WO1986000503A2 - Method and installation of gentle heating particularly of liquid food products - Google Patents
Method and installation of gentle heating particularly of liquid food products Download PDFInfo
- Publication number
- WO1986000503A2 WO1986000503A2 PCT/DE1985/000225 DE8500225W WO8600503A2 WO 1986000503 A2 WO1986000503 A2 WO 1986000503A2 DE 8500225 W DE8500225 W DE 8500225W WO 8600503 A2 WO8600503 A2 WO 8600503A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- medium
- pressure
- nog
- heating
- heat exchanger
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
- A23C3/033—Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—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
- A23L3/22—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
Definitions
- the invention relates to a process for the gentle warming Er ⁇ of especially liquid food or Genuß ⁇ center] n (hereinafter referred to simply also commonly referred to as "NOG mediu” hereinafter) by means of (at least) a heating medium as well as an apparatus for performing this method • with a heatable receptacle for the NoG medium to be heated.
- the initial properties mentioned above include, for example, properties such as the taste, the vitamin content, the constituent of aromatic oils, enzymes, kineral substances, etc., as well as the consistency or the structure of any proteins present, etc.
- NoG medium such as milk, liquid milk products, cocoa, coffee etc., for which the present invention is determined and suitable in a particular way, without being limited to this, since it can also be used with the development of corresponding advantages - as can be readily recognized by the relevant expert - for example on pasteuse NoG media such as industrially produced pudding cream, spinach or other vegetables etc., but also also in general on "Fixed” designated NoG media such as potatoes, etc., as can be seen in detail from the explanations below.
- the present invention is intended and suitable in a special way for foods such as milk or milk products, while reference is made in particular to coffee with regard to suitable stimulants, specifically here in particular the production of coffee extract or concentrate as an intermediate for the production of (generally freeze-dried) so-called powder coffee.
- heating medium any heating medium suitable for the respective NoG medium with which the NoG medium is to be heated in a particularly expedient manner, and in particular and accordingly preferably Indirectly, since direct heating (for example by blowing hot steam) generally does not result in gentle heating in the sense of the above definition and, moreover, inevitably leads to an - at least temporary - thinning of the NoG medium, which generally negatively affect the quality or at least individual Properties of a NoG medium.
- NoG media is heated for different purposes or with different objectives, namely, for example, to increase the shelf life (e.g. for milk) or to create certain concentrates (e.g. coffee extract for the manufacture of ground coffee) or for example Cooking (e.g. vegetables, potatoes), whereby several of the aforementioned or other objectives may occur at the same time.
- certain concentrates e.g. coffee extract for the manufacture of ground coffee
- Cooking e.g. vegetables, potatoes
- heaters or heat exchangers which are generally so-called Tubular heat exchanger or the like, where, for example, the milk scrubs through the tubes and the heating medium along the outside of the tubes or vice versa.
- the flow rate in such a heat exchanger or the like not the same everywhere. Rather, it is smaller due to friction on the pipe walls than in the middle of the pipe and with pipe bends on the inner bend different than on the outer bend.
- so-called plate heat exchangers in which the heat exchange surfaces are known not to be acted on at the same speed.
- the present invention is accordingly based on the object of improving the known methods and devices of the type described at the outset, avoiding their aforementioned and further disadvantages, in such a way that gentle heating of NoG media is possible with them without and burn-on phenomena with the corresponding adverse effects, and without there being an excessive negative change in the constituents of the NoG medium in question and a noticeable reduction in taste enjoyment. At least the adverse phenomena which have occurred so far should be considerably reduced compared to the previous possibilities and the quality of the end product obtained should be decisively improved.
- the medium to be heated is heated under heating (hereinafter also referred to as "working pressure") which is at least as high as the vapor pressure which is the highest temperature of the heating medium corresponds to the heating process.
- working pressure which is at least as high as the vapor pressure which is the highest temperature of the heating medium corresponds to the heating process.
