Method and an apparatus for controlling the holding time in a

holding tube in infusion heating

US 20060286233 A1
Abstract
The disclosure relates to an apparatus for controlling the holding time in a holding tube in
infusion heating. The infuser is of the type which consists of a pressure vessel (1) with a conical
bottom region (2). The pressure vessel (1) has an inlet (3) for product in its upper region and an
outlet (8) with an outlet valve (9) in the lower region. The pressure vessel (1) also has an inlet (5)
for steam. In the conical bottom region (2) of the pressure vessel (1) there is disposed a conical
body (6) which, to the greater part, fills the conical bottom region (2). The remaining space (7)
between the bottom region (2) and the conical body (6) constitutes a holding tube. The outlet of
the pressure vessel (1) is in communication with a vertical tube (11). In the vertical tube (11)
there is disposed a level indicator (14) which controls the level in the holding tube in that the
level indicator (14) controls the outlet valve (9). The present invention also relates to a method
for controlling the holding time so that this will be the same regardless of changes in density in
the product.
 TECHNICAL FIELD

[0001]

The present invention relates to a method for controlling the holding time in a holding
tube in infusion heating, with an infuser which consists of a pressure vessel with a conical
bottom and in which the conical bottom of the pressure vessel is, for the greater part,
filled by a conically-shaped body and the remaining space in the bottom of the pressure
vessel consists of a holding tube.

[0002]

The present invention also relates to an apparatus for controlling the holding time in a
holding tube in infusion heating, the apparatus comprising an infuser which consists of a
pressure vessel with a conical bottom, the pressure vessel having an inlet located in its
upper region for product and an outlet located in its lower region and provided with an
outlet valve, an inlet for steam, and that the conical bottom of the pressure vessel is, for
the greater part, filled by a conically-shaped body and the remaining space in the bottom
of the pressure vessel consist of a holding tube.

BACKGROUND ART

[0003]

Heat-treating food products for increased shelf-life is a well-known and often employed
method. The food products may, for example, be various dairy produce such as milk,
cream or yoghurt. The heat treatment may be put into effect in a plurality of ways, of
which there are two main groups, direct and indirect heating. Indirect methods are, for
example, heating by various types of heat exchangers. Among the direct methods, there
are also two major groups, injection and infusion using steam. By employing a direct
method, an extremely rapid heating will be obtained which today is to be sought-for. By,
for example, heating milk to an elevated temperature during a very short period of time it
is possible to improve the flavour properties of the milk.

[0004]

The present invention relates to a method and an apparatus where use is made of infusion
heating. Infusion implies that a finely divided liquid is heated in a steam chamber. The
principle of heating a liquid, for example, a liquid food, by injecting the liquid into a
chamber filled with steam is known from the latter part of the 19th century.

[0005]
 In principle, the infuser consists of a pressure vessel with a conical bottom. In the upper
region of the pressure vessel, there is an inlet for the product which is to be heat treated
and where there is also disposed an apparatus for dividing the product into small droplets
or jets which then fall down through the pressure vessel. In the bottom of the pressure
vessel, the droplets are collected to a liquid accumulation and the liquid finally departs
from the pressure vessel through an outlet in the bottom region of the pressure vessel.
The pressure vessel also displays an inlet for steam which may be placed in the upper
region of the pressure vessel or alternatively lower down in the pressure vessel.
Regardless of the positioning of the steam inlet, the superheated steam is intended to heat
the product droplets while on their way down through the pressure vessel.

[0006]

The purpose of all modern heat treatment of food products is, on the one hand, to heat the
product to a given, pre-determined temperature, and, on the other hand, to keep the
product at this temperature for a given, pre-determined period of time. In connection with
infusion heating, the commonest procedure is to employ a separate holding tube, i.e. a
tube loop, in direct association with the product outlet of the pressure vessel. Such
holding tubes are not entirely reliable, since frothing readily occurs when the product
departs from the pressure vessel. One method of reducing this is to place a pump between
the outlet of the pressure vessel and the holding tube. However, this is a relatively
expensive solution.

[0007]

Swedish Patent Specification SE 513 537 describes a holding tube which is integrated in
the pressure vessel. In the conical bottom of the pressure vessel, there is disposed a
conical body which takes up the greater part of the conical bottom of the pressure vessel
and the interspace between the pressure vessel and the conical bottom constitutes a well-
defined holding tube. This holding tube is regulated by means of an outlet valve placed in
the product outlet. The outlet valve is controlled by a differential pressure. This
regulation has proved to be reliable for many products, but when frothing occurs,
incorrect measurement values are obtained and, as a result, a holding time which does not
correspond to the pre-determined holding time.

[0008]

The risk of frothing varies from product to product, but it may also depend upon steam
bubbles which have not condensed. Uncondensed steam bubbles may accompany the
product down into the infusion vessel if the product has already reached the desired
temperature. Since the need to obtain a high product quality entailing the least possible
thermal effect on the product is set against the need for a satisfactorily sterile product, it
is desirable to be able to regulate the holding time with the greatest possible degree of
accuracy.

OBJECTS OF THE INVENTION

 [0009]

One object of the present invention is to realise a method for obtaining as accurate a
regulation of the holding time as possible in connection with infusion heating and where
frothing in the product does not negatively affect the regulation possibilities.

[0010]

A further object of the present invention is to realise an apparatus for carrying the method
according to the present invention into effect.

SOLUTION

[0011]

These and other objects have been attained according to the present invention in that the
method of the type described by way of introduction has been given the characterising
feature that the outlet of the pressure vessel is in communication with a vertical tube and
that a float in the vertical tube controls the level in the holding tube so that the holding
time of the product will be the same regardless of changes in density as a result of
bubbles in the product.

[0012]

The objects of the present invention have further been attained in that the apparatus of the
type described by way of introduction has been given the characterising feature that the
outlet of the pressure vessel is in communication with a vertical tube and that a level
indicator in the vertical tube is disposed to control the level in the holding tube in that the
level indicator controls the outlet valve.

[0013]

Preferred embodiments of the present invention have further been given the
characterising features as set forth in the appended subclaims.

BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS

[0014]

One preferred embodiment of the present invention will now be described in greater
detail hereinbelow, with reference to the accompanying Drawings. In the accompanying
Drawings:

[0015]
 FIG. 1 shows, partly in section, an infusion vessel; and

[0016]

FIG. 2 shows, partly in section, the lower region of an infusion vessel.

[0017]

The accompanying Drawings show only those details essential to an understanding of the
present invention, and the positioning of the infuser in a heat treatment plant, which is
well-known to a person skilled in the art, has been omitted.

DESCRIPTION OF PREFERRED EMBODIMENT

[0018]

FIG. 1 shows the principle of an infuser. The infuser consists of a pressure vessel 1 with a
conical bottom 2. In the upper region of the pressure vessel 1, there is disposed an inlet 3
for the product which is to be heat treated. The product may consist of a liquid dairy
product, such as milk, cream or yoghurt. In association with the product inlet 3, there is
disposed a device 4 for dividing the incoming product into small droplets or jets. The
device 4 for finely dividing the product may, for example, consist of a distribution
chamber which, in its lower wall, has a large number of holes or gaps.

