Note: Descriptions are shown in the official language in which they were submitted.
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This is a division of Canadian patent application
Serial No. 362,035 filed October 9, 1980 entitled "Method
and Apparatus for Treatiny Fluent Materials".
The present invention relates to a dispensing
head for forming a fluent product into a thin, continuous,
isolated film, and more particularly relating to fluent
food products and as used in a process and apparatus for
sterilizing fluent materials without disturbing the natural
flavor and stability of these materials.
A major step forward in heat treatment of fluid
food products was made in the l9th century with the
development of pasteurization, a process of partial
sterilization involving subjecting a substance, particularly
a liquid, to a temperature for a period of time that
destroys disease-causing organisms without major chemical
alteration of the substance. Numerous other techniques
have been developed more recently wherein fluent food
products are completely sterilized to eliminate bacterial
spoilage and permit storage without refrigeration. ~owever,
the affluent consumers of modern food products do not view
the use of preserved foods simply as a technique of staving
off starvation, but rather have the option to choose the
most appealing food products at will. Thus, the factors
that make food products appealing to modern consumers
have become the most critical factors to be observed in
food processing and preservation. The most crucial of
these factors without doubt are taste and
convenience. Of these two factors taste is perhaps
i6~L
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aramount although convenience is becoming more and
more critical, especially as it rela~.es to energy
conservation.
The natural flavor is an especially critical
factor in products such as milk to which virtually
everyone is exposed d~ring his lifetime. Nearly every
consurner has tasted milk and knows exactly how it
should taste. In many cases consumers have also tasted
sour or slightly sour milk and various forms of fully-
sterilized or processed milk. Due to such wide-spread
and cften life-long experience, consumers develop an
acute sensitivity to flavor variations in milk
products. Similar circumstances apply, although to a
lesser degree, to other common products such as orange
juice, beer, selected types of soup and the like,
although milk as a product that one experiences
virtually from birth, is a matter of particular
sensitivity to consumers. Thus a major technical
problem that has nagged the dairy industry from its
inception is the developmemt of a technique -for fully
sterilizing milk without perceptibly changing its
flavor. Although the industry has actively researched
this problem since before the beginning of the
twentieth century, every solution which has been
proposed has failed due to the complex nature of milk
itself and due to the high sensitiv:ity of the consuming
public to slight variations in the taste of sterilized
or processed milk.
The cost of fresh milk is raised by the extensive
refrigeration energy expended by dairy producers,
wholesalers and retailers of the product. Accordingly
fresh milk as it is presently known and utilized is a
product that creates considerable inconvenience in
requiring numerous otherwise unnecessary trips by
~.9~
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consumers to retail establishments and by the fact that
continuous refrigeration is required. Both of these
undesirable ~actors could be eliminated in fully
sterilized milk were available. Such a product would
have an extensive shelf life and would not require
refrigeration so that consumers could purchase large
quantities of sterilized milk at regular in-tervals for
storage without refrigeration. Similarly, wholesalers
and retailers could also store large quantities of the
product without refrigeration, thereby reducing the
overall cost of the material to the consumer.
While sterilized milk clearl~ possesses a number
of advantages from the point of view of convenience and
energy saving, the problem of its production without
substantial taste distortion relative to fresh milk has
prevented sterilized milk from gaining a substantial
foothold in the consumer market. It is the complex
chemistry of milk which makes it particularly subject
to changes in taste upon heat treatment. To fully
understand this taste sensitivity of milk to heat
treatment, it is believed that a brief summary of milk
chemistry is in order. Milk which has been sterilized
by heat treatment will herein be referred to as "ultra
high temperature", or UHT, milk.
It is well known to those skilled in the art that
milk contains among its various constituents the
following nutrient items:
Water
Proteins/ such as casein, lactalbumin, lactoglobulin
Vitamins
Gases
Milk fat
Lactose (sugar of milk)
Milk ash
Pigments
Enzymes
Cellular material
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~ach of these nutrients reacts differently upon
exposure to various temperature ranges for selected
time intervals. Thus any heat treatment of milk must
take into efect the characteristics of these nutrients
as well as other organisms such as bacteria, spores,
yeast and mold present in non-UHT milk. Unfortunately,
all of the relationships between the various elements
constituting milk are not fully understood, even by
those highly skilled in the art of milk chemistry.
Thus it is only by experimentation with new techniques
for sterilizing milk that a process and apparatus can
be developed wherein UHT milk is produced but still
retains all of the desirable qualities and
characteristics of fresh milk such as flavor,
stability, body and color.
As a result of extensive experimentation, Elmer S.
Davies and Frank D, Petersen developed a series of
time-temperature relationships and a general technique
which appeared promising in the development of UHT milk
which maintains all of the desirable qualities of fresh
milk. This development is disclosed in U. S. Patent
No. 2,~99,320 (Davies et al), issued August 11, 1959.
As is pointed out in this basic patent, to be truely
effective in producing a sterilized milk that retains
all of the desirable characteristics of fresh milk, a
considerable number of independent reactions must be
either accomplished or avoided simultaneously.
Specifically, living organisms must be completely
sterilized and enzymes inactivated. However "browning"
and coagulation must be avoided "Browning" is due to
the heat sensitivity of lactose and casein as present
together in milk. Similarly, coagulation is a function
of temperature resulting from the combination of
casein, milk sugar and whey in ~he protein content of
~ 3~6~
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the milk~ Coagulation results in an undesirable
increase in the viscosity of the milk and produces an
"off" flavor which is highly ob~ectionable and easily
detectable by consumers. Furthermore, the release of
sulfhydrils in the course of the heating process
produces a "cooked" flavor in heated milk. Sulfhydrils
are formed by the breakdown of the whey portion of milk
proteins, particularly the beta lactoglobulin upon heat
treatment of milk.
In the above-referenced Davies et al patent, the
~ollowing time-temperature relationship was established
as the most effective in attaining full sterilization
of milk with minlmum effect upon its desirable
characteristics: heating to approximately 300F for 1.5
to 3.0 secondsO Further experimentation has shown this
relationship to have a temperature range of
approxlmately 280-310F and a tlme range of
approximately 1.5 to 9.0 seconds. Whlle thls time-
temperature relationship still remains optlmum, it has
slnce been dlscovered that more subtle factors are
involved in maintaining the flavor of UHT milk
sufficlently close to that of fresh mllk that consumers
cannot detect the dlfference. These factors involve
the extent of physical agitation or perturbation
experienced by the milk during heating, the uniformity
of heating and the extent to which the heated milk
contacts surfaces hotter than itself durlng or
subsequent to the heating interval. Furthermore,
proper coollng and handling of the mllk prlor to and
subsequent to heating have also been found to be a
factor in malntalning taste perfection in UHT milk.
Experimental studies conducted by Elmer S. Davies
and Frank D. Petersen (See Davies et al) led to the
concluslon that the rlsk of denaturation of milk
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proteins was reduced if sterili~ation was conducted at
higher temperatures than previously used, but for
shorter time intervals. The concept of heating milk ~o
a high temperature for a short time led to further
studies to determine how such heating could be most
advantageously accomplished. It was eventually
determined that a falling film of product provided the
optimum configuration for attaining high
temperature/short-time heatiny in view of the physical
characteristics of a film. In particular, a falling
film i5 ideally suited to rapid heating of a product
because it is by nature a thin distribution of the
product with a high ratio of heat transfer surface area
to volume and optimum heat transfer characteristics.
Unfortunately, the successful formation and continuous
maintenance OL a falling film proved to be an extremely
difficult technical problem which Davies et al patent
sets forth in their proposed technique of providing a
film which adheres by surface tension to guide plates,
and is heated while in contact with these guide
plates. For reasons which are made clear elsewhere in
the present specification, heating a falling film while
it is in contact with a guide plate of this nature is
not suitable from a practical standpoint because flavor
distortion occurs and the product burns onto the guide
plate after a short period of use. Nevertheless the
discovery that a falling film of product is ideally
suited to the tirne-temperature relationship developed
in the Davies et al patent remains an important advance
in the state of the art of milk sterilization.
Of the prior art devices, the most advanced for
producing UHT milk that maintains taste qualities
similar to that of fresh milX is disclosed in U. S.
Patent No. 3,771,434 to Davies, issued November 13,
7_
1973. The present invention is an improvement and an
outgrowth of the apparatus disclosed and claimed in
that patent. The apparatus disclosed in Davies relies
upon a falling film of liquid milk which is guided by
contact with a length of screen, wherein the falling
film is subjected to high temperature steam for a short
interval to cause sterilization. A number o~ important
refinements have now been discovered which
substantially improve its performance. ~ore
specifically, experimentation with the system disclosed
in Davies has revealed that product taste, quality and
long-term consistency could be significantly improviaed
with proper modification of the disclosed system. It
should be noted that the device disclosed in the Davies
patent is far different from devices which have been
relied upon in the past for evaporation of liquids. A
device used for evaporation is disclosed, for example,
in the Mon$anto U~S. pate~t 4~1,106 issued on November
1~, 1890 In that patent a liquid is divided into fine
droplets and subjected to heating whereby rapid
evaporation of the falling liquid droplets occurs.
Naturally, the use of such a system would be disastrous
in the production of sterilized li~uid milk because the
evaporation which would occur, even if it were only
partial, would significantly change the consistency of
the milk, thereby maklng it highly undesirable to
consumers.
A need therefore exists for an improved
s~erilization system for fluid or liquid foods wherein
complete sterilization is obtained without adversely
efecting the taste or other qualities of the food
product
Disclosure of Invention
Accordingly, one object of this invention is to
provide an improved proces~ and apparatus for sterilizing
food products without adversely effecting their taste or
other physical properties.
Another object of the present invention is the
provision of a novel method and apparatus for heating
fluids to a selected temperature for a selected interval
of time with a minimum of turbulence, agitation or physical
stress.
Yet another object of the present invention is
the provision of a novel method and apparatus for steriliz-
ing fluid foods, such as mil~, with a minimum of thermal
and physical perturbation.
