RU2502549C1 - Emulsor - Google Patents

Abstract

FIELD: process engineering.

SUBSTANCE: invention relates to food industry, particularly, to making multicomponent mixes with addition of liquid ingredients. Two inclined feed flutes with their bottoms heated by hot water are mounted at top part of rectangular housing. Fluid components atomisers are arranged under said flutes at two opposite sidewalls. Rectangular housing is mounted vertically at trough-shape mixer. Mixer comprises two serial chambers, one arranged above said rectangular housing and another one at conical part extending beyond said housing. Low- and high-speed shafts are arranged coaxially inside said mixer. Note here that low-speed shaft is fitted inside high-speed shaft to extend through two chambers while high-speed shaft passes through first chamber only. Mixer taper section has dual casing with cold water feed and discharge pipes. Two different-diameter ribbon coils and driving screw are fitted on mixer high-speed shaft. Variable-pitch-and-diameter taper driving screw is fitted on low-speed shaft.

EFFECT: higher homogeneity.

1 dwg

Description

The invention relates to the food industry, in particular to equipment for producing emulsions.

The closest in technical essence and the achieved effect is a mixer [Patent No. 2154520, IPC ⁷ V01 F5 / 10. Mixer / S.P. Polomoshnykh, V.I. Melnichenko; KAMUS Small Implementation Enterprise (RU), MiZiV Small Enterprise (UA) - No. 95110496/12. 3App. 06/23/1995. Publ. 08/20/2000], which contains a housing along the vertical axis of which a rotating feed organ is installed - a screw placed in the working chamber in the form of a cylindrical cavity with holes in the side surface. The chamber is equipped with a piston located inside it. A perforated cylindrical nozzle is mounted outside the working chamber with the possibility of movement. This device allows you to get a wide range of emulsions from components of various degrees of viscosity with the possibility of operational control of the intensity of the process depending on the initial parameters of the components.

The disadvantages of the mixer are: significant energy consumption due to irrational conduct of the process of thermomechanical effects on the initial mixture; uneven distribution of components in the resulting mixture and its insufficient whipping due to the imperfect design of the mixer, which does not take into account the peculiarities of the physicomechanical properties of the starting components.

An object of the invention is the rational conduct of the process of thermomechanical effects on the initial mixture by optimizing the nature of the movement of the product and ensuring the maintenance of a given temperature regime, the maximum universalization of the design of mixing mechanisms, taking into account the peculiarities of the physico-mechanical properties of the starting components; obtaining probiotic vegetable-creamy emulsions of functional purpose.

In an emulsifier containing a vertical rectangular housing with a rotating working body, it is new that two inclined feed trays are installed in the upper part of the rectangular housing, the lower plane of which is heated with hot water, spray nozzles for supplying liquid components are installed under the trays in two opposite side walls of the housing , the rectangular housing is vertically mounted on a mixer having a trough-like shape, the mixer includes two consecutive chambers, and The first chamber is located under a vertical rectangular casing, and the second, in a cone-shaped part extending outside the casing, high-speed and low-speed shafts are coaxially located inside the mixer, the low-speed shaft located inside the high-speed and passes through two chambers, and the high-speed shaft - only through the first chamber, the cone-shaped part of the mixer has a two-body housing with nozzles for supplying and discharging cold water, on the high-speed shaft of the mixer located in the first chamber, two tape spirals of different the diameter of the opposite winding and blast screw on output shaft passing through a second chamber in the conical part of the mixer is mounted a conical forcing screw variable pitch and diameter, and the outlet from the second chamber - discharge port.

The technical result consists in the rational conduct of the process of thermomechanical effects on the initial mixture by optimizing the nature of the movement of the product and ensuring the maintenance of a given temperature regime, maximizing the universalization of the design of mixing mechanisms, taking into account the characteristics of the physicomechanical properties of the starting components; obtaining probiotic vegetable-creamy emulsions of functional purpose.

Figure 1 presents a three-dimensional image of the design of the emulsifier, figure 2 is a planar image of the design of the mixer.

