| 摘要 |
972,187. Juice extractors. A. O. T. OSTRUS. Feb. 3, 1961 [Feb. 19, 1960], No. 4189/61. Heading A4C. [Also in Division B1] The fruit and hulls of citrus fruit produce such as oranges, lemons and limes, are rapidly shredded by a cutting action finely to subdivide the produce to separate and to release therefrom shredded portions and the flavour and other fluids contained there in the form of a flowable mass, the shredded portions and the flavour and other fluids are sprayed at the place of subdivision with an aqueous fluid, the resultant flowable mass is subjected to a centrifuging and filtering step to effect separation and removal of non-filterable portions of the flowable mass from the situs of the filtering step, and the resultant aqueous filtrate containing the flavour and other fluids is recovered. Citrus fruits fed through an inlet 40 are carried over a shredding disc 42 rotating at 1,750 r.p.m. and furnished with radially aligned and angularly spaced teeth 56 which extend upwarly from the disc 42 a distance of 20/1000 of an inch. The fruit produce, now shredded to less than 40/1000 inch thickness, passes through holes in the disc 42 into a vertically adjustable pipe 16 wherein a "rounded" spray of water is directed from four angularly-spaced nozzles 38, such that the spray actually comes into contact with the cutter disc 42. The shredded mass is separated into juice and pulp in a basket 18 reinforced by axially and radially aligned ribs 68 welded to horizontally extending ribs 7, and suitably rotating at between 350 and 470 r.p.m. The juice passes through the screen 20 of the basket into a casing 24, from which it is removed through an outlet conduct 26, whereas the pulp progresses upwardly along the peripheral surfaces of the screen and is driven into the casing 108-116-118. A relatively flat fan-shaped aqueous spray is directed towards the screen 20 from nozzles 78 in adjustable spray pipes 36. The spray liquid may be either water or recirculated juice. Additional ingredients may be introduced through the pipes 36 so that, as the pipes are adjusted, citric acid solution is introduced at the lower portion of the basket, sugar at an intermediate portion and wash water or stabilizing solution at the top. Additional ingredients may also be added to the juice after its passage to the outlet 26. The aqueous spray liquid is metered through solenoid-operated valves in direct proportion to the electronicallydetermined quantity of fruit produce being subdivided, so that the aqueous filtrate (juice) contains at least 1.0% by volume of the recoverable volatile oils of the fruit. According to one example, lemons were fed into the cutter at the rate of 38 pounds per minute and sufficient additional processing solution was added through the nozzles 38 to capture the flavour, at a rate of 0.03 U.S. gallons per minute, to yield a product having 1 ml. of volatile oil in 100 mls, of total base. |
