WINE CLARIFICATION TECHNOLOGIES THROUGH FILTRATION / TEHNOLOGII DE LIMPEZIRE A VINURILOR PRIN FILTRARE
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1 WINE CLARIFICATION TECHNOLOGIES THROUGH FILTRATION / TEHNOLOGII DE LIMPEZIRE A VINURILOR PRIN FILTRARE Prof.PhD. Eng.Florean RUS 1 Phd. Stud. E. Mărginean Teodor Florin 1 UNIVERSITY TRANSILVANIA OF BRAŞOV SC JIDVEI SRL, the ALBA Branch Abstract: Wine limidity reresents a criterion for quality assessment in the case of all categories of wine. Wine clarification is a rocess which consists of the elimination of the solid articles, regardless of their nature, which are susended in the liquid. The clearing of the wine can be obtained through both mechanical and chemical urification methods, alied in ery recise conditions, each haing its adantages and disadantages secified for each case. The searation methods are not mutually exclusie but comlementing. The filtration oeration reresents a raid way of erforming the wine clarification, oeration which inoles the loss of ery small quantities of wine. Keywords: Limidity, filtration, wine. 1. ASPECTS CONCERNING THE WINE CLARIFICATION THROUGH FILTRATION Quality wine must be limid at the moment of the bottling and must resere this feature while being stored, so it must be stabilized. Limidity is a basic and ermanent characteristic of wines. In the secialized literature, wine is considered a liquid being which undergoes in its life cycle the following fie stages: birth (fermentation), formation, maturation, ageing and degradation. Since wine contains molecules and dissociation roducts of different substances, it can be considered a molecular solution, and, if we take into consideration the fact that wines contain colloids from the graes, wine can also be considered a colloidal solution. In order to surie, wines must be able to stand all clearing and stabilization treatments erformed with the aim of emhasizing its organoletic features (thickness, the articularities of the soil, the harmony of the elements, the resistance to microorganisms), its originality and ersonality, but also in order to reent or remedy any ossible organoletic deiations known as illness or defects of wines. In concrete cases, the technological oeration of wine filtration can ensure the limidity and stability of a wine. Filtration has become in the last years a ery imortant oeration for wine conditioning and stabilization. Rezumat: Limiditatea inului rerezintă o condiţie de calitate entru toate categoriile de inuri. Limezirea inurilor este un roces rin care se realizează eliminarea articulelor solide, de orice natură, aflate în susensie în masa de in. Limezirea inurilor se oate obţine rin metode mecanice de urificare cât şi rin metode chimice, fiecare dintre ele fiind alicate în condiţii bine determinate, fiecare aând aantaje şi dezaantaje care sunt secificate entru fiecare caz în arte. Metodele de searare nu se exclud una e alta ci se comletează. Oeraţia de filtrare rerezintă un mijloc mai raid de realizare a limezirii inurilor, oeraţia roducându-se cu ierderi mici de in. Cuinte cheie: Limiditate, filtrare, in. 1. ASPECTE PRIVIND LIMPEZIREA VINURILOR PRIN FILTRARE Vinul de calitate trebuie să fie limede în momentul îmbutelierii şi trebuie să-şi ăstreze această însuşire e tot timul ăstrării, deci să fie stabilizat. Limiditatea este o însuşire de bază şi ermanentă a inurilor. În literatura de secialitate, inul este considerat ca o fiinţă lichidă, el arcurgând în existenţa sa următoarele cinci faze: naşterea (fermentaţia), formarea, maturarea, înechirea şi degradarea. Întrucât inul conţine molecule şi roduse de disociere a diferitelor substanţe, se oate considera că el este o soluţie moleculară, iar dacă se consideră că în masa inului sunt rezenţi coloizi, care au dret origine strugurii, se oate considera că inul este şi o soluţie coloidală. Pentru a suraieţui inurile trebuie să oată suorta toate tratamentele de limezire şi stabilizare în scoul eidenţierii calităţilor organoletice (regnanţă, articularitatea soiului din care roine, armonia dintre elemente, rezistenţă la microorganisme), a originalităţii şi ersonalităţii sale, dar şi entru a eita sau a remedia eentuale