DE1492465A1 - Process for the sterilization or pasteurization of liquids using cavitation - Google Patents

Description

DIETRICH LEWINSKY \

PATENT ADVOCATE ^ ,, V ^ -.?, J _4n ,

Dr.techn. Ft-rdinaWflT ^ S chulz in tfien (Austria)

Confused about the sterilization or pasteurization of liquids using cavitation

The invention relates to a method for the sterilization or pasteurization of liquids using by cavitation

The juit germination of liquids and thus their preservation is particularly important for the food industry, e.g. for Milon, feet6 and liquid milk products such as milk coffee, milk cocoa and milk chocolate, for fruit juice production and the production of other liquid foods. Through improvements in the germination processes, efforts must be made to actively maintain the most diverse // in: substances, sB biweiss, sugar, fat and vitamin complexes as well as ^c "- λ substances and the shelf life before si: *" at room temperature to increase.

Sin already known means of killing germs is that Cavitation, to which all parts of the liquid to be sterilized must be subjected.

Of decisive importance, however, are temperature and pressure areas in which the liquid to be sterilized is exposed to cavitation in order to achieve an optimal disinfection effect, without, however, the white, sugar, Fat and vitamin complexes as well as aromatic substances in their na tive properties; significant damage. It has

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showed that the same bacteriological results Achieved when the single or multi-stage A. aviation treatment before and / or after the heating process **. Further has shown that the jomogenization of the liquid compulsively in front of your or between zv / ei stages of aer ^ .avitationsbenanclungen switched on will. Line any purification of the liquid by filtering or centrifugation can be carried out at any point in the process before heating.

iss is permanently According to the invention proposed that the at least 2-biased fluid at a maximum of 65 ⁰ C 7orzuwärinen, then before and / or monosubstituted by one-stage or multistage Jarhitzung to a maximum of 140 ⁰ C, the pressure for a minimum of 2 takes place at, a, a - or multi-stage ^ avitation treatment with a pressure oil consumption of 1 to 10 at per stage and with a counter pressure: tone 2 to 10 at after each stage, whereby the liquid is homogenized before one of the cavitation treatments or between uwo stages of one of the cavitation treatments, and finally to relax after partial cooling and to degas and, if necessary, to cool to filling temperature.

In contrast to sterilization, pasteurization the gntspanuing and degassing are not required.

The inventive method makes it possible to to expose the liquid to a lower temperature and a shorter duration of the temperature effect than before, without an additional use of foreign substances (e.g. steam) require so that the liquid is treated more gently,

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which translates into a better quality of the sterilized resp. pasteurized liquid. In addition, the Lifespan of the liquid increased in many ways when stored below room temperature.

ACCORDING a preferred embodiment of Verfaürens the liquid, preferably Milcn ouer liquid milk products, at biased to at least 2, preheated to a temperature between 5O and 65 ⁰ C then, before and / or after a one- or multistage heating to a maximum of l55 ° C , preferably to a maximum of IjO ⁰ G, which takes place at a minimum pressure of 2 at, tcavitation-treated and homogenized and finally, after partial cooling, relaxed and degassed and optionally cooled to filling temperature. In this case too, in contrast to sterilization, expansion and degassing can be dispensed with with pasteurization.

, 909883/143

Claims (2)

1. A process for the sterilization or pasteurization of liquids using τοη karitation, characterized in that the liquid, which is tensioned to at least 2 aV- «rorwarmed to a maximum of 65 ⁰ C, then gate and / or after a single or multi-stage heating maximum UtO ⁰ C, which takes place at a minimum pressure τοη 2 at, a single or multi-stage ^ aritatiöl treatment with a pressure consumption τοη 1 to 10 at per stage and at a back pressure τοη 2 to 10 at behind each stage, the liquid being subjected to gate one of the ksTitation treatments or between two stages of one of the charity treatments is homogenized and is echlitsslioh after partial cooling during sterilization, preferably also during pasteurization, relaxed and degassed and, if necessary, cooled to filling temperature door. 2. ! Experienced after testing 1 gor sterilization bsw. Pasteurisation tob milk «ad fluss igt * Hilohproduktea, thereby g · - germteiohnti, that · die * l * esl | With« of «int Τ« φ «ηΙν ad- see JO and 65 ⁰ C Torgfvftjmt wiri and on mkIjmI l55 ° C , τοτ- IjO ⁰ O, "rnitst wildly. 909883/1431 BATH ORIGINAL