METHOD FOR COOLING OF MARGARINE EMULSION IN THE PROCESS OF PRODUCING THE SAME Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, thermal processing of food products.

SUBSTANCE: method involves feeding product under pressure in continuous flow into casing of heat-exchanging apparatus, with inner walls of the latter serving as cooling surfaces; exposing food product to thermal processing while permanently subjecting said product to mechanical actions and moving it by means of rotating shaft, with speed of food product being maintained within the range of 3.45-6.89 m/s and rotational speed of shaft within the range of 750-1,440 rev/min. Thermal electric battery is positioned on heat transfer surface of casing and connected to outside current source. Temperature of inner surface of heat-exchanger casing is maintained at constant level. Cold joints of thermal battery are arranged at outer surface of casing equipped with flat faces at junction sites.

EFFECT: reduced power consumption for thermal processing of product.

2 cl, 3 dwg