deiaţii organoletice cunoscute ca boli şi defecte ale inurilor. În cazuri concrete, oeraţia tehnologică de filtrare a inurilor oate asigura limiditatea şi stabilitatea unui in. Filtrarea a deenit în ultimii de ani o oeraţie de bază în tehnologia condiţionării şi stabilizării inurilor.. TECHNOLOGICAL PROCEDURES FOR WINE CLARIFICATION Wine clarification is the rocess of eliminating crystalline and non-crystalline articles, the yeasts, the bacteria and all the solid substances (the dimensions of the articles ary in the range 0,5 5 m) which causes the wine slime, as well as the substances in colloidal susension (whose dimensions ary between 1 and 1000nm) which could subsequently cause the muddy asect of the wine. Limidity / Limiditate Thediameterofthearticles / Diametrularticulelor SOLUTIONS / SOLUŢII - sugars / zaharuri -organicacids/aciziorganici - salts / săruri Table 1 - Elements in the comosition of wines / Elemente care formează comoziţia inurilor Slime / Tulbureală Particles isible with the hel of the electronic Particles isible with the hel of the otical microscoe / microscoe / Particule izibile cu microscoul Particule izibile cu electronic microscoul otic Particles isible with the naked eye / Particule izibile cu ochiul liber 0,03 micron 0,3 micron 10 micron COLLOIDAL PARTICLES (oalescent) / PARTICULE COLOIDALE (oalescente) Hydrohobic Colloids / Coloide Hidrofobe - wine stone crystals in the formation stage / cristale de tartru în stadiu de formare - metallic in formation / metalice în de formare Hydrohilic Colloids / Coloide hidrofile - rotean colloids / coloide roteice - sugar colloids (neutral olysaccharides, gums, MICROBIAL SUSPENSIONS / SUSPENSII MICROBIENE -Yeasts / Leuri (5-8 ) Bacteria / Bacterii (0,5-1 ) mucilage, dextrans) / coloide glucidice (oliozide. PROCEDEE TEHNOLOGICE DE LIMPEZIRE A VINURILOR NOI Limezirea inului este rocesul de eliminare a articulelor cristaline şi amorfe, a leurilor, bacteriilor şi a tuturor substanţelor solide (dimensiunile articulelor fiind curinse în interalul 0,5 5 m) ce alcătuiesc tulbureala inului, recum şi a substanţelor disersate coloidal (dimensiunile articulelor fiind curinse în interalul 1 şi 1000nm) ce ar utea tulbura ulterior inul. DEPOSITS / DEPOZITE - Remains of graes, wine stone salt crystals / Resturi de struguri, cristale de săruri tartrice; - Preciitating coloring materials / Materii colorante reciitate - remains of the filtration rocess (cellulose, diatomite) / resturi din rocesul de filtrare (celuloză, diatomit) 3
2 neutre, gume, mucilagii, dextrani) The articles which cause the muddiness are colloidal and in susension in the wine. The henomenon concerning the limidity and the clarification of wines might be exlained to a large extent by the electric charges of the articles which cause them to reject each other. The electrical charge of a article is determined by the fixing of the ions resulting from dissociation rocesses on the surfaces, through an adsortion henomenon. The clarification rocess can be erformed mainly by sedimentation, filtration and by means of colloidal substances. Wine clarification through sedimentation is erformed on the basis of the density differences between the liquid stage and the articles is susension. The oeration can be erformed in the field of the graitation or the centrifugal forces. The wine clarification rocess through sedimentation in the graitational field is defined as self-clarification or natural clarification of the wine, which consists in the elimination through sedimentation under the influence of the graitational force of the imurities susended in it. The yeasts, stone wine salts and the curdled albuminoid materials (made insoluble by the tannin in the wine and by air), are decanted on the bottom of the essel, taking with them the other remains of solid materials from the graes, which are the main causes for muddy asect of the wine. In the ractice of wine technology, the clearing through sedimentation is achieed by maintaining the wine in closed sedimentation essels and decanting it at certain time interals from the sediments deosited. Particulele resonsabile de tulburarea inului sunt de natură coloidală aflate în susensie