Described are a method and an ultra-high temperature (UHT) system for processing a drinkable plant-based food product under sterile conditions that ensure an extension of the service life in the production cycle and a higher production capacity in a specified period of time. In at least one section of the thermal treatment in which an admixture starts to precipitate from the material solution, i.e., the raw product, above a precipitation temperature, a first pulsed flow is applied to the product-side flow in the interior of a pipe in the course of a pressure increase process. The pulsed flow is superimposed on a second pulsed flow within the product-side flow in the interior of the pipe, where the second flow results from homogenization. The product-side flow in the interior of the pipe is exposed to a highly turbulent flow with a Reynolds number above 30,000.
A23B 11/29 - Preservation of milk substitutes containing non-milk components as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23B 2/46 - Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
B01F 25/60 - Pump mixers, i.e. mixing within a pump
B01F 101/14 - Mixing of ingredients for non-alcoholic beveragesDissolving sugar in water
F28D 7/10 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged one within the other, e.g. concentrically
2.
Method and Facility for the Treatment of Brine in Salt Baths for Salting Cheese
A method and facility for the treatment of brine in salt baths for salting cheese are described. First fractions of dissolved salt are carried along in a cleaned brine permeate and second fractions of dissolved salt are carried along in a contaminated brine retentate. A first quantitative ratio between brine permeate and brine retentate is adjusted in such a manner that the quantity of brine retentate corresponds at least to the quantity of whey and constituents that pass into the brine in the salt bath during the dwell time. The cleaned brine permeate and the cleaned brine are merged in a controlled manner in a second quantitative ratio, by means of which the mixture of both components is concentrated to a salt concentration that corresponds at least to a required salt bath concentration.
C02F 1/26 - Treatment of water, waste water, or sewage by extraction
C02F 1/44 - Treatment of water, waste water, or sewage by dialysis, osmosis or reverse osmosis
C02F 1/469 - Treatment of water, waste water, or sewage by electrochemical methods by electrochemical separation, e.g. by electro-osmosis, electrodialysis, electrophoresis
C02F 1/42 - Treatment of water, waste water, or sewage by ion-exchange
3.
METHOD AND SYSTEM FOR A UHT PROCESSING OF A DRINKABLE PLANT-BASED FOOD PRODUCT UNDER STERILE CONDITIONS
The invention relates to a method and a UHT system for a UHT processing of a drinkable plant-based food product under sterile conditions, said method and system ensuring an extension of the service life in the production cycle and a higher production capacity in a specified period of time using rinsing and cleaning measures. This is achieved using a method in that in at least one section of the thermal treatment (W) in which the at least one admixture (B) starts to precipitate from the material solution, i.e. the raw product (RP), above a precipitation temperature (Ta) · a first pulsed flow (PS1) is applied to the product-side flow (RS) in the interior of a pipe in the course of a pressure increase process using a pressure-increasing pump (9), said pulsed flow being superimposed on a second pulsed flow (PS2) within the product-side flow (RS) in the interior of the pipe, said second flow resulting from the homogenization (HG) carried out by means of a homogenizer (10), and · the product-side flow (RS) in the interior of the pipe is exposed to a highly turbulent flow with a Reynolds number (Re) above 30,000 (Re > 30,000).
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
F28D 7/00 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
4.
Method for Producing Welded Connections Between Inner Tubes and Tube Support Plates of a Tube Bundle for a Product-To-Product Shell-And-Tube Heat Exchanger by Means of an Auxiliary Device, and Auxiliary Device for a Production Method of This Type
Producing welded connections between inner tubes and tube support plates of a tube bundle for a product-to-product shell-and-tube heat exchanger by means of an auxiliary device is described. A production method includes pressing the end face of a tube support plate against the end face of the inner tubes in the direction of the inner tube longitudinal axes during welding operations with a first form fit, which is effective both radially and axially, immovably fixing the number of inner tubes corresponding to the tube layout pattern to each other by a second, detachable form fit of the auxiliary device, making a circumferential round weld orbitally, starting from the plate inner bore and the tube inner bore, in a single pass and continuously from radially inside to radially outside, and detaching and removing the auxiliary device from the welded tube bundle.
Machines and machine tools for treatment of materials and
for manufacturing, namely mixers; food and beverage
processing and preparation machines and apparatus; machines
and apparatus for use in the manufacture of household and
personal care products; machines and apparatus for use in
the manufacture of chemical products; machines and apparatus
for use in the manufacture of food and beverages; electric
mixers for mixing liquids; mixers [machines]; mixture
control equipment. Sterilization, disinfection and decontamination equipment;
cooking, heating, cooling and preservation equipment, for
food and beverages.
6.
Method and system for directly heating a protein-enriched milk product by introducing steam into said milk product
Directly heating a protein-enriched milk product occurs by introducing steam, the direct heating taking the form of an infusion or injection method. The described technique significantly extends service time, ensuring a content of non-denatured whey proteins in the treated protein-enriched milk product greater than that obtained in the prior art. The milk product, which is preheated and kept at temperature is indirectly cooled before direct heating by a recuperative cooling step from the preheating temperature to a cool-down temperature with a temperature difference ranging from 5 K to 10 K. The direct heating from the cool-down temperature to the high pasteurization temperature is controlled by direct heating setting parameters which are known per se. Finally, the milk product is cooled by flash cooling from the high pasteurization temperature to a necessarily required exit temperature.
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23C 3/00 - Preservation of milk or milk preparations
A23C 3/04 - Preservation of milk or milk preparations by freezing or cooling
Machines and machine tools for treatment of materials and for manufacturing, namely mixing machines; electromechanical food and beverage processing and preparation machines; machines for use in the manufacture of household and personal care products, namely, machines for the blending of materials, blending machines for chemical processing and mixing machines; machines for use in the manufacture of chemical products, namely, blending machines for chemical processing, machines for the blending of materials and mixing machines; machines for use in the manufacture of food and beverages, namely, mixing machines, machines for the blending of materials and blending machines for processing ingredients; industrial electric mixers for mixing liquids in the chemical industry; mixers being mixing machines; mixture control equipment, namely, blending machines and dispensing valves being machine parts
(1) Machines and machine tools for treatment of materials and for manufacturing, namely mixers; food and beverage processing and preparation machines and apparatus; machines and apparatus for use in the manufacture of household and personal care products; machines and apparatus for use in the manufacture of chemical products; machines and apparatus for use in the manufacture of food and beverages; electric mixers for mixing liquids; mixers [machines]; mixture control equipment.
(2) Sterilization, disinfection and decontamination equipment; cooking, heating, cooling and preservation equipment, for food and beverages.
9.
Method and Apparatus for Industrial Production of an Extract by Solid-Liquid Extraction
The industrial production of an extract by means of solid-liquid extraction improves the exchange of substances during extraction and allows enhanced dehumidification of a raffinate with residual moisture.
The industrial production of an extract by means of solid-liquid extraction improves the exchange of substances during extraction and allows enhanced dehumidification of a raffinate with residual moisture.
The extraction is enhanced during a first dwell time by
at least partially flooding a vessel in the form of at least one flow discharged with a secondary solvent or the obtained extract,
swirling and keeping in suspension the primary mixture within the vessel by supplying the secondary solvent or the obtained extract via a foot area of the vessel, and/or
moving the vessel relative to the extraction container within the obtained extract.
The industrial production of an extract by means of solid-liquid extraction improves the exchange of substances during extraction and allows enhanced dehumidification of a raffinate with residual moisture.
The extraction is enhanced during a first dwell time by
at least partially flooding a vessel in the form of at least one flow discharged with a secondary solvent or the obtained extract,
swirling and keeping in suspension the primary mixture within the vessel by supplying the secondary solvent or the obtained extract via a foot area of the vessel, and/or
moving the vessel relative to the extraction container within the obtained extract.
The secondary solvent or the extract circulates in the extraction container by a circulation guide incorporating the extraction container from top to bottom relative to the extraction container, and
the extract freed from raffinate with residual moisture obtained by dehumidification is supplied to the separated or to be separated extract.
Controlling the production of an extract using solid-liquid extraction that improves the exchange of material during the extraction process and allows a controlled dehumidification of a raffinate with residual moisture in order to obtain additional valuable extract is described. The steps include providing a first mass in an extraction container, supplying a second mass to the first mass without spatial constraints and distributing and mixing the second mass into and with the first mass, discharging a mixture of the extract and the raffinate from the extraction container, separating the discharged mixture into the raffinate with residual moisture and extracts released from the raffinate with residual moisture, and further treating the raffinate with residual moisture at least such that the residual moisture consisting of the extract is at least partly removed from the raffinate with residual moisture by dehumidification and is supplied to the already separated extract.
Method and facility for the treatment of brine in salt baths for salting cheese accord-ing to the preamble of claim 1, characterized in a procedural manner inter alia by the steps (i), (ii) and (iv):(i) first fractions (xl) of dissolved salt (S) are carried along in the cleaned brinepermeate (SLP) and second fractions (x2) of dissolved salt (S) are carried along in the contaminated brine retentate (SLR);(ii) adjusting (ES) a first quantitative ratio (MV1) between brine permeate (SLP) and brine retentate (SLR) in such a manner that the quantity of brine reten-tate (SLR) corresponds at least to the quantity of whey (M) and constitu-ents (B) that pass into the brine (SL) in the salt bath (2.1) in the dwell time (r);(iv) merging (Z), in a controlled manner, the cleaned brine permeate (SLP) and the cleaned brine (SLK) in a second quantitative ratio (MV2), by means of which the mixture of both components is concentrated (AK) to a salt concentra-tion (cl) that corresponds at least to a required salt bath concentration (c).
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 9/144 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
A23C 19/028 - Making cheese curd without substantial whey separation from coagulated milk
The invention relates to a method and a facility for the treatment of brine in salt baths for salting cheese in accordance with the preamble of claim 1, characterized technically inter alia by the steps (i), (ii) and (iv): (i) first fractions (x1) of dissolved salt (S) are carried along in the cleaned brine permeate (SLP) and second fractions (x2) of dissolved salt (S) are carried along in the contaminated brine retentate (SLR); (ii) adjusting (ES) a first quantitative ratio (MV1) between brine permeate (SLP) and brine retentate (SLR) in such a manner that the quantity of brine retentate (SLR) corresponds at least to the quantity of whey (M) and constituents (B) which passes into the brine (SL) in the salt bath (2.1) in the dwell time (τ); (iv) merging (Z), in a controlled manner, the cleaned brine permeate (SLP) and the cleaned brine (SLK) in a second quantitative ratio (MV2), by means of which the mixture of the two components is concentrated (AK) to a salt concentration (c1) which at least corresponds to a required salt bath concentration (c).
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 9/144 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
A23C 19/028 - Making cheese curd without substantial whey separation from coagulated milk
C02F 1/469 - Treatment of water, waste water, or sewage by electrochemical methods by electrochemical separation, e.g. by electro-osmosis, electrodialysis, electrophoresis
13.
METHOD FOR PRODUCING WELDED CONNECTIONS BETWEEN INNER TUBES AND TUBE SUPPORT PLATES OF A TUBE BUNDLE FOR A PRODUCT-TO-PRODUCT SHELL-AND-TUBE HEAT EXCHANGER BY MEANS OF AN AUXILIARY DEVICE, AND AUXILIARY DEVICE FOR A PRODUCTION METHOD OF THIS TYPE
The present application relates to a method for producing welded connections between inner tubes (16) and tube support plates of a tube bundle for a product-to-product shell-and-tube heat exchanger by means of an auxiliary device (50), said method having, inter alia, the following steps (iv) to (vi) and (viii): (iv) pressing the end face of the tube support plate against the end face of the inner tubes (16) in the direction of the inner tube longitudinal axes (R) of the inner tubes (16) for the duration of the welding operations for all the inner tubes (16) with a first form fit, which is effective both radially and axially and in each case in opposing directions, the plate inner bore and a tube inner bore of the inner tube (16) having inner diameters of equal size, (v) immovably fixing the number (n) of inner tubes (16) required in each case, corresponding overall to the tube layout pattern, to each other by means of a second, detachable form fit (F2) of the auxiliary device (50), (vi) making a circumferential round weld orbitally, starting from the plate inner bore and the tube inner bore, in a single pass and continuously from radially inside to radially outside, wherein at least one axial form fit depth of the first form fit is detected from a weld width of the circumferential round weld, (viii) detaching and removing the auxiliary device (50) from the welded tube arrangement.