The emulsifier (Figs. 1 and 2) includes a vertical rectangular housing 1, in the upper part of which two inclined feed trays 2 and 9 are installed towards each other. In the front wall of the tray 2 there is a loading pipe 10 for supplying one of the initial components (for example, buttermilk) and in the front wall of the tray 9 - loading pipe 8 for supplying the second of the original components (for example, vegetable oil). Trays 2 and 9 have a double bottom. The lower plane of each of the trays 2 and 9 is heated by hot water supplied through the nozzles 11 to the double bottom, and the waste coolant is removed through the nozzles 12. Heating of the initial components is necessary to reduce their viscosity and uniform spreading over the entire area of the horizontal inclined and heated surface of the trays.

The rear walls of the trays 2 and 9 do not touch each other: between them there is a gap for swelling in the form of a thin film of the original components, which, when swelling from the surface of the trays, are in contact with each other, forming one draining film.

Under each of the trays 2 and 9 in two opposite side walls of the housing 1 there are spray nozzles 3 for supplying liquid components. Moreover, one nozzle 3 sprays an emulsifier, and the second an aqueous solution of probiotics (for example, bifidobacteria, lactobacilli). The number of nozzles 3 installed in two opposite side walls of the housing 1, depending on the number of input ingredients can vary.

Using spray nozzles 3, the emulsifier and the aqueous solution of probiotics are uniformly distributed over the surface of the falling film of the product.

The rectangular housing 1 is vertically mounted on the mixer 15 having a trough-like shape. The mixer 15 includes two sequentially arranged chambers: the first chamber 13 is located under the vertical rectangular casing 1, and the second 14 is in the cone-shaped part extending beyond the casing 1.

Inside the mixer 15, the high-speed 16 and low-speed shafts 17 are coaxially located, the low-speed shaft 17 is located inside the high-speed shaft 16 and passes through the chambers 13 and 14, and the high-speed shaft 16 is only through the first chamber 13. The cone-shaped part of the mixer 15 has a two-body housing 5 with a nozzle 18 for supplying cold water and a pipe 19 for discharging waste water. This allows you to cool the mixture of components to the desired temperature.

On the high-speed shaft 16 of the mixer 15, located in the first chamber 13, two tape spirals are fixed: 20 larger and 4 smaller diameters with opposite windings and forcing screw 21.

The rotating working body is a combination of two tape spirals 20 of larger and 4 smaller diameters with opposite winding and forcing screw 21.

At the inlet and outlet of the first chamber 13, supports 22 for low-speed shaft 16 are installed. The proposed design of tape spirals 4 and 20 and forcing screw 21 provides intensive mixing and whipping of the mixture of components, bringing them to the required degree of uniformity in accordance with the requirements of the technology.

On a low-speed shaft 17 passing through the second chamber 14, in the cone-shaped part of the mixer 15, a cone-shaped forcing screw 6 of variable pitch and diameter is mounted, and at the outlet of the second chamber, an unloading hole 7.

The shafts 16 and 17 are driven in rotation with different frequencies from electric motors (not shown in FIGS. 1 and 2).

The emulsifier (figures 1 and 2) works as follows.

Hot water is supplied through the nozzles 11, which heats the lower surface of the trays 2 and 9. Waste water is discharged through the nozzles 12. Through the nozzle 8, the first source component, for example, vegetable oil, is fed to the surface of the tray 9. Through the pipe 10 on the surface of the tray 2 serves the second source component, for example, buttermilk. The initial components, heating from the heated surface of the trays, reduce their viscosity and spread evenly over the entire area of the sloping and surface of the trays 2 and 9.

Then, the initial components (buttermilk and oil) flow from the surface of the trays in the form of a thin film into the gap between them, while they are in contact with each other, forming one flowing film.

Next, an emulsifier is supplied under pressure to one nozzle 3, and an aqueous solution of probiotics to the second. Using spray nozzles 3, the emulsifier and the aqueous solution of probiotics are uniformly distributed over the surface of the falling film of the product. Moreover, the number of nozzles 3 installed in two opposite side walls of the housing 1 may vary depending on the number of introduced ingredients.

