RAAB CAMALEZ, CRISTIAN, ALBERTO;RAAB CAMALEZ, Cristian, Alberto
发明人:
RAAB CAMALEZ, CRISTIAN, ALBERTO
申请号：
CLCL2013/000023
公开号：
WO2013/155640A3
申请日:
2013.04.15
申请国别(地区):
CL
年份:
2013
代理人:
摘要：
The invention relates to a method for continuous gasification with S02 gas, using a conveyor belt apparatus that moves along five stations, each station designed for a specific process and having a pre-determined space or "module" where its process is carried out. The conveyor belt is programmed to alternately advance module 1 and stops in the stations for a certain amount of time or a "break" so that the processes can be simultaneously verified in the five stations. The invention uses the instability of the S02 gas in relation to water, a phenomenon which is accentuated and accelerated according to its lowest temperature, reaching its maximum potential at 0°C. The instability of the gas refers to the fact that the gas is absorbed by the water, forming a sulfurous acid solution. According to the method, the fruit is first cooled and is then exposed to the environment so that the humidity condenses thereon, said cold humidity causing a rapid and total absorption of the S02 gas which is dispersed in the environment. The method provides for a sequence in three continuous stations: a refrigeration station, a humidifying station and a gasification station.Método de gasificación continúa con gas S02, con un aparato de cinta transportadora que transita a través de cinco estaciones, cada una destinada a un determinado proceso, cada estación dispone de un determinado espacio o "módulo" donde se llevará a cabo su proceso. La cinta transportadora está programada para avanzar alternadamente módulo 1 y se detengan en las estaciones durante un tiempo o "pausa" para que los procesos se verifiquen simultáneamente en las cinco estaciones. El invento utiliza la inestabilidad del gas S02 frente al agua, fenómeno que se acentúa y acelera en función de su menor temperatura, logrando su máximo potencial a 0° C, a inestabilidad del gas se refiere a que frente al agua es absorbida por esta formando una solución de ácido sulfuroso. El método en primer lugar se enfría la fruta, la expone al
