Aseptic Beverage Sterilization via Microfiltration
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Solution Overview
Problem
Existing methods for sterilizing fruit and non-fruit beverages often alter their nutritional benefits and flavor, especially when using high heat or filtration, and fail to provide a stable, safe, and naturally tasting product with extended shelf life.
Innovation Solution
Heating the beverages to 50° C. to 100° C. and filtering through two microfilters with 0.2 micron pore size to remove Clostridium botulinum spores while maintaining flavor, using a combination of macro and microfiltration processes to ensure microbial removal and retention of organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high heat sterilization is used, then microbial removal is improved, but flavor and nutrition are worsened
Solution Approach 1:
The patent applies parameter changes by precisely controlling temperature (50-100°C) and time (1-2 minutes) parameters during heating, and by selecting specific pore size (0.2 microns) for microfilters. This combination of parameter optimization achieves effective microbial removal including C. botulinum spores while minimizing thermal damage to flavor compounds and nutrients in the beverage
2Reliability
If traditional filtration is used, then microbial removal is improved, but flavor is worsened
Solution Approach 1:
The patent employs porous microfilter materials with precisely controlled pore sizes of 0.2 microns arranged in series. This porous structure physically traps and removes C. botulinum spores and other microorganisms while allowing passage of flavor compounds, achieving sterilization without the chemical or mechanical damage associated with traditional filtration methods
3Reliability
If extended heating time is used, then microbial removal is improved, but flavor retention is worsened
Solution Approach 1:
The patent applies partial action by using heating times of only 1-2 minutes at elevated temperatures (50-100°C), which is sufficient to achieve effective microbial removal when combined with the 0.2 micron microfiltration. This partial heating approach avoids excessive thermal exposure that would degrade flavor compounds, achieving the desired balance between sterilization and flavor retention
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method achieves effective microbial removal, maintaining flavor and extending the shelf life of beverages to up to 1 year, providing a commercially sterile product with enhanced safety and freshness compared to other sterilization methods like high pressure processing and pulsed electric field processing.
Implementation Method 1
filtering through two micro filters in series having a pore size of about 0.2 microns to remove C. botulinum spores
Implementation Method 2
heating a liquid beverage (fruit and non-fruit beverages or mixtures thereof) to a temperature of about 50° C. to about 100° C.
Data Source
AI summary
An aseptic method of preparing high acid and low acid fruit and non-fruit beverages to improve flavor profiles and retain organoleptic properties of the fresh ingredients is provided, as well as the fruit and non-fruit beverages obtained through this process with the benefit of extended shelf-life.