METHOD FOR HEATING FLUID FOOD HAVING UPPER LIMIT CRITICAL TEMPERATURE

PROBLEM TO BE SOLVED: To provide a method for heating fluid food capable of heating accurately at a heating temperature to nearly denaturation temperature and desired temperature which does not reach the denaturation temperature without making a device complicated and high price, and causing no temp...

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Bibliographische Detailangaben
Hauptverfasser:	KOGA NOBUMITSU, HIRANO YUKIO, OKAMOTO NAOHITO, ISSHIKI YUUKI, TANIYAMA AKIRA, KATAMURA TATSUSHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	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 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:	PROBLEM TO BE SOLVED: To provide a method for heating fluid food capable of heating accurately at a heating temperature to nearly denaturation temperature and desired temperature which does not reach the denaturation temperature without making a device complicated and high price, and causing no temperature unevenness in the case that it is necessary to heat fluid food denaturing by heating to fixed temperature or above at nearly denaturation temperature aiming at for instance sterilization. SOLUTION: This method for heating the fluid food 1 comprises a first heating process of heating the fluid food 1 through pouring into a liquid passage 4 irradiated with high-frequency wave and constituted by insulating partitions, and a second heating process of heating the fluid food heated in the first heating process to nearly upper limit critical temperature (denaturation temperature or the like), and having a heat reserving tank 6 keeping the temperature for a prescribed time. COPYRIGHT: (C)2006,JPO&NCIPI