Method of pasteurization and homogenization of liquid food products and device for its implementation

 

(57) Abstract:

The invention relates to thermal processing of liquid foods. The steam supply to the device takes place simultaneously in two independent from each other channel, placed one in the other. Moreover, the outer channel is performed in the ejecting product inside of the nozzle channel, provide mixing and initial heating of the product steam. The internal channel of the source pairs are served in the initially heated product at the exit of the nozzle and provide a pasteurized product. When this product is exposed to acoustic waves, than create a homogeneous product. The invention improves efficiency, reduces energy consumption and extends the Arsenal of technical means for this purpose. 2 S. p. f-crystals, 1 Il.

The invention relates to the food and pharmaceutical industry, can be used, in particular, for instant pasteurization and homogenization of milk and drinks from it, beer, juices and their mixtures, etc.

Known methods of instant pasteurization and homogenization of liquid food products. Method [1] is that the impact of the fuel jet apparatus for a liquid product includes the eccii liquid product of two-phase flow, which creates a pressure surge in raising the product temperature. By re-clocking the product in the next nozzle, to boil one of the phases, due to the formation of vapor-gas bubbles, the product degraves. The rate of flow of product through a sequence located nozzles must be such that the number MAXa one nozzle is greater than 1, the other is 1.

The disadvantage of this method is that it requires significant source of energy consumption by the pressure of steam before supplying it to the first nozzle.

There is a method of instant pasteurization and homogenization of liquid food products [2] is a prototype, including pasteurization of the product by injection mixing it with steam heating, the subsequent separation of the product on steam and the liquid phase in the nozzle of the jet apparatus and homogenization of the liquid phase by restoring static pressure (jump seals) in it when driving in the diffuser jet cooler. The injector includes a housing, which houses the nozzle side pipe for the supply of steam.

The disadvantage of this method is that it also requires more power consumption. So pasteurization of the product (milk) when mixing it with the steam going on not only increases the energy consumption of the method, but complicates the design of the device.

The homogenization of the product occurs after dividing it into liquid and vapor fraction. In the liquid fraction (milk) must be a shock wave that occurs when the deceleration of the flow in the diffuser. As stated in the description of the invention, the shock wave is being implemented due to incomplete separation of two-phase flow with a bubble structure. Thus, the consumer will be served milk with reduced density, that is diluted with water. This makes the method not only energy intensive, but also ineffective.

The essential features of this method are:

1. Instant paracontact method of pasteurization at a temperature of product 95oC.

2. Simultaneously, the method implements and homogenization of the product.

3. The homogenization of the product is carried out after separation from the vapor phase and by recovery of static pressure when driving in the cone-jet apparatus in the shock seals realized due to incomplete phase separation when the separation if it enters the diffuser two-phase flow with bubble structure.

The technical result of the invention is the item of the cost. Instant low-temperature pasteurization occurs at a temperature of 50oC simultaneously with the homogenization of the product without separation of phases.

This technical result is achieved in that the supply of steam to the ejector carried out simultaneously by two independent from each other by channels, placed one within another, and the outer channel is performed in the ejecting product inside of the nozzle channel, where I provide initial heating of the product vapor and the internal channel of the source pairs are served at the nozzle exit than carry out heating of the product, simultaneously with heat treatment the product is exposed to vibration and acoustic pulse waves and provide pasteurization and homogenization of the product.

Distinctive features of this method are:

1. Low-temperature pasteurization of the product 45-50oC.

2. The homogenization of the product is carried out in conjunction with a steam phase.

3. Dual heated product steam.

4. Simultaneous and complex effect on the product vapor, vibration and acoustic pulse waves.

In more detail, the invention will be described below with p CLASS="ptx2">

The device (see drawing) consists of a cylindrical body 1, in the Central channel which is placed the nozzle 2, communicates with a source of steam (in the drawing, a source of steam not shown). The nozzle 2 has a flange 3, which rests on the flange 4 of the housing 1. Diffuser nozzle section 2 is provided ejecting holes 5, the overlap of the movable sleeve 6. The nozzle 2 provided with a groove 7. The housing 1 is connected with a side pipe 8 for supplying the liquid food product. The location of the grooves 7 coincides with the pipe 8.

Inside the nozzle 2, on its axis, placed the tube 9, is provided in the upper part of the centering perforated disk 10 and the reception to allow the nozzle 11, and at the bottom of the centering and locking cavitator 12, on which is installed a spring-vibrator 13.

On the lower part of the tube 9 is fixed emitter vibration acoustic waves 14. The emitter of vibration acoustic waves 14 consists of a conical fairing 15 channel 16, is made in the leg 17 of the fairing 15. Channel 16 is a continuation of the tube 9. At the bottom of the channel 16, the stem 17, is made with an offset from the center in opposite sides of the nozzle holes 18 (see cross section a-a). On the leg 17, the screw, the fixed Cup on EET annular slit - the nozzle 22. Leg 17 has a throttle channel 23, terminating in a slit (Fig. 1 not shown), in which the fixed plate 24.

At the top and bottom of the housing 1 by a dotted line shows the pipeline through which steam is fed from the top and from the bottom to play the finished product.

