WO2000067598A1 - Procede et installation pour le traitement de liquides - Google Patents

Procede et installation pour le traitement de liquides Download PDF

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Publication number
WO2000067598A1
WO2000067598A1 PCT/EP2000/004123 EP0004123W WO0067598A1 WO 2000067598 A1 WO2000067598 A1 WO 2000067598A1 EP 0004123 W EP0004123 W EP 0004123W WO 0067598 A1 WO0067598 A1 WO 0067598A1
Authority
WO
WIPO (PCT)
Prior art keywords
liquid
pasteurization
filling
filling machine
hot holder
Prior art date
Application number
PCT/EP2000/004123
Other languages
German (de)
English (en)
Inventor
Volker Till
Original Assignee
Khs Till Gmbh
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 Khs Till Gmbh filed Critical Khs Till Gmbh
Publication of WO2000067598A1 publication Critical patent/WO2000067598A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation 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
    • A23L3/22—Preservation 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 with transport through tubes

Definitions

  • the present invention relates to a method according to the preamble of claim 1 and a corresponding system for the treatment of liquids.
  • containers with a larger volume for example kegs with screwed-in valves, are used to serve fruit juices, non-alcoholic beverages, water or beer in restaurants.
  • the liquids are usually prepared in a pasteurization system which has a high-speed heating system before being filled.
  • the product is generally preheated by cooling the already pasteurized product and brought to the pasteurization temperature in a subsequent heat exchanger. The product is then kept warm for a certain time in a hot holder, which is usually designed as a pipeline, in order to obtain sufficient pasteurization.
  • So-called pasteurization units (PE) are used as a measure of pasteurization, which are calculated using the following formula:
  • PE t [mm] * l, 393 T ["C-60]
  • Temperature and time usually a minimum temperature of 63 ° C to achieve pasteurization. is set.
  • the usual pasteurization temperature for beer is approx. 72 ° C.
  • the holding time must be extended at lower temperatures, while it can be reduced accordingly at higher temperatures.
  • a certain amount of pasteurizer units to be applied is assigned to the individual products. Underpasteurization or overpasteurization should be avoided, since in the case of underpasteurization the shelf life of the product cannot be guaranteed, whereas in the case of overpasteurization there are no shelf life problems, but the taste of the beverage liquid is impaired. Appropriate control of the process is only possible if a continuous flow through the pasteurization system is guaranteed.
  • Circular filler pushed through, into which barrels are continuously inserted one after the other.
  • the filling process begins one after the other, whereby during normal operation of the system there are always several barrels in the filling area, while one barrel is always moved into this filling area and during the same barrel a barrel finishes its filling.
  • the filling process is quasi-continuous.
  • it is disadvantageous in these systems that containers are sometimes missing and the filling machine thus runs empty and also has no decrease or, for example, a backlog forms due to problems with palletizing, which in turn causes the filling machine to come to a standstill and thus to switch off the volume flow of the Filling leads. Since this is not tolerated by the pasteurization system, a buffer tank was previously provided between the short-time heating system and the filling system.
  • the pasteurization system enables the pasteurization system to be operated at a throughput that corresponds to the average filling capacity of the filling system. If the filling system is not operated due to a lack of empties, the filling level in the buffer tank rises. The same applies if the filling system is at a standstill because no full goods are removed from the palletizer. Statistically speaking, these processes occur again and again over a laxative cycle. In the intervening times, the filling machine runs at full power of 100 percent and causes the mirror in the buffer tank to lower again.
  • the object of the invention is therefore to propose a method and a system for the treatment of liquids in which the use of a buffer tank can be dispensed with and nevertheless a uniform pasteurization of the product is ensured.
  • the length of the hot holder through which the product liquid flows is changed by disconnecting or connecting pipe sections.
  • the hot holder is shortened by appropriate valve positions, so that the pasteurizer units are suddenly kept small. Accordingly, when the flow capacity of the short-time heating system is increased, the hot holder is lengthened by connecting pipe sections.
  • the flow rate of the flash pasteurizer can be reduced without wasting time.
