DE2604009A1 - Bottled fruit juice sterilization - by filling the bottles hot and cooling the closed bottles in four brief intervals by water - Google Patents

Abstract

Fruit juice and soft drinks in closed containers are sterilised by chilling the hot filling in three short periods, each of 1/2 minute, and a fourth period of up to twice the length of the sum of the first. In the first three intervals the temp. is reduced by a factor of 2 - 4 and in the fourth by a factor of 6-10. This prevents any impairment of the taste by excessive temp.. No cracks are caused in the glass bottles.

Description

260A009

.w ««, λ,. . ... η ²⁹ January 1976

Holstein and Kappert · Aktiengesellschaft 1 002 / 7β

Process for sterilizing and cooling down liquids in closed containers

The invention relates to a method for sterilizing and recooling of liquids in closed containers, especially fruit juices and the like. Which occurred after the high temperature The filling process can be re-cooled by the application of liquid.

The disinfection and preservation of liquids is particularly important in the food and beverage industry. Various processes should ensure that the different active ingredients of beverages, such. B. protein, sugar, fat and vitamin complexes as well as aromatic substances remain active and their shelf life is increased, especially at room temperature. For this purpose, hot filling is used, which can be described as the oldest and most frequently practiced method of filling beverages. With this method, the filling material is brought to a temperature of around 78-90 ^° C. as quickly as possible, for example with the aid of a heat exchanger! brought and filled hot into the appropriately warm container. The drink cools down relatively slowly, so that a temperature in the order of 85 ° C is still present after the closing process. This temperature is suitable for killing all living organisms in the beverage or to harm 'such that their further development and impairment of ι of the drink is no longer possible. The disadvantage of this process, however, is that the drinks have to be recooled as quickly as possible after an appropriate exposure time, in order to avoid damage to the drink caused by exceeding the temperature. This damage does not

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the aroma, smell and taste of the drink. It turns dark in color and usually has a caramel-like cooking smell and taste as well as an increased content of hydroxymethylfurfurol. To the To avoid these disadvantages, a recooler is used after completion of the filling process, which is created by constantly flooding the container with liquid different temperature causes recooling. However, it is important to ensure that the individual temperature levels are only slightly deviate from each other and act on the container for a longer period of time, since otherwise, especially with glass bottles, a shattering is to be expected. In particular in the fruit juice industry, however, immediate or relatively rapid cooling of the beverage is required, so that the gradual Cooling with water, taking into account the sensitivity of glass bottles to heat and cold, is not suitable. In practice you are there too passed over to school these disadvantages by additional air cooling.

However, it has surprisingly been found that regardless of the existing Concerns a relatively rapid cooling of the contents of containers can be achieved with water according to the method proposed in the context of the invention is. The invention is based on a method of the type mentioned and is characterized in that the filled and sealed Container in three consecutive short, essentially simultaneous sections of about 0.5 minutes each and a further section, the duration of which corresponds to a maximum of twice the sum of the first treatment duration, are acted upon by means of liquid, with within the first three sections reduce the vessel temperature by two to four times and in the further section by six to ten times and that then a gradual reduction of the liquid enclosed in the container by further external application of liquid is made.

709832/0944

According to one embodiment of the invention it is proposed that the container at an inlet temperature of about 85 ⁰ C in the first stage to about 70 C, in the second at 50 C and in the third stage, with about 30 ° C within a period of time of 0.5 minutes each and then exposed to a liquid temperature of 12 C for approx. 2.5 minutes and then subjected to gradual cooling over a period of at least 14 minutes.

Surprisingly, it has been shown that no jumps of the Glass containers are to be expected from the effects of heat or cold. The proposed The process can still be varied within certain limits and stages, but this is within the scope of the invention.

- 4 - Claims

709832 / 0Ü44

Claims (2)

Claims (1. Procedure for sterilizing and recooling in closed containers Liquids located, in particular fruit juices and the like. Which after the filling process carried out at high temperature by Liquid admission can be re-cooled, characterized in that the filled and closed containers in three consecutive short, essentially simultaneous sections of about 0.5 minutes each and a further section, the duration of which corresponds to a maximum of twice the sum of the first treatment duration, by means of liquid are applied, the vessel temperature being two to four times greater within the first three sections and by two to four times the temperature in the further section reduced by six to ten times and that then a gradual reduction of the liquid enclosed in the container is carried out by further external application of liquid. 2. The method according to claim 1, characterized in that the container at an inlet temperature of about 85 C in the first stage with about 7O ⁰ C, in the second with 50 ⁰ C and in the third stage with about 3O ⁰ C. ^{exposed to a liquid temperature of 12 °} C. over a period of time of 0.5 minutes each and then over about 2.5 minutes and then subjected to gradual cooling over a period of at least 14 minutes. 709832/0944