Chemical apparatus and process disinfecting – deodorizing – preser – Process disinfecting – preserving – deodorizing – or sterilizing
Patent
1996-08-16
1998-06-30
Warden, Robert J.
Chemical apparatus and process disinfecting, deodorizing, preser
Process disinfecting, preserving, deodorizing, or sterilizing
422 26, 422 38, 422292, 422300, 422307, 422308, 426407, 426401, 426521, 426522, 99483, 134 72, 134131, A61L 218, A61L 220, A23C 3027, B08B 304
Patent
active
057729581
DESCRIPTION:
BRIEF SUMMARY
This application is a 35 U.S.C. 371 of PCT/DK95/00062 which is now WO95/22352.
BACKGROUND OF THE INVENTION
The invention relates to a method for the pasteurization of a continuous line of products in an apparatus having a heating area, a pasteurization area and a cooling area as well as means of conveyance for carrying the products through the areas in the order indicated in a regular motion from the inlet of the apparatus to the outlet hereof, whereby heating, pasteurization and cooling are effected by heat transfer between the products and a fluid, preferably water, which is sprinkled over the products, the areas being divided into zones extending in the direction of motion of the products, and the temperature of the water in the individual zone being adapted to the desired sequence of the heat transfer for the zone.
The invention also relates to an apparatus for use in the implementation of the said method, said apparatus having a a heating area, a pasteurization area and a cooling area as well as means of conveyance for carrying the products through the areas in the order indicated in a regular motion from the inlet of the apparatus to the outlet hereof, whereby heating, pasteurization and cooling are effected by heat transfer between the products and a fluid, preferably water, which is sprinkled over the products, the areas being divided into zones extending in the direction of motion of the products, and the temperature of the water in the individual zone being adapted to the desired sequence of the heat transfer for the zone.
In the production of products which are perishable by bacterial flora it is well-known art to destroy the bacterial flora by pasteurization, which in the case of a continuous line of products is accomplished in a so-called tunnel pasteurizer.
A continuous line of products, which must necessarily be pasteurized in order to achieve keeping qualities, is known for example from the brewery industry in the form of beer or similar products, which are contained in bottles.
Tunnel pasteurizers are known for example from DK Patent Specification No. 161.618, U.S. Pat. No. 4.490.401 and No. 4.441.406, GB Printed Specification No. 2.182.542 and EP Patent Specification No. 0.437.499.
In the known tunnel pasteurizers the products are pasteurized in a regular progressing movement from an inlet to an outlet. During this movement the products are heated gradually, whereby the pasteurization is accomplished, and normally a gradual cooling down will take place eventually in order to stop the pasteurization process. The apparatuses may therefore be divided into a heating area, a pasteurization area and a cooling area in the said order.
All known tunnel pasteurizers do not necessarily comprise a heating and a cooling area, however, in the brewery industry this is normally the case, since the purpose of gradual heating and gradual cooling is in part to prevent breaking of the containers of the products, which are normally glass bottles, as a result of abrupt changes of temperature, and in part to utilize a heat exchange between the heating and the cooling areas.
The heat transfer to container products is normally accomplished by spraying the containers with a heated fluid, preferably water, as the products are carried forward along the apparatus on a conveyor belt, which the sprinkling water can pass through. In such cases bottom vessels are provided underneath the conveyor belt, and from there the sprinkling water can be pumped up to a higher level to the effect that sprinkling can continue.
The temperature of the sprinkling water in the individual zone is adapted carefully according to the products, the lengths of the zones in the apparatus and the speed of the conveyor belts in order that the products receive the prescribed degree of pasteurization.
In the known pasteurizers the water is heated by means of sources of heat, which may be in the form of bodies heated by electricity and submerged in the water. The water may also be heated simply by feeding steam out into the water.
Normally, heat
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patent: 2652841 (1953-09-01), Kurt
patent: 4023618 (1977-05-01), Kun et al.
patent: 4441406 (1984-04-01), Becker et al.
patent: 4490401 (1984-12-01), Becker et al.
patent: 5310566 (1994-05-01), Baudendistel
Noguerola Alex
Sander Hansen A/S
Warden Robert J.
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