GB653403A - A method of, and apparatus for, pasteurizing food liquids - Google Patents

Abstract

653,403. Sterilizing liquids. DUNLOP, S. (Murray Deodorizers, Ltd.). Dec. 29, 1947, No. 34450. [A Specification was laid open to'inspection under Sect. 91 of the Acts, Dec. 29, 1947.] [Class 49] In pasteurizing food liquids liable to be injuriously affected chemically or in flavour by excessive heat, e.g. cream, milk, skim milk, buttermilk, whey, cream concentrate, ice-cream mix, the liquid is passed in diffused form through a pressure chamber, is there subjected to the direct but gentle action of steam which has previously been adjusted in temperature to approximately the boiling point of the liquid under the pressure within the chamber, the steam being applied at a desired temperature above the atmospheric boiling point of water and at a desired pressure above atmospheric, and is then passed, together with the excess of steam, to a region of lower pressure wherein any odoriferous volatile substances volatilize together with water vapour, and are removed. With the apparatus of the figure, cream is supplied continuously into the top of a pressure chamber A and is converted to a shower by means of a perforated tray 8, the shower is subjected to steam which enters the chamber A tangentially through a pipe 9 after having been humidified by water injected through a needle valve 10, the heated cream and excess of steam, raised to a temperature of 228‹F., passes into a chamber B in which a pressure lower than that in the chamber A is maintained by adjustment of a valve 4 in the connection between chambers A and B, and from the chamber B, wherein there is a drop in temperature of 50‹F., the volatile constituents and water vapour evolved are removed by the pipe through a condenser C and the treated cream delivered through a discharge pump D. Specification 418,591 is referred to.