Another object of the present invention i5 the
provision of a novel method and apparatus for sterilizing
milk which causes the least possible denaturation of whey
proteins and comparable to that of pasteurization.
A still further object of the present invention
is the provision of a novel method and apparatus for
sterilizing fluid foods wherein an isolated film of the
product is formed and is subjected to heat treatment at a
particular temperature for a selected time interval, during
which interval it is subject to an absolute minimal of
physical stress.
According to a broad aspect of the present
invention there is provided a dispensing head for forming
a fluent product into a thin, continuous, isolated film.
~he head comprises an elongated structure forming a chamber
Eor receiving a quantity of the fluent material. The
elongated structure has a discharge aperture formed therein.
Supply means is coupled to the elongated structure for
supplying a quantity of the fluent material to the chamber.
; ~istribution means is positioned within the elongated
structure for distributing substantially equal quantities
of the fluent material to each linear segment o-E the
discharge aperture.
~96~9~
A more complete appreciation of the invention
and many of the attendant advantages thereof will be
readily obtained as the same becomes better understood
by reference to the following detailed description
when considered in connection with the accompanying
drawings, wherein:
FIGURE 1 is a schematic i.llustration on one
form of prior art sterilizing system, from ~avies et al
Patent No. 2,899,320,
FIGURE 2 is a cut-away illustration of another
form of prior art sterilizing system from Evans Patent
No. 3,032,423,
FIGURE 3 is a cut-away i.llustration showing
further details of the prior art apparatus shown in
Figure 2,
FIGURE 4 is a cut-away illustration showing an
alternative embodiment of the prior art system shown in
Figure 3,
FIGURE 5 is a perspective illustration of a
film forming head and isolated film in accordance with the
present invention,
FIGURE 6 is a cut-away side view of the film
forming head shown in Figure 5
FIGURE 7 is a plan view of a distribution plate
i6~
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FIGVRE 8 is a side view of an end cap structure
for a film forming head;
FIGURE 9 is an illustration of an end feed film
forming head;
FIGURE 10 is a perspective illustration of a flow
distribution tube for use in the structure of FIGURE
11;
FIGURE llA is a side view of a film forming head;
FIGURE llB is a cut-away end view of the structure
shown in FIGURE llA;
FIGURE 12 is a perspective illustration of a two-
film branching network;
FIGURE 13 is a perspective illustration of a four-
film branching network;
FIGURE 14 is a cut away side view of a
sterilization chamber or ultra high temperature (UHT)
heater in accordance with the teachings of the present
invention;
FIGURE 15 is a cut away partially schematic view
of the structure shown in FIGURE 16 illustrating steam
flow therein;
FIGURE 16 is a top plan view of a steam
distribution plate;
FIGURE 17 is a schematic diagram illustrating
input and output couplings to the sterilization chamber
of the invention; and
FIGURE 18 is a schematic illustration in
perspective of a liquid processing system employing the
sterilization chamber of the invention.
Best ~ode for Carrying out the Invention
~ lthough the present invention is applicable to an
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unlimited variety of fluent or 1iquld products,
including such products as beer, orange juice, soup
containiny particulate matter such as meat and
vegetables and other non-food products, many of the
detailed aspects of the preferred embodiments are
described as utilized with milk, since of all foods
mil~ is perhaps the most complex and requires the most
delicate and precise handling in its sterilization if
flavor distortion is to be prevented. Accordingly
emphasis is placed in this specification on the
treatment of milk with the understanding that numerous
other foods can be treated in substantially the same
manner but with must less complexity.
Attention is first directed to TABLE 1 which deals
with the sterilization of milk. In this TABLE a number
of thermal and physical effects are described in the
left-hand column while the resultant distortions to
flavor or other physical properties of the milk are set
forth in the right-hand column. TABLE 1 points out the
unique sensitivity of milk to heat treatment, and
particularly emphasizes the fact that milk is
especially sensitive to heat treatment (thermal
perturbation) and to physical perturbations (i.e.,
excessive agitation) during heating. A technique for
eliminating the undesirable effects of thermal
perturbations in milk sterili~ation is set forth in the
above-referenced Davies et al patent no. 2,899,320.
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TABLE 1
Resulting Distortion
Thermal/Phys.ical Flavor Or Other Physical
Perturbation Properties Of Milk
Heating of Lactose
and Casein
Together In Milk Browning
Maintaining Milk Albumin Content Starts
at a Temperature to Coagulate and Sulf-
about 165 for hydryls Form From One
More Than 30 or More Proteins Present
Seconds in Milk, Particularly
Beta Lactoglobulin Pro-
Thermal tein, Sulfhydryls
Released.
General Exposure Coagulation, Increase in
to Temperatures Viscosity and "Off" Fla-
Above 165 vor, Release of Sulfhy-
dryls Causing Cooked
Flavor.
Agitation Coagulation Occurs More
During Heating Readily
Exposure of Milk Burned or Scorched
to Metal and Other Flavor.
Surfaces at Sig-
nificantly Higher
Temperature Than
the Milk
Turbulence, Sandy, Chalky texture
Agitation and Coconut Flavor Results
Physical Stress
At ~igh Tem-
peratures
Physical
Improper Steam Sandy body, Sedimenta-
Injection tion Oiling Off
Agitation and Oiling Off, Fat Separa-
Turbulence in tion
Holding Tube
Changing Para- Inconsistency in
meters Anywhere Product Quality or
in Sterilizing Taste
System
669~
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In that patent it is revealed that a proper time-
temperature relationship is one of the keys to rernoving
the undesirable effects of thermal perturbation. In
particular, if milk is heated to a maximum temperature
of 300F for a period of between 1.5 and 3.0 seconds,
the appropriate heat treatment for sterilization is
attained without thermal taste distortion. However,
extensive research based upon the invention disclosed
in the Davies et al patent has revealed that adherence
to the teachings of that patent alone are no~
sufficient to produce milk which is free of flavor
distortion. It has been discovered that milk is
extremely sensitive to physical perturbations while
subject to thermal stress. In other words, any
substantial turbulence, agitation or physical stress
experienced by the milk while it is at the high
temperature required for sterilization causes an
unmistakable change in the flavor of the milk.
SpecificaLlyl the milk may develop a chalky body
usually perceived as an unnatural mouth feel, or a
sandy taste or flavor. Similarly, a scorched or burned
flavor may develop if the milk engages a surface which
is hotter than that of the milk itself even though
contact may occur over a small surface and for a short
time, such as over plates and screens. ~ccordingly, a
problem thought by many to be insurmountable was
presented to the present inventors: how to heat mil]c to
a temperature of approximately 300 for a period of
only one second and then rapidly reduce the temperature
below 165 while preventing the milk from experiencing
any substantial turbulence, agitation or physical
stress and preventing the milk from engaging a surface
having a higher temperature than the milk itself.
Furthermore, the solution, to have any commercial
merit, re~uired a system which was relatively slmple to
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construct, inexpensive to produce, and self-cleaning to
the maximum extent possible so that it could easily be
maintained in sterile condition for long production
runs. ~ successful device capable of commercial
exploitation, must solve all of these problems and
maintain a fully uniform or consistent output product.
Although the previously mentioned patent to Davies
(3,771,434) provided the closest approach to the
solution of this problem known at the time that
application was filed (1972), extensive research
conducted by the Applicants has now revealed a series
of important improvements which yield the desired
result, that is, a truly sterilized milk which cannot
be distinguished by the consumer from conventional
fresh milk. As pointed out previously, it should be
noted that the present application is couched in terms
of processing milk because of the unique sensitivity of
milk to heat treatment. Substantially all other known
li~uid products, including foods and other types of
liquid products, can also be processed according to the
same technique, since most other products do not have
the extreme sensitivity exhibited by milk to physical
stress during heating.
In view of the significant sensitivity of milk to
physical stress during heating, a significant aspect of
the present invention is the provision of a unique
rnethod and apparatus for physically handling the milk
during the process of heating it. This technique has
been arrived at after substantial research and permits
the mllk to be heated with the least amount of physical
stress, turbulence or a~itation. It further permits the
milk to be heated without coming into contact with any
surface hotter than the milk itself. These two factors
are significant, but may be subject to misinterpreta-
6~
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tion in view of what has been done in the prior art.
Accordingly a brief summary of exemplary prior art in
this area is considered to be necessary to fully
understand the unique developments of the present
nventlon .
As previo~sly explained, a alling "film" of milk
is ideally suited to the high temperature/short
interval heating process required to produce sterilized
milk of good flavor quality. Examples of falling films
are disclosed in the Davies et al Patent No. 2,899,320
(see FIGURE 1) and the Evans Patent No. 3,032,423 (see
FIGURES 2, 3 and ~). While each of these patents
discloses a falling film of milk in a heating vessel,
the falling film is not isolated in space, but is held
by surface tension to vertically disposed plates
(designated 5 in Davies et al and 35 in Evans) for
guiding the milk through a heating chamber. It was
originally thought that the use of such plates would
lead to uniformity in heating the milk since the plates
would be maintained at a relatively high and constant
temperature by steam or some other heated medium
circulating within the heating vessel. However, it has
been discovered that the exposure to such guide plates
at high temperature causes product burn-on and
adversely effects the taste of the resulting milk
product. In particular, the taste of the milk is
adversely effected ~y exposure to a metal surface
during heating and also by exposure to a surface which
is hotter than the milk itsel. In the case o~ the
vertical guide plates mentioned, it was not realized
(see Davies et al, Col. 6, lines 40-45) that these
sur~aces become hotter than the milk being fed into the
apparatus. Specifically, it has been experimentally
discovered that guide plates of the type used in Davies
6~
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et al and Evans (see FIGURE 3) overheat at certain
.
spots even when covered with the flowing product~
Resultant "hot spots" cause the flowing product to burn
onto the plate or screen. Once "burn-on" starts it
rapidly gets worse and causes undesirable buildups of
burned product to grow quickly, causing flavor
distortion and disruption of the product flow which
soon destroys uniformity of the falling film of
product. "Hot spots" commonly occur at edges, weld
spots, etc., and it is virtually impossible to
completely eliminate them.
