CN108927095A - A kind of essence process units - Google Patents
A kind of essence process units Download PDFInfo
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- CN108927095A CN108927095A CN201810998712.5A CN201810998712A CN108927095A CN 108927095 A CN108927095 A CN 108927095A CN 201810998712 A CN201810998712 A CN 201810998712A CN 108927095 A CN108927095 A CN 108927095A
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- essence
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- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000008569 process Effects 0.000 title claims abstract description 26
- 230000008595 infiltration Effects 0.000 claims abstract description 19
- 238000001764 infiltration Methods 0.000 claims abstract description 19
- 230000008020 evaporation Effects 0.000 claims abstract description 18
- 238000001704 evaporation Methods 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 7
- 239000012528 membrane Substances 0.000 claims description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 5
- 239000002808 molecular sieve Substances 0.000 claims description 5
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims description 5
- 230000008016 vaporization Effects 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 2
- 230000002209 hydrophobic effect Effects 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 4
- 230000004044 response Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 241000544912 Melanoides Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000012847 fine chemical Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 229920002379 silicone rubber Polymers 0.000 description 1
- 239000004945 silicone rubber Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
- B01J19/18—Stationary reactors having moving elements inside
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/36—Pervaporation; Membrane distillation; Liquid permeation
- B01D61/362—Pervaporation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/36—Pervaporation; Membrane distillation; Liquid permeation
- B01D61/366—Apparatus therefor
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J2219/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
- B01J2219/00049—Controlling or regulating processes
- B01J2219/00051—Controlling the temperature
- B01J2219/00074—Controlling the temperature by indirect heating or cooling employing heat exchange fluids
- B01J2219/00087—Controlling the temperature by indirect heating or cooling employing heat exchange fluids with heat exchange elements outside the reactor
- B01J2219/00094—Jackets
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Water Supply & Treatment (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of essence process units, the essence process units is mainly made of the transfer pipeline between reaction kettle, alcohol storage tank, constant flow pump, shut-off valve, condenser, buffer tank, infiltration evaporation equipment, cold-trap, vacuum pump, U-tube, three-way control valve and each component.The essence process units can be used for producing colorless and transparent water-soluble liquid essence, the essence fragrance and stable system of production, aroma strength height.
Description
Technical field
The present invention relates to a kind of field of fine chemical, in particular to a kind of essence process units.
Background technique
Hot reaction essence is with amino acid and reduced sugar etc. for raw material, by reacting at a certain temperature, is prepared
Essence has fragrance true to nature, the advantages such as mellow in taste and high temperature resistant.The process units of hot reaction essence mainly reacts at present
Kettle, Zhejiang Province Green Crystal Flavor Co., Ltd disclose a kind of process units (CN203247245 U) of thermal process flavourings, will react
Autoclave body and blending tank organically combine, easy production technology, but the essence aroma strength of process units preparation is inadequate, after needing
The essence that continuous addition perfume material carries out fragrance modification and can just obtain complete essence, and directly react is dark brown, storage
During hiding can also sustained response, fragrance is unstable, and the macromoleculars such as melanoid are generated after the reaction was continued causes essence to precipitate, and influences
Product quality.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of essence process units, can be used in transparent
The production of stable high-strength flavor essence.
In order to achieve the above objectives, essence process units of the invention is mainly by reaction kettle (1), alcohol storage tank (2), constant flow pump
(21), shut-off valve (22), condenser (3), buffer tank (31), constant flow pump (32), infiltration evaporation equipment (4), cold-trap (41), vacuum
Pump (42), condenser (5), U-tube (6), three-way control valve (7), three-way control valve (71), three-way control valve (51), threeway control
Transfer pipeline composition between valve (52) processed and each component；By controlling three-way control valve (7), three-way control valve (71), three
Logical control valve (51) and three-way control valve (52), by reaction kettle (1), condenser (3), buffer tank (31), constant flow pump (32), infiltration
Vaporising device (4), U-tube (6) and return-flow catheter (13) connection, forming circuit, the circuit are used for preliminary aroma collection；Pass through
Control three-way control valve (7), three-way control valve (71), three-way control valve (51) and three-way control valve (52), by reaction kettle (1),
Infiltration evaporation equipment (4), condenser (5), U-tube (6) and return-flow catheter (13) connection, forming circuit, the circuit is for perfume
Gas enhancing.
