DE1492810A1 - Method and device for sterilization - Google Patents

Description

Method and device for sterilization The invention relates to refers to a method and apparatus for sterilizing a nutritional product and particularly to a high temperature, short time sterilization system for sterilizing a liquid food product prior to canning or Canning.

It is currently known in technical circles that short-term sterilization with high temperature e, e ;: derived from your aseptic canning or canning sterile food products that give a better taste than conventional ones Have dosing procedures. This is especially true in the case of products such as Milk too, where a cooking scrunack easily develops from overheating will. The one used to sterilize milk through a short-term sterilization process time required at high temperature is considerably less than that of the conventional one -chen procedure, e.g. the usual "in the can" sterilization procedure, which a time riot of 30 to 40 minutes requires to get the itllilch heat to sterilization temperature and cool them back to room temperature During this cycle, the lilch is at the sterilization temperature of 118.03 ° C (245o F) for a period between 10 and 15 minutes. In contrast to requires the high-temperature short-term sterilization process according to the invention, wherein the milk is at a temperature between 138o C (280 ° .F) and 143o C (290o F) heated and kept at this temperature for only a fraction of an hour and then instantly cooling, a total heating and cooling cycle of less than 5 minutes.

The invention provides a method for the sterilization of milk products which includes the following steps: preheating the milk product to 28o C (190o F); vacuum cooling the milk product to produce a drop of oC (12o - ') in temperature to remove all air from the dairy product; the use of steam with the milk product to bring the temperature of the milk product to 143 °. Increase C (290o F); holding the milk product tempo at 143 ° C (2900 F) for 5 seconds; vacuum cooling the dairy product to 82o C (180o F) to remove steam condensation added during steam heating; the cooling of the milk product to 21.1 0 C (70o F); the further cooling of the milk product to 't0 o C (50o F) and maintaining a counter- or back pressure of 't, 76 kg / cm2 to 2.39 kg / cm2 (25 = 75 Pounds) to the liquid T ilchprodukt w'.hrend treatment same. The invention further provides an apparatus for Control of the outlet temperature of a dairy product, which an injection heater with constant steam pressure leaves and which contains: a valve, which in the Is arranged output side of the heating device, which on a change in temperature of the heating device. send product responds, the valve having a passage has, which is connected to the heating device 'gsaus # angsseite' binding and responding to a change in temperature of the product can be restricted directly, the valve the flU.ckdruck on öas; .- ilchprodust in the - @ Ieizvorrichturig 1z: * - (a thereby controls the flow of steam into the ile heating device. The features and advantages of the invention are simple also the following terms;: hreibm2 #, uni the schematic Show_only an example of the running temperature i -;:. C'G @ ei- @ sterilization before: @ = ichtu @ lg evident, many the Erf il-, contains. Ob @: foal the ErjdunL in many different forms can be carried out, only a- but- their execution nL L-, ezeij t and described in detail, so that this disclosure is only an example of the principles of the invention, but is not intended to limit the same to the given embodiment.

In describing the sterilization system according to the invention a lilac food product is indicated and the temperatures and pressures are indicated, which refer to the sterilization of T, milk. But the invention is intended be understood to mean changes in temperature and pressure for different Types of food products can be run.

With the term "dairy product" as used here is the Ordinary dairy milk either in its original form with some sort of content the solids increase meant, as well as synthetic milk types from vege = stable Fat and lilac proteins or animal fat and vegetable proteins, which are common are combined to form a milk-like product.

It is assumed that the part of the device described below is suitable for treating dairy products that have a solids content of about 34 5 were concentrated before they were introduced into the system.

In the drawing the non-sterile milk product is in a product storage tank 10 at a temperature of. 7.22o C (45o F) stored. A ZenLrif ugal pump 11 pumps the milk product in an amount of about 1741 liters (460 Gallons) per hour through valve 12 and through regenerators 13 and 14 at one Pressure of 2.95 kg / cm 2 (42 pounds per square inch). The generator 13 contains about 252 feet of 1 1/2 inch tubing through which the non-sterile dairy product flows surrounded by approximately 252 feet (77 m) of 2-inch (50.8 mm) pipeline. The regenerator 14 contains approximately 51 m (168 feet of 1 1 / 2-7, o11) of 38.1 mm tubing for the non-sterile dairy product that is about 51 m (168 feet of a 2-inch) one 50.8 mm pipe is surrounded. The annular space between the (1 1/2-inch and 2-inch) 38.1 mm and 50.8 mm tubing 8. forms in the two regenerators a passage for the sterile high temperature milk product which the non-sterile Milk product as described later is heated.

