SU969712A1

SU969712A1 - Method for automatically controlling fermentative hydrolysis of fruit and berry pulp

Info

Publication number: SU969712A1
Application number: SU813282267A
Authority: SU
Inventors: Евгений Яковлевич Демидов; Владимир Сергеевич Черепнин; Валентина Даниловна Зарубкинская
Original assignee: Воронежский технологический институт
Priority date: 1981-04-27
Filing date: 1981-04-27
Publication date: 1982-10-30

Description

Изобретение относится к автоматическому управлению массообменными процессами, в частности процессом ферментативного гидролиза плодово-ягодной мезги в непрерывном потоке, и может быть использовано в винодельческой, лиКеро-во- 5 дочной и консервной отраслях промышленности.The invention relates to the automatic control of mass transfer processes, in particular the process of enzymatic hydrolysis of fruit pulp in a continuous stream, and can be used in the wine, liquor and canning industries.

Известен сдособ автоматического управления процессом ферментативного гидролиза плодово-ягодной мезги в устройстве¹⁰для ферментации плодово-ягодного сырья, включающем поэтажно расположенные и последовательно сообщающиеся между собой секции и наклонно расположенную секцию сокоотделителя, предусматривающий дозирование ферментного раствора и регулирование температуры в секциях ферментетора-сокоотделителя [I ].Known is a method for automatically controlling the process of enzymatic hydrolysis of fruit pulp in a device ¹⁰ for fermentation of fruit and berry raw materials, comprising floor-by-stage sections and sequentially interconnected sections and an inclined section of the juice separator, providing for dosing of the enzyme solution and temperature control in the sections of the fermenter-juice separator [I ].

Недостатком способа является то, что он не обеспечивает максимально возможного выхода сока при оптимальном его качестве - минимальной вязкости, вслед2 ствие того, что подачу ферментного раствора осуществляют дозировочным насосом независимо от текущего значения вязкости сока и при условии, что расход мезги постоянен. ОдНако известно, что расход мезги в поточной линии с ферментаторомсокоотделителем - величина переменная, и кроме того, вязкость сока, а следовательно, и необходимый расход ферментного раствора зависят от сортового состава, степени зрелости и содержания пектиновых веществ в перерабатываемом сырье, выход и вязкость сока зависят также от температурного режима процесса ферментации. При снижении уровня ферментированной мезги до оголения шнека процесс прессования нарушается и извлечение соха резко падает.The disadvantage of this method is that it does not provide the maximum possible yield of juice with its optimum quality - minimum viscosity, due to the fact that the supply of the enzyme solution is carried out by a dosing pump regardless of the current value of the juice viscosity and provided that the pulp consumption is constant. However, it is known that the flow rate of the pulp in the production line with the juice separator is a variable value, and in addition, the viscosity of the juice, and therefore the necessary consumption of the enzyme solution, depends on the variety composition, the degree of maturity and the content of pectin substances in the processed raw materials, the yield and viscosity of the juice depend also from the temperature regime of the fermentation process. With a decrease in the level of fermented pulp until the screw is exposed, the pressing process is violated and the extraction of plow drops sharply.

Цель изобретения· - увеличение выхода и снижение вязкости сока.The purpose of the invention · is to increase the yield and decrease the viscosity of the juice.

Поставленная цель достигается тем, что согласно способу автоматического управления процессом ферментативного гид· ролиза плодово-ягодной мезги в устройстве для ферментации плодово-ягодного сырья, включающем поэтажно расположенные и последовательно сообщающиеся между собой секции и наклонно расположен·^ ную секцию сокоотделителя, предусматривающему дозирование ферментного раствора и регулирование температуры в секциях ферментатора-сокоотделигеля, изменяют расход ферментного раствора в за- ю висимости от расхода мезги, вязкости мезги после первой секции ферментаторасокоотделигеля и вязкости сока, корректируют в зависимости от последнего температуру в первых двух секциях фермен- 15 татора-сокоотделителя и.стабилизируют уровень ферментированной мезги в прессе изменением числа оборотов шнека наклонной секции ферментатора-сокоотделите- ²⁰на чертеже представлена принципиальная схема устройства для осуществления способа автоматического управления процессом ферментативного гидролиза плодово-ягодной мезги. 25This goal is achieved by the fact that according to the method for automatically controlling the process of enzymatic hydrolysis of fruit and berry pulp in a device for fermentation of fruit and berry raw materials, including floor-by-stage sections and sequentially interconnected, and an inclined section of the juice separator providing for dosing of the enzyme solution and temperature control in the sections of the fermenter-juice separator, change the flow rate of the enzyme solution, depending on the flow rate of the pulp, viscosity zgi after the first section of the juice separator fermenter and juice viscosity, adjust the temperature in the first two sections of the fermenter-juice separator depending on the last one and stabilize the level of the fermented pulp in the press by changing the number of revolutions of the screw of the inclined section of the fermenter-juice separator - ²⁰ shows a schematic diagram of the device to implement a method for automatically controlling the process of enzymatic hydrolysis of fruit pulp. 25

