DD214529A1 - PROCESS FOR OBTAINING APPARELAROMA CONCENTRATE - Google Patents

Abstract

The invention relates to a process for the production of apple flavor concentrate. The aim is to create an energetically favorable process separate from the juice concentration, which ensures a good flavor yield and quality. Here, the task is to treat the Abdampffraktionen in consideration of their aroma content so and enter into a rectification column that largely all value-determining flavorings are completely won.Erfindungsgemaess the separation of the aroma-containing Bruedens takes place in two evaporation stages. It is the Bruedenkondensat the first evaporation stage at the pressure of a column operating with two rectification areas relaxed and then separated from the low-boiling gaseous flavorings. Both these and the Bruedenkondensat above the lower rectification range of the column and the aroma-containing broths of the second evaporation stage below the lower rectification region of the column give up. The process of the invention can be used in the fruit-processing industry.

Description

TITLE OF THE INVENTION Process for obtaining apple flavor concentrate APPLICATION OF THE INVENTION

The invention relates to a process for the production of apple flavor concentrate which is used in aroma recovery plants which are followed by a juice concentration plant.

CHARACTERISTICS OF THE KNOWN TECHNICAL SOLUTIONS

The known processes for the production of aroinone concentrate have generally been developed for specific aroinone concentrates and are either integrated in the juice concentration or run separately from the juice concentration. The systems required for this purpose are designed in one or more stages. Be the integrated in the juice concentration process for aroma recovery are several evaporation stages, then the rectification usually between the first and second evaporation stage is (DE-OS no. * 2835519), the evaporation enthalpy of the aroma-containing vapors is effectively utilized in the individual evaporation stages the process requires a low energy requirement.

VQ AOD

By the previously © necessary enzymatic treatment or juice "by Depektizieran necessarily result in function of the juice beträchtlich® Aromaverluete _e • This Mach part tritt'Insbesondere at a @ r obtaining apple flavor @ uf® Further, the method requires the sofortig® continuously © collection and treatment the juice ^ which is not always easy in practice «

In one of the juice concentration separate process for flavor recovery © in one-step process is known (eg "Kardos" fruit and vegetable juices »2 · 'edition» VEB Leipzig Book Publishing 1979 »S« 224) · Here is the by the "." Attenuation Bottled vapors with volatile flavors from the bottom given into the rectification column. "Most of this k.omtsit as O © stillatröckla" f opposite the ascending ermolha Bröden, gives its aroma substances as far as possible "takes the heavy-volatile components or". Water vapor is removed at the bottom of the column as so-called "mother water." A smaller part of the distillate is removed as a flavor concentrate. · Gases "which are not condensed" may be partially freed from the remaining flavor substances with the aid of a wash column a most extensive extraction of the flavoring substance from f reashed-pressed "coarse-filtered otherwise untreated juice" The separate implementation of the method makes it possible, even a "ba @ s @ re Olsponibilität in the processing plant"

However, the process has the disadvantage "that by its © single-stage © in high energy requirement is necessary» is also known from practice an energetically favorable two-stage process for obtaining aroma concentrate from Buntsäften · Here is using a falling film evaporator from preheated® juice © in In a further falling-film evaporator, the juice of its Aross® is predominantly freed from the low-boiling flavor of enriched Bröden, which is added to a fractionation column below. The second falling-film evaporator is heated by means of the fractional column column '

coming aroma-containing vapors ·

The aroma-containing vapor formed in the second falling-film evaporator is condensed and this condensate is partly admixed with the aroma concentrate and partly mixed with the vapor condensate of the first falling-film evaporator and introduced into the fractionation column above. From the fractionation column, the main amount of the flavor concentrate is taken from the side · The described method is practically only suitable for marshmallows, but little for apple juice, since here the flavor quality and yield has been reduced ·

The reason is that the unrectified and hence aroma-unenriched vapor condensate of the second falling film evaporator is mixed with that of the first falling film evaporator and added to the column at the top where apple flavoring is the highest quality.

