Abstract: An aseptic valve for regulating supply and discharge of a semi-processed food product in an aseptic storage tank. The valve is provided with a valve body on which is mounted a bonnet housing a bushing. These three elements define three chambers in which a sterilizing liquid is retained. The three chambers bathe parts of the three principal parts of the valve with the sterilizing fluid and maintain paths of entry of microorganisms blocked by the sterilizing liquid so that the valve and the system to which it is connected are maintained sterile.

Abstract: A method and apparatus for supplying and maintaining an aseptic gas atmosphere in a storage tank for spoilable contents such as foodstuffs and the like. The aseptic gas is supplied from a container under pressure and is maintained at the desired pressure in the storage tank by pressure-reducing valves in a supply line or conduit having a microbiological filter and pressure-maintaining valve that functions in place of a relief valve in the supply line. It responds to excess pressure in the storage tank and relieves the excess pressure through the same supply line through which gas is supplied without need of a relief valve on the storage tank.

Abstract: A storage tank for storing of liquid food products partially processed before final processing. The tank is constructed with smooth germ-free internal surfaces to avoid recesses in which the stored food product or disinfecting fluids can be entrained and contaminate the tank and food product therein. A dispersion device in a conical top of the storage tank homogenizes the food product to be stored when introduced in the tank. The same dispersion device disperses treatment liquids introduced into the tank to effect dispersion onto all the inner surfaces for treatment thereof.