Class / Patent application number | Description | Number of patent applications / Date published |
426521000 | Pasteurizing or sterilizing | 29 |
20080299274 | Method and Apparatus for Reducing the Number of Microbes During Tandem Operation - The invention relates to a method and an apparatus ( | 12-04-2008 |
20090162509 | Sterilised Nutritional Beverage - One aspect of the invention relates to a sterilised nutritional beverage containing: 0.5-8 wt. % protein; 1-6 wt. % fat; 3-2 0 wt. % carbohydrates; up to 5 wt. % of optional other nutritional components; and 70-85 wt. % water; wherein the carbohydrates comprise, calculated on total weight of the beverage: 0.2-2.0% native starch; 2-10% saccharides, selected from the group consisting of monosaccharides, disaccharides, trisaccharides and combinations thereof. The present beverage can be stored under tropical conditions for several weeks without showing signs of destabilisation. Another aspect of the invention relates to a method of preparing a sterilised beverage as defined above. | 06-25-2009 |
20090280229 | METHOD AND APPARATUS FOR MANUFACTURING PROTEIN BEVERAGES - An apparatus for hot filling containers with protein beverage may comprise a batch tank adapted for receiving a protein beverage, a first heat exchanger adapted for heating the protein beverage to a pasteurizing temperature, a reservoir adapted for receiving the protein beverage and having an overflow stream of the protein beverage, a filler adapted for at least partially filling containers with the protein beverage, a second heat exchanger adapted for cooling the overflow stream, a rework tank adapted for receiving the overflow stream, and a control valve adapted for controlling a percentage of the overflow stream recycled to the first heat exchanger from the rework tank such that the protein beverage remains substantially free of floc. A method for making a protein beverage substantially free of floc is also described. | 11-12-2009 |
20090297680 | Method for homogeneously heating products - The present invention relates to a method for the homogeneous heating of products in which the products are heated in an alternating electromagnetic field, in particular a HF field, whereby first regions of the products are heated more intensely than second regions. The method is characterised in that the first regions are cooled at least before or during heating in the alternating field by additional means and/or measures for heat transfer and/or the second regions are heated by additional means and/or measures for heat transfer. | 12-03-2009 |
20100104721 | Process For Reducing Spore Levels In Compositions - The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic spores in the composition by at least about 3 logs. In one important aspect, the invention relates to producing vacuum packed or modified atmosphere packed chilled food products. | 04-29-2010 |
20100151102 | METHOD OF PASTEURIZING, MONITORING PU-UPTAKE, CONTROLLING PU-UPTAKE AND APPARATUS FOR PASTEURIZING - A continuous flow pasteurization apparatus for a liquid product includes a pasteurization area divided into plural pasteurization zones, each with a connection for heating and/or cooling the product, so that if production stops, it is possible to hold the temperature below the pasteurizing temperature. Upon restarting, the product is reheated to a temperature close to the pasteurizing temperature. The apparatus provides for the control and monitoring of pasteurization units (PU's). | 06-17-2010 |
20100173060 | Method for the Surface-Pasteurization and-Sterilization of Pieces of Food - A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C. at a higher sterilization pressure, in that heat treatment occurs for 1 to 30 mins, and in that the water of condensation is removed from the surface of food products by a subsequent vacuum drying at a further reduced pressure. | 07-08-2010 |
20110097469 | METHOD AND DEVICE FOR PASTEURIZING A LIQUID PRODUCT - The invention relates to a method for pasteurizing a liquid product by heating it to a pasteurization temperature which results in any product-harming microorganisms being killed and by maintaining the product at this temperature in a treatment chamber over a holding time. | 04-28-2011 |
20120207902 | METHOD OF EXTENDING THE PRODUCTION TIME OF A PASTEURISER - The invention relates to a method of extending the production time of a pasteuriser. The pasteuriser is of the type which includes a plate heat exchanger with a number of sections, of which at least one section consists of regenerative section. The method comprises raising the temperature in the downstream part of the regenerative section to a temperature above 50° C., during a certain predetermined period of time and at regular intervals. During normal production, a part quantity of the product which passes downstream of the regenerative section is shunted past the regenerative section. At the regular intervals and during the predetermined period of time, a part quantity of the product which passes upstream of the regenerative section is shunted past the regenerative section. At the same time, all product passes the downstream part of the regenerative section during the predetermined period of time. | 08-16-2012 |
