Essence loss detection device and method in industrial perfuming process

Abstract

The invention discloses an essence loss detection device and method in an industrial perfuming process, and relates to the field of industrial perfuming, the essence loss detection device comprises a gas inlet pipeline, one end of the gas inlet pipeline is connected with a gas outlet of a perfuming machine, and the other end of the gas inlet pipeline is sequentially connected with a flowmeter, a first ethanol gas sensor, a second ethanol gas sensor and a carbon dioxide gas sensor in series; the temperature control module is connected with a gas inlet pipeline positioned between the first ethanol gas sensor and the second ethanol gas sensor, and can heat gas in the gas inlet pipeline until essence components are completely combusted; the data monitoring panel is respectively connected with the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor and is used for reading and displaying data of each sensor. According to the essence loss detection device and method in the industrial perfuming process, the essence loss amount in the perfuming process can be determined, so that the effective absorption rate of the essence in the perfuming process can be deduced.

Description

Technical Field

[0001] The invention relates to the technical field of industrial scenting, and in particular to a device and method for detecting essence loss in an industrial scenting process. Background Art

[0002] In the food, daily chemical, tobacco and other processing industries, the flavoring process is a key process in the production process. Its purpose is to add flavors during the product production process to enhance its flavor and taste, which can significantly improve the quality of the product. The flavoring process is generally carried out in a closed flavoring machine by spraying flavors. During the flavoring process, part of the flavor will be discharged from the air outlet of the flavoring machine along with the gas, resulting in a certain loss in the flavoring process. When the amount of flavor added during flavoring is fixed, if you want to determine the effective utilization rate of the flavoring, you need to determine the amount of flavor loss during the flavoring process.

[0003] Therefore, it is urgent to design a detection scheme that can determine the amount of flavor loss during the flavoring process. Summary of the invention

[0004] The object of the present invention is to provide a device and method for detecting the loss of essence in the industrial perfuming process, so as to solve the problems existing in the above-mentioned prior art and to determine the amount of essence loss in the perfuming process.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The present invention provides a device for detecting flavor loss in an industrial flavoring process, comprising:

[0007] An air inlet pipe, one end of which is connected to the air outlet of the aromatizing machine, and the other end of which is serially connected to a flow meter, a first ethanol gas sensor, a second ethanol gas sensor and a carbon dioxide gas sensor in sequence;

[0008] a temperature control module connected to the air inlet pipe between the first ethanol gas sensor and the second ethanol gas sensor, capable of heating the gas in the air inlet pipe until the flavor component is completely burned;

[0009] The data monitoring panel is connected to the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor respectively, and is used to read and display the data of the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor.

[0010] Preferably, it also includes an air pump, which is arranged on the air inlet pipe and can draw the gas in the aromatizer into the air inlet pipe.

[0011] Preferably, the temperature control module includes a heating device and a temperature control box, the heating device is arranged on the air inlet pipe between the first ethanol gas sensor and the second ethanol gas sensor, and the temperature control box is connected to the heating device through a wire and a thermocouple.

[0012] Preferably, the heating device comprises a spring electric heating coil, and the spring electric heating coil is sleeved on the air inlet pipe between the first ethanol gas sensor and the second ethanol gas sensor.

[0013] Preferably, the temperature control module also includes a radiator, which is located on the air inlet pipe between the heating device and the second ethanol gas sensor and can dissipate the heated gas to room temperature; the specific structure of the radiator is not limited, and air cooling, liquid cooling and other structures can be used.

[0014] Preferably, the end of the air inlet pipe away from the fragrance adding machine is connected to a gas outlet pipe, and the end of the gas outlet pipe is connected to an exhaust gas treatment device.

[0015] Preferably, the flow rate in the air inlet pipe is between 200 ml / min and 1000 ml / min.

[0016] Preferably, the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor are respectively connected to the server in the data monitoring panel through data lines.

[0017] The present invention also provides a method for detecting flavor loss in an industrial flavoring process, comprising the following steps:

[0018] Step 1: The temperature control box is powered on to control the heating device to enter the heating stage, and after reaching the required temperature, the temperature is maintained constant;

[0019] Step 2: Start the air pump, observe the flow meter reading until the reading is within the set range, connect the power of the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor, and wait for the data monitoring panel reading to stabilize;

[0020] Step three, after the air intake is stabilized, the data monitoring panel records the data readings of the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor, and analyzes the percentage of flavor loss during the flavoring process based on the liquid inlet parameters and exhaust parameters during the flavoring process.

