JP2017113575A - Sterilization treatment migration method and product filling device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce the amount of time required before filling with a product and the amount of time between production runs.SOLUTION: For the inside of a product filling device comprising a product supply conduit that sends a product into a filling device via a heat sterilization part, there is provided a migration method for migration to sterilization treatment that switches from SIP treatment, which is for sterilizing the product supply conduit in advance before filling with the product, to product sterilization treatment, which is for sterilizing the filling product. The method comprises: calculating an F value at prescribed time intervals from temperature data, which is obtained from a plurality of temperature sensors and flow meters disposed at any positions in the product filling device, and from flow rate data regarding a fluid flowing in the heat sterilization part; and adjusting at least two or more of the temperatures and the flow rates at prescribed multiple positions in the product filling device, from the set temperature and set flow rate for the SIP treatment to the set temperature and set flow rate for the product sterilization treatment such that the F value does not fall below a prescribed value.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for transferring a sterilization treatment of an apparatus for filling a beverage such as a PET bottle into a container such as a PET bottle, and a product filling apparatus for performing this sterilization treatment transfer method.

  When a beverage is filled into a container such as a bottle with an aseptic beverage filling device, not only must the product be sterilized by sterilizing the beverage itself, but also a surge tank in the aseptic beverage filling device, The inside of the beverage supply system pipe provided with a liquid feeding pipe, a filling nozzle, etc. must also be washed in advance, sterilized and made sterile.

  Conventionally, for the beverage itself that passes through the beverage filling path, the F value that is the sterilization value of the beverage is measured, and whether or not the beverage is sterilized to the extent that the quality of the beverage can be guaranteed is confirmed based on the history information. (For example, refer to Patent Documents 1 and 2).

  Moreover, about the drink supply system piping of an aseptic drink filling apparatus, when switching the kind of drink regularly or CIP (Cleaning in Place) process, Furthermore, SIP (Sterilizing in Place) process is carried out ( For example, see Patent Document 3).

  The product sterilization treatment is performed by heating and sterilizing the beverage by a heat sterilization unit (UHT: Ultra High-temperature) disposed in the beverage filling path. Thereby, a sterilized beverage can be filled into a container such as a bottle.

  CIP is a flow of a cleaning solution in which an alkaline agent such as caustic soda is added to water in a flow path from the inside of the beverage filling route to the filling nozzle of the filling machine. This is done by flowing. Thereby, the residue etc. of the last drink adhering in a drink filling path | route are removed (for example, refer patent document 3).

  SIP is a process for sterilizing the inside of the beverage supply system piping before entering a beverage filling operation. For example, SIP is performed by flowing heated steam or hot water through the beverage filling path cleaned with the CIP. Is called. Thereby, the inside of a drink filling path | route is sterilized and made into an aseptic state (for example, refer patent document 3).

  Since these CIP, SIP, and product sterilization treatments are all time-consuming treatments, various methods for reducing these times are known. For example, as described in the following patent document, a method of performing product sterilization treatment by obtaining sterilization strength (F value) from sterilization temperature and flow rate is known.

Japanese Utility Model Publication No. 61-50596 JP 2007-215893 A Japanese Patent Laid-Open No. 2007-22600

  By performing the product sterilization treatment by the above-described method, it is possible to accurately and quickly confirm whether or not the quality of the beverage can be guaranteed.

  However, when processing different from CIP, SIP, and product sterilization processing is performed continuously, setting for each processing takes a very long time, and it is difficult to shorten the setup time of each processing.

  For example, when shifting to product sterilization processing for beverage filling operations after SIP, in order to shift to sterilization conditions at the time of manufacture, the UHT heated for SIP may be used in a desired manner while maintaining sterility. It is necessary to perform a temperature stabilization process in which the temperature is raised or lowered to a set temperature, or the flow rate of the beverage flowing through the beverage supply system piping is raised and lowered to a flow rate corresponding to the bottle to be filled. At this time, in the temperature stabilization process, control is performed while taking time so that the temperature or flow rate does not deviate from the specified upper and lower limit values. This is done so as not to deviate from the specified upper and lower limit values by drastically lowering the temperature, and if the specified upper and lower limit values are deviated, the aseptic condition of the beverage supply system pipe sterilized by SIP Therefore, it was necessary to carefully adjust the temperature and flow rate little by little. Specifically, after adjusting the flow rate, the work of carefully lowering the temperature of the heating part or cooling part of each stage of the UHT one by one is performed, so the set time becomes longer for each stage. Thus, in the temperature stabilization process, this setting work took a lot of time. In addition, if the specified upper and lower limit values are deviated, the device is sterilized and it becomes necessary to perform SIP again.

