EP1335649A1 - Appareil industriel de conditionnement aseptique de denrees perissables - Google Patents

Appareil industriel de conditionnement aseptique de denrees perissables

Info

Publication number
EP1335649A1
EP1335649A1 EP00986815A EP00986815A EP1335649A1 EP 1335649 A1 EP1335649 A1 EP 1335649A1 EP 00986815 A EP00986815 A EP 00986815A EP 00986815 A EP00986815 A EP 00986815A EP 1335649 A1 EP1335649 A1 EP 1335649A1
Authority
EP
European Patent Office
Prior art keywords
tank
perishable
milk
heating medium
fruit
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.)
Withdrawn
Application number
EP00986815A
Other languages
German (de)
English (en)
Other versions
EP1335649A4 (fr
Inventor
Alejandro Mendez
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP1335649A1 publication Critical patent/EP1335649A1/fr
Publication of EP1335649A4 publication Critical patent/EP1335649A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23C3/031—Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials

Definitions

  • the present invention is directed to an industrial apparatus for preserving perishables, such as fresh squeezed citrus and non-citrus fruit juices, fruit juice blends, fruit pulp, dairy products, barley products, soups, and soft drinks. More particularly, the industrial apparatus enables a thermal preservation process for aseptically packaging perishables without adding preservatives.
  • the invention also encompasses an industrial apparatus for treating perishable products (including fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt,
  • plant tissue After harvesting, plant tissue is unable to prevent the attack of microorganisms such as bacteria, yeast, and molds, which break down the food structure and produce undesirable "off- flavors,” discoloration, and odors.
  • microorganisms such as bacteria, yeast, and molds
  • the number of organisms in an ounce of food can range from several hundred to twenty million or more and the organisms are capable of rapid multiplication,
  • Bacteria are minute microorganisms that are the most common cause of food spoilage. Bacteria also can render the food unpleasant to eat. And, in the case of pathogenic bacteria, such
  • bacteria may cause far worse effects including food poisoning.
  • Enzymes are proteins that catalyze biochemical reactions. Enzymes catalyze the chemical reactions that change the flavor and texture of fruits during ripening. Enzymes are also responsible for the deterioration of fruits after harvesting, such as the browning of the cut surface of apples and pears caused by the oxidation of phenols by the enzyme phenolase.
  • enzymes are proteins, enzymes are heat sensitive. Most proteins irreversibly denature when heated above normal biological temperatures. When proteins denature, they unravel and lose their three-dimensional shape. Because the ability to catalyze reactions depends on shape, once enzymes are heated, they usually lose their ability to catalyze reactions.
  • Pasteurization is a heat treatment process, wherein a supply of food product is heated in stainless steel containers at temperatures normally less than 212° F (100°C). Although common pasteurization techniques destroy pathogenic organisms, they do not provide indefinite protection against microbiological spoilage. Products that have been pasteurized need to be refrigerated immediately. Pasteurization extends shelf life to four to seven days in diary products and four to six weeks in fruit products.
  • an acidic product such as fruit juice
  • Cloudiness in some citrus juice products is due to the presence of pectin, which occurs naturally in the fruit. If the natural pectolytic enzymes of the fruit are not destroyed, they degrade the pectin with the result that the juice becomes cloudy and often gels. Therefore, in order to destroy the pectolytic enzymes, most citrus juices are processed by flash pasteurizing in a plate heat exchanger at 203 ° F (95 °C) for 30 seconds. However, while partially rendering enzymes organically inactive, this process degrades juice quality since the juice in contact with metallic heat exchanger elements reach temperatures above 100°C.
  • the product that directly contacts the heating surface may actually become cooked if exposed to heat for more than thirty seconds. Cooking causes irreversible changes in the taste, color, and odor of food. Furthermore, the prior art methods have been found unsatisfactory' for rendering the enzymes present in citrus and non-citrus fruit juices organically inactive or destroying bacteria and other pathogenic and non-pathogenic organisms.
  • heating elements in direct contact with malt beverages also may alter the taste, color, and odor.
  • malt beverages such as beer are directly heated by heating elements that are above one-hundred-sixty-five degrees centigrade (165°C)
  • the original taste becomes affected.
  • malt beverages may not be fully pasteurized with the result that many harmful bacteria and enzymes remain.
  • Fresh barley products have a similar shelf life to
  • juices such as watermelon juice, bananajuice, grape juice, and pineapple juice are not found on store shelves packaged in a one hundred percent natural state. Oftentimes, the juice quality is compromised by the addition of various preservatives to maintain freshness and color.