The salne effect is illustrated in FIGURE 4. In
this case a screen 39 is used to form the film, but
"hot spots" and burn-on continue to occur. A similar
arrangement using a screen is illustrated in Davies
Patent ~o. 3,771,434, previously mentioned, and a
similar effect occurs there. In additionl the problem
of maintaining the screen sanitary is a significant
one. As the screen has many small openings in its
mesh, fine particles of material invariably collect on
the screen surface. These materials are extremely
difficult to dislodge during any cleaning period, and
accorc~ingly it is difficult to maintain the equipment
in a sterile and fully sanitary condition after a short
period of operation. Furthermore, clogging of the
screen destroys the falling film and causes the device
to stop operating effectively after a short time.
Accordingly the presence of a screen in such an
apparatus can cause three separate problems, taste
distortion, accumulation of particles leading to the
lack of a sterile environment, and breaking and
distortions of the falling film.
~ n contrast to the prior art apparatuses described
above, the present appara~us, ill~strated in FIGURE 5,
~g~6~
includes a supply pipe 52 feeding a film forming head
54 comprised of a cylindrical length of pipe with a
slit 56 along a lower surface thereof. The purpose of
the fllm forming head is to form a thin, continuous
isolated ilm, designated 58 in the drawings. Since
the forrnation of the film is of considerable importance
to the operation of the present invention, further
details of the nature and formation of the film will be
presented.
It is first pointed out that the isolated film of
the present invention is a continuous film. By
continuous is meant that the film is never broken into
droplets, nor is any portion ever disconnected from the
central body of the film in the course of its fall and
heating in the sterilizing apparatus of the present
invention. This is in direct contrast to certain
devices disclosed in the prior art which have been used
particularly for the purpose of drying or evaporating
liquids. For example, attention is directed to the
Monsanto patent (441rl06 issued November 18, 1890) and
the Okada patent (3,621,902 issued November 23,
1971)o In these patents the liquid material to be
processed is sprayed or dropped from an appropriate
distribution manifold into a heated atmosphere.
However, the purpose of the spraying or droppin~ is to
create finely divlded particles or droplets of the
material which provide a large surface area to permit
rapid evaporation of water within the material being
processed to speed evaporation. Evaporation of this
sort would, of course, totally destroy the natural
quality of milk sought for in accordance with the
teachings of the present invention. In contrast, the
present invention deals exclusively with a falling
continuous film of milk Erom which every particle is
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connected to every other and no isolated droplets are
formed.
The film 58 is also isolated because, once it
leaves the slit 56, .it never engages anything until it
reaches the bottom of the sterili~.ing chamber (to be
described subsequently). Because it is thus isolated
from all components within the sterilizing chamber, the
film is not contaminated by engaging any surface hotter
than itself in contrast to typical prior art devices
shown in EIGURES 1-4.
secause of the important function that the thin
continuous isolated film has in the context of the
present invention, a considerable amount of attention
has been directed by the Inventors to the proper
forming of this film and to forming the film in such a
way that the film continues to be formed without
interruption during lengthy processing runs in the
apparatus of the invention. It has been observed
experimentally that the configuration and appearance of
a free-falling film or column of liquid changes
considerably depending upon the initial velocity of the
liquid prior to free fall. If the velocity is too
high, droplets of liquid form, some spraying or
spashing occurs and the surface of the falling body of
liquid is not smooth. If the velocity or flow rate of
the liquid is within a specified range, however, the
falling body of liquid forms a continuous unbroken
surface in free all with a mirror-like surface and no
splashing or spraying of particles results, even when
the falling body of liquid impinges on a rigid
surface. If the velocity or flow rate is too low, then
the continuous body of falling liquid breaks into
droplets since ~he amount of liquid in free fall is not
sufficient to maintain the continuous surface of the
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film or column. Again spraying and splashing of liquid
particles occurs.
Experimental measurements on free-falling liquid
bodies passing through a slit indicate that liquids
must have an average initial flow velocity falling
within a prescribed range to form a cont;nuous free
falling body. In the case of water, for example, the
following measurements apply:
For an initial velocity of less than approximately
1.5 feet per second, the falling film or column breaks
up and the flow is not sufficient to maintain the
falling liquid in a continuous state. For initial
velocities between 1.5 and 3.5 ft. per second, the
falling body maintains a smooth and perfectly
continuous surface. For initial velocities above 3.5
ft. per second, some splashing occurs and the surface
of the falliny body of liquid is no longer smooth and
continuous.
his experimental data indicates that the
existence of a relationship between the surface tension
forces acting on the particles of falling liquid, the
forces of motion created by the initial velocity of the
liquid prior to its entering a state of free fall, and
the gravitational forces acting on the liquid during
free fall. For water with an initial velocity between
1.5 and 3.5 ft. per second, an equilibrium condition is
reached among these various forces resulting in the
formation of a continuous laminar film or column of
free falling liquid. This equilibrium may be destroyed
if one or more of the variable forces is sign;ficantly
changed. For example, a liquid with a viscosity
different from that of water has a different range of
initial velocities if a continuous free falling body of
liquid is to be formed. T~owever, all liquids, no
66~
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matter what their viscosity, can be made to form a
continuous body in free fall simply by measuring the
appropriate parameters of the liquid and approprlately
controlling the forces acting on the liquid.
In the case of the present invention, where the
liquid falls into a steam heated pressure vessel, the
effect of steam flow on the falling liquid mus-t also be
considered. If the velocity of the steam acting on the
liquid is sufficiently high, the falling body of water
will be broken up and -the formation of a continuous
falling body will become impossible. Similarly, if the
falling body of liquid is exceptionally thin and
fragile, then even small steam currents will cause it
to break up resulting in spraying and splashing of the
falling llquid.
Based on these considerations, the following
method for designing a free falling film of liquid
passing through a slit has been developed in accordance
with the concepts of the present invention:
1. The liquid is first studied to determine the
optimum initial velocity at which a continuous body of
the liquid will be formed and maintained when the
liquid is in free fall.
2. The desired flow rate of the falling film is
determined.
3. The length of the slit through which the film
must fall is determined from the dimensions of the
vessel in which it is placed, or other similar physical
constraints.
4. The width of the slit is calculated so as to
provide an initial velocity which is the optimum
velocity of the liquid for forming a continuous body
while in free fall at the determined flow rate of the
69~
liquid. Either the length or width of the slit, or
both, can be varied to arrive at the desired cross
sectional area which produces the desired average
initial velocity.
5. The liquid flow must be evenly distributed
throughout the slit so that approximately the sarne
volume of liquid falls through each linear segment of
the slit.
The last of these factors, evenly distributing the
liquid flow throughout the slit, has created a serious
technical problem. If, for example, an arrangement of
the type illustrated in FIGURE 5 is used without any
internal flow distribution structure, a continuous film
cannot be formed. This is because fluid supplied
through the lnput pipe 52 will not inherently
distribute itself uniformly throughout the length of
the film forming head 54. In fact, a distinct pressure
minimum will be positioned at the center of the flow
distribution head while pressure maxima will exist at
opposite ends thereof~ Accordingly a flow distributing
structure of the type illustrated in FIGURE 6 iS
required.
As shown in FIGURE 6, the supply pipe 52 feeds the
film forming head 54. The film forming head itself is
constructed of an inner pipe 60 which is divided into
an upper chamber 64 by a distribution plate 66. The
upper chamber 62 is in direct communicat;on with the
supply pipe 52 and is always completely filled with
liquid. Flow rates and other parameters are determined
so that the liquid surface indicated by the line 68
entirely covers the distribution plate 66 at all
times. The distribution plate contains a pluralty of
distribution apertures 70, as illustrated in FIG~RE
6~
-22-
7. The distribution apertures may be sized
progressively with the largest at the center and the
smallest near the extremities of the distribution
plate. Thus in this arrangement the smallest
distribution apertures 70 are found near the ends of
the film forming head 54 where the fluid pressure is
normally highest, while the largest distribution
apertures are near the center of the film forming head
where the pressure is normally lowest. The purpose and
function of this arrangement is to provide a
substantially uniform flow through the distribution
plate 66 throughout its length. The actual sizing of
the holes can be calculated easily using conventional
mathematical analysis. Furthermore, as an alternative
to varying the size of the holes along the length of
the distribution plate, small holes of equal size can
be used with the distribution of holes arranged to
provide uniformity of flow through the distribution
plate along its entire length.
The distribution plate is thus used to solve the
problem of producing uniform output flow along the
entire length of the flow-forming head 54. However,
the individual streams of liquid falling through the
apertures 70 in the distribution plate must be
integrated to form a continuous film. For this reason,
a trough 72 is supported within the lowest chamber 64
of the inner pipe 60 to collect the liquid falling
through the distribution apertures 70. The trough 72
is supported within the lower chamber 64 by means of
suitable mounting members 74 which are arranged so as
not to impede the flow of liquid out of the trough over
the top of its side walls 7~ and out through the slit
56. This combined structure thus serves several
purposes. First, flow is evenly distributed throughout
the length of the film forming head by the distribution
plate 66. Second, the liquid dropping through the
distribution plate is integrated into a continuous body
by the trough 72. Third, the trough is permitted to
overflow so that the liquid flows along the walls of
the lower chamber 64 of the inner pipe 60 and out slit
58 in the form of a continuous, isolated free-Ealling
film 58.
The apparatus of FIGURE 6 is normally constructed
of stainless steel with external insulation 75 being
formed of a suitable material resistant to degradation
at high temperatures. With this structure, both sides
of the slit 56 are formed of stainless stee~ since the
inner pipe 60 is formed of that material.
The open ends of the film forming head 54 are
preferably closed by a removable end cap 86 as shown in
Figure 8. The end cap includes a stainless steel cap
88 having an extended rim 90 having an inner diameter
somewhat greater than the outer diameter of the inner
pipe 50 so that the rim fits around the pipe 60.
Within the cap 88 is a sealing gasket 92 formed of
Teflon, suitable rubber or another appropriate material
of similar properties. The gasket presses against the
open end surface, designated 94, of the inner pipe 60
providing a fluid tight seal.
