EP4009796A1 - Système d'infusion et procédé de traitement thermique de produits alimentaires liquides ou semi-liquides et leur utilisation - Google Patents

Système d'infusion et procédé de traitement thermique de produits alimentaires liquides ou semi-liquides et leur utilisation

Info

Publication number
EP4009796A1
EP4009796A1 EP20760767.2A EP20760767A EP4009796A1 EP 4009796 A1 EP4009796 A1 EP 4009796A1 EP 20760767 A EP20760767 A EP 20760767A EP 4009796 A1 EP4009796 A1 EP 4009796A1
Authority
EP
European Patent Office
Prior art keywords
steam
infusion chamber
product
infusion
ring
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP20760767.2A
Other languages
German (de)
English (en)
Inventor
Henrik Kjaerbye
Rune Blegvad JENSEN
Claus Riis
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SPX Flow Technology Danmark AS
Original Assignee
Ds Triple AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ds Triple AS filed Critical Ds Triple AS
Publication of EP4009796A1 publication Critical patent/EP4009796A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • A23C3/037—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
    • A23C3/0375—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam by pulverisation of the milk, including free falling film
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/24—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials with the materials in spray form

Definitions

  • the present invention relates to an infusion system for heat treatment of liquid or semiliquid food products.
  • the present invention also relates to a method for heat treating liquid or semiliquid food products.
  • the present invention also relates to the use of the system and/or the method.
  • the heat treatment is a pasteurization, a heat treatment to provide extended- shelf-life (ESL) or UHT (ultra-high temperature) treatment.
  • ESL extended- shelf-life
  • UHT ultra-high temperature
  • Pasteurization is a process in which water and certain packaged and non-packaged liquid foods (such as milk or fruit juice) are treated with mild heat, usually to less than 100 °C, for a period necessary to eliminate pathogens, typically 10-30 seconds or more e.g. up to 1-2 minutes, depending on the product and/or whether enzyme deacti- vation or microbial deactivation is required.
  • the pasteurization process also extends shelf life of the food products. The process destroys or deactivates enzymes that con- tribute to spoilage of the product.
  • Pasteurization also destroys or deactivates microor- ganisms including vegetative bacteria, but not bacterial spores.
  • ESL products are the products that have been treated in a manner to reduce the micro- bial count beyond normal pasteurization, followed by packaging under hygienic con- ditions. ESL products have a defined prolonged shelf life under refrigeration condi- tions. At present there is no generally accepted definition of ESL heat treatment. ESL heat treatment to provide ESL products, e.g. ESL-milk, fills the gap between pasteuri- zation and ultra-high temperature treatment (UHT). Extended-shelf-life (ESL) heat treatment on milk is usually applied at 120-135°C for 1-4 seconds to extend shelf life of processed liquid milk products.
  • ESL Extended-shelf-life
  • UHT treatment is mostly used to sterilize liquid food by heating it above 135 °C for 2 to 5 seconds.
  • UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, soups, honey or stews in order to kill spores, microorganisms, vira etc.
  • UHT milk can for example be stored for a few months without cooling.
  • Liquid food products (in the following just “the product”), which undergo such heat treatment, is typically fluid products or semi-fluid products, for example dairy prod- ucts, fruit and/or vegetable-based products, juice from fruit and/or vegetables, vegeta- ble based milk substitutes, such as milk substitutes based on soy, oat, nuts, almonds and/or mixtures thereof, drinks of any kind, e.g. beer, wine, soft drinks, as well as cul- inary products such as soups, broth, stews, gravies, dressings, honey, desserts, e.g. puddings, and/or condiments.
  • the condiments optionally comprise small particulates.
  • dairy products are liquid dairy products such as milk, cream and/or yo- ghurt or similar fermented milk or cream based products and/or milk based liquid, whey or liquid or semi liquid food products based on whey or semi liquid desserts.
  • the product is led into an infusion chamber where the atmos- phere is made up of saturated steam (or steam close to the saturation point) which is maintained at a given pressure and temperature.
  • saturated steam or steam close to the saturation point
  • Saturated steam is fed to the infusion chamber in order to maintain the desired tem- perature in the infusion chamber, so as to ensure the desired heat transfer to provide pasteurisation, ESL treatment or UHT treatment.
  • the product is led into the infusion chamber through a nozzle and is heated by the steam condensing into the product, thereby elevating the temperature to the desired level in accordance with a set point.
  • the product falls through the infusion chamber with limited or no contact with the inside of the infusion chamber while it is being heated by condensing steam (also called the infusion process) and is removed through an outlet placed in the bottom of the infusion chamber
  • the bottom of the infusion chamber may be equipped with a concentric cooler cover- ing the lower part of the infusion chamber.
