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US 5,639,499 AGranted
Method for treating fluent food product
AssigneeDasi Industries, Inc.
InventorsJohn E. Nahra, Artur G. Zimmer
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AssigneeDasi Industries, Inc.
InventorsJohn E. Nahra, Artur G. Zimmer
Estimating the term…
Sterilizing apparatus and a method including a stepped transition heat exchange bank is used to raise the temperature of a an incoming fluent food product before introducing the fluent food product to a sterilizing chamber in which the fluent food product is discharged in the form of a free-falling film; sterilizing steam is injected into the sterilizing chamber, all of which is absorbed by the fluent food product; from the sterilizing chamber, the food product with absorbed steam is passed to a vacuum chamber where part of the water in the fluent food product flashes to steam again and is removed for subsequent processing through heat exchangers and recirculation back to a steam generator upstream of the sterilizing chamber. The food product from the vacuum chamber is passed to a stepped heat exchange bank before passing to storage or packaging facilities.
A method of treating a fluent food product comprising the steps of gradually raising the temperature of the fluent food product from a storage temperature to a temperature substantially elevated with respect to said storage temperature but below a sterilizing temperature including passing the food product through a plurality of heat exchange devices which are connected in series and then delivering the fluent food product to a sterilizing chamber for sterilization of the food product, and removing any derived non-condensable gases from said sterilizing chamber through vent means.
A method of treating a fluent food product which contains water comprising the steps of delivering the food product to a distribution head in a sterilizing chamber, exposing the food product while in a free falling film form to sterilizing steam, removing the treated food product from the sterilzing chamber and passing the food product to a vacuum chamber maintained at low pressure whereby part of the water in the food product will vaporize, drawing off the vaporized water and recirculating the vaporized water to the sterilizing chamber.
A method of treating a fluent food product comprising the steps of gradually raising the temperature of the fluent food product from a storage temperature to a temperature substantially elevated with respect to said storage temperature but below a sterilizing temperature by passing the food product through a plurality of heat exchange devices which are connected in series and then delivering the fluent food product to a sterilizing chamber for sterilization of the food product and including the step of removing any derived non-condensable gases from said sterilizing chamber through vent means.
Dependencies are inferred from the claim text.