Does the device according to the claimed method, as follows.

Steam is supplied through the pipeline in the receiving nozzle nozzle 11 and the nozzle 2. In confused (reception) side of the nozzle pairs accelerates and critical part of the nozzle (the lowest flow section) pairs becomes maximum speed and minimum pressure. In production conditions of pasteurization and homogenization of milk on the claimed method, the vapor pressure was 0.4 MPa, and the internal diameter of all the maintenance was 36 mm diffuser part that wraps around all sides of the groove 7, through holes 5 in the nozzle 2 is sucked (ejectives) liquid food product is milk, which flows through the pipe 8. The area of the holes 5 is regulated by the sleeve 6 and is selected experimentally depending on the consumption of steam and product. Ejected milk reduces the flow cross section of the Central channel of the nozzle 2 evenly on all sides and pairs, increasing Chrono changes and the number of ejected milk. This makes the process manageable. Excluded fluctuations milk in a pair, as is the case with injection. When mixing milk and steam the milk is heated, thus reducing the microbial colonization of milk.

On the way milk and pair housed spring-vibrator 13, which improves heat milk and a couple by their turbulent mixing. When this spring-vibrator 13 vibrates and mechanical, as well as created by fluctuations in milk affect fat balls, partially destroying them. So begins the process of homogenization of milk. In addition, these influences is also remaining "alive" after interaction with steam microbial flora of milk, which leads to its further weakening.

Then on the way milk is found cavitator 12 on which there is a break in the continuity of the thread. This created a vacuum cavity, which shapeways generate randomly occurring cavitation acoustic wave pulses.

These pulses have a steep front and rear front and a narrow phase of compression, i.e., are high (crushing). Such wave-pulses have a detrimental effect on microbial flora of milk, improving

Next, the milk in the milk line (shown by a dotted line) is included in the annular gap formed by the milk line and the emitter of the vibration of the acoustic waves 14, which has a streamlined, ellipsoid in the middle and tapered at the top, the shape of the body of rotation.

The original couples through the receiving nozzle nozzle 11 through the pipe 9 enters the channel 16 of the radiator vibration acoustic waves 14. Next, the steam enters the nozzle holes 18 and the jet of steam begins to affect the ball 21 is placed in the cavity 20. The ball 21 starts to rotate in a circle in a Cup 19, which is the rotation of the ball begins to vibrate and radiate the vibration of an acoustic wave. For each phase of the compression wave followed by the phase of depression that can cause tensile forces and the liquid is broken. It formed, as in the cavitator 12, a large number of cavitation bubbles, the collapse of which appear the instant the pressure of hundreds of atmospheres. There are also local temperature increase.

For vibrating the vibration emitter of acoustic waves 14 are fixed to the elastic plate 24, which, making a vibrating vibrations transmitted to it by the radiator 14, increases the area of radiation acute striking on weakened by the previous influences microbial flora, completing the process of pasteurization of milk.

Formed from the steam in the radiator 14, the condensate is removed through the throttle channel 22.

If from the emitter 14 to remove the bulb 21, the cavity 20 will act as a resonator, and the emitter will work in the mode of a steam siren or whistle, emitting ultrasonic pulses, which are also striking on microbial flora, Posterize milk.

You can use fashion and without vibration or pulse (cavitation) waves. However, the absence of those or other waves leads to an increase in the temperature of pasteurization of milk. Homogenization continues to remain good. This is because the absence of other waves reduces debility microbial flora, which requires compensate temperature. At the same time homogenizing there is a large supply.

Thus, during steady state operation in the device at the same time there is a package of waves that are reflected from the walls and superimposed on each other, strengthening and relaxing, give a wide frequency range, which is a positive factor in the impact on the family of different microbes have different frequencies, the impact of steam and various waves, arising under the action of the same pair or the product itself, the temperature of pasteurization of milk is reduced to 50oC. this product has a good homogenization. The consumption of the process is reduced, which ensures the achievement of a technical result.

The method and the device tested in practice. The device showed the achievement of the technical result is industrially applicable. Its release is possible in the mechanical workshops.

Sources of information

1. RF patent N 2110701 F 04 F 5/54 "Way of working fuel jet apparatus (options)".

2. RF patent N 2048115 6 And 23 With 3/02, A 23 L 3/16 "Method for processing liquid food product prototype.

1. Method of pasteurization and homogenization of liquid food products including heat product with steam and homogenization of the product, characterized in that steam is carried out simultaneously on two independent from each other channels, placed one within another, and the outer channel is performed in the ejecting product inside of the nozzle channel, where I provide initial heating of the product vapor and the internal channel of the source pairs are served in the product at the exit of the nozzle and is exposed to vibration and impul is containing a series of cylindrical body with a Central channel, where the nozzle and the side tube feeding product, characterized in that the nozzle is located in the Central channel and communicates with a source of steam supplied in the supercritical part ezhektiruyuschego holes, informing the cavity of the nozzle with a side tube feeding liquid food product, and the inside of the nozzle on its axis, a tube, one end soamsawali with a source of steam, and the other beyond the nozzle end of the tube is supplied by the emitter of acoustic waves.

 

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