METHOD AND DEVICE FOR SATURATING A PRODUCT WITH CARBON DIOXIDE

Abstract

The invention relates to the food industry. A method of saturating a beverage with CO2 comprises supplying the liquid and the gas under pressure, increasing the mass transfer surface, intensively mixing the components in a chamber, and subsequently feeding them into a storage tank. The mass transfer surface is increased abruptly prior to mixing by converting the liquid to a moist saturated vapor state, and the vapor-gas mixture is condensed before feeding into the storage tank. Also described is a device for saturating a beverage with CO2, which device is in the form of a water-air ejector.

Claims

1. A method for product saturation with carbon dioxide (CO.sub.2) comprising the following steps: supplying the liquid flow from the pressure chamber at the pressure of (P1) and flow velocity of (V1) to the nozzle where the liquid is accelerated to a high flow velocity (V2) after which the liquid flow is released from the nozzle at ultra-low pressure (P2); the liquid flow is supplied from the nozzle to the receiving chamber simultaneously with CO.sub.2 that is supplied through the channels, and an underpressure is created at the receiving chamber input, i.e., an abrupt single-step pressure drop (P3), due to which the liquid, prior to its saturation, is transformed into a wet saturated steam to increase the surface area of the mass transfer between the wet saturated steam and the CO.sub.2 by the factor of 10,000-12,000 in comparison to the surface area of the mass transfer between liquid droplets and CO.sub.2; the wet saturated steam and CO.sub.2 are supplied to the mixing chamber and the wet saturated steam is intensely intermixed with CO.sub.2 while obtaining a steam-gas mixture; the obtained steam-gas mixture is supplied to the condensation chamber and the steam-gas mixture is condensed within the flow while obtaining a carbonated product; the condensed carbonated product is supplied to the storage tank in which CO.sub.2 is completely dissolved at the given process constitutive parameters: the pressure and the temperature, with the dissolution efficiency of 100%.

2. A device for the product saturation with carbon dioxide (CO.sub.2) is made in the form of an air-and-water ejector type device comprising the following serially arranged components: a pressure product supply chamber (1), a nozzle (2), a receiving chamber (3) with four gas supply channels (4), a mixing chamber (5), a condensation chamber (6) and a diffuser (7), wherein the receiving chamber (3) length is 0.5-0.8 times the nozzle diameter, the mixing chamber (5) diameter is 1.07-1.2 times the nozzle diameter and the mixing chamber length (5) is 6 times greater than its internal diameter; wherein the device is equipped with the condensation chamber (6) arranged between the mixing chamber (5) and the diffuser (7).

3. The device according to claim 2, wherein the four gas supply channels are arranged in the receiving chamber walls and are located perpendicular to the device axis being spaced 90 degrees relative one another: 90, 180, 270, 360 degrees.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0016] FIG. 1—Schematic diagram of the device for the product carbon dioxide saturation.

[0017] FIG. 2—Solubility table.

[0018] Numbers in the figure indicate the following positions:

[0019] 1—pressure chamber for the product supply; 2—nozzle; 3—receiving chamber; 4—gas supply channels; 5—mixing chamber; 6 —condensation chamber; 7—diffuser.

EMBODIMENT OF THE INVENTION

[0020] It is important to note that, in contrast to the Venturi method described in the analogous solutions, the claimed method is aimed at turbulization and cavitation of the flow and at the molecular bond breaking with an abrupt single-step and maximum decrease in pressure. The claimed group of inventions maximizes the flow turbulization to increase the cavitation and rupture of molecular bonds which are characterized by high energy capacity. To be capable of rupturing the bonds and obtaining the molecular level mixing, the claimed method requires a high degree of turbulence. Only then the maximally turbulized flow (not the maximally laminar one as in Venturi method; please, note the Venturi geometry which is characterized by smooth lines) enters a mixing chamber at high speed, where it is necessary to provide for an abrupt, single-step and maximum pressure reduction (with the Venturi method, not only the flow is laminar, but the pressure does not drop abruptly, but in a laminar fashion—a trait characteristic of the Venturi geometry). The (CO.sub.2) gas is supplied into the turbulized cavitated flow from 4 gas supply channels.

