Foods and beverages: apparatus – Mechanical – fluid or heat treatment of dairy food – With temperature or atmosphere modification
Patent
1983-04-26
1984-05-01
Simone, Timothy F.
Foods and beverages: apparatus
Mechanical, fluid or heat treatment of dairy food
With temperature or atmosphere modification
62342, 99517, A23D 302, A23D 502
Patent
active
044454295
ABSTRACT:
An improved process and apparatus for chilling and plasticizing fatty materials, particularly lard, shortening and margarine. The molten fat which generally is at 130.degree.-140.degree. F. is delivered to a feed pump which pumps the molten fat into and through a scraped surface heat exchanger. As normally done, approximately 5-25% by volume of air or inert gas is injected into the molten fat on the suction side of the feed pump, to cause the plasticized fat to be white and opaque, rather than translucent. The molten fat is cooled from 130.degree.-140.degree. F. to approximately 70.degree.-86.degree. F. in the heat exchanger, and is partially crystallized. The cooled, partially crystallized product from the heat exchanger passes directly through a crystallizing element where it is subjected to sufficient shearing forces by the rotational circulation of the product around its own hydraulic center to cause radial mixing of the product to form a fine crystal structure. From the crystallizing element, the cooled, plastic product goes directly to a filler.
REFERENCES:
patent: 2853390 (1958-09-01), McGowan et al.
patent: 3568463 (1971-03-01), McMichael et al.
patent: 4217372 (1980-08-01), Ebskamp
Czyzewski Ted S.
Greenwell Bartley A.
Groen Division - Dover Corporation
Knechtel Robert E.
Simone Timothy F.
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