în masa inului. Fenomenele referitoare la limiditatea şi limezirea inurilor, se ot exlica într-o mare măsură şi rin sarcinile electrice cu care sunt încărcate articulele, care fac ca acestea să se resingă. Sarcina electrică a unei articule roine din fixarea e surafaţa lor, rin fenomenul de adsorţie, a ionilor rezultaţi în urma unor rocese de disociere. Procesul de limezire se oate realiza, în rincial rin sedimentare, filtrare şi cleire. Limezirea rin sedimentare se realizează e baza diferenţei de densitate dintre faza lichidă majoritară şi articulele aflate în susensie. Oeraţia oate fi realizată în câmul de forţe graitaţional sau în câmul de forţe centrifug. Procedeul tehnologic de limezire a inului rin sedimentare în câm graitaţional este definit ca autolimezire sau limezire a inului e cale naturală, el constând în eliminarea rin sedimentare sub acţiunea forţei de graitaţie a imurităţilor solide disersate în masa lui. Leurile, sărurile tartrice şi materiile albuminoide închegate (insolubilizate de taninul inului şi de aer), se deun la fundul asului, antrenând cu ele şi celelalte resturi de materii solide rămase din struguri, care toate îmreună roocau tulbureala inului. În ractica inicolă limezirea rin sedimentare se realizează rin menţinerea inului în ase de sedimentare închise şi decantarea lui la anumite interale de tim, de deozitul format. Table - The clogging otential of articles / Puterea de colmatare a articulelor Comressible articles / Particule comresibile High clogging otential / Putere de colmatare mare Medium clogging otential / Putere de colmatare mijlocie Particles without deformation / Particule nedeformabile Negligible clogging otential / Putere de colmatare neglijabilă - roteins / roteine - yeast / leuri - fine reciitates / reciitate fine - olysaccharide / olizaharide - bacteria / bacterii - amorhous / amorfe - mucilage / mucilagii - wine stone crystals / cristale de tartru - gums / gume - colloidal colouring material / materii colorante coloidale - diatomite / diatomit The sedimentation seed in the graitational field is described through the following formula: sg ( g 18 ) d where: and reresent the density of the article and of the wine, in kg/m 3 ; d - the size of the articles in m; - the wine dynamic iscosity, in Pa m; g the graitational acceleration, in m/s. The formation seed of the deosits deends on the circulation of the liquid inside the essel in which the oeration is erformed, which is a function of the temerature gradient, of the CO emissions and of the nature of the reciients. The main disadantages of the wine clarification rocess through sedimentation in the graitation field refers to the low seed for the roduction and the incomlete elimination of the yeasts and the bacteria. The low roduction seed imoses the erformance of wine treatment oerations for the whole duration of the storage, and because the yeasts and the bacteria are Viteza de sedimentare în câm graitaţional este descrisă analitic rin relaţia: unde: şi sunt resecti densitatea articulei şi a inului, în kg/m 3 ; d - diametrul articulelor, în m; - âscozitatea dinamică a inului, în Pa m; g acceleraţia graitaţională, în m/s. Viteza de formare a deunerilor este deendentă de circulaţia lichidului în interiorul asului în care se efectuează oeraţia, care este o funcţie de gradientul de temeratură, de degajarea de CO şi de natura reciienţilor. Dezaantajele rinciale ale rocesului de limezire rin sedimentare în câm graitaţional se referă la iteza mică de roducere şi la eliminarea incomletă a leurilor şi bacteriilor. Viteza mică de roducere imune efectuarea lucrărilor de îngrijire a inului e toată durata stocării iar rin fatul că nu se realizează eliminarea comletă a leurilor şi (1) 4
