US2104710A - Process for the preservation of liquids - Google Patents

Process for the preservation of liquids Download PDF

Info

Publication number
US2104710A
US2104710A US143538A US14353837A US2104710A US 2104710 A US2104710 A US 2104710A US 143538 A US143538 A US 143538A US 14353837 A US14353837 A US 14353837A US 2104710 A US2104710 A US 2104710A
Authority
US
United States
Prior art keywords
liquids
containers
juices
thin film
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
US143538A
Inventor
Frederick C Blanck
Theodore L Swenson
Hugh H Mottern
Harry E Goresline
Elnathan K Nelson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to US143538A priority Critical patent/US2104710A/en
Application granted granted Critical
Publication of US2104710A publication Critical patent/US2104710A/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42Preservation of non-alcoholic beverages
    • A23L2/46Preservation of non-alcoholic beverages by heating

Definitions

  • Our invention relates to the preservation of liquids by use of a process for the removal of gases, residual or occluded, from such liquids and subsequent pasteurization in a continuous operation.
  • Our process is particularly applicable to food juices, and/or fruit juices.
  • the object of our invention is to increase the keeping qualities of liquids, such as fruit juices, by the removal of the dissolved and occluded gases usually contained in such liquids.
  • gases generally contain oxygen, and we have found that oxygen greatly increases the deterioration and shortens the storage time permissible for such products, due to the development of off flavors" and the loss of vitamins, especially the antiscorbutic factor, vitamin C. This is particularly true in fruit juices, especially citrus, and tomato juices.
  • Oxygen also increases the rate of corrosion of. metal containers containing these juices. In the case of citrus juices packed in glass containers, oxygen hastens darkening of such citrus juices.
  • liquids may be treated by exposing them at room temperature (80-85 F.) to the action of a vacuum, while in the form of a thin film or spray.
  • the dissolved and occluded gases contained in the liquid are more efliciently and conveniently removed than by any other known method.
  • Example 1 Fruit juices were de-aerated at room temperature (80-85 F.) under a vacuum of substantially 28 inches, while in the form of a thin film or spray, thereby removing the gases contained therein.
  • the juices were then pumped through the pasteurizer, While still in the form of a thin film, and subjected to a temperature ranging from 185-205 F..for a period of from 6 seconds to 8 seconds; thence immediately cooled to a temperature of l70-180 F. and placed in containers. This temperature was then lowered as rapidly as possible to substantially room temperature by applying sprays of cold water and immersion in a tank of cold water.
  • Example 2 For juices not so affected by heat, such as tomato or grapefruit juice, a lower temperature of pasteurization, i. e., 185-190 F., may be used and thence filled directly into containers. The sealed containers are then cooled to room temperature as rapidly as possible by any suitable means.
  • a lower temperature of pasteurization i. e., 185-190 F.
  • the process of preserving liquids subject to deterioration by gas and bacterial spoilage which comprises reducing the liquids to a thin film, subjecting said thin film to a vacuum and for a length of time, sufilcient to remove a substantial amount of any gas present, and immediately reducing the liquid to a continuously moving thin ribbon, brins s the liquid in ribbon form to a pasteurizing temperature within a period ci 6 to 8 seconds, immediately cooling the liquid to 170 to 180 1"., filling into containers at this temperature, sealing said containers and immediately cooling.
  • the process of preserving fruit juices which comprises reducing the fruit juice to a thin film. subjecting said thin mm to a vacuum and for a length or time, suiiicient to remove a substantial amount 01' any gas present, and immediately reducing the liquid to a continuously moving thin ribbon, bringing the liquid in ribbon form to a pasteurizing temperature within a period of 6 to 8 seconds, immediately cooling the liquid to 170 to 180 1" filling into containers at this temperature, sealing said containers and immediately cooling.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Description