[0021] The essence of the invention is illustrated by the diagram (FIG. 1) which shows the proposed device for the food products (drinks) saturation with carbon dioxide (CO.sub.2) within a flow. The device is made in the form of an air-and-water ejector type device comprising the following serially arranged components: a pressure chamber for supplying a product (1), a nozzle (2), a receiving chamber (3) with four gas supply channels (4), a mixing chamber (5), a condensation chamber (6) and a diffuser (7). The length of the receiving chamber (3) is 0.5-0.8 times the nozzle (2) diameter. The gas supply channels (4) are arranged within the receiving chamber (3) walls and are located perpendicular to the axis of the device with an interval of 90 degrees relative one another: 90, 180, 270, 360 degrees; they are also made milled and have a length that is several times longer than the length of the gas supply channels of any variants/inventions based on Venturi tubes. The diameter of the mixing chamber is 1.0-1.2 times the diameter of the nozzle, and the mixing chamber length is six times greater than its inner diameter.

[0022] The claimed device is implemented through the claimed method. The liquid with the pressure P1 and velocity V1 is supplied by a high-pressure pump to the pressure chamber (1) and passes through the nozzle (2) into the receiving chamber (3). In the nozzle (2), the liquid is accelerated to a high flow velocity V2>V1, as a result of which it leaves the nozzle (2) at an ultra-low pressure P2<P1. From the nozzle (2), the liquid flow enters the receiving chamber (3) simultaneously with the CO.sub.2 supplied through the channels (4). The length of the receiving chamber (3) provides for the creation of an underpressure inside, i.e., the abrupt single-step pressure drop (P3) necessary and sufficient for the formation of a powerful turbulent flow and for «boiling up» of the product flow, that is, the transition of the liquid into the wet saturated steam state. The wet saturated steam state is necessary to increase the mass transfer surface area between the wet saturated steam and CO.sub.2 by the factor of 10,000-12,000 in comparison to the mass transfer surface area between the liquid droplets and CO.sub.2. Due to the underpressure in the receiving chamber (3), the carbon dioxide entering through the channels (4) is captured by the moist saturated steam, and the «boiling» product flow together with the gas rushes into the mixing chamber (5) at a high velocity of up to 80 m/s and under high pressure. The dimensions of the mixing chamber and its length provide for the product vapor particles saturation with the gas up to the maximum equilibrium concentration. The saturated flow (the resulting steam-gas mixture) is directed to the condensation chamber (6) where, due to the increased geometric dimensions of the condensation chamber (6) in comparison to the mixing chamber (5) dimensions, the flow is decelerated and its velocity decreases, but the pressure increases, as a result of which the steam-gas mixture condenses within the flow while obtaining a carbonated product. From the condensation chamber (6), the gas-saturated product (condensed carbonated product) the concentration of which has reached the limiting or close to the limiting equilibrium concentration value for the given process constitutive parameters is directed through the diffuser (7) into the storage tank (not shown in the figure).

[0023] As a result, a product is obtained in which CO.sub.2 is completely dissolved at the given process constitutive parameters: the pressure and the temperature, with the dissolution efficiency of 100%. In the process, the specified parameters are taken from the solubility table (FIG. 2), in order to reach the solubility limit; e.g., at the pressure of 4 bar and the temperature of +15° C., it is possible to dissolve 5 volume fractions of CO.sub.2 in 1 liter of the product; i.e., if it was possible to dissolve 5 volume fractions, then no more will be possible since we have reached the limits of the possibility granted by the physical law.

