WO2009063302A1 - Dispositif et procédé de transfert d'un fluide - Google Patents

Dispositif et procédé de transfert d'un fluide Download PDF

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Publication number
WO2009063302A1
WO2009063302A1 PCT/IB2008/003057 IB2008003057W WO2009063302A1 WO 2009063302 A1 WO2009063302 A1 WO 2009063302A1 IB 2008003057 W IB2008003057 W IB 2008003057W WO 2009063302 A1 WO2009063302 A1 WO 2009063302A1
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WO
WIPO (PCT)
Prior art keywords
fluid
transferring
conduit
appended
supply
Prior art date
Application number
PCT/IB2008/003057
Other languages
English (en)
Inventor
Paolo Gentili
Original Assignee
Paolo Gentili
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
Application filed by Paolo Gentili filed Critical Paolo Gentili
Publication of WO2009063302A1 publication Critical patent/WO2009063302A1/fr

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Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00Preparation of wine or sparkling wine
    • C12G1/02Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0216Preparation of must from grapes; Must treatment and fermentation with recirculation of the must for pomage extraction
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01FMIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F33/00Other mixers; Mixing plants; Combinations of mixers
    • B01F33/40Mixers using gas or liquid agitation, e.g. with air supply tubes
    • B01F33/405Mixers using gas or liquid agitation, e.g. with air supply tubes in receptacles having guiding conduits therein, e.g. for feeding the gas to the bottom of the receptacle
    • B01F33/4051Mixers using gas or liquid agitation, e.g. with air supply tubes in receptacles having guiding conduits therein, e.g. for feeding the gas to the bottom of the receptacle with vertical conduits through which the material is being moved upwardly driven by the fluid
    • B01F33/40511Mixers using gas or liquid agitation, e.g. with air supply tubes in receptacles having guiding conduits therein, e.g. for feeding the gas to the bottom of the receptacle with vertical conduits through which the material is being moved upwardly driven by the fluid with a central conduit or a central set of conduits

Definitions

  • the invention relates to a device and a method for transferring a fluid that are, for example, usable in a winemaking apparatus for humidifying pressed berries and marc and/or immersing the latter into the grape must.
  • winemaking apparatuses In oenology, winemaking apparatuses are known and widely used that consist of storage tanks having shapes and sizes that are variable and suitable for containing preset volumes of a mixture comprising a liquid part, i.e. the actual grape must, (obtained by crushing the berries), and solid parts, i.e. pressed berries and marc (skins and grape seeds) .
  • a liquid part i.e. the actual grape must, (obtained by crushing the berries), and solid parts, i.e. pressed berries and marc (skins and grape seeds)
  • the winemaking process is conducted, during which the grape must is fermented and transformed into wine.
  • Some types of winemaking require the fermenting grape must to circulate inside the winemaking apparatus.
  • the sprinkling devices comprise a rotating plate, which is provided with a plurality of rectilinear baffles conveying the must according to various radial directions.
  • the plate is driven by an electric motor and the rotation speed of the plate is regulated by an inverter. When the inverter rotates the electric motor, and
  • the plate at a relatively high speed, the grape must is sprinkled on the cap at a peripheral zone of the latter, i.e. a zone of the cap near the side walls of the tank, through the effect of the centrifugal force.
  • the plate rotates at a relatively low speed, and the centrifugal force decreases, the must is sprinkled over a central region of the cap.
  • a drawback of known sprinkling devices is that the motor driving the plate is supplied with electric current having voltage values comprised between 200 and 380 Volt. These voltage values are rather high and are therefore significantly dangerous for the safety of an operator tasked with controlling the operation and/or the maintenance of the winemaking apparatus. In fact, in the work position, i.e.
  • the sprinkling device when the sprinkling device is mounted near the upper end of the winemaking apparatus, the sprinkling device is earthed via the metal structure of the winemaking apparatus and transmits to earth possible electrical discharges that could be produced.
