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System and method for processing liquid or semi-liquid food products

A semi-liquid, food technology, applied in food preservation, application, food science, etc., can solve problems such as flavor changes

Inactive Publication Date: 2017-02-22
TETRA LAVAL HLDG & FINANCE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A side effect of heat treatment of the product is that flavor, color and other product properties may change

Method used

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  • System and method for processing liquid or semi-liquid food products
  • System and method for processing liquid or semi-liquid food products
  • System and method for processing liquid or semi-liquid food products

Examples

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Embodiment Construction

[0036] figure 1 An example of a conventional beverage line 100 that may be used to process fruit juice from concentrate is generally shown. In this embodiment, the water 102 and the concentrate 104 are mixed into a juice in a mixing device 106, which is then conveyed to a heat treatment device 108 where the juice is heated and maintained at a temperature providing temperature, so that the juice can be consumed safely.

[0037] In order that the water 102 does not affect the properties of the juice, the water 102 can be pretreated in different ways. For example, sand filtration may be used to remove insoluble solids, activated carbon filtration may be used to remove pigments, and membrane filtration may be used to reduce dissolved salts.

[0038] The concentrate 104 is typically delivered to the beverage line 100 in tanks. To prevent microbial growth, the tank can be cooled, for example by being equipped with a cooling jacket.

[0039] The mixing device 106 may be one or mo...

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PUM

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Abstract

A system for processing a liquid or semi-liquid food product is provided. The food product is a composition of a first sub-composition having a low concentration, such as water or a sugar solution, and a second sub- composition having a high concentration, such as a concentrate. The high concentration is greater than the low concentration. The system comprises an ultra violet (UV) light treatment apparatus for reducing an amount of microorganisms in the first sub-composition and a blending apparatus for aseptically combining the first sub-composition and the second sub- composition into the liquid or semi-liquid food product.

Description

technical field [0001] The present invention generally relates to the field of liquid food processing. More specifically, the present invention provides a system and method for processing liquid or semi-liquid food products in a more energy-efficient manner. Background technique [0002] To meet the growing demand for energy-efficient food processing, food processing companies in different regions of the world are investigating new technologies that can reduce undesired microorganisms in food while maintaining low energy consumption. Thermal treatment is currently the main technology used for this purpose, i.e. uses a lot of energy, and if it can be replaced by another technology, it can significantly reduce the carbon footprint (i.e. the carbon dioxide emissions caused by the treatment), as well as the overall cost of operation both. [0003] Aside from cost and environmental aspects, many food processing companies are concerned with replacing heat treatment with another ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/46A23L2/50A23L2/60A23L3/28
CPCA23L2/46A23L2/50A23L2/60A23L3/28A23V2002/00
Inventor 约兰·谢恩贝里米凯尔·西蒙森
Owner TETRA LAVAL HLDG & FINANCE SA