B23K 9/028 - Seam weldingBacking meansInserts for curved planar seams
B23K 31/02 - Processes relevant to this subclass, specially adapted for particular articles or purposes, but not covered by any single one of main groups relating to soldering or welding
B23K 33/00 - Specially-profiled edge portions of workpieces for making soldering or welding connectionsFilling the seams formed thereby
B23K 37/053 - Auxiliary devices or processes, not specially adapted for a procedure covered by only one of the other main groups of this subclass for holding or positioning work aligning cylindrical workClamping devices therefor
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
F28F 9/18 - Arrangements for sealing elements into header boxes or end plates by permanent joints, e.g. by rolling by welding
The invention relates to a generic transport method and transport device (1) for high-quality fresh milk P under transport- and environment-critical transport conditions, said method and device ensuring the minimization of the creaming process in connection with a reduction of the adhesion of the cream to the inner walls of the container in question and the prevention of the high-quality fresh milk from separating as much as possible while simultaneously stabilizing the microbiology during the transport process. The aim of the invention is achieved by the method by means of the following steps, among others: (A) filling the container (10) with the high-quality fresh milk (P) under sterile conditions and in a storage time period (At) which encompasses a time period between the container being filled and the container (10) being emptied, (B) detecting an inclination angle (+/-w) formed between the high-quality fresh milk (P) free surface (N) which is formed facing the head space (10.1) and a reference system (BS) relating to the container (10); (C) detecting the pressure (p) in the head space (10.1); and (D) increasing the pressure (p) on the basis of and proportionally to the value of the inclination angle (+/-w) by supplying a gaseous sterile fluid (F) to the head space (10.1) under sterile conditions and emptying the high-quality fresh milk (P) out of the container (10) under sterile conditions.
The invention relates to a generic transport method and transport device (1) for high-quality fresh milk P under transport- and environment-critical transport conditions, said method and device ensuring the minimization of the creaming process in connection with a reduction of the adhesion of the cream to the inner walls of the container in question and the prevention of the high-quality fresh milk from separating as much as possible while simultaneously stabilizing the microbiology during the transport process. The aim of the invention is achieved by the method by means of the following steps, among others: • (A) filling the container (10) with the high-quality fresh milk (P) under sterile conditions and in a storage time period (At) which encompasses a time period between the container being filled and the container (10) being emptied, • (B) detecting an inclination angle (+/-w) formed between the high-quality fresh milk (P) free surface (N) which is formed facing the head space (10.1) and a reference system (BS) relating to the container (10); • (C) detecting the pressure (p) in the head space (10.1); and • (D) increasing the pressure (p) on the basis of and proportionally to the value of the inclination angle (+/-w) by supplying a gaseous sterile fluid (F) to the head space (10.1) under sterile conditions and emptying the high-quality fresh milk (P) out of the container (10) under sterile conditions.
The invention relates to a method and a system 1000 for directly heating DE a pro-tein-enriched milk product P by introducing steam D into said milk product P, the direct heating DE taking the form of an infusion IFV or injection method IJV. The object of the present invention is to provide a method of the generic type and a system for carrying out the method which have the effect of significantly extending service time in the method process or in the system, and in doing so ensuring a content of non-denatured whey proteins in the treated protein-enriched milk product greater than that obtained in the prior art. With regard to the method, the object is solved in that= the milk product (P) which is preheated and kept at temperature is indirectly cooled (K) prior to direct heating (DE) by means of a recuperative cooling step from the preheating temperature (TVE) to a cool-down temperature (TK) with a temperature difference (ATK) in a range from 5 K(elvin) to 10 K (ATK (5 to 10) K),= the direct heating (DE) from the cool-down temperature (TK) to the high pas-teurization temperature (THE) is controlled by means of direct heating setting parameters which are known per se, and= in accordance with feature (d), the milk product (P) is cooled by flash cooling (K) from the high pasteurization temperature (THE) to a necessarily required exit temperature (TA).
A23C 3/02 - Preservation of milk or milk preparations by heating
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
F24H 15/14 - CleaningSterilisingPreventing contamination by bacteria or microorganisms, e.g. by replacing fluid in tanks or conduits
17.
METHOD AND APPARATUS FOR DIRECTLY HEATING A PROTEIN-ENRICHED MILK PRODUCT BY INTRODUCING STEAM INTO SAID MILK PRODUCT
The invention relates to a method and an apparatus 1000 for directly heating DE a protein-enriched milk product P by introducing steam D into said milk product P, the direct heating DE taking the form of an infusion IFV or injection method UV. The problem addressed by the invention is that of creating a method of the type in question and an apparatus for performing the method which have the effect of significantly extending shelf life in the method process or in the apparatus, and in doing so ensuring a content of non-denatured whey proteins in the treated protein-enriched milk product greater than that obtained in the prior art. The problem is solved by process-engineering means in that • the milk product (P) which is preheated and kept at temperature is indirectly cooled (K) prior to direct heating (DE) by a recuperative cooling step from the preheating temperature (TVE) to a cool-down temperature (TK) with a temperature difference (ΔΤΚ) in a range from 5 K(elvin) to 15 K (ΔΤΚ < (5 to 15) K), • the direct heating (DE) from the cool-down temperature (TK) to the pasteurisation temperature (THE) is controlled by means of direct heating setting values which are per se known, and • in accordance with feature (d), the milk product (P) is cooled by flash cooling (K) from the pasteurisation temperature (THE) to a necessarily required output temperature (TA).
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A01J 9/04 - Milk receptacles with cooling arrangements
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
F25B 29/00 - Combined heating and refrigeration systems, e.g. operating alternately or simultaneously
18.
METHOD AND APPARATUS FOR INDUSTRIAL PRODUCTION OF AN EXTRACT BY SOLID-LIQUID EXTRACTION
A method and apparatus for industrial production of an extract by solid-liquid extraction, preferably by solid-liquid hot extraction, especially for industrial scale applications and especially for production of a tea concentrate, using an extraction vessel (10; 100) according to the preamble of claim 1. It is an object of the present invention, by means of the method according to the invention and the apparatus, firstly to improve mass transfer in the course of extraction compared to solutions according to the prior art, and secondly to enable a further improvement in demoisturization of a raffinate having residual moisture in order to obtain further valuable extract. This is achieved by the method by the following method steps inter alia: (ii) intensifying the solid-liquid extraction during a first dwell time (τ1) by • at least partly purging the vessel (12; 12.1) in the form of at least one flow (S1, S2, S3) deployed in a planned and targeted manner with the secondary solvent (C) or the respective extract achieved ((C∞B)) and/or • fluidizing and suspending the primary mixture ((A∞B)) within the vessel (12; 12.1) by supplying the secondary solvent (C) or the respective extract achieved ((C∞B)) via a floor space of the vessel (12; 12.1) by means of an upward-directed fourth flow (S4) and/or • moving the vessel (12; 12.1) relative to the extraction vessel (10; 100) within the extract respectively achieved ((C∞B)); (iii) circulating the secondary solvent (C) or the extract ((C∞B)) from the top downward in the extraction vessel (10; 100) via a circulation flow incorporating the extraction vessel (10; 100), based on the extraction vessel (10; 100), and (iv) feeding the extract obtained by demoisturizing raffinate and freed of raffinate having residual moisture ((C∞B)**) into the extract ((C∞B)**) freed of raffinate having residual moisture that has already been separated or is to be separated.
The invention relates to a method for controlling the production of an extract using a solid-liquid extraction process, preferably a hot solid-liquid extraction process, in particular for large-scale industrial applications and in particular for producing a tea concentrate, using at least one extraction container (10; 100; 1000) according to the preamble of claim 1. The aim of the invention is to improve the exchange of material during the extraction process in comparison to solutions according to the prior art and to allow a controlled dehumidification of a raffinate with residual moisture in order to obtain additional valuable extracts using the method according to the invention. According to the method, this is achieved by carrying out the following steps: (i) providing the first compound (M) in the extraction container (10; 100; 1000); (ii) supplying the specified second compound (m) to the provided first compound (M) without spatial constraints and distributing and mixing the second compound into and with the first compound (M); (iii) discharging a mixture ((C∞B)+A), consisting of the extract ((C∞B)) and the raffinate (A), out of the extraction container (10; 100; 1000); (iv) separating the mixture discharged according to step (iii) into the raffinate with residual moisture (A+) and an extract ((C°°B)**) released from the raffinate with residual moisture (A+); and (v) re-treating the raffinate with residual moisture (A+) at least such that the residual moisture consisting of the extract is at least partly removed from the raffinate with residual moisture (A+) by a dehumidification process and is supplied to the already separated extract ((C∞B)).
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.
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
21.
Method and installation for the treatment of liquid food products
A method for treating liquid food products after direct heating comprises a first cooling of the liquid food product occurring on a floor of the infuser vessel up to an outlet opening. A second cooling of the liquid food product occurs in a tubular section connecting directly to the outlet opening. A third cooling of the liquid food product occurs in a housing cover of a pump housing of a centrifugal pump. At least one flushing operation of the pump housing and of an impeller via a rear impeller gap is performed, wherein the at least flushing operation occurs via a front impeller gap located between the housing cover and the impeller. Volume flows of the at least one flushing operation are greater than equalization flows within the pump housing.
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
F04D 1/14 - Pumps raising fluids by centrifugal force within a conical rotary bowl with vertical axis
F04D 29/58 - CoolingHeatingDiminishing heat transfer
F04D 29/62 - MountingAssemblingDisassembling of radial or helico-centrifugal pumps
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/24 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials with the materials in spray form
A23C 3/04 - Preservation of milk or milk preparations by freezing or cooling
22.
METHOD AND MIXING DEVICE FOR CONTROLLING THE INTRODUCTION OF A PULVERULENT MATERIAL INTO A LIQUID FOR AN INLINE MIXING METHOD
The invention relates to a method for controlling the introduction of a pulverulent material (P) into a liquid (F) consisting of at least one component for an inline mixing method according to the preamble of claim 1 or the preamble of sub-claim 2 and to a mixing device for carrying out the method, said method and mixing device ensuring that the disadvantages of the prior art which have become known are prevented. This is achieved by a first method in that, among others, • the pulverulent material (P) is supplied in a discontinuous manner in pulses by means of a chronological sequence of metering pulses (i), each of which is characterized by a mass flow of the pulverulent material (ṁP), a duration of the metering pulse (Δt1), and a time interval between adjacent metering pulses (Δt2), • a time-dependent power consumption (l(t)) is ascertained which is proportional to a stirring and/or shearing and homogenizing power required for a temporarily available mixing product (M*), and • at the end of the time interval between adjacent metering pulses (Δt2) and in the event of a deviation of the time-dependent power consumption (l(t)) from the reference power consumption (lo) by more than a specified tolerance, either upwards or downwards, the duration of the metering pulse (Δt1) for the following metering pulse (i) is shortened in the first case and lengthened in the second case while maintaining the ratio (V = Δt1/Δt2).
