Low-temperature concentration method for liquid materials

Abstract

The invention discloses a low-temperature concentration method for liquid materials. The method comprises the following steps: putting to-be-concentrated liquid materials into a low-temperature concentration device, starting the low-temperature concentration device, performing blow boiling low-temperature concentration on the liquid materials, and stopping the low-temperature concentration deviceafter concentration completion. The low-temperature concentration device comprises a boiling pool, an air blower, a two-position three-way solenoid valve, a hollow porous plate, a cover plate and a negative pressure blower. A vent pipe is connected onto the cover plate; the negative pressure blower is arranged at one end of the vent pipe; the air blower is connected with the inlet of the two-position three-way solenoid valve by virtue of a pipeline; two outlets of the two-position three-way solenoid valve are circularly and alternatively opened, so that the first air inlet pipe and the secondair inlet pipe are alternatively communicated with the air blower; the interior of the hollow porous plate is partitioned into two mutually independent intervals. The two-position three-way solenoid valve alternatively enables the two intervals to produce bubbles, so that the convection speed of the bubbles and the liquid materials is accelerated, and evaporation of the moisture in the liquid materials is accelerated. Moreover, the liquid materials on the upper part and lower part in the concentration basin are mixed, and concentration is more uniform.

Description

technical field [0001] The invention relates to a method for concentrating liquid materials in the food industry, in particular to a low-temperature concentration method for liquid materials. 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, a...

AI Technical Summary

Problems solved by technology

This method has made great progress compared with the previous imitation natural concentrator, but in actual use, it is found that after the cold concentration operation is completed, the concentration of honey in the pool is not balanced, and the concentration of honey at the bottom of the concentrated pool is greater than that at the upper part of the pool. honey, this is because a large number of air bubbles rise from the bottom of the pool at the same time, and the air bubbles take away the water in the honey at the bottom of the pool first. Honey will settle on the bottom, resulting in uneven concentration

In the water detection, if it is taken from the upper part of the tank, it will lead to over-concentration, which will affect the taste and increase the processing cost. If it is sampled in the tank, it will lead to insufficient concentration, and the honey whose moisture content does not meet the standard will be very short after filling. It is easy to ferment and foam, affecting the quality and even inedible

Therefore, after each concentration, it is necessary to stir the honey in the pool with stirring, and then to detect and re-concentrate, which is time-consuming and labor-intensive.

In addition, in the quality inspection, it was also found that when the temperature of cold-concentrated honey is low in winter, the sucrose content in the honey is easy to exceed the standard, and the post-ripening is not complete. More

The reason is that in summer, the temperature is higher, the moisture increases rapidly, the activity of invertase in honey is higher, and the sucrose in honey is decomposed more thoroughly during the cold concentration process, while the temperature in winter is lower, resulting in slower evaporation, and invertase Low activity, resulting in incomplete breakdown of sucrose

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