[0019]

The pressure vessel 1 of the infuser further displays an inlet 5 for steam. The steam inlet
5 may, as shown in FIG. 1, be concentric and be placed in the upper region of the
pressure vessel 1. Alternatively, the steam inlet 5 may be of different design and may also
be positioned further down in the pressure vessel 1.

[0020]

In the conical bottom 2 of the pressure vessel 1, there is disposed a conically shaped body
6, which takes up the greater part of the volume which constitutes the conical bottom 2.
The remaining space 7, between the conical bottom 2 and the conically shaped body 6,
constitutes a holding tube. By minimising the space 7 in the infuser which constitutes an
integrated holding tube entails that it is possible to achieve extremely short holding times
for the product. In order to minimise the weight of the conical body 6, this may be made
hollow.

[0021]

The conically shaped body 6 may have the same conical angle as the conical bottom 2 of
the pressure vessel 1. In the preferred embodiment of the present invention, the conical
 body 6 has an angle which gives a space 7 having the same volume per millimetre, which
affords an advantage in terms of regulation for the holding tube.

[0022]

The conical body 6 has an upper surface 13 which is designed so that a small
accumulation of heated product is formed above the conical body 6. This is to prevent the
product which falls down through the pressure vessel 1 from fouling the upper surface 13
of the conical body 6.

[0023]

The conical body 6 has, in its upper region, guide pins or similar devices for centring the
conical body 6 in the conical bottom region 2 of the pressure vessel 1. In order to vary the
capacity of the infuser while maintaining holding time for the product, the height of the
positioning of the conical body 6 in the conical bottom region 2 of the pressure vessel 1
may be varied. This height may be governed by means of a switching device 15.

[0024]

Lowermost, the pressure vessel 1 of the infuser is terminated by an outlet 8 for the heat-
treated product. On the outlet 8, there is further disposed an outlet valve 9 which consists
of a regulator valve, such as an expansion valve. From the outlet valve 9, the product is
passed further, normally to a vacuum vessel (not shown) where the surplus water which
the product has received as a result of the steam heating is once again removed.

[0025]

A substantially horizontal conduit 10 of relatively slight diameter is connected to the

outlet 8 of the pressure vessel 1. The horizontal conduit 10 is also connected to a vertical
tube 11 so that the vertical tube 11, the horizontal tube 10 and the lower region of the
pressure vessel 1 of the infuser form a communicating vessel.

[0026]

The vertical tube 11 is connected to the wall of the pressure vessel 1 by means of a tube
length 12 so that the tube sections 10, 11 and 12, as well as the pressure vessel 1, form a
closed unit. As a result, condensation water from the walls of the pressure vessel 1 will
run out through the tube length 12 and to the tube sections 10 and 11. The condensation
water fills the horizontal tube section 10 and the tube section 11 to a pre-determined
level. The pre-determined level is determined by the holding time of the product. By
minimising product in the tube sections 10 and 11, the risk of fouling of product in the
tube sections 10 and 11 is minimised. There is also a washing or cleaning connection 16
disposed on the tube length 12 so that the tube sections 10, 11 and 12 may be cleaned in
connection with other equipment in a CIP program (Cleaning In Place).
 [0027]

In the vertical tube 11, there is a level indicator 14, preferably a float which has some
form of contact-free sensing, such as magnetic sensing. The sensing of the position of the
level indicator 14 regulates the outlet valve 9.

[0028]

The liquid level 17 of the product in the holding tube determines the holding time of the
product. When the product enters the pressure vessel 1 of the infuser through the inlet 3,
the product is finely divided in a distributor device 4 and falls as small droplets down
through the pressure vessel 1. On their way down, the product droplets meet the steam
and the product is very rapidly heated to the desired temperature. The heated product
continues down to the product accumulation on the upper side 13 of the conical body 6
and further down into the space 7 between the conical body 6 and the bottom region 2 of
the pressure vessel 1.

[0029]

The time during which the product is located in the space 7 between the conical body 6
and the bottom region 2 constitutes the holding time of the product. The holding time of
the product may be varied between a maximum level for the product 18 and a minimum
level 19. By a given capacity of the product inflow and a given liquid level 17, the
holding time of the product will be obtained. The liquid level 17 is regulated by the
intermediary of the outlet valve 9.

[0030]

In that the tube sections 10 and 11, as well as the lower region of the pressure vessel 1
constitute a communicating vessel, the level indicator or float 14 will position itself on
the same level as the liquid level 17 of the product. Possible variations in density between
the product and the condensation water in the tube sections 10, 11 may be compensated
for in the control program of the plant. In order further to ensure that the density is the
same, the contents of the tube sections 10, 11 should be heated to approximately the same
temperature as that of the product. This heating is suitably put into effect by means of
external heating loops.

[0031]

The liquid in the vertical tube 11 is stationary and free of bubbles. The liquid level 17 in
the holding tube will be the same as in the tube 11 as long as the product does not contain
bubbles of air or steam. The frothing is highly product-dependent, but most products may
entrain bubbles of air or steam. Since it is not possible to control frothing, there is a risk
of obtaining too short a holding time if the frothing becomes extensive. In that the float
14 in the vertical tube 11 determines the liquid level 17, the liquid level in the holding
 tube will rise to a higher level 20 if the density in the holding tube is reduced, i.e. that the
product froths or contains a large number of air or steam bubbles.

[0032]

As a result of the communicating vessel which is formed by the tubes or conduit 10, 11
and the lower region of the pressure vessel 1, the mass in each part of the communicating
vessel will be the same and the new liquid level 20 with a frothing product will thus
correspond to the liquid level 17 for a non-frothing product.

[0033]

As will have been apparent from the foregoing description, the present invention realises
a method and an apparatus which may be regulated simply and extremely reliably. Given
that the method is so reliable, it is possible to ensure the holding time of the product. It is
not necessary to overtreat the product to be certain that it is sterile. This gives products
which have an improved flavour quality. The method and the apparatus also compensate
for any possible frothing in the product when this stays in the holding tube.

