Sauce cooling system

Abstract

The invention discloses a sauce cooling system, belongs to the technical field of sauce processing, and constructs a reverse flow heat exchange system of sauce and cooling water through the design of coaxially nested spiral pipelines. The sauce flows in the spiral heat dissipation pipeline from top to bottom and forms a continuous and stable temperature difference with cooling water from bottom to top, and the heat exchange efficiency is remarkably improved. The compact vertical layout optimizes the space utilization rate of the equipment, the cooling water circulating device realizes closed-loop temperature control, and the defects of low speed and high energy consumption of traditional natural cooling are overcome. According to the system, the stability of the physical property of the sauce is maintained through accurate temperature control while rapid cooling is achieved, microorganism breeding is effectively inhibited, and quality degradation is avoided.

Description

Technical Field

[0001] This invention relates to the field of sauce processing technology, and in particular to a sauce cooling system. Background Technology

[0002] In the food processing industry, sauce cooling refers to the process of lowering the temperature of heated sauces to a suitable range during production using specific technologies and equipment to meet the requirements of packaging, storage, and subsequent processing. High temperatures easily lead to microbial growth and spoilage in sauces. Cooling inhibits microbial growth and reproduction, extends the shelf life of the sauce, and ensures the product's safety for consumption. Appropriate temperatures also help maintain the sauce's color, aroma, and flavor.

[0003] The most common cooling method currently is natural cooling, which involves placing the sauce in a room temperature environment to allow it to cool down naturally. This method is simple and easy to implement, but the cooling speed is relatively slow, it is greatly affected by environmental factors, and the sauce may remain in a relatively high temperature range for a considerable period of time during the cooling process, resulting in a relatively high risk of microbial growth. Summary of the Invention

[0004] The purpose of this invention is to at least solve one of the technical problems existing in the prior art. To this end, this invention proposes a sauce cooling system that can quickly complete the structural lining support and can be quickly recycled and reused after the pipe jacking construction is completed.

[0005] According to an embodiment of the present invention, a sauce cooling system includes: a frame; a cooling tank, which is mounted on the frame and is a hollow cylinder. A sauce inlet funnel is located at the top of the cooling tank, and a sauce outlet pipe is located at the bottom of the cooling tank. A sauce heat dissipation pipe is installed inside the cooling tank, spirally arranged along the axis of the cooling tank. The upper end of the sauce heat dissipation pipe is connected to the sauce inlet funnel, and the lower end is connected to the sauce outlet pipe. A cooling water circulation device is mounted on the frame and includes a water pump tank and a heat exchange pipe. The water pump tank is located outside the cooling tank, and the heat exchange pipe is located inside the cooling tank, spirally arranged along the axis of the cooling tank. The heat exchange pipe and the sauce heat dissipation pipe are tightly fitted together. The upper end of the heat exchange pipe is connected to the water pump tank via a cooling water outlet pipe, and the lower end is connected to the water pump tank via a cooling water inlet pipe. A cooling water cooling mechanism is installed in the water pump tank.

[0006] The sauce cooling system according to embodiments of the present invention has at least the following beneficial effects: A counter-flow heat exchange system between the sauce and cooling water is constructed through a coaxial nested spiral pipe design. The sauce flows downwards in the spiral cooling pipes, forming a continuous and stable temperature difference with the upward-flowing cooling water, significantly improving heat exchange efficiency. The compact vertical layout optimizes equipment space utilization, and the cooling water circulation device achieves closed-loop temperature control, overcoming the shortcomings of slow speed and high energy consumption of traditional natural cooling. While rapidly cooling, the system maintains the stability of the sauce's physical properties through precise temperature control, effectively inhibiting microbial growth and preventing quality deterioration.

[0007] According to some embodiments of the present invention, the sauce heat dissipation pipe is arranged around the outside of the heat exchange pipe, the inner wall of the sauce heat dissipation pipe is in contact with the outer wall of the heat exchange pipe, the sauce flows from top to bottom in the sauce heat dissipation pipe, and the cooling water flows from bottom to top in the heat exchange pipe.

[0008] According to some embodiments of the present invention, multiple heat pipes are installed on the inner wall of the sauce heat dissipation pipe and the outer wall of the heat exchange pipe. The heat absorption section of the heat pipe is located inside the sauce heat dissipation pipe, and the heat release section of the heat pipe is located inside the heat exchange pipe.

[0009] According to some embodiments of the present invention, multiple atomizing nozzles are evenly distributed on the outer side of the sauce heat dissipation pipe. During the spiral flow process, part of the sauce inside the sauce heat dissipation pipe is sprayed out through the atomizing nozzles, so that the sprayed sauce is atomized and cooled in the cooling tank.

