Method of handling liquid food product
The invention relates to the food and pharmaceutical industry. The processing method includes ejection product heating steam, the homogenization of the liquid food product is carried out in the ejector product heating steam. After that, the product is dispersed in a nozzle separator to the speed at which it boils with the formation of two-phase flow, which is separated into steam and liquid phase. The liquid phase is directed to heat-exchange regeneration of the original product and then deodorize, and steam phase is directed to the jet vacuum deodorizer and then to a source of steam, or in addition to the main source of steam - ejector product heating steam. The invention improves the efficiency of processing liquid food product, to increase its resistance. 1 Il. The invention relates to the food and pharmaceutical industry.Can be used in particular for homogenization and pasteurization of milk, fruit juices, etc.,Known methods for processing liquid food paracontact installations, including sterilization of milk (1).In this setting, the heating of milk to a temperature sterilization implemented aetsa in the vacuum chamber, where under reduced pressure, the milk boils and excess moisture is removed.Chilled milk for uniformity patterns homogenized in aseptic homogenizer valve type.The disadvantages of such installation should include the need to have in the installation of high-strength and large-sized vacuum chamber and the homogenizer.A method of processing a liquid food product (2) prototype. The method includes heating the product by injection mixing it with steam heating steam boiler and cooling liquid food product by its acceleration in the nozzle jet cooler with subsequent separation of the flow at the steam and liquid phases. Homogenization of the liquid phase is carried out by statistical recovery of pressure in it when driving in the diffuser jet cooler.Vapour phase condensate in the heat exchanger flow of the liquid food product is submitted for processing. The vapor phase product pre ejection vapor pressure.The disadvantage of this method is that the homogenization of the liquid food product is carried out in the diffuser jet cooler after the separation of the vapor-liquid stream into liquid and vapor phase.In W the Vuka in this thread. The less in the liquid phase vapor bubbles, the more difficult the flow of this phase to break the sound barrier. The process of phase separation when the separation is not stable, and therefore the process of homogenization mismanaging.In addition, due to the fact that a pressure surge occurs "because of the incomplete separation of the phases and into the diffuser two-phase flow with a bubble structure, in the liquid product after separation contains a lot of condensation.All this reduces the effectiveness of the method.The technical result of the invention is to increase the efficiency of the method of processing a liquid food product.This technical result is achieved in that the homogenization of the liquid food product is carried out in the ejector product heating steam, after which the product is dispersed in a nozzle separator to the speed at which it boils with the formation of two-phase flow, which is then separated into steam and liquid phase, while the liquid phase is directed to heat-exchange regeneration of the original product and further deodorizing, and steam phase is directed to the jet vacuum deodorizer and then to a source of steam or additionally ejection the line source of steam ejector heat isiugo product. In addition, to produce deeper cooling. In the deodorization of milk eliminates the defects of milk to taste and smell, increases its resistance against formation of milk stone.Distinctive features of the claimed invention are as follows.1. Homogenization of the product is carried out in the ejector.2. Separation of the product on steam and the liquid phase is carried out after the homogenization.3. After the regeneration liquid food product deodorize.4. The vapour phase is directed to the jet vacuum and then to a source of steam or additional feed line to the source of steam - ejector product heating steam.A comparison of the proposed technical solutions to the prototype allowed us to establish the criterion of "novelty."The study of other known technical solutions in this area on the basis of the relative position of the elements, the emergence of new relations between elements and devices, and hence a new way of processing liquid food product, there are "significant differences".In more detail, the invention will be described below. The product will accept milk.The drawing shows the setup diagram, realize separator separation of vapor-liquid stream 4, the heat exchanger-regenerator 5, the tank with the original milk 6, deodorizer 7 with cooking spray 8, the ejector 9 and highway 10, 11, 12, 13, 14, 15, 16, 17.Installation according to the drawing operates as follows.The milk from the tank 6 through line 17 enters the heat exchanger-regenerator 5, where it is heated by the reverse flow of heated after the heat