METHOD AND APPARATUS FOR THE PASTEURIZATION OF A CONTINUOUS LINE OF PRODUCTS

Abstract: The method and the apparatus are employed during reduced speed or a function stoppage in a pasteurization apparatus in which products are being conveyed and pasteurized in a continuous line. The products are heated in a heating area, pasteurized in a pasteurization area and in the end cooled in a cooling area. The products are conveyed at an even speed on a means of transport and are respectively heated and cooled by means of a fluid which is sprinkled down over the products and recirculated. The pasteurization area is divided in a first and a second zone and the sprinkling fluid has the same temperature in both zones contrary to the known techniques where the sprinkling fluid has a notably higher temperature in the first zone than in the second zone. Hereby a temperature profile is established which in the pasteurization area produces considerably more cooler products than warmer products so that during reduced speed or a function stoppage the cooler products can be used for cooling both the sprinkling fluid and the warmer products. At a function stoppage a lower consumption of energy and a smaller loss of warm sprinkling fluid in comparison with the known methods can in this way be obtained.

Description: METHOD AND APPARATUS FOR THE PASTEURIZATION OF A CONTINUOUS LINE OF PRODUCTS. The invention relates to a method for the pasteurization of a continuous line of products in an apparatus which has a hea¬ ting area, a pasteurization area and a cooling area together with means of transport for carrying the products in an even motion through the areas in the said order from the inlet of the apparatus to the outlet, whereby the heating, the pasteu- rization and the cooling is effected through heat transfer be¬ tween the products and a fluid, preferably water, which is sprinkled over the products, which areas are divided in zones extending in the direction of the motion of the products, and in which the temperature of the fluid in the particular zone is adapted to the desired sequence of the heat transfer for the zone. The invention also concerns an apparatus for use in the imple¬ mentation of the said method, which apparatus has a heating area, a pasteurization area and a cooling area together with means of transport for carrying the products in an even motion through the areas in the said order from the inlet of the ap¬ paratus to the outlet, whereby the heating, the pasteurization and the cooling is effected through heat transfer between the products and a fluid, preferably water, which is sprinkled over the products, which areas are divided into zones exten¬ ding in the direction of the motion of the products, and in which the temperature of the fluid in the particular zone is adapted to the desired sequence of the heat transfer for the zone. In the production of products, which can be spoiled by bacte¬ rial flora, it is well known to destroy the bacterial flora by pasteurization, which in the case of a continuous line of pro- ducts, takes place in a so called tunnel pasteurization appa¬ ratus. A continuous line of products, which necessarily has to be pasteurized to achieve keeping qualities, is well known from the brewery industries in the shape of beer which is packaged in bottles. The known apparatus for tunnel pasteurization are of the kind in which the products are being pasteurized in an uniformly progressing motion from an inlet to an outlet. During the motion the products will be heated in such a way that pasteu- rization takes place and normally a cooling will also take place in the end to stop the process of pasteurization. There¬ fore such apparatuses can be divided in a heating area, a pasteurization area and a cooling area in the said order. It is not necessarily the case, that the known apparatus comprise a heating and a cooling area, but in the brewery industries this will normally be the case, since the purpose of a gradual heating and a gradual cooling partly is to avoid destruction of the containers for the products, normally glass bottles, through abrupt changes of temperature, and partly is to ex- ploit a heat exchange between the heating areas and the coo¬ ling areas. The heat transfer to the products in the containers is normal¬ ly achieved by sprinkling a fluid, preferably water, over the containers while they are moved through the apparatus, typi¬ cally on a conveyor belt through which the sprinkling fluid can pass. In such cases a vessel is placed under the conveyor belt from which the sprinkling fluid can be pumped to a higher level so that the sprinkling can continue. At one or more places in the apparatus means are provided for heat exchange between cooler and hotter sprinkling fluid to save energy. This heat exchange can for instance be executed through heating coils or tubes in the vessels or by placing heat exchangers in the pumping tubes. Cold or hot fluid may possibly be added directly to the sprinkling fluid. To be able to differentiate the