An apparatus and method of the heat treatment of a fluent food product with
steam includes a pressure vessel having a steam inlet at one end and an a
product outlet at the opposite end; an inner partition wall having an open
end defines the product introduction and treatment chamber and includes a
fluid distribution device adapted to provide a plurality of discrete
turbulent sprays that impact in a turbulent manner on the interior surface
of the partition wall to then flow downwardly to the open end in a
turbulent manner while steam flow upwardly toward a vent located at the
top of the treatment chamber; balanced flow of steam is effected by
apertured baffles extending between the interior wall of the vessel and
the partition wall.