  • EP 2381793 B1 also published as US 2012/027901 Al.
  • the infusion cham- ber has two separate steam injection passages and thus has two separately controllable steam flows.
  • the product as well as the steam is introduced into the infusion chamber from a nozzle plate / annular nozzle placed in the very top of the infusion chamber.
  • Each steam injection passage is provided with a valve controlling the steam flow into the infusion chamber.
  • a first steam injection flow provides steam to the central part of the infusion chamber.
  • This first steam inlet is the main steam inlet.
  • the first main steam inlet is surrounded by a concentric product inlet or nozzle that provides a falling circular flow of product.
  • a second steam inlet is arranged concentrically outside the product flow.
  • the construction of the top (with the concentric steam flows and product flow) of the infusion chamber is complex and expensive to produce.
  • the known infusion chamber, and in particular the complex construed product and steam infusion top is expensive to keep in production mode due to time consuming and expensive service or maintenance.
  • the known infusion chamber is complex with respect to con- trolling steam flow.
  • the two separate steam injection passages for providing steam into the infusion chamber require two separately controlled valves.
  • this may increase the risk of partial clogging of the product outlet which may cause that the liquids are in- troduced into the infusion chamber as finely divided drops or even an aerosol, which results in that duration of the fall time is out of control with a further increased risk of burnt taste in the product.
  • EP 0402965 A2 discloses a UHT system for treatment of food product, comprising two steam inlets arranged on opposite sides of the infusion chamber and a central product tube inlet.
  • the central tube inlet is divided into three deflection cups arranged on a row.
  • Each deflection cup generates an umbrella-shaped flow of product that falls through the infusion chamber.
  • the design of the deflection cup is likely to form a local hot-spot where the product can be burned and thus affect the quality of the treated product.
  • Object of the Invention it is an object of the present invention to provide a simple and effective con- struction which is applicable in the heat treatment of liquid or semi liquid food prod- ucts as well as a method therefore, while also maintaining a high rate of heat transfer from steam to product. Further, it is an object of the present invention to provide a steam infusion chamber construction which is applicable in the heat treatment of liquid or semi liquid food products as well as a method therefore. In addition, it is an object of the present invention to provide a steam infusion cham- ber construction which is simple in its construction and thus less expensive to fabri- cate, repair and/or maintain in service. It is also an object of the present invention to provide an effective and simple control of the steam entry into the infusion chamber construction as well as a method there- fore.
  • an infusion system for heating a liquid or semi liquid food product by direct contact with steam including an infusion chamber limited by an infusion tank, said infusion chamber having a product inlet for the food product to be heated in its upper area and a product outlet for the heated food product in its lower area, and where said product inlet is ring-shaped and the product is provided as a ring- shaped product stream falling freely down though the infusion chamber, said infusion chamber further having a steam inlet for the steam in the upper area of the infusion chamber, wherein
  • said steam inlet is provided as a single steam inlet passage which provides the steam into the infusion chamber via one or more steam entry ports in a top or side of the in- fusion chamber above and/or around the ring-shaped product inlet of the infusion chamber, and said steam entry port or openings in the top of the infusion chamber surround the ring-shaped product inlet and are arranged between the ring-shaped product inlet and the side of the infusion chamber.
  • This construction provides a simplified steam addition system because it is only nec- essary to use a single common feed for steam flow for introducing steam into the infu- sion chamber. This reduces production costs significantly. Further, less parts needs service, repair or maintenance whereby the running costs are also reduced.
  • the greatly simplified construction of the steam introduction to the infusion chamber also greatly simplifies the control of the infusion chamber since only a single steam flow has to be controlled according to the desired process conditions (temperature in chamber and/or product, required amount of steam) depending on the nature and/or flow of the product to be heated in the infusion chamber.
  • Another important effect of suspending the infusion nozzle system lower in the infusion chamber is that there is less interference with the infusion process and the steam entry which means that the infusion chamber will also work more efficient as a separator of air. Thereby, evacua- tion of air may be ensured at lower energy losses as less steam is lost in the process through an air outlet as discussed further below.
  • the infusion system for heating a liquid or semi liquid food product by direct contact with steam includes an infusion chamber limited by an infusion tank.
  • the infusion tank comprises a tank top and tank bottom part with at least one tank wall there- between.
  • the infusion tank is usually cylindrical, but may also be of oval or polygonal cross section, e.g. square rectangular, pentagonal, hexagonal, heptagonal, octagonal etc.
  • the product inlet for the food product to be heated is in the upper area of the infu- sion chamber, and the product outlet for the heated food product is in its lower area.
