Classifications

• • 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
  • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
• • 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
  • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
  • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
• • 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
• • 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
  • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
  • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
  • A23L3/34095—Details of apparatus for generating or regenerating gases
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
  • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
  • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
  • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the invention relates to a method for inactivating microorganisms in
• the invention further relates to a corresponding device.
• US Pat. No. 5,393,547 A1 describes a process in which a foodstuff to be sterilized, in particular a liquid foodstuff such as, for example, fruit juice, is mixed with liquid or supercritical CO2. After a predetermined exposure time of, for example, 1 to 60 minutes carbon dioxide and food are separated. The germicidal effect is mainly due to the diffusion of carbon dioxide into the cells at a low pH. In the final expansion of the mixture, carbon dioxide in turn diffuses out of the cell and extracts vital components from it. By repeating this process several times, the cell walls of the microorganisms are destroyed and thus inactivated. Due to the required high However, pressures of 700 bar and more have so far not been successful in industrial processes.
• a method in which a liquid food is subjected to a high-pressure treatment by means of carbon dioxide in a batch or semi-batch process.
• the treatment is either at pressures above 700 bar (10,000 psig) or at pressures between 1, 7 and 17 bar (25-250 psig); the temperature of the mixture during the treatment is kept below 50 ° C, but above the solidification temperature of the treated food.
• EP 0 979 657 A1 proposes to carry out a high-pressure treatment of orange juice with liquefied or supercritical carbon dioxide.
• the food to be treated is mixed at a pressure of preferably 200 to 500 bar with liquid carbon dioxide.
• the invention is based on the object, an alternative method for
• a method for inactivating microorganisms in foods of the type mentioned is according to the invention characterized in that the mixture before or during the expansion to the second pressure value passed through a pipeline and is brought in the pipeline to a flow rate sufficient to Kavitationen in the liquid Produce food. It is essential for the invention that a flow rate is established in the passage of the mixture through the pipeline, in the liquid
• the second pressure value is preferably selected to be lower than the first pressure value, but higher than the static pressure in the pipeline during passage of the mixture.
• the second pressure value is higher than the boiling pressure of the liquid food, or the boiling pressure of at least the component contained therein with the highest boiling pressure, in which prevails in a subsequent to the pipe container temperature.
• Destruction of existing microbial cell structures thus takes place in the same operation, the relaxation of the pressurized mixture and a mechanical treatment of the food.
• the gas is in the gaseous or in the pressure-liquefied state before or during the formation of the mixture.
• the mixture is carried out, for example, in a pressure vessel or in a tubular reactor.
• a pressure vessel or in a tubular reactor.
• the liquid food in a pressure vessel is initially still at a pressure which is lower than the first pressure value, for example to ambient pressure.
• the pressurized gas is supplied to the pressure vessel as long until the first pressure value has been established in the pressure vessel, at least part of the gas being mixed with the food and / or getting into this dissolves.
• food and gas are first mixed at a lower pressure value than the first pressure value and then the mixture is compressed to the first pressure value.
• mixture is to be understood here in general terms and is intended to include any homogeneous mixture; In particular, it should also be understood as meaning a partial or complete solution of the food in the gas or, conversely, the gas in the food.
• the liquefied gas diffuses into the cells of microorganisms that are in the liquid
• Foods are included.
• carbon dioxide, nitrogen oxide or another acid generator as a gas it comes already due to the pH reduction to a sterilization.
• an exposure time of, for example, 5 to 45 minutes after the preparation of the mixture, before the relaxation of the mixture takes place.
• the action may, for example, take place in a pressure vessel, or the mixture is passed through a tubular reactor sized to pass through the mixture for a period of time corresponding to the exposure time.
• the first pressure value is selected such that the gas is in the gaseous state at this pressure value.
• the gas is partially mixed with the food or dissolves in this.
• the non-dissolving gas forms a gaseous phase which can be supplemented by the on-going supply of gas, thus maintaining the pressure in the pressure vessel.
• the first pressure value is selected so that the gas is at least partially present in liquefied form at this pressure value, i. above the boiling pressure of the gas at the temperature prevailing during mixing with the food.
• the second pressure value is preferably lower than the boiling pressure of the gas, the gas contained in the gas bubbles therefore remains in the gaseous state even after passing through the pipeline and can subsequently be easily separated from the food.
• the gas used for mixing with the liquid food is preferably N 2 O, CO 2, CO, He, Ar, N 2 O 2 or a mixture of one or more of these gases.
