CA1239768A - Method for sterilizing packing materials for aseptic packaging for fruit juice and wine - Google Patents
Method for sterilizing packing materials for aseptic packaging for fruit juice and wineInfo
- Publication number
- CA1239768A CA1239768A CA000484305A CA484305A CA1239768A CA 1239768 A CA1239768 A CA 1239768A CA 000484305 A CA000484305 A CA 000484305A CA 484305 A CA484305 A CA 484305A CA 1239768 A CA1239768 A CA 1239768A
- Authority
- CA
- Canada
- Prior art keywords
- alcohol
- accordance
- sulfurous acid
- aqueous solution
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
- B65B55/10—Sterilising wrappers or receptacles prior to, or during, packaging by liquids or gases
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Basic Packing Technique (AREA)
Abstract
A b s t r a c t When sterilizing packing materials for the aseptic packaging of fruit juice and wine using sulfurous acid it is suggested that the packing material be treated with an aqueous solution of sulfurous acid and alcohol.
Description
~.~23~3~
Method of Sterilizing Packing Materials for the Aseptic Packaging of Fruit Juice and Wine ____.________________ ____________ ____ The invention relates to a method of sterilizing packing materials for the aseptic packaging of fruit juice and wine using sulfurous acid.
Bacterial spores do not develop in fruit juices and wines due to unsuitable conditions for their growth. It it therefore unnecessary to use, for the septic packaging of wine, the hydrogen peroxide customary for sterilizing the packaging material, i.e. bottles, bags and containers made of plastic or plastic-coated paper, used for other drinks, such as milk. This could be substituted by sulfurous acid which has already been used to combat the growth of fungi, e.g. during the fermentation and bottling of wines. The effect of sulfurous acid in killing bacteria is, however, too slight to achieve sterility in the short time of a few seconds required by production techniques.
The object underlying the invention is to provide a method of sterilizing packing materials for -the aseptic packaging of fruit juice and wincing sulfurous acid which satisfactorily kills germs in a short time.
:
~23~
This object is accomplished in accordance with the invention in that the packing material is treated with aqueous solutions of sulfurous acid and alcohol, preferably a lower aliphat:Lc alcohol containJ.n~
containing from 1 - 5 carbon atoms, such as 2-propanol, 1-buttonhole, buttonhole, namely alcohol or ethanol.
It has been surprisingly found that a mixture of this kind acts synergistically and has a microbicidal effect for the packaging of beverages in question and this effect considerably exceeds that of sulfurous acid without the addition of alcohol.
The hollowing specification serves to explain the invention in more detail in conjunction with two Tables and a number ox drawings.
The attached drawings show diagrams Indicative of the effective-news in killing germs (reducing -the number of germs as a function of time) of sulfurous acid and alcohol on their own as well as of mixtures consisting of sulfurous acid and alcohols, when used for various yeasts, fungi and bacteria. The individual figures of the drawings show, respectively:
Figure 1 - Killing S. cerevisiae with Nazi a-t pi 3.0 and 22C as a function of the concentration;
Figure 2 - Killing Saccharomyces~cerevi~iae with Nazi (10,000 Pam, pi 3) as a function of the temperature;
Figure 3 - Synergistic effect of Nazi (10,000 ppm/pH 3.0) and alcohol 15% when killing S. cerevisiae (-temperature 22C);
Figure 4 - Killing A. Niger with Nazi at pi 3 as a Junction of the concentration and the temperature;
Figure 5 - Killing A. Niger with Nazi (10,000 Pam, phi) and alcohol (15~) at 22C.
Figure 6 - Killing Mocker with Nazi, pi 3.0 at 22C as a function of the concentration;
Figure 7 - Killing Mocker with Nazi (10,000 Pam, pi 3.0) as a function of -the temperature;
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- pa -Figure 8 - Killing Mocker with Nazi (10,000 Pam, pi 33 and Ethanol (10%) at 22C;
Figure 9 - Killing Mocker with Nazi (10,000 ppmr pi 3) and Ethanol (10%) at 50C;
Figure 10 - Killing Gluconobacter with Nazi (pi 3) at 22C
as a function of the concentration;
Figure 11 - Killing Gluconobacter with Nazi (10,000 Pam and 40,000 Pam, pi 3) as a function of the temperature;
Figure 12 - Killing Acetobacters (Gluconobacter) with Nazi (30,000 Pam, pi 3.0) and Alcohol (30%) at 22C.