Claims(6)
1. A method for controlling a holding time of a product in a holding tube in infusion heating,
with an infuser comprised of a pressure vessel with a conical bottom and where the conical
bottom of the pressure vessel is, for a greater part, filled by a conically shaped body and a
remaining space in the bottom of the pressure vessel includes a holding tube, wherein an outlet
of the pressure vessel is in communication with a vertical tube and a float in the vertical tube
controls the level in the holding tube so that the holding time of the product will be the same
regardless of changes in density in the product.
2. An apparatus for controlling a holding time in a holding tube in infusion heating, the apparatus
comprising an infuser comprised of a pressure vessel with a conical bottom, the pressure vessel
having an inlet located in its upper region for product, an outlet located in its lower region and
provided with an outlet valve and an inlet for steam, and the conical bottom of the pressure
vessel being, for a greater part, filled by a conically shaped body and a remaining space in the
bottom of the pressure vessel including a holding tube, the outlet of the pressure vessel being in
communication with a vertical tube, and a level indicator in the vertical tube disposed to control
the level in the holding tube in that the level indicator controls the outlet valve.
3. The apparatus as claimed in claim 2, wherein the vertical tube is sealingly connected to the
pressure vessel by a tube length, and the vertical tube is connected to the outlet by a tube length.
4. The apparatus as claimed in claim 2, wherein the conical body is adjustable in the vertical
direction.
5. The apparatus as claimed in claim 4, wherein the conical body is adjustably by an adjuster
device.
6. The apparatus as claimed in claim 3, wherein the conical body is adjustable in the vertical
direction.
Apparatus in an infuser for a liquid food product
US 7322283 B2
Abstract
The invention relates to an apparatus in an infuser for a liquid food product. The infuser is of the
type which includes a pressure vessel (1) with an inlet (2) for the product located in its upper
region and an outlet (6) for the product located in its lower region. In the product inlet (2) there is
a device for dividing the product entering into the pressure vessel (1) into small droplets. The
infuser also includes an inlet (8) for steam. The steam inlet (8) is disposed so that steam enters
into the upper region of the pressure vessel (1) through a concentric distribution chamber (9).
The distribution chamber (9) is defined by the wall (10) of the pressure vessel (1), a guide plate
(11) and at least one foraminated plate (12).
Description
TECHNICAL FIELD
The present invention relates to an apparatus in an infuser for a liquid food product, of the type
which comprises a pressure vessel with an inlet located in its upper region for the product and an
outlet located in its lower region for the product, the product inlet being disposed to finely divide
the product entering into the pressure vessel into small droplets, and the infuser also including an
inlet for steam, the inlet being disposed such that steam enters into the upper region of the
pressure vessel through a concentric distributor chamber.

BACKGROUND ART

Heat treating food products for increased shelf-life is a well-known and often employed method
in the art. The food products may, for example, be various dairy produce such as milk, cream or
yoghurt. The heat treatment may take place in a plurality of ways, directly or indirectly. Indirect
methods are, for example, heating using different types of heat exchangers. Of the direct methods
there are two major groups, injection or infusion with steam. By employing a direct method,
there will be obtained a very rapid heating, which is highly desirable today when, in order to
improve the flavour properties, for example, in milk, the intention is many times to heat the
product to elevated temperatures for a short period of time.

The present invention relates to an apparatus where use is made of infusion heating. Infusion
entails heating a finely divided liquid in a steam chamber. The principle of heating a liquid, for
example a liquid food, by injecting the liquid into a chamber filled with steam has been known
from the early 19th century.

The first infusion heating plants were based on the same principle as condensers, with which
excess steam from various chemical processes was condensed. The prior art plants thus included
an infuser which consisted of a pressure vessel with an inlet for the product in the upper region
of the pressure vessel. A distributor chamber discharged in the inlet, the distribution chamber
finely dividing the incoming product into small, fine liquid droplets. In the bottom of the
pressure vessel there is an outlet for the heated product. The pressure vessel was further provided
with an inlet for steam which, in these early infusers, was located in the lower region of the
pressure vessel. The steam which, at a low level in the pressure vessel, is injected in towards the
finely divided liquid droplets, causes the droplets to change direction. This was a disadvantage
when these infusers were, for example, employed for milk. Many of the droplets adhered to the
hot inner walls in the infuser, where fouling by the product was the immediate consequence.
Fouling entails major hygienic problems and is very difficult to wash off.

One way of obviating the problem inherent in fouling of product on the inner walls of the infuser
is to place the steam inlet in the upper region of the infuser. The steam is supplied from above
over the distribution chamber of the product so that the droplets are not disturbed in their fall
down through the steam chamber. But the admission of steam concurrently with the admission of
product also has its drawbacks. This type of steam admission can give rise to fouling of the
product around or in the distribution holes or distribution gaps which the distribution chamber of
the product inlet displays. This disturbs the heating of the product, the temperature of the product
falls, in which event the steam pressure must be increased, and higher temperature differences
will be obtained between product and steam. By designing the distribution holes so that they
have a very thin edge out towards the steam chamber, this problem can be solved. By thus having
extremely thin fouling which is easily broken off, these foulings will disappear before they
become disruptive.

But the concurrent admission of steam also involves problems with the incondensable gases
which are always found in the product and which are given off in connection with its being
heated. The steam also contains a part of theses gases. The gases may consist of oxygen,
nitrogen, carbon dioxide and others. These gases must be continuously removed in order to be
able to maintain the steam temperature at the same pressure. As a result of a concurrent steam
admission, the incondensable gases mix more easily with the steam and it becomes more difficult
to remove them without unnecessarily releasing steam from the process as well.

Swedish Patent Specification SE 513 414 describes an infuser which has the steam inlet placed
low down in the infuser vessel. As a result, space is created for the incondensable gases to
accumulate in the upper region of the vessel, from whence they may be removed from the
process in a simple manner. The steam inlet consists of a concentric aperture in the casing
surface of the vessel. But this positioning of the steam inlet entails that hot steam enters at high
speed into the vessel relatively close to the accumulation of product which is normally formed in
the lower region of the vessel before the product departs from the vessel. Steam can then entrain
with it product splashes on its way upwards in the vessel and undesirable fouling will be the
result.

OBJECT OF THE INVENTION

One object of the present invention is to realise a steam inlet which obviates the majority of the
negative effects displayed by prior art solutions and which is disposed such that the steam is
guided so that it is at a suitable speed and direction when it meets the product droplets.

SOLUTION

This and other objects have been attained according to the present invention in that the apparatus
of the type described by way of introduction has been given the characterising feature that the
concentric distribution chamber is defined by the wall of the pressure vessel, a guide plate and at
least one foraminated plate.

Preferred embodiments of the present invention have further been given the characterising
features as set forth in the appended subclaims.

BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS

One preferred embodiment of the present invention will now be described in greater detail
hereinbelow, with reference to the accompanying Drawings. In the accompanying Drawings:

FIG. 1 is a side elevation, partly in section, of an infuser according to the present invention;
FIG. 2 is a side elevation, partly in section, of the steam inlet of the infuser;

FIG. 3 is a plan view of a first foraminated plate; and

FIG. 4 is a plan view of a second foraminated plate.

The Drawings show only those parts and details essential to an understanding of the present
invention.

DESCRIPTION OF PREFERRED EMBODIMENT

FIG. 1 shows an infuser according to the present invention. The infuser essentially consists of a
conventional pressure vessel 1. The pressure vessel 1 has, in its upper region, an inlet 2 for the
product which is to be treated in the infuser. The product inlet 2 terminates with a distribution
chamber 3. The distribution chamber 3 is centrally positioned in the vessel 1 and is, on its lower
wall 4, provided with a large number of holes or gaps. The holes or gaps are intended to finely
divide the incoming product so that this first forms fine jets which then progressively change into
small, fine droplets which fall down through the pressure vessel 1.

