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Wednesday, August 5, 2020 | History

2 edition of Use of Freeze Concentration Technology in Black Liquor Concentration found in the catalog.

Use of Freeze Concentration Technology in Black Liquor Concentration

Inc Concentration Specialists

Use of Freeze Concentration Technology in Black Liquor Concentration

Interim Report

by Inc Concentration Specialists

  • 93 Want to read
  • 13 Currently reading

Published by U.S. Dept. of Energy .
Written in English

    Subjects:
  • Paper industry.,
  • Energy conservation.,
  • Sulfate pulping process.

  • Edition Notes

    StatementConcentration Specialists, Inc.
    The Physical Object
    Pagination85 p. $0.00 C.1.
    Number of Pages85
    ID Numbers
    Open LibraryOL17585773M

    2 3 What’s Black Liquor? Complex mixture Spent pulping chemicals (Inorganic salts, caustic, etc.) Organic matter (Lignin) dissolved from the wood Non-Process-Elements (NPE) such as K, Cl, etc. Brought in with wood, water and fresh chemicals No purge points: Constantly recycled 4 Black Liquor Properties Chemical composition Major role on the performance of the evaporators. For more information regarding this technology and your specific configuration requirements please contact us at: @ or phone +31 73 Freeze concentration is the removal of pure water in the form of ice crystals at sub-zero tempratures. IceConTM is the latest innovation of freeze concentration design.

      The innovations of freeze concentration has been associated more with developments in the configuration of one-step systems (block freeze concentration or progressive freeze concentration) than conventional freeze concentration systems (suspension crystallization), because of the simpler separation step (Petzold and Aguilera, , Sánchez et. Freeze concentration is a technology known for its ability to preserve the quality of the product thanks to low processing temperatures. Three techniques are used according to ice crystal growth: suspension, film (progressive or falling-film) and block (total or partial). Suspension freeze concentration.

    If you have a freezing day, a powerful desire to get drunk as quickly as possible, and a bunch of beer, here's a way to increase the concentration of alcohol in your brew. Learn about jacking. Different two-phase flow schemes are created in the boiling zone, including slug flow, where a slug of liquor is followed by a slug of vapor, similar to the perking in a coffee percolator; annular flow, where a ring of liquor encases a center core of vapor and liquid mist; and mist flow, where vapor blankets the tube surface. Mist flow conditions should be avoided because poor heat.


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Use of Freeze Concentration Technology in Black Liquor Concentration by Inc Concentration Specialists Download PDF EPUB FB2

@article{osti_, title = {Use of freeze concentration technology in black-liquor concentration. Interim report}, author = {}, abstractNote = {An alternate process that has potential for significant energy reduction if developed and commercially applied is that of freeze concentration by freeze crystallization.

A contract to design, fabricate, and demonstrate an experimental test plant. black liquor concentration technology has the. freeze crystallization, electrolysis, dia lysis, precipitation of lignin, adsorption, and othe rs. Although the team ultimately chose to focus.

Black liquor contains very fine organics, various chemicals, and water as a mixture. Black liquor dry solids are defined as a mass ratio of dried black liquor to wet black liquor before drying. If the water content in black liquor is above 80%, it has a negative net heating value, Fig. In that case, all heat from the combustion of organics in black liquor would be spent evaporating the.

The current use of the technology in various industrial sectors, including food, waste management and desalination, has also been illustrated.

The food sector has developed the technology to a greater extent and there are current commercial plants and units which use the freeze concentration by: In this study, suspension freeze concentration technology was applied to concentrating grape juice with a low sugar content.

The freeze concentrated grape juice was made into red and white wines. The GEA Messo PT freeze concentration technology does give maximum quality retention with a relatively high concentration factor against reasonable cost.

Freeze concentration is a proven technology for red/white wine, cider and beer. The economical achievable product concentration for alcoholic products is up to 25 %ABV (Alcohol by Volume). Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points.

It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crystallization of a liquid, as in freeze distillation, also called normal freezing or progressive initial sample is thus fractionated.

