Vertical gas-solid direct heat exchange device and heat exchange method using waste heat of grain

Abstract

The invention relates to a vertical gas-solid direct heat exchange device and a vertical gas-solid direct heat exchange method using excess heat of grains. The heat exchange device comprises two heat exchange cylinder bodies, wherein downward oblique heat exchange plates are arranged in the heat exchange cylinder bodies, and heat exchange holes are formed in the heat exchange plates; grain feed pipes are arranged at the upper parts of the heat exchange cylinder bodies, and bucket type grain collectors are arranged at the bottom parts of the heat exchange cylinder bodies; gas outlet pipes are arranged at the lower parts of the heat exchange cylinder bodies at the same sides of the grain feed pipes, and high-temperature grains enter grain cooling equipment of the heat exchange cylinder bodies; low-temperature grains enter grain preheating equipment of the heat exchange cylinder bodies, and a gas outlet of the cooling equipment is connected with a gas inlet of the preheating equipment. The gas-solid heat exchange is performed on the high-temperature grains by using the excess heat, and the heat exchange with air is performed by virtue of the gravity of the grains in the top-down flowing process, energy of hot grains at an outlet of a steaming bucket is recycled, and cold grains which do not enter the steaming bucket are preheated; the comprehensive utilization of energy is achieved. The energy source is saved, and the whole process flow is shortened.

Description

technical field [0001] The invention belongs to the field of waste heat utilization in the grain and wine industry, and in particular relates to a vertical gas-solid direct heat exchange device and a heat exchange method for utilizing grain waste heat. Background technique [0002] In the production process of grain wine, the grains are fermented in the fermentation vat, the temperature of which is roughly at or below room temperature, and the grains that have completed the fermentation process are put into the retort barrel for the wine steaming process. A large amount of steam needs to heat the grains in the retort to a certain temperature, take out the nutrients therein, and produce grain wine. Meanwhile in the retort, the grain is heated to a certain temperature by the rising steam. When the alcohol content of the distilled wine is low enough, the distillation is stopped, and the grains with heat are poured out of the retort barrel, cooled naturally by the air, and then...

AI Technical Summary

Problems solved by technology

The existing liquor industry wastes this part of the energy. If the heat of the hot grains that have undergone the steaming process can be used to preheat the cold grains after fermentation, the time for the grains to reach equilibrium with the steam will be shortened.

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