or laterally separated from each other. Various specific launchers and multiple configurations of multiple launchers suitable for use in the microwave heating zone of the present invention are described in more detail in Order '516.

[0079] Any suitable type of microwave launcher can be used in the microwave heating zone. In some cases, one or more microwave launchers used in the microwave heating zone can be tilted at a tilt angle of at least 2 ^S , at least about 4 ^S , at least about 6 ^S and / or no more than about 15 ^s , no more than about 10 ^s , no more than about 8 ^S , or no more than about 6 ^S , as described in detail in Order '516. Additionally or alternatively, at least one launch opening can be covered at least partially with a window

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34/49 microwave oven, as also described in detail in Order ‘516. Specific examples of suitable launcher configurations, including specific dimensions, shapes and orientations, are also described in Order ‘516.

[0080] As generally shown in Figure 5, in some embodiments, the microwave chamber 330 can be a single chamber through which a plurality of bottles, or other containers, can pass during the microwave heating step. In other embodiments, the microwave heating zone can include a plurality of 360 tunnels, as shown in Figure 6. When the microwave heating zone includes tunnels, it can include at least 2, at least 3, at least 4, at least 5, at least 6, at least 7 or at least 8 or more tunnels and / or not more than 15, not more than 14, not more than 12, not more than 10, not more than 8, or not more than 6 tunnels arranged in parallel, as generally shown in Figure 6. It can also include a single tunnel. The 304 bottles (or other containers) can move through the 360 tunnels through a pump or by a mechanical device (not shown) designed to push the 304 bottles through the individual 360 tunnels.

[0081] In still other embodiments, the microwave heating chamber 330 may be either comprised of a spiral chamber or include at least one spiral section. For example, when the microwave heating chamber 330 is a spiral chamber, it can include at least 1, at least 2, at least 3, at least 4, at least 5, or at least 6 flexions or curves with a angle greater than 90 ^s . Examples of such microwave heating chambers 330 are shown in Figures 7a and 7b. In some cases, the entrance 311 of the microwave chamber can be substantially higher than its exit 313, thus forming a vertical spiral as shown in Figure 7a. Alternatively, the entrance 311 of the microwave chamber can be almost the same, or an elevation

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35/49 vertical slightly larger or smaller than its outlet 313, thus forming a horizontal chamber as shown in Figure 7b. The use of a spiral-shaped microwave heating chamber or containing spiral 330 can help reduce the footprint of the microwave heating system and can be useful for systems adapted with limited space.

[0082] Again in relation to Figures 1a and 1b, in some applications, at least one stirring device can be included in the heating zone 14 and / or in the microwave heating zone 16 in order to increase the degree of heat transferred to the containers. Such stirring devices can be used when the heating zone 14 and / or the microwave heating zone 16 are at least partially filled with a liquid medium. Suitable stirring devices may include, but are not limited to, jets or nozzles of fluid, ultrasonic pulses, pulses or sonic or acoustic devices, as well as spraying located along the inner wall of the heating chamber. Alternatively or additionally, the heating zone 14 and / or the microwave heating zone 16 may include at least one device for agitating, rotating or otherwise breaking up liquid or semi-liquid material inside the container, thereby increasing uniformity heating, as well as heat transfer rate. In some applications, the total change in temperature of the crude liquid through the microwave heating zone 16 can be at least about 2, at least about 5, at least about 10, at least about 15, at least about 20 or at least about 25 ^S C and / or no more than about 50, no more than about 45, no more than about 40, no more than about 35, or no more than that about 30 ^S C.

[0083] After introduction into the microwave heating zone 16, the containers can pass through the microwave heating chamber while the microwave energy is continuously

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36/49 discharged into the chamber. As discussed above, the heating chamber can be at least partially filled with a liquid medium so that the bottles, or other containers, are submerged and move through the liquid medium as they pass through the chamber. In some applications, the microwave chamber may be at least 50, at least about 60, at least about 65, at least about 70, at least about 75, at least about 80, at least about 85, at least about 90 or at least about 95 percent filled with a liquid medium. The liquid medium can include or can be water and can have a dielectric constant similar to the liquid or semi-liquid material being heated. At least a portion of the microwave energy discharged into the heating chamber can be used to heat the containers so that the coldest region of the liquid or semi-liquid material reaches a temperature equal to or greater than the target temperature over a period of predetermined time.

[0084] The period of time during which the coldest region of the liquid or semi-liquid material remains equal to or greater than the target temperature can be any suitable time to achieve the desired elimination rate and / or cooking time of the liquid material or semi-liquid. In some cases, this can be, for example, 30 seconds to 10 minutes, 45 seconds to 8 minutes, 1 minute to 6 minutes, with the specific time depending, at least in part, on the target temperature. The time can be at least about 30 seconds, at least about 45 seconds, at least about 1 minute, at least about 2 minutes, or at least about 5 minutes and / or no more than about 15 minutes , no more than about 10 no more than about 8, no more than about 6, or no more than about 4 minutes. The target temperature can be a minimum pasteurization temperature of, for example, at least about 70, at least about 75, or at least about 80 ^S C, or it can be a minimum sterilization temperature of, for example, at least

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37/49

115 at least about 117, at least about 120, or at least about 121 ^S C. The target temperature can also be within one or more of the ranges discussed above. When bottles or other containers are at least partially formed from a polymeric material with a glass transition temperature, the target temperature to which the liquid or semi-liquid material is heated can be higher or lower than the transition temperature glass, for example, at least about 2, at least about 5, least about 8, at least about 10, at least about 12 or at least about 15 C. ^S

[0085] As the bottles or other containers move through the microwave heating chamber 330, they pass through at least one launch opening defined by one or more microwave launchers. As the container passes close to a launch opening, the temperature of at least a portion of the liquid or semi-liquid material in the container can rise rapidly to a temperature at or near the target temperature. When the container is at least partially formed from a polymeric material, the temperature of at least a portion of the liquid or semi-liquid material can rise to a temperature equal to or greater than the glass transition temperature of the polymer. At the same time, the average temperature of the liquid medium surrounding the container, and in particular the wall of the container, can be below the glass transition temperature of the polymer.