In the lower region, preferably the lowermost region, of the pressure vessel 1 where the pressure
vessel 1 forms a conical termination 5, there is disposed an outlet 6 for the product which has
been heat treated in the infuser. The lower region of the conical termination 5 of the pressure
vessel 1 normally functions as a holding tube, where the product stays at a certain predetermined
temperature and during a certain predetermined period of time before being pumped further for
additional treatment. The holding tube is indicated in FIG. 1 by the level line 7. Other types of
holding tubes can also be employed together with the above described infuser.

An infuser according to the present invention is further provided with at least, and in the
preferred embodiment two, inlets 8 for steam. The steam inlets 8 are radially disposed and
discharge in a concentric distribution chamber 9 which surrounds the entire pressure vessel 1.
The concentric distribution chamber 9 with its steam inlets 8 is placed on a lower level in the
vessel 1 than the distribution chamber 3 of the product, but relatively high up in the pressure
vessel 1. By distributing the incoming steam over two inlets 8, the speed of the steam is retarded
and it is distributed more efficiently in the concentric distribution chamber 9. Both steam inlets 8
are preferably diametrically disposed.

The concentric distribution chamber 9 is defined, on the one hand, by the wall 10 of the pressure
vessel 1 and, on the other hand, by a guide plate 11 and at least one foraminated, concentric plate
12. The guide plate 11 is, in the preferred embodiment, double and in the interspace between the
guide plates 12 there is the possibility of introducing air at room temperature in order to cool
down the guide plates 11. Air is supplied through the inlet 13.

The foraminated, concentric plate 12 is placed below the inlets 8 for steam. In the preferred
embodiment, there are two foraminated plates 12 disposed above one another. Alternatively,
there are three foraminated plates 12 placed above one another. The plates 12 may, as a result of
the design of the pressure vessel 1, be of differing appearances, as is apparent from FIGS. 3 and
4. FIG. 3 shows the upper, foraminated plate 12 and FIG. 4 the lower. Alternatively, and
depending upon the design of the pressure vessel 1, both plates 12 may have the appearance as
shown in FIG. 3.

The foraminated plates 12 display a very large number of small holes 14 disposed therein. The
holes 14 have a diameter of 1-10 mm, preferably 2-5 mm. The apparatus according to the present
invention has plates 12 which have 1000-1500 holes 14 each. The foraminated plates 12 should
be sealingly secured against the casing wall 10 of the pressure vessel 1 and against the guide
plate 11. If the anchorage is not completely tight, the incoming steam will take the path of least
resistance into the pressure vessel 1, which normally implies that the steam will leak in at the
side of the foraminated plates 12. The foraminated plates 12 should be placed in spaced apart
relationship from one another a distance which at least corresponds to the diameter of the holes
14 multiplied by five. This is in order to damp the turbulence of the steam after it has passed the
upper, foraminated plate 12.

The guide plates 11 should have an extent below the foraminated plates 12 which at least
corresponds to the diameter of the holes 14 multiplied by ten. Preferably, the guide plates 11
have an extent below the foraminated plates 12 which is 50-60 mm in order to obtain as uniform
a flow of steam as possible.

By the above described arrangement for admitting steam into the infuser, the speed and direction
of the steam is controlled. When the steam finally enters into the pressure vessel 1, it should be at
a speed of <2 m/sec and should be directed downwards so that it is sucked into towards and
accompanies the product when this falls down through the pressure vessel 1.

The product coming into the infuser is pumped through a conduit to the inlet 2 in the upper
region of the pressure vessel 1. The incoming product which, for example, may consist of milk,
is normally at a temperature of 75-82 C., in certain applications up to 120 C. From the inlet 2
and the distribution chamber 3, the product passes through a large number of holes or gaps
provided in the lower wall 4 of the distribution chamber 3. The product thereby forms fine jets
which progressively change into a large number of small droplets which fall freely through the
pressure vessel 1 until they reach the liquid surface 7. After a short drop, downwardly directed
steam will be sucked at a controlled speed in towards the product droplets. The steam which is
pressurised is at a temperature of approx. 120-170 C., preferably 140-150 C.

By condensation, the steam rapidly heats the product droplets to the desired temperature, and
when the droplets reach the liquid surface 7, the product has reached the desired temperature.
The distance between the distribution chamber 3 of the product and the liquid surface 7 should
be so large that the product droplets have time to reach the desired temperature. The ready-
heated product will thereafter, for a certain period of time, stay in the conical termination 5 of the
pressure vessel 1 before departing from the infuser through the outlet 6.

In that the admission of steam gives a controlled speed and direction for the steam, the risk will
be minimised that the steam disturbs the fall of the product droplets through the pressure vessel.
In that the product droplets may fall undisturbed, the splashing of product is reduced and thereby
the fouling of product on the walls 10 of the pressure vessel 1 is consequentially reduced.
During the heating process, incondensable gases are released, such as oxygen, nitrogen and
carbon dioxide, from the product. A certain quantity of incondensable gases will also come from
the steam which is employed in the process. In that the coolest area in the infuser is disposed in
the upper regions of the pressure vessel 1, the incondensable gases accumulate here and can be
lead off from the infuser through the outlet 15. The apparatus according to the present invention,
with steam inlets 8 and the concentric distribution chamber 9 placed under the distribution
chamber 3 of the product, and in that the steam enters into the pressure vessel 1 downwardly
directed, creates space for the incondensable gases. The incondensable gases can be accumulated
in the upper region of the pressure vessel 1 with as little admixture of steam as possible. As a
result, the steam consumption of the process is also minimised.

As will have been apparent from the foregoing description, the present invention realises an
apparatus in an infuser which contributes in obtaining a steam admission into the infuser which
is controlled in direction and speed in order to obtain an optimum product heating without the
drawbacks which the prior art steam admission suffered from.

