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 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: The present disclosure relates to a mechanical frozen butter heater (40), a frozen butter reworking line (2) and a method of reworking frozen butter which are particular in being able to rework frozen butter without the butter having to be cut into chips prior to entry into the mechanical frozen butter heater (40), or the frozen butter reworking line (2) or used in the method of reworking frozen butter according to the invention.

Abstract: A device for taking powder material into liquid including an inlet to which fluidized powder is supplied with a first pressure, an outlet into a liquid tank having a second pressure less than the first pressure, a powder material intake from the inlet to the outlet, a valve for the powder material intake, and a gaseous medium intake with an outlet into the powder intake with a pressure higher than the second pressure, wherein the outlet of the gaseous medium intake is in the powder material intake downstream from the valve. A method including: applying a vacuum or low pressure to the liquid, passing powder material into the liquid through a powder material intake, providing a valve in the powder material intake, and supplying a pressurized gaseous medium into the powder material intake downstream the valve at least partially during closing and/or opening the valve.

Abstract: A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil-in-water emulsion is discharged out of the cavitator (10). The oil-in-water emulsion can contain water, milk, cream, and/or recombined liquids. The reversed emulsion can be a low-fat butter or a low-fat margarine. The broken oil-in-water emulation can leave the cavitator as butter fat and butter milk. Use of cavitation or of a cavitator (10) to reverse or break an oil-in-water emulsion. An apparatus (1) with a feed pump (5) and a cavitator (10), a first heat exchanger (7) for tempering a flow of an oil-in-water emulsion pumped by the feed pump (5) to the cavitator (10) and a second heat exchanger (15) for cooling a water-in-oil emulsion or for cooling a broken oil-in-water emulsion that is pumped from the cavitator (10) through the second heat exchanger (15).

Abstract: A device for taking powder material into liquid including an inlet to which fluidized powder is supplied with a first pressure, an outlet into a liquid tank having a second pressure less than the first pressure, a powder material intake from the inlet to the outlet, a valve for the powder material intake, and a gaseous medium intake with an outlet into the powder intake with a pressure higher than the second pressure, wherein the outlet of the gaseous medium intake is in the powder material intake downstream from the valve. A method including: applying a vacuum or low pressure to the liquid, passing powder material into the liquid through a powder material intake, providing a valve in the powder material intake, and supplying a pressurized gaseous medium into the powder material intake downstream the valve at least partially during closing and/or opening the valve.

Abstract: The present invention relates to a feed composition comprising fish protein hydrolysed with a neutral and an alkaline protease. The hydrolysed fish protein may e.g. be used to replace fish meal in feed compositions to achieve a higher growth rate of the animals. The invention further relates to a method for feeding animals, e.g. fish or swine.

Abstract: The invention relates to means capable of avoiding electrical current, which is being induced in the blades of a wind turbine, from being passed on to parts of the wind turbine that may be damaged or even destroyed by the electrical current. The invention benefits from the fact that the electrical current is passed along by means of electrical conductors extending from the blades and to a stationary part of the wind turbine in relation the flange of the wind turbine for mounting the hub of the wind turbine to the main shaft of the wind turbine, and where the electrical conductors lead either through or past the mounting flange of the wind turbine.

Abstract: The present invention relates to a method for extracting glycosaminoglycan from animal tissue by hydrolysing the tissue with endoprotease and exoprotease and separating the glycosaminoglycan.

Abstract: The apparatus for analysis of physiological fluids of the invention contains equipment for automatic introduction of reference fluids to a sample aggregate inlet of the apparatus. The apparatus also contains equipment for analyzing the samples.

Abstract: In order to reduce the requirements for cleaning and provide a structure which is also easy to disassemble for cleaning without the use of tools, a pump, which has a rotary element such as an impeller shaft, is provided with a seal which is arranged so that an annular seal element, such as an O-ring, is disposed in an annular chamber which is sufficiently elongate to allow for a small amount of reciprocal movement of the seal element therein. The movement of the seal member promotes a self-cleaning action which obviates the build-up of particulate material in the annular chamber.

Abstract: A centrifugal pump provided with an impeller, a pump shaft, a pump housing and with a motor coupled to the pump shaft. A shaft seal device is arranged between the pump shaft and the rear wall of the pump housing respectively, and a cooling unit mounted on the outer surface of the latter at the location where the shaft extends through a hole in the rear wall. The shaft seal device is provided with a first set of sealing element arranged between the rear wall and the pump shaft as well as with a second set of sealing element arranged so as to prevent coolant from leaking between the shaft and the cooling unit. A thrust collar is interconnected with a flush pipe extending inside the collar but around the pump shaft and further arranged under the two sets of sealing element. Coolant can flow on the inner surface as well as on the outer surface of the flush pipe. A particularly efficient seal is provided at the location in the rear wall where the extends therethrough.

Abstract: A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18.degree. to 65.degree. C. for a period of from 4 to 36 hours.

Abstract: Cheese curd is produced by coagulating a milk product during its passage through a long coagulator tube under renneting conditions giving a relatively slow coagulation course. The milk product is renneted in-line and the renneted mixture is fed periodically to the inlet end of the coagulator tube during feeding periods with intermediate stand still periods, the length of a feeding period being selected so that no essential coagulation occurs in the mixture from its introduction into the coagulator tube up to the successive stand still period, and the length of a stand still period being selected so that the mixture after having been subjected to one stand still period in the coagulator tube forms a sufficiently firm coagulum to be transported by feeding new mixture during the successive feeding period towards the outlet end of the coagulator tube as a continuous plug.

Abstract: In the manufacture of Cheese of the "pasta filata" type, an intermediate product is obtained by carrying out the coagulation of a protein concentrate, obtained by ultrafiltration of milk, by means of an acid whose concentration is selected so that the calcium concentration, in the coagel resulting from the coagulation, after separation of liquid, is below about 1.5% calculated on the weight of fatfree dry solids.