20120251697 | MACHINE FOR MAKING AND DISPENSING SEMILIQUID AND/OR SEMISOLID PRODUCTS - A machine for making and dispensing semiliquid and/or semisolid food products comprising a working unit equipped with a cylinder for processing a mixture of a basic product and air, a heat exchange fluid flow chamber located around the cylinder, a dispensing tap and means for treating and feeding the heat exchange fluid to the flow chamber, is equipped with a flexible container for containing the basic product; a peristaltic pump transfers the basic product from the container to the processing cylinder through a supply duct along which there is a first pressure sensor for the pressure of the mixture fed into the cylinder; the sensor sends a signal indicating the pressure of the mixture to a control and drive unit which adjusts the operation of the peristaltic pump and thus the output pressure of the pump. | 10-04-2012 |
20120269946 | Method for the pasteurization of wine on a production basis in the winery - Attaining biological stability in wine has been a problem for winemakers for centuries. The main methods for preventing microbes from destroying wine have been the addition of chemicals such as sulphur dioxide and potassium sorbate and ultra filtration. These methods are less than satisfactory. Chemicals can only be used to a certain level before they affect the taste of the wine or cause allergy reactions in the drinker. Ultra filtration will remove the microbes but it also removes taste and body from the wine. Previous attempts at pasteurization of wine have been marginally successful because of the subsequent spoilage of the wine in less than optimum winery storage and less than total kill of the microbes. I have devised a method to eliminate these problems and have the wine ready to bottle in a pasteurized state, and designed the equipment to do this in the winery. The method consists of two elements which differ from previous attempts in two significant ways. First, I use enough heat and time to kill all microbes in the wine, and secondly I do it in the tank or barrel from which I intend to bottle the wine. In this way both the wine and the container holding the wine are sanitized. | 10-25-2012 |
20120276266 | UHT System and Method for Heat Treating Temperature-Sensitive Food Products - The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible. | 11-01-2012 |
20120288603 | Device and Method for the Treatment of a Liquid Foodstuff Product - In a device for treating a liquid foodstuff product containing a solid with a heat exchanger charged with the foodstuff product under pressure and/or a degasser, which is charged with a reduced pressure, followed or preceded by a pressure reduction device, the pressure reduction device has at least one brake pump through which the foodstuff product flows. In a method the pressure with which the foodstuff product is conveyed through the brake pump is reduced by a rotary movement of the brake pump. | 11-15-2012 |
20130004638 | PASTEURIZER WITH CONTROLLED SPRAYER OUTPUT - A method for pasteurizing a continuous product chain in a device having an inlet, heat-up, pasteurization, and cooling regions all divided into treatment zones, and transport means for passing products through these regions includes heating up, pasteurizing, and cooling by heat transfer between the products and a spray medium with which the products are sprayed, for each of the treatment zones, adapting a temperature of the spray medium to cause a desired consequence to heat transfer in the treatment zone, and varying a pasteurization process by changing a volumetric flow rate of the spray medium in at least one treatment zone between a maximum value and a minimum value. | 01-03-2013 |
20130040030 | Method for the Surface-Pasteurization and-Sterilization of Pieces of Food - A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C. at a higher sterilization pressure, in that heat treatment occurs for 1 to 30 mins, and in that the water of condensation is removed from the surface of food products by a subsequent vacuum drying at a further reduced pressure. | 02-14-2013 |
20130045316 | Controlling Contamination on Carcasses Using Flame Decontamination - A method for the decontamination of carcasses includes using a flame decontamination process in which carcasses are subjected to temperatures produced by a direct flame source for a period of time sufficient to achieve an effective degree of surface pasteurization. | 02-21-2013 |
20130059055 | METHOD AND DEVICE FOR HEATING A LIQUID PRODUCT - A method of flash pasteurizing a liquid product before the product is filled includes preheating the product for flash pasteurization, correction cooling the flash pasteurized product, and intermediately storing cooling water heated in the correction cooling of the flash pasteurized product. Waste heat obtained during at least one of a cooling of filled-in product or a recooling of not filled-in product is supplied to the intermediately stored cooling water. | 03-07-2013 |
20130064952 | SYSTEM AND METHOD FOR PASTEURIZING AT LEAST ONE LIQUID - The invention relates to a system and method for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped, comprising a supply container ( | 03-14-2013 |
20140057036 | APPARATUS AND METHOD FOR HEATING AND STERILIZING LIQUID FOOD - An apparatus and a method for heating and sterilizing liquid food, which may avoid the food product damage caused by direct contact with a hot heating medium, and reduce the time required for heat exchange, and the time for which the food product is kept in the high temperature zone. The apparatus and the method may also reduce the damage to the quality of the food product due to the high temperature. | 02-27-2014 |
