Blow boiling cold-concentration pool

Abstract

The invention relates to a blow boiling cold-concentration pool. The blow boiling cold-concentration pool comprises a boiling pool, a blower and a hollow porous plate. The boiling pool is a cuboid with an open-ended upper end. The blower is connected with the hollow porous plate through a pipeline, and the blower is positioned over the liquid surface of a liquid material in the boiling pool. The hollow porous plate is horizontally fixed at the bottom of the boiling pool. The hollow porous plate is a plate-shaped cuboid with five enclosed surfaces and one surface arranged with pores and havinga hollow internal part, and one surface of the pore of the hollow porous plate faces to an open end of the boiling pool. When the cold concentration work is carried out, the to-be-concentrated liquidmaterial is added in the boiling pool, a blower is turned on, a lot of bubbles can be generated at the surface of the hollow porous plate, the bubbles rapidly rise due to buoyancy, the liquid materialpresents a boiling state, and the bubbles rapidly pass through the liquid material and moisture in the liquid material is taken away. The blow boiling cold-concentration pool has the advantages of low cost, simple structure, and high concentration efficiency, and can rapidly concentrate the liquid material which cannot be subjected to high-temperature concentration.

Description

technical field [0001] The invention relates to liquid material concentration equipment in the food industry, in particular to a blow-boiling cold concentration pool. Background technique [0002] In the food industry, the common methods of concentrating liquid materials include evaporation concentration, freeze concentration, and vacuum concentration. Evaporation and concentration vaporizes part of the solvent by heating at high temperature, so that the vaporized water is separated from the remaining concentrated solution to achieve the purpose of enriching the solute. Evaporation and concentration is currently the most widely used concentration method in the food industry. Freeze concentration is to use the equilibrium relationship between dilute solution and solid ice at the freezing point, that is, to use favorable liquid-solid equilibrium conditions to concentrate. During freeze concentration, part of the water is frozen due to heat release, and then the concentrate i...

AI Technical Summary

Problems solved by technology

However, some liquid materials cannot be concentrated by high temperature evaporation, such as honey. High temperature will destroy the active ingredients in honey and reduce the nutritional value of honey itself.

Although freeze concentration and vacuum concentration do not have such problems, they require high equipment, complex structure of processing equipment and high equipment cost and operation and maintenance cost

Patent CN201310428173 discloses a natural imitation honey concentrator, which uses a blower to air-dry the honey on the flow plate, but because in the concentrator, the honey remains in strands, and the flow speed on the inclined plate is slow, the air and honey The contact area is limited, the concentration efficiency is not high, and the concentration is small, so it is not suitable for large-scale use in factories

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