  • the reduced amount of product then flowing through the short-time heating system flows through the hot holder at a reduced speed, so that the residence time and pasteurization of the product in the hot holder remains essentially unchanged.
  • the pasteurizer units applied to the liquid are essentially kept the same by appropriately coordinating the flow rate of the short-time heating system and the length of the hot holder. This prevents both under- and over-pasteurization of the product.
  • the pasteurization temperature is preferably kept essentially constant, which simplifies the control and shortens the reaction times.
  • the product isolated inside the separated hot holder part remains in this system. However, since it is heated to pasteurization temperature, it would be overpasteurized if no further measures were taken. In a further development of the inventive concept, it is therefore provided that the liquid remaining in the separated tube section of the hot holder is cooled. It is preferably cooled to about 63 ° C. since temperatures below 63 ° C. no longer play a role for the pasteurizing units. If an increased purchase quantity is then required again, the disconnected segment of the hot holder with the product therein, cooled to 63 ° C, can be switched on again suddenly with increasing pump output. The new product emerging fresh from the heater section and entering the hot holder would thus automatically remain in the hot holder again with the corresponding holding time.
  • cooling of the separated part begins according to the invention
  • the temperature in the separated part of the hot holder is checked and only the amount of cooling liquid which is necessary to cool the liquid from the actual temperature to, for example, approximately 63 ° C. is supplied. If the heat content of the supplied cooling medium is sufficient to reduce the product liquid to approx. To cool 63 ° C, the supply of coolant is interrupted according to the Invention.
  • the cooling liquid is removed from the pipe section of the hot holder, in particular blown out of a cooling jacket surrounding the pipe section, before or when a separated section of the hot holder is switched back into the product liquid flow.
  • the cooling jacket of the separated pipe section before switching this section on again Product liquid stream is heated again to pasteurization temperature, in particular to about 72 ° C.
  • the cooling jacket is heated according to the invention by supplying a heat medium, in particular hot water, the supply of the product liquid into the separated section of the hot holder being delayed in relation to the supply of the heat medium in the cooling jacket, so that it is ensured that the product liquid flows through it Range of the previously separated section of the hot holder is at pasteurization temperature. Since the product portion remaining in the cut-off part of the hot holder is already sufficiently pasteurized, heating of the cut-off hot holder section would cause overpasteurization of this product portion in the case of the product contained therein. On the other hand, it must be ensured that the product liquid flowing through it after the cut-off pipe section has been switched on also has a sufficient amount of Pasteur units received.
  • a heat medium in particular hot water
  • the over-pasteurized portion of the product liquid cut off in the heat holder is kept to a minimum.
  • The, for example, approximately 63 ° C warm cooling medium is pressed out of the cooling jacket by the, for example, approximately 72 ° C warming medium, the interface between the 63 ° C warm and the 72 ° C warm water preferably only shortly before the interface between the cut product liquid and the new product liquid pass through the connected pipe section.
  • both the cooling medium and the heating medium are clean water that has not come into contact with the product or cleaning media. According to the invention, it is therefore provided that the cooling medium and / or the heating medium is used as after-spray water for cleaning the containers after use in the hot holder.
  • the energy contained in the cooling medium and in the heating medium can be used in the filling system, so that the heat losses are minimized.
  • both cold water and hot water are always available in a beverage filling system, which is used, among other things, as a heat exchange medium in and after the short-time heating system. This means that no additional energy has to be used for cooling and subsequent heating of the cut pipe sections of the hot holder. Instead, the existing cold and hot water flows only have to be mixed in the correct ratio in order to generate the desired temperatures.
  • the system does not require any delay times for adapting to a reduced flow or increasing the flow and can therefore be filled from the short-time heating system without a buffer tank and without product loss due to over-pasteurization to reach.