The end cap 86 is held in place by a suitable
overcenter or snap-action mechanism 96. This mechanism
includes a pair of bearing members 98 (only one shown)
secured to opposite sides of the outer surface of pipe
60. These bearing surfaces have a central recess 100
into which each of the two legs 102 of the actuator arm
104 are pivotally inserted. The actuator arm includes
a pair of circular coupling points 106, one of which is
located on either side of the pipe 60. A coupling
6~2
-24-
member 108 of general ~-shaped configuration is
connected to each of the circular coupling points 106
on opposite sides of the pipe 60 and extends across a
groove 110 in the end surface of cap 88.
By appropriate motion of the actuator arm 104, the
end cap is either pressed in position to seal the open
end of the inner pipe 60 or is released from the pipe
60 to permit easy access to the interior thereof. A
similar cap is positioned at the opposite end of the
pipe 60.
The film forming head shown in Figures 6-8 is
characterized as a "center feed" head because the fluid
supplied to the head is delivered through the inlet
pipe 52 which is positioned at the center of the film
forming head 54. An alterna-tive to this surface ls the
"end feed head" illustrated in Figure 9. In this
arrangement, the supply pipe 52 is coupled to a flow
dividing manifold 112 which is coupled to both ends of
a modified film forming head 114, whereby an equal flow
of liquid is supplied to opposite ends of the head
114. This design has several important advantages over
the center feed design previously described. First, no
"dead flow" spots are created in the end feed design,
thus providing a potentially more sanitary
arrangement. The flow distributor can also be more
easily cleaned and serviced in place. Furthermore, the
flow is more evenly distributed and splitting or other
deformation of the falling film 58 is less likely to
occur. In addition the need for the end cap structure
illustrated in Figure 8 is eliminated.
The rnodified film forming head 114 retains the
slit 56 for forming the film 58 and the entire assembly
is fully insulated, although the insulation is not
shown in Figure 9. However, the film distribution
ii6~
-25-
plate 66 is eliminated and replaced by a flow
distribution tube 116. The flow distribution tube is
inserted into a length of stainless steel pipe 118
having the slit 56 in a lower surface thereof, and
appropriate mounting flanges 120 and 122 to permit a
fluid tiyht coupling with the flow dividing manifold
112.
The flow distribution tube 116 is illustrated in
more detail in Figure 10 as~including a central body
12~ having a conical end flange 126 at either end
thereof. The end flange 126 may be either formed
integrally with the central body 124 or may be coupled
to the central body by conventional means. The outer
diameter of the central body 124 is less than the inner
diameter of the pipe 11~ to provide a flow space 128
between these two structures. The end flanges 126 at
either end of the flow distribution tube is expanded to
the same diameter as the inner diameter of the pipe
118, thereby providing a fluid seal for directing all
fluid from the flow dividing manifold 112 into the
interior opening of the flow distribution apertures 130
drilled through the central body 12~ fo the
distribution tube. These apertures are varied in size
or density in the same manner as previously described
with respect to the distribution aperture 70 of the
distribution plate 66. However, the distribution
pattern is different in the case of the appartus
illustrated in Figure 12 because the pressure
distribution in the end feed system is different from
that in the center feed system, as will be apparent to
those skilled in the art. Specifically, the size or
density of the holes should be decreased toward the
center of the flow distribution tube 116 and increased
toward the ends thereofO The flow distribution
9~
-26-
apertures 130 are oriented toward the top surface of
the distribution tube when the distribution tube is in
place in the distribution head. When assemb]ed in this
manner, fluid flowing through the interior of the
distribution tube 116 passes out through the
distribution apertures 130 and flows around the outer
surface of the distribution tube into the flow space
128 and out through the slot 56 to form the continuous
isolated film 58.
In many instances it is desirable to have more
than one film forming head in use at the same time.
For instance, it maybe desirable to have a plurality of
heads operating within a sterilization device in order
to increase the flow handling capability of the devlce
and efficiently utilize the interior space of the
device. In the past, a manual valve has been utilized
for controlling the flow to each film forming head.
However, when several films are in use it becomes
difficult to properly adjust the valves to provide
appropriate flow distribution to all film forming
heads. As a result, une~ual flow distribution
sometimes occurs causing one or more film to be
imperfectly formed so that splashlng can occur causing
droplets to hurn onto hot surfaces of the sterilization
device causing some contamination of the treated
product. Furthermore, unless a flowmeter is used in
each of the feed pipes, it becomes difficult for an
operator to adjust the valves and visually determine
the appropriate film formation for each falling film.
To eliminate the expense of multiple flowmeters and
other disadvantages, a unique approach to solving this
fluid flow distribution problem has been developed and
will now be described mathematically.
The flow equation for an incompressible fl~id
~966~
flowing through an orifice in a pipe is (see Mechanics
of Fluids; Shames, Irviny H., McGraw Hill, 1962, p.
Q = Cd ~A2 Pl P2
( 1 )
l A~
Where:
Cd is the coefficient of friction
Q is the flow rate
Al is the cross sectional area of the pipe
A2 is the cross sentional areas of the orifice (slit)
Pl is the pressure before the orifice (slit)
P2 is the pressure after the orifice (slit)
is the density fo the liquid
or Al A2 the flow can be approximated as:
Q ~- ~ CdA2 Pl P2 (2)
,f~
Equation 2 revea]s that the flow in a pipe and through
a slit orifice is directly proportional to the cross
sectional area of the slit and directly proportional to
the square root of the pressure.
Figure llA and llB depict a film forming head with
an inner pipe 60 having a slit 56. According to
equation 2, the flow through the slit will depend on
the square root of Pl-P2 and cross sectional area of
the slit which is the length of the pipe times the slit
width (Lt). If the difference between Pl and P2
remains constant or Pl remains constant, (since P2 is
constant for all tubes), then the flow ~ will be
proportional to the area of the slit opening. If the
slit width (t) is also the same for the tubes, then the
flow Q will be proportional to the length of the t~lbe.
For more than one film forming head in a
sterilizer, if the pressure in the vertical pipe is the
6~
-28-
same for all heads, then the flow Q would be
distributed proportional to the length of the film,
thus providing optimum film formation for all films at
a specified flow rate. The design for distributing the
flow coming into the sterilizer should be such that the
pressure in the film forming heads is equal for all
films. If the slit widths are the same for all film
forming heads, then the flow will be directly
proportional to the slit length.
A very simple design incorporating these concepts
is shown in Figure 12 for two films and in Figure 13
for four films. The two film design illustrated in
Figure 12 includes the flow supply pipe 52 feeding a
branch pipe 134 having two arms, each coupled to a film
forming head 140, 142. These film forming heads may be
equivalent in design to either the center feed or end
feed units previously described. The diameter of the
branch pipe 134 is constant and is the same in both
arms 136 and 138. If one of the film forming heads is
shorter than the other, then according to the equations
set forth above the flow will be unequally distributed
in the arms 136 and l38, the arm leading to the film
forming-head with the longer slit receiving the greater
quantity of fluid. Similarly, in Figure 13 a
distribution unit for forming four separate films is
illustrated. In this unit a supply pipe 52 is coupled
to branch pipe 13~1 again having arms 136 and 133.
However, the arm 136 is coupled to a second branch 144
having arms 146 and 148 which are coupled to a second
branch pipe 154 which in turn has two arms 156 and 158
coupled respectively to film forming heads 160 and
162. Thus the arranyement in Figure 13 is similar to
that in Figure 12, but with an additional staye of
distribution added. The same system can ~e scaled up
i6~
-29-
to handle essentially any number of film forming
heads. Although shown only for an even nurnber of
heads, the system works equally well for an odd number
of heads. ~owever, some orificing of the flow may be
necessary.
Uslng this design, equal pressure would be
provided for all film forming heads. This distributiny
system does not need any valves or any operator
interaction. It is flexible in that unneeded film
supply pipes may be capped off, and it provides optimum
fil~ formation for a given flow.
Although the film forming heads have been
illustrated as beiny formed of straight or linear
lengths of pipe, or of linear pipes arranged in
parallel, they need not be limited to these types of
configurations. Other configurations for the film
~orming heads work equally well.
Referring now to Figure 14, the film 58 of the
present invention is shown positioned within a
sterilizaiton chamber or U~ unit 176. The
sterilizaiton chamber 176 is based on that disclosed in
Davis Patent No. 3,771,434 in terms of its general
structural configuration including its insulated outer
wall structure 177 and conical lower portion 180. The
ilm forming head 54 including slit 56 is an
improvement in accordance with the present invention,
howeverl it should be noted in this regard that a
plurality of film orming heads of any of the
previously disclosed types and conigurations can be
used in the structure illustrated in Figure 14 as can
the flow distribution devices of Figs. 12 and 13.
Re~erring again to Fig. 14, the sterilization
chamber 176 includes a steam inlet manifold 178 to
6~
-30-
permit entry of the high temperature steam in such a
way that sterilization of the falling continuous,
isloated film 58 can take place. The lower portion of
the sterilization chamber 176 is formed into conical
section 180 upon which the falling continuous, isolated
film 58 impinges and is collected for withdrawal
through an outlet pipe 182. The interior surface of
the conical section 180 may be coated with suitable
inert plastic material such as Teflon, as indicated at
184. The conical section 180 may also be provided with
a cooling jacket 186 to which a cooling fluid such as
air or water is supplied through a pair of inlet pipes
188 and is withdrawn through a pair of outlet pipes
190. The use of the Teflon coating 184 is important in
that it prevents the heated falling continuous,
isolated film from engaging a metal surface while at a
high temperature within the sterilization chamber, to
thereby prevent any possible flavor distortion caused
by contact o~ the hot milk with a metal surface. The
cooling jacket 186 cools the conical section 180 as
well as the i~ner Teflon coating to a temperature below
the temperature of the falling column of milk 58 (e.g.
about 280~F). Thus the falling column of milk impinges
upon a surface 18~ which is cooler than itself, so that
the earlier mentioned criterion is met: the heated
milk never impinges upon a surface which is hotter than
(or even as hot as) itself in the course of the
sterilizing process. This has been experimentally
determined to be a highly signi~icant factor in
maintaining proper flavor quality in the [sterilized]
~T milk.
