CA1199664A - Dispensing head for forming a fluent product into a thin, continuous, isolated film - Google Patents

Abstract

DISPENSING HEAD FOR FORMING A FLUENT
PRODUCT INTO A THIN, CONTINUOUS, ISOLATED FILM

Abstract A dispensing head for forming a fluent product into a thin, continuous, isolated film. The head comprises an elongated structure forming a chamber for receiving a quantity of the fluent material. The elongated structure has a discharge aperture formed therein.
A supply element is coupled to the elongated structure for supplying a quantity of the fluent material to the chamber.
A structural member having a non-uniform distribution of apertures is provided in the elongated structure for distributing substantially equal quantities of the fluent material to each linear segment of the discharge aperture.

Description

This is a division of Canadian patent application Serial No. 362,035 filed October 9, 1980 entitled "Method and Apparatus for Treatiny Fluent Materials".
The present invention relates to a dispensing head for forming a fluent product into a thin, continuous, isolated film, and more particularly relating to fluent food products and as used in a process and apparatus for sterilizing fluent materials without disturbing the natural flavor and stability of these materials.
A major step forward in heat treatment of fluid food products was made in the l9th century with the development of pasteurization, a process of partial sterilization involving subjecting a substance, particularly a liquid, to a temperature for a period of time that destroys disease-causing organisms without major chemical alteration of the substance. Numerous other techniques have been developed more recently wherein fluent food products are completely sterilized to eliminate bacterial spoilage and permit storage without refrigeration. ~owever, the affluent consumers of modern food products do not view the use of preserved foods simply as a technique of staving off starvation, but rather have the option to choose the most appealing food products at will. Thus, the factors that make food products appealing to modern consumers have become the most critical factors to be observed in food processing and preservation. The most crucial of these factors without doubt are taste and convenience. Of these two factors taste is perhaps i6~L

aramount although convenience is becoming more and more critical, especially as it rela~.es to energy conservation.
The natural flavor is an especially critical factor in products such as milk to which virtually everyone is exposed d~ring his lifetime. Nearly every consurner has tasted milk and knows exactly how it should taste. In many cases consumers have also tasted sour or slightly sour milk and various forms of fully-sterilized or processed milk. Due to such wide-spread and cften life-long experience, consumers develop an acute sensitivity to flavor variations in milk products. Similar circumstances apply, although to a lesser degree, to other common products such as orange juice, beer, selected types of soup and the like, although milk as a product that one experiences virtually from birth, is a matter of particular sensitivity to consumers. Thus a major technical problem that has nagged the dairy industry from its inception is the developmemt of a technique -for fully sterilizing milk without perceptibly changing its flavor. Although the industry has actively researched this problem since before the beginning of the twentieth century, every solution which has been proposed has failed due to the complex nature of milk itself and due to the high sensitiv:ity of the consuming public to slight variations in the taste of sterilized or processed milk.
The cost of fresh milk is raised by the extensive refrigeration energy expended by dairy producers, wholesalers and retailers of the product. Accordingly fresh milk as it is presently known and utilized is a product that creates considerable inconvenience in requiring numerous otherwise unnecessary trips by ~.9~

consumers to retail establishments and by the fact that continuous refrigeration is required. Both of these undesirable ~actors could be eliminated in fully sterilized milk were available. Such a product would have an extensive shelf life and would not require refrigeration so that consumers could purchase large quantities of sterilized milk at regular in-tervals for storage without refrigeration. Similarly, wholesalers and retailers could also store large quantities of the product without refrigeration, thereby reducing the overall cost of the material to the consumer.
While sterilized milk clearl~ possesses a number of advantages from the point of view of convenience and energy saving, the problem of its production without substantial taste distortion relative to fresh milk has prevented sterilized milk from gaining a substantial foothold in the consumer market. It is the complex chemistry of milk which makes it particularly subject to changes in taste upon heat treatment. To fully understand this taste sensitivity of milk to heat treatment, it is believed that a brief summary of milk chemistry is in order. Milk which has been sterilized by heat treatment will herein be referred to as "ultra high temperature", or UHT, milk.
It is well known to those skilled in the art that milk contains among its various constituents the following nutrient items:
Water Proteins/ such as casein, lactalbumin, lactoglobulin Vitamins Gases Milk fat Lactose (sugar of milk) Milk ash Pigments Enzymes Cellular material 6~

~ach of these nutrients reacts differently upon exposure to various temperature ranges for selected time intervals. Thus any heat treatment of milk must take into efect the characteristics of these nutrients as well as other organisms such as bacteria, spores, yeast and mold present in non-UHT milk. Unfortunately, all of the relationships between the various elements constituting milk are not fully understood, even by those highly skilled in the art of milk chemistry.
Thus it is only by experimentation with new techniques for sterilizing milk that a process and apparatus can be developed wherein UHT milk is produced but still retains all of the desirable qualities and characteristics of fresh milk such as flavor, stability, body and color.
As a result of extensive experimentation, Elmer S.
Davies and Frank D, Petersen developed a series of time-temperature relationships and a general technique which appeared promising in the development of UHT milk which maintains all of the desirable qualities of fresh milk. This development is disclosed in U. S. Patent No. 2,~99,320 (Davies et al), issued August 11, 1959.
As is pointed out in this basic patent, to be truely effective in producing a sterilized milk that retains all of the desirable characteristics of fresh milk, a considerable number of independent reactions must be either accomplished or avoided simultaneously.
Specifically, living organisms must be completely sterilized and enzymes inactivated. However "browning"
and coagulation must be avoided "Browning" is due to the heat sensitivity of lactose and casein as present together in milk. Similarly, coagulation is a function of temperature resulting from the combination of casein, milk sugar and whey in ~he protein content of ~ 3~6~

the milk~ Coagulation results in an undesirable increase in the viscosity of the milk and produces an "off" flavor which is highly ob~ectionable and easily detectable by consumers. Furthermore, the release of sulfhydrils in the course of the heating process produces a "cooked" flavor in heated milk. Sulfhydrils are formed by the breakdown of the whey portion of milk proteins, particularly the beta lactoglobulin upon heat treatment of milk.
In the above-referenced Davies et al patent, the ~ollowing time-temperature relationship was established as the most effective in attaining full sterilization of milk with minlmum effect upon its desirable characteristics: heating to approximately 300F for 1.5 to 3.0 secondsO Further experimentation has shown this relationship to have a temperature range of approxlmately 280-310F and a tlme range of approximately 1.5 to 9.0 seconds. Whlle thls time-temperature relationship still remains optlmum, it has slnce been dlscovered that more subtle factors are involved in maintaining the flavor of UHT milk sufficlently close to that of fresh mllk that consumers cannot detect the dlfference. These factors involve the extent of physical agitation or perturbation experienced by the milk during heating, the uniformity of heating and the extent to which the heated milk contacts surfaces hotter than itself durlng or subsequent to the heating interval. Furthermore, proper coollng and handling of the mllk prlor to and subsequent to heating have also been found to be a factor in malntalning taste perfection in UHT milk.
Experimental studies conducted by Elmer S. Davies and Frank D. Petersen (See Davies et al) led to the concluslon that the rlsk of denaturation of milk 6~
~6--proteins was reduced if sterili~ation was conducted at higher temperatures than previously used, but for shorter time intervals. The concept of heating milk ~o a high temperature for a short time led to further studies to determine how such heating could be most advantageously accomplished. It was eventually determined that a falling film of product provided the optimum configuration for attaining high temperature/short-time heatiny in view of the physical characteristics of a film. In particular, a falling film i5 ideally suited to rapid heating of a product because it is by nature a thin distribution of the product with a high ratio of heat transfer surface area to volume and optimum heat transfer characteristics.
Unfortunately, the successful formation and continuous maintenance OL a falling film proved to be an extremely difficult technical problem which Davies et al patent sets forth in their proposed technique of providing a film which adheres by surface tension to guide plates, and is heated while in contact with these guide plates. For reasons which are made clear elsewhere in the present specification, heating a falling film while it is in contact with a guide plate of this nature is not suitable from a practical standpoint because flavor distortion occurs and the product burns onto the guide plate after a short period of use. Nevertheless the discovery that a falling film of product is ideally suited to the tirne-temperature relationship developed in the Davies et al patent remains an important advance in the state of the art of milk sterilization.
Of the prior art devices, the most advanced for producing UHT milk that maintains taste qualities similar to that of fresh milX is disclosed in U. S.
Patent No. 3,771,434 to Davies, issued November 13, 7_ 1973. The present invention is an improvement and an outgrowth of the apparatus disclosed and claimed in that patent. The apparatus disclosed in Davies relies upon a falling film of liquid milk which is guided by contact with a length of screen, wherein the falling film is subjected to high temperature steam for a short interval to cause sterilization. A number o~ important refinements have now been discovered which substantially improve its performance. ~ore specifically, experimentation with the system disclosed in Davies has revealed that product taste, quality and long-term consistency could be significantly improviaed with proper modification of the disclosed system. It should be noted that the device disclosed in the Davies patent is far different from devices which have been relied upon in the past for evaporation of liquids. A
device used for evaporation is disclosed, for example, in the Mon$anto U~S. pate~t 4~1,106 issued on November 1~, 1890 In that patent a liquid is divided into fine droplets and subjected to heating whereby rapid evaporation of the falling liquid droplets occurs.
Naturally, the use of such a system would be disastrous in the production of sterilized li~uid milk because the evaporation which would occur, even if it were only partial, would significantly change the consistency of the milk, thereby maklng it highly undesirable to consumers.
A need therefore exists for an improved s~erilization system for fluid or liquid foods wherein complete sterilization is obtained without adversely efecting the taste or other qualities of the food product Disclosure of Invention Accordingly, one object of this invention is to provide an improved proces~ and apparatus for sterilizing food products without adversely effecting their taste or other physical properties.
Another object of the present invention is the provision of a novel method and apparatus for heating fluids to a selected temperature for a selected interval of time with a minimum of turbulence, agitation or physical stress.
Yet another object of the present invention is the provision of a novel method and apparatus for steriliz-ing fluid foods, such as mil~, with a minimum of thermal and physical perturbation.
Another object of the present invention i5 the provision of a novel method and apparatus for sterilizing milk which causes the least possible denaturation of whey proteins and comparable to that of pasteurization.
A still further object of the present invention is the provision of a novel method and apparatus for sterilizing fluid foods wherein an isolated film of the product is formed and is subjected to heat treatment at a particular temperature for a selected time interval, during which interval it is subject to an absolute minimal of physical stress.
According to a broad aspect of the present invention there is provided a dispensing head for forming a fluent product into a thin, continuous, isolated film.
~he head comprises an elongated structure forming a chamber Eor receiving a quantity of the fluent material. The elongated structure has a discharge aperture formed therein.
Supply means is coupled to the elongated structure for supplying a quantity of the fluent material to the chamber.
; ~istribution means is positioned within the elongated structure for distributing substantially equal quantities of the fluent material to each linear segment o-E the discharge aperture.

