Field of the Invention
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The present invention relates to packaging of liquid products in form of liquid food preparations. More specifically, the invention relates to methods for filling liquid food preparations in consumer containers when the products are comprised of at least two different liquid constituents. Desired amounts of the liquid constituents are dispensed into the consumer container which is then sealed. The invention also relates to an apparatus for filling the liquid food preparations in the consumer container and a plant comprising a filling apparatus.
Technical background
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The amount of different liquid foods that is available on the market today is very large and it continues to grow. One important part of this market is the diary industry. Not so long ago, diary plants were local producers of a limited amount of basic food products such as milk, cream, butter and cheese. Now, dairy plants have grown in size and complexity and produce a wide range of food products.
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Production of dairy products is regulated in several countries. Such regulations may for instance dictate if it is allowable to add any additive to a product. Furthermore, such regulations could stipulate that the nutrition facts on a food package must be accurate and/or not deviate from the given numbers more than by a specific amount. For instance, it is a governmental requirement in Sweden to add fat-soluble vitamins A and D to milk having a reduced fat content. On the other hand, in other countries it may not be allowable to add any extra additives such as vitamins A and D.
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Milk is normally available with different fat contents. At present, milk is available in Sweden as whole milk, with 3.7 - 4.5 % fat, as well as milk with 3.0%, 1.5%, 0.5% and 0.1 % fat, respectively. In this specific case government regulations dictate that the fat content given on the packages must be accurate. Therefore, the production of milk with a certain guaranteed fat content, typically called standardized milk, is a very important production step in a dairy plant. For natural reasons the production of the standardized milk must be carried out using utmost care.
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The standardization process is traditionally carried out according to two different general methods, which both suffer from drawbacks, namely batch standardization which is performed in tanks, or direct in-line standardization also referred to as direct standardization. Firstly, the whole milk is separated into cream and skim milk. The separation is typically carried out using a separator. The term "whole milk", also called "raw milk", relates to the milk that is delivered to the dairies and has a fat content typically within the range of 3.7 - 4.5%. In other words, the raw milk is the unprocessed milk delivered from one or typically several farms to the dairy plant.
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When using batch standardization, two methods are commonly used, namely pre-standardization and post-standardization. In pre-standardization, the milk is standardized prior to pasteurization. When the milk is standardized to a fat content higher than the fat content in the raw milk, cream is mixed with the milk in proportions which provide the desired fat content. If the milk is standardized to a fat content lower than the fat content of raw milk, the raw milk is diluted with skim milk. The obtained standardized milk is pasteurized after analysis of the fat content and any corrections necessary to assure an accurate fat content.
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In post-standardization, pasteurized milk is mixed with cream or skim milk depending on whether the fat content is to be adjusted upwards or downwards. This is basically performed in the same way as is for pre-standardization. The risk of re-infection must however be considered as post-standardization involves mixing products that have already been pasteurized. Both pre-standardization and post-standardization methods require large tanks in order to be able to handle economically efficient amounts of dairy products such as milk. The use of large tanks is cumbersome as large batches need to be prepared and carefully adjusted in order to reach the desired fat content. If an adjustment of the fat content fails, a complete batch may be have wasted if the fat content cannot easily be adjusted to a desired level. Furthermore, as analysis of the resulting milk and a possible correction of the fat content is time consuming and complicated, which in turn brings about additional costs.
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In the second general method, in-line standardization or direct-standardization, the fat content is adjusted to the required level by remixing a certain amount of the cream typically obtained from a separator with skim milk also typically obtained from a separator. This remixing occurs in the skim milk outlet from typically a centrifugal separator, resulting in a mix having a desired fat content. The use of in-line standardization also brings about certain problems. For example, it is difficult to obtain a homogenous mixing of the skim milk and the cream, were every fraction of the mix contains the same amount of fat. Another drawback is that there are problems related to adjusting the fat content of the mix when using in-line standardization, as the final fat content need to be measured in order to be able to adjust the amounts of the skim milk and cream being mixed. An adjustment of the fat content in the mix may very well result in a considerable waste of skim milk and cream before the new desired fat content is reached and maintained in the mix.
