RU2276499C2 - Apparatus and method for aseptic processing of perishable product without using preservatives - Google Patents

Abstract

FIELD: commercial equipment and method for processing of perishable food products, including fruit juices and mixtures thereof, fruit flesh, wine, milk, butter, yogurt, cultured milk products, beer, malt and oats beverages, soups and alcohol-free drinks.

SUBSTANCE: apparatus has tank capable of holding perishable product, said tank being equipped with inlet and outlet respectively for receiving and discharging of product, first housing surrounding said tank, second housing surrounding said first housing, first heat-carrier at least partly filling volume between tank and first housing and adapted for providing heat exchange through tank containing perishable product, second heat-carrier filling volume between first and second housings, and means for heating second heat-carrier for transmitting heat thereof to first heat-carrier which, on its turn, increases temperature of perishable product within tank. Method involves placing certain amount of perishable product into tank; increasing temperature of second heat-carrier for increasing, on its turn, temperature of first heat-carrier for time interval sufficient to increase temperature of perishable product in tank to value in the range between 92 C and 100 C. Apparatus and method kills 100% of bacteria or enzymes and also any other pathogenic microorganisms present in freshly pressed citric and other fruit juices and mixtures thereof, as well as in fruit flesh and milk products, or makes them organically inactive. Apparatus and method are adapted for packaging 100% of natural juices and milk having shelf life of from 2 years to 3 years without necessity of cooling and using artificial preservatives.

EFFECT: increased shelf life of products, provision for retention of natural taste, color, and aroma commonly peculiar to freshly pressed juice and mixtures thereof, and also to citrus flesh.

14 cl, 10 dwg

Description

This application is a continuation of application No. 09/393412, filed September 10, 1999, now US patent No. 6135015, which is a partial continuation of application No. 09/309387, filed June 18, 1998, which is a partial continuation of application No. 08/823813, filed March 24, 1997 , canceled, which is a continuation of application No. 08/442188, filed May 16, 1995, now US patent No. 5614238.

This invention relates to an industrial device for preserving perishable products, such as freshly squeezed citrus or non-citrus juices, fruit juice mixtures, fruit pulp, dairy products, barley products, soups and soft drinks. In particular, an industrial device provides a thermal preservation process for aseptic packaging of perishable products without the addition of preservatives.

The invention also relates to an industrial device for processing perishable products (including fruit juices, fruit juice mixtures, fruit pulp, wine, milk, chocolate milk, butter, yogurt, dairy products, beer, malt and oat drinks, soups and soft drinks) for the purpose increase the time of their storage.

When picking fruit, microbiological and chemical changes occur that limit the time during which the fruit remains acceptable to the consumer and safe to eat. Since most of the changes that occur after collection lead to spoilage of the product, various methods of preserving food are used to extend the time during which the food retains its original quality and attractiveness.

In times of simple farming communities, residents lived off locally grown fruits and vegetables. As a result, there was no need for highly organized food preservation methods.

However, in the modern world, population centers are located in cities and megacities, which are often many miles from food production sites. To supply unspoiled food products to these remote consumers, methods and chemicals for canning foods have been developed. Unfortunately, long-term trials have shown that chemicals designed to protect people can harm them.

After harvesting, plant tissue cannot resist the attack of microorganisms, such as bacteria, yeast and mold, which destroy the structure of foods and form an undesirable aftertaste, cause loss of color and odors. The number of organisms in one ounce of a food product can range from several hundred to twenty million or more, and these organisms are capable of rapid reproduction, so that under certain conditions their number can double every fifteen or twenty minutes.

Bacteria are tiny microorganisms that are the most common cause of food spoilage. Bacteria can also make food unpleasant to eat. And in the case of pathogenic bacteria such as Staphylococcus aureus (Staphylococcus aureus) or Clostridium botulinum, bacteria can lead to much more harmful effects, including food poisoning.

Food spoilage is also caused by chemicals known as enzymes, which are always present in small amounts in living matter. Enzymes are proteins that catalyze chemical reactions. Enzymes catalyze chemical reactions that alter the taste and texture of fruits during ripening. Enzymes are also responsible for spoilage of fruit after harvest, such as the browning of the cut surface of apples and peaches caused by the oxidation of phenols due to enzymatic phenolase.