It was experimentally found that using water as
the coolant and increasing the ~low rate of water
through the jacket and thus the cooling of the cone,
9~
-31-
decreases the amount of burn-on. When the water outlet
temperature reaches approximately 100F, burn-on is
completely eliminated. Because of the small surface
area, actual heat transfer is small and is less than
100,000 BTU' S per hour for a 12,000 qts. per hour
system.
As an alternative to the Teflon*coating 184 and
cooling jacket 18~, a Teflon*cone 192 (shown in
phantom) may be mounted within the conical section of
the sterilizatin chamber upon a suitable rack 194. The
cone is spaced from the walls of the conical section
and has a sufficiently wide top opening to receive all
of the falling liquid product. Although the Teflon*
cone does not provide a cooling function, it does not
heat-up excessively and prevents product burn-on.
As was pointed out previously, physical
perturbation of the heated milk must be minimized to
prevent flavor distortion. A good example of the type
of physical perturbation that can seriously damage the
flavor of the milk is splashing as the film of milk 58
strikes the conical section 180 of the sterilization
chamber as the sterilization heating is completed. If
the film 58 is not properly formedF and is not of the
proper height, the entire film, or portions of the film
adjacent the edge thereoE, can become discontinuous and
form droplets not connected with the main body of
film. This is in effect a breaking of the overall
unitary surface tension which holds all of the film
particles together. Once droplets of this nature are
formed, substantial splashing can occur as these
droplets impinge upon the lower conical surface of the
sterilization chamber. This splashing may cause milk
particles to contact the vertical side of the vessel,
causing b~rn-on and flavor distortion in tlle portion of
* Registered trademark
. .
~99~6~
~32-
the milk that is highly agitated by the splashing and
this flavor distortion can contaminate the entire
quantity of milk passing through the sterilizer.
Accordingly it is of considerable importance that the
film 58 be maintained fully continuous even after it
impinges upon the cooled conical section 180 of the
sterilization chamber. When the film 58 is properly
regulated, it does not splash when engaging the conieal
section, thereby virtua]ly eliminating severe physical
perturbations or agitation from the falling column of
milk. This phenomenon is analogous to, and can be
demonstrated by, a falling column of water from an
ordinary faucet. When the faucet is turned on
slightly, drops from which fall to the sink surface and
splash, i.e. break up into very fine droplets which
travel in all directions away from the splash zone at
considerable velocity. As the aucet flow is gradually
increased, the column of water becomes more continuous
but may still break up into drops before reaching the
sink or drain surfaceO In thiC instance splashing will
still occur. However, onee the fauee flow reaehes the
proper range, a eontinuous stream of water will fall
unbroken to the surface of the sink and will then
spread out evenly over a portion of that suraee
without any splashing occuring whatsoever. If the
water pressure is increased further, splashing will
again be~in to occur. These phenomena have been
deseribed in more detail previously. The film flow in
accordance with the present invention is set so as to
be analogous to the faucet situation in which no
splashing oceurs. This eondition is an equilibrium
condition in which the surfaee tension of the falling
stream is sufficient to hold all particles of the
stream together, overcoming the disruptive (splashing)
forces which oceurs when the stream impin~es upon a
31~ 66~
-33-
surEace terminatlng its fall.
It should be noted that while falling columns of
fluid could be used in the content of the present
invention, falling films are preferred because of their
increased surface area which provides more rapid and
more uniform heat transfer characteristics.
In order to maintain the isolated film 58
continuous, careful formation of the film and careful
control of its height for varying circumstances must be
maintainedO The islola-ted falling film is in fact "V"
shaped in the sense that it is narrower at the bottom
than at the topO This shaping is caused by surface
tension forces actng on the isolated film and provides
an ideal shape in that the film tends to conform to the
shape of the cone at the base of the sterilizer. For a
particle in the middle of the f ilm, the surface tension
forces are equal and opposite on all sides. However,
for a particle at the edge of the film, the surface
tension forces are not balanced and the particles in
the film are pulled into the film, resulting in a
configuration in which the edges of the film become
relatively thin as compared to the center of the
film. In general, this problem is not critical,
although it can be eliminated by fixing thin rods or
wires (not shown) to the ends of the distribution head
~4 to "stretch" the film by balancing the surface
tension forces. The rods are perferably formed of
Teflon to minimize the chance of flavor distortion.
These rods engage only a tiny portion of each edge of
the falling film, and the film thus essentially retains
its "isolated" characteristics.
The height of the continuous, isolated falling
film is critical. If the film is too short,
insufficient time will be provided for heat transfer
-34-
and penetration of the film, both of which are
necessary for complete sterilization of the material
being processed. If, on the other hand, the fi]m is
too long, the film will become excessivel~ thin because
of its continued acceleration due to the force of
gravity, and will begin to break up causing splashing
and other undesirable eEfects. For example, a film
with an initial thickness of 0.040 inches and an inital
velocity of 2 feet per second will have the thickness
to height relationships as shown in TABLE 2 below.
TABLE 2
FILM THICKNESS HEIGHT OF FILM
0.040 0 ~t.
0.013"1/2 ft.
0.010" 1 ft.
0.0057"2 f t.
0.0044" 3 ~to
For most products the optimun height of the falling
film lies within the range between one and three
feet. Films within this height range can be maintained
continuous and splash free, providing su~ficient
product exposure time for ade~luate heat treatment.
It should be noted that in the case o the present
inventionl the surface upon which the falling film 58
impinges is the conical surface 180 which is inclined
toward the centrally positioned outlet pipe 182. The
inclination of the conical surface serves to reduce the
angle of impact of the falling film 58, and thus
further reduces the likelihood of splashing, as well as
-35-
further reducing the overall physical agitation of the
falling film as its direction of motion is changed by
impingement upon the conical section 180. The same is
true when the Teflon cone 192 is used.
Summarizing the foregoing disclosure, the present
invention relies on a number of factors in supplying
the fluent material to be processed to the
sterilization chamber 176. Specifically, a unique film
forming head structure is used to form a continuous
fluid film. The height of this film is carefully
selected to maintain the film continuous and to provide
sufficient time for thorough heating to occur. The
flo~ rate of the falling product is also carefully
selected so that the falling film is maintained
continuous and so that no splashing occurs. These
arrangements make possible the reliable formation and
continuous existence of an isolated film which is not
guided by any mechanical structure, but exists
independently in space for a selected interval of time.
Another aspect of the present invention is the
method and apparatus for directly applying heat to
fluent food products or other liquids. The concept of
direct heating means that a heated gas, such as steam,
directly contacts the fluent food product material
without need for any type of mechanical or structural
heat transfer mechanism. In the case of dairy
products, steam has been found to be the most efficient
medium for supplying heat to`the continuous, isolated
falling films previously disclosed. Since the heating
medium is a factor of considerahle importance in
attaining the intended goals of the present invention,
steam parameters and flow handling are of substantial
importance to the proper operation oE the invention.
With diary products the steam utilized must be culinary
. .................. : .
~ g~i6~
-36-
(purified) and fully saturated with no air or other
non-condensables contained in it. Such steam can be
produced by conventional technqiues. Furthermore, the
steam must be maintained at a suitable temperature in
the range of between 285 and 320F to permit heatlng of
the fluent food material to the proper ternperature
range of between 280 and 310F. Steam pressure in the
range from 40 - 70 psig has also been found to be
s~fficient. The rate at which steam is supplied to the
sterilization chamber 176 is also a matter of
considerable importance because the volume of steam
determines the amount of heat delivered to the
i sterilization chamber. Since heat is continuously
being absorbed by the falling isolated product film,
additional heat must be continuously supplied in the
form of more steam. It has been found that the
approximate nominal steam flow rate for a sterilizer
producing 12,000 quarts per hour of product would be
3,750 pounds or 24,775 cubic feet per hour to raise the
temperature of milk from 150F to 300F. Naturally a
range of variation in these values is permissible,
althouyh they determine an approximate optimum
operating point. For sterilizing systems of different
flow rates or temperature ranges, the steam supply can
be appropriately scaled to deliver a sufficient
quantity of heat to the apparatus.
Because of the need to maintain the isolated film
58 continuous and unbroken by any form of turbulence
within the sterillzation chamber, the physical handling
of the applied steam is also a matter of considerable
irnportance. To supply a sufficient volume of steam to
the apparatus, it has been found that relatively high
flow rates are not often necessary, for example on the
order of 7 cubic ft. per second. Unless this flow is
9~6~
properly distributed, steam velocities in excess of 100
ft. per second would result. Steam supplied directly
to the sterilization chamber at this velocity would, of
course, totally disrupt the smooth flow of the
continuous films within the sterilizaiton chamber, thus
rendering the invention inopera-tive since the excessive
turbulence produced would cause substantial flavor
distortion for reasons already mentioned. Accordingly
the steam flow within the sterilization chamber 176
must be carefully controlled.
In fact, steam must be brought in with as low a
velocity as possible. It was found experimentally that
for milk a steam velocity above 5 f.p.s. causes
breaking up to the falling film. For other products
the maximum steam velocity would depend upon product
viscocity and film thicXness.
It is interesting to note that the maximum
permissible steam velocity provides a mimimum size
(e.g., diameter) criterion for the sterilizer 176. For
example, a 12,000 g.p.h. sterilizer requires 7 cubic
feet of steam per second. If the steam is perfectly
distributed, the sterilizer must have a minimum
interior cross sec-tional area of 1.4 sqare feet
equivalent to a diameter of 1.34 feet. A safetly
factor of 2 yields a diameter of approximately 2.5
feet, which has proven to be a suitable size in
practice.
