WO2009015429A1 - Système de mélange de fluide - Google Patents

Système de mélange de fluide Download PDF

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Publication number
WO2009015429A1
WO2009015429A1 PCT/AU2008/001100 AU2008001100W WO2009015429A1 WO 2009015429 A1 WO2009015429 A1 WO 2009015429A1 AU 2008001100 W AU2008001100 W AU 2008001100W WO 2009015429 A1 WO2009015429 A1 WO 2009015429A1
Authority
WO
WIPO (PCT)
Prior art keywords
fluid
blended
blending
blended fluid
source
Prior art date
Application number
PCT/AU2008/001100
Other languages
English (en)
Inventor
Peter Policki
Vincent O'brien
Chris Colby
Original Assignee
Pernod Ricard Pacific Pty Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from AU2007904090A external-priority patent/AU2007904090A0/en
Application filed by Pernod Ricard Pacific Pty Ltd filed Critical Pernod Ricard Pacific Pty Ltd
Priority to NZ583404A priority Critical patent/NZ583404A/en
Priority to AU2008281321A priority patent/AU2008281321B2/en
Publication of WO2009015429A1 publication Critical patent/WO2009015429A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
    • A47J31/41—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine

Definitions

  • the present invention relates to the blending of component fluids to form a blended fluid.
  • the present invention relates to the blending of component beverages to form a blended beverage.
  • a blended beverage is formed from a number of component beverages. At industrial scale this will involve the use of a number of large individual source vessels or tanks which function as containers for the component beverages.
  • different base wine components will be stored in individual source tanks and pumped to one or more mixing or holding tanks where the blended wine may be further mixed through the use of agitators and mixers and then pumped off to be individually bottled or otherwise packaged.
  • each of the individual tanks may vary in capacity from 100 kilolitres (kL) up to 1500 kL thereby representing a significant capital investment.
  • the logistical task of blending a number of different blended wines each formed from different base wine components is considerable as the mixing or holding tanks will always be in demand.
  • the overhead costs involved in cleaning the mixing or holding tanks and then re-routing various pipes and/or hoses from the different source tanks to the different mixing or holding tanks in between the processing and forming of different blends is considerable.
  • the present invention accordingly provides a system for blending a plurality of component fluids to form a blended fluid, the system including: a plurality of source fluid storing means for storing the respective component fluids; blending means to receive the component fluids by fluid communication means from the plurality of source fluid storing means to form a blended fluid; and distribution means to convey and deliver the blended fluid to one or more of the plurality of source fluid storing means.
  • the blending means includes a blending station incorporating a blending chamber.
  • the blending station receives the component fluids in a direction substantially perpendicular to the flow of the blended fluid exiting the blending chamber.
  • the blended fluid is received into the blending chamber by a plurality of feed inlets corresponding to the plurality of source fluid storing means.
  • the blended fluid is received into the blending chamber by a single feed inlet.
  • the blended fluid exits the blending chamber by one or more outlets corresponding to the one or more of the plurality of source fluid storing means.
  • the blended fluid exits the blending chamber by a single outlet.
  • the blending station further includes an outlet chamber in fluid communication with the blending chamber.
  • the blended fluid exiting the outlet chamber exits in a direction substantially perpendicular to the flow of the blended fluid into the outlet chamber.
  • the blended fluid exits the outlet chamber by one or more outlets corresponding to the one or more of the plurality of source fluid storing means. In an embodiment the blended fluid exits the outlet chamber by a single outlet.
  • the distribution means includes layering means for facilitating the layering of the blended fluid on remaining component fluid in the one or more of the plurality of source fluid storing means.
  • the layering means includes a diffuser to deliver the blended fluid to the one or more of the plurality of source fluid storing means designated to store the blended fluid.
  • the diffuser is operative to deliver the blended fluid with a reduced flow velocity when compared to a flow velocity of incoming blended fluid to the diffuser.
  • the diffuser is operative to deliver the blended fluid with a changed direction of flow when compared to a direction of flow of incoming blended fluid to the diffuser.
  • the layering means includes temperature modification means to change the density of the blended fluid.
  • the component fluids are base wine components and the blended fluid is a blended wine.
  • the blending means further includes mixing means to facilitate the mixing of the component fluids.
  • the present invention accordingly provides a method for blending a plurality of component fluids to form a blended fluid, the method including:
  • the method further includes repeating steps (a) to (c) in a continuous process.
  • the method further includes measuring inline physical characteristics of the blended fluid.
  • the physical characteristics include one or more of the temperature, density, concentration or colour.
  • the method further includes layering the blended fluid on top of the source fluid located in the one or more of the plurality of source fluid storing means.
  • the component fluids are base wine components and the blended fluid is a blended wine.
  • the present invention accordingly provides a blended fluid produced by a method in accordance with the second aspect of the present invention.
  • FIGURE 1 is a system overview diagram of a blending system in accordance with a first exemplary embodiment of the present invention
  • FIGURE 2 is a system overview diagram of a blending system in accordance with a second exemplary embodiment of the present invention
  • FIGURE 3 is a side view of a first example blending station that may be employed with the blending system of the present invention
  • FIGURE 4 is a side view of a second example blending station that may be employed with the blending system of the present invention
  • FIGURE 5 is a side view of a third example blending station that may be employed with the blending system of the present invention.
  • FIGURE 6 is a side view of a fourth example blending station that may be employed with the blending system of the present invention.
