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WO2005057117A1 - Procede pour preparer un aliment - Google Patents

Procede pour preparer un aliment Download PDF

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Publication number
WO2005057117A1
WO2005057117A1 PCT/NL2004/000859 NL2004000859W WO2005057117A1 WO 2005057117 A1 WO2005057117 A1 WO 2005057117A1 NL 2004000859 W NL2004000859 W NL 2004000859W WO 2005057117 A1 WO2005057117 A1 WO 2005057117A1
Authority
WO
WIPO (PCT)
Prior art keywords
foodstuff
cooler
cooler body
product
inlet
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NL2004/000859
Other languages
English (en)
Inventor
Pieter Lynus Willem Brinkman
Ariën CLAY
Mario Omer Annie Cuelenaere
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Campina Melkune BV
Original Assignee
Campina Melkune BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Campina Melkune BV filed Critical Campina Melkune BV
Publication of WO2005057117A1 publication Critical patent/WO2005057117A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/14—Continuous production
    • A23G9/16—Continuous production the products being within a cooled chamber, e.g. drum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/14—Preservation of milk or milk preparations by freezing or cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23B2/46—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23B2/46—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
    • A23B2/465—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/803—Materials being transported through or in the apparatus, with or without shaping, e.g. in the form of powders, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/14—Continuous production
    • A23G9/18—Continuous production the products being on the outer wall of a cooled body, e.g. drum or endless band
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F28—HEAT EXCHANGE IN GENERAL
    • F28D—HEAT-EXCHANGE APPARATUS, NOT PROVIDED FOR IN ANOTHER SUBCLASS, IN WHICH THE HEAT-EXCHANGE MEDIA DO NOT COME INTO DIRECT CONTACT
    • F28D7/00—Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall
    • F28D7/10—Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged one within the other, e.g. concentrically
    • F28D7/103—Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged one within the other, e.g. concentrically consisting of more than two coaxial conduits or modules of more than two coaxial conduits