temperatures of the sprinkling fluids the said three areas of the apparatus are furthermore divided in zones. Typically the heating area may consist of three zones, the pasteurization area of two and the cooling area of three or four zones, so that the containers are first exposed to a stepwise increasing temperature of the sprinkling fluid which results in an evenly increasing temperature of the products in the pasteurization area, whereafter the products at last in the cooling area are exposed to a stepwise deerea- sing temperature of the sprinkling fluid which results in a evenly decreasing temperature of the products. If the pasteurization area in the known apparatus as mentioned above is divided in two zones, the first zone is designated as the overheating zone while the following is designated as the pasteurization zone. The sprinkling fluid in the overheating zone is warmer than the sprinkling fluid in the pasteurization zone as the aim is that the products shall substantially ob¬ tain the temperature of the pasteurization zone when they pass into this zone. To achieve the proper pasteurization the pasteurization zone is normally three to five times longer than the overheating zone. The various sprinkling temperatures are carefully adapted to the product, to the length of the zones of the apparatus and to the speed of the conveyor belt to ensure that the product will receive the prescribed degree of pasteurization. It will be understood from this that the known type of appara¬ tus is based on a constant speed of the conveyor belt. The described known apparatus is simple in its mechanical con- struction and therefore extremely reliable. Nevertheless a possible function stoppage of succeeding considerably more complicated apparatus could cause the conveyor belt of the pasteurization apparatus to be stopped or at least slowed down to avoid an accumulation of products. The result of this is that products placed in the pasteuriza- tion zone will be over-pasteurizated unless the temperatures of the sprinkling fluids are lowered. If these temperatures are lowered products placed in the appa¬ ratus, when the function stoppage occurs, will be under- pasteurizated which is worse than over-pasteurization, as under-pasteurization causes a substantial reduction of the keeping qualities. A reduction of the temperature of the sprinkling fluid will result in a very great loss of energy in connection with the draining off of hot sprinkling fluid and introduction of cold fluid and when the apparatus later is returned to its statio¬ nary state of function the cold sprinkling fluid again has to be heated resulting in a further loss of energy. It is therefore the object of this invention to indicate a method of controlling the temperature of the sprinkling fluid and an apparatus for use in connection with the method by which the above mentioned disadvantages of respectively over- and under-pasteurization of the products can be avoided at a function stoppage during the treatment of the products and by which also a lower expenditure of energy is obtained in compa¬ rison with the known techniques. This purpose is obtained by a method of the above mentioned description which method is characteristic according to the invention in that a previously fixed uniform temperature of the sprinkling fluid is established in the pasteurization area and that means are provided which during a slowing down or a function stoppage of the conveyor belt can change the sequence of the heat transfer in the zones of the pasteurization area by cross guiding the down flowing sprinkling fluid between the zones and change the heat transfer to the sprinkling fluid. Hereby the colder products in the pasteurization area are used to cool the warmer products through a heat equalization in the area by means of the sprinkling fluid so that an extra in¬ duction of cold sprinkling fluid or a draining off of warm sprinkling fluid can be avoided, as such is undesirable both for environmental and economic reasons. The idea of the invention is to employ the relatively cold products in the pasteurization area for cooling the relatively warmer products through a kind of temperature equalizing in the area through the sprinkling fluid in such a way that at the stationary state of function of the apparatus, i. e. when the conveyor belt is moved at the prescribed speed, a dif¬ ferent sequence of the heat transfer between the sprinkling fluid and the products is obtained, which sequence in the fol¬ lowing will be denoted as the temperature profile. It is the temperature profile which determines the degree of pasteurization, but as the various temperature profiles can result in the same degree of pasteurization there is a free choice in this field. With the previously known method a substantially constant tem¬ perature profile is obtained in the whole of the pasteuriza¬ tion area except for for a short stretch at the beginning of the pasteurisation zone. Hereby all the products in the area obtain approximately the same