In the apparatus shown in Figure 14, saturated
steam at the temperatures and pressures previously
descri~ed is applied through steam supply pipe 196 to a
vertical baffle 198 which surrounds tne perimeter of
the sterilization chamber 176. The ~affle 198 is
coupled to the interior surface of the sterilization
chamber 176 at its lower end 200, and is so shaped as
6~
-38-
to provide an upwardly directed channel 202 for all
steam entering through the steam supply pipe 196. Thus
the velocity of the incoming steam causes it to impinge
upon the adjacent surface of the vertical baffle 198
and to be subsequently directed straight upwardly
through channel 202 along the outer wall of the
sterilization charnber. Steam flow is illustrated in
Fig. 15 by small arrows. As shown in this Figure, the
incomin~ steam flows up the steam channel 202 through
the open upper end 204 of the vertical baffle 198 and
into a steam circulaiton chamber 206 formed between a
removable sterilization chamber lid 208 and a steam
distribution plate 210, shown in more detail in Fig.
16. It is noted that the lid 208 may be constructed
similar to the equivalent structure shown in the
previously referenced ~avies patent.
The incoming steam loses much of its directional
velocity in passing through the steam channel 2~2 and
entering the circulation chamber 208. The stea-m
distribution plate 210 provides the final reduction in
velocity necessary to slow the steam to a non-
disruptive speed and also distributes and directs the
steam in a direction parallel to the falling films to
minimi~e its disturbing effect on the falling films 58
while simultaneously maximi~ing absorption into the
falling films. As shown in Figs. 15 and 16, the plate
210 is preferably circular, havin~ a diameter which
allows it to cover the entire area of the sterilizatin
chamber inside the vertical baffle 198. Thus the plate
210 meets the upper end 204 of the vertical baffle
198. The plate 210 is preferably secured to lid 208 ~y
conventional mounting members 212.
The plate 210 may be divided into two equal halves
214 and 216 to permit ease of installation and
~L9~
-39-
removal. ~ plurality of feedpipe apertures 218 are
provided along the center line where the two halves 21
and 216 of the plate 210 are joined to permit the
feedplpes 52 to pass through the distribution plate 210
to supply product to the film forming heads 54. Steam
distribution apertures are drilled through the
distribution plate 210 in rows 222. Each row has fe~Jer
holes in the center than the ends since steam pressure
in the center is a maximum, the same ~oncept is already
described with respect to the distribution apparatus in
the film forming heads shown in FIGS. 6-10. The
apertures 220 may, for example, be small holes having a
typical diameter of approximately one-quarter inch and
distributed in such a way as to permit a uniform but
low velocity difusion of steam from the circulation
chamber 206 into the region of the sterilization
chamber through which the films 58 fall. The rows 222
of apertures are aligned parallel to the film forming
heads 54, and thus parallel to the falling films 58.
Accordingly, as shown in Figure 15, steam passing
through the apertures 220 form a curtain on either side
of the falling ~ilms 58, while at the same time
reducing to an absolute minimum any disturbing
influence that the flowing steam might have on the
falling films. As a result almost no turbulence is
experienced by the falling isolated films ~8, while the
films are rapidly heated to the desired sterilization
temperature by absorption of the steam curtains.
Actual heating of the falling isolated film 58
occurs very rapidly due to direct absorption of heated
steam by the product being processed. Thus, a
substantial amount of heat ~i.e. the heat of
condensation) is released by the steam and transferred
to the product causing a rapid temperature increase in
6~
-40-
the product. The additional water added to the product
by absorption of the saturated steam is subsequently
removed from the product in the flash cooling step to
be described subsequently.
It is noted that saturated steam is the suggested
heating medium for use with dairy products such as
mi~k, in view of the need to obtain a temperature on
the order of 300F. Howeverl other fluent products can
be treated in the system at whatever temperatures are
required. In this respect, it is noted that the system
provides a unique advantage in that the heat treatment
temperature can be controlled to a high degree of
accuracy heretofore not possible. Steam or other gases
can be used for high temperatures while heated air and
steam can be used at temperature of 200~F and below.
Attention is now directed to Figure 23 which is
somewhat similar to Figure 1 in that it illustrates a
partial system including the sterilization chamber of
sterilizer 176 coupled to a vacuum chamber 224 by means
of a holdin~ tube 22~. It is noted that in operation
the sterilizer 176 should be placed adjacent to the
vacuum chamber 224 so that a minimal length holding
tube can be used. In addition,the inlet to ~he vacuum
chamber should be at least two feet higher than the
product outlet 182 at the base of the sterilizer to
provide a roper product flow. ~ sight glass 22~ is
shown located at approximately the center of th~
sterilizer 176. The details of the sight glass are
shown in Figure 14 as including a small high-intensity
lamp 230, a Plexi-glass shield 232 and a pressure-tight
mounting structure 234. The sight glass is located to
permit the operator of the system to check product
flow, system operability, film formation, and liquid
level.
* Registered trademark
Although only one steam inlet is shown in the
apparatus of FIG~RE 14, the system preferably includes
two steam inlets 196 positioned on opposite sides of
the sterilizer 176, as illustrated in FIG~RE 17. The
two steam inlets are fed by a common culinary steam
llne ~hich delivers equal volumes of steam to both
inlets 196. This line is si~ed to dellver properly
filtered culinary steam to the steril:izer at an
appropriate pressure, such as 75 psi.
Steam flow into the sterilizer is controlled by a
conventional steam control valve 236, such as a Foxboro
Model V1400UE, which is in turn controlled by a
temperature-pressure cascade loop, to be described in
more detail. A product temperature sensor 242, located
near the end of holding tube 226, senses the product
temperature. A signal representing this temperature is
applied via a line 265 to a first controller-recorder
243, such as a conventional Foxboro Model 44/BP unit.
This unit includes an adjustable set point reference
245 which is initially set (manually, for example) to
the desired product sterilizing temperature of the
system. The output of the controller recorder 143 is
an error signal representing the diference between the
set point temperature and the actual temperature
measured by the sensor 242. This output signal is
applied to a second conventional controller recorder
247, preferably identical to the unit 243, serving as
the set point input thereo~. The second controller
recorder may be characterized as a pressure controller
while the first may be characterized as a temperature
controller.
A conventional pressure probe 238 monitors the
steam pressure delivered to the sterilizer and applies
a corresponding signal to the second controller
-42-
recorder 2~7 as an input thereto. An error signal
representing the difference between the pressure signal
on line 2~0 and the output of controller recorder 243
is produced by controller 247 and applied via a line
2~9 to the valve 236 to regulate steam 1OW into the
sterilizer.
The illustrated system utilizing two cascaded
controller recorders eliminates instabilities that
occur if only one controller is used. As an
alternative to the illustrated system, the desired
sterilizing steam pressure can be used as the set point
reference 245 and the pressure signal on line 2~0 can
be supplied to the first controller 243, while the
temperature signal on line 265 can be supplied to the
second controller 247. This arrangement wor)~s equally
well.
If the lower conical section 180 of the sterilizer
i5 to be air cooled, a low-pressure feed of ambient
temperature air is supplied to the inlet 188 through
conventional equipment including a pressure regulator
244, a pressure gauge 246, and a remote control valve
248. The cooling air supply may be replaced by a
cooling water supply with equivalent regulatory
components designed for handling water flow.
Similarly, as mentioned earlier, the use o a Teflon
cone 192 inside the conical region 180 can ellminate
the need for the air or water cooling network.
An additional air supply is used to force liquid
through the holding tube 226 and the rest of the system
during cleaning or during cooling down of the system
when steam is not being used. This supply may be a
conventional one-half inch air line 250. This air
inlet can be joined to the steam inlet line 196 at any
point between the steam control valve 236 and the
-43-
sterilizer 176. The air inlet line should be provided
with a check valve 252, a pressure gauge 254, a remote
control valve 256/ and a pressure regulator 258.
Product for treatment in the sterilizer 176 is
supplied via a main supply line 266 which is coupled to
a plurality of supply pipes 52, each feeding one of the
film forming heads 54. in ~IG~RE 17 each of the supply
pipes 52 is shown as hav,ing a manual valve 262 to
provide individual flow adjustment to each of the film
forming heads. I'hese manually adjustable valves may be
eliminated simply by utilizing the distribution "tree"
concept illustrated in FIGURES 12 and 13. The main
supply line 266 includes an input product temperature
sensor 264 and a product line check-valve 267 which is
placed in the main supply line just before the
temperature sensor.
A liquid level sensor 268 may be used to monitor
the level of product at the bottom of the sterilizer
176. As shown, the device is preferably a non-
contacting conventional magnetic or gamma ray device
including an energy projector 270 and an energy sensing
device 272. Simllarly, an optional non-contacting
flowmeter 274 of conventional design may be coupled to
the holding tube 226 to monitor the flow of product
through the holding tube. The holding tube itself is a
sanitary line for transferring the product from the
sterilizer 176 to the vacuum chamber 224. The
residence time of the fastest-moving particle o~
product in the holding tube is considered to be the
holding tube time. A removable orifice 276 is
installed at the end of the ho]ding ~ube where it
enters the vacuum chamber 224. The orifice 276 serves
as both an expansion valve and a control of the flow
rate through the holding tube. The size of the orifice
~ 966~
276 is established experimentally by operating the
system at different known flow rates and observing the
liquid level in the sterilizer after the system has
stabilized. For a flow rate of 3,000 gallons per hour,
for example, an orifice of approximately one inch is
used. Similarly, for a flow rate of 600 gallons per
hour, an orifice of approximately 3/8 inch is used.
The proper size orifice will maintain a constant
product level at the bottom of the sterilizer in the
outlet pipe 182. Since the flow rate o a liquid
through an orifice is effected by its specific gravity,
the liquid level in the outlet pipe 182 of the
sterili~er will change slightly iE the specific gravity
of the liquid changes. Therefore a supply of varlously
sized orifices will be required if products with widely
differing specific gravities are to be processed in the
system at a constant flow rate.
It is noted that the temperature sensor 242 is
used in conjunction with the controller recorder 243 to
record the legal holding tube temperature and to
activate a flow diversion valve (described in the
discussion of FIGURE 18), located elsewhere in the
processing system if legal temperatures are not
maintained. Another heat sensor 282, which is an
indicating thermometer, is positioned adjacent to the
end of the holding tube for sensing the product
sterilization temperature and can be visually checked.