~96~9~

A more complete appreciation of the invention and many of the attendant advantages thereof will be readily obtained as the same becomes better understood by reference to the following detailed description when considered in connection with the accompanying drawings, wherein:
FIGURE 1 is a schematic i.llustration on one form of prior art sterilizing system, from ~avies et al Patent No. 2,899,320, FIGURE 2 is a cut-away illustration of another form of prior art sterilizing system from Evans Patent No. 3,032,423, FIGURE 3 is a cut-away i.llustration showing further details of the prior art apparatus shown in Figure 2, FIGURE 4 is a cut-away illustration showing an alternative embodiment of the prior art system shown in Figure 3, FIGURE 5 is a perspective illustration of a film forming head and isolated film in accordance with the present invention, FIGURE 6 is a cut-away side view of the film forming head shown in Figure 5 FIGURE 7 is a plan view of a distribution plate i6~

--10~
FIGVRE 8 is a side view of an end cap structure for a film forming head;
FIGURE 9 is an illustration of an end feed film forming head;
FIGURE 10 is a perspective illustration of a flow distribution tube for use in the structure of FIGURE
11;
FIGURE llA is a side view of a film forming head;
FIGURE llB is a cut-away end view of the structure shown in FIGURE llA;
FIGURE 12 is a perspective illustration of a two-film branching network;
FIGURE 13 is a perspective illustration of a four-film branching network;
FIGURE 14 is a cut away side view of a sterilization chamber or ultra high temperature (UHT) heater in accordance with the teachings of the present invention;
FIGURE 15 is a cut away partially schematic view of the structure shown in FIGURE 16 illustrating steam flow therein;
FIGURE 16 is a top plan view of a steam distribution plate;
FIGURE 17 is a schematic diagram illustrating input and output couplings to the sterilization chamber of the invention; and FIGURE 18 is a schematic illustration in perspective of a liquid processing system employing the sterilization chamber of the invention.
Best ~ode for Carrying out the Invention ~ lthough the present invention is applicable to an --ll--unlimited variety of fluent or 1iquld products, including such products as beer, orange juice, soup containiny particulate matter such as meat and vegetables and other non-food products, many of the detailed aspects of the preferred embodiments are described as utilized with milk, since of all foods mil~ is perhaps the most complex and requires the most delicate and precise handling in its sterilization if flavor distortion is to be prevented. Accordingly emphasis is placed in this specification on the treatment of milk with the understanding that numerous other foods can be treated in substantially the same manner but with must less complexity.
Attention is first directed to TABLE 1 which deals with the sterilization of milk. In this TABLE a number of thermal and physical effects are described in the left-hand column while the resultant distortions to flavor or other physical properties of the milk are set forth in the right-hand column. TABLE 1 points out the unique sensitivity of milk to heat treatment, and particularly emphasizes the fact that milk is especially sensitive to heat treatment (thermal perturbation) and to physical perturbations (i.e., excessive agitation) during heating. A technique for eliminating the undesirable effects of thermal perturbations in milk sterili~ation is set forth in the above-referenced Davies et al patent no. 2,899,320.

6~

Resulting Distortion Thermal/Phys.ical Flavor Or Other Physical Perturbation Properties Of Milk Heating of Lactose and Casein Together In Milk Browning Maintaining Milk Albumin Content Starts at a Temperature to Coagulate and Sulf-about 165 for hydryls Form From One More Than 30 or More Proteins Present Seconds in Milk, Particularly Beta Lactoglobulin Pro-Thermal tein, Sulfhydryls Released.
General Exposure Coagulation, Increase in to Temperatures Viscosity and "Off" Fla-Above 165 vor, Release of Sulfhy-dryls Causing Cooked Flavor.
Agitation Coagulation Occurs More During Heating Readily Exposure of Milk Burned or Scorched to Metal and Other Flavor.
Surfaces at Sig-nificantly Higher Temperature Than the Milk Turbulence, Sandy, Chalky texture Agitation and Coconut Flavor Results Physical Stress At ~igh Tem-peratures Physical Improper Steam Sandy body, Sedimenta-Injection tion Oiling Off Agitation and Oiling Off, Fat Separa-Turbulence in tion Holding Tube Changing Para- Inconsistency in meters Anywhere Product Quality or in Sterilizing Taste System 669~

In that patent it is revealed that a proper time-temperature relationship is one of the keys to rernoving the undesirable effects of thermal perturbation. In particular, if milk is heated to a maximum temperature of 300F for a period of between 1.5 and 3.0 seconds, the appropriate heat treatment for sterilization is attained without thermal taste distortion. However, extensive research based upon the invention disclosed in the Davies et al patent has revealed that adherence to the teachings of that patent alone are no~
sufficient to produce milk which is free of flavor distortion. It has been discovered that milk is extremely sensitive to physical perturbations while subject to thermal stress. In other words, any substantial turbulence, agitation or physical stress experienced by the milk while it is at the high temperature required for sterilization causes an unmistakable change in the flavor of the milk.
SpecificaLlyl the milk may develop a chalky body usually perceived as an unnatural mouth feel, or a sandy taste or flavor. Similarly, a scorched or burned flavor may develop if the milk engages a surface which is hotter than that of the milk itself even though contact may occur over a small surface and for a short time, such as over plates and screens. ~ccordingly, a problem thought by many to be insurmountable was presented to the present inventors: how to heat mil]c to a temperature of approximately 300 for a period of only one second and then rapidly reduce the temperature below 165 while preventing the milk from experiencing any substantial turbulence, agitation or physical stress and preventing the milk from engaging a surface having a higher temperature than the milk itself.
Furthermore, the solution, to have any commercial merit, re~uired a system which was relatively slmple to construct, inexpensive to produce, and self-cleaning to the maximum extent possible so that it could easily be maintained in sterile condition for long production runs. ~ successful device capable of commercial exploitation, must solve all of these problems and maintain a fully uniform or consistent output product.
Although the previously mentioned patent to Davies (3,771,434) provided the closest approach to the solution of this problem known at the time that application was filed (1972), extensive research conducted by the Applicants has now revealed a series of important improvements which yield the desired result, that is, a truly sterilized milk which cannot be distinguished by the consumer from conventional fresh milk. As pointed out previously, it should be noted that the present application is couched in terms of processing milk because of the unique sensitivity of milk to heat treatment. Substantially all other known li~uid products, including foods and other types of liquid products, can also be processed according to the same technique, since most other products do not have the extreme sensitivity exhibited by milk to physical stress during heating.
In view of the significant sensitivity of milk to physical stress during heating, a significant aspect of the present invention is the provision of a unique rnethod and apparatus for physically handling the milk during the process of heating it. This technique has been arrived at after substantial research and permits the mllk to be heated with the least amount of physical stress, turbulence or a~itation. It further permits the milk to be heated without coming into contact with any surface hotter than the milk itself. These two factors are significant, but may be subject to misinterpreta-6~

tion in view of what has been done in the prior art.
Accordingly a brief summary of exemplary prior art in this area is considered to be necessary to fully understand the unique developments of the present nventlon .
As previo~sly explained, a alling "film" of milk is ideally suited to the high temperature/short interval heating process required to produce sterilized milk of good flavor quality. Examples of falling films are disclosed in the Davies et al Patent No. 2,899,320 (see FIGURE 1) and the Evans Patent No. 3,032,423 (see FIGURES 2, 3 and ~). While each of these patents discloses a falling film of milk in a heating vessel, the falling film is not isolated in space, but is held by surface tension to vertically disposed plates (designated 5 in Davies et al and 35 in Evans) for guiding the milk through a heating chamber. It was originally thought that the use of such plates would lead to uniformity in heating the milk since the plates would be maintained at a relatively high and constant temperature by steam or some other heated medium circulating within the heating vessel. However, it has been discovered that the exposure to such guide plates at high temperature causes product burn-on and adversely effects the taste of the resulting milk product. In particular, the taste of the milk is adversely effected ~y exposure to a metal surface during heating and also by exposure to a surface which is hotter than the milk itsel. In the case o~ the vertical guide plates mentioned, it was not realized (see Davies et al, Col. 6, lines 40-45) that these sur~aces become hotter than the milk being fed into the apparatus. Specifically, it has been experimentally discovered that guide plates of the type used in Davies 6~

