AU2021101745A4 - Control system and working method of vertical purple sweet potato-pear composite vinegar fermentation tank - Google Patents
Control system and working method of vertical purple sweet potato-pear composite vinegar fermentation tank Download PDFInfo
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/045—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using logic state machines, consisting only of a memory or a programmable logic device containing the logic for the controlled machine and in which the state of its outputs is dependent on the state of its inputs or part of its own output states, e.g. binary decision controllers, finite state controllers
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/10—Apparatus
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B15/00—Systems controlled by a computer
- G05B15/02—Systems controlled by a computer electric
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Abstract
The invention discloses a control system and its working method of vertical purple sweet
potato pear compound vinegar fermentation tank, which is composed of fermentation chamber,
stirring motor, trachea, safety valve, outlet, pressure gauge, controller, outlet, inlet and bracket;
a fermentation chamber is arranged above the support, and the fermentation chamber is fixedly
connected with the support; The top center of the fermentation chamber is equipped with a
stirring motor, and the bottom center of the fermentation chamber is equipped with an outlet
and an inlet; The upper side of the fermentation chamber is provided with a pipe and outlet,
and the pipe and outlet are connected with the fermentation chamber; a safety valve and a
pressure gauge are arranged on both sides of the gas pipe, and the safety valve and the pressure
gauge are connected with the gas pipe thread; the controller is located at the bottom of the
bracket; The control system of a vertical purple sweet potato pear composite vinegar
fermentation tank described in this invention has high automation degree and stable operation.
It effectively realizes the intelligent control of temperature, pressure and oxygen content in the
fermentation process. It has the function of real-time adjustment of fermentation process,
improves the fermentation efficiency and reduces the production cost.
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FIGURES
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Figure 1
Description
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7
Figure 1
Control system and working method of vertical purple sweet potato-pear composite
vinegar fermentation tank
The invention belongs to the field of fermentation equipment, and specifically relates
to a vertical purple sweet potato pear compound vinegar fermentation tank control system
and its working method.
Since China's reform and opening up, the national economy has been growing rapidly,
and "scientific and technological innovation, independent innovation" has become the
mainstream of China's current industrial development, and China's industry is gradually
developing in the direction of intensive, energy-saving, emission reduction and low
carbon. Compound fruit vinegar fermentation is the reaction process of producing and
accumulating specific metabolites through the growth and chemical change of
microorganism. For the purpose of compound fruit vinegar production or experiment,
modern industry, agriculture, medicine, food and other fields need to carry out a large
number of compound fruit vinegar fermentation process, and these processes are often
strictly monitored in order to achieve specific purposes. The monitoring and control of
complex fruit vinegar fermentation process is often specific to the monitoring and control
of specific parameters (e.g. temperature, pH, oxygen content, pressure, air flow, etc.),
which generally show a complex relationship between these parameters and the
accumulated reaction time and between different parameters, which is the difficulty of
monitoring the fermentation process of complex fruit vinegar. The traditional method mainly adopts manual/semi-manual way to control according to personal experience, which is less accurate and less effective, and the slightest mistake will lead to the scrapping of the whole tank, which will bring great economic loss to the compound fruit vinegar production enterprise. At present, with the expansion of project scale, especially the need of industrialization of compound fruit vinegar, the requirement of fermentation control effect of compound fruit vinegar is getting higher and higher, and the intelligent control under distributed environment has become the direction of fermentation control. In addition, the traditional large mechanical stirred compound fruit vinegar fermentation tank adopts the middle bearing to support, and the cylinder in the middle bearing part is easily damaged due to the alternating stress in long-term use. As there are several groups of heat exchange tubes on the inner wall of compound fruit vinegar fermentation tank, this cooling method occupies the internal space of compound fruit vinegar fermentation tank and there are dead comers easily, which makes the tank body contaminated with bacteria and makes it difficult to guarantee the sanitary quality of materials in compound fruit vinegar fermentation tank. The traditional method is to supply high temperature steam from steam boiler through high pressure pipeline for sterilization, but the steam boiler is troublesome to use and maintain, and the operation cost is large and the investment is much. In order to solve the secondary pollution caused by the bacteria in the compound fruit vinegar fermentation tank, and at the same time, the temperature, pressure and air flow in the compound fruit vinegar fermentation tank can be controlled automatically, the scientific research units and the scientific and technical personnel of the enterprise are constantly researching and exploring, using modern science and technology, although some progress has been made in the technology, there are still technical problems that have not been overcome in the actual application.
In order to solve the above technical problems, the invention provides a vertical purple
sweet potato pear composite vinegar fermentation tank control system, including
fermentation chamber 1, stirring motor 2, trachea 3, safety valve 4, outlet 5, pressure gauge
6, controller 7, outlet 8, inlet 9, and bracket 10 ; The fermentation chamber 1 was set above
the support 10, and the fermentation chamber 1 was fixedly connected with the support 10
; The top center of fermentation room 1 was equipped with stirring motor 2, and the bottom
center of fermentation room 1 was equipped with outlet 8 and inlet 9, where outlet 8 and
inlet 9 were connected with fermentation room 1, and stirring motor 2 was connected with
the thread of fermentation room 1. The upper side of the fermentation chamber 1 is
provided with trachea 3 and outlet 5, and the trachea 3 and outlet 5 are connected with the
fermentation chamber 1. safety valve 4 and pressure gauge 6 are arranged on both sides of
the gas pipe 3, and the safety valve 4 and pressure gauge 6 are connected with the gas pipe
3 thread ; The controller 7 is located at the bottom of bracket 10 ; The stirring motor 2 is
connected with the controller 7 control through a wire.
