SU1306528A1 - Apparatus for dispersing liquid food products - Google Patents

Abstract

The invention can be used in the food and chemical industries in the processing of liquid suspensions. The purpose of the invention is to rioBbiaia reliability and reduce energy costs due to the fact that the tangential entry into the cylindrical body I is oval, and the output is in the form of a series of coaxial telescopic chambers 2 and 3 that are mounted with the possibility of axial movement. The bottom chamber is equipped with a nozzle. The tangential-m input is set to a stepped swirl 6. 1 Cp f-ly, 6 ill. Figure 2 (L oo about o from Yu 00

Description

This invention relates to a technique for treating liquid products and can be used in the food, dairy, chemical and other industries.

The purpose of the invention is to increase reliability and reduce energy costs.

Figure 1 shows the proposed device, top view; figure 2 - the same, the general view; on fig.Z - section aa in figure 2; figure 4 - section bb in figure 2; figure 5 is a view In figure 2; on figb - step swirl.

A device for dispersing liquid food products comprises a body 1, coaxially mounted with its upper 2 and lower 3 chambers with a nozzle 4, a tangential inlet 5 with a stepped swirl 6. The inlet at the junction with the cylindrical body is oval.

The stepped swirler 6 contains a support ring 7, a rod 8 perpendicular to it, on which a set of inserts 9 is mounted, the gap between the latter is adjusted by sleeves 10 and nuts 1 1.

The use of oval input ensures uniform distribution of the sex velocity in the product flow at the entrance to the housing. The implementation of the outlet nozzle in the form of coaxial, successively installed chambers provides a multiple, cascade dispersing effect on the dispersed phase of the particle of the fat component. Dispersion is provided by the shear effect on the particles in thin layers of the rotating product. The nozzle provides additional mixing and dispersion of the product stream.

Using a stepped swirl, microvortexes are formed in the flow, ensuring an even distribution of the particles of the fat component in the flow.

The device works as follows.

The processed product, such as skimmed milk with fatty components, enters under the pressure created by the pump into the tangential inlet nozzle 5. When wrapped around the inserts 9 of the swirler 6, the flow becomes turbulized with the formation of vortex chains. As the flow cross section narrows, its speed and degree of turbulence increases. A liquid ring and a swirling air funnel are formed in the body of the device, penetrating the body and the chambers. With the passage of chambers 2 and 3, the angular velocity of the product flow increases cascadely and the film thickness decreases accordingly. The nozzle increases the outlet of the air funnel, which contributes to a reduction in film thickness and an increase in the efficiency of emulsifying fat-containing dairy products.

The use of oval input ensures uniform distribution of flow rates in the cross section at the entrance to the cone. At the same time, an increase in the circumferential velocity takes place, and since the input is tangential, there is a corresponding increase in the rotational speed as the radius of the case V WR decreases. In this case, an air vortex (from the cover

0 body to the outlet). The combined effect of the air vortex and the rotational movement of the flow enhances the so-called whirl effect with a sharp narrowing of the outflow opening. Performing the discharge nozzle in the form of coaxially successively (telescopically) mounted chambers provides a multiple (cascade) dispersing effect of the flow (dispersion medium) on the particles of the fat component (dispersed phase). By

0 as it moves toward the exit orifice, the rotational speed increases (the thickness of the flow decreases and the flow rate remains constant), while dispersion is provided by a shear effect on the particles in thin layers of the rotating flow

5 product. The nozzle provides a partial inflow of air due to the output effect when profiling the outlet. This place also has a whirlpool effect, which has a high degree of impact, since

in thin layers of flow.

During the flow around the inserts of the stepped swirl, installed in the cylindrical part of the inlet, a cascade of toroidal microvortices forms in the flow, ensuring mixing of the flow and, as a result, uniform distribution of particles of fat-phosphatide mixture in skimmed milk.

The proposed device provides a highly dispersed emulsion at low energy costs, does not require a complex sealing system, and its working parts are not subjected to erosion, which increases the reliability of operation.

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Claims (2)

1. An apparatus for dispersing liquid food products comprising a cylindrical body with a tangential inlet and an axial nozzle for separating water, characterized in that, in order to increase reliability and reduce energy costs, the inlet at the junction with the cylindrical body is oval, and branch pipe for removal It is a series of axially coaxially mounted telescopic cameras, the diameter of which decreases in the course of the product movement, while the last of the chambers at its exit section has a nozzle. 2. A device according to claim 1, characterized in that a stepped swirl device is installed in the tangential inlet nozzle. Aa AT 6 srig.1 View in FIG. H U figm 5 FIG. 6 Editor E. Kopcha Order 1353/2 VNIIPI USSR State Committee for Inventions and Discoveries 113035. Moscow, Zh-35, Raushsk nab. 4/5 Production and Printing Enterprise, Uzhgorod, ul. Project, 4 Compiled by T. Sokolova Tehred I. VeresKorrektor N. Korol Circulation 630 Subscription