The invention relates to a method for controlling the introduction of a pulverulent material (P) into a liquid (F) consisting of at least one component for a batch mixing method according to the preamble of claim 1 and to a mixing device for carrying out the method, said method and mixing device ensuring that the disadvantages of the prior art which have become known are prevented. This is achieved by a method in that, among others, • the pulverulent material (P) is supplied in a discontinuous manner in pulses by means of a chronological sequence of metering pulses (i), each of which is characterized by a mass flow of the pulverulent material (ṁP), a duration of the metering pulse (Δt1), and a time interval between adjacent metering pulses (Δt2), • a time-dependent power consumption (l(t)) is ascertained which is proportional to a stirring and/or shearing and homogenizing power required for a temporarily available mixing product (M*), and • at the end of the time interval between adjacent metering pulses (Δt2) and in the event of a deviation of the time-dependent power consumption (l(t)) from the respective assigned value in the time-dependent curve of a reference power consumption (lo) by more than a specified tolerance, either upwards or downwards, the duration of the metering pulse (Δt1) for the following metering pulse (i) is shortened in the first case and lengthened in the second case.
The invention relates to a method for controlling and/or treating heat-sensitive liquid food products (P) according to the preamble of claim 1, and to a system for carrying out the method and to a centrifugal pump for said type of system, which ensures the control of the filling level in the infuser container is improved and therefore a constant dwell time of the liquid food product which is to be heated is reached in the event of product-fouling in the centrifugal pump. Said aim is technically achieved, amongst other things, by the fact that the centrifugal pump (14) is designed such that one part of a volume flow of the liquid food product (P), transported by an impeller wheel (14.3), regularly rinses the impeller wheel (14.3) and the areas of a pump chamber (68) that are directly adjacent to the impeller wheel (14.3), and that a reduction in the volume flow of the centrifugal pump (14) is then counteracted by increasing the initial rotational speed (n(o)) if the reduction is simultaneously associated with a drop in temperature (.DELTA.T2) of the temperature of the product (T2) and that the increase of the initial rotational speed (n(o)) is carried according to the drop in temperature (.DELTA.T2) of the product temperature (T2) and/or an increase (.DELTA.T1) in the temperature of the steam (T1), the respective measurement of the increase in the initial rotational speed (n(o)) resulting in the necessity, in technical requirements, to constantly maintain at least the temperature of the product (T2).
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F04D 29/22 - Rotors specially for centrifugal pumps
F04D 29/58 - CoolingHeatingDiminishing heat transfer
F04D 29/62 - MountingAssemblingDisassembling of radial or helico-centrifugal pumps
25.
PROCESS AND UHT INSTALLATION FOR TREATING A PRODUCT CONTAINING ADDITIONAL INGREDIENTS IN PIECE FORM UNDER ASEPTIC CONDITIONS
The invention relates to a process for treating a product containing additional ingredients in piece form, such as for example pieces of fruit, the flesh of fruit in pieces, fibrous or papillary formations filled with fruit fluid, or generally particles of low resistance to mechanical and/or flow-mechanical stresses, or a mixed product consisting of a carrier liquid and such additional ingredients in piece form, under aseptic conditions according to claim 1 and to a UHT installation for carrying out the process according to claim 13. The object of the present invention is to provide a process in this respect and a UHT installation in this respect that ensure more gentle treatment than previously achieved in the prior art. One way in which this is achieved in process engineering terms is that, in an operating phase (B) following a start-up phase (A) and a transitional phase (U), in which delivery by a delivery device (30) designed as a pump takes place, the delivery velocity (c) is produced exclusively and sustainably by a first pressure (p1), to be provided at a first location (I) in the product or mixed product (M), this pressure originally being generated by a controllable driving pressure (p(DM)) of the pneumatic pressure medium (DM) that is dependent on the first pressure (p1).
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
The invention relates to a method for controlling and/or treating heat-sensitive liquid food products (P) according to the preamble of claim 1, and to a system for carrying out the method and to a centrifugal pump for said type of system, which ensures the control of the filling level in the infuser container is improved and therefore a constant dwell time of the liquid food product which is to be heated is reached in the event of product-fouling in the centrifugal pump. Said aim is technically achieved, amongst other things, by the fact that the centrifugal pump (14) is designed such that one part of a volume flow of the liquid food product (P), transported by an impeller wheel (14.3), regularly rinses the impeller wheel (14.3) and the areas of a pump chamber (68) that are directly adjacent to the impeller wheel (14.3), and that a reduction in the volume flow of the centrifugal pump (14) is then counteracted by increasing the initial rotational speed (n(o)) if the reduction is simultaneously associated with a drop in temperature (ΔΤ2) of the temperature of the product (T2) and that the increase of the initial rotational speed (n(o)) is carried according to the drop in temperature (ΔΤ2) of the product temperature (T2) and/or an increase (ΔΤ1) in the temperature of the steam (T1), the respective measurement of the increase in the initial rotational speed (n(o)) resulting in the necessity, in technical requirements, to constantly maintain at least the temperature of the product (T2).
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F04D 29/22 - Rotors specially for centrifugal pumps
F04D 29/58 - CoolingHeatingDiminishing heat transfer
F04D 29/62 - MountingAssemblingDisassembling of radial or helico-centrifugal pumps
27.
METHOD AND ASSEMBLY FOR ASEPTICALLY HEATING A LIQUID PRODUCT IN A HEAT EXCHANGER UNIT OF THE HEATER ZONE OF A UHT SYSTEM
The invention relates to a method for aseptically heating a liquid product (P) in a heat exchanger unit (22) of the heater zone of an assembly (20) in a UHT system according to the preamble of the sub-claims 1 or 2. The aim of the invention is to provide a method of the generic type, an assembly for carrying out the method, and a heat exchanger unit for said assembly which reduces the product fouling in the regions adjoining the product input of the heat exchanger unit and additionally overall when treating the liquid products. According to one embodiment of the method, this is achieved by the following method steps among others: (A1) measuring discrete product temperatures (TP; TP1 to TPn) at specified measurement points (22.3) in the product flow (FP); (C) measuring a product-specific temperature curve (TP(Ix)) between the product output (AP) and the product input (EP) at the specified measurement points (22.3); (D1) comparing the temperature curves of method steps (A1) and (C) and calculating the respective temperature deviations (±ΔΤΡ) at the specified measurement points (22.3); (E) specifying a permissible temperature deviation (±[ΔΤΡ]o); and (F) changing the heating medium inlet temperature (TME) to a target heating medium inlet temperature (TME*) if the calculated temperature deviation (±ΔΤΡ) exceeds the permissible temperature deviation (±[ΔΤΡ]o).
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23L 2/46 - Preservation of non-alcoholic beverages by heating
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F28F 27/00 - Control arrangements or safety devices specially adapted for heat-exchange or heat-transfer apparatus
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
28.
METHOD AND ASSEMBLY FOR ASEPTICALLY HEATING A LIQUID PRODUCT IN A HEAT EXCHANGER UNIT OF THE HEATER ZONE OF A UHT SYSTEM
The invention relates to a method for aseptically heating a liquid product (P) in a heat exchanger unit (22) of the heater zone of an assembly (20) in a UHT system according to the preamble of the sub-claims 1 or 2. The aim of the invention is to provide a method of the generic type, an assembly for carrying out the method, and a heat exchanger unit for said assembly which reduces the product fouling in the regions adjoining the product input of the heat exchanger unit and additionally overall when treating the liquid products. According to one embodiment of the method, this is achieved by the following method steps among others: (A1) measuring discrete product temperatures (TP; TP1 to TPn) at specified measurement points (22.3) in the product flow (FP); (C) measuring a product-specific temperature curve (TP(Ix)) between the product output (AP) and the product input (EP) at the specified measurement points (22.3); (D1) comparing the temperature curves of method steps (A1) and (C) and calculating the respective temperature deviations (±???) at the specified measurement points (22.3); (E) specifying a permissible temperature deviation (±[???]o); and (F) changing the heating medium inlet temperature (TME) to a target heating medium inlet temperature (TME*) if the calculated temperature deviation (±???) exceeds the permissible temperature deviation (±[???]o).
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23L 2/46 - Preservation of non-alcoholic beverages by heating
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F28F 27/00 - Control arrangements or safety devices specially adapted for heat-exchange or heat-transfer apparatus
29.
METHOD AND INSTALLATION FOR THE TREATMENT OF HEAT-SENSITIVE LIQUID FOOD PRODUCTS, AND CENTRIFUGAL PUMP FOR AN INSTALLATION OF SAID TYPE
A method for treatment of heat-sensitive liquid food products is provided. The method comprises: after the direct heating, the liquid food product is subjected to a first cooling at least on the vessel floor of the infuser vessel up to an outlet opening located there, a second cooling in a tubular section connecting directly to the outlet opening; and a third cooling in a housing cover of a pump housing of the centrifugal pump. The liquid food product serves for at least one planned flushing operation of the pump housing and of the impeller via a rear impeller gap provided between a housing rear wall of the centrifugal pump and the impeller, and via a front impeller gap provided between the housing cover and the impeller. The volume flows of the planned flushing operations are up to several times greater than the inevitable equalization flows within the pump housing.
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23L 2/46 - Preservation of non-alcoholic beverages by heating
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
F04D 1/00 - Radial-flow pumps, e.g. centrifugal pumpsHelico-centrifugal pumps
F04D 29/22 - Rotors specially for centrifugal pumps
F04D 29/58 - CoolingHeatingDiminishing heat transfer
F04D 29/62 - MountingAssemblingDisassembling of radial or helico-centrifugal pumps
30.
METHOD AND INSTALLATION FOR THE TREATMENT OF HEAT-SENSITIVE LIQUID FOOD PRODUCTS, AND CENTRIFUGAL PUMP FOR AN INSTALLATION OF SAID TYPE
The invention relates to a method for the treatment of heat-sensitive liquid food products (P) as per the preamble of claim 1, and to an installation for carrying out the method, and to a centrifugal pump for an installation of said type, which ensure that, during the treatment of said food products, the tendency for product contamination in the infuser vessel and from there into the centrifugal pump is reduced, wherein in particular, the centrifugal pump has a considerably lengthened service life in relation to a hydraulically optimized centrifugal pump according to prior art. In terms of the method, this is achieved inter alia by means of the following treatment steps (c) and (d): the liquid food product (P) (c) is subjected to third cooling (K3) in a housing cover (8) of a pump housing (12) of the centrifugal pump (54), which housing cover directly adjoins the outlet pipe (52) or the intake connector (76); (d) serves, with a part of its volume flow delivered in an impeller (100) of the centrifugal pump (54), which volume flow is configured to be open toward the housing cover (8) of the centrifugal pump (54), at least for a planned flushing operation of the pump housing (12) and of the impeller (100) via a rear impeller gap (s1), which is provided between a housing rear wall (10) of the centrifugal pump (54) and the impeller (100), and via a front impeller gap (s2), which is provided between the housing cover (8) and the impeller (100), wherein the volume flows of the planned flushing operations are up to several times greater than the inevitable equalization flows within the pump housing (12) which result from a hydraulically optimized design of the centrifugal pump (54) with an in each case minimal rear and front impeller gap (s1*, s2*), which ensure the mechanical functionality of the centrifugal pump (54).
F04D 1/00 - Radial-flow pumps, e.g. centrifugal pumpsHelico-centrifugal pumps
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
F04D 29/58 - CoolingHeatingDiminishing heat transfer
F04D 29/62 - MountingAssemblingDisassembling of radial or helico-centrifugal pumps
31.
