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Process of reducing fouling during heat processing of foods and beverages

A beverage and food technology, applied in the field of reducing scaling on heat transfer surfaces, can solve problems such as pressure accumulation, flow reduction of processing equipment, equipment shutdown, etc., to achieve the effects of reducing scaling of heat exchangers, improving taste, and improving thickening

Inactive Publication Date: 2008-05-07
HERCULES INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, fouling layers can cause flow reduction and pressure build-up in process equipment over time, which in turn necessitates shutting down the equipment and cleaning it out

Method used

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  • Process of reducing fouling during heat processing of foods and beverages
  • Process of reducing fouling during heat processing of foods and beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-8

[0043] The invention is illustrated by the examples in Tables 1 and 2. The preparation of whipped cream is shown in Table 1. Formulation Examples 3, 4, 7 and 8 contained hydroxypropyl cellulose.

[0044] prepare

[0045] The whipping creams in Table 1 were formulated and processed with light homogenization and ultra high temperature (UHT) treatment. UHT processing is used to produce sterile products with commercially optimal shelf life. Batches with desired fat levels of 31% and 24% in the final cream were formulated with skim milk and double cream. Ingredients were added to investigate the effect of HPC without hydroxypropyl cellulose (HPC), HPC without emulsifier present and HPC with emulsifier. Emulsifiers are generally added to UHT-treated whipping cream to facilitate foam formation. All formulations contain carrageenan, a common ingredient in heat-treated cream, to help prevent fat from agglomerating during storage or prior to whipping. Table 1 contains the formula...

Embodiment 9-26

[0080] The invention is further illustrated by the heat-sterilized cream samples in Table 3. Examples 11-14, 22, and 24 contained HPC. Examples 15-18, 20 and 25 contained MHPC, while Example 19 contained a blend of the polymers.

[0081] Formulation and Processing

[0082] The UHT cream in Table 3 was preheated at 75°C and finally heated to 138°C with a residence time of 8 seconds. A single cooling step was used to achieve temperatures <60°C. All products were homogenized in two stages with a homogenizer at 750 / 250 psi before the final heating stage.

[0083] After the cream composition was mixed, the cream mixture was then heated in a water bath to 50-55°C and then pumped into a Microthermics heat processor at a flow rate of 1.14-1.2 liters / minute. The Microthermics unit is equipped with two sets of plate heat exchangers and a two-stage pressure equalization unit. The first bank of PHE was used to preheat the cream to 75°C before being introduced into the two-stage hom...

Embodiment 27-33

[0092] The invention is further illustrated with heat pasteurized milk also referred to as UHT milk samples in Table 4. Examples 28 and 32 contain HPC, while Examples 27, 29, 30, 33 contain MHPC.

[0093] processing

[0094] The UHT milk in Table 4 was pasteurized in stages at a temperature of 75°C and fed to a two-stage homogenization using an APV Gaulin homogenizer at a value of 750 / 250 psi, followed by a final heating in a plate heat exchanger to 138°C , the residence time is 2-10 seconds. A single cooling step was used to achieve temperatures <60°C. After rinsing and cooling with water, remove the UHT plate and dry it with air flow. The amount of fouling on each plate is determined by measuring the weight difference.

[0095] result

[0096] As shown in Table 4, the skim milk control test in Example 26 deposited 38 grams of scale, while the formulation in Example 27 containing MHPC MP1990 deposited less than 18 grams of scale. In comparison, MHPC MP843 in Examples...

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Abstract

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17 % and a hydroxypropyl content of greater than 3 %, methylcellulose (MC) with a methoxyl content greater than 17 % and a viscosity in water at ambient temperatures and a concentration of 2 % of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100 DEG C for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10 % by weight less or run-time increased at least 10 % as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

Description

[0001] This application claims the benefit of US Provisional Application US 60 / 662,704, filed March 17, 2005. technical field [0002] The present invention relates to methods for reducing fouling of heat transfer surfaces. More particularly, the present invention relates to the use of certain cellulose ethers to reduce fouling of heat transfer surfaces in protein-containing food and beverage compositions during pasteurization or sterilization. Background technique [0003] Many processed foods and beverages available to consumers use thermal processing to eliminate microbial contamination and ensure the product has an appropriate shelf life. These thermally processed foods are subjected or exposed to temperatures that kill disease-causing microorganisms and / or reduce the number of spoilage microorganisms. Thermal processing is used in the production of a wide variety of food and beverage products, including but not limited to juices, juice products, milk and other dairy pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0534A23L29/262A23L5/10
CPCA23L1/2128A23L1/196A23L1/0534A23L3/16A23L3/3481A23L1/0155A23L3/02A23L1/39A23L1/317A23L3/3463A23L5/27A23L29/262A23L9/24A23L19/09A23L13/60A23L23/00
Inventor M·J·卡什P·埃拉佐-马耶维兹R·M·古德
Owner HERCULES INC
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