Further, the fermentation chamber 1 includes : thermal insulation filler 1-1, internal
bile 1-2, optic mirror mouth 1-3, thermocouple mouth 1-4, human hole 1-5, end cover 1-6,
cooling water pipe 1-7, electric heating wire 1-8, and protective wall 1-9. The inner center
of the protective wall 1-9 is provided with an inner gall bladder 1-2, and the top of the
protective wall 1-9 is provided with an end cover 1-6 ; The insulation filler 1-1 is located
between the inner gallbladder 1-2 and the protective wall 1-9 ; The outer surface of the inner gall bladder 1-2 is equipped with cooling water pipe 1-7 and electric wire 1-8. The cooling water pipe 1-7 and electric wire 1-8 are intertwined and fixedly connected with the inner gall bladder 1-2. The upper and lower ends of the cooling water pipe 1-7 are respectively connected with the outlet 5 and the inlet 9. The end cover 1-6 structure is a spherical shell, and the surface of the end cover 1-6 is equipped with a visual aperture 1-3, a thermocouple aperture 1-4 and a manhole 1-5. The visual aperture 1-3, the thermocouple aperture 1-4 and the manhole 1-5 are uniformly connected with the end cover 1-6, and the thermocouple aperture 1-4 is fixedly connected with the wire 1-8.
The visual aperture 1-3 and the thermocouple aperture 1-4 are connected to the
controller 7 control through a wire.
Further, the internal bile 1-2 comprises a mixer 1-2-1, a temperature sensor 1-2-2, a
formaldehyde concentration sensor 1-2-3, a juice concentration sensor 1-2-4, a sampling
tube 1-2-5 and a stirring support frame 1-2-6 ; The agitator 1 - 2 - 1 is located in the inner
center of the internal bile 1 - 2, where the agitator 1 - 2 - 1 is equipped with a agitator
support frame 1 - 2 - 6, and the agitator support frame 1 - 2 - 6 is fixedly connected with
the inner wall of the internal bile 1 - 2. The inner wall of the inner gall bladder 1-2 is
provided with temperature sensor 1-2-2, formaldehyde concentration sensor 1-2-3 and
juice concentration sensor 1-2-4, respectively. The temperature sensor 1-2-2, formaldehyde
concentration sensor 1-2-3 and juice concentration sensor 1-2-4 are connected with the
controller 7 through a wire. The mixer 1-2-1 side has a sampling tube 1-2-5, and the
sampling tube 1-2-5 is fixedly connected to the inner wall of the internal bile 1-2.
Furthermore, the thermal insulation filler 1-1 is molded by polymer materials. The
composition and manufacturing process of the thermal insulation filler 1-1 are as follows :
1. Insulation filler 1-1 component:
According to the weight fraction, (s) - 4 - (trifluoromethyl) phenylalanine tert butyl
ester 16-86 parts, 5-chloro-1 - (3,4-dichlorobenzyl) - 2-oxo-1, 2-dihydro-3
pyridinecarboxylic acid 126-201 phr, 4 - (3-iodopyridine-2-yl) piperazine-1-carboxylic
acid tert butyl ester 64-144 phr, n-boc-4 - (4-fluorobenzyl) piperidine-4-carboxylic acid
ethyl ester 137-177 phr, 2 - (3-amino-propoxy) - benzoic acid methyl ester 75-173 phr, 6
(4-bromophenyl) pyrazolo [1,5-a] pyrimidin-3-carboxylic acid ethyl ester 218-293 phr, 3
phr, the concentration of 54ppm-84ppm, 4-dimethyl-6 - [[(pyridin-2-methyl) amino]
carbonyl] - 3-cyclohexen-1-carboxylic acid 152-240 phr, 2 - [3 - (pyridin-4-yl) - 1h-1,2,4
thiazol-5-yl] ethyl acetate 34-77 phr, 2 - (7-methyl-5-oxo-2-phenyl-5h-imidazo [1,2-a]
pyrimidin-8-yl) propionic acid 124-185 phr, crosslinker 126-193 phr, 3 - [4 - (BOC
aminomethyl) phenyl] propionic acid methyl ester 218-331 phr, 2 - [3 - (trifluoromethyl)
phenyl] - 1 phr, 215-278 phr of 3-thiazol-4-carboxylic acid, 84-166 phr of ethyl 3 - (5
bromo-2-methoxy-3-pyridine) acrylate;
The cross-linking agent is any of 3 - amino-3 - ( 4 - fluorophenyl ) ethyl propionate,
3 - amino-3 - ( 2 - fluorophenyl ) ethyl propionate and 3 - amino-3 - ( 3 - chlorophenyl)
ethyl propionate ;
2. The manufacturing process of thermal insulation filler 1 - 1 includes the following
steps :
Step 1: Add 2752-3652 parts of ultrapure water with conductivity of
5.03pS/cm7.93tS/cm into the reaction kettle, start the stirrer in the reaction kettle with
the speed of 73rpm-128rpm, start the heating pump, make the temperature in the reaction
kettle rise to 74°C~126 °C; add (S)-4-(trifluoromethyl)phenylalanine tert-butyl ester, 5- chloro 1-(3,4-dichlorobenzyl)-2-oxo-1,2-dihydro-3-pyridinecarboxylic acid, 4-(3 iodopyridin-2-yl)piperazine-1-carboxylic acid tert-butyl ester, stir until completely dissolved, adjust the pH value to 5.5-7.4, set the stirrer speed to 138rpm-230rpm, the temperature to 112°C-166°C, and the esterification reaction for 18-30 hours.
Step 2: Take n-boc-4-(4-fluorobenzyl)piperidine-4-carboxylic acid ethyl ester and 2
(3-amino-propoxy)-benzoic acid methyl ester and crush the powder with a particle size of
1020-1220 mesh; add 6-(4-bromophenyl)pyrazolo[1,5-a]pyrimidine-3-carboxylic acid
ethyl ester and mix well, then spread on a tray with a thickness of 26mm-42mm. a
irradiation at doses of 8.6 kGy to 12.5 kGy and energies of 6.6 MeV to 8.8 MeV for 132 to
222 minutes, and p-irradiation at the same dose for 132 to 222 minutes.