Claims(19)
1. An apparatus in an infuser for a liquid food product, the infuser including a pressure vessel
with an inlet for the product located in its upper region and an outlet for the product located in its
lower region, the product inlet being disposed to divide the product entering into the pressure
vessel into small droplets, and the infuser also including at least one steam inlet disposed such
that steam enters into the upper region of the pressure vessel through a concentric distribution
chamber, wherein the concentric distribution chamber is defined by a wall of the pressure vessel,
a guide plate and at least one foraminated plate, wherein the concentric distribution chamber is
designed so that the steam, on entering the pressure vessel, is downwardly directed and is at a
speed of <2 m/sec, and the pressure vessel is designed so that the product droplets are treated by
the steam below the guide plate and the droplets fall freely through the pressure vessel until the
droplets reach a liquid surface in the lower region below the guide plate.
2. The apparatus as claimed in claim 1, wherein the apparatus includes two foraminated plates
which are sealingly secured against the wall of the pressure vessel and against the guide plate.
3. The apparatus as claimed in claim 2, wherein holes of the plates have a diameter of 1-10 mm.
4. The apparatus as claimed in claim 3, wherein the holes have a diameter of 2-5 mm.
5. The apparatus as claimed in claim 3, wherein the guide plate has an extent below the
foraminated plates which at least corresponds to the diameter of the holes multiplied by ten.
6. The apparatus as claimed in claim 3, wherein the guide plate has an extent below the
foraminated plates which is 50-60 mm.
7. The apparatus as claimed in claim 1, comprising a product distribution chamber in the upper
region, the product distribution chamber includes a planar lower wall having a plurality of holes
through which the product passes and forms the small droplets in the pressure vessel, and the
droplets fall freely from the lower wall through the pressure vessel until the droplets reach the
liquid surface.
8. The apparatus as claimed in claim 7, wherein:
the apparatus includes two steam inlets which are diametrically placed and radially disposed; and
the lower wall is centrally located in the upper region of the pressure vessel.
9. An apparatus in an infuser for a liquid food product, the infuser comprising a pressure vessel
with an inlet for the product located in its upper region and an outlet for the product located in its
lower region, the product inlet being disposed to divide the product entering into the pressure
vessel into small droplets, and the infuser also including at least one steam inlet disposed such
that steam enters into the upper region of the pressure vessel through a concentric distribution
chamber, wherein the concentric distribution chamber is defined by a wall of the pressure vessel,
a guide plate and at least one foraminated plate, and the pressure vessel is designed so that the
product droplets are treated by the steam below the guide plate and the droplets fall freely
through the pressure vessel until the droplets reach a liquid surface in the lower region below the
guide plate.
10. The apparatus as claimed in claim 9, wherein the apparatus includes two foraminated plates
which are sealingly secured against the wall of the pressure vessel and against the guide plate.
11. The apparatus as claimed in claim 10, wherein holes of the plates have a diameter of 1-10
mm.
12. The apparatus as claimed in claim 11, wherein the holes have a diameter of 2-5 mm.
13. The apparatus as claimed in claim 11, wherein the guide plate has an extent below the
foraminated plates which at least corresponds to the diameter of the holes multiplied by ten.
14. The apparatus as claimed in claim 11, wherein the guide plate has an extent below the
foraminated plates which is 50-60 mm.
15. The apparatus as claimed in claim 9, comprising a product distribution chamber in the upper
region, the product distribution chamber includes a planar lower wall having a plurality of holes
through which the product passes and forms the small droplets in the pressure vessel, and the
droplets fall freely from the lower wall through the pressure vessel until the droplets reach the
liquid surface.
16. The apparatus as claimed in claim 15, wherein:
the apparatus includes two steam inlets which are diametrically placed and radially disposed; and
the lower wall is centrally located in the upper region of the pressure vessel.
17. An apparatus in an infuser for a liquid food product, the infuser comprising a pressure vessel
with an inlet for the product located in its upper region and an outlet for the product located in its
lower region, the product inlet being disposed to divide the product entering into the pressure
vessel into small droplets, and the infuser also including an inlet for steam disposed such that
steam enters into the upper region of the pressure vessel through a concentric distribution
chamber defined by a wall of the pressure vessel, a guide plate and at least one foraminated
plate, the guide plate having a lower end, and the pressure vessel having a constant inner
diameter from the lower end of the guide plate to above the lower end.
18. The apparatus as claimed in claim 17, comprising a product distribution chamber in the upper
region of the pressure vessel, the product distribution chamber including a planar lower wall
having a plurality of holes through which the product passes and forms the small droplets in the
pressure vessel.
19. The apparatus as claimed in claim 18, wherein the lower wall is centrally located in the upper
region of the pressure vessel and the droplets fall freely from the lower wall through the pressure
vessel until the droplets reach a liquid surface in the lower region below the guide plate.
Cyclonic entrainment separator for evaporator
US 4375386 A
Abstract
A vacuum evaporator is provided with an integral cyclonic-type entrainment separator at the top
of the evaporator vapor body which comprises a helical spin plate for imparting a centrifugal
action to the vapor and entrained liquid rising from the boiling liquid in the flash chamber.
Liquid entrainment is deposited on the vertical wall of the evaporator and flows downward
countercurrent to vapor flow into a collecting trough, from which it is discharged into a pipe that
returns it to the boiling liquid.

BACKGROUND OF THE INVENTION

This invention relates to apparatus for separating liquid from gas and more particularly to
provision in a flash evaporator of a separator for removing entrained liquid from vapors arising
from a body of boiling liquid in the flash chamber of the evaporator.

PRIOR ART

It is necessary in industry to evaporate liquids, for one purpose or another, e.g., for concentrating
chemical solutions or separating and recovering a selected component by vaporization and
condensation. This is commonly done in evaporators characterized by flashing chambers which
are under a reduced pressure, as a consequence of which vapor is formed by flash evaporation.
As generally used in concentrating chemical solutions, e.g., aqueous solutions of phosphoric acid
or sodium hydroxide, such evaporators have the disadvantage that a certain proportion of the
liquid chemical is entrained in the vapor arising from the boiling liquid, with a consequent loss
of chemical content unless the entrained liquid is separated from the vapor before it is discharged
from the evaporator. Consequently a number of different types of separators have been
incorporated in evaporators to effect separation of entrained liquid (and also entrained solids).
Such separators have taken various forms and have utilized, for example, cyclonic action and
baffling to achieve separation and collection of entrained material. The prior art of evaporators
equipped with separators for entrained liquids is exemplified by U.S. Pat. Nos. 567,895, 940,473,
989,996, 1,853,739, 2,103,521, 2,172,236, 2,970,671 and 3,614,858. Prior known separator
designs have not been satisfactory for many applications. Among the problems that have been
encountered with entrainment separators mounted on top of evaporator flash chambers are high
maintenance costs and inefficiency of separation due to excessive pressure drops associated with
vapor piping. Such problems have been incurred, for example, in connection with evaporators
used to concentrate phosphoric acid.

SUMMARY OF THE INVENTION

The object of this invention is to provide an entrainment separator for a vacuum evaporator
which is efficient and reliable and in particular is arranged so as to reduce the amount of vapor
piping connecting the vapor outlet of the separator to the vacuum source of the evaporator.

A further object is to provide an entrainment separator which is integral with the evaporator and
is disposed in the upper end of the evaporator vessel in a manner which permits more effective
utilization of pressure drops for entrainment separation.

Another more particular object is to provide an evaporator with an entrained liquid separator that
is especially suitable for use in a phoshoric acid plant for concentrating the product acid.

These and other objects are achieved by incorporating in the upper section of an evaporator a
separator which comprises a helical spin plate surrounding a center pipe. The vapors rising from
the liquid in the flash chamber experience a centrifugal action as they flow upward in a helical
path over the spin plate around the center pipe. The vapors reverse direction at the upper end of
the separator and flow downward through the center pipe which is elbowed and extends out
through the wall of the flash chamber so as to serve as the vapor outlet. "Catchers" are provided
in the separator to trap any entrainment which is deposited on and travels up the spin plate or the
inner wall of the vessel. A trough is provided at the outer periphery of the spin plate to recover
the separated entrainment and return it by external piping or a dipleg to the evaporator system.

