Method of pasteurizing, monitoring pu-uptake, controlling pu-uptake and apparatus for pasteurizing

Abstract

A continuous flow pasteurization apparatus for a liquid product includes a pasteurization area divided into plural pasteurization zones, each with a connection for heating and/or cooling the product, so that if production stops, it is possible to hold the temperature below the pasteurizing temperature. Upon restarting, the product is reheated to a temperature close to the pasteurizing temperature. The apparatus provides for the control and monitoring of pasteurization units (PU's).

1 - 45 . (canceled) 
   
   
       46 . A method for the pasteurizing of a liquid product in a continuous flow, comprising the steps of:
 providing a pasteurizing apparatus comprising a regenerative part and a pasteurizing part   feeding the product into the regenerative part;   leading the product from the regenerative part to the pasteurizing part;   leading the product from the pasteurizing part back to the regenerative part;   heating the product in the regenerative part by transfer of heat from the product led back to the regenerative part from the pasteurizing part;   heating the product to a pasteurization temperature in the pasteurizing part and cooling the product down in the pasteurizing part in the event of a production stop by selectively supplying hot and cold water, respectively, to the pasteurizing part; and   controlling the pasteurizing by sensing product temperature before the product enters the pasteurizing part and after the product leaves the pasteurizing part.   
   
   
       47 . A method according to  claim 46 , wherein the pasteurizing apparatus includes a regenerative heat exchanger which is divided into two regenerative zones, and a pasteurizing heat exchanger which is divided into three pasteurizing zones. 
   
   
       48 . A method according to  claim 47 , the method comprising the further steps of:
 providing a temperature sensor placed after each of said three pasteurizing zones;   by means of said temperature sensors, registering whether or not predetermined temperatures have been achieved in each of the three pasteurizing zones; and   based on said registration by said temperature sensors, controlling heating and cooling of the pasteurizing part.