Improved means Applicable for use in Sterilizing Milk and other Liquids or Substances.
Year: 1897

page_text: Date of Application, 8th Apr., 1897
Complete Specification Left, 31st Dec., 1897-Accepted, 26th Feb., 1898
PROVISIONAL SPECIFICATION.
Improved means Applicable for use in Sterilizing Milk and other
Liquids or Substances.
I, RICHARD GRAINGER NASII, of Finnstown House, Lucan, near Dublin, Ireland,
Gentleman, do hereby declare the nature of this invention to be as follows:-
This invention relates to improved means for sterilizing milk, cream, fruit and
other comestibles; the process of sterilization being effected in apparatus adapted
for the reception of the bottles usually employed for containing such commodities.
Apparatus adapted for sterilizing according to my improved method comprises
a steam-tight vessel provided with suitable pipes and valves for the admission of
steam and the escape of the water of condensation, and furnished with a steam
gauge and thermometer. A pipe and stop-cock for the admission of cold water,
when required, may also be provided; a door, which may be rendered steam-
tight in any suitable manner, being applied at a convenient part of the vessel.
A short distance above the floor of the vessel is situated a perforated false bottom
whereon the bottles or other vessels containing the liquid or substance to be
treated are placed. If preferred, the bottles may be placed in a trolley or basket
and then deposited on the false bottom. Above this false bottom is a plate,
which may be of perforated iron; suitable means, such as a screw or lever, being
provided for effecting the vertical adjustment of the said plate, which may be
provided with guides or rollers for facilitating the up and down movement
thereof.
When the substances to be sterilized are contained in bottles or vessels of the
ordinary construction, I employ a cork having a V or other shaped notch at one
end. This notched end is forced a sufficient distance into the neck of the bottle
so that the bottom of the V-notch arrives just above the lip, a vent being thereby
formed for the escape of gases or odours arising during heating; and whereby a
vacuum is effected in the bottle when cooled. Or the neck of the bottle may be
provided with a small hole, in which case an ordinary cork is employed, the hole
being closed by the side of the cork when same is forced home in the neck.
In using my improved apparatus, for example, in the sterilzation of milk,
the bottles containing the same are deposited on the perforated false bottom, it
having been observed that all the corks are in a vertical attitude and the vent
hole free. The moveable plate is then brought to within a short distance of
the tops of the corks. Steam is now admitted to the vessel and when the
temperature has risen to the desired height and the necessary time has been
allowed for effecting sterilization, the moveable plate is forced on to the corks
so as to press them into their respective bottle-necks; the plate being allowed to
remain in this position until the milk is sterilized and cooled. If re-heating is to
be resorted to, the moveable plate is raised to the first position, whereby the corks
are permitted to rise and any gas or bad odour that may have arisen since the first
heating is allowed to escape. The moveable plate is lowered as before explained
when the desired temperature has been reached and the required time for effecting
sterilization has been allowed.
If the milk is well filtered and the temperature raised in bulk to 160° Fahr.

page_text: for about 20 minutes, then cooled to 90° Fahr. and bottled at the latter temperature,
the appearance and keeping quality of the milk will be improved.
According to an alternative mode of procedure, the milk is heated in bulk to
a temperature of about 160° Fahr., cooled to about 90° Fahr., and then bottled at
about the latter temperature; the bottles having previously been heated to
about 90° Fahr. Any bad odours or gases which may arise from the milk during
the heating and cooling are allowed to escape. Water is run into the sterilizing
vessel, in sufficient quantity to leave the apertures of the bottle necks uncovered,
and heated to about 90° Fahr. The bottles containing the milk, their corks being
arranged as before described, are placed in the water and the moveable plate
brought into position over them; the temperature of the water being raised to
about 160° Fahr. or 212° Fahr. Steam may now be blown or otherwise admitted
above the water with a view to removing any bad odours or gases arising from the
milk. By this method of treatment the process of sterilization is expedited; the
flavour and appearance of the milk being at the same time improved. If desired
economy in the method of treatment may be effected by dispensing with the use of
steam and employing direct fire heat which may be applied beneath the apparatus.
