GB734037A - Improvements in and relating to a method for degassing cream or similar liquid foods and apparatus for carrying out the method - Google Patents

Abstract

734,037. Deodorizing cream. HANSEN, S. ORUM-. Dec. 15, 1952 [Dec. 17, 1951; April 9, 1952], No. 31660/52. Class 49. In deodorizing cream or similar liquid food, the liquid is heated under a pressure above atmospheric, preferably to a temperature in the vicinity of, but below, the boiling point at such pressure, and is then made to flow through a restricted opening into a chamber at atmospheric pressure in such a way that a sudden reduction in pressure occurs. With the apparatus of Figs. 5 and 6, cream at 105-106‹ C. and 0.7-0.8 atmosphere over-pressure flows from a pasteurizing apparatus 12 by a conduit 4 into the interior of a plug 5 in a cock casing 3 mounted on the side of a vessel 1 open to the atmosphere; the cream is forced through a long, narrow slot 11 in the plug and a corresponding slot 10 in the casing, the effective width of the slot being adjusted by turning the plug in the casing; the cream is delivered from the slot tangentially on to the inner wall of the vessel 1 and flows down this wall in a spiral layer, giving off the undesired gases and cooling to 92-93 C.; from the vessel 1 the cream falls on to a distributer 21, and therefrom on to the inner wall of a tank 13; an accumulation of cream up to the level N in the tank 13 causes opening of an outlet 17 and delivery of the cream to a regeneration cooling compartment of the apparatus 12.