EXAMPLE

[0024] The effectiveness of the proposed method and device was tested at operating bottling production lines for carbonated products of various configurations and manufacturers by replacing the saturation units on carbonators and mixer carbonators with the proposed device. According to the carbonated product manufacturers requirements, the saturation of the carbonated products with CO.sub.2 should vary from 5 to 8.8 grams of CO.sup.2 per liter, depending on the recipe. In the process, the higher the temperature of the product CO.sub.2 saturation, the lower will the electric energy consumption be that is necessary for cooling the product before the saturation; and the lower the product CO.sub.2 saturation pressure, the lower will the COconsumption be while saturating the product with CO.sub.2. The qualitative advantages of obtaining the limiting equilibrium concentration of CO.sub.2 in the product are also known, the said advantages including the improved taste and increased stability of the carbonated product, as well as the preservation of the CO.sub.2 saturation degree in a PET bottle during the product storage. During the device testing, the filling lines operating parameters remained the same as before the testing. The tests were carried out ceteris paribus, with varying the process constitutive parameters to assess the proposed device performance. Depending on the goals and objectives of the production enterprise, the required CO.sub.2 concentrations have been obtained with the following process constitutive parameters: [0025] an increase in the saturation temperature from +8° C. to +16-18° C. (a process constitutive parameter is changed, specifically, the product CO.sub.2 saturation temperature) with the obtainment of the required CO.sub.2 concentration in the product at the same CO.sub.2 saturation pressure (4 bar) in the carbonator/mixer carbonator before and after the device testing; [0026] a decrease in the saturation pressure from 4 to 2.8 bar (a process constitutive parameter is changed, specifically, the product CO.sub.2 saturation pressure) with the obtainment of the required CO.sub.2 concentration in the product at the same product temperature in the carbonator/mixer carbonator before and after the device introduction (+8° C.); [0027] a decrease in the saturation pressure from 4 to 3.4 bar and an increase in the saturation temperature from +8° C. to +14-15° C. (the process constitutive parameters are changed, specifically, the product CO.sub.2 saturation pressure and temperature) with the obtainment of the required CO.sub.2 concentration in the product.

[0028] Thus, the proposed device makes it possible to saturate the products with CO.sub.2 at optimal process parameters: a higher saturation temperature and/or a lower saturation pressure, and the proposed saturation method allows transferring the product into the wet saturated steam state before mixing it with CO.sub.2 and to achieve the maximum equilibrium concentration of CO.sub.2 in the product within the flow.

[0029] The change of the product phase state before mixing it with gas is achieved due to a local pressure drop down to the saturation pressure. After mixing the product with the gas, the product pressure increases during condensation up to the process pressure value. The transfer of the product to the wet saturated steam state provides for an abrupt increase in the product/CO.sub.2 mass exchange surface area by a factor of 10,000-12,000, that is, the product CO.sub.2 saturation takes place at the molecular level. There is enough time for the CO.sub.2 concentration in the product to reach the limit value which is maintained after the condensation.

[0030] The proposed ratio between the receiving chamber width and the nozzle diameter makes it possible to create the necessary vacuum, due to which the product passes into a suspended saturated steam state, and the CO.sub.2 enters the mixing chamber together with the product. The ratio between the transverse dimension of the mixing chamber and its length provides for the maximum equilibrium concentration of CO.sub.2 in the product. The condensation chamber dimensions ensure the condensation of the steam-gas mixture within the flow. Only a single-step abrupt pressure drop created by the high flow velocity and by a certain flow path geometry, as well as the 4 milled gas supply channels designed to supply the optimal gas volume with an optimal velocity (the optimal volume and gas supply velocity values are the values at which the maximum underpressure value in the mixing chamber is achieved) to the mixing chamber allow cavitating and transferring the product into the wet saturated steam state, i.e., provide for a so-called “boiling” of the product in such a way that the area of the interfacing surface of the two product component phases will be equal and the gas will intensively intermix with the product, which, in turn, allows obtaining the above mentioned technical result, namely, saturating the product with CO.sub.2 at higher temperature and at lower pressure without product foaming at the bottle-filling machines, and also preserving the gas within the PET containers for longer periods of time.