temperature. On the other hand with the method according to the invention an evenly increasing temperature profile is obtained in the whole pasteurization area, so that a greater amount of cold products are available for cooling a smaller amount of warm products. With the method according to the invention " some valves in pipes between the vessels placed under the conveyor belt in the various zones of the pasteurization area are opened when a stoppage occurs, so that sprinkling fluid can be transpor¬ ted between the said zones in the pasteurization area at the same time as the heat transfer to the sprinkling fluid is changed. When cooling down is no longer needed the means may be read¬ justed to their normal position and in this position conduct the sprinkling fluid through the apparatus as in the statio¬ nary state of function or some of the means can be adjusted and heat supplied to the sprinkling fluid. This will depend on the duration of the stoppage. The invention also relates to an apparatus for use in the implementation of the said method, which apparatus is of the kind mentioned in the introduction and this apparatus is cha¬ racteristic according to the invention in that the apparatus has means which are constructed for exchange down flowed sprinkling fluid between the zones in the pasteurization area by cross guiding down flowed sprinkling fluid between the zones, and changing of the heat supply to the sprinkling fluid. The subclaims indicate respectively preferred ways of procee¬ ding and preferred apparatus for use in implementing the method and the expedience of the means indicated in the sub- claims will be apparent from that which is explained below. The method according to the invention will be explained in more detail in the following, partly with reference to an em¬ bodiment of the apparatus according to the invention, and partly with reference to the drawings, in which fig. 1 shows curves of temperatures in * a sprinkling fluid in products which are being pasteurized and the degree of pasteurization in the said products in a known ap- paratus in the stationary state of function, fig. 2 shows corresponding curves in an apparatus for imple¬ menting the method according to the invention in the stationary state of function of this apparatus, fig. 3 shows corresponding curves in the apparatus indicated in fig. 2 during a function stoppage. In the following the invention is explained on the basis of tunnel pasteurization apparatuses which are being used in the brewery industries for pasteurising Pilsener beer to enhance the keeping qualities which apparatuses enter into a tapping column which for instance produces Pilsener beer in glas bottles. Depending on the size of the tunnel pasteurization apparatus and the size of the bottles of Pilsener beer between 2.500 and 120.000 bottles can be pasteurized per hour with typical passage periods of 50-55 minutes. It is prescribed for Pilsener beer that it has to have a de¬ gree of pasteurization which is measured in Pasteurization Units. Such units are designated in an abbreviated form as PU. The number of units of pasteurisation can be calculated from the equation: PU = 10 t, in which X and Z are production specific constants, vided in three zones in which the sprinkling fluid has dif¬ ferent temperatures. When the sprinkling fluid in a zone has flowed down over the bottles of Pilsener beer it penetrates the openings in the conveyor belt and is collected in vessels from which it is circulated for renewed down flowing. In t e first zone the TR=30°C, in the second zone the TR=42 β C and in the third zone the TR=55°C and it is possible to read that a bottle of Pilsener Beer is c. 15 minutes to pass the three zones of the heating area. During this passage the temperature of the Pilsener beer rises in an evenly ascending curve from TP=4°C to TP=48°C. The purpose of dividing the heating area in the said three zones with different temperatures of the sprinkling fluid is among other things to protect the glass containers against sudden changes of temperature which could break the glass containers. Although a division into three zones is described here, it will be understood that fewer zones such as two heating zones or more heating zones for example four or five are only a possible choice for the person skilled in the art, depending on the kind of container, the nature of the product and the necessary temperature of pasteurization. The containers with the Pilsener beer will be transported further through the apparatus at the above mentioned regular speed and into the pasteurization zone which here is divided into an overheating zone and a pasteurization zone. In the overheating zone the sprinkling fluid has a temperature TR=67°C whereby the temperature of the Pilsener beer rises from the said 48°C at the passage between the heating zone and the overheating zone to c. 60°C at the passage between the last mentioned zone and the pasteurization zone. In the pasteurization zone the sprinkling fluid has a temperature TR=62°C