  However, with the progress of energy saving in recent years, the magnitude of the thermal energy consumed in the temperature stabilization process at the time of transition from SIP to product sterilization has become a problem. In addition, the length of time required for shifting to each process has also become a problem in terms of beverage production efficiency.

  An object of this invention is to provide the transfer method and drink filling apparatus of a sterilization process which can solve such a problem.

  The present inventor examined the F value management in order to review the heat energy required for switching the product sterilization process from SIP to the sterilization time required for switching in the beverage supply system piping of the aseptic filling device. It has been found that if the sterilization effect is managed in real time not only by the time after the arrival of F, but also by integration with the F value, it is possible to quickly change the setting to the desired setting condition.

  The present invention has been made based on the above findings, and is characterized by having the following configuration.

That is, the sterilization processing transition method according to the present invention is configured such that the product supply system pipe is previously provided before the product filling operation in the product filling apparatus provided with the product supply system pipe that sends the product into the filling machine through the heat sterilization unit. A method of transition from a SIP process for sterilization to a sterilization process for switching to a product sterilization process for sterilizing a product to be filled, and a plurality of temperature sensors and flow meters installed at arbitrary positions in the product filling apparatus every predetermined time F value is calculated from the temperature data obtained from the above and the flow rate data of the fluid flowing through the heat sterilization section, and the temperatures at a plurality of predetermined positions in the product filling device so that the F value does not fall below a predetermined value. And the flow rate is adjusted from the set temperature and set flow rate of the SIP process to the set temperature and set flow rate of the product sterilization process. Characterized by recording a 3-4 times the amount.
In addition, the invention according to an embodiment includes a SIP that preliminarily sterilizes the product supply system pipe before the product filling operation in the product filling apparatus including the product supply system pipe that sends the product into the filling machine through the heat sterilization unit. It is a transition method from sterilization treatment to product sterilization treatment to sterilize a product to be filled, which is obtained from a plurality of temperature sensors and flow meters installed at arbitrary positions in the product filling apparatus every predetermined time. F value is calculated from the measured temperature data and the flow rate data of the fluid flowing through the heat sterilization unit, and the temperature and flow rate at a plurality of predetermined positions in the product filling device are calculated so that the F value does not fall below a predetermined value. At least two or more are adjusted from the set temperature and set flow rate of the SIP process to the set temperature and set flow rate of the product sterilization process.

  In the sterilization treatment transition method according to the present invention, it is preferable that the pressure of the product passing through the heat sterilization unit is larger than the pressure of a heat source or a refrigerant for heating or cooling the heat sterilization unit.

を用いて演算することも可能である。 Moreover, in the transfer method of the sterilization treatment according to the present invention, the F value is expressed by the following formula:

It is also possible to calculate using.

Further, the product filling apparatus according to the present invention sterilizes the product supply system pipe in advance before the product filling operation in the product filling apparatus provided with the product supply system pipe for sending the product into the filling machine through the heat sterilization unit. A product filling apparatus having a sterilization process transition device for switching from a SIP process to a product sterilization process for sterilizing a product to be filled, and a plurality of temperature sensors installed at arbitrary positions in the product filling apparatus every predetermined time; An F value is calculated from the temperature data obtained from the flow meter and the flow rate data of the fluid flowing through the heat sterilization unit, and a plurality of predetermined positions in the product filling device so that the F value does not fall below a predetermined value. A controller for adjusting the temperature and flow rate of the SIP from the set temperature and set flow rate of the SIP process to any one of the set temperature and set flow rate of the product sterilization process, The invention according to one embodiment is characterized in that the recording means for recording the data for 3 to 4 times the passing time of the holding tube is provided. The invention according to one embodiment sends the product into the filling machine through the heat sterilization section. Beverage filling apparatus equipped with product supply system piping Product filling having a sterilization treatment transition device for switching from SIP processing for sterilizing the product supply system piping in advance to product sterilization processing for sterilizing the product to be filled before product filling operation F value from temperature data obtained from a plurality of temperature sensors and flow meters installed at arbitrary positions in the product filling device every predetermined time, and flow rate data of fluid flowing through the heating sterilization unit And at least two or more of the temperature and flow rate at a plurality of predetermined positions in the product filling device are set to the set temperature and setting of the SIP process so that the F value does not fall below a predetermined value. Characterized in that the flow rate with a controller that adjusts to any one of the set temperature and the set flow rate of the product sterilization.

