Method and apparatus for directly heating protein-rich dairy product by introducing water vapor into said dairy product

Abstract

The invention relates to a method and an apparatus 1000 for directly heating DE a protein-rich dairy product P by introducing water vapor D into the dairy product P, where the directly heated DE is configured in the form of an immersion or injection IFV or UV. The aim of the invention is to implement a method of said type and a device for carrying out said method, the method and apparatus achieve a significant extension of use time during the process or in the apparatus and here ensure that a higher undenatured whey protein content is achieved in the treated protein-rich dairy product compared to the prior art. According to the method technology, the aim is achieved in that, prior to direct heating (DE), a cooling step by co-flow heat exchange is carried out from the preheating temperature (TVE) to the cooling temperature (TK) in the range ([Delta] TKlt; (5 to 15) K), indirectly cooling (K) the preheated and insulated dairy product (P); controlling the direct heating from a cooling temperature (TK) to a high heating temperature (THE) with a direct heating adjustment parameter known per se; and cooling the dairy product (P) from the high heating temperature (THE) to the forcibly necessary output temperature (TA) by rapid cooling (K) after the measure of the feature (d).

Description

technical field [0001] The present invention relates to a method for direct heating of protein-rich milk products by introducing water vapor into said milk products, wherein, in direct heating, said water vapor heats said milk products by direct high temperature heating Heat to hyperthermia to achieve sterility. Before direct heating, the milk product is indirectly preheated to a preheating temperature and, viewed in the direction of flow of the milk product, after said preheating, the preheated The heated milk product performs the first keep warm. Viewed in the direction of flow of the milk product, after direct heating to the hyperthermia temperature, a second holding time of the hyperheated milk product is carried out with a defined and controlled second residence time. Water is then extracted from the kept high-temperature heated milk product in an amount corresponding to the previously supplied water vapor by means of rapid cooling utilizing expansion to a lower pressur...

AI Technical Summary

Problems solved by technology

This aforementioned "fouling" of the product leads to the growth of a progressively thicker "fouling" layer during longer operating times, whereby the heat transfer in the heater continues to deteriorate

Images