Since enzymes are proteins, they are sensitive to heat. Most proteins are irreversibly denatured when heated above normal biological temperatures. When proteins are denatured, they unravel and lose their three-dimensional shape. Since the ability to catalyze reactions depends on the form, after heating the enzymes, they usually lose their ability to catalyze reactions.

Thermal preservation technologies for eliminating the activity of bacteria and enzymes in fruit juices and citrus pulp are usually based on well-known, large-scale pasteurization technologies. Pasteurization is a heat treatment process in which a portion of a food product is heated in stainless steel tanks at a temperature typically less than 212 ° F. (100 ° C.). Although conventional pasteurization technologies destroy pathogens, they do not provide endless protection against microbiological damage. Pasteurized foods must be refrigerated immediately. Pasteurization extends the shelf life up to 4-7 days for dairy products and up to 4-6 weeks for fruit products.

Even an acidic product, such as fruit juice, requires protection from spoiling organisms such as acetobacter, whose growth may lead to clouding of fruit juice products. The clouding of some fruit juice products is due to the presence of pectin, which is natural for fruits. If the natural fruit pectolytic enzymes are not destroyed, then they destroy pectin, as a result of which the juice becomes cloudy and often turns into a gel. Therefore, to destroy pectolytic enzymes, most fruit juices are instantly pasteurized in plate heat exchangers at a temperature of 203 ° F (95 ° C) for 30 seconds. However, while the enzymes partially become organically inactive, this process degrades the quality of the juice, since the juice in contact with the metal elements of the heat exchanger reaches a temperature of over 100 ° C. A product that comes in direct contact with a heating surface can actually be cooked if it is exposed to heat for more than 30 seconds. Cooking leads to irreversible changes in the taste, color and smell of the food product. In addition, it was found that the methods according to the prior art are unsatisfactory for converting the enzymes present in citrus and non-citrus fruit juices into biologically inactive or for the destruction of bacteria and other pathogenic and non-pathogenic organisms.

The short storage time of pasteurized products indicates the disadvantages of existing methods.

Bringing the heating elements in direct contact with malt drinks can also change their taste, color or smell. When malt drinks, such as beer, are directly heated by heating elements that have a temperature above 165 ° C, this affects the initial taste. To prevent overheating, malt drinks cannot be pasteurized completely, as a result of which many harmful bacteria and enzymes remain. Fresh barley products have a shelf life similar to milk.

Pasteurization technologies do not provide 100% organic deactivation of enzymes in these products. As a result, some fruit juices are not available to consumers due to the limited effectiveness of the methods of the prior art. For example, juices such as watermelon juice, banana juice, grape juice, and pineapple juice cannot be found on store shelves packed in 100% natural condition. Often the quality of the juice is deteriorated by the addition of various preservatives to maintain freshness and color.

Fresh dairy products may be more sensitive to enzymes than fruit products. Pasteurized milk is stored only for 4-7 days, even when refrigerated.

Thus, there is still a need for an industrial apparatus for the thermal processing of fresh fruit products, fresh dairy products and fresh barley products, which provides aseptic packaging of these products without the addition of preservatives in order to extend the shelf life of products up to 2-3 years without cooling.

This invention discloses a method that effectively kills or makes organically inactive 100% of bacteria and enzymes, as well as any other non-pathogenic microorganisms present in freshly squeezed citrus and non-citrus juices and fruit juice mixtures, as well as in fruit pulp, wines, dairy products such as milk, barley products such as beer, soups, and soft drinks. This method provides aseptic packaging of natural juices with a shelf life of 2 to 3 years without the need for refrigeration or artificial preservatives. The industrial device and method also retains the natural taste, color, and aroma typically found in freshly squeezed juices, juice mixtures, and fruit pulp, while eliminating the disadvantages of overheating that occur in plate heat exchangers.

