U.S. patent number 3,813,928 [Application Number 05/245,201] was granted by the patent office on 1974-06-04 for method of and apparatus for separating moisture from solids.
This patent grant is currently assigned to Anderson Laboratories, Inc.. Invention is credited to Bazeel B. Anderson.
United States Patent |
3,813,928 |
Anderson |
June 4, 1974 |
METHOD OF AND APPARATUS FOR SEPARATING MOISTURE FROM SOLIDS
Abstract
The specification discloses a method of testing and an apparatus
for use in determining the moisture content or nonvolatile residue
of material by spinning the material in a heated zone or chamber.
During this operation, the material is held in cup-like containers
which are spun in the heated chamber. The nonvolatile material is
retained in the sample cups by the centrifugal force, thus avoiding
loss due to spattering.
Inventors: |
Anderson; Bazeel B. (Forth
Worth, TX) |
Assignee: |
Anderson Laboratories, Inc.
(Ft. Worth, TX)
|
Family
ID: |
22925713 |
Appl.
No.: |
05/245,201 |
Filed: |
April 18, 1972 |
Current U.S.
Class: |
73/76 |
Current CPC
Class: |
G01N
5/045 (20130101) |
Current International
Class: |
G01N
5/04 (20060101); G01N 5/00 (20060101); G01n
005/02 (); G01n 025/56 () |
Field of
Search: |
;34/8,58 ;73/76 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Goldstein; Herbert
Attorney, Agent or Firm: Wofford, Felsman & Fails Zobal;
Arthur F.
Claims
I claim:
1. In a method of testing a sample of interest, the improvement
comprising the steps of:
inserting a sample to be tested in a container,
weighing said container with said sample located therein,
inserting said container in a closed zone adapted to be heated,
centrifugally spinning said container in said zone about an
axis,
during said spinning operation, heating said zone to evaporate the
moisture from the sample while allowing said closed end of said
container to move by centrifugal force in a direction away from
said axis,
after said spinning and heating operation, removing from said zone,
said container with the remaining portion of said sample located
therein, and
weighing said container with the remaining portion of said sample
located therein.
2. In a method of determining the moisture content in a food sample
of interest, the improvement comprising the steps of:
inserting said food sample in a container,
weighing said container with said food sample located therein,
inserting said container in a closed zone adapted to be heated,
centrifugally spinning said container in said zone about an
axis,
during said spinning operation, heating said zone to evaporate the
moisture from said food sample to dry said food sample while
allowing said closed end of said container to move by centrifugal
force in a direction away from said axis,
after said spinning and heating operation, removing from said zone
said container including said dried food sample, and
weighing said container with said dried food sample located
therein.
Description
BACKGROUND OF THE INVENTION
This invention relates to a method of and apparatus for separating
moisture from solids for conducting various tests on material of
interest.
In the processing and packaging of foods such as meat products or
starch products, for example sausage, or potatoes, it is generally
necessary from a regulatory standpoint to known the moisture
content of the foods. Heretofore, the moisture content has been
determined by placing the food in a dish or container and then
inserting the loaded container in a heated oven for drying
purposes. In the oven, the food is heated for a certain period of
time in an undisturbed condition to evaporate the moisture. By
weighing the container when empty; the container with the food
prior to drying; and the container with the food after drying, one
can determine the original weight of the food, and its dry weight,
the difference being the weight of the moisture. This difference
divided by the original weight of the food and multiplied by 100
gives the percentage of moisture in the food.
In the conventional oven, the food must be heated for long periods
of time to obtain adequate drying. Generally heating must be
carried out for time periods which range between 3 to 18 hours.
Although use of the conventional oven for drying purposes is an
accepted practice, it has a large disadvantage due to the length of
time required for drying.
