Methods and devices for heating or cooling viscous materials
AssigneeNestec S.A.
InventorKevin J. Cully
Life of this patent
Estimating the term…
Abstract
The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.
Claims35
A device comprising:
- a first plate;
- a second plate attached to the first plate, at least one of the first plate and the second plate comprising energy exchanging capabilities;
- and
- a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define at least one passage for a product to pass through the device.
(canceled)
(canceled)
(canceled)
(canceled)
(canceled)
A heat exchanger comprising:
- a first pressure plate and a first energy exchanging plate attached to the first pressure plate;
- a second pressure plate and a second energy exchanging plate attached to the second pressure plate, the second pressure plate attached to the first pressure plate;
- and
- a first spacer and a second spacer arranged between the first energy exchanging plate and the second energy exchanging plate, wherein the first energy exchanging plate, the second energy exchanging plate, the first spacer and the second spacer define at least one temperature controlled passage for product to pass through the heat exchanger.
(canceled)
A method for making a food product comprising introducing a meat emulsion into a heat exchanger and subjecting the meat emulsion to a high pressure, the heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define at least one temperature controlled passage for the meat emulsion to pass through the heat exchanger.
A method for making a meat emulsion product comprising:
- forming a meat emulsion containing protein and fat;
- comminuting and heating the meat emulsion;
- introducing the meat emulsion into a heat exchanger and subjecting the meat emulsion to a pressure of at least 50 psi., the heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define at least one temperature controlled passage for the meat emulsion to pass through the heat exchanger;
- and discharging the meat emulsion from the heat exchanger.
(canceled)
(canceled)
(canceled)
(canceled)
Dependencies are inferred from the claim text.