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The pasteurization process usually takes place in connection with the standardization. When pasteurizing milk two main methods are commonly used, namely High Temperature Short Time (HTST) and Ultra-High Temperature (UHT). For fresh milk the HTST method is the most commonly used as the milk is less heated than during UHT pasteurizing process. The lower temperature, typically about 72°C, used in HTST pasteurization is considered to preserve the taste of the milk better.
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All above standardization techniques suffers from the drawback that a change in the product being produced results in time consuming adjustments of the systems being used, i.e. the ingredients and/or the amounts of the ingredients used must be changed and/or adjusted properly. Also a large amount of the products being produced may have to be wasted before the new desired composition has been reached and verified to be stable enough in order to be used as a final product.
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WO 96/09957 suggests a method where a primary product is mixed with a secondary product by providing a pipe for a secondary product concentrically inside a pipe for a primary product. The two products can then be filled into a package. As the pipe of the secondary product is disposed concentrically within the pipe of the primary product, there is an outspoken risk of contamination between the two pipes. As a result of this the pipes need to be cleaned when changing from one product to another.
Summary of the invention
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It is an object of the present invention to provide an improvement of the above techniques and the prior art.
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A particular object is to provide a method for filing a consumer container with a liquid food preparation, as well as an apparatus for filling a consumer container with a liquid food preparation.
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These and other objects as well as advantages that will be apparent from the following description of the present invention are achieved by a method for filing a consumer container with a liquid food preparation, an apparatus for filling a consumer container with a liquid food preparation according to the respective independent claims. Preferred embodiments are defined in the dependent claims.
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Hence an inventive method for filling a consumer container with a liquid preparation such as a liquid food preparation comprising at least two different liquid constituents is provided. The method comprises, providing an open or closed fluid-tight consumer container to be filled with the liquid food preparation, arranging and retaining and if necessary open consumer container in a filling position, providing at least two reservoirs, at least partially filling each of the at least two reservoirs with different liquid constituents to be comprised in the liquid food preparation, the liquid constituents having a known concentration, determining based on a predetermined final composition of the liquid food preparation and the concentration of each of the liquid constituents, an amount of each liquid constituent comprised in the at least two reservoirs to be comprised in the liquid food preparation, dispensing the determined amount of each of the liquid constituents into the open consumer container arranged in the filling position, such that the final composition of the liquid food preparation is obtained in the open consumer container, closing the open consumer container by fluid tightly sealing the container, releasing and removing the closed consumer container from the filling position. The inventive method is advantageous in that a consumer container may easily be filled with a liquid food preparation having a specific composition. As the constituents are mixed in the consumer container, a process utilizing the method may easily be altered to produce a different mix without having to waste any constituents. Also the need for cleaning in conjunction with a product change may be minimized or even eliminated. By immediately sealing the consumer container after being filled, a high hygienic level may easily be maintained.
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The determining may be performed by means of a processing unit configured to determine the amount of each liquid constituent comprised in the at least two reservoirs to be comprised in the liquid food preparation. This results in that the required amount of each liquid constituent may be automatically calculated.
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The dispensing of the determined amount of each of the liquid constituents into the open consumer container may be controlled by operating at least one valve for each of the liquid constituents, which is advantageous in that a specific amount of each liquid constituent may be dispensed in a cheap and reliable manner.
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The operating of the valves may be performed by means of a processing unit configured to control the valves, which results in that a specific amount of each liquid constituent may be dispensed automatically.
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The dispensing of the determined amount of each of the liquid constituents into the open consumer container may be performed in parallel. This means in practice that all constituents are dispensed into the consumer container at the same time which reduces the filling time and enhances the mixing of the constituents.
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The dispensing of the determined amount of each of the liquid constituents into the open consumer container may be performed in sequence, which means that the risk of unintentional mixing and contamination may be reduced, leading to a minimum cleaning requirement.
