高效酒汽冷凝冷却器设计  

Design of High Efficient Condenser—and—Cooler for Wine Vapor

作　　者：叶国兴[1] 尹清华[1] 才建东 何国荣 

机构地区：[1]华南理工大学化学工程研究所

出　　处：《食品与机械》1993年第5期29-30,共2页Food and Machinery

摘　　要：酒汽冷凝却器是酿酒生产工艺中必不可少的设备。酒汽主要成份是水蒸汽和酒精蒸汽,此外还含有多种对食用无害的的微量成份。其冷凝过程是一个传热传质同时进行的过程;机理仍有待于继续深入研究,故目前没有成熟的计算方法。在某些假设条件下提出的计算方法也很复杂、冗长。为简化起见,本文把酒汽看作理想体系,按静止蒸汽冷凝处理,计算结果虽然偏于保守但更为可靠。在一般情况下,酒汽温度降至70℃左右便完全冷凝酒液必须继续冷却后再排放到贮酒槽去,这样做是为了减少酒液中低沸点物质向空气扩散而影响回收率和质量。显然,出酒温度与室内温度差越少越有利于保持酒的风味。所以,A new type of equipment-high efficient condenser-and -cooler for wine vapor to wine brewery industry was introduced.The equipment was designed applying the heat transfer enhancement techniques of the RICE of SCUT.It had the characteristics of novel construction,compactness and high efficiency of heat transfer.The new design about 30% could save heat transfer area cooling water and the temperoture of the outlet of wine mas only 5℃ hihger than environmental temperature.Remarkable economic benefits saving could be reached by using this equipment capital investment.

关 键 词：酒气 冷凝 冷却器 设计 酿酒设备 

分 类 号：TS261.3[轻工技术与工程—发酵工程]