METHOD FOR HEATING A CONCENTRATE IN A SYSTEM FOR SPRAY DRYING AND SYSTEM FOR CARRYING OUT THE METHOD
A method for heating a concentrate in an installation for spray drying is disclosed, which comprises: (a) pressure increasing of the concentrate, starting from a low pressure level to a high pressure level, (b) high-pressure heating of the concentrate at the high pressure level to an elevated spraying temperature by means of a high-pressure heat exchanger, (c) defined shear loading of the concentrate in the course of or immediately after the treatment, and (d) subsequent immediate transferring of the concentrate treated, wherein an elevated flow speed of the concentrate during the high-pressure heating is increased by 20 to 25% in a treatment area located upstream from the high-pressure heating with respect to the elevated flow speed.
A23C 1/04 - Concentration, evaporation or drying by spraying into a gas stream
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F26B 21/06 - Controlling, e.g. regulating, parameters of gas supply
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
F28F 13/12 - Arrangements for modifying heat transfer, e.g. increasing, decreasing by affecting the pattern of flow of the heat-exchange media by creating turbulence, e.g. by stirring, by increasing the force of circulation
32.
METHOD FOR HEATING A CONCENTRATE IN AN INSTALLATION FOR SPRAY DRYING AND INSTALLATION FOR PERFORMING THE METHOD
A method for heating a concentrate in an installation for spray drying is provided. The method comprises: (a) additional high-pressure heating of the concentrate at the high pressure level to an elevated spraying temperature, (b) defined shear loading of the concentrate in the course of or immediately after the treatment according to step (a) with means that consists in a channel having the shape of an annular space, and (c) subsequent immediate transferring of the concentrate treated according to step (b) to the location of its pressurized spraying, wherein a transfer time for the immediate transfer is determined by a minimum possible fluidic effective distance between the means for performing the step (b) and the location of the pressurized spraying.
A23C 1/04 - Concentration, evaporation or drying by spraying into a gas stream
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F26B 21/06 - Controlling, e.g. regulating, parameters of gas supply
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
F28F 13/12 - Arrangements for modifying heat transfer, e.g. increasing, decreasing by affecting the pattern of flow of the heat-exchange media by creating turbulence, e.g. by stirring, by increasing the force of circulation
33.
METHOD FOR HEATING A CONCENTRATE IN A SYSTEM FOR SPRAY DRYING AND SYSTEM FOR CARRYING OUT THE METHOD
The invention relates to a method for heating a concentrate (K) in a system for spray drying (100) according to the general terms of claim 1, and a system (100) for carrying out the method. The method and the system for carrying out same are to reduce the tendency toward denaturing of the concentrate and for deposits thereof with an economic increase in the quantity output of the dryer tower, and to thereby guarantee a microbiologically flawless end product. This is achieved with a method which is characterised by the series of, inter alia, the following steps (b) and (c): (b) high-pressure heating (H) of the concentrate (K) at the high-pressure level (p2) at an increased atomisation temperature (T3) in the region of 75 to 80°C, by means of a high-pressure heat exchanger (18), which is supplied with a heat carrier medium (W) on the secondary side and which is designed as a tube bundle heat exchanger with a plurality of inner tubes through which the concentrate (K) flows in parallel, said inner tubes being arranged in an annular shape and in a single circle and together forming an inner channel; (c) providing defined shear stress (S) of the concentrate (K) during or directly after the treatment according to step (b) with means existing in an annular channel, which, when viewed in the flow direction, connects to the inner channel and has a defined extension length and a defined length-dependent course of the channel passage cross-section thereof.
F28F 13/12 - Arrangements for modifying heat transfer, e.g. increasing, decreasing by affecting the pattern of flow of the heat-exchange media by creating turbulence, e.g. by stirring, by increasing the force of circulation
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
The invention relates to a method for heating a concentrate (K) in an installation for spray drying (100) according to the preamble of claim 1 and to an installation (100) for performing the method according to the preamble of claim 8. The aim of the invention is for the method and for the installation for performing said method to avoid the tendency toward denaturing of the concentrate and toward deposits of the concentrate in the case of an economical increase in the throughput of the drying tower, while ensuring a microbiologically perfect final product. This aim is achieved by means of a method which, among other things, is characterized by the sequence of the following steps (a) and (b1): (a) additional high-pressure heating (H2) of the concentrate (K) at the high-pressure level (p2) to an elevated spraying temperature (T3), which lies in the range of 75 to 80 °C, by means of a high-pressure heat exchanger (16), to which a heat-transfer medium (W) is applied on the secondary side and which is designed as a shell-and-tube heat exchanger having a plurality of inner tubes, through which the concentrate (K) flows in parallel and which are arranged in the shape of a circular ring and on a single circle and which together form an inner channel, (b) defined shear loading (S) of the concentrate (K) in the course of or immediately after the treatment according to step (a) with means that consists in a channel having the shape of an annular space, which channel adjoins the inner channel in the flow direction and has a defined extension length and a defined length-dependent progression of the channel passage cross-sections of said channel.
F28F 13/12 - Arrangements for modifying heat transfer, e.g. increasing, decreasing by affecting the pattern of flow of the heat-exchange media by creating turbulence, e.g. by stirring, by increasing the force of circulation
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
F28D 21/00 - Heat-exchange apparatus not covered by any of the groups
F26B 21/06 - Controlling, e.g. regulating, parameters of gas supply
35.
METHOD FOR OPERATING A TUBE BUNDLE HEAT EXCHANGER FOR HEATING A TEMPERATURE-SENSITIVE CONCENTRATE OF A FOOD PRODUCT UNDER HIGH PRESSURE, AND TUBE BUNDLE HEAT EXCHANGER FOR CARRYING OUT THE METHOD
The invention relates to a method for operating a tube bundle heat exchanger (100) for heating a temperature-sensitive concentrate (P) of a food product under high pressure, having the preamble features of claim 1. The aim of the invention is to overcome the disadvantages of the prior art and provide a method of the generic type and a tube bundle heat exchanger for carrying out the method which reduce the tendency of the concentrate to denaturate at a high pressure level, the tendency of the viscosity of the concentrate to increase or the tendency of the concentrate to gelate, and the tendency of same to accumulate and which ensure an end product that is sterile, i.e. microbiologically clean. This is achieved by a method in that • the tube bundle heat exchanger (100) flow paths supplied with the concentrate (P) are designed such that a pressure (p) of maximally 350 bar can be applied to the concentrate (P), and • an increased concentrate (P) flow speed (v) maximally equaling 3m/s is provided in the inner tubes (300) and/or in the annular gap-shaped outlet-side channel (600b) in order to generate a defined flow mechanical shear stress of the concentrate (P).
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
F28D 21/00 - Heat-exchange apparatus not covered by any of the groups
36.
METHOD AND SYSTEM FOR PURIFYING LIQUID SUGAR PRODUCED FROM GRANULATED SUGAR OF LOW PURITY
The invention relates to a method and a system for purifying liquid sugar produced from granulated sugar (S) of low purity and water (W), by means of which method and system the production of a finished, clear liquid sugar (LS) is ensured, without the use of filter aids being required, and by means of which significantly lower costs for the operation of the system can be achieved in comparison with the prior art, along with better availability and a higher degree of automation of the system, and better reproducibility of the quality criteria of the treated liquid sugar. This is achieved through process engineering by means of a method, the fundamental concept of which comprises the following steps (c) to (g): (c) dosing (D) non-predissolved activated carbon (AC) into the flow of the pre-filtered liquid sugar (LS2) depending on the impurities remaining in the pre-filtered liquid sugar (LS2) to obtain a sugar-activated-carbon solution (LS3), (d) reacting (R) the components of the sugar-activated-carbon solution (LS3) with each other over a predetermined reaction time (t), (e) circulating (Z) the sugar-activated-carbon solution (LS3) via a filter intended for direct filtration for the purpose of forming a filter cake from the separated activated carbon (AC), (f) directly filtering (F2) the sugar-activated-carbon solution (LS3) via the filter cake formed in step (e), which results in a filtered liquid sugar (LS4), (g) back-up filtering (FS) the filtered liquid sugar (LS4) to separate activated carbon (AC) that was not retained in step (f), which after steps (c) to (g) results in a back-up-filtered liquid sugar (LS5) with an ICUMSA rating of less than 30 for the residual dye.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
C13B 20/12 - Purification of sugar juices using adsorption agents, e.g. active carbon
C13B 20/16 - Purification of sugar juices by physical means, e.g. osmosis or filtration
C13B 50/00 - Sugar products, e.g. powdered, lump or liquid sugarWorking-up of sugar
The invention relates to a centrifugal pump (54) for conveying heat-sensitive fluid food products (P), such as whey protein concentrates, baby food, fluid baby food concentrates, nutritious drinks or cheesemaking milk, having the further characteristics of the general terms of claim 1. The object of the invention is to create a centrifugal pump, which reduces the tendency for product fouling in the conveying of heat-sensitive fluid food products, in particular in the conveying thereof out of an infuser container for directly heating the fluid food product with water vapour, and which thereby has a significantly extended service life in relation to a hydraulically optimised centrifugal pump according to the state of the art. This is achieved in that the rear and/or front impeller gap (s1, s2) is/are increased up to many times over, in relation to a respective related minimal rear and front impeller gap (s1*, s2*) that ensures the mechanical functionality of the centrifugal pump (54), via a reduction in the width of the impeller (100) in the region of the front and the rear impeller gap (s1, s2); and in that at least the housing cover (8) is provided with a coolant chamber (8.1, 10.1) through which a coolant can flow.
F04D 7/02 - Pumps adapted for handling specific fluids, e.g. by selection of specific materials for pumps or pump parts of centrifugal type
F04D 7/04 - Pumps adapted for handling specific fluids, e.g. by selection of specific materials for pumps or pump parts of centrifugal type the fluids being viscous or non-homogeneous
F04D 7/06 - Pumps adapted for handling specific fluids, e.g. by selection of specific materials for pumps or pump parts of centrifugal type the fluids being hot or corrosive, e.g. liquid metal
F04D 29/16 - Sealings between pressure and suction sides
F04D 29/22 - Rotors specially for centrifugal pumps
F04D 29/58 - CoolingHeatingDiminishing heat transfer
38.
CENTRIFUGAL PUMP FOR HEAT-SENSITIVE FLUID FOOD PRODUCTS AND IMPELLER FOR A CENTRIFUGAL PUMP OF THIS TYPE
The invention relates to a centrifugal pump (54) for conveying heat-sensitive fluid food products (P), such as whey protein concentrates, baby food, fluid baby food concentrates, nutritious drinks or cheesemaking milk, having the further characteristics of the general terms of claim 1. The object of the invention is to create a centrifugal pump, which reduces the tendency for product fouling in the conveying of heat-sensitive fluid food products, in particular in the conveying thereof out of an infuser container for directly heating the fluid food product with water vapour, and which thereby has a significantly extended service life in relation to a hydraulically optimised centrifugal pump according to the state of the art. This is achieved in that the rear and/or front impeller gap (s1, s2) is/are increased up to many times over, in relation to a respective related minimal rear and front impeller gap (s1*, s2*) that ensures the mechanical functionality of the centrifugal pump (54), via a reduction in the width of the impeller (100) in the region of the front and the rear impeller gap (s1, s2); and in that at least the housing cover (8) is provided with a coolant chamber (8.1, 10.1) through which a coolant can flow.
F04D 7/02 - Pumps adapted for handling specific fluids, e.g. by selection of specific materials for pumps or pump parts of centrifugal type
F04D 7/04 - Pumps adapted for handling specific fluids, e.g. by selection of specific materials for pumps or pump parts of centrifugal type the fluids being viscous or non-homogeneous
F04D 7/06 - Pumps adapted for handling specific fluids, e.g. by selection of specific materials for pumps or pump parts of centrifugal type the fluids being hot or corrosive, e.g. liquid metal
F04D 29/16 - Sealings between pressure and suction sides
F04D 29/22 - Rotors specially for centrifugal pumps
F04D 29/58 - CoolingHeatingDiminishing heat transfer
39.
