GB395773A - Improvements relating to dairy machinery for pasteurization - Google Patents

Abstract

395,773. Pasteurizing cream &c. HAROLD, M. D'A., Annabella, Mallow, Co. Cork, and IRISH AGRICULTURAL WHOLESALE SOCIETY, Ltd., 151, Thomas Street, Dublin, both in Irish Free State. Jan. 30, 1932, No. 2857. [Class 49.] In pasteurizing cream, milk, &c., the liquid is continuously supplied to a small volume thereof which is preheated up to approximately pasteurizing temperature and the heated liquid then joins a relatively large slowly flowing volume maintained at a substantially constant temperature, the heating in both cases being effected by the same body of a heating liquid at a temperature little above that at which the relatively large volume is maintained. Cream may be subjected to a temperature of 148-154‹ F. for 30-60 minutes. In the construction described, the cream &c. passes through pipes 3, 5, connected by a union 4 which is detachable for cleaning, the pipes being immersed in hot water in a vessel 1. The cream passes from pipe 5 through a pipe 6 to a preheating compartment 15 in a tank 2 inserted in vessel 1 from which it flows over a heated arch 12 to a holding compartment 16 and thence through holes in the lower portion of a baffle 14 to a compartment 17 from which it is discharged, e.g. by a pump, through an outlet 18. The pipe 5 and compartment 17 have drain cocks 7, 19 for cleaning. Transverse hot water pipes may be provided within the bridge portion 12. The tank 2 may be of tinned copper. A continuous circulation of hot water, e.g. at 152‹ F. when the cream is to be raised to 148‹ F., is preferably maintained in vessel 1.