Step 3: The mixed powder treated in step 2 was dissolved in 3,4-dimethyl-6
[[(pyridine-2-methyl)amino]carbonyl]-3-cyclohexene-1-carboxylic acid and added to the
reaction kettle with the stirrer speed of 134rpm-179rpm and the temperature of
129°C-198°C, and the vacuum pump was started to make the vacuum of the reaction kettle
reach -0.73MPa-1.87MPa. The vacuum pump was started to make the vacuum of the
reaction kettle reach -0.73MPa-1.87MPa, and the reaction was kept in this state for
12-24 hours; the pressure was released and radon gas was introduced to make the pressure
in the reaction kettle reach 0.84MPa-1.51MPa, and the reaction kettle was kept at rest for
14-22 hours; the stirrer speed was increased to 218rpm-266rpm, and the pressure was
released to OMPa at the same time; 2-[3-(pyridin-4-yl)-1H-1,2,4-thiazol-5-yl Add 2-[3
(pyridin-4-yl)-1H-1,2,4-thiazol-5-yl]ethyl acetate and 2-(7-methyl-5-oxo-2-phenyl-5H
imidazo[1,2-a]pyrimidin-8-yl)propionic acid to dissolve completely, then add cross- linking agent and stir to mix, so that the hydrophilic-lipophilic equilibrium value of the reaction kettle solution is 5.8-9.6, and keep warm for 16-26 hours.
Step 4: Add 3-[4-(boc-aminomethyl)phenyl]propionic acid methyl ester, 2-[3
(trifluoromethyl)phenyl]-1,3-thiazole-4-carboxylic acid and 3-(5-bromo-2-methoxy-3
pyridyl)acrylic acid ethyl ester at the stirrer speed of 230rpm295rpm, and raise the
pressure of the reactor to 2.30MPa-3.80MPa. After the reaction is completed, the pressure
in the reactor is lowered to 0 MPa and the temperature is lowered to 26°C-30°C, and the
material is discharged into the press to produce the insulation filler 1-1.
Further, the invention also discloses a working method of a vertical purple sweet
potato and pear composite fruit vinegar fermentation tank control system, which comprises
the following steps:
Step 1: The staff will put the fermentation materials into the fermentation chamber 1
according to the fermentation requirements and do the sealing work, and turn on the power;
at this time, the temperature sensor 1-2-2, formaldehyde concentration sensor 1-2-3 and
juice concentration sensor 1-2-4 inside the inner liner 1-2 start working, and real-time
monitoring of the working environment of the inner liner 1-2.
Step 2: After the staff turns on the power, the controller 7 controls the stirring motor
2 and the electric heating wire 1-8 through the wire, the stirring motor 2 realizes the mixing
of fermentation materials and uniform heating by driving the stirrer 1-2-1; when the
temperature sensor 1-2-2 detects the value reaches its set value, the temperature sensor 1
2-2 generates an electrical signal to the controller 7, which controls the electric heating
wire When the temperature sensor 1-2-2 detects a value higher than the set value, the
temperature sensor 1-2-2 generates an electrical signal to the controller 7, which controls the water inlet 9 to open, so that the cooling water flows evenly along the cooling water pipe 1-7 and cools down the fermentation chamber 1.
Step 3: During the fermentation process, when the pressure value inside the inner
chamber 1-2 reaches the upper limit set by the safety valve 4, the safety valve 4 on the air
pipe 3 opens automatically to relieve the pressure of the inner chamber 1-2, while the
pressure gauge 6 provides the pressure value inside the inner chamber 1-2 in real time; Step
4: During the fermentation process, when the pressure value inside the inner chamber 1-2
reaches the upper limit set by the safety valve 4, the safety valve 4 on the air pipe 3 opens
automatically to relieve the pressure of the inner chamber 1-2.
Step 4: In the fermentation process, when the oxygen content inside the inner liner 1
2 is lower than the lower limit set by the juice concentration sensor 1-2-4, the juice
concentration sensor 1-2-4 generates an electrical signal and transmits it to the controller
7, which generates an alarm signal and controls the internal gas valve of the controller 7 to
open and fill the inner liner 1-2 with carbon dioxide, keeping the carbon dioxide percentage
content inside the inner liner 1-2 at The percentage of carbon dioxide inside the liner 1-2
is within the range specified by the juice concentration sensor 1-2-4.
The present invention discloses a vertical purple potato pear compound fruit vinegar
fermentation tank control system, the advantages of which are as follows.
(1) The device has a reasonable and stable structure, safe and energy-saving operation,
and low manufacturing cost.
(2) The device is highly automated, has the function of real-time adjustment of
fermentation process, and has the function of automatic control of fermentation
temperature, pressure and oxygen content.
(3) The device has high fermentation efficiency, which effectively improves the
production efficiency and reduces the production cost.
The vertical purple potato pear compound fruit vinegar fermentation tank control
system described in the present invention, the device has a high degree of automation,
stable operation, effectively realizes the intelligent control of temperature, pressure and
oxygen content in the fermentation process, has the function of real-time adjustment of the
fermentation process, improves the fermentation efficiency and reduces the production
cost.
Fig. 1 shows the schematic diagram of the control system structure of a vertical purple
sweet potato-pear composite vinegar fermentation tank described in this invention.
Figure 2 is the schematic diagram of the fermentation chamber structure described in
the invention.
Figure 3 is the schematic diagram of the inner bile structure described in the invention.
Figure 4 is the time-varying diagram of the insulation strength of the insulation filler
described in the invention.
The identifications in Figs. 1-3 above are as follows : fermentation room 1, heat
preservation filler 1-1, inner liner 1-2, agitator 1-2-1, temperature sensor 1-2-2,
formaldehyde concentration sensor 1-2-3, juice concentration sensor 1-2-4, sampling tube
1-2-5, agitator support 1-2-6, visual mirror mouth 1-3, thermocouple mouth 1-4, manhole
1-5, end cover 1-6, cooling pipe 1-7, electric wire 1-8, protective wall 1-9, agitator motor
2, trachea 3, safety valve 4, outlet 5, pressure table 6, controller 7, outlet 8, inlet 9, support
10.
Next, the control system of a vertical purple sweet potato and pear compound fruit
vinegar fermenter provided by the present invention will be further explained with
reference to the attached drawings and examples.