METHOD AND SYSTEM FOR THE FORCED DISCHARGE OF PRESS WHEY FROM A CHEESE PRESS
The invention relates to a method for the forced discharge of press whey (PM) from a cheese press (10), equipped for pressing cheese (K) in a plurality of cheese moulds (2) having movable covers (3) in such a way that pressure can be exerted on the cheese (K) via the cover (3), wherein the cheese moulds (2) are arranged at least in a pressing series (R), and with the further generic characteristics of claim 1, as well as a system that is suitable for carrying out the method. The object of the invention is to provide a method and a system of this type, whereby the quality of the press whey accumulating in the cheese press is positively influenced for the subsequent processes. This object is achieved with the method in that the press whey (PM) discharging at the end of the pressing series (R) is supplied on demand with a rinsing fluid (S) from the other end of the pressing series (R).
The invention relates to a method and a system for treating a culture medium (KM) to be inoculated into a carrier medium (TM). The carrier medium (TM), which has a carrier medium temperature (8), is inoculated with the culture medium (KM), which has a culture medium temperature (£(KM)), in a discontinuous manner at a target location (Z; Z1, Z2). The method and the system, which is suitable for carrying out the method, are to energetically optimize the inoculation process, improve the temperature control in the inoculation process, and ensure the quality of the culture medium in comparison to known solutions. This is achieved by the method by means of the steps (i) to (vi) of an inoculation cycle.
The invention relates to an inlet valve, a mixing device and a control method for introducing a powdery substance into a liquid present in a container of the mixing device. The present invention has the object of developing the inlet valve, the mixing device, the control method and the method so as to avoid the formation of dead space in the region of the internal wall of the container at the entry point for the powder, and clumping and blocking of the powder at the entry point and in the inlet valve, and so as to ensure reliable and smooth introduction of the powder into the liquid and simple adaptation to different powdery substances. Furthermore, the configuration of the inlet valve aims for a low-wear and replacement-friendly arrangement of the seat seal. This is achieved, in terms of the device, with an inlet valve in which, inter alia, · the valve seat (2a) forms a seat opening (2b) through which the powdery substance (P) is introduced into the liquid (F), · the seat opening (2b) with the valve plate (8a) can be changed between fully closed (shut position) or fully opened (open position), · the seat opening (2b) is arranged in and flush with a region of extent of a wall of the container jacket (100.1) or of the container bottom (100.2), · the valve closing member (8) can be transferred by means of the control device (30) into the shut position and into the open position, · the control device (30) has at least one signal receiver (16), · the at least one signal receiver (16) is a measurement device for the mixing parameters composition and nature of the powdery substance (P), throughflow of the powder (P) in the inlet valve (20), pressure in the mixing device (1000) in the region of the seat opening (2b) and/or temperature of the liquid (F), and · the shut position or the open position of the inlet valve (20) can be set during the introduction procedure depending on the mixing parameters.
F16K 1/00 - Lift valves, i.e. cut-off apparatus with closure members having at least a component of their opening and closing motion perpendicular to the closing faces
42.
INLET VALVE, MIXING DEVICE AND CONTROL METHOD FOR INTRODUCING A POWDERY SUBSTANCE INTO A LIQUID
The invention relates to an inlet valve, a mixing device and a control method for introducing a powdery substance into a liquid present in a container of the mixing device. The present invention has the object of developing the inlet valve, the mixing device, the control method and the method so as to avoid the formation of dead space in the region of the internal wall of the container at the entry point for the powder, and clumping and blocking of the powder at the entry point and in the inlet valve, and so as to ensure reliable and smooth introduction of the powder into the liquid and simple adaptation to different powdery substances. Furthermore, the configuration of the inlet valve aims for a low-wear and replacement-friendly arrangement of the seat seal. This is achieved, in terms of the device, with an inlet valve in which, inter alia, ∙ the valve seat (2a) forms a seat opening (2b) through which the powdery substance (P) is introduced into the liquid (F), ∙ the seat opening (2b) with the valve plate (8a) can be changed between fully closed (shut position) or fully opened (open position), ∙ the seat opening (2b) is arranged in and flush with a region of extent of a wall of the container jacket (100.1) or of the container bottom (100.2), ∙ the valve closing member (8) can be transferred by means of the control device (30) into the shut position and into the open position, ∙ the control device (30) has at least one signal receiver (16), ∙ the at least one signal receiver (16) is a measurement device for the mixing parameters composition and nature of the powdery substance (P), throughflow of the powder (P) in the inlet valve (20), pressure in the mixing device (1000) in the region of the seat opening (2b) and/or temperature of the liquid (F), and ∙ the shut position or the open position of the inlet valve (20) can be set during the introduction procedure depending on the mixing parameters.
B01F 3/12 - Mixing, e.g. dispersing, emulsifying, according to the phases to be mixed liquids with solids
B01F 7/16 - Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a vertical axis
F16K 1/00 - Lift valves, i.e. cut-off apparatus with closure members having at least a component of their opening and closing motion perpendicular to the closing faces
43.
METHOD AND DEVICE FOR CONTROLLING FOAMING IN A DEGASSING DEVICE FOR LIQUIDS AND HEAT-EXCHANGER SYSTEM FOR SUCH A DEVICE
The invention relates to a method and to a device for controlling foaming in a degassing device (10; 10.1, 10.2) for liquids (P), in particular liquid foods such as milk, semi-skimmed milk, skimmed milk, or fruit juices, and to a heat-exchanger system (20) for such a device. The aim of the invention is for the method, the device for performing the method, and the heat-exchanger system to effectively control and limit foaming and to prevent the growth of the foam beyond a tolerable amount while ensuring the sanitary and hygienic process-control requirements in the field of the treatment and processing of liquid foods. This aim is achieved in respect of process engineering, inter alia in that the growing foam (S), beginning at a first heating distance (h1) from the free surface (N) releasing the foam (S) and beginning at a second heating distance (h2) from the liquid film (F) releasing the foam (S), first experiences heating from the liquid temperature (T3) to a heating temperature (T1) in the heat-exchanger system (20), which consists of a heating heat exchanger (20.1) and a cooling heat exchanger (20.2), and that the further growing heated foam (S), beginning at a first cooling distance (k1) from the first heating distance (h1) and beginning at a second cooling distance (k2) from the second heating distance (h2), then experiences cooling to a cooling temperature (T2) in the heat-exchanger system (20).
The invention relates to a method and to a device for controlling foaming in a liquid container (100) for liquids (P), in particular liquid foods such as milk, semi-skimmed milk, skimmed milk, or fruit juices, or in a foam container (200) for foams (S) that arise from the liquids (P) by decomposition, and to a register system (20) for such a device. The aim of the invention is for the method, the device for performing the method, and the register system to effectively control and limit foaming and prevent the growth of the foam beyond a tolerable amount while ensuring the sanitary and hygienic process-control requirements. This is aim achieved in respect of process engineering in a liquid container (100), inter alia in that the growing foam (S), beginning at a heating distance (h) from the free surface (N), first experiences heating from the liquid temperature (T3) to a heating temperature (T1) in the register system (20), which consists of a heating register (20.1) and a cooling register (20.2), and that the further growing heated foam (S), beginning at a cooling distance (k) from the first heating distance (h), then experiences cooling to a cooling temperature (T2) in the register system (20).
A metering device with a product conduit section, through which a base product forcibly flows, with at least one storage container for an additive, which is connected with an associated metering point respectively via a removal conduit, which is arranged on or respectively in the product conduit section, with a mechanism for forcibly conveying the additive, with quantity-based capturing of the base product and of the additive, with sterile steam and with a control device assigned to the metering device. The metering point is provided within a metering valve, which forms a product chamber, into which the product conduit section opens and from which it exits, an initial chamber and a partial chamber as well as a receiver of an end section and of a terminal side.
A61L 2/00 - Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lensesAccessories therefor
F16L 37/06 - Couplings of the quick-acting type in which the connection is maintained only by friction of the parts being joined with an elastic outer part pressing against an inner part by reason of its elasticity tightened by fluid pressure
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
G01F 11/32 - Apparatus requiring external operation adapted at each repeated and identical operation to measure and separate a predetermined volume of fluid or fluent solid material from a supply or container, without regard to weight, and to deliver it with stationary measuring chambers having constant volume during measurement with supply and discharge valves of the lift or plug-lift type for liquid or semiliquid
46.
METHOD AND PLANT FOR PURIFYING LIQUID SUGAR PRODUCED FROM GRANULATED SUGAR OF LOW PURITY
The invention relates to a method and to a plant for purifying liquid sugar produced from granulated sugar (S) of low purity, by means of which method and plant the production of a pasteurized, clear liquid sugar (LS) is ensured, without the use of filter aids being required, and by means of which method and plant significantly lower costs for the operation of the plant, along with better availability and a higher degree of automation of the plant, and better reproducibility of the quality criteria of the treated liquid sugar can be achieved in comparison with the prior art. In respect of process, this is achieved by means of a method that comprises the following steps (c) to (f) in the basic design of said method: (c) if necessary, at least a single-stage heating (H3, H4) of the filtered liquid sugar (LS2), (d) a first centrifuging (Z1) of the heated and filtered liquid sugar (LS2), which effects a division into a fraction of a preclarified liquid sugar (LS3) and a fraction of a first centrifuging waste (A1), (e) a degassing (E) of the preclarified liquid sugar (LS3), which leads to a degassed liquid sugar (LS4), and (f) at least a first membrane filtering (MF) of the degassed liquid sugar (LS4), which leads to a division into an at least first retentate (RT) containing dyes, germs, and spores and a pasteurized, clear permeate (PT), a treated liquid sugar (LS).
The invention relates to a method for the treatment of milk for the production of cheese milk having a reduced content of germs and bacteria, and to an installation for carrying out said method. The aim of the invention is to devise a corresponding method and installation with which the advantages resulting from the treatment of the milk at a low or at a high temperature level can be variably combined depending on the focus. This aim is achieved by a second method variant according to which the supplied milk (M) is subdivided into a first milk portion (MI) and a second milk portion (M2), the first milk portion (M1) is subjected to centrifuging (ZF), the second milk portion (M2) is subjected to the bacteria controlling treatment (BSB) together with • either the at least first retentate (R-1) obtained in the at least first microfiltration (MF-I) • or the at least first retentate (R-1) and in addition with the milkfat fraction (RF) or a first portion of the milkfat fraction (RF1). BSB is a thermal treatment by heating the milk to above 100°C and the mixture treated this way and consisting of • either second components (K2), which consist of a non-centrifuged treated second milk portion (M2*) and a treated at least first retentate (R-1*), • or third components (K3), which consist of the second components (K2) and a treated milkfat fraction (RF) or a treated first milkfat fraction (RF1*), is combined and mixed with the at least first permeate (P-1) or the last permeate resulting from the last microfiltration in order to obtain standardized cheese milk (SKM).
A23C 7/04 - Removing unwanted substances from milk
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 19/05 - Treating milk before coagulationSeparating whey from curd
An apparatus for influencing the outflow region of a tube carrier plate of a tube bundle heat exchanger, in particular for the food and beverage industry, and more particularly for temperature-sensitive and/or viscous food products in the dairy industry, for example desserts, sauces or concentrates, is described. The apparatus operates so that the tendency for deposits to form in the region of the tube carrier plate through which product flows out is reduced. An annular space-like outlet channel has, at least overall in the region thereof between a maximum outside diameter of an outlet-side displacement body and a second connection opening, a channel passage cross-section, which has a constant cross-section over the entire length of the region and which corresponds to a total cross-section of all of the inner tubes through which a product flows in parallel, which inner tubes each have an individual cross-section.
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
F28D 21/00 - Heat-exchange apparatus not covered by any of the groups
49.
