Food or edible material: processes – compositions – and products – Processes – With mixing or agitating – e.g. – homogenizing – etc.
Reexamination Certificate
2004-08-31
2008-10-14
Becker, Drew E (Department: 1794)
Food or edible material: processes, compositions, and products
Processes
With mixing or agitating, e.g., homogenizing, etc.
C426S522000, C426S524000
Reexamination Certificate
active
07435440
ABSTRACT:
A pasteurization/homogenization arrangement with regeneration brings raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is denaturized at 175° F. so that proteins do not deposit out. The product proceeds through a product-product regenerative heat exchanger where it emerges at about 260°. Here a homogenizer serves a timing pump and avoids the need for an additional pump or flow meter for the UHT stage. The homogenized product proceeds to a water-product heater to heat the product to 280° F. The temperature differential at any reference point in the heater and the regenerative heat exchanger is below 20°, and the ratio of rate of water flow to product flow in the heater is below about 3:1. More efficient homogenization is achieved than at the conventional temperature (175° F.).
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Food Chemistry 3rdEdition, Owen Fennema, 1996, MArcel Dekker Inc., p. 866.
Food Chemistry 3rdEdition, Owen Fennema, 1996, Marcel Dekker Inc, p. 866.
Becker Drew E
Feldmeier Equipment, Inc.
Molldrem, Jr. Bernhard P.
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