A method for treating liquid food products after direct heating comprises a first cooling of the liquid food product occurring on a floor of the infuser vessel up to an outlet opening. A second cooling of the liquid food product occurs in a tubular section connecting directly to the outlet opening. A third cooling of the liquid food product occurs in a housing cover of a pump housing of a centrifugal pump. At least one flushing operation of the pump housing and of an impeller via a rear impeller gap is performed, wherein the at least flushing operation occurs via a front impeller gap located between the housing cover and the impeller. Volume flows of the at least one flushing operation are greater than equalization flows within the pump housing.

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.

A flash boiling apparatus for a liquid food product that includes particles, the apparatus including a vacuum vessel provided with a product inlet and a product outlet for liquid food product, a pressure relief valve arranged upstream the product inlet for providing a pressure drop that results in flash boiling of the liquid food product, and an inlet section arranged between the pressure relief valve and the product inlet, for conveying the liquid food product from the pressure relief valve to the product inlet. The inlet section includes a through-flow area that increases in a direction from the pressure relief valve to the product inlet, such that a flow velocity of the liquid food product decreases when it passes the inlet section.

A raw meat protein product is prepared by a process comprising directing a raw meat protein along a mixture conduit, placing steam in contact with the raw meat protein to raise the temperature of the raw meat protein to a pathogen neutralizing temperature, and maintaining that temperature in the raw meat protein for a treatment period of time. The process then includes applying a vacuum to the heated raw meat protein to vaporize water that has condensed from the steam and then separating the raw meat protein from the vaporized water and any remaining steam.

A raw meat protein product is prepared by a process comprising directing a raw meat protein along a mixture conduit, placing steam in contact with the raw meat protein to raise the temperature of the raw meat protein to a pathogen neutralizing temperature, and maintaining that temperature in the raw meat protein for a treatment period of time. The process then includes applying a vacuum to the heated raw meat protein to vaporize water that has condensed from the steam and then separating the raw meat protein from the vaporized water and any remaining steam.

An article includes a mixture release component defining a mixture release volume and also includes a heated mixture located within the mixture release volume. The heated mixture includes undenatured meat protein and water condensed from steam. A mixture release opening is included at an outlet end of the mixture release volume and this mixture release opening defines a passage from the mixture release volume to a vacuum chamber volume defined by a vacuum chamber. A vacuum is applied to the vacuum chamber volume. The steam from which the water has condensed comprises steam that has been placed in direct contact with a stream of undenatured meat protein in a direct steam injector having a mixture outlet operatively connected to the mixture release component.

An article includes a mixture release component defining a mixture release volume and also includes a heated mixture located within the mixture release volume. The heated mixture includes undenatured meat protein and water condensed from steam. A mixture release opening is included at an outlet end of the mixture release volume and this mixture release opening defines a passage from the mixture release volume to a vacuum chamber volume defined by a vacuum chamber. A vacuum is applied to the vacuum chamber volume. The steam from which the water has condensed comprises steam that has been placed in direct contact with a stream of undenatured meat protein in a direct steam injector having a mixture outlet operatively connected to the mixture release component.

A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location, while the product flow path also extends to the contact location. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the product flow path, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.

A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location, while the product flow path also extends to the contact location. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the product flow path, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.