Patented Jan. 4, 1938 PROCESS FOR THE PRESERVATION OF LIQUIDS Frederick C. Blanck, Washington, D. (7., Theodore L. Swenson, Chevy Chase, Md., Hugh H. Mottern, Pullman, Wash., and Harry E. Goresline.
Silver Spring,
and. Elnathan K.
Nelson,
Sllgo Park Hills, Md., dedicated to the free use of the People of the United States of America No Drawing. Application May 19, 1937, Serial No. 143,538
3' Claims. (Cl. 99-455) (Granted under the act of March 3, 1883, as amended April 30, 1928; 370 0. G. 757) This application is in part a continuation of our prior pending application filed July 19, 1935, bearing Serial Number 32,270.
This application is made under the act of March 3, 1883, as amended by the act of April 30,
1928, and the invention described herein, if
patented, may be manufactured and used by or for the Government of the United States of America, for governmental purposes, without the payment to us of any royalty thereon.
We hereby dedicate the invention herein described to the free use of the people of the United States of America, to take eifect upon the granting of a patent to us.
We have found it essential, in the successful performance of our invention, that the juice must be in the form of a thin film during the time of deaeration and pasteurization. It is also essential that the containers be sealed before the temperature has been reduced below 170 F. to avoid contamination and/or deterioration.
As a result of the foregoing, we have learned that the juices so treated retain their natural color and flavor after a considerable period of storage, and/or transportation.
Our invention relates to the preservation of liquids by use of a process for the removal of gases, residual or occluded, from such liquids and subsequent pasteurization in a continuous operation. Our process is particularly applicable to food juices, and/or fruit juices.
The object of our invention is to increase the keeping qualities of liquids, such as fruit juices, by the removal of the dissolved and occluded gases usually contained in such liquids. These gases generally contain oxygen, and we have found that oxygen greatly increases the deterioration and shortens the storage time permissible for such products, due to the development of off flavors" and the loss of vitamins, especially the antiscorbutic factor, vitamin C. This is particularly true in fruit juices, especially citrus, and tomato juices. Oxygen also increases the rate of corrosion of. metal containers containing these juices. In the case of citrus juices packed in glass containers, oxygen hastens darkening of such citrus juices.
Prior art has disclosed various ways by which air within the headspace'of containers can be displaced by indifierent gases or reduced by vacuum closure. These methods do not, in any measure, attempt to remove the dissolved or occluded air within the substance filling the container. We are also aware of recent attempts to remove this dissolved air by various methods such as the subjection of liquids to the action of a vacuum in a container, with or without agitation, and also by ebullition.
We have discovered that these liquids may be treated by exposing them at room temperature (80-85 F.) to the action of a vacuum, while in the form of a thin film or spray. The dissolved and occluded gases contained in the liquid are more efliciently and conveniently removed than by any other known method.
In the carrying out of our invention, we do not restrict ourselves to any particular type of appa ratus. We have found, however, that the device covered by United States Letters Patent No. 2,060,242, granted November 10, 1936, will adequately perform the initial step of our process when directed to de-aeration. In so far as pasteurization is concerned, which is a subsequent step, any apparatus that performs the function of so-called flash pasteurization, which will expose the liquid in the form of a thin film to the action of heat, may be used. In connection with the cooling of the juice immediately after pasteurization and before sealing in containers, any known type of cooling structure may be used.
By way of illustration of our invention, we submit as examples, the following:
Example 1.Fruit juices were de-aerated at room temperature (80-85 F.) under a vacuum of substantially 28 inches, while in the form of a thin film or spray, thereby removing the gases contained therein. The juices were then pumped through the pasteurizer, While still in the form of a thin film, and subjected to a temperature ranging from 185-205 F..for a period of from 6 seconds to 8 seconds; thence immediately cooled to a temperature of l70-180 F. and placed in containers. This temperature was then lowered as rapidly as possible to substantially room temperature by applying sprays of cold water and immersion in a tank of cold water.
Example 2.For juices not so affected by heat, such as tomato or grapefruit juice, a lower temperature of pasteurization, i. e., 185-190 F., may be used and thence filled directly into containers. The sealed containers are then cooled to room temperature as rapidly as possible by any suitable means.
Having'thus described our invention, what we claim for Letters-Patent is:
1. The process of preserving liquids subject to deterioration by gas and bacterial spoilage, which comprises reducing the liquids to a thin film, subjecting said thin film to a vacuum and for a length of time, sufilcient to remove a substantial amount of any gas present, and immediately reducing the liquid to a continuously moving thin ribbon, brins s the liquid in ribbon form to a pasteurizing temperature within a period ci 6 to 8 seconds, immediately cooling the liquid to 170 to 180 1"., filling into containers at this temperature, sealing said containers and immediately cooling.
2. The process of preserving fruit juices, which comprises reducing the fruit juice to a thin film. subjecting said thin mm to a vacuum and for a length or time, suiiicient to remove a substantial amount 01' any gas present, and immediately reducing the liquid to a continuously moving thin ribbon, bringing the liquid in ribbon form to a pasteurizing temperature within a period of 6 to 8 seconds, immediately cooling the liquid to 170 to 180 1" filling into containers at this temperature, sealing said containers and immediately cooling.
3. The process of preserving orange Juice which comprises reducing the Juice to a thin film, subiecting said thin him to a vacuum at room tem-' FREDERICK C. BLANCK. THEODORE L. BWENSON; HARRY E. GORESLINE. EINATHAN K. NELSON. HUGH H. MUI'I'ERN.
US143538A 1937-05-19 1937-05-19 Process for the preservation of liquids Expired - Lifetime US2104710A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US143538A US2104710A (en) 1937-05-19 1937-05-19 Process for the preservation of liquids