  • the bottom part of the infusion tank is usually funnel shaped to direct the heated product to the outlet at the bottom of the tank, such as the bottom end of the funnel shaped bottom.
  • the main heat transfer occurs between the steam supplied between the outside circum- ference of the freely falling product stream and the chamber side wall. This also re- symbolizes the risk of product adhering onto the inner wall and thus reduces the risk of bumt-on product on the inner wall of the infusion chamber. Thereby the frequency and/or time periods necessary for shut downs in order to clean the inner chamber walls are reduced significantly.
  • the ring-shaped product inlet inside the upper area of the infusion chamber is ar- ranged to be suspended below the inner top surface of the infusion chamber.
  • the heat transferred from steam to product is maintained at a high level, be- cause the steam is in contact with the outside surface as well as the inside surface of the freely falling product stream even though steam only enters the infusion chamber at the outer circumference of the falling product flow.
  • the product inlet con- struction enables that a single steam inlet passage can be used, since there is no longer need to actively supply a separate steam flow to the space surrounded by the freely falling product flow.
  • said steam entry port or openings in the infusion chamber are dimensioned to support a laminar steam flow into and/or inside the infusion chamber.
  • a turbulent steam flow in the infusion chamber may “tear” off droplets of prod- uct from the freely falling jets or curtain of product and allow the droplets of product to adhere on the inner wall and possibly burn onto the hot surface.
  • a turbulent steam flow inside the infusion chamber may cause “torn off” droplets to be suspended by the turbulent steam in the infusion chamber, causing in- creased residence time of the droplets giving risk of a burnt flavour in the product.
  • a laminar flow or substantially laminar flow in the infusion chamber ensures that the injected steam passes above the suspended product nozzle and into the inner free space surrounded by the freely falling product flow.
  • the steam entry port(s) are arranged in the tank top or the tank wall of the infusion tank above and/or around the ring-shaped product outlet.
  • This steam entry port or openings in the infusion are preferably provided as a number of openings, such as 3, 4, 5, 6, 7, 8 or more. These openings are equally distributed around the ring-shaped nozzle.
  • said steam entry port is provided as a single ring-shaped opening which surrounds the ring-shaped nozzle.
  • the steam infusion system comprises a single valve which is arranged in the steam inlet passage to control the flow of steam to the steam inlet or inlets into the infusion chamber. This greatly simplifies control of the steam injection flow into the infusion chamber, since the single valve controls the heat input into the infusion chamber by controlling the amount of steam injected into the infusion chamber. Further, a less complex system is provided and therefore the production costs as well as service, re- pair and/or maintenance are kept at a minimum.
  • the liquid or semi liquid product is introduced into the infusion chamber through said ring-shaped product inlet.
  • the ring-shaped product inlet is suspended below the inner wall of the tank top.
  • the ring-shaped product inlet is shaped as a distribution unit with one or more product inlet passages and with one or more nozzles arranged at the low- ermost side thereof to provide a downward freely falling flow of the product to be heated.
  • the distribution unit is preferably formed by a ring-like shaped pipe member.
  • the downward flowing product surrounds fully or partly an inner free space, at the centre of the infusion chamber.
  • a passage between the inside of the tank top of the infusion tank and above the product inlet is provided.
  • This passage allows steam to pass freely from the steam inlet(s) and into the central free space without having to travel through the “ring” of the freely falling product which is re- leased from the nozzle(s).
  • the product flow can be heated by contact with steam from both sides, without disturbance from the steam.
  • the steam provided to the infusion chamber at the radially outer side of the product flow will thus be responsible for all or most of the heat transfer to the product flow, and the rest will enter the prod- uct on the radially inner side in an auto-adaptive optimization process.
  • the product inlet is described above as ring-shaped.
  • This may, as implied, include a circular or annular product inlet shaped a ring that is a closed ring.
  • the ring-shaped product inlet is not necessarily circular; it may also be oval or polygonal.
  • a polygonal ring like member is e.g. formed of a number of straight pieces which are joined to- gether in angles to form the polygonal shape.
  • polygonal is meant a closed ring with 3, 4, 5, 6, 7, 8 or more sides formed of straight pieces.
  • the distribution unit is formed by a continuous pipe member or a number of pipe member joined together.
  • the pipe member or pipe members de- fine a distribution path for distributing the product to the individual nozzles.
  • the distribution unit comprises at least one top part and at least one bottom part which are joined or attached together.
  • the top and bottom parts each form a portion of the distribution path, such as an integrated channel.
  • the distri- bution channel may also be formed by arranging the pipe member(s) within the top and bottom parts.