- the present invention does not teach within the scope of its basic idea about (only) that the NoG medium to be heated should be put under pressure at all during heating (which is greater than the atmospheric pressure of the environment), and also not ( only) that the working pressure should be at least as large as it corresponds to the respective vapor pressure of the (average) instantaneous operating temperature of the NoG medium, but that the working pressure should be at least as large and preferably at least somewhat larger than the vapor pressure of the highest Operating temperature of the heating medium, which it has in the field of heat treatment, as will be explained in more detail below. If, therefore, for example, milk • by means of so-called.
- the Hä ⁇ is pressure in the heating of the milk is not about to set this predetermined final temperature corresponding vapor pressure according to the invention, it is instead based on the (maximum) temperature of the heating medium when choosing the working pressure for the milk. If this is, for example, hot water with an initial and thus maximum temperature of 156 ° C., which corresponds to a steam pressure of approx. 5.6 bar, the working pressure is set to at least 5.6 bar - preferably at least a little more. this working pressure is obviously considerably higher than the steam pressure corresponding to the specified final heating temperature of 140 ° C.
- a preferred embodiment of the present invention is that the working pressure is set at least somewhat higher than the vapor pressure which corresponds to the highest temperature of the heating medium. This method of operation is recommended in order to always be “on the safe side", taking into account existing tolerances of measuring and control devices when using the method according to the invention.
- the pressurization of a NoG medium can in principle be carried out in any manner, for example by means of a liquid, gaseous or mechanical pressure medium or else by a combination, whereby, as is readily apparent to the person skilled in the art, certain NoG media are particularly suitable for certain pressure media.
- an under * pressurized gas which may, in principle, for example, be (optionally purified) air, has proven particularly useful .
- a inert gas preferably nitrogen or a noble gas, as a standing when used under pressure Inert gas as a pressure medium has no fear of impairment of the NoG medium.
- the heatable receiving means for the NoG medium to be heated which, depending on the design of the system, may be a line or a line system or else a container, is connected in a manner known per se to at least one heat exchanger and is to be placed under a working pressure by means of a pressure generator which is at least as high as the vapor pressure which corresponds to the highest temperature of the heating medium occurring in the area of the heat exchanger.
- the pressure generator can preferably be a pump, by means of which the milk or the like. - via a suitable heating and possibly downstream cooling device - is fed to a packaging station, the pump being arranged such that the NoG medium is to be pressurized with it before it is heated. - A 1
- the pressure generator can also be a pressurized gas source or can have one from which the absorbent (for example a container) can be filled with gas under a predetermined pressure, preferably inert gas. is to be acted upon, (the working pressure can preferably be changeable for the reasons already mentioned.
- FIG. 1 shows a schematic (circuit diagram) representation of a device or system for heating milk by so-called ultra-high heating, in which the milk receiving means is formed by a line system and the pressure generator is designed as a pump or homogenizing device;
- the receiving means 1 for the milk product is designed as a container and the pressure generator is designed as an inert gas source;
- Fig. 1 shows a schematic representation, namely in a circuit diagram partially designed as a block diagram, a device or system for heating milk, namely by so-called ultra-high temperature to 140 ° C, as is customary in so-called UHT milk production in order to achieve a long-term durability of milk by killing all germs.
- the illustration according to FIG. 1 could possibly lead to the conclusion that this is exclusively a system consisting of various components or structural units, the individual parts of which are connected to one another by different lines, it should be expressly stated 1 that the realization of the object according to FIG. 1 is also possible in a closed, compact device, the actual technical design depending on the respective application and apart from the respective circumstances, among other things can depend on the throughput.
- the milk to be heated is fed to a flow float vessel 2 via a feed line 1.
- the flow float 2 controls the milk supply or flow through the device in a manner known per se by level control by means of a float 2 '.
- the milk passes through a line 3 to a flow pump 4 and from there via a further section of line 3 to a heat exchanger 6, in which the device in the cooled state with a temperature of 5 ° C incoming milk is heated to 75 ° C in the illustrated embodiment.
