TH11736A - Dissolving gases in liquids. - Google Patents

Abstract

In the canning of carbon dioxide-free liquid food products, nitrogen is dissolved in the product using a gas dissolution device (4). The product is then contained under nitrogen pressure in holding tanks (8 or 10) for an appropriate period to allow bubbles to subside. Subsequently, the product is filled into cans using fillers (20). The cans are then sealed to prevent leakage. The nitrogen becomes a solution within each sealed can, creating a pressure higher than atmospheric pressure. Therefore, thin-walled, flexible cans can be used.

Claims (15)

1. The procedure for packing carbon dioxide-free liquid food products into flexible-walled containers involves the following steps: dissolving nitrogen in a carbon dioxide-containing liquid; enclosing the dissolved nitrogen-containing liquid food product for at least ten minutes under nitrogen pressure; this period must be sufficient to reduce foam formation during nitrogen breakdown; subsequently, the liquid is introduced into the container, and the container is sealed to prevent gas leakage. The concentration of dissolved nitrogen in the introduced liquid after sealing is then recorded. 2. The method as claimed in claim 1, which involves dissolving nitrogen under pressures ranging from 3 to 65 times absolute atmospheric pressure. 3. The procedure as enshrined in one of the preceding claims, whereby the storage pressure is in the range of 2 to 3.5 times the absolute atmospheric pressure. 4. A procedure as enshrined in any one of the preceding claims, by causing dissolved nitrogen bubbles to form in the turbulent stream of the liquid food product. 5. The procedure as enshrined in any one of the preceding claims, whereby a partial dissolution of nitrogen is performed in the casting medium through which the fluid flows. 6. Procedures as claimed in claim number 5, where the cooling device is of the plate or cream type. 7. The procedure as enshrined in any one of the preceding claims, whereby the containers are cans and each filled can has an internal pressure of 20 to 30 psi at 20°C after equilibrium. 8. The procedure provided for under any of the preceding claims, whereby the procedure for introducing the liquid food product into the container involves the transfer of the liquid from the holding tank to the original container. 9. The procedure as claimed in claim 8, whereby the pressure in the supernatant of the fill is at least equal to the pressure which holds the liquid to reduce the foam. 10. The procedure as enshrined in claim 9 consists of the procedure of passing nitrogen into the upper void of the original body. 11. The procedure as enshrined in any one of the preceding claims, whereby nitrogen is passed over the mouth of each container during the process. 12. The procedure provided for under any of the preceding claims, whereby a group of storage tanks shall provide one or more storage tanks to receive and hold nitrogenous liquid food products, while at least one other storage tank shall deliver the nitrogenous liquid to a filling station. 13. A procedure as enshrined in any one of the claims in Claims 1 through 11, which involves storing the nitrogen-enriched liquid food product in a single tank with an outlet appropriately positioned lower than the inlet to allow the foam-free liquid to be continuously returned from the outlet and flow to a filling station. 14. The procedure for packing carbon dioxide-free liquid food products into flexible-walled containers has been fully described here, referring to Figure 1 or Figure 2 of the accompanying diagrams. 15. The container, once filled in accordance with the procedure claimed in any of the preceding claims (15 claims, 2 pages, 2 images).