WO2021059180A1 - Procédé et appareil de stérilisation uht-st et de remplissage aseptique, dans une atmosphère modifiée, d'aliments solides, de boissons, de produits cosmétiques ou de médicaments à l'intérieur d'un emballage primaire respectueux de la santé des consommateurs et de l'environnement - Google Patents

Procédé et appareil de stérilisation uht-st et de remplissage aseptique, dans une atmosphère modifiée, d'aliments solides, de boissons, de produits cosmétiques ou de médicaments à l'intérieur d'un emballage primaire respectueux de la santé des consommateurs et de l'environnement Download PDF

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Publication number
WO2021059180A1
WO2021059180A1 PCT/IB2020/058927 IB2020058927W WO2021059180A1 WO 2021059180 A1 WO2021059180 A1 WO 2021059180A1 IB 2020058927 W IB2020058927 W IB 2020058927W WO 2021059180 A1 WO2021059180 A1 WO 2021059180A1
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WO
WIPO (PCT)
Prior art keywords
packaging
container
gasket
edge
cavity
Prior art date
Application number
PCT/IB2020/058927
Other languages
English (en)
Inventor
Andrea Darecchio
Original Assignee
Andrea Darecchio
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
Priority claimed from IT102019000017147A external-priority patent/IT201900017147A1/it
Priority claimed from IT102019000017153A external-priority patent/IT201900017153A1/it
Priority claimed from IT102019000017150A external-priority patent/IT201900017150A1/it
Application filed by Andrea Darecchio filed Critical Andrea Darecchio
Publication of WO2021059180A1 publication Critical patent/WO2021059180A1/fr

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat
    • 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
    • A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • 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
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
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    • B65D45/00—Clamping or other pressure-applying devices for securing or retaining closure members
    • B65D45/32—Clamping or other pressure-applying devices for securing or retaining closure members for applying radial or radial and axial pressure, e.g. contractible bands encircling closure member
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    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D45/00—Clamping or other pressure-applying devices for securing or retaining closure members
    • B65D45/32—Clamping or other pressure-applying devices for securing or retaining closure members for applying radial or radial and axial pressure, e.g. contractible bands encircling closure member
    • B65D45/322—Clamping or other pressure-applying devices for securing or retaining closure members for applying radial or radial and axial pressure, e.g. contractible bands encircling closure member the clamping device being an annular member moved axially to clamp the closure by using radial pressure
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
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    • B65D51/00—Closures not otherwise provided for
    • B65D51/16—Closures not otherwise provided for with means for venting air or gas
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    • B65D51/00—Closures not otherwise provided for
    • B65D51/16—Closures not otherwise provided for with means for venting air or gas
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    • B65D51/1688—Venting occurring during initial closing or opening of the container, by means of a passage for the escape of gas between the closure and the lip of the container mouth, e.g. interrupted threads
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    • B65D2543/00—Lids or covers essentially for box-like containers
    • B65D2543/00009—Details of lids or covers for rigid or semi-rigid containers
    • B65D2543/00953—Sealing means
    • B65D2543/00962—Sealing means inserted
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2543/00—Lids or covers essentially for box-like containers
    • B65D2543/00009—Details of lids or covers for rigid or semi-rigid containers
    • B65D2543/00953—Sealing means
    • B65D2543/00962—Sealing means inserted
    • B65D2543/00972—Collars or rings

Definitions

  • the present invention falls within the field of technology, machines, plants and packaging for industrially producing solid, liquid, pulpy, pasty or creamy packaged foods with or without solid pieces, or even beverages, cosmetics, drugs and the like, to be kept for periods of medium or long time at room temperature.
  • State of the art
  • 0.6 e.g. milk, cream, fruit juices and purees, compotes, etc.
  • aw ⁇ 0.6 e.g. chocolate, candies, anhydrous creams, biscuits, popcorn, potato chips, etc.
  • the water activity is so limited as to make any biological development impossible and therefore unnecessary, for the purposes of stability microbiological, any heat treatment of pasteurization or sterilization.
  • thermosetting elastomers or thermoplastic polymers to preserve the product in they are contained under the microbiological profile, and often also barrier by means of metal foils or polymers based on PVC or EVOH to counter oxidative phenomena, making them in polymeric material, and precisely with thermoplastic polymers such as polyethylene PE, polypropylene PP, polyethylene terephthalate PET, acid polylactic PLA, expanded or non-expanded PS polystyrene, PVC polyvinyl chloride, polyamide PA, etc., or in metal, such as tinplate or aluminum, even if their characteristics are not optimal for consumer health and environmental conservation.
  • thermoplastic polymers such as polyethylene PE, polypropylene PP, polyethylene terephthalate PET, acid polylactic PLA, expanded or non-expanded PS polystyrene, PVC polyvinyl chloride, polyamide PA, etc.
  • thermoplastic polymers have that almost all are derived from petroleum and therefore are of an organic or abiotic nature, and also that they are flexible, light, almost unbreakable, heat- sealable, almost always transparent and low-cost, but have migrations and/or releases to the product that are more or less high and harmful to the health of the consumer, they do not resist high internal pressure and vacuum, they cannot permanently assume a predefined geometric shape and are not resistant to medium or high temperatures:
  • PVC in fact, is potentially very dangerous because it releases to the product, especially if rich in fats, phthalates which are solvents with a plasticizing effect and which even in very small quantities interfere on the human endocrine system and damage the liver and kidneys
  • PS is dangerous because it contains styrene which is an aromatic hydrocarbon which also interferes with the endocrine system
  • PLA interesting for the vegetable origin of its components and the characteristic biodegradability, cannot be used at temperatures above 65°C for a few seconds, PET at a maximum of 50°C for 15 minutes and not in
  • each thermoplastic polymer or metal has characteristics such as to make it suitable or not for use in beverages or foods, or for some of them, or to satisfy some of their needs and not others, so that, to be compatible and useful, it is generally used coupled with other materials having different characteristics, obtaining a material composed of better characteristics than the individual components.
  • tinplate or aluminum metal packaging withstands sterilization temperatures, internal pressure and vacuum, and acts as a barrier to oxygen entry, but exhibits metal ion migrations to the product, especially if it is moist, acidic and contains salts, and said ions are highly dangerous for the health of the consumer, being carcinogenic, so that the surface intended to come into contact with the product is treated in various ways or coated with paints of various kinds that mitigate this effect, however creating other also dangerous.
  • thermoplastic vinyl resins organosol
  • phthalates based on PVC and phthalates
  • thermosetting phenolic resins resoles or novolacs
  • resoles or novolacs products of formaldehyde + phenol polymerization, equally harmful, or epoxy or epoxy-phenolic, containing hardening substances such as bisphenol A (BPA), which is considered among the most dangerous endocrine disruptors, especially for male sexual development, and / or formaldehyde, which is carcinogenic and genotoxic, and melamine, which can cause kidney and urinary tract damage
  • polyester resins obtained from different monomers (phthalic anhydride, maleic anhydride, fumaric acid, ethylene glycol) and integrated with vegetable oils and pigments, also very dangerous.
  • Metal capsules for hermetic sealing of glass or ceramic containers are also dangerous, because they have the hermetic seal and barrier element made with a softened PVC mastic and plasticized with phthalates, therefore even more harmful.
  • Packaging in PE or PP except during heat sealing and due to the same effect, which is carried out at a temperature of about 180-200°C, are considered almost inert towards most foods and drinks, even if acids or with salts, and are scarcely permeable to water, but they are permeable to oxygen, C02, oils, alcohol and aromatic substances (to a slightly lesser extent PET), which is why they are generally used in multilayer combination, interposing to them, with suitable adhesives, other less permeable materials (e.g. PA, PVDC, EVOH, or cold rolled aluminum), which, on the other hand, are not suitable for direct contact with food or drinks, thus improving some characteristics (e.g. barrier effect to gas and vapor) and worsening others (e.g.
  • a multilayer packaging that has become very widespread is one whose material is composed, in a nutshell, at the center of a layer of paper and possibly also one of aluminum, and, on each side, of a layer of polyethylene or polypropylene, as well as the related stickers.