- the heat medium used in a downstream part of the device is heated to 140 ° C Milk which flows through the heat exchanger 6 in countercurrent to the milk to be heated flowing through the line 3, as will be explained further below.
- the milk leaving the heat exchanger 6 at a temperature of 75 ° C. arrives at a pressure regulating valve 7, which is provided with an adjusting and control device 8, at which the predetermined working pressure of 6 bar is set, that of the feed pump 4 has been generated as a pressure generator.
- This working pressure is by no means arbitrary, but is determined by the temperature of the heating medium, as will be explained in more detail below.
- the milk now reaches a temperature of approximately 75 and a pressure of 6 bar via a line 9 to a homogenizing device 11, in which the milk is subjected to a high pressure during homogenization, after leaving the homogenizing device 11 via line 12, in turn, essentially has the temperature and pressure conditions as in line 9, that is, before entering the homogenizing device 11, and via line 12 into another heat exchanger 13, in which it - by the milk heated to 140 °, flowing back or flowing to the packing station 14 - is heated to 110 ° C.
- the milk then enters via the line 16 into a heat exchanger 17 which is used for the actual ultra-high heating of the milk to 140 ° C.
- the heat output Exchanger 17 is heated by hot water of 156 ° C., which is under the vapor pressure of 5.6 bar corresponding to this temperature and flows to the heat exchanger 17 via a line 18, and leaves the heat exchanger 17 again via a line 19.
- a control valve 21 which is also provided with an adjusting and control device 20 and with which the heating temperature is set or regulated automatically.
- the outlet line 19 has, among other things, a condensate drain 22.
- the milk thus a predetermined temperature of 140 ° C and under a pressure of 6 ba 'r.
- This working pressure of 6 bar is evidently higher than the steam pressure corresponding to the temperature of 140 C and also somewhat higher than the steam pressure which corresponds to the highest temperature of 156 C of the heating medium hot water
- the criterion according to the invention for the working pressure is based on the fact that the working pressure (6 bar) is at least as high as the steam pressure (5.6 bar) which corresponds to the highest temperature of the heating medium (156 ° C.), so that it is in the heat exchanger 17 boiling phenomena, the associated formation of bubbles, the resulting poor heat transfer, the resulting heat build-up and, ultimately, build-up and burning phenomena cannot occur.
- the milk then passes from the heat exchanger 6 after a considerable part of its sensible heat has been released via a line 24 and a pressure control valve 27, which is also provided with an adjusting and control device 26, to a cooler 28, which is connected via a water line 29 Cooling water is applied, and from there to the packaging station 14.
- Fig. 2 shows a variant of a device according to the invention, or the like for heating a milk product such as pudding, cocoa. serves, but can also be used for example for cooking food.
- the supply is to be heated milk product through a supply line
- Line 36 is connected.
- a heat exchanger 17 ' is arranged, which is designed as a heating or cooling coil.
- a line 38 opens into the upper section of the heating container 32 via a shut-off valve 37 and is connected at its end remote from the shut-off valve 37 to a pressure regulating valve 39, which is provided with an adjusting and control device 41 and on the other hand with a pressurized nitrogen reservoir 42 as a pressure generator.
- a line 43 leads from the cooler 34 to a packaging station 14.
- a safety or overflow valve 45 is connected to the upper section of the heating container 32.
- this can be a compact device as well as a system, depending on the requirements that are made in particular with regard to the throughput.
- it can - possibly with simplification, namely in particular omitting the flow float tank 2, the pump 4 ', the three-way valve 31, the cooler 34 and the packaging station 14 and the lines connecting the aforementioned parts - with the object according to FIG. 2 also act as a compact, small device as used in individual or family households.
