RU2720425C1 - Vacuum press - Google Patents

Abstract

FIELD: technological processes.

SUBSTANCE: invention relates to devices for separation of liquid phase from vegetal raw materials and can be used for extracting juice from grape must. Press consists of housing, inside of which there is pressing chamber with perforated insert and corrugated membrane, vacuum meter, vessel for collection of wort, equipped with sealed contacts and transducer of float type, centrifugal pump for pumping juice, pulsator, variable pressure branch pipes, vacuum line, vacuum pump, exhaust line, valves, high pressure line, pressure regulator and pressure gauge. Press body and the perforated insert are made from non-oxidised food materials. Body is tightly closed from above on cover. Body, cover and perforated insert are truncated cone-shaped. In order to create excess pressure in above-membrane space and to increase juice yield to exhaust line of vacuum pump high-pressure line is connected with installed on it control valve, pressure regulator and pressure gauge. Manometer is installed to control level of rarefaction in pressure chamber.

EFFECT: invention usage allows to increase juice yield at sparing mode of grape must pressing due to creation of excess pressure in above-membrane space.

1 cl, 1 dwg

Description

The invention relates to devices for separating the liquid phase from plant materials and can be used to extract juice from grape pulp.

Known pneumatic press of the PP series for squeezing grape pulp [http://www.str-filling.com.ua/product/pnevmaticheskij-membrannyj-press-serii-pp-s-otkrytoj-emkostju/], equipped with an elastic membrane made of non-toxic material. The membrane is mounted on paddles that are mounted on a shaft of a perforated drum made of stainless steel.

The loading of whole grapes is carried out through hatches installed in the press body. The pulp is loaded by means of an axial loading device with a ball valve.

In the process of pressing, compressed air is fed by a centrifugal compressor into the cylindrical membrane, which, being filled with air, is evenly distributed over the entire inner surface of the drum. This placement of the membrane ensures uniform distribution of the product inside the drum with a layer of small thickness. The total pressing time is 1.0 ... 3.0 hours, depending on the grape variety.

The juice obtained during the pressing process flows out through the perforated wall of the drum and enters the storage tank located at the bottom of the press body. The storage tank is mounted on four balancing wheels, ensuring its movement along the press body. This arrangement of the storage tank provides ease of washing and removal of pressed squeeze.

During pressing, the pulp gradually consolidates, as a result of which the pores become clogged and the juice separation deteriorates. In order to loosen the pulp, the air pressure in the membrane is periodically dropped and the drum is rotated. After loosening the pulp, the drum is stopped and air is again pumped into the membrane. At each stage of pressing, a gradual increase in pressure is produced.

Pressed squeeze is removed by opening the hatches and rotating the drum.

The press control system is equipped with a programmable logic controller with 12 programs that can be selected, depending on the product being processed.

Standard working pressures of 1.6 bar for standard programs and up to 2 bar for personalized ones.

The disadvantage of this design of the press is the need to rotate the drum for tedding the pulp and the complexity of the control system, as well as contacting the collected juice with oxygen.

Also known is a vacuum press for squeezing grape pulp [Patent RU 2529895, IPC A01K 7/00. Press. Application No. 2015143573 dated 12/10/2015. Publ. 04/18/2017, bull. No. 11. Authors: Nazarov IV, Tolstoukhova TN, Krasnov IN]] consisting of a housing with a hermetically sealed lid, a receiving tank with a level sensor of a float type and hermetic contacts of a centrifugal pump for pumping out wort, pulsator and supply pipes. A perforated insert and a corrugated membrane forming a pressing chamber are installed inside the housing.

The pressing process proceeds as follows. The pulp is loaded into the press body, after which it is closed. At the first stage, through the perforated insert there is a separation of juice-gravity, which flows into the receiving tank. The collected juice-gravity is pumped out by a pump into a container for collecting juice-gravity. At the end of the collection, the juice-gravity pulp is pressed into the corrugated membrane by creating a vacuum in the pressing chamber. Thus obtained juice of the first extraction enters the receiving tank. In the process of squeezing the pulp, the rarefaction and atmospheric pressure areas on both sides of the corrugated membrane periodically change, as a result of which the pulp is loosened, which contributes to a more complete exit of the juice. At the end of the pressing process, the vacuum system is turned off and atmospheric air is supplied to the pressing chamber. Then open the lid and unload the pulp.

