Abstract: The disclosure provides methods and apparatuses for removing a yellow color of riboflavin in a lactose solution. The methods include exposing a lactose solution (e.g. milk) containing riboflavin to light under conditions that breakdown riboflavin comprised within the solution to thereby remove the yellow color of riboflavin. The conditions that breakdown include a specific wavelength of light (e.g. light having a wavelength of 360-475 nm) and a specific temperature range (e.g. a temperature of 0-80° C.). In certain embodiments, the duration of the treatment is such that the lactose solution is exposed to a total of 5-20 kW of light.

Abstract: Disclosed is a centrifugal pump for pumping a heat-sensitive fluid foodstuff, comprising a volute casing having an inlet port and an outlet port for the heat sensitive fluid, the volute casing enclosing an impeller comprising a disc operably associated with an end of a shaft, said disc having a first surface and a second surface opposite the first surface, said first surface facing the inlet of the casing and being provided with vanes, wherein the second surface of the disc of the impeller is exposed to a cooling medium. The centrifugal pump is suitable for reducing the built-up of fouling on the surface of the impeller disc facing the inlet of the casing and being provided with vanes.

Abstract: Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk is a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152° C. to 165° C. for 500 ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70° C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.

Abstract: A plant for heat treating heat-sensitive fluid foodstuffs an infusion chamber in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam, and a fluid foodstuff inlet connected to a plurality of openings at the top of the infusion chamber for creating a plurality of essentially downwardly directed separate fluid foodstuff jets. The infusion chamber has a bottom section configured to collect the fluid foodstuff from the jets. The bottom section has an outlet opening at the bottom of the infusion chamber for allowing the collected fluid foodstuff to exit the infusion chamber. The outlet opening is seamlessly connected to the inlet of a pump. A cooling jacket surrounds the bottom section for cooling the bottom section. The cooling jacket extends all the way down to the pump.

Abstract: A hygienic food product to food product heat exchanger (1). The heat exchanger (1) has an elongated and hollow housing (4), a metal tube plate (6) arranged at each of the opposite ends of the elongated housing (4) for defining a closed interior space (10) inside the elongated and hollow housing (4), a plurality of tightly spaced metal tubes (2) axially extending between the tube plates (2) with the ends of the tubes being received in correspondingly tightly spaced holes the tube plates (6) or with the lumen of the tubes being aligned with said correspondingly tightly spaced holes in the tube plates. The metal tubes (2) are sealingly secured to the metal tube plates (6) by a welding joint (20) on the inwardly facing side of the tube plates (6).

Abstract: A high temperature food treatment method is disclosed wherein by alternatingly operating between a first final heater (13) and second final heater (23) arranged in parallel on a food processing line (30, 40, 50), it is possible to operate a continuous process, yet significantly reducing the overall downtime of the processing line (30, 40, 50), by performing a cleaning in place process on the final heater (13, 23), not currently being used in the high temperature food treatment process, thereby eliminating or significantly reducing the influence on the processing line (30, 40, 50) downtime by the process elements and/or processing equipment most easily contaminated.

Abstract: A hygienic food product to food product heat exchanger (1). The heat exchanger (1) has an elongated and hollow housing (4), a metal tube plate (6) arranged at each of the opposite ends of the elongated housing (4) for defining a closed interior space (10) inside the elongated and hollow housing (4), a plurality of tightly spaced metal tubes (2) axially extending between the tube plates (2) with the ends of the tubes being received in correspondingly tightly spaced holes the tube plates (6) or with the lumen of the tubes being aligned with said correspondingly tightly spaced holes in the tube plates. The metal tubes (2) are sealingly secured to the metal tube plates (6) by a welding joint (20) on the inwardly facing side of the tube plates (6).

Abstract: The present invention relates to a butter making device comprising a butter containing section containing a basic butter product to be processed further, a dosing unit for adding additives to the basic butter product, and a flow restricting and generating device disposed at the butter containing section for passing butter from the butter containing section for further processing the basic butter product to the dosing unit, wherein at least one further dosing unit and at least one further flow restricting and generating device disposed at the butter containing portion for passing basic butter containing section to the at least one further dosing unit.

Abstract: A vapor atmosphere spray dryer can include a closed-loop circuit having a dryer, a bag house filter system, a fan, and a heater system which are fluidly connected together for circulating a mass of superheated vapor therethrough. A centrifugal atomizer is disposed within the dryer. A feed system delivers a supply of feed slurry to the centrifugal atomizer which discharges a supply of atomized feed slurry in the dryer for combination with the circulated mass of superheated vapor within the dryer. The closed loop circuit is constructed such that the circulated mass of superheated vapor has an operating pressure of at least 1 psi which is generated by the evaporation of the fluid in the atomized feed slurry in the dryer resulting from the combination of the supply of atomized feed slurry and the circulated mass of superheated vapor.