When the milk passes through the regenerators 13 and 14, it is heated to 67.7 ° C (154 ° F). A return valve 16 is provided in a milk product line 17 which follows the regenerator 14 and is set to provide a back pressure of 1.76 kg / cm 2 - 4.92 kg / cm 2 (25-70 pounds) and preferably of about 3.87 kg / cm2 (55 pounds per square inch) to produce the milk product in the regenerators. A fixed speed positive displacement pump 18 then pumps the milk product through a tube and case heater 19 which contains about 25.6 m (84 feet) of 38.1 mm (1 1/2 inch) tube carrying hot water and which is surrounded by a 50.8 mm (2 inch) tube with the milk product flowing in the annular space therebetween. The 50.8 mm (2 inch) tube is of a 63.5 mm (2nd 1/2-inch) pipe with hot water flowing in the annular space. Rin control valve 20, operated by an air heater controller, not shown, introduces steam or hot water from a source not shown into heater 19 at a pressure of about 3.16 kg / cm 2 (45 pounds per square inch). This heats the milk product exiting the hot water heater 19 to a temperature of 880 C (190o F) and this temperature is controlled by the heater control, not shown, on valve 20 which regulates the amount of hot water or steam introduced into the heater.

A newspaper 22 closes the pump 18 alongside and has a bypass valve 21 therein which is regulated by air pressure to control the flow output of milk from the pump 18 in a manner which will be described below. w ill.

After leaving the hot water heating device 19, the milk is through a line 23 and a Rückdruckven valve 24 to a breather tank 26 led. The valve 24 is regulated by air pressure to provide a back pressure make the milk product at this point 3.87 kg / cm 2 (55 pounds per square inch).

The deaerator tank is designed to keep the temperature of the Lilch product by exposing it to a vacuum to remove all air from it. A vacuum source, not shown, is the vent tank 26 through a newspaper 27 and a 36.83 cm (14 1/2 in.) Vacuum is drawn from the tank. This 14 1/2 in. (36.83 cm) vacuum is sufficient to maintain the temperature of the in the deaerator entering i milk product to lower C:,; g #: .. o C (12o F), so that it leaves the fan tank at 81.10 C (178o F). The 6.1 # -. O C- (12o F) Waste is sufficient to remove all air from the dairy product. One Differential temperature controller 30 maintains the 6, 'k, 0 C difference between the milk product entering and exiting the deaerator tank upright. There are thermocouples 32 and 33 on the inlet and outlet channels of the breather tank and they are blinded to the controller 30 by lines 34 and 35. The controller transmits the temperature difference recorded by the thermocouples into a control air pressure which is transmitted through a line 37 to an air outlet valve 38 which is connected to the vacuum source line 27 is what the air entering the deaerator is regulated and that generated in the deaerator tank Vacuum controlled. will. The liquid level of the milk product in the deaerator tank is maintained by a control instrument 40 with which a in the vent tank arranged float 41 is connected. The controller 40 translates a movement of the Float 41 in the air pressure, which through a line 42 to the bypass valve 23 is transmitted, which is arranged in the line 22 to the output of the pump 18 and maintain a constant level of milk product in the deaeration tank.

From the deaerator tank 26, the milk product flows at 81910 C (178o F) through a line 44 to a variable speed pump 45. The speed of the pump 45 is controlled by differential air pressure as will be described later Milk is pumped through a check valve 46 to a steam injection heater 47, which consists of a runner type pump, whereby the steam is injected into the milk product as the milk product is pumped through the heater. The steam flows to the injection heater 47 through a steam cleaner 48 from an external source not shown and then through a constant pressure valve 49 which is manually adjusted to create a constant flow of steam to heat the milk product to the sterilization temperature in the range of 143o C (290o F).

From the steam injection heater 47, the milk flows through one Tubing 50 arranged in loops to be of sufficient length to ensure proper hold time at 143o C (290o F) temperature, to fully sterilize the product. In the described version of the System, the holding time at a temperature of 143o C is about 5 seconds the L:; ilch to be completely sterilized. However, this time and temperature can between the limits of 127o C (260o F) for two minutes to 154o C (310o r) for can be modified for a second. The now sterile milk product then flows through the back pressure valves 51 and 52 back to a relief valve 53.