Figure 13 - Killing Acetobacters ~Gluconobacter) with Nazi (20,000 ppml pi 3) and Alcohol (15%) at 50C;
Figure 14 - Killing Acetobacters (A. acetic with Nazi ~0,000 Pam, pi 3) and Alcohol (15%) at 50C;
Figure 15 - Killing Leuconostoc dextranicum with Nazi (10,000 ppm/pH 3) as a function of the temperature;
Figure 16 - Killing Leuconostoc dex-tranicum with Nazi t20,000 Pam, pi 3) and Ethanol (15~) at 22C;
Figure 17 - Synergistic effect of Nazi (10,000 ppm/pH 3) and l-Propanol (10%) at 22C for killing Yeasts (Saccharomyces cerevisiae);
Figure 18 - Synergistic effect of Nazi (10,000 ppm/pH 3) and
Method of Sterilizing Packing Materials for the Aseptic Packaging of Fruit Juice and Wine ____.________________ ____________ ____ The invention relates to a method of sterilizing packing materials for the aseptic packaging of fruit juice and wine using sulfurous acid.
Bacterial spores do not develop in fruit juices and wines due to unsuitable conditions for their growth. It it therefore unnecessary to use, for the septic packaging of wine, the hydrogen peroxide customary for sterilizing the packaging material, i.e. bottles, bags and containers made of plastic or plastic-coated paper, used for other drinks, such as milk. This could be substituted by sulfurous acid which has already been used to combat the growth of fungi, e.g. during the fermentation and bottling of wines. The effect of sulfurous acid in killing bacteria is, however, too slight to achieve sterility in the short time of a few seconds required by production techniques.
The object underlying the invention is to provide a method of sterilizing packing materials for -the aseptic packaging of fruit juice and wincing sulfurous acid which satisfactorily kills germs in a short time.
:
~23~
This object is accomplished in accordance with the invention in that the packing material is treated with aqueous solutions of sulfurous acid and alcohol, preferably a lower aliphat:Lc alcohol containJ.n~
containing from 1 - 5 carbon atoms, such as 2-propanol, 1-buttonhole, buttonhole, namely alcohol or ethanol.
It has been surprisingly found that a mixture of this kind acts synergistically and has a microbicidal effect for the packaging of beverages in question and this effect considerably exceeds that of sulfurous acid without the addition of alcohol.
The hollowing specification serves to explain the invention in more detail in conjunction with two Tables and a number ox drawings.
The attached drawings show diagrams Indicative of the effective-news in killing germs (reducing -the number of germs as a function of time) of sulfurous acid and alcohol on their own as well as of mixtures consisting of sulfurous acid and alcohols, when used for various yeasts, fungi and bacteria. The individual figures of the drawings show, respectively:
Figure 1 - Killing S. cerevisiae with Nazi a-t pi 3.0 and 22C as a function of the concentration;
Figure 2 - Killing Saccharomyces~cerevi~iae with Nazi (10,000 Pam, pi 3) as a function of the temperature;
Figure 3 - Synergistic effect of Nazi (10,000 ppm/pH 3.0) and alcohol 15% when killing S. cerevisiae (-temperature 22C);
Figure 4 - Killing A. Niger with Nazi at pi 3 as a Junction of the concentration and the temperature;
Figure 5 - Killing A. Niger with Nazi (10,000 Pam, phi) and alcohol (15~) at 22C.
Figure 6 - Killing Mocker with Nazi, pi 3.0 at 22C as a function of the concentration;
Figure 7 - Killing Mocker with Nazi (10,000 Pam, pi 3.0) as a function of -the temperature;
Jo ' I
- pa -Figure 8 - Killing Mocker with Nazi (10,000 Pam, pi 33 and Ethanol (10%) at 22C;
Figure 9 - Killing Mocker with Nazi (10,000 ppmr pi 3) and Ethanol (10%) at 50C;
Figure 10 - Killing Gluconobacter with Nazi (pi 3) at 22C
as a function of the concentration;
Figure 11 - Killing Gluconobacter with Nazi (10,000 Pam and 40,000 Pam, pi 3) as a function of the temperature;
Figure 12 - Killing Acetobacters (Gluconobacter) with Nazi (30,000 Pam, pi 3.0) and Alcohol (30%) at 22C.