As shown in Figure 1, it is a schematic diagram of the structure of a vertical purple
potato pear compound fruit vinegar fermenter control system described in the present
invention. As seen in Fig. 1, it includes: fermentation chamber 1, stirring motor 2, gas pipe
3, safety valve 4, water outlet 5, pressure gauge 6, controller 7, discharge port 8, water inlet
9, bracket 10; said bracket 10 is provided with fermentation chamber 1 above, and
fermentation chamber 1 is fixedly connected with bracket 10; said fermentation chamber 1
is provided with stirring motor 2 at the top center, and fermentation chamber 1 is provided
with discharge port 8 and water inlet 9 at the bottom center. wherein the discharge port 8
and water inlet 9 are connected to the fermentation chamber 1, and the stirring motor 2 is
threadedly connected to the fermentation chamber 1; said fermentation chamber 1 is
provided with an air pipe 3 and a water outlet 5 on the upper side, and both the air pipe 3
and the water outlet 5 are connected to the fermentation chamber 1; said air pipe 3 is
provided with a safety valve 4 and a pressure gauge 6 on each side, and the safety valve 4
and the pressure gauge 6 are threadedly connected to the air pipe 3; said controller 7 is
located at the bottom of the stand 10.
The stirring motor 2 is connected to the controller 7 control through wires.
As shown in Figure 2, is a schematic diagram of the structure of the fermentation
chamber described in the present invention. As seen in Figure 2 or Figure 1, the
fermentation chamber 1 includes: insulation filler 1-1, inner liner 1-2, sight glass port 1-3, thermocouple port 1-4, manhole 1-5, end cap 1-6, cooling water pipe 1-7, electric wire 1
8, protective wall 1-9; said protective wall 1-9 has inner liner 1-2 in the center of the
interior, and end cap 1-6 at the top of the protective wall 1-9; said insulation filler 1-1 is
located between the inner liner 1-2 and the protective wall 1-9; the outer surface of said
inner liner 1-2 is provided with cooling water pipe 1-7 and electric heating wire 1-8, and
the cooling water pipe 1-7 and electric heating wire 1-8 are intertwined and fixedly
connected to the inner liner 1-2, where the upper and lower ends of the cooling water pipe
1-7 are connected to the water outlet 5 and water inlet 9 respectively; the structure of said
end cap 1-6 is a spherical shell, and the surface of end cap 1-6 is provided with the surface
of end cap 1-6 is provided with sight glass port 1-3, thermocouple port 1-4 and manhole 1
, wherein sight glass port 1-3, thermocouple port 1-4 and manhole 1-5 are evenly
connected to end cap 1-6, and thermocouple port 1-4 is fixedly connected to electric heating
wire 1-8 through wires.
The sight glass ports 1-3 and thermocouple ports 1-4 are controlled and connected
with a controller 7 through wires.
As shown in Figure 3, is a schematic diagram of the structure of the inner liner
described in the present invention. As seen in Figure 3 or Figure 1, the inner liner 1-2
includes: agitator 1-2-1, temperature sensor 1-2-2, formaldehyde concentration sensor 1-2
3, juice concentration sensor 1-2-4, sampling tube 1-2-5, agitation support frame 1-2-6;
said agitator 1-2-1 is located in the center of the inner liner 1-2, where the agitator 1-2-1 is
provided with agitation support frame 1-2-6 on the inner wall of the inner liner 1-2; said
agitator 1-2-1 is fixedly connected to the inner wall of the inner liner 1-2. 6, stirring support
frame 1-2-6 and the inner wall of the inner liner 1-2 fixed connection; said inner wall of the inner liner 1-2 are provided with temperature sensor 1-2-2, formaldehyde concentration sensor 1-2-3 and juice concentration sensor 1-2-4, respectively, temperature sensor 1-2-2, formaldehyde concentration sensor 1-2-3 and juice concentration sensor 1-2-4 are connected to the controller 7 control through wires; said stirrer 1-2-1 is located in the center of the inner liner 1-2. Said stirrer 1-2-1 side is provided with a sampling tube 1-2-5, sampling tube 1-2-5 and the inner wall of the liner 1-2 fixed connection.
The working process of the vertical purple sweet potato and pear composite fruit
vinegar fermentation tank control system is as follows:
Step 1: The staff will put the fermentation materials into the fermentation chamber 1
according to the fermentation requirements and do the sealing work, and turn on the power;
at this time, the temperature sensor 1-2-2, formaldehyde concentration sensor 1-2-3 and
juice concentration sensor 1-2-4 inside the inner liner 1-2 start working, and real-time
monitoring of the working environment of the inner liner 1-2.
Step 2: After the staff turns on the power, the controller 7 controls the stirring motor
2 and the electric heating wire 1-8 through the wire, the stirring motor 2 realizes the mixing
of fermentation materials and uniform heating by driving the stirrer 1-2-1; when the
temperature sensor 1-2-2 detects the value reaches its set value, the temperature sensor 1
2-2 generates an electrical signal to the controller 7, which controls the electric heating
wire When the temperature sensor 1-2-2 detects a value higher than the set value, the
temperature sensor 1-2-2 generates an electrical signal to the controller 7, which controls
the water inlet 9 to open, so that the cooling water flows evenly along the cooling water
pipe 1-7 and cools down the fermentation chamber 1.
Step 3: During the fermentation process, when the pressure value inside the inner
chamber 1-2 reaches the upper limit set by the safety valve 4, the safety valve 4 on the air
pipe 3 opens automatically to relieve the pressure of the inner chamber 1-2, while the
pressure gauge 6 provides the pressure value inside the inner chamber 1-2 in real time; Step
4: During the fermentation process, when the pressure value inside the inner chamber 1-2
reaches the upper limit set by the safety valve 4, the safety valve 4 on the air pipe 3 opens
automatically to relieve the pressure of the inner chamber 1-2.