The valve 51 is manually adjusted to allow for back pressure to provide the lilac product, which the injection heater, 47 at 3.87 kg / cm2 (55 pounds per square inch), which is a sufficiently high pressure, uu1 the Evaporation of the milk product from 143o C (290o F) between valve 51 and the To prevent steam injection heater.

To control the temperature of the dairy product as it exits the steam injection heater 47, a temperature recorder controller 55 has a thermocouple 56 connected thereto through a newspaper 57 and the thermocouple is located in the exit of the steam injection heater. The regulator 55 translates the temperature sensed by the thermocouple 56 into an air pressure differential which is transmitted to the peck pressure valve 52 through line 58 to regulate the opening of the valve passageway to increase or decrease the back pressure on the milk in the heater, and thereby regulating the flow of steam through the steam valve 49, which determines the temperature of the lilch which falls off the zizvorl-ichtung. As an example, if the temperature of the lilac exiting the heater rises above 143o C (290o FZ, regulator 55 will act to further close the passage of valve 52 to relieve the back pressure on the lilac in the steam injection sheeter Unable to increase 47 to more than the 3.87 kg / cm2 (55 pf and (psig)) caused by the back pressure valve 51. This causes less steam to flow through the valve 49, thereby increasing the temperature of the dairy product the outlet of the heater 47. The steam valve 49 is set to provide more than enough steam to achieve the desired temperature of 143o C (290o F) and a back pressure of 3.87 kg / cm 2 (55 (psig)) at the given) lilac product flow rate. A relaxation chamber 53 cools the milk product to 820 C (180o F). away. This removes water in the milk from the steam condensation from the steam that has been injected into heater 47. A vacuum of 38.1 cm (15 inches) is drawn from a vacuum source, not shown, through conduit 60 connected to the expansion chamber 53. The milk product in the expansion chamber 53 is kept at a constant level by a control instrument 61, similar to the regulator instrument 60, on the egg-ventilator tank 26, the movement of a float 62 being translated into an air pressure differential which is transmitted through a line 63 to the variable speed pump 45 to vary the speed of the pump and the milk product flow into the expansion chamber.

In order to determine the removal of the viasser, which is inserted into the milk product from the Condensation of the steam is introduced into the DBmpfinjektionsheizvorrichtung 47 has got to control it precisely, it is important to carefully control that in the expansion chamber 53 sucked vacuum, .- im to control as the vacuum level the degree of water removal will determine from the milk product in the relaxation chamber. A temperature vacuum regulator 65 has a thermal, element 66, which is arranged on the outlet channel of the expansion chamber and is connected to the controller 65 by a line 67. The controller 65 translates converts the temperature sensed by thermocouple 66 into an air differential pressure and transmits this pressure to an air seepage valve. 68, which with the vacuum line 60 is connected, wherein the valve is regulated to the vacuum in the expansion chamber 53 so that the temperature of the milk product, which the expansion chamber will be 82o C (180o F).

After exiting the expansion chamber 53 at 82o C (180o F), the sterile milk product is pumped by centrifugal pump 70 through newspaper 71 and through regenerator 14 into the annular recess between the 38.1 mm (1 1/2 inch) tube and the 50.8 mm (2 in) pipe where it is cooled to 760 C (165o F). It then passes through valve 73 which is manually adjusted to maintain a back pressure of 4.57 kg / cm2 (65 pounds (psig)) on the product. From valve 73, the milk is pumped through a variable speed pump 75 which is set to deliver the correct volume of milk product as required by: an aseptic dosing unit. The pump 75 pumps the sterile milk product through the regenerator 13, where it is at a temperature of 21.10 C (70o F) and then through a cooler 76 with concentric 3 tubes, which cooler consists of about 38.4 111 38.1 126 ft. 1.1 / 2 inch (mm) pipe containing running cold water surrounded by "50.8 mm (2") pipe with the dairy product flowing in the annular space therebetween, and wherein the 50.8 mm (2 ") pipe is surrounded by 63.5 mm (2 1/2") pipe, and cold water flows in this annular space. The cold water is introduced from an external source, not shown, into the cooler 76 through a line 77. The milk product has a temperature of 100 ° C (50 ° F) from the cooler 56 and then passes through a valve 78 which is set to provide a back pressure on the milk product like the valve 78 and pump 77 of at least 3.87 kg / cm 2 (55 pounds per square inch). The milk product then flows to the aseptic Linmach- or Einbüchsanlage, not shown, where it is in cans or cans or the like. is included.