Figure 13 - Killing Acetobacters ~Gluconobacter) with Nazi (20,000 ppml pi 3) and Alcohol (15%) at 50C;
Figure 14 - Killing Acetobacters (A. acetic with Nazi ~0,000 Pam, pi 3) and Alcohol (15%) at 50C;
Figure 15 - Killing Leuconostoc dextranicum with Nazi (10,000 ppm/pH 3) as a function of the temperature;
Figure 16 - Killing Leuconostoc dex-tranicum with Nazi t20,000 Pam, pi 3) and Ethanol (15~) at 22C;
Figure 17 - Synergistic effect of Nazi (10,000 ppm/pH 3) and l-Propanol (10%) at 22C for killing Yeasts (Saccharomyces cerevisiae);
Figure 18 - Synergistic effect of Nazi (10,000 ppm/pH 3) and
2-Propanol (10%, 20%) at 22C for killing Yeasts (Saccharomyces cerevisiae~;
Figure 19 - Synergistic effect of Nazi (10,000 ppm/pH 3) and l-Butanol (0.5 - 5%) at 22C-for killing Yeasts (Saccharomyces cerevisiae) Figure 20 - Synergistic effect of Nazi (10,000 ppm~pH 3.0 and buttonhole (5%) at 22C for killing S. cerevisiae;
Figure 21 - Killing S. cerevisiae Synergistic effect of Nazi (10,000 ppm/pH 3) and namely alcohol I at 22C;
Figure 22 - Killing Mocker. Synergistic effect of Nazi (10,000 Pam) and 1 Propanol (15~) at 22C;
Figure 23 - Killing ~cetobacters (Gluconobacter) Synergistic effect of Nazi (10,000 ppm/pH 3.0) and l~Propanol (15%) at 22C
- 21~ I
Figure 24 - Killing Lactic Acid Bacteria (L. dextranicum) Synergistic effect of Nazi (20,000 ppm/pH 3.0) and l-Propanol (10%) at 22C.
The following microorganisms were used during the course of tests carried out in conjunction with the invention to examine the microbicidal effect of sulfurous acid on its own and sulfurous acid combined with alcohol:
Yeasts (Saccharomyces cerevisiae) Molds (Aspergillus Niger and lucre) Acetobacters (Acetobacter acetic and Gluconobacter) Lactic acid bacteria (Leuconostoc dextranicum) The test substances were aqueous mixtures (solutions) owe sodium disulfite [pyrosul~iteJ (Nazi) and ethanol, the ethanol being present in a concentration of between 96 and 100%. Sulfurous acid it most :`
I
effective in killing germs in a very acid state. The sodium disulfite is therefore, after it has been dissolved in water, acidified with citric acid to a pi of 3Ø The mixed alcohol-containing Nazi solution which has now been acidified contains, apart from alcohol, sulfurous acid in various stages of dissociation the sulfurous acid being the most effective aseptic substance.
The effectiveness of the substances in killing germs was tested as a function of their concentration at varying temperatures.
Fig. 1 shows the time curve for killing Saccharomyces cerevisiae at 22C and at various concentrations of H2S03 (added in the form of Nazi). Killing is quickest at a concentration of 40,000 Pam. A
D value of Do = 2 seconds is hereby reached. (The D value specifies the time in which a predetermined germ count is reduced by one decimal power at a redetermined temperature).
Fig. 2 illustrates the killing of the yeast S. cervisiae as a function of the temperature. Then the concentration of assay remains at 10,000 Pam, the greatest number of germs are killed at 50C. The decimal reduction time is again approximately 2 seconds (D50 - 2 seconds).
Lye effectiveness of sulfurous acid in killing germs is precipitously intensified when alcohol (ethanol) is added, as shown in Fig. 3. When sulfurous acid is used alone (10,000 Pam, 22C), a D value of D22 = 37 seconds results in the case of S. cerevisiae but this may be considerably accelerated by adding ethanol (15 % by weight). The D value is then only approximately 2 seconds. As also shown in Fig. 3, of. the top curve, ethanol on its own has practically no _ 4 - I
germ-killing effect The synergistic effect of the mixture used, imp.
sulfurous acid and alcohol, me clearly read from Fig. 3.
