Device for separating ice and crystal

A separation device and ice crystal technology, applied in other dairy products, dairy products, food preparation, etc., can solve the problems of slow ice crystal discharge, poor ice crystal separation effect, high content, etc., to reduce solute loss, save energy consumption, improve separation efficiency effect
CN101129206AInactive Publication Date: 2008-02-27ι™ˆι”¦ζƒ
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Patent Information

Authority / Receiving Office
CN Β· China
Current Assignee / Owner
ι™ˆι”¦ζƒ
Publication Date
2008-02-27
Estimated Expiration
Not applicable Β· inactive patent

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Abstract

The invention relates to a cryolite separating arrangement, which comprises a tank for putting the cryolite and the liquid mixture material, wherein the top of the tank is equipped with the surface agitator for making the liquid surface rotate, the surface agitator is the bifurcation shape, the tank is also equipped with the hollow cryolite collecting pipe, the cryolite collecting port of the cryolite collecting pipe is at the central position of the liquid surface rotating, and the discharge port of the cryolite vents to the exterior of the tank. The invention makes the cryolite move to the liquid surface rotating center of the cryolite collecting port naturally with the cryolite buoyance and centripetal force produced by mixing the liquid surface and discharge by the cryolite collecting pipe (that is also the center or centripetal discharging cryolite method), which not only saves the energy and improves the separation efficient, but also reduces the loss of solute and is fit for the concentration industry production by freezing.
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Description

technical field

[0001] The invention relates to an ice crystal separation device, which is a separation device for separating ice crystals and liquid in a mixture of ice crystals and liquid. The device can be widely used in liquid foods such as fruit and vegetable juices, milk, tea juice, and traditional Chinese medicine. The ice crystal and liquid separation process in the freeze concentration process of the extract. Background technique

[0002] Concentration is an important unit operation in liquid food processing. There are mainly three methods: evaporation, reverse osmosis, and freeze concentration. Freeze concentration is a concentration method that uses the principle of solid-liquid phase equilibrium between ice and aqueous solution. Its operation is to cool the dilute solution below the freezing point (freezing point) of water to freeze part of the water into ice crystals, and separate the ice crystals to obtain a concentrated solution. .

[0003] In industry, ther...

Claims

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