SU1243678A1 - Apparatus for pasteurization of creme - Google Patents

Description

The invention relates to equipment for the vapor-contact pasteurization of cream in butter.

The purpose of the invention is to improve the quality of the product by improving hydrodynamic conditions.

Fig, 1 shows a device for pasteurizing cream, a longitudinal section; figure 2 - section aa in figure 1.

in a cream pasteurizer comprising a low pressure chamber with an impeller and inlet and a high pressure chamber; and

outlet pipe, divided between 15 way impeller 5 (similar to

a vapor distributor, a low pressure chamber is equipped with a partition mounted on its inner side in front of the inlet pipe during rotation of the impeller, and a drip window is provided in front of the partition, the outlet branch pipe is placed coaxially to the turbulator, which is a disk with shoulder blades.

The proposed implementation of the device creates a hydrodynamic environment in which the product, heated by the condensation of hot steam in the peripheral zone of the high-pressure chamber, moves towards its center both under the effect of an overpressure developed in the low-pressure chamber and due to a decrease in its density. The unidirectional movement of the product eliminates the formation of recirculation loops and stagnant zones, improves the hydrodynamic conditions in the device and improves the quality of pasteurization of the product by eliminating local overheating in the slowest parts of the stream.

The device comprises chambers 1 and 2, respectively, of low and high pressure, provided with a radial inlet 3 and a central Outlet 4 for the product. The impeller 5 is mounted coaxially with the impeller 5 in the form of a disk with double-sided radial grooves, as well as a partition 6 placed in front of the nozzle 3 during rotation of the wheel 5, Chamber 2 communicates with the chamber by a flow window 7 located in front of the partition 6 along the rotation of the impeller 5 and equipped with a turbulator 8.

On the peripheral surfaces of chambers 1 and 2, low- and high-pressure steam distributors are located in the form of nozzles 9 and 10 connected to a steam supply system that includes a manifold 1 and control valves 12,

The device works in the following way.

The initial product through pipe 3 is fed into the low-pressure chamber 1 and is moved in the direction of rotation of the impeller 5 to the partition 6 and the overflow window 7. At this

the impeller of the vortex pump) gives the product additional energy, which leads to a permanent increase in the pressure of the product along

perimeter of the chamber 1. At the same time, from the collector II through the valve 12, the low-pressure steam distributor - the pipe 9, steam enters the product, which provides preheating to 75-90 ° C.

Upon reaching the partition 6, the product through the overflow window 7 under excess: pressure passes into the periphery, a zone of chamber 2, where it is carried away.

The rotation of the blades of the turbulator 8 is completed and finally pasteurized when steam is supplied from the steam distributor (pipe 10).

The pasteurized product under the action of the overpressure developed in chamber 1, and also due to a decrease in its density during heating, is uniformly displaced from the periphery to the center of chamber 2 and removed from the device through port A. The central outflow of the product in the high pressure chamber at its peripheral flow the overflow window allows to significantly improve the hydrodynamic situation in the high-temperature heating zone — to ensure strictly unidirectional (from the periphery to the center) movement of the product, this eliminates the Contents of stagnant zones and provides pasteurization povsh ix quality due to the equal temperature-exposure time pasteurization factor on any volume pro- d Ukta.

The device also allows pasteurization of liquid foodstuffs using distribution equipment.

precise injection of steam with step-increasing parameters corresponding to the increase in pressure of the product being pasteurized. In this case, the heating of the product to the pasteurization temperature is carried out with a relatively small temperature difference metvdu input steam and pasteurized product (not more than 10-15 s), i.e. in mild temperature conditions. The design of the device eliminates the accumulation of non-condensing gases in the working volume, which contributes to its uninterrupted operation for 10-14 hours between stops for an in-place cleaning. High

436784

perturning mode of treatment, the possibility of a wide variation of the temperature regime of pasteurization in the device makes the most appropriate 5 ° application in continuous flow

butter production lines, where, depending on the characteristics of the raw materials (cream), a selective approach is needed to designate the depth of pasteurization both to suppress unwanted microflora and to give the cream (butter) the required properties - more or less pronounced pasteurisation aftertaste for the evils of taste and smell.

f2 11

- “-Final

FI.2

Compiled by N.Artsybasheva Editor T.Parfenova Tehred i.Kadar

Order 3730/2 Circulation 543 Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and printing company, Uzhgorod, st. Project, 4

Proofreader V. But ha

Claims (1)

DEVICE FOR PASTERIZATION OF CREAM, containing a low-pressure chamber with an impeller and an inlet pipe and a high-pressure chamber with a turbulator and an outlet pipe, separated by a wall with a transfer window, as well as a steam distributor, characterized in that, in order to improve the quality of the product by improving hydrodynamic conditions, the low-pressure chamber is equipped with a partition installed on its inner side in front of the inlet pipe in the direction of rotation of the impeller, and a transfer window is made in front of the the city, while the outlet pipe is placed · coaxially with the turbulator, which is!! a disk with blades. >