  • FIGURE 7 is a system overview diagram of a blending system in accordance with a third exemplary embodiment of the present invention.
  • FIGURE 8 includes front perspective and component views of a diffuser that may be employed with the blending system of the present invention.
  • FIG. 1 there is shown a blending system 100 in accordance with a first exemplary embodiment of the present invention.
  • the present invention will have numerous applications, however for the purposes of description only, the invention will be described in relation to one application namely its use in relation to forming a blended wine from three different base component wines each stored in their respective source fluid storing means or tanks 110, 120, 130.
  • the source tanks are 700 kL stainless steel tanks where source tank 110 contains shiraz, source tank 120 contains cabernet and source tank 130 contains merlot.
  • the different base component wines need not be of different grape varieties but may be of the same variety but sourced from different locations.
  • a blended chardonnay may be formed from ten different components that includes chardonnays that are sourced from different locations and hence have different characteristics that the winemaker wishes to blend as well as other wine varieties such as semillon or the like.
  • Each source tank 110, 120, 130 has a respective outlet 111, 121, 131 where each base component wine is delivered by respective fluid communication means such as pipe or hose sections to a large diameter (e.g. 150 mm) pipe or hose 140 which in this exemplary embodiment functions to receive and blend each of the component base wines and further to convey or deliver the blended wine back to one or more of the source tanks 110, 120, 130 by virtue of respective inlets 112, 122, 132.
  • pipe or hose 140 functions in this exemplary embodiment both as a blending means to blend the component wines and as a distribution means to deliver the blended wine to the source tanks. In this manner, the source tanks 110, 120, 130 will receive the blended wine and function as storage tanks for the blended wine.
  • the blended wine may be allowed to go through the above-described process a number of times in a continuous in-line process.
  • the temperature, density and composition of both the base wine components and the resultant blended wine may be continuously measured.
  • Blending system 200 when compared to blending system 100 now incorporates blending station 210 that functions as a blending means to receive and blend the base component wines together to form a blended wine before being conveyed to the source tanks 110, 120, 130 by pipe or hose 140 which in this embodiment functions as a distribution means to deliver the blended wine.
  • blending station 210 that functions as a blending means to receive and blend the base component wines together to form a blended wine before being conveyed to the source tanks 110, 120, 130 by pipe or hose 140 which in this embodiment functions as a distribution means to deliver the blended wine.
  • FIG. 3 there is shown a first example blending station 300 that includes a blending chamber 320 incorporating a plurality of feed inlets 310 (1, 2, ...., N) which function to deliver the component wines into blending chamber 320 substantially perpendicularly (as generally indicated by arrow 311) to the direction of flow out of blending chamber 320 (as generally indicated by arrow 331) via outlet 330 and then by hose or piping 140 back to the source tanks 110, 120, 130.
  • a blending chamber 320 incorporating a plurality of feed inlets 310 (1, 2, ...., N) which function to deliver the component wines into blending chamber 320 substantially perpendicularly (as generally indicated by arrow 311) to the direction of flow out of blending chamber 320 (as generally indicated by arrow 331) via outlet 330 and then by hose or piping 140 back to the source tanks 110, 120, 130.
  • a single outlet 330 is employed which would be connected to pipe or hosing 140 but equally a number of outlets corresponding to the number of source tanks 110, 120, 130 may be employed with hose or piping from each of the outlets taking blended wine from the blending chamber 320 to individual source tanks 110, 120, 130, thereby functioning as a distribution means for the blended wine.
  • the first exemplary embodiment described above with reference to Figure 1 may be adapted to employ perpendicular flows.
  • the exact form of the distribution means may be varied according to the requirements of the blending system.
  • the distribution means may include any appropriate network of fixed pipes, pumps and hoses or even channels or conduits. This will depend on, amongst other things, the configuration of the blending system, the type and number of component fluids and the physical layout of the source tanks involved.
  • FIG. 4 there is shown a second example blending station 400 that includes a blending chamber 420 incorporating a plurality of feed inlets 410 (1, 2, .... , N) which once again function to deliver the component wines into blending chamber 420 substantially perpendicularly (as generally indicated by arrow 411) to the direction of flow out of blending chamber 420 (as generally indicated by arrow 431) via outlet 430.
  • the blended wine is then conveyed to outlet chamber 440 via transfer piping 432.
  • Outlet chamber 440 further incorporates a plurality of feed outlets 450 (1, 2, ...., N), each connected to a source tank, which are oriented substantially perpendicularly (as generally indicated by arrow 451) to the direction of flow of blended wine into outlet chamber 440 (as generally indicated by 433).
  • FIG. 5 there is shown a third example blending station 400 that includes a blending chamber 520 incorporating a plurality of feed inlets 510 (1, 2, .... , N) which function to deliver the base component wines into blending chamber 520 substantially parallel or tangential or inline (as generally indicated by arrow 511) to the direction of flow of the blended wine out of blending chamber 520 (as generally indicated by arrow 531) via outlet 530 and then by hose or piping back to source tanks 110, 120, 130.
  • a blending chamber 520 incorporating a plurality of feed inlets 510 (1, 2, .... , N) which function to deliver the base component wines into blending chamber 520 substantially parallel or tangential or inline (as generally indicated by arrow 511) to the direction of flow of the blended wine out of blending chamber 520 (as generally indicated by arrow 531) via outlet 530 and then by hose or piping back to source tanks 110, 120, 130.
  • FIG. 6 there is shown a fourth example blending station 500 that includes a blending chamber 620 incorporating a plurality of feed inlets 610 (1, 2, .... , N) which function to deliver component wines into blending chamber 620 substantially parallel or tangential or inline (as generally indicated by arrow 611) to the direction of flow of the blended wine out of blending chamber 620 (as generally indicated by arrow 631) via outlets 630 (1, 2, .... , N) and then by hose or piping 140 which in this example would be connected between each of the outlets 630 to respective source tanks.