  • Expanded polystyrene food packaging such as boxes with or without lids intended for immediate consumption, on the spot or to take away, generally consumed directly in the container and ready for consumption without further preparation, for example cooking, boiling or heating, included containers for fast food type foods or other ready-to-eat meals, and expanded polystyrene beverage containers and related caps and lids, and expanded polystyrene beverage cups and related caps and lids, are also prohibited.
  • the Directive also sets more restrictive collection and recycling targets for bottles, compared to other plastic packaging: member countries will have to collect 90% of what is released for consumption by 2029 (77% by 2025), while starting from 2025, PET bottles will have to contain a minimum of 25% recycled material, a percentage that will rise to 30% in 2030. And according to the same Directive, plastic beverage packaging must also have caps and lids integral with the container.
  • vitrifying agents usually silica sand, i.e. silicon dioxide Si02, in the ratio of about 70%, which melts at 1600°C
  • fluxes usually soda in the form of sodium carbonate Na2C03 or potash in the form of potassium carbonate K2C03, and glass cullet, in the ratio of 25-30%, which lower the melting temperature to about 1000-1100°C
  • any stabilizers usually CaO, MgO, BaO, AI203, which are used to make the glass insoluble in water
  • has an exclusively inorganic nature is absolutely inert towards the product and does not migrate or transfer towards it, has high mechanical characteristics, stably assumes any predefined geometric shape, is resistant to internal pressure and vacuum, it can be used several times and washes easily, it can be placed both in the convection and / or irradiation oven and in the microwave or radiofrequency one, it can be pasteur
  • the latter if on the one hand it constitutes an advantage because it makes the glass packaging rich and elegant and the contained product visible to the consumer, on the other it is the opposite as the light that penetrates from the outside damages the quality of the product.
  • Glass is currently appreciated mainly for its image of richness and for its robustness or transparency, so that in fact, as primary packaging, in the food and beverage sector it is used only for specific high-priced products (bottles of wine or beer, bottles of premium mineral water, bottles of olive oil, jars of preserves). Only in the perfume sector is it also used for its impermeability to aromatic essences, and only in the pharmaceutical sector, but exclusively for specific products, is it used for its chemical inertness and barrier properties (injectable and some other liquid preparations).
  • the containers made of polymeric materials or glass currently on the market, for their closure require the use of corks or polymeric materials with axial insertion and radial compression or lip seal on the internal lateral surface of the edge of the container opening (wine bottles traditional), or of glass or plastic lids with axial coupling and gasket in polymeric materials or elastomers with axial compression seal (houseware jars for preserves), or of metal caps with axial insertion and gasket in polymeric materials with axial compression seal ( water or wine bottles with crown caps), or screw-on metal capsules (jars or bottles with screw closure of the Twist Off type or others) with axial compression seal made, as mentioned, with plasticized PVC mastic using solvents (phthalates ), e.g.
  • thermoplastic elastomer which is a compound of elastomers based on styrene (SBS, SEBS, polyolefin (TPO) and cross-linked rubber (TPV).
  • thermosetting elastomers e.g. NBR nitrile rubber, VMQ silicone rubber
  • thermosetting elastomers e.g. NBR nitrile rubber, VMQ silicone rubber
  • the first is highly dangerous for the consumer's health because it transfers to the product said solvents that are known to interact with the human endocrine system, while the second only resists up to the pasteurization temperature and is therefore not suitable for food and beverage packaging that must be thermally sterilized.
  • these, as known are the products with pH> 4.5, and constitute the majority of foods and drinks; only fruit (and not all), in fact, has a lower or equal pH.
  • Drinks and foods containing alcohol or C02, or other bacteriostatic chemical agents (potassium sorbate, etc.), on the other hand, even if having a pH> 4.5, do not require pasteurization or sterilization of primary packaging and therefore of bottles, jars, capsules, caps, containers and gaskets with which they must be packaged, because said chemical agents act not only against the microbial flora of the contained product, but also against that of the packaging, but in any case require this to preserve said substances and therefore at least have barrier properties.
  • the problem is limited or does not exist since the transfer of the heat necessary for heating can take place either by convection through a heat exchange surface interposed between live steam or hot water for heating and product (indirect system), or by means of injection or infusion and immediate condensation of live vapor in the product itself (direct system); in both cases the particles of the product are in continuous movement, so that the continuous exchange of the same occurs in contact with the surface or with the heating flow and consequently their temperature is sufficiently uniform, which allows to obtain the sterility of the product in a short time.
  • the indirect pasteurizers or sterilizers with plates or tube in tube are based respectively, and those directed to uperization, both very efficient and therefore widespread in the food, beverage, pharmaceutical, etc.
  • direct systems the movement and replacement of the product particles is caused by hydraulics or mechanics, i.e. by means of high flow speeds, or agitators, or rotors with sliding or centrifugal blades, etc., while in the second (direct systems) it is obtained fluidically, i.e. by injecting the medium pressure steam into the product stream, where it is finely dispersed by expansion into condensing cores (direct injection system), or by infusing the steam at a slightly lower pressure into the reduced thin-layer product stream or droplets.
  • direct injection system direct injection system
  • the rapid treatment times allow to obtain good quality products, even if the temperatures are higher than those typical of autoclaving.
  • ohmic heating OH Ohmic Heating
  • the system is interesting, because it allows to heat even the innermost particles as the electric current also passes through these, and therefore to overcome the limit of heat propagation from the external surface of the pieces typical of thermal methods.
  • resistivity electrical resistance per unit of length and per unit of section surface
  • the resistivity has a different value in the pieces compared to the surrounding liquid, and also within the individual pieces if not homogeneous, and therefore also the thermal effect resulting from the passage of current is different.
  • dielectric heating DH Dielectric Heating
  • the electric dipoles are they permanent or induced by the field, are arranged according to the direction of the applied field. If the field is oscillating, a vibro-rotational effect of the molecules is induced, in particular of the dipolar ones such as water, and of the spatial ones; in fact at each inversion of the polarity of the external field the dipoles are forced to an oscillation to realign themselves to the field itself and therefore these oscillate at the same frequency as the applied field.
  • the intermolecular friction due to this frequent oscillation generates heat, which results in heating of the body.
  • the allowed and normally applied frequencies are 2.4 GHz, and then it is MW microwave heating, or 27 kHz in the case of RF radio frequency heating.
  • microwaves and waves radios which as mentioned are instead electromagnetic waves, spread perfectly to infinity in the vacuum carrying energy, while in the earth's atmosphere and ambient they are subject to attenuation (reflection, refraction, diffraction) and dissipation of the energy transported with the square distance. Furthermore, they penetrate into the usual solid foods up to a depth of 2.5-3 cm (penetration thickness), which means that if the entire surface of the product is exposed to these waves, it is heated in all its particles up to the heart, if its geometric thickness does not exceed 5-6 cm.
  • the product must be polar: the more polar it is, the greater the heating effect (all other factors being equal).
  • the degree of polarity of a substance is given by its dielectric constant: one of the most polar products is water, and therefore, since this is present in greater or lesser quantities in all foods (except dry ones) and drinks, these they are all to a greater or lesser extent microwavable or radio frequency heatable.
  • exclusively solid food products can also be heated as long as they are moist, that is, they contain water, or other polar substances (eg spaghetti with tomato sauce or meat steaks).
  • the present invention relates to an innovative method and apparatus for UHT-ST (Ultra High Temperature Short Time) pasteurization or high temperature sterilization for short times and aseptic AF (Aseptic Filling) packaging in modified atmosphere MAP (Modified Atmosphere Packaging), of food products, beverages, cosmetics, drugs or similar, solid or liquid, or liquids with pieces, long-life at room temperature (Long Life Food), in innovative rigid primary packaging, absolutely respectful of the health of consumers and environment, and having characteristics similar to those of the plates, cups, bowls, jars and bottles normally used by families, restaurants, etc., and therefore can be used directly on the table instead of these.
  • UHT-ST Ultra High Temperature Short Time
  • AF Aseptic Filling
  • MAP Modified Atmosphere Packaging
  • a preferential application of the method and apparatus object of the present invention relates to the industrial production of ready meals (Convenience Food) containing solid products (e.g. spaghetti with tomato sauce, or steak and roasted potatoes) packaged in primary packaging in glass, porcelain or other ceramic material vitrified on the surface similar to the usual tableware, and can be stored for at least 1 year at room temperature.
