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Total-reflux white spirit freezing and filtering device and method thereof

The technology of a filtering device and a filtering method, which is applied in the field of total reflux liquor freezing and filtering device, can solve the problems of high energy consumption, loss of light, pollution of the environment, etc., and achieve the effects of high comprehensive economic benefit, reasonable structure and simple process route.

Active Publication Date: 2012-12-05
JIANGSU KINGS LUCK BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As we all know, after adding water to liquor liquor, lowering the temperature will show white turbidity, loss of light and other phenomena. After research, this phenomenon is caused by the reduction of higher fatty acid ethyl ester in liquor. At present, activated carbon is used to adsorb and remove higher fatty acid ethyl ester from liquor liquor Esters are filtered through diatomite to obtain clarified wine; the existing treatment methods not only consume a lot of energy, but also form a large amount of waste activated carbon and diatomite, and activated carbon and diatomite cause waste of resources and pollute the environment

Method used

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  • Total-reflux white spirit freezing and filtering device and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: The wine is frozen and filtered according to the following steps:

[0013] (1) Pre-cooling: 18 ℃ wine passes through the valve and the feed variable frequency pump to the Y-type bag filter. The particles in the wine are trapped in the Y-type bag filter and then pressurized and sent to the primary exchanger and the secondary filter outlet. The cold sake liquid below -10℃ is replaced by cold quantity, and the temperature of the liquor at the outlet of the first-stage exchanger is 2℃; among them, the inlet and outlet of the Y-type bag filter are respectively equipped with a quantitative valve to control the flow of the Y-type bag filter. The amount of wine, so that the wine can be fully filtered;

[0014] (2) Quick cooling: 2 The liquor at ℃ flows into the secondary exchanger to cool again. After cooling, the liquor temperature is below -10℃ and waits for filtration; among them, the screw compressor provides cooling capacity, automatically adjusts the four-level ener...

Embodiment 2

[0019] Example 2: The wine is frozen and filtered according to the following steps:

[0020] (1) Pre-cooling: 21 ℃ wine passes through the valve and the feed variable frequency pump to the Y-type bag filter. The particles in the wine are trapped in the Y-type bag filter and then pressurized and sent to the primary exchanger and the secondary filter outlet. The cold sake liquid below -10℃ is replaced by cold quantity, and the temperature of the liquor at the outlet of the first-stage exchanger is 1℃; among them, the inlet and outlet of the Y-type bag filter are respectively equipped with a metering valve to control the flow of the Y-type bag filter. The amount of wine, so that the wine can be fully filtered;

[0021] (2) Quick cooling: 1 The liquor at ℃ flows into the secondary exchanger to cool again. After cooling, the liquor temperature is below -10℃ and waits for filtration; among them, the screw compressor provides cooling capacity, automatically adjusts the four-level energy a...

Embodiment 3

[0026] Example 3: The wine is frozen and filtered according to the following steps:

[0027] (1) Pre-cooling: the wine at room temperature is sent to the Y-type bag filter through the valve and the feed variable frequency pump, and the particle impurities in the wine are trapped in the Y-type bag filter and then pressurized and sent to the primary exchanger , Perform cold volume replacement with the cold sake liquid below -10℃ at the outlet of the secondary filter, and the temperature of the wine at the outlet of the primary exchanger is 0℃; among them, the inlet and outlet of the Y-type bag filter are equipped with metering valves to control the entry The wine volume of the Y-type bag filter enables the wine to be fully filtered;

[0028] (2) Quick cooling: 0 The liquor at ℃ flows into the secondary exchanger to cool again. After cooling, the liquor temperature is below -10℃ and waits for filtration; among them, the screw compressor provides cooling capacity, automatically adjusts...

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Abstract

The invention discloses a total-reflux white spirit freezing and filtering device and a method thereof. The device is characterized in that a primary exchanger (1), a secondary exchanger (2), a primary filter (3) and a secondary filter (4) are interconnected in series through relevant pipelines, pumps and valves, the secondary exchanger (2) is connected in series with a cooling tower (5) to form the freezing and filtering device; the method comprises the steps that: white spirit is frozen by the primary exchanger and the secondary exchanger successively, the white spirit at normal temperaturereaches 2 to 0 DEG C by the primary exchanger and reaches the temperature below -10 DEG C by the secondary exchanger; the cooled white spirit is filtered by the primary filter or the secondary filterto be clarified; diatomite adsorbing flocculent ester substances is recovered in a diatomite recovery tank, and grease is recovered in an oil / water separating tank. The device of the invention is reasonable in structure and simple in technological flow, solves white turbidity, gloss loss and other problems of white spirit in the process of white spirit production, can recover and reutilize diatomite and flocculent high fatty acid ethyl ester thereof, and has high comprehensive economical benefit.

Description

technical field [0001] The invention belongs to liquor processing technology of liquor, and in particular relates to a total backflow liquor freezing and filtering device and method. Background technique [0002] As we all know, after adding water to liquor liquor, lowering the temperature will show white turbidity, loss of light and other phenomena. After research, this phenomenon is caused by the reduction of higher fatty acid ethyl ester in liquor. At present, activated carbon is used to adsorb and remove higher fatty acid ethyl ester from liquor liquor Esters are filtered through diatomaceous earth to obtain clarified wine; the existing treatment methods not only consume a lot of energy, but also form a large amount of waste activated carbon and diatomaceous earth, and activated carbon and diatomite cause waste of resources and pollute the environment. Contents of the invention [0003] The object of the present invention is to provide a total reflux liquor freezing an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/07
Inventor 吴建峰宋加龙左文霞费志刚杨艳陆娟
Owner JIANGSU KINGS LUCK BREWERY