Step 4: In the fermentation process, when the oxygen content inside the inner liner 1
2 is lower than the lower limit set by the juice concentration sensor 1-2-4, the juice
concentration sensor 1-2-4 generates an electrical signal and transmits it to the controller
7, which generates an alarm signal and controls the internal gas valve of the controller 7 to
open and fill the inner liner 1-2 with carbon dioxide, keeping the carbon dioxide percentage
content inside the inner liner 1-2 at The percentage of carbon dioxide inside the liner 1-2
is within the range specified by the juice concentration sensor 1-2-4.
The control system of a vertical purple sweet potato pear composite vinegar
fermentation tank described in this invention has high automation degree and stable
operation. It effectively realizes the intelligent control of temperature, pressure and oxygen
content in the fermentation process. It has the function of real-time adjustment of
fermentation process, improves the fermentation efficiency and reduces the production
cost.
The following are embodiments of the process for manufacturing the insulation filler
1-1 described herein. The embodiments are intended to further illustrate the present
invention, but should not be construed as limiting the present invention. Modifications and substitutions made to the method, steps or conditions of the present invention are within the scope of the present invention without departing from the spirit and substance of the present invention.
If not specifically indicated, the technical means used in the embodiments are
conventional means known to those skilled in the art.
Example 1
According to the following steps, the thermal insulation filler 1-1 of the invention is
manufactured according to the following parts by weight:
Step 1: Add 2752 parts of ultrapure water with conductivity of 5.03 S/cm to the
reaction kettle, start the stirrer in the reaction kettle at 73 rpm, start the heating pump to
raise the temperature in the reaction kettle to 74°C. Add 16 parts of tert-butyl (S)-4
(trifluoromethyl)phenylalaninate, 5-chloro-1-(3,4-dichlorobenzyl)-2-oxo-1,2- 126 parts of
dihydro-3-pyridinecarboxylic acid, 64 parts of tert-butyl 4-(3-iodopyridin-2-yl)piperazine
1-carboxylate, stirred until completely dissolved, adjusted the pH to 5.5, set the stirrer
speed to 138 rpm and the temperature to 112°C, and esterified for 18 hours.
Step 2: Take 137 parts of ethyl n-boc-4-(4-fluorobenzyl)piperidine-4-carboxylate and
parts of methyl 2-(3-amino-propoxy)-benzoate and crush them, the powder particle size
is 1020 mesh; add 218 parts of ethyl 6-(4-bromophenyl)pyrazolo[1,5-a]pyrimidine-3
carboxylate and mix well, lay them flat in a tray, the thickness of the flat is 26 mm.
irradiated with a-rays at a dose of 8.6 kGy and energy of 6.6 MeV for 132 minutes and
with p-rays at the same dose for 132 minutes.
Step 3: The mixed powder treated in step 2 was dissolved in 152 parts of 3,4-dimethyl
6-[[(pyridin-2-ylmethyl)amino]carbonyl]-3-cyclohexene-1-carboxylic acid at a concentration of 54 ppm, added to the reaction kettle with a stirrer speed of 134 rpm and a temperature of 129°C. The vacuum pump was started to bring the vacuum of the reaction kettle to -0.73 MPa, and the reaction was kept in this state The stirrer speed was increased to 218rpm, and the pressure was released to OMPa. 5H-imidazo[1,2-a]pyrimidin-8 yl)propionic acid 124 parts after complete dissolution, add 126 parts of cross-linking agent and stir to mix, so that the hydrophilic-lipophilic equilibrium value of the reactor solution is 5.8, keep warm and stand for 16 hours.
Step 4: At the stirrer speed of 230 rpm, add 218 parts of methyl 3-[4-(boc
aminomethyl)phenyl]propanoate, 215 parts of2-[3-(trifluoromethyl)phenyl]-1,3-thiazole
4-carboxylic acid and 84 parts of ethyl 3-(5-bromo-2-methoxy-3-pyridyl)acrylate, and
raise the pressure of the reactor to 2.30 MPa and the temperature to 185°C. After the
reaction is completed, the pressure in the reactor is reduced to 0 MPa, the temperature is
lowered to 26°C, the material is discharged, and the insulation filler 1-1 is produced in the
press.
The crosslinking agent is ethyl 3- amino -3-(4- fluorophenyl) propionate.
Example 2
According to the following steps, the thermal insulation filler 1-1 of the invention is
manufactured according to the following parts by weight:
Step 1: Add 3652 parts of ultrapure water with conductivity of 7.93 S/cm to the
reaction kettle, start the stirrer in the reaction kettle at 128 rpm, start the heating pump to
raise the temperature in the reaction kettle to 126°C; add 86 parts of tert-butyl (S)-4
(trifluoromethyl)phenylalaninate, 5-chloro-1-(3,4-dichlorobenzyl)-2-oxo-1,2 -dihydro-3
pyridinecarboxylic acid 201 parts, 4-(3-iodopyridin-2-yl)piperazine-1-carboxylic acid tert- butyl ester, 144 parts, stir until completely dissolved, adjust the pH to 7.4, set the stirrer speed to 230 rpm, the temperature to 166°C, and esterification reaction for 30 hours.
Step 2: Take 177 parts of ethyl n-boc-4-(4-fluorobenzyl)piperidine-4-carboxylate and
173 parts of methyl 2-(3-amino-propoxy)-benzoate and crush them, the powder particle
size is 1220 mesh; add 293 parts of ethyl 6-(4-bromophenyl)pyrazolo[1,5-a]pyrimidine-3
carboxylate and mix well, lay them flat in the tray, the thickness of the flat is 42 mm.
irradiated with a-rays at a dose of 12.5 kGy and energy of 8.8 MeV for 222 minutes, and
with p-rays at the same dose for 222 minutes.
Step 3: The mixed powder treated in step 2 was dissolved in 240 parts of 3,4-dimethyl
6-[[(pyridin-2-ylmethyl)amino]carbonyl]-3-cyclohexene-1-carboxylic acid at a
concentration of 84 ppm, added to the reaction kettle with a stirrer speed of 179 rpm and a
temperature of 198°C. A vacuum pump was started to bring the vacuum of the reaction
kettle to 1.69 MPa, and the reaction was maintained in this state 5H-imidazo[1,2
a]pyrimidin-8-yl)propionic acid 185 parts were completely dissolved, 193 parts of cross
linking agent were added and stirred and mixed to make the hydrophilic-lipophilic
equilibrium value of the reaction kettle solution 9.6, and kept at rest for 26 hours.