- the heating container 32 would then be designed more or less in the manner of a saucepan, to which - expediently, but not necessarily, a pressure control valve - a pressure gas reservoir 42 in the manner of a cartridge is connected, such a device being realized visually fundamentally different from the known so-called "pressure cookers", since according to their intended purpose only the build-up of the steam pressure as working pressure can occur, the safety valve 45 coming into operation when the steam pressure is exceeded and automatically for pressure compensation ensures maximum steam pressure, while in an embodiment of such a saucepan according to the invention, the pressure to be set by means of the pressure gas reservoir 42 generally via a pressure control valve 39 - according to the relevant regulation to be added - according to the invention, and thus according to plan, to be greater than the respective steam pressure, and z was dependent on the temperature of the heating plate used. Because the hotplate temperatures for certain cookers depend on the particular one 2 ⁇
- the medium to be heated passes through the feed line 1 and the flow float vessel 2 as a flow control element into the line 3 to the flow umpe 4 ', the three-way valve 39 being set so that it firstly via line 33 into the heating container 32 is pumped. Then, depending on the temperature of the heating medium provided on the heat exchanger 17 when the shut-off valve 37 is open, a working pressure is set at the pressure control valve 39 which is greater than the vapor pressure which corresponds to the temperature of the heating medium flowing through the heat exchanger 17 ', and it can then the warming be done.
- a cooling medium can possibly be sent through it in order to already perform (pre) cooling, or the heating medium flow is simply switched off and the three-way valve 31 is switched on with respect to the lines 33, 36 switched to passage, so that the heated medium then flows via line 36 into the cooler 34, is cooled there to the packaging temperature and arrives from the cooler 34 via line 43 into the packaging station 14, where it is packaged.
- Fig. 3 shows a somewhat schematic representation of a heat exchanger, as it is particularly suitable for the heat exchanger 17 in the embodiment according to FIG. 1, but also for the further heated heat exchangers, and then using the example of the heat exchanger 17 (Fig. 1) to be explained.
- the supply line 18 of the heat exchanger 17 for the heating medium steam or hot water coming from the control valve 21 (see FIG. 1), which is not shown in FIG. 1, and which flows into the heat exchanger 17 at 156 C, is curved as it were in a serpentine manner.
- the serpentine sections of the line part 18/19 carrying the heating medium or the serpentine section 16/23 leading the milk of the heat exchanger 17 are each provided on their outside with fins 47, the fins 47 in each case two adjacent line sections of the heating means or Milk-carrying line part of the heat exchanger 17 include, but do not go through to the next line section in order to prevent a heat gradient generated by the fins 47. Accordingly, as seen from top to bottom in FIG. 3, there are "gaps" or mutual spacings 48 between slats 47 which are adjacent to one another in the longitudinal direction thereof and which are not present only in the case of slats 47 ′ which are simplified and can be referred to as support slats, to give the entire heat exchanger 17 an internal structural strength.
- Supporting lamellae 47 are arranged offset with respect to one another in FIG. 3 from top to bottom of the serpentine pairs, ie a supporting lamella 47 'also ends - further below than the normal lamellae 47 - with the formation of a lamella distance 48 at a distance from that in its longitudinal direction aligned adjacent fins 47, so that overall there is sufficient structural strength, but no continuous heat transfer via the fins to pipe coils located further down can take place.