Wherein, reaction kettle (1) is equipped with agitating paddle (11), temperature control interlayer (12) and return-flow catheter (13)；Reflux is led
Pipe (13) protrudes into reaction kettle (1) inner cavity, opening up；Temperature controls can admittance hot oil or high-temperature steam in interlayer (12).
Infiltrating and vaporizing membrane in the infiltration evaporation equipment (4) is the hydrophobic film for filling carbon molecular sieve, is preferably filled with
The organosilicon composite membrane of carbon molecular sieve.
Essence is collected in cold-trap (41).
Essence process units of the invention has the advantage that compared with prior art.
1) colorless and transparent water-soluble liquid essence is able to produce using the process units, which can make an addition to makeup
In product, tobacco and varieties of food items, product appearance is not influenced.
2) essence process units of the invention can complete the switching in two circuits by adjusting 4 three-way control valves, real
The preliminary enhancing collected with fragrance of existing fragrance.Three-way control valve is controlled, is made reaction kettle (1), condenser (3), buffer tank
(31), constant flow pump (32), infiltration evaporation equipment (4), U-tube (6) and return-flow catheter (13) connection, are formed into a loop a, open true
Sky pump (42), synchronous to carry out thermal response and infiltration evaporation process, preliminary aroma collection is in cold-trap (41)；To preliminary aroma collection
It after the completion of stage, opens shut-off valve (22), opens constant flow pump (21), a certain amount of edible alcohol is pumped into reaction kettle (1), and is led to
Control three-way control valve is crossed, by reaction kettle (1), infiltration evaporation equipment (4), condenser (5), U-tube (6) and return-flow catheter
(13) it is connected to, is formed into a loop b, in the circuit cycle stage, alcohol steam can promote posterior segment mouthfeel material permeance to permeate vapour
Change film, is collected in cold-trap (41), enhance essence, fragrance is completely lasting.
3) essence of essence process units production through the invention, fragrance and system are stable, in essence storage
In, it will not continue to Maillard reaction, phenomena such as generating precipitating will not occur, obtained essence saves 6 months at 55 DEG C or more
There is not quality problem.
4) essence process units applicability of the invention is wide, can be realized by replacement infiltrating and vaporizing membrane to different aromas
The collection of segment and the collection of complete perfume, meet the needs of all kinds of markets.
5) essence process units of the invention is used, production process is pollution-free waste generates, without using organic solvent,
It is environmental-friendly, it is energy saving without being concentrated again.
Detailed description of the invention
Specific embodiments of the present invention will be described in further detail with reference to the accompanying drawing.
Fig. 1 is the primary structure schematic diagram of essence process units of the invention.
Specific embodiment
Below in conjunction with specific example, the following further describes the technical solution of the present invention.
Embodiment 1:
The present apparatus is mainly by reaction kettle 1, alcohol storage tank 2, constant flow pump 21, shut-off valve 22, condenser 3, buffer tank 31, constant flow pump
32, infiltration evaporation equipment 4, cold-trap 41, vacuum pump 42, condenser 5, U-tube 6, three-way control valve 7, three-way control valve 71, threeway
Transfer pipeline composition between control valve 51, three-way control valve 52 and each component.