[0086] As the container moves away from the launch opening, the temperature of its contents may drop and, in some cases, at least a portion of the liquid or semi-liquid material may drop to a temperature below the target temperature. When the container is formed from a polymer, the temperature of the liquid or semi-liquid material in the wall may fall below the glass transition temperature of the container. The container can pass through any number of microwave launchers needed to achieve a sufficient time / temperature combination

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38/49 so that the coldest portion of the liquid or semi-liquid material reaches a desired elimination rate or cooking time. However, since the container is only exposed to high temperatures (for example, equal to or close to the glass transition temperature of the polymeric material) for relatively short periods of time, the container does not deform or break. As a result, it has been found that thinner polymeric containers can be used in some embodiments of the present invention, as they still achieve pasteurization or sterilization results equal to or better than conventional processes.

[0087] With reference now to Figure 8, a graph is shown that shows the temperature of a heated liquid or semi-liquid material according to the modalities of the present invention as a function of time and position along a microwave heating chamber . The example graph provided in Figure 8 assumes that the container is at least partially formed from a polymeric material with a glass transition temperature (T _g ), which is lower than the target temperature to be reached during the heating step (Taivo ). Figure 8 also assumes that the container is surrounded by a fluid with an average temperature (Tbanho) below the target temperature and the glass transition temperature of the polymer used to form the container. The fluid used to surround the container can be a liquid medium and can comprise or can be water. It should be understood that similar temperature profiles can also be achieved in other modalities, for example, when the container is not formed from a polymeric material (ie, without T _g ) or when the target temperature for the material liquid or semi-liquid is less than the glass transition temperature (that is, at switched positions of the lines T _g and Taivo).

[0088] As shown in Figure 8, when the container passes through the microwave heating zone, the temperature of the coldest portion of the liquid or semi-liquid material in the container (shown as Tmin)

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39/49 increases, as does the temperature of the liquid or semi-liquid material a on the wall of the container (shown as T-wall). When the container passes near an opening of one of the microwave launchers, the temperature in the coldest portion of the liquid or semi-liquid material can rise to a temperature equal to or greater than the target temperature, as shown in Figure 8. time, the temperature of the liquid or semi-liquid material in the container wall may also increase, first to a temperature close to, equal to, or greater than the glass transition temperature of the polymer, then to a target temperature or close to it as the container passes through the first launcher. As the container moves away from the first microwave launcher, the temperature of the coldest portion of the liquid or semi-liquid material decreases slightly, possibly at a temperature below the target temperature and above (or below) the glass transition temperature. The temperature of the liquid or semi-liquid material in the container wall also drops rapidly, often at a temperature below the glass transition temperature due, at least in part, to its proximity to the low temperature fluid bath. Similar trends continue as the container passes through subsequent launchers along the length of the microwave heating chamber.

[0089] As the container is heated, the liquid or semi-liquid material on the container wall can be kept equal to or greater than the glass transition temperature for a minimum period of time, while still achieving a desired degree of pasteurization or sterilization. For example, as shown in Figure 8, the total amount of time that the temperature of the coldest portion of the liquid or semi-liquid material is equal to or greater than the target temperature, designated ti and, as shown in Figure 8, by the sum of the times yi to ys, can be at least about 10 seconds, 30 seconds, 45 seconds, 1 minute or 2 minutes, and / or no more than about 10 minutes, 8 minutes, 6 minutes, 5 minutes, 3 minutes, 2

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40/49 minutes, 1 minute or 30 seconds. The individual values from yi to ys can be the same or different, and can be at least about 0.5 seconds, 1 second, 2 seconds, 5 seconds, 8 seconds or 10 seconds and / or no more than 6 minutes 5 minutes, 4 minutes, 3 minutes, 2 minutes or 1 minute, or it can vary between 0.5 seconds and 6 minutes, 5 seconds to 3 minutes or 10 seconds to 2 minutes.

[0090] In addition, the maximum temperature of the liquid or semi-liquid material for the container wall can be equal to or greater than the glass transition temperature of the polymeric material for a total period of time, designated by t2 and represented in Figure 8 by the sum from times xi to X3, at least about 0.5 second, 1 second, 2 seconds, 5 seconds, 10 seconds, 30 seconds, 45 seconds, 1 minute, or 2 minutes and / or no more than about 10 minutes, 8 minutes, 6 minutes, 5 minutes, 3 minutes, 2 minutes or 1 minute. Individual values from xi to X3 can be at least 0.5 seconds, 1 second, 2 seconds, 5 seconds, 10 seconds or 15 seconds and / or no more than 6 minutes, 5 minutes, 3 minutes, 2 minutes, 1 minute , or 30 seconds, or can be in the range of 0.5 seconds to 6 minutes, 5 seconds to 3 minutes, or 10 seconds to 2 minutes.

