Heat exchange devices (30) and methods of using same are provided. In a general embodiment, the present disclosure provides for heat exchange devices (30) that are cooling devices having a double helical coil (32) in a phase-mixing-cooling section, a helical coil (36) in a phase-separation-cooling section, and a back-pressure valve (34) intermediate the two coils (32,36). The cooling devices provide maximum extraction of the heat content from a heated food product using a direct-injected liquid cryogen, and complete separation of the gaseous cryogen phase from the cooled product, while avoiding the formation of a stable foam. Hybrid direct-indirect cooling devices are also provided, as well as methods for using same.

A system and process for destroying C. Botulinum spores in ready to drink beverages is presented. The system includes a product tank receives ready to drink beverage. The product tank is fluidly coupled to a first heat exchanger for heating the beverage to a kill temperature using a closed loop counter current process. The heated beverage is passed through one or more hold tubes to maintain the kill temperature for a minimum hold time resulting in thermally pasteurizing the beverage. The thermally pasteurized beverage is passed through a second heat exchanger for cooling the beverage down to a desired packaging temperature using a closed loop counter current process. The cooled beverage is then placed in a feed tank ready for packaging. A distribution container is filled with the cooled beverage from the feed tank and the container is sealed. The sealed distribution container is then subjected to high pressure processing.

A system and process for destroying C. Botulinum spores in ready to drink beverages is presented. The system includes a product tank receives ready to drink beverage. The product tank is fluidly coupled to a first heat exchanger for heating the beverage to a kill temperature using a closed loop counter current process. The heated beverage is passed through one or more hold tubes to maintain the kill temperature for a minimum hold time resulting in thermally pasteurizing the beverage. The thermally pasteurized beverage is passed through a second heat exchanger for cooling the beverage down to a desired packaging temperature using a closed loop counter current process. The cooled beverage is then placed in a feed tank ready for packaging. A distribution container is filled with the cooled beverage from the feed tank and the container is sealed. The sealed distribution container is then subjected to high pressure processing.

An apparatus for enzymatic inactivation of puree, or juice, from vegetable or animal food, having a treatment section of food of vegetable origin obtaining a treated product. The treated product exiting from the treatment section is directed towards an extraction section. The treated product enters the extraction section at a temperature T.sub.0. The apparatus also has a storage and recirculation section having an enzymatic inactivation circuit crossed by a hot product at a temperature T.sub.2 normally about 85° C.-90° C. The main product present in the extraction section is struck, near the sieve, or directly on its surface, by a flow of hot product coming from the enzymatic inactivation section. The mixture so obtained in the extraction section has at least one part of inactivated product and is then discharged through an outlet.

A manifold with a circular cross-section having a deviation angle of 180 degrees for a tube bundle heat exchanger for large product pressures has a first and second flange on each inlet and outlet. The manifold has two manifold halves respectively made of a single piece, and each half comprises a joining point on an end facing away from a flange. The manifold halves are connected together on the associated joining point. Extension of the passage cross-section of each manifold half is formed by rotationally symmetrical through openings, from which at least one of the flanges and at least one of the joining points extends in the respective coaxial arrangement on rotational axes. First and second axes of through openings of the first manifold halves and third and fourth axes of through openings of the second manifold halves extend on a common plane representing a meridian plane for each flange.

A cooking system for cooking a product flow utilizing steam. A supply of steam is provided at a supply pressure that is regulated by a control unit to a regulated pressure. The supply of steam is provided to a plurality of steam injection cookers which are positioned within a product supply pipeline that receives a product flow. The product flow is cooked as the product flow passes through the product supply pipeline and the plurality of cookers. Each of the steam injection cookers includes a steam modulator that controls the amount of steam injected. By regulating the steam pressure and the steam modulator, the control unit can modify the amount of shear created within the product flow and control the temperature of the fluid. The cooking system further includes a clean-in-place system that can inject a cleaning solution into the steam supply pipeline and the plurality of steam injection cookers.

The present invention relates to a method (300) for reducing an amount of microorganisms in brewers spent grains (BSG). The method (300) comprises feeding (S305) a liquid (120) and the BSG (110) into a mixing arrangement (130), mixing (S310), by means of the mixing arrangement (130), the liquid (120) and the BSG to form a mixture, feeding (S330) the mixture into a heat exchanger (140), and heating (S335), by means of the heat exchanger (140), the mixture for a predetermined period of time at a predetermined temperature such that the amount of microorganisms in the BSG (110) is reduced.

The present invention relates to a method (300) for reducing an amount of microorganisms in brewers spent grains (BSG). The method (300) comprises feeding (S305) a liquid (120) and the BSG (110) into a mixing arrangement (130), mixing (S310), by means of the mixing arrangement (130), the liquid (120) and the BSG to form a mixture, feeding (S330) the mixture into a heat exchanger (140), and heating (S335), by means of the heat exchanger (140), the mixture for a predetermined period of time at a predetermined temperature such that the amount of microorganisms in the BSG (110) is reduced.

Controlling and/or treating heat-sensitive liquid food products ensures improved control of a filling level in an infuser container. Therefore, a constant dwell time of the product to be heated is reached in the event of product-fouling in the centrifugal pump. The pump is designed such that one part of a volume flow of the product, transported by an impeller wheel, regularly rinses the impeller wheel and the areas of a pump chamber that are directly adjacent to the impeller wheel. A reduction in the volume flow of the centrifugal pump is then counteracted by increasing the initial rotational speed if the reduction is simultaneously associated with a drop in temperature of the product. The increase of the initial rotational speed is carried according to the drop in temperature of the product and/or an increase in the temperature of the steam to constantly maintain at least the temperature of the product.

Controlling and/or treating heat-sensitive liquid food products ensures improved control of a filling level in an infuser container. Therefore, a constant dwell time of the product to be heated is reached in the event of product-fouling in the centrifugal pump. The pump is designed such that one part of a volume flow of the product, transported by an impeller wheel, regularly rinses the impeller wheel and the areas of a pump chamber that are directly adjacent to the impeller wheel. A reduction in the volume flow of the centrifugal pump is then counteracted by increasing the initial rotational speed if the reduction is simultaneously associated with a drop in temperature of the product. The increase of the initial rotational speed is carried according to the drop in temperature of the product and/or an increase in the temperature of the steam to constantly maintain at least the temperature of the product.