Deodorizing Method for Filling Systems Using Heated Chemical Circulation
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Solution Overview
Problem
The existing filling system technologies face inefficiencies in removing residual flavors, leading to productivity degradation due to the mixing of previous drink scents with new drinks, requiring repeated CIP and SIP processes.
Innovation Solution
A deodorizing method involving a series of rinsing and chemical circulation steps within the filling system, where the chemical is heated to 70° C. or higher and 150° C. or lower, and rinse water is heated to 70° C. or higher and 150° C. or lower, to efficiently remove residual flavors, potentially omitting the need for additional sterilization processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional CIP and SIP processes are used to clean and sterilize the filling system, then aseptic conditions are maintained, but residual flavors remain in the drink flow path causing scent contamination of subsequent drinks
Solution Approach 1:
The patent applies parameter changes by heating the chemical circulation solution to 70-150°C during the CIP process. This temperature parameter change enables effective removal of residual flavors while maintaining aseptic conditions, resolving the contradiction between reliability and harmful factors.
Solution Approach 2:
The patent replaces the mechanical/physical SIP (steam injection process) with a chemical-based CIP approach using heated alkaline or acidic solutions. This substitution achieves both cleaning and deodorizing functions without requiring separate sterilization steps, eliminating residual flavors while maintaining asepsis.
2Object-generated harmful factors
If CIP and SIP processes are repeated to remove residual flavors and prevent scent contamination, then flavor purity is improved, but productivity significantly degrades due to increased processing time
Solution Approach 1:
The patent merges the cleaning function (CIP) and sterilization function (SIP) into a single integrated process. By heating the chemical circulation solution to 70-150°C, the process simultaneously removes residual flavors and maintains aseptic conditions, eliminating the need for repeated cycles and improving productivity.
Solution Approach 2:
The patent implements continuous circulation of the heated chemical solution through the drink flow path for 5-60 minutes. This continuous action ensures complete removal of residual flavors throughout the entire system without interruption, maintaining flavor purity while optimizing processing time.
3Object-generated harmful factors
If higher temperatures are used to remove residual flavors more effectively, then deodorizing efficiency is improved, but energy consumption increases
Solution Approach 1:
The patent uses a temperature range of 70-150°C during chemical circulation, which is higher than conventional CIP temperatures. This partial excessive heating efficiently removes residual flavors while the limited circulation time (5-60 minutes) prevents excessive energy consumption, achieving optimal balance between deodorizing efficiency and energy use.
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
This method effectively removes residual flavors, reducing downtime and energy consumption while maintaining aseptic conditions, thereby enhancing productivity and reducing the need for repeated cleaning and sterilization cycles.
Implementation Method 1
at the chemical circulation step, the chemical for a first circulation system is heated to a temperature of 70° C. or higher and 150° C. or lower in the first circulation system
Implementation Method 2
at the second rinsing step, the second rinse water for a first circulation system is heated to a temperature of 70° C. or higher 150° C. or lower in the first circulation system
Implementation Method 3
a first circulation system including at least a heat sterilizer that heats a drink
Data Source
AI summary
A deodorizing method includes a first rinsing step of supplying first rinse water for a first circulation system to a first circulation system (25a) including at least a heat sterilizer (3) that heats a drink, a chemical circulation step of supplying and circulating a chemical for a first circulation system in the first circulation system (25a), and a second rinsing step of supplying second rinse water for a first circulation system to the first circulation system (25a). At the chemical circulation step, the chemical for a first circulation system is heated to a temperature of 70° C. or higher and 150° C. or lower in the first circulation system (25a).