It should be noted that the regenerators 13 and 14 are used as double heating and cooling devices for the dairy products. In operation, the non-sterile product is passed through the regenerators at 79220 C (45o F) and heated to 67.70 C (154o F) by the high temperature sterile dairy product which is supplied by the regenerators at a temperature of 820 C (180 ° F). passes through. The sterile product at 82o C (180o F) is also cooled as it passes through the regenerators due to heat loss to the non-sterile product, thus providing a powerful and economical method of preheating and post-cooling the product is created. With a minor modification, namely the provision of means to add heat to the expansion chamber 53, an improved apparatus and method for treating lilac products can be achieved. Thus, by equipping the expansion chamber 53 with a source of noise, for example with heating coils 54, which can be controlled from a source not shown, the content of solids in the milk product in the cargo container 53 can be increased. As an example of the improved process, milk concentrated to a solids content on the order of 22% can be introduced into the system and treated as previously described until it enters the relaxation chamber 53. By regulating the vacuum in the chamber 53 and the amount of heat exerted by the pendulum or coils 54, the solids content of the milk product in this chamber can be increased to the desired level. Since the milk product was not fully concentrated at the time of sterilization, the destabilization of the milk product is prevented or largely reduced, resulting in a better product. Furthermore, the product may be cooled to an exit temperature as low as 2.2 ° C (90o F) instead of the previously described 82o C (180o F), although an exit temperature of 57.2o C (135o F) has been found to be the most desirable is. From the outlet of the expansion chamber 53 the process continues as previously described with the possible exception of the lower temperature of the milk product as it enters the regenerators.

The pressures in the sterilization system described are correct balanced to achieve the desired product sterilization. Excessive pressures are not required in the system as the transfer pumps and the pressure release points (Vent tank and expansion chamber) are properly spaced in order to the pumps do not need to be used, long newspapers are closed or against high resistance work.

In the control method described, the back pressure determines the milk product itself is the amount of steam that goes into the milk product in the heating device, can flow, and therefore precisely controls the temperature, the regulator 55 regulates the back pressure valve 52 to reduce the outlet temperature from the steam injection heater 47 by applying greater or lesser pressure to the product to change which released from the heater. becomes, which depends on the temperature, the c is felt by the thermal element 56.

The vapors from the vent tank 26 can be used to remove the Heating device 19 with additional heat provided to the effect to further improve the system. The system can over a second flow volume range uses four deniers and ensures automatic self-regulation of the flow rate, of the heights in the vent and relaxation cameras and different Tcmperatur- and pressure conditions required by the various degrees of flow. The venting of the food product in the ventilator 26 removes the air from the pieoduct, the otherwise harmful taste reactions during sterilization at high temperature, and which would also cause excessive foaming in cause the expansion chamber. would. The expansion chamber 53 is an aid in the case of the removiang, any slight cooking taste resulting from the high-temperature short-term sterilization can happen.