UHT system and method for heat treating temperature-sensitive food products
The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
F28D 7/10 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged one within the other, e.g. concentrically
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
MANIFOLD FOR A TUBE BUNDLE HEAT EXCHANGER FOR LARGE PRODUCT PRESSURES, METHOD FOR PRODCUING A TUBE BUNDLE HEAT EXCHANGER COMPRISING A MANIFOLD OF SAID TYPE AND USE OF A TUBE BUNDLE HEAT EXCHANGER FOR LARGE PRODUCT PRESSURES WITH SAID TYPE OF MANIFOLD IN A SPRAY DRYING SYSTEM
The invention relates to a manifold (1) with a circular cross-section having a deviation angle of 180 degrees for a tube bundle heat exchanger (100) for large product pressures, having a first and a second flange (2, 3) on each inlet (E) and outlet (A) of the manifold (1), in addition to a method for producing a tube bundle heat exchanger (100) comprising said type of manifold (1) and to the use of a tube bundle heat exchanger (100) for large product pressure having said type of manifold (1) in a spray drying system. The aim of the invention is to produce a manifold for a tube bundle heat exchanger for large product pressure, which has, amongst other things, the required strength and sustainable dimensional accuracy and is optimized in terms of flow technology during the course of the production thereof. A manifold (1) of said type can be achieved due to the following: the manifold (1) consists of two manifold halves (1.1, 1.2) which are respectively made of a single piece such that each manifold half (1.1, 1.2) comprises a joining point (V) on the end facing away from the flange (2, 3) and that the manifold halves (1.1, 1.2) are connected together in a material fit on the associated connection point (V) and that the extension of the passage cross-section of each manifold half (1.1, 1.2) is formed by rotationally symmetrical through-openings, from which at least one of the flanges (2, 3) and at least one of the associated connecting points (V) extends in the respective coaxial arrangement on the rotational axes (X1.1, Y1.1; X1.2, Y1.2), and that the first and the second rotational axes (X1.1, Y1.1) of the through openings of the first manifold halves (1,1) and the third and the fourth rotational axes (X1.2, Y1.2) of the through openings of the second manifold halves (1.2) extend on a common plane, which represents a meridian plane (M) for each flange (2, 3).
F28F 9/26 - Arrangements for connecting different sections of heat-exchange elements, e.g. of radiators
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
B23K 1/18 - Soldering, e.g. brazing, or unsoldering specially adapted for soldering seams circumferential seams, e.g. of shells
B23P 15/26 - Making specific metal objects by operations not covered by a single other subclass or a group in this subclass heat exchangers
F26B 3/12 - Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour carrying the materials or objects to be dried with it in the form of a spray
51.
METHOD AND DEVICE FOR MIXING AND METERING SOLID MATERIALS TO BE METERED INTO A CARRIER LIQUID
The invention relates to a method for mixing and metering solid materials (Z, B) to be metered, such as at least one cereal (Z), in particular a solid, particulate, swellable cereal (Z), and/or at least one other small-size addition (B), into a carrier liquid (TF), wherein a mixture (G) of the carrier liquid (TF) and the at least one solid material (Z, B) to be metered is produced using said method. The invention also relates to a device for carrying out the method. According to the proposed method, this is achieved in that each of the at least one solid material (Z, B) to be metered is formed as a constant volumetric flow rate of the at least one solid material (Q*) to be metered, and the volumetric flow rate of air (QL), when seen in the flow direction of the provided volume (V), encounters the constant volumetric flow rate of the at least one solid material (Q*) to be metered such that the volumetric flow rate of air (QL) functions as a mixing, drying, discharging, and carrier medium for the at least one solid material (Z, B) to be metered.
The invention relates to methods and to a device for producing a drinkable mixture (M) from a carrier liquid (TF) and at least one cereal (Z), preferably a solid-like, particulate, and swellable cereal, and/or other small-sized admixtures under aseptic conditions. The problem addressed by the invention is to specify a method and a device of the type defined above that produce, in particular, a drinkable mixture from drinking milk as a carrier liquid and rice and/or oats as a cereal or cereals and by means of which the content of the at least one cereal is increased beyond the extent hitherto achieved in the prior art, the desired properties that can be sensorily experienced, such as perceptible lumpiness and even distribution of the admixtures, are ensured, the use of virgin, commonly available cereals is enabled, and sedimentation of the cereal and/or of the admixtures is prevented. This problem is solved, among other things, by means of a method in which an unbranched pipe flow (RS) in the respective sub-regions of a UHT heat treatment (VW; VE, HE, HH, K) is broken down into a group of pipe-flow sections (rs1; rs2) strung together in a meandering manner and remains unbranched as a pipe flow (RS), and in which, following the objective of preventing sedimentation of the at least one cereal (Z) and/or of the admixtures in the region of the pre-swelling (VQ), an average first dwell time (t1) of the mixtures (G) in associated first pipe-flow sections (rs1) in the region of the pre-swelling (VQ) is shorter than an average second dwell time (t2) in associated second pipe-flow sections (rs2) in the region of the final swelling (EQ) and the subsequent regions of the heat treatment (W).
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
53.
METHOD AND DEVICE FOR REDUCING THE GROWTH OF THERMOPHILIC BACTERIA IN HEAT EXCHANGERS OF DAIRY PROCESSING PLANTS
The invention relates to a method and a device for reducing the growth of thermophilic bacteria in heat exchangers of dairy processing plants, in which untreated milk or the fractions thereof, cream and skimmed milk (M), that has/have not undergone heating to a high temperature to deactivate thermophilic bacteria is/are subjected in this state to a thermal treatment in a further treatment process in a recuperative heat exchanger, at least in a temperature range of 50.degree.C to 70.degree.C, wherein the optimum temperature (Top) for the optimal growth of the thermophilic bacteria lies in a temperature range of 63.degree.C to 68.degree.C (63.degree.C < Top < 68.degree.C). The method according to the invention and the device for carrying it out ensure an increase in the lifetime of the recuperative heat exchangers that are exposed to untreated milk or the fractions thereof (cream and skimmed milk) and are in particular operated regeneratively. This is achieved by a method in which, before its thermal treatment, which is performed .cndot. either in the region of the optimum temperature (Top) .cndot. or when passing through the region of the optimum temperature (Top) in one direction or the other, the non-deaerated skimmed milk (M) provided in the treatment process undergoes deaeration and thereby becomes deaerated skimmed milk (M*).
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23C 7/04 - Removing unwanted substances from milk
The invention relates to a method and a device for reducing the growth of thermophilic bacteria in heat exchangers of dairy processing plants, in which untreated milk or the fractions thereof, cream and skimmed milk (M), that has/have not undergone heating to a high temperature to deactivate thermophilic bacteria is/are subjected in this state to a thermal treatment in a further treatment process in a recuperative heat exchanger, at least in a temperature range of 50°C to 70°C, wherein the optimum temperature (Top) for the optimal growth of the thermophilic bacteria lies in a temperature range of 63°C to 68°C (63°C < Top < 68°C). The method according to the invention and the device for carrying it out ensure an increase in the lifetime of the recuperative heat exchangers that are exposed to untreated milk or the fractions thereof (cream and skimmed milk) and are in particular operated regeneratively. This is achieved by a method in which, before its thermal treatment, which is performed • either in the region of the optimum temperature (Top) • or when passing through the region of the optimum temperature (Top) in one direction or the other, the non-deaerated skimmed milk (M) provided in the treatment process undergoes deaeration and thereby becomes deaerated skimmed milk (M*).
A23C 3/033 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23C 7/04 - Removing unwanted substances from milk
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
The invention relates to a method for pre-heating a pumpable food product (P), in particular beverages or juices, in a hot filling system (100) with a heat pump (400) according to the preamble of claim 1 and to a device for carrying out the method. The aim of the invention is to develop a method and a device of the generic type such that the use of the available thermal energy is further improved relative to the prior art. This is achieved by a method in which the heat-transfer agent circuit (300) is led over a second pre-heater (50) connected downstream of the first pre-heater (40) and upstream of the heater (6) for the food product (P). The food product (P) is additionally preheated to a temperature below the filling temperature (Tp4) in the second pre-heater (50) using the thermal energy provided by the heat pump (400) on the secondary side by means of the heat-transfer agent (M).
The invention relates to a method for introducing a vaporous heat carrier into a liquid product, in particular a food product or beverage, and in this case in particular viscous products, for example desserts, sauces or concentrates, in which method the vaporous heat carrier heats the liquid product in order to form a germ-free product, and also to an injector for carrying out the method. The object of the present invention is to provide a method of the generic type and an injector for carrying out said method, with which method and injector, in particular, a reduction in the heat transfer capacity of the injector is prevented over the entire production time. In the context of the method, this is achieved in that three physical measurement variables which can be detected during operation of the injector are used as indicators of the formation of product deposits, at least one of said three physical measurement variables being detected, and in that, depending on one or more of these physical measurement variables, an automatically controlled axial movement of the displacement body is carried out in such a way that the heat transfer capacity from the vaporous heat carrier (D) into the liquid product (P) remains the same.
F28C 3/06 - Other direct-contact heat-exchange apparatus the heat-exchange media being a liquid and a gas or vapour
F28C 3/08 - Other direct-contact heat-exchange apparatus the heat-exchange media being a liquid and a gas or vapour with change of state, e.g. absorption, evaporation, condensation
58.
APPARATUS FOR INFLUENCING THE OUTFLOW REGION OF A TUBE CARRIER PLATE OF A TUBE BUNDLE HEAT EXCHANGER
The invention relates to an apparatus for influencing the outflow region of a tube carrier plate of a tube bundle heat exchanger, in particular for the food and beverage industry, and in this case in particular for temperature-sensitive and/or viscous food products in the dairy industry, for example desserts, sauces or concentrates, according to the preamble of claim 1. The object of the present invention is to develop an apparatus of the generic type in such a way that the tendency for deposits to form in the region of the tube carrier plate through which a product has flowed out is considerably reduced. This is achieved in that the annular space-like outlet channel (600d) has, at least overall in the region thereof between a maximum outside diameter (dmax) of the outlet-side displacement body (12) and the second connection opening (600a), a channel passage cross section (As) which has a constant passage cross section over the entire length of the defined region and which, in this region, corresponds to a total passage cross section (NAi) of all of the inner tubes (300), through which a product flows in parallel, of the number (N), which inner tubes each have an individual passage cross section (Ai) (figure 2).
F28D 9/02 - Heat-exchange apparatus having stationary plate-like or laminated conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the heat-exchange media travelling at an angle to one another
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
59.
METHOD, METERING DEVICE AND METERING VALVE FOR THE ASEPTIC MEASURED DELIVERY OF A LIQUID ADDITIVE INTO A FORCED FLOW OF A BASE PRODUCT
The invention relates to a method, metering device (10) and metering valve (100) for the aseptic measured delivery of a liquid additive (Z) into a forced flow of a base product (P), the additive (Z) being removed from a storage container (18) under aseptic conditions by means of a removal conduit (18a) and being fed via an end section (E) of the removal conduit (18a) to the base product (P) which flows through a product chamber (RP). The aim of the present invention is that of finding a suitable method and providing a metering device for performing the method and a metering valve for the metering device which avoid the disadvantages of the prior art and guarantee aseptic measured delivery that is characterised by methodical, reproducible and clearly conditioned and controlled conditions. This is achieved via the following treatment steps for the end section (E) before the end section (E) feeds the additive (Z) to the base product (P): (a) the end section (E) is temporarily introduced a certain distance into an initial chamber (R) from one side or is permanently positioned therein and is sealed at the penetration point to this initial chamber (R), wherein the initial chamber (R) can optionally be opened towards the product chamber (RP); (b) a terminal part (E1) of the end section (E) that projects into the initial chamber (R) in a sealed manner is at least sterilised, all regions of the initial chamber (R) also being included in this treatment; (c) the terminal part (E1) of the end section (E) is slid a certain distance into a partial chamber (R1) that can optionally be sealably divided from the initial chamber (R), the terminal part (E1) being sealed at the end of the sliding action at the penetration point to the partial chamber (R1) by means of a sealing means treated as per treatment step (b);(d) the partial chamber (R1) is opened towards the product chamber (RP).