The method comprises the following steps: extracting juice or pulp (hereinafter “juice”) in a conventional manner using a juice extractor; placing the extracted juice immediately into a temperature-resistant container capable of withstanding temperatures above 100 ° C; immersing essentially the containers in a tank of water at room temperature; increasing the temperature of the water in the tank to 100 ° C over a period of time between five and ten minutes (5-10 minutes); controlling the temperature of the juice until the juice reaches a minimum temperature of 92 ° C and a maximum temperature of 97 ° C; keeping the juice at a temperature between 92 ° C and 97 ° C for a time between one and two minutes (1-2 minutes); removal of containers from water; corking containers with seals; cooling the container to about 35 ° C using suitable means, such as spraying with water at room temperature and passing cold air, which provides a vapor lock inside the individual container caused by volumetric compression of the closed steam during cooling, and preventing continued heating. In addition to this, the method may include the following stages: stabilization of the juice for three days; checking for fermentation, contamination, leakage or other defects by confirming the preservation of the steam plug; and labeling of containers, packaging in boxes and distribution of containers for consumption.

The invention can use the principles disclosed in US patent No. 5614238 (issued to the same inventor), in the process of preserving a large number of fresh perishable products. These perishable foods include fresh fruit products, fresh dairy products, fresh barley products, soups, and soft drinks. The invention includes an industrial device that processes a large number of fresh perishable products. The industrial device also provides aseptic packaging of large packagings. In addition, since the product is never in direct contact with the heat source, perishable products retain their natural aroma, taste, color and appearance.

The invention includes the following industrial device and methods. Perishable foods are placed in a tank. The tank is equipped with a casing. The coolant is closed in the casing. The coolant is preferably a material with high heat capacity - a liquid with a temperature from room temperature to 100 ° C. The coolant is preferably water, but other products such as ethylene glycol or mineral oil may also be used. The heat carrier is directly heated by the heat source. The heat source may be any heating device, such as a heating coil or a steam boiler. Since perishable products are heated using a heat carrier, which, in turn, is heated with a heat source, we can say that perishable products are heated indirectly with a heat source. In contrast, it can be said that the heat carrier that is in contact with the heat source is heated directly by the heat source. Due to the indirect heating of perishable products, perishable products are never subjected to extreme heat from a heat source. Another advantage of using a coolant is that it provides a large, efficient heat sink, with which you can quickly transfer a large amount of thermal energy.

To ensure proper heating of all perishable products in the tank, this tank may contain a means for mixing perishable products. The stirring means comprises an agitator, internal guides for providing agitation during the passage of the flow and villi, which increase the ratio of surface area to volume to improve heat transfer. The industrial device includes a temperature sensor for monitoring the temperature of perishable products during processing.

After heating, the product is poured into bottles in a hot state, closed with caps, cooled and labeled in the usual way to create a hermetically sealed product.

The invention can be used for a batch process. In a periodic process, the bank is filled with perishable products, the perishable products are heated, and then the entire tank is emptied and perishable products are sent for bottling.

The invention can be used in a continuous process. In a continuous process, perishable products constantly flow through the tank. The flow, mixing and heat transfer are controlled in the tank so that when the flow of perishable products passes through the tank, it comes out completely heated in accordance with the method described in the previous paragraphs. During the entire continuous process, perishable products flow in and out of the tank. Due to the continuity of the process, which continuously creates processed perishable products, the filling machine can operate continuously without waiting time between batches of product.

The invention provides an increase in the storage time of perishable products, including the following products: fruit juice, fruit juice mixtures, fruit pulp, wine, milk, chocolate milk, butter, yogurt, sour-milk products, beer, malt and oat drinks, soups and soft drinks.

Therefore, the object of the present invention is to provide a method for thermally preserving products, such as citrus and non-citrus fruit juices, fruit juice mixtures and fruit pulp, with which it is possible to aseptically pack products from 100% natural juice or fruit pulp in an airtight container having an extended, not refrigerated shelf life of at least 2 years.

Another objective of this invention is to provide a method of thermal preservation, by which products from juice and pulp are prevented from overheating contact with an industrial heat exchanger.

Another objective of this invention is the creation of a method of thermal preservation, by which products from juice and fruit pulp are packaged before exposure to high temperatures.

