Boots – shoes – and leggings
Patent
1986-06-27
1988-04-05
Yasich, Daniel M.
Boots, shoes, and leggings
364524, 374101, 426524, C12G 300, G06F 1532
Patent
active
047363142
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method and an arrangement for measuring the content of crystals in a mixture of liquid and crystals.
In certain industrial processes, as for example methods for freeze stabilization of wine, one needs to have access to a simple, reliable method of measuring the content of ice crystals in a mixture of liquid and crystals. In the Swedish patent application No. 7905962-2 (publication No. 432 776) a method of freeze stabilizing of wine is described. The wine is chilled to a first temperature, at which ice crystals are formed in the wine, but it is still pumpable. The wine is transported to a first storage tank, in which tartrate crystals are formed, and then the wine is heated to a second temperature at which the ice crystals melt, and the formed tartrate crystals are removed from the wine.
In order that this method shall give an optimal result, the operation conditions for the method must be controlled carefully. For this purpose it is important to know the content of ice crystals in the wine, which is pumped to the storage tank. Hitherto one has been forced to use time demanding manual methods for this measurement, for example comprising filling a part of the mixture of liquid, i.e. wine, and ice crystals in a calibrated measuring vessel, which has been heated until all ice crystals have melted, whereupon the change in volume gives a measure of the content of ice crystals.
It is evident, that such a method of measuring is not suitable for adjusting the operation conditions in a process at a factory, if one wishes reasonably short periods in order to obtain steady state. Bearing in mind that different wines have different crystallization properties etc., the demand for a simple method of measuring is more clear. There exists moreover other fabrication processes with systems of liquid/crystals of a completely different type, for example liquid fat/fat crystals, where there exits a demand for a simple, reliable method for measuring the content of crystals in mixtures of liquid and crystals.
The object of the invention is to achieve such a method.
According to the invention a method of the kind described in the introductory part is characterized in the combination of the following steps: melt all crystals in the same; (a)-(b) is measured after that all crystals hve melted and the flow has a homogeneous temperature; the velocity of the flow, the amount of heat added to the same, the temperature difference in the flow and known figures about the specific heat of the liquid and the melting heat of the crystals, the content of crystals in the mixture is calculated.
The method and an arrangement for carrying through the same are described in the following with reference to the attached figure, which schematically shows an example of an arrangement for carrying through the method.
In the FIGURE there is a pipe line 1, in which a mixture of liquid and crystals streams. From this pipe line a by-pass line issues, with an inlet 3 and an outlet 4, which also may be the inlet to the pipe line 1, as is shown in the figure. In the by-pass line 2 there is arranged a positive pump 5, i.e. a pump which achieves a constant flow. Of course it is also possible to connect a similar by-pass line 2 to a container, in which a mixture of a liquid and crystals are kept homogeneous by mixing, but the shown example ought to be a more conventional arrangement. An electrical resistance wire 6 is arranged in the by-pass line 2, in such a way that a variable electrical effect can be transmitted to the partial flow, which is pumped through the by-pass line 2. Also the pump 5 adds a certain, limited amount of heat to the flow. Sensing means 7 and 8 for measuring the temperatures t.sub.1 and t.sub.2 are arranged at the inlet 3 and outlet 4 of the by-pass line. These sensing means 7 and 8 are connected to a unit 11 by way of lines 9 and 10, which unit is arranged to indicate the content of crystals in the mixture with guidance of information brought to the unit about the velocity of the flow, the added amount of
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Goransson Christer
Riese Hans
Alfa-Laval Food & Dairy Engineering AB
Yasich Daniel M.
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