[0091] In some cases, the values of ti and t2 may be close, meaning that a significant portion of the total time during which the maximum temperature of the liquid or semi-liquid material in the vessel wall is above the glass transition temperature overlaps the time during which pasteurization or sterilization of liquid or semi-liquid material occurs. In some cases, the ratio of ti to t2 can be at least about 0.40, at least about 0.45, at least about 0.50, at least about 0.55, at least about 0.60, at least about 0.65, at least about 0.70, at least about 0.75, at least about 0.80, at least about 0.85, at least about 0 , 90, or at least about 0.95, with higher ratios generally indicating more efficient heating. In some modalities, the transfer of

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41/49 Convective heat from the hottest portion of the liquid or semi-liquid material in the container (typically located in or near the geometric center of the container) and the cooler liquid or semi-liquid near the container wall can help facilitate more uniform heating of the contents the container in order to achieve the desired degree of pasteurization or sterilization.

[0092] In some cases, this convective heat transfer can be facilitated by including at least one stirring device inside the microwave heating chamber. When used, the stirring device may be the same or different from any stirring device used in the thermalization zone 14. Suitable stirring devices may include, for example, dynamic stirring devices, such as fluid jets or nozzles, ultrasonic pulses, pulses or sonic or acoustic devices, or static agitation devices, such as a shot located along the inner wall of the heating chamber. Alternatively or additionally, the microwave heating chamber may include at least one device for stirring, rotating or otherwise breaking up the liquid or semi-liquid material within the container. The use of stirring devices can help to improve the uniformity of heating of the contents of the container, increasing, for example, the rate of heat transfer between the hottest or semi-liquid liquid in the center near the container wall.

[0093] In some embodiments, the lower temperature of the liquid or semi-liquid material in the container wall may be due, at least in part, to the lower temperature of the surrounding liquid (Tbanho). For example, in some embodiments, the liquid medium surrounding the container during the heating step may have an average temperature, measured near the outer wall of the container, which is at least about 2, at least about 5, at least about 10, minus about 15 ^S C and / or no more than about 30, no more than about 25, or no more

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42/49 than about 20 ^S C colder than the temperature of the liquid or semi-liquid in the container wall. When the average temperature of the surrounding liquid is less than the temperature of the liquid or semi-liquid material in the container wall, this temperature difference can help to minimize the amount of time that the container wall is exposed to temperatures above the glass transition temperature. polymer used to form the container.

[0094] As a result, the temperature of the container wall is at its glass transition temperature for a minimum period of time, or it may not even reach its glass transition temperature during the heating step. This helps to prevent deformation or rupture of the container during heating. In some embodiments, the temperature of the container wall may be equal to or greater than its glass transition temperature for less than 30 seconds, less than 20 seconds, less than 15 seconds, less than 10 seconds, less than 5 seconds or less than 2 seconds total, or nothing at all, during the entire heating step. Alternatively or additionally, the temperature of the container wall can be at least about 2, at least about 3, at least about 5, at least about 8, or at least about 10 ^S C below the glass transition temperature for at least about 50 percent, at least about 60 percent, at least about 70 percent, at least about 80 percent, or at least about 90 percent of the heating step.

[0095] Although generically shown in Figure 8 as including longitudinally spaced individual launchers, it should be understood that the microwave heating systems of the present invention can employ one or more pairs of opposite launchers placed on opposite sides of the micro heating chamber -waves. Each of the microwave launchers can emit between 1 and 30 kW, between 2 and 25 kW, or between 5 and 20 kW of microwave energy in the chamber.

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43/49 heating. In some embodiments, each microwave launcher can be configured to emit at least about 5, at least about 7, at least about 10, at least about 15 kW and / or no more than about 50, no more than about 40 about 30, no more than about 25, no more than about 20, or no more than about 17 kW.

[0096] When the system includes two or more microwave launchers, each launcher can emit the same amount of energy as one or more launchers, or at least one launcher can emit a different amount of energy (for example, less or greater ), compared to at least one of the other launchers. Overall, the total amount of energy discharged into the microwave heating chamber can be at least about 25 kW, at least about 30 kW, at least about 35 kW, at least about 40 kW, at least about 45 kW, at least about 50 kW, at least about 55 kW, at least about 60 kW, at least about 65 kW, at least about 70 kW, or at least about 75 kW and / or not more 100 kw, no more than 95 kw, no more than about 90 kW, no more than about 85 kW, no more than about 80 kW, no more than about 75 kW, no more than about 70 kW, or no more than about 65 kW. In addition, although shown to include three consecutive launchers, microwave heating systems employing two or less microwave launchers or four or more microwave launchers can also be used, and would be expected to exhibit similar temperature profiles .

[0097] In addition to reducing the thermal load to which the container is exposed, the use of microwave energy to efficiently heat a liquid or semi-liquid material, as described here, can also improve the quality of the final product. For example, even when the container is not formed from a polymeric material (such as, for example, a glass container), heat the container as described above

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44/49 can reduce the thermal history of the liquid or semi-liquid material, thus minimizing excessive cooking and heat degradation of the final product. This can help retain desirable organoleptic properties such as taste, texture and color, as well as retain the main functionalities when the liquid or semi-liquid material to be processed is a medical, pharmaceutical, nutraceutical or veterinary fluid. In general, the systems and methods of the present invention reduce total processing time, while providing products of equivalent or better quality and meeting or exceeding safety standards.

[0098] With reference again to Figures 1a and 1b, after being removed from the microwave heating zone 16, the containers can optionally be moved to an optional waiting area 18, where the temperature of the containers can remain substantially constant. When present, containers passing through the retention zone 18 can be there for at least about 30 seconds, at least about 1 minute, at least about 2, at least about 5, or at least about 10 minutes and / or no more than 15, no more than about 12, no more than about 10, or no more than about 8 minutes. The holding zone may or may not be pressurized, and when the microwave heating system includes a conveyor line, the conveyor line may or may not extend through the holding zone. The temperature of the liquid in the retention zone 18 can be at least about 60, at least about 65, at least about 70, at least about 75, at least about 80, at least about 85, at least about from 90, at least about 95, at least about 100, at least about 105, at least about 110, or at least about 115 ^S C and / or no more than about 130, no more than about 125, no more than about 122, no more than about 120, no more than about 115, or no more than about 110 ^S.

