RU2289129C1 - Device for saturating sugar-containing solution - Google Patents

Abstract

FIELD: sugar industry, possible use for controlling exhaustion of molasses.

SUBSTANCE: device includes vertical cylindrical vessel with heat-exchange coat and lid, mesh cylinder positioned inside coaxially and with gap relatively to vessel, used for placing sugar crystals in it, and vibro-motor with rod. Above mesh cylinder in the vessel, reflective lid is mounted with possible movement on the rod, equipped with return spring. On side surface of mesh cylinder at lower end a ring is fastened, covering annual gap between vessel wall and mesh cylinder. Diameter of ring is less than diameter of vessel for forming minimal gap.

EFFECT: accelerated sugar-containing solution saturation process.

1 dwg

Description

The invention relates to devices for determining the purity of normal molasses and can be used in the sugar industry to control the degree of depletion of molasses.

A device for saturating a sugar-containing solution, mainly molasses, is known, including a vertical cylindrical vessel with a heat-exchange jacket and a lid, a coaxially movable hollow cylinder with permeable end surfaces located inside the vessel, used to place sugar crystals in it and connected to a rod and a vibrator (SU 593141 A, 02/05/1978).

In the known device is not ensured mixing volumes of molasses located in the vessel above and below the cylinder, which leads to a long duration of the saturation process.

The closest analogue of the proposed device is a device for saturating a sugar-containing solution, mainly molasses, comprising a vertical cylindrical vessel with a heat-exchange jacket and a lid, a mesh cylinder located coaxially inside and with a gap relative to the vessel, which serves to accommodate crystals in it, and a vibration actuator with a rod connected by traverses with a mesh cylinder cover (RU 2152025 C1, 06/27/2000).

The disadvantage of this device is the duration of the saturation process due to the circulation of molasses through the annular gap in the initial period of operation of the device when the mesh cylinder is completely filled with sugar crystals, as well as insufficiently filtered molasses through a layer of sugar crystals when the cylinder moves upward, as part of the molasses moves into the airspace under vessel cover.

The technical result of the invention is to accelerate the saturation of the sugar-containing solution.

This result is achieved by the fact that in the proposed device, comprising a vertical cylindrical vessel with a heat-exchange jacket and a lid, a mesh cylinder, which is located coaxially and with a gap relative to the vessel, is used to accommodate crystals in it, and a vibratory drive with a rod is installed in the vessel above the mesh cylinder with the ability to move on the rod reflective cover, equipped with a return spring. A ring is attached to the side surface of the mesh cylinder at the lower end, covering the annular gap between the vessel wall and the mesh cylinder, the diameter of the ring being smaller than the diameter of the vessel to form a minimum gap.

The invention is illustrated in the drawing, which schematically shows a longitudinal section of the proposed solution.

A device for saturating a sugar-containing solution includes a vertical cylindrical vessel 1, equipped with a heat-exchange jacket 2 with nozzles 3 and 4 for supplying and discharging the heat carrier and a cover 5. A mesh cylinder 6 with a mesh cover 7 is located coaxially and with a gap relative to it; sugar crystals and provided with an external actuator 8 located outside the lid of the vessel 8 with a rod 9, which is attached to the mesh cover 7 of the cylinder using a traverse 10. On the side surface of the mesh cylinder outside the lower end is attached a ring 11 that covers the annular gap between the vessel wall and the mesh cylinder, and the diameter of the ring is less than the diameter of the vessel to form a minimum gap.

In the vessel above the mesh cylinder is installed with the possibility of movement on the rod 9 reflective cover 12, equipped with a return spring 13.

The device operates as follows.

The heat transfer medium is supplied to the heat exchange jacket 2 and the vessel 1 is thermostated at the saturation temperature of the sugar-containing solution under study. For example, when studying the degree of saturation of molasses, vessel 1 is thermostated at a temperature of 40 ° C. Then the vessel 1 is filled with a sugar-containing solution close to the saturated state and its temperature is maintained at a predetermined level. A fraction of large sugar crystals pre-heated to saturation temperature with a size exceeding the size of the mesh openings of the mesh cylinder 6 and the mesh cover 7 is introduced into the cylinder extracted from the vessel 1, which excludes the exit of crystals from the inner space of the cylinder during its movements. After filling it with crystals, close the cylinder with a lid and attach it by means of a traverse 10 to the rod 9. Then, the hollow mesh cylinder 6 is immersed in a sugar-containing solution and the vibrator 8 is turned on. The mesh cylinder 6 is brought into oscillatory movement vertically. In the process of its oscillations in the solution, a sugar-containing solution is forced to filter with a successive change in the flow direction through the mesh wall of the cylinder, the crystal layer and the mesh cover 10, and an intensive hydrodynamic regime at the crystal-solution interface is ensured. At the same time, the sugar-containing solution is circulated and mixed in the entire volume of the vessel 1 when the solution flows through the crystal layer and the annular gap between the vessel walls and the side surface of the mesh cylinder. When the mesh cylinder 9 moves up, the sugar-containing solution displaced by it, in the presence of a ring, presses on the reflective cover 12, which is equipped with a return spring 13, and reverses its direction of movement, while it is forced again through the cover 7 and the side surface of the mesh cylinder 6, as well as a layer of sugar crystals. This leads to a more intensive growth of crystals in the cylinder if the initial sugar-containing solution was supersaturated, or to an acceleration of the partial dissolution of crystals if the initial solution was unsaturated. Both in the first and in the second case, the process of saturation of the sugar-containing solution is intensified, leading to a reduction in its duration.

Vertical vibrations of the mesh cylinder 6 in the solution are carried out until it is saturated, which is fixed upon reaching constant values of the dry matter content in it, determined refractometrically.

At the end of the saturation process, the vibrodrive is turned off, the test solution is unloaded from the vessel 1 and its indicators are analyzed by a known method.

Using the proposed device in comparison with the known one accelerates the saturation of a sugar-containing solution due to an increase in the amount of solution flowing through the upper, lower, and also lateral surfaces of the hollow mesh cylinder in the presence of a reflective cap of the ring on the mesh cylinder in the vessel, which contribute to the intensification of the filtration of the solution through the vibrating layer crystals.

Claims (1)

A device for saturating a sugar-containing solution, mainly molasses, comprising a vertical cylindrical vessel with a heat-exchange jacket and a lid, a mesh cylinder located coaxially and with a gap relative to the vessel, used to place sugar crystals in it, and a vibratory drive with a rod, characterized in that the vessel is above with the mesh cylinder mounted on the rod with the possibility of movement of the reflective cover, equipped with a return spring, while on the side surface of the mesh cylinder at the bottom end epleno ring closes the annular gap between the vessel wall and the mesh cylinder, wherein the ring diameter smaller than the diameter of the vessel to form a minimum gap.