Liquid product pressure treatment method and device

• US 8,449,820 B2
• Filed: 05/03/2010
• Issued: 05/28/2013
• Est. Priority Date: 12/23/2004
• Status: Active Grant

• Current Assignee: Millisecond Technologies Corp.
• Original Assignee: Millisecond Technologies Corp.
• Inventors: Arofikin, Nikolay Vladislavovich, Kolesnov, Alexander Yurievich, Volkov, Andrei Alexandrovich
• Primary Examiner(s): Joyner, Kevin
• Application Number:
  US12/772,610
• Publication Number:
  US 20100322821A1
• Time in Patent Office: 1,121 Days
• Field of Search: 210/748, 422/39
• US Class Current: 422/39
• CPC Class Codes: A23C 3/00 Preservation of milk or milk preparations of cream A23C13/08; of butter A23C15/18; of cheese A23C19/097
• CPC Class Codes: A23C 3/0375 by pulverisation of the milk, including free falling film
• CPC Class Codes: A23L 2/42 Preservation of non-alcoholic beverages
• CPC Class Codes: A23L 3/0155 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
• CPC Class Codes: A61L 2/02 using physical phenomena
• CPC Class Codes: B01D 1/18 to obtain dry solids B01D1/24 takes precedence

Abstract

A method and device related to a liquid product pressure and (optionally) temperature treatment method reduces the level of microorganisms in the liquid product to a preselected level. Utilizing the method, liquid product is diffused in a chamber with the speed of pressure variation of liquid product in one embodiment of about 10⁹ Pa/sec. The preferred speed of the diffused drops is about 10 m/sec. The liquid product can optionally be heated before or during diffusion, and is preferably heated as a diffused liquid product by mixing it with superheated steam. The device includes a chamber and a diffuser in communication with the chamber. Optionally, the device may include a heating apparatus, such as a steam generator connected via a pressure control valve to a steam super heater, a cooling chamber connected via a pressure control valve with a condenser, a vacuum pump in communication with the chamber, units for condensation and collecting finished products and a vacuum control unit in communication with the chamber.

Claims

1. A liquid product treatment method wherein liquid product is diffused into droplets while the speed of pressure change in the liquid product is approximately 10⁵ Pa/sec or more and the speed of the droplets is about 10m/sec or more during the process of diffusion, and wherein the liquid product is heated as it is diffused at a rate that does not exceed 1100°

C/sec.

2. The method of claim 1 wherein the speed of pressure change in the liquid product is approximately 10⁹ Pa/sec or more.

3. The method of claim 1 wherein the drops generally do not exceed 0.3 mm in diameter.

4. The method of claim 1 wherein the liquid product is milk.

5. The method of claim 1 wherein the liquid product is orange juice.

6. The method of claim 1 wherein the liquid product is directly mixed with a heating medium.

7. The method of claim 6 wherein the heating medium is steam.

8. The method of claim 7 wherein the liquid product is diffused by passing through a nozzle and being sprayed into a chamber.

9. The method of claim 1 wherein the liquid product is heated to a temperature not exceeding a temperature effecting qualitative changes in the liquid product.

10. The method of claim 1 that further includes the step of heating the liquid product to a temperature not exceeding a temperature level effecting qualitative changes in the liquid product.

11. The method of claim 10 wherein the heating step is performed at pressure at or lower than ambient pressure.

12. The method of claim 1 wherein the liquid product is heated by steam and the steam is delivered into the chamber in the same direction as the liquid product is being diffused.

13. The method of claim 1 wherein the liquid product is preheated before diffusion to a temperature not exceeding a temperature level effecting qualitative changes in the liquid product.

14. The method of claim 1 that further includes the step of heating the walls of a chamber into which the liquid product is diffused.

15. The method of claim 1 that further includes the step of heating the walls of a chamber into which the liquid product is diffused without direct contact with the walls of the chamber.

16. The method of claim 1 wherein the liquid product is heated by infrared radiation.

17. The method of claim 1 wherein the liquid product is heated by ultra high frequency vibration.

18. The method of claim 1 which additionally includes treatment of the liquid product with chemically active gases, or components, gases or substances that kill bacteria.

19. The method of claim 18 wherein the one or more chemically active gases comprise one or more of the group consisting of oxygen, chlorine and fluorine.

20. The method of claim 1 wherein the liquid product is diffused into a chamber and the chamber is maintained at a pressure lower than ambient pressure.

21. The method of claim 20 wherein the chamber is maintained at about 0.25 Pa.

22. The method of claim 1 wherein the liquid product is diffused into a chamber and the chamber is maintained at a pressure at or lower than ambient pressure.