Definitions

  • the present invention relates to a method for preparing a foodstuff, in particular a high-viscosity and/or particle- containing foodstuff, such as in particular a starch-containing and/or gelatine-containing dairy product, which dairy product may contain grains of rice or pieces of fruit, in accordance with the preamble of claim 1.
  • a foodstuff in particular a high-viscosity and/or particle- containing foodstuff, such as in particular a starch-containing and/or gelatine-containing dairy product, which dairy product may contain grains of rice or pieces of fruit, in accordance with the preamble of claim 1.
  • a plate-type cooler is used to cool a flow of foodstuff.
  • the plate-type cooler is used to cool, for example, starch-containing, protein-rich, fat-rich and/or gelatine- containing dairy products with or without particles, such as grains of rice or pieces of fruit.
  • a plate-type cooler of this type two or more cooler bodies in plate form are positioned next to or on top of one another, each cooler body generally being provided with coolants.
  • a product-cooler space inside which the foodstuff that is to be cooled can flow from the inlet to the outlet of the cooler, is located between the cooler bodies.
  • the coolants cool the flow of foodstuff flowing through the product-cooling space.
  • One drawback of the known plate-type cooler is that its design is such that, on account of the presence of (sharp) angles, turbulence can occur in the flow and can cause damage/deterioration to the quality of the foodstuff, in particular if the product has a high viscosity and/or there are particles, such as grains of rice and pieces of fruit, in the foodstuff.
  • the presence of dead spaces in the cooler can lead to a build-up of bacteria.
  • An additional drawback of the known plate-type cooler is that the corners and dead spaces mean that when a flow of foodstuff is being cooled a quantity of the foodstuff remains behind in the plate-type cooler and may build up in the form of a cake. Removing this residual foodstuff is a laborious operation. In some cases, the plate-type cooler has to be at least partially dismantled in order to enable it to be cleaned.
  • the object of the invention is to provide a method for preparing a foodstuff, in particular a high-viscosity foodstuff, for example a starch-containing and/or gelatine-containing dairy product, with or without particles, such as grains or rice or pieces of fruit, in accordance with the preamble of claim 1, which reduces product damage during cooling of the foodstuffs.
  • a foodstuff in particular a high-viscosity foodstuff, for example a starch-containing and/or gelatine-containing dairy product, with or without particles, such as grains or rice or pieces of fruit, in accordance with the preamble of claim 1, which reduces product damage during cooling of the foodstuffs.
  • the object is achieved with a method which uses a cooler which is characterized in that the cooler is a cooling tank, of which the first cooler body is an outermost cylindrical cooler body and the second cooler body is an innermost cylindrical cooler body, which outermost cylindrical cooler body and innermost cylindrical cooler body are arranged substantially concentrically with respect to a centre axis, so that the cross section of the product-cooling space is substantially annular, the external diameter of the innermost cylindrical cooler body being larger than the diameter of the inlet of the cooling tank.
  • a cooler of this type allows product damage during cooling to be reduced considerably. This is associated with the low build-up of pressure in the product in the product-cooling space. It is also possible for the flow of foodstuff to be distributed across a product-cooling space which has a diameter which is such that the cooling surface area of the first and cylindrical outer wall is sufficiently large to cool the flow of foodstuff which flows into the cooling tank through the inlet. Therefore, the cooler allows a reduced level of product damage to be combined with an optimization of the cooling surface area.
  • An additional advantage of the invention is that the use of the cylindrical walls means that there are fewer angles and dead spaces in the cooler, with the result that it is less easy for residues of foodstuff to remain in the cooler.
  • a cooler of this type it is easier to rinse away residual foodstuff using a rinsing liquid, for example water or cleaning agent.
  • the surface area of the annular cross section of the product-cooling space is at least half the surface area of the cross section of the inlet.
  • the flow velocity of the flow of foodstuff in the product-cooling space is at most double the flow velocity in the inlet.
  • the relatively low flow velocity of the flow of foodstuff in the cooling tank means that a relatively low pressure is exerted on the foodstuff and consequently little turbulence occurs in the flow of foodstuff. This further reduces the risk of damage to the foodstuff.
  • the surface area of the annular cross section of the product-cooling space is at least equal to the surface area of the cross section of the inlet, and is advantageously 2- 10 times the surface area of the cross section of the inlet.
  • the flow velocity in the product-cooling space is never higher than the flow velocity at which the flow of foodstuff flows into the cooler.
  • the innermost cooler body can advantageously be cooled using a flow of coolant which is guided radially inwards into an annular region from the outer wall of the innermost cooler body.
  • a flow of coolant of this type can be obtained, for example, by arranging one or more coolant lines against an outer wall of the innermost cylindrical cooler body, which coolant lines can then, for example, run helically along the outer wall from a coolant inlet to a coolant outlet.
  • the outermost cooler body prefferably be a first double-walled cylinder, an inner wall of which delimits the product-cooling space, the space inside the double-walled cylinder being connected to a coolant outlet and a coolant inlet.
  • the innermost cooler body is a second double- walled cylinder, an outer wall of which delimits the product- cooling space, the space inside the double-walled cylinder being connected to a coolant inlet and a coolant outlet.
  • Double-walled cylinders of this type are relatively simple to produce, for example by two cylinders with slightly different diameters being placed one inside the other.
  • the space inside the double-walled cylinders is then in communication with at least a coolant inlet and a coolant outlet, so that this space can serve as a flow space for a coolant, for example iced water, which coolant can cool the cooling wall of the cooler body in question.
  • a coolant for example iced water
  • the cooler advantageously comprises a distribution manifold, via which the inlet is in communication with the product-cooling space, and a collection manifold, via which the product-cooling space is in communication with the outlet.
  • a distribution manifold via which the inlet is in communication with the product-cooling space
  • a collection manifold via which the product-cooling space is in communication with the outlet.
  • the distribution manifold the flow of foodstuff flowing through the inlet into the cooling tank is distributed across the product-cooling space.
  • the collection manifold the flow of foodstuff which has been distributed across the product-cooling space is collected again, so that it can flow out through the outlet. It is preferable for this distribution manifold and collection manifold to be provided with a smooth finish and for sharp angles and dead spaces to be avoided as far as possible.
  • the cooling tank is provided with guide means for guiding and uniformly distributing the foodstuff that is to be cooled across the product-cooling space.
  • the foodstuff will flow into the cooling tank in cylindrical form. This flow has to be distributed across the annular cross section of the product-cooling space, and as little turbulence as possible should be produced during this distribution operation, in order to prevent damage to the foodstuff.
  • the provision of guide means for this purpose reduces the risk of damage.
  • the innermost cooler body can advantageously be replaced by a different innermost cooler body, in which case the external diameter of the other innermost cooler body differs from the external diameter of the innermost cooler body, in such a manner that the distance between the outermost and innermost cylindrical cooler bodies can be changed. It is in this way possible to "set" the surface area of the annular product- cooling space for optimum cooling and build-up of pressure for different foodstuffs that are to be cooled.
  • both cooler bodies are provided with coolants . It is advantageous for the angles, bends and the like which are still present in the cooler to be provided with a smooth finish.
  • the invention also relates to a cooler as described herein.
  • Figure 1 shows a cross-sectional view through one embodiment of the cooler which is used in the method according to the invention
  • Figure 2 shows a cross section through the cooler shown in Figure 1 on line II-II, with a different scale being used.
  • Figure 1 shows a cooling tank which is suitable for cooling a foodstuff, in particular a high-viscosity foodstuff, such as for example rice, semolina or oatmeal porridge or milk pudding,
  • a foodstuff in particular a high-viscosity foodstuff, such as for example rice, semolina or oatmeal porridge or milk pudding,