In the vacuum chamber 224/ the temperature of the
milk is virtually instantaneously lowered to about
160F at a vacuum of approximately 20 inches of
mercury. This rapid reduction in pressure causes
removal of all of the absorbed steam and returns the
processed liquid to its ordinary concentration. More
importantly, the reduction in temperature of the
-45-
product, particularly whe~e milk is concerned, reduces
the sensitivity of the product to taste distortion
which could be caused by extensive physical
peturbations or agitation. Thus, once it is cooled in
the vacuum chamber, handling of the milk product
becomes less critical. However, it is noted that the
product must pass at high temperature through the
outlet pipe 182 and the holding tube 226 before it
reaches the vacuum chamber. Thus handling of the milk
as it passes through the holding tube is also critical
since flavor distortion can easily occur in the holding
tube itself. Furthermore, the flow of processed
product through the holding tube must be very closely
monitored to prevent either a buildup of excess product
in the sterilization chamber or a drop in the level of
fluid in the outlet pipe 182. An accumulation of
excess material in the sterilization chamber can result
in splashing, and the resultant undesirable physical
agitation of the product at the bottom of the
sterilization chamber as well as burning on of droplets
of splash material that reach hotter portions of the
sterilization chamber wall. Furthermore, if the
product is not steadily withdrawn from the
sterilization cham~er, its time of treatmen~ at high
temperature increases and accordlngly flavor distortion
can occur due to excessive high temperature exposure
(i.e., overheating of the product). Fluctuations in
the level within the sterilization chamber can thus
lead to non-uniformity in the resultant product which
is very undesirable from the quality control
standpoint.
If, on the other hand, the level of fluid drops
too 10W in the outlet pipe 1~2, steam bubbles may be
trapped in the outlet pipe and the holding tube 22~.
9~6~
-46-
Such steam bubbles affect the holding time and cause it
to become unpredictable, again creating the possibility
of non-unlformity in the treated product. The same
steam bubbles also collapse unpredictably and cause
localized heating of the product and excess deposits on
the walls of the holding tube 226. Such deposits can
reduce the diameter of the holding tube and thus
further restrict flow leading to a continual backup of
fluid within the sterilization chamber, and consequent
further loss of quality in the product being
processed. ~urning on of milk solids to the walls of
the holding tube can also result from the lack of a
steady flow of product (i.e., a brief delay in passing
through the holding tube). Again, deposits may be
created on the walls of the holding tube further
reducing flow and also imparting a burnt flavor to the
milk product as it emerges from the holding tube~ For
all of these reasons, it is essential to accurately
control the fluid level at the bottom of the
sterilization chamber (or top of the outlet pipe 182)
and to control the flow rate through the holding tube
226.
Accordingly, a very precise system is necessary
for controlling the fluid level at the bottom of the
sterilization chamber and for controlling fluid flow
through the holding tube 226. In addition to being
accurate and reliable, however, such a control system
must also be such that it does not engage the hot fluid
product, can be kept sterile with little or no
difficulty, and can be produced at a cost which is not
prohibitive. To meet all of these criteria, a unique
method and apparatus was developed for maintaining the
fluid flow and fluid level in the system of the
invention. The unique aparatus relies upon maintaining
;
66~
-47-
a pressure equilibrium and is characterized as a
"balanced force" technique.
In developing this technique it was first
determined by extensive experimentation that the
optimum fluid level was a level at the junction between
the bottom of the sterilization chamber 176 and the top
of the outlet pipe 182, as indicatd at 284 in FIGURE
17. Maintaining the level 284 results in a liquid seal
at the bottom of the sterilization chamber prohibiting
the escape of steam or steam bubbles into the holding
tube. It further essentially eliminates the
possibility of splashing within the sterilization
chamber and results in a steady flow of material
through the holding tube 226.
The balanced force control is established by
adjusting a valve 267 to an appropriate setting so that
a desired flow rate of product is introduced into the
sterilization chamber 176. Once this setting is known
for a given product, the valve 267 may be replaced by
an orifice plate or the piping may simply be sized to
produce the desired rate at all times. Steam must then
be introduced through the supply pipe 196 at an
appropriate temperature and pressure to provide
adequate heating o~ the product. The orifice 276 is
then set to maintain the desired liquid level 284 at
the bottom of the sterilization chamber. This level is
checked by the use of the liquid level sensor 268. It
has been discovered empirically that for a given sized
orifice 276, a single liquid level is established in
the steri]ization chamber 176 when all other conditions
remain constant as one would expect. It was also
discovered that large system variations did not
significantly change the liquid level and moreover did
not cause instability in system dynamics. This was
~ ~6~
-~8-
completelv unexpecteda It is a significant finding
since level and flow control in the sterilizer and
holding tube are critical to the film formation and to
preventing overheating and flavor distortions. This
finding meant that a fixed orifice is all that would be
needed to accurately control the level in the
sterilizer and the flow rate through the holding tube.
As an alternative to adjusting the orifice 276, a
valve may be installed in place of the orifice 276 and
adjusted to the proper flow rate. Once the proper rate
is established for a particular system, the valve can
! be removed and replaced by an orifice permitting the
same flow rate.
Data supporting the operation of the force balance
method is set ~orth in TABLE 3. As indicated in the
table, it has been observed experimentally that a very
stable flow rate was established when the force balance
level control method was used as opposed to using a
conventional feedback control system for modulating the
holding tube back pressure. This was observed using a
conventional magnetic flow meter 274 with readings
recorded on a conventional circular chart. As seen
from TABLE 3, significant variations in system
parameters, such as flow rate, sterilizer pressure, and
temperature do not cause instability or loss of the
liquid level. Moreover, the change in the liquid level
is very small (less than 2"~ even when large variations
occur in the flow rate and sterilizer temperature and
pressure as seen in TABLE 3. It is thus accordingly
seen that a stable configuration is established
The most imQortant and critical aspect of this
"balanced force" method is that large changes in system
dynamics that would likely occur during a commercial
operation do not causes instability in the liquid level
6~
-49-
due to a balancing of system forces. For example,
suppose an orifice is sized and placed at the end of
the holdiny tube to provide the proper level. If the
flow rate is increased by 20%, one would expect the
level to continuously rise and fill the sterilizer.
This does not occur. In fact, an increase in the flow
rate to the sterilizer results in a very small increase
in the liquid level which again becomes stable. The
increased flow rate requires additional steam, which
requires additional pressure, which forces more product
at the outlet of the sterilizer, thus counteracting the
increased flow input. The discovery of the stability
of this method is critical to system operation.
To prevent flavor distortion due to contact
between the heated product and a metal surface, the
entire inner surface of the outlet pipe 182 and the
holding tube 226 may be coated with an appropriate
inner material such as Teflon, or the holding tube may
be formed of an inert material such as glass.
-50-
TABLE 3
Balanced Force l,evel Control Method Data
(Or.ifice 276 - 3/8")
PARAMETER
1 2 3
Flow Rate 10~7 8.1 9.7
(GP~)
Sterilizer Pressure 37 21 28.5
~psig)
Sterilizer Temperature 285 248 270
(F)
Liquid Level 53 60 70
(0-100=6")
Sterilizer Inlet Temperature was constant at 159
Fla~h Chamber Vacuum was constant at Zl" mercury.
a6~S~
-51-
A "pop-off" or maximum pressure valve 286 may be
coupled to the steam supply pipe 196 as a simple and
effective way of ensuring that steam pressure does not
rise above a predetermined value. This valve prevents
the steam pressure from rising in the sterilization
chamber 176 and thus maintains the chamber pressure
below a specified maximum. If the steam supply should
increase above a specified maxlmum, ~low would increase
through the holdiny tube above a specified limit and
the level 284 would drop below the optimum position.
The pop--off valve 2~6 provides a device for preventing
this situation from developing.
It should be pointed out that the balanced force
level control method works similarly with non-
condensable gases, such as air. This is very useful in
cleaning closed vessels within the present system.
More particularly, a selected air pressure is
maintained in the sterilization chamber which will
result in a constant level and flow rate. The constant
level improves the ability of the pressure vessel to be
cleaned and eliminates the need for a pump at the
discharge or bottom end of the pressure vessel.
The design of the holding tube 226 for an ultra-
high temperature (U~T) system in accordance with the
present invention is particularly crltical since many
of the Elavor distortions which have been eliminated in
the unique design of the sterilization chamber 176 can
be reintroduced into the product by various effects
occurring within the holding tube. It is particularly
necessary to avoid agitation and turbulence in the
holding tube as oiling off and fat separation can then
occur. A very smooth and continuous rate of flow
through the holding tube is essential to product
quality and uniformity. Thus even a negative feedback
66~
-52-
control network which might be coupled between a valve
placed at the position oE orifice 276 and the flow
meter 274 or level detector 268 might cause
oscillations in the flow rate or other variations in
the flow rate which could introduce turbulence and
undesirable pressure variations into the holding
tube. The balanced force method, on the other hand,
permits a totally fixed system to be produced wherein
the possibility of flow rate and pressure fluctuations
is virtually eliminated.
Attention is now directed to FIGURE 18 which
illustrates the sterilizer 176 of the present invention
in conjunction with a complete processing system. In
the system, the raw input product~ such as raw milk,
enters a balance tank 288 through a supply pipe 290, to
which a water feed pipe 292 may also be coupled. The
product enters the balance tank 288 at approximately
4C (40~F). It is pumped out of the balance tank by a
centrifugal pump 294, through a conventional flowmeter
296 to a conventional pre-heater 298 where it is heated
to approximately 80C (176F) by water which has
previously been used to cool vapors in a flash chamber
condenser 300. A variable valve 302 is coupled to the
flowmeter 296 through a conventional feedback servo
network 304 to regulate the system flow rate at the
output of centrifugal pump 29~. A conventional
temperature sensor and servo network 306 monitor the
temperature of the product in line 266 and control the
application of heated culinary steam to the prheated
298 via a valve 308 in accordance with the product
temperature.