3 incomletely eliminated, the rocess fails to ensure the durable stability of the wines, which exoses them to refermentations. The excess of wine stone salts, which can reciitate een after two winters, the rotein substances, the iron and the coer insufficiently eliminated, can cause the muddy asect een in the case of the bottled wine. Wine clarification trough centrifugation. It is based on the sedimentation of the articles causing the muddy asect whose density is higher than that of the wine under the influence of the centrifugal force. The sedimentation seed in the centrifugal field is described analytically by the formula: where: D the diameter of the centrifugal barrel, in m; n the rotating seed of the rotor in the centrifugal machine, in turns/s. Diameter of the articles / Diametrul d al articulelor sc Table 3 - The laminar sedimentation seeds for articles of different sizes / Vitezele de sedimentare în regim laminar a articulelor de diferite diametre The sedimentation seed s in the water / Viteza de sedimentare s în aă bacteriilor, rocedeul nu asigură inurilor o stabilitate durabilă, inurile fiind exuse la refermentări. Excesul de săruri tartrice, care ot reciita chiar şi duă două ierni, substanţele roteice, fierul şi curul insuficient eliminate, ot rooca tulbureli chiar şi în inul îmbuteliat. Limezirea inurilor rin centrifugare. Se bazează e sedimentarea articulelor de tulbureală a căror densitate este mai mare decât cea a inului sub influenţa forţei centrifuge. Viteza de sedimentare în câm centrifug este descrisă analitic rin relaţia: The time needed to cross the 1m distance / Timul necesar entru a arcurge distanţa de 1m 1 mm m/s 1,15 s 0,1 mm 0, m/s 1,15 10 s 0,01 mm 0, m/s 1, s 0,001 mm 0, m/s 1, s D n ( ) d, () 18 în care: D diametrul tobei centrifuge, în m; n turaţia rotorului centrifugei, în rot/s. In the case of a late centrifuge, the centrifugal acceleration can be of g, and in case of ultracentrifuge of around g. In the case of continuously functioning centrifuges, the efficiency of the wine clarification through centrifugation deends on the suly flow, on the wine sulied in the susensions and on the tye of centrifuge. For a gien centrifuge and for a tye of wine with a certain content of susensions, the lower the flow, the finer the articles that can be searated, because the standing duration of the articles susended becomes higher than the sedimentation time. Wine clarification using colloidal substances. It is a clearing technique based on the agglomeration of muddy articles in conglomerates, which facilitates their searation both through sedimentation and filtration (it increases the size of the articles). The technological rocess consists in inserting in the wine non-ionic linear olymers (electrically neutral), with a large molecular mass which adsorbs different articles through hydrogen bands or through olar bonds. The neutral articles associated through flocculation are deosited ery easily, and the aggregates of fine articles, also called flocculent, become the structural unit of the sedimentation rocess. The oenological materials used to erform the wine clarification by means of colloidal substances are mineral substances (caolin, Sanish earth, Bentonite, clay containing water, silica, Al, Fe, CaCO 3, Mg, K and Na) or organic substances (tannin, gelatine, carentry or fish clay, egg albumin, casein and milk, blood). Wine clarification trough filtration. Filtration is the oeration of retaining solid articles on the surface or in the mass of a orous enironment, which allows only the assage of fluids. The filtration oeration resents the following adantages: it a more seedy rocess which inoles the loss of smaller quantities of wine, it can be alied to any category and tye of wine, the results obtained are uniform, the searation of the muddy În cazul unei centrifuge cu talere, acceleraţia centrifugă oate fi de g, iar la ultracentrifuge de circa g. În cazul centrifugelor cu funcţionare continuă, eficienţa limezirii inului rin centrifugare este deendentă de debitul de alimentare, de încărcarea inului în susensii şi de tiul centrifugei. La o centrifugă dată şi entru un un in cu un anume conţinut de susensii, cu cât debitul este mai mic, se ot seara articule foarte fine, deoarece durata de staţionare a articulelor aflate în susensie deine mult mai mare decât timul de sedimentare. Limezirea inului rin cleire. este un rocedeu de limezire care se bazează e aglomerarea articulelor de tulbureală în conglomerate, fat ce uşurează seararea lor atât rin sedimentare, cât şi rin filtrare (creşte dimensiunea articulelor). Procedeul tehnologic constă în introducerea în in a unor