  • the top part(s) and/or the bottom part(s) are formed as solid or hollow pieces which act as insulating or cooling means for the product inlet. Cooling air is optionally led through the hollow structure or internal cooling channels for providing the cooling air to or near the nozzle(s). The cooling air is optionally introduced via an air inlet and an air outlet arranged in the tank top or in the product inlet passages.
  • the said ring-shaped pipe member is optionally provided with insulating or a cooling means.
  • the cooling means are e.g. internal cooling channels or double walled pipes/walls of the pipe member.
  • the double walled pipe member may form a cooling jacket of means to provide cooling air to or near the nozzle(s), e.g. through an air out- let gap near the nozzle(s).
  • the above cooling means protects at least part of the product inlet from heat exposure from the surrounding steam in the infusion chamber. This reduces the risk of the product inlet being blocked e.g. at the nozzles and/or by product bumt-on/adhering to the inner side of the pipe member or the integrated channel as a result of the heat ex- posure from the outside of the distribution unit.
  • the product inlet comprises one or more nozzles in the product inlet pipe.
  • the nozzle may e.g. form a ring-shaped slit, optionally divided into subsections, i.e. with a nozzle forming part of the ring in each of the subsections of the product inlet.
  • the nozzle(s) may be formed by one or more rows of radial slits or with slits which are angled relative to radial position.
  • the ring- or annular-shaped nozzle or nozzle slits are preferred when heating products that contains particulates, pulp and/or fibres as e.g. may be the case in liquid food products based on fruits and/or vegetables, such as juices
  • the nozzle(s) may be provided as one or more rows of circular, oval or polygonal holes.
  • the nozzle release angle is preferably made so that the freely falling product converg- es towards the center of the infusion chamber shortly before the exit thereof.
  • the ring-shaped product inlet is configured to provide a forced flow of the product inside a distribution path of the distribution unit.
  • the distribution unit is pref- erably shaped so that the product is introduced at an angle relative to the distribution path, thereby forcing the product to flow in a certain direction along the distribution path to the nozzles.
  • the distribution unit is a closed ring-shape, the product is forced to flow in a certain rotational direction relative to the axial centre of the distri- bution unit.
  • the distribution path forms an endless loop, thereby allowing for the product to continuously circulate inside the distribution path before exiting through the nozzles. This ensures that the pressure and flow of the product is applied equally to all the individual nozzles. This further allows for a full/optimum control of the product as it exits the nozzles and starts to fall freely through the infusion cham- ber.
  • the product is preferably supplied via a plurality of product inlet passages, such as 2, 3, 4, 5, 6 or more, distributed over the circumference of the distribution unit.
  • the plu- rality of product inlet passages is preferably evenly distributed over the circumference of the distribution unit.
  • the local arc length between adjacent product inlet passages may be half of the circumference, one-third of the circumference or one-quarter of the circumference, but other arc lengths may also be used.
  • the forced flow also provides a very effective cooling of the body of the distribution unit, as mentioned later.
  • At least the distribution unit or the product inlet passages comprises an inlet portion, where said inlet portion has a curved shape or is arranged at an angle relative to a plane defined by the distribution plane.
  • the inlet portion arranged at the distribution path is preferably curved where the cur- vature is substantially aligned with the circumference direction of the distribution path.
  • the inlet portion may also have a substantially straight shape where this straight inlet portion is arranged at angle relative to the circumference direction of the distribu- tion path.
  • the angle is preferably an acute angle.
  • This inlet portion may form an inte- grated part of the distribution unit and/or of the product inlet passages.
  • An air outlet is preferably provided at the top of the infusion chamber, such as one or more central air outlet(s) in the top wall and/or through one or more air outlet(s) along or near the uppermost part of the infusion chamber’s outer wall or outer area of the tank top.
  • This air outlet can withdraw any air and/or other gasses released from the product during the passage down through the infusion chamber while being heated. Gasses that are released from the product may occupy an increasing volume of the infusion chamber unless they are withdrawn from the infusion chamber. An increasing amount of released gasses present in the infusion chamber will reduce the partial pres- sure of steam in the infusion chamber. This will decrease the heat transfer from steam to the product and result in an overall reduced efficiency of the infusion system unless these gasses are withdrawn.
  • the suspended product inlet nozzle also allows the gasses to be withdrawn via an air/gas outlet arranged centrally at the top of the infusion chamber.