The preheated product enters the UHT sterillzer
176 where it is formed into films, as previously
described/ and heated to a temperature of approxima~ely
~53~
143C (290F)~ Steam pressure maintains a
predetermined level in the UHT heater, in accordance
with the balanced forced control network previously
described, and pushes the product through holding tube
226 into flash chamber 224 where the product is
instantaneously cooled to 82C (180F)~ The sa~e
amount of steam used in the UHT sterilizer 176 is
flashed off in the flash chamber by controlling the
vacuum therein. In this regard it is noted that hot
vapors are drawn off ~rom the ~lash chamber through a
line 310 and supplied to the condenser where they are
condensed by cold water supplied through a line 312~
The cold water is heated in this process and delivered
to the preheater 298 via a line 314. A conventional
vacuum pump 316 evacuates the flash chamber and
condenser.
The cooled product is removed from the flash
chamber by a conventional aseptic product removal pump
318 and is delivered via a line 320 to a conventional
homogenizer 322 where a homogenizing pressure of
approximately 200 kg/cm2 ( 300 psig) is maintained. A
conventional temperature control and servo network 324
couples the line 320 with an air valve 326 to control
the vacuum within the flash chamber and thus control
the temperature of the product delivered to the
homogenizer. The product level in the ~lash chamber
224 is controlled by a bypass line 328 around the
homogenizer 322 O A check valve 330 ~ controlled by a
conventional level sensing and servo network 332
controls the delivery o~ product to the by-pass line.
The homogenizer 322 pushes the processed product
through a line 334 to a conventional aseptic cooler 336
6~L
-54-
where cold water Erom the preheater cools the product
from 85C (185F) to 20C (68F) for aseptic storage or
for dlrect filling oÇ aseptic pac~ages by means of a
series of conventional output surge and filler valves
338, back pressure valves 3~0 and 342 maintain a
positive pressure in the aseptic product l.ines to
minimize the risk of contamination. A conventional
pressure monitor and servo network 344 control the
operation of back pressure valve 340. A flow diversion
valve 346 is controlled by the controller recorder 243
in response to temperature measurements of the product
within the holdiny tube 226. If the temperature in ~he
holding tube falls belo~ the legally-required minimum,
the flow diversion valve is activated to divert the
improperly-processed product back to the balance tank
via a line 348 and a drain/rerun valve 350 to the
balance tank 288 for reprocessing. If the legally
required temperatures are maintained within the holding
tube, the diversion valve remains closed and the
process product is delivered directly to the surge and
filler valves.
It is noted that the system may be completely
automated with an init.ial sterilization cycle using hot
water, a product cycle and subsequent cleaning in place
cycle.
The major aspects of the present inventlon
discussed herein together cooperate to produce results
which have long been sought after but have been
unattainable usin~ prior art technology. These results
are the efficient and continuous production of fully
sterilized milk which is virtually indistinguishable
from fresh whole milk in taste Tests on samples
produced by the present system conducted at the
University of Maryland have proven that test sampl.es of
66~
milk produced utillzing the system of the inventlon can
be stored unrefrigerated for periods up to eight weeks
with no significant taste difference when compared with
fresh, pasteurized milk. Furthermore, in taste tests
held at the University o Minnesota in July, 1977 milk
produced in accordance with the general method of the
present invention was compared to regular pasteurized
milk and to sterilized milk using conventional
technology. The product produced using the present
invention received the highest score of all products
lndicatin~ taste preference by the panel of testers.
These results confirmed earlier tests conducted in 1976
by the Dairy Marketing Forum sponsored by the U. S.
Department of Agriculture Cooperative Extension Service
and the University of Illinois at Urbana Champaign.
In operation, the apparatus of the invention,
which may be characterized as an ultra high temperature
(UHT) sterilizing system, receives preheated products
from an appropriate source. This product is formed
into one or more continuous and fully isolated falling
films of product. Virtually any number of independent
falling films may be produced in the sterilization
chamber 176, depending only upon the si~e of the
chamber. Naturally, sufficient spacing must exist
within the chamber to prevent interference among the
various films. The falling film is characterlzed by
the fact that it never engages any surface which is
hotter than itself It is formed using a distribution
head having a plurality of properly spaced apertures to
maintain careful control over the film thickness and
shape. The falling film is subjected to extremely
rapid heating to a temperature in the range of between
280 and 300F by fully saturated culinary steam.
Special baffling and steam distrubiton technlques are
6~
-56-
used in accordance with the invention to prevent the
steam from disturbing the continuous nature of the
falling film. This is highly significant in the
context of the present invention since the film must
fall to the bottom of the sterilization chamber without
being disturbed or split into components to prevent
taste distortion. The careful reduction in steam
velocity and ultimate distribution of steam around the
falling film's product prevent the steam from
interfering with the continuous nature of the falling
film. Similarly, the height of the film is carefully
adjusted as is the flow rate of the product forming the
film so that the film falls to the bottom of the
sterilization chamber without breaking into droplets or
otherwise becoming discontinuous. As such, surface
tension holds all particles of the film together even
as they strike the bottom of the chamber. As a result
no splashing or substantial agitation occurs as the
film reaches the bottom of the chamber and is fed into
the outlet pipe. To prevent agitation, splashing or
other physical disturbance of the fluid in the outlet
and holding pipes~ extremely accurate control of the
fluid level at the bottom of the sterilization chamber
iS required. To meet this requirement, and to meet the
requirement of maintaining extremely steady flow
through the holding tube and to still preserve the
easily cleanable nature of the equipment, a balanced
force technique has been developed~ The advantage of
this technique is that it eliminates expensive controls
which could contaminate the milk product, could be
difficult to maintain in a sterile condition and might
be subject to failures of malfunctioning which would
result in ~erturbations in the fluid and flow level
resulting in turn in inconsistencies in the output
p~oduct. The balanced force technique, however,
-57-
eliminates all of these ineficiencies simply by
controlling the input flow and regulating output flow
in such a way that a fixed fluid level is found and
maintained to keep the system fully stable and
operational with virtually no risk of failure or
product distortion.
The principal advantages of the continuous,
isolated falling film sterilization method and
apparatus of the present invention can be summarized as
follows:
Flavor -
Product (e.g., milk) Elavor as good as or
better than pasteurized. Chalky, sandy
or burnt flavors associated with UHT milk
eliminated.
Consistency -
Because of the inherent design of the
system, product quality is consistent
throughout the production run.
Minimum Product Damage -
Due to the inherent characteristics of
the free falling film UHT heater minimum
product damage results for desired
sterilizing effect. Product
characteristics such as fat separation
and sedimentation in milk and lack of
whipping ability in cream processed with
conventional UHT systems does not occur
using the process and apparatus of the
invention.
Barge Flow Rates -
Small as well as large flow rates are
possible. As little as 100 gph to more
g~6~
-58-
than 5000 gph. This makes large
operations economically feasible.
Variable Flow Rates -
The flow rate of the system can be varied
substantially + 20~ without losing
stability. This feature will limit the
need for large aseptic surge tanks which
are a high cost item.
Product Variety -
System can be used for many products with
a wide range of physical parameters
including viscosity, specific weight,
specific heat, heat sensitivity, and
others.
Long Running Times -
System can be run for a long period of
time without shutdown. Twenty hour per
day operation should be feasible.
Minimun Cleaning -
System can be cleaned in place (CIP)
automatically. Minimum time is needed
because of minimum deposit (burn-on) on
hot surfaces.
Efficient Energy Utili~ation -
The present UHT heater has high heat
transfer efficiency (more than 95~);
moreover, there is no reduction in heat
transfer efficiency as a function of
running time.
Large Range of Temperature Increases -
A large range of temperature increases
are possible in the present UHT heater.
As little as 20F increase to as much as
250F increase in less than one third
(1/3) of a secondO
-59-
Maximum Heat Penetration -
Maximum hea-t penetration is accomplished
by use of the thin isolated, continuous
free falling films with saturated steam,
and very large heat transfer area.
Pasteurizer, Ultra-Pasteurizer, Sterilizer -
System has been cleared by the United
States Public Heal~h service as a legal
pasteurizer, Ultra-Pasteurizer or
- Sterili~er. Ultra-Pasteurized dairy
products in most states would not need to
conform to state dating laws.
Minimum ~aintenance -
The present UHT heater has no moving
parts, it is constructed of stainless
steel and requires little maintenance.
Since the Ultra-High Temperature portion
of the system involves only the
sterilizer, minimum maintenance is
required in other portions of the system.
Gasketing of plates or tubular heat
exchangers is eliminated or/and reduced
Manual or Automated -
The system can be fully automated or it
can be manually operated by a trained
operator. The level of automation can be
determined by the user.
The present system can be used for processing and
heat treating all types of fluent materials. Naturally
the characteristics of the material to be treated must
first be studied and fully understood before heat
treatment can begin. For example, it is necessary for
each product to determine the appropriate temperature-
time relationship for optimum heatin~. Once this
relationship is determined, the present system can be
66~
-60-
set to process any fluent material according to very
precise time and temperature limitations and with an
absolute minimum of physical perturbation or
agitation To prepare the system for treating any such
general product, once the time-temperature
characteristics of the product are deterrnined, it is
first necessary to set the height of the falliny film
in accordance with the required heating time. Raising
the height of the falling film increases the time
exposure of the product to heat, while lowering the
height of the film reduces the exposure time.
Similarly, the temperature and pressure within the
sterilization chamber must be se-t in accordance with
experimentally determined optimum values for the
product in question. It is then necessary to set the
flow rate of the system at an appropriate level. The
flow rate is determined by the width and thickness of
the falling film, the number of falling films utilized,
and by the viscosity of the product. The system can
then be adjusted using the balance force technique to
operate uniformly at the desired flow rate.
Obviously, numerous additional modifications and
variations of the present invention are possible in
light of the above teachings. It is therefore to be
understood that within the scope of the appended claims
the invention may be practiced otherwise than as
specifically described herein.
