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1. (WO2018197036) METHOD AND SYSTEM FOR CONTROLLING AND/OR REGULATING THE TREATMENT OF HEAT-SENSITIVE LIQUID FOOD PRODUCTS

Pub. No.:    WO/2018/197036    International Application No.:    PCT/EP2018/000198
Publication Date: Fri Nov 02 00:59:59 CET 2018 International Filing Date: Fri Apr 13 01:59:59 CEST 2018
IPC: A23C 3/037
A23L 3/22
F04D 29/22
F04D 29/58
F04D 29/62
Applicants: GEA TDS GMBH
Inventors: SCHWENZOW, Uwe
TACKE, Ludger
ASSING, Hubert
BUSS, Helmut
LEIWERING, Ludger
Title: METHOD AND SYSTEM FOR CONTROLLING AND/OR REGULATING THE TREATMENT OF HEAT-SENSITIVE LIQUID FOOD PRODUCTS
Abstract:
The invention relates to a method for controlling and/or treating heat-sensitive liquid food products (P) according to the preamble of claim 1, and to a system for carrying out the method and to a centrifugal pump for said type of system, which ensures the control of the filling level in the infuser container is improved and therefore a constant dwell time of the liquid food product which is to be heated is reached in the event of product-fouling in the centrifugal pump. Said aim is technically achieved, amongst other things, by the fact that the centrifugal pump (14) is designed such that one part of a volume flow of the liquid food product (P), transported by an impeller wheel (14.3), regularly rinses the impeller wheel (14.3) and the areas of a pump chamber (68) that are directly adjacent to the impeller wheel (14.3), and that a reduction in the volume flow of the centrifugal pump (14) is then counteracted by increasing the initial rotational speed (n(o)) if the reduction is simultaneously associated with a drop in temperature (ΔΤ2) of the temperature of the product (T2) and that the increase of the initial rotational speed (n(o)) is carried according to the drop in temperature (ΔΤ2) of the product temperature (T2) and/or an increase (ΔΤ1) in the temperature of the steam (T1), the respective measurement of the increase in the initial rotational speed (n(o)) resulting in the necessity, in technical requirements, to constantly maintain at least the temperature of the product (T2).