METHOD AND SYSTEM FOR CONTROLLING AND/OR REGULATING THE TREATMENT OF HEAT-SENSITIVE LIQUID FOOD PRODUCTS

Controlling and/or treating heat-sensitive liquid food products ensures improved control of a filling level in an infuser container. Therefore, a constant dwell time of the product to be heated is reached in the event of product-fouling in the centrifugal pump. The pump is designed such that one par...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ASSING, Hubert, TACKE, Ludger, BUSS, Helmut, SCHWENZOW, Uwe, LEIWERING, Ludger
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BLASTING DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEATING HUMAN NECESSITIES LIGHTING MAKING THEREOF MECHANICAL ENGINEERING MILK OR CHEESE SUBSTITUTES NON-POSITIVE DISPLACEMENT PUMPS POSITIVE DISPLACEMENT MACHINES FOR LIQUIDS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PUMPS FOR LIQUIDS OR ELASTIC FLUIDS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Controlling and/or treating heat-sensitive liquid food products ensures improved control of a filling level in an infuser container. Therefore, a constant dwell time of the product to be heated is reached in the event of product-fouling in the centrifugal pump. The pump is designed such that one part of a volume flow of the product, transported by an impeller wheel, regularly rinses the impeller wheel and the areas of a pump chamber that are directly adjacent to the impeller wheel. A reduction in the volume flow of the centrifugal pump is then counteracted by increasing the initial rotational speed if the reduction is simultaneously associated with a drop in temperature of the product. The increase of the initial rotational speed is carried according to the drop in temperature of the product and/or an increase in the temperature of the steam to constantly maintain at least the temperature of the product.