DE80203C

DE80203C -

Info

Publication number: DE80203C
Application number: DENDAT80203D
Authority: DE

Description

KAISERLICHESIMPERIAL

PATENTAMTPATENT OFFICE

Im Betrieb der Verdampfstationen mit mehrfacher Ausnutzung der Wärme (double-, triple-, quadruple- etc. effet) bezw. nach dem Zweioder, Mehrkörpersystem in Zuckerfabriken ist es bisher allgemein üblich, die in den unter verschiedener Luftverdünnung arbeitenden Körpern enthaltenen verdampfenden Säfte continuirlich vom ersten zum zweiten Körper, von diesem zum dritten und so weiter bis zum letzten direct mit den Temperaturen, mit welchen sie im vorhergehenden Körper verdampften, in den nächstfolgenden überzuführen.In operation of the evaporation stations with multiple utilization of the heat (double, triple, quadruple etc. effet) resp. according to the two-or-more-body system in sugar factories it has hitherto been common practice in bodies working under different air dilution contained evaporating juices continuously from the first to the second body, from this one to the third, and so on to the last, directly with the temperatures with which they evaporated in the previous body, transferred to the next.

Diese bisher allgemein übliche Arbeitsweise leidet an zwei Uebelstä'nden, die an einem Dreikörperapparat (triple-effet) näher erläutert werden sollen.This previously common way of working suffers from two bad conditions, one from one Three-body apparatus (triple-effet) should be explained in more detail.

Die Temperatur des im ersten Körper entwickelten Brüdens beträgt 96⁰ C, der in diesem Körper verdampfende Saft mufs also mindestens auch 96° C. Temperatur besitzen, während dieselbe, bedingt durch die im Körper vorhandene Saftsäule, in der That im Durchschnitt noch einige Grade höher ist. Dieser mindestens 96 ° C. heifse Saft wurde nun bisher allgemein mit dieser Temperatur continuirlich dem zweiten Körper zugeführt; er gelangte also in den zweiten Körper mit mindestens derselben, thatsächlich sogar noch höheren Temperatur, als die za seiner Verdampfung im zweiten Körper gegebenen Brüden aus dem ersten Körper. Bevor nun dieser 96° C. heifse Brüden auf den in den zweiten Körper einströmenden, auch 96⁰ C. heifsen, bei 78⁰ C. verdampfenden Saft einwirken kann, mufs erst eine Abkühlung des 96° C. heifsen, aus dem ersten Körper übergezogenen Saftes durch freiwillige Verdampfung stattfinden, denn dann erst kann der Brüden des ersten Körpers condensiren und demzufolge erst dann ein weiteres Verdampfen der Flüssigkeit im ersten Körper eintreten. Dasselbe ist auch bei den weiter hinten befindlichen Körpern der Fall. Der im zweiten Körper 78 ° C. heifse Saft entwickelt im günstigsten Falle Brüden derselben Temperatur, die zur Verkochung im dritten Körper bei 60° C. dienen; da die Flüssigkeit in diesen dritten Körper mit mindestens 78 ° C. eintritt, so ist der Vorgang genau der gleiche, wie oben beim ersten in Beziehung zum zweiten Körper geschildert.The temperature of the developed in the first body the vapor is 96 ⁰ C, the evaporating in this humor must, therefore at least also 96 ° C. Temperature own, while the same due to the present in the humor column, in fact, on average a few degrees higher is. This juice, which is at least 96 ° C., has hitherto generally been fed continuously to the second body at this temperature; it thus entered the second body at at least the same, and in fact even higher, temperature than the vapors from the first body given about its evaporation in the second body. Before describing this 96 ° C. torrid vapor flowing in the second body, also torrid 96 ⁰ C., can act evaporated juice at 78 ⁰ C., must, only a cooling of 96 ° C. torrid via drawn from the first body Juice take place by voluntary evaporation, for only then can the vapor of the first body condense and consequently only then can further evaporation of the liquid occur in the first body. The same is the case with the bodies further back. The juice, which is 78 ° C in the second body, in the most favorable case develops vapors of the same temperature, which are used for boiling in the third body at 60 ° C; Since the liquid enters this third body with at least 78 ° C., the process is exactly the same as described above for the first in relation to the second body.