ZIELOERERFINOUNG

The invention aims to provide an energetically favorable process for obtaining apple flavor concentrate separately from the juice concentration, which ensures a good apple flavor yield and quality.

Essence of the invention

It is the task here to treat the evaporation fractions under consideration of their Apfelaromagehalte so and enter into a rectification column that largely all value-determining flavors are completely recovered · According to the invention operates in the process with two evaporation stages, is separated by which aromahaltiger vapors before »juice and The vapor of the first evaporation stage in the second evaporation stage is energetically utilized. The vapor condensate of the first evaporation stage is depressurized to a pressure which corresponds to the pressure of the column operating with two rectification zones. After this relaxation, the low-boiling gaseous aroma substances are separated from the vapor condensate.

Both the gaseous aroma substances and the vapor condensate are introduced separately above the lower rectification zone of the column. The separated in the second evaporation stage aroma-containing vapors, however, is abandoned below the lower rectification region of the column. "In the column now takes place above two rectification areas, the enrichment of the flavorings. At the top of the column, the content of the rectified vapor, where it is condensed and used as reflux, is simultaneously used to partially heat up the fresh juice.

EXEMPLARY EXAMPLE. '. '

The process according to the invention is intended to be explained in more detail with reference to an aroma recovery system, which is shown schematically in a drawing.

The coming from a supply vessel 1 Fresh juice is pumped via a heat exchanger 2a, over the head of an operating with two Rektifikationsbereichen column 3 and again over a Warroeöb © r carrier 2 b to a falling film evaporator 4a. In this case, such a warming of the fresh juice, that can be worked with a smaller quantity of fresh steam for the falling film evaporator 4a. In the falling film evaporator 4a, about 60 % of the vapor required for complete aroma extraction is evaporated off. The non-evaporated but still somewhat aroma-containing juice passes through the separator 5 a to the second falling-film evaporator 4 b. Here, the remaining 40 % are vaporized the important for the aroma extraction of vapor and separated in the separator 5 b from the juice · The dearomatized juice is pumped to the heat exchanger 2 a, cooled and leaves it for intermediate treatment and subsequent Aufkonzentrierung®

The aroma-containing vapor of the first falling-film evaporator 4 a passes through the heat exchanger 2 b in the second falling-film evaporator 4 b «There he gives off his heat of condensation for the evaporation of the juice and condenses.

The withdrawn vapor condensate is expanded by means of a throttle 6 on the pressure of the column 3 and in the subsequent collector 7 there is a separation of the still volatile gaseous aroma substances from the vapor condensate. The volatile gaseous aroma substances pass directly into the column 3 above the lower rectification area and the vapor condensate still present is also pumped there. The vapor-containing vapor of the second falling-film evaporator 4 b is passed through the separator 5 b below the lower rectification area in the column 3 · In the column, a rectification of the vapors in two rectification areas, wherein the flowed through by the fresh juice and a heat exchanger flowing through the heat exchanger reflux ensure the upper rectification of the column 3 by vapor condensation. The liquid aroma is removed at the top of the column 3 and passed through a cooler β.

Residual / not yet liquefied in the top of the column flavorings pass through a gas cooler 9 with cold aroma washing for removal. From the column 3, the Lutterwasser is withdrawn at the bottom.

The process according to the invention has the advantage that, with low consumption of energy and cooling water, it is possible to obtain from fresh apple juice a high aroma yield in very good quality.

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Claims (2)

INVENTORY $ AN.SPRUCH '' '': ..: 1. A process for the production of apple flavor concentrate by evaporation and rectification separated from the juice concentration, characterized in that the separation of the .. Aromahaltigen Brüdens takes place in two evaporation stages and daB the vapor condensate of the first evaporation stage uûmm pressure of working with two rectification areas column then the low-boiling gaseous aroma substances are removed and then both this and the vapor condensate above the lower rectification region of the column and the aroma-containing vapors of the second evaporation stage are introduced below the lower rectification region of the column. , '.'. '/ ': '.''/. .:. , · · / 2 · procedure according to point! / Characterized thereby; the heat content of the rectified vapor is used to partially heat the fresh juice.