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Concentration method and equipment

An equipment and membrane concentration technology, applied in milk processing equipment, milk preparations, milking devices, etc., can solve the problems of high energy consumption cost, high energy consumption, high concentration requirements, etc.

Pending Publication Date: 2020-06-02
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of equipment removes the moisture in the feed liquid by means of high temperature and high pressure. The disadvantages are: 1. The energy consumption cost is high, and the process needs to be heated to generate a large amount of steam, which consumes a lot of energy; 2. During the concentration process, this This kind of traditional evaporation equipment needs to heat the feed liquid. Low heating intensity will lead to low evaporation efficiency. If the heating intensity is too strong, some active substances and some nutrients that may be contained in the feed liquid will be destroyed; 3. Through the evaporation equipment It can only remove 10% of water, which often cannot meet the requirements of enterprises for relatively high concentration, so the efficiency of this kind of concentration equipment is low
However, the disadvantages of this kind of concentration equipment are as follows: 1. High energy consumption. As the concentration progresses, the total solid content in the feed liquid gradually increases. In order to overcome the higher osmotic pressure, it is necessary to provide a power increase for the system’s standby operating pump. Second, limited by the maximum pressure of conventional reverse osmosis technology, membrane core and equipment, the concentration factor that can be achieved by concentration technology is low, about 2 times, which cannot meet the higher concentration requirements
However, for the feed liquid of milk, in addition to the problems caused by the above conventional concentration methods, it is also necessary to consider that milk is a heat-sensitive substance, and heat treatment has a greater impact on various physical and chemical, microbial and biochemical indicators of milk. influences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0146] 1) After the raw milk arrives at the factory, the physical and chemical index test is carried out. TS 12.33%, fat 3.2%, and protein 3.1%. The raw milk that meets the requirements is filtered to remove physical impurities. Among them, the pore size of the primary filter is 1.00mm, and the pore size of the secondary filter is 0.50mm. mm.

[0147] 2) After the raw milk is temporarily stored, it is sterilized and separated, and then the raw milk is cooled to 7 degrees Celsius and stored.

[0148] 3) Raw milk enters the homogenizer for cold homogenization, the temperature is 13 degrees Celsius, and the two-stage pressure is 170bar in total, of which, the pressure of the first-stage homogenization is 120bar, and the pressure of the second-stage homogenization is 50bar, and then it enters the sterilization separator for decontamination. spores, the separation rate of spores is greater than 95%, and the total solid content in the obtained raw milk is 12.35%.

[0149] 4) Raw mi...

Embodiment 2

[0156] 1) After the raw milk arrives at the factory, the physical and chemical indicators are tested, TS 13.1%, fat 2.9%, protein 3.2%, and the raw milk that meets the requirements is filtered to remove physical impurities. Among them, the pore size of the primary filter is 1.00mm, and the pore size of the secondary filter is 0.50mm mm.

[0157] 2) After the raw milk is temporarily stored, it is sterilized and separated, and then the raw milk is cooled to 7 degrees Celsius and stored.

[0158] 3) Raw milk enters the homogenizer for cold homogenization, the temperature is 13 degrees Celsius, and the two-stage pressure is 170bar in total, of which, the pressure of the first-stage homogenization is 120bar, and the pressure of the second-stage homogenization is 50bar, and then it enters the sterilization separator for decontamination. spores, the separation rate of spores is greater than 95%, and the total solid content in the obtained raw milk is 12.35%.

[0159] 4) Raw milk ent...

Embodiment 3

[0166] 1) After the raw milk arrives at the factory, the physical and chemical index test is carried out. TS 12.7%, fat 3.1%, and protein 3.3%. The raw milk that meets the requirements is filtered to remove physical impurities. Among them, the pore size of the primary filter is 1.00mm, and the pore size of the secondary filter is 0.50mm. mm.

[0167] 2) After the raw milk is temporarily stored, it is sterilized and separated, and then the raw milk is cooled to 7 degrees Celsius and stored.

[0168] 3) Raw milk enters the homogenizer for cold homogenization, the temperature is 13 degrees Celsius, and the two-stage pressure is 170bar in total, of which, the pressure of the first-stage homogenization is 120bar, and the pressure of the second-stage homogenization is 50bar, and then it enters the sterilization separator for decontamination. spores, the separation rate of spores is greater than 95%, and the total solid content in the obtained raw milk is 12.35%.

[0169] 4) Raw mil...

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Abstract

The invention relates to a concentration method and equipment, in particular to the concentration method and equipment for concentrating dairy products by adopting a reverse osmosis technology. The concentration method comprises a step of performing reverse osmosis concentration treatment on raw milk by using a reverse osmosis film, wherein the reverse osmosis concentration treatment comprises low-pressure reverse osmosis concentration treatment and high-pressure reverse osmosis concentration treatment; the low-pressure reverse osmosis concentration treatment means that the reverse osmosis concentration treatment on feeding materials is carried out by adopting a first predetermined pressure, and the high-pressure reverse osmosis concentration treatment means that the reverse osmosis concentration treatment on the feeding materials by adopting a second predetermined pressure, and the first predetermined pressure is less than the second predetermined pressure. The concentration equipmentcomprises a temporary memory unit, a homogenizing unit and corresponding concentration units. Through arrangement of a low-pressure reverse osmosis concentration treatment unit and a high-pressure reverse osmosis concentration treatment unit, feed liquid can be concentrated quickly and effectively.

Description

technical field [0001] The invention relates to a concentrating method and equipment, in particular to a concentrating method for concentrating dairy products by adopting reverse osmosis technology and corresponding concentrating equipment. Background technique [0002] Concentration is the process of increasing the concentration of the solution by evaporation of the solvent in the solution; it is widely used in chemical, food, biopharmaceutical and other industries. [0003] In the food industry, concentration is the operation of removing part of the solvent (usually water) from a solution, and it is also a part of the separation process of a homogeneous mixture of solute and solvent. Concentration can remove a lot of water in food, reduce quality and volume, and reduce food packaging, storage and transportation costs; concentration can increase product concentration, increase osmotic pressure, reduce water activity, inhibit microbial growth, and extend shelf life; concentr...

Claims

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Application Information

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IPC IPC(8): A23C1/00A23C3/04A01J11/06A01J11/16A23C7/04A23C9/15
CPCA23C1/00A23C3/045A01J11/06A01J11/16A23C7/04A23C9/1512A23C9/1427A23C3/055A23C1/14A23C2210/15A23C2210/20
Inventor 于声波俞伟祖张杰樊梦原董和谦任宪峰王慧石红丽白茹
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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