| 摘要 |
1430385 Agitating by fluid jets; freeze crystallisation BOC INTERNATIONAL LTD 25 May 1973 [30 May 1972] 25163/72 Addition to 1371027 Headings B1C and BIG [Also in Division F4] A method of cooling or freeze concentrating a liquid food product includes the steps of introducing into a first batch 2 of the product a stream of liquified inert gas from a header 44, and using the cold effluent gas stream passing through conduit 56 to precool a second batch 4 of the product. The effluent stream from batch 4 is then returned to a liquifier 40. After the batch 2 has fallen to a predetermined low temperature and has been removed via an outlet 26, the liquid inert gas stream enters the header 46 and the effluent gas stream from batch 4 passes into the header 48. Liquid food products can thus be cooled continually. Pressure valves 78, 80, 82 are located just upstream of the liquifier 40 in order to increase the pressure above the batches 2, 4, 6 to aid the removal of the liquid product through the respective outlets. The liquified inert gas is introduced into each batch via jet or jets in a header located underneath each tank; the jets entering the tank at a low level and at an angle to the vertical so as to cause turbulence in the tank. However in another embodiment the liquified gas is introduced through one or more spray headers. An agitator operated by a motor may be disposed in each tank. |