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The method may be performed in an environment having a high hygienic standard, which reduces the risk of contaminating the liquid food preparation and the liquid constituents. Also the risk of infecting the liquid food preparation and the liquid constituents with bacteria, viruses, mould and the like is reduced.
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The liquid food preparation may be a milk product, a yoghurt, a fruit juice, a vegetable oil, an intermediate food preparation which is intended to be further processed or a probiotic food preparation. Also other liquid food preparations may be filled using the method.
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The liquid constituents may be skim milk, raw milk, full cream milk, fermented milk, cream, water, juice concentrates, preserves, liquid fruit preparations, fruit bases, vitamin solutions, trace element solutions, probiotic bacterial solutions or mineral solutions. Also other liquid constituents may be used. The consumer container may be carton containers, plastic containers, glass containers or metal containers. Other types of suitable consumer containers may also be used.
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According to another aspect of the invention, an apparatus for filling a consumer container with a liquid food preparation comprising at least two different liquid constituents is provided, the apparatus comprises means for receiving and retaining an open or closed fluid-tight consumer container, to be filled with the liquid food preparation, in a filling position, at least two reservoirs each for holding different liquid constituents to be comprised in the liquid food preparation, means for determining based on a predetermined final composition of the liquid food preparation and a concentration of each of the liquid constituents to be comprised in the liquid food preparation, an amount of each liquid constituent to be comprised in the liquid food preparation, means for dispensing the determined amount of each of the liquid constituents into the open consumer container arranged in the filling position, such that the final composition of the liquid food preparation is obtained in the open consumer container, means for closing the open consumer container by fluid tightly sealing the container. The inventive apparatus is advantageous in that it provides a way of automatically filling a consumer container with a liquid food preparation having a specific composition.
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The apparatus may further comprise means for determining a quality feature of the liquid constituents. By determining a quality feature of the liquid constituents, for example the concentration of each liquid constituent may be determined and hence verified. This results in that the amount of each liquid constituent being mixed in the liquid food preparation may be adjusted or monitored. Examples of quality features that could be measured are degrees Brix and fat content.
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The apparatus may further comprise valves configured to dispense the determined amount of each of the liquid constituents into the open consumer container, which is advantageous in that a specific amount of each liquid constituent may be dispensed in a cheap and reliable manner.
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The apparatus may further comprise means for automatically controlling the valves based on the determined amount of each liquid constituent to be comprised in the liquid food preparation. By automatically controlling the valves, a specific amount of each liquid constituent may be dispensed automatically.
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It should be noted that the inventive apparatus may incorporate any of the features described above in association with the inventive method, and has the same corresponding advantages.
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As disclosed herein, the terms "liquid food preparation" or "product" relates to any kind of liquid food preparation, including intermediate preparations which are intended to be further processed. Examples of such liquid food preparations or products are milk and milk products such as cream, yoghurt and other fermented milk products, but also fruit juices such as orange juice, grape juice and apple juice, as well as vegetable oils such as olive oil, sunflower oil, and grape oil. Nevertheless, the present invention could be carried out when preparing other kinds of liquid preparations, such as liquid pharmaceutical compositions and liquid fuel compositions.
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As disclosed herein, the terms "consumer container" or "package" relates to any kind of package suitable for holing a liquid food preparation. Examples of such consumer containers or packages include carton packages, glass bottles, plastic bottles, metal packages, tins, flexible pouches etc.
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As disclosed herein, the term "production plant" or "plant" relates to any kind of plant for producing a liquid food preparation in industrial scale. In a production plant of the type discussed in the present application, it is important maintain a high hygienic standard in order to ensure high quality and performance. Typically, a production plant of the present application could be a dairy or a plant for manufacturing vegetable oils or fruit juices. In fact the term plant may be used for a production facility capable of producing dairy products, fruit juices and/or vegetable oils.
Brief Description of the Drawings
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Embodiments of the present invention as well as prior art systems will now be described, by way of example, with reference to the accompanying schematic drawings, in which:
- Fig. 1 is a schematic drawing of a system for producing and filling a product according to a known technique.