Where homogenization of the food product is useful to the taste and physical properties of the product, as in the case of milk, the pumps 18 and 75 can be in the form of homogenizers to achieve this result. It should be noted that the pressures on the sterile side of regenerators 13 and 14 are slightly higher 4.57 kg / cm2 (65 pounds per square inch) than on the non-sterile tubes 3.87 kg / cm2 (55 pounds each), in order to prevent the risk of leakage through seals or possible damage to the needle holes in the tubes other than from the sterile product side to the non-sterile product side. The same pressure differentials are maintained relative to the product and viasser sides of the heater 1-2 and the cooler 76. These pressure differences are small and give the intended result without causing undue stress on the pipes themselves or on the seals. Provision is also made in the system of this invention to effectively sterilize the system before the product passes through it. To carry out the sterilization, water flowing at an rate of 1741: liters (460 gallons) per hour is passed through a steam injection heater 80 and heated to 149o C (300o hr '). The valve 12, which is switched into the Nahrurigsrait telproduktzufuhrleitung at the outlet, the pump 11, is closed and a valve 81 is opened, whereby the water at 1490 C (300o F) is allowed into the inr_sren 3 £;, 1 min- To flow tubes of regenerators 13 and 14 at 149o C temperature so that when the sterilizing water is passed through the sterile tubes it will not be cooled; The water at the high temperature therein is pumped through the heater 19, the deaerator 26 into the steam injector, shaker 47. The loss of heat from water flowing through the lines is compensated for by steam entering the injection heater through valve 49, much the temperature of the "rassers back to 149o C (300o F) for the important object increases to completely for the sterile product sterilize all Xontaktoberflächen of the system. the '@i as ser 149 0 C is then the Entspannungskannner by the holding tubes 50 u-iid out 53. It is filtered off with suction, no vacuum at the Entspannungskatrmier 53 and steam is introduced into the expansion vessel through a valve 82 connected to line 60 to maintain a pressure of 3.87 kg / cm 2 (55 pounds per square inch) in the expansion vessel during sterilization In the expansion chamber, the water is pumped at 149 ° C through the regenerator 14, the pump 75 and the regenerator 13 and the cooler 76 under pressure conditions that are passed through the system by the back pressure valves are maintained so as not to evaporate the water and lose the high temperature. During sterilization, steam is sent into the water jacket of the cooler 76 through line 77 so that the sterilization water which passes through the cooler is kept at 149oC. After all the contact surfaces have been heated to a temperature of 1490 ° C. for several minutes, the valve 81 is closed and the valve 12 opened. The system is now ready to sterilize the food product from the storage tank 1.0.

Claims (7)