  • the operator intervenes manually on the sprinkling device for example to clean, dismantle or maintain the latter, possible electrical discharges that strike the operator may have very grave, or even lethal, consequences for the latter.
  • a further drawback of known sprinkling devices consists of the fact that the latter require, in addition to the electric motor that permits the rotation thereof, also pumps by means of which the grape must has to be sucked by the base portion of the winemaking apparatus. These pumps can accidentally damage pressed berries and marc, that consequently release substances that are able to alter significantly the organoleptic properties of the wine.
  • the mixture of must, pressed berries and marc that is fermented during fermentation is not uniform, given the presence in the must of empty spaces, pockets of gas (the grape must, during fermentation, produces approximately 0.5 hectolitres of gas per hour per hectolitre of must) and solid parts that are not completely wet.
  • the pump produces an inlet vacuum, to suck the must from the base portion winemaking apparatus, and a positive outlet pressure, to push the must into the external conduit that conveys the must to' the upper end of the winemaking apparatus.
  • the vacuum i.e. at the pump inlet
  • the pockets of gas dilate, the liquid evaporates cold and the consequent vapour fills the pockets of gas.
  • the pressure becomes positive, i.e. at the pump outlet, the vapour bubbles condense rapidly, forming drops that violently strike and lacerate the external surface of the immersed solid parts (pressed berries, marc) .
  • the latter consequently discharge into the must tannins and/or other undesired substances that bestow bitter, grassy and astringent flavours on the wine.
  • the sprinkling devices disclosed above do not substantially enable the cap to be humidified and washed so as to extract completely therefrom the substances that are useful for winemaking. Consequently, it is necessary to use methods and/or apparatuses that enable the cap to be immersed so as to wet and wash the latter completely.
  • a technique, for example is known, called “delestage", in which all the grape must is removed from the winemaking apparatus (via pumps) and is subsequently introduced into the winemaking apparatus near the upper end of the latter. In this manner, the grape must completely wets the cap from above until it submerges the latter.
  • An object of the invention is to provide a device and a method for transferring a fluid, for example the liquid must contained in a winemaking apparatus, that are more simple to manage than known devices and/or methods .
  • Another object is to provide a device and a method for transferring a fluid, for example the liquid must contained in a winemaking apparatus that do not require the use of electric motors so as to enable a significant energy saving and greater safety for the tasked operators to be obtained.
  • a further object is to provide a device and a method for transferring a fluid, for example the liquid must contained in a winemaking apparatus that do not require the use of pumps and/or other mechanical conveying means and thus enable the properties of the fluid to be transferred to be maintained unaltered.
  • Still another object is to provide a device, usable in a winemaking apparatus to sprinkle the cap, that does not require external conduits to be used to convey the grape must, so as to prevent even considerable quantities of raw material being removed from fermentation and lost in the event of accidental leaks from the conduits.
  • a still further object is to provide a device usable in a winemaking apparatus to sprinkle the cap, which also enables the cap to be immersed without using known mechanical devices and therefore without damaging the marc forming the cap.
  • a device for transferring a fluid, comprising transferring means, arranged for receiving and transferring said fluid, supply means, arranged for supplying said transferring means with a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid and is able to move said fluid in said transferring means according to an advancing direction.
  • a method for transferring a fluid comprising: immersing at least partially transferring means in said fluid and enabling said fluid to enter said transferring conduit means; introducing into said transferring means a further fluid, said further fluid having a specific weight that is less than the specific weight of said fluid; enabling said further fluid to move said fluid inside said transferring means according to an advancing direction.
  • a device and a method for transferring a fluid are made available that enable the use of pumps and/or of other electrically driven mechanical devices to be avoided. This makes the device and the method according to the invention substantially simple to manage, safe for the tasked operators and such' as to permit a significant energy saving.
  • the device and the method according to the invention are effectively usable in a known winemaking apparatus for sprinkling the cap during winemaking.