  • the above mentioned objects area also met by a method for heating a liquid or semi liquid food product in an infusion system with an infusion chamber, to which the food product to be heated is supplied in an upper area of the infusion chamber, and from which the heated food product is discharged in a lower area of the infusion chamber, where the food product to be heated enters the infusion chamber and flows down through the infusion chamber as a freely falling downward flow, and where steam is supplied to the upper area of the infusion chamber, and where the steam is in direct heat exchange with the product flow, wherein
  • the food product is supplied to the infusion chamber as a ring-shaped product flow from the suspended ring-shaped product inlet inside the upper area of the infusion chamber,
  • said steam is introduced into the infusion chamber through a single steam inlet pas- sage and is distributed into the infusion chamber via one or more steam entry ports in a top or side of the infusion chamber, and where said steam entry port or openings in the top of the infusion chamber surrounds the ring-shaped product inlet and are ar- ranged between the suspended ring-shaped product outlet and the side of the infusion chamber.
  • the method includes that steam preferably is distributed passively through natural aspiration to the area inside the ring-shaped product flow by passing between the sus- pended ring-shaped product inlet and the top wall of the infusion chamber. Thereby, the product is also heated by steam contact at the radially inner surface area of the freely falling product. See also the discussion thereof further above.
  • the method further includes that the heat input is controlled by a single valve control- ling the steam flow into the infusion chamber as also discussed further above in rela- tion to the description of the infusion system.
  • the method includes that steam flow into the infusion chamber is laminar as also discussed further above in relation to the description of the infusion system.
  • the food product may be supplied to the infusion chamber as jets, droplets and/or as a ring-shaped liquid curtain.
  • the product flow depends on the construction of the noz- zles on the product inlet and the flow of the product to be heated.
  • the food product is introduced into the suspended ring-shaped product inlet by a forced flow, e.g. a closed endless flow, and where the food product circulates continuously inside the suspended ring-shaped product inlet before exiting one or more nozzles in the suspended ring-shaped product inlet.
  • the inlets of the distribution unit are shaped so that product is forced to flow in a cer- tain circumferential direction, thereby causing a continuous circulation of the product inside the distribution path.
  • the freshly introduced product thus merges with the product already located in the distribution path. As mentioned earlier, this allows for an equal product flow and pressure over all the nozzles.
  • the forced circulating flow also provides a very effective cooling of the body of the distribution unit since the cold product, prior to heating in the infusion chamber, is circulated with a very short residence time.
  • the residence time may be one second or less. This ensures that no hot-spots are formed along the product inlet where the prod- uct can potentially burn on during production which may both affect the quality of the product and make cleaning in place far more difficult.
  • the method further includes that air is withdrawn from the infusion chamber at the top end thereof, in particular through central air outlet(s) in the top wall and/or along or near the uppermost end of the infusion chamber’s outer wall or outer area of the tank top as also discussed further above in relation to the description of the infusion sys- tem.
  • This provides as little as 5% (by volume) or lower, e.g. 1-3 % (by volume) of air in the infusion chamber, or less.
  • the method is preferably applied as heat treatment of the liquid or semi liquid food product in a pasteurisation treatment, an extended shelf life heat treatment (ESL) or a ultra-high temperature treatment (UHT).
  • ESL extended shelf life heat treatment
  • UHT ultra-high temperature treatment
  • Each of these heat treatments are defined by the temperatures to which the products are heated and the time applied for the heating of the products cf. the definitions given in the background section.
  • the steam Prior to being introduced into the infusion chamber, the steam can be generated with the required temperature/pressure and be controlled with a regulation valve for steam. It can also be heated to the temperatures needed during the relevant heat treatment in a steam generator. The temperatures to obtain these resulting heated (product) tempera- tures depend on whether the heating is to obtain pasteurisation of the product; ESL heat treatment or UHT heat treatment.
  • the steam is supplied by a steam heating medium, such as saturated steam (at the prescribed temperature and pressure applied in the in- fusion chamber during the heat treatment) or at least the steam is close to the satura- tion point, e.g. the steam contains at least 90% (by volume) or preferably at the least 95% by volume or at best above 97% by volume of the possible content of water va- pour at the prescribed temperature and pressure used for the relevant heat treatment.
  • a steam heating medium such as saturated steam (at the prescribed temperature and pressure applied in the in- fusion chamber during the heat treatment) or at least the steam is close to the satura- tion point
  • the steam contains at least 90% (by volume) or preferably at the least 95% by volume or at best above 97% by volume of the possible content of water va- pour at the prescribed temperature and pressure used for the relevant heat treatment.
  • This is preferred in order to minimize evaporation of water from the liquid product and to optimize heat transfer from the steam to the product.