  • Blending chamber 620 incorporates a pair of baffles 621, 622 which function as a mixing means to deviate the flow of the incoming component fluids, thereby causing a degree of turbulence in the input streams and further enhancing the mixing of these fluids prior to them exiting blending chamber 620.
  • the configuration of blending station may be varied depending on the types of component fluids that are being blended together. As such a combination of the various example blending stations described herein incorporating the use of perpendicular, tangential or angled flows may be employed depending on the number and types of base component fluids. Furthermore, as well as baffles and the like other direct stirring or agitating means may be employed to further mix and blend the fluid in the blending chamber. Similarly, the size and configuration of the blending chamber may be varied according to the volumes of fluid involved and their associated flow rates.
  • Blending system 300 when compared to blending system 200 now incorporates diffusers 710, 720, 730 in each source tank 110, 120, 130.
  • Diffusers 710, 720, 730 function as a layering means by modulating the flow to diffuse and disperse the flow of the blended wine as it enters the source tank, thereby minimising intermixing between the layers. In this manner, the blended wine or more generally the blended fluid will settle as a blended wine layer 160 on top of the original base wine component layer 150, thereby ensuring that the base wine component layer 150 and the blended wine layer 160 remain substantially separated in the source tank.
  • FIG 8 there is shown a front perspective view of a diffuser 800 as may be employed in a blending system in accordance with the present invention.
  • Diffuser 800 is designed to be suspended from the top of a source tank (which in many cases will be cone shaped) such as diffuser 610 in source tank 110 as shown in Figure 6.
  • Diffuser 800 includes a diffuser inlet 810, a closed cylindrical shaped diffuser body 820 includes a perforated wall region 850.
  • First distributor plate member 830 includes a central disc region 831 supported by four equally spaced radial support struts 833 extending to an outer ring 834 which is attached to the inner wall 860 of diffuser body 820.
  • This configuration defines four part-annular apertures 832, each one bounded on each side by a pair of opposed struts 833 with the inner boundary formed by the central disc region 831 and the outer boundary by the outer ring 834.
  • Second distributor plate member 840 includes a central circular shaped aperture 841 circumscribed by an annulus region 842 supported by four equally spaced radial support struts 843 extending to an outer ring 844 which again is attached to the inner wall 860 of the diffuser body 820 but spaced apart and below first distributor plate member 830.
  • Central disc region 831 of first distributor plate member 830 is accordingly substantially aligned with the central circular shaped aperture 841 of second distributor plate member 840.
  • blended wine will enter diffuser 800 via diffuser inlet 810 and contact the central disc region 831 of first distributor plate member 830 in this process having its flow velocity reduced and the direction of flow directed radially towards the inner wall 860 of the diffuser body 820 through the four part annular apertures 832.
  • the blended fluid Upon contacting the inner wall 860 of diffuser body 820, the blended fluid will be deflected primarily towards the central aperture 841 of the second distributor plate member whereupon it enters the portion of the diffuser body 820 having perforated wall region 850.
  • the blended fluid will then be forced out of the perforations and be generally dispersed radially at a relatively low velocity over the surface of the base wine component in the process substantially forming a layer on the base wine component remaining in the relevant source tank (as shown in Figure 6).
  • the flow rate into diffuser 800 may vary between 5 and 30 m 3 per hour with the fluid velocity being reduced from approximately 1.8 m per second to less than 20cm per second after being pumped through the diffuser 800.
  • the exact implementation of the diffuser will depend on the nature of the blending system.
  • a diffuser has been employed as a flow modulation means to provide a layering of the base component fluid and the blended fluid equally other layering means are contemplated to be within the scope of the invention.
  • multiple tank inlets are located about the top portion of the tank, each inlet delivering a portion of the blended fluid, thereby facilitating the formation of a layer of blended fluid.
  • the temperature of the blended fluid is increased by approximately 0.2 to 2 0 C to enhance the density difference and hence the stratification between two layers i.e. the base component fluid layer and the blended fluid layer.
  • the present invention is described in relation to the formation of a blended wine it will be appreciated that the invention will have many other applications consistent with the principles described in the specification. Some other examples would include the forming of other blended beverages such as fruit juices, whiskeys, milk and the like. Equally, the present invention may be employed in many industrial processes that involve the blending of a number of component fluids such as the blending of solvents, paints and fuels.
  • the present invention may be embodied in an automated control system such as known in the art that is programmable to control and operate equipment such as variable speed pumps, inlet and outlet valves and further to monitor flow rates, temperatures, levels, densities, colour and other relevant physical and chemical characteristics of the various fluids being stored and transferred in various embodiments of the blending system described herein.
  • an automated control system such as known in the art that is programmable to control and operate equipment such as variable speed pumps, inlet and outlet valves and further to monitor flow rates, temperatures, levels, densities, colour and other relevant physical and chemical characteristics of the various fluids being stored and transferred in various embodiments of the blending system described herein.
  • the invention provides an extremely economical solution to the problem of blending component fluids which is effective to significantly reduce the amount of storage that is required for both component and blended fluids and improve the accuracy and analytical traceability of the blend through inline measurement throughout the blending process.