  • Convenience Food containing solid products (e.g. spaghetti with tomato sauce, or steak and roasted potatoes) packaged in primary packaging in glass, porcelain or other ceramic material vitrified on the surface similar to the usual tableware, and can be stored for at least 1 year at room temperature.
  • FIG. 1 - figures 1 , 1 A and 1 B illustrate a preferred primary packaging for ready meals or solid, creamy or pulpy products, usable with the machine and the process according to the invention
  • FIG. 1C illustrates a detail of the lid of said primary packaging, and in particular of the closure element, and the edge of the gasket,
  • FIG. 1D illustrates a detail of the container of said primary packaging, in particular of the edge
  • FIG. 1E illustrates a variant of the preferred primary packaging for ready meals or solid , creamy or pulpy products, indicated in the case of presence of vacuum inside the packaging, usable with the machine and the process according to the invention
  • FIG. 2 - figures 2 , 2A, 2B and 2C illustrate a preferred primary packaging for beverages and liquids in general and the details of the closure cap, the gasket, the edge of the container and of the mode of opening and closing, that can be used with the machine and the process in accordance with the invention
  • FIG. 2D, 2E and 2F illustrate a variant of the above preferred primary packaging for beverages and liquids in general, indicated for sparkling products or carbonates, used with the machine and the process in accordance with the invention
  • FIG. 2G, 2H and 21 illustrate a further variant of the preferred primary packaging for beverages and liquids in general referred to above, indicated in the case of sparkling wines or certain types of beer developing higher pressures, which can be used with the machine and the process in accordance with the invention,
  • FIG. 3A and 4 illustrate both as a whole and in greater detail, a treatment line for the high- temperature pasteurization or rapid sterilization of solid, creamy or pulpy foods or with pieces, or even drinks, and the like, and aseptic packaging in a modified atmosphere sterilized in one of the above preferred packaging,
  • FIG. 5 illustrates a detail of the packaging pick-up / release unit and its transfer system
  • - figures 6, 7, 8, 9, 10 and 11 illustrate various details and views of the packaging treatment area, its sterilization and packaging cavity .
  • FIG. 13 illustrates a variant, simplified in terms of apparatus, in which the closure and opening of the sterilization and packaging cavity is carried out by means of an hydraulic or pneumatic piston, rather than by a mechanical- pneumatic system.
  • - figure 14 illustrates a further variant, simplified in terms of process and apparatus and suitable for products that are not particularly thermosensitive, in which inside the cavity, after UHT-ST pasteurization or sterilization and thermal pause, an expansion up to atmospheric pressure is carried out, and therefore by it the product is cooled up to about 100°C and at this temperature it is hermetically sealed in the packaging (hot filling), while the further cooling is carried out in the final cooler operating by colder air or water.
  • - figure 15 illustrates a variant, even simpler in terms of process and apparatus and suitable for performing only rapid heating and / or cooking of the product in the cavity, as well as its packaging (heating & cooking).
  • - figure 16 illustrates a further variant, with movement of the lid by rotating and / or translating cams and indirect package cooling inside the hermetically sealed cavity, by means of water or air or other colder fluid.
  • a first preferred packaging P for ready meals, and in general for solid, pasty, creamy or chunky products is defined by a container 1 and a closure body 2, both in glass, or in porcelain or other ceramic material vitrified on the surface, therefore rigid, and is configured to be hermetically sealed by means of a gasket 3 with axial coupling and bilateral sealing, in silicone rubber or other temperature-resistant elastomer suitable for food, located between the container 1 and the closure body 2, preferably vulcanized on the element 15 of the closure body 2, or on the container 1 , or mechanically anchored to one or the other by means of a rim and therefore removable; said gasket 3, arranged perimeter on the outer edge of the lower face of the closing element 15 of the closing body 2 and configured to seal on the edge 7 of the opening of the container 1 ,
  • the packaging P can be sealed with the perimeter strip 17 or the clips 14, arranged between the closing body 2 and the container 1.
  • the outer lip 4 of the aforementioned gasket is equipped at the lower end with one or more tabs 18, pulling one of which the easy opening of the packaging takes place, even if vacuum-packed.
  • a second preferred P packaging for ready meals, and in general for solid products, pasty, creamy or pieces is defined by a container 1 and a closure body 2, both made of glass, or in porcelain or other ceramic material vitrified on the surface, therefore rigid, and is configured to be hermetically sealed by means of a gasket 3 with axial coupling and axial and bilateral sealing, made of silicone rubber or other elastomer resistant to temperature and suitable for food, located perimeter between the edge 7 of container 1 and edge 16 of closing body 2, preferably anchored by slight interference on one or other of said edges 7 and 16 and therefore removable; said gasket 3, being configured for sealing axial and lateral on both of said edges, is defined at the top by two lips 4a and 5a with the groove intermediate 6a configured to " valley " or " saddle “ and suitable to receive the edge 16 of the cover 2 configured as a " wedge " or " back “, and similarly in the lower part by two lips 4b and 5b with intermediate groove 6b suitable to receive the edge 7 of the container 1 , so that in
  • a double hermetic seal axial and lateral, particularly effective and reliable, is thus achieved; said gasket 3 being provided on an intermediate radial plane with a continuous thin sheet 12 impermeable or almost impermeable to gases and vapors of small molecular size (02, N2, C02, vapor, humidity, alcohol, aromatic essences, etc.) to a greater extent or less permeable through the rubber with which the gasket itself is made; said lamina 12 being preferably aluminum cold-rolled or polymeric material and configured so as to separate the upper part of the gasket 3 from the lower with its plane and to protrude at the opposite lateral sides of the same with the perimeter wings 12c and 12b opposite folded in the direction almost axial; thus the wings, when the closing body 2 is inserted in the container 1 in the hermetic closure position and therefore the gasket 3 to the effect of axial compression on it exerted by 16 and 7 edges of the same is expanded radially towards both the center and the external of the container, becoming in contact and compressed by the seal 3 itself on to surfaces 16
  • Said capsule 2 is configured to hermetically close the aforementioned container 1 by means of axial coupling and is composed by a closing element 15 also in glass, or porcelain or other ceramic vitrified on the surface, and by a gasket 3 in thermosetting elastomer for food, preferably rubber silicone eg.
  • liquid type LSR liquid type LSR; said gasket being bilateral, and arranged perimeter on the outer edge of the lower face 15a of the closing element 15 of the closing body 2, and configured “saddle” in such a way as to create a double lateral seal on the perimeter edge 7, configured "back” or “wedge”, of the opening 11 of the container 1.
  • the gasket 3 is defined by an external lip 4 and an internal one 5 divided by a groove 6, both almost vertical and parallel or slightly inclined, and instead said edge 7 by an external lateral surface 8 and an internal 9 more inclined, in such a way that when the capsule or lid 2 is engaged on the edge 7 of the opening 11 of the container 1 up to the closed position, each of said lips fits perfectly and presses on the corresponding lateral surface of the edge of the container opening, thus creating a double seal lateral hermetic.
  • the container 1 is essentially a rigid object, and can be of the "hollow” type (bottles, jars, jars, flasks, etc.) or "open” (cups, trays, etc.), with any shape (round, square, rectangular, ellipsoidal, etc.) and design in each view or section, and has the function of containing liquid or pulpy or creamy substances, in particular beverages, foods, drugs, etc .. It is defined by at least a bottom 1/a flat, concave or convex, and by a containment shell or wall 1/b, vertical and / or flat, flared, concave or convex, which ends at the top with an annular or perimeter edge 7 of the opening 11.
  • This edge in addition to collaborating in the hermetic seal, performs the function of a rib; in fact, being integral with and in proximity to the opening 11 , it gives it a high mechanical strenght and resistance even against possible impacts, and together with the wall 1/b and the bottom 1/a it makes the container 1 more resistant to internal pressure and vacuum, even if made with reduced thicknesses and therefore light, and also creates an optimal geometric configuration for maneuverability.
  • the opening 11 of the aforementioned container 1 and therefore the upper edge 7 of the same can have a cross section of any shape, i.e. the mouth of the container can be round, square, rectangular, ellipsoidal, etc., regardless of that of the body of the container itself. . Consequently, the closing body or capsule 2 and therefore the gasket 3 have the same round, square, rectangular or ellipsoidal profile.