  • the pressure varies depending on the heat treatment and may e.g
  • the present invention also relates to use of an infusion system as described above or below and/or a method as described further above or below for providing a pasteurisa- tion, an extended shelf life heat treatment (ESL) or a ultra-high temperature treatment (UHT) of a liquid or semi liquid food product, such as dairy products, such as milk, cream and/or yoghurt or similar fermented milk or cream based products, whey or liquid or semi liquid food products based on whey; milk based liquid or semi liquid desserts; fruit and/or vegetable-based products, juice from fruit and/or vegetables, vegetable based milk substitutes, such as milk substitutes based on soy, oat, nuts, al- monds and/or mixtures thereof, drinks of any kind, e.g. beer, soft drinks, as wells as culinary products such as soups, stews, broth, gravies, dressings, honey, desserts, such as puddings, and/or condiments with or without small particulates.
  • ESL extended shelf life heat treatment
  • Fig. 1 shows a vertical cross section of the steam infusion apparatus
  • Fig. 2 shows a perspective view of the outside of the top section of the steam infusion apparatus
  • Fig. 3 shows a perspective view of the inside of the top section of the steam infu- sion apparatus
  • Fig. 4 shows a first sideview of the top section of the steam infusion apparatus
  • Fig. 5 shows a cross sectional view of the top section of the steam infusion appa- ratus through line A-A shown in figs. 6-7,
  • Fig. 6 shows a second sideview of the top section of the steam infusion apparatus (perpendicularly to side view in fig. 4),
  • Fig.7 shows a cross sectional view of the top section of the steam infusion appa- ratus through line B-B shown in figs. 4-5,
  • Figs. 8a-d show various possible nozzle designs for the product inlet
  • Figs. 9a-b show an alternative embodiment of the product inlet.
  • the same items bear the same reference signs on all figures. Thus, each single feature is not necessarily discussed in relation to every single figure.
  • Fig. 1 shows a vertical cross sectional view of an infusion system 1 according to the present invention, which is primarily intended for pasteurisation, ESL treatment or UHT treatment of liquid or semi liquid food products P.
  • the infusion system 1 has an infusion tank 2 with a tank top 3, a tank bottom 4 and one or more tank walls 5.
  • the product P is led into the infusion chamber 7 at the top 8 where the atmosphere is made up of saturated steam (or steam close to the saturation point) which is maintained at a given pressure and temperature.
  • Saturated steam (or steam close to the saturation point) is fed to the infusion chamber through a steam inlet passage 15 and into the infusion chamber via steam entry ports 16 in order to maintain the desired temperature in the infusion chamber, so as to ensure the desired heat transfer to provide pasteurisation, ESL treatment or UHT treatment.
  • the number of steam entry ports 14 shown on the drawings (four openings 16 are drawn) is illus- trative only.
  • the tank top 3 of the infusion tank 2 is e.g. attached to the tank walls 5 by flange members 20 and attachment means e.g. bolts and nuts.
  • the product P is led into the infusion chamber 7 through a product inlet 10.
  • the prod- uct inlet 10 comprises a product inlet passage 12 and a distribution unit shaped as a ring-shaped pipe member 13 (ring shape is optional and may be another shape as dis- cussed above).
  • the pipe member 13 has a number of nozzle openings 14 at the low- ermost side of the pipe 13.
  • the product inlet pipe 13 with nozzles 14 (for illustrative purposes shown as being ring-shaped in the figures) is arranged inside the upper area 8 of the infusion chamber.
  • the product inlet pipe 13 is arranged to be suspended below the tank top 3/inner top surface of the infusion chamber 7.
  • the passage between the top inner wall and the product inlet allows steam to pass freely between the chamber top 3 and the suspended product inlet pipe 13 as shown with arrow S in figs. 1, 3, 5 and 7. Thereby the steam is allowed to pass into the space 19 (see fig 1) surrounded by the falling product flow.
  • the nozzles 14 and/or the product pipe 13 can be insulated from the heat-exposure in the infusion chamber 7, e.g. by cooling channels in the pipe 13, near the nozzles 14, the double walled pipes 13 or by providing an air nozzle near the nozzles 14 to expel cooling air (none of these are shown in figs.).
  • the product P falls freely down through the infusion chamber 7 and is heated by the steam condensing into the product, thereby elevating the temperature to the desired level in accordance with a set point.
  • the set point depends on whether it is intended to heat the product for pasteurisation, ESL or UHT treatment as discussed further above.
  • the nozzles are designed to make the ring-shaped curtain/jets/droplets of product P converge shortly before the entry into the exit 11 as illustrated by the dotted lines P in fig. 1.
  • An air outlet 17 is provided at the top of the infusion chamber 7. The air outlet is not shown in figs. 1-7 but the arrow 17 illustrates that the air outlet is e.g. provided cen- trally at the infusion tank top 3.
  • the product P falls through the chamber with limited or no contact with the inside of the chamber wall 5a while it is being heated by the condensing steam (the infusion process).
  • the product P is removed through an outlet 11 placed in the bottom of the infusion chamber 7.