  • Fresh dairy products may be more sensitive to enzymes than fruit products. Pasteurized milk only lasts four to seven days even when refrigerated. Thus, a need still exists for an industrial apparatus for the thermal processing of fresh fruit products, fresh dairy products, and fresh barley products which will result in the aseptic packing of these products without the addition of preservatives to extend the shelf life of the products up to two to three years without refrigeration.
  • the instant invention teaches a process that effectively kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic
  • the process results in the aseptic packaging of natural juices having a shelf life extending from two to three years without the need for refrigeration or artificial preservatives.
  • the industrial apparatus and process also preserves the natural taste, colors, and aromas typically found in fresh squeezed juices, juice blends, and fruit pulp, while avoiding the disadvantages of overheating experienced in plate heat exchangers.
  • the process includes the following steps: extracting thejuice or pulp (hereinafter “juice”) in a conventional manner using a juice extractor; placing the extracted juice immediately into
  • temperature-resistant containers capable of withstanding temperatures greater than 100°C; submerging substantially the containers in a tank of water at room temperature; raising the temperature of the water in the tank to 100°C within a time period between five and ten minutes
  • the process may add the following steps: stabilizing thejuice for three days; checking for fermentation, contamination, leaks, or other defects by confirming the vapor lock that has been maintained; and labeling, boxing, and shipping the containers for consumption.
  • the invention can apply the principles taught in U.S. Patent 5,614,238 (obtained by the same inventor) to a process wherein massive amounts of fresh perishables are preserved.
  • These perishables include fresh fruit products, fresh dairy products, fresh barley products, soups, and soft drinks.
  • the invention encompasses an industrial apparatus that allows the processing of massive amounts of fresh perishables. Also, this industrial apparatus permits the aseptic packaging of larger container sizes. Also, since the product is never in direct contact with the heat source, the perishables retain their natural aroma, flavor, color, and appearance.
  • the invention encompasses the following industrial apparatus and methods.
  • the perishables are placed in a tank.
  • the tank is jacketed.
  • a heating medium is enclosed.
  • the heating medium is preferably a high thermal capacity material that is a liquid between room temperatures and 100° C.
  • the heating medium is water but other products can be utilized, such as ethylene glycol and mineral oil.
  • the heating medium is directly
  • the heat source can be any heating device such as a heating coil or steam boiler. Because the perishable is heated by the heating medium which, in turn, is heated by the heat source, the perishable can be said to be heated “indirectly” by the heat source. In contrast, the heating medium which is in contact with the heat source can be said to be heated “directly” by the heat source. By indirectly heating the perishable, the perishable is never exposed to the extreme heat of the heat source. Another advantage of using a heat medium is that it provides a large, efficient heat sink through which large amounts of thermal energy can be quickly transferred.
  • the tank can include a means for mixing the perishables.
  • the means for mixing include an agitator, internal baffles to create mixing during flow, and villi which increase the surface to volume ratio to enhance heat transfer.
  • the industrial apparatus includes temperature sensor to monitor the temperature of the perishable throughout the process.
  • the product After heating, the product is hot bottled, capped, cooled, and labeled in a typical fashion to create a vacuum sealed product.
  • the invention can be a batch process.
  • a batch process the tank is filled with perishables, the perishables are heated, and then the entire tank is emptied and the perishable is dispatched for bottling.
  • the invention can be a continuous process.
  • a continuous process the perishable is flowed continuously through the tank.
  • the flow, mixing, and heat exchange is controlled within the tank so that whenever a perishable is flowed through the tank, it exits having been fully heated according to the method described in the previous paragraphs.
  • perishables flow into and out of the tank.
  • the filler can be operated constantly without a wait between batches.
  • the invention lengthens the shelf life of the perishables including the following products: fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.
  • an object of the instant invention is to provide a thermal preservation method for products such as citrus and non-citrus fruit juices, fruit juice blends, and fruit pulps, whereby one-hundred percent natural juice or pulp products may be aseptically packaged in air tight containers having an extended, non-refrigerated, shelf life of at least two years.