• the inventive method for sterilization can both in a
• the inventive method is for example carried out such that the mixture is passed from a high-pressure vessel in which a pressure of the first pressure value, via a pipeline into a low-pressure vessel in which a pressure prevails at the second pressure value.
• the pressures are chosen and the pipeline is designed so that under the effect of the pressure difference between high and low pressure vessel within the pipeline a
• the high pressure vessel can also mix the food and gas and storage of the
• pressure-fluidized form, gas and liquid food are conveyed by means of pumps under pressure in the high-pressure vessel, the first pressure value in the high-pressure vessel by continuous supply of gas and
• Food can be maintained or regulated in the high-pressure vessel during the implementation of the method.
• sufficiently long exposure time for example 5 min to 45 min is guaranteed during which the liquefied gas can penetrate into the cells of the microorganisms.
• the first pressure value between 40 bar and 75 bar and the second pressure value between 1 bar and 5 bar.
• the static pressure in the pipeline during the passage of the mixture is lower than the vapor pressure of the mixture at the temperature of the mixture in the pipeline.
• the static pressure in the pipeline is between 0.1 mbar and 50 mbar.
• the minimum temperature of the food is throughout Treatment between 0 ° C and 50 ° C, preferably between 5 ° C and 35 ° C.
• the pipeline is dimensioned such that the mixture passes through the pipeline so fast that the temperature of the mixture does not fall below the minimum temperature.
• the pipe can be heated for this purpose by means of a heater.
• a device for inactivating microorganisms in foodstuffs comprising a high-pressure receptacle into which a liquid food supply and a gas-flow source connected to a source of pressurized gas are fed
• Feed opens and with means for generating cavitations in a present in the high-pressure container mixture of the liquid food and the gas, according to the invention therefore characterized in that the means for
• Generating cavitations include a pipeline that is in use
• Device connects a liquid phase in the high-pressure container with a equipped with a gas overflow valve and a withdrawal line low-pressure container.
• the device according to the invention comprises a high-pressure container and a
• Low-pressure container and a connecting this pipeline which is used specifically for generating cavitations.
• the term “container” is to be understood here in general terms;
• the high-pressure or low-pressure “container” may thus in each case in particular be a pressure vessel or a tubular reactor. Over in the high-pressure container opening feeds is to
• the treated liquid food as well as a gas fed, mixed together and the interior of the high-pressure container brought to a predetermined first pressure value.
• the mixture is, for example, by opening a valve on a high-pressure vessel or after passing through a corresponding
• Low pressure container fed in which a second pressure value prevails, which is selected lower than the first pressure value.
• One at the low pressure container arranged gas overflow valve serves to keep the pressure at this pressure value during the treatment.
• the pressure difference between the containers causes a rapid flow in the pipeline, due to which there is a drop in the static pressure in the pipeline. The pipeline is closed too
• the low-pressure vessel with the high pressure vessel in addition to the pipeline via a equipped with a compression device, such as a pump
• the food can be recycled after passing through the treatment in the high pressure vessel and subjected to a re-treatment.
• the pipe and / or the high-pressure container and / or the low-pressure container are preferably equipped with one or more heating devices, which are for example electric
• Heating / en trained is / are.
• FIG. 1 shows schematically a device for carrying out the method according to the invention.
• the device (FIG. 1) comprises two pressure vessels 2, 3, a high-pressure vessel 2 and a low-pressure vessel 3.
• High-pressure vessels 2 and low-pressure vessels 3 are flow-connected to one another via a pipeline 4, which opens into a respective lower area in the vessels 2, 3 and by means of a valve 5 can be opened and closed.
• a heater 6, which is for example an electric heater or a heat exchanger act, the pipe 4 can be heated.
• Heating devices can also in the high pressure vessel and / or in the
• a further flow connection between the high pressure container 2 and the low pressure container 3 is in a return line 7.
• the return line 7 can be fluidly separated from the containers 2, 3 by means of valves 8, 9 and is equipped with a pump 10. From the return line 7 branches off a removal line 1 1, which can be opened and closed by means of a valve 12.
• the high-pressure vessel 2 opens a gas supply line 14 for carbon dioxide, in which a device 15 for regulating the pressure and a valve 16 is arranged.
• the supply line 14 opens into a lower region of the high-pressure container 2.