et al and Evans (see FIGURE 3) overheat at certain .
spots even when covered with the flowing product~
Resultant "hot spots" cause the flowing product to burn onto the plate or screen. Once "burn-on" starts it rapidly gets worse and causes undesirable buildups of burned product to grow quickly, causing flavor distortion and disruption of the product flow which soon destroys uniformity of the falling film of product. "Hot spots" commonly occur at edges, weld spots, etc., and it is virtually impossible to completely eliminate them.
The salne effect is illustrated in FIGURE 4. In this case a screen 39 is used to form the film, but "hot spots" and burn-on continue to occur. A similar arrangement using a screen is illustrated in Davies Patent ~o. 3,771,434, previously mentioned, and a similar effect occurs there. In additionl the problem of maintaining the screen sanitary is a significant one. As the screen has many small openings in its mesh, fine particles of material invariably collect on the screen surface. These materials are extremely difficult to dislodge during any cleaning period, and accorc~ingly it is difficult to maintain the equipment in a sterile and fully sanitary condition after a short period of operation. Furthermore, clogging of the screen destroys the falling film and causes the device to stop operating effectively after a short time.
Accordingly the presence of a screen in such an apparatus can cause three separate problems, taste distortion, accumulation of particles leading to the lack of a sterile environment, and breaking and distortions of the falling film.
~ n contrast to the prior art apparatuses described above, the present appara~us, ill~strated in FIGURE 5, ~g~6~

includes a supply pipe 52 feeding a film forming head 54 comprised of a cylindrical length of pipe with a slit 56 along a lower surface thereof. The purpose of the fllm forming head is to form a thin, continuous isolated ilm, designated 58 in the drawings. Since the forrnation of the film is of considerable importance to the operation of the present invention, further details of the nature and formation of the film will be presented.
It is first pointed out that the isolated film of the present invention is a continuous film. By continuous is meant that the film is never broken into droplets, nor is any portion ever disconnected from the central body of the film in the course of its fall and heating in the sterilizing apparatus of the present invention. This is in direct contrast to certain devices disclosed in the prior art which have been used particularly for the purpose of drying or evaporating liquids. For example, attention is directed to the Monsanto patent (441rl06 issued November 18, 1890) and the Okada patent (3,621,902 issued November 23, 1971)o In these patents the liquid material to be processed is sprayed or dropped from an appropriate distribution manifold into a heated atmosphere.
However, the purpose of the spraying or droppin~ is to create finely divlded particles or droplets of the material which provide a large surface area to permit rapid evaporation of water within the material being processed to speed evaporation. Evaporation of this sort would, of course, totally destroy the natural quality of milk sought for in accordance with the teachings of the present invention. In contrast, the present invention deals exclusively with a falling continuous film of milk Erom which every particle is connected to every other and no isolated droplets are formed.
The film 58 is also isolated because, once it leaves the slit 56, .it never engages anything until it reaches the bottom of the sterili~.ing chamber (to be described subsequently). Because it is thus isolated from all components within the sterilizing chamber, the film is not contaminated by engaging any surface hotter than itself in contrast to typical prior art devices shown in EIGURES 1-4.
secause of the important function that the thin continuous isolated film has in the context of the present invention, a considerable amount of attention has been directed by the Inventors to the proper forming of this film and to forming the film in such a way that the film continues to be formed without interruption during lengthy processing runs in the apparatus of the invention. It has been observed experimentally that the configuration and appearance of a free-falling film or column of liquid changes considerably depending upon the initial velocity of the liquid prior to free fall. If the velocity is too high, droplets of liquid form, some spraying or spashing occurs and the surface of the falling body of liquid is not smooth. If the velocity or flow rate of the liquid is within a specified range, however, the falling body of liquid forms a continuous unbroken surface in free all with a mirror-like surface and no splashing or spraying of particles results, even when the falling body of liquid impinges on a rigid surface. If the velocity or flow rate is too low, then the continuous body of falling liquid breaks into droplets since ~he amount of liquid in free fall is not sufficient to maintain the continuous surface of the 6~

film or column. Again spraying and splashing of liquid particles occurs.
Experimental measurements on free-falling liquid bodies passing through a slit indicate that liquids must have an average initial flow velocity falling within a prescribed range to form a cont;nuous free falling body. In the case of water, for example, the following measurements apply:
For an initial velocity of less than approximately 1.5 feet per second, the falling film or column breaks up and the flow is not sufficient to maintain the falling liquid in a continuous state. For initial velocities between 1.5 and 3.5 ft. per second, the falling body maintains a smooth and perfectly continuous surface. For initial velocities above 3.5 ft. per second, some splashing occurs and the surface of the falliny body of liquid is no longer smooth and continuous.
his experimental data indicates that the existence of a relationship between the surface tension forces acting on the particles of falling liquid, the forces of motion created by the initial velocity of the liquid prior to its entering a state of free fall, and the gravitational forces acting on the liquid during free fall. For water with an initial velocity between 1.5 and 3.5 ft. per second, an equilibrium condition is reached among these various forces resulting in the formation of a continuous laminar film or column of free falling liquid. This equilibrium may be destroyed if one or more of the variable forces is sign;ficantly changed. For example, a liquid with a viscosity different from that of water has a different range of initial velocities if a continuous free falling body of liquid is to be formed. T~owever, all liquids, no 66~

matter what their viscosity, can be made to form a continuous body in free fall simply by measuring the appropriate parameters of the liquid and approprlately controlling the forces acting on the liquid.
In the case of the present invention, where the liquid falls into a steam heated pressure vessel, the effect of steam flow on the falling liquid mus-t also be considered. If the velocity of the steam acting on the liquid is sufficiently high, the falling body of water will be broken up and -the formation of a continuous falling body will become impossible. Similarly, if the falling body of liquid is exceptionally thin and fragile, then even small steam currents will cause it to break up resulting in spraying and splashing of the falling llquid.
Based on these considerations, the following method for designing a free falling film of liquid passing through a slit has been developed in accordance with the concepts of the present invention:
1. The liquid is first studied to determine the optimum initial velocity at which a continuous body of the liquid will be formed and maintained when the liquid is in free fall.

2. The desired flow rate of the falling film is determined.

3. The length of the slit through which the film must fall is determined from the dimensions of the vessel in which it is placed, or other similar physical constraints.

4. The width of the slit is calculated so as to provide an initial velocity which is the optimum velocity of the liquid for forming a continuous body while in free fall at the determined flow rate of the 69~

liquid. Either the length or width of the slit, or both, can be varied to arrive at the desired cross sectional area which produces the desired average initial velocity.

5. The liquid flow must be evenly distributed throughout the slit so that approximately the sarne volume of liquid falls through each linear segment of the slit.
The last of these factors, evenly distributing the liquid flow throughout the slit, has created a serious technical problem. If, for example, an arrangement of the type illustrated in FIGURE 5 is used without any internal flow distribution structure, a continuous film cannot be formed. This is because fluid supplied through the lnput pipe 52 will not inherently distribute itself uniformly throughout the length of the film forming head 54. In fact, a distinct pressure minimum will be positioned at the center of the flow distribution head while pressure maxima will exist at opposite ends thereof~ Accordingly a flow distributing structure of the type illustrated in FIGURE 6 iS
required.
As shown in FIGURE 6, the supply pipe 52 feeds the film forming head 54. The film forming head itself is constructed of an inner pipe 60 which is divided into an upper chamber 64 by a distribution plate 66. The upper chamber 62 is in direct communicat;on with the supply pipe 52 and is always completely filled with liquid. Flow rates and other parameters are determined so that the liquid surface indicated by the line 68 entirely covers the distribution plate 66 at all times. The distribution plate contains a pluralty of distribution apertures 70, as illustrated in FIG~RE

6~

7. The distribution apertures may be sized progressively with the largest at the center and the smallest near the extremities of the distribution plate. Thus in this arrangement the smallest distribution apertures 70 are found near the ends of the film forming head 54 where the fluid pressure is normally highest, while the largest distribution apertures are near the center of the film forming head where the pressure is normally lowest. The purpose and function of this arrangement is to provide a substantially uniform flow through the distribution plate 66 throughout its length. The actual sizing of the holes can be calculated easily using conventional mathematical analysis. Furthermore, as an alternative to varying the size of the holes along the length of the distribution plate, small holes of equal size can be used with the distribution of holes arranged to provide uniformity of flow through the distribution plate along its entire length.
The distribution plate is thus used to solve the problem of producing uniform output flow along the entire length of the flow-forming head 54. However, the individual streams of liquid falling through the apertures 70 in the distribution plate must be integrated to form a continuous film. For this reason, a trough 72 is supported within the lowest chamber 64 of the inner pipe 60 to collect the liquid falling through the distribution apertures 70. The trough 72 is supported within the lower chamber 64 by means of suitable mounting members 74 which are arranged so as not to impede the flow of liquid out of the trough over the top of its side walls 7~ and out through the slit 56. This combined structure thus serves several purposes. First, flow is evenly distributed throughout the length of the film forming head by the distribution plate 66. Second, the liquid dropping through the distribution plate is integrated into a continuous body by the trough 72. Third, the trough is permitted to overflow so that the liquid flows along the walls of the lower chamber 64 of the inner pipe 60 and out slit 58 in the form of a continuous, isolated free-Ealling film 58.
The apparatus of FIGURE 6 is normally constructed of stainless steel with external insulation 75 being formed of a suitable material resistant to degradation at high temperatures. With this structure, both sides of the slit 56 are formed of stainless stee~ since the inner pipe 60 is formed of that material.
The open ends of the film forming head 54 are preferably closed by a removable end cap 86 as shown in Figure 8. The end cap includes a stainless steel cap 88 having an extended rim 90 having an inner diameter somewhat greater than the outer diameter of the inner pipe 50 so that the rim fits around the pipe 60.
Within the cap 88 is a sealing gasket 92 formed of Teflon, suitable rubber or another appropriate material of similar properties. The gasket presses against the open end surface, designated 94, of the inner pipe 60 providing a fluid tight seal.
The end cap 86 is held in place by a suitable overcenter or snap-action mechanism 96. This mechanism includes a pair of bearing members 98 (only one shown) secured to opposite sides of the outer surface of pipe 60. These bearing surfaces have a central recess 100 into which each of the two legs 102 of the actuator arm 104 are pivotally inserted. The actuator arm includes a pair of circular coupling points 106, one of which is located on either side of the pipe 60. A coupling 6~2 member 108 of general ~-shaped configuration is connected to each of the circular coupling points 106 on opposite sides of the pipe 60 and extends across a groove 110 in the end surface of cap 88.
By appropriate motion of the actuator arm 104, the end cap is either pressed in position to seal the open end of the inner pipe 60 or is released from the pipe 60 to permit easy access to the interior thereof. A
similar cap is positioned at the opposite end of the pipe 60.
The film forming head shown in Figures 6-8 is characterized as a "center feed" head because the fluid supplied to the head is delivered through the inlet pipe 52 which is positioned at the center of the film forming head 54. An alterna-tive to this surface ls the "end feed head" illustrated in Figure 9. In this arrangement, the supply pipe 52 is coupled to a flow dividing manifold 112 which is coupled to both ends of a modified film forming head 114, whereby an equal flow of liquid is supplied to opposite ends of the head 114. This design has several important advantages over the center feed design previously described. First, no "dead flow" spots are created in the end feed design, thus providing a potentially more sanitary arrangement. The flow distributor can also be more easily cleaned and serviced in place. Furthermore, the flow is more evenly distributed and splitting or other deformation of the falling film 58 is less likely to occur. In addition the need for the end cap structure illustrated in Figure 8 is eliminated.
The rnodified film forming head 114 retains the slit 56 for forming the film 58 and the entire assembly is fully insulated, although the insulation is not shown in Figure 9. However, the film distribution ii6~