  • a further object of the instant invention is to provide a thermal preservation method whereby juice and pulp products are prevented from overheating contact with heat exchanging
  • Yet another object of the instant invention is to provide a thermal preservation process whereby juice and fruit pulp products are packaged prior to exposure to raised temperatures.
  • Still another object of the present invention is to provide a thermal preservation process whereby pre-packaged juice or pulp containers vents vapor during the heating process and create a vapor lock during the cooling process.
  • Yet another object of the instant invention is to provide a thermal preservation process suitable for use with perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and
  • An object of the invention is to provide an industrial apparatus that can aseptically
  • An object of the invention is to provide an industrial apparatus wherein full containers
  • An object of the invention is to provide an industrial apparatus that denatures the enzymes
  • An object of the invention is to provide an industrial apparatus capable of continuously processing perishables so as to lengthen their shelf life.
  • Figure 1 illustrates the container filling procedure.
  • Figure 2 illustrates capping of a container.
  • Figure 3 illustrates the containers submerged into a water bath and heating procedure wherein the water temperature is raised.
  • Figure 4 illustrates a capping process forming an air tight seal.
  • Figure 5 illustrates cooling the containers with a water spray.
  • Figure 6 illustrates the containers during the stabilization and inspection stage.
  • Figure 7 illustrates the final labeling and packaging stage.
  • Figure 8 is a flow chart of the instant process.
  • Figure 9 is a schematic diagram of an industrial apparatus capable of processing large
  • Figure 10 is a table showing the deactivation of enzymes as a function of the product being heated to different temperatures.
  • Figure 1 1 is a side, cross-sectional view of the tank and surrounding layers shown in
  • the invention encompasses a process that kills, or renders organically inactive, one- hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruitjuice blends, as well as fruit pulps, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.
  • the process results in the aseptic packaging of one hundred percent natural juices having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives.
  • the process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, and fruit pulp.
  • Figure 8 is a flow chart of the process taught by the instant invention.
  • the process includes the following steps. Extracting thejuice or pulp using an appropriate extracting device as illustrated in Figure 1.
  • a citrus juice extractor 10 may be utilized to extract juice and pulp from citrus including oranges, tangerines, and grapefruit.
  • fruit such as bananas, may require more specialized extracting devices.
  • one-hundred percent natural juice or pulp shown generally as 12, is obtained.
  • the extracted juice, juice blend, or fruit pulp (hereinafter "product") is immediately bottled in temperature-resistant containers 14 such as thermoplastic capable of withstanding
  • Temperature-resistant polymeric containers are particularly well suited for use with the instant process since the polymeric wall acts as a thermal insulator that protects the product from exposure to the extreme surface temperatures experienced while heating the product in a thin wall stainless steel container or plate heat exchanger. Polymeric containers are also able to withstand thermal expansion better than other possible materials such as glass.
  • the filled containers 14 may be capped with a suitable commercial cap 16, however, in the preferred embodiment the containers are not initially capped.
  • the containers may be "partially capped” which refers to capping the container by imparting a partial turn to the cap such that the cap is semi-sealed and vapor and
  • gas remaining in the container may escape during expansion.
  • the containers 14 are then substantially submerged in a tank 18 of water which is initially at room temperature. It has been found that submerging the container such that the exterior water level reaches approximately two-thirds to three-quarters of the container height is optimum.
  • Tank 18 is preferably constructed having an elevated, or double bottom, shown as 20, for elevating the containers above a heat exchanging means 22.
  • the heat exchanging means includes a steam heat exchanger, having a steam inlet 24 and a steam outlet 26, submerged within tank 18 with heat supplied by superheated steam.
  • the temperature of the water in the tank is then raised to eighty degrees centigrade (80°C) over a period of approximately five (5) minutes. Thereafter, the temperature of the water in the tank is further raised to at least ninety-two degrees centigrade (92 °C) over an additional two minute (2 min.) period. As the temperature of the water in the tank is uniformly raised, temperature sensors (not shown) monitor the product temperature. To insure uniform heating,
  • the product may be mixed by agitating the containers.
  • the heat transfer process is terminated when the juice product reaches ninety-two degrees centigrade (92 °C).