Схема состоит из контуров автоматических систем регулирования: расход фермента и мезги, содержащей датчики 1 уровня мезги в сборнике, регулятор 2, ' привод 3 насоса дозирования ферментного _эо•раствора и привод 4 насоса подачи мезги; уровня ферментированной мезги в шнековом прессе, содержащий датчик 5 уровня, регулятор 6 и регулируемый привод 7 шнека наклонной секции ферментатора-со- . коотделигеля; вязкости сока, содержащей ³⁵датчики 8-10 вязкости сока и мезги в первой секции ферментатора-сокоотделителя и расход мезги, основной и вспомогательный регуляторы 11 и 12, компенсатор 13 и исполнительный механизм 14, ⁴⁰а также трех контуров автоматических систем регулирования температуры в секциях ферментатора-сокоотделителя, содержащих датчики 15 и 17, регуляторы 1820 и исполнительные механизмы 21-23. ⁴³Способ осуществляют следующим образом.The scheme consists of the circuits of automatic control systems: the flow of the enzyme and pulp containing the pulp level 1 sensors in the collection, regulator 2, 'drive 3 of the dosing pump for enzymatic _eo • solution and drive 4 of the pulp feeding pump; the level of fermented pulp in a screw press, comprising a level sensor 5, a regulator 6 and an adjustable drive 7 of the screw of the inclined section of the fermenter-co. cotdeligel; the viscosity of the juice containing ³⁵ sensors 8-10 the viscosity of the juice and pulp in the first section of the fermenter-juice separator and the flow rate of the pulp, the main and auxiliary regulators 11 and 12, the compensator 13 and the actuator 14, ⁴⁰ as well as three loops of automatic temperature control systems in the fermenter sections a juice separator containing sensors 15 and 17, regulators 1820 and actuators 21-23. ⁴³ The method is as follows.

При достижении верхнего уровня мезги в сборнике, где стоят датчики 1 уровня, регулятор 2 включает привод 3 на- ⁵⁰coca дозирования ферментного раствора, и привод 4 насоса подачи мезги и выключает их при достижении нижнего уровня мезги в сборнике, обеспечивая таким образом, автоматический пуск и останов 55 технологической линии.Upon reaching the top level of pulp in the collector, where level 1 sensors stand, regulator 2 turns on the drive 3 to ⁵⁰ coca of dosing of the enzyme solution, and drive 4 of the pulp feed pump and turns them off when the bottom level of pulp in the collector is reached, thus ensuring automatic start-up and stop 55 of the production line.

Регулятор 6 получая сигнал от датчика 5 уровня, стабилизирует уровень ферментированной мезги в шнековом прессе путем изменения числа оборотов привода 7 шнека наклонной секции путем ферментатора-сокоогделителя. С табилизация уровня ферментированной мезги в прессе предотвращает нарушение процесса прессования, а следовательно, и потери сока в выжимке.The controller 6 receiving a signal from the level sensor 5 stabilizes the level of the fermented pulp in the screw press by changing the speed of the drive 7 of the screw of the inclined section by means of a fermenter-juice separator. C tabulation of the level of fermented pulp in the press prevents the violation of the pressing process, and consequently, the loss of juice in the squeeze.