  According to the present invention, the F value integration is performed in real time and the product filling is performed so that the F value does not fall below a predetermined value for switching from SIP to product sterilization processing of the product supply system piping of the product filling device. Since at least two or more of the temperature and flow rate at a plurality of predetermined positions in the apparatus are adjusted to the set temperature and set flow rate of the product sterilization process which will be the next process, the product from the SIP of the product supply system piping of the product filling apparatus Transition to sterilization treatment can be achieved more accurately and quickly than before, product filling work can be started at an early stage, the time between production when switching products is shortened, and production efficiency is improved. be able to.

It is a block diagram of the drink filling apparatus which concerns on this invention. It is a block diagram which shows the state which is performing SIP from the heat sterilization part to the front of an aseptic surge tank (ACT) with the product supply system piping in a product filling apparatus. It is a block diagram which shows the state which is performing SIP with respect to the downstream piping part from an aseptic surge tank (ACT) after a product supply system piping in a product filling apparatus to a filling nozzle. It is a block diagram which shows the state which is producing the bottled product of a product.

  Embodiments of the present invention will be described below with reference to the drawings.

  First, the structure of the product filling apparatus will be described, and then the sterilization method of the apparatus and the switching method of each process will be described.

  As shown in FIG. 1, the product filling device includes a beverage preparation device 1 that is a product, and a filling machine 2 that fills a bottle 4 with a beverage. A product supply system pipe 7 is connected between the blending device 1 and the filling nozzle 2 a in the filling machine 2. The filling machine 2 is surrounded by a sterilization chamber 3.

  The blending apparatus 1 is for blending beverages such as tea drinks and fruit drinks at a desired blending ratio, for example, and is a well-known apparatus and will not be described in detail.

  The filling machine 2 is formed by arranging a large number of filling nozzles 2a around a wheel (not shown) that rotates at high speed in a horizontal plane. It is a machine for quantitatively filling a beverage from the filling nozzle 2a into each bottle 4 that travels in synchronization with the peripheral speed of the wheel. Since the filling machine 2 is also a known device, its detailed description is omitted.

  The product supply system pipe 7 of this product filling device is arranged in the pipeline from the blending device 1 to the filling machine 2 in order from the upstream side to the downstream side as seen from the flow of the beverage. A UHT (Ultra High-temperature) 18, a manifold valve 8, an aseptic surge tank 19, and a head tank 11 are provided.

  The UHT 18 includes a first stage heating unit 12, a second stage heating unit 13, a holding tube 14, a first stage cooling unit 15, a second stage cooling unit 16, and the like inside the beverage or the beverage supplied from the balance tank 5 Water is gradually heated while being sent from the first stage heating unit 12 to the second stage heating unit 13 and heated to the target temperature in the holding tube 14, and then the first stage cooling unit 15 and the second stage cooling unit 16. To be gradually cooled. The number of stages of the heating unit and the cooling unit is increased or decreased as necessary.

  In addition, since the balance tank 5, the manifold valve 8, the aseptic surge tank 19, and the head tank 11 are all known devices, detailed descriptions thereof are omitted.

  In order to perform SIP by providing a return path 6 for the upstream piping section 7a that reaches the manifold valve 8 through the balance tank 5 and the UHT 18 in the product supply system piping 7 as indicated by a thick line in FIG. A circulation path is formed.

  Moreover, the temperature sensor 10 is arrange | positioned in the upstream piping part 7a in each location including the location where temperature does not rise easily when hot water etc. are supplied in it. As locations where the temperature sensor 10 is disposed, for example, out of the pipelines from the first stage heating unit 12 in the UHT 18 to the manifold valve 8, between the respective parts in the UHT 18 and the second stage cooling unit 16. Examples of the location are those in front of the manifold valve 8, and the temperature sensors 10 are respectively disposed at these locations. Information on the temperatures measured by these temperature sensors 10 is transmitted to the controller 17.