[0021] Preferably, in step 3, the percentage S of flavor loss is calculated as follows:

[0022]

[0023] E 1is the ethanol content detected by the first ethanol gas sensor, in ppm; E 2 is the ethanol content measured by the second ethanol gas sensor, in ppm; C is the carbon dioxide content measured by the carbon dioxide gas sensor, in ppm; C 0 is the carbon dioxide content in the environment, in ppm; L is the amount of liquid entering the essence during the perfume-adding process, in kg / h; a is the mass percentage of carbon content in the essence; L 1 is the ethanol content in the flavor, in kg / h, G is the exhaust volume during the flavoring process, in m 3 / h, e is the molecular weight of ethanol, the unit is g / mol, c is the molecular weight of carbon, the unit is g / mol, and g is the molar volume of gas at room temperature, the unit is L / mol.

[0024] Compared with the prior art, the present invention has achieved the following technical effects:

[0025] The present invention uses a first ethanol gas sensor to measure the initial ethanol content in the detection gas entering the air inlet pipe from the aroma machine, and then heats the gas to a certain temperature to ensure that the flavor components in the gas are fully burned; then the second ethanol gas sensor is used to measure the ethanol content in the gas after the heating treatment, and the carbon dioxide gas sensor is used to measure the carbon dioxide content in the gas after the heating treatment. The percentage of the flavor loss in the aroma process can be calculated by the known flavor liquid inflow during the aroma process, the mass percentage of the carbon content in the flavor, the ethanol content in the flavor, the exhaust volume during the aroma process, the molecular weight of ethanol, the molecular weight of carbon, and the molar volume of the gas at room temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0027] Figure 1 Schematic diagram of a device for detecting flavor loss in an industrial flavoring process in one or some embodiments of the present invention.

[0028] In the figure: 1-air inlet pipe; 2-air pump; 3-flow meter; 4-first ethanol gas sensor; 5-heating device; 6-temperature control box; 7-radiator; 8-second ethanol gas sensor; 9-carbon dioxide gas sensor; 10-gas exhaust pipe; 11-data monitoring panel. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The object of the present invention is to provide a device and method for detecting the loss of essence in the industrial perfuming process, so as to solve the problems existing in the above-mentioned prior art and to determine the amount of essence loss in the perfuming process.

[0031] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0032] In the industrial production process, such as the flavoring of cosmetics, toothpaste, and food, the flavoring process is involved. Due to the many factors that affect the flavoring, it is impossible to accurately obtain the flavor absorption rate. The flavors are of various types and their specific ingredients are not the same, but their basic ingredients all contain organic matter such as ethanol. By detecting the ethanol content of the flavor before heat treatment and comparing it with the ethanol and carbon dioxide content in the gas after heat treatment, the loss of the flavor can be calculated. Based on this, the present invention designs a quantitative evaluation method for the loss of flavor in the flavoring process to provide technical and data support for the effectiveness of the flavoring process. Figure 1 As shown, the device for detecting the loss of flavor in the industrial flavoring process of the present invention comprises an air inlet pipe 1, one end of which is connected to the air outlet of the flavoring machine, and the other end is connected in series with a flow meter 3, a first ethanol gas sensor 4, a second ethanol gas sensor 8 and a carbon dioxide gas sensor 9 in sequence. An air pump 2 is provided on the air inlet pipe 1. The air pump 2 of this embodiment is a precision air pump, which can extract the gas in the flavoring machine into the air inlet pipe 1. The flavoring machine is a mature and known structure, so it is not described in detail; the flavoring process is realized by spraying flavor in the flavoring machine. During the flavoring process, the flavor that is not adsorbed on the product is discharged with the gas through the air outlet of the flavoring machine and is sucked into the air inlet pipe 1 by the air pump 2. The temperature control module is connected to the air inlet pipe 1 between the first ethanol gas sensor 4 and the second ethanol gas sensor 8, and can heat the gas in the air inlet pipe 1 until the flavor component is completely burned; the data monitoring panel 11 is respectively connected to the first ethanol gas sensor 4, the second ethanol gas sensor 8 and the carbon dioxide gas sensor 9, and is used to read and display the data of the first ethanol gas sensor 4, the second ethanol gas sensor 8 and the carbon dioxide gas sensor 9.

[0033] In order to ensure that the flavor in the gas to be detected in the air inlet pipe 1 is completely burned, the temperature control module of this embodiment includes a heating device 5 and a temperature control box 6. The heating device 5 is arranged on the air inlet pipe 1 between the first ethanol gas sensor 4 and the second ethanol gas sensor 8, and the temperature control box 6 is connected to the heating device 5 through a wire and a thermocouple.

