| 摘要 |
The invention relates to a method for treating heat-sensitive liquid food products (P), in particular a dairy product such as milk, cream, or whey protein concentrate, in a UHT installation (1) according to the preamble of claim 1. In a UHT installation, the basic design of which using an infusion chamber is described in [4], the aim of the invention is to ensure a uniform and constant residence time and a uniform and constant temperature curve for all of the treated food product downstream of an outlet of a device in which the food product is subjected to direct heating by the supply of steam, and to minimise fouling when the food product is being kept hot in said region. This is achieved by the method in that the heated food product (P*) undergoes a predetermined pressure increase (Δp) upstream of the point at which it is kept hot at a predetermined unchangeable location, and in that the pressure level upstream of the relaxation location is above the pressure level upstream of the location before the pressure increase (Δp). |