  • the transferring means which comprises a transferring conduit, is partially immersed in the aforesaid mixture and the grape must penetrates inside the transferring conduit.
  • the supply means comprised in the device injects a further fluid, i.e. a gas under pressure (for example carbon dioxide) into the transferring conduit, near a lower end (immersed in the mixture) of the latter.
  • the gas under pressure produces a single, large gas bubble (so-called macrobubble) inside the volume of grape must contained in the transferring conduit.
  • the gas macrobubble having a specific weight that is lower than that of the (liquid) grape must, moves rapidly upwards inside the transferring conduit and also pushes the grape must upwards, which exits the transferring conduit near an upper end of the latter. In this manner a jet of grape must is produced that exits the upper end (not immersed in the mixture) of the transferring conduit. Once the jet has been emitted, it falls through gravity onto the upper surface of the cap, wetting the cap.
  • the device according to the invention By using the device according to the invention to sprinkle the cap in a wineraaking apparatus, to convey the grape must it is not necessary to use conduits outside the winemaking apparatus. This enables it to be prevented that even considerable quantities of raw material are removed from fermentation and lost in the event of accidental leaks from external conduits. Further, by varying appropriately the intensity of the grape must jet, it is even possible to submerge the cap. In this manner, the use of known mechanical devices is avoided that may damage the solid parts (pressed berries and marc) forming the. cap.
  • the device according to the invention can also be used in apparatuses that are different from a winemaking apparatus, for example in a tank containing a general fluid, food or non-food product, to be remixed and/or moved.
  • Figure 1 is a partially sectioned, fragmentary and incomplete schematic side view of a winemaking apparatus provided with a device for transferring a fluid inside the winemaking apparatus ;
  • Figure 2 is a view like that in Figure 1, showing an embodiment of the device in Figure 1 provided with heat- exchanging means ;
  • Figure 3 is a view like that in Figure 1, showing another embodiment of the device in Figure 1 provided with temperature sensor means;
  • Figure 4 is a view like that in Figure 1, showing a further embodiment of the device in Figure 1 provided both with heat-exchanging means and with temperature sensor means;
  • Figure 5 is a view like that in Figure 1, showing another configuration of the device in Figure 1.
  • Figure 1 shows a known winemaking apparatus, comprising a body 2 that is shaped approximately in the shape of a cylinder and is provided with a side wall 3.
  • the latter is made, for example, of stainless steel and defines a cavity 4 inside the body 2.
  • the body 2 has a longitudinal axis X arranged vertically in relation to a floor (which is not shown) and rests on the latter via a plurality of supporting elements 5 extending longitudinally.
  • the body 2 extends below to form a hollow bottom 6, that is shaped as a deflected cone and has a truncated apex 7.
  • the latter is oriented obliquely to the floor and is provided with a door 8 of known type by means of which an outlet 9 can be opened or closed.
  • the door 8 provided with a dump valve 10, via which it is possible to empty, by gravity and/or pumping, the cavity 4 of the apparatus 1.
  • the body 2 is closed above by a vault 11, that is approximately hemispherical and from the centre of which a hatch 12 projects vertically.
  • the hatch 12 has the shape of a hollow cylinder and is aligned on the longitudinal axis X of the body 2.
  • the hatch 12 has a door 13 that enables the hatch to be opened or closed hermetically.
  • the apparatus 1 is further provided with a temperature probe 14, of known type, that is inserted into the thickness of the side wall 3 of the body 2 so as to protrude inside the cavity 4.
  • the temperature probe 14 enables the ' temperature to be detected inside the cavity 4 during operation of the apparatus 1, i.e. during winemaking.
  • the cavity 4 is loaded with a vegetable mixture to be fermented, obtained via pressing of grapes, until an initial level Hl is reached (shown by a dashed line) .
  • the vegetable mixture comprises a liquid L, i.e. the grape must, and solid parts S, comprising pressed berries and marc. (skins and grape seeds) .
