Floating type liquid food material heating device

Abstract

The invention relates to a floating type liquid food material heating device, and belongs to the field of food processing equipment. The floating type liquid food material heating device provided by the invention carries out the heat exchanging by adopting stream to directly contact the food material so as to enable the temperature of the food materials to instantly reach the heating temperature,precisely adjusts the temperature of the heated material by an automatic control circuit so as to make the temperature stable and make the fluctuation range small, and carries out the flash evaporation cooling after the temperature preservation so as to cool the food materials. The floating type liquid food material heating device provided by the invention can be used for solving the problems that in the floating type liquid food material heating process, high-temperature (120-160DEG C) and short-time (3-60 sonds) heating process conditions can cause unstable temperature of heated materials, large fluctuation range and imprecise retention period in the specific realization process. The floating type liquid food material heating device has great significance in precisely controlling the heating process intensity and realizing the stability of the functional property of the products.

Description

technical field [0001] A liquid suspension food material heating device belongs to the field of food processing. In particular, it relates to a heat treatment device of steam direct contact heat exchange equipment capable of precisely controlling heating temperature and retention time. Background technique [0002] For example, soybean protein or starch is an important raw material in the food industry and is widely used in the processing of different foods. In actual production, the heat treatment of soybean protein and starch is mostly wet heat treatment, which is a kind of liquid suspension food material. When the heat treatment of this type of food material achieves high temperature (120 ~ 160°C) and short time (5 ~ 60s) treatment conditions, due to the high viscosity of the material and the poor dispersion uniformity of the material liquid itself, the thermal stability of the food material during the heat exchange process Relatively poor, the heating temperature of th...

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Problems solved by technology

When the heat treatment of this type of food material achieves high temperature (120 ~ 160°C) and short time (5 ~ 60s) treatment conditions, due to the high viscosity of the material and the poor dispersion uniformity of the material liquid itself, the thermal stability of the food material during the heat exchange process Relatively poor, the heating temperature of the material fluctuates greatly, and the heating of the material is uneven

Moreover, for the heat treatment conditions of high temperature and short time, the heating rate of this type of food material is relatively slow in the known tube-sheet heating device, so that for example soybean protein undergoes a certain degree of denaturation before reaching the heat treatment temperature, which affects the thermal modification conditions. Accuracy; and in the wall-type heat exchange equipment, because the heat transfer is concentrated on the wall surface, it is easy to make the food material heated unevenly, which will cause the food material to hang on the wall and scale

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