[0099] In the retention zone 18, the temperature of the part

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The cooler 45/49 of the contents of the bottles can be kept at a temperature equal to or higher than a predetermined minimum temperature of at least about 70 ^S C, at least about 75 ° C, at least about 80 ^S C, about 85 ^S C, at least about 90 ^S C, at least about 95 ^S C, at least about 100 ^S C, at least about 105 ^S C, at least about 110 ^S C, at least , about 115 ^S C, or at least about 120 ^S C, at least about 121 ^S C, at least about 122 ^S C and / or no more than about 130 ^S C, no more than about 128 ^Q C, or no more than about 126 ^S C. When pressurized, the pressure within the retention zone 18 can be at least about 0.03 (5), at least about 0.07 (10), at least about 0.1 (15), or at least about 0.14 Mpa (20 psig) and / or no more than about 0.41 (60), no more than about 0.38 ( 55), no more than about 0.34 (50), no more than about 0.31 (45), no more than than about 0.31 (40), no more than about 0.24 (35), or no more than about 0.21 MPa (30 psig).

[0100] After leaving the waiting area, the containers can move to a cooling or sudden cooling zone 20, in which the bottles are cooled as quickly as possible by submersion in a cooled fluid. In the blast cooling zone 20, the temperature of the containers can be reduced by at least about 2, at least about 5, at least about 10, at least about 15, at least about 20, at least about 25 , at least about 30, at least about 40, or at least about 50 ^S C and / or no more than about 100 ^S C, no more than about 75 ^S C, or no more than about from 50 ^S C to a temperature of no more than 50 no more than about 45, no more than about 40, no more than about 35, no more than about 30, or no more than about 25 ^S C .

[0101] Any suitable fluid can be used in the cooling zones and, in some cases, the fluid can include a liquid similar or different from the liquid used in the heating zone.

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46/49 microwave and / or in the retention section. The temperature of the liquid in the cooling zones can be no more than about 50, no more than about 45, no more than about 40, no more than about 35, no more than about 30 or no more than about 27 ^S C. The cooling zones can be pressurized, non-pressurized (for example, atmospheric) or can include pressurized and non-pressurized sections. Likewise, if the microwave heating system includes a conveyor line, the conveyor line may or may not extend through the cooling zone. In addition, the cooling zones may be at least partially filled with liquid or may be under atmospheric conditions. In some applications, the cooling zone may include a liquid-filled section and an atmospheric section.

[0102] As shown in Figures 1a and 1b, the blast cooling zone 20 may include a high pressure cooling zone 24a and a low pressure cooling zone 24b separated by a transfer zone 15b. The pressure of the high pressure cooling zone 24a can be at least about 0.03 (5), at least about 0.07 (10), at least about 0.1 (15) or at least about 0 , 14 Mpa (20 psig) and / or no more than about 0.41 (60), no more than about 0.38 (55), no more than about 0.34 (50), no more than about 0.31 (45), no more than about 0.28 (40), no more than about 0.24 (35), or no more than about 0.21 Mpa ( 30 psig), while the pressure of the low pressure cooling zone 24b can be no more than about 0.1 (15), more than about 0.07 (10), no more than about 0, 06 (8), no more than about 0.03 (5), no more than about 0.02 (3), or no more than about 0.01 MPa (2 psig). In some cases, the pressure difference between the high pressure cooling zone 24a and the low pressure cooling zone 24b can be at least about 0.01 (1), at least about 0.01 (2) at least about 0.03 (5), at least about 0.07 (10), at least about 0.1 (15) or at least about 0.14 MPa (20 psig)

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47/49 and / or no more than about 0.41 (60), no more than about 0.38 (55), no more than about 0.34 (50), no more than about 0.31 (45), no more than about 0.28 (40), no more than about 0.24 (35) or about 0.21 MPa (30 psig).

[0103] A particular application in which the microwave heating systems of the present invention can be used is in the sterilization of bottled water. An example of such a system 510 is shown in Figure 9. As shown in Figure 9, water from a source 512, such as a river, lake, stream or other suitable source, can be used to fill a plurality of bottles without first being subjected to reverse osmosis, UV treatment, distillation, micronic filtration or ozonation. In some applications, water can first be introduced into an optional filtration zone 514, where it can be filtered to remove dissolved or suspended solids and / or can pass through one or more filtration beds including, for example, black carbon to remove one or more other unwanted materials. Then, as shown in Figure 9, water can be introduced into a microwave heating system 516, which can be configured similarly to the systems described herein and, in particular, as described in relation to Figures 1a and 1b.

[0104] In some cases, substantially untreated water may be subjected to sterilization and / or pasteurization in the microwave heating system 516 as described here and the resulting bottles may have an overall level of contaminant proportional to the bottled water that has undergone extensive processing before bottling. The use of systems and methods of the present invention to prepare sterile bottled water can help to supply drinking water to areas of the world where drinking water is scarce.

[0105] The microwave heating systems of the present invention can be commercial scale heating systems, capable of processing a large volume of containers in a period of

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48/49 relatively short time. In contrast to conventional retorts and other small-scale systems that use microwave energy to heat a plurality of items, microwave heating systems, as described in this document, can be configured to achieve an overall production rate of at least about 15 packages per minute, at least about 20 packages per minute per conveyor line, at least about 25 packages per minute per conveyor line or at least about 30 packages per minute per conveyor line, measured as described in Order '516 .