  • the solid parts S 7 having a specific weight that is greater than that of the liquid L, lie near the bottom 6 of the apparatus
  • the apparatus 1 is provided with a transferring device 15, that is housed inside the cavity 4 and comprises a transferring conduit 16 and a supply conduit 17.
  • the transferring conduit 16 has the shape of a cylindrical tube and is aligned on the longitudinal axis X of the body
  • the transferring conduit 16 comprises a side wall 16a, defining a transit cavity 16b.
  • the latter communicates with the exterior via a mutually opposite inlet opening 18 and outlet opening 19.
  • the transferring conduit 16 has a cross section the diameter of which is equal to approximately 13 centimetres and is made of a suitable material, for example stainless steel.
  • the diameter of the cross section of the transferring conduit 16 is greater or less than 13 centimetres . In other embodiments that are not shown, the transferring conduit 16 has a polygonal, for example square cross section.
  • the length of the transferring conduit 16 is selected in such a way that, when the transferring device 15 is correctly positioned inside the cavity 4 and the latter is filled with the vegetable mixture to be fermented to the initial level Hl, the inlet opening 18 is immersed in the. liquid L, which penetrates inside the transit cavity 16b, whilst the outlet opening 19 protrudes above the free surface of the liquid, L.
  • the length of the transferring conduit 16 may vary according to the dimensions, shape and capacity of the apparatus 1 for which the transferring device 15 is intended.
  • the supply conduit 17, which may be made of a stiff or flexible material, enters the cavity 4 via the (open) hatch 12 and runs along the transferring conduit 16 until it reaches the inlet opening 18. Near the latter, a supply end 17a of the supply conduit 17, provided with a nonreturn valve 20 (of known type) enters the transit cavity 16b. In an embodiment that is not shown, in the door 13 of the hatch 12 a seal opening is obtained, via which the supply conduit 17 can enter the cavity 4. In another embodiment that is not shown, the supply end 17a is devoid of the nonreturn valve 20. In a further embodiment that is not shown, the supply end 17a leads into the transit cavity 16b via a hole obtained in the side wall 16a.
  • the supply conduit 17 is connected to a source of gas under pressure (not shown) via an end thereof (not shown) opposite the supply end 17a.
  • the source of gas under pressure for example a carbon dioxide cylinder, is positioned outside the apparatus 1.
  • the source of gas under pressure and/or the supply conduit 17 are provided with devices of known type (not shown) that enable the pressure of the gas to be varied.
  • the gas that supplies the transferring conduit 16 is at a pressure comprised between 1 and 1.5 bar. As explained in detail below, it is possible to vary the type of gas that is usable according to the type of effect that it is desired to obtain during winemaking.
  • the transferring device 15 further comprises a deflecting element 21, with an approximately disc shape and comprising a flat face 22 and a conical face 23, which are mutually opposite.
  • the deflecting element 21 is mounted near the outlet opening 19 and above the latter, via supporting means (not shown) that enables the deflecting element 21 to be maintained at a desired distance from the outlet opening 19.
  • the deflecting element 21 is positioned in relation to the transferring conduit 16, such that the conical face 23 faces the outlet opening 19 and the flat face 22 faces the hatch 12.
  • the supporting means connects the deflecting element 21 to the side wall 16a of the transferring conduit 16. In another embodiment that is not shown, the supporting means connects the deflecting element 21 to adjacent portions of the body 2 of the apparatus 1. In a further embodiment that is not shown, the supporting means is of variable length (for example, is slidable on guides) , thus enabling the distance to be varied between the deflecting element 21 and the outlet opening 19. In a still further embodiment that is not shown, the transferring device 15 is devoid of the deflecting element 21.
  • the transferring device 15 When a winemaking process is conducted in the winemaking apparatus 1 and, owing to the carbon dioxide produced by fermentation, the solid parts S (pressed berries and marc) float on the free surface of the liquid L (grape must) , the transferring device 15 is used in the following manner.