- Fig. 2 schematically shows another prior art system for producing and filling a product.
- Fig. 3 shows a block diagram schematically illustrating a method for filling a consumer container according to the present invention.
- Fig. 4 is a schematic drawing of a system comprising an apparatus according to the present invention for filling a consumer container.
- Fig. 5 shows another system comprising an apparatus according to the present invention for filling a consumer container.
- Fig. 6 shows a production plant comprising an apparatus according to the present invention.
Detailed Description of Preferred Embodiments of the Invention
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As already mentioned, the present invention relates to filling or packaging liquid products in form of liquid food preparations the present invention provides a method as well as an apparatus for packing the above-mentioned products.
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Before describing the method and apparatus according to the invention two systems according to the prior art is first disclosed. This is done in order to clearly illustrate and describe conventional systems used for filling consumer containers.
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Fig. 1 illustrates a prior art system for producing and filling consumer containers. Such a system is typically used in dairies to produce and fill milk having various fat content. Unprocessed raw milk from one or several farms is typically delivered to the dairy using a transport vehicle employed with a tank for holding the raw milk. When the tank vehicle arrives at the dairy, the raw milk is pumped from the vehicle to a storage silo 100. When the raw milk is to be used in a product, for example milk, the raw milk is first pumped to separators 102a - e where the raw milk is separated into cream and skim milk. The cream and skim milk is then mixed to a desired fat content in the separators 102a - e or directly after the separators 102a - e.
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As several of the products being produced have a fat content lower than that of the raw milk, excess cream may be extracted from the separators and for example stored in a storage tank, not shown. When a product having a fat content higher than the one of the raw milk is to be produced, cream may be pumped from the cream storage tank, not shown, to the separators 102a - e or elsewhere in the system in order to increase the level of fat in the product that is to be produced.
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The mix from each separator 102a - e having a desired fat content is then fed to a number of batch storage tanks 104a - e each for holding a specific mix, having a specific fat content. In a Swedish dairy milk having a fat content of 0.1 %, 0.5%, 1.5%, 3% and 3.7-4.5% is typically produced, meaning that a separate batch must be prepared and stored in the batch storage tanks 104a - e for each of the desired milk varieties. When the respective batches are prepared and stored in the batch storage tanks 104a - e the mixes present in the respective batch storage tanks 104a - e are then pumped to packaging machines 106a - e. In the respective packaging machines 106a - e consumer packages 108a - e are then filled.
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Fig. 2 illustrates an alternative prior art system. Just like in the system of Fig. 1 raw milk is pumped to a storage silo 200. The raw milk is then pumped to a separator 202 separating the raw milk into cream and skim milk. The cream is then pumped to a fist storage tank 204 and the skim milk to second storage tank 206. When a product having a specific fat content is to be produced, a batch of the product is produced by mixing cream from the first storage tank 204 with skim milk from the second storage tank 206. The mixing of the cream and skim milk is performed by means of mixing units 208a - e, all adapted to produce a product having a specific fat content. After having mixed the skim milk and the cram in the mixing units 208a - e the respective mixes are pumped to batch storage tanks 210a - e, where the products are stored before being packaged. When packaging the respective products, typically milk having different fat contents as disclosed above, the products are pumped from the respective batch storage tanks 210a - e to packaging machines 212a - e, where the products are filled in consumer packages 214a - e. The consumer packages 214a - e are typically adapted to the respective products.
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After having disclosed prior art systems, a method and apparati according to the invention will now be described by way of example, by referring to the appended drawings.
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As disclosed above the wording product or liquid food preparation refers to several different liquid preparations such as milk products and juices. For simplicity, the below examples are given for production of milk. However, the examples are equally valid for the production of e.g. juices, yoghurts and similar products.
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Fig. 3 Illustrates a block diagram schematically illustrating a method for filling consumer packages with a product or liquid food preparation.
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In a first step of the method 300 an open fluid-tight consumer container is provided. The consumer containers or packages used may be of several different kinds and main materials.
