WO1996016556A1 - A plant for treating heat-sensitive fluid foodstuffs - Google Patents

A plant for treating heat-sensitive fluid foodstuffs Download PDF

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Publication number
WO1996016556A1
WO1996016556A1 PCT/DK1995/000452 DK9500452W WO9616556A1 WO 1996016556 A1 WO1996016556 A1 WO 1996016556A1 DK 9500452 W DK9500452 W DK 9500452W WO 9616556 A1 WO9616556 A1 WO 9616556A1
Authority
WO
WIPO (PCT)
Prior art keywords
plant
fluid
positive
pump
displacement pump
Prior art date
Application number
PCT/DK1995/000452
Other languages
French (fr)
Inventor
Gorm Bro Kjaerulff
Ole Poulsen
Original Assignee
Apv Pasilac A/S
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to US08/849,111 priority Critical patent/US5881638A/en
Priority to CA002205808A priority patent/CA2205808C/en
Priority to NZ296067A priority patent/NZ296067A/en
Priority to JP51807896A priority patent/JP3813172B2/en
Priority to DE69518540T priority patent/DE69518540T2/en
Priority to PL95320475A priority patent/PL179759B1/en
Priority to EP95938360A priority patent/EP0794706B1/en
Priority to AU39779/95A priority patent/AU692953B2/en
Application filed by Apv Pasilac A/S filed Critical Apv Pasilac A/S
Priority to AT95938360T priority patent/ATE195630T1/en
Publication of WO1996016556A1 publication Critical patent/WO1996016556A1/en
Priority to NO19972316A priority patent/NO318025B1/en
Priority to FI972231A priority patent/FI119016B/en
Priority to HK98109561A priority patent/HK1008770A1/en
Priority to GR20000402558T priority patent/GR3034869T3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
    • A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
    • A23C3/037—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
    • A23C3/0375—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam by pulverisation of the milk, including free falling film
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus

Definitions

  • Inter alia AU-PS No. 610,233 discloses a plant for sterilising milk.
  • a plant is known as a direct UHT plant (Direct ultra high Temperature Plant).
  • steam is sprayed into milk fed to an infusion chamber in such a manner that the milk is heated to a temperature of approximately 140°C.
  • the milk is fed to a so-called holding chamber in which the milk is kept for a predetermined period (approximately 2 to 15 sec) in the heated state.
  • the milk is carried to a vacuum chamber in which the water deriving from the steam is removed again in such a man ⁇ ner that the solid content of the milk is the same when the milk leaves said vacuum chamber as before the feeding of steam.
  • the milk is usually carried to a homogenizer and then subjected to a cooling and packing.
  • the above holding chamber is known to comprise a centrifugal pump, which is connected to the outlet of the infusion chamber through a tube, said centrifugal pump pumping the heated milk into a length of tube extending through an expansion valve to the vacuum chamber.
  • a centrifugal pump which is connected to the outlet of the infusion chamber through a tube, said centrifugal pump pumping the heated milk into a length of tube extending through an expansion valve to the vacuum chamber.
  • the fluids in question are subjected to a heat treatment in order to remove bacteria and spores and so as to minimize the destruction of inter alia proteins and vitamins.
  • a heat treatment in order to remove bacteria and spores and so as to minimize the destruction of inter alia proteins and vitamins.
  • the heat-sensitive fluids were conventionally subjected to a heat treatment in plate heat exchangers, but a demand for raising the treatment temperature while simultaneously shortening the holding time at the high temperature has resulted in the use of such plate heat exchangers no longer being advantageous.
  • the object of the invention is to provide a plant suited for a continuous heat treatment of heat-sensitive fluids or fluid foodstuffs involving a long processing period.
  • the plant according to the invention is characterised in that the inlet open ⁇ ing of the infusion chamber is directly connected to the inlet of a positive- displacement pump, and that the outlet of the positive-displacement pump is connected to the inlet of the vacuum chamber in such a manner that a pressure drop applies across said pump when seen in the flow direction of the fluid during the running of the plant.
  • the pressure applying after the pump when seen in the flow direction of the fluid is kept at a relatively low level due to the direct connection with the vacuum chamber.
  • the temperature of the fluid drops abruptly already when said fluid reaches the bottom of said infusion cham ⁇ ber.
  • the use of a positive-displacement pump implies furthermore that co-operating surfaces are automatically kept clean of possible burnings, and accordingly the processing period is relatively long despite the high processing temperatures.
  • the positive- displacement pump is a gear pump, because such a pump ensures a mutual self-purifying rubbing of almost all the surfaces coming into contact with the fluid.
  • the housing of the positive-displacement pump may accord- ing to the invention be cooled with the result that the fluid being directly fed into the pump without having been in contact with the bottom of the infusion chamber is quickly cooled too.
  • Fig. 1 is a diagrammatic view of a plant according to the invention
  • Fig. 2 is a diagrammatic view of an infusion chamber of the plant of Fig. 1 , whereby parts have been removed for the sake of clarity, and whereby said infusion chamber is connected to a gear pump.
  • the plant of Fig. 1 comprises an infusion chamber 1 of a conventionally known type.
  • the infusion chamber is connected to a tube 2 for feeding fluid to be heat treated inside said infusion chamber 1 , and a tube 3 for the feeding of steam.
  • the infusion chamber is connected to tubes 4 and 5 for feeding and removing liquid for cooling the bottom of the infusion chamber 1 .
  • the outlet of the infusion chamber 1 is directly con ⁇ nected with a gear pump, the housing of which is cooled by means of coolant fed and removed again through tubes 7 and 8.
  • the outlet of the gear pump is connected to the inlet of a vacuum chamber 10 of a con ⁇ ventionally known type through a tube 9.