  • the cooling tank is particularly suitable for foodstuffs which, during preparation, have to be cooled to a filling temperature, the cooling temperature being below the gelation temperature of thickeners, such as gelatine.
  • the cooling tank is then arranged upstream of a filling device, which filling device is designed to supply packaging means, to fill the packaging means and to close the packaging means.
  • cooling tank is denoted overall by reference numeral 1.
  • Figure 2 shows a cross section through the cooler 1 shown in Figure 1.
  • the cooler 1 is not shown on the same scale as in Figure 1, in order to provide a clearer illustration of the various components of the cooler.
  • the cooling tank 1 comprises an inlet 2 and an outlet 3 for the foodstuff that is to be cooled, which inlet 2 and outlet 3 are arranged concentrically with respect to a centre axis A-A on either side of the cooling tank 1.
  • the diameter Di of the inlet is, for example, at most 200 millimetres, preferably from 20 to 120 millimetres.
  • the cooling tank 1 comprises an outermost cylindrical cooler body 4 and an innermost cylindrical cooler body 5, which are arranged concentrically with respect to the centre axis A-A.
  • the outermost cylindrical cooler body 4 is designed as a first double-walled cylinder having an inner wall 4a and an outer wall 4b.
  • the innermost cylindrical cooler body 5 is designed as a second double-walled cylinder having an inner wall 5a and an outer wall 5b.
  • the distance Ap between the inner wall 4a of the outermost cooler body 4 and the outer wall 5b of the innermost cooler body 5 is, for example, 5- 35 millimetres.
  • the external diameter Db of the innermost cylindrical cooling body is, for example, 500-1000 millimetres.
  • the inlet 2 is in communication, via a distribution manifold 16, with the product-cooling space 6.
  • a flow of foodstuff which flows in through the inlet is distributed, preferably uniformly, across the annular cross section of the product-cooling space 6.
  • the flow of foodstuff which has been distributed across the annular cross section of the product-cooling space 6 is collected in a collection manifold 17 which connects the product-cooling space 6 to the outlet 3, so that the flow of foodstuff can leave the cooler 1 via the outlet 3 as a single, combined flow.
  • the space between the two walls of the first double-walled cylinder 4 forms a first coolant space 7.
  • the space between the two walls of the second double-walled cylinder 5 forms a second coolant space 8.
  • the first coolant space 7 and the second coolant space 8 are each respectively in communication with a coolant outlet 9; 10 and a coolant inlet 11; 12.
  • the coolant used to cool the foodstuff is preferably iced water.
  • the coolant flows in an opposite direction to the flow of foodstuff, i.e. in accordance with the countercurrent principle. It is also possible to carry out cooling in accordance with the cocurrent principle by using the coolant inlet 9; 10 and the coolant outlet 11; 12 of the cooling tank as outlet and inlet, respectively, for the coolant. Of course, for this purpose it is also possible to reverse the flow of foodstuff in the cooling tank.
  • both the outermost and the innermost cooler body 4; 5 are provided with coolants, by virtue of being in the form of the double-walled cylinders 4; 5 which surround a space 7; 8 for a coolant to flow through from the coolant inlet 11; 12 to the coolant outlet 9; 10. It is also possible for only one of the cooler bodies 4; 5 to be provided with coolants of this nature or in some alternative design. However, it should be clear that providing coolants on only one side of the product- cooling space 6 does not generally improve the cooling performance of the cooler 1.
  • the innermost cooler body 5 is sealed in order to prevent a flow of foodstuff through the interior of the innermost cooler body 5, i.e. a flow of foodstuff inside the inner wall 4a of the innermost cooler body 5.
  • the seals 14 are shaped in such a manner that they do not produce any angles or dead spaces and that the flow of foodstuff is guided over the seals 14 from the inlet 2 towards the product-cooling space 6 and from the product-cooling space 6 to the outlet 3.
  • the remaining space in this free space is empty, but may also if appropriate be filled with an insulating material, for example.
  • the outer wall 4b of the outermost cooler body 4 also serves as the outer wall of the cooling tank 1. This does not have to be the case, for example if an insulation layer is arranged around the outermost cooler body 4.
  • the double-walled cylinders 4; 5 are relatively simple to produce, for example by fitting two single-walled cylinders inside one another and joining them by means of a number of spot welds which are distributed over the lateral surface of the cylinders. After the two single-walled cylinders have been welded to one another, the space between the two single-walled cylinders can be obtained by forcing a fluid between the cylinder walls that have been welded together, so that the two cylinder walls are pressed apart. This pressing-apart of the two cylinder walls of the respective double-walled cylinder forms the coolant space 7; 8.
  • a stable design of the first double-walled cylinder 4 is obtained with an inner wall 4a with a thickness of approximately 5 millimetres and an outer wall 4b with a thickness of approximately 1 millimetre.
  • a stable structure of the second double-walled cylinder 5 is also obtained with an inner wall 5a with a thickness of approximately 1 millimetre and an outer wall 5b with a thickness of 5 millimetres.
  • the thicknesses of the inner walls 4a; 5a and outer walls 4b; 5b of the double-walled cylinders 4; 5 are preferably between 0.5 and 10 millimetres.
  • the distance Akl between the inner wall 4a and the outer wall 4b of the first double-walled cylinder 4 is preferably from 2 to 10 millimetres, for example 5 millimetres; the distance Ak2 between the inner wall 5a and the outer wall 5b of the second double-walled cylinder 5 is likewise preferably from 2 to 10 millimetres, for example 5 millimetres.
  • double-walled cylinders in some other way, for example with two single-walled cylinders having a number of spacers between them.
  • the surface area of the annular cross section of the product- cooling space 6 is larger than the surface area of the cross section of the inlet. Consequently, the flow velocity in the product-cooling space 6 is lower than the flow velocity in the inlet 2.
  • a lower flow velocity means that the pressure and the degree of turbulence in the flow of foodstuff are reduced, resulting in less damage to the foodstuff, for example damage to the structure of the foodstuff.
  • a guide element 13 for guiding and uniformly distributing the foodstuff that is to be cooled across the product-cooling space 6 is also provided in the distribution manifold 16 of the cooling tank 1.
  • the guide element 13 is positioned opposite the inlet 2 on centre axis A-A and is provided with a number of baffles which, as it were, divides the flow of foodstuff flowing in into a number of partial streams and diverts these partial streams so as to guide them to different sectors of the cylindrical product-cooling space 6.
  • the guide element 13 is shaped in such a manner that it comprises no or as few as possible (sharp) angles and/or dead spaces in which foodstuff can remain behind.
  • the guide element may, for example, be designed as a chamfered disc which is positioned perpendicular to the centre axis A-A on the seal 14 located opposite the inlet 2, with a number of, for example four (rounded) baffles being provided on the disc and each running from the centre point of the disc, which lies on the centre axis A-A, towards the edge of the disc.
  • the cooling tank 1 described above can be used in a device for preparing a foodstuff, in particular a high-viscosity foodstuff, which is generally cooled at the end of the preparation steps.
  • the device comprises a plurality of preparation devices, with one of the preparation devices being the cooling tank 1.
  • the device comprises a rinsing device which can be connected to the inlet of the cooling tank 1.
  • a rinsing device of this type can be used to clean the cooling tank 1 after the latter has been used by rinsing it with the rinsing agent, for example water or cleaning agent.
  • the cooling tank 1 is easy to clean by means of a rinsing device of this type, since there are no sharp angles and/or dead spaces in which it is easy for foodstuff to remain behind.
  • the cooling tank described permits a considerable freedom of design, which means that it is possible to combine a minimum build-up of pressure and/or shear stress with an optimized cooling surface area.
  • the cooling tank 1 described is therefore easy to clean and also provides a cooler for a high-viscosity foodstuff which, per part by volume of the flow of foodstuff, provides sufficient cooling surface area to efficiently cool this flow of foodstuff, with the risk of damage to the foodstuff as a result of turbulence of an excessive pressure in the flow of foodstuff also being considerably reduced.
  • This design means that the operating costs are low; relatively little coolant is required and the cleaning costs are low since the product residues which remain are easy to remove on account of the smooth finishes.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Manufacturing & Machinery (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