[0010] According to some embodiments of the present invention, an ultrasonic atomizer is provided on the atomizing nozzle.

[0011] According to some embodiments of the present invention, a vibrator is provided on the sauce heat dissipation pipe, and the vibrator drives the sauce heat dissipation pipe to vibrate, thereby improving the heat exchange effect of the heat pipe and the atomization effect of the atomizing nozzle.

[0012] According to some embodiments of the present invention, a spiral guide groove is provided on the inner side of the sauce heat dissipation pipe. The spiral guide groove guides the sauce to flow spirally in the sauce heat dissipation pipe, thereby improving the heat exchange effect of the heat pipe.

[0013] According to some embodiments of the present invention, the cooling water cooling mechanism includes multiple spray heads, which are disposed in a water pump tank and are all connected to a cooling water outlet pipe. Cooling water is sprayed into the water pump tank through the spray heads to cool the water.

[0014] According to some embodiments of the present invention, the cooling water cooling mechanism further includes an annular channel, the cooling water outlet pipe is connected to the annular channel, and multiple water spray heads are evenly distributed along the circumference of the annular channel.

[0015] According to some embodiments of the present invention, the annular channel includes an upper cover plate and a rotating groove. Both the upper cover plate and the rotating groove are annular. The rotating groove is rotatably disposed at the lower end of the upper cover plate. Cooling water can flow in the channel formed by the rotating groove and the upper cover plate. The upper cover plate is connected to a cooling water outlet pipe. Multiple water spray heads are evenly distributed on the side of the rotating groove. The multiple water spray heads are arranged in a horizontal direction so that the reaction force of the water sprayed by the water spray heads drives the rotating groove to rotate.

[0016] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0017] The present invention will be further described below with reference to the accompanying drawings and embodiments: Figure 1 This is a schematic diagram of the sauce cooling system according to an embodiment of the present invention; Figure 2 yes Figure 1 The main view; Figure 3 yes Figure 1 Schematic diagram of the internal structure of the intermediate cooling tank; Figure 4 yes Figure 3 Cross-sectional view of the heat dissipation pipes and heat exchange pipes for the sauce. Figure 5 yes Figure 1 A schematic diagram of the internal structure of a greywater pump tank.

[0018] Figure label: 100 racks; Cooling tank 210; sauce inlet funnel 220; sauce outlet pipe 230; sauce heat dissipation pipe 240; heat pipe 241; atomizing nozzle 242; Water pump tank 310; heat exchange pipe 320; cooling water outlet pipe 330; cooling water inlet pipe 340; water spray head 360; annular channel 350; upper cover plate 351; rotating groove 352. Detailed Implementation

[0019] In the description of this invention, it should be understood that the orientation descriptions, such as up, down, front, back, left, right, etc., are based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting this invention.

[0020] In the description of this invention, "several" means one or more, "more than" means two or more, "greater than," "less than," and "exceeding" are understood to exclude the stated number, while "above," "below," and "within" are understood to include the stated number. The use of "first" and "second" in the description is merely for distinguishing technical features and should not be construed as indicating or implying relative importance, or implicitly indicating the number of indicated technical features, or implicitly indicating the order of the indicated technical features.

[0021] In the description of this invention, unless otherwise explicitly defined, terms such as "set up," "install," and "connect" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this invention in conjunction with the specific content of the technical solution.

[0022] refer to Figures 1 to 5 A sauce cooling system according to an embodiment of the present invention is described.

[0023] like Figures 1 to 5 As shown, the sauce cooling system according to an embodiment of the present invention includes: Frame 100; Cooling tank 210, mounted on frame 100, is a hollow cylinder. A sauce inlet funnel 220 is located at the top of the cooling tank 210, and a sauce outlet pipe 230 is located at the bottom. A sauce heat dissipation pipe 240 is installed inside the cooling tank 210, spirally arranged along the axis of the cooling tank 210. The upper end of the sauce heat dissipation pipe 240 connects to the sauce inlet funnel 220, and the lower end connects to the sauce outlet pipe 230; Cooling water circulation device. The cooling water circulation device, mounted on the frame 100, includes a water pump tank 310 and a heat exchange pipe 320. The water pump tank 310 is located outside the cooling tank 210, and the heat exchange pipe 320 is located inside the cooling tank 210. The heat exchange pipe 320 is spirally arranged along the axis of the cooling tank 210. The heat exchange pipe 320 and the sauce heat dissipation pipe 240 are tightly fitted together. The upper end of the heat exchange pipe 320 is connected to the water pump tank 310 through a cooling water outlet pipe 330, and the lower end of the heat exchange pipe 320 is connected to the water pump tank 310 through a cooling water inlet pipe 340. A cooling water cooling mechanism is installed in the water pump tank 310.