  • FIG. 2 is a diagrammatic view of the infusion chamber 1 , whereby parts have been removed for the sake of clarity, and whereby it is connected to a gear pump 6.
  • the fluid to be treated is carried through the tube 2 into the infusion chamber 1 , said fluid entering said infusion chamber 1 in separate jets through a plurality of outlet openings 14 and 15 and meeting hot steam.
  • the hot steam is injected through a circumferential steam distribution chamber 16 in completely the same manner as described in the above AU-PS No. 610,233.
  • a cooling jacket 17 is provided around the bottom of the chamber 1 , said jacket keeping the bottom of the infusion chamber cooled.
  • the gear pump is of a conventionally known type and is connected to the outlet 18 of the infusion chamber 17, and the housing of the gear pump is connected to a temperature sensor 19 at a location where the adjacent surface is kept clean of burnings by means of the teeth of the gear wheels. In this manner it is possible to ensure a reliable control of the plant.
  • the plant can be used for treating various heat-sensitive products, and the temperatures in question are adapted to the individual product.
  • the plant can for instance be used for heat treatment of whey protein concentrate (WPC), which is a product with a high content of whey protein, and which inter alia is used for the production of babyfood.
  • Whey protein concentrate usually contains 70% of water and 30% of solid matter, of which the 20% are whey protein.
  • Ordinary milk contains approximately 0.1 % of whey protein.
  • whey protein concentrate has been treated by means of a plate heat exchanger at 68°C for 15 sec. In this manner a 20% whey protein denaturation is obtained.
  • the whey protein concentrate is carried through the plant while the temperature is controlled, and when the maximum whey protein denaturation is ⁇ et to 20%, the heat treatment temperature was kept at 75-85°C for a holding time of Vi sec. at this high temperature. As a result, the content of bacteria and spores was considerably reduced.
  • the plant can advantageously also be used for treatment of cheese milk, which is ordinary milk to be used for the production of cheese.
  • cheese milk contains inter alia milk lipase which is an enzyme being destroyed by a conventional low pasteurisation. It is in connection with some cheeses, such as Feta cheeses and other Southern types of cheese, disadvanta ⁇ geous that the milk lipase is destroyed because it is then necessary to add lipase again after the treatment.
  • Another type of cheese is Roquefort.
  • a mild heat treatment below 70°C, i.e. below the low pasteurisation temperature. As these treatments did not involve a satisfying destruction of the bacteria, an advantage is found in a treatment at higher temperatures.
  • the use of the plant according to the invention involves a very insignificant chemical destruction of the vital enzymes in the product in question due to the very short holding time.
  • the effect of the heat treatment on the taste and appearance of the product is mini ⁇ mized.
  • the destruction of the content of vitamins and protein in the prod ⁇ uct has also been minimized.
  • a relatively high degree of removal of bacteria has been allowed compared to the removal of bacteria obtained by heat treatment by means of a plate heat exchanger.
  • the product in ques ⁇ tion is never in contact with heating surfaces, and the heat precipitations are extremely limited.
  • the described plant renders it possible to obtain a very accurate control of the holding time because the speed profile of the product during its free fall inside the chamber 1 is relatively flat and because the temperature is abruptly reduced when meeting the bottom and the pump.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A plant for treating heat-sensitive fluid foodstuffs, such as whey protein concentrate and cheese milk, said plant comprising an infusion chamber (1), in which the fluid is subjected to a heat treatment by a feeding therein of steam, and a vacuum chamber (10) connected thereto and for removing water from the fluid. The outlet opening (18) of the infusion chamber (1) is directly connected to the inlet of a positive-displacement pump (13), and the outlet of said positive-displacement pump (13) is connected to the inlet of the vacuum chamber (10) in such a manner that during running of the plant a pressure drop applies across the pump when seen in the flow direction of the fluid.