  • the closing element 15 can be flat or rounded, or of other geometric shape and design, and is configured to be axially engaged together with the gasket 3 in the edge 7 of the opening 11 of the container 1 , up to the closing position determined by the engagement of the continuous or discontinuous edge or hook 4d of the lip 4 of the gasket in the step 8d of said edge, position in which the bilateral hermetic seal and the bilateral-axial barrier are formed between the capsule or lid 2 and the container 1.
  • a sleeve, cap or cage made of metal or other mechanically resistant material, sliding coaxially on the element 15 with a manual action.
  • said sleeve is completely cylindrical, with a lower internal border 16a and an upper 16b, therefore open at the top and at the bottom, or it could be closed at the top and therefore take the form of a cap, or also open in the skirt 16/c and therefore take the form of a cage. In any case, it is held in guide by the side 15b of the element 15 as well as by the external surface of the lip 4.
  • the gasket 3 in more detail, is flexible and is arranged annularly or perimeter on the outer edge of the lower face of the rigid closing element 15; it is geometrically configured with at least two parallel or “saddle” walls in order to be able to perfectly couple with the rigid edge 7 of the opening of the container 1 , once inserted in this, which, instead, has a wedge-shaped "back" section, for example trapezoid or rounded, thus creating an effective bilateral hermetic seal with it.
  • Said gasket extends axially from element 15 downwards and is molded and vulcanized directly on it, so as to allow total and safe anchoring, lasting over time, but without compromising its subsequent recyclability, as by the temperatures normally used (1000°C and beyond) in the glass melting furnaces the silicone rubber burns in its organic part, producing CO2 and thermal energy, while the remaining part is regenerated, producing silica.
  • the two internal and external flexible lips 4 and 5 of the gasket 3 open slightly since they and the interposed groove 6 house the rigid edge 7 with a wedge-shaped, trapezoidal or convex section and slightly larger in size, of the container 1.
  • the annular or perimeter surfaces of said lips 4 and 5 facing the groove 6 mate perfectly with the conical trunk or rounded, annular or perimeter surfaces, respectively internal and external 8 and 9 of said edge 7, with which they come into extensive contact, and consequently perform an effective bilateral hermetic seal on them, even in the case of slightly variable geometry typical of glass containers, or porcelain or other ceramic material.
  • the bilateral seal thus created is hermetically effective both when there is a positive pressure difference from the inside to the outside of the packaging 10 (e.g. beer, carbonated drinks, perfumes, etc.), in which case the seal is mainly realized by the inner lip 5 on the truncated or convex surface 9 and to a lesser extent by the outer lip 4 on the trunk or convex surface 8, or in the opposite case (e.g. fruit juices, nectars, tomato puree, etc.), in which case the seal is mainly made by the external lip 4 on the trunk or convex surface 8 and to a lesser extent by the inner lip 5 on the trunk or convex surface 9.
  • the seal is mainly realized by the inner lip 5 on the truncated or convex surface 9 and to a lesser extent by the outer lip 4 on the trunk or convex surface 8, or in the opposite case (e.g. fruit juices, nectars, tomato puree, etc.), in which case the seal is mainly made by the external lip 4 on the trunk or convex surface
  • the gasket 3 and therefore the seal can be simplified, creating only the external lip 4 (products under vacuum) or only the internal one 5 (carbonated products) and consequently only the trunk or rounded surface 8 or 9, respectively.
  • the inner lip 5 extends axially from the element 15 by a longer length than the lip 4; said extra-length, indicated with 5e, does not create any seal on the internal side, but improves the insertion action of the capsule or lid; in other words, it helps to center the closing element 2 during the axial insertion on the container 1 when closing the packaging 10.
  • the annular or internal perimeter edge or hook 4d of the lip 4 of the gasket 3 engages in the step 8d of the edge 7 of the container 1.
  • the aforementioned edge whose section forms an undercut, goes over and goes to anchoring on the step 8d of the edge 7, realizing an effective axial retention of the components of the packaging 10 and therefore their integral cohesion.
  • the lower edge 16a of the sleeve occupies and engages in the lower perimeter niche 4f of the lip 4, pressing radially on it towards the central axis of the package and preventing it from moving away from the external surface 8 of the edge 7 of the opening 11 of the container 1 , which makes it impossible to remove the capsule or lid 2 and therefore to open the packaging, while the edge 26b overhangs the closure element 15, anchoring and holding onto the upper surface 15c of the same.
  • the packaging 10 can be equipped with a guarantee seal, by applying locally between the container 1 and the capsule or lid 2 a thin band 17, perimeter or transversal, in metal or in paper or in heat-shrink polymer, configured and positioned to simultaneously encircle the capsule, the seal and the container, and break or have to be removed in case of opening. Thanks to this band, which can also act as a label, it is therefore prevented from disengaging the edge 16a of the sleeve 16 from the niche 4f of the lip 4, and consequently the disengagement of the edge or hook 4d of the lip 4 from the step 8d of the edge 7 of the container, so that without removing it it is not possible to open the packaging and it remains sealed.
  • a thin band 17, perimeter or transversal, in metal or in paper or in heat-shrink polymer configured and positioned to simultaneously encircle the capsule, the seal and the container, and break or have to be removed in case of opening. Thanks to this band, which can also act as a label, it is therefore prevented from disengaging
  • the rim 16a occupies the upper niche 4c, thus leaving the lip 4 free to move radially outwards.
  • the cap or capsule moves axially upwards, opening the package.
  • the force to be applied can be greater, but always limited if the opening 11 is relatively small (e.g. to open the 18 mm diameter sealing cap of a fruit juice under the usual vacuum degree it is sufficient to exert a force of about 1.2 kg).
  • the outer lip 4 can have a tab 18, an appendage of the same or applied, however integral with it, by acting manually on which, even with minimal force in a radial direction towards the outside, the lip 4 moves away from the surface 8 and consequently the seal exerted by them is m issing, air enters the package, the vacuum becomes reduced or lost, thus the sealing body can be removed with minimal effort.
  • the gasket 3 also acts as a barrier against gases and vapors of small molecular size (O2 , N2 , CO2 , steam, humidity, alcohol, aromatic essences, etc. .) which to a greater or lesser extent permeate through silicone rubber or other food-grade elastomers.
  • gases and vapors of small molecular size O2 , N2 , CO2 , steam, humidity, alcohol, aromatic essences, etc. .
  • a thin and flexible sheet 12 in metal material or polymeric impermeable or almost impermeable to such substances and resistant to sterilization temperatures preferably in cold-rolled aluminum AL or polyvinylidene fluoride PVDF, having the same "saddle" shape, is present.
  • Said lamina 12 has a "bridge" section with two shoulder straps and an intermediate suspended part; the shoulder straps 12c and 12b coinciding respectively with the upper parts 4b and 5b of the lips 4 and 5 and the upper surface of the suspended part 12a with the lower surface 15a of the closing element 15, so that when the capsule or lid 2 is placed on the container 1 in the closed position, the shoulder straps 12c and 12b are extensively in direct contact respectively with the upper part 8b and 9b of the lateral surfaces 8 and 9 of the edge 7 of the container opening and the upper surface of the intermediate suspended part 12a with the lower surface 15a of the closing element, thus realizing the lamina a double lateral and axial barrier which prevents the passage of the aforementioned small molecular substances through the silicone rubber or other elastomers for food.
  • Said thin sheet is pre-molded and then mechanically inserted in the groove of the gasket, or inserted and vulcanized together with the gasket in the mold of the latter, or again, if in polymeric material, molded just before the silicone rubber and with the same mold, but suitably equipped to operate in two immediately successive phases, each with the related material.
  • LSR liquid silicone rubber
  • LSR-AL / AL-LSR or LSR-PVDF / PVDF-LSR and therefore combines the rare range of physico-chemical-bacteriological properties of silicone rubber (no migration of harmful substances and product contamination, resistance to high temperatures up to +205°C in continuous, resistance and hermetic seal to pressure and vacuum, impenetrability to sunlight, resistance and impermeability to solid, liquid and gaseous chemicals of medium and large dimensions, biocompatibility, resistance and impenetrability to bacteria, ISO10993 approval, USP Class VI and FDA), to those of cold rolled aluminum AL (impermeable to gases, humidity and aromatic substances, resistance to temperatures up to even over 300-400°C) or to those of PVDF (almost similar to those of aluminum, but temperature resistance up to just over 160°C).