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US143538A US2104710A (en) 1937-05-19 1937-05-19 Process for the preservation of liquids

Publications (1)

Publication Number Publication Date
US2104710A true US2104710A (en) 1938-01-04

Family

ID=22504503

Family Applications (1)

Application Number Title Priority Date Filing Date
US143538A Expired - Lifetime US2104710A (en) 1937-05-19 1937-05-19 Process for the preservation of liquids

Country Status (1)

Country Link
US (1) US2104710A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2436218A (en) * 1944-09-12 1948-02-17 Wade E Malcolm Process for concentrating by freezing liquid fruit juice
US2509633A (en) * 1943-03-15 1950-05-30 Jeanne M L P Fabre Desulfurization of vegetable foodstuffs
US2534341A (en) * 1945-10-31 1950-12-19 Mojonnier Bros Co Process of removing oil from citrus fruit juices
US2548776A (en) * 1945-05-11 1951-04-10 Mojonnier Bros Co Processing of aqueous comestible solutions
US2631103A (en) * 1945-04-05 1953-03-10 Blaw Knox Co Deaerating and deoiling citrus juices
DE964116C (en) * 1952-04-25 1957-05-16 Wiegand Appbau G M B H Process for degassing and cooling fluids used for human consumption or nourishment
US20040265465A1 (en) * 2003-06-30 2004-12-30 Tropicana Products, Inc. Cold de-aeration in production of citrus juices
US20120058233A1 (en) * 2009-06-15 2012-03-08 Kagome Kabushiki Kaisha Method of producing processed tomato product

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2509633A (en) * 1943-03-15 1950-05-30 Jeanne M L P Fabre Desulfurization of vegetable foodstuffs
US2436218A (en) * 1944-09-12 1948-02-17 Wade E Malcolm Process for concentrating by freezing liquid fruit juice
US2631103A (en) * 1945-04-05 1953-03-10 Blaw Knox Co Deaerating and deoiling citrus juices
US2548776A (en) * 1945-05-11 1951-04-10 Mojonnier Bros Co Processing of aqueous comestible solutions
US2534341A (en) * 1945-10-31 1950-12-19 Mojonnier Bros Co Process of removing oil from citrus fruit juices
DE964116C (en) * 1952-04-25 1957-05-16 Wiegand Appbau G M B H Process for degassing and cooling fluids used for human consumption or nourishment
US20040265465A1 (en) * 2003-06-30 2004-12-30 Tropicana Products, Inc. Cold de-aeration in production of citrus juices
US20120058233A1 (en) * 2009-06-15 2012-03-08 Kagome Kabushiki Kaisha Method of producing processed tomato product
US8304009B2 (en) * 2009-06-15 2012-11-06 Kagome Kabushiki Kaisha Method of producing processed tomato product having increased tomato aroma

Similar Documents

Publication Publication Date Title
DE69426600T2 (en) METHOD FOR VACUUM PACKING OF FOODSTUFFS IN STIFF CONTAINERS
US6135015A (en) Industrial apparatus for the aseptic packaging of perishables to extend shelf life without refrigeration
US2104710A (en) Process for the preservation of liquids
US2237739A (en) Method of processing food products
US2649380A (en) Method of batch processing discrete articles
US3216828A (en) Removing shells from cooked eggs
US1989399A (en) Process for treatment of fruit juices
US2874059A (en) Method of preserving apples
US2424870A (en) Process of freezing comestibles
US2647838A (en) Process of making a banana product
US2565942A (en) Preservation of foodstuffs
JPS5939275A (en) Method and apparatus for preparing beverage
US2035619A (en) Process of treating fruit juices
US2140043A (en) Freezing with fruit juices
US1305244A (en) Preservation of citrus-fruit juices
US2143903A (en) Dried fruit process
US2054066A (en) Method of treating food products and resulting product
US2104415A (en) Process for the preservation of fruit juices
US2829058A (en) Preserving milk, neera, and like perishable liquids
US1934810A (en) Process of canning apple products
US2450097A (en) Processing fruit juices
US3361578A (en) Preservation of avocados by freezing
US3592664A (en) Process for treating fruit sections
US2060736A (en) Process for treating foodstuffs
US3537867A (en) Atmospheric sterilization