Other features and advantages are set forth in or rendered obvious by the accompanying
drawings and the following detailed description.

THE DRAWINGS
The invention is described hereinafter in greater detail with reference to the accompanying
drawings in which:
FIG. 1 is a side elevation of an evaporator vessel embodying an entrainment separator made in
accordance with this invention;

FIG. 2 is a fragmentary longitudinal sectional view of the same vessel showing details of the
entrainment separator;

FIG. 3 is an enlarged fragmentary cross-sectional view illustrating the drain connection for the
trough;

FIG. 4 is a cross-sectional view taken along line 4--4 of FIG. 2;

FIG. 5 is a sectional view taken along line 5--5 of FIG. 4 showing details of the spin plate;

FIG. 6 illustrates how the evaporator of FIGS. 1 and 2 is embodied in a system for concentrating
a solution, e.g., phosphoric acid; and

FIG. 7 is a sectional view illustrating a structural feature of the invention.

DESCRIPTION OF THE PREFERRED EMBODIMENT

FIGS. 1 and 2 show an evaporating unit which comprises a vessel 2 and has in its upper portion
an apparatus identified generally by the numeral 4 for separating entrained liquid from a gas such
as water vapor. Vessel 2 is closed at its top end and has an inlet pipe 6 arranged so as to introduce
liquid feed tangentially of the vessel's inner surface. The bottom end of vessel 2 is tapered as
shown at 7 and has an outlet 8 adapted to be connected to a downleg pipe 10 (FIG. 6). Preferably
but not necessarily, two diametrically extending intersecting plates 12 and 14 are fixed in the
vessel adjacent bottom outlet 8 for the purpose of preventing any vortex-like action of liquid in
the bottom of the vessel. Two side outlets 16 and 18 are provided above and below inlet pipe 6.
Side outlet 16 is intended to serve as an overflow vent and is located above the desired level 17
of boiling liquid in the vessel, while side outlet 18 is located below liquid level 17 and is
intended to serve as an overflow connection as hereinafter described. As shown in FIG. 6, side
outlets 16 and 18 are connected to a line 13 which leads either to a product storage tank (not
shown) if vessel 2 is the sole or last evaporator stage or to the next evaporator stage if the
evaporator system has more than one evaporation stage and vessel 2 is not the last stage. The
level of the junction of line 13 with the lines leading to outlets 16 and 18 determines the liquid
level 17 in vessel 2. A pump 15 may be provided in line 13 for facilitating transfer of
concentrated liquid product to storage or another evaporator stage.

Located in flashing chamber 19 above the normal liquid level 17 is a center pipe 20. The latter
comprises a vertical upper section 21 whose open top end is located below the upper end wall 25
of vessel 2 and serves as a vapor intake, and a horizontal section 22 which is connected by an
elbow connection 23 with vertical section 21 and has an open outer end 24 which extends
through the side wall of vessel 2 and serves as a vapor outlet.

Entrainment separator 4 is located between, and its side boundaries are defined by, the vertical
section 21 of center pipe 20 and the inner surface of vessel 2. Separator 4 comprises a helical
spin plate 26 and a helical trough 28 defined by a helical side wall 30 and a helical bottom wall
32. As viewed in cross-section, plate 26 and wall 32 preferably extends horizontally, i.e., at a
right angle to the longitudinal axis of vessel 2 and the vertical section 21 of center pipe 20, while
side wall 30 preferably extends vertically, i.e., parallel to the longitudinal axis of vessel 2.
However, it is contemplated that plate 26 could be arranged so that, as viewed in cross-section, it
is inclined relative to the center pipe, whereby gravity will cause liquid on the plate to move
away from the center pipe toward side wall 30. Additionally, it is contemplated that side wall 30
could be arranged so that, as viewed in cross-section, it is inclined relative to the center pipe,
whereby the cross-sectional shape of trough 28 would be trapezoidal rather than rectangular or
square. In any event, the spin plate is secured to pipe 20 and side wall 30, while bottom wall 32
is secured to side wall 30 and the side wall of vessel 2, with the result that the entrainment
separator structure is integral with the evaporator vessel. Spin plate 26, side wall 30 and bottom
wall 32 extend in helical paths longitudinally of vessel 2 and center pipe 20. The bottom end of
trough 28 discharges through an opening in the side wall of vessel 2 into a drain pipe 34 which is
attached to the vessel and preferably intersects it at an acute angle as shown in FIG. 3 to promote
rapid discharge of liquid from the trough. The bottom end of the trough is terminated by an end
wall 36 (FIG. 3) and may be covered by a plate 38 (FIG. 4) so as to make certain that all of the
liquid collecting in the trough will be directed into drain pipe 34.

Referring now to FIGS. 4 and 5, the upper end of spin plate 26 terminates in an entrainment
catcher 39 in the form of a vertical wall 40 with an integral flange 42 at its top end. Vertical wall
40 is integral with spin plate 26 and is welded to center pipe 20 and the inner surface of vessel 2.
The height of the separator and the number of turns of spin plate 26 are set according to the
length of the helical path required for the vapor to discharge the entrainment. Thus while spin
plate 26 may be formed so that it makes two or more turns around center pipe 20, it has been
found that it may function satisfactorily if it makes less than two turns provided its upper end
edge overlaps its lower end edge 44 (FIG. 4) by an amount sufficient to assure that a tunnel-like
opening is formed between the lower end of the spin plate and the vertically spaced overlapping
portion of the spin plate. In the illustrated unit the spin makes about one and one quarter turns,
overlapping itself by about 90.

A second entrainment catcher 45 (FIG. 1) is provided on the inner surface of vessel 2 just below
the level of the open upper end of center pipe 20. Preferably as shown in FIG. 2 this second
catcher comprises a horizontal annular wall 46 with an integral depending flange 48 at its inner
edge.

Apparatus as above described may be made in various sizes but is particularly suitable for large
volume applications. By way of example but not limitation, in a vessel 2 having an height of
aproximately 45 feet from its bottom outlet 8 to its upper end wall 25 and a maximum diameter
of about 12 feet, the center pipe 20 has an outside diameter of approximately 4 feet, the width
and depth of trough 28 are each about 12 inches, the spin plate 26 makes 11/4 turns and has a
vertical spacing of about 3 feet, 9 inches between its overlapping portions, and catchers 39 and
45 are each made of 3"3"1/4 angle iron.