  • the package is closed and you want to open it, it is sufficient to act manually on the shell 16 in an axial upward direction, so that the lower edge 16a of the sleeve disengages from the lower recess 4f of the lip 4, slides upwards along the external lateral surface of the same, occupies the upper niche 4c of the same, comes into contact with the lower surface 15a of the closing element 15 and pushes it upwards, thus creating the opening.
  • the closure of the package takes place with a simple and intuitive operation of positioning the capsule on the opening of the container and of axial displacement of the same towards the same, acting in this sense on the sleeve, and the opening as well, acting in the opposite direction.
  • This operation therefore, is devoid of screwing movements of the capsule and relative gasket on the container, which makes the container simpler as it eliminates the need to make a screw impression in it, preserves the functional integrity of the gasket from damaging tangential actions and clutches that could occur instead with the tightening of lids or screw caps, eg.
  • Twist Off type and makes it much simpler and easier for the consumer to open, especially in the presence of high pressure or high vacuum inside the packaging: the system and the capsule, therefore, with good reason, could be defined as PUSH ON-PULL OFF, i.e. with the acronym POP.
  • the aforementioned packaging and relative capsule are particularly suitable, for example, for natural water or water with the addition of carbon dioxide, highly oxidizable alcoholic and aromatic beverages, such as beer, wine, cider, etc., or even non-alcoholic but still highly oxidizable, such as orange juice, apple juice, etc., or even for perfumes based on natural or artificial essences.
  • 26 again identifies a sleeve, cap or cage, made of metal or other mechanically resistant material, thin and free to slide coaxially to the closing element 15.
  • said sleeve 26 is still configured to operate like 16 in the preceding example, but it is not completely cylindrical, being oval at the base, i.e. the portion comprising the internal rim 26a, and in the closed state of the 'packaging 20 said lower inner edge 26a does not anchor and retain the niche 4f of the lip 4 of the gasket 3, but rather on the step 28d of the edge 27 of the opening 21 of the container 1 , engaging the part with the smaller diameter on it.
  • this sleeve 26 is circular at the head, i.e. in the portion comprising the upper edge 26b, and always in the closed state, said upper edge 26b overhangs the closing element 15 and anchors and holds on the upper surface 15b of the same.
  • the sleeve 26 is relatively flexible, so that, by manually compressing the flange 26a in the radial direction along the larger diameter, the ovality of the latter is reduced, precisely the larger diameter decreases and by reaction the smaller one increases, so that if the packaging is in a closed state, the rim 26a disengages from the step 28d of the rim 27 of the container, and therefore by axially lifting the sleeve, said rim raises the closing element 15 and the packaging opens, or if inside the product is under pressure, the opening takes place automatically due to the force exerted by this on the closing element 15.
  • the package is open and you want to close it, it is sufficient to insert the capsule into the opening of the container, an operation always facilitated by the greater extension 5e of the lip 5 of the seal, and manually act on the shell 26 in the axial direction towards the container 1 , so that the lower edge 26a of the sleeve disengages from the upper niche 4c of the lip 4, slides downwards along the external lateral surface of the same and then on that of the edge 27 of the container, overcomes this and hooks and restrains on the step 28d of the same; at the same time the upper edge 26b of the sleeve pushes and engages the closing element 15 and the gasket 3 up to the closed position in the edge 27 of the container opening, so that the edge or hook 4d of the gasket engages in the niche 28b of the edge 27 of the container and the skirt 26c of the sleeve prevents its disengagement.
  • the closure of the packaging takes place with a simple and intuitive manual action of positioning the capsule on the opening of the container and axial displacement of the first towards this last, acting in this sense on the sleeve 26. They are not necessary, therefore, screwing movements of one on the other, nor do harmful tangential clutches on the gasket occur, as instead created by screw closures. Opening is also very simple and intuitive, as it is sufficient to manually compress the sleeve between thumb and index finger at its base in the direction of the larger diameter, so as to reduce the ovality, and then lift it.
  • the product contained in the packaging is in positive pressure, it does not even need to be lifted as it opens spontaneously, which makes the packaging itself and the capsule very practical, and suitable, for example, for sparkling mineral water or carbonated drinks.
  • This version is particularly suitable for bottles with high internal pressures, containing e.g. sparkling wines or some types of beer.
  • 36 again is identified a sleeve or cap or metal cage, or of other material resistant to mechanical stresses, forming the capsule and sliding coaxially to the element 15.
  • said sleeve 36 has some characteristics of the sleeve 16 of the first variant, with the sleeve 26 of the second. More specifically, the sleeve 36 is of cylindrical section as in the first example, but at the same time, as in the second example, it has the lower inner edge 36a not completely annular and configured to engage and hold axial, this time by rotation, rather than axial displacement as in the previous examples, directly on the edge 37 of the opening thereof, although not completely annular and slightly smaller in size.
  • the aforesaid metal sleeve 36 engages or disengages with the edge 37 of the opening of the container 1 and therefore with this according to the relative angular positioning, precisely:
  • the lower inner edge 36a e.g. with circular or ovoid sectors
  • the sleeve 36 is not superimposed or subjected at any point to that (e.g. also with circular or ovoid sectors) of the edge 37, so that it does not engage the edge 37, and consequently it is possible to insert or remove the capsule 2 from the container 1 ;
  • this edge 36a is wholly or partially overlapped or subjected, so that it engages the edge 37 (e.g. in the ovoid sectors of greater diameter 38a) and is anchored and mechanically retained on of it, which makes the closing body 2 and the relative gasket 3 axially integral with the container 1.
  • This position corresponds to the closing position of the packaging and therefore the hermetic seal between said components is realized in it, even in case of high pressures inside the packaging. All the rest does not differ from what has already been stated regarding the previous examples of primary packaging for beverages and liquids in general..
  • third example 36 metal sleeve third version 36a lower inner flange of the sleeve 36b upper inner flange of the sleeve 37 edge of the bottle opening, jar or other type of container, third version 38a major edge of the bottle opening, container jar.
  • FIG. 3 illustrates, as a whole, an apparatus corresponding to the invention which is the subject of the present application, and relating to the preferred application for industrially producing long life room temperature convenience food, containing cooked solid products (e.g. spaghetti with tomato sauce, or meat steak with roast potatoes, etc.), configured e.g. for the use of the packaging described above in the first example for this type of products.
  • cooked solid products e.g. spaghetti with tomato sauce, or meat steak with roast potatoes, etc.
  • Said apparatus is composed of section A where the ingredients and components of the product are dosed and the packaging is filled, section B for pre-heating at atmospheric pressure of said packaging and the product contained therein, section C for deaeration, pasteurization or sterilization, evaporative cooling and aseptic packaging in modified atmosphere of the same and section D of final cooling at atmospheric pressure.
  • this preferred application of the invention is separated into the various phases that make up the process, as indicated above and also in the paragraph AIMS OF THE PRESENT INVENTION above, and for each one the machine is described in its components and operating phases. .
  • the process and the machine can operate inside the plant or in a dedicated area, i.e. in a sector suitable for the processing and transformation of food products, beverages and the like, but this area does not necessarily have to be a clean room or white room, not even for the preparation, dosing and filling phases of the ingredients and components of the product in the container of the primary packaging P, because in any case in the subsequent phases the product and the packaging are pasteurized or sterilized and so are the parts of the apparatus where such and subsequent operations, up to and including the hermetic packaging, are carried out. For the same reason, the ingredients and components of the product do not need to be pasteurized or sterilized before filling, and the same also applies to the parts of the packaging.
  • Figures 3 to 12 inclusive show said apparatus for said application in detail, in the version which consists of two lines with three units per line; however, the same principles and innovative details are common with machines with a greater or lesser number of lines and / or units per line, although not shown here.