  • the product should not
  • organic matter such as bacteria and enzymes.
  • the containers are then removed from the tank and capped if previously left uncapped, or "totally capped” as best illustrated in Figure 4 if the partial capping method is used.
  • "Totally capped” is defined as securing the cap in an air tight manner, typically by imparting an additional twist to the cap 16.
  • the product is then partially cooled on specially designed cooling racks 30, using spray 32 of room-temperature (-25 °C) water, thereby producing cooling induced volumetric contraction of the liquid and vapor in the containers which produces a vapor lock, thereby causing the pop-up portion of the pop-up cap to become depressed (not shown) indicating a positive seal.
  • the containers are allowed to further cool at ambient conditions to room temperature (approximately 35 °C).
  • the product should then be allowed to stabilize for approximately three days, during which time the product undergoes quality control inspections to detect any fermentation, contamination, leaks, or defects in the vapor lock seal.
  • FIGS 9 and 1 1 depict an industrial apparatus and related method for the preservation of large volumes of perishables.
  • the industrial apparatus and method prevent discoloration
  • Perishables 100 are placed in holding tank 105.
  • Holding tank 105 is preferably made from a material such as stainless steel. From holding tank 105, perishables 100 can be moved to tank 101. Pump 106 can be included in the connection between holding tank 105 and tank 101 to help move perishables 100.
  • Holding tank 105 can include a means for mixing perishables 100 such as an agitator 107.
  • the preferred embodiment of the industrial apparatus includes tank 101.
  • Tank 101 holds perishables 100 for processing.
  • Tank 101 can be made of any industrial food approved material that can resist the required temperatures.
  • Jacket 102 surrounds tank 101.
  • Heating medium 103 fillsjacket 102 to surround tank 101. Heating medium 103 transfers heat with perishable 100 through the walls of tank 101.
  • Heating medium 103 is preferably a liquid having a high-thermal capacity between room temperature and the boiling point of the perishable, generally twenty-five to one-hundred degrees centigrade (25 - 100°C).
  • Preferred heating mediums 103 include water, ethylene glycol, and mineral oil.
  • Heat source 104 directly heats heating medium 103.
  • Fleat source 104 can have a temperature above one-hundred degrees
  • heat source 104 does not directly contact perishable 100.
  • Preferred forms of heat source 104 include steam boilers and heating coils.
  • perishables 100 are heated through the walls of tank 101 by heating medium 103. Heating medium 103 is heated by heat source 104. Perishables 100 are heated in tank 101 to a temperature between ninety-two and ninety-seven degrees centigrade (92 - 97 °C) for a period of time between one and two minutes (1 - 2 min.).
  • Figure 10 is a table showing the effect of heating perishables 100 to different
  • Tank 101 is connected to filler 108.
  • Filler 108 hot fills containers 109 with processed perishables 100 while perishables 100 are still above room temperature.
  • Pump 1 14 is preferably a centrifugal pump that moves perishables 100 from tank 101 to filler 108.
  • Containers 109 are preferably made out of material that withstands temperatures of at least one-hundred degrees centigrade (100° c) such as thermoplastic and glass.
  • a means for transporting containers 109 such as a conveyor belt 1 15 transfers containers 109 to capper 1 10.
  • Capper 1 10 places cap 1 1 1 on each of containers 109 while perishables 101 are still hot within containers 109.
  • a means for cooling containers 109 such as water spray 1 1 , cold air (not shown), or cooling tunnel cool containers 109 and perishable 100 causing the contents of containers 109 to volumetrically contract. This creates a vacuum seal within containers 109. The vacuum seal can be monitored to verify freshness and seal of the bottled perishable.
  • Tank 101 can also include a means for increasing heat transfer.
  • the means for increasing heat transfer can include baffles 1 13, agitator (not shown), and villi (not shown).
  • the means for increasing heat transfer is designed to increase the transfer of heat between heating medium 103 and perishables 100. By making heat transfer more even and more efficient, perishables 100 can
  • baffles 1 13 and agitators (not shown) within tank 101 increase mixing and cause perishables 100 to be evenly heated.
  • Villi are finger-like extensions that increase the surface area to volume ratio and thereby facilitate heat transfer.
  • a preferred form of this industrial apparatus can be used in a batch process.
  • batch processes one allotment is processed at a time.
  • tank 101 is filled with perishables 100 and perishables are processed, then tank 101 is emptied. Once emptied, the process is repeated.
  • Another preferred form is a continuous process.
  • a continuous process a constant flow of perishables is maintained throughout the system.
  • the mixing in and flow rate through tank 101 must be adjusted.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Auxiliary Devices For And Details Of Packaging Control (AREA)