In a comparison with Figs. 1 and 2, it is seen that exploitation of this synergistic effect no longer necessitates an increase in the concentration of the sulfurous acid to 40,000 Pam (Fig. 1) or an increase in temperature to 50C (Fig. 2).
In comparison with yeasts, the Canada of the mold Aspergillus Niger are easier to kill with sulfurous acid. The concentration ox H2S03 and the temperature exert only a very slight influence fig. 4).
A D value of D22 = 2.45 seconds already results at a concentration of only 10,000 Pam a room temperature.
The synergistic effect resulting from a combination of H2S03 with alcohol (ethanol) is, at D22 = 1.8 seconds, not very pronounced (Fig. 5).
The mold Mocker is more resistant to ~2S03 than Aspergillus Niger The time curves or killing Mocker at different concentrations of S03 and at different temperatures are shown in Figs. 6 and 7. A
value in the region of a few seconds is achieved at 30,000 Pam (22C) or at 10,000 Pam (60C).
The synergistic effect of a mixture of H2S03 and alcohol is also clearly scan in the case of Mocker (Figs. 8 and 9). The effectiveness of sulfurous acid in killing Mocker is improved by the addition of alcohol both at room temperature 122C) and at SEIKO.
- s - I
Acetobacters have a quite high resistance to sulfurous acid. As shown in Figs. 10 and 11, the acetobacter G].uconobacter may be killed only slowly Neither a high concentration of ~2S03 nor an increase in temperature are able to bring about any substantial improvement in this respect. A technically exploitable, swift killing of germs with corresponding D values within the range of a few seconds, preferably under 3 seconds, cannot be achieved even with the high concentration of 100,000 Pam at room temperature.
The D22 value is still 15 seconds.
In the case of Gluconobacter, the addition of ethanol to the sulfurous acid proves to be a decisive factor in intensifying the microbicidal effect. A combination of 30,000 Pam assay and alcohol (30 by weight ethanol) acts synergistically at room temperature and enables the Gluconobacter to be killed quickly at D22 = approx. 1.6 seconds fig. 12) If the temperature is increased to 50C, a comparable D value (D50 1.5 seconds) may also be achieved with a lower concentration of sulfurous acid (20,000 Pam) and a lower alcohol content (15 by weight) (Fig. 13).
~cetobacter acetic like Gluconobacter, has a high resistance to sulfurous acid. This acetobacter can, however, be killed quickly at a D value of 1.7 seconds due to the synergistic effect of a mixed solution of sulfurous acid and alcohol (20,000 Pam / 15 by weight) (Fig. 14).
The time taken to kill the lactic acid bacterium Leuconostoc dextranicum as a function of the temperature is illustrated in Fig. 15. The greatest number of bacteria are killed at 60C at a concentration of 10,000 Pam. The D60 value is 1.45 seconds.
....
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A synergistic effect of the inventive mixture of sulfurous acid and alcohol is also clearly discernible in the case of L. dextranicum.
Fig. I shows that the germ-killing effect owe the sulfurous acid (20,000 Pam Nazi at pi 3.0) is considerably intensified by adding ethanol (15 % by weight). A D value of D22 1.5 seconds may be achieved.
The synergistic effect of the mixture H2S03/alcohol is still very apparent when other alcohols are used instead of ethanol. The addition of l-propanol (Fig. 17), 2-propanol (Fig. 18), l-butanol (Fig. 19), buttonhole (Fig. 20) and namely alcohol (Fig. 21) to the sulfurous acid contributes clearly to intensifying the microbicidal effect on yeasts (Saccharomyces cerevisLae). The alcohol l-propanol, in combination with sulfurous acid, accelerates the killing ox molds - ~ucor - (Fig. 22), acetobacters - Gluconobacter -(Fig. 23) and lactic acid bacteria - L. dextranicum - (Fig. Al To summarize, it may be ascertained that a synergistic effect of sulfurous acid and alcohol is clearly apparent when killing the germs tested on the basis of the test results described above and illustrated in the Figures. The combination of sulfurous acid and alcohol enables the germs to be killed quickly with D values of between 1 and 2 seconds when the concentration of H2S03, the alcohol content and the temperature are selected accordingly. The mixed solution suggested may therefore be used to advantage on a large technical scale, in particular for sterilizing plastic-coated packing materials for the packaging of fruit juice and wine or for sterilizing wine bottles.