[0024] like Figures 1 to 3As shown, a cooling tank 210 is provided on the right side of the frame 100. The cooling tank 210 is roughly hollow cylindrical. A sauce inlet funnel 220 is provided at the top of the cooling tank 210, and a sauce outlet pipe 230 is provided at the bottom of the cooling tank 210. A spiral sauce heat dissipation pipe 240 is provided between the sauce inlet funnel 220 and the sauce outlet pipe 230. The sauce heat dissipation pipe 240 is located inside the cooling tank 210. A water pump tank 310 is provided on the left side of the frame 100. A cooling water inlet pipe 340 is provided at the lower end of the water pump tank 310, and a cooling water outlet pipe 330 is provided at the upper end of the water pump tank 310. A heat exchange pipe 320 is provided between the cooling water inlet pipe 340 and the cooling water outlet pipe 330. The heat exchange pipe 320 is spirally arranged in the cooling tank 210. A sauce heat dissipation pipe 240 is wrapped around the outside of the heat exchange pipe 320, and the inner wall of the sauce heat dissipation pipe 240 is in contact with the outer wall of the heat exchange pipe 320.

[0025] The sauce to be cooled is poured into the sauce heat dissipation pipe 240 through the sauce inlet funnel 220, where it flows spirally downwards. Cooling water output from the water pump tank 310 flows into the heat exchange pipe 320 through the cooling water inlet pipe 340, where it flows spirally upwards. As the sauce flows through the heat dissipation pipe 240, it exchanges heat with the cooling water in the heat exchange pipe 320 through the pipe wall, thus achieving the effect of cooling the sauce. The cooled sauce flows out through the sauce outlet pipe 230, and the cooling water flows back to the water pump tank 310 through the cooling water outlet pipe 330, where it is cooled by the cooling water cooling mechanism and then recycled.

[0026] By designing spiral-shaped sauce heat dissipation pipes 240 and 320, the contact area for heat exchange between the sauce and cooling water is increased, improving the efficiency of sauce heat dissipation. Furthermore, the flow direction of the sauce is opposite to that of the cooling water, causing the temperature of the cooling water in the heat exchange pipe 320 to gradually increase from bottom to top, while the temperature of the sauce in the sauce heat dissipation pipe 240 decreases from top to bottom. This ensures that the temperature difference between the sauce and cooling water remains relatively stable throughout the entire cooling process, enhancing the cooling effect on the sauce.

[0027] Therefore, this sauce cooling system utilizes a coaxial nested spiral pipe design to create a counter-flow heat exchange system between the sauce and cooling water. The sauce flows downwards within the spiral cooling pipes, creating a continuous and stable temperature difference with the upward-flowing cooling water, significantly improving heat exchange efficiency. The compact vertical layout optimizes equipment space utilization, and the cooling water circulation device achieves closed-loop temperature control, overcoming the shortcomings of traditional natural cooling methods, such as slow speed and high energy consumption. While rapidly cooling the sauce, this system maintains stable physical properties through precise temperature control, effectively inhibiting microbial growth and preventing quality deterioration.

[0028] like Figure 4As shown, multiple heat pipes 241 are installed on the inner wall of the sauce heat dissipation pipe 240 and the outer wall of the heat exchange pipe 320. The heat absorption section of the heat pipe is located inside the sauce heat dissipation pipe 240, and the heat release section of the heat pipe 241 is located inside the heat exchange pipe 320. Heat pipes 241 are added between the cooling water and the sauce for heat exchange. On the one hand, the heat pipe 241 has a large contact area with the cooling water and sauce, resulting in high heat exchange efficiency. On the other hand, the heat pipe 241, horizontally positioned within the sauce heat dissipation pipe 240 and the heat exchange pipe 320, enhances the turbulence effect of the sauce and cooling water during flow, disrupting the thermal boundary layer under traditional laminar flow conditions, further improving heat transfer efficiency, and preventing heat accumulation in high-temperature areas. The evaporation section of the heat pipe 241 penetrates deep into the sauce flow channel to absorb heat, while the condensation section is immersed in the cooling water for rapid heat dissipation. This phase change heat transfer mechanism breaks through the bottleneck of traditional single-phase fluid heat exchange, directly transferring the core heat of the sauce to the cooling medium. This structure significantly improves the heat transfer uniformity of high-viscosity sauces, eliminates local overheating, and reduces the risk of scaling on the pipe walls.