Before effecting the corking of the bottles, sterilized atmospheric air may be
_admitted into the apparatus with a view to impregnating the milk with same.
T: 0th 11907
Improved means Applicable for use in Sterilising Milk and other
Liquids or Substances.
I, RICHARD GRAINGER NASHI, of Finnstown House, Lucan, near Dublin, Ireland,
Gentleman, do hereby declare the nature of this invention and in what manner
the same is to be performed to be particularly described and ascertained in and
by the following statement:-
This invention relates to improved means for sterilising milk, cream, fruit and
other comestibles; the process of sterilisation being effected in apparatus adapted
for the reception of the bottles usually employed for containing such commodities.
In the accompanying drawings, Fig. 1 is a view illustrating apparatus adapted
for sterilising according to my improved method. Fig. 2 is a vertical section of
an ordinary bottle-neck provided with a cork having a notch at one end. Fig. 3
is a vertical section of a bottle-neck formed with a vent-hole and furnished with
a cork of the ordinary construction.
The apparatus comprises a steam-tight vessel A provided with suitable pipes
and valves B, C, serving respectively for the admission of steam and the escape
of the water of condensation, and furnished with a steam gauge a and ther-
mometer a¹, the latter extending by preference into one of the bottles. A pipe
and stop-cock D for the admission of cold water, when required, may also be
provided; a door A', which may be rendered steam-tight in any suitable manner,
being applied at a convenient part of the vessel. A short distance above the floor
of the vessel is situated a perforated false bottom E whereon the bottles or other
vessels containing the liquid or substance to be treated are placed. If preferred,
the bottles may be placed in a trolley or basket and then deposited on the false
bottom. Above this false bottom and above the bottles is a plate F, which may be
of perforated iron; suitable means, such as a screw f, or lever, being provided
for effecting the vertical adjustment of the said plate, which may be provided with

page_text: guides or rollers working over rails f¹ in the interior of the vessel for facilitating
the up-and-down movement thereof.
When the substances to be sterilised are contained in bottles or vessels of the
ordinary construction, I employ a cork G having a V- or other shaped notch g
at one end. This notched end is forced a sufficient distance into the neck of the
bottle, as shown in Fig. 2, so that the bottom of the V- notch arrives just above
the lip of the bottle. Å vent is thus formed for the escape of any gases or odours
which may arise from the milk during the heating or re-heating, and, the cork
having been forced home in the bottle-neck, a vacuum is created in the bottle
on the contents becoming cool. It will be obvious that the notch or groove g may
be formed in the internal surface of the neck instead of the external surface of the
cork. Or the neck of the bottle may be provided with a small hole h; in which
case an ordinary cork H is employed, the hole being closed by the side of the cork
when the latter is forced into the neck. According to an alternative method of
accomplishing the same object, a small channelled or tubular vent may be intro-
duced with the cork when first inserted in the neck of the bottle and subsequently
withdrawn upon the cork being driven home.
In using my improved apparatus, for example, in the sterilisation of milk,
the bottles containing the same are deposited on the perforated false bottom E, it
having been observed that all the corks G (or H) are in a vertical attitude and
the vent g (or h) free. The door A¹ having been closed steam-tight, the moveable
plate F is brought to within a short distance (say one-eighth of an inch) of the
tops of the corks. Steam is now admitted to the vessel A by means of the cock B
and perforated pipe B', and when the temperature has risen to the desired height
and the necessary time has been allowed for effecting sterilisation, the moveable
plate F is forced on to the corks so as to press them into their respective bottle-
necks; the plate being allowed to remain in this position until the milk is
sterilised and cooled. If re-heating is to be resorted to, the moveable plate F is
raised to the first position, so that on heat being again applied in the vessel A
the corks are free to rise in the bottle-necks and any gases or odours that may
have arisen since the first heating permitted to escape. The moveable plate is
lowered as before explained when the desired temperature has been reached and
the required time for effecting sterilisation has been allowed.
If the milk is well filtered and the temperature raised in bulk to 160° Fahr.
for about 20 minutes, then cooled to 90° Fahr. and bottled at the latter
temperature, the appearance and keeping quality of the milk will be improved.