  • the performance adjustment of the pasteurization system which is now suddenly possible, only works in accordance with the filling machine.
  • the product should be accepted as continuously as possible.
  • the invention provides that empty containers are accommodated in a buffer in front of the filling machine and that the feed of the containers in the filling machine is regulated in accordance with the filling level of the empty container.
  • the advance of the containers in the filling machine is reduced if a buffer behind the filling machine for receiving filled containers fills up before they are removed from the system.
  • this is to ensure that the filling machine is always supplied with a sufficient number of containers to be filled, the amount of drum buffered in the empties area being sufficient to bridge the period of time that the short-term heating system needs to be regulated in order to reduce its output.
  • the reduced replenishment of Leet containers does not lead to a control problem of the short-time heating system or to a standstill.
  • the free space in the removal area after the filler should serve to take up so many barrels from the filler that the period of time is sufficient to regulate the output of the short-time heating system, provided the buffer fills up as a result of the accumulation of containers.
  • a conventional filling machine has fixed filling profiles in which the filling speed is stored. If, for example, 10 filling heads of a carousel are filled at the same time, there is a corresponding throughput in the filler. However, this does not change if the rotating speed of the filler is reduced. This means that the filling time of the containers does not change, but only that required on the carousel The angle for filling becomes smaller. According to the invention, it is therefore proposed to simultaneously reduce the flow rate of each filling head by reducing the speed of the carousel so that the container is filled using the resulting longer filling time.
  • the advance of the containers in the filling machine and / or the filling speed of the filled filling heads of the filling machine is preferably varied as a function of the set output of the short-time heating system.
  • the filling speed is adjusted in stages so that the connection or disconnection of sections of the hot holder can be taken into account accordingly.
  • the invention also extends to a system for the treatment of liquids, in particular beverages, with a filling machine in which the liquid is filled into containers, with a heater for heating the liquid
  • Pasteurization temperature and with a hot holder in which the liquid is kept at the pasteurization temperature for the period of time required for pasteurization, the hot holder being divided into several sections according to the invention, which can be switched on or off as required in order to be able to vary the throughput length of the hot holder.
  • the hot holder is designed as a pipeline, a plurality of pipe sections of different lengths being arranged parallel to one another and being connectable or disconnectable via valves, in particular reusable valves.
  • the length of the tube sections is variable in order to enable a continuous adjustment of the hot holder length.
  • the pipe sections which can be switched on and off are preferably designed as double-walled pipes, cooling liquid being able to be introduced in particular into a cooling jacket formed by the double wall.
  • a temperature sensor is expediently provided for detecting the temperature of the product liquid, in particular in the separable pipe sections, in order to enable controlled cooling or re-heating.
  • the amount of cooling medium required for cooling the product liquid blocked in a separated pipe section for example to 63 ° C., can be determined and supplied to the cooling jacket in a defined manner.
  • the system according to the invention also has an empties buffer in front of the filling machine, in which empty containers are received and fed to the filling machine in cycles.
  • a buffer located behind the filling machine can be provided for receiving filled containers before they are removed from the system.
  • the buffers ensure an even supply or removal of containers to / from the filling machine, so that it can be operated continuously and there is a sufficient period of time to regulate the output of the short-time heating system if the filling machine's removal performance is due to a lack of empty goods or full goods acceptance must be reduced.
  • FIG. 1 shows schematically the pasteurization system part of a system according to the invention for the treatment of liquids
  • FIG. 2 schematically shows a separable section of a hot holder in the pasteurization system according to FIG. 1,
  • Fig. 3 shows a section through the hot holder along the line III-III in Fig. 2 and
  • FIG. 4 schematically shows the filling section of a liquid treatment system according to the invention.