[0106] When the containers include bottles, microwave heating systems of the present invention can have an overall production rate of at least 5, at least about 10, at least about 25, at least about 50, or at least about 100 bottles per minute and / or no more than about 1,500, no more than about 1,250, no more than about 1,000, no more than about 900, no more than about 750, no more than about 500, no more than about 350, no more than about 200 more than about 150, no more than about 100, or no more than about 75 bottles per minute. Lower rates of production can be used for more delicate or special items, while higher rates can be used to process commodity goods.

[0107] The preferred forms of the invention described above are to be used for illustration only and are not to be used in a limiting sense to interpret the scope of the present invention. Obvious modifications to the exemplary embodiment, presented above, can be readily made by those skilled in the art without departing from the spirit of the present invention.

[0108] The inventors here declare their intention to rely on the Doctrine of Equivalents to determine and evaluate the reasonably fair scope of the present invention as belonging to any

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49/49 apparatus which does not depart substantially, but outside the literal scope of the invention, as set out in the following claims.

Claims (60)

1. Process for pasteurization or sterilization of a bottled liquid using a microwave heating system, the said process being characterized by the fact that it comprises: (a) supplying a plurality of sealed bottles at least partially filled with a liquid, the pressure within each of said sealed bottles not exceeding 1.5 atm; (b) making the bottles at least partially full pass through a microwave heating chamber; and (c) during at least a portion of said passage, heating said bottles, with at least a portion of said heating being carried out using microwave energy; and since each of said bottles is formed from a polymeric material and the relationship between the dry empty weight of an individual bottle measured without a cap and the volumetric capacity for liquid in said individual bottle is not greater than 0.040 g / ml . 2. Process according to claim 1, characterized by the fact that said polymeric material has a glass transition temperature, said heating being sufficient to increase the minimum temperature of the coldest region of said liquid to an equal temperature or greater than the target temperature for a predetermined period of time, said target temperature being greater than said glass transition temperature of said polymeric material. 3. Process according to claim 2, characterized by the fact that during said heating, the maximum temperature of the liquid in the wall of each of said bottles is greater than said glass transition temperature of said polymeric material for a time total of at least 0.5 second and no more than 3 minutes. 4. Process, according to claim 2, characterized by the fact that said heating includes discharging energy from Petition 870190065461, of 7/11/2019, p. 58/83 2/16 microwaves in said microwave heating chamber using two or more microwave launchers; and further comprises, making each of said bottles pass through each of said launchers, the temperature of said liquid on the wall of each of said bottles increasing to a temperature higher than said glass transition temperature when the bottle passes through one of said launchers and decreases to a temperature lower than said glass transition temperature when the bottle does not pass through one of the launchers, each of said launchers discharging at least 5 kW and not more than 25 kW of energy of microwaves in said microwave heating chamber, the maximum temperature of said liquid on the wall of each of said bottles being greater than said glass transition temperature for at least 0.5 second and not more than 20 seconds when passing through one of the said launchers. 5. Process according to claim 2, characterized by the fact that during said heating, said minimum temperature of the coldest region of said liquid in said bottles is maintained at or above a target temperature for a first period of time , ti, and, during said heating, the maximum temperature of said liquid material in the wall of said bottles is maintained equal to or greater than said glass transition temperature for a second period of time, t2, the ratio between ti and t2 is at least 0.40. 6. Process, according to claim 2, characterized by the fact that said target temperature is at least about 75 ^S C, and said glass transition temperature is at least 50 ^S C or that said target temperature is at least 115 ^S C and the glass transition temperature is at least 85 ^S C. 7. Process, according to claim 1, characterized by the fact that at least a portion of said passage includes at least one among making said bottles pass through said microwave heating zone in a vertical configuration, making with that Petition 870190065461, of 7/11/2019, p. 59/83 3/16 said bottles pass through said microwave heating zone in an inverted configuration and make said bottles pass through said microwave heating zone in a single row configuration, from end to end or side to side side, and make said bottles pass through said microwave heating zone in a conveyor, at least a portion of said passage being assisted by gravity. 8. Process according to claim 1, characterized by the fact that said microwave heating chamber is at least partially filled with a liquid medium, said bottles being submerged in said liquid medium for at least one a portion of said passage and at least a portion of said heating, said heating being sufficient to increase the minimum temperature of the coldest region of said liquid or semi-liquid material to a temperature equal to or greater than the target temperature during a period of predetermined time, and said target temperature is greater than said glass transition temperature of said polymeric material, and the average temperature of said liquid medium on the wall of each of said bottles is less than said glass transition temperature of said polymeric material during at least a portion of said heating, and further comprises, for at least one per said passage and / or said heating, shake said bottles with at least one stirring device. Process according to claim 1, characterized in that said supply includes at least partially filling said bottles with said liquid and sealing at least partially filled bottles with a cap in a filling and sealing zone for supplying said sealed bottles, none of which said liquid, said bottle and said cap have been pasteurized or sterilized before said filling and sealing. 10. Process, according to claim 1, characterized by the fact that said polymeric material is selected from the group Petition 870190065461, of 7/11/2019, p. 60/83 4/16 consisting of polyethylene terephthalate, polyethylene, polypropylene, polylactic acid, polyhydroxyalkanoates, polybutylene succinate, biopolymers and combinations thereof, each of which has a nominal net capacity in the range of 0.14 to 1.47 liters (5 fl. Oz. To 50 fl. Oz.). 