摘要:
The invention is a depositing device (5) for depositing flowable food containing gas comprising a pressurized feed line conveying flowable food containing gas under pressure into the food; piston (60) means operatively connected to the feed line comprising a piston and a chamber (61); an outlet to deliver food at the atmospheric pressure into moulds (85). The device comprises a pressure retaining means (9) arranged to retain the product in the chamber at the same pressure as the line pressure and to deliver the product through the outlet as pressure in the chamber increases from the line pressure upon descent of the piston in the chamber.
摘要:
A sterile, degassed milk pap containing milk and a swollen cereal product is prepared by mixing heated milk with a cereal product to swell the cereal product during mixing, and after which, the mixture is heated further so that vegetative microbes are destroyed, the further-heated mixture is degassed to avoid oxidation of the mixture, the degassed mixture is heated under ultra-high-temperature conditions to sterilize the mixture, and then, the sterilized mixture is cooled.
摘要:
A method of sterilizing a liquid milk based product comprises indirect preheating of the product and final heating to a sterilization temperature 140.degree.-150.degree. C. by direct steam injection. The product is cooled by so called flash-cooling at which steam corresponding to the added amount of steam is evaporated. The product is cooled by indirect cooling. It is now proposed that the product prior to the flash-cooling is cooled from the sterilization temperature 140.degree.-150.degree. C. to a temperature in the interval 90.degree.-120.degree. C. in an indirect, first cooling step after which the product is cooled by flash-cooling to a temperature of 70.degree.-85.degree. C. The apparatus for sterilization comprises a balance vessel (1) connected to an indirectly working first heat exchanger (4) for heating of the milk based product. A steam injection nozzle (6) is arranged in a pipe line out from the heat exchanger (4). After the steam injection nozzzle (6) there is a holding section (8) and a vacuum vessel (10) in which the product is cooled by flash-cooling. A further indirectly working heat exchanger (9) for cooling of the product is connected between the holding section (8) and the vacuum vessel (10).
摘要:
A float control assembly for controlling the flow rate through the discharge duct of a steam infusion apparatus, the assembly including a hollow torus shaped float mounted in the discharge duct a portion of the float projecting above level of fluid in the discharge duct, a magnet mounted in said float, a set of proximity switches mounted on the discharge duct to monitor the position of the magnet in the discharge duct, and a fluid control system response to the position of the float for controlling the rate of flow of fluid through the duct.
摘要:
A process for the production of a liquid dairy product that is substantially free from micro-organisms that would bring about spoilage during storage of the untreated product at 10.degree. to 30.degree. C., which process comprises the steps of(a) heating a liquid milk product to a temperature not exceeding 105.degree. C.,(b) heating the liquid milk product at a rate of at least 4.8.degree. C. per second to a temperature above 105.degree. C. and(c) cooling the liquid milk product at a rate of at least 8.8.degree. C. per second to a temperature below 110.degree. C., the total time that the liquid milk product spends above 105.degree. C. being such that the B* value of the complete heat treatment regime is not more than 1.01 and not less than about 0.5 and the C* value of the complete heat treatment regime is not more than 0.27.
摘要:
The present invention relates to a process for the preparation and heat treatment of food products.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid.
摘要:
A process for heating fluids to a relatively high temperature, such as sterilization temperature, in which the fluid, such as a liquid, is heated by direct contact with steam while it is in the form of a very thin, free-falling film or a continuous falling stream so that heating of the fluid is accomplished without the fluid coming into contact with any surface and particularly metal surfaces which are hotter than the fluid product being heated and with minimum agitation and turbulence of the fluid product. This procedure enables maximum and uniform heat penetration in a minimum time interval with the film or stream being maintained as thin as possible and unbroken by introducing steam at a relatively low velocity in a large volume vessel. A flow control is incorporated into the apparatus to maintain a constant flow rate of fluid and to maintain a constant and critical fluid level in the bottom portion of the large volume vessel with the flow characteristics of the apparatus and the internal forces produced by the apparatus serving to counterbalance each other to provide a relatively simple but yet accurate flow rate and liquid level controls for the fluid being heated.
摘要:
A method and apparatus for the thermal treatment of a liquid, in particular for the sterilization of milk, in which said liquid is brought to a predetermined temperature and pressure, means being provided for a rapid adaptation of the heat supply dependent upon both the temperature of the treated liquid and the supply rate of the fresh liquid.
摘要:
A powdered skimmilk additive for improving the flavor, texture and eye appeal of fluid milk products is prepared by a process involving non-dilutive heating skimmilk to about 185.degree. to 190.degree. F, then heating by direct steam injection to about 200.degree. F to 212.degree. F, condensing the heated skimmilk to about 39 to 45% solids, heating the condensed skimmilk by non-dilutive heating to about 175.degree. F, then heating by direct steam injection to at least about 185.degree. F, and spray drying to produce the powdered skimmilk additive.
摘要:
A METHOD FOR SUBJECTING HEAT SENSITIVE LIQUIDS TO HIGH TEMPERATURE SHORT-TIME TREATMENT. THE METHOD IS EFFECTED BY COMBINING A HEATED GAS WITH THE HEAT SENSITIVE LIQUID IN A PARTICULAR MANNER TO EFFECT THOROUGH AND UNIFORM MIXING OF THE GAS IN THE HEAT SENSITIVE LIQUID.