olimeri lineari neionici (neutrii din unct de edere electric), cu masă moleculară mare e care se adsorb e diferite articule rin legături de hidrogen sau rin legături olare a cărei floculare. Particulele neutre asociate rin floculare sedimentează relati uşor, iar agregatele de articule fine, denumite şi flocoane, dein unitatea structurală a rocesului de sedimentare. Materialele oenologice folosite entru realizarea oeraţiei de cleire sunt substanţele minerale (caolinul, ământul de Sania, Bentonita, argilă ce conţine aă, silice, Al, Fe, CaCO 3, Mg, K şi Na) sau substnţele organice (taninul, gelatina, cleiul de tâmlărie şi de eşte, albumina de ou, caseina şi latele, sângele). Limezirea inului rin filtrare. Filtrarea este oeraţia de reţinere a articulelor solide e surafaţa sau în masa unui mediu oros, rin care oate trece numai faza fluidă. Oeraţia de filtrare rezintă următoarele aantaje: este un mijloc mai raid şi cu ierderi mai mici de in, se oate alica la orice categorie şi ti de in, rezultatele obţinute sunt uniforme, seararea articulelor de tulbureală nu este 5
4 articles does not deend on their density or on the density of the wine, which is a ery adantageous situation esecially for high density wines, because their content is rich in extract and sugars, in which case the searation through natural sedimentation takes too long, the efficiency of the oeration is less deendant on external factors, it can be alied in any season, it is an imortant method of searating the colloidal substances used, the rocess can also be used as a sterilization method for wines containing remains of sugar, subject to re-fermentations. These adantages determined the use of filtration in the case of almost all the white wines aailable on the market. Filtration must not be regarded as a uniersally alid solution. It is adisable to use at the oortune moments, successiely, all these clarification rocedures, in order to benefit form the adantages offered by each of them, so that the maximum quality is achieed in the end with minimum exenses. condiţionată de densitatea lor sau a inului, situaţie foarte aantajoasă mai ales entru inurile cu densitate ridicată, datorită unui conţinut bogat în extract şi zaharuri, unde seararea rin sedimentare naturală durează mult tim, eficacitatea oeraţiei este mai uţin deendentă de factori externi, se oate alica în orice anotim al anului, este un mijloc imortant de searare a substanţelor folosite la cleire, rocedeul oate fi utilizat şi ca mijloc de sterilizare a inurilor cu rest de zahăr, asibile de refermentări. Aceste aantaje au determinat ca aroae toate inurile albe ce se lirează în rezent consumului să fie filtrate. Filtrarea nu trebuie riită ca o soluţie uniersal alabilă. Mai recomandabil este ca în momente oortune să se alice, succesi, toate aceste rocedee de limezire, în aşa fel ca aantajele e care le oferă fiecare din ele să se comleteze reciroc, încât cu minimum de cheltuieli să se realizeze, în final, maximum de calitate. Size of articles / Diametrul articulelor [ m] Molecular weight / Masa moleculară MM Characteristics of the articles / Caracteristicile articulelor Searation through filtration / Procedeul de searare rin filtrare Table 4 - Range of alication for filtration / Domeniile de alicare a oeraţiei de filtrare 0,0001 0,001 0,01 0,1 1, Ions / ioni OI* *Reersed osmosis / Osmoză inersă Nanofiltration / Nanofiltrare molecules / molecule 3. CHARACTERISTICS OF THE FILTRATION OPERATIONS IN THE CASE OF WINE TECHNOLOGIES The assage of the liquid through the orous enironment is achieed due to the ressure differences between the two surfaces of the orous enironment. The ressure difference is more imortant that the hydraulic resistance of the orous filtering enironment at the assage of the fluid and it is the higher if the hydraulic resistance of the orous filtering enironment is higher. The deendence of the factors goerning the filtration oeration is described in the formula: where Q is the flow to be filtered, in m 3 /s; A the surface area of the filtering enironment, in m ; V the filtering olume, in m 3 ; - cinematic iscosity, in m /s; - the density of the filtrate, in kg/m 3 ; 1 the cake hydraulic resistance, in