Method for aseptically reconstituting beverages

A process for the aseptic preparation of a liquid or jelled food product containing a fraction of reconstituting water and a fraction of concentrate comprising the steps of:

• introducing into a mixing chamber, having an adjustable volume and a certain temperature which creates an aseptic condition therein, a flow of superheated water and a flow of concentrate to form an aseptic reconstituted liquid or jelled food product;
• removing reconstituted food product from said mixing chamber as the reconstituted food product is formed;
• interrupting the flow of superheated water and the flow concentrate in said mixing chamber for a period of time;
• reducing the volume of said mixing chamber from a preset volume during said period of time in such a manner as to reduce possible degradation of the reconstituted product and to avoid loss of or reacquire aseptic conditions when the flow of superheated water and concentrate is resumed;
• controlling the temperature of the mixing chamber during said period of time to maintain or reattain said aseptic condition;
• and
• subsequently resuming the flow of superheated water and the flow of concentrate into said mixing chamber and simultaneously increasing the volume of said mixing chamber back to said preset volume.