System and method for pasteurizing citrus juice using microwave energy
AssigneeFlorida Department of Citrus
InventorsSeifollah Nikdel, Paul E. Burgener, Angelo C. Grillo
Life of this patent
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Abstract
A system and method for pasteurizing citrus juice with the use of microwave energy provide a plurality of microwave chambers through which juice is continuously flowed, the sequential flowing permitting a gradual increase in juice temperature that is sufficient to pasteurize the juice but insufficient to cause a detectable loss of flavor.
Claims27
A method for pasteurizing a liquid while retaining optimum flavor, the method comprising the steps of:
- continuously flowing the liquid sequentially through a plurality of chambers having interiors;
- and
- heating the interiors of the chambers with microwave energy to raise the temperature of the liquid to a predetermined final temperature, the total microwave power and resident time in the chambers being sufficient to pasteurize the liquid, and the rate of temperature increase in the liquid through the chambers being insufficient to cause a detectable loss of flavor in the liquid.
A method for pasteurizing citrus juice while retaining optimum flavor, the method comprising the steps of:
- continuously flowing the juice through a system comprising at least six chambers having interiors connected in series, one chamber comprising a final chamber;
- determining a desired final juice temperature to be attained, the desired temperature determined to be sufficiently high to inactivate undesirable microorganisms and enzymes, including bacteria and pectin methylesterase, and sufficiently low to avoid causing substantial deterioration of flavor in the juice;
- heating the interiors of the chambers with microwave energy;
- sensing the temperature of the juice in the final chamber;
- and
- controlling the flow of the juice through the system in response to the sensed temperature in order to attain the desired final temperature of juice in the final chamber.
A system for pasteurizing citrus juice while retaining optimum flavor, the system comprising:
- means for continuously flowing the juice through at least six chambers connected in series, one chamber comprising a final chamber;
- means for heating the interiors of the chambers with microwave energy;
- means for sensing the temperature of the juice in the final chamber;
- and
- means for controlling the flow of the juice through the chambers in response to the sensed temperature in order to attain a desired final temperature of juice in the final chamber, the desired final juice temperature determined to be sufficiently high to inactivate undesirable microorganisms and enzymes, including bacteria and pectin methylesterase, and sufficiently low to avoid causing substantial deterioration of flavor.
Dependencies are inferred from the claim text.