The alcohol used is preferably ethanol although it is also possible to make use of other alcohols. The concentration of sulfurous acid is preferably between 10,000 and 100,000 Pam, in particular between Lo 10,000 and 50,000 Pam in relation to the mixture. Particularly favorable concentrations of alcohol are in the range of 10 to 30 by weight, especially I to 20 by weight in relation to -the mixture.
Suitable temperatures for the inventive treatment are between 20 and 80C, preferably between 20 and 50C. The sulfurous acid is best obtained by reacting saline sulfur compounds with acid. Apart from Nazi, Nazi is also suitable both alone or in combination with the aforesaid substance. The acid used for adjusting the pi value is preferably citric acid.
The jacking material may be treated by dipping, spraying or the like in or with the inventive mixed solution which is synergistically effective. It is also possible to apply the saline sulfur compound, e.g. Nazi, from which the sulfurous acid is obtained, to the packing material separately and then to dissolve it by adding an acidified, aqueous alcohol solution.
The results are summarized in the following Tables.
It is particularly favorable to spray the sterilizing mixed solution onto the packing material and then cause it to vaporize due to heating subsequent to its reaction time.
The invention is particularly favorable for use in bottling or packaging wine since wine often contains sulfurous acid and alcohol in any case. This means that no "foreman substances" which could impair the quality of the wine need be used for sterilizing the packing material.
Figure 19 - Synergistic effect of Nazi (10,000 ppm/pH 3) and l-Butanol (0.5 - 5%) at 22C-for killing Yeasts (Saccharomyces cerevisiae) Figure 20 - Synergistic effect of Nazi (10,000 ppm~pH 3.0 and buttonhole (5%) at 22C for killing S. cerevisiae;
Figure 21 - Killing S. cerevisiae Synergistic effect of Nazi (10,000 ppm/pH 3) and namely alcohol I at 22C;
Figure 22 - Killing Mocker. Synergistic effect of Nazi (10,000 Pam) and 1 Propanol (15~) at 22C;
Figure 23 - Killing ~cetobacters (Gluconobacter) Synergistic effect of Nazi (10,000 ppm/pH 3.0) and l~Propanol (15%) at 22C
- 21~ I
Figure 24 - Killing Lactic Acid Bacteria (L. dextranicum) Synergistic effect of Nazi (20,000 ppm/pH 3.0) and l-Propanol (10%) at 22C.
The following microorganisms were used during the course of tests carried out in conjunction with the invention to examine the microbicidal effect of sulfurous acid on its own and sulfurous acid combined with alcohol:
Yeasts (Saccharomyces cerevisiae) Molds (Aspergillus Niger and lucre) Acetobacters (Acetobacter acetic and Gluconobacter) Lactic acid bacteria (Leuconostoc dextranicum) The test substances were aqueous mixtures (solutions) owe sodium disulfite [pyrosul~iteJ (Nazi) and ethanol, the ethanol being present in a concentration of between 96 and 100%. Sulfurous acid it most :`
I
effective in killing germs in a very acid state. The sodium disulfite is therefore, after it has been dissolved in water, acidified with citric acid to a pi of 3Ø The mixed alcohol-containing Nazi solution which has now been acidified contains, apart from alcohol, sulfurous acid in various stages of dissociation the sulfurous acid being the most effective aseptic substance.
The effectiveness of the substances in killing germs was tested as a function of their concentration at varying temperatures.
Fig. 1 shows the time curve for killing Saccharomyces cerevisiae at 22C and at various concentrations of H2S03 (added in the form of Nazi). Killing is quickest at a concentration of 40,000 Pam. A
D value of Do = 2 seconds is hereby reached. (The D value specifies the time in which a predetermined germ count is reduced by one decimal power at a redetermined temperature).
Fig. 2 illustrates the killing of the yeast S. cervisiae as a function of the temperature. Then the concentration of assay remains at 10,000 Pam, the greatest number of germs are killed at 50C. The decimal reduction time is again approximately 2 seconds (D50 - 2 seconds).
Lye effectiveness of sulfurous acid in killing germs is precipitously intensified when alcohol (ethanol) is added, as shown in Fig. 3. When sulfurous acid is used alone (10,000 Pam, 22C), a D value of D22 = 37 seconds results in the case of S. cerevisiae but this may be considerably accelerated by adding ethanol (15 % by weight). The D value is then only approximately 2 seconds. As also shown in Fig. 3, of. the top curve, ethanol on its own has practically no _ 4 - I
germ-killing effect The synergistic effect of the mixture used, imp.
sulfurous acid and alcohol, me clearly read from Fig. 3.