  • the product liquid for example fruit juices, non-alcoholic beverages, water or beer
  • the product liquid is preserved in a pasteurization system before being filled into the containers 1 pasteurized.
  • the pasteurization system 1 shown in FIG. 1 through which the product is conveyed with the aid of a controllable pump 2, has a short-time heating system 3, in which the product liquid is preheated in a first heat exchanger 4 by cooling the already pasteurized product and then in a downstream second Heat exchanger 5 is brought to pasteurization temperature of, for example, approx. 72 ° C. with the aid of a heating medium, in particular hot water.
  • the product brought to the pasteurization temperature then passes through a hot holder 6, in which the product liquid is kept at the pasteurization temperature until the pasteurizer units required for sufficient durability are reached.
  • the hot holder 6 is designed as a pipe through which the product liquid flows and is then fed to the first heat exchanger 4 to warm up the newly supplied product liquid.
  • the product liquid is then cooled in a third heat exchanger 7 with the aid of brine or glycol at a temperature of, for example, -2 ° C. to a filling temperature of, for example, 2 ° C. before it is fed to the filling machine.
  • the pressure in the pasteurization system 1 is kept constant via a pressure maintaining valve 8.
  • the holding tube 6 is .... divided into a plurality of mutually parallel tube sections 6, 6 ,, 6 3, 6 4, which, for example, via multi-way valves. 9 multipath double sealing valves, optionally connected into the product circuit in the heat holding chamber 6 and from this can be.
  • the pipe sections 6 to 6 4 which are not shown to scale in the drawings, can, for example, be graded in uniform steps, the longest pipe section 6 4 specifying the maximum length of the hot holder 6 of, for example, 53 meters, which at a maximum the short-time heating system 3 flowing through liquid flow.
  • the pipe section 6 3 can be matched to a 75% output of the short-term heating system and thus have a length of approximately 39.75 meters, while the pipe sections 6 2 and 6, to a 50% or 25% output the short-term heating system and can have lengths of approx. 26.5 or 13.25 meters. It is of course also possible to have additional or fewer pipe sections 6, _. - ..6 n with other gradations.
  • the tube sections 6,... 6 n can also be made variable in their length in order to allow a stepless adjustment of the passage length of the hot holder 6.
  • the pipe sections 6, ... 6 4 of the hot holder 6 are designed as double-walled pipes (cf. FIG. 3), the product liquid preferably being received in the inner region 10 of the pipe and the one between the double walls intended area is used as a cooling jacket 11.
  • a coolant can be introduced into the cooling jacket 11 via valves 12, 13, via which the product liquid received in the inner region 10 can be brought to a fixed temperature.
  • the temperature of the product liquid in the separated pipe section 6,... 6 n can be monitored via a temperature sensor 14.
  • the product liquid After passing through the pasteurization system 1, the product liquid is fed to a filling machine 15, in which it is filled into containers 16, in particular kegs. 4, the filling machine 15 is shown as a so-called round filler, in which several containers 16 can be filled at the same time.
  • the containers 16 are continuously moved into the filling machine 15 one after the other, the filling process beginning one after the other. There are therefore always a plurality of containers 16 in the filling area in normal operation and a container is always moved into this filling area, while another container ends its filling during the same period and is removed from the filling machine 15.
  • An empties buffer 17 is provided in front of the filling machine 15, in which empty containers 16 are buffered in order to be able to continuously supply containers 16 to the filling machine 15. Furthermore, a full goods buffer 18 is provided behind the filling machine 15, through which the filled containers 16 are transported before they are fed to a palletizing system, not shown.
  • the product liquid that is, for example, beer
  • the product liquid is fed to the pasteurization system 1, for example, at a temperature of 2 ° C. and a Pressure of 0.8 bar supplied.
  • the product liquid is heated by product that has already been pasteurized and then heated in the second heat exchanger 5 to approximately 70 to 72 ° C.
  • the product liquid then passes through the hot holder 6 at about 13 bar for about 30 seconds. In this way, the necessary pasteurizer units are reached before the product liquid is removed again from the pasteurization system 1 via the first heat exchanger 4 and the third heat exchanger 7 and fed to the filling machine 15, for example at a temperature of approximately 2 ° C. and a pressure of approximately 2 bar .
  • the throughput time and temperature can be adjusted depending on the product and the required shelf life.