In production process, reaction base-material is put into reaction kettle 1 first, closes each valve on reaction kettle, unlatching is stirred
Paddle 11 is mixed, conduction oil is passed through in temperature control interlayer 12 and is heated, is warming up to required reaction temperature, one section of confined reaction
Time；Then by control three-way control valve 7, three-way control valve 71, three-way control valve 51 and three-way control valve 52, by reaction kettle
1, condenser 3, buffer tank 31, constant flow pump 32, infiltration evaporation equipment 4, U-tube 6 and return-flow catheter 13 are connected to, at the beginning of forming fragrance
Collecting loop is walked, and opens vacuum pump 42, starts thermal response and couples infiltration evaporation process, by preliminary aroma collection in cold-trap 41
In；After the completion of the preliminary aroma collection stage, shut-off valve 22 is opened, constant flow pump 21 is opened, a certain amount of edible alcohol is pumped into instead
It answers in kettle 1, and by control three-way control valve 7, three-way control valve 71, three-way control valve 51 and three-way control valve 52, will react
Kettle 1, infiltration evaporation equipment 4, condenser 5, U-tube 6 and return-flow catheter 13 are connected to, and forming fragrance enhances circuit, enhance essence
Intensity improves essence flavor.After reaction terminates, essence is taken out from cold-trap 41.
The infiltrating and vaporizing membrane of the present embodiment uses the composite silicone rubber membrane filled with carbon molecular sieve.
Embodiment 2:
The preparation of cake reaction essence is carried out with the device of embodiment 1:
Strong flour 10kg, yolk powder 2kg, whole milk powder 0.6kg are taken, distilled water 25kg, 90 DEG C of heat preservation 15min are added after mixing
Sterilizing, rear to access 0.1% aspergillus oryzae, for 24 hours in 30 DEG C of static fermentations, 90 DEG C of heat preservation 15min sterilizings are rear that 5g protease, 10g is added
Lipase, 50 DEG C of stirrings digest 3h, and 90 DEG C of heat preservation 15min enzyme deactivations obtain fermentation enzymolysis liquid；
Fermentation enzymolysis liquid 10kg is added in reaction kettle 1, opens stirring, and arginine 0.3kg, alanine 0.3kg, serine is added
0.1kg, leucine 0.02kg, isoleucine 0.02kg, phenylalanine 0.001kg, xylose 0.5kg, glycerol 40kg close reaction
Each valve on kettle is warming up to 95 DEG C of reaction 5h, then passes through control three-way control valve 7, three-way control valve 71, three-way control valve
51 and three-way control valve 52, by reaction kettle 1, condenser 3, buffer tank 31, constant flow pump 32, infiltration evaporation equipment 4, U-tube 6 and
Return-flow catheter 13 is connected to, and forms the preliminary collecting loop of fragrance, and open vacuum pump 42, is started thermal response and is coupled infiltration evaporation mistake
Journey opens shut-off valve 22 by preliminary aroma collection in cold-trap 41 after 1.5h, open constant flow pump 21, and 2kg edible alcohol is (dense
Degree is 95wt%) it is pumped into reaction kettle 1, and pass through control three-way control valve 7, three-way control valve 71, three-way control valve 51 and threeway
Reaction kettle 1, infiltration evaporation equipment 4, condenser 5, U-tube 6 and return-flow catheter 13 are connected to by control valve 52, are formed fragrance and are increased
Strong circuit after the reaction was continued infiltration evaporation 0.5h, terminates thermal response and infiltration evaporation process, takes out essence from cold-trap 41, obtain
Transparent cake taste essence A.
As a comparison, under the conditions of consistent with the preliminary collection phase of above-mentioned formula, reaction condition and fragrance, food is not added
With alcohol, and the preliminary acquisition time of fragrance is extended into 2h by 1.5h, obtains transparent cake taste essence B.