[0034] In one embodiment, a heating treatment section pipeline is also provided, the air inlet pipeline 1 is connected to the flow meter 3, the air outlet of the flow meter 3 is connected to the first ethanol gas sensor 4, the first ethanol gas sensor 4 is divided into two parts, a display and a detection probe, and they are connected by a data cable, one end of the detection probe is connected to the air outlet of the flow meter 3, and the other side of the detection probe is connected to the heating treatment section pipeline through a pipeline quick connector, and the heating device 5 adopts a spring electric heating coil, which is sleeved on the heating treatment section pipeline. In order to avoid the error between the second ethanol gas sensor 8 and the carbon dioxide gas sensor 9 due to the temperature difference, a radiator 7 is arranged at the end of the heating treatment section pipeline. The radiator 7 is located between the heating device 5 and the second ethanol gas sensor 8. The gas flowing through the heating section pipeline reaches the temperature required for the reaction. After sufficient reaction, the gas enters the radiator 7 through the gas pipeline, and is further cooled in the radiator 7 to reduce the temperature of the treated gas to room temperature. The radiator 7 adopts a known air-cooling structure, and a heat dissipation fan is arranged therein, which can cool the gas pipeline passing through the radiator 7 and the gas in the gas pipeline. In other embodiments, liquid cooling can also be used for heat dissipation. A heat exchange tube is arranged in the radiator 7, and a coolant is passed into the heat exchange tube as a heat exchange medium, which can exchange heat with the gas pipeline passing through the radiator 7, thereby reducing the gas in the gas pipeline to room temperature. The second ethanol gas sensor 8 and the carbon dioxide gas sensor 9 are connected in series at the outlet of the radiator 7 through a pipeline, and are finally discharged through the gas outlet pipeline 10. The end of the gas outlet pipeline 10 is connected to an exhaust gas treatment device with a known mature structure.

[0035] The present invention also provides a method for detecting flavor loss in an industrial flavoring process, comprising the following steps:

[0036] Step 1: The temperature control box 6 is powered on to control the heating device 5 to enter the heating stage, and after reaching the required temperature, the temperature is maintained constant;

[0037] Step 2, start the air pump 2, observe the reading of the flow meter 3, until the reading is within the set range, connect the power of the first ethanol gas sensor 4, the second ethanol gas sensor 8 and the carbon dioxide gas sensor 9, and wait for the reading of the data monitoring panel 11 to stabilize;

[0038] Step three, after the air intake is stabilized, the first ethanol gas sensor 4, the second ethanol gas sensor 8 and the carbon dioxide gas sensor 9 start to record data, and the data monitoring panel 11 records and displays the data readings of the first ethanol gas sensor 4, the second ethanol gas sensor 8 and the carbon dioxide gas sensor 9. According to the liquid inlet parameters and the exhaust parameters during the flavoring process, the amount of flavor loss during the flavoring process, that is, the flavor loss percentage, is analyzed and obtained, thereby obtaining the effective absorption rate of the flavor during the flavoring process.

[0039] Embodiment 1

[0040] This embodiment is designed based on the above technical solution. The gas pump 2 extracts the gas to be detected at a certain flow rate. The flow rate of the gas to be detected is controlled between 200ml / min-1000ml / min as required. The flow rate change of the gas is monitored by the flow meter 3. The gas enters the first ethanol gas sensor 4 to measure the initial ethanol content E in the detection gas. 1 ppm; the gas enters the heating treatment section pipeline, and the gas is heated to a certain temperature. The heating temperature is set by the temperature control box 6, and the temperature of the heating pipe section is usually maintained at a higher temperature level to ensure that the flavor components in the gas are fully burned; the high-temperature gas after heating is quickly cooled to room temperature by the radiator 7 to avoid affecting the use of the sensor due to the temperature increase; the ethanol content E in the gas after heating is measured by the second ethanol gas sensor 2 ppm, and the carbon dioxide content Cppm in the gas after heating treatment is measured by the carbon dioxide gas sensor 9; the gas is discharged through the gas outlet pipe 10, and in order to avoid pollution, the exhaust gas needs to be harmlessly treated; the ethanol content E 1 , ethanol content E 2 The carbon dioxide content C is read out on the data monitoring panel 11 .