so that the temperature TP of the Pilsener beer by and large is not changed during the passage of the pasteurization zone, which is shown in the curve by a break at the said passage. It will be noticed that the amount of PU has increased from c. 0 at the passage between the heating zone and the overheating zone to 13-14 PU when the containers leave the pasteurization zone. The containers with Pilsener beer pass further on through the apparatus and into the cooling zone where the Pilsener beer is to be cooled. If the Pilsener beer is not cooled the amount of PU will continue to increase, cf. the above mentioned equation for PU. In fig. 1 the cooling area is divided into four zones in which the temperatures of the sprinkling fluid are respectively TR=54°C, TR=42°C, TR=29°C and TR=25°C so that the Pilsener beer in the first cooling zone is still being pasteurized as a result of the temperature of the products. The degree of pasteurization of the Pilsener beer thereby increases to the prescribed 15 PU and the Pilsener beer at the outlet of the pasteurization apparatus has a temperature which from TP=62°C has decreased evenly to TP=30°C so that the process of pasteu- rization has practically stopped and has been accomplished in c. 50 minutes. In the known pasteurisation apparatus a heat exchange is per¬ formed for energy purposes between the sprinkling fluid in the heating area and in the cooling area. The heat exchange can also be performed between the zones in the above mentioned areas. If it is necessary to stop the conveyor belt because a func- tion stoppage has occurred further along in the tapping column, Pilsener beer, which is placed in the hotter zones of the heating area, will obtain a higher degree of pasteuriza- tion, than previously stipulated for the stationary state of function of the known apparatus, already before it arrives at the pasteurization area. By a later restart of the apparatus this Pilsener beer therefore becomes over-pasteurized, i. e. PU > 17. Pilsener beer which is placed in the pasteurization area at the time of a function stoppage will be exposed to the hot sprinkling fluid during the whole duration of the function stoppage and will therefore obtain a degree of pasteurization which is far beyond the prescribed. So far the problems of a function stoppage have been solved by supplying cold sprinkling fluid so that the temperature of the Pilsener beer is decreased whereby the growth in the de¬ gree of pasteurization is checked. However this kind of solution to the problem causes a large consumption of cooling water and a risk of under-pasteuriza- tion of the Pilsener beer until the apparatus after restart has again reached its stationary state of function. Besides this solution of the problem is connected with a large loss of energy and of sprinkling fluid. It should be remembered that at the commencement of a function stoppage one is unaware of the duration of the stoppage and it is therefore difficult to introduce the right measures at the pasteurization apparatus to mend the disadvantages caused by the stoppage. In the method according to the invention which is explained in the following with reference to fig. 2 the apparatus is also divided in a heating area with three zones, a cooling area with four zones and a pasteurization area. The pasteurization area is divided in a first and a second zone, but the sprinkling fluid in these two zones has the same temperature even if the sprinkling fluids in the two zone are kept apart during the stationary state of function of the ap¬ paratus. It could well be imagined that the pasteurisation area consis¬ ted of only one zone. The division in two zones exists exclu¬ sively because thereby a possibility is obtained to make a differentiated heating, which by the way is not always neces¬ sary. Fig. 2 shows the same three curves as fig. 1, but it will be understood that the temperatures TR of the sprinkling fluid in the three areas has other values whereby the temperature of the Pilsener beer during the stationary state of the apparatus increases evenly from TP=5°C to TP=62°C at the passage between the pasteurization area and the cooling area, from which TP after the passage of a break decreases evenly during the transport towards the exit of the apparatus where TP=30°C. By comparing the pasteurization areas in fig. 1 and 2 it will be understood that in the method shown in fig. 2 there will be considerably more cooler than warmer containers with Pilsener beer than is the case in fig. 1, while nevertheless this change of the temperature profile achieves the same degree of pasteurisation, i. e. PU=17. When a function stoppage occurs this amount of cooler contai¬ ners with Pilsener beer is utilized for cooling the warmer containers as means are activated which can conduct sprinkling fluid from the vessel under the first zone to the down flow in the second zone. The sprinkling fluid from the vessel under the first zone has been cooled by passage over the cooler, containers wherefore this sprinkling