Another objective of the present invention is to provide a thermal preservation method by which steam is released from a pre-packaged container with juice or pulp during the heating process and a steam plug is created during the cooling process.

Another objective of this invention is to provide a thermal preservation method suitable for use in perishable products such as fruit juice, fruit juice mixtures, fruit pulp, wine, milk, chocolate milk, butter, yogurt, fermented milk products, beer, malt and oat drinks , soups and soft drinks.

The objective of the invention is to provide an industrial device that is capable of aseptically packaging perishable products, in which the speed of the device is not limited by the time of heating and cooling containers.

The objective of the invention is to provide an industrial device in which there is no need to immerse and raise the filled containers in the bath with the aim of heating and cooling.

The objective of this invention is to provide an industrial device that denaturing enzymes in perishable products that are responsible for spoilage, without affecting the taste, color and aroma of fresh perishable products.

The objective of the invention is to provide an industrial device capable of continuously processing perishable products to extend their shelf life.

The above objectives are achieved by the fact that the device for aseptic processing of perishable product without preservatives contains: a tank capable of holding a perishable product, while the tank has an inlet and outlet for receiving and unloading a perishable product, a first casing surrounding the specified tank, a second casing surrounding the specified the first casing, the first coolant, at least partially filling the volume between the tank and the first casing, which can carry out heat exchange through the tank with a perishable product, the second heat a carrier, filling the volume between the first and second casing, and means for heating the second coolant to transfer heat to the first coolant, which in turn increases the temperature of the perishable product inside the tank.

In addition, the first heat carrier is selected from the group consisting of water, ethylene glycol and mineral oil.

Moreover, this device further comprises a means for increasing heat transfer between the first heat carrier and the perishable product, the means for increasing heat transfer containing a stirrer in the tank, and the means for increasing heat transfer contains a guide located inside the tank.

In addition, the means for increasing heat transfer includes at least one rib located inside the tank, as well as at least one guide and at least one rib located inside the tank.

Moreover, in this device, 100% of the enzymes inside the perishable product are denatured.

In addition, in this device, a perishable product selected from the group consisting of fruit juice, mixtures of fruit juices, fruit pulp, wines, milk, chocolate milk, butter, yogurt, dairy products, beer, malt and oat products, soups, water and soft drinks, placed in containers capable of withstanding temperatures above 100 ° C.

To solve the above problems, a method for aseptic processing of a perishable product without preservatives using a tank containing a perishable product is proposed, the tank having an inlet and outlet for receiving and unloading a perishable product, a first casing surrounding the tank, a second casing surrounding the first casing, the first coolant, a filling volume between the tank and the first casing, which provides heat exchange through the tank with a perishable product, a second coolant filling the volume between the first casing and the second a casing, and means for heating the second heat carrier, comprising the steps of: placing a certain amount of perishable product in the tank, using the heating means, increase the temperature of the second heat carrier to increase, in turn, the temperature of the first coolant for a sufficient period of time to raise the temperature perishable product in the tank to a temperature between 92 ° C and 100 ° C.

In addition, the perishable product is maintained at a temperature between 92 ° C and 100 ° C for a period of one to five minutes; perishable product is maintained at a temperature between 92 ° C and 100 ° C for a period of time between one and two minutes.

In this method, there is additionally a step of removing perishable product from the tank after heating the perishable product to a temperature between 92 ° and 100 ° C; provides a continuous flow of perishable product through the tank from the entrance to the tank to the exit of the tank while heating to a temperature between 92 ° C and 100 ° C; perishable products are selected from the group consisting of fruit juice, mixtures of fruit juices, fruit pulp, wines, milk, chocolate milk, butter, yogurt, fermented milk products, beer, malt and oat products, soups, water and soft drinks; denature 100% of the enzymes inside the perishable product; a perishable product selected from the group consisting of fruit juice, mixtures of fruit juices, fruit pulp, wines, milk, chocolate milk, butter, yogurt, dairy products, beer, malt and oat products, soups, water and soft drinks, are placed in containers capable of withstanding temperatures above 100 ° C.