  • the packaging machine 16 is supplied with the containers 16 from the empties buffer 17, in which a sufficient number of containers 16 should always be accommodated to allow the filling machine 15 to be operated continuously.
  • the filled containers 16 are fed through the full goods buffer 18 to a palletizing system. If it is found that the empties supply is decreasing and the filling level of the empties buffer is dropping, the advance of the containers into the filling machine 15 and at the same time the filling speed of the individual filling heads of the filling machine 15 are reduced. The containers 16 thus pass through the filling machine 15 somewhat more slowly and are still filled continuously.
  • the filling machine 15 requires a lower product liquid flow than in full load operation.
  • the flow rate of the short-time heating system 3 of the pasteurization system 1 is reduced accordingly in order to avoid a product jam.
  • the flow rate through the short-time heating system 3 is reduced, however, the flow rate through the heat holder 6 decreases, so that the product flowing through the heat holder 6 remains in it for a longer time and would be over-pasteurized.
  • the length of the hot holder 6 is corresponding to the reduction of the flow Current is reduced by switching on a correspondingly shorter pipe section 6 to 6 3 instead of the longest pipe section 6 4 adapted to the maximum flow rate.
  • the product liquid must therefore travel a shorter distance in the hot holder 6, but remains in the hot holder for an essentially constant time due to the lower flow rate.
  • the pasteurizer units applied to the product are kept essentially constant, and the pasteurization temperature can also remain essentially constant.
  • the adjustment of the filling speed, the pack advance and the flow rate of the flash pasteurizer 3 can be done in stages to allow a correspondingly graded adjustment of the hot holder length by connecting or disconnecting pipe sections 6, ... 6-.
  • the product liquid remaining in the separated pipeline section 6 4 is over-pasteurized, it is cooled to about 63 ° C. after a period of time required for sufficient pasteurization by the supply of cooling liquid into the cooling jacket 11 of the pipe section 6 4 . so that no further pasteurizer units are applied to the product.
  • the temperature of the cooling liquid introduced in the cooling jacket 11 can be set as desired by a corresponding mixing ratio of the cold water, which is present in the system anyway, of, for example, approximately 15 ° C. and hot water of, for example, approximately 85 ° C.
  • the supply of the cooling liquid is stopped as soon as the heat content of the supplied cooling liquid is sufficient to cool the product liquid to approx. 63 ° C. This will prevent the
  • Efficiency of the heat exchanger 4 is reduced too much during recuperation.
  • the cooling liquid can then be blown out, for example, in order to prevent the product liquid from further cooling.
  • the short-time heating system 3 is operated in a circuit in order to keep the temperature control constant. The then over-pasteurized beer is then pushed out into the sewage system.
  • the output of the short-time heating system 3 is also increased accordingly , by instead of the shortened pipe section 6 3 , the maximum pipe section 6 4 is switched on again by switching the reusable valves 9 accordingly. This switchover takes place essentially suddenly, so that the output of the filling machine 15 and the short-time heating system 3 can be regulated essentially without delay.
  • the previously separated pipe section 6 4 is brought back to pasteurization temperature of, for example, approx. 72 before the new product liquid is introduced ° C is brought.
  • a heating medium in particular water, at a temperature of approximately 72 ° C. is introduced into the cooling jacket 11 of the pipe section 6 4 in a controlled manner via the valves 12, 13.
  • the water of approx. 72 ° C. is supplied shortly before the new product liquid is supplied, so that it is ensured that the pipe section 6 4 already has the pasteurization temperature of, for example, 72 ° C. in the area through which the new product liquid flows.
  • the cooling water previously present in the cooling jacket 11 becomes a temperature of, for example, 63 ° C. displaced by the hotter water and pushed out of the cooling jacket 11.
  • the cooling water can then be reused as spray water when cleaning the container 16, so that there is virtually no loss of energy and water.
  • the short-term heating system 3 can be abruptly adapted to the changed performance of the FuUmaschine, whereby the arrangement of the empties and full goods buffers 17, 18 a sufficient period for regulating the Flash pasteurizer 3 is provided. Overpasteurization of the product liquid is prevented when the system output is reduced by a corresponding reduction in the length of the hot holder 6.

