RU26225U1 - DEVICE FOR PRODUCING FOOD VINEGAR - Google Patents

Abstract

Apparatus for producing food vinegar, comprising a vertically mounted cylindrical body with upper and lower covers provided with tube sheets, in which transfer pipes are placed, separated by vertical partitions with the formation of transfer chambers, while nozzles and nozzles are mounted in the upper transfer chambers for pipes, respectively, for supply water, wort, air and water drainage and air-vinegar mixture, characterized in that the air supply pipe is made in the form of a tapering nozzle, on the inner surface The surfaces of which are curved grooves longitudinally spaced from the larger opening of the tapering nozzle to its smaller opening.

Description

Food Vinegar Machine

Iasibreteppe refers to the food industry, and in particular to devices for producing food vinegar.

A known apparatus for producing biochemical vinegar (see as.with. 1100301 MKl C 12 J 1 / 10.1984. Bull. U224), containing a vertically mounted cylindrical body with upper and lower covers, vertical transfer pipes for air-vinegar mixture and nozzles, respectively, for water supply, wort and water drainage and air-vinegar mixture.

The disadvantage is the low productivity, due to the low rate of biochemical oxidation of ethyl alcohol to acetic acid.

A known apparatus for food vinegar (see AS 1541246 MKI C 12 J 1 / 02.1990. Bull. No. 5), containing a vertically mounted cylindrical body with upper and lower covers, equipped with tube sheets, in which there are transfer pipes, separated by vertical by partitions with the formation of transfer chambers, while nozzles and nozzles are mounted in the upper transfer chambers on the pipes for supplying water, wort, air and water and air-vinegar mixture, respectively.

The disadvantage is the low productivity due to the low efficiency of formation of the air-vinegar mixture due to the direct flow of air into the transfer chamber for contact with the culture fluid.

The technical task is to increase productivity by obtaining a better air-vinegar mixture by the formation of vortex air flows.

The technical result is achieved by the fact that air enters the overflow chamber through a nozzle made in the form of a tapering nozzle and, moving along curved grooves longitudinally located from the larger hole to the smaller, is twisted, forming a swirling movement. As a result, the compressed air contacts the culture fluid in the form of a vortex, providing better mixing .. „

Figure 1 schematically shows an apparatus for producing food vinegar, a longitudinal section; figure 2 shows a scan of the pipe 3 air inlet ..:

The apparatus for producing food vinegar contains a vertically mounted housing 1, a top cover 2 with a pipe 3 for supplying air, made in the form of a tapering nozzle with curved grooves longitudinally located from the larger hole of the pipe to

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smaller and pipe lattices 4 fixed in the housing 1, between which vertical transfer pipes are located 5. On the pipes 5 that supply the upper part of the air-vinegar mixture, nozzles are mounted 6. In addition, the apparatus contains a pipe 7 for supplying water to the annulus , lower krypps 8 and nozzles 9, 10 and 11, respectively, for the introduction of culture fluid and wort, the conclusion of the air-vinegar mixture and water.

In the upper and lower parts of the apparatus between the covers 2 and 8 and the tube sheets 4 there are partitions 12, and the location of the partitions is such that the upper sections formed by them only partially repeat the configuration of the lower sections, i.e. with the formation of transfer chambers 13.

Apparatus for producing food vinegar works as follows.

The culture fluid with acetic acid bacteria pump 14 is lifted through the vertical transfer pipes 5 into the first transfer chamber 13 of the apparatus. Pipes 5 end at the top with nozzles 6 that spray liquid. Air is supplied through the nozzle 3 to the first transfer chamber 13, which, moving along the curved grooves 17 of the nozzle from the larger hole 18 to the smaller 19, swirls, forming a vortex stream at the outlet, while a better air-vinegar mixture is generated. Then it goes down through the transfer pipes 5, falling into the lower transfer chamber 13, from where it again rises up through the pipes 5 and is sprayed through the nozzles 6 in the upper transfer chamber, where it is additionally saturated with air.

Aeration of the sprayed culture fluid with swirling air ensures maximum oxygen saturation of the air (at least 95% according to the Clark meter). The heat generated by the redox reaction is removed by supplying cold water to the annulus of the apparatus. To supply cultural fluid into the tube space of the apparatus, a pump 14 is installed.

The air-vinegar mixture enters the tank 15 from the apparatus, from where it is sent with vapors of ethyl alcohol, acetic acid and water to the absorber 16 for its final purification from all impurities.

The originality of the proposed apparatus before the known one consists in increasing its productivity by further intensifying the process of biochemical oxidation of ethyl alcohol into acetic acid by applying the contact of the culture fluid with a swirling flow of air, which ensures a better air-vinegar mixture.

Claims (1)

An apparatus for producing food vinegar, comprising a vertically mounted cylindrical body with upper and lower covers provided with tube sheets, in which transfer pipes are placed, separated by vertical partitions to form transfer chambers, while nozzles and nozzles are mounted in the upper transfer chambers for pipes, respectively, for supply water, wort, air and water drainage and air-vinegar mixture, characterized in that the air supply pipe is made in the form of a tapering nozzle, on the inner surface The surfaces of which are curved grooves longitudinally spaced from the larger opening of the tapering nozzle to its smaller opening.