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  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Devices For Dispensing Beverages (AREA)

Abstract

La présente invention concerne un procédé et un système pour mélanger une pluralité de composants fluides en vue de former un fluide mélangé. Le système inclut une pluralité de moyens de conservation de fluides sources destinés à conserver les composants fluides respectifs et un moyen de mélange destiné à recevoir les composants fluides par un moyen de communication fluidique parmi la pluralité de moyens de conservation de fluides sources afin de former un fluide mélangé. Le système inclut en outre un moyen de distribution permettant de transporter et de distribuer le fluide mélangé à un plusieurs moyens parmi la pluralité de moyens de conservation de fluides sources.
PCT/AU2008/001100 2007-07-30 2008-07-29 Système de mélange de fluide WO2009015429A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
NZ583404A NZ583404A (en) 2007-07-30 2008-07-29 Fluid blending system to blend fluid from multiple storage containers and return the mixed fluid to at least one container
AU2008281321A AU2008281321B2 (en) 2007-07-30 2008-07-29 Fluid blending system

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2007904090 2007-07-30
AU2007904090A AU2007904090A0 (en) 2007-07-30 Fluid blending system

Publications (1)

Publication Number Publication Date
WO2009015429A1 true WO2009015429A1 (fr) 2009-02-05

Family

ID=40303806

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU2008/001100 WO2009015429A1 (fr) 2007-07-30 2008-07-29 Système de mélange de fluide

Country Status (3)

Country Link
AU (1) AU2008281321B2 (fr)
NZ (1) NZ583404A (fr)
WO (1) WO2009015429A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2168214A1 (en) * 1972-01-20 1973-08-31 Bellot Roger Wine fermentation process - accelerated by mixing fresh juice with pre-fermented must
US6068778A (en) * 1997-07-18 2000-05-30 Tm Industrial Supply, Inc. Water purification system
CA2467236A1 (fr) * 2004-05-13 2005-11-13 Wine Network Technology Pty Ltd Enlevement de la flaveur parasite du vin

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2168214A1 (en) * 1972-01-20 1973-08-31 Bellot Roger Wine fermentation process - accelerated by mixing fresh juice with pre-fermented must
US6068778A (en) * 1997-07-18 2000-05-30 Tm Industrial Supply, Inc. Water purification system
CA2467236A1 (fr) * 2004-05-13 2005-11-13 Wine Network Technology Pty Ltd Enlevement de la flaveur parasite du vin

Also Published As

Publication number Publication date
AU2008281321B2 (en) 2013-04-04
AU2008281321A1 (en) 2009-02-05
NZ583404A (en) 2011-09-30

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