According to an alternative mode of procedure, the milk is heated in bulk to
a temperature of about 160° Fahr. cooled to about 90° Fahr., and then bottled at
about the latter temperature; the bottles themselves having previously been heated
to about 90° Fahr. Any bad odours or gases which may arise from the milk
during this heating and cooling are allowed to escape. The bottles containing
the milk, their corks being arranged as hereinbefore described, are placed in the
sterilising vessel A, and water, heated to about 90° Fahr., is run into the said
vessel in sufficient quantity to leave the apertures of the bottle-necks uncovered;
the moveable plate F being then brought into position over the corks, and the
temperature of the water raised to about 160° Fahr. or for complete sterilisation
to 212° Fahr. Steam may now be blown or otherwise admitted over the water
with a view to removing any bad odours or gases arising from the milk. By this
method of treatment the process of sterilisation is expedited; the flavour and
appearance of the milk being at the same time improved. If desired economy in
the method of treatment may be effected by dispensing with the use of steam
and employing direct fire heat which may be applied beneath the apparatus.
Before effecting the corking of the bottles, sterilised atmospheric air or other
suitable gas may be admitted into the vessel A with a view to impregnating the
milk with such gas and further improving its flavour and keeping qualities.
Although I have described my invention in connection with the sterilisation of
milk in bottles, it will be understood that other liquids or substances may be

page_text: similarly treated with a view to effecting sterilisation; and that vessels other than
bottles may be employed, as, for instance, tins or the like, when same are adapted
for being closed in the manner herein described.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I claim:-
1. In the sterilisation of milk and other liquids or substances, the herein
described process consisting in filtering the liquid, raising it to a temperature
of 160° Fahr., cooling it to about 90° Fahr., bottling at the latter temperature and
then subjecting the bottled liquid to a high temperature in a closed vessel, the
escape from the bottles of any gases or bad odours evolved during the heating
-being permitted.
2. In the sterilisation of milk and other liquids or substances, the herein
described process consisting in heating the liquid in bulk to a temperature of 160°
Fahr., escape of bad odours or gases being permitted, cooling it to about 90° Fahr.,
bottling at the latter temperature in bottles previously heated to about 90° Fahr.,
immersing the bottled liquid in water heated to about 90° Fahr., then raising the
temperature of the water to about 160° Fahr. or 212° Fahr. and removing any
bad odours or gases arising from the milk by means of a current of steam.
3. The herein described means for sterilising milk and other liquids or sub-
'stances, comprising a vessel provided with a steam-tight door, a false bottom, a
"corking" plate, a heating coil arranged between the bottom proper and the
false bottom, and means for drawing off the water of condensation and for admitting
a supply of cold water.
4. In the sterilisation of milk and other liquids or substances after bottling,
the herein described method of corking consisting in forming the cork with a
notch or cavity for a certain portion of its length, forcing the said cork partially
into the bottle-neck so as to leave a vent for the escape of any gases or bad odours
evolved during the heating, and then completing the corking by forcing the cork
home in the bottle-neck; a vacuum being thereby created in the bottle on the
liquid becoming cool.
5. The herein described several alternative methods of providing a vent for the
escape of bad odours or gases and creating a vacuum in the bottle on the liquid
therein becoming cool.
6. In the sterilisation of milk and other liquids or substances, the employment
of a cork G, having a notch or cavity g, substantially as and for the purposes
specified.
7. In a bottle for containing liquids to be sterilised, the employment of a vent h,
substantially as and for the purposes specified.
8. In the sterilisation of milk and other liquids or substances in a closed vessel,
the herein described method of removing any bad odours or gases evolved during
the heating, consisting in injecting a current of steam into said vessel above the
'corking" plate.
«
9. In the sterilisation of milk and other liquids or substances, the improved
method of treatment consisting in injecting sterilised atmospheric air or other
suitable sterilised gas into the sterilising vessel prior to completing the corking of
the bottles or other receptacles, substantially as described.
Dated this 31st day of December 1897.
Dated this 31st day of December 1897.
For the Applicant,
G. G. M. HARDINGHAM,
Chartered Patent Agent, 191, Fleet Street, London, E.C.