SU1004203A1 - Method of storing liquid perishable foodstuffs in sealed receptacles - Google Patents

Description

(54) METHOD FOR STORING LIQUID PERFORMING FOOD PRODUCTS IN SEALABLE CAPACITIES

one

The invention relates to the food industry, and more specifically to the storage of food products.

There is a known method for storing food liquids by preparing bottles for bottling. Bottles are filled with the preservative solution to the limit with the subsequent displacement of carbon dioxide by the solution, which prevents the food liquids from contacting with the oxygen of the air 1.

The disadvantage of this method is that it is not possible to remove oxygen dissolved in a liquid food product in accordance with Henry's law. Dissolved oxygen contributes to the viability of microorganisms, which leads to a deterioration in the quality and deterioration of the liquid food product.

There is also known a method of storing liquid perishable products in sealed containers by pre-treating it with an inert gas 2.

However, contact of the liquid food product with air oxygen during the filling process and during storage is not prevented. Over liquid food product

in view of its volumetric temperature expansion, part of the air remains in the hermetic tank.

The purpose of the invention is to increase the shelf life of a liquid food product. 5 The goal is achieved by the fact that according to the method of storing liquid perishable food products in sealed containers by pretreatment it with an inert gas, treatment with 10 inert gas is carried out until the product is supersaturated with it.

The drawing shows a flow mass transfer apparatus, a general view.

The mass transfer apparatus has a nozzle 1, a vacuum pump 2, a pump for pumping product 5, a gas collector 4, a distributor 5.

Claims (2)

Liquid food product flows from the supply tank through the pipeline to the flow-through mass-transfer packing device to the top layer of the corrugated wire-cloth packing. The bottom layer of the nozzle is located at a distance of 150 mm from the mirror of the buffer volume of an oxygen-free liquid food product in a quiescent state. Bottom at some distance (200-700 mm) from the mirror of the deoxygenated liquid food product, an inert gas, such as nitrogen, with an admixture of oxygen of not more than 1% is fed in countercurrent through the distributor 5 with the ratio of the inert gas and food costs 1-4. In this case, a higher temperature corresponds to a lower value of the ratio of costs. The inert gas, the passage through the de-aerated liquid food product, which is a buffer volume, flows under the foam layer of the nozzle 1 towards the downward flow of the liquid food product. A hydrodynamic emulsification regime occurs in the volume of the apparatus containing nozzle 1 and located above the sparged volume of the liquid food product. Thus, deoxygenation of the product and its supersaturation with an inert gas is carried out in the hydrodynamic mode of emulsification over the buffer volume, the bubbling of which is used to create a uniform flow of inert gas to the bottom layer of the packing. To increase the intensity and efficiency of the process of deoxygenation and supersaturation of the product with an inert gas, it is possible to reduce the pressure in the packed column below atmospheric. To do this, in the upper part of the mass exchange apparatus, a vacuum pump 2 is connected through the pipeline, which allows to create a vacuum of up to 10 kPa, which degasses the liquid food product and removes dissolved hydrogen. In this case, an inert gas is supplied to the gas collector 4 in an amount of 0.2-1.0 volume of the product. At the outlet of the mass transfer apparatus, a pump 3 is installed, by which the liquid food product, which has been deoxidized and supersaturated with an inert gas, is supplied from the apparatus to storage tanks, l storage. Both in the first and in the second case, a two-phase flow goes through the pipeline from the mass transfer apparatus to the automatic filling machine of the liquid food product. In this case, the inert gas is dissolved in the product at an increased pressure corresponding to the pressure in the system for feeding the product for bottling, and is present in the form of bubbles. When a product enters the storage tanks at atmospheric pressure, an inert gas is released from the supersaturated product, which displaces the air above the product. Thus, after filling the tank, the inert gas is in its free volume. Oxygenation by the proposed method allows to reduce the concentration of dissolved oxygen in the product from 0.9-1.2 to 0.01-0.02%. In the free volume of the container there is an inert gas with an oxygen concentration of about 1%, i.e., there is practically no oxygen in the filled tank. Storage in a tank with a slight excess pressure of inert gas (up to 30 kPa) prevents oxygen from the air from entering the product. Example 1. Sunflower oil is treated in a mass flow apparatus with nitrogen until supersaturated and bottled. Bottles are filled to 0.9 volumes with allowance for possible volumetric temperature expansion of the product. 0.1 bottle volume is filled with nitrogen released from the product. The bottles are sealed and stored for 6 months. after which the quality of the sunflower oil is checked by sediment by filtration through a paper filter. The amount of sediment is 8-10 times less than when storing un-treated sunflower oil. Example 2. Corn oil is treated in an argon flow mass exchanger until supersaturated, and the analogous operations described in Example 1 are carried out. Sediment analysis of corn oil showed that, as in Example 1, sediment is 8-10 times less than untreated, which indicates the preservation of the properties of the oil. Using the method of storing liquid perishable products by pretreatment with an inert gas to a state of supersaturation allows to significantly increase the shelf life and prevent spoilage of the product. Claims The method of storing liquid perishable food products in hermetic containers by pretreatment it with an inert gas, characterized in that, in order to increase the shelf life, the treatment with an inert gas is carried out until it is supersaturated with the product. Sources of information taken into account in the examination 1.Certificate of certificate number 221519, cl. B 65 B 55/00, 1966. 2. Certificate of author No. 577232, cl. C 12 G 1/02, 1976. Kitdkuu pyscheIzh product On