[0029] like Figure 4 As shown, multiple atomizing nozzles 242 are evenly distributed on the outer side of the sauce heat dissipation pipe 240. During the spiral flow of the sauce heat dissipation pipe 240, a portion of the sauce is sprayed outward through the atomizing nozzles 242, causing the sprayed sauce to atomize and cool within the cooling tank 210. Since the inner side of the sauce heat dissipation pipe 240 contacts the heat exchange pipe 320 for heat exchange, and the heat exchange effect is relatively poor on the side of the sauce heat dissipation pipe 240 away from the heat exchange pipe 320, the atomizing nozzles 242 on the outer side of the sauce heat dissipation pipe 240 can spray out the sauce far from the heat exchange pipe 320, atomizing and cooling it within the cooling tank 210. This portion of sauce flows along the inner wall of the cooling tank 210 and then flows into the sauce outlet pipe 230 at the bottom of the cooling tank 210. The spiral involute layout of the atomizing nozzles 242 atomizes the sauce in specific pipe sections, accelerating evaporation and heat dissipation by increasing the specific surface area. The atomized sauce particles are instantly cooled within the low-temperature tank space, forming a dual cooling mechanism of pipe heat exchange and space heat dissipation, which further improves heat exchange efficiency and effect.

[0030] In some embodiments of the present invention, an ultrasonic atomizer is provided on the atomizing nozzle 242. Integrated ultrasonic atomization technology utilizes high-frequency mechanical vibration to generate micron-sized sauce droplets, offering superior particle size control compared to pressure atomization. The piezoelectric effect-driven atomization process eliminates the need for a high-pressure feeding system, reducing energy consumption while achieving uniform atomization of high-solids-content sauces. The simultaneously generated cavitation effect also provides auxiliary sterilization functionality.

[0031] In some embodiments of the present invention, a vibrator is provided on the sauce heat dissipation pipe 240. The vibrator drives the sauce heat dissipation pipe 240 to vibrate, improving the heat exchange effect of the heat pipe and the atomization effect of the atomizing nozzle 242. The multi-band control of the vibrator generates a composite vibration mode. Axial vibration enhances the fluid disturbance on the surface of the heat pipe, and radial vibration optimizes the atomized liquid film morphology. This dynamic adjustment mechanism effectively overcomes the flow resistance of high-viscosity sauces, prevents the formation of deposits on the pipe wall, and improves the atomization uniformity, enabling the system to adapt to the cooling requirements of sauces with different properties.

[0032] In some embodiments of the present invention, a spiral guide groove is formed on the inner side of the sauce heat dissipation pipe 240. The spiral guide groove guides the sauce to flow spirally within the sauce heat dissipation pipe 240, improving the heat exchange effect of the heat pipe. The spiral guide groove structure induces secondary circulation of the sauce, transforming laminar flow into turbulent flow. The groove design extends the effective flow path of the sauce, enhancing heat and mass exchange between the pipe wall and the core fluid region. The asymmetric groove structure controls pressure loss growth while improving heat exchange efficiency, achieving an optimized balance between heat transfer performance and flow resistance.

[0033] like Figure 5 As shown, the cooling water cooling mechanism includes multiple spray heads 360, which are disposed in the water pump tank 310. Each spray head 360 is connected to a cooling water outlet pipe 330, through which cooling water is sprayed into the water pump tank 310 for cooling. The cooling water cooling mechanism also includes an annular channel 350, connected to the cooling water outlet pipe 330. The multiple spray heads 360 are evenly distributed circumferentially along the annular channel 350. By spraying the cooling water, the contact area between the cooling water and the air is increased, thereby accelerating the cooling of the cooling water. The array of spray heads 360 forms a three-dimensional cooling water curtain within the water pump tank 310, enhancing the cooling effect through the synergistic effect of evaporative heat dissipation and direct contact heat exchange.

[0034] like Figure 5 As shown, the annular channel 350 includes an upper cover plate 351 and a rotating groove 352. Both the upper cover plate 351 and the rotating groove 352 are annular. The rotating groove 352 is rotatably disposed at the lower end of the upper cover plate 351. Cooling water can flow in the channel formed by the rotating groove 352 and the upper cover plate 351. The upper cover plate 351 is connected to the cooling water outlet pipe 330. Multiple spray heads 360 are evenly distributed on the side of the rotating groove 352. The multiple spray heads 360 are arranged in a horizontal direction, so that the reaction force of the water sprayed by the spray heads 360 drives the rotating groove 352 to rotate. When cooling water is sprayed out from the spray heads 360, it automatically drives the spray heads 360 to rotate along the upper cover plate 351, thereby realizing the unpowered rotation of the spray heads 360 and making the spraying of cooling water in the water pump tank 310 more uniform.

