METHOD FOR HEAT TREATING A FOOD PRODUCT EMULSION AND DEVICE THEREFOR

摘要

The inventive method for treating a food product emulsion during the production thereof consists in supplying said emulsion under pressure to a heat-exchange device, whose body (1) walls are provided with an internal cylindrical cooling surface, in performing a continuous mechanical action on the emulsion and in moving it with the aid of a rotatable shaft (2). The product is displaced at a speed ranging from 750 to 1440 revolutions per minute. A constant temperature of the internal cooling surface of the walls is maintained by means of a thermoelectrical battery (4) whose cold seams are arranged on the external surface of the body (1), said surface being provided with flat faces where said seams are arranged. Heat power of 2.5-5.0 W/cmis supplied to said thermoelectrical battery from an external current supply unit. Said invention is characterised in that a uniform cooling of the product is ensured by the defined displacement speed of the shaft, the transport speed of the product and by said thermoelectric battery arranged on the flat faces of the body of the heat exchange device. The invention also increases the performance and operating reliability of the device, the ecological safety and energy efficiency thereof.