FIG. 6 illustrates how the evaporator may be used in a system for concentrating a liquid. The
bottom outlet 8 of vessel 2 is connected by downleg pipe 10, a pump 50 and a suitable heat
exchanger 52 to inlet pipe 6, and makeup liquid to be concentrated is introduced to inlet pipe 6
by a fresh feed pipe 50. In this connection it is to be noted that the liquid to be concentrated in
the evaporator (i.e., the liquid introduced by inlet pipe 6), is required to be heated to a
predetermined temperature in order for flash evaporation to be achieved. Whatever additional
heat input is required is provided by heat exchanger 52 which is heated by steam or other heating
fluid. While an exterior heat exchanger is preferred, exchanger 52 could be replaced by a heat
exchanger mounted within vessel 2 (as has been done in prior art evaporators) without adversely
affecting operation of the above-described entrainment separator. Preferably but not necessarily
heat exchanger 52 is a shell and tube type unit, having an inlet port 54 for introduction of steam
and an outlet port 55 for withdrawal of the same steam and its condensate.

The vapor outlet end 24 of center pipe 20 is connected to a barometric condenser 58. The latter is
a counter-current direct contact type condenser, of the type described in Perry's Chemical
Engineers' Handbook, Fourth Edition, pp. 11-40, McGraw-Hill (1963), having a vapor inlet 60
connected to center pipe 20, a vapor outlet 62, a water inlet 64, and a water outlet 66. Vapor
outlet 62 is connected to a vacuum pump which preferably is in the form of a steam-jet ejector
(not shown) which serves as a vacuum source as well as a means for exhausting non-condensible
gases from the system. Condenser 58 is mounted so that its water outlet 66 is located sufficiently
high so that water can discharge by gravity from the vacuum established in the condenser. More
specifically, the condenser is located so that its water outlet is at a height sufficient to maintain
the necessary vacuum in the condenser and evaporator, according to well-established practice.

Operation of the system of FIG. 6 will now be described in connection with an example of its use
in concentrating aqueous phosphoric acid. In this example it is assumed that vessel 2 is the first
stage of a two stage evaporation system. In a typical 2-stage evaporation system for phosphoric
acid, the first stage phosphoric acid feed has a P2 O5 concentration of about 25 wt. % or greater,
the desired product output of the first stage is about 40 wt. % P2 O5 phosphoric acid, and the
desired product output of the second stage is about 54 wt. % P2 O5 phosphoric acid. Accordingly
a crude phosphoric acid from a phosphoric acid plant, i.e., the acid product recovered from the
reactor(s) in a wet phosphoric acid manufacturing process and filtered to remove gypsum (see
wet phosphoric acid manufacturing process described in U.S. Pat. Nos. 3,231,331 and 4,044,107)
is introduced into the system via feed pipe 50 and fed, together with recycle phosphoric acid
liquid supplied by pump 53, to inlet pipe 6 at a temperature of between about 185 and 200 F.
The acid recycled by pump 53 is heated up 8-10 Fahrenheit degrees in exchanger 52. A reduced
pressure of about 22 inches of mercury is maintained in flashing chamber 19 via center pipe 20,
condenser 58 and the steam ejector vacuum source (not shown). Aqueous phosphoric acid filtrate
is introduced continuously via feed pipe 50 at a P2 O5 value of between about 28 to 32 wt. %, and
acid is recovered continuously via line 13 at a concentration of about 40% P2 O5.

The liquid acid introduced via line 6 substantially tangentially of vessel 2 causes a swirling
action in the liquid above plates 12 and 14. The reduced pressure in vessel 2 causes flash
vaporization of water in flashing chamber 19. Droplets of phosphoric acid are entrained in the
water vapor. The vapor phase in chamber 19 also may include non-condensible gases such as air
and fluorine compounds formed as by-products in the wet phosphoric acid manufacturing
process. The vapor with the entrained droplets of phosphoric acid enters the separator section via
the relatively large separator inlet (the opening formed between the lower end edge 44 of spin
plate 26 and the portion of the spin plate which is located directly above end edge 44) and
follows a helical path as it moves rapidly over the upper surface of the spin plate around center
pipe 20. The vapor moves through the separator at a high velocity in a cyclone-type action,
producing a centrifugal force on the entrained droplets which causes them to be thrown radially
toward trough 28 and the inner surface of vessel 2 and thereby separated from the cyclonically
moving vapor which reverses direction on reaching the upper end of the evaporator vessel and
moves down into the upper end of center pipe 20. The vapor is discharged from the evaporator
and enters barometric condenser 58 under the suction effect of the vacuum maintained by that
condenser and the steam jet-type vacuum pump (not shown). Cool water supplied to condenser
58 at its inlet 64 condenses the flashed water vapor. The condensed water vapor and the water
supplied at inlet 64 are discharged at outlet 66. Non-condensible gases in the vapor discharged
from the evaporator are sucked out of the condenser at its outlet 62 and are discharged to the
atmosphere directly or after further treatment according to governmental emissions requirements.

Depending on the velocity of the vapor, some droplets also may deposit on the upper surface of
spin plate 26 under the influence of gravity. Any tendency of separated droplets collecting on
spin plate 26 or the inner surface of vessel 2 to move upwardly as a film in the manner
characteristic of "climbing film" evaporators (see U.S. Pat. No. 940,473) is frustrated by catchers
39 and 45. As a consequence liquid acid collecting on spin plate 26 or the inner surface of vessel
2 tends to drop by gravity into trough 28 or back into the flashing chamber instead of being
allowed to move up to the level of the inlet end of center pipe 20, with the result that the
entrainment separated by the cyclonic action cannot recombine with the vapor as the latter
reaches the upper inlet end of pipe 20. The acid collecting in trough 28 is returned to the
evaporation system. In this case the acid in trough 28 is passed by a line 68 to a side port 69 in
downleg 10. The latter continuously removes liquid from below the liquid level 17 and passes it
back to inlet pipe 6 via pump 53 for further evaporation.

Referring again to FIG. 2 the entrainment separator may be modified by replacing drain pipe 34
and the side opening which connects it to trough 28 by an internal entrainment drain in the form
of a vertically-extending dipleg (not shown) which has its upper end connected to a drain hole in
the bottom wall 32 of the trough, while its lower end extends down far enough in vessel 2 to
always be submerged in the pool of liquid being evaporated.

Obviously the apparatus described above must be capable of withstanding attack by the material
being concentrated. In the case of concentrating phosphoric acid, the apparatus and connecting
pipe lines may be constructed of a carbon steel if, as shown in FIG. 7, a rubber coating 72 is
attached to each carbon steel surface 74 which will be contacted by the acid or the vapor flashed
from the acid. In the case of center pipe 20, both its inner and outer surfaces must be rubber
coated; similarly, a rubber coating must be applied to all surfaces of spin plate 26 and the trough-
defining walls 30 and 32. The rubber coating is attached by a suitable bonding agent known to
persons skilled in the art. Of course, the need to line the metal surfaces with rubber may be
avoided by making the above-described apparatus of an alloy which is resistant to the liquid
being concentrated and the vapor which is evaporated from the liquid. However, carbon steel
lined with rubber is preferred for processing phosphoric acid since those materials are relatively
low in cost.
There are a number of advantages to an evaporator system with an entrainment separator made in
accordance with this invention. For one thing, the possibility of re-entrainment of liquid in the
vapor as the vapor leaves the separator is almost non-existent, in part due to the catchers 39 and
45 but mostly due to the fact that the vapor rising along the separator must reverse its direction of
movement in order to proceed from the separator into the inlet end of center pipe 20. A further
advantage is that the cyclonic action is vigorous, producing a centrifugal force which is
sufficiently large to rapidly cause the entrained liquid droplets to separate from the vapor. Still
another advantage is that the separator can be scaled up or down in size according to the size of
the evaporator vessel without having to change its basic design. If desired the section of the
vessel 2 containing the separator may be made smaller in diameter than the portion of the vessel
immediately below the separator. Another important advantage is that an evaporator made with a
separator according to this invention is relatively cheap to fabricate in comparison with other
evaporators used to concentrate phosphoric acid, due in part to the fact that the helical separator
is formed in part by the wall of vessel 2 instead of requiring a separate vessel for itself or
necessitating an added pressure-resistant wall or bulkhead. The separator members 26, 30 and 32
may be made of relatively thin metal plate since they need not be as strong as the side, top and
bottom walls of vessel 2 or center pipe 20.