plate 66 is eliminated and replaced by a flow distribution tube 116. The flow distribution tube is inserted into a length of stainless steel pipe 118 having the slit 56 in a lower surface thereof, and appropriate mounting flanges 120 and 122 to permit a fluid tiyht coupling with the flow dividing manifold 112.
The flow distribution tube 116 is illustrated in more detail in Figure 10 as~including a central body 12~ having a conical end flange 126 at either end thereof. The end flange 126 may be either formed integrally with the central body 124 or may be coupled to the central body by conventional means. The outer diameter of the central body 124 is less than the inner diameter of the pipe 11~ to provide a flow space 128 between these two structures. The end flanges 126 at either end of the flow distribution tube is expanded to the same diameter as the inner diameter of the pipe 118, thereby providing a fluid seal for directing all fluid from the flow dividing manifold 112 into the interior opening of the flow distribution apertures 130 drilled through the central body 12~ fo the distribution tube. These apertures are varied in size or density in the same manner as previously described with respect to the distribution aperture 70 of the distribution plate 66. However, the distribution pattern is different in the case of the appartus illustrated in Figure 12 because the pressure distribution in the end feed system is different from that in the center feed system, as will be apparent to those skilled in the art. Specifically, the size or density of the holes should be decreased toward the center of the flow distribution tube 116 and increased toward the ends thereofO The flow distribution 9~

apertures 130 are oriented toward the top surface of the distribution tube when the distribution tube is in place in the distribution head. When assemb]ed in this manner, fluid flowing through the interior of the distribution tube 116 passes out through the distribution apertures 130 and flows around the outer surface of the distribution tube into the flow space 128 and out through the slot 56 to form the continuous isolated film 58.
In many instances it is desirable to have more than one film forming head in use at the same time.
For instance, it maybe desirable to have a plurality of heads operating within a sterilization device in order to increase the flow handling capability of the devlce and efficiently utilize the interior space of the device. In the past, a manual valve has been utilized for controlling the flow to each film forming head.
However, when several films are in use it becomes difficult to properly adjust the valves to provide appropriate flow distribution to all film forming heads. As a result, une~ual flow distribution sometimes occurs causing one or more film to be imperfectly formed so that splashlng can occur causing droplets to hurn onto hot surfaces of the sterilization device causing some contamination of the treated product. Furthermore, unless a flowmeter is used in each of the feed pipes, it becomes difficult for an operator to adjust the valves and visually determine the appropriate film formation for each falling film.
To eliminate the expense of multiple flowmeters and other disadvantages, a unique approach to solving this fluid flow distribution problem has been developed and will now be described mathematically.
The flow equation for an incompressible fl~id ~966~

flowing through an orifice in a pipe is (see Mechanics of Fluids; Shames, Irviny H., McGraw Hill, 1962, p.
Q = Cd ~A2 Pl P2 ( 1 ) l A~
Where:
Cd is the coefficient of friction Q is the flow rate Al is the cross sectional area of the pipe A2 is the cross sentional areas of the orifice (slit) Pl is the pressure before the orifice (slit) P2 is the pressure after the orifice (slit) is the density fo the liquid or Al A2 the flow can be approximated as:
Q ~- ~ CdA2 Pl P2 (2) ,f~
Equation 2 revea]s that the flow in a pipe and through a slit orifice is directly proportional to the cross sectional area of the slit and directly proportional to the square root of the pressure.
Figure llA and llB depict a film forming head with an inner pipe 60 having a slit 56. According to equation 2, the flow through the slit will depend on the square root of Pl-P2 and cross sectional area of the slit which is the length of the pipe times the slit width (Lt). If the difference between Pl and P2 remains constant or Pl remains constant, (since P2 is constant for all tubes), then the flow ~ will be proportional to the area of the slit opening. If the slit width (t) is also the same for the tubes, then the flow Q will be proportional to the length of the t~lbe.
For more than one film forming head in a sterilizer, if the pressure in the vertical pipe is the 6~

same for all heads, then the flow Q would be distributed proportional to the length of the film, thus providing optimum film formation for all films at a specified flow rate. The design for distributing the flow coming into the sterilizer should be such that the pressure in the film forming heads is equal for all films. If the slit widths are the same for all film forming heads, then the flow will be directly proportional to the slit length.
A very simple design incorporating these concepts is shown in Figure 12 for two films and in Figure 13 for four films. The two film design illustrated in Figure 12 includes the flow supply pipe 52 feeding a branch pipe 134 having two arms, each coupled to a film forming head 140, 142. These film forming heads may be equivalent in design to either the center feed or end feed units previously described. The diameter of the branch pipe 134 is constant and is the same in both arms 136 and 138. If one of the film forming heads is shorter than the other, then according to the equations set forth above the flow will be unequally distributed in the arms 136 and l38, the arm leading to the film forming-head with the longer slit receiving the greater quantity of fluid. Similarly, in Figure 13 a distribution unit for forming four separate films is illustrated. In this unit a supply pipe 52 is coupled to branch pipe 13~1 again having arms 136 and 133.
However, the arm 136 is coupled to a second branch 144 having arms 146 and 148 which are coupled to a second branch pipe 154 which in turn has two arms 156 and 158 coupled respectively to film forming heads 160 and 162. Thus the arranyement in Figure 13 is similar to that in Figure 12, but with an additional staye of distribution added. The same system can ~e scaled up i6~

to handle essentially any number of film forming heads. Although shown only for an even nurnber of heads, the system works equally well for an odd number of heads. ~owever, some orificing of the flow may be necessary.
Uslng this design, equal pressure would be provided for all film forming heads. This distributiny system does not need any valves or any operator interaction. It is flexible in that unneeded film supply pipes may be capped off, and it provides optimum fil~ formation for a given flow.
Although the film forming heads have been illustrated as beiny formed of straight or linear lengths of pipe, or of linear pipes arranged in parallel, they need not be limited to these types of configurations. Other configurations for the film ~orming heads work equally well.
Referring now to Figure 14, the film 58 of the present invention is shown positioned within a sterilizaiton chamber or U~ unit 176. The sterilizaiton chamber 176 is based on that disclosed in Davis Patent No. 3,771,434 in terms of its general structural configuration including its insulated outer wall structure 177 and conical lower portion 180. The ilm forming head 54 including slit 56 is an improvement in accordance with the present invention, howeverl it should be noted in this regard that a plurality of film orming heads of any of the previously disclosed types and conigurations can be used in the structure illustrated in Figure 14 as can the flow distribution devices of Figs. 12 and 13.
Re~erring again to Fig. 14, the sterilization chamber 176 includes a steam inlet manifold 178 to 6~

permit entry of the high temperature steam in such a way that sterilization of the falling continuous, isloated film 58 can take place. The lower portion of the sterilization chamber 176 is formed into conical section 180 upon which the falling continuous, isolated film 58 impinges and is collected for withdrawal through an outlet pipe 182. The interior surface of the conical section 180 may be coated with suitable inert plastic material such as Teflon, as indicated at 184. The conical section 180 may also be provided with a cooling jacket 186 to which a cooling fluid such as air or water is supplied through a pair of inlet pipes 188 and is withdrawn through a pair of outlet pipes 190. The use of the Teflon coating 184 is important in that it prevents the heated falling continuous, isolated film from engaging a metal surface while at a high temperature within the sterilization chamber, to thereby prevent any possible flavor distortion caused by contact o~ the hot milk with a metal surface. The cooling jacket 186 cools the conical section 180 as well as the i~ner Teflon coating to a temperature below the temperature of the falling column of milk 58 (e.g.
about 280~F). Thus the falling column of milk impinges upon a surface 18~ which is cooler than itself, so that the earlier mentioned criterion is met: the heated milk never impinges upon a surface which is hotter than (or even as hot as) itself in the course of the sterilizing process. This has been experimentally determined to be a highly signi~icant factor in maintaining proper flavor quality in the [sterilized]
~T milk.
It was experimentally found that using water as the coolant and increasing the ~low rate of water through the jacket and thus the cooling of the cone, 9~

decreases the amount of burn-on. When the water outlet temperature reaches approximately 100F, burn-on is completely eliminated. Because of the small surface area, actual heat transfer is small and is less than 100,000 BTU' S per hour for a 12,000 qts. per hour system.
As an alternative to the Teflon*coating 184 and cooling jacket 18~, a Teflon*cone 192 (shown in phantom) may be mounted within the conical section of the sterilizatin chamber upon a suitable rack 194. The cone is spaced from the walls of the conical section and has a sufficiently wide top opening to receive all of the falling liquid product. Although the Teflon*
cone does not provide a cooling function, it does not heat-up excessively and prevents product burn-on.
As was pointed out previously, physical perturbation of the heated milk must be minimized to prevent flavor distortion. A good example of the type of physical perturbation that can seriously damage the flavor of the milk is splashing as the film of milk 58 strikes the conical section 180 of the sterilization chamber as the sterilization heating is completed. If the film 58 is not properly formedF and is not of the proper height, the entire film, or portions of the film adjacent the edge thereoE, can become discontinuous and form droplets not connected with the main body of film. This is in effect a breaking of the overall unitary surface tension which holds all of the film particles together. Once droplets of this nature are formed, substantial splashing can occur as these droplets impinge upon the lower conical surface of the sterilization chamber. This splashing may cause milk particles to contact the vertical side of the vessel, causing b~rn-on and flavor distortion in tlle portion of * Registered trademark . .