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In a second step 302, the consumer container is arranged in a filling position and retained by some kind of means suitable for holding the container in question.
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In a third step 304, at least two reservoirs are provided. The reservoirs are each for holding different liquid constituents.
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In a fourth step 306, the provided reservoirs are filled or partly filled with different liquid constituents that are to be incorporated in the product being produced. In order to later on be able to dispense a correct amount of each constituent into the product being produced, the concentrations of the different constituents being filled in the provided reservoirs must be know.
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In a fifth step 308 of the method, an amount of each liquid constituent to be comprised in the product being produced is determined. The determination of the amount of the respective constituents located in the respective reservoirs is based on a predetermined final composition of the product being produced and the concentrations of the respective products. For example if 1 litre of milk having 3% fat is to be produced from cream having 40% fat and skim milk having virtually 0% fat, 75ml cream will have to be blended with 925ml skim milk in the consumer container.
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In a sixth step 310, the determined amounts of the constituents are dispensed into the consumer container being present in the filling position. Several different ways of dispensing the previously determined amounts may be utilized.
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In a seventh step of the method 312, the still open consumer container is closed by fluid tightly sealing the container. By fluid tightly sealing the container, the product or liquid food preparation is maintained within the container.
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In an eight step 314, the closed package or container is released from the filling position. After having been released, the container is removed from the filling position. Consequently, the package is ready for being transported and distributed to stores and end customer.
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Consumer packages being filled by using the above method may as briefly disclosed be of various kinds, for example are milk products often filled into carton packages or bottles of various materials. Likewise, juices are often filled in carton packages or bottles of various materials. On the other hand, in case of oils, also metal tins are commonly used. In case of concentrated milk, e.g. condensed milk or concentrated juice metal packages may also be used. Also flexible packages such as pouches may be filled using the above method. The consumer packages could be provided in an open state as well as in a closed state.
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Suitable means for retaining the container in the filling position may be mechanical means such as gripping claws, cavities or protrusions all preferably adapted to the package in questions. Also vacuum holing means such as suction cups or perforated surfaces may successfully be used. In case of a magnetic package, magnetic holing means such as electro magnets or permanent magnet may be used. In case the consumer package is provided in a closed state, said means for retaining the container in filling position is then adapted for opening the package.
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The reservoirs used for holding the liquid constituents may be of any suitable kind, size, shape or material. In case of several constituents, several reservoirs are provided, one for each different constituent.
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The above described determination of the amount of each constituent to be comprised in the product or liquid food preparation can be determined or calculated in several different ways. An operator may manually calculate the respective amounts of the constituents to be comprised in the product by using simple aids such as pencil and paper or a pocket calculator. Also more sophisticated calculation aids such as computer programs run on a processor can preferably be utilized to determine the amounts of the constituents.
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As described above the dispensing of the constituents into the consumer container may be performed using several techniques. An operator may manually control valves for dispensing each constituent or set up a select panel, a so called swing bend panel, prior to the dispensing. By correctly setting up the swing bend panel the flow of each constituent can be adjusted such that the correct amount of each constituent is dispensed when for example a consecutive valve is controlled. Also automatically controlled valves, measuring pumps or mass flow meters can be used in order to dispense the correct amount of each constituent.
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The sealing of the container may be performed using several techniques. For instance, the container may be sealed by applying a lid or a cork. The container may also be sealed by being glued, soldered or welded. Several types of welding may be utilized, depending on which type of package being used. In case of a metal package a lid may be welded or soldered to the package. In case of a carton or plastic package the package itself may be welded using ultra sonic welding. Also a lid may be welded to a package using ultrasonic welding. A lid or cork may also be fastened to seal the package by crimping the cork or lid to an opening of the container.
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The filled and closed container can after having been removed from the filling position be removed using several different solutions, such as transport bands or manually or automatically operated forklifts or industrial robots. Other solutions are of course also possible.