An emulsion is a dispersion of microscopic particles from one fluid to another. Emulsions can be formed by any two immiscible liquids. In most cases, one of the phases of the emulsions is water. Emulsions of the "oil in water" type are emulsions in which the continuous phase is water and the dispersed phase is an "oily" liquid insoluble in water. Water-in-oil emulsions are emulsions in which the continuous phase is oil and the dispersed phase is water. Emulsions can have more than two phases. In such emulsions, the dispersed particles themselves contain even smaller particles of the third phase (as a rule, this is the same liquid as in the continuous phase). The emulsion, which is formed by mixing oil and water, quickly disintegrates when this process is stopped. To stabilize the system, a third component (emulsifier) is introduced into the emulsion, which prevents or slows down the phase separation. A mixture of vegetable oil, buttermilk, emulsifier and probiotics, is sent to the first chamber 13 of the mixer 15.

High-speed 16 and low-speed shaft 17 are driven in rotation from an electric motor (not shown in FIGS. 1 and 2). The high-speed shaft 16 of the mixer 15 with the help of two tape spirals 20 of larger and 4 smaller diameters with opposite winding and forcing screw 21 provides the final whipping of the product. The proposed design of tape spirals provides intensive mixing and whipping of the mixture of components, bringing them to the required degree of uniformity in accordance with the requirements of the technology. Then, the whipped mixture of components by the injection screw 21 is fed into the second cone-shaped chamber 14 of the mixer 15. The low-speed shaft 17 with the cone-shaped injection screw 6 of variable pitch and diameter located on it slowly moves the product to the discharge opening 7.

At the same time, cold water is supplied through the pipe 18 to the twin-body housing 5, which is then removed through the pipe 19. The internal surface of the cone-shaped chamber 14 is cooled with the help of the supplied cold water, and from it the mixture of components to the required temperature. The mixture of components is subjected to intense and optimal thermomechanical effects by optimizing the nature of the movement of the product and ensuring the maintenance of a given temperature regime. This allows you to give the necessary uniformity and homogeneity of the structure of the emulsion.

The cooled product is transported by a screw 6 to the discharge opening 7 and then sent to the packaging and packaging.

Thus, the use of the invention will allow:

- to optimize the process of thermomechanical impact on the feedstock, different in its physical and mechanical properties, due to the rational nature of the movement of the product and ensuring the maintenance of a given temperature in each of the two chambers of the mixer, depending on their functional purpose;

- expand the scope due to the achieved universalization of mixing mechanisms, taking into account the characteristics of the physico-mechanical properties of the starting components;

- to obtain probiotic vegetable-creamy emulsions of functional purpose, consisting of a mixture of various components, due to the solution of the problem of uniform distribution of the components of the mixture and the most rational temperature effect on them.

Claims (1)

An emulsifier containing a vertical rectangular housing with a rotating working body, characterized in that two inclined feed trays are installed in the upper part of the rectangular housing, the lower plane of which is heated with hot water, spray nozzles for supplying liquid components are installed under the trays in two opposite side walls of the housing, rectangular the housing is vertically mounted on a trough-shaped mixer, the mixer includes two successively arranged chambers, the first The second chamber is located under a vertical rectangular casing, and the second, in the cone-shaped part extending beyond the casing, high-speed and low-speed shafts are coaxially located inside the mixer, with the low-speed shaft located inside the high-speed and passes through two chambers, and the high-speed shaft - only through the first chamber, the cone-shaped part of the mixer has a two-body housing with nozzles for supplying and discharging cold water, on the high-speed shaft of the mixer located in the first chamber, two tape spirals of different diameters are fixed a countermeter with an opposite winding and auger, on a low-speed shaft passing through the second chamber, a cone-shaped forcing auger of variable pitch and diameter is mounted in the cone-shaped part of the mixer, and an outlet is installed at the outlet of the second chamber.

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