SK712004A3 - Device for continual deodorization of oils and fats - Google Patents

Abstract

Described is an apparatus for continuous deodorization of vegetable oils and animal fats by the water steam distillation at a lowered pressure, which consists of horizontal plates with parts for the steam distribution and with spill pipes, where the set of the plates (4) stored on the carrier pipe (2) in the flange (1) is inserted into the casing (3) freely.

Description

The invention relates to an apparatus for the continuous deodorization of vegetable oils and animal fats intended for human nutrition by steam distillation at low pressure. In this plant, which is final in the process of refining oils and fats and can also serve to de-acidify them, the edible oils and fats achieve the desired sensory properties, such as taste and smell.

BACKGROUND OF THE INVENTION

According to prior art processes for deodorizing edible oils and fats, column type devices similar to vacuum rectification columns are used, with oil / fat moving from top to bottom through trays provided with steam distribution elements such as caps, valves, troughs and the like through which stripping water flows steam through a layer of oil / fat on the tray. supplied from below and pumped at the top of the column. The disadvantage of this type of device is, in particular, the large pressure difference between the head and bottom of the column, where the deodorization efficiency is low at increased pressure at the bottom of the column. A further disadvantage is that the stripping vapor flows progressively through all the trays and may already contain a considerable amount of impurities in the upper part of the deodorizing device. Deodorizing devices are known in which fresh stripping steam is fed under each tray by means of an external distribution and the spaces above the trays are connected by vacuum throats. A description of several design types of deodorizing systems can be found, for example, in the "Bailey's Industrial Oil and Fat Products" manual. J. Wiley and Sons, Inc., New York 1996, Chapter 6 Deodorization, pages 339-390. A disadvantage of these solutions is the complicated and rigid design, supplying stripping steam from outside under each tray. as well as the outside and inlet and outlet of the heating medium for each storey, resulting in a number of joints, flanges, seals and other leak sources. Dismantling, repair, cleaning and maintenance are limited.

SUMMARY OF THE INVENTION

These drawbacks are overcome in the continuous deodorization of oils and fats of the invention, which is based on a set of trays. it is freely inserted into the housing, the supporting tube being provided with evacuation openings and there are stored a steam tube and tubes for heating medium inlet and outlet.

The continuous deodorization of oils and fats of the invention has several advantages. The installation of individual horizontal trays with accessories on a single support pipe enables their convenient assembly, inspection and testing, as well as their easy maintenance and cleaning. Advantageously located evacuation apertures of a suitable shape allow effective evacuation of the entire space of the deodorizing device without the formation of pressure gradients in the device. By loosely inserting a complex set of trays with accessories into a single housing without the need for further interoperability of both these assemblies with minimum flanges, a high vacuum tightness of the device without air oxygen inputs is ensured, which is extremely harmful at high temperature deodorized oil / fat and inadmissible. If the set of trays with accessories on the support pipe is freely inserted into the casing, it is also possible to evacuate the device along the casing. The stripping steam is fed under each tray by means of a single steam pipe located in the support pipe. Likewise, the heating of the oil / fat on the trays is ensured by the flow of the heating medium through the heating tubes on each tray, the distribution of the heating medium being also provided via the central support pipe. The construction is relatively simple, stripping steam and heating medium distributions are available, the assembly is testable without a jacket.

BRIEF DESCRIPTION OF THE DRAWINGS

The attached drawing shows a schematic diagram of the continuous deodorization of oils and fats of the invention.

