RU2086637C1 - Juice and wine stabilization apparatus - Google Patents

Abstract

FIELD: production of juices and wines. SUBSTANCE: apparatus has temperature-controlled container with cover and branch pipes, drive mixer and bubbler, which are axially positioned within container. Steaming rods are mounted in container bottom and cover. Sets of inclined baffles are fixed on rods in spaced relation to container wall. Bubbler is made annular, and its outlet openings are made in the form of supersonic nozzles. EFFECT: increased efficiency, simplified construction and enhanced reliability in operation. 2 cl, 3 dwg

Description

 The invention relates to equipment for stabilizing grape juices and wines from precipitation of crystalline precipitate during storage.

 A device for stabilizing juices and wines is known, containing a thermostatically controlled container with a lid and technological nozzles, a coaxial drive mixer located in it, which simultaneously serves as a bubbler.

 The disadvantage of this device is the intensity of crystallization in it due to the low quality of mixing.

 The objective of the invention is the intensification of crystal formation.

 The problem is solved in that the device for stabilizing juices and wines, containing a thermostatically controlled container with a lid and technological nozzles and located in it coaxially driven stirrer and bubbler, is equipped with groups of inclined chippers mounted on the pair rods installed in the bottom and lid of the tank a gap relative to the wall of the tank, the bubbler is made annular, and its outlet openings are in the form of supersonic nozzles.

 This allows one to intensify the mixing of raw materials by creating turbulent eddies in it, increasing the energy intensity of the ultrasonic vibrations generated in it, and eliminating the possibility of the formation of a central funnel, which intensifies the process of crystal formation.

 In a preferred embodiment, the device may be provided with swirls installed at the inlets of each nozzle opening of the bubbler.

 This allows you to increase the energy intensity of ultrasonic vibrations generated in the raw material.

 In FIG. 1 shows a diagram of a device; figure 2 section aa in figure 1; figure 3 fragment bubbler.

 The device comprises a container 1 with a cover 2, a thermostatting jacket 3 and technological nozzles 4 and 5, mounted coaxially in the container 1, a drive mixer 6 and an annular bubbler 7, and also mounted on two rods 8 installed in the bottom of the container 1 and its cover 2, placed with a gap relative to the wall of the tank 1 of the group of chippers 9.

 The outlet of the bubbler is made in the form of supersonic nozzles 10 and can be equipped with swirlers 11 installed at the entrance to each nozzle 10.

 The device operates as follows.

 Grape juice or wine material is poured into a container 1 through a pipe 4. A refrigerant is supplied through thermostatting jacket 3 to maintain the temperature of the raw material close to the freezing temperature. At the same time, the agitator 6 is rotated and liquid carbon dioxide is supplied through the nozzle 5 to the bubbler 7. At the outlet of the bubbler 7, carbon dioxide is accelerated to a supersonic flow rate in the nozzles 10. The supersonic flow of carbon dioxide at the exit of the nozzles 10 creates a turbulent stall, accompanied by the formation and cooling of cavitation cavities with ultrasonic frequency. In the presence of swirls 11, the swirling supersonic flow of carbon dioxide at a certain distance from the nozzles 10 preserves the swirling structure, has a barrel-shaped shape and creates regular shock waves of ultrasonic frequency compaction at the nodes of the barrel-shaped flow. At the outlet of the bubbler 7, part of the liquid carbon dioxide passes into the gas form with the absorption of heat. The remaining part goes into a solid phase state with the formation of finely dispersed crystals. The bubbles of the gas phase of the spent carbon dioxide float into the raw material, additionally mixing it, and are removed from the tank 1 through the pipe 4. As a result of heat exchange with carbon dioxide and thermostatting jacket 3, the raw material is intensively cooled, and the solubility of tartaric acid salts in it decreases sharply. As a result of the work of the mixer 6 and interaction with the chippers 9, the raw materials are intensively mixed, while both temperature and the concentration of crystals of the solid phase of carbon dioxide are equalized in its volume. Salts of tartaric acid crystallize from the supersaturated solution at the crystallization centers in the form of finely dispersed crystals of the solid phase of carbon dioxide, coagulate in the field of highly energy-intensive ultrasonic vibrations and precipitate. Upon completion of the crystallization process, the flow of liquid carbon dioxide into the bubbler 7 is stopped and the mixer 6 is turned off. Then the stabilized feedstock together with the precipitate formed are removed from the tank 1 through the pipe 5 and the phases are separated by one of the known methods. Next, the cycle repeats.

 Thus, the proposed device allows to intensify the formation of crystals of salts of tartaric acid by improving the quality of mixing and increasing the energy intensity of ultrasonic vibrations generated in raw materials.

Claims (2)

 1. A device for stabilizing juices and wines, containing a thermostatically controlled container with a lid and technological branch pipes and a coaxial drive mixer and bubbler located in it, characterized in that it is equipped with groups of inclined chippers mounted on the pair rods installed in the bottom and lid of the container with a gap relative to the wall of the tank, the bubbler is made annular, and its outlet openings are in the form of supersonic nozzles.  2. The device according to claim 1, characterized in that it is equipped with swirlers installed at the entrances to each nozzle opening of the bubbler.

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