In a comparison with Figs. 1 and 2, it is seen that exploitation of this synergistic effect no longer necessitates an increase in the concentration of the sulfurous acid to 40,000 Pam (Fig. 1) or an increase in temperature to 50C (Fig. 2).
In comparison with yeasts, the Canada of the mold Aspergillus Niger are easier to kill with sulfurous acid. The concentration ox H2S03 and the temperature exert only a very slight influence fig. 4).
A D value of D22 = 2.45 seconds already results at a concentration of only 10,000 Pam a room temperature.
The synergistic effect resulting from a combination of H2S03 with alcohol (ethanol) is, at D22 = 1.8 seconds, not very pronounced (Fig. 5).
The mold Mocker is more resistant to ~2S03 than Aspergillus Niger The time curves or killing Mocker at different concentrations of S03 and at different temperatures are shown in Figs. 6 and 7. A
value in the region of a few seconds is achieved at 30,000 Pam (22C) or at 10,000 Pam (60C).
The synergistic effect of a mixture of H2S03 and alcohol is also clearly scan in the case of Mocker (Figs. 8 and 9). The effectiveness of sulfurous acid in killing Mocker is improved by the addition of alcohol both at room temperature 122C) and at SEIKO.
- s - I
Acetobacters have a quite high resistance to sulfurous acid. As shown in Figs. 10 and 11, the acetobacter G].uconobacter may be killed only slowly Neither a high concentration of ~2S03 nor an increase in temperature are able to bring about any substantial improvement in this respect. A technically exploitable, swift killing of germs with corresponding D values within the range of a few seconds, preferably under 3 seconds, cannot be achieved even with the high concentration of 100,000 Pam at room temperature.
The D22 value is still 15 seconds.
In the case of Gluconobacter, the addition of ethanol to the sulfurous acid proves to be a decisive factor in intensifying the microbicidal effect. A combination of 30,000 Pam assay and alcohol (30 by weight ethanol) acts synergistically at room temperature and enables the Gluconobacter to be killed quickly at D22 = approx. 1.6 seconds fig. 12) If the temperature is increased to 50C, a comparable D value (D50 1.5 seconds) may also be achieved with a lower concentration of sulfurous acid (20,000 Pam) and a lower alcohol content (15 by weight) (Fig. 13).
~cetobacter acetic like Gluconobacter, has a high resistance to sulfurous acid. This acetobacter can, however, be killed quickly at a D value of 1.7 seconds due to the synergistic effect of a mixed solution of sulfurous acid and alcohol (20,000 Pam / 15 by weight) (Fig. 14).
The time taken to kill the lactic acid bacterium Leuconostoc dextranicum as a function of the temperature is illustrated in Fig. 15. The greatest number of bacteria are killed at 60C at a concentration of 10,000 Pam. The D60 value is 1.45 seconds.
....
~L23~6~
A synergistic effect of the inventive mixture of sulfurous acid and alcohol is also clearly discernible in the case of L. dextranicum.
Fig. I shows that the germ-killing effect owe the sulfurous acid (20,000 Pam Nazi at pi 3.0) is considerably intensified by adding ethanol (15 % by weight). A D value of D22 1.5 seconds may be achieved.
The synergistic effect of the mixture H2S03/alcohol is still very apparent when other alcohols are used instead of ethanol. The addition of l-propanol (Fig. 17), 2-propanol (Fig. 18), l-butanol (Fig. 19), buttonhole (Fig. 20) and namely alcohol (Fig. 21) to the sulfurous acid contributes clearly to intensifying the microbicidal effect on yeasts (Saccharomyces cerevisLae). The alcohol l-propanol, in combination with sulfurous acid, accelerates the killing ox molds - ~ucor - (Fig. 22), acetobacters - Gluconobacter -(Fig. 23) and lactic acid bacteria - L. dextranicum - (Fig. Al To summarize, it may be ascertained that a synergistic effect of sulfurous acid and alcohol is clearly apparent when killing the germs tested on the basis of the test results described above and illustrated in the Figures. The combination of sulfurous acid and alcohol enables the germs to be killed quickly with D values of between 1 and 2 seconds when the concentration of H2S03, the alcohol content and the temperature are selected accordingly. The mixed solution suggested may therefore be used to advantage on a large technical scale, in particular for sterilizing plastic-coated packing materials for the packaging of fruit juice and wine or for sterilizing wine bottles.