Description

Title: A plant for treating heat-sensitive fluid foodstuffs.
Technical Field
The invention relates to a plant for treating heat-sensitive fluid foodstuffs, such as whey protein concentrate and cheese milk, said plant comprising an infusion chamber in which the fluid is heat treated by way of supply of steam, and a vacuum chamber connected thereto for the removal of water from the fluid.
Background Art
Inter alia AU-PS No. 610,233 discloses a plant for sterilising milk. Such a plant is known as a direct UHT plant (Direct ultra high Temperature Plant). In these plants steam is sprayed into milk fed to an infusion chamber in such a manner that the milk is heated to a temperature of approximately 140°C. Subsequently, the milk is fed to a so-called holding chamber in which the milk is kept for a predetermined period (approximately 2 to 15 sec) in the heated state. Then the milk is carried to a vacuum chamber in which the water deriving from the steam is removed again in such a man¬ ner that the solid content of the milk is the same when the milk leaves said vacuum chamber as before the feeding of steam. After the processing in the vacuum chamber, the milk is usually carried to a homogenizer and then subjected to a cooling and packing.
Furthermore the above holding chamber is known to comprise a centrifugal pump, which is connected to the outlet of the infusion chamber through a tube, said centrifugal pump pumping the heated milk into a length of tube extending through an expansion valve to the vacuum chamber. In this manner a quick transfer is ensured of the heated milk to the length of tube between the pump and the expansion valve, where, as mentioned, the actual sterilising process is performed in a few seconds in the heated state before the temperature drops quickly after the passing of the expansion valve.
When it is a question of fluids being more heat-sensitive than ordinary milk, and of products having a lower pH-value (less than 6.6) than ordinary milk, a tendency applies in particular of the fluid burning onto the sides being in contact with the fluid. As a result, the plant processing such fluids must be cleaned after use for a short period. When the above plant for treating for instance whey protein concentrate (WPC) at temperatures suited for this fluid, the processing period is typically less than 30 min- utes.
Usually, the fluids in question are subjected to a heat treatment in order to remove bacteria and spores and so as to minimize the destruction of inter alia proteins and vitamins. When the holding time at a predetermined temperature is shortened, the occurrence of chemical changes or destruc- tions of useful ingredients relative to the killing of bacteria are considerably reduced. Therefore the temperature can advantageously be raised in con¬ nection with heat-sensitive products at the same time as the holding time is shortened.
Previously, the heat-sensitive fluids were conventionally subjected to a heat treatment in plate heat exchangers, but a demand for raising the treatment temperature while simultaneously shortening the holding time at the high temperature has resulted in the use of such plate heat exchangers no longer being advantageous.
Brief Description of the Invention
The object of the invention is to provide a plant suited for a continuous heat treatment of heat-sensitive fluids or fluid foodstuffs involving a long processing period. The plant according to the invention is characterised in that the inlet open¬ ing of the infusion chamber is directly connected to the inlet of a positive- displacement pump, and that the outlet of the positive-displacement pump is connected to the inlet of the vacuum chamber in such a manner that a pressure drop applies across said pump when seen in the flow direction of the fluid during the running of the plant.
The resulting plant allows an increase of the treatment temperature and a correspondingly short stay period at the temperature in question. The latter is in particular due to the fact that a positive-displacement pump accom¬ modated directly at the outlet of the infusion chamber ensures an instan¬ taneous and fast removal of the heated fluid from said infusion chamber into an area with a lower pressure and consequently a fast drop in temp¬ erature. As a result, the fluid in question is subjected to the high tempera- ture for a very short period, the falling period inside the infusion chamber being approximately OΔ sec. In addition, the pump ensures that the temp¬ erature drops again quickly. The pressure applying after the pump when seen in the flow direction of the fluid is kept at a relatively low level due to the direct connection with the vacuum chamber. As the bottom of the infusion chamber has been cooled, the temperature of the fluid drops abruptly already when said fluid reaches the bottom of said infusion cham¬ ber. The use of a positive-displacement pump implies furthermore that co-operating surfaces are automatically kept clean of possible burnings, and accordingly the processing period is relatively long despite the high processing temperatures.
It is according to the invention particularly preferred that the positive- displacement pump is a gear pump, because such a pump ensures a mutual self-purifying rubbing of almost all the surfaces coming into contact with the fluid.
Furthermore, the housing of the positive-displacement pump may accord- ing to the invention be cooled with the result that the fluid being directly fed into the pump without having been in contact with the bottom of the infusion chamber is quickly cooled too.
Brief Description of the Drawing
The invention is explained in greater detail below with reference to the accompanying drawing, in which
Fig. 1 is a diagrammatic view of a plant according to the invention,
Fig. 2 is a diagrammatic view of an infusion chamber of the plant of Fig. 1 , whereby parts have been removed for the sake of clarity, and whereby said infusion chamber is connected to a gear pump.
Best Mode for Carrying Out the Invention
