Aseptic Packaging Systems for Extended Milk Shelf Life

Quickly disinfecting the surface of milk packaging material using plasma sterilization to prevent bacteria and virus contamination during filling. The device has a chamber to hold the packaging material, another chamber for forming the cartons, and a plasma sterilization module in between. An atomizer feeds a gas into the sterilization chamber. Power supplies generate the plasma. The chamber walls have holes for the sterilization module. The sterilization chamber communicates with the carton chamber. The plasma disinfects the packaging material as it moves between chambers.

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A production method to extend the shelf life of liquid milk like pasteurized, sterilized, and condensed milk by removing oxygen and other gases from the milk after killing and sterilization. After pasteurization or ultra-high temperature sterilization, the milk is degassed in a vacuum deaerator. The degassed milk is then cooled and stored in an aseptic tank that isolates it from air. This prevents oxygen and other gases from resurrecting dormant microorganisms and deteriorating the milk quality.

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Aseptic milk with extended shelf life and higher nutrient content compared to UHT milk. The process involves optimizing homogenization and sterilization conditions for raw milk to achieve aseptic stability without heat damage. The key steps are: 1) Preheating raw milk to 65-85°C, 2) Homogenizing at 105-2X104 colony forming units (CFU)/mL, 3) Sterilizing at 95-105°C for 2-4 seconds. The lower homogenization pressure and shorter sterilization time preserve nutrients while achieving aseptic stability.

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Milk filling equipment with integrated sterilization and cooling capabilities, enabling precise control over both process parameters during the filling process. The device features a base with a conveying system, a sterilization chamber with UV and IR lamps, and a refrigeration system that maintains optimal storage conditions. The system integrates sterilization and cooling functions into a single unit, eliminating the need for separate sterilization processes and refrigeration systems.

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A sterilization device for milk filling that achieves complete sterilization of packaging materials while minimizing residual disinfectant and water usage. The device employs a combination of high-temperature steam sterilization and ultrasonic cleaning to ensure thorough microbial elimination and residue removal from milk packaging materials. This approach eliminates the traditional water jetting and flushing methods, which can compromise packaging integrity and sterility. The device is particularly effective for milk packaging materials that require strict control of microbial levels, such as milk bottles and other dairy containers.

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A method to enhance the shelf life of fresh milk by suppressing light-induced degradation of its protein structure. The method employs a filling bottle design with an integrated ultrasonic transducer that generates high-frequency ultrasonic waves at 40 kHz. The ultrasonic treatment is applied for 1 minute, creating microbubbles that disrupt the milk's protein structure and prevent light-induced degradation. This process preserves the milk's nutritional properties and maintains its creamy texture.

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A method for producing high-quality sour milk beverages with enhanced shelf life by incorporating specific growth factors and prebiotics into raw milk. The process involves sterilizing the raw milk in a sealed package, then heating it to enhance growth factors, followed by aseptic packaging. The growth factors and prebiotics, specifically bifidobacteria, are introduced in controlled amounts to the milk, ensuring aseptic conditions during fermentation. This method prevents spoilage and maintains product quality during storage, particularly in raw milk products.

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A method for maintaining dry milk during storage by controlling air circulation around the product. The method involves installing a coagulation system that incorporates a dust collection system into the storage facility. This integrated system captures airborne contaminants and dust particles while maintaining the product's integrity, thereby extending storage life and improving product quality.

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A liquid lower package process for pasteurized milk products that extends shelf life through advanced sterilization and packaging techniques. The process involves pasteurizing the liquid milk to a high temperature and then applying a sterile gas atmosphere to the container. The sterilized milk is then packaged in a sealed container with a gas mixture of 5-500 mmol/L CO2 and N2, achieving a sterilization level of 10^-5. This combination of pasteurization and gas sterilization provides a long shelf life for the milk while maintaining its quality and safety.

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Packaging of dairy products, coffee creamers, and similar beverages in a flexible film tube that maintains milk integrity through continuous bonding. The film, formed from a single piece of flexible material, features bonded edges that create a sealed tube with a precise spout design. The film is dispensed from a continuous roll, and the manufacturing process involves a combination of heat sealing and continuous bonding to achieve the desired seal. The sealed tube design enables precise control over milk flow and packaging integrity, while the continuous production process allows for automated manufacturing.

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