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Ultrasonic synergetic crystal growing fruit juice freezing and concentrating method and equipment thereof

A technology of freeze concentration and fruit juice, which is applied in the direction of food science, etc., to achieve the effect of less entrainment loss, less investment in equipment, and increased growth rate

Active Publication Date: 2010-03-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods are all limited to normal temperature, and cannot be completed at low temperature.

Method used

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  • Ultrasonic synergetic crystal growing fruit juice freezing and concentrating method and equipment thereof
  • Ultrasonic synergetic crystal growing fruit juice freezing and concentrating method and equipment thereof
  • Ultrasonic synergetic crystal growing fruit juice freezing and concentrating method and equipment thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Using lychee juice as raw material, centrifuge at 3000r / min for 10min to obtain clarified juice: soluble solids content = 10°Brix; μ = 3.6mpas; turbidity = 6.4NTU. equipment connection such as figure 1 shown. The fruit juice to be treated is pumped from the fruit juice storage 1 into the scraped surface heat exchanger 3 through the centrifugal pump 2, and then enters the crystal growth tank 7 through the channel connected to the lower end of the crystal growth tank. The total volume of the crystal growth tank is 30L. In order to prevent the volume from expanding after the water forms ice crystals, the volume of the working fluid is 25L. After 25L of working fluid is completely pumped in, the scraper heat exchanger 3 is turned on for pre-cooling, the scraper speed is 30rpm, and the cooling power is 1kW. The probe built in the heat exchanger displays the temperature change of the fruit juice on the computer 5 through the temperature recorder 4 . When the temperature dr...

Embodiment 2

[0034] Using apple juice as raw material, centrifuge at 4000r / min for 10min to obtain clarified juice: soluble solids content = 20°Brix; μ = 4.4mpas; turbidity = 11NTU. The equipment and operation process are the same as in Example 1. The total volume of the crystal growth tank is 30L. In order to prevent the volume from expanding after the water forms ice crystals, the volume of the working fluid is 25L. The fruit juice to be treated is pumped from the fruit juice storage 1 into the scraped surface heat exchanger 3 through the centrifugal pump 2, and then enters the crystal growth tank 7 through the channel connected to the lower end of the crystal growth tank. After 25L of working fluid is completely pumped in, the scraper heat exchanger 3 is turned on for pre-cooling, the scraper speed is 40rpm, and the cooling power is 1.5kW. Pre-cool to the freezing point temperature of the fruit juice -2°C, turn on the crystal growth tank stirring device and the ultrasonic field generati...

Embodiment 3

[0038] Using high-concentration orange juice as raw material, centrifuge at 5000r / min for 15min to obtain clarified juice: soluble solid content = 40°Brix; μ = 10mpas; turbidity = 15NTU. The equipment and operation process are the same as above. The total volume of the crystal growth tank is 30L. In order to prevent the volume from expanding after the water forms ice crystals, the volume of the working fluid is 25L. The fruit juice to be treated is pumped from the fruit juice storage 1 into the scraped surface heat exchanger 3 through the centrifugal pump 2, and then enters the crystal growth tank 7 through the channel connected to the lower end of the crystal growth tank. After 25L of working fluid is completely pumped in, the scraper heat exchanger 3 is turned on for pre-cooling, the scraper speed is 50rpm, and the cooling power is 2kW. Pre-cool to the freezing point temperature of the fruit juice -8.9°C, turn on the crystal growth tank stirring device and the ultrasonic fie...

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Abstract

The invention discloses an ultrasonic synergetic crystal growing fruit juice freezing and concentrating method and an equipment thereof. A fruit juice storage tank of the equipment is connected with ascraper-type heat exchanger by a centrifugal pump, and the scraper-type heat exchanger and a centrifugal machine are positioned under a crystal growing tank with a heat preservation jacket and are connected with the crystal growing tank with the heat preservation jacket respectively; an energy converter is arranged in the crystal growing tank with the heat preservation jacket and connected with an ultrasonicator; and the centrifugal machine is connected with a collecting tank which is connected with the scraper-type heat exchanger by a pump. In respect of the method, clear fruit juice is obtained firstly and is pumped into the scraper-type heat exchanger for precooling. After the temperature of feed liquid in the scraper-type heat exchanger is reduced to freezing point and small ice crystals are generated, an agitating valve and an ultrasonic field generator in the crystal growing tank are started and concentrated solution is discharged and the ice crystals are separated after the icecrystals mature. In the invention, the ultrasonic synergetic effect greatly shortens time from core formation to maturing of ice crystals and the entrainment loss of active ingredients of fruit juiceis reduced, thus not only improving production efficiency but also meeting purpose of saving energy.

Description

technical field [0001] The invention relates to the field of concentrated fruit juice production, in particular to a method and equipment for improving the efficiency of freezing and concentrating fruit juice by ultrasonic cooperative crystal growth. Background technique [0002] Fruit juice is a nutritious and delicious drink, which is favored by consumers due to its natural and healthy characteristics, and the production of fruit juice relieves the pressure of fresh fruit sales to a certain extent, not only maintaining the economic interests of fruit farmers, but also satisfying the needs of consumers. need. In order to reduce the cost during storage and transportation and reduce the volume of fruit juice, the production and processing of concentrated fruit juice has become particularly important. The traditional juice concentration methods are mainly atmospheric pressure evaporation concentration, multi-effect medium temperature vacuum concentration, reverse osmosis and ...

Claims

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Application Information

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IPC IPC(8): A23L2/12
Inventor 曾新安于淑娟曾杨
Owner SOUTH CHINA UNIV OF TECH
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