DETAILED DESCRIPTION OF THE INVENTION

In the flange 1 there is an axially mounted support tube 2, on which horizontal oriented trays 4 are fixed at regular intervals. The tray 4 with a structure similar to that of the rectification column is formed by a plate with suitably positioned openings in which the stripper water vapor distribution for example, caps, gutters, valves and the like. Each tray 4 has a dam 6 of sufficient height mounted on its perimeter and is provided with an overflow pipe 8 which extends above the level of the next tray 4. In contrast to the rectification tray, tray 4 has a continuous steam deodorization of oils and fats of the invention. The steam pocket 7 of each tray 4 is connected to the steam tube 9 by means of a sleeve 10, preferably at the lowest point of the steam pocket. The steam pipe 9 is terminated in the lower part of the supporting pipe 2 by a sludge vessel 11 with a sludge pipe, 12, which also extends through the supporting pipe 2. An evacuation opening 13 of circular or rectangular shape is located in the supporting pipe 2 at the level of each tray. The evacuation opening 13 is preferably located below the steam pocket 7 of the previous tray 4, that is sufficiently high above the level of the tray 4 in question. The support pipe 2 is terminated at the top above the flange 1 by a vacuum throat 14. one or more turns connected at one end to the inlet pipe of the heating medium 16 and at the other end to the outlet pipe of the heating medium 17 suitably such that the heating system constitutes a series arrangement. In the upper flange there is an oil / grease feed tube 18 which opens above the first level 4. At the bottom of the housing 3 there is an oil / grease discharge tube 19.

Heated oil / fat, preferably de-acidified by physical refining, for example according to Slovak patent no. 277 771, is fed to the evacuated continuous deodorization of oils and fats according to the invention by an oil / fat feed tube 18 at the first level 4 at an optimum rate and gradually forms a liquid layer thereon, the height of which is determined by the overflow tube 8, passes through the overflow tube 8 to floor 4 up to the last floor 4 of the installation. This oil / fat flow through the device is at an optimum rate such that the average residence time of the oil / fat in the continuous deodorization of oils and fats of the invention is preferably about one hour. At the same time as the oil flow, the stripping steam is dispensed by the steam pipe 9 to which the steam pockets 7 of the individual trays 4 are attached. The stripping steam passes through the oil / fat layer at each tray 4 at optimum speed. tray 4 is tempered to an optimum temperature by means of a heating tube 15 on each tray. The inner diameters of the steam pipe 9 and the sleeves 10 are suitably chosen so that the stripping steam distribution is equal to all levels 4. The area of the evacuation openings 13 must be sufficiently large in relation to the stripping steam being pumped so that pressure differences do not occur. The evacuation opening 13 may be protected, for example, by a suitable curtain. to avoid leakage of any foams into the support tube 2, but the pumping speed must not be limited. The support tube 2 may be open at the lower end. Optimal conditions for deodorizing vegetable oils or animal fats are around 240 ° C. pressure 0.5 to 1 kPa. an average deodorization time of about 1 hour and a stripping water vapor weight of 1 to 3% by weight of the oil / fat to be treated. The deodorized oil / fat is discharged through the drain pipe 19 from the apparatus, and it is necessary to ensure its effective cooling to a temperature below 30 ° C with heat recovery before contact with the atmosphere.

Industrial usability

The device according to the invention can be used in the deodorization of vegetable oils and animal fats intended for human nutrition in the final stage of their refining. Due to its simple construction, operability and easy maintenance it is especially suitable for smaller units with production of 500 to 2000 kg of oil / fat per hour.

Claims (5)

Apparatus for continuous deodorization of oils and fats by steam distillation under reduced pressure, consisting of horizontal trays with vapor distribution elements and overflow pipes, characterized in that a plurality of trays (4) are supported on the support pipe (2) in The flange (1) is loosely inserted into the housing (3). Device according to claim 1, characterized in that evacuation openings (13) are provided on the support tube (2). belonging to each tray (4), the support tube being provided at its upper end with a vacuum throat (14). 3. Device according to items 1 and 2, characterized by. that the steam pipe (9) is arranged in the carrier tube (2). terminated with a sludge vessel (11) and a sludge tube (12). the heating medium inlet pipe (16) and the heating medium outlet pipe (17). 4. Apparatus according to items 1 to 3. characterized by. that the steam pocket (7) below each tray (4) is connected to the steam pipe (9) by means of a sleeve (10). Device according to Claims 1 to 4, characterized in that each tray (4) has a dam (6) on its circumference.