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The method may additionally involve mixing of the constituents after having been dispensed in the package or container. The mixing can be performed prior to closing the package or after closing the package. Several different mixing techniques are possible. For example, the constituents may be mixed using compressed gas or air which is feed to the dispensed liquid constituents present in the container trough a pipe, and causes the liquid constituents to mix as the gas or air produces bubbles within the liquid present in the container. Another method which may be employed is ultra sonic mixing, where the constituents are mixed by being exposed to ultra sound having an appropriate power, frequency and amplitude. The constituents may also be mixed by agitating or vibrating the container. This technique is for natural reasons most suitable for sealed packages. Also mechanical mixing means such as whisks may be used for unsealed containers.
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The actual dispensing of the constituents performed in the sixth step 310, can be carried out in various ways. For example, all constituents may be dispensed into the container at the same time using different nozzles. This means that the constituents are dispensed in parallel into the container. Another way to dispense the constituents is to dispense one constituent at a time, i.e. in sequence. The sequential dispensing or filling may in turn be carried out in several ways. For instance may a first constituent be dispensed first by means of a first nozzle, whereupon a second constituent is dispensed by means of a second nozzle. The dispensing may be performed at the same location or the package or container retained in the filling position may be physically translated to interact with consecutive nozzles. In other words, the filling position may be moved with respect to the filling nozzles.
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When packaging liquid food preparations or products, the method is suitably performed in an environment having a high hygienic standard, such as a dairy being regularly cleaned according to a rigorous cleaning plan.
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The liquid constituents or the liquid food preparation can be pasteurized according to above.
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For natural reasons, also non-consumer packages or containers, such as large packages for catering kitchens, may also be filled using the above method.
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Figs. 4 and 5 disclose apparati 404, 504 according to the invention. As already disclosed above the examples described will for simplicity reasons be given on production and packaging of milk. However, and as already mentioned the present invention is not restricted to milk. Before being pumped to the apparatus 404, 504 raw milk is stored in a storage silo 400, 500. From the storage silo the milk is pumped to a separator 402, 502 separating the raw milk into cream and skim milk. Any standard type of separator can successfully be used in the production and packaging of milk. The cream is then pumped to a first storage tank 406, 506 and the skim milk to a second storage tank 408, 508. Other examples of pairs of ingredients that could be filled in said first storage tank 406, 506 and said second storage tank 408, 508 are fermented milk/fruitbase, yoghurt/fruitbase, full cream milk/skim milk, and juice concentrate/water. The respective fat contents or Brix degrees of the ingredients in the storage tanks 406, 408, 506, 508 could be measured by means of sensors 416a, b, 516a, b. The sensors 416a, b, 516a, b are connected to a control unit 414, 514 having a processing unit. The control unit 414, 514 is also used to control other functions of the apparatus 404, 504, as will be described herein below.
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When filling, milk the fat content of the final product to be packed in a consumer container 412, 512 such as a carton package or bottle need to be carefully controlled. Several consumer containers 412, 512 some empty, some partially filled and some full are shown in Fig. 4 and Fig 5. although not explicitly pointed out by a reference numeral. Hence, in order to be able to dispense correct amounts of cream and skim milk into consumer containers 412, 512 the amounts required of each constituent is calculated by the control unit 414, 514. When calculating the correct amount of cream and skim milk the desired fat content must first be provided to the control unit 414, 514. This can for example be performed by entering a desired fat content or retrieving a recipe from a database, not shown. After knowing the desired fat content of the product to be packed in the consumer container 412, 512 and the fat content of the cream and skim milk, present in the storage tanks 406, 408, 506, 508, the control unit 414, 514 determines or calculates the amounts of cream and skim milk that need to be dispensed into the consumer container 412, 512 in order to end up with the correct fat content in the consumer container 412, 512. Corresponding calculations regarding Brix degrees may be carried out when producing fruit juice by mixing juice concentrate(s) and water.
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The calculated amounts of cream and skim milk are then dispensed in to the consumer container 412, 512 inside a single packaging unit 410 or several packaging units 510a, b.