  • the line operates cyclically step by step: with reference to figure 3, in sections A and B the advancement is 1 pitch, eg. 400 mm, per step and the frequency is eg. 1 step every 6", while in sections C and D the advancement is 3 pitches per step and the frequency is eg. 1 step every 4'.
  • the process first of all involves the preliminary preparation of the ingredients (washing, cutting, tanning, etc.), and their composition and transformation according to industrial recipe (pre-cooking or cooking, boiling, frying, roasting, marinating, etc.). Then it continues with the dosing and placing of said one or more ingredients and components in the rigid containers 1, shaped for example of cup, tray, tray, jar, etc., of the primary packagings P, placed by means of a special dispenser 12 at 1 step from each other on the conveyor 13, eg. of the flat top chain conveyor type.
  • the aforementioned containers after the introduction of the ingredients and components of the product, are made to pass by means of said conveyor under the dispenser 14 of the lids 2, i.e. rigid closing bodies and comprising axially operated gasket, bilateral seal and double barrier already described.
  • said lids 2 are only placed on the edge 7 of the opening of the containers 1, so that the packaging is not hermetically closed, and that through the appropriate passages 71 with which the gasket 3 is provided it is possible through them the flow of air, steam, fumes and gases to and from the product present in the packaging and the external.
  • the packaging P thus obtained therefore containing the product and with the cover rested on but not closed, (see figure 3) are introduced and positioned by the same conveyor 13 in the pre-heater B, preferably of the tunnel type with ventilated hot air, and/or steam, operating at atmospheric pressure and at set temperature, having a multiple holding of 3 packaging, e.g. 6 or 9 or 12... packaging, where the product reaches the pre-heating temperature, e.g. of about 70-75 ° C.
  • the pre-heating temperature e.g. of about 70-75 ° C.
  • the residence time of the packaging in said pre-heater is proportional to said holding, e.g. respectively 8’ or 12 ' or 16’.... All the above operations and machines, as well as those described in the following steps, are controlled and managed by the microprocessor system 16, which controls and governs the entire process and apparatus by means of a specially prepared and installed software.
  • the first group of 3 pre-heated packaging P is transferred from the pre-heater B to the 3 openable cavities 17 composing section C where deaeration, pasteurization or sterilization, evaporative cooling and aseptic packaging in a modified atmosphere take place.
  • This operation is carried out by means of a multiple transfer 18 (see figures 3, 4 and 5), equipped with 6 units 19 for gripping / releasing the packaging P, placed in a row one pitch from the other and operating simultaneously in phase, and each provided by a pair of jaws 20 operated by the shafts 21 by means of the arms 22 in an articulated triangle.
  • Said transfer moves axially along the line on the fixed axis free wheels 23, which also perform the driving function, due to the motion transmitted to it by means of the rack 24 by the toothed wheels 25, also with a fixed axis, operated by a suitable gear motor.
  • the shaft 21 is rotated by the angle required for gripping or releasing the packaging (eg 41°), by means of a pneumatic piston placed at one end of the transfer.
  • This operation begins with the picking and loading phase of the packaging: the transfer is at the end of the loading stroke towards the beginning of the line (see figure 4), with the first 3 picking / releasing units inside the heater B, corresponding to each of the three pre-heated packaging P, and the other 3 to each of the 3 cavities 17 composing the pasteurizer or sterilizer C; are then slightly raised, eg. by 5 mm, the aforementioned 3 pre heated packaging P, by a pneumatic piston lifting a mobile slide under the chain of the last section of the conveyor 13; the shafts 21 are then rotated by the aforementioned angle, so that the jaws 20 grip the packaging, after which the chain is returned to the original position, so that said packaging remain suspended on the aforementioned transfer jaws.
  • Cavity 17 is metal, in austenitic stainless steel, can be opened, hermetically sealed and barrier by live steam, is resistant to internal operating pressure of at least 6 bar, to the absolute maximum vacuum and to the maximum temperature of 200°C. It is composed (see figures 4, 6 and 7) of a fixed upper part 26 equipped with silicone rubber gaskets 27 with interposed groove 28 of live steam barrier, and a lower part 29 which can be moved axially by means of a special mechanical-pneumatic unit 30 of lifting to open or close the cavity itself.
  • This unit 30 is composed of the crankshaft 31, the connecting rod 32 with pneumatically variable length by means of the piston 33 with high bore and short stroke, and the "half moon” rotating safety bolt 34.
  • the cavity 17 is hermetically closed: a) first, by means of a suitable angular actuator located at one of the ends of the set of three cavities of the line, the cranks shaft 31 is rotated 180° up to the top dead center, having all the cranks in the same angular phase and therefore operating simultaneously and identically on the 3 cavities 17, which, acting in each cavity on the variable-length connecting rod 32, axially raises the shaft 35 integral with the mobile part 29 of the cavity itself, giving them most (for example 152 mm) of the total stroke (for example 160 mm) necessary for the upper surface of the 29 to come into contact with the sealing gaskets 27 of the 26.
  • the support 38 and the jaws 140 are made of thermoplastic polymer with a low relative dielectric constant and resistant even to temperatures above 200°C, to grease, water, steam, the usual washing chemicals, and microwaves.
  • live steam is introduced into the groove 28 between the two hermetic seals 27, provided with a condensate discharge duct equipped with a back pressure nozzle, by means of a suitable valve and duct, thus creating the microbiological barrier of said seal.
  • live steam is introduced (see figure 9) between the aseptic shut-off valve 43 and the diversion valve 44, equipped on one way with a back pressure nozzle and condensate drain, placed at the head of the duct 45 of adduction to the cavity, and in the other grooves predisposed as a barrier of the machine but for the sake of simplicity not described.
  • Live steam is also introduced into the microfilter device 46 for sterilizing the conditionement gas mixture, in order to sterilize the device itself, which is also equipped with an adduction valve and a counter-pressure valve and condensate drain with nozzle.
  • the aseptic valve 47 placed in the evacuation duct 48 and equipped at the outlet with a counter-pressure nozzle and condensate drain, is then closed, and the 49 is diverted so that there is a passage between the 50 and 51.
  • the vacuum is created through the evacuation duct 48 and controlled by means of the regulation loop consisting of the absolute pressure sensor 53, the pre-set ramp deaeration set-point and the PID regulator which acts on the modulating valve of the vacuum 51 connected via the water- cooled surface condenser 54 to the vacuum tank 55.
  • Set point and regulator are internal to the software installed in the microprocessor 16.
  • the liquid ring vacuum pump 56 connected via the check valve 57 to the tank 55, generates and maintains the vacuum in said tank and therefore in cavity 17; said pump is activated at the start of production and stopped at the end of the same and the check valve eliminates the risk of backflows inside the tank and cavity.
  • the aseptic evacuation valve 52 is closed, the interception valve 58 opened, and live steam at medium pressure is introduced into the supply duct 45 through the modulating valve 59; at the same time the condensate is discharged from said duct by opening the valve 60 equipped with a suitable outlet orifice.
  • the aseptic interception valve 50 is closed, the 70 and the condensate discharge valve 47 are opened, and the live steam modulating valve 62 is slightly opened so that the evacuation duct 48 is invaded by live steam at medium pressure and is sterilized.
  • the 49 is also diverted so that there is no passage between the 50 and the 51 and the outlet of the 49, equipped with a back pressure nozzle and condensate drain, is open, located at the end of the evacuation duct 48,
  • the aseptic condensate discharge valve 60 is then closed and the aseptic supply valve 61 is opened, so that through the supply duct 45 saturated dry sanitary steam at controlled medium pressure enters the cavity 17.
  • This vapor condenses directly on the surface of the product contained in the packaging, on that of the packaging itself, and on the walls of the cavity, giving them the latent heat and, consequently, raising their temperature: the pressure and therefore the temperature it is regulated by the pressure regulation loop inside the cavity composed by the absolute pressure probe 53, the predetermined pasteurization or sterilization set point and the PID regulator which acts on the modulating valve 59, the latter internal to the microprocessor software 16. Pressure and temperature are continuously recorded and processed by the microprocessor 16 also for the purposes of process traceability. Simultaneously, the solid state microwave generator 63 is activated, connected via a coaxial cable to the antenna 64 located inside the cavity 17. The microwave power is controlled on the basis of a specific software loaded in the microprocessor system 16, which drives the generator 63.