In accordance with these and other tasks that appear later, the following is a description of the present invention with reference to the accompanying drawings.

The drawings show:

figure 1 - procedure for filling containers;

figure 2 - capping caps;

figure 3 is a container immersed in a water bath, and a heating procedure in which the temperature of the water rises;

figure 4 - the process of capping with caps with the formation of a tight seal;

5 - cooling containers with sprayed water;

6 is a container during the stage of stabilization and verification;

Fig.7 - the final stage of labeling and packaging;

Fig is a graphical diagram of this process;

Fig.9 is an industrial device capable of processing a large number of perishable products;

figure 10 - table of the deactivation of enzymes depending on the heating of the product to different temperatures;

11 is a section view of the tank and the surrounding layers shown in Fig.9, in side view.

The invention provides a method that kills or makes organically inactive 100% of bacteria and enzymes, as well as other non-pathogenic microorganisms present in freshly squeezed citrus and non-citrus fruit juices and fruit juice mixtures, as well as in fruit pulp, wine, milk, chocolate milk , butter, yogurt, fermented milk products, beer, malt and oat drinks, soups and soft drinks. The method provides aseptic packaging of 100% natural juices having a shelf life of two to three years without the need for cooling and without the use of artificial preservatives and additives. The method also preserves the natural taste, color and smells typically found in freshly squeezed juices and mixtures of juices and fruit pulp.

On Fig shows a graphical diagram of the method according to this invention. The method includes the following steps. Removing juice or pulp using a suitable extraction device, as shown in FIG. For example, an extractor 10 for citrus juices can be used to extract juice and pulp from citrus fruits, including oranges, tangerines and grapefruit. On the other hand, for fruits such as bananas, more specialized extracting devices may be needed. Regardless of the extraction method, 100% natural juice or pulp is obtained, generally indicated at 12.

The extracted juice, juice mixture or fruit pulp (hereinafter referred to as the “product”) is immediately poured into a heat-resistant container 14, such as a thermoplastic container, capable of withstanding temperatures possibly exceeding 100 ° C. Heat-resistant polymer packaging is particularly suitable for use in this process, since the polymer wall serves as a heat-insulating material that protects the product from extreme surface temperatures that occur when the product is heated in a thin-walled stainless steel container or in a plate heat exchanger. In addition, polymer containers are better able to withstand thermal expansion than other possible materials such as glass.

As shown in FIG. 2, filled containers 14 may be sealed with a suitable industrial cap 16, however, in a preferred embodiment, the containers are not initially sealed. Additionally, as an alternative solution, the container can be “partially corked”, which means capping the container by partially turning the cap, so that the cap is half-closed and the vapor and gas remaining in the container can escape during expansion.

As shown in figure 3, the container 14 is then essentially immersed in a tank 18 with water, which initially has room temperature. It was found that such a container immersion in which the external water level reaches approximately two-thirds to three-quarters of the tare height is optimal. The tank 18 is preferably made with a raised or double bottom, indicated by the position 20, for lifting containers above the coolant 22. In a preferred embodiment, the heat exchanger comprises a steam heat exchanger having a steam inlet 24 and a steam outlet 26 immersed inside the tank 18, while heat is supplied by superheated steam.

Then, the temperature of the water in the tank is raised to 80 ° C. over a period of time approximately equal to five (5) minutes. After that, the temperature of the water in the tank is further increased to at least 92 ° C for an additional two (2) minutes. As the water temperature in the tank rises gradually, temperature sensors (not shown) monitor the temperature of the product. To ensure uniform heating, you can mix the product by shaking the container. The heat transfer process is completed when the product temperature reaches 92 ° C. The product should not be heated above 97 ° C. However, the product can be kept at this temperature for several (1-3) minutes, depending on the product in which it is necessary to deactivate organic matter, such as bacteria and enzymes.