[0035] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. A sauce cooling system, characterized in that, include: Rack (100); A cooling tank (210) is mounted on the frame (100). The cooling tank (210) is a hollow cylinder. A sauce inlet funnel (220) is provided at the top of the cooling tank (210). A sauce outlet pipe (230) is provided at the bottom of the cooling tank (210). A sauce heat dissipation pipe (240) is provided inside the cooling tank (210). The sauce heat dissipation pipe (240) is spirally arranged along the axis of the cooling tank (210). The upper end of the sauce heat dissipation pipe (240) is connected to the sauce inlet funnel (220), and the lower end of the sauce heat dissipation pipe (240) is connected to the sauce outlet pipe (230). A cooling water circulation device is installed on the frame (100). The cooling water circulation device includes a water pump tank (310) and a heat exchange pipe (320). The water pump tank (310) is located outside the cooling tank (210). The heat exchange pipe (320) is located inside the cooling tank (210). The heat exchange pipe (320) is spirally arranged along the axis of the cooling tank (210). The heat exchange pipe (320) and the sauce heat dissipation pipe (240) are tightly fitted together. The upper end of the heat exchange pipe (320) is connected to the water pump tank (310) through a cooling water outlet pipe (330). The lower end of the heat exchange pipe (320) is connected to the water pump tank (310) through a cooling water inlet pipe (340). A cooling water cooling mechanism is installed in the water pump tank (310).

2. The sauce cooling system according to claim 1, characterized in that, The sauce heat dissipation pipe (240) is arranged around the outside of the heat exchange pipe (320). The inner wall of the sauce heat dissipation pipe (240) is in contact with the outer wall of the heat exchange pipe (320). The sauce flows from top to bottom in the sauce heat dissipation pipe (240), and the cooling water flows from bottom to top in the heat exchange pipe (320).

3. The sauce cooling system according to claim 2, characterized in that, Multiple heat pipes (241) are installed on the inner wall of the sauce heat dissipation pipe (240) and the outer wall of the heat exchange pipe (320). The heat absorption section of the heat pipe (241) is located inside the sauce heat dissipation pipe (240), and the heat release section of the heat pipe (241) is located inside the heat exchange pipe (320).

4. The sauce cooling system according to claim 3, characterized in that, Multiple atomizing nozzles (242) are evenly distributed on the outside of the sauce heat dissipation pipe (240). During the spiral flow process, part of the sauce in the sauce heat dissipation pipe (240) is sprayed out through the atomizing nozzles (242), so that the sprayed sauce is atomized and cooled in the cooling tank (210).

5. The sauce cooling system according to claim 4, characterized in that, An ultrasonic atomizer is provided on the atomizing nozzle (242).

6. The sauce cooling system according to claim 4, characterized in that, A vibrator is provided on the sauce heat dissipation pipe (240), which drives the sauce heat dissipation pipe (240) to vibrate, thereby improving the heat exchange effect of the heat pipe and the atomization effect of the atomizing nozzle (242).

7. The sauce cooling system according to claim 3, characterized in that, The sauce heat dissipation pipe (240) has a spiral guide groove on its inner side. The spiral guide groove guides the sauce to flow spirally in the sauce heat dissipation pipe (240) to improve the heat exchange effect of the heat pipe.

8. The sauce cooling system according to claim 1, characterized in that, The cooling water cooling mechanism includes multiple spray heads (360), which are disposed in the water pump tank (310). All of the multiple spray heads (360) are connected to the cooling water outlet pipe (330), and the cooling water is sprayed into the water pump tank (310) through the spray heads (360) to cool down.

9. The sauce cooling system according to claim 8, characterized in that, The cooling water cooling mechanism also includes an annular channel (350), the cooling water outlet pipe (330) is connected to the annular channel (350), and a plurality of the spray nozzles (360) are evenly distributed along the circumference of the annular channel (350).

10. The sauce cooling system according to claim 9, characterized in that, The annular channel (350) includes an upper cover plate (351) and a rotating groove (352). Both the upper cover plate (351) and the rotating groove (352) are annular. The rotating groove (352) is rotatably disposed at the lower end of the upper cover plate (351). Cooling water can flow in the channel formed by the rotating groove (352) and the upper cover plate (351). The upper cover plate (351) is connected to the cooling water outlet pipe (330). Multiple water spray heads (360) are evenly distributed on the side of the rotating groove (352). The multiple water spray heads (360) are arranged in a horizontal direction, so that the reaction force of the water sprayed by the water spray heads (360) drives the rotating groove (352) to rotate.

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