  • the adduction valve 61 is closed and the microwave generator 63 is deactivated. This is followed by a short period of pause in these conditions necessary to obtain the pasteurization or sterilization of the product, the packaging and the cavity, e.g. about 1 -2 ' in the case of pasteurization and 4- 5 ” in the case of sterilization.
  • valve 58 remains open and the modulating valve 59 slightly open, and the aseptic valve 60 for counter-pressure and condensate drain is opened, so that the supply duct 45 remains flooded with live steam at medium pressure and therefore in sterile conditions up to adduction valve 61.
  • the aseptic valves 47, 70 and 62 are closed, the 50 opened, and the 49 diverted so that there is a passage between the 50 and the 51 , and the modulating vacuum valve 51 is slightly opened, all along the evacuation duct 48.
  • the aseptic evacuation valve 52 is then opened, so that an expansion under controlled vacuum takes place inside the cavity 17, up to e.g. at the absolute pressure of about 0.123 bar corresponding to the saturation temperature of about 50°C: since the temperature of the product is higher, the expansion gives rise to a self-evaporative flash by effect of which the temperature of the product drops, for example from 90°C or 142°C to 50- 55°C.
  • the expansion can be carried out in two steps, so that in each of them the cooling does not exceed 45°C, this being in general the maximum temperature gradient this type of glass can bear.
  • the packaging is made of tempered glass, it can be made in just one step, as this generally resists up to 130°C maximum gradient.
  • the expansion is however carried out progressively, eg. in 10-20", by means of a suitable ramp, to not generate also product sprinklings.
  • the vacuum inside the cavity 17 is controlled by means of the regulating loop composed of the absolute pressure sensor 53, the preset ramp cooling set-point and the PID regulator which acts on the modulating vacuum valve 51 connected via the condenser to surface 54 to the vacuum tank 55.
  • the set point and regulator are internal to the software installed in the microprocessor 16;
  • the liquid ring vacuum pump 56 connected by means of the check valve 57 to the tank 55, generates and maintains the vacuum in said tank and therefore in the cavity 17;
  • the check valve eliminates the risk of backflows inside the tank and the cavity:
  • - the vapors generated by the product during the evaporative flash are evacuated through the duct 48 and condensed in the water-cooled surface condenser 54 and their condensate accumulates at the bottom of the tank 55 from which it is discharged by means of a bottom valve at the end of the production period or continuously by means of a suitable extraction pump;
  • the steam and gas flow is exclusively in the direction from the cavity to the tank and to the vacuum pump, which prevents re-pollution of the evacuation duct, the cavity itself, the packaging and the product therein.
  • the condensate discharge valve 47 is then opened, equipped with a counter pressure nozzle at the outlet, the shut-off valve 70 is opened and the live steam modulating valve 62 is slightly opened, so that the evacuation duct 48 is flooded with said steam up to the evacuation aseptic valve 52; through a special supply valve the compartment between 50 and 49 is also invaded by live steam. In this way, in the evacuation duct 48 and relative valves, a double in series microbiological barrier is created to protect the sterile cavity 17.
  • the aseptic valves of the live steam 58 and 59 are closed, the 65 and 66 are opened, and the modulating valve 67 of the conditionement pre-set gas mixture (e.g. 70% of N2 and 30% of C02) is slightly opened, so that said mixture, passing through the microfilter 46, is sterilized, after which it flows into the supply duct 45 to the aseptic supply valve 61.
  • the conditionement pre-set gas mixture e.g. 70% of N2 and 30% of C02
  • the aseptic valve 61 is then opened, and the valve 67 is modulated by a P ID regulator inside the software of the microprocessor 16 acting on the base of the signal coming from the absolute pressure sensor 53 inside the cavity 17 and the gas compensation set-point also internal to said software, so that in a very short time (eg 5”) said pressure rises up to the predetermined value (eg atmospheric pressure).
  • a very short time eg 5
  • said pressure rises up to the predetermined value (eg atmospheric pressure).
  • the pneumatic piston 37 is actuated downwards, making it perform the necessary stroke so that the closing body 2 descends towards the container 1, fully engaging the "saddle” seal 3 on it vulcanized into the “wedge” or “back” edge 7 of the opening of the container 1.
  • the stroke is mechanically limited by the adjustable screw stop 68, threaded and fixed to the upper part of the piston rod 39.
  • the surfaces 4a and 5a of the gasket lips form a hermetic seal on the lateral surfaces 8a and 9a respectively of the edge of the opening, and the same the thin "bridge" metal sheet 12 inserted in the groove 6 of the gasket barrier between the upper parts 8b and 9b of said edge and the lower surface 15a of the element 15 of the closing body 2, and the internal edge or hook 4d of the external lip 4 of the gasket 3 anchors and restrains on the step 8d of the edge 7, so that the packaging is hermetically and physically closed and barrier.
  • shut-off valves 65, 66 and the modulating valve 67 of the packaging gas mixture are closed .
  • the time required for these operations is eg. about 5".
  • the aforementioned phase may also possibly include, after the hermetic closure of the packaging, a cooling step of the same by means of indirect convection heat exchange by means of water or air flow or other cooling fluid, carried out by means of a specific circuit and valves as shown in the figure 16.
  • Phase h) of the process OPENING OF THE CAVITY, EXTRACTION OF THE PACKAGING AND FINAL COOLING OF THE SAME
  • the rotating bolt 34 is rotated so that the crankshaft 31 , the whole lifting assembly 30 and the movable lower part 29 of the cavity 17 are free.
  • crankshaft 31 is then rotated up to the lower dead point, therefore by 180°, so that said part 29 descends and the cavity 17 opens.
  • the spindles 21 which act on the articulated arms 22 and therefore on the jaws 20 of the 6 gripping / releasing units 19 of the transfer 18, are rotated, bringing said jaws into position and gripping state of the packages P.
  • the transfer is then transferred with the aforementioned load of 6 packages of three pitches towards the final part of the line, i.e. at the end of the unloading stroke, so that the first 3 gripping / releasing units and the related pre-heated packaging P are in correspondence of the 3 cavities of the pasteurizer or sterilizer C, and the other three with the relative packages P pasteurized or sterilized and aseptically packaged in MAP in correspondence with the final cooler D.
  • the cavity and accessories are automatically washed by means of a centralized CIP system.
  • This operation takes place after having closed the cavities 17, and opened the valves 43, 61, 52, 50, 51, 69, and diverted the 44 so that the flow coming from the centralized CIP plant of the plant flows in the supply duct 45, and finally diverted the 49 so that this flow, after passing through the cavities 17 and in the evacuation duct 48, flows into the condenser 54 and into the tank 55, and then returns to the CIP system through the 69. All other valves and flaps must be closed.
  • the washing takes place according to the usual factory protocol, through a succession of an alkaline and an acid solution, both hot, and a final rinse.
  • valves 44, 49 and 69 are returned to their original state, and the cavities 106 are opened.
  • the lid 2 again with holes or slots for the passage of air, steam, fumes and gas suitably arranged along the gasket, is placed on the edge 7 of the opening 11 of the container 1 between the outlet of the pre-heater B and the entry of the deaeration, pasteurization or UHT-ST sterilization, auto-evaporative cooling and aseptic MAP packaging, cavities C, so that the gasket 3 does not need to be provided with passages 71 for air, steam and fumes.
  • the aforesaid passages are made in the rigid part of the lid 2 and not in the gasket, and said cover and gasket are placed and completely engaged on the container 1 , therefore in a hermetically sealed position, before introduction in cavity 17, so that during the already described deaeration, pasteurization or UHT-ST sterilization operations, air, steam, fumes and gases pass through said passages, the same being then closed and sealed with sticks, adhesive tapes, plates or flexible laminates heat-sealable or glue, or other hermetic seal and / or barrier system, before opening the cavity at the end of the cycle or immediately after in a sterile section e.g. operating with sterile air flow, laminar or overpressure.
  • the lid 2 is taken from the resting position on the edge of the container opening and raised or lowered by means of one or more suction cups integral with the mobile support 38 and operating by pressure difference between the cavity and a separate environment.