  • An operator tasked with the operation of the apparatus 1 drives dispensing means comprised in the source of gas under pressure, for example he or she opens an outlet valve or cock of the carbon dioxide cylinder, and the carbon dioxide under pressure is conveyed into the supply conduit 17 according to the direction indicated by the arrow F2 until it reaches the inlet opening 18 of the transferring conduit 16.
  • the carbon dioxide is injected into the transit cavity 16b of the transferring conduit 16 via the supply end 17a and the nonreturn valve 20 (if the supply conduit 17 is provided therewith) .
  • the injected carbon dioxide produces a single gas bubble of significant dimensions (macrobubble) inside the volume of liquid L contained in the transit cavity 16b.
  • the gas macrobubble has a specific weight that is less than that of the liquid L and thus moves in an extremely rapid manner inside the transit cavity 16b from the inlet opening 18 to the outlet opening 19, according to a direction indicated by the arrow Fl.
  • the carbon dioxide By moving rapidly inside the transit cavity 16b, the carbon dioxide suddenly pushes the liquid L in the direction of the outlet opening 19., so that from the latter a jet of liquid L is emitted.
  • the transferring conduit 16 hits the conical face 23 of the deflecting element 21 that, owing to the shape thereof, disperses the jet effectively and uniformly. In this manner, the liquid L drops by the force of gravity onto the upper surface of the cap, uniformly wetting the latter.
  • the transferring device 15 in which the deflecting element 21 is supported by supporting means having a variable length, it is possible to vary easily the distance between the deflecting element 21 and the outlet opening 19. This enables the jet on the cap to be distributed effectively. Owing to the transferring device 15 disclosed above, it is possible to dampen and wash effectively the cap formed by the solid parts S floating on the liquid L.
  • the transferring device 15 is not driven by an electric motor, unlike known sprinkling devices, and is supplied with the liquid L, i.e. with the grape must, without using pumps and/or external conduits .
  • driving the dispensing means of the source of gas under pressure i.e. of the outlet valve or cock of the carbon dioxide cylinder
  • a timing device i.e. of the outlet valve or cock of the carbon dioxide cylinder
  • the latter commands the opening and closing of the outlet valve or cock of the cylinder, so as to control both the moment in which the jet of liquid L is produced and the quantity of gas used, and thus the dimensions of the macrobubble produced in the transferring conduit 16.
  • gases that are different from carbon dioxide such as for example: compressed air, nitrogen, argon, oxygen.
  • the choice of the type of gas depends on the effect that it is desired to obtain in winemaking.
  • the carbon dioxide is effective as a bacteriostatic and as a solvent for extracting from the must substances that are useful for winemaking.
  • the oxygen is an oxidant, whilst nitrogen and argon are inert gases that, unlike oxygen, prevent oxidation phenomena during winemaking.
  • Figure 2 shows an embodiment of the transferring device 15 in which the transferring conduit 16 is equipped with heat exchanging means 24.
  • the parts of the transferring device 15 that are common to parts previously disclosed in relation to the transferring device 15 shown in Figure 1 are indicated by the same reference numbers or letters.
  • the heat exchanging means 24 comprises a seal pipe 25 and a supply circuit 40.
  • the seal pipe 25 has a cross section, the diameter of which is greater than that of the cross section of the transferring conduit 16. The latter can thus be inserted into the seal pipe 25 and arranged in a manner that is substantially coaxial to the seal pipe 25.
  • the seal pipe 25 comprises an inlet end 30, arranged near the inlet opening 18 of the transferring conduit 16, and an outlet end 28, arranged near the outlet opening 19 of the transferring conduit 16. Between the side wall 16a of the transferring conduit 16 and the seal pipe 25 a heat-exchanging gap 26 is defined that is closed by sealing means of known type (not shown) near the inlet end 30 and the outlet end 28.
  • the seal pipe 25 has a cross section, the diameter of which is less than the diameter of the cross section of the transferring conduit 16.
