A method of imparting an ultra-short, momentaneous heat treatment to a liquid

In a method of providing a brief heat treatment to a liquid by mixing steam therein followed by flash cooling at reduced pressure, very short and easily adjustable holding time at elevated temperature is obtained by adjustable increase of the amount of steam injected into the liquid to amounts excee...

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Bibliographische Detailangaben
Hauptverfasser:	CARSTEN OLE RASMUSSEN, JENS MOURITS SORENSEN
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	In a method of providing a brief heat treatment to a liquid by mixing steam therein followed by flash cooling at reduced pressure, very short and easily adjustable holding time at elevated temperature is obtained by adjustable increase of the amount of steam injected into the liquid to amounts exceeding those which condense by contacting the liquid. The method is efficient for heat treatment, such as sterilization, of heat sensitive materials including food products of high viscosity.