11. Process according to claim 10, characterized by the fact that said bottles do not have expansion panels. 12. Process according to claim 1, characterized by the fact that said liquid has at least one of a pH greater than 3.5, a total sugar content of at least 1 ^s Brix and a lower total preservative content than 2% by weight. 13. Process according to claim 1, characterized by the fact that said liquid has a pH of not more than 3.5. 14. Process according to claim 1, characterized by the fact that said liquid comprises solid particles with an average particle size in the range of 1 to 25 mm. 15. Process according to claim 1, characterized by the fact that said liquid is selected from the group consisting of tea, juice, mineral drinks, electrolytic drinks, energy drinks, vitamin drinks, shakes, smoothies, milk drinks, alcoholic drinks and coffee drinks. 16. Process, according to claim 1, characterized by the fact that said liquid is a medicinal liquid, a pharmaceutical liquid, a nutraceutical liquid or a veterinary liquid, the said microwave heating system having a rate of global production in the range of 5 to 900 bottles per minute. 17. Packaged net item, the said item being characterized by the fact that it comprises: a bottle that has an opening and defines an internal volume; a lid that seals said opening; and Petition 870190065461, of 7/11/2019, p. 61/83 5/16 a liquid that at least partially fills the internal volume of said bottle, said liquid having a total sugar content of at least 1 ^s Brix and the pressure inside the sealed bottle is not greater than 1.5 atm; said bottle being formed from a polymeric material, the ratio between the dry empty weight of said bottle measured without said cap and the nominal net capacity of said bottle is not greater than 0.040 g / ml. 18. Packaged liquid item according to claim 17, characterized by the fact that said liquid has a pH greater than 3.5 and a total preservative content of no more than 2% by weight. 19. Packaged liquid item, according to claim 17, characterized by the fact that said liquid is selected from the group consisting of tea, juice, mineral drinks, electrolyte drinks, energy drinks, vitamin drinks, shakes, smoothies, beverages dairy products, alcoholic drinks and coffee drinks. 20. Packaged liquid item, according to claim 17, characterized by the fact that said bottle has a nominal net capacity in the range of 0.29 to 1.18 liters (10 fl. Oz. To 40 fl. Oz.) , and said polymeric material is selected from the group consisting of polyethylene terephthalate, polyethylene, polypropylene, polylactic acid, polyhydroxyalkanoates, polybutylene succinate, biopolymers and combinations thereof, and said bottle does not include expansion panels. 21. Box characterized by the fact that it comprises a plurality of liquid packaged items, according to claim 17. 22. Process for pasteurization or sterilization of a liquid or semi-liquid material, the said process being characterized by the fact that it comprises: (a) introducing a plurality of bottles into a microwave heating chamber, each of said bottles being Petition 870190065461, of 7/11/2019, p. 62/83 6/16 at least partially filled with said liquid or semi-liquid material, the ratio between the maximum length of each of said bottles and their maximum diameter being at least 2: 1; (b) causing said bottles to pass into a heating zone, said heating zone being at least partially filled with a liquid medium; and (c) heating said bottles in said heating zone, at least a portion of said heating is carried out using microwave energy, said bottles being submerged in said liquid medium during said heating , each of said bottles having a residence time in said heating zone of up to about 10 percent of the residence time of each of said other heated bottles in said heating zone. 23. Process according to claim 22, characterized by the fact that said bottles are formed from a polymeric material that has a glass transition temperature, and said heating is sufficient to increase the minimum temperature of the region most cold of said liquid or semi-liquid to a temperature equal to or greater than the target temperature for a predetermined period of time, said target temperature being greater than said glass transition temperature of said polymeric material, the maximum temperature being of the liquid or semi-liquid on the wall of each of said bottles is greater than the said glass transition temperature of said polymeric material for a total time of at least 0.5 second and not more than 3 minutes during said heating, each of which one of said bottles has a nominal net capacity in the range of 0.29 to 1.18 1 (10 fl. oz. to 40 fl. oz). 24. Process according to claim 22, characterized by the fact that said bottles are formed from glass, each of said bottles having a nominal net capacity in the range of 0.29 to 1.18 I ( 10 fl oz to 40 fl oz). Petition 870190065461, of 7/11/2019, p. 63/83 7/16 25. Process according to claim 22, characterized by the fact that at least a portion of said passage includes at least one of the passage of said bottles through said heating zone in a vertical configuration, the passage of said bottles through said heating zone in an inverted configuration and the passage of said bottles through said heating zone through at least one tunnel in a single row configuration, from end to end or side by side, and the passage of said bottles through said zone of heating in a conveyor, at least a portion of said passage is aided by gravity. 26. Process according to claim 22, characterized by the fact that it additionally comprises, before said introduction, filling a plurality of empty bottles with said liquid or semi-liquid material, said liquid or semi-liquid material being introduced in said bottles during said filling it was not pasteurized or sterilized, and, after said filling, seal each filled bottle with a sealing device, said empty bottles and said sealing device were not pasteurized or sterilized before said filling and said sealing. 27. Process according to claim 22, characterized by the fact that said liquid or semi-liquid has a total sugar content of at least 1 ^s Brix and the pressure inside the sealed bottle is not greater than 1.5 atm, being that said liquid or semi-liquid is selected from the group consisting of tea, juice, mineral drinks, electrolytic drinks, energy drinks, vitamin drinks, shakes, smoothies, milk drinks, alcoholic drinks and coffee drinks. 28. Process for pasteurization or sterilization of bottled water using a microwave heating system, the said process being characterized by the fact that it comprises: (a) at least partially filling a plurality of Petition 870190065461, of 7/11/2019, p. 64/83 8/16 bottles with water; (b) seal the bottles at least partially filled with water with at least one sealing device; (c) making the water bottles pass through a microwave heating chamber; (d) continuously orienting the microwave energy towards said water bottles that pass through said microwave heating chamber; and (e) heating said water bottles to a target temperature sufficient to pasteurize or sterilize the water inside said bottles with the use of at least a portion of said microwave energy. 