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Flotation unit, Flottaflux:
The Flottaflux unit assures a continuous separation of the
solids from grape must and fruit juices utilizing the «dispersed
gas activated flotation» process. Flotation is the opposite
of decantation process. Dispersing air or inert gas in the juice,
the finely subdivided bubbles unite with the suspended solids
making them lighter and causing their surfacing. Before flotation
the juice is enzymed and treated with clarifying agents in order
to flocculate its colloidal substances. The flotation process
is particularly interesting when coupled with grape must and
fruit juices clarification processes, where the separation process
by decantation is discontinuous and needs long settlement times
while flotation process occurs in short time and continuously.
UNIT CONSISTS OF:
CLARIFYING AGENTS DOSING UNIT GAS MIXING COLUMN, controlled pressure
type for the adjustable addition of air or inert gas, tested
according to ISPESL rules. FLOTTAFLUX VESSEL for the continuous
separation of the suspended solids, cylindrical shape, entirely
built in stainless steel and comprising:
- feeding device;
- solids separation section by floating;
- suction rotating system of the floating products, driven by
a motovariator, equipped with revolving suction openings;
- clarified juice extraction device;
- automatic extraction device of the floating products, vacuum
operated type;
- automatic washing unit with a rotating nozzles device;
- electric control board;
- continuous automatic dosing clarifying AIDS.
PERFORMANCES: - High yield of clear juice (normally more than
90%) with extraction of the floating products having a high concentration
of solids (more than 30% v/v).
- Clearness high degree of the juice with turbidity from 15 to
50 NTU according to the preset working conditions. The juice
can be immediately sent to the fermentation (for wine production)
or can be filtered on diatomaceous earth or with a cross-flow
filtration system (for juice production).
- Continuous working, with automatic extraction of the clear
and cloudy components.
- Quick starting without wastes of product.
- Discharge at the end of working with complete recovery of the
separated clear phase.
- Complete washing of the unit at the end of working by means
of a rotating system of nozzles.
- Possibility to control on line the clearness of the processed
juice.
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Evaporator "Multiflash":
In order to solve the problem of the evergrowing costs of
energy in the process of concentration, TMCI Padovan proposes
to the Oenological and Food industries, the new series of Multi
- Flash Evaporators. Considerable saving on steam is obtained
by using the most of the heat of vaporization in successive stages
of condensation and re-evaporation and by Thermal Vapor Recompression.
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Desulphurisation Unit, from 2,000
to 12,000 l/h:
The plant eliminates practically all the Sulphur - dioxide,
be it in the free or combined form, from the grape and fruit
juices, at low energy cost.
PROCESS OF
DESULPHURIZATION
The Sulphur - dioxide is removed by a current of steam, given
off by the juice itself. Thus, the need of costly and mechanically
unreliable recycling of vapours obtained from stripping, adopted
by other methods, is superfluous. This occurs in a plate column,
in which the juice to be treated comes into contact, in countercurrent,
with the rising steam. The vapour, rich in Sulphur - dioxide,
is condensed and then can be combined with alkaline reactives.
The condensation is carried out using cooling tower water.
CHARACTERISTICS OF
THE PROCESS
Process of the product is extremely fast. Operation is carried
out at reduced pressure, under slight vacuum, in order to avoid
damages deriving from the thermic shock to the product. The desulphurizers,
Model 9000, have been designed and built to permit simple installation
and use, and need neither costly carrying structures nor skilled
personnel.
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Continuous tartaric stabilization
plant "Kristalstop"
The potassium bitartrate contained in wines and in grape juices
is an important unstability factor, because, normally in solution
at ambient temperature, it crystallizes as the temperature lowers.
Wines and juices are stabilized before bottling by means of refrigeration,
forming of crystals and separation by filtration. Cooling down
rapidly the wine until spontaneous crystallization area, many
microcrystals form which very slowly grow. The growing speed
depends on the probability that the bitartrate molecule in solution
has to meet the crystal, and therefore on the concentration of
crystals and on the diffusion speed of bitartrate molecule. In
the traditional system, wine is brought to a temperature next
to freezing point and held in refrigerated tanks. The crystals
at the beginning are very small and are dispersed into the wine
mass. A long time, averagely from 4 to 6 days, is required before
the crystals reach a sufficient size for separation by filtration.
Using the rapid KRISTALSTOP system short processing times are
requested, approximately 90 minutes. The cooled wine flows in
an agitated area, where crystals of different size and at high
concentration are in suspension. The crystals grow in size and
in weight until they decant while new crystals form maintaining
the equilibrium in crystal concentration and sizing. Most of
the bitartrate continuously deposits inside the crystallizer.
Features.
Models are available having capacities of 1600
and 10.000 l/h of wine to stabilize at -3/-5 °C. The core
of the plant is the reactor completely in stainless steel, thermically
insulated, internally containing;
- rotating feeding device;
- overflow device for product discharge. External elements to
reactor.
- Energy recovery Section.
The entering wine is pre-cooled in a plate heat-exchanger. The
wine processed to be sent to botling is heated to a temperature
at which no condensation occurs on bottle.
- Refrigerating Section. Composed by a condensing unit operating
with R22 with air
• Automatic control on by-pass of the exchanger.
• Automatic control of scraper's outlet temperature.
• Minimum output control in case of missing product.
• Automatic control for overflow level.
• Filter pressure control.
Automation of all sequences (loading, discharge and plant washing).
Condenser (no water consumption), plus scraped evaporator.
- Crystal dosing tank.
- Crystal separation section.
- Filtration Section. Normally composed by a Diatomaceous Earth
filter.
- Control Section:
• Automatic recycle control of non-stabilized product.
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