  • the seal pipe 25 is inserted into the transferring conduit 16 and arranged in a substantially coaxial manner to the seal pipe 25.
  • the heat-exchanging gap 26 is defined between the side wall 16a of the transferring conduit 16 and the seal pipe 25.
  • a fluid of known type (which is not shown) , that is heat-controlled and can thus act , depending on the temperature thereof , as a heating fluid or a refrigerating fluid.
  • the heating/refrigerating fluid supplies the heat-exchanging gap 26 via the supply circuit 40, comprising an inlet conduit 29 and an outlet conduit 27.
  • seal openings are obtained via which the inlet conduit 29 and the outlet conduit 27 enter the cavity 4.
  • heat-conditioning means of known type (not shown) is arranged, for example a heat-conditioning unit that is able to heat and/or cool to desired temperatures the heating/refrigerating fluid that supplies the heat exchanging means 24.
  • the heat-conditioning unit is connected to the seal pipe 25, and therefore to the heat-exchanging gap 26, via the supply circuit 40.
  • the heating/refrigerating fluid is sent from the heat- conditioning unit to the heat-exchanging gap 26 via the inlet conduit 29, circulates in the heat-exchanging gap 26 and returns to the heat-conditioning unit via the outlet conduit 27.
  • the heating/refrigerating fluid heats or cools the liquid L, i.e.
  • the grape must, which is conveyed and pushed inside the transferring conduit 16 by the gas under pressure in the previously described manner.
  • the side wall 16a of the transferring conduit 16 is provided with corrugations and/or protuberances, as disclosed, for example, in Italian patent applications MO2002A000200 and MO2005AO00149 (incorporated here for reference) .
  • the transferring device 15 equipped with the heat exchanging means 24 it is thus possible to control effectively the temperature of the grape must when the latter is transferred, via the transferring conduit 16, from a lower portion to an upper portion of the cavity 4.
  • the heating/refrigerating fluid at a low temperature, it is possible to lower the temperature of the grape must and of the cap that occupy a central zone of the cavity 4 and are not easily coolable in known winemaking apparatuses.
  • the latter are provided with a cooling liner that is arranged at the external wall and is thus able to act effectively only on the peripheral zones of the must and of the cap .
  • FIG 3 shows an embodiment of the transferring device 15 provided with temperature sensor means 50.
  • the temperature sensor means 50 comprises a temperature probe 31 of known type (shown schematically with a quadrilateral) and a seal conduit 32.
  • the electric cables are housed connecting the temperature probe 31 to electric supply means (not shown) , i.e. to an external element that is able to power the temperature probe 31.
  • the external unit is provided with displaying means, for example a display that enables the operator to view the detected temperature values .
  • the seal conduit 32 which is made of a suitable stiff or flexible material, enters the cavity 4 via the hatch 12 and reaches the temperature probe 31, which is fixed to the outside of the transferring conduit 16.
  • a seal opening is obtained, via which the seal conduit 32 enters the cavity 4.
  • the temperature probe 31 is mounted inside the transferring conduit 16, i.e. in the transit cavity 16b.
  • FIG. 4 shows an embodiment of the transferring device 15 provided both with the heat exchanging means 24 and with the temperature sensor means 50.
  • the parts of the transferring device 15 that are common to previously disclosed parts in relation to the transferring device 15 shown in Figures 1 to 3 are indicated by the same reference numbers or letters.
  • the transferring device 15 shown in Figure 4 , and the respective heat exchanging means 24 and temperature sensor means 50 act in a similar manner to what was previously disclosed with reference to Figures 1 to 3 and enables the same advantages to be obtained during use.
  • Figure 5 shows the transferring device 15 in Figure 1 positioned in a peripheral zone of the cavity 4.