Freeze concentration can be used as an alternative to black liquor evaporation on the low solids end by separation and removal of ice.

The process concept, flow diagram, and energy considerations. STRATEGIES FOR APPLYING EFC TECHNOLOGY TO BLACK LIQUOR. Part 2, Recovery of Chemicals and Energy, book series: Papermaking Science and Technology, book 6, Paper Engineer’s Assoc., Paperi ja Puu, Chapter 8, pp.

“Freeze concentration of black liquor. Slide 13 Black Liquor Properties • Basis of evaporation equipment design • Changes in liquor cycle chemistry can impact evaporator performance if properties depart from design values – Viscosity – Boiling point rise – Concentration of scaling species Slide 14 shows that black liquor is typically about one- third inorganic and two-thirds organic material.

The freeze concentration technology was used to successfully concentrate human milk to a factor equal to % and 72% of total solid retention in the second stage of freeze concentration. Black Liquor Properties • Basis of evaporation equipment design • Changes in liquor cycle chemistry can impact evaporator performance if properties depart from design values – Viscosity – Boiling point rise – Concentration of scaling species Slide 14 Black Liquor Composition Wet basis Alkali lignin, wt-% Wood acids & Polysaccharides.

For over 30 years the technology has been successfully used in food industry. State-of-the-art technology features equipment with a highly reliable and fully automatic separation process. The quality of freeze concen-trated products cannot be achieved by any other concentration technology.

Freeze Concentration Production of liquid extract that is. Freeze concentration is a processing technique used to extract water from a sample without losing valuable aromatics. One very common use of this method is in the handling of fruit juices to produce concentrates with an intense flavor.

The concentrate can. The quality of freeze concentrated products cannot be achieved by any other technology. The solid concentration of the freeze concentrated black currant juice was increased to 39 Degrees Brix (Bx). It will be shown that the quality of this juice is equal to that of the fresh juice in all aspects.

None of the aroma or fruitiness is lost. About 25% of the purchased energy in the pulp and paper industry is used to concentrate black liquor. The technical feasibility of using freeze concentration to supplement evaporation has been successfully demonstrated, and results indicate that energy consumption can be reduced 45%.

FC Technology – Equipment Our Freeze Concentration units are unique on the market due to their simple construction and our own innovative take on the solid – liquid separation step. The core equipment is the FC crystallizer paired with a custom refrigeration system, and the filtration unit equipped with one or more washing steps.

Ohman et al. (b) found that pre-concentration of black liquor with an ultrafiltration membrane made subsequent filtration more difficult; the reason is not fully understood.

Haddad et al. () observed fouling of a membrane when using a certain electrochemical approach that resulted in decreased pH (from about to as low as ) of. Freeze concentration of aqueous foods such as fruit juices, milk, beer, wine, coffee, and tea, is a major unit operation in the food industry (Deshpande, Cheryan, Sathe, Salunkhe, & Luh, ).

In general, liquor will not freeze though beer and wine will. What Is the Freezing Point of Alcohol. Water freezes at 0 C (32 F) and the freezing point of pure ethanol alcohol is C ( F). Alcoholic beverages are a mixture of both alcohol and water (in some cases, sugars and other additives as well) so the freezing point of your.

The technical feasibility of using freeze concentration to supplement evaporation has been successfully demonstrated, and results indicate that energy consumption can be reduced 45%. After compiling a considerable data base on the characteristics of black liquor at low temperature and after developing a computer program to aid analysis, the.

Recently Viewed. Industrial & Engineering Chemistry Research. Desorption Property and Spectral Investigation of Dilute Sulfur Dioxide in Ethylene Glycol + N,N-Dimethylformamide System.The phenomenon of freezing-point depression has many practical uses. The radiator fluid in an automobile is a mixture of water and ethylene a result of freezing-point depression, radiators do not freeze in winter (unless it is extremely cold, e.g.

−30 to −40 °C (−22 to −40 °F)).