fluid can be utilized for cooling the warmer containers. Correspondingly means are activated which can con¬ duct sprinkling fluid from the vessel under the second zone to flow down over containers in the first zone so that this sprinkling fluid is also cooled. Furthermore the supply of heat which usually is conducted to the sprinkling fluid in the pasteurization area may according to the circumstances be disconnected. Although at a function stoppage of a longer duration it may again be necessary to supply heat. The said means for conducting sprinkling fluid from one zone to another can consist of pipelines known in the art and pro¬ vided with pumps and valves which can be controlled in a known way. To control the temperatures of the sprinkling fluid it is ne¬ cessary to employ process computers which in a short time can perform the necessary operations. The computer must be able to adjust the valves and pumps which regulates the sprinkling temperatures in accordance with the speed of the conveyor belt, a first knowledge about how fast it is possible to change the temperature TP of the sprinkling fluid and a second knowledge about which degree of pasteuriza¬ tion each bottle of Pilsener beer has received at the actual point in time. The speed of the conveyor belt can be fed continuously to the computer by known means. The above mentioned first knowledge must be found through com¬ putation which is later controlled and adjusted empirically, whereafter it can be entered into the computer as a kind of database. The said second knowledge which is a knowledge about the ac¬ tual temperature profile in the apparatus has to be provided through a continuous integration of the differential equa- tions: dt and dTP II, = KP (TR - TP) dt where KP is a heat transfer coefficient and where, as men¬ tioned above, PU is the amount of pasteurization units, TP is the temperature of the Pilsener beer and TR is the temperature of the sprinkling fluid. Fig. 3 shows curves of the sequence of temperature in the first and second zone of the pasteurization area during a function stoppage in an apparatus for use in the implementa¬ tion of the method according to the invention. The curve, which is designated TR, indicates the sequence of temperature of the sprinkling fluid in both zones when this is cross pumped between these zones and the usual supply of heat is discontinued, the curve TP63 indicates the temperature se¬ quence in the product in a container which is placed at the passage between the second pasteurization zone and the cooling area, and the curve TP28 indicates the sequence of temperature in a product in a container which at the time of the commen¬ cement of the function stoppage is placed at the passage be¬ tween the heating area and the first pasteurization zone. The numbers 28 and 63 therefore indicate the positions of two specific containers in the apparatus at the commencement of the function stoppage, and it will be understood that all the other containers in the apparatus are connected to correspon- ding position indications in such a way that the said computer can achieve a general control of all the containers in the ap¬ paratus. The curve TR falls rapidly in the beginning as the sprinkling fluid is cooled strongly by the flow down over the large num¬ ber of cooler containers in the first zone and especially in the first part of this. Thereafter the curve TR declines even¬ ly in correspondance with the heat transfer to the surroun¬ dings. The curve TP63 shows in the beginning a slight increase --which is caused by the heat transfer from the containers to. the Pilsener beer, whereafter the curve declines evenly as a re¬ sult of the sprinkling with the increasingly colder sprinkling fluid. The curve TP28 increases quickly in the beginning as the con¬ tainers at the entrance of the first zone are sprinkled with fluid which is considerably warmer than the containers and the Pilsener beer contained in them. Thereafter the curve TP28 flattens out so that it later gradually becomes merged with the curve TP63, whereafter the curves TP28 and TP63 will con¬ stantly show a temperature which, although it is evenly de¬ creasing, will still be slightly higher than the temperature of the sprinkling fluid. To optimize the method thermographs will be applied during the stationary state of function of the apparatus, which thermo¬ graphs after passage through the apparatus will show the current temperature profile at any time. At a function stoppage the temperature profile in the various thermographs may be used to enhance the knowledge which the computer must receive concerning the speed of change of the temperature of the sprinkling fluid and the degree of pasteurization of the Pilsener beer. It will be understood from the explanation above that through the method according to the invention and the herefore deve¬ loped apparatus the disadvantages explained in the introduc- tion, which are connected with a function stoppage in t h e known pasteurization apparatus, have been overcome.