~99~6~
~32-the milk that is highly agitated by the splashing and this flavor distortion can contaminate the entire quantity of milk passing through the sterilizer.
Accordingly it is of considerable importance that the film 58 be maintained fully continuous even after it impinges upon the cooled conical section 180 of the sterilization chamber. When the film 58 is properly regulated, it does not splash when engaging the conieal section, thereby virtua]ly eliminating severe physical perturbations or agitation from the falling column of milk. This phenomenon is analogous to, and can be demonstrated by, a falling column of water from an ordinary faucet. When the faucet is turned on slightly, drops from which fall to the sink surface and splash, i.e. break up into very fine droplets which travel in all directions away from the splash zone at considerable velocity. As the aucet flow is gradually increased, the column of water becomes more continuous but may still break up into drops before reaching the sink or drain surfaceO In thiC instance splashing will still occur. However, onee the fauee flow reaehes the proper range, a eontinuous stream of water will fall unbroken to the surface of the sink and will then spread out evenly over a portion of that suraee without any splashing occuring whatsoever. If the water pressure is increased further, splashing will again be~in to occur. These phenomena have been deseribed in more detail previously. The film flow in accordance with the present invention is set so as to be analogous to the faucet situation in which no splashing oceurs. This eondition is an equilibrium condition in which the surfaee tension of the falling stream is sufficient to hold all particles of the stream together, overcoming the disruptive (splashing) forces which oceurs when the stream impin~es upon a 31~ 66~

surEace terminatlng its fall.
It should be noted that while falling columns of fluid could be used in the content of the present invention, falling films are preferred because of their increased surface area which provides more rapid and more uniform heat transfer characteristics.
In order to maintain the isolated film 58 continuous, careful formation of the film and careful control of its height for varying circumstances must be maintainedO The islola-ted falling film is in fact "V"
shaped in the sense that it is narrower at the bottom than at the topO This shaping is caused by surface tension forces actng on the isolated film and provides an ideal shape in that the film tends to conform to the shape of the cone at the base of the sterilizer. For a particle in the middle of the f ilm, the surface tension forces are equal and opposite on all sides. However, for a particle at the edge of the film, the surface tension forces are not balanced and the particles in the film are pulled into the film, resulting in a configuration in which the edges of the film become relatively thin as compared to the center of the film. In general, this problem is not critical, although it can be eliminated by fixing thin rods or wires (not shown) to the ends of the distribution head ~4 to "stretch" the film by balancing the surface tension forces. The rods are perferably formed of Teflon to minimize the chance of flavor distortion.
These rods engage only a tiny portion of each edge of the falling film, and the film thus essentially retains its "isolated" characteristics.
The height of the continuous, isolated falling film is critical. If the film is too short, insufficient time will be provided for heat transfer and penetration of the film, both of which are necessary for complete sterilization of the material being processed. If, on the other hand, the fi]m is too long, the film will become excessivel~ thin because of its continued acceleration due to the force of gravity, and will begin to break up causing splashing and other undesirable eEfects. For example, a film with an initial thickness of 0.040 inches and an inital velocity of 2 feet per second will have the thickness to height relationships as shown in TABLE 2 below.

FILM THICKNESS HEIGHT OF FILM

0.040 0 ~t.
0.013"1/2 ft.
0.010" 1 ft.
0.0057"2 f t.
0.0044" 3 ~to For most products the optimun height of the falling film lies within the range between one and three feet. Films within this height range can be maintained continuous and splash free, providing su~ficient product exposure time for ade~luate heat treatment.
It should be noted that in the case o the present inventionl the surface upon which the falling film 58 impinges is the conical surface 180 which is inclined toward the centrally positioned outlet pipe 182. The inclination of the conical surface serves to reduce the angle of impact of the falling film 58, and thus further reduces the likelihood of splashing, as well as further reducing the overall physical agitation of the falling film as its direction of motion is changed by impingement upon the conical section 180. The same is true when the Teflon cone 192 is used.
Summarizing the foregoing disclosure, the present invention relies on a number of factors in supplying the fluent material to be processed to the sterilization chamber 176. Specifically, a unique film forming head structure is used to form a continuous fluid film. The height of this film is carefully selected to maintain the film continuous and to provide sufficient time for thorough heating to occur. The flo~ rate of the falling product is also carefully selected so that the falling film is maintained continuous and so that no splashing occurs. These arrangements make possible the reliable formation and continuous existence of an isolated film which is not guided by any mechanical structure, but exists independently in space for a selected interval of time.
Another aspect of the present invention is the method and apparatus for directly applying heat to fluent food products or other liquids. The concept of direct heating means that a heated gas, such as steam, directly contacts the fluent food product material without need for any type of mechanical or structural heat transfer mechanism. In the case of dairy products, steam has been found to be the most efficient medium for supplying heat to`the continuous, isolated falling films previously disclosed. Since the heating medium is a factor of considerahle importance in attaining the intended goals of the present invention, steam parameters and flow handling are of substantial importance to the proper operation oE the invention.
With diary products the steam utilized must be culinary . .................. : .

~ g~i6~

(purified) and fully saturated with no air or other non-condensables contained in it. Such steam can be produced by conventional technqiues. Furthermore, the steam must be maintained at a suitable temperature in the range of between 285 and 320F to permit heatlng of the fluent food material to the proper ternperature range of between 280 and 310F. Steam pressure in the range from 40 - 70 psig has also been found to be s~fficient. The rate at which steam is supplied to the sterilization chamber 176 is also a matter of considerable importance because the volume of steam determines the amount of heat delivered to the i sterilization chamber. Since heat is continuously being absorbed by the falling isolated product film, additional heat must be continuously supplied in the form of more steam. It has been found that the approximate nominal steam flow rate for a sterilizer producing 12,000 quarts per hour of product would be 3,750 pounds or 24,775 cubic feet per hour to raise the temperature of milk from 150F to 300F. Naturally a range of variation in these values is permissible, althouyh they determine an approximate optimum operating point. For sterilizing systems of different flow rates or temperature ranges, the steam supply can be appropriately scaled to deliver a sufficient quantity of heat to the apparatus.
Because of the need to maintain the isolated film 58 continuous and unbroken by any form of turbulence within the sterillzation chamber, the physical handling of the applied steam is also a matter of considerable irnportance. To supply a sufficient volume of steam to the apparatus, it has been found that relatively high flow rates are not often necessary, for example on the order of 7 cubic ft. per second. Unless this flow is 9~6~

properly distributed, steam velocities in excess of 100 ft. per second would result. Steam supplied directly to the sterilization chamber at this velocity would, of course, totally disrupt the smooth flow of the continuous films within the sterilizaiton chamber, thus rendering the invention inopera-tive since the excessive turbulence produced would cause substantial flavor distortion for reasons already mentioned. Accordingly the steam flow within the sterilization chamber 176 must be carefully controlled.
In fact, steam must be brought in with as low a velocity as possible. It was found experimentally that for milk a steam velocity above 5 f.p.s. causes breaking up to the falling film. For other products the maximum steam velocity would depend upon product viscocity and film thicXness.
It is interesting to note that the maximum permissible steam velocity provides a mimimum size (e.g., diameter) criterion for the sterilizer 176. For example, a 12,000 g.p.h. sterilizer requires 7 cubic feet of steam per second. If the steam is perfectly distributed, the sterilizer must have a minimum interior cross sec-tional area of 1.4 sqare feet equivalent to a diameter of 1.34 feet. A safetly factor of 2 yields a diameter of approximately 2.5 feet, which has proven to be a suitable size in practice.
In the apparatus shown in Figure 14, saturated steam at the temperatures and pressures previously descri~ed is applied through steam supply pipe 196 to a vertical baffle 198 which surrounds tne perimeter of the sterilization chamber 176. The ~affle 198 is coupled to the interior surface of the sterilization chamber 176 at its lower end 200, and is so shaped as 6~