Step 4: At the stirrer speed of 295 rpm, add 3-[4-(boc-aminomethyl)phenyl]propanoic
acid methyl ester 331 parts, 2-[3-(trifluoromethyl)phenyl]-1,3-thiazole-4-carboxylic acid
278 parts and 3-(5-bromo-2-methoxy-3-pyridine)ethyl acrylate 166 parts, and raise the
pressure of the reactor to 3.80 MPa After the reaction is completed, the pressure in the
reactor is lowered to 0 MPa, the temperature is lowered to 30°C, the material is discharged,
and the insulation filler 1-1 is produced in the press.
The crosslinking agent is ethyl 3- amino -3-(3- chlorophenyl) propionate.
Example 3
According to the following steps, the thermal insulation filler 1-1 of the invention is
manufactured according to the following parts by weight:
Step 1: Add 3202 parts of ultrapure water with conductivity of 6.48[tS/cm to the
reaction kettle, start the stirrer in the reaction kettle at 100rpm, start the heating pump to
raise the temperature in the reaction kettle to 100°C; add 51 parts of tert-butyl (S)-4
(trifluoromethyl)phenylalanine, 51 parts of 5-chloro-1-(3,4-dichlorobenzyl)-2-oxo-1,2
dihydro-3-pyridinecarboxylic acid 161 parts, tert-butyl 4-(3-iodopyridin-2-yl)piperazine
1-carboxylate 104 parts, stirred until completely dissolved, adjusted the pH to 6.5, set the
stirrer speed to 184 rpm, the temperature to 138°C, and esterified for 25 hours.
Step 2: Take 156 parts of ethyl n-boc-4-(4-fluorobenzyl)piperidine-4-carboxylate, 124
parts of methyl 2-(3-amino-propoxy)-benzoate and crush the powder with a particle size of
1120 mesh; add 255 parts of ethyl 6-(4-bromophenyl)pyrazolo[1,5-a]pyrimidine-3
carboxylate and mix well, lay flat in a tray with a flat thickness of 34 mm. irradiated with
a-rays at a dose of 10.6 kGy and energy of 7.7 MeV for 177 minutes and with p-rays at the
same dose for 177 minutes.
Step 3: The mixed powder treated in step 2 was dissolved in 196 parts of 3,4-dimethyl
6-[[(pyridin-2-ylmethyl)amino]carbonyl]-3-cyclohexene-1-carboxylic acid at a
concentration of 69 ppm, added to the reaction kettle with a stirrer speed of 155 rpm and a
temperature of 164°C. The vacuum pump was started to bring the vacuum of the reaction
kettle to 0.59 MPa, and the reaction was kept in this state 5H-imidazo[1,2-a]pyrimidin-8
yl)propionic acid 154 parts after complete dissolution, add 159 parts of cross-linking agent and stir to mix, so that the hydrophilic-lipophilic equilibrium value of the reactor solution is 7.7, keep warm and stand for 21 hours.
Step 4: Add 274 parts of methyl 3-[4-(boc-aminomethyl)phenyl]propionate, 246 parts
of 2-[3-(trifluoromethyl)phenyl]-1,3-thiazole-4-carboxylic acid and 125 parts of ethyl 3
(5-bromo-2-methoxy-3-pyridyl)acrylate at the stirrer speed of 262 rpm, and raise the
pressure of the reactor to 3.23 MPa After the reaction is completed, the pressure in the
reactor is lowered to 0 MPa, the temperature is lowered to 28°C, the material is discharged,
and the insulation filler 1-1 is produced in the press.
The crosslinking agent is ethyl 3- amino -3-(2- fluorophenyl) propionate.
Comparative example
The comparative example is a thermal insulation filler of a certain brand on the
market.
Example 4
The thermal insulation filler 1-1 prepared in Examples 1-3 was compared with the
thermal insulation filler described in the comparative example.
The filling mass percentage, corrosion rate, thermal conductivity and maximum
service temperature of the two materials are counted, and the results are shown in Table 1.
It can be seen from Table 1 that the thermal insulation filler 1-1 of the present
invention is superior to the products produced by the prior art in terms of filling mass
percentage, corrosion rate, thermal conductivity coefficient, and maximum service
temperature.
In addition, as shown in Fig. 4, it is the statistics of the thermal insulation strength of
the thermal insulation filler 1-1 according to the present invention changing with the use time. It can be seen from the figure that thethermal insulation strength of the thermal insulation filler 1-1 used in Examples 1-3 is much better than that of the existing products with the change of service time.
Table 1 Performance measurement of insulation fillers described in Examples 1-3 and Comparative Examples Mass percentage Corrosion rate Thermal Maximum of filling (%) (mm/ year) conductivity (w/ operating (m - K)) temperature Example 1 3.14 0.00032 0.082 312 Example 2 3.12 0.00036 0.085 310 Example 3 3.15 0.00034 0.083 311 Example 4 5.86 0.00475 0.112 231
Claims (6)
1. A vertical purple sweet potato pear compound vinegar fermentation tank control
system, including: fermentation room (1), stirring motor (2), trachea (3), safety valve (4),
outlet (5), pressure gauge (6), controller (7), outlet (8), inlet (9), bracket (10); The
characteristics are that the fermentation chamber (1) is arranged above the support (10) and
the fermentation chamber (1) is fixedly connected with the support (10); The fermentation
chamber (1) has a stirring motor (2) at the top center, and the fermentation chamber (1) has
an outlet (8) and an inlet (9) at the bottom center. The outlet (8) and the inlet (9) are
connected with the fermentation chamber (1), and the stirring motor (2) is connected with
the fermentation chamber (1). The upper side of the fermentation chamber (1) is provided
with a trachea (3) and an outlet (5), and the trachea (3) and the outlet (5) are connected
with the fermentation chamber (1); a safety valve (4) and a pressure gauge (6) are arranged
on both sides of the gas pipe (3), and the safety valve (4) and the pressure gauge (6) are
connected with the gas pipe (3) thread; The controller (7) is located at the bottom of the
bracket (10);
The stirring motor (2) is connected with the controller (7) control through a wire.