Abstract

L'invention concerne un procédé qui tue ou rend inactif sur le plan organique 100 % des bactéries et des enzymes, ainsi que tout autre micro-organisme non pathogène présent dans des jus de fruits frais pressés à base ou non d'agrumes et dans des mélanges de jus de fruits, ainsi que dans de la pulpe de fruits et dans des produits laitiers. Le procédé se traduit par le conditionnement aseptique de jus entièrement naturels et de lait qui ont une durée de conservation comprise entre deux et trois ans sans avoir recours à la réfrigération et aux conservateurs artificiels. Ce procédé préserve également le goût, les couleurs et les odeurs naturels que présentent généralement les jus de fruits frais pressés et les mélanges de jus, notamment une pulpe d'agrume. Cette invention englobe, en outre, un appareil industriel qui tue ou désactive les enzymes, bactéries et micro-organismes qui provoquent l'altération de denrées périssables, telles que les jus de fruits, les mélanges de jus de fruits, la pulpe de fruits, les vins, le lait, le lait au chocolat, le beurre, le yaourt, les produits laitiers de culture, la bière, les boissons au malt et à l'avoine, les soupes et les boissons gazeuses. Cet appareil industriel est adapté aux grands procédés discontinus et au système continu. Les denrées périssables traitées par ledit appareil ont des durées de conservation qui vont de 2 à 3 ans sans utilisation de la réfrigération et de conservateurs. Le dispositif préserve également le goût, la couleur, l'odeur et l'arôme naturels d'origine que l'on trouve dans ces denrées lorsqu'elles sont fraîches.
EP00986815A 2000-10-23 2000-10-23 Appareil industriel de conditionnement aseptique de denrees perissables Withdrawn EP1335649A4 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2000/041413 WO2002034059A1 (fr) 2000-10-23 2000-10-23 Appareil industriel de conditionnement aseptique de denrees perissables

Publications (2)

Publication Number Publication Date
EP1335649A1 true EP1335649A1 (fr) 2003-08-20
EP1335649A4 EP1335649A4 (fr) 2005-10-19

Family

ID=21742160

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00986815A Withdrawn EP1335649A4 (fr) 2000-10-23 2000-10-23 Appareil industriel de conditionnement aseptique de denrees perissables

Country Status (5)

Country Link
EP (1) EP1335649A4 (fr)
AU (1) AU2001222989A1 (fr)
CA (1) CA2431894A1 (fr)
MX (1) MXPA03003615A (fr)
WO (1) WO2002034059A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7169420B2 (en) 2003-01-08 2007-01-30 Tropicana Products, Inc. Post-filing heat dwell for small-sized hot filled juice beverage containers
CN108185345A (zh) * 2018-02-27 2018-06-22 广东知识城运营服务有限公司 一种水果捞制作设备

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102417151B (zh) * 2011-11-03 2013-01-02 陕西科技大学 一种多桶黄油灌装系统
GB2509506B (en) 2013-01-04 2016-05-11 Kenwood Ltd Juicer Arrangements
FR3026953B1 (fr) * 2014-10-13 2018-01-19 Msd - Mecano Soudure Dromoise Dispositif de traitement de materiel vegetal

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FR2614686A1 (fr) * 1987-04-28 1988-11-04 Puicervert Luc Echangeur
EP0449124A1 (fr) * 1990-03-29 1991-10-02 Hubert Vogt Echangeur de chaleur à espace annulaire
WO2000037872A1 (fr) * 1998-12-22 2000-06-29 Db Industrie Echangeur de chaleur a espace annulaire

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US2561784A (en) * 1945-05-24 1951-07-24 Garcia Joaquin Crespoy Method for canning and preserving fruit and vegetable juices
US2829058A (en) * 1954-10-29 1958-04-01 Lukas & Associates Preserving milk, neera, and like perishable liquids
IT1254371B (it) * 1992-05-27 1995-09-14 Life Saver Srl Apparecchio per la preparazione e la distribuzione di prodotti di latte fermentato, particolarmente yogurt.
US5614238A (en) * 1995-05-16 1997-03-25 Mendez; Alejandro Process for the natural aseptic packaging of juices for extending shelf life without refrigeration

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2614686A1 (fr) * 1987-04-28 1988-11-04 Puicervert Luc Echangeur
EP0449124A1 (fr) * 1990-03-29 1991-10-02 Hubert Vogt Echangeur de chaleur à espace annulaire
WO2000037872A1 (fr) * 1998-12-22 2000-06-29 Db Industrie Echangeur de chaleur a espace annulaire

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of WO0234059A1 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7169420B2 (en) 2003-01-08 2007-01-30 Tropicana Products, Inc. Post-filing heat dwell for small-sized hot filled juice beverage containers
CN108185345A (zh) * 2018-02-27 2018-06-22 广东知识城运营服务有限公司 一种水果捞制作设备

Also Published As

Publication number Publication date
AU2001222989A1 (en) 2002-05-06
EP1335649A4 (fr) 2005-10-19
CA2431894A1 (fr) 2002-05-02
MXPA03003615A (es) 2004-12-02
WO2002034059A1 (fr) 2002-05-02

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