Then the container is removed from the tank and corked if it was previously not corked, or “completely corked”, as shown in figure 4, if the method of partial corking is used. “Complete plugging” means securing the cap in a sealed manner, usually by turning cap 16 further. As shown in FIG. 5, the product is then partially cooled on specially designed cooling racks 30 using water 32 sprayed at room temperature (about 25 ° C.), whereby the volumetric compression of the liquid and steam in the container caused by cooling is created, which creates a vapor plug, as a result of which the upper part of the cap becomes squeezed (not shown), indicating proper sealing. After creating a steam plug, the container is left to cool further under ambient conditions to room temperature (approximately 35 ° C).

As shown in Fig.6, then the product must be left to stabilize for approximately 3 days, during which the product is subjected to quality control checks to detect possible fermentation, leaks or defects in the sealing of the steam plug.

Then the resulting product is labeled, placed in boxes and sent for consumption, as shown in Fig.7. A product made using this method has a long shelf life of over 2 years without cooling.

Figures 9 and 11 show an industrial device and a corresponding method for preserving large volumes of perishable products. The industrial device and the corresponding method prevent discoloration caused by oxidation in a conventional method using the industrial method, which can be modified in accordance with each product.

Perishable products 100 are placed in a collection tank 105. The collection tank 105 is preferably made of a material such as stainless steel. From the collection tank 105, perishable products 100 can be moved into the tank 101. A pump 106 may be connected to the connection between the collection tank 105 and the tank 101 to facilitate the movement of perishable products 100. The collection tank 105 may include means for mixing perishable products 100, such as a mixer 107 In a preferred embodiment, the industrial device comprises a tank 101. The tank 101 contains perishable products 100 for processing. The tank 101 can be made of any material approved for the food industry, which can withstand the required temperatures. The casing 102 surrounds the tank 101. The coolant 103 fills the casing 102 with the surroundings of the tank 101. The coolant 103 transfers heat to perishable products 100 through the wall of the tank 101. The coolant 103 is preferably a liquid with a high heat capacity in the range between room temperature and the boiling point of perishable products, usually from 25 ° C to 100 ° C. Preferred fluids 103 include water, ethylene glycol, and mineral oil. The heat source 104 directly heats the coolant 103. The heat source 104 may have a high temperature above 100 ° C, since the heat source 104 does not directly contact the perishable product 100. Preferred types of heat source 104 include steam boilers and heating coils.

After being placed in the tank 101, perishable products 100 are heated through the walls of the tank 101 using a heat carrier 103. The heat carrier 103 is heated using a heat source 104. Perishable products 100 are heated in the tank 101 to a temperature between 92 ° C and 97 ° C for a time between one and two minutes (1-2 minutes).

Figure 10 shows a table illustrating the effect of different temperatures on perishable products 100. Experiments show that heating products to temperatures approaching 100 ° C denatures the enzymes inside these products, which prevents product spoilage by these enzymes. The data in FIG. 10 show that the percent deactivation of enzymes depends on the temperature to which the product is heated.

Additional experiments showed that heating products above 100 ° C also deactivates enzymes, however, due to taste, color and aroma. When heated above the boiling point, the taste of perishable products 100 changes irreversibly. After boiling, the color becomes brown and the taste and aroma change.

The tank 101 is connected to a filling machine 108. The filling machine 108 fills the container 109 hot with processed perishable products 100 while the perishable products 100 still have a temperature above room temperature. The pump 114 is preferably a centrifugal pump that moves perishable products 100 from the tank 101 to the filling machine 108. The container 109 is preferably made of a material that can withstand temperatures of at least 100 ° C, such as a thermoplastic material and glass.

A means for transporting the container 109, such as a conveyor belt 115, transfers the container 109 to the machine 110 for capping. Capping machine 110 places a cap 111 on each container 109, while perishable products 101 inside the container 109 are still hot. A means for cooling the container 109, such as water spray 112, cold air (not shown) or a cooling tunnel cools the container 109 and perishable products 100, causing volumetric compression of the contents of the container 109. Hermetic closure can be controlled to check for freshness and sealing of perishable products in bottles.