2. The vertical purple sweet potato pear compound vinegar fermentation tank control
system described in claim 1 is characterized by the following fermentation chamber (1):
thermal insulation filler (1-1), inner bile (1-2), mirror mouth (1-3), thermocouple mouth
(1-4), manhole (1-5), end cover (1-6), cooling water pipe (1-7), electric wire (1-8),
protective wall (1-9); The inner center of the protective wall (1-9) is provided with an inner
liner (1-2) and the top of the protective wall (1-9) is provided with an end cover (1-6); The
thermal insulation filler (1-1) is located between the internal bile (1-2) and the protective wall (1-9); The outer surface of the internal gall (1-2) is equipped with cooling water pipe
(1-7) and electric heating wire (1-8), and the cooling water pipe (1-7) and electric heating
wire (1-8) are intertwined and fixedly connected with the internal gall (1-2). The upper and
lower ends of the cooling water pipe (1-7) are connected with the outlet (5) and the inlet
(9), respectively. The end cover (1-6) is a spherical shell, and the surface of the end cover
(1-6) is equipped with a visual mirror (1-3), a thermocouple (1-4) and a manhole (1-5),
where the visual mirror (1-3), a thermocouple (1-4) and a manhole (1-5) are uniformly
connected through the end cover (1-6), and the thermocouple (1-4) is fixedly connected
with the electric wire (1-8) through the wire.
The mirror mouth (1-3) and thermocouple mouth (1-4) are connected to the controller
(7) control through the wire.
3. According to the claim 2, a vertical purple sweet potato pear compound vinegar
fermentation tank control system is characterized by the internal bile (1-2) including: stirrer
(1-2-1), temperature sensor (1-2-2), formaldehyde concentration sensor (1-2-3), juice
concentration sensor (1-2-4), sampling tube (1-2-5), stirring support frame (1-2-6); The
mixer (1-2-1) is located in the inner center of the inner gall bladder (1-2), wherein the mixer
(1-2-1) is provided with a stirring support frame (1-2-6), and the stirring support frame (1
2-6) is fixedly connected to the inner wall of the inner gall bladder (1-2); The inner wall of
the inner bile duct (1-2) is provided with temperature sensor (1-2-2), formaldehyde
concentration sensor (1-2-3) and juice concentration sensor (1-2-4), respectively. The
temperature sensor (1-2-2), formaldehyde concentration sensor (1-2-3) and juice
concentration sensor (1-2-4) are connected to the controller (7) through a wire. The mixer
(1-2-1) side has a sampling tube (1-2-5), and the sampling tube (1-2-5) is fixedly connected
to the inner wall of the internal bile (1-2).
4. The vertical purple sweet potato pear compound vinegar fermentation tank control
system described in claim 2 is characterized by that the thermal insulation filler (1-1) is
molded by polymer materials. The composition and manufacturing process of the thermal
insulation filler (1-1) are as follows:
(1) Composition of thermal insulation filler(1-1):
According to parts by weight,(S) - 4 -(trifluoromethyl) phenylalanine tert butyl ester
16-86 parts , 5-chloro-1 -(3,4-dichlorobenzyl) - 2-oxo-1, 2-dihydro-3-pyridinecarboxylic
acid 126-201 phr, 4 -(3-iodopyridine-2-yl) piperazine-1-carboxylic acid tert butyl ester 64
144 phr, n-boc-4 -(4-fluorobenzyl) piperidine-4-carboxylic acid ethyl ester 137-177 phr, 2
-(3-amino-propoxy) - benzoic acid methyl ester 75-173 phr, 6 -(4-bromophenyl) pyrazolo
[1,5-a] pyrimidin-3-carboxylic acid ethyl ester 218-293 phr, 3 phr, the concentration of
54ppm-84ppm, 4-dimethyl-6 - [[(pyridin-2-methyl) amino] carbonyl] - 3-cyclohexen-1
carboxylic acid 152-240 phr, 2 - [3 -(pyridin-4-yl) - 1h-1,2,4-thiazol-5-yl] ethyl acetate 34
77 phr, 2 -(7-methyl-5-oxo-2-phenyl-5h-imidazo [1,2-a] pyrimidin-8-yl) propionic acid
124-185 phr, crosslinker 126-193 phr, 3 - [4 -(BOC aminomethyl) phenyl] propionic acid
methyl ester 218-331 phr, 2 - [3 -(trifluoromethyl) phenyl] - 1 phr, 215-278 phr of 3
thiazol-4-carboxylic acid, 84-166 phr of ethyl 3 -(5-bromo-2-methoxy-3-pyridine)
acrylate;
The cross-linking agent is any of 3 - amino-3 - (4 - fluorophenyl) ethyl propionate, 3
- amino-3 - (2 - fluorophenyl) ethyl propionate and 3 - amino-3 - (3 - chlorophenyl) ethyl
propionate
(2) The manufacturing process of thermal insulation filler (1-1) includes the following
steps :
Step 1: Add 2752-3652 parts of ultrapure water with conductivity of
5.03pS/cm7.93[S/cm into the reaction kettle, start the stirrer in the reaction kettle with
the speed of 73rpm-128rpm, start the heating pump, make the temperature in the reaction
kettle rise to 74°C~126 °C; add(S)-4-(trifluoromethyl)phenylalanine tert-butyl ester, 5
chloro 1-(3,4-dichlorobenzyl)-2-oxo-1,2-dihydro-3-pyridinecarboxylic acid, 4-(3
iodopyridin-2-yl)piperazine-1-carboxylic acid tert-butyl ester, stir until completely
dissolved, adjust the pH value to 5.5-7.4, set the stirrer speed to 138rpm-230rpm, the
temperature to 112°C-166°C, and the esterification reaction for 18-30 hours.
