METHOD FOR HEAT TREATING A FOOD PRODUCT EMULSION AND DEVICE FOR HEAT TREATING A FOOD PRODUCT

摘要

Method of foodstuff emulsion heat treatment during its manufacturing foresees pumping up pressurized emulsion into the heat exchanger, which walls of Frame 1 have an internal cooling cylindrical surface, continuous mechanical treatment of the emulsion and its forwarding by the rotor 2; speed of product forwarding to be held within the limits of 3.45 - 6.89 m/sec at the rotor speed of 750-1440 rpm, at that a constant temperature of the internal cooling surface of walls to be held by the thermoelectric battery 4, which cold junctions lay on the external surface of the frame 1; battery also has flat faces on their joints. Heat power of 2.5-5.0 Wt/cm<2> from an external current source is entering the thermoelectric battery. Technical result is in that, that higher productivity and reliability of the appliance, its environmental safety and power efficiency is achieved at definite shaft velocity and product forwarding along the heat exchanger as well as under condition of availability of a thermoelectric battery on flat faces of the external surface of the heat exchanger's frame.