The plant of Fig. 1 comprises an infusion chamber 1 of a conventionally known type. The infusion chamber is connected to a tube 2 for feeding fluid to be heat treated inside said infusion chamber 1 , and a tube 3 for the feeding of steam. Finally, the infusion chamber is connected to tubes 4 and 5 for feeding and removing liquid for cooling the bottom of the infusion chamber 1 . The outlet of the infusion chamber 1 is directly con¬ nected with a gear pump, the housing of which is cooled by means of coolant fed and removed again through tubes 7 and 8. The outlet of the gear pump is connected to the inlet of a vacuum chamber 10 of a con¬ ventionally known type through a tube 9. This vacuum chamber is adapted to remove the amount of water being supplied in form of steam in the infusion chamber through a tube 1 1 , whereas the concentrated fluid is drained off through a tube 1 2 and a pump 1 3 in a conventionally known manner. Fig. 2 is a diagrammatic view of the infusion chamber 1 , whereby parts have been removed for the sake of clarity, and whereby it is connected to a gear pump 6. The fluid to be treated is carried through the tube 2 into the infusion chamber 1 , said fluid entering said infusion chamber 1 in separate jets through a plurality of outlet openings 14 and 15 and meeting hot steam. The hot steam is injected through a circumferential steam distribution chamber 16 in completely the same manner as described in the above AU-PS No. 610,233. A cooling jacket 17 is provided around the bottom of the chamber 1 , said jacket keeping the bottom of the infusion chamber cooled.
The gear pump is of a conventionally known type and is connected to the outlet 18 of the infusion chamber 17, and the housing of the gear pump is connected to a temperature sensor 19 at a location where the adjacent surface is kept clean of burnings by means of the teeth of the gear wheels. In this manner it is possible to ensure a reliable control of the plant.
The plant can be used for treating various heat-sensitive products, and the temperatures in question are adapted to the individual product. The plant can for instance be used for heat treatment of whey protein concentrate (WPC), which is a product with a high content of whey protein, and which inter alia is used for the production of babyfood. Whey protein concentrate usually contains 70% of water and 30% of solid matter, of which the 20% are whey protein. Ordinary milk contains approximately 0.1 % of whey protein. Usually, whey protein concentrate has been treated by means of a plate heat exchanger at 68°C for 15 sec. In this manner a 20% whey protein denaturation is obtained. When the plant according to the invention is used, the whey protein concentrate is carried through the plant while the temperature is controlled, and when the maximum whey protein denaturation is ^et to 20%, the heat treatment temperature was kept at 75-85°C for a holding time of Vi sec. at this high temperature. As a result, the content of bacteria and spores was considerably reduced.
The plant can advantageously also be used for treatment of cheese milk, which is ordinary milk to be used for the production of cheese. Cheese milk contains inter alia milk lipase which is an enzyme being destroyed by a conventional low pasteurisation. It is in connection with some cheeses, such as Feta cheeses and other Southern types of cheese, disadvanta¬ geous that the milk lipase is destroyed because it is then necessary to add lipase again after the treatment. Another type of cheese is Roquefort. In order to maintain the content of milk lipase in the cheese milk it has pre- viously been necessary not to go beyond a mild heat treatment below 70°C, i.e. below the low pasteurisation temperature. As these treatments did not involve a satisfying destruction of the bacteria, an advantage is found in a treatment at higher temperatures.
The degree of the killing or removal of the bacteria is usually measured by measuring the content of alkaline phosphatase enzyme, as said enzyme should preferably be totally removed. The very facts that the holding time is minimized and that the heat treatment temperature is raised to approxi¬ mately 85°C in the described plant have the effect that the alkaline phosphatase enzyme is almost completely destroyed while only a minor quantity of the milk lipase is destroyed.
The content in ordinary milk of alkaline phosphatase enzyme is denatured completely by a low pasteurisation, i.e. by a stay at 72°C for 1 5 sec. By the use of the plant according to the invention the following results were obtained. Test UQ phenole/ml milk
Raw milk 2300.0
Heat treatment 81 .0°C 23.9
81 .5°C 10.9
82.0°C 8.6
82.5°C 8.4
83.0°C 4.6
83.5°C 3.9
84.0°C 2.2
84.5°C < 1 .0
85.0°C < 1.0
* the amount of phenole is directly proportional to the amount of phosphatase enzyme.
The results show that the denaturation of the phosphatase enzyme depends very little on the heat treatment temperature because the holding time is ultrashort and very accurate. In this manner it is ensured that all particles are subjected to the same heat treatment.
In other words, the use of the plant according to the invention involves a very insignificant chemical destruction of the vital enzymes in the product in question due to the very short holding time. At the same time the effect of the heat treatment on the taste and appearance of the product is mini¬ mized. The destruction of the content of vitamins and protein in the prod¬ uct has also been minimized. In addition, a relatively high degree of removal of bacteria has been allowed compared to the removal of bacteria obtained by heat treatment by means of a plate heat exchanger. During the operation of the plant according to the invention, the product in ques¬ tion is never in contact with heating surfaces, and the heat precipitations are extremely limited. The described plant renders it possible to obtain a very accurate control of the holding time because the speed profile of the product during its free fall inside the chamber 1 is relatively flat and because the temperature is abruptly reduced when meeting the bottom and the pump.
During the following vacuum treatment, water, air, and volatile aromatics optionally causing an unpleasant taste in the product are removed. As the air is removed from the product, said product is also very storable.
The invention has been described with reference to a preferred embodi¬ ment. Many modifications can be carried out without thereby deviating from the scope of the invention. Other positive-displacement pumps beyond the described gear pump can for instance be used.