- the heat exchanger 17 (in the present case) has two lines 18/19 and 16/23, each running essentially parallel to one another, which are connected to and arranged on their outside, transverse fins 47, 47 ' are flowed through in countercurrent, the two lines 18/19 and 16/23 being arranged at a mutual distance from one another.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Commercial Cooking Devices (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT85903217T ATE46604T1 (de) | 1984-07-07 | 1985-07-03 | Verfahren und vorrichtung zum schonenden erwaermen von fluessigen nahrungs- und genussmitteln. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19843425088 DE3425088A1 (de) | 1984-07-07 | 1984-07-07 | Verfahren und vorrichtung zum schonenden erwaermen von insbesondere fluessigen nahrungs- und genussmitteln |
DEP3425088.3 | 1984-07-07 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO1986000503A2 true WO1986000503A2 (en) | 1986-01-30 |
WO1986000503A3 WO1986000503A3 (fr) | 1986-03-13 |
Family
ID=6240092
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/DE1985/000225 WO1986000503A2 (en) | 1984-07-07 | 1985-07-03 | Method and installation of gentle heating particularly of liquid food products |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0189442B1 (de) |
AU (1) | AU4602685A (de) |
DE (2) | DE3448500C2 (de) |
WO (1) | WO1986000503A2 (de) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0363341A1 (de) * | 1988-06-03 | 1990-04-11 | Paul Henri Lefebvre | Kontinuierliches Verfahren zum Kochen und Stabilisieren durch Wärme in Suspension gehaltener Lebensmittelpartikel und Vorrichtung zur Durchführung dieses Verfahrens |
DE4025570A1 (de) * | 1990-04-06 | 1991-10-10 | Gerd Dipl Ing Rieken | Vorrichtung zum pasteurisieren von fluessigkeiten, insbesondere milch |
EP0550836A2 (de) * | 1992-01-10 | 1993-07-14 | Krupp Maschinentechnik Gesellschaft Mit Beschränkter Haftung | Heisssterilisierung |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20030099752A1 (en) | 2001-10-19 | 2003-05-29 | The Procter & Gamble Co. | Liquid coffee concentrates |
DE102006054215B4 (de) * | 2006-08-09 | 2018-12-13 | Förster Technik GmbH | Verfahren und Vorrichtung zum Temperieren von flüssigem Nahrungsmittel für Tiere |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR422429A (fr) * | 1910-10-18 | 1911-03-21 | Theodore Godefroid Mollinger | Perfectionnements apportés au traitement préservatif du lait |
CH148465A (de) * | 1930-08-13 | 1931-07-31 | Dietrich Jakob | Vorrichtung zum Pasteurisieren von Milch und anderen, durch Wärme leicht zersetzbaren Flüssigkeiten. |
US2024255A (en) * | 1930-07-31 | 1935-12-17 | John F Russell | Process for the sterilization of milk and other liquids |
US2512045A (en) * | 1946-04-23 | 1950-06-20 | Steinberg | Pumping system for milk processors |
US2547430A (en) * | 1948-08-07 | 1951-04-03 | Taylor Instrument Co | Pasteurizing control system |
US2644758A (en) * | 1950-10-05 | 1953-07-07 | Mojonnier Bros Co Inc | Pasteurizing methods and apparatus |
FR1420727A (fr) * | 1964-12-17 | 1965-12-10 | Sordi De M Sordi M | Procédé et dispositif pour la stérilisation du lait |
GB1027848A (en) * | 1964-01-20 | 1966-04-27 | Apv Co Ltd | Improvements in or relating to the cleaning of heat treatment plant for liquids |
US3567470A (en) * | 1968-06-24 | 1971-03-02 | Grover W Mcelroy | Milk sterilization process |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE920288C (de) * | 1951-01-16 | 1954-11-18 | Holstein & Kappert Maschf | Verfahren zum Sterilisieren und Abfuellen von Milch auf Flaschen im automatischen Fliessgang |