• Low-pressure tank 3 and high-pressure vessel 2 are further equipped with pressure gauges 17, 18, an overflow valve 19 and with gas discharges 20, 21.
• a feed line 22 through which a liquid foodstuff to be treated can be introduced into the high-pressure container 2 opens into the high-pressure container 2.
• the high-pressure vessel 2 is filled to one third to half of its volume with liquid.
• the valve 22 is closed.
• the valves 5, 8 and 16 and 20 are closed during this time.
• a pressurized gas for example pressurized gaseous carbon dioxide
• a pressurized gas for example pressurized gaseous carbon dioxide
• a CO2 distributor 24 is arranged, which ensures that the carbon dioxide more evenly distributed in the liquid is thus better dissolves.
• the first pressure value is for example between 40 bar and 60 bar.
• liquefied gas for example, pressure-liquefied carbon dioxide with a first pressure value, for example, between 40 bar and 80 bar, feed into the high-pressure vessel 2.
• first pressure value for example, between 40 bar and 80 bar
• the high pressure vessel is maintained at the first pressure level.
• a pressure is maintained during the treatment, here called “second pressure value", which is lower than the first pressure value and higher than the boiling pressure of the food, or the component of the food with the highest
• Boiling pressure For example, the second pressure value is 1 bar to 3 bar.
• the pressure in the low-pressure vessel 3 is controlled during the implementation of the method by adjusting the overflow valve 19.
• the gas discharged via the overflow valve 19 can then be collected and fed to further processing or, for example, compressed and returned to the high-pressure container 2.
• the treatment is carried out at a moderate temperature of, for example, 5 ° C to 35 ° C. During this time, the gas penetrates into the cells of
• Microorganisms that are in the liquid to be treated and ensure hyperacidity of the cells.
• valve 5 After expiration of the exposure time, the valve 5 is opened, and in the
• the pressure conditions can be selected such that it is at
• the gas is separated from the treated liquid, After completion of the process, the low-pressure vessel via the gas discharge 21 can be completely relieved.
• the treated and at least largely separated from the gas liquid is discharged through the extraction line 1 1 from the
• the treated liquid can also be wholly or partially recycled via the return line 7 by means of the pump 10 in the high pressure vessel 2 and subjected to a renewed degerming treatment.
• a tubular reactor may be provided (not shown here), through which the mixture of liquid food and gas is fed with a pressure corresponding to the first pressure value and whose length is dimensioned so that a sufficiently long exposure time of 1 min until 60 min is possible. In such a configuration, a continuous supply of food and gas in the tubular reactor is possible.
• High-pressure container 2 is in flow communication, in which a pressurized mixture of liquid and gas can be produced. From this container can then the high-pressure vessel 2 continuously with the
• the low-pressure vessel 3 may be replaced by a pipeline having a cross-section widened with respect to the pipeline 4, by means of which the mixture led to subsequent process steps of separation of the food from the gas and / or to further stages of processing and / or packaging of the food becomes.
• Fruit juice for example orange juice
• a high-pressure vessel at a pressure of about 40 to 75 bar with liquid carbon dioxide.
• the mixture is passed through a capillary (pipe) to a low-pressure vessel in which a pressure of 1 -2 bar prevails.
• the capillary has a flow cross section between 0.5 and 2 mm 2 and a length of 30cm to 100 cm.
• Heating device ensures that the temperature of the mixture in the capillary does not drop below 0 ° C. Relaxation of the mixture within the capillary produces gas and vapor cavitations which lead to strong shear forces on microorganisms which are still present in the mixture even after the liquid carbon dioxide has had an effect on the fruit juice.

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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Polymers & Plastics (AREA)
• Organic Chemistry (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Biochemistry (AREA)
• General Health & Medical Sciences (AREA)
• Genetics & Genomics (AREA)
• General Engineering & Computer Science (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Bioinformatics & Cheminformatics (AREA)
• Toxicology (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Applications Claiming Priority (2)

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• 2017
  • 2017-12-19 DE DE102017011752.7A patent/DE102017011752A1/de active Pending
• 2018
  • 2018-10-24 EP EP18792931.0A patent/EP3727026A1/de active Pending
  • 2018-10-24 WO PCT/EP2018/079102 patent/WO2019120693A1/de unknown
  • 2018-10-24 US US16/771,357 patent/US11576406B2/en active Active
  • 2018-10-24 CN CN201880082068.5A patent/CN111542228A/zh active Pending

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