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  • 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)
  • Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un procédé pour le traitement de liquides, en particulier de boissons, dans une installation de remplissage dans laquelle le liquide est transvasé dans des fûts. Dans le procédé selon l'invention, le liquide est d'abord amené à la température de pasteurisation dans une installation de chauffage rapide (3-5, 7), est maintenu à la température de pasteurisation pendant la durée nécessaire à la pasteurisation dans un chambreur (6, 61, 62...), puis est amené à une tête de remplissage ou élément similaire d'une machine de remplissage une fois la pasteurisation achevée. On empêche une surpasteurisation du liquide en cas de perte de puissance de la machine de remplissage en faisant varier la puissance d'écoulement de l'installation de chauffage rapide en fonction de la puissance absorbée par la machine de remplissage et en faisant varier en fonction du débit la longueur du chambreur traversée par le liquide à pasteuriser.
PCT/EP2000/004123 1999-05-11 2000-05-09 Procede et installation pour le traitement de liquides WO2000067598A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE1999121657 DE19921657C1 (de) 1999-05-11 1999-05-11 Verfahren und Anlage zur Behandlung von Flüssigkeiten
DE19921657.6 1999-05-11

Publications (1)

Publication Number Publication Date
WO2000067598A1 true WO2000067598A1 (fr) 2000-11-16

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PCT/EP2000/004123 WO2000067598A1 (fr) 1999-05-11 2000-05-09 Procede et installation pour le traitement de liquides

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DE (1) DE19921657C1 (fr)
WO (1) WO2000067598A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008031368A1 (de) * 2008-07-04 2010-01-07 Khs Ag Verfahren sowie Vorrichtung zum Pasteurisieren eines flüssigen Produktes
WO2011143782A1 (fr) * 2010-05-20 2011-11-24 Miteco Ag Installation et procédé de pasteurisation d'au moins un liquide

Citations (5)

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Publication number Priority date Publication date Assignee Title
EP0081256A1 (fr) * 1981-12-08 1983-06-15 Stork Amsterdam B.V. Procédé et installation pour la mise en oeuvre d'un échange de chaleur contrôlable dans un échangeur de chaleur régénérateur
US4534986A (en) * 1982-12-08 1985-08-13 Apv International Limited High-temperature treatment of liquids
JPS61192273A (ja) * 1985-02-19 1986-08-26 Iwai Kikai Kogyo Kk 殺菌条件が異なる液状製品の連続殺菌装置
JPH05284951A (ja) * 1992-04-10 1993-11-02 Izumi Food Mach:Kk 連続流量可変式液体殺菌装置
WO1999062360A1 (fr) * 1998-06-03 1999-12-09 Sander Hansen A/S Procede et appareil de pasteurisation de produits liquides s'ecoulant en continu

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DE4408839C1 (de) * 1994-03-16 1995-09-28 Till Gea Gmbh & Co Verfahren zur Sterilisation von Gebinden

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Publication number Priority date Publication date Assignee Title
EP0081256A1 (fr) * 1981-12-08 1983-06-15 Stork Amsterdam B.V. Procédé et installation pour la mise en oeuvre d'un échange de chaleur contrôlable dans un échangeur de chaleur régénérateur
US4534986A (en) * 1982-12-08 1985-08-13 Apv International Limited High-temperature treatment of liquids
JPS61192273A (ja) * 1985-02-19 1986-08-26 Iwai Kikai Kogyo Kk 殺菌条件が異なる液状製品の連続殺菌装置
JPH05284951A (ja) * 1992-04-10 1993-11-02 Izumi Food Mach:Kk 連続流量可変式液体殺菌装置
WO1999062360A1 (fr) * 1998-06-03 1999-12-09 Sander Hansen A/S Procede et appareil de pasteurisation de produits liquides s'ecoulant en continu

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Title
PATENT ABSTRACTS OF JAPAN vol. 011, no. 018 (C - 398) 17 January 1987 (1987-01-17) *
PATENT ABSTRACTS OF JAPAN vol. 018, no. 071 (C - 1162) 7 February 1994 (1994-02-07) *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008031368A1 (de) * 2008-07-04 2010-01-07 Khs Ag Verfahren sowie Vorrichtung zum Pasteurisieren eines flüssigen Produktes
WO2010000410A1 (fr) * 2008-07-04 2010-01-07 Khs Ag Procédé et dispositif de pasteurisation d'un produit liquide
US8580193B2 (en) 2008-07-04 2013-11-12 Khs Gmbh Method and device for pasteurizing a liquid product
US8663574B2 (en) 2008-07-04 2014-03-04 Khs Gmbh Method and device for pasteurizing a liquid product
WO2011143782A1 (fr) * 2010-05-20 2011-11-24 Miteco Ag Installation et procédé de pasteurisation d'au moins un liquide
CN102933085A (zh) * 2010-05-20 2013-02-13 米特科股份公司 用于巴氏消毒至少一种液体的设备和方法
CN102933085B (zh) * 2010-05-20 2015-12-16 米特科股份公司 用于巴氏消毒至少一种液体的设备和方法
US9295279B2 (en) 2010-05-20 2016-03-29 Miteco Ag System and method for pasteurizing at least one liquid

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