m - ; x the olume concentration of the solid articles in the wine; r the hydraulic resistance secific for the membrane, in m -1. The fluid flow rate which asses through the filter is roortional with the filtering surface and with the ressure difference between the surfaces of the filtering enironment and inerse roortional with the cinematic iscosity, the filtering density, the olume hydraulic resistance and the thickness secific to eery filtering layer and with the concentration of the solid macromolecules / macromolecule cells + micro articles / celule + microarticule Ultrafiltration / Ultrafiltrare Regular filtration / Filtrare obişnuită Microfiltration / Microfiltrare 3. CARACTERISTICILE OPERAŢIEI DE FILTRARE ÎN TEHNOLOGIILE DE OBŢINERE A VINURILOR Trecerea fazei fluide rin mediul oros se realizează datorită diferenţei de resiune creată între cele două surafeţe ale mediului oros. Diferenţa de resiune îninge rezistenţa hidraulică ousă de mediul filtrant oros la trecerea fluidului şi este cu atât mai mare cu cât rezistenţa hidraulică a mediului filtrant este mai mare. Deendenţa dintre factorii care guernează oeraţia de filtrare este descrisă analitic rin relaţia: dv A Q, (3) d V 1 x r A unde Q este debitul de filtrat, în m 3 /s; A aria surafeţei mediului filtrant, în m ; V olumul de filtrat, în m 3 ; - âscozitatea cinematică, în m /s; - densitatea filtratului, în kg/m 3 ; 1 rezistenţa hidraulică olumică a reciitatului, în m - ; x concentraţia olumică a articulelor solide din in; r rezistenţa hidraulică secifică a membranei, în m -1. Debitul de fluid care trece rin filtru este roorţional resecti, cu surafaţa de filtrare şi cu diferenţa deresiune dintre feţele mediului filtrant şi iners roorţional resecti, cu âscozitatea cinematică, densitatea filtratului, cu rezistenţa hidraulică olumică şi grosimea rorie a fiecărui strat filtrant şi cu concentraţia articulelor solide existente în fluxul de 6
5 articles in the suly flow. The solid articles which are retained by the orous enironment form on its surface a reciitate layer, the hydraulic resistance oosed by this layer at the assage of the fluid stage deends on the thickness of the layer. The higher the thickness of the reciitate layer, the lower the filtering flow until it reaches a alue at which the filtration oeration becomes uneconomical. The unstablecharacterofthe filtration oerationis determined by the ariability of the alues of the secific arameters: the filtering flow rate, the thickness of the reciitate layer which is formed on the surface of the membrane, the ariation in time of the resistance oosed by the filtering enironment at the assage of the fluid, the filtration seed etc. The way the filtration oeration is erformed deends on the secific conditions of the filtration which are influenced by: - the features of the reciitate which refer to whether they are comressible or without deformation. The hydraulic resistance of the comressible reciitates increases as the ressure differences between the two surfaces of the filtering layers become more significant; - the way the ressure eoles. The filtration oeration can be erformed at a constant ressure when a ariable filtering flow rate is obtained, or at a ariable ressure in order to obtain a constant filtering flow rate, the work ressure must be increased as the filtering flow continues to decrease, as a result of the increase of the hydraulic resistance of the filtering enironment. The correlation between the alue of the ressure and the alue of the hydraulic resistance of the filtering enironment, so that we can obtain a constant filtration flow rate, requires the introduction of an automation system. During the filtration oeration, the solid articles, whose dimensions are smaller than the diameter of the ores, go through the ores where some of them are retained, through the adsortion henomenon on the interior surface of the ores of the filtering enironment. In the filtration rocess, the solid articles fixed on the surface of the ores, clog the ores of the filtering material, modifying the hydraulic resistance oosed at the assage of the fluid. In order to limit the thickness of the reciitate layer on the surface of the