Process for sterilizing a cocoa paste

Details Process for sterilizing a cocoa paste Process for sterilizing a cocoa paste

1984-02-02

1987-09-15

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

426631, A23G 100

Patent

active

046939040

ABSTRACT:
A process and apparatus for continuously sterilizing a cocoa paste, wherein the cocoa paste is subjected to a thin layer continuous treatment of deacidification, dehumidification and degasification in a thin layer device prior to delivery to a sterilization reactor. Following sterilization and cooling, the treated cocoa paste is conveyed to a second thin layer device for residual deacidification, dehumidification and degasification. While in the sterilization reactor, the cocoa paste is heated by mechanical mixing, generating a temperature in the range of 100.degree. C. to about 150.degree.C. which is necessary for degermination. The degermination temperature is held at its average value by an external heat exchanger. A cooling device is connected to the sterilization reactor at the outlet side thereof for cooling the treated cocoa paste to below 100.degree. C. before being conveyed to the second thin layer device for further treatment.

REFERENCES:
patent: 3904777 (1975-09-01), Goevling et al.
patent: 3985607 (1976-10-01), Schmitt
patent: 4389427 (1983-06-01), Schmitt et al.

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