Tank 101 may also contain means for increasing heat transfer. Means for increasing heat transfer may include guides 113, a mixer (not shown) and villi (not shown). A means for increasing heat transfer is arranged to increase heat transfer between the coolant 103 and perishable products 100. By performing more even and efficient heat transfer, perishable products 100 can be processed faster without overheating the local parts of perishable products 100. Without a means to improve heat transfer, it is not possible to uniformly heat large loads when the ratio of surface area to volume of tank 101 is low. Guides 113 and agitators (not shown) inside the tank 101 increase mixing and cause more even heating of perishable products 100. The villi (not shown) are finger-shaped protrusions that increase the ratio of surface area to volume and thereby facilitate heat transfer.

A preferred embodiment of an industrial device can be used in a batch process. Typically, in batch processes, one batch of product is simultaneously processed. According to this invention, the tank 101 is filled with perishable products 100 and the perishable products are processed, then the tank 101 is emptied. After emptying, the process is repeated.

Another preferred embodiment is a continuous process. In a continuous process, a constant flow of perishable products through the system is maintained. To ensure a continuous process in which perishable products exit tank 101 after adequate heating, but without overheating, it is necessary to control the mixing and flow rate through tank 101.

The present invention has been shown and described in the considered most practical and preferred embodiment. However, it must be recognized that deviations from it are possible within the scope of the invention and that various modifications are apparent to those skilled in the art.

Claims (14)

1. Device for aseptic processing of perishable product without preservatives, containing a tank capable of holding a perishable product, while the tank has an inlet and outlet for receiving and unloading a perishable product, a first casing surrounding said tank a second casing surrounding said first casing, the first coolant, at least partially filling the volume between the tank and the first casing, which can carry out heat exchange through the tank with a perishable product, a second coolant filling the volume between the first casing and the second casing, and means for heating the second coolant to transfer its heat to the first coolant, which, in turn, increases the temperature of the perishable product inside the tank. 2. The device according to claim 1, in which the first heat carrier is selected from the group consisting of water, ethylene glycol and mineral oil. 3. The device according to claim 1, additionally containing means for increasing heat transfer between the first coolant and the perishable product. 4. The device according to claim 3, in which the means for increasing heat transfer contains a stirrer in the tank. 5. The device according to claim 3, in which the means for increasing heat transfer contains a guide located inside the tank. 6. The device according to claim 3, in which the means for increasing heat transfer contains at least one rib located inside the tank. 7. The device according to claim 3, in which the means for increasing heat transfer comprises a mixer, at least one guide and at least one rib located inside the tank. 8. The device according to claim 3, in which a perishable product selected from the group consisting of fruit juice, mixtures of fruit juices, fruit pulp, wine, milk, chocolate milk, butter, yogurt, dairy products, beer, malt and oat products, soups, water and soft drinks, placed in containers that can withstand temperatures above 100 ° C. 9. A method for the aseptic processing of a perishable product without preservatives using a tank containing a perishable product, the tank having an inlet and outlet for receiving and unloading a perishable product, a first casing surrounding the tank, a second casing surrounding the first casing, a first coolant filling the volume between the tank and the first casing, which provides heat exchange through the tank with a perishable product, a second coolant filling the volume between the first casing and the second casing, and means for heating the second o coolant containing the stage according to which put a certain amount of perishable product in the tank, by means of heating means increase the temperature of the second coolant to increase, in turn, the temperature of the first coolant for a sufficient period of time to raise the temperature of the perishable product in the tank to a temperature between 92 and 100 ° C. 10. The method according to claim 9, in which the perishable product is kept at a temperature between 92 and 100 ° C for a time from 1 to 5 minutes. 11. The method according to claim 9, in which the perishable product is kept at a temperature between 92 and 100 ° C for a period of time between 1 and 2 minutes. 12. The method according to claim 9, further comprising the step of removing the perishable product from the tank after heating the perishable product to a temperature between 92 and 100 ° C. 13. The method according to claim 9, in which a continuous flow of perishable product through the tank is provided from the tank inlet to the tank outlet while heating to a temperature between 92 and 100 ° C. 14. The method according to claim 9, in which the perishable product selected from the group consisting of fruit juice, mixtures of fruit juices, fruit pulp, wines, milk, chocolate milk, butter, yogurt, dairy products, beer, malt and oat products, soups, water and soft drinks, placed in containers that can withstand temperatures above 100 ° C.

Images