As indicated by a thick line in FIG. 3, in the product supply system pipe 7, the filling machine 2 passes from the manifold valve 8 on the downstream side of the upstream pipe portion 7 a through the aseptic surge tank 19 and the head tank 11. The temperature sensor 10 is also arranged at each location including the location where the temperature hardly rises when heated steam or the like is supplied to the downstream piping portion 7b that reaches the inside. The location where the temperature sensor 10 is disposed is, for example, in the vicinity of the outlet of the aseptic surge tank 19 in the conduit from the aseptic surge tank 19 to the filling nozzle 2a, a bent portion in the middle, the vicinity of the inlet and the outlet of the head tank 11 The space between the manifold 2b in the filling machine 2 and the filling nozzle 2a can be mentioned, and the temperature sensors 10 are respectively arranged in these pipe lines. Information on the temperatures measured by these temperature sensors 10 is transmitted to the controller 17. In addition, a circulation path for performing SIP is formed by providing a return path 6a through the aseptic surge tank 19 and the head tank 11 to the manifold valve 8 in the downstream piping section 7b.

  Moreover, the cup 9 which can each be contacted / separated with respect to the opening of each filling nozzle 2a of the filling machine 2 for SIP is arrange | positioned with respect to the downstream piping part 7b. When performing SIP, each cup 9 is covered with the opening of the filling nozzle 2a of the filling machine 2 by an actuator (not shown), whereby the starting end of the drain pipe 20 is connected to the opening of the filling nozzle 2a.

  In addition to the manifold valve 8 and the actuator (not shown), the product supply system pipe 7 is provided with various switching valves, pumps, and the like, which are also controlled by the output from the controller 17.

  Next, a sterilization method for the product filling apparatus and a transition method from SIP to product sterilization will be described with reference to FIGS.

  (1) When an operation button on a panel (not shown) of the controller 17 is operated, SIP is executed in a predetermined procedure for the upstream piping portion 7a and the downstream piping portion 7b of the product supply system piping 7 (FIG. 2). And FIG. 3). At the start of SIP, the manifold valve 8 blocks the upstream side piping part 7a and the downstream side piping part 7b.

  The SIP of the upstream piping part 7a and the SIP of the downstream piping part 7b can be performed in sequence or in parallel.

  (2) First, water is sent from a water supply source (not shown) through the balance tank 5 into the circulation path, and this water is circulated in the circulation path while being heated and sterilized by the UHT 18. Thereby, the inside of the upstream side piping part 7a is sterilized.

  (3) When hot water flows through the upstream side piping part 7a, temperature information is sent to the controller 17 from the temperature sensors 10 arranged at various points of the upstream side piping part 7a at regular time intervals. In this embodiment, the pH of the beverage that is the product liquid to be filled in the bottle b is 4.6 or higher, the reference temperature Tr is 121.1 ° C., and the Z value is 10 ° C.

  When the temperature at each location raised by heating with hot water reaches 121.1 ° C., the F value at each location is calculated by the controller 17 from that point. The arithmetic expression is as follows.

  Among the F values calculated based on the above calculation formula, when the minimum F value reaches the target value, the upstream side piping section 7a is sterilized, and the first stage cooling section 15 and the second stage cooling section 16 are completed. In addition, the cooling water is supplied, the hot water is cooled and circulated, and is continuously circulated until the beverage is sterilized.

  Next, after completion of the SIP process, the temperature and flow rate of the product supply system pipe are set so that the product sterilization process of the beverage is performed by the temperature stabilization process.

  In the temperature stabilization process, the sterilization temperature of each part of the UHT 18 and the time passing through the holding tube 14 are recorded one second at a time. The temperature data and flow rate data are sent to the controller 17 and stored. It is preferable that the temperature data and the flow rate data can be recorded for 3 to 4 times the passage time (for example, 60 seconds) of the holding tube 14 (for example, for 200 seconds).

  The controller 17 calculates the sterilization value (F value) in real time using the passage time and the sterilization temperature (tube outlet temperature) of the UHT 18. While monitoring the calculated F value, the temperature and flow rate of each unit (first stage heating unit 12 to second stage cooling unit 16) are raised and lowered to the set values in the product sterilization process. In addition, about the temperature and flow volume from the 1st stage heating part 12 to the 2nd stage cooling part 16, you may adjust all the places simultaneously, for example, from the 1st stage heating part 12 to the 2nd stage cooling part 16 Of these, at least two or more locations may be adjusted simultaneously.