  • the transfer consists of shutters made entirely or in part of glass or other material permeable to microwaves, on which the packaging rests or in whose holes are housed, each of these shutters being interposed and compressed in a pack between upper part and lower part of the cavity, both equipped with hermetic seals with interposed live steam barrier.
  • the lower mobile part 29 of the cavity 17, instead of being moved by the mechanical-pneumatic group 30, is moved by a pneumatic or hydraulic piston 73, coaxial to said part and operating directly on it.
  • the process and the machine very simplified as they lack all the phases and organs operating aseptically under vacuum, carry out the pasteurization or sterilization of the product, even exclusively solid, inside the cavity 17, provided that it is moist, and of the semi-closed packaging in which the same is contained, and they seal the product itself in a hermetic and barrier way at a temperature of pasteurization or at a maximum of 100°C and atmospheric pressure or slightly higher.
  • the present invention is susceptible of evident industrial application.
  • closing element of the closing body 15, closing element of the closing body 16, system control and management microprocessor

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Abstract

L'invention concerne un système comprenant un procédé, un appareil et un emballage pour produire des aliments ou des boissons à longue durée de vie et similaires à conserver à température ambiante tout en respectant la santé du consommateur et l'environnement. Il permet la pasteurisation ou la stérilisation UHT-ST et l'emballage aseptique d'aliments solides, pâteux, crémeux ou liquides, par exemple des spaghetti avec une sauce tomate, de la pizza, du steak avec des pommes de terre, des bouillons et autres ou de boissons, par exemple des jus de fruits clairs ou avec pulpes, des extraits végétaux et autres, à l'intérieur d'emballages en verre, par exemple des tasses, des jarres, des bouteilles et autres, avec un couvercle ou un capuchon également en verre et un joint en caoutchouc de silicone avec une barrière, sans utiliser de substance chimique. Le produit est placé à l'intérieur de l'emballage et avant fermeture hermétique, les deux sont passés à travers un four à convection fonctionnant à pression atmosphérique fonctionnant avec de l'air chaud ou de la vapeur où ils atteignent environ 70-75 °C, puis ils sont transférés à l'intérieur d'une cavité sous pression/vide fonctionnant à la fois avec de la vapeur sous pression et des micro-ondes à 2,4 GHz simultanément ; ensuite, après avoir été désaérés par expansion sous vide et auto-évaporation, du fait de l'action synergique du milieu chauffant ci-dessus, ils atteignent rapidement et uniformément la température de stérilisation de pasteurisation ou UHT-ST et sont maintenus dans cet état pendant le temps nécessaire à la stabilité microbiologique et enzymatique et immédiatement après pré-refroidis rapidement à environ 50-55 °C par expansion sous vide et auto-évaporation, puis le gaz entourant le produit est substitué par un mélange stérilisé de N2+CO2 et l'emballage fermé par barrière et hermétiquement ; à ce moment, la cavité est ouverte et l'emballage est transféré à un refroidisseur à convection fonctionnant à pression atmosphérique par de l'eau ou de l'air à température ambiante où le refroidissement est achevé.
PCT/IB2020/058927 2019-09-24 2020-09-24 Procédé et appareil de stérilisation uht-st et de remplissage aseptique, dans une atmosphère modifiée, d'aliments solides, de boissons, de produits cosmétiques ou de médicaments à l'intérieur d'un emballage primaire respectueux de la santé des consommateurs et de l'environnement WO2021059180A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
IT102019000017147 2019-09-24
IT102019000017147A IT201900017147A1 (it) 2019-09-24 2019-09-24 Imballaggio per alimenti e bevande a media e lunga conservazione a temperatura ambiente o refrigerata, suo contenitore, coperchio e guarnizione a tenuta ermetica e barriera
IT102019000017153A IT201900017153A1 (it) 2019-09-25 2019-09-25 Metodo e apparato per la pastorizzazione o la sterilizzazione uht-st e il confezionamento asettico in atmosfera modificata map sterilizzata in imballaggi primari rigidi rispettosi della salute del consumatore e dell’ambiente, di prodotti alimentari solidi, oppure liquidi, polposi, pastosi o cremosi con o senza pezzi solidi, oppure ancora di bevande, cosmetici, farmaci e simili, a media o lunga conservazione a temperatura ambiente
IT102019000017150 2019-09-25
IT102019000017150A IT201900017150A1 (it) 2019-09-25 2019-09-25 Capsula di chiusura e tenuta ermetica per imballaggi di bevande gassate, alcooliche, aromatiche o naturali, oppure alimenti, farmaci, cosmetici, profumi, prodotti chimici o biologici
IT102019000017153 2019-09-25

Publications (1)

Publication Number Publication Date
WO2021059180A1 true WO2021059180A1 (fr) 2021-04-01

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Citations (12)

* Cited by examiner, † Cited by third party
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BE398951A (fr) *
EP0019646A1 (fr) * 1979-05-30 1980-12-10 Ludwig Schwerdtel GmbH. Appareil pour fermer des boîtes sous vide au moyen d'un couvercle
US4279353A (en) * 1977-04-23 1981-07-21 Zensho Honma Plastic bottle cap
US5813554A (en) * 1996-09-13 1998-09-29 Diseno Industrial Mago, S.L. Annular lock
US6105807A (en) * 1996-08-12 2000-08-22 Radley Valley Pty Limited Removable sealing closure with closure attachment means
US20030019877A1 (en) * 2001-07-25 2003-01-30 Dionisio Scarabelli Hermetically sealable container with internal partial vacuum making facilities
EP1359097A1 (fr) * 2002-04-17 2003-11-05 Wipf AG Sachet comportant une soupape d'équilibrage de pression et procédé de pasteusisation des aliments
US20090206079A1 (en) * 2005-07-13 2009-08-20 Mario Valderrama Chaparro Pressure Closure for Beverage and Food Containers
EP2245947A1 (fr) * 2008-01-10 2010-11-03 Toyo Seikan Kaisha, Ltd. Procédé de stérilisation d'un aliment scellé dans un conteneur et système de remplissage
EP2735524A1 (fr) * 2012-11-26 2014-05-28 Seb S.A. Contenant comprenant un recipient et un couvercle
US20140272042A1 (en) * 2013-03-15 2014-09-18 Thomas D. Gillette Systems and methods for packaging food products
US20170197744A1 (en) * 2016-01-07 2017-07-13 Sodetech Continuous process and system for the pasteurization or sterilization of foodstuffs in a rigid container followed by the deep-vacuum sealing thereof by rotary steam injection and homogeneous rapid cooling

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE398951A (fr) *
US4279353A (en) * 1977-04-23 1981-07-21 Zensho Honma Plastic bottle cap
EP0019646A1 (fr) * 1979-05-30 1980-12-10 Ludwig Schwerdtel GmbH. Appareil pour fermer des boîtes sous vide au moyen d'un couvercle
US6105807A (en) * 1996-08-12 2000-08-22 Radley Valley Pty Limited Removable sealing closure with closure attachment means
US5813554A (en) * 1996-09-13 1998-09-29 Diseno Industrial Mago, S.L. Annular lock
US20030019877A1 (en) * 2001-07-25 2003-01-30 Dionisio Scarabelli Hermetically sealable container with internal partial vacuum making facilities
EP1359097A1 (fr) * 2002-04-17 2003-11-05 Wipf AG Sachet comportant une soupape d'équilibrage de pression et procédé de pasteusisation des aliments
US20090206079A1 (en) * 2005-07-13 2009-08-20 Mario Valderrama Chaparro Pressure Closure for Beverage and Food Containers
EP2245947A1 (fr) * 2008-01-10 2010-11-03 Toyo Seikan Kaisha, Ltd. Procédé de stérilisation d'un aliment scellé dans un conteneur et système de remplissage
EP2735524A1 (fr) * 2012-11-26 2014-05-28 Seb S.A. Contenant comprenant un recipient et un couvercle
US20140272042A1 (en) * 2013-03-15 2014-09-18 Thomas D. Gillette Systems and methods for packaging food products
US20170197744A1 (en) * 2016-01-07 2017-07-13 Sodetech Continuous process and system for the pasteurization or sterilization of foodstuffs in a rigid container followed by the deep-vacuum sealing thereof by rotary steam injection and homogeneous rapid cooling

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