SU3652A1 - Method and apparatus for continuous diffusion - Google Patents

Description

In the proposed continuous diffusion method, the extraction of juice from pre-steamed beet chips is carried out not only in the diffuser, but also in the main elevator, removing the pulp from it and enclosed in the tight casing, which connects the vessels together with the diffuser. The water is heated, entering the diffuser through the elevator casing, which carries the pulp, rises to meet the chips, settling under its own weight and pressing the auger on the place taken out by the elevator pulp. Water rising to the chip, being saturated and enriched with sugar, leaves the diffuser in the form of a diffusion juice. Thus, with the continuous flow of sugar beet chips into the diffuser, the pulp intake and the flow of water, the diffusion process proceeds continuously.

Due to the large horizontal cross-sectional area of the diffuser, the juice slowly moves upwards and does not carry small suspended particles behind it, as a result of which the consumption of lime and canvas should be reduced. In view of the fact that the chips entering the diffuser immediately lay down on the liquid base, the uniformity of pacnide separation along the diffuser and uniform-dimensional chilling of the chips are achieved, and accelerated diffusion should give thicker juice. Owing to the shavings of the chips immediately before entering the diffuser, where the hot chips are immediately covered by the juice coming out of the diffuser, the latter, heated from the chips, must leave the diffuser at a temperature sufficient or almost sufficient for the sugar refining process and, therefore, the heating of raw juice is avoided or greatly reduced. In addition, by dividing the chips to the diffuser, it is completely sterilized, biological processes are destroyed, diffusion is accelerated due to cell death, partial discoloration of the diffusion juice and coagulation of proteins, in its turn, has increased the goodness of the juice.

The proposed method of continuous diffusion can be applied in other industries as well. for example, when obtaining tanning extracts, leaching nit, cotton, cotton, etc.

To implement this method, an apparatus is proposed consisting of three parts: the diffuser itself, the bucket elevator and the cutting steaming device.

On that: mouth5kё-fig. 1 depicts ver-1-lcr, times.) No. of the proposed apparatus for continuous diffusion; FIG. 2 is a vertical section of the device for steaming chips and FIG. 3- the same. horizontal cut.

Actually, the diffuser A is a vertical vessel, the top and bottom of which go into cones, and the lower cone, in turn, passes B the oblique sleeve D adjacent to the elevator. The working part of the vessel is separated from its upper part by a concentric, ce, partition wall. the central, non-mesh part of which includes a screw casing, which serves to transfer chips from device B, where owai is directly attached with steam, can be drawn, or from any residue body. In order to avoid dead spots in the diffuser and direct the chips in a zigzag manner, along the path of the chips The juice walls are installed, which force the diffuser to work all over the middle. The middle partition passing along the outer wall of the vessel can be formed directly outside the walls of the vessel, forming two cones. In places of breaking the path of chips and juice, two concentric mesh pipes C are installed, which, if necessary, can be heated by the contents of the diffuser by direct injection of steam.

The dried chips (bagasse) are taken from the D-ladle sleeve (bottom and sides of the mesh buckets) by the E elevator E. g, which is enclosed in iron shrouds. The vessel was connected with a diffuser. The water entering the casing E of the elevator passes through the diffuser from bottom to top and, enriched with sugar, exits through the nozzle and.

The device B for pre-steaming the material consists of a vertical cylinder (I. the bottom b and the cover c (Fig. 2). The bottom has a tide g for insertion in the center of its nest with flanges for a vertical shaft d passing through the hollow tide sealed. The shaft is fitted snugly over the entire height of the floor cylinder. Coupling rail with 12 solid radial tides (wall walls) spaced apart from each other at equal distances and dividing the cylinder into a number of chambers . "(Fig. 3). Kra prilkzov, reaching to the krynpchi and the bottom of the cylinder, sleep The corresponding cuts and sockets into which the strip springs are pressed tightly against the walls, the bottom and the cylinder head are helical springs. All 12 tides 3 couplings 1 inch from the cylinder are equipped with coal-like small tides (on in which the mesh sheets of the rivet are riveted to the full height of the cylinder. Curved grids are embedded in the entire height of the cylinder to the middle of each grid and, inside, tightly separated insulated chambers,. (which, when rotated the shaft moves inside the cylinder, one after the other. Both the lid and the bottom are provided with cutouts corresponding to the chamber area, with the cutout O in the cover serving as an accessory for chips, and iifj / 7 at the bottom for release of chips; The openings O and P are arranged so that they arrive through nine chambers. Starting from the third chamber to the ninth, the cutout covered by the elongated tide is along the bottom of the ninth round of the cylinder. forming 1 amer / m and passing in the middle to a choke for steam supply :. Accordingly, the cylinder has a cut-out in the lid covered by the tide Sh, ne