to provide an upwardly directed channel 202 for all steam entering through the steam supply pipe 196. Thus the velocity of the incoming steam causes it to impinge upon the adjacent surface of the vertical baffle 198 and to be subsequently directed straight upwardly through channel 202 along the outer wall of the sterilization charnber. Steam flow is illustrated in Fig. 15 by small arrows. As shown in this Figure, the incomin~ steam flows up the steam channel 202 through the open upper end 204 of the vertical baffle 198 and into a steam circulaiton chamber 206 formed between a removable sterilization chamber lid 208 and a steam distribution plate 210, shown in more detail in Fig.
16. It is noted that the lid 208 may be constructed similar to the equivalent structure shown in the previously referenced ~avies patent.
The incoming steam loses much of its directional velocity in passing through the steam channel 2~2 and entering the circulation chamber 208. The stea-m distribution plate 210 provides the final reduction in velocity necessary to slow the steam to a non-disruptive speed and also distributes and directs the steam in a direction parallel to the falling films to minimi~e its disturbing effect on the falling films 58 while simultaneously maximi~ing absorption into the falling films. As shown in Figs. 15 and 16, the plate 210 is preferably circular, havin~ a diameter which allows it to cover the entire area of the sterilizatin chamber inside the vertical baffle 198. Thus the plate 210 meets the upper end 204 of the vertical baffle 198. The plate 210 is preferably secured to lid 208 ~y conventional mounting members 212.
The plate 210 may be divided into two equal halves 214 and 216 to permit ease of installation and ~L9~

removal. ~ plurality of feedpipe apertures 218 are provided along the center line where the two halves 21 and 216 of the plate 210 are joined to permit the feedplpes 52 to pass through the distribution plate 210 to supply product to the film forming heads 54. Steam distribution apertures are drilled through the distribution plate 210 in rows 222. Each row has fe~Jer holes in the center than the ends since steam pressure in the center is a maximum, the same ~oncept is already described with respect to the distribution apparatus in the film forming heads shown in FIGS. 6-10. The apertures 220 may, for example, be small holes having a typical diameter of approximately one-quarter inch and distributed in such a way as to permit a uniform but low velocity difusion of steam from the circulation chamber 206 into the region of the sterilization chamber through which the films 58 fall. The rows 222 of apertures are aligned parallel to the film forming heads 54, and thus parallel to the falling films 58.
Accordingly, as shown in Figure 15, steam passing through the apertures 220 form a curtain on either side of the falling ~ilms 58, while at the same time reducing to an absolute minimum any disturbing influence that the flowing steam might have on the falling films. As a result almost no turbulence is experienced by the falling isolated films ~8, while the films are rapidly heated to the desired sterilization temperature by absorption of the steam curtains.
Actual heating of the falling isolated film 58 occurs very rapidly due to direct absorption of heated steam by the product being processed. Thus, a substantial amount of heat ~i.e. the heat of condensation) is released by the steam and transferred to the product causing a rapid temperature increase in 6~

the product. The additional water added to the product by absorption of the saturated steam is subsequently removed from the product in the flash cooling step to be described subsequently.
It is noted that saturated steam is the suggested heating medium for use with dairy products such as mi~k, in view of the need to obtain a temperature on the order of 300F. Howeverl other fluent products can be treated in the system at whatever temperatures are required. In this respect, it is noted that the system provides a unique advantage in that the heat treatment temperature can be controlled to a high degree of accuracy heretofore not possible. Steam or other gases can be used for high temperatures while heated air and steam can be used at temperature of 200~F and below.
Attention is now directed to Figure 23 which is somewhat similar to Figure 1 in that it illustrates a partial system including the sterilization chamber of sterilizer 176 coupled to a vacuum chamber 224 by means of a holdin~ tube 22~. It is noted that in operation the sterilizer 176 should be placed adjacent to the vacuum chamber 224 so that a minimal length holding tube can be used. In addition,the inlet to ~he vacuum chamber should be at least two feet higher than the product outlet 182 at the base of the sterilizer to provide a roper product flow. ~ sight glass 22~ is shown located at approximately the center of th~
sterilizer 176. The details of the sight glass are shown in Figure 14 as including a small high-intensity lamp 230, a Plexi-glass shield 232 and a pressure-tight mounting structure 234. The sight glass is located to permit the operator of the system to check product flow, system operability, film formation, and liquid level.

* Registered trademark Although only one steam inlet is shown in the apparatus of FIG~RE 14, the system preferably includes two steam inlets 196 positioned on opposite sides of the sterilizer 176, as illustrated in FIG~RE 17. The two steam inlets are fed by a common culinary steam llne ~hich delivers equal volumes of steam to both inlets 196. This line is si~ed to dellver properly filtered culinary steam to the steril:izer at an appropriate pressure, such as 75 psi.
Steam flow into the sterilizer is controlled by a conventional steam control valve 236, such as a Foxboro Model V1400UE, which is in turn controlled by a temperature-pressure cascade loop, to be described in more detail. A product temperature sensor 242, located near the end of holding tube 226, senses the product temperature. A signal representing this temperature is applied via a line 265 to a first controller-recorder 243, such as a conventional Foxboro Model 44/BP unit.
This unit includes an adjustable set point reference 245 which is initially set (manually, for example) to the desired product sterilizing temperature of the system. The output of the controller recorder 143 is an error signal representing the diference between the set point temperature and the actual temperature measured by the sensor 242. This output signal is applied to a second conventional controller recorder 247, preferably identical to the unit 243, serving as the set point input thereo~. The second controller recorder may be characterized as a pressure controller while the first may be characterized as a temperature controller.
A conventional pressure probe 238 monitors the steam pressure delivered to the sterilizer and applies a corresponding signal to the second controller recorder 2~7 as an input thereto. An error signal representing the difference between the pressure signal on line 2~0 and the output of controller recorder 243 is produced by controller 247 and applied via a line 2~9 to the valve 236 to regulate steam 1OW into the sterilizer.
The illustrated system utilizing two cascaded controller recorders eliminates instabilities that occur if only one controller is used. As an alternative to the illustrated system, the desired sterilizing steam pressure can be used as the set point reference 245 and the pressure signal on line 2~0 can be supplied to the first controller 243, while the temperature signal on line 265 can be supplied to the second controller 247. This arrangement wor)~s equally well.
If the lower conical section 180 of the sterilizer i5 to be air cooled, a low-pressure feed of ambient temperature air is supplied to the inlet 188 through conventional equipment including a pressure regulator 244, a pressure gauge 246, and a remote control valve 248. The cooling air supply may be replaced by a cooling water supply with equivalent regulatory components designed for handling water flow.
Similarly, as mentioned earlier, the use o a Teflon cone 192 inside the conical region 180 can ellminate the need for the air or water cooling network.
An additional air supply is used to force liquid through the holding tube 226 and the rest of the system during cleaning or during cooling down of the system when steam is not being used. This supply may be a conventional one-half inch air line 250. This air inlet can be joined to the steam inlet line 196 at any point between the steam control valve 236 and the sterilizer 176. The air inlet line should be provided with a check valve 252, a pressure gauge 254, a remote control valve 256/ and a pressure regulator 258.
Product for treatment in the sterilizer 176 is supplied via a main supply line 266 which is coupled to a plurality of supply pipes 52, each feeding one of the film forming heads 54. in ~IG~RE 17 each of the supply pipes 52 is shown as hav,ing a manual valve 262 to provide individual flow adjustment to each of the film forming heads. I'hese manually adjustable valves may be eliminated simply by utilizing the distribution "tree"
concept illustrated in FIGURES 12 and 13. The main supply line 266 includes an input product temperature sensor 264 and a product line check-valve 267 which is placed in the main supply line just before the temperature sensor.
A liquid level sensor 268 may be used to monitor the level of product at the bottom of the sterilizer 176. As shown, the device is preferably a non-contacting conventional magnetic or gamma ray device including an energy projector 270 and an energy sensing device 272. Simllarly, an optional non-contacting flowmeter 274 of conventional design may be coupled to the holding tube 226 to monitor the flow of product through the holding tube. The holding tube itself is a sanitary line for transferring the product from the sterilizer 176 to the vacuum chamber 224. The residence time of the fastest-moving particle o~
product in the holding tube is considered to be the holding tube time. A removable orifice 276 is installed at the end of the ho]ding ~ube where it enters the vacuum chamber 224. The orifice 276 serves as both an expansion valve and a control of the flow rate through the holding tube. The size of the orifice ~ 966~

276 is established experimentally by operating the system at different known flow rates and observing the liquid level in the sterilizer after the system has stabilized. For a flow rate of 3,000 gallons per hour, for example, an orifice of approximately one inch is used. Similarly, for a flow rate of 600 gallons per hour, an orifice of approximately 3/8 inch is used.
The proper size orifice will maintain a constant product level at the bottom of the sterilizer in the outlet pipe 182. Since the flow rate o a liquid through an orifice is effected by its specific gravity, the liquid level in the outlet pipe 182 of the sterili~er will change slightly iE the specific gravity of the liquid changes. Therefore a supply of varlously sized orifices will be required if products with widely differing specific gravities are to be processed in the system at a constant flow rate.
It is noted that the temperature sensor 242 is used in conjunction with the controller recorder 243 to record the legal holding tube temperature and to activate a flow diversion valve (described in the discussion of FIGURE 18), located elsewhere in the processing system if legal temperatures are not maintained. Another heat sensor 282, which is an indicating thermometer, is positioned adjacent to the end of the holding tube for sensing the product sterilization temperature and can be visually checked.
In the vacuum chamber 224/ the temperature of the milk is virtually instantaneously lowered to about 160F at a vacuum of approximately 20 inches of mercury. This rapid reduction in pressure causes removal of all of the absorbed steam and returns the processed liquid to its ordinary concentration. More importantly, the reduction in temperature of the product, particularly whe~e milk is concerned, reduces the sensitivity of the product to taste distortion which could be caused by extensive physical peturbations or agitation. Thus, once it is cooled in the vacuum chamber, handling of the milk product becomes less critical. However, it is noted that the product must pass at high temperature through the outlet pipe 182 and the holding tube 226 before it reaches the vacuum chamber. Thus handling of the milk as it passes through the holding tube is also critical since flavor distortion can easily occur in the holding tube itself. Furthermore, the flow of processed product through the holding tube must be very closely monitored to prevent either a buildup of excess product in the sterilization chamber or a drop in the level of fluid in the outlet pipe 182. An accumulation of excess material in the sterilization chamber can result in splashing, and the resultant undesirable physical agitation of the product at the bottom of the sterilization chamber as well as burning on of droplets of splash material that reach hotter portions of the sterilization chamber wall. Furthermore, if the product is not steadily withdrawn from the sterilization cham~er, its time of treatmen~ at high temperature increases and accordlngly flavor distortion can occur due to excessive high temperature exposure (i.e., overheating of the product). Fluctuations in the level within the sterilization chamber can thus lead to non-uniformity in the resultant product which is very undesirable from the quality control standpoint.
If, on the other hand, the level of fluid drops too 10W in the outlet pipe 1~2, steam bubbles may be trapped in the outlet pipe and the holding tube 22~.

