UHT pasteurizer with regeneration and ultra high temperature homogenization

Process for ultrahigh temperature pasteurization and homogenization of a liquid food product using a pasteurization arrangement having a product-to-product regenerative heat exchanger and a UHT heater stage;

• comprising the steps of
• supplying said liquid food product through a raw-product side of said regenerative heat exchanger to pre-heat the product to a predetermined intermediate temperature of substantially 175° F. suitable for denaturing proteins in the liquid food product, including denaturizing proteins in the liquid food product by holding said product at said intermediate temperature for at least sixty seconds, and preheating the liquid food product from said intermediate temperature to a near-UHT temperature within about 20° F. of a UHT pasteurizing temperature;
• flowing the liquid food product exiting said regenerative heat exchanger at said near-UHT temperature through a homogenizer of the type that employs a pressurizing pump and orifice means that breaks up fat globules in the food product;
• flowing the homogenized liquid food product into a medium-to-product heater in said UHT heater stage to heat the liquid food product to a predetermined UHT temperature, the UHT heater stage including means supplying heating medium in counterflow to said product through said medium to product heater;
• holding the liquid food product exiting said medium-to-product heater at said UHF temperature for a predetermined length of time;
• flowing the liquid food product through a pasteurized side of said regenerative heat exchanger in counterflow to the liquid food product flowing in the raw side thereof to transfer heat to the product flowing in the raw side thereof;
• and
• further processing the liquid food product leaving the pasteurized side of the regenerative heat exchanger to prepare the product for packaging.

A continuous process for ultra high temperature pasteurization and homogenization of a liquid food product comprising the steps of preheating the liquid food product to predetermined intermediate temperature of substantially 175° F. suitable for denaturizing proteins, and holding the liquid food product at said intermediate temperature for at least sixty seconds to denature the liquid food product;

• following which the product flows through a raw side of a regenerative heat exchanger that preheats the product so that the product flows out an exiting end of the raw side of the heat exchanger is at a temperature of about 260° F. or above, the product is then heated to a UHT temperature of about 280° F. or above and is held at said UHT temperature for a predetermined hold time, after which the product is passed into an entering end of a pasteurized side of the regenerative heat exchanger where it is cooled by the incoming product on the raw side thereof;
• and wherein a homogenizer arrangement pushes the product at an elevated pressure through homogenization orifice means to reduce the size of fat globules in the product;
• and wherein said homogenizer arrangement is located between the leaving end of the raw side of the regenerative heat exchanger and the entering end of the pasteurized side thereof, so that the product is homogenized while at a temperature of about 260° F. or above.