filtering material the filtration method is used in cross current, when the susension moes tangentially with the surface of the filtering material, the fluid current leaing the filter carries with it the articles in susension. The aim of the theoretical research by means of mathematical modelling is to determine the connections between the factors which goern the filtration oeration: determining the ariation laws for the filtration flow rate deending on the characteristics of the filtrating enironment and of the wine in the suly flow. The theoretical research is comlemented by exerimental research on laboratory equiment whose aim is to determine the alue of the arameters secific for the filtering enironment. The theoretical and exerimental research is used to calculate the rojection of the filters and to rationally manage the filtration oeration. alimentare. Particulele solide care sunt reţinute de către mediului oros, formează e surafaţa lui un strat de reciitat, rezistenţa hidraulică ousă de acesta la trecerea fazei fluide fiind deendentă de grosimea stratului. Pe măsură ce creşte grosimea stratului de reciitat, debitul de filtrat scade ână la o aloare de la care executarea în continuare a oeraţiei de filtrare deine neeconomică Caracterul nestaţionar al oeraţiei de filtrare este determinat de ariabilitatea alorilor arametrilor caracteristici: debitul de filtrat, grosimea stratului de reciitat care se formează e surafaţa membranei, ariaţia în tim a rezistenţei ousă de mediul filtrant la trecerea fazei fluide, iteza de filtrare etc. Modul de realizare a oeraţiei de filtrare este deendentă de condiţiile secifice în care se realizează filtrarea, care sunt influenţate de: - caracteristicile reciitatului, care se referă la fatul dacă acestea sunt comresibile sau incomresibile. Rezistenţa hidraulică a reciitatelor comresibile creşte odată cu majorarea diferenţei de resiune dintre cele două feţe ale stratului filtrant; - modul de conducere a resiunii. Oeraţia de filtrare oate fi realizată la resiune constantă, când se obţine un debit de filtrare ariabil, sau la resiune ariabilă, entru a se obţine un debit de filtrare constant, resiunea de lucru trebuie mărită e măsură ce debitul de filtrant tinde să scadă, ca urmare a creşterii rezistenţei hidraulice a mediului filtrant. Corelarea alorii resiunii cu aloarea rezistenţei hidraulice a mediului filtrant, astfel încât să se obţină un debit constant de filtrat, necesită introducerea unui sistem de automatizare. Pe arcursul oeraţiei de filtrare, articulele solide care au dimensiunile mai mici decât diametrul orilor, ătrund în ori, unde o arte sunt reţinute, rin fenomenul de adsorbţie, e surafaţa interioară a orilor mediului filtrant. În rocesul de filtrare, articulele solide fixate e surafaţa orilor, colmatează orii materialului filtrant, modificând rezistenţa hidraulică ousă la trecerea fazei fluide. Pentru limitarea grosimii stratului de reciitat e surafaţa materialului filtrant, se utilizează metoda de filtrare în curent transersal, când susensia se delasează tangenţial în raort cu surafaţa materialului filtrant, curentul de fluid care ărăseşte filtrul antrenând cu el articulele aflate în susensie. Cercetările teoretice rin modelare matematică au dret sco determinarea relaţiilor de legătură dintre factorii care guernează oeraţia de filtrare: determinarea legităţilor de ariaţie a debitului de filtrat în funcţie de caracteristicile mediului filtrant şi a inului din fluxul de alimentare. Cercetările teoretice sunt comletate cu cercetări exerimentale e instalaţii de laborator, care au ca sco determinarea alorilor arametrilor secifici ai mediului filtrant. Ansamblul cercetărilor teoretice şi exerimentale sunt utilizate în calculul de roiectare al filtrelor şi entru conducerea raţională a oeraţiei de filtrare. 7