9~6~

Such steam bubbles affect the holding time and cause it to become unpredictable, again creating the possibility of non-unlformity in the treated product. The same steam bubbles also collapse unpredictably and cause localized heating of the product and excess deposits on the walls of the holding tube 226. Such deposits can reduce the diameter of the holding tube and thus further restrict flow leading to a continual backup of fluid within the sterilization chamber, and consequent further loss of quality in the product being processed. ~urning on of milk solids to the walls of the holding tube can also result from the lack of a steady flow of product (i.e., a brief delay in passing through the holding tube). Again, deposits may be created on the walls of the holding tube further reducing flow and also imparting a burnt flavor to the milk product as it emerges from the holding tube~ For all of these reasons, it is essential to accurately control the fluid level at the bottom of the sterilization chamber (or top of the outlet pipe 182) and to control the flow rate through the holding tube 226.
Accordingly, a very precise system is necessary for controlling the fluid level at the bottom of the sterilization chamber and for controlling fluid flow through the holding tube 226. In addition to being accurate and reliable, however, such a control system must also be such that it does not engage the hot fluid product, can be kept sterile with little or no difficulty, and can be produced at a cost which is not prohibitive. To meet all of these criteria, a unique method and apparatus was developed for maintaining the fluid flow and fluid level in the system of the invention. The unique aparatus relies upon maintaining ;

66~

a pressure equilibrium and is characterized as a "balanced force" technique.
In developing this technique it was first determined by extensive experimentation that the optimum fluid level was a level at the junction between the bottom of the sterilization chamber 176 and the top of the outlet pipe 182, as indicatd at 284 in FIGURE
17. Maintaining the level 284 results in a liquid seal at the bottom of the sterilization chamber prohibiting the escape of steam or steam bubbles into the holding tube. It further essentially eliminates the possibility of splashing within the sterilization chamber and results in a steady flow of material through the holding tube 226.
The balanced force control is established by adjusting a valve 267 to an appropriate setting so that a desired flow rate of product is introduced into the sterilization chamber 176. Once this setting is known for a given product, the valve 267 may be replaced by an orifice plate or the piping may simply be sized to produce the desired rate at all times. Steam must then be introduced through the supply pipe 196 at an appropriate temperature and pressure to provide adequate heating o~ the product. The orifice 276 is then set to maintain the desired liquid level 284 at the bottom of the sterilization chamber. This level is checked by the use of the liquid level sensor 268. It has been discovered empirically that for a given sized orifice 276, a single liquid level is established in the steri]ization chamber 176 when all other conditions remain constant as one would expect. It was also discovered that large system variations did not significantly change the liquid level and moreover did not cause instability in system dynamics. This was ~ ~6~

-~8-completelv unexpecteda It is a significant finding since level and flow control in the sterilizer and holding tube are critical to the film formation and to preventing overheating and flavor distortions. This finding meant that a fixed orifice is all that would be needed to accurately control the level in the sterilizer and the flow rate through the holding tube.
As an alternative to adjusting the orifice 276, a valve may be installed in place of the orifice 276 and adjusted to the proper flow rate. Once the proper rate is established for a particular system, the valve can ! be removed and replaced by an orifice permitting the same flow rate.
Data supporting the operation of the force balance method is set ~orth in TABLE 3. As indicated in the table, it has been observed experimentally that a very stable flow rate was established when the force balance level control method was used as opposed to using a conventional feedback control system for modulating the holding tube back pressure. This was observed using a conventional magnetic flow meter 274 with readings recorded on a conventional circular chart. As seen from TABLE 3, significant variations in system parameters, such as flow rate, sterilizer pressure, and temperature do not cause instability or loss of the liquid level. Moreover, the change in the liquid level is very small (less than 2"~ even when large variations occur in the flow rate and sterilizer temperature and pressure as seen in TABLE 3. It is thus accordingly seen that a stable configuration is established The most imQortant and critical aspect of this "balanced force" method is that large changes in system dynamics that would likely occur during a commercial operation do not causes instability in the liquid level 6~

due to a balancing of system forces. For example, suppose an orifice is sized and placed at the end of the holdiny tube to provide the proper level. If the flow rate is increased by 20%, one would expect the level to continuously rise and fill the sterilizer.
This does not occur. In fact, an increase in the flow rate to the sterilizer results in a very small increase in the liquid level which again becomes stable. The increased flow rate requires additional steam, which requires additional pressure, which forces more product at the outlet of the sterilizer, thus counteracting the increased flow input. The discovery of the stability of this method is critical to system operation.
To prevent flavor distortion due to contact between the heated product and a metal surface, the entire inner surface of the outlet pipe 182 and the holding tube 226 may be coated with an appropriate inner material such as Teflon, or the holding tube may be formed of an inert material such as glass.

Balanced Force l,evel Control Method Data (Or.ifice 276 - 3/8") PARAMETER

Flow Rate 10~7 8.1 9.7 (GP~) Sterilizer Pressure 37 21 28.5 ~psig) Sterilizer Temperature 285 248 270 (F) Liquid Level 53 60 70 (0-100=6") Sterilizer Inlet Temperature was constant at 159 Fla~h Chamber Vacuum was constant at Zl" mercury.

a6~S~

A "pop-off" or maximum pressure valve 286 may be coupled to the steam supply pipe 196 as a simple and effective way of ensuring that steam pressure does not rise above a predetermined value. This valve prevents the steam pressure from rising in the sterilization chamber 176 and thus maintains the chamber pressure below a specified maximum. If the steam supply should increase above a specified maxlmum, ~low would increase through the holdiny tube above a specified limit and the level 284 would drop below the optimum position.
The pop--off valve 2~6 provides a device for preventing this situation from developing.
It should be pointed out that the balanced force level control method works similarly with non-condensable gases, such as air. This is very useful in cleaning closed vessels within the present system.
More particularly, a selected air pressure is maintained in the sterilization chamber which will result in a constant level and flow rate. The constant level improves the ability of the pressure vessel to be cleaned and eliminates the need for a pump at the discharge or bottom end of the pressure vessel.
The design of the holding tube 226 for an ultra-high temperature (U~T) system in accordance with the present invention is particularly crltical since many of the Elavor distortions which have been eliminated in the unique design of the sterilization chamber 176 can be reintroduced into the product by various effects occurring within the holding tube. It is particularly necessary to avoid agitation and turbulence in the holding tube as oiling off and fat separation can then occur. A very smooth and continuous rate of flow through the holding tube is essential to product quality and uniformity. Thus even a negative feedback 66~

control network which might be coupled between a valve placed at the position oE orifice 276 and the flow meter 274 or level detector 268 might cause oscillations in the flow rate or other variations in the flow rate which could introduce turbulence and undesirable pressure variations into the holding tube. The balanced force method, on the other hand, permits a totally fixed system to be produced wherein the possibility of flow rate and pressure fluctuations is virtually eliminated.
Attention is now directed to FIGURE 18 which illustrates the sterilizer 176 of the present invention in conjunction with a complete processing system. In the system, the raw input product~ such as raw milk, enters a balance tank 288 through a supply pipe 290, to which a water feed pipe 292 may also be coupled. The product enters the balance tank 288 at approximately 4C (40~F). It is pumped out of the balance tank by a centrifugal pump 294, through a conventional flowmeter 296 to a conventional pre-heater 298 where it is heated to approximately 80C (176F) by water which has previously been used to cool vapors in a flash chamber condenser 300. A variable valve 302 is coupled to the flowmeter 296 through a conventional feedback servo network 304 to regulate the system flow rate at the output of centrifugal pump 29~. A conventional temperature sensor and servo network 306 monitor the temperature of the product in line 266 and control the application of heated culinary steam to the prheated 298 via a valve 308 in accordance with the product temperature.
The preheated product enters the UHT sterillzer 176 where it is formed into films, as previously described/ and heated to a temperature of approxima~ely ~53~

