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:	RASMUSSEN CARSTEN OLE, SORENSEN JENS MOURITS
Format:	Patent
Sprache:	eng
Schlagworte:	CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE 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.