Foods and beverages: apparatus – Mechanical – fluid or heat treatment of dairy food – With temperature or atmosphere modification
Patent
1986-06-09
1988-10-11
Simone, Timothy F.
Foods and beverages: apparatus
Mechanical, fluid or heat treatment of dairy food
With temperature or atmosphere modification
99483, 99516, 422 26, 422307, A23C 302
Patent
active
047762683
ABSTRACT:
A method and apparatus for sterilization of liquid food products utilizing a generally cylindrical pressure vessel. The liquid product to be treated is introduced at the top of the vessel in such a manner as to form an insulating barrier of liquid product between the heated interior and any interior surfaces of vessel which the product comes in contact with including the vessel side walls. Steam is introduced through a centrally located diffuser intermediate the top and bottom of the vessel for heating the liquid to a sterilization temperature. A gas removal pipe is provided for removing air and gases released from the liquid product and remaining after condensation of the steam from the lower portion of the vessel. The insulating barrier of liquid product may be formed by the use of a plurality of spray nozzles, by a combination of spray and direct film formation, or by direct film formation alone.
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A. G. Perkin, "Review of UHT Processing Methods"/Journal of the Society of Dairy Technology, vol. 38, No. 3, Jul. 1985, pp. 69-73.
Barry Ronald E.
Simone Timothy F.
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