143C (290F)~ Steam pressure maintains a predetermined level in the UHT heater, in accordance with the balanced forced control network previously described, and pushes the product through holding tube 226 into flash chamber 224 where the product is instantaneously cooled to 82C (180F)~ The sa~e amount of steam used in the UHT sterilizer 176 is flashed off in the flash chamber by controlling the vacuum therein. In this regard it is noted that hot vapors are drawn off ~rom the ~lash chamber through a line 310 and supplied to the condenser where they are condensed by cold water supplied through a line 312~
The cold water is heated in this process and delivered to the preheater 298 via a line 314. A conventional vacuum pump 316 evacuates the flash chamber and condenser.
The cooled product is removed from the flash chamber by a conventional aseptic product removal pump 318 and is delivered via a line 320 to a conventional homogenizer 322 where a homogenizing pressure of approximately 200 kg/cm2 ( 300 psig) is maintained. A
conventional temperature control and servo network 324 couples the line 320 with an air valve 326 to control the vacuum within the flash chamber and thus control the temperature of the product delivered to the homogenizer. The product level in the ~lash chamber 224 is controlled by a bypass line 328 around the homogenizer 322 O A check valve 330 ~ controlled by a conventional level sensing and servo network 332 controls the delivery o~ product to the by-pass line.
The homogenizer 322 pushes the processed product through a line 334 to a conventional aseptic cooler 336 6~L

where cold water Erom the preheater cools the product from 85C (185F) to 20C (68F) for aseptic storage or for dlrect filling oÇ aseptic pac~ages by means of a series of conventional output surge and filler valves 338, back pressure valves 3~0 and 342 maintain a positive pressure in the aseptic product l.ines to minimize the risk of contamination. A conventional pressure monitor and servo network 344 control the operation of back pressure valve 340. A flow diversion valve 346 is controlled by the controller recorder 243 in response to temperature measurements of the product within the holdiny tube 226. If the temperature in ~he holding tube falls belo~ the legally-required minimum, the flow diversion valve is activated to divert the improperly-processed product back to the balance tank via a line 348 and a drain/rerun valve 350 to the balance tank 288 for reprocessing. If the legally required temperatures are maintained within the holding tube, the diversion valve remains closed and the process product is delivered directly to the surge and filler valves.
It is noted that the system may be completely automated with an init.ial sterilization cycle using hot water, a product cycle and subsequent cleaning in place cycle.
The major aspects of the present inventlon discussed herein together cooperate to produce results which have long been sought after but have been unattainable usin~ prior art technology. These results are the efficient and continuous production of fully sterilized milk which is virtually indistinguishable from fresh whole milk in taste Tests on samples produced by the present system conducted at the University of Maryland have proven that test sampl.es of 66~

milk produced utillzing the system of the inventlon can be stored unrefrigerated for periods up to eight weeks with no significant taste difference when compared with fresh, pasteurized milk. Furthermore, in taste tests held at the University o Minnesota in July, 1977 milk produced in accordance with the general method of the present invention was compared to regular pasteurized milk and to sterilized milk using conventional technology. The product produced using the present invention received the highest score of all products lndicatin~ taste preference by the panel of testers.
These results confirmed earlier tests conducted in 1976 by the Dairy Marketing Forum sponsored by the U. S.
Department of Agriculture Cooperative Extension Service and the University of Illinois at Urbana Champaign.
In operation, the apparatus of the invention, which may be characterized as an ultra high temperature (UHT) sterilizing system, receives preheated products from an appropriate source. This product is formed into one or more continuous and fully isolated falling films of product. Virtually any number of independent falling films may be produced in the sterilization chamber 176, depending only upon the si~e of the chamber. Naturally, sufficient spacing must exist within the chamber to prevent interference among the various films. The falling film is characterlzed by the fact that it never engages any surface which is hotter than itself It is formed using a distribution head having a plurality of properly spaced apertures to maintain careful control over the film thickness and shape. The falling film is subjected to extremely rapid heating to a temperature in the range of between 280 and 300F by fully saturated culinary steam.
Special baffling and steam distrubiton technlques are 6~

used in accordance with the invention to prevent the steam from disturbing the continuous nature of the falling film. This is highly significant in the context of the present invention since the film must fall to the bottom of the sterilization chamber without being disturbed or split into components to prevent taste distortion. The careful reduction in steam velocity and ultimate distribution of steam around the falling film's product prevent the steam from interfering with the continuous nature of the falling film. Similarly, the height of the film is carefully adjusted as is the flow rate of the product forming the film so that the film falls to the bottom of the sterilization chamber without breaking into droplets or otherwise becoming discontinuous. As such, surface tension holds all particles of the film together even as they strike the bottom of the chamber. As a result no splashing or substantial agitation occurs as the film reaches the bottom of the chamber and is fed into the outlet pipe. To prevent agitation, splashing or other physical disturbance of the fluid in the outlet and holding pipes~ extremely accurate control of the fluid level at the bottom of the sterilization chamber iS required. To meet this requirement, and to meet the requirement of maintaining extremely steady flow through the holding tube and to still preserve the easily cleanable nature of the equipment, a balanced force technique has been developed~ The advantage of this technique is that it eliminates expensive controls which could contaminate the milk product, could be difficult to maintain in a sterile condition and might be subject to failures of malfunctioning which would result in ~erturbations in the fluid and flow level resulting in turn in inconsistencies in the output p~oduct. The balanced force technique, however, eliminates all of these ineficiencies simply by controlling the input flow and regulating output flow in such a way that a fixed fluid level is found and maintained to keep the system fully stable and operational with virtually no risk of failure or product distortion.
The principal advantages of the continuous, isolated falling film sterilization method and apparatus of the present invention can be summarized as follows:
Flavor -Product (e.g., milk) Elavor as good as or better than pasteurized. Chalky, sandy or burnt flavors associated with UHT milk eliminated.
Consistency -Because of the inherent design of the system, product quality is consistent throughout the production run.
Minimum Product Damage -Due to the inherent characteristics of the free falling film UHT heater minimum product damage results for desired sterilizing effect. Product characteristics such as fat separation and sedimentation in milk and lack of whipping ability in cream processed with conventional UHT systems does not occur using the process and apparatus of the invention.

Barge Flow Rates -Small as well as large flow rates are possible. As little as 100 gph to more g~6~

than 5000 gph. This makes large operations economically feasible.
Variable Flow Rates -The flow rate of the system can be varied substantially + 20~ without losing stability. This feature will limit the need for large aseptic surge tanks which are a high cost item.
Product Variety -System can be used for many products with a wide range of physical parameters including viscosity, specific weight, specific heat, heat sensitivity, and others.
Long Running Times -System can be run for a long period of time without shutdown. Twenty hour per day operation should be feasible.
Minimun Cleaning -System can be cleaned in place (CIP) automatically. Minimum time is needed because of minimum deposit (burn-on) on hot surfaces.
Efficient Energy Utili~ation -The present UHT heater has high heat transfer efficiency (more than 95~);
moreover, there is no reduction in heat transfer efficiency as a function of running time.
Large Range of Temperature Increases -A large range of temperature increases are possible in the present UHT heater.
As little as 20F increase to as much as 250F increase in less than one third (1/3) of a secondO

Maximum Heat Penetration -Maximum hea-t penetration is accomplished by use of the thin isolated, continuous free falling films with saturated steam, and very large heat transfer area.
Pasteurizer, Ultra-Pasteurizer, Sterilizer -System has been cleared by the United States Public Heal~h service as a legal pasteurizer, Ultra-Pasteurizer or - Sterili~er. Ultra-Pasteurized dairy products in most states would not need to conform to state dating laws.
Minimum ~aintenance -The present UHT heater has no moving parts, it is constructed of stainless steel and requires little maintenance.
Since the Ultra-High Temperature portion of the system involves only the sterilizer, minimum maintenance is required in other portions of the system.
Gasketing of plates or tubular heat exchangers is eliminated or/and reduced Manual or Automated -The system can be fully automated or it can be manually operated by a trained operator. The level of automation can be determined by the user.
The present system can be used for processing and heat treating all types of fluent materials. Naturally the characteristics of the material to be treated must first be studied and fully understood before heat treatment can begin. For example, it is necessary for each product to determine the appropriate temperature-time relationship for optimum heatin~. Once this relationship is determined, the present system can be 66~

set to process any fluent material according to very precise time and temperature limitations and with an absolute minimum of physical perturbation or agitation To prepare the system for treating any such general product, once the time-temperature characteristics of the product are deterrnined, it is first necessary to set the height of the falliny film in accordance with the required heating time. Raising the height of the falling film increases the time exposure of the product to heat, while lowering the height of the film reduces the exposure time.
Similarly, the temperature and pressure within the sterilization chamber must be se-t in accordance with experimentally determined optimum values for the product in question. It is then necessary to set the flow rate of the system at an appropriate level. The flow rate is determined by the width and thickness of the falling film, the number of falling films utilized, and by the viscosity of the product. The system can then be adjusted using the balance force technique to operate uniformly at the desired flow rate.
Obviously, numerous additional modifications and variations of the present invention are possible in light of the above teachings. It is therefore to be understood that within the scope of the appended claims the invention may be practiced otherwise than as specifically described herein.

Claims (8)

The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:-

1. A dispensing head for forming a fluent product into a thin, continuous, isolated film com-prising: an elongated structure forming a chamber for receiving a quantity of said fluent material, said elongated structure having a discharge aperture formed therein, supply means coupled to said elonga-ted structure for supplying a quantity of said fluent material to said chamber, and distribution means positioned within said elongated structure for dis-tributing substantially equal quantities of said fluent material to each linear segment of said dis-charge aperture, whereby there is produced a substan-tially uniformly thin continuous, isolated free-falling film of said liquid product within said pressure vessel.

2. A dispensing head as in claim 1 wherein said distributing means comprises a structural member having a non-uniform distribution of apertures therethrough, said apertures distributed to form a linearly varying net opening through said structural member.

3. A dispensing head as in claim 2 wherein said distribution of apertures includes a series of openings of progressively smaller size.

4. A dispensing head as in claim 2 wherein said distribution of apertures includes a plurality of openings of similar size spaced to provide a progres-sively smaller density of openings through said struc-tural member.

5. A dispensing head as in claim 2 wherein said distributing means comprises a generally flat plate dividing said chamber within said elongated structure into two sub-chambers.

6. A dispensing head as in claim 2 wherein said distributing means comprises a tubular member disposed within said elongated structure and extending along the axis thereof.

7. A dispensing head as in claim 1, further comprising removable end cap means for enclosing opposite ends of said elongated structure to allow ease of cleaning said distribution means and said aperture.

8. A dispensing head as in claim 7 wherein said end cap means comprises metal cap means for inter-fitting with an end of said elongated structure, sealing gasket means positioned within said metal cap, and over-center snap action fastening means coupled to said elongated structure for securing said metal cap means in place.