DE867347C (de) * | 1951-09-13 | 1953-02-16 | Otto Tuchenhagen | Fluessigkeits-Mengenregulierung an Erhitzungsanlagen |
-
1984
- 1984-07-07 DE DE3448500A patent/DE3448500C2/de not_active Expired - Lifetime
- 1984-07-07 DE DE19843425088 patent/DE3425088A1/de active Granted
-
1985
- 1985-07-03 EP EP19850903217 patent/EP0189442B1/de not_active Expired
- 1985-07-03 AU AU46026/85A patent/AU4602685A/en not_active Withdrawn
- 1985-07-03 WO PCT/DE1985/000225 patent/WO1986000503A2/de not_active Application Discontinuation
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR422429A (fr) * | 1910-10-18 | 1911-03-21 | Theodore Godefroid Mollinger | Perfectionnements apportés au traitement préservatif du lait |
US2024255A (en) * | 1930-07-31 | 1935-12-17 | John F Russell | Process for the sterilization of milk and other liquids |
CH148465A (de) * | 1930-08-13 | 1931-07-31 | Dietrich Jakob | Vorrichtung zum Pasteurisieren von Milch und anderen, durch Wärme leicht zersetzbaren Flüssigkeiten. |
US2512045A (en) * | 1946-04-23 | 1950-06-20 | Steinberg | Pumping system for milk processors |
US2547430A (en) * | 1948-08-07 | 1951-04-03 | Taylor Instrument Co | Pasteurizing control system |
US2644758A (en) * | 1950-10-05 | 1953-07-07 | Mojonnier Bros Co Inc | Pasteurizing methods and apparatus |
GB1027848A (en) * | 1964-01-20 | 1966-04-27 | Apv Co Ltd | Improvements in or relating to the cleaning of heat treatment plant for liquids |
FR1420727A (fr) * | 1964-12-17 | 1965-12-10 | Sordi De M Sordi M | Procédé et dispositif pour la stérilisation du lait |
US3567470A (en) * | 1968-06-24 | 1971-03-02 | Grover W Mcelroy | Milk sterilization process |
Non-Patent Citations (5)
Title |
---|
American Dairy Science Association 79th Annual Meeting 24-27 June 1984, "Supplement" 1, 1984, JDS Vol. No. 67, Texas AGM University, College Station Texas (US) K.D. WADSWORTH et al.: "An Inexpensive System to Deaerate and Process Ultra hight Temperature Milk", see page 64 D 35 G, see Abstract * |
CHEMICAL ABSTRACTS, Vol. 56, No. 7, 1962, Columbus Ohio (US) N. MASTAKOV et al.: "Pasteurization of Milk at high Temperatures", column 7756d, see Abstract * |
Natuur en Techniek, 10 November 1917, De Nieuwe Amsterdammer P. Van OLST: "Een Belangrijke Vinding op het Gebied van Melksterilisatie", * |
Voeding & Techniek, Vol. 1 No. 7, 13 June 1967, L.G.W. Van Der LOO: "Aseptisch Verpakken van Porties Gesteriliseerde Koffieroom (II)", pages 191-192, see figure 4; page 192 * |
Voedingsmiddelen Technologie, Vol. 16, No. 13, June 1983 Zeist, (NL) W.F. HERMANS et al.: "UHT-Behandeling van Koffiemelk", pages 20-21 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0363341A1 (de) * | 1988-06-03 | 1990-04-11 | Paul Henri Lefebvre | Kontinuierliches Verfahren zum Kochen und Stabilisieren durch Wärme in Suspension gehaltener Lebensmittelpartikel und Vorrichtung zur Durchführung dieses Verfahrens |
DE4025570A1 (de) * | 1990-04-06 | 1991-10-10 | Gerd Dipl Ing Rieken | Vorrichtung zum pasteurisieren von fluessigkeiten, insbesondere milch |
EP0550836A2 (de) * | 1992-01-10 | 1993-07-14 | Krupp Maschinentechnik Gesellschaft Mit Beschränkter Haftung | Heisssterilisierung |
EP0550836A3 (de) * | 1992-01-10 | 1994-03-02 | Krupp Maschinentechnik |
Also Published As
Publication number | Publication date |
---|---|
EP0189442B1 (de) | 1989-09-27 |
DE3425088A1 (de) | 1986-02-06 |
DE3448500C2 (de) | 1994-06-01 |
DE3425088C2 (de) | 1990-07-12 |
EP0189442A1 (de) | 1986-08-06 |
AU4602685A (en) | 1986-02-10 |
WO1986000503A3 (fr) | 1986-03-13 |
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