20140255577 | METHOD AND APPARATUS FOR MATERIAL HANDLING FOR A FOOD PRODUCT IN A HIGH PRESSURE PASTEURIZATION PROCESS - A method and apparatus for material handling of food products in a high pressure pasteurisation process including a pontoon pallet base ( | 09-11-2014 |
20150320100 | DEVICE FOR TREATING BEVERAGES HAVING WALL ELEMENTS MADE OF PLASTIC - A device is provided for treating beverages having at least one conduit for passing a flowable medium and having at least one wall element. The wall element is made from a plastic and at least one cavity is formed in the wall element. | 11-12-2015 |
20160106138 | Pasteurization System for Root Vegetables - A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.). A washing means, arranged at an exit point of the flame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product. | 04-21-2016 |
20160106139 | UHT SYSTEM AND METHOD FOR HEAT TREATING TEMPERATURE-SENSITIVE FOOD PRODUCTS - The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible. | 04-21-2016 |
426522000 | Of lacteal material | 6 |
20090074932 | PROTEIN-FORTIFIED FROZEN DESSERT FORMULATION AND PROCESS - A protein-fortified frozen dessert formulation and the process for making it are described. In particular, a sweet mix of 10-20% w/w sugar, 0-10% w/w flavouring, 0-20% w/w fat, 10-15% w/w milk solids, 0-11% w/w protein and 50-65% w/w water is prepared, preheated, pasteurized, homogenized and aged. The aged sweet-mix is then blended with yogurt and optionally more protein prior to freezing. Alternatively, a mix of 10-20% w/w sugar, 0-10% w/w flavouring, 0-20% w/w fat, 10-15% w/w milk solids, 5-15% w/w protein, 5-20% yogurt and 50-65% w/w water is prepared, preheated, pasteurized, homogenize and aged and frozen to a low target overrun. | 03-19-2009 |
20090304890 | APPARATUS AND METHOD FOR TEMPERATURE CONTROLLED PROCESSES - Method and apparatus for temperature controlled processes in a vessel to provide improved process control, in particular to enable controlled temperatures to be applied to a substance in different process zones of a vessel, has a series of tubular members arranged and operatively connected in a flow system, and each process zone has temperature regulating means juxtaposed thereto for effecting temperature control therein. | 12-10-2009 |
20110200731 | Thin film tube reactor with rotating reservoir - A tube reactor having a substantially tubular body portion including a conical section, an entry port, an opposing exit port, and an axis extending between the ports through the body portion. The tubular body portion being rotatable about the axis. At least one reactant can be fed into the tubular body portion and directed toward the conical section. An inner surface of the tubular body portion receives the reactants from the conical section, and processes the reactants. An insert may be positioned within the tubular body portion to further process the reactants along the inner surface. A rotating reservoir having a damper can be coupled to the rotating tubular body portion. The damper receives the processed reactants from the inner surface of the tubular body portion, and guides the processed reactants into the rotating reservoir to minimize turbulence. The rotating reservoir then separates the processed reactants by density. | 08-18-2011 |
20110318463 | System and Method for Pasteurizing Milk - Systems and methods are provided for pasteurizing milk or other fluids, and for cleaning and disinfecting processing passageways prior to and after the milk processing. The disclosed pasteurization systems and methods have very low impact on the characteristics of raw, unpasteurized milk (e.g., texture, flavor, and/or nutritional value). For example, some systems and methods utilize a pump that operates at a very low flow rate (e.g., about 1 gallon per minute (GPM)) to prevent mechanical adulteration of the raw milk. Disclosed systems and methods for cleaning and disinfecting the fluid passageways also utilize a low-flow rate, and can use the same low flow pump that is utilized during pasteurization. A pressure pulser allows pressure to build up within the fluid passageways despite the low flow, and then releases the pressure to purge air from the passageways and to cause their interior surfaces to contact the cleaning fluid. | 12-29-2011 |
20120315364 | HEAT STABLE VESSEL - The present disclosure relates to methods, systems, and devices that may be used to heat treat and store one or more fluids. | 12-13-2012 |
20140349000 | THERMALLY PROCESSED SHELF-STABLE DAIRY-BASED COMPOSITION AND METHODS FOR MAKING SAME - The present disclosure provides dairy compositions comprising particulates and having good color, flavor, and texture after thermal processing. In a general embodiment, the compositions include particulates such as fruits and/or grains, and the compositions are thermally processed and shelf-stable. Methods for reducing or inhibiting browning of dairy-based compositions are also provided. The methods include, for example, thermally processing a dairy composition including particulates such as fruits and/or grains at a temperature that is less than about 240° F. The compositions and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation/browning of the compositions during processing and storage. | 11-27-2014 |