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
60.
Method and UHT installation for treating heat-sensitive liquid food products
The pressure level upstream of the location before the relief lies above the pressure upstream of the location before the pressure increase (Δp) (FIG. 1).
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
A23L 3/18 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
61.
UHT system and method for heat treating temperature-sensitive food products
The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.
F28D 15/00 - Heat-exchange apparatus with the intermediate heat-transfer medium in closed tubes passing into or through the conduit walls
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
F28D 7/10 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged one within the other, e.g. concentrically
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
A device for influencing the flow in the area of a pipe manifold plate of a tube bundle heat exchanger with an outer channel encased by an outer sheath for a heat carrier medium, with a number of inner tubes extending axially parallel to the outer sheath through the outer channel, together forming an inner channel, each supported on the end side in the pipe manifold plate, with an inlet or outlet common for all inner tubes designed in a exchanger flange and a common outlet or respectively inlet designed in a connection piece for a product with at least one displacement body. A guide ring forms radially inside with its inner contour the required and proven flow environment for the displacement body.
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
F28F 9/26 - Arrangements for connecting different sections of heat-exchange elements, e.g. of radiators
F28D 21/00 - Heat-exchange apparatus not covered by any of the groups
63.
METHOD AND UHT INSTALLATION FOR TREATING HEAT-SENSITIVE LIQUID FOOD PRODUCTS
The invention relates to a method for treating heat-sensitive liquid food products (P), in particular a dairy product such as milk, cream, or whey protein concentrate, in a UHT installation (1) according to the preamble of claim 1. In a UHT installation, the basic design of which using an infusion chamber is described in [4], the aim of the invention is to ensure a uniform and constant residence time and a uniform and constant temperature curve for all of the treated food product downstream of an outlet of a device in which the food product is subjected to direct heating by the supply of steam, and to minimise fouling when the food product is being kept hot in said region. This is achieved by the method in that the heated food product (P*) undergoes a predetermined pressure increase (Δp) upstream of the point at which it is kept hot at a predetermined unchangeable location, and in that the pressure level upstream of the relaxation location is above the pressure level upstream of the location before the pressure increase (Δp).
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
64.
UHT SYSTEM AND METHOD FOR HEAT TREATING TEMPERATURE-SENSITIVE FOOD PRODUCTS
The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone according to the preamble of claim 1. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible. Said aim is achieved in that the first line section (L1) is conducted across a trimming heater (10) heated by means of a third heating medium (M3), a return line (LR) branches off from the second line section (L2) at a branch point (V1), the return line opening into the first line section (L1) at a union point (V2) upstream of the trimming heater (10) with respect to the flow direction of the first heating medium (M1) in the first line section (L1), a second conveying device (3) that conveys from the branch point (V1) to the union point (V2) is arranged in the return line (LR), and of the product-conducting heat exchangers of the pre-heating and high-heating zones (100, 100-1,...; 100+1, 100+2,...), at least the first heat exchanger of the pre-heating zone (100) is designed such that, for the at least one tube bundle (100.i), all inner tubes (300) are arranged in the shape of a circular ring, on a single circle (K), and, in an outer channel (200*) designed as an annular chamber, extend in the longitudinal direction of the outer channel, and are supported at each end in a tube support plate (700, 800).
F28D 7/00 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
The invention relates to a device for influencing the flow in the area of a pipe manifold plate (700, 800) of a tube bundle heat exchanger (100), in particular for the food and beverage industry, according to the preamble of Claim 1. The object of the present invention is to further develop a device of the generic type, avoiding solutions problematic in the areas of hygiene, cleaning technology, and physical flow, such that even distribution of the flow, and thereby evenly distributed incident flow to the inner tubes distributed across the incident flow area of the pipe manifold plate, is ensured even for pipe manifold plates having 19 or more inner tubes. The object is achieved in that • the inner contour is formed by the inner side of a rotationally symmetric, shell-shaped guide ring (11) in the form of an inner contour (Ki1), • the guide ring (11) is directly or indirectly fixedly connected to the connecting bend (1000) or the connecting fitting (1100), • the guide ring (11) is formed of at least one incident flow (11a) and one departing flow segment (11b), together forming a common, maximum exterior outer diameter (Dmax) at the connecting cross section thereof, • the guide ring (11) divides the flow to the inner channel (300*) axially symmetrically, diverts the flow outward, and thereby accelerates the flow in an outer annular gap cross section (AS2) narrowing in a nozzle-like manner between the guide ring (11) and an external inner contour (Ki2) of the exchanger flange (500) or connecting fitting (800d), • and the guide ring (11), viewed in the flow direction, subsequently forms an expanding outer annular gap cross section (ASE2) together with the external inner contour (Ki2).
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
The invention relates to an infusion system (1) for a food product (P), in particular a dairy product such as milk, cream, or yogurt, and to the use of an infusion system of said type, and to a method for directly heating a liquid food product in an infusion system by means of a steam heating medium. The aim of the invention is to achieve central guiding and bundling of the stream of food product generated in the infusion chamber in an infusion system of the generic type, to reduce the risk of deposits and scalding of food product on the walls of the infusion tank and the tendency to precipitate solid components of the food product to be heated, such as fibers or pieces, and to ensure easy adaptability to different food products and desired operating conditions, such as flow rate, heating duration, maximum heating temperature, and the like. The aim is achieved according to the invention in that the steam inlet is designed in the form of two steam inlets (3.7.1, 3.7.2) separated from each other spatially and fluidically, that the first steam inlet (3.7.1) is connected for passing fluid to a second channel (3.3d), and the second channel (3.3d) opens into the infusion chamber (2a, 2b, 2c) in center of the upper area (2b), that the product inlet (3.6, 3.6a, 3.6b) is connected for passing fluid to a first channel (3.9) encompassing the second channel (3.3d) in a ring shape and also opens into the infusion chamber (2a, 2b, 2c) in the upper area (2b) and from above, and that the second steam inlet (3.7.2, 3.7.2a, 3.7.2b) is connected for passing fluid to a plurality of inlet openings (2n.1, 2n.2) disposed in a ring shape and radially encompassing the first channel (3.9) on the exterior and also opening into the infusion chamber (2a, 2b, 2c) in the upper area (2b) and from above.
A23C 3/037 - Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
A23L 3/18 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
Disclosed are an apparatus and a method for producing a sterilizing gas mixture from a gaseous first component as a continuous phase, particularly air such as sterile air, and a liquid second component as a dispersed phase, particularly a sterilizing agent such as hydrogen peroxide, at a predefined quantity ratio. The invention more particularly relates to an apparatus and a method for producing a mixture of air and vaporous hydrogen peroxide having sterilizing properties for use in molding, filling, and sealing packaging machines. The apparatus is characterized in that the top portion of a container (1) consists of an atomization and storage container (1.1) that extends into an evaporator container (1.2) below, at the discharge end of the container (1), the evaporator container (1.2) being equipped with a heating device (2). Furthermore, the atomization and storage container (1.1) encompasses at least one controlled atomizing nozzle (3; 3.1, 3.2) that has a connection for feeding the gaseous first component (F1) and a connection for feeding the liquid second component (F2'). Finally, a pressure regulation device (14) is associated with the container (1), said pressure regulation device (14) triggering the at least one atomizing nozzle (3; 3.1, 3.2) according to the requirements of the discharging device (30) and maintaining the predefined constant pressure (p2=pA) in the container (1) by feeding gaseous first component (F1) and liquid second component (F2') at a predefined quantity ratio (F1/F2').
F28D 7/00 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
F28F 9/26 - Arrangements for connecting different sections of heat-exchange elements, e.g. of radiators
06 - Common metals and ores; objects made of metal
07 - Machines and machine tools
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
Goods & Services
[ Metal fermenting tanks, metal fermenting pressure tanks, brewing containers made of metal, yeast tanks made of metal; stacking containers made of metal; pipe lines for milk, water, steam and air made of chrome-nickel steel, pipe fasteners; metal cases for control, regulation and measuring devices and instruments, as well as valve housings; Manually operated metal valves, namely, metal butterfly valves, double-seated valves, diaphragm valves, inertia disk valves, conical-wing valves, sealing-ring valves of metal, shutoff valves, reversing valves, distributing valves, electromagnetic valves, reducing valves, choke valves, pressure valves, relief valves and return valves, valve housings for the pharmaceutical and cosmetic industry ] [ Machines for the brewing industry and the beverage industry, namely, fermenting cellars, automated wort and fermenting production lines, pure yeast culture systems consisting of containers, pipe lines, valves and pumps, control and regulation valves; machines for use in the production, treatment, processing and refinement of food articles and luxury foods, alcoholic and non-alcoholic beverages, namely, for the concentrating, mixing, kneading, storing of milk, milk products, butter, yogurt, cheese, sour cream, milk intermediate products, cheese products, cheese intermediate products, butter products, butter intermediate products, beer, beverages, liquids, ketchup, mayonnaise, eggnog, starch paste, mustard, lard, salads, complete egg, egg yolk, egg white, vegetable juices, fruit juices, vegetable paste, tomato concentrates, sauces and gravies, soups and yeast; impregnating devices for beverages, dilution racks and distributing devices, hose and pipe screw couplings made of metal, metal presetting vessels for the beverage industry; machines for cleaning barrel, bottle, hollow container siphon and traps, pasteurizing machines, machines for cleaning bottle crates, washing machines; machines for the production of carbonated beverages, namely, de-gassing, gassing and mixing vessels, pumps, fittings, namely, manually and automatically controlled one-way valves, multiway valves, shutoff valves, deflection valves and mixing valves, sliders, faucets and return valves for liquid or gases; machines for processing food items and beverages, consisting of pipe lines, valves, pumps, and measuring, control and regulating units; mechanical devices for producing and monitoring dispersive systems, namely, dispersions, and emulsions for the processing of fluids ] [ Machines for the production of carbonated beverages, namely, flow meters, sensors for measuring of pressure and temperature; electrical, electronic, optical and electro-thermal devices, equipment and instruments for weighing, measuring, signaling, controlling, recording and storing, namely, instruments used in high-voltage technology for the conducting, converting, storing, controlling and regulating in the dairy industry, the chemical industry, shipping, the manufacture of machine tools and equipment, for the pharmaceutical industry, the food industry and the cosmetic industry, for the communication, high-frequency and control technology, electrical cables, wires, conductors and fittings connecting these, and switches and distribution panels or boxes; temperature and pressure measuring sensors and devices and instruments for controlling, measuring,monitoring, regulating and switching; electronic controls, circuit breakers and relay controls; capacitors, namely, tube capacitors; pressure regulators; automatic valves, namely, double-seated valves, diaphragm valves, inertia disk valves, conical-wing valves, sealing-ring valves of metal, shutoff valves, reversing valves, distributing valves, electromagnetic valves, reducing valves, choke valves, pressure valves, relief valves and return valves, valve housings for use in the pharmaceutical, cosmetic and chemical industry; and components of the aforementioned valves, namely, cleaning nozzles, spraying nozzles