Title:
ポンプで押し出すことが可能な流体を超高圧均質化によって滅菌および物理的安定化する連続システムおよび工程
Document Type and Number:
Japanese Patent JP5781608
Kind Code:
B2
Abstract:
Continuous system and procedure of sterilization and physical stabilization of pumpable fluids, food, or other type of fluids, through ultra-high pressure homogenization (UHPH) comprising a first heat exchanger 1 which preheats the fluid at temperature T p between 40 and 90 °C; an ultra-homogenizer 3 through which fluid at temperature T p is introduced at a pressure P u between 200 and 600MPa increasing its temperature up to a final value T u ; a second heat exchanger 4 where its cooling temperature is adjusted at value T e ; an aseptic tank 5 that receives the cooled down fluid at value T e , and from which it is pumped by sterile air pressure into an aseptic packaging machine, for the packaging of the final product.
Inventors:
Guamis Lopez, Buenaventura
Trujillo Mesa, Antonio Jose
Ferragut Perez, Victoria
Quevedotere, Juan Miquel
Lopez Pedemonte, Thomas
Bufa Dunat, Martin Nicholas
Trujillo Mesa, Antonio Jose
Ferragut Perez, Victoria
Quevedotere, Juan Miquel
Lopez Pedemonte, Thomas
Bufa Dunat, Martin Nicholas
Application Number:
JP2013519999A
Publication Date:
September 24, 2015
Filing Date:
July 18, 2011
Export Citation:
Assignee:
UNIVERSITAT AUTONOMA DE BARCELONA
International Classes:
A23L3/015; A23L3/22; A23L5/10; A61L2/02; A61L2/04; A61L2/06
Domestic Patent References:
| JP59194745A |
Foreign References:
| WO1999021442A1 |
Other References:
FERRAGUT, V., et al.,PHYSICAL CHARACTERISTICS DURING STORAGE OF SOY YOGURT MADE FROM ULTRA-HIGH PRESSURE 以下備考,JOURNAL OF FOOD ENGINEERING,英国,2009年 5月 1日,92(1),pp.63-69,HOMOGENIZED SOYMILK
城端克行、上野川修一(編),乳の科学,株式会社朝倉書店,1998年 3月25日,初版第3刷,pp.148-154
岩附慧二ら,新しい殺菌技術,乳業技術,2000年,50,pp.161-185
GRACIA-JULIA, A., et al.,EFFECT OF DYNAMIC HIGH PRESSURE ON WHEY PROTEIN AGGREGATION: 以下備考,FOOD HYDROCOLLOIDS,ELSEVIER,2008年 3月19日,22(6),pp.1014-1032,A COMPARISON WITH THE EFFECT OF CONTINUOUS SHORT-TIME THERMAL TREATMENTS
城端克行、上野川修一(編),乳の科学,株式会社朝倉書店,1998年 3月25日,初版第3刷,pp.148-154
岩附慧二ら,新しい殺菌技術,乳業技術,2000年,50,pp.161-185
GRACIA-JULIA, A., et al.,EFFECT OF DYNAMIC HIGH PRESSURE ON WHEY PROTEIN AGGREGATION: 以下備考,FOOD HYDROCOLLOIDS,ELSEVIER,2008年 3月19日,22(6),pp.1014-1032,A COMPARISON WITH THE EFFECT OF CONTINUOUS SHORT-TIME THERMAL TREATMENTS
Attorney, Agent or Firm:
Harakenzo world patent & trademark