6 Figure 1 - Methods for erforming the filtering oeration / Modalităţi de conducere a oeraţiei de filtrare Table 5 - Tyical alues of the orosity of certain filtering materials / Valori tiice ale orozităţii ale unor materiale filtrante Materials used for the filtering enironment / Materiale utilizate entru mediul filtrant Porosity / Porozitatea [%] Metallic fabric / Ţesături metalice Ris / ris 15 5 Crossed / încrucişate Plastic, ceramic materials / Materiale lastice, ceramică Porous ceramic / Ceramică oroasă 70 Membranes (lastic, foam) / Membrane (lastic, sumă) 80 Filtering late / Plăci filtrante 80 Paer / Hârtie Filtering adjuant, kieselgur / Adjuanţi de filtrare, kieselgur Table 6 - The ermeability alues for certain filtering enironments / Valorile ermeabilităţi unor medii filtrante Filtering enironment / Mediul filtrant Permeability / Permeabilitatea [Darcy] Sterilised filtering lates / Plăci filtrante sterilizante 0,017 Slow filtering agents / Agenţi filtranţi lenţi 0,10 0,50 Metal with a ore diameter of 3µ / Metal cu diametrul orului de 3µ 0, Medium filtering agents / Agenţi filtranţi medii Metal with a ore diameter of 8 µ / Metal cu diametrul orului de 8 µ 1 Fast filtering agents / Agenţi filtranţi raizi 7 Metal with a ore diameter of 8 µ / Metal cu diametrul orului de 8 µ 7,5 Metal with a ore diameter of 75 µ / Metal cu diametrul orului de 75 µ 70 The hydraulic resistance of the filtering material to the assage of the fluid is characterised by the roerty of ermeability. Permeability is an intrinsic roerty of the orous enironment, the assage seed of the fluid through the mass of the orous enironment is roortional with the orosity of the enironment. The dimension of the filtering material ores determines the caacity to retain articles of certain minimum dimensions (filter selectiity). 4. CONCLUSIONS The efficiency and quality of the filtration oeration deend largely on the characteristics of the filtering enironment. A mandatory requirement for the filtering materials refers to the fact that they must be inert from a chemical oint of iew in order not to influence negatiely the features of the rocessed wines. The filtering materials influence the filtering oeration through their nature, their orosity, their hydraulic resistance to the assage of the fluid and through the mechanism for retaining solid articles. The roduct which is filtered influences the filtering by its nature, sizes and the concentration of solid article susended in the wine, by its content of conglomerated substances, sugar, glycerol etc., by their suerficial tension and the treatments it underwent reiously. Rezistenţa hidraulică ousă de materialele filtrante la trecerea fazei fluide este caracterizate rin rorietatea de ermeabilitate. Permeabilitatea este o rorietate intrinsecă a mediului oros, iteza de trecere a fluidului rin masa mediului oros fiind roorţională cu orozitatea mediului. De dimensiunea orilor din masa materialului filtrant deinde caacitatea de reţinere a articulelor de anumite dimensiuni minime (selectiitatea filtrului). 4. CONCLUZII Eficienţa şi calitatea oeraţiei de filtrare deind în mare măsură de caracteristicile mediului filtrant. O cerinţă obligatorie e care trebuie să o îndelinească materialele filtrante se referă lafatul că ele trebuie să fie inerte din unct de edere chimic entru a nu influenţa negati însuşirile senzoriale ale inurilor rocesate. Materialele filtrante influenţează oeraţia de filtrare rin natura lor, orozitatea rorie, rezistenţa hidraulică e care o orun la trecerea fazei fluide şi rin mecanismul de reţinere a articulelor solide. Produsul suus oeraţiei de filtrare interine asura modului de realizare a acesteia rin natura, dimensiunile şi concentraţia articulelor solide aflate în susensie în in, rin conţinutul în substanţe colmatante zaharuri, glicerol etc. rin tensiunea suerficială şi tratamentele realabile la care a fost suus. REFERENCE / BIBLIOGRAFIE 1 Cotea V., Sauciuc I., H.: Oenology Treaty (Tratat de oenologie). Bucharest: Ed Tehnică, Tiţa O.: Technologies for wine roductions 8
7 Gautier B.: Asects ratiques de la filtration des ins. Bourgogne Publications s.a.r.l., Chateau de Chaintre, ISBN Rus Fl.: Searation Oerations in the Food Industry (Oeraţii de searare în industria alimentară). Braşo: Ed. Uniersităţii Transilania, 001, ISBN (Tehnologii de obţinere a inurilor). Sibiu: Ed. Uniersităţii Lucian Blaga, 004, ISBN Wakeman R., Tarleton S.: Solid-liquid searation. Princiles of industrial filtration. Elseier Inc., New York, 005, ISBN
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