Claims: C L A I M S 1. Method for the pasteurization of a continuous line of pro¬ ducts in an apparatus which has a heating area, a pasteuriza- tion area and a cooling area together with means of transport for carrying the products in an even motion'.through the areas in the said order from the inlet of the apparatus to the out¬ let, whereby the heating, the pasteurization and the cooling is effected through heat transfer between the products and a fluid, preferably water, which is sprinkled over the products, which areas are divided in zones extending in the direction of the motion of the products, and in which the temperature of the fluid in the particular zone is adapted to the desired se¬ quence of the heat transfer for the zone, c h a r a c t e - r i s e d in that a previously fixed uniform temperature of the sprinkling fluid is established in the pasteurization area and that means are provided which during a slowing down or a function stoppage of the conveyor belt can change the sequence of the heat transfer in the zones of the pasteurization area by cross guiding the down flowing sprinkling fluid between the zones and change the heat transfer to the sprinkling fluid. 2. Method according to claim 1, c h a r a c t e r i s e d in that the cross guiding is controlled by valves which are regu- lated by a computer. 3. Method according to claims 1 and 2, c h a r a c t e r i ¬ s e in that the further sequence of the heat transfer is controlled by supplying heated sprinkling fluid and/or by ad- ding heat to the sprinkling fluid. 4. Method according to claims 1-3, c h a r a c t e r i s e d in that the computer is made to control the valves on the ba¬ sis of the speed of the conveyor means, the speed of change of the heat transfer in the zones of the pasteurization area and the heat transfer to the separate products. • 5. Apparatus for the pasteurization of a continuous line of products which apparatus is intended for use in implementing the method according to claim 1 and has a heating area, a pasteurization area and a cooling area together with means of transport for carrying the products in an even motion through the areas in the said order from the inlet of the apparatus to the outlet, whereby the heating, the pasteurization and the cooling is effected through heat transfer between the products and a fluid, preferably water, which is sprinkled over the products, which areas are divided into zones extending in the direction of the motion of the products, and in which the tem¬ perature of the fluid in the particular zone is adapted to the desired sequence of heat transfer for the zone, c h a r a c ¬ t e r i s e d in that the apparatus has means which are con- structed to exchange down flowed sprinkling fluid between the zones in the pasteurization area by cross guiding down flowed sprinkling fluid between the zones and changing of the heat supply to the sprinkling fluid. 6. Apparatus according to claim 5, c h a r a c t e r i s e d in that the means of exchanging or cross guiding sprinkling fluid consist of pumps, pipelines between the zones and valves placed in the pipelines, and a computer which is made to con¬ trol the pumps and valves. 7. Apparatus according to clains 5 and 6, c h a r a c t e ¬ r i s e d in that the means also consist of a device for supplying heated sprinkling fluid and/or a device for sup¬ plying heat to the sprinkling fluid. 8. Apparatus according to claims 5-7. c h a r a c t e ¬ r i s e d in that the computer is made to continuously regi¬ stration of the speed of the conveyor belt, the speed of change of the heat transfer in the zones of the pasteurization area and the heat supplied to the individual product.

Inventors: FRYDKJAER KARSTEN, FRYDKJAER, KARSTEN
Applicants: SANDER HANSEN A S, SANDER HANSEN A/S
Application year: 1989
Main classification: A61L2
IPC codes: A23L3, A61L2