Вспомогательный регулятор 12, сравнивая сигнал задания с сигналом от даг,чика 9 вязкости мезги после первой секции ферментатора-сокоотделителя, воздействует на исполнительный механизм 14, изменяя соответсвенно расход ферментного раствора. Задание регулятору 12 корректируется основным регулятором 11, который получает информацию от датчика 8 вязкости сока и через компенсатор 13 от датчика 10 расхода мезги. Введение сигнала от датчика 9, стоящего в относительной близости от исполнительного механизма 14, устраняет отрицательное влияние времени запаздывания ферментатора-сокоотделителя на качество регулирования вязкости сока, а введение сигнала от датчика 10 обеспечивает инвариантность (независимость) вязкости сока от колебаний расхода мезги.The auxiliary controller 12, comparing the reference signal with the signal from the dag, pulp viscosity chip 9 after the first section of the fermenter-juice separator, acts on the actuator 14, changing the flow rate of the enzyme solution, respectively. The task to the controller 12 is adjusted by the main controller 11, which receives information from the juice viscosity sensor 8 and through the compensator 13 from the pulp flow sensor 10. The introduction of the signal from the sensor 9, located in relative proximity to the actuator 14, eliminates the negative influence of the delay time of the fermenter-juice separator on the quality of regulation of the viscosity of the juice, and the introduction of the signal from the sensor 10 ensures the invariance (independence) of the viscosity of the juice from fluctuations in the flow rate of the pulp.

Регуляторы 18-20, сравнивая сигналы задания с соответствуклцими сигналами от датчиков 15-17, стабилизируют температуру в секциях ферментатора-сокоотделителя, воздействуя на исполнительный механизм 21-23 соответсвенно. Задания регуляторам 18 и 19 первых двух секций ферментатора корректируются в зависимости от сигнала датчика 8 вязкости сока, что обеспечивает ведение процесса ферментации в оптимальном температурном режиме.Regulators 18-20, comparing the reference signals with the corresponding signals from the sensors 15-17, stabilize the temperature in the sections of the fermenter-juice separator, acting on the actuator 21-23, respectively. The tasks to the regulators 18 and 19 of the first two sections of the fermenter are adjusted depending on the signal from the juice viscosity sensor 8, which ensures that the fermentation process is maintained in the optimal temperature regime.

Моделирование предлагаемого способа автоматического управления на ЭВМ показывает, что он.работоспособен, устойчив к случайным возмущениям и надежно держит регулируемые параметры на заданном уровне. Качественные показатели АСР вязкости сока в переходном процессе не выходят за допустимые технологией пределы.Modeling of the proposed automatic control method on a computer shows that it is efficient, resistant to random disturbances and reliably keeps adjustable parameters at a given level. Qualitative indicators ACP of the viscosity of the juice in the transition process do not go beyond the permissible technology limits.

Данный способ автоматического управления прцессом ферментации позволит при заданной оптимальной вязкости сока увеличить его выход на 10%.This method of automatic control of the fermentation process will allow for a given optimal viscosity of the juice to increase its yield by 10%.

