公开(公告)号：US20160106139A1

公开(公告)日：2016-04-21

申请号：US14984315

申请日：2015-12-30

Applicant: GEA TDS GmbH

Inventor： Ludger Tacke ,  Norbert Busch ,  Deitrich Zimmermann ,  Hubert Assing ,  Uwe Schwenzow ,  Brigitte Schlag

IPC: A23L3/22

CPC classification number: A23L3/22 ,  A23L3/16 ,  A23V2002/00 ,  F28D7/10 ,  F28D7/1669 ,  F28F9/028

Abstract: The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.

Abstract translation: 本发明涉及一种用于热处理温敏食品，特别是甜点或甜点状产品的UHT系统，其包括预热区和随后的高加热区。 本发明的目的是实现将预热区域的食品准确和快速地温度调节到通用类型的UHT系统中的高温区入口处的温度条件，同时 对于所有部分量的食品具有相同的停留时间，以确保以特别温和的方式处理食品并且保持食品的机械负载尽可能低。

公开(公告)号：US10182588B2

公开(公告)日：2019-01-22

申请号：US14984315

申请日：2015-12-30

Applicant: GEA TDS GmbH

Inventor： Ludger Tacke ,  Norbert Busch ,  Deitrich Zimmermann ,  Hubert Assing ,  Uwe Schwenzow ,  Brigitte Schlag

IPC: A23L3/22 ,  A23L3/16 ,  F28D7/10 ,  F28D7/16 ,  F28F9/02

Abstract: The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.