Claims

Claims.
1. A plant for treating heat-sensitive fluid foodstuffs, such as whey protein concentrate and cheese milk, said plant comprising an infusion chamber, in which the fluid is subjected to a heat treatment by a feeding of steam, and a vacuum chamber connected thereto for removal of water from the fluid, c h a racteri sed in that the outlet opening (18) of the infusion chamber (1) is directly connected to the inlet of a positive- displacement pump (6), and that the outlet of said positive-displacement pump (6) is connected to the inlet of the vacuum chamber (10) in such a manner that during running of the plant pressure drop applies across the pump when seen in the flow direction of the fluid.
2. A plant as claimed in claim 1, c h a r a c t e r i s e d in that the positive-displacement pump (6) is a gear pump.
3. A plant as claimed in claim 1 or2, c haracteri sed in that the housing of the positive-displacement pump (6) is cooled.
4. A plant as claimed in claim 1 , 2, or 3, characte ri sed in that a temperature sensor is built into the housing of the positive-displacement pump.
PCT/DK1995/000452 1994-11-28 1995-11-14 A plant for treating heat-sensitive fluid foodstuffs WO1996016556A1 (en)

Priority Applications (13)

Application Number Priority Date Filing Date Title
EP95938360A EP0794706B1 (en) 1994-11-28 1995-11-14 A plant for treating heat-sensitive fluid foodstuffs
NZ296067A NZ296067A (en) 1994-11-28 1995-11-14 Heat-sensitive fluid foodstuffs processed by infusion chamber connected via positive-displacement pump to vacuum chamber for reduced time or increased temperature treatment
JP51807896A JP3813172B2 (en) 1994-11-28 1995-11-14 Heat-sensitive fluid food processing plant
DE69518540T DE69518540T2 (en) 1994-11-28 1995-11-14 PLANT FOR TREATING HEAT-SENSITIVE LIQUID FOODSTUFFS
PL95320475A PL179759B1 (en) 1994-11-28 1995-11-14 System for treating heat-sensitive liquid articles of food
US08/849,111 US5881638A (en) 1994-11-28 1995-11-14 Plant for treating foodstuffs
AU39779/95A AU692953B2 (en) 1994-11-28 1995-11-14 A plant for treating heat-sensitive fluid foodstuffs
CA002205808A CA2205808C (en) 1994-11-28 1995-11-14 A plant for treating heat-sensitive fluid foodstuffs
AT95938360T ATE195630T1 (en) 1994-11-28 1995-11-14 SYSTEM FOR TREATING HEAT-SENSITIVE LIQUID FOODS
NO19972316A NO318025B1 (en) 1994-11-28 1997-05-21 Plant for the treatment of heat-sensitive food fluids
FI972231A FI119016B (en) 1994-11-28 1997-05-27 Apparatus for handling heat-sensitive liquid foods
HK98109561A HK1008770A1 (en) 1994-11-28 1998-07-30 A plant for treating heat-sensitive fluid foodstuffs
GR20000402558T GR3034869T3 (en) 1994-11-28 2000-11-16 A plant for treating heat-sensitive fluid foodstuffs

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK1354/94 1994-11-28
DK135494A DK171524B1 (en) 1994-11-28 1994-11-28 Installations for the treatment of heat-sensitive liquid foods

Publications (1)

Publication Number Publication Date
WO1996016556A1 true WO1996016556A1 (en) 1996-06-06