La présente invention concerne un procédé pour préparer un aliment, en particulier un aliment à viscosité élevée ou un aliment contenant des particules, en particulier un produit laitier contenant de l'amidon et/ou de la gélatine, ainsi que des grains de riz ou des morceaux de fruits. Le procédé fait intervenir l'utilisation d'un dispositif de refroidissement qui sert à refroidir l'aliment. Le dispositif de refroidissement comprend une entrée et une sortie pour l'aliment et un premier et un second corps de refroidissement. Au moins l'un des corps de refroidissement comprend des agents de refroidissement. Le premier et le second corps de refroidissement délimitent un espace de refroidissement de produit par lequel l'aliment à refroidir peut circuler, l'entrée et la sortie étant en communication mutuelle par l'espace de refroidissement de produit. Le dispositif de refroidissement est un réservoir de refroidissement dont le premier corps de refroidissement est un corps de refroidissement cylindrique externe et le second corps de refroidissement est un corps de refroidissement cylindrique interne, le corps de refroidissement cylindrique externe et le corps de refroidissement cylindrique interne étant disposés de façon sensiblement concentrique par rapport à un axe central, de sorte que la section transversale de l'espace de refroidissement de produit, est sensiblement annulaire. Le diamètre interne du corps de refroidissement cylindrique interne, est supérieur au diamètre de l'entrée du réservoir de refroidissement.
PCT/NL2004/000859 2003-12-11 2004-12-10 Procede pour preparer un aliment Ceased WO2005057117A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1024996 2003-12-11
NL1024996A NL1024996C2 (nl) 2003-12-11 2003-12-11 Koeler voor een voedingsmiddel.

