APPARATUS AND METHOD FOR ASEPTIC PROCESSING OF PERISHABLE PRODUCT WITHOUT USING PRESERVATIVES Russian patent published in 2006 - IPC A23B7/05 A23L2/46 A23C3/03 

FIELD: commercial equipment and method for processing of perishable food products, including fruit juices and mixtures thereof, fruit flesh, wine, milk, butter, yogurt, cultured milk products, beer, malt and oats beverages, soups and alcohol-free drinks.

SUBSTANCE: apparatus has tank capable of holding perishable product, said tank being equipped with inlet and outlet respectively for receiving and discharging of product, first housing surrounding said tank, second housing surrounding said first housing, first heat-carrier at least partly filling volume between tank and first housing and adapted for providing heat exchange through tank containing perishable product, second heat-carrier filling volume between first and second housings, and means for heating second heat-carrier for transmitting heat thereof to first heat-carrier which, on its turn, increases temperature of perishable product within tank. Method involves placing certain amount of perishable product into tank; increasing temperature of second heat-carrier for increasing, on its turn, temperature of first heat-carrier for time interval sufficient to increase temperature of perishable product in tank to value in the range between 92 C and 100 C. Apparatus and method kills 100% of bacteria or enzymes and also any other pathogenic microorganisms present in freshly pressed citric and other fruit juices and mixtures thereof, as well as in fruit flesh and milk products, or makes them organically inactive. Apparatus and method are adapted for packaging 100% of natural juices and milk having shelf life of from 2 years to 3 years without necessity of cooling and using artificial preservatives.

EFFECT: increased shelf life of products, provision for retention of natural taste, color, and aroma commonly peculiar to freshly pressed juice and mixtures thereof, and also to citrus flesh.

14 cl, 10 dwg