The alcohol used is preferably ethanol although it is also possible to make use of other alcohols. The concentration of sulfurous acid is preferably between 10,000 and 100,000 Pam, in particular between Lo 10,000 and 50,000 Pam in relation to the mixture. Particularly favorable concentrations of alcohol are in the range of 10 to 30 by weight, especially I to 20 by weight in relation to -the mixture.
Suitable temperatures for the inventive treatment are between 20 and 80C, preferably between 20 and 50C. The sulfurous acid is best obtained by reacting saline sulfur compounds with acid. Apart from Nazi, Nazi is also suitable both alone or in combination with the aforesaid substance. The acid used for adjusting the pi value is preferably citric acid.
The jacking material may be treated by dipping, spraying or the like in or with the inventive mixed solution which is synergistically effective. It is also possible to apply the saline sulfur compound, e.g. Nazi, from which the sulfurous acid is obtained, to the packing material separately and then to dissolve it by adding an acidified, aqueous alcohol solution.
The results are summarized in the following Tables.
It is particularly favorable to spray the sterilizing mixed solution onto the packing material and then cause it to vaporize due to heating subsequent to its reaction time.
The invention is particularly favorable for use in bottling or packaging wine since wine often contains sulfurous acid and alcohol in any case. This means that no "foreman substances" which could impair the quality of the wine need be used for sterilizing the packing material.
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Claims (15)
1. A method of sterilizing a container for foodstuffs selected from the group consisting of fruit juice and wine which comprises treating said container with an aqueous solution consisting essentially of sulfurous acid and an alcohol, both of which are employed in amounts to provide an aqueous solution effective to reduce at a given temperature the germ count on said container by one decimal power in a period of not more than 15 seconds.
2. A method in accordance with claim 1 wherein the alcohol is a lower aliphatic alcohol containing from 1 to 5 carbon atoms.
3. A method in accordance with claim 1 wherein the alcohol is 2-propanol.
4. A method in accordance with claim 1 wherein the alcohol is 1-butanol.
5. A method in accordance with claim 1 wherein the alcohol is 2-butanol.
6. A method in accordance with claim 1 wherein the alcohol is n-amyl alcohol.
7. A method in accordance with claim 1 wherein the alcohol is ethanol.
8. A method in accordance with claim 1 wherein the sulfurous acid is present in the aqueous solution in a concentration of from about 1% to 10% by weight of the aqueous solution.
9. A method in accordance with claim 1 wherein the alcohol is present in the aqueous solution in a concentration of from about 10% to 30% by weight of the aqueous solution.
10. A method in accordance with claim 1 wherein the treating of said container is carried out at a temperature of from about 20 to 80°C .
11. A method in accordance with claim 1 wherein the sulfurous acid and alcohol are employed in amounts to provide an aqueous solution effective to reduce at a temperature of about 22°C. the germ count on said container by one decimal power in a period of not more than 15 seconds.
12. A method in accordance with claim 1 wherein the sulfurous acid and alcohol are employed in amounts to provide an aqueous solution effective to reduce at a temperature of about 22°C.
the germ count on said container by one decimal power in a period of not more than 3 seconds.
the germ count on said container by one decimal power in a period of not more than 3 seconds.
13. A method in accordance with claim 1 wherein the said container is treated to reduce the population thereon of micro-organisms selected from the group consisting of yeast, molds, acetobacter organism and lactic acid bacteria.
14. A method in accordance with claim 1 wherein the sulfurous acid is produced in said aqueous solution by reaction of a sulfurous acid-yielding compound with an acid.
