DE541592C - Process for degassing milk - Google Patents

Description

GERMAN EMPIRE

ISSUED ON JANUARY 14, 1932

REICH PATENT OFFICE

PATENT LETTERING

Vr 541 CLASS 45 g GROUP

The Pfaudler Company of Rochester, V. St. A.

Process for degassing milk Patented in the German Empire on March 24, 1929

The invention relates to a method for degassing finely divided, under action of a vacuum set milk.

According to the invention, the milk is exposed to the constant action of a current in a vacuum exposed to atmospheric air. The vacuum is thus against the constant addition of milk and one for sweeping out the freed impurities maintain sufficient airflow to allow the process carried out steadily, effectively and on an economic basis in a relatively short period of time without adversely affecting the physical properties of the product will.

In the drawings:
Fig. Ι the side view of an exemplary device suitable for carrying out the invention,

Fig. 2 is a section on an enlarged scale through the upper part of a facility belonging container in which a liquid atomization device is provided is,

Fig. 3 shows a section on a larger scale along the line 3 ^a ~ 3 ^a of Fig. 1 for the purpose of illustrating the air supply device.

A closed container 5 has a heating or cooling jacket 6 with a supply pipe 7 and drain pipe 8.

A feed pipe 9 carries an atomizing device io in the container, e.g. B. a plate with nozzle openings 11. The tube 9 is connected through a tube 12 with a pasteurizer 13 connected, through which the liquid from a container 15 by means of a pump 14 is driven through.

Around a liquid that is heavily laden with annoying smells and flavors and to send repeatedly through the container 5 and the atomizing device, A pipe 16 runs from the bottom of the container to a pipe connected to the pipe 9 by a pipe 18 Pump 17.

From the container 5 above a pipe 19 leads to a pump 20, which in it the desired Maintains negative pressure.

The cleaning effect of injecting the liquid in a vacuum at relative high temperature is supported according to the invention by the constant flow of air in contact with the liquid is sent through the container. For this purpose are in the Container, preferably near the ground, e.g. B. the tube arms 21 attached, the many fine Nozzle openings 22 have. This causes air to flow upwards through the above the container bottom located liquid and through the from the dividing device 10 down arriving atomized liquid sent. The air is fed to the feed device 21 fed through the tube 23 and rapidly and steadily after contact with the liquid removed by the vacuum generator. the

Air can ζ. Β. be heated by the fact that the tube 23 by a considerable length the container runs.

After degassing the liquid and after releasing the vacuum in the container the liquid is cooled rapidly, e.g. B. by a cooler 24 by means of the pipe 25 and the pump 17 sent. The cooler delivers the liquid through a pipe 26 in a container 27 which is connected to the suction pipe 19 by a pipe 28 with a valve 29 is. The connection 28 is monitored by a valve 29. The liquid can through the device 14 is pumped or by the vacuum from the pasteurizer into the Container 5 withdrawn and then continuously and repeatedly by the pump 17 through the Container are circulated through.

The container 5 preferably has an agitator 30 with a motor 31, and also a test tap 32 and insert 33 for a thermometer 34 as well as a tap 35 above for releasing the container vacuum.

The material to be degassed is first increased by adding a neutralizer brought a certain normal acidity, which z. B. with sweet cream of course not is required. Now the vacuum pump is started, and if the vacuum has reached about 500 mm or more in the container 5, the pasteurizer is in Activity set and the liquid at about 82 to 85 ° C through it into the vacuum container S promoted. At the same time, the device is at the bottom of the container 2i a moderate flow of air is constantly supplied, which from the relatively finely atomized Liquid continuously flushes out the unwanted components. While the liquid enters the container, the circulation pump 17 is set in motion, so that the liquid Recirculated from the bottom of the container by the atomizer 10 and steadily and repeatedly the atomizing effect and the effect of the out of the Device 21 is exposed to the coming air flow, as long as this is necessary.

The rinsing air is immediately and completely discharged through the vacuum generator 20 after contact with the liquid. During this treatment, the liquid is ^{kept between 60 and 65 °} C. by the container jacket 6, which facilitates the release and removal of the undesirable taste and odorous substances. Even in the case of cream that is heavily affected by bad taste or odorous substances, the expulsion of the same can be achieved completely in 20 or fewer minutes according to the invention. This short treatment time prevents any tendency to develop a floury consistency or other impairment of the physical properties and the market value.

At the end of this work, the air supply to the vacuum container is turned off and the vacuum increases while the liquid is still being circulated by the pump 17 will. This will remove the air remaining in the liquid and reduce the temperature degraded. If necessary, cold water is sent through the container jacket. is the temperature is lowered to about 55 ° C or below, the vacuum in the container becomes 5 is canceled and a vacuum is applied to the container 27. The agitator in the container is then turned on to allow a separation of the butterfat, and the liquid is fed to the cooler 24. This is preferably operated partly with cold water, partly with brine, see above that the liquid when it reaches the container 27 is approximately at the desired temperature for buttering is about 10 ° C.

Claims (1)

Claim: Procedure for degassing! finely divided, set under the action of a vacuum Milk, characterized in that the milk in the vacuum of the constant action of a current atmospheric Exposed to air. 1 sheet of drawings