SU1223879A2 - Method of recovery of brine - Google Patents

Description

The invention relates to food iipoMbfflineHHTHTH, namely to the method of regeneration of the brines formed during the salt of the products, cheeses, fish and vegetables.

The purpose of the invention is to reduce the loss of the products of the regenerator;

The procedure is as follows.

The brine to be regenerated is filtered from coarse protein suspensions and other contaminants. Filtered coarse suspensions are directed to the production of dry feed, since the presence of various mechanical impurities in these suspensions does not allow them to be used for food purposes without further purification. The purified brine is subjected to ultrafiltration at a pressure of 1.5-3.95-10 Pa at 18-10 ° C with separation into an ultrafiltrate, which is a regenerated brine, and a salty protein concentrate. If necessary, Nad is added to the latter to bring the salt concentration in the regenerated brine to the required level. Salty proteinaceous concentrate contains low salt as a low molecular weight impurity, as well as vitamins, enzymes, soluble forms of protein, and minerals that transfer from the product to the brine. This concentrate is subjected to de-filtration by washing with fresh water for desalting. When implementing this method, it is possible to use regeneration products. Thus, desalted protein concentrate can be used for food purposes, concentrated salt solution can be used to reinforce the brine to be regenerated, and distilled water is added to fresh water to flush the protein concentrate. Industrial waters, containing salt, vitamins, enzymes, soluble forms of protein and mineral salts of the product, are concentrated by reverse osmosis to obtain an excellent solution of salt and distilled water. In a concentrated salt solution also contains minerals, vitamins, enzymes and soluble forms of protein. This solution is introduced into the cavity to be regenerated to reinforce the regenerated brine and enrich it with vitamins, enzymes and soluble forms of the protein product. Distilled water is added to fresh water to flush the protein concentrate.

Example 1. Spent brine after salting cheese in an amount of 10 m at a temperature of 18 ° C (with a salt content of 19%, microorganisms

3.6-10 I m / l, protein substances 0.4%) under a pressure of 0.2 MPa are fed to a microfilter with a pore size of 3 μm. The resulting slurries in the amount of 0.05 m are sent for feeding purposes.

The filtered brine in the amount of 9.95 m (salt content 19%, protein 0.4%) under a pressure of 1.510 Pa serves on an ultrafilter with a membrane, the pore size of which is 45 nm. As a result

ultrafiltrations receive an ultrafiltrate in the amount of 9.751 m and protein concentrate (salt content 19%, protein 20%) in an amount of 0.199 m. Salty protein concentrate under a pressure of 0.25 MPa is fed to a diafilter with a membrane, whose pore size is 45 nm, and it is salt content 0.03%. Diafiltrate (salt water) obtained as a result of diafiltration with a salt content of 9% at the beginning of desalting and 0.03% at the end of desalting in an amount of 1.3 m is fed under a pressure of 10 VpA to the reverse osmosis unit and a distilled water of 0.4 m is obtained. and a saturated salt solution in the amount of 0, J4 m. Distilled water is introduced into the protein concentrate during diafiltration, and a saturated solution is added.

salts are used to bring the salt in the regenerated brine to 20%. When diafiltratsin necessary to 1.16 m of water obtained

from the reverse osmosis plant, add only 0.14 m of fresh water. The result is food grade desalted protein concentrate in an amount of 0.199 m (salt content

0.03 and protein 20%) and regenerative brine in the amount of 9.891 m (salt content 20%).

Example 2. Wasted tozluk after salting fish (salt content 17%, microorganisms

1610 1 / ml, protein 1.5%) at 15 s in an amount of 10 m is subjected to regeneration as in Example I. When

This gives 0.08 m of coarse suspended matter separated from the brine on a microfilter. The filtered sludge in the amount of 9.92 m (salt content 17%, protein 1.5%) is directed to ultrafiltration. As a result of brine ultrafiltration, 9.176 m of ultrafiltrate (salt content 17%) and 0.744 m salt protein concentrate (salt content 17%, protein 20%) are obtained. The obtained protein concentrate is subjected to desalting by the diafiltration method. As a result of diafiltration, the content of the salt of the protein concentrate is reduced to 0.03% and at the same time the half of M. Mikhailin’s editor Editor S. Lisin Tehred I. Popovich

Order 1853/2

Circulation 543Subscribe

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and printing company, Uzhgorod, Projecto st., 4

0.744 m food protein

l

concentrate and 4.716 m of diafiltrate, which is subjected to reverse osmosis treatment, and 4.25 m of water and 0.466 m of salt solution with a salt content of 27% are obtained. The resulting water is introduced into the salty protein concentrate during its diafiltration, while to ensure the desalting of the protein concentrate, it is necessary to add only 0.466 m of fresh water to 4.25 m of distilled water. Saturated salt solution is used to bring the salt content of the regenerated brine to 18%.

Proofreader M. Pojo

Claims (1)

METHOD OF REGENERATION OF BRINE according to ed. No. 902701, characterized in that, in order to reduce the loss of regeneration products, the protein concentrate obtained by ultrafiltration is washed with fresh water for desalination, the washings are concentrated by reverse osmosis to obtain a saturated salt solution and distilled water, while a saturated salt solution is introduced into brine to be regenerated, and distilled water is added to fresh water for washing the protein concentrate. u to oe 00 m ς ©> 1 1223879