  • the bottom part 4 of the infusion tank 2 may be funnel-shaped so as to guide the product P to the outlet 11.
  • the bottom part 4 of the infusion tank 2 may be equipped with cooling means 6.
  • a cooling jacket 6 is shown for illustrative purposes covering the lower part 9 of the infusion chamber 7.
  • the cooling means 6 also ensures that the funnel-shaped part 4 is cold enough to avoid product burnt on the inside of the funnel shaped wall 4.
  • the steam S enters the upper area 8 of the infusion chamber 7 via a steam inlet pas- sage 15.
  • the flow of steam into the steam inlet passage 15 is regulated by a single (not shown) valve.
  • Steam enters the infusion chamber 7 through a number of steam entry ports 16.
  • the steam inlet passage 15 is divided into a number of sub-streams corre- sponding to the number of steam entry ports 16. In figs. 1-7 four steam inlets are shown as a non-limiting example of the number of steam inlets openings.
  • the steam entry ports 16 are arranged to enter the space 18 radially outside the freely falling product flow P. In Fig. 3 three out of four equally spaced steam entry ports 16 are visible. As seen in fig. 3 the steam entry ports 16 are evenly spaced to surround the product flow P. The steam entry ports 16 are large enough to support a laminar steam flow inside and/or into the infusion chamber 7 as discussed above.
  • the product inlet pipe 13 comprises two product inlet passages 12 for in- troducing the product into the product inlet 10.
  • Figs. 8a-8c shows the product inlet pipe 13 in a circular variant as seen from the bot- tom.
  • the product inlet 10 comprises one or more nozzles 14 in the product inlet pipe 13.
  • the nozzle 14 may e.g. form a ring-shaped slit (fig. 8d), optionally divided into sub- sections, i.e. with a nozzle 14 forming part of the ring in each of the subsections of the product inlet.
  • the nozzle(s) 14 may be formed by one or more rows of radial slits 14 (fig. 8c) or with slits 14 which are angled relative to radial position (fig. 8b).
  • the ring-shaped nozzle or nozzle slits are preferred when heating products that con- tains particulates, pulp and/or fibres as e.g. may be the case in liquid food products based on fruits and/or vegetables, such as juices.
  • the nozzle(s) 14 may be provided as one or more rows of circular, oval or polygonal holes as shown in fig. 8a.
  • Figs. 9a- 9b show an alternative embodiment of the product inlet 10’ for use in the infusion system 1. Here, an exploded view of the product inlet 10’ is shown.
  • the product inlet 10’ comprises a plurality of product inlet passages 12’, here four product inlet passages 12a’, 12b’, 12c’, 12d’ are illustrated.
  • Each of the product inlet passages 12’ extend through a top member 21 of the infusion tank top 3 as illustrated in figs. 5, 7 and 9a.
  • the top member 21 may be disc-shaped, but other shapes may also be used.
  • the product inlet passages 12’ are connected to the top member 21 as illustrated in fig. 9b.
  • the product inlet passages 12’ are further connected to an alternative embod- iment of the distribution unit 22 intended to be suspended inside the upper area 8 of the infusion chamber as illustrated in fig. 1.
  • the top member 21 e.g. comprises the air outlet 17 arranged centrally on the infusion tank top 3.
  • the body of the distribution unit 22 in this embodiment comprises a top part 22a and a bottom part 22b in which an enclosed distribution path 22c is arranged.
  • the distribu- tion path 22c is e.g. defined by pipe members and/or by the top and bottom parts.
  • the distribution path 22c is fluid communication with the product inlet passages 12’ and is designed to distribute the product P evenly to the individual nozzles 14’.
  • the distribu- tion path 22c is preferably ring-shaped. This ensures a continuous flow of product P so that the pressure and flow of the product is applied equally to all the nozzles 14’.
  • the distribution path 22c is further in fluid communication with individual inlet por- tions 22d for each of the product inlet passages 12’.
  • the inlet portions 22d preferably have a curved shape as illustrated in fig. 9a.
  • the inlet portions 22d are e.g. orientated in the same rotational direction. This provides a forced flow (indicated by arrow 23a) of the product P into the distribution path 22c, where the introduced product P merges with the product P already located in the distribution path 22c. This causes a continu- ously rotational flow inside the distribution path 22c as indicated by arrow 23b.
  • This design allows for a very effective cooling as the cold product circulates continu- ously within the distribution path 22c with a very short residence time.
  • This design also provides a better control of the product P exiting the nozzles and falling freely down through the infusion chamber 7 compared with conventional product inlets. This improves product quality and makes cleaning less difficult.