Family

ID=8103935

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1995/000452 WO1996016556A1 (en) 1994-11-28 1995-11-14 A plant for treating heat-sensitive fluid foodstuffs

Country Status (17)

Country Link
US (1) US5881638A (en)
EP (1) EP0794706B1 (en)
JP (1) JP3813172B2 (en)
CN (1) CN1059310C (en)
AT (1) ATE195630T1 (en)
AU (1) AU692953B2 (en)
CA (1) CA2205808C (en)
DE (1) DE69518540T2 (en)
DK (1) DK171524B1 (en)
ES (1) ES2149383T3 (en)
FI (1) FI119016B (en)
GR (1) GR3034869T3 (en)
HK (1) HK1008770A1 (en)
NO (1) NO318025B1 (en)
NZ (1) NZ296067A (en)
PL (1) PL179759B1 (en)
WO (1) WO1996016556A1 (en)

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WO2010085957A2 (en) 2009-01-27 2010-08-05 Arla Foods Amba Long shelf life milk and milk-related products, and a process and milk processing plant for their manufacture
WO2020043907A1 (en) 2018-08-31 2020-03-05 Spx Flow Technology Danmark A/S Process for producing milk and milk-related products with extended shelf life
US12004527B2 (en) 2014-07-25 2024-06-11 Spx Flow Technology Danmark A/S Infusion plant

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GB0326726D0 (en) * 2003-11-18 2003-12-17 Mount Packaging Systems Ltd Apparatus for dispensing measured batches of liquid
EP2255680A1 (en) * 2009-05-28 2010-12-01 SPX APV Danmark A/S Food product heat treatment apparatus and method for heat treating food products
DE102010008448A1 (en) * 2010-02-18 2011-08-18 GEA TDS GmbH, 31157 UHT plant and process for treating heat-sensitive liquid food products
EP2661967B1 (en) * 2012-05-11 2017-08-02 DMK Deutsches Milchkontor GmbH Process for making cheese dairy milk
DE102016008557B4 (en) 2016-06-03 2019-01-03 Gea Tds Gmbh Centrifugal pump for heat-sensitive liquid food products and impeller for such a centrifugal pump
EP3464904B1 (en) * 2016-06-03 2022-02-23 GEA TDS GmbH Centrifugal pump for heat-sensitive fluid food products and impeller for a centrifugal pump of this type
PL3485169T3 (en) 2016-07-14 2022-02-28 Gea Tds Gmbh Method and installation for the treatment of heat-sensitive liquid food products, and centrifugal pump for an installation of said type
DK179433B1 (en) * 2016-12-23 2018-07-27 Spx Flow Technology Danmark A/S Heat treatment plant and method for operating a heat treatment plant
DK201770269A1 (en) * 2017-04-18 2018-12-06 Spx Flow Technology Danmark A/S A pump for pumping heat-sensitive fluids
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HK1008770A1 (en) 1999-07-16
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JPH10509874A (en) 1998-09-29
FI972231A0 (en) 1997-05-27
AU692953B2 (en) 1998-06-18
CA2205808A1 (en) 1996-06-06
CA2205808C (en) 2003-08-05
CN1173114A (en) 1998-02-11
GR3034869T3 (en) 2001-02-28
JP3813172B2 (en) 2006-08-23
NO972316D0 (en) 1997-05-21
US5881638A (en) 1999-03-16
PL320475A1 (en) 1997-09-29
DK135494A (en) 1996-05-29
EP0794706B1 (en) 2000-08-23
ES2149383T3 (en) 2000-11-01
FI119016B (en) 2008-06-30
DE69518540T2 (en) 2001-01-04
NZ296067A (en) 1998-06-26
ATE195630T1 (en) 2000-09-15
AU3977995A (en) 1996-06-19
NO972316L (en) 1997-06-23
EP0794706A1 (en) 1997-09-17
DK171524B1 (en) 1996-12-23
CN1059310C (en) 2000-12-13
FI972231A (en) 1997-07-28
PL179759B1 (en) 2000-10-31

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