Continuous extraction reactor

Abstract

The invention discloses a continuous extraction reactor, and belongs to the technical field of chemical reaction devices. The continuous extraction reactor comprises a double-layer glass reaction kettle which is provided with a stirrer and a motor, the upper part of the reactor is provided with an extraction container with an air duct and a siphon, and an upper opening of the extraction containeris communicated with a condenser; an upper opening of the air duct is communicated with the upper part of the extraction container, and a lower opening of the air duct is communicated with the double-layer glass reaction kettle through a connecting tube; and an inlet of the siphon is arranged at the lower part of the extraction container, and an outlet of the siphon passes through the air duct and extends to the lower opening of the air duct. The volume ratio of the double-layer glass reaction kettle to the extraction container is 2-10:1. The caliber ratio of the air duct to the siphon is 2-5:1. The continuous extraction reactor has the advantages that an extraction solvent in the device forms a loop through the siphon, a condensation tube and the reaction kettle so that the extraction can be carried out continuously and the extraction reaction process does not need to replace the solvent; and the continuous extraction reactor is close to the actual production conditions, and can be used for groping the production conditions.

Description

technical field [0001] The invention belongs to the technical field of chemical reaction equipment, and in particular relates to a continuous extraction reactor which combines extraction and reaction into one, which is used for preparing flavors and fragrances for tobacco. Background technique [0002] The Maillard reaction is a reaction between an amino compound and a reducing sugar or other carbonyl compound. Because the reactant is dark brown, it is also called a non-enzymatic browning reaction. The application of aroma substances synthesized by Maillard reaction has been paid attention to and developed in the research fields of food chemistry, food technology, nutrition, tobacco chemistry, aroma chemistry and so on. Since the Maillard reaction produces a large amount of pyrazine-like aroma substances, which are the characteristic aroma substances of tobacco, the research on the application of Maillard reaction in tobacco flavoring has attracted wide attention. After the...

AI Technical Summary

Problems solved by technology

Reducing sugars are easily oxidized, and if the extraction temperature is too high or the extraction time is prolonged, the reducing sugars will be oxidized and deteriorated, thereby affecting the process of the Maillard reaction

In addition, when preparing plant extracts, coarse filtration is required after extraction to remove plant residues. People have to use pressure or vacuum to complete the filtration process, which is not only time-consuming, but also increases energy consumption.

Images