[0041] In addition, the carbon dioxide content C in the test environment needs to be measured 0 ppm. It is also known that the amount of liquid in the flavoring process is Lkg / h, the mass percentage of carbon in the flavor is a, and the ethanol content in the flavor is L 1 kg / h, the exhaust volume of flavoring gas in the aroma process is Gm 3 / h, the molecular weight of ethanol is eg / mol, the molecular weight of carbon is cg / mol, and the molar volume of gas at room temperature is gL / mol. After analysis, the percentage S of flavor loss during the flavoring process can be obtained through the following formula.

[0042]

[0043] The calculation results will be displayed in real time on the data monitoring panel so that the staff can understand the real-time changes in the percentage of flavor loss during the industrial flavoring process.

[0044] The present invention uses specific examples to illustrate the principles and implementation methods of the present invention. The above examples are only used to help understand the method and core ideas of the present invention. At the same time, for those skilled in the art, according to the ideas of the present invention, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A device for detecting flavor loss in an industrial flavoring process, characterized in that: include: An air inlet pipe, one end of which is connected to the air outlet of the aromatizing machine, and the other end of which is serially connected to a flow meter, a first ethanol gas sensor, a second ethanol gas sensor and a carbon dioxide gas sensor in sequence; a temperature control module connected to the air inlet pipe between the first ethanol gas sensor and the second ethanol gas sensor, capable of heating the gas in the air inlet pipe until the flavor component is completely burned; The data monitoring panel is connected to the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor respectively, and is used to read and display the data of the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor.

2. The device for detecting flavor loss in the industrial flavoring process according to claim 1, characterized in that: It also includes an air pump, which is arranged on the air inlet pipe and can draw the gas in the aroma machine into the air inlet pipe.

3. The device for detecting flavor loss in the industrial flavoring process according to claim 1, characterized in that: The temperature control module includes a heating device and a temperature control box. The heating device is arranged on the air inlet pipe between the first ethanol gas sensor and the second ethanol gas sensor. The temperature control box is connected to the heating device through a wire and a thermocouple.

4. The device for detecting flavor loss in the industrial flavoring process according to claim 3, characterized in that: The heating device comprises a spring electric heating coil, and the spring electric heating coil is sleeved on the air inlet pipe between the first ethanol gas sensor and the second ethanol gas sensor.

5. The device for detecting flavor loss in the industrial flavoring process according to claim 3, characterized in that: The temperature control module further comprises a radiator, which is located on the air inlet pipe between the heating device and the second ethanol gas sensor and can dissipate the heated gas to room temperature.

6. The device for detecting flavor loss in an industrial flavoring process according to claim 1, characterized in that: The end of the air inlet pipe away from the aromatizer is connected to a gas outlet pipe, and the end of the gas outlet pipe is connected to an exhaust gas treatment device.

7. The device for detecting flavor loss in an industrial flavoring process according to claim 1, characterized in that: The flow rate in the air inlet pipe is between 200ml / min and 1000ml / min.

8. The device for detecting flavor loss in an industrial flavoring process according to claim 1, characterized in that: The first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor are respectively connected to the server in the data monitoring panel through data lines.

9. A method for detecting flavor loss in an industrial flavoring process, characterized in that: The steps include: Step 1: The temperature control box is powered on to control the heating device to enter the heating stage, and after reaching the required temperature, the temperature is maintained constant; Step 2: Start the air pump, observe the flow meter reading until the reading is within the set range, connect the power of the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor, and wait for the data monitoring panel reading to stabilize; Step three, after the air intake is stabilized, the data monitoring panel records the data readings of the first ethanol gas sensor, the second ethanol gas sensor and the carbon dioxide gas sensor, and analyzes and obtains the percentage of flavor loss during the flavoring process based on the liquid inlet parameters and exhaust parameters during the flavoring process.

10. The method for detecting flavor loss in an industrial flavoring process according to claim 9, characterized in that: In step 3, the percentage S of flavor loss is calculated as follows: E1 is the ethanol content detected by the first ethanol gas sensor, in ppm; E2 is the ethanol content measured by the second ethanol gas sensor, in ppm, C is the carbon dioxide content measured by the carbon dioxide gas sensor, in ppm; C0 is the carbon dioxide content in the environment, in ppm; L is the amount of liquid in the fragrance during the fragrance process, in kg / h, a is the mass percentage of carbon content in the fragrance; L1 is the ethanol content in the fragrance, in kg / h, G is the exhaust volume during the fragrance process, in m 3 / h, e is the molecular weight of ethanol, the unit is g / mol, c is the molecular weight of carbon, the unit is g / mol, and g is the molar volume of gas at room temperature, the unit is L / mol.

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