  At this time, if the pressure of the beverage passing through the UHT 18 is smaller than the pressure of the heat source or refrigerant that heats or cools the UHT 18, there is a possibility of sterilization failure. The pressure of the beverage to be adjusted is adjusted and set to be larger than the pressure of the heat source or the refrigerant that heats or cools the UHT 18.

  According to this transition method, for example, even if the sterilization temperature instantaneously deviates from the lower limit, since the actual sterilization value (F value) is secured, sterilization failure does not occur and The migration can be done accurately and quickly.

  In the F value calculation formula, the reference temperatures Tr and Z values can be changed according to the type of beverage that is the product liquid.

  For example, when the pH of the product liquid is 4 to less than 4.6, the reference temperature Tr = 85 ° C. and the Z value = 7.8 ° C., and when the pH of the product liquid is less than 4, the reference temperature Tr = 65 ° C. and Z value = 5 ° C.

  Moreover, it is also possible to appropriately change the value to be substituted into the above arithmetic expression in accordance with the microbial growth characteristics, the distribution temperature, etc. of the product liquid such as green tea beverage, mineral water, chilled beverage and the like.

  (4) Thereafter, the beverage is sent from the blending device 1 to the balance tank 5 and the beverage begins to be sterilized. When the water is replaced with the beverage, the space between the upstream pipe portion 7a and the return path is cut off, and the aseptic surge tank 19 accumulates the sterilized beverage.

  (5) Simultaneously with the start of SIP for the upstream side piping part 7a, or prior to the SIP including the aseptic surge tank 19, the SIP of the downstream side piping part 7b is started.

  First, after the cup 9 is applied to the opening of the filling nozzle 2a and the drain pipe 20 is connected to the filling nozzle 2a, heating steam is supplied into the aseptic surge tank 19 and the head tank 11 from a heating steam supply source (not shown). Is done.

The heated steam flows from the aseptic surge tank 19 to the filling nozzle 2a side in the downstream side piping part 7b, and is discharged from the drain pipe 20 to the outside of the filling machine 2 after heating each part. In addition, when SIP is performed with water in the same manner as the upstream side piping section 7a, water is sent from a water supply source (not shown) through the aseptic surge tank 19 into the circulation path, and this water is heated by the heating device 21 to be sterilized. Then, it circulates in the circulation path through the return path 6a. Thereby, the inside of the downstream side piping part 7b is sterilized with warm water or hot water. In addition, about the sterilization method using F value, since it performs by the method similar to the upstream piping part 7a, detailed description is abbreviate | omitted.

  (6) When the heating steam flows through the downstream side piping part 7b, temperature information is sent to the controller 17 from the temperature sensors 10 arranged at various locations on the downstream side piping part 7b at regular time intervals.

  When the temperature at each location raised by heating with the heated steam reaches 121.1 ° C., the F value at each location is calculated by the controller 17 from the above-described calculation formula.

  When the minimum F value among the calculated F values reaches the target value, the supply of the heating steam into the aseptic surge tank 19 and the downstream piping portion 7b is stopped. Also about the SIP time in the downstream piping part 7b, compared with the conventional SIP time, it is shortened significantly.

  (7) Thereafter, aseptic air or aseptic water is fed into the downstream side piping part 7b, and the inside of the downstream side piping part 7b is cooled to room temperature, for example. And the drain pipe 20 is interrupted | blocked. Further, the cup 9 is removed from the opening of each filling nozzle 2a by an actuator (not shown). Sterile water may be sent from a product sterilizer that has completed SIP and is in a water operation standby mode. However, aseptic water (not shown) of a bottle rinser may be received from the manifold valve 8 and used for cooling. The timing of starting cooling with sterile water is preferably performed with aseptic air until the tank temperature after SIP falls below 110 ° C., and thereafter. The operation of supplying sterile water is performed using an intermittent timer while supplying sterile air so that the tank does not depressurize due to rapid cooling. After the temperature of the tank is cooled to about 30 to 90 ° C. and the cooling is completed, aseptic water accumulated in the tank and the piping is blown with aseptic air while maintaining the positive pressure, and the product is received. Cooling with aseptic water can be performed in a shorter time than air.