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In case of one packaging unit 410, as shown in Fig. 4, the cream and skim milk is either filled simultaneously or sequentially in a consumer container 412 which is retained in a filling position within the packaging unit 410. By simultaneously is meant that cream and skim milk is dispensed into the container or package retained in the filing position at the same time. By sequentially is meant the cream or skim milk is firstly filled into the container 412, whereupon the constituent (cream or skim milk) not already dispensed into the container 412 is dispensed into the container 412. The container 412 is translated into and out of the packaging unit 410 by means of a transport band not shown.
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In case of several packing units 510a, b, as shown in Fig. 5, the container 512 to be filled is retained in a filling position and translated into the first packaging unit 510a, using a transport band, not shown. When in the first packaging unit 510a the previously determined amount of the constituent (in this case cream) in the storage tank 506 is dispensed into the container 512. The container is then translated into the second packaging unit 510b while still being retained in the filling position. Also this translation is carried out by means of a transport band, not shown. When in the second packaging unit 510b the previously determined amount of the constituent (in this case skim milk) in the storage tank 508 is dispensed into the container 512.
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In order to control the amount of cream and skim milk being dispensed the control unit 414, 515 controls valves 418a, b 518a, b. By controlling the valves 418a, b 518a, b the correct amount of cream and skim milk can be dispensed into the container 412, 512. The time when the valves 418a, b 518a, b are opened need to be controlled. Also the valves 418a, b 518a, b need to be synchronised with the translation of the container 412, 512.
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After having dispensed cream and skim milk into the container 412, 512, the container 412, 512 is sealed. For this purpose the apparatus 404, 504 is supplied with a sealing unit 420, 520. The choice of sealing unit 420, 520 is dependent on the package or container 412, 512 used. In case of a carton package the sealing unit 420, 520 is preferably a unit capable of gluing or welding the package in order to seal the package. In case of a bottle the sealing unit is preferably a unit capable of inserting a cork, screwing on a cork or crimping a cork to the neck of the bottle. For other types of packages other types of sealing units 420, 520 are suitable.
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As described before, the apparatus 404, 504 may be employed with means for mixing the cream and skim milk after having been dispensed in into the container 412, 512.
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The sensors 416a, b, 516a, b, may be of various kinds and thus capable of measuring various quality features of the constituents in the storage tanks 406, 408, 506, 508. For instance, in case of fruit juice, Brix degrees may be measured using sensors 416a, b, 516a, b. Other features that may be measured is the conductivity and thus indirectly the amount of free ions present in the tanks 406, 408, 506, 508.
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It is to be noted that the various components described above in conjunction with the corresponding method may also be employed with the above described apparatuses 404, 504. For example, all the disclosed containers or packages can be used in the apparatus, as well as all the disclosed means for retaining the container. Also the tanks 406, 408, 506, 508 are not limited in respect of size, shape and choice of material. Further, various means and not only valves 418a, b, 518a, b for dispensing the correct amount of each constituent may be employed, such as swing bend panels, measuring pumps or mass flow meters as described above in conjunction with the corresponding method. Also various sealing means 420, 520 can be used as described above. All the above presented mixing techniques may also successfully be implemented in the apparatus 404, 504.
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As described above the apparatus 404, 504 can be used for filling various liquid constituents into consumer containers 412, 512. Dependent on the number of constituents to be dispensed, for example the number of tanks 406, 408, 506, 508, valves 418a, b, 518a, b and sensors 416a, b, 516a, b etcetera will have to be adjusted. For natural reasons, if three constituents are to be mixed, three tanks 406, 408, 506, 508, three valves 418a, b, 518a, b and three sensors 416a, b, 516a, b etcetera will be used. In the same way the apparatus 404, 504 can be adjusted for even more constituents.
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The apparatus 404, 504 can also be employed with means for pasteurizing the constituents or the food preparation.
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Fig. 6 discloses a plant 600 in which an apparatus 404, 504 for filling a package or container 412, 512 is situated.
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The description of the invention is merely exemplary in nature and, thus, variations that do not depart from the gist of the invention are intended to be within the scope of the invention. Such variations are not to be regarded as a departure from the spirit and scope of the invention.