29. Process according to claim 28, characterized by the fact that, before said filling, filters said water to remove at least a portion of any dissolved and undissolved solids, and said water was not subjected to osmosis reverse, UV treatment, distillation, micron filtration or ozonation before said heating step (e), both said bottle and said sealing device were not sterilized before said filling and sealing. 30. Process according to claim 28, characterized by the fact that said bottles are formed from a polymeric material that has a glass transition temperature, and said heating is sufficient to increase the minimum temperature of the region most of said water to a temperature equal to or greater than the target temperature for a predetermined period of time, the target temperature being greater than the said glass transition temperature of said polymeric material, the maximum water temperature being on the wall of each of said bottles is greater than said glass transition temperature of said polymeric material for a total time of at least 0.5 second and not more than 3 minutes during said heating, said polymeric material being selected from the group consisting of in polyethylene terephthalate, Petition 870190065461, of 7/11/2019, p. 65/83 9/16 polyethylene, polypropylene, polylactic acid, polyhydroxyalkanoates, polybutylene succinate, biopolymers and combinations thereof, each of said bottles having a net nominal capacity in the range of 0.29 to 1.18 I (10 fl oz to 40 fl oz). 31. Process for pasteurization or sterilization of liquid or semi-liquid material, the process being characterized by the fact that it comprises: (a) causing a plurality of containers at least partially filled with said liquid or semi-liquid material to pass through a microwave heating chamber at least partially filled with a liquid medium, said containers being at least partially formed from a polymeric material that has a glass transition temperature; (b) discharging microwave energy in said microwave heating chamber through at least one microwave launcher; and (c) heating said containers that with the use of at least a portion of the microwave energy discharged into said microwave heating chamber, said containers being submerged in said liquid medium during said heating, said heating being sufficient to increase the minimum temperature of the coldest region of said liquid or semi-liquid medium to a temperature equal to or greater than the target temperature during a predetermined period of time, with said target temperature being higher than said glass transition temperature of said polymeric material, and being that, for at least a portion of said heating, the average temperature of said liquid medium on the wall of each of said containers is less than said glass transition temperature of said polymeric material . 32. Process according to claim 31, Petition 870190065461, of 7/11/2019, p. 66/83 10/16 characterized by the fact that said discharge includes discharging microwave energy in said microwave heating chamber through two or more microwave launchers and said passage includes the passage of each of said containers for each of said launchers, the temperature of said liquid or semi-liquid material on the wall of each container increasing to a temperature higher than said glass transition temperature when the container passes through one of said launchers and decreasing to a temperature lower than said glass transition temperature when the container does not pass through one of said launchers, the maximum temperature of said liquid or semi-liquid material on the wall of each of said containers being greater than said glass transition temperature of said polymeric material during a total time of at least 1 second and not more than 10 minutes. 33. Process according to claim 32, characterized by the fact that each of the said launchers discharges at least 5 kW and not more than 25 kW of microwave energy in said microwave heating chamber, being that the maximum temperature of said liquid or semi-liquid material in the wall of each of said containers is greater than said glass transition temperature for at least 0.5 second and not more than 2 minutes when passing through one of said launchers. 34. Process according to claim 31, characterized by the fact that during said heating, said minimum temperature of the coldest region of said liquid or semi-liquid material in each of said containers is maintained equal to or greater than a temperature- target during a first period of time, ti, being that, during said heating, the maximum temperature of said liquid or semi-liquid material in the container wall is maintained equal to or greater than said glass transition temperature for a second period of time, t2, the ratio between you and t2 being at least 0.40. 35. Process according to claim 31, Petition 870190065461, of 7/11/2019, p. 67/83 11/16 characterized by the fact that it additionally comprises, for at least a portion of said passage and / or said heating, shaking said bottles with at least one stirring device. 36. Process according to claim 31, characterized by the fact that it comprises said target temperature which is at least about 75 ^S C, and said glass transition temperature which is at least 50 ^S C. 37. Process according to claim 31, characterized by the fact that said target temperature is at least 115 ^S C and said glass transition temperature is at least 85 ^S C. 38. Process according to claim 31, characterized by the fact that the difference between said target temperature and said glass transition temperature is at least 2 ^S C. 39. Process according to claim 31, characterized in that said polymer is selected from the group consisting of polyethylene terephthalate, polyethylene, polypropylene, polylactic acid, polyhydroxyalkanoates, polybutylene succinate, biopolymers and combinations thereof , each of said containers having a nominal net capacity in the range of 0.14 to 1.47 liters (5 to 50 fl. oz.), said liquid or semi-liquid material comprising a food, a drink, a medicinal fluid, a pharmaceutical fluid, a nutraceutical fluid or a veterinary fluid. 40. Process according to claim 31, characterized by the fact that said liquid or semi-liquid material is selected from the group consisting of tea, juice, mineral drinks, electrolytic drinks, energy drinks, vitamin drinks, shakes, smoothies, dairy drinks, alcoholic drinks and coffee drinks. 41. Process according to claim 31, characterized by the fact that said liquid or semi-liquid material is water. 42. Process according to claim 31, characterized by the fact that said liquid or semi-liquid material comprises Petition 870190065461, of 7/11/2019, p. 68/83 12/16 solid particles that have an average particle size in the range of 1 to 25 mm. 43. Process according to claim 31, characterized by the fact that said liquid or semi-liquid material is selected from the group consisting of soups, jams, jellies, syrups, parsley, creams, sauces and condiments. 