It carries out cake taste essence A and cake taste essence B to hear fragrant comparison, and Brix6% is added to 0.01% additive amount
Syrup in carry out fragrance comparison, it is as a result as follows:
| Essence | Fragrance | Fragrance |
| Cake taste essence A | Typical cake flavor | The cake taste of burnt sweet tea, it is thick and solid |
| Cake taste essence B | Cake head is fragrant typical, and lasting is short | Entrance cake taste is obvious, but interlude lacks |
From the embodiment it is found that alcohol storage tank of the invention plays very important effect to the integrity degree of essence fragrance fragrance.
Finally, it should also be noted that it is listed above be only a specific embodiment of the invention.Obviously, of the invention
Above embodiments are not limited to, acceptable there are many deformations.Those skilled in the art can be straight from present disclosure
All deformations for connecing export or associating, are considered as protection scope of the present invention.
Claims (3)
1. a kind of essence process units, it is characterised in that the essence process units is mainly by reaction kettle (1), alcohol storage tank
(2), constant flow pump (21), shut-off valve (22), condenser (3), buffer tank (31), constant flow pump (32), infiltration evaporation equipment (4), cold
Trap (41), vacuum pump (42), condenser (5), U-tube (6), three-way control valve (7), three-way control valve (71), three-way control valve
(51), the transfer pipeline composition between three-way control valve (52) and each component.
2. essence process units according to claim 1, the reaction kettle (1) is equipped with agitating paddle (11), temperature control
Interlayer (12) processed and return-flow catheter (13)；The return-flow catheter (13) protrudes into reaction kettle (1) inner cavity, opening up；Described
Temperature controls can admittance hot oil or high-temperature steam in interlayer (12).
3. essence process units according to claim 1, the infiltrating and vaporizing membrane in the infiltration evaporation equipment (4) is to fill out
The hydrophobic film for filling carbon molecular sieve is preferably filled with the organosilicon composite membrane of carbon molecular sieve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810998712.5A CN108927095A (en) | 2018-08-29 | 2018-08-29 | A kind of essence process units |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810998712.5A CN108927095A (en) | 2018-08-29 | 2018-08-29 | A kind of essence process units |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108927095A true CN108927095A (en) | 2018-12-04 |
Family
ID=64443371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810998712.5A Withdrawn CN108927095A (en) | 2018-08-29 | 2018-08-29 | A kind of essence process units |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108927095A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023174455A1 (en) * | 2022-03-15 | 2023-09-21 | Universidad Pedagogica Y Tecnologica De Colombia | Pervaporation equipment with a circular membrane |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1061009A (en) * | 1965-01-02 | 1967-03-08 | Salada Foods Ltd | Process for stripping and concentrating natural aroma |
| CN102794117A (en) * | 2012-07-29 | 2012-11-28 | 北京工业大学 | Preparation method of silazane-modified silicalite-1 molecular sieve filling silicon rubber composite membrane |
| CN106361600A (en) * | 2016-08-31 | 2017-02-01 | 方莉 | Preparation method for lemon grass essential oil emulsion |
| CN206232679U (en) * | 2016-08-27 | 2017-06-09 | 陈雄 | A kind of the thick of plants essential oil carries device |
-
2018
- 2018-08-29 CN CN201810998712.5A patent/CN108927095A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1061009A (en) * | 1965-01-02 | 1967-03-08 | Salada Foods Ltd | Process for stripping and concentrating natural aroma |
| CN102794117A (en) * | 2012-07-29 | 2012-11-28 | 北京工业大学 | Preparation method of silazane-modified silicalite-1 molecular sieve filling silicon rubber composite membrane |
| CN206232679U (en) * | 2016-08-27 | 2017-06-09 | 陈雄 | A kind of the thick of plants essential oil carries device |
| CN106361600A (en) * | 2016-08-31 | 2017-02-01 | 方莉 | Preparation method for lemon grass essential oil emulsion |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023174455A1 (en) * | 2022-03-15 | 2023-09-21 | Universidad Pedagogica Y Tecnologica De Colombia | Pervaporation equipment with a circular membrane |
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Application publication date: 20181204 |