The disadvantage of this design is the inability to create excess pressure in the supmembrane space, which limits the amount of juice obtained.

The purpose of the invention is to increase the yield of juice in a gentle mode of pressing the grape pulp due to the creation of excess pressure in the supmembrane space.

The figure 1 shows a diagram of the proposed press for squeezing pulp from grapes.

The press consists of a housing 1, inside of which, between the perforated insert 2 and the corrugated membrane 5, there is a pressing chamber 3 with a vacuum gauge 4 and a hermetically sealed lid 6, a nozzle for removing wort 24 with a check valve 25, and a container for collecting wort 23, inside which a level sensor is installed float type 19 and sealed contacts 18 and 20, a nozzle for the removal of the wort 21, a centrifugal pump 22, a constant vacuum nozzle 26, variable pressure nozzles 10 and 11, a pulsator 12, a vacuum line 13, a vacuum pump 17, exhaust pipe 16, valves 14, 15, high-pressure pipe 7, pressure regulator 8 with pressure gauge 9.

Press works as follows. The lid 6 with a corrugated membrane 5 opens and a grape pulp is loaded into the press body 1. At the end of the pulp loading, the press cover 6 is hermetically closed and, through the perforated insert 2, gravity juice is separated, which flows into the wort collection container 23. The gravity juice collected in this way is pumped out as a result of accumulation by the centrifugal pump 22 into the receiving container (not shown in the figure )

After separation of the juice-gravity juice, the vessel for collecting wort 23 and the pressing chamber 3 are evacuated (atmospheric pressure is supplied to the permembrane space with the pulsator 12), as a result of which the pulp is pressed with a corrugated membrane 5.

Obtained at this stage of pressing the juice of the first extraction enters the container for collecting wort 23. As it is filled, the level sensor of the float type 19 closes the sealed contact 18 and the centrifugal pump 22 is turned on, pumping out the collected juice.

With a decrease in the intensity of juice separation, the pulsator 12 is triggered, and the vacuum and atmospheric pressure areas in the pressing chamber 3 and the supmembrane space change, as a result of which the pulp is loosened, which contributes to a more complete exit of the juice.

When the atmospheric pressure in the supmembrane space is insufficient and the intensity of juice separation decreases, the exhaust line 16 is closed by the valve 15 and the excess pressure is supplied to the supmembrane space, as a result of which the pressing pressure increases and the intensity of juice separation increases. The magnitude of the generated pressure is regulated by pressure regulator 8.

At the end of the pressing, the vacuum pump 17 is turned off and atmospheric air is supplied to the pressing chamber 3 by means of a pulsator 12, as a result of which the pressure in the pressing chamber 3 and the supmembrane space are equalized. After that, open the lid 6 and unload the pulp.

Claims (1)

A press for extracting juice from grape pulp, characterized in that it has a body with a hermetically sealed lid, a pipe with a valve, a receiving tank with a float-type level sensor and hermetic contacts, a centrifugal pump for pumping out the wort, a pulsator and supply pipes, while inside the case the perforated insert and the corrugated membrane forming the pressing chamber are installed, the perforated insert is used to extract gravity juice, and the corrugated membrane is used for pressing the put pulp m to create a vacuum in the pressing chamber, in addition, to change the modes of vacuum or atmospheric pressure, a pulsator is used that provides alternating loosening and compression of the pulp, which contributes to a more complete exit of juice, characterized in that in the supmembrane space of the pressing to create excess pressure and increase the yield of juice to the exhaust line of the vacuum pump is connected to a high-pressure line with a control valve, a pressure regulator and a pressure gauge installed on it, while for trol of the vacuum level in the bale chamber is set vacuum.

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