GB767652A - Improvements in the treatment of cream - Google Patents

Abstract

767,652. Deodorizing cream. A. P. V. CO., Ltd. July 22, 1953 [March 24, 1953; May 29, 1953], Nos. 8445/53 and 15088/53. Class 49. In deodorizing cream, and so rendering it more suitable for butter making, the cream is passed successively through two or more separate stages of steam distillation, the distilling steam is caused to pass successively from the last to the first of the distilling stages (regarded in the direction of the cream flow), and the stages are maintained under pressures which decrease progressively from the last to the first of the stages whereby the steam flow is down the pressure gradient of the stages. With the installation of Fig. 1, cream is fed by a pipe 4 and through a heater 8 into the upper part of a, chamber 1, passed therefrom through a heater 11 into the upper end of a chamber 2, passed therefrom to a heater 14 into the upper end of a chamber 3, passed therefrom to a cooler 5 and discharged therefrom by a pipe 21. The cream is preferably subdivided by spray heads 9', 12<SP>1</SP> and 15<SP>1</SP> on entering the vessels 1, 2 and 3. Steam for distilling is fed by a pipe 6 into the chamber 3, passes therefrom to the chamber 2, passes therefrom to the chamber 1, and discharges therefrom by a pipe 7. The chambers 1, 2 and 3 are maintained under vacuum from a single source, the vacua in the different chambers being regulated by control valves 18' and 20' in the steam flow pipes. between the chambers. The steam may flow with the cream in one or more of the chambers, e.g. as shown in Fig. 2, the steam inlet pipe 20 may lead into the upper part of the chamber 1 and the steam outlet pipe 7 may be at the lower end of the chamber, so that the steam and cream descend together in the chamber. The steam may flow counter to, and then with, the cream in any chamber, e.g., as shown in Fig. 3, the cream supplied by a pipe 9 is delivered upwardly into the chamber 1 and, after ascending, it falls to the base of the chamber, while the steam passes downward from an upper inlet 20 to a lower outlet 7. Suitable operating conditions for the installation are: cream supplied at 150‹F. to chamber 1; chamber 1 maintained at reduced pressure of 23 in. of mecury, coresponding to b.pt. 145‹F.; cream temperature raised to 190‹F. before it enters chamber 2; chamber 2 maintained at reduced pressure of 13 in. of mecury, coresponding to b.pt. 185‹F.; cream temperature raised to 190‹F. before it enters chamber 3; chamber 3 maintained at reduced pressure of 12 in. of mecury, corresponding to b.pt. 187‹F.