Claims 1. A method for sterilizing oil products, characterized by preheating the oil product to 87.7 ° C (190 ° F); vacuum cooling the dairy product to produce a 6.70 C (12o F) drop in temperature to remove all air from the dairy product; the steam mixture with the dairy product to raise the temperature thereof to 143.3o C (290o F); maintaining the temperature of the dairy product at 143.3 ° C (290o F) for 5 seconds; the ZakuunkühlunE. the ly ', ilch product to 82.2o C (180o F) to remove steam condensation added during steam heating; the cooling of the milk product to 21.1o C (70o F); further cooling the milk product to 10o C (50o F) and maintaining a back pressure of 1.76 kg / cm 2 - 5.27 kg / cm 2 (25-75 pounds) on the liquid milk product during treatment thereof. 2. The method of claim 1, characterized in that the milk product is regeneratively heated to 67.7o C (154o F) while applying a pressure of 3.87 kg / cm 2 (55 pounds per square inch) of strength to the product prior to heating of the milk product is maintained at the temperature of 87.7 o C (190o F). 3. The method of claim 1 or 2, characterized in that the milk product is obtained at the temperature of 143.3o 0 (290o F) at a pressure of 3.87 kg / cm 2 (55 pounds per square inch) thickness, to completely sterilize the product and prevent evaporation of the same. 4, A method of sterilizing milk characterized by feeding the non-sterile milk sequentially through a pair of regeneration zones in series while maintaining a 3.87 kg / cm 2 (55 pounds per square inch) back pressure on the milk is used to heat the milk to a temperature of 67.7o C (154o F); passing the resulting heated milk through a heating zone to heat the milk to a temperature of 87.7o C (190o F); introducing the milk into a controlled vacuum atmosphere to reduce the temperature of the milk to an extent sufficient to remove all air therefrom; feeding the milk through a steam injection heating zone and intimately mixing the milk in that steam injection heating zone with high temperature steam to raise the temperature thereof to 143.30 C (290o F); maintaining the milk at 143.3o C (290o F) temperature and at a pressure of 3.87 kg / cm2 (55 pounds per square inch) for a period of time sufficient to provide for sterilization thereof; the introduction. the milk in a controlled vacuum atmosphere to reduce the temperature thereof to a 2.2 ° C (180 ° F) and remove the during steam heating. added steam condensation! feeding the resulting low temperature milk through one of the regeneration zones to reduce the temperature to 73.8o C (165o F) while maintaining the pressure of the milk at 4.57 kg / cm 2 (65 pounds per square inch) will; the feeding of the milk through the other of the regeneration zones to lower the temperature to 21.1o C (70o F) and the cooling of the milk to 100 C (50o F) while a pressure of 4.57 kg / cm 2 ( 65 pounds per square inch) on which Iv: ilch is maintained. 5. A method for sterilizing a milk product with a solids content of the order of 20 ;., characterized by the flow of the oil and the heating of the same, v., While a return on it between 1.76 kg / cm2 - 5, 27 kg / cm 2 (25-75 pounds); the vacuum cooling of the heated milk product to create a noticeable drop in temperature sufficient to remove essentially all air from the milk product; the mixing of steam with the milk product, to raise the temperature to between 126.60 C and 154.40 C (260o F and 3100 F) and hold it at that temperature for 2 minutes to 1 second; vacuum cooling of the milk product enough to add that during steam heating Remove vapor condensation; adding heat to the milk product to increase its solids content to the order of 35; and then cooling the milk product. 6. The method according to claim 5, characterized in that the T, milk product to a temperature between 32.2o C and 82.2o C (90o F and 180o F) during the last-mentioned step of this process, the enS is cooled. 7. The method according to claim 5 or 6, characterized in that the milk product is cooled to a temperature of approximately 57.2o C (135o F) during the latter step of this process. B. A method of sterilizing milk, characterized by flowing a stream of non-sterile milk, the milk being concentrated to a solids content of about 22; @; directing the stream of unsterilized milk through successive regeneration zones while maintaining a return of 1.76 kg / cm 2 - 5.27 kg / cm 2 (25-75 pounds) on the milk stream to heat the milk; passing the stream of the resulting heated milk through a heating zone to further heat the milk; introducing the stream into a controlled vacuum atmosphere to reduce the temperature of the milk to a sufficient level; to remove substantially all of the air therefrom; the recollecting of the stream and the Feeding the stream through a steam injection heating zone , as well as the intimate mixing of the Lilch in the steam injection heating zone with high temperature steam, Lua the temperature of the same Ben at a temperature between 126.60 C and 154.4o C (260o F and 310o F) to increase; the pouring of the%: ilchstroraes through a holding zone under back pressure during the sterilization temperature for one. Period from 2 minutes to 1 second to to arrange for the sterilization of the same; the introduction of the Strories to a controlled vacuum atmosphere to adjust the temperature reduce the L-Lilch and listen to the whe.:. the steam heating added @, `remove ampfcondensation; the: iiii addition by Yl @ ;. rrae to the milk, in order to keep the solid matter up the order of magnitude of 35 (ö to increase; the charging of the with the resulting Lilch lower Tj: mperatur by the Rer..Sration zones in the opposite order to the l # ulilchtem- Reduce temperature gradually, while the back pressure increases the milk flow is maintained; and then the other Cooling of the flowing milk stream during a back pressure is maintained, as well as the r'liedergevrinnung of the @: llchstro- raes as a product of sterilized milk. 9. A device for controlling the outlet temperature of a product which leaves an injection heating device with constant vapor pressure, characterized by a valve arranged in the outlet side of the heating device (47) (52), which is due to a change in temperature of the heating device do £ leaving product responds, whereby the valve-one, Has through-going that is connected to the direction exit side I. communicates and directly responsive to a tempera ".: tur change of the product can be limited, with the valve Rickedruck aui 'das oil product in the heating device. and since- through the Dampt strörnurl, - controls in the licing device - 10. VorrichlunL, according to claim 9, characterized i- net that the same one on a Tcmperat original odor of the heating device leaving proc; appealing steering instru- ment (55) contains, one of the valve (52) assigned actuation eleriient for restricting the length of a facility_, which before the control instrument finitely connects the actuating element, so that a change in the temperature of the heating device leaving the product a corresponding change in the restriction of the vet-ltil by, -: ans causes, vioäurch the stoop- pressure on the product in the heater is changed to thereby controlling the steam flow into the heating device. 11. VorrichturlE according to claim 9 or 10, characterized in that indicates that it has a number of regenerators for . heating, including milk product, a device for Removal of all air from the milk product, while the temperature temperature of the same is lowered, with the injection heating Direction (47) with constant steam pressure mixes steam intimately with the dairy product in order to heat the same to a sterilization temperature, a facility to keep the dairy product at the sterilization temperature for a predetermined period of time sufficient to achieve the To sterilize milk product, means for removing the condensation of the steam introduced into the steam injector from the milk product, cooling means for this product which includes the series of generators to cool the product to a temperature desirable for aseptic canning while the milk product is being removed Heat goes to the incoming product, and a device which connects the device for serial flow through said regenerators, an air removal device, an injection heater, a holding device and a cooling device, whereby the milk product can pass through.