treatment of the milk. The milk is then fed to the jet inlet of the ejector 3, in which ejectives the steam flow entering the ejector 3 from steam source 1, through line 10.The ejector 3 is a mixture of milk with the heating steam is formed of two-phase flow in which the velocity of sound is 5-10 m/s. The speed of the flow is easily adjusted vapor pressure and can reach values exceeding the speed of sound in this thread.In excess of the speed of two-phase flow specific value, the speed of sound in it, when the Mach number becomes greater than unity, there is transonic pressure surge that pushes the flow in single-phase and ensure homogenization of milk (the destruction of the fat globules).Due to the fact that in two-phase flow, the speed of which can be easily adjusted, so it is much easier and more stable to create a pressure surge,then milk will be higher that ensures the achievement of the technical result, that is, increases the efficiency of the method for processing liquid food product.Released due to a pressure drop of heat pasteurization of milk will occur when the temperature of the source pair is lower than that of the prototype, which also increases the efficiency of the method.Then pasteurized and contains condensate milk is supplied to the separator 4, which accelerates the lower the air pressure in the milk and the formation of two-phase vapor-liquid flow with subsequent separation of milk on steam and liquid phases. When this liquid phase is directed to the heat exchanger-regenerator 5, which gives off heat to a counter flow of milk. Due to the fact that in the separator 4 is not an absolute separation phase and in the liquid phase remains partially condensed, the liquid phase (pasteurized milk) through line 11 is directed into the spray 8 deodorizer 7.Vapor phase separator 4 through line 13 and 14 is sent to the ejector 9.The ejector 9 creates a vacuum in the deodorizer 7. Due to this vacuum suction vicious smells of milk (wormwood, garlic), improve the taste of milk. For example, disappears taste of stale milk. Ambie milk. All this also increases the efficiency of the method is to achieve a technical result.In line 15 it is possible to install a vacuum pump (not shown).Then the milk through line 12 is supplied to the consumer, and the steam after the ejector 9 through line 15 goes back to the source of steam 1. When this part of the steam through line 16 through the ejector 2 can be directed in line 10, which connects the source of steam ejector heat product ferry 3. Thus, there is a closed path of movement of the pair, which is the recharge of fresh steam from the steam source 1.In the proposed method, lowering the temperature of the milk is more effective as the temperature in addition to the known method is reduced due to deodorizing.While the milk is completely absent condensate removed vices milk, increases its resistance. Homogenization and pasteurization of milk combined. A pressure surge in parovoznoy mixture before separation of the phases are easier to create because the speed of sound in the mixture is much lower than the speed of sound in a slightly rangatiratanga milk. In addition, as mentioned above, the temperature rise in the shock pressure reduces the temperature of the vapor source, providing the I, and the technical result is achieved.As can be seen from the description, the invention is technically feasible and can be used not only on the dairies, but in the conditions of small enterprises and livestock farms.Sources of information 1. A. C. the USSR 1507299, class. And 23 L 3/16, 1989.2. RF patent 2048115, CL 6 And 23 With 3/02, A 23 L 3/16 - prototype.
ClaimsThe method of processing a liquid food product, comprising ejection product heating steam, homogenization and heat regeneration of the original product, characterized in that the homogenization of the liquid food product is carried out in the ejector product heating steam, after which the product is dispersed in a nozzle separator to the speed at which it boils with the formation of two-phase flow, which is separated into steam and liquid phase, while the liquid phase is directed to heat-exchange regeneration of the original product and then deodorize, and steam phase is directed to the jet vacuum deodorizer and then to a source of steam or additionally, the line source of steam - ejector product heating steam.
FIELD: milk industry.
SUBSTANCE: method involves normalizing, bactofuging, homogenizing, pasteurizing and bottling milk. After bactofuging procedure, milk is cooled to temperature not in the excess of 6°C, with following bottling of milk. Pasteurizing procedure is carried out in capped bottles at temperature of 65-74°C for 5-10 min. Heating procedure for following pasteurizing procedure is carried at heating rate of 2-10°C/min, and cooling after pasteurizing procedure is carried out at cooling rate of 0.10-0.15°C/s. Method allows milk shelf time to be increased up to 25 days.
EFFECT: prolonged shelf life, high gustatory qualities, improved biological and nutritive value of milk, and reduced power consumption.
4 cl, 1 tbl, 1 ex