TUNNEL PASTEURISER AND METHOD FOR OPERATING A TUNNEL PASTEURISER

The invention relates to a method for operating a tunnel pasteuriser (1) having a plurality of sequentially successive treatment zones (Z1- Z4), wherein containers (2) with a product packed therein are transported by means of a conveying device (3) through the treatment zones (Z1 - Z4) and in so doi...

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Bibliographische Detailangaben
Hauptverfasser:	NISSEN MARTIN, WAGNER FALKO JENS, KAATZ STEFAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	AGEING BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY CLARIFICATION ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PURIFICATION SPIRITS STERILISATION THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a method for operating a tunnel pasteuriser (1) having a plurality of sequentially successive treatment zones (Z1- Z4), wherein containers (2) with a product packed therein are transported by means of a conveying device (3) through the treatment zones (Z1 - Z4) and in so doing are heated with treatment media having different actual media temperatures, are pasteurised, andpreferably then cooled again, wherein the actual media temperatures are detected by a control unit (4) and compared with target media temperatures, and wherein heating and/or cooling units (H1, H2, K3, K4) are controlled based on the comparison, characterised in that during the treatment of the containers (2), initial values for an optimisation (104) are formed (104a) from the actual media temperatures of the treatment zones (Z1 - Z4), and the target media temperatures are determined by means of a prediction model (210) for determining the expected degree of pasteurisation with the optimisation (104), such that at lea