Preparation of whipped cream
专利汇可以提供Preparation of whipped cream专利检索，专利查询，专利分析的服务。并且PURPOSE: To supply high quality whipped cream continuously through a transfer pipe to the cream applicator at the end of the transfer pipe, by transferring incompletely whipped cream through the transfer pipe under controlled temperature, pressure and flow rate of the cream.
CONSTITUTION: Liquid cream is removed from the tank 31 with the pump 24, mixed with air sent through the air feed pipe, and introduced into the disperser 6 to effect the dispersion of air bubbles in the cream. The dispersion is sent through the connection pipe 14 to the stirring device 19, in which it is further stirred to obtain incompletely whipped cream. The cream is removed from the stirring device 19 through the extraction pipe 1 and the thermostatic transfer pipe 2, and supplied to the operator's table through the branched pipe 33. The temperature of the cream in the transfer pipe 2 is kept at ≤12°C by the flow of cold water in the cooling pipe 4. The internal pressure and the flow rate of the cream are controlled to ≥1kg/cm
2 and 10W60cm/sec, respectively.
COPYRIGHT: (C)1982,JPO&Japio，下面是Preparation of whipped cream专利的具体信息内容。
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