RU2083095C1 - Apparatus for churning butter from milk raw material - Google Patents

Abstract

FIELD: equipment for churning butter grain from raw milk material. SUBSTANCE: apparatus has cylindrical tank (churn housing), bearing-gland units, vertical shaft mounted in bearing-gland units, two propeller-type mixers fixed on shaft and driven by flanged electric engine providing for continuously adjustable rotational speed and mounted on tank cover, which has sealing device. Filling throat with baffling shield is mounted on cover. Apparatus has discharge branch pipe and viewing window. Propeller-type mixers generate counter-current flow of raw milk material due to rotation of their blades in opposite directions. Toroidal deflector-type swirlers generating stationary vortex cords are mounted in front of mixers. Baffles-beaters are positioned along tank wall in vertical plane. Mixers supply liquid flow in horizontal plane through deflector window to generate vortex cords. EFFECT: increased efficiency, wider operational capabilities, simplified construction and enhanced reliability in operation. 4 cl, 2 dwg

Description

 The invention relates to devices for the production of oil grains from dairy raw materials and can be used in dairy shops of collective farms and state farms, as well as in dairy plants.

 Known churns of a gravitational type with rotating containers and bills on its wall, which act as a mixer [1] Separation of milk is necessary for separation of cream.

 Cream is fond of beaters up. Oil formation occurs due to the collision of the product mass delivered from the beat and the foaming of the processed raw materials.

 Their common disadvantage is low productivity due to the limitation of the peripheral speed of rotation of the tank within 1 m / s. To increase its productivity, it is necessary to increase the size, which leads to an increase in the energy and metal consumption of such an oil mill.

 The closest analogue of the invention are churns based on propeller-type mixers with a vertical drive shaft [2] Adjoining mixer blades are bent up and down and directed in different directions in order to intensify bubbling and breaking the flow of medium. The formation of oil grain in a fixed container occurs due to the impact of the cream jet on the stationary beats, as well as due to the breakdown of the cream mass along the plane of rotation of the mixer and additional movement of the product along the vertical axis of the drive shaft, to the top and bottom of the plane of rotation of the mixer. In this case, intensive mixing of the product occurs with the formation of turbulent short-lived vortices, which does not contribute to intensive oil formation. These gravitational type churns [2] and with mixers of various kinds have significant drawbacks. The eddies of milk raw materials in them are turbulized and do not significantly affect the process of increasing oil production.

 The aim of the invention is the development of a device for churning butter, which allows to intensify the process of butter formation by creating stationary vortex cords of the toroid type, in the center of which fat globules and air bubbles are concentrated, which leads to the intensification of the churning process of butter from fresh or sour milk without prior separation.

 This is essential and provides great savings when milk is sour and it is no longer possible to separate it.

 The essence of the invention lies in the fact that in the proposed churn the process of churning oil is realized by creating stationary vortex cords, in the center of which fat globules and air bubbles manage to concentrate as lighter fractions. Each vortex cord is a kind of separator.

 In the proposed churn design, two toroidal stationary vortex cords are formed, as well as two vertical vortex cords along the wall of the tank, created with the help of a toroidal deflector of the vortex generator and two reflective beat plates on the tank wall by swirling the flow created by the propeller-type mixers.

 Figure 1 shows the proposed churn, figure 2 section along aa in fig. 1. The churn consists of the following units: 1 mixer body; 2 cover; 3 seal; 4 shaft; 5 bearing; 6 flange-type electric motor with stepless speed control; 7 propeller stirrer; 8 - paddle mixer; 9 beat; 10 toroidal vortex deflector; 11 - window deflector; 12 support racks; 13 filler neck; 14 baffle plate; 15 viewing window; 16 drain cock; 17 toroidal chamber; 18 - reflector.

 The device operates as follows.

 The processed product is poured through the filler neck 13, located on the lid 2 with a seal 3: cream or sour cream, fresh or sour milk for 50% of the capacity of the oil churn tank, which is controlled by the viewing window 15. An electric motor 6 is turned on, which drives the rotary movement vertical shaft 4 with angular contact bearing 5 with two propeller-type stirrers 7 fixed on it, upper and lower, and paddle stirrer 8. Using the propeller stirrers, two oncoming flows are created, directed upwards and down. When the fluid flow moves in toroidal chambers 17 with toroidal deflector vortex generators 10, stationary vortices are formed in which the main process of oil formation occurs. In the process of collision of larger oil grains in oncoming flows, they are strengthened into pea aggregates. The mass of liquid from the oncoming flows is guided by a paddle mixer 8 to the walls of the tank 1 through the window-deflector 11. Due to centrifugal forces, a rotational movement of the mass along the walls of the tank is created. To reduce it and form additional stationary vortex cords with vertical axes along the wall, beats 9 are installed. The stationary vortex cords created behind them are also centers of oil formation. The conical reflectors 18 installed in front of the lid prevent mass ejection through the lid seal 3 and the filler neck 13, in front of which an additional baffle plate 14 is installed.

 The finished product, oil grains in the form of peas and aggregates of oil grains is removed using mesh buckets. After the buttermilk is removed through the drain valve 16, the product is washed with cold water and its capacity is filled to the upper level above the reflectors 18.

 One of the features of the proposed design of the churn is that it does not require a foundation and is attached with support posts 12 with openings to the floor.

 The finished oil enters the oil press to squeeze out water and remove excess buttermilk.

 The use of this device reduces the churning time by more than 2 times while ensuring the residual fat content in buttermilk is in the range of 0.2 - 0.4%. The metal consumption of the proposed churn is reduced by 3-4 times compared to existing oil-making plants and reduces energy consumption by half or more.

 Using the proposed device will effectively process milk raw materials, including and sour, in oil grains and in "peas" oils in individual and farms, in the dairy shops of collective farms and state farms, as well as in dairy plants.

Claims (4)

 1. Butter churn for churning butter from dairy raw materials, containing a cylindrical tank, in the bearing-stuffing units of which a vertical shaft is mounted with two propeller stirrers mounted on it and driven by a flange-type electric motor with continuously variable speed control mounted on the tank lid with a sealing device with fixed on it with a filler neck, a drain pipe for removing buttermilk and cold water after washing the oil grain, characterized in that in front of the propeller mixers are located wives toroidal deflector eddies.  2. Churn according to claim 1, characterized in that the blades of the propeller stirrer are bent in different directions.  3. Churn according to claim 1, characterized in that between the propeller stirrers a paddle mixer is installed with the outlet of the product in the windows of the deflector.  4. Churn according to claim 1, characterized in that the reflective plates of the beat are installed along the wall of the tank in the vertical direction.

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