sold together as a unit ] [ Machines for producing butter; ready for operation dairies, ready for operation cheese dairies, ready for operation butteries and ready for operation breweries, used for treating, processing and refining, consisting of machines for heating, heating to a high temperature, pasteurizing, distilling, cooling, freezing, evaporating, fermenting, homogenizing, gassing, aerating and purifying of milk, milk products, milk intermediate products, cheese, cheese products, cheese intermediate products, butter, butter products, butter intermediate products, cooling systems, freezer installations and air conditioning systems sold as a unit consisting of pipe lines, valves, heat exchangers, condensers, control and regulating devices and cooling equipment, filters, separators, centrifuges and decanters, machines, namely, mechanical purifiers for the chemical milk, brewery and beverage industry, tanks and containers made of metal, namely, storage tanks, milk tanks and mixing containers, metal pipes and pipe lines, fittings for pipe lines, control, measuring, monitoring, regulating and switching devices and equipment belonging to these systems, condensers, namely, evaporation condensers, tube condensers, air-cooled condensing bundles, pumps, namely, rotary pumps, vane-type pumps, reciprocating pumps, gas pumps, centrifugal pumps, diaphragm pumps, axial pumps, liquid pumps, circulating pumps, feed pumps; Whirlpools, wort coolers; machines, ] heat exchangers, [ valves and pumps ] for the production, treatment, processing and refining of foodstuffs and luxury foods, alcoholic and non-alcoholic beverages, for the heating, heating to high temperatures, cooling, freezing, evaporating, gassing, aerating and cleaning of milk, milk products, butter, yogurt, cheese, curd, milk intermediate products, cheese products, cheese intermediate products, butter products, butter intermediate products, beer, liquids, ketchup, mayonnaise, eggnog, starch paste, mustard, lard, salads, complete egg, egg yolk, egg white, vegetable juices, fruit juices, vegetable paste, tomato concentrates, sauces and gravies, soups and yeast; [ machines for the production of carbonated beverages, namely, degassing, gassing and mixing vessels; fittings for pipelines, namely, stop valves, plate-type ] heat exchangers, [ heating coils, pipe evaporators, plate heaters, spiral heat exchangers, plate evaporators; heat exchangers, heat recovery devices for utilizing the waste heat during the cooling operation; plate-type heat exchangers, sterilizing equipment, concentrators; filters for foodstuffs and luxury foods, for beverages and fruit juices; machines, heat exchangers, pumps, valves, and mixers ] for the production, treatment, processing and refining of food items and luxury foods, beverages and fruit juices, for the heating up, heating to high temperatures, pasteurizing, distilling, cooling, freezing, evaporating, concentrating, fermenting, mixing, kneading, storing, homogenizing, gassing, aerating and cleaning of milk, milk products, butter, yogurt, cheese, curd, beverages, fruit juices, beer, liquids, ketchup, mayonnaise, starch paste, mustard, lard, salads, complete egg, egg yolk, egg white, vegetable juices, vegetable paste, tomato concentrates, sauces and gravies, soups and yeast [ ; sterilization equipment; Flow control valves and regulating valves for controlling and regulating the flow of fluids and beverages; machines for use in the production, treatment, processing and refinement of food articles and luxury foods, alcoholic and non-alcoholic beverages, namely, for the pasteurizing, distilling, fermenting, cooling, freezing, treating with gas, aerating and purifying of milk, milk products, butter, yogurt, cheese, sour cream, milk intermediate products, cheese products, cheese intermediate products, butter products, butter intermediate products, beer, beverages, liquids, ketchup, mayonnaise, eggnog, starch paste, mustard, lard, salads, complete egg, egg yolk, egg white, vegetable juices, fruit juices, vegetable paste, tomato concentrates, sauces and gravies, soups and yeast ]
06 - Common metals and ores; objects made of metal
07 - Machines and machine tools
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
Goods & Services
Fermentation tanks of metal, fermentation pressure tanks of metal, mash tanks of metal, yeast tanks of metal; stacking containers of metal; valves of metal; clack valves of metal; pipelines of chromium nickel steel for milk, water, steam and air, pipe fixings. Machines, apparatus and mechanical equipment for the brewing and drinks industries, in particular fermenting cellars, automated wort and fermenting lines, installations for producing yeast cultures (mainly consisting of tanks, pipelines, valves, pumps), regulating and control equipment and apparatus, and installations consisting entirely or mainly of the aforesaid machines, apparatus and/or equipment; machines, apparatus and mechanical equipment for the pharmaceuticals and cosmetics industries and for the fine chemicals industry; machines, apparatus and mechanical equipment for the production, treatment, processing and refinement of foods and luxury items, alcoholic and non-alcoholic drinks, in particular for mixing, kneading, storing, homogenising and purifying milk, milk products, butter, yoghurt, cheese, quark, milk intermediates, cheese products, cheese intermediates, butter products, butter intermediates, beer, beverages, liquids, ketchup, mayonnaise, advocaat, starch paste, mustard, lard, salads, whole eggs, egg yolks, egg whites, vegetable juices, fruit juices, vegetable pastes, tomato concentrates, sauces, soups and yeast, and installations consisting entirely or mainly of such machines, apparatus and/or equipment; butter-making apparatus and butter-making machines and butter-making installations consisting mainly of these; machines, apparatus and equipment for the treatment, processing and refinement, in particular for mixing, kneading, storing, homogenising, purifying of milk, milk products, milk intermediates, cheese, cheese products, cheese intermediates, butter, butter products and butter intermediates, separating apparatus and equipment, separators and centrifuges, the aforesaid goods being for turnkey dairies, cheese dairies, butter dairies and breweries; cleaning apparatus and mechanical cleaning apparatus, in particular for the chemical, dairy, brewery and beverage industries, tanks and containers of metal, including storage tanks, milk tanks and mixing containers, pipes and pipelines of metal, fittings for pipelines, condensers, namely evaporation condensers, tubular condensers, air-cooled condenser bundles, pumps, namely centrifugal pumps, enclosed pumps, piston pumps, gas pumps, membrane pumps, screw pumps, liquid pumps, circulation pumps, feed pumps, manually and/or mechanically operated valves, namely control valves, regulating valves, safety valves, double seat valves, membrane valves, slide valves, plug valves, sealing ring valves of metal, shut-off valves, reversing valves, distributing valves, solenoid valves, reducer valves, choker valves, pressure valves and return valves, valve housings and other essential components of the aforesaid valves; nozzles, namely cleaning nozzles, spray nozzles; apparatus and requisites for the entire drinks industry, namely pressure regulators, blending frames and distributors, hose and pipe screw connections of metal, first runnings vessels of metal, drum, bottle, hollow vessel and siphon cleaning machines and apparatus, bottle crate cleaning machines, washing machines; machines and apparatus and parts therefor for use in dairies, in the foodstuffs industry, in the chemical industry, in shipbuilding and in apparatus construction, in brewing, in the pharmaceuticals and in the cosmetics industries; apparatus and machines and units consisting of these for the manufacture of carbonated drinks, namely mixing vessels, pumps, fittings, namely manually and remote-controlled disposable and multi-use, shut-off, by-pass and mixing valves, slide valves, taps and non-return valves for liquids or gases; processing installations for foodstuffs and drinks, mainly consisting of pipelines, valves, pumps, and measuring, control and regulating devices belonging to the installations; mechanical devices for manufacturing and monitoring disperse systems (dispersions, emulsions and similar systems) in the processing of fluids. Apparatus and machines and units consisting of these for the manufacture of carbonated drinks, namely metering equipment (regulating and measuring instruments) for flow rate, pressure and temperature; electrical, electronic, optical and electrothermal weighing, measuring, signalling, checking (supervision), recording and storage apparatus, equipment, and instruments, namely apparatus and instruments for electrical engineering for conducting, converting, storing, regulating and control for the milk industry, the chemical industry, shipbuilding, for machine tool and apparatus construction, for the pharmaceuticals industry, for the foodstuffs industry and for the cosmetics industry, for telecommunications, for high frequency and control engineering, electric cables, wires, conductors and connection fittings therefor and switches and distributor panels or cabinets; storage mediums of every kind provided with programs; temperature and pressure measuring equipment, controlling, measuring, monitoring, checking (supervision), regulating and switching apparatus and equipment; electronic control systems, protection devices and relay control systems, programmable control equipment, control components; metering apparatus; condensers, namely tubular condensers; control, measuring, monitoring, checking (supervision), control and switching apparatus and equipment for machines, apparatus and equipment for dairies, cheese dairies, butter dairies and breweries. Whirlpools, wort coolers; machines, apparatus and mechanical equipment for the production, treatment, processing and refinement of foods and luxury items, alcoholic and non-alcoholic drinks, in particular for heating, high temperature heating, refrigerating, freezing, evaporating, gas injecting, aerating and purifying milk, milk products, butter, yoghurt, cheese, quark, milk intermediates, cheese products, cheese intermediates, butter products, butter intermediates, beer, liquids, ketchup, mayonnaise, advocaat, starch paste, mustard, lard, salads, whole eggs, egg yolks, egg whites, vegetable juices, fruit juices, vegetable pastes, tomato concentrates, sauces, soups and yeast, and installations consisting entirely or mainly of such machines, apparatus and/or equipment; apparatus and machines and units consisting of these for the manufacture of carbonated drinks, namely degassing, gas injecting and mixing vessels; fittings for pipelines, namely shut-off slide valves, heat exchangers, in particular plate heat exchangers, tubular heat exchangers, heating jackets, heating tube bundles, heating coils, tubular evaporators, plate heaters, spiral heat exchangers, plate evaporators; heat exchangers, heat recovery equipment for using plate heat exchangers, sterilising equipment, evaporators; filter apparatus and equipment for foods and stimulants, for drinks and fruit juices and for other liquids; machines, apparatus and mechanical equipment for the production, treatment, processing and refinement of foods and luxury items, drinks and fruit juices, in particular for heating, high temperature heating, pasteurising, distilling, refrigerating, freezing, evaporating, concentrating, fermenting, mixing, kneading, storing, homogenising, gas injecting, aerating and purifying milk, milk products, butter, yoghurt, cheese, quark, drinks, fruit juices, beer, liquids, ketchup, mayonnaise, starch paste, mustard, lard, salads, whole eggs, egg yolks, egg whites, vegetable juices, vegetable pastes, tomato concentrates, sauces, soups and yeast, and installations consisting entirely or mainly of such machines, apparatus and/or equipment; machines, apparatus and mechanical equipment for the pharmaceuticals and cosmetics industries and for the fine chemicals industry; sterilizers; machines, apparatus and mechanical equipment for the production, treatment, processing and refinement of foods and luxury items, alcoholic and non-alcoholic drinks, namely for pasteurising, distilling, concentrating, fermenting, cooling, deep-freezing, gasifying, aerating and purifying milk, milk products, butter, yoghurt, cheese, quark, milk intermediates, cheese products, cheese intermediates, butter products, butter intermediates, beer, beverages, liquids, ketchup, mayonnaise, advocaat, starch paste, mustard, lard, salads, whole eggs, egg yolks, egg whites, vegetable juices, fruit juices, vegetable pastes, tomato concentrates, sauces, soups and yeast, and installations consisting entirely or mainly of such machines, apparatus and/or equipment; machines, apparatus and equipment for the treatment, processing and refinement, in particular for heating, high-temperature heating, pasteurising, destilling, cooling, deep-freezing, evaporating, concentrating, fermenting, gasifying, aerating and purifying (filtering) milk, milk products, milk intermediates, cheese, cheese products, cheese intermediates, butter, butter products and butter intermediates, cooling systems, refrigerating installations and air-conditioning installations (these mainly consisting of pipes, valves, heat exchangers, compressors, control and regulating equipment and cooling apparatus), heat exchangers, filter apparatus and equipment, all the aforesaid goods for turnkey dairies, cheese dairies, butter diaries and breweries; impregnating apparatus for beverages; pasteurisers and pasteurising apparatus; apparatus and machines and units consisting of these for the manufacture of carbonated drinks, namely degassing, gas injecting and mixing vessels.
