DEAERATOR SYSTEM AND METHOD FOR DEAERATION

    公开(公告)号:EP2755733B1

    公开(公告)日:2018-11-21

    申请号:EP12756507.5

    申请日:2012-09-12

    IPC分类号: B01D19/00

    摘要: In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure.

    PROCESS AND SYSTEM FOR DRYING ACID WHEY
    3.
    发明公开
    PROCESS AND SYSTEM FOR DRYING ACID WHEY 审中-公开
    方法和系统,用于干燥乳清SAUER

    公开(公告)号:EP3035804A1

    公开(公告)日:2016-06-29

    申请号:EP14758270.4

    申请日:2014-08-21

    申请人: Keller, Kent A.

    发明人: Keller, Kent A.

    摘要: A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product.

    DEAERATOR SYSTEM AND METHOD FOR DEAERATION
    4.
    发明公开
    DEAERATOR SYSTEM AND METHOD FOR DEAERATION 审中-公开
    气阀和排气顺序

    公开(公告)号:EP2755733A1

    公开(公告)日:2014-07-23

    申请号:EP12756507.5

    申请日:2012-09-12

    IPC分类号: B01D19/00

    摘要: In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure.

    PROCESS FOR MAKING A SHELF-STABLE MILK BASED BEVERAGE CONCENTRATE
    7.
    发明公开
    PROCESS FOR MAKING A SHELF-STABLE MILK BASED BEVERAGE CONCENTRATE 有权
    制备稳定的基于牛奶的饮料浓缩物的方法

    公开(公告)号:EP2293679A2

    公开(公告)日:2011-03-16

    申请号:EP09798504.8

    申请日:2009-06-23

    申请人: Sizer, Charles E.

    发明人: Sizer, Charles E.

    IPC分类号: A23C9/152 A23C9/12

    摘要: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

    摘要翻译: 本文公开了用于制备不需要超高温热加工以控制产品微生物学的储存稳定的乳浓缩物的浓缩物,系统和低温方法。 该方法优选包含无菌技术和乳糖的酶促还原以控制水分活性。 该方法优选包括将乳中的乳糖酶促转化为其组分葡萄糖葡萄糖和半乳糖,其优选改变浓缩物的混合性质,减少游离水量并降低渗透压。

    ULTRA-HIGH TEMPERATURE MILK CONCENTRATE PACKAGE AND METHOD OF PRODUCING SAME
    9.
    发明公开
    ULTRA-HIGH TEMPERATURE MILK CONCENTRATE PACKAGE AND METHOD OF PRODUCING SAME 有权
    UHT奶浓缩物包装及其制备方法

    公开(公告)号:EP1389914A1

    公开(公告)日:2004-02-25

    申请号:EP01935189.9

    申请日:2001-05-07

    IPC分类号: A23C3/02 A23C9/15

    摘要: The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids intermediate liquid milk concentrate, mixing an amount of cream with the intermediate milk concentrate to form a condensed liquid blend having a preselected amount of fat content to produce a reconstituted milk beverage having the desired taste characteristics, and adding a stabilizer material effective to ensure uniform distribution of and prohibit separation and settling of milk solids in the ultrapasteurized liquid milk concentrate during storage. The final liquid milk concentrate is ultrapasteurized, homogenized and packaged to form an ultrapasteurized liquid milk concentrate package for subsequent mixing of the ultrapasteurized milk concentrate with water to form said reconstituted milk beverage.

    PROCESS OF PREPARING A FAT-CONTAINING FOODSTUFF
    10.
    发明公开
    PROCESS OF PREPARING A FAT-CONTAINING FOODSTUFF 无效
    用于生产油腻的食物处理

    公开(公告)号:EP0932342A1

    公开(公告)日:1999-08-04

    申请号:EP98917790.0

    申请日:1998-04-21

    申请人: N.V. Nutricia

    IPC分类号: A23C1 A23C9 A23C11 A23L1

    摘要: A continuous process is described for preparing a powdered food product comprising adding a fat phase to an aqueous phase, to produce an emulsion, evaporating the aqueous phase in a plurality of evaporator effects and finally spray-drying the emulsion, the fat phase being added to the liquid aqueous phase and homogenised between two evaporator effects or between the last evaporator effect and the spray-drier. The process does not require storage of the emulsion upstream of the spray-drier and results in a microbiologically stable product, with minimum fat degradation. The emulsion is produced by measuring the density, the flow and optionally the temperature of the aqueous phase prior to the addition, as well as flow and optionally the density and/or the temperature of the fat phase prior to the addition, and feeding the combined measured values to a metering unit and metering the fat addition according to a predetermined ratio between fat phase and aqueous phase in the food product.