  • the body of the distribution unit 22 is e.g. annular shaped so that an open ended hole 24 is formed at the centrum as illustrated in fig. 9b.
  • the hole 24 is omitted from the top part 22a in fig. 9a for illustrative purposes. This allows steam (indicated by arrow S) to flow around the body of the distribution unit 22, through the central hole and into the central space 19 of the product flow as illustrated in fig. 1.
  • cooling air is e.g. led through the double walled pipe member forming at least one of the product inlet passages 12a’, 12b’. 12c’, 12d’ or through a separate air let in the tank top 3.
  • the top and bottom parts 22a, 22b op- tionally comprise internal cooling channels for circulating the cooling air within the distribution unit 22.
  • the cooling air is e.g. led back through the double walled pipe member forming at least another of the product inlet passages 12a’, 12b’. 12c’, 12d’ or through a separate air outlet in the tank top 3.
  • product inlet passage 13 product inlet pipe, ring-shaped pipe member
  • distribution unit a. top part b. bottom part c. distribution path d. inlet portions for product inlet passages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Commercial Cooking Devices (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un système d'infusion et un procédé de chauffage d'un produit alimentaire liquide ou semi-liquide. Le système comprend une chambre d'infusion dans laquelle le produit alimentaire à chauffer est fourni dans la zone supérieure. Le produit alimentaire chauffé est évacué dans la zone inférieure. Le produit alimentaire à chauffer entre dans la chambre d'infusion et s'écoule vers le bas à travers la chambre d'infusion sous la forme d'un écoulement libre vers le bas. De la vapeur est fournie dans la zone supérieure de la chambre d'infusion. La vapeur est en échange direct de chaleur avec la vapeur de produit. Le produit alimentaire est fourni dans la chambre d'infusion sous la forme d'un écoulement de produit en forme d'anneau à partir d'une entrée de produit en forme d'anneau suspendue à l'intérieur de la zone supérieure de la chambre d'infusion. De la vapeur est introduite dans la chambre d'infusion par l'intermédiaire d'un seul passage d'entrée de vapeur qui fournit de la vapeur dans la chambre d'infusion par l'intermédiaire d'un ou de plusieurs orifices d'entrée de vapeur dans la paroi supérieure de la chambre d'infusion. Lesdits orifices ou ouvertures d'entrée de vapeur dans la partie supérieure de la chambre d'infusion entourent l'entrée de produit en forme d'anneau et sont disposés entre l'entrée de produit en forme d'anneau suspendue et la paroi externe de la chambre d'infusion. Une commande simple et des coûts d'installation réduits sont obtenus par la combinaison d'une distribution de produit suspendue et d'un système de distribution de vapeur plus simple.
EP20760767.2A 2019-08-08 2020-08-10 Système d'infusion et procédé de traitement thermique de produits alimentaires liquides ou semi-liquides et leur utilisation Pending EP4009796A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP19190799.7A EP3772284A1 (fr) 2019-08-08 2019-08-08 Système d'infusion et procédé de traitement thermique de produits alimentaires liquides ou semi-liquides et son utilisation
PCT/DK2020/050230 WO2021023358A1 (fr) 2019-08-08 2020-08-10 Système d'infusion et procédé de traitement thermique de produits alimentaires liquides ou semi-liquides et leur utilisation

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EP4009796A1 true EP4009796A1 (fr) 2022-06-15

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EP19190799.7A Withdrawn EP3772284A1 (fr) 2019-08-08 2019-08-08 Système d'infusion et procédé de traitement thermique de produits alimentaires liquides ou semi-liquides et son utilisation
EP20760767.2A Pending EP4009796A1 (fr) 2019-08-08 2020-08-10 Système d'infusion et procédé de traitement thermique de produits alimentaires liquides ou semi-liquides et leur utilisation

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102022109909A1 (de) * 2022-04-25 2023-10-26 Krones Aktiengesellschaft Gekühlter Verteilerkopf für Dampf-Infusionsbehälter und Dampf-Infusionssystem
DE102022109907A1 (de) 2022-04-25 2023-10-26 Krones Aktiengesellschaft Verteilerkopf für Dampf-Infusionsbehälter und Dampf-Infusionssystem

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8909779D0 (en) * 1989-04-28 1989-06-14 Procter & Gamble Apparatus for the sterilization of fluid foods
DE102009006248B4 (de) 2009-01-27 2011-09-01 Gea Tds Gmbh Infusionssystem für ein flüssiges Lebensmittelprodukt und Verfahren zur direkten Erwärmung eines flüssigen Lebensmittelproduktes in einem Infusionssystem

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Publication number Publication date
EP3772284A1 (fr) 2021-02-10
WO2021023358A1 (fr) 2021-02-11

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