Diese Umstände bewirken nun sowohl ein fortwährendes kurz wechselndes Stauen und stofsweises Kochen im Verdampfungsvorgang in der gesammten Station, als auch eine Herabminderung der Wärmeübertragung in den einzelnen Heizsystemen infolge der Ueberhitzung der Heizflächen durch den jedesmal continuirlich eingeführten, dem Heizdampf für denselben Körper gleich heifsen Saft über die Verdampfungstemperatur des in dem betreffenden Körper verdampfenden Saftes. Die Leistungsfähigkeit wird demzufolge nicht bis zu ihrer vollen Höhe ausgenutzt, da die Condensationsfähigkeit des nachfolgenden Körpers für die Brüden des voraufgehenden verringert ist, was mit anderen Worten heifst, die Verdampfung in dem jedesmal voraufgehenden Körper ist verlangsamt.These circumstances now cause both a continuous, briefly changing stagnation and Substantial boiling in the evaporation process in the entire station, as well as a reduction the heat transfer in the individual heating systems as a result of the overheating of the heating surfaces continuously imported, equal to the heating steam for the same body hot juice over the evaporation temperature of the one in question Body of evaporating juice. The efficiency is therefore not used to its full extent, since the condensation ability of the following body is reduced for the vapors of the preceding one, which in other words means the evaporation in the body that precedes each time it is slowed down.

Der zweite grofse Uebelstand, der durch die Ueberführung des Saftes mit höherer Temperatur als die Verdampfungstemperatur im nachfolgenden Körper aus dem vorausgehenden in denselben hervorgerufen wird, ist das durch die plötzliche Verdampfung der durch denThe second great defect, that of the transfer of the juice at a higher temperature as the evaporation temperature in the following body is caused from the preceding in the same, that is through the sudden evaporation of the by the

Claims

The juice droplets formed as the juice poured in caused overripe particles of juice the fumes of the brothers.

All these inconveniences are avoided by cooling down the juices which are fed from the preceding body to the next one to the vaporization temperature of the next following body before they enter it, and this is done expediently and profitably by using the Cool raw juices coming from the diffusion battery in tube coolers first have a cooling effect on the least hot juice going to the last body and then the same raw juice on the juices going from one body to the other, which are of ever higher temperature, through the same tube cooler also works. The juices between the individual bodies are gradually cooled down according to the raw juice that is getting warmer and warmer. The process would be for a three-body apparatus (triple-effet) and for sugar juices, instead of other liquids or other liquids. Solutions that can be treated in the same way are as follows: In the raw juice line leading from the diffusion battery to the saturation, two tube coolers are connected one behind the other; the raw juice goes through the tubes of the first tube cooler into the second tube cooler and also through the tubes. Around the tubes of the first cooler of the juice from the second will be drawn into the third Verdampfkörper and thereby cooled from 78 ⁰ C to about 6o ° C., around the tubes of the second radiator of the juice from the first to the second body is drawn and thereby cooled from 96 ° C. to about 78 ⁰ C by the end-warmer in the first tube cooler has become raw juice.

Should a so-called ■ raw juice preheater be in the vapor line of the last evaporator be switched on, the resulting increase in the initial temperature of the raw juice would be increased Compensate for cooling surfaces.

In many cases it will be enough to just use the juice that goes to the final vaporizer is transferred, to cool down by means of a switched-on tube cooler, to achieve the desired extra performance of the evaporation system, because the the last body then brought about a livelier condensation of the vapors from the previous one Body causes a livelier boil in the whole system.

As a cooling means, instead of the diffusion raw juices, it is also possible to use the Factory operation later incoming water, e.g. B. the so-called diffusion water, which in the Diffusion is used to leach the chips, without any loss of heat take place, which would be the case if you had water that was not in the factory is introduced, would use for cooling.

You can make use of this procedure almost free of charge if you are at Presence of so-called raw juice calorizers with their inherently low power these eliminated as such and changed to tube coolers in the sense of the above description by the vapors - in - and outlets are screwed blind and through the former heating chamber the juices from one to the other evaporator coats, while the diffusion raw juices will be managed as before.

Patenτ claim:

Evaporation process for increasing the performance of evaporation devices with multiple Utilization of the heat, as well as to avoid the foaming over of the liquids boiling in the same, thereby characterized by the fact that the substances to be evaporated which pass into an evaporator are used Liquids, before they enter them, approach the evaporation temperature this body cools down, expediently to avoid heat loss Application of the liquids going to the plant concerned for processing as Cooling liquid, so (in sugar factories) the diffusion raw juices or the one in the factory incoming so-called diffusion water.