Step 2: Take n-boc-4-(4-fluorobenzyl)piperidine-4-carboxylic acid ethyl ester and 2
(3-amino-propoxy)-benzoic acid methyl ester, and crush the powder with a particle size of
1020-1220 mesh; add 6-(4-bromophenyl)pyrazolo[1,5-a]pyrimidine-3-carboxylic acid
ethyl ester and mix well, then spread on a tray with a thickness of 26mm-42mm. a
irradiation at doses of 8.6 kGy to 12.5 kGy and energies of 6.
6 MeV to 8.8 MeV for 132 to
222 minutes, and p-irradiation at the same dose for 132 to 222 minutes.
Step 3: The mixed powder treated in step 2 was dissolved in 3,4-dimethyl-6
[[(pyridine-2-methyl)amino]carbonyl]-3-cyclohexene-1-carboxylic acid and added to the
reaction kettle with the stirrer speed of 134rpm-179rpm and the temperature of
129°C-198°C, and the vacuum pump was started to make the vacuum of the reaction kettle
reach -0.73MPa-1.87MPa. The vacuum pump was started to make the vacuum of the
reaction kettle reach -0.73MPa~ 1.87MPa, and the reaction was kept in this state for 12~
24 hours; the pressure was released and radon gas was introduced to make the pressure in the reaction kettle reach 0.84MPa~1.51MPa, and the reaction kettle was kept at rest for
14~22 hours; the stirrer speed was increased to 218rpm~266rpm, and the pressure was
released to OMPa at the same time; 2-[3-(pyridin-4-yl)-H-1,2,4-thiazol-5-yl Add 2-[3
(pyridin-4-yl)-1H-1,2,4-thiazol-5-yl]ethyl acetate and 2-(7-methyl-5-oxo-2-phenyl-5H
imidazo[1,2-a]pyrimidin-8-yl)propionic acid to dissolve completely, then add cross
linking agent and stir to mix, so that the hydrophilic-lipophilic equilibrium value of the
reaction kettle solution is 5.8-9.6, and keep warm for 16-26 hours.
Step 4: Add 3-[4-(boc-aminomethyl)phenyl]propionic acid methyl ester, 2-[3
(trifluoromethyl)phenyl]-1,3-thiazole-4-carboxylic acid and 3-(5-bromo-2-methoxy-3
pyridyl)acrylic acid ethyl ester at the stirrer speed of 230rpm295rpm, and raise the
pressure of the reactor to 2.30MPa-3.80MPa. After the reaction is completed, the pressure
in the reactor is lowered to 0 MPa, the temperature is lowered to 26°C-30°C, the material
is discharged, and the insulating filler can be made in the press machine(1-1).
5. The working method for the control system of vertical purple sweet potato-pear
composite fruit vinegar fermentation tank is characterized by the following steps :
Step 1: The staff will put the fermentation materials into the fermentation chamber(1)
according to the fermentation requirements and do a good job of sealing, and turn on the
power; at this time, the temperature sensor(1-2-2), formaldehyde concentration sensor(1
2-3) andjuice concentration sensor(1-2-4) inside the inner liner(1-2) start to work, and real
time monitoring of the working environment of the inner liner(1-2).
Step 2: After the staff turns on the power, the controller (7) controls the stirring motor
(2) and the electric heating wire (1- 8) through the wire to start, and the stirring motor (2)
drives the stirrer (1-2-1) to realize the mixing of the fermentation materials and uniform heating; when the detection value of the temperature sensor (1-2-2) reaches its set value, the temperature sensor (1-2-2) generates an electric signal to transmit to the controller (7), and the controller (7) controls the electric heating wire (1-8) to stop heating; as the fermentation process proceeds, when the detection value of the temperature sensor (1-2-2) reaches higher than its set value, the controller (7) controls the electric heating wire (1-8) to stop heating. When the temperature sensor (1-2-2) reaches its set value, the temperature sensor (1-2-2) generates an electrical signal to the controller (7), which controls the electric heating wire (1-8) to stop heating; as the fermentation process proceeds, when the temperature sensor (1-2-2) detects a value higher than its set value, the temperature sensor
(1-2-2) generates an electrical signal to the controller (7), which controls the water inlet (9)
to open, causing the cooling water to flow evenly along the cooling water pipe (1-7) to cool
down the fermentation chamber (1).
Step 3: During the fermentation process, when the pressure inside the inner
chamber(1-2) reaches the upper limit set by the safety valve(4), the safety valve(4) on the
air pipe(3) opens automatically to relieve the pressure of the inner chamber(1-2), while the
pressure gauge(6) provides the pressure inside the inner chamber(1-2) in real time.
Step 4: During the fermentation process, when the oxygen content inside the inner
liner(1-2) is lower than the lower limit set by the juice concentration sensor(1-2-4), the
juice concentration sensor(1-2-4) generates an electrical signal and transmits it to the
controller(7), which generates an alarm signal and controls the internal gas valve of the
controller(7) to open and charge the inner liner(1-2) with carbon dioxide to keep the inner
liner(1-2) intact. The carbon dioxide percentage inside the liner(1-2) is within the range
specified by the juice concentration sensor(1-2-4).
FIGURES 1/4
Figure 1
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| Application Number | Priority Date | Filing Date | Title |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| Publication Number | Publication Date |
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ID=75911199
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114488898A (en) * | 2022-01-27 | 2022-05-13 | 西安微电子技术研究所 | System and method for managing and controlling material waking of packaging material |
-
2021
- 2021-04-06 AU AU2021101745A patent/AU2021101745A4/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114488898A (en) * | 2022-01-27 | 2022-05-13 | 西安微电子技术研究所 | System and method for managing and controlling material waking of packaging material |
| CN114488898B (en) * | 2022-01-27 | 2023-06-02 | 西安微电子技术研究所 | System and method for controlling packaging material wakeup pipe |
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