Claims

(54) METHOD OF AUTOMATIC CONTROL OF THE PROCESS OF ENZYMATIC HYDROLYSIS OF APPLICATION PERCENT APPLICATIONS industry. Known from the automatic control of the process of enzymatic hydrolysis of the fruit-bearing pulp in devices for the fermentation of fruit-bearing raw materials, including and located on a floor-by-floor basis and. sequentially communicating between the seshe and the obliquely positioned section of the juice separator, dosing of the enzyme solution and temperature control in the sections of the fermentor of the second juice separator I. The disadvantage of this method is that it does not provide the maximum possible output of juice at its optimum quality - the minimum in rigor that the enzyme solution is supplied by the dosing pump regardless of the current value of the juice viscosity and the condition that the mash is constant. However, it is known that the consumption of the pulp in the production line with the fermenting separator is variable, and in addition, the viscosity of the juice, and hence the required consumption of the enzyme solution, depends on the varietal composition of cTenemi maturity and the content of pectic substances in the processed raw material, the yield and The viscosity of the juice also depends on the temperature conditions of the fermentation process. When the level of fermented pulp decreases to the auger bare, the pressing process is disturbed and the extraction of soot drops sharply. The purpose of the invention is to increase the yield and decrease the viscosity of the juice. The goal is achieved by the fact that according to the method of automatic control of the process of functional hydrolysis of the fruit-bearing pulp in the plant, for fermentation of the fruitful syphage, including sections that are sequentially and consistently interconnected and an obliquely positioned section of the juice separator, which provides for the fermenting fluid, the extractor can use the fluid. in the sections of the fermenter-juice separator, the consumption of the enzyme solution is changed depending on the consumption of the pulp, the viscosity of the pulp After the first section of the enzyme extractor and the viscosity of the juice, temperature is adjusted in the first two sections of the juice separator to stabilize the level of the fermented mash in the press by changing the number of revolutions of the screw of the inclined section of the juice extractor. The drawing shows a schematic diagram of a device for implementing a method for automatically controlling the process of enzymatic hydrolysis of fruit pulp. The scheme consists of the circuits of aBToMal-nichny regulating systems: the flow of the enzyme and pulp containing sensors of the first level of the pulp in the collector, regulator 2, the drive 3 of the dosing pump of the enzyme solution and the drive 4 of the feed pump of the mash; level of fermented pulp in the machine; a forging press containing a level 5 sensor, a regulator 6 and an adjustable drive 7 of the screw of an inclined section of the somatodevice fermenter; viscosity of juice containing sensors 8 - 10 of the viscosity of the dock and pulp in the first section of the fermenter-juice separator and the flow of pulp, main and auxiliary; fifth regulators II and 12, compensator 13 and actuator 14 as well as three circuits of automatic control systems temperatures in the sections of the cocus peeler containing sensors 15 and 17, regulators 18:20, and actuators 21-23. The method is carried out in the following manner. When the upper level of the pulp is reached in the collection, where the sensors of level I are located, regulator 2 turns on the drive 3 times the dosing of the enzyme solution. and drive 4 of the pulp feed pump and turns it off when the lower level of the pulp in the collector is reached, thus ensuring automatic start and stop of the technological busbar. The regulator 6, receiving a signal from the level 5 sensor, stabilizes the level of the fermented mash in the screw press by deducting the speed of the drive 7 of the auger section screw by means of the enzyme digester. With the stabilization of the level of fermented pulp in the press prevents the violation of the process of pressing, and hence the loss of juice in the squeeze. The auxiliary controller 12, comparing the reference signal with the signal from the viscosity sensor 9 of the pulp after the first section of the fermenter-sap extractor, acts on the actuator 14, changing the flow rate of the enzyme solution accordingly. The reference to the controller 12 is corrected by the main controller 11, which receives information from the juice viscosity sensor 8 and through the compensator 13 from the mash consumption sensor 10. The introduction of a signal from sensor 9, which is relatively close to the actuator 14, eliminates the negative influence of the delay time of the dehydrator fermenter on the quality of juice viscosity control, and the introduction of a signal from sensor Yu provides invariance (independence) of juice viscosity from flow fluctuations pulp Regulators 18-2О, comparing the reference signals with the corresponding signals from the sensors 15-17, stabilize the temperature in the sections of the fermenter-separator, affect the actuator 21-23, respectively. The tasks for the regulators 18 and 19 of the first two sections of the fermenter are corrected depending on the signal from the juice viscosity sensor 8, which ensures that the fermentation process is conducted at an optimal rate in agure mode. Simulation of the proposed method of automatic control on a computer shows that it is efficient, resistant to random disturbances and reliably keeps the adjustable parameters at a given level. Qualitative indicators of ASR juice viscosity in the transition process are within the limits allowed by the technology. This method of automatic control of the fermentation process will allow increasing its yield by 10% for a given optimal viscosity of the juice. The invention The method of automatic control of the process of enzymatic hydrolysis

fruit pulp in usgroysgve for the fermentation of fruit and vegetable, including sexually arranged and sequentially interconnected sections and an obliquely positioned section of the fruit, Providing the dosing of the enzyme solution and regulating the atura tepap in the sections of the fermenter-juice separator, plutra and acid and the extractor solution and regulation of the atura tepap in the sections of the fermenter-juice separator, fruit and protein, and dosage of enzyme solution due to the fact that, in order to increase the yield and reduce the viscosity of the juice, the consumption of the enzyme plant is changed, depending on the consumption of the pulp, the viscosity of the pulp after the first section of the juice separator and the viscosity of the juice is adjusted depending on the latter sections of the fermenter-sokodedelgel and stabilize the level of the fermented pulp in the press by changing the speed of the auger of the inclined section of the fermenter-sock separator

Sources of information received during the examination I. Determination of rational modes of fermentation of fruit-bearing raw materials in a continuous stream for the purpose of intensive processes, increasing the yield and improving the quality of fermented alcoholic juices. Report on research N state. registish 75004420, Voronezh, 1975, p. 8O.