15. A method in accordance with claim 14 wherein the sulfurous acid-yielding compound is sodium metabisulfite or sodium sulfite and the acid is citric acid.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19843422683 DE3422683A1 (en) | 1984-06-19 | 1984-06-19 | METHOD FOR STERILIZING PACKAGING MATERIALS FOR ASEPTICALLY FILLING FRUIT JUICE AND WINE |
| DEP3422683.4 | 1984-06-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1239768A true CA1239768A (en) | 1988-08-02 |
Family
ID=6238690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000484305A Expired CA1239768A (en) | 1984-06-19 | 1985-06-18 | Method for sterilizing packing materials for aseptic packaging for fruit juice and wine |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0165573B1 (en) |
| JP (1) | JPS6181773A (en) |
| AR (1) | AR240783A1 (en) |
| AT (1) | ATE38809T1 (en) |
| AU (1) | AU575955B2 (en) |
| CA (1) | CA1239768A (en) |
| DE (1) | DE3422683A1 (en) |
| ES (1) | ES8608892A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8625607D0 (en) * | 1986-10-25 | 1986-11-26 | Laporte Industries Ltd | Composition for treatment of bathtubs |
| FR2716081A1 (en) * | 1994-02-11 | 1995-08-18 | Cogia | Sterilisation of fruit juice |
| IT1403634B1 (en) * | 2011-01-17 | 2013-10-31 | Spitaleri | METHOD OF PRODUCTION OF A GRAPE-BASED ANALCOLIC DRINK AND PRODUCT OBTAINED BY THIS METHOD. |
| DE102013011193B3 (en) * | 2013-07-04 | 2013-12-05 | Walter Mick | Method for cleaning and/or disinfection of e.g. bottles and closures before packing alcoholic extract, involves removing portion of filling material as cleaning agent, filling bottles with remaining portion and sealing bottles with closures |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB189519702A (en) * | 1895-10-19 | 1896-02-15 | Franz Hartmann | An Improved Process for Manufacturing a Solution Containing Sulphurous Acid for Curative Purposes. |
| DE2454873C3 (en) * | 1974-11-20 | 1979-05-10 | Willibald 6363 Echzell Seibold | Disinfecting cutting tools for cutting bread and baked goods |
| SE401913B (en) * | 1976-10-07 | 1978-06-05 | Tetra Pak Int | DEVICE FOR STERILIZING A PACKAGING MATERIAL PATH |
| DE2807617C2 (en) * | 1978-02-22 | 1986-10-09 | Heess, Karl David Heinrich, 6840 Lampertheim | Process for sterilizing beverage bottles |
| DE3036972C2 (en) * | 1980-10-01 | 1986-04-03 | PKL Verpackungssysteme GmbH, 4000 Düsseldorf | Method for sterilizing packaging material |
| NZ203201A (en) * | 1982-02-12 | 1985-01-31 | Smith & Nephew Ass | Sulphur dioxide-releasing composition containing hydroquinone |
| DE3240688A1 (en) * | 1982-11-04 | 1984-05-30 | Henkel KGaA, 4000 Düsseldorf | USE OF ALKYLMONOPHOSPHONIC ACIDS AS A KILLING SUBSTANCE |
-
1984
- 1984-06-19 DE DE19843422683 patent/DE3422683A1/en active Granted
-
1985
- 1985-06-11 AR AR300679A patent/AR240783A1/en active
- 1985-06-14 AU AU43700/85A patent/AU575955B2/en not_active Ceased
- 1985-06-14 AT AT85107396T patent/ATE38809T1/en not_active IP Right Cessation
- 1985-06-14 EP EP85107396A patent/EP0165573B1/en not_active Expired
- 1985-06-18 JP JP60130950A patent/JPS6181773A/en active Granted
- 1985-06-18 CA CA000484305A patent/CA1239768A/en not_active Expired
- 1985-06-18 ES ES544310A patent/ES8608892A1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| ATE38809T1 (en) | 1988-12-15 |
| DE3422683C2 (en) | 1991-03-14 |
| DE3422683A1 (en) | 1985-12-19 |
| AR240783A1 (en) | 1991-02-28 |
| ES544310A0 (en) | 1986-07-16 |
| AU575955B2 (en) | 1988-08-11 |
| AU4370085A (en) | 1986-01-02 |
| EP0165573A2 (en) | 1985-12-27 |
| JPS6181773A (en) | 1986-04-25 |
| EP0165573B1 (en) | 1988-11-23 |
| ES8608892A1 (en) | 1986-07-16 |
| JPH0548111B2 (en) | 1993-07-20 |
| AR240783A2 (en) | 1991-02-28 |
| EP0165573A3 (en) | 1986-12-30 |
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Legal Events
| Date | Code | Title | Description |
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| MKEX | Expiry |