A further advantage of the invention is that the pressure drop across the entrainment separator is
relatively small, typically in the order of 61/2-7 inches of water. Also contributing to efficient
coupling of the evaporator to the vacuum pump is the avoidance of external piping between the
evaporator flashing chamber and the entrainment separator, as is required in certain known prior
evaporators used to concentrate phosphoric acid. A further advantage is achieved with the center
pipe 20. In certain prior designs the vapor is discharged from the entrainment separator via a top
exit port, thus necessitating a greater piping cost than with the present invention since the
barometric condenser must be located below the top end of the evaporator vessel. In this
connection it is to be appreciated that the vapor velocity in the entrainment separator is related to
the pressure differential across the separator, and shorter pipe lines mean lower pressure drop
losses. Hence shortening the line connecting the separator to the barometric condenser makes it
possible to utilize more of the pressure differential between inlet pipe 6 and condenser 58 in the
separator so as to maximize the separator flow velocity and hence improve the entrainment
separation. Another noteworthy advantage of the separator is that it is easy to clean. In this
connection it is to be noted that man-ways as shown, for example, at 80 and 82 may be provided
to permit access to the separator and flashing chamber. Additionally cleaning of the separator as
well as the remainder of the evaporator may be facilitated by filling the entire vessel 2 with pond
water introduced and removed via ports (not shown) located at its upper and lower ends. That
mode of cleaning the entrainment separator is not easily accomplished with certain prior
separator designs.

Other advantages and possible modifications will be obvious to persons skilled in the art from
the foregoing description and the accompanying drawings.

Claims(24)
What is claimed is:
1. In an evaporating apparatus comprising a vessel constructed to contain a pool of vaporizable
liquid in the lower part thereof and having a side inlet for supplying make-up liquid to said pool,
(b) a first connection for withdrawing liquid from the bottom of said pool and returning it to said
pool via said side inlet, (c) a second connection for withdrawing liquid from said pool and
passing it to storage or a second evaporator apparatus, and (d) a closed upper and, an entrainment
separator comprising (a) a vapor exhaust pipe having a first open upper end within said vessel for
receiving vapor evaporated from said pool and a second lower end communicating outside of
said vessel, (b) means defining a helical path for conducting vapor evaporated from said pool to
said first upper end of said vapor exhaust pipe and separating entrained liquid from said vapor by
centrifugal action, and (c) means defining a trough for collecting liquid separated from said
vapor.
2. Apparatus according to claim 1 wherein said vapor exhaust pipe comprises a vertically-
extending leg terminating in said first open upper end and a laterally-extending leg terminating in
said second lower end, and said helical path extends around said vertical leg.
3. Apparatus according to claim 1 wherein said means defining a helical path comprises a helical
plate which extends around a portion of said vapor exhaust pipe.
4. Apparatus according to claim 3 wherein said means defining a trough for collecting liquid
separated from said vapor is integral with said helical plate.
5. Apparatus according to claim 1 wherein said means defining a trough comprises a first helical
wall attached to said helical plate and a second helical wall extending between and connected to
said first helical wall and an internal surface of said vessel.
6. Apparatus according to claim 5 wherein said helical plate has a first lower end and a second
upper end, and further wherein said second upper end terminates at a level which does not
exceed the level of said first open upper end of said vapor exhaust pipe.
7. Apparatus according to claim 6 wherein said second upper end of said helical plate overlaps
said first lower end of said helical plate.
8. Apparatus according to claim 6 wherein said helical plate extends through more than one turn
about said vapor exhaust pipe.
9. Apparatus according to claim 8 wherein said helical plate makes approximately 11/4 turns
about said vapor exhaust pipe.
10. Apparatus according to claim 5 wherein said helical plate and said first and second helical
walls extend fully around the space between said exhaust pipe and said internal surface.
11. Apparatus according to claim 10 wherein said helical plate has upper and lower ends, and
further including entrainment catcher means at said upper and lower ends of said helical plate.
12. Apparatus according to claim 1 further including means for removing liquid from said trough
and reintroducing said removed liquid to said pool of vaporizable liquid.
13. Apparatus according to claim 12 wherein said last-mentioned means comprises a pipe located
within said vessel and extending down from said trough to said pool of vaporizable liquid.
14. Apparatus according to claim 1 wherein said first connection comprises a pipe connected at
one end to said side inlet and at the other end to an outlet at the bottom of said vessel, and further
including means for removing liquid from said trough and re-introducing said removed liquid to
said pool of vaporizable liquid via said pipe.
15. Apparatus according to claim 1 wherein said vapor exhaust pipe has a first vertical section
centrally located in said vessel and terminating in said first open upper end, and a second
laterally extending section communicating with a side opening in said vessel above said pool of
liquid, said means defining a helical path for vapor comprises a helical spin plate extending
around said first vertical section, and said trough extends around the periphery of said spin plate.
16. Apparatus according to claim 15 wherein said trough extends for substantially the full
circumferential length of said spin plate.
17. Apparatus according to claim 16 wherein said trough is defined by structure attached at its
inner side to said spin plate and at its outer side to said vessel.
18. Apparatus according to claim 1 wherein said second lower end of said vapor exhaust pipe is
connected to a barometric condenser.
19. Apparatus according to claim 18 wherein a substantial pressure drop exists between said inlet
for makeup liquid and the second end of said vapor exhaust pipe.
20. Apparatus according to claim 19 wherein a vacuum pump is connected to said barometric
condenser.
21. Apparatus according to claim 18 wherein said first connection comprises (a) a bottom
discharge port at the bottom end of said vessel, (b) a recycle pipe connecting said bottom
discharge port to said make-up liquid inlet, and (c) a pump for causing liquid to flow from said
bottom discharge port to said liquid inlet.
22. Apparatus according to claim 21 further including means for supplying heat to liquid flowing
in said recycle pipe.
23. Apparatus according to claim 22 wherein said barometric condenser is located below the
upper end of said vessel.
24. Apparatus according to claim 1 wherein said vapor exhaust pipe is coated with rubber.