  • the transferring device 15 can, in fact, work effectively inside the apparatus 1 even if not aligned on the axis X of the body 2, inasmuch as the deflecting element 21 enables the jet of liquid L to be distributed uniformly that is emitted by the transferring conduit 16 and the intensity of the jet can be regulated by varying the quantity and the pressure of the gas .
  • the sprinkling devices shown in Figures 2 to 4 can be positioned in the apparatus 1 at a certain distance from the axis X of the body 2.
  • the transferring device 15 is able to overcome the drawbacks connected with the known sprinkling devices, and to perform effectively also other functions that are useful for an optimal winemaking process.
  • the operation of the transferring device 15 has been exemplified with reference to so-called “red” winemaking, in which the liquid must is fermented together with the marc, it is possible to use the transferring device 15 also in "white” winemaking, i.e. in winemaking during which the liquid must is fermented without marc.
  • the transferring device 15 is not used to sprinkle and/or immerse the cap but enables the must to be moved inside the winemaking apparatus .
  • the transferring device 15 can be used in an effective manner also in technical sectors that are different from oenology.
  • the transferring device 15 can be used in the food industry in general to convey and/or mix inside a tank a fluid, semifinished or finished food product, for example a fruit juice.
  • the transferring device 15 enables a generic fluid to be conveyed effectively, for example water in an industrial plant, without using devices driven by electric motors. This enables the energy consumption and thus processing costs to be reduced significantly.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
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Abstract

Un dispositif de transfert d'un fluide (L) comprend des moyens de transfert (16, 16a, 16b, 18, 19) pour recevoir et transférer ledit fluide (L), des moyens d'alimentation (17, 17a, 20), conçus pour fournir un fluide supplémentaire auxdits moyens de transfert (16, 16a, 16b, 18, 19), ledit fluide supplémentaire ayant un poids spécifique inférieur au poids spécifique dudit fluide (L) et étant capable de déplacer ledit fluide (L) par l'intermédiaire desdits moyens de transfert (16, 16a, 16b, 18, 19) selon une direction d'avancement (F1). Un procédé de transfert d'un fluide (L) par l'intermédiaire de moyens de conduite de transfert (16) comprend les étapes consistant à : immerger au moins partiellement lesdits moyens de conduite de transfert (16) dans ledit fluide (L) et permettre audit fluide (L) de pénétrer dans lesdits moyens de conduite de transfert (16) ; introduire dans lesdits moyens de conduite de transfert (16) un fluide supplémentaire, ledit fluide supplémentaire ayant un poids spécifique qui est inférieur au poids spécifique dudit fluide (L) ; permettre audit fluide supplémentaire de déplacer ledit fluide (L) à l'intérieur desdits moyens de conduite de transfert (16) selon une direction d'avancement (F1).
PCT/IB2008/003057 2007-11-13 2008-11-13 Dispositif et procédé de transfert d'un fluide WO2009063302A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMO2007A000339 2007-11-13
IT000339A ITMO20070339A1 (it) 2007-11-13 2007-11-13 Dispositivo e metodo per trasferire un fluido

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WO2009063302A1 true WO2009063302A1 (fr) 2009-05-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011161495A1 (fr) * 2010-06-21 2011-12-29 Lasi S.R.L. Dispositif de fermentation

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EP0959127A1 (fr) * 1998-04-20 1999-11-24 CMB S.n.c. di Cassi Angelo & C. Appareil pour vinification
GB2342054A (en) * 1998-10-01 2000-04-05 Roy Mason Mixing apparatus comprising two chambers with bubble lift and siphon return flow therebetween
JP2003001224A (ja) * 2001-06-18 2003-01-07 Shinto Eco Techno:Kk 糞尿発酵処理装置の気泡処理方法及びその機構
EP1314778A1 (fr) * 2001-11-26 2003-05-28 CMB di Cassi Angelo & C. S.n.c. Procédé et appareil de préparation de vin
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JP2007130510A (ja) * 2002-03-12 2007-05-31 Toshiro Sekine メタン発酵槽の撹拌方法及びメタン発酵装置
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