  (8) After the aseptic surge tank 19, after the SIP of the downstream side piping part 7b is finished, the beverage is stored in the aseptic surge tank 19 from the heat sterilization part 18 through the upstream side piping part 7a, and the beverage is downstream from there. The filling operation of the beverage into the bottle 4 is started through the piping part 7b.

  In addition, the downstream side piping part 7b can also implement the exact and quick transition from SIP to a product sterilization process by performing the temperature stabilization process similar to the upstream side piping part 7a mentioned above.

  In FIG. 4, as shown by the thick line, the beverage prepared by the preparation device 1 is sterilized and passes through the upstream piping portion 7a and the downstream piping portion 7b of the product supply system piping 7 to reach the filling machine 2 for filling. The bottle 4 as a container is filled from the filling nozzle 2 a of the machine 2. The bottle 4 filled with the beverage is capped by a capper (not shown) and then sent out of the filling machine 2.

  Although the present invention is configured as described above, the present invention is not limited to the above-described embodiment, and various modifications can be made within the scope of the gist of the present invention. Alternatively, the manifold 8 may not be provided, and the CIP and SIP may be simultaneously applied from the sterilizer to the filler, and the above-described temperature stabilization process may be controlled. Alternatively, CIP may be performed simultaneously with an alkali or acid that satisfies the sterilization temperature, and SIP may be performed at the same time. Furthermore, in the present specification, the present invention has described the example of the shell and tube type heat exchanger as the form of the UHT (heat sterilization unit), but the form of the UHT is not limited to this, for example, a plate type heat exchanger. May be used. Further, not limited to these indirect heating methods, a direct heating method may be applied. Furthermore, although this invention demonstrated the drink filling apparatus filled with a drink as a product, a product is not restricted to a drink, For example, it is also possible to fill the drink containing a pharmaceutical, a foodstuff, a liquid food, and a solid substance. is there.

  In addition to the 1 minute interval, the time interval for measuring and integrating the F value may be an interval of 1 to 5 seconds, and the interval can be variously changed according to the capability of the measuring instrument.

DESCRIPTION OF SYMBOLS 2 ... Filling machine 6 ... Return path 7 ... Product supply system piping 7a ... Upstream side piping part 7b ... Downstream side piping part 18 ... Heat sterilization part

Claims (4)

Product sterilization for sterilizing the product to be filled from the SIP processing for sterilizing the product supply system piping in advance before the product filling operation in the product filling system provided with the product supply system piping for sending the product into the filling machine through the heat sterilization unit It is a transition method to sterilization processing to switch to processing,
F value is calculated from temperature data obtained from a plurality of temperature sensors and flowmeters installed at arbitrary positions in the product filling device every predetermined time, and flow rate data of fluid flowing through the heat sterilization unit, The temperature and flow rate at a plurality of predetermined positions in the product filling device are adjusted from the set temperature and set flow rate of the SIP process to the set temperature and set flow rate of the product sterilization process so that the F value does not fall below a predetermined value. The temperature data and the flow rate data are recorded for 3 to 4 times as long as the passing time of the holding tube. In the transfer method of the sterilization treatment according to claim 1,
The method for transitioning to sterilization treatment, wherein the pressure of the beverage passing through the heat sterilization unit is larger than the pressure of a heat source or a refrigerant for heating or cooling the heat sterilization unit. In the transfer method of the sterilization treatment according to claim 1 or 2, the F value is the following formula.

A method for transferring sterilization treatment, characterized in that the calculation is performed using a sterilizer. Product sterilization for sterilizing the product to be filled from the SIP processing for sterilizing the product supply system piping in advance before the product filling operation in the product filling system provided with the product supply system piping for sending the product into the filling machine through the heat sterilization unit A product filling device having a sterilization processing transition device to switch to processing,
F value is calculated from temperature data obtained from a plurality of temperature sensors and flowmeters installed at arbitrary positions in the product filling device every predetermined time, and flow rate data of fluid flowing through the heat sterilization unit, In order to prevent the F value from falling below a predetermined value, the temperature and flow rate at a plurality of predetermined positions in the product filling device are set from the set temperature and set flow rate of the SIP process to one of the set temperature and set value of the product sterilization process. A product filling apparatus comprising: a controller for adjusting a flow rate; and a recording means for recording the temperature data and the flow rate data for a time 3 to 4 times as long as a passage time of a holding tube.

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