44. Process for pasteurization or sterilization of liquid or semi-liquid material, the said process being characterized by the fact that it comprises: (a) at least partially filling a plurality of containers with said liquid or semi-liquid material, the maximum temperature of said liquid or semi-liquid material during said filling being in the range of 43.33 ^S C (110 ^S F) at a first target temperature; (b) causing said containers to pass through a microwave heating zone on a transmission line; (c) continuously orienting the microwave energy towards said containers that pass through said microwave heating zone in said transmission line; and (d) heating said containers to a second temperature which is greater than said first target temperature using at least a portion of said microwave energy, in order to pasteurize or sterilize said liquid or semi-liquid material. in each of said containers. 45. Process according to claim 44, characterized by the fact that said containers are formed from a polymeric material that has a glass transition temperature, said first target temperature in step (a) being lower that said glass transition temperature and said second temperature in step (d) is greater than said glass transition temperature. 46. Process according to claim 45, characterized by the fact that said target temperature is at least 2.78 ^S C (5 Petition 870190065461, of 7/11/2019, p. 69/83 13/16 ^S F) colder than said glass transition temperature. 47. Process according to claim 45, characterized by the fact that said microwave heating zone includes a microwave heating chamber filled with liquid, said containers being submerged in a liquid medium for said passage and said heating, said heating being sufficient to increase the minimum temperature of the coldest region of said liquid or semi-liquid material to a temperature equal to or greater than the target temperature during a predetermined period of time, being that said target temperature is higher than said glass transition temperature, and, during at least a portion of said heating, the average temperature of said liquid medium on the wall of said containers is lower than said glass transition temperature, being that, during said heating, the maximum temperature of said liquid or semi-liquid material in the wall of each of said containers is greater than d it has a glass transition temperature of said polymeric material for a total time of less than 0.5 seconds and not more than 3 minutes. 48. Process according to claim 44, characterized by the fact that said target temperature is less than 85 ^S C (185 Ψ). 49. Process according to claim 44, characterized by the fact that said containers comprise bottles, said passage comprising having a plurality of said bottles pass through at least one heating tunnel in a single row, being that said bottles are arranged in a side-by-side configuration or an end-to-end configuration in said heating tunnel. 50. Process according to claim 49, characterized by the fact that said bottles are in an upright position in said heating tunnel. 51. Process according to claim 49, Petition 870190065461, of 7/11/2019, p. 70/83 14/16 characterized by the fact that said bottles are in an inverted position for at least a portion of said passage. 52. Process according to claim 44, characterized by the fact that it additionally comprises, before said heating, the termination of filled containers in a thermalization zone located upstream of said microwave heating zone, at least least about 85 percent of said containers from said withdrawn thermisation zone have a temperature of up to about 5 C ^S relative to one another. 53. Process according to claim 44, characterized in that said liquid or semi-liquid material introduced in said containers during said filling was not pasteurized or sterilized, and additionally comprises, before said passage, the sealing of each one of said containers with a sealing device, both said container and said sealing device were not pasteurized or sterilized before said filling and said sealing. 54. Process according to claim 44, characterized by the fact that said containers are formed from glass. 55. Process according to claim 44, characterized in that said containers are formed from a polymeric material selected from the group consisting of polyethylene terephthalate, polyethylene, polypropylene, polylactic acid, polyhydroxyalkanoates, succinate polybutylene, biopolymers and combinations thereof. 56. Process according to claim 44, characterized by the fact that said liquid or semi-liquid material is selected from the group consisting of tea, juice, mineral drinks, electrolyte drinks, energy drinks, vitamin drinks, shakes, smoothies, dairy drinks, alcoholic drinks and coffee drinks. 57. Process according to claim 44, characterized by the fact that said liquid or semi-liquid material is selected from the group consisting of soups, jams, jellies, syrups, Petition 870190065461, of 7/11/2019, p. 71/83 15/16 salsas, creams, sauces and condiments. 58. Microwave heating system to heat a plurality of containers filled with a liquid or semi-liquid material, the system being characterized by the fact that it comprises: at least one microwave generator for generating microwave energy; a microwave heating chamber for heating said containers, said microwave heating chamber having an inlet and an outlet; and at least two separate microwave launchers to emit at least a portion of said microwave energy in said microwave heating chamber, with at least a portion of said microwave energy being used to heat said containers, said inlet to said microwave heating chamber being at a higher vertical elevation than the outlet of said microwave heating chamber. 59. System according to claim 58, characterized by the fact that at least a portion of said microwave heating chamber is configured to move said containers through said gravity heating chamber, said chamber being microwave heating system includes at least one curve, so that the direction of travel of said container through said curve has an angle of at least 90 ^s , said microwave heating chamber comprising at least one tunnel heating configured to allow a line of said containers to pass through it in a direction of travel that extends through said microwave heating chamber, said containers being arranged in a single row configuration, side by side or from end to end in said heating tunnel, the ratio between the height of said heating tunnel and the size of each one of said containers perpendicular to the Petition 870190065461, of 7/11/2019, p. 72/83 16/16 said direction of travel is less than 1.5: 1. 60. System according to claim 58, characterized in that said microwave heating chamber is at least partially filled with a liquid medium, said containers being configured to pass through said liquid medium within of said microwave heating chamber, said system being configured to heat containers of at least two different sizes, said system having an overall production rate in the range of 5 to 900 containers per minute.