Publications (1)

Publication Number Publication Date
WO2005057117A1 true WO2005057117A1 (fr) 2005-06-23

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PCT/NL2004/000859 Ceased WO2005057117A1 (fr) 2003-12-11 2004-12-10 Procede pour preparer un aliment

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NL (1) NL1024996C2 (fr)
WO (1) WO2005057117A1 (fr)

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DE102009043828A1 (de) * 2009-08-21 2011-04-07 Ttz Thermo Technik Zeesen Gmbh & Co. Kg Plattenwärmeübertrager
WO2015075633A1 (fr) * 2013-11-19 2015-05-28 Nestec Sa Système d'échangeur de chaleur ramifié, symétrique et concentrique

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US3889746A (en) * 1973-12-14 1975-06-17 Ernest Laffranchi Heat exchanger
DE4010151A1 (de) * 1989-03-31 1990-10-04 Hubert Vogt Ringspaltwaermetauscher
US5143152A (en) * 1989-09-29 1992-09-01 Rossi & Catelli S.P.A. Heat exchanger apparatus and method for processing fruits and vegetables
EP0831290A2 (fr) * 1996-08-17 1998-03-25 Bauermeister Verfahrenstechnik GmbH Refroidisseur à couche mince
WO2000037872A1 (fr) * 1998-12-22 2000-06-29 Db Industrie Echangeur de chaleur a espace annulaire

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GB450754A (en) * 1935-12-07 1936-07-24 Hans Knoch Improvements in and relating to surface apparatus for the heat treatment of milk and other liquids
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EP0295292A1 (fr) * 1986-12-30 1988-12-21 W. Schmidt GmbH & Co. KG Echangeur de chaleur
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB321833A (en) * 1928-11-21 1929-11-21 Roland Claude Cross Improvements in heat exchangers
GB546268A (en) * 1942-01-08 1942-07-03 Sidney Zaleski Hall Heat-exchange apparatus for cooling air and gases and for removing oil and water in suspension
US3889746A (en) * 1973-12-14 1975-06-17 Ernest Laffranchi Heat exchanger
DE4010151A1 (de) * 1989-03-31 1990-10-04 Hubert Vogt Ringspaltwaermetauscher
US5143152A (en) * 1989-09-29 1992-09-01 Rossi & Catelli S.P.A. Heat exchanger apparatus and method for processing fruits and vegetables
EP0831290A2 (fr) * 1996-08-17 1998-03-25 Bauermeister Verfahrenstechnik GmbH Refroidisseur à couche mince
WO2000037872A1 (fr) * 1998-12-22 2000-06-29 Db Industrie Echangeur de chaleur a espace annulaire

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DE102009043828A1 (de) * 2009-08-21 2011-04-07 Ttz Thermo Technik Zeesen Gmbh & Co. Kg Plattenwärmeübertrager
WO2015075633A1 (fr) * 2013-11-19 2015-05-28 Nestec Sa Système d'échangeur de chaleur ramifié, symétrique et concentrique
JP2017503476A (ja) * 2013-11-19 2017-02-02 ネステク ソシエテ アノニム 同心対称分岐熱交換システム

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