| 摘要 |
A process that kills, or renders organically inactive, one-hundred percent o f the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in t he aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives of additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The inventi on additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk , chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks. The industrial apparatus is capable of large batch processes and continuous operation. The perishables treated by t he industrial apparatus have shelf lives that extend from two to three years without refrigeration and preservatives. The device also preserves the original natural taste, color, odor, and flavor found in these perishables when fresh.
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