SUMMARY OF THE INVENTION
In accordance with the present invention, there is provided a
method of and apparatus for use in conducting moisture content
tests of material and which tests may be carried out accurately in
a very short period of time. The method and apparatus also may be
employed to accurately and quickly test for nonvolatile residues of
other types of materials or samples. In carrying out the present
method, the material or sample to be tested is placed in a
container having a closed end and the container with the sample
located therein is weighed. The loaded container then is
centrifugally spun in a heated environment to evaporate the
moisture from the sample. Following this operation, the container
with the remaining portion of the sample located therein is removed
from the heated environment and then weighed to complete the test
procedure.
By centrifugally spinning the sample in a heated environment, the
rate of heat exchange is increased whereby the time required for
drying is minimized. In this respect, certain samples, such as pure
meat products can be satisfactorily dried in about 7 or 8 minutes.
Moreover, loss of material through spattering is minimized due to
the effect of the centrifugal force on the material while spun in
the container.
The apparatus comprises outer wall structure forming side walls, a
bottom, and a top. Interior wall structure is spaced from the outer
wall structure and provides an interior chamber. A door is coupled
to the top of the apparatus for providing access to the chamber. An
electrical heater is located in the apparatus for heating the
chamber. Insulation is provided between the interior wall structure
and the exterior wall structure for retaining the heat in the
chamber and for minimizing the transfer of heat to the exterior
wall structure. A shaft having one end extends through the interior
wall structure and into the chamber. Means is connected to this end
of the shaft for releasably holding in the chamber, in pivotal
positions, a plurality of cup-shaped containers for holding the
material or sample to be tested. In addition, an electrical motor
is coupled to the opposite end of the shaft for imparting rotation
thereto for rotating the containers in the chamber.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is an exterior view of the present apparatus employed for
use in separating moisture from solids;
FIG. 2 illustrates part of the interior chamber of the apparatus as
seen through its top door while in an open position;
FIG. 3 is a cross-section of the apparatus taken through lines 3--3
of FIG. 1;
FIG. 4 illustrates in more detail the controls of the apparatus for
controlling its operation; and
FIG. 5 is an electrical wiring diagram of the components of the
apparatus.
DETAIL DESCRIPTION OF THE INVENTION
Referring to FIGS. 1-3, the apparatus of the present invention for
use in separating moisture from solids is identified at 11. It
comprises outer wall structure forming four side walls (only the
three visible ones 11A-11C are designated), a bottom 11D, and a top
11E. An interior bowl 13 spaced from the outer wall structure forms
an interior chamber 5 which is heated by an electrical heater
illustrated at 17 (see also FIG. 5). A door 19, coupled to the top
of the apparatus by way of hinges 21, is employed for providing
access to the chamber 15. A handle 19A is provided for opening the
door 19. Heat insulation material 23, such as fiberglass, is
located between the bowl 13 and the exterior wall structure to
provide insulation against loss of heat from the chamber 15. As
illustrated, the top 11E of the apparatus is formed of spaced upper
and lower metal walls 11F and 11G between which insulation 23 also
is located. The door 19 is constructed in a similar manner. A
removable thermometer 25 is provided for determining the
temperature in the chamber 15. As illustrated, it is coupled to a
rod 27 which may be inserted into an aperture 29 extending through
the top 11E.
A rotatable shaft 31 has an upper end 31A extending through the
bowl 13 into the chamber 15. A wheel or hub 35 is fixedly coupled
to the shaft end 31A for rotation therewith. A cylindrical shield
37 is coupled to the periphery of the hub 35 and extends downward
and around the upwardly extending central portion 13A of the bowl
13. A plurality of hooks 39 are threadedly coupled to the periphery
of the hub 35 at equally spaced positions. As illustrated, these
hooks are coupled to the periphery of the hub 35 through the
cylindrical shield 37. In one embodiment twelve hooks 39 are
provided. Also provided are a plurality of cup-shaped containers 43
which are releasably and pivotally coupled to hooks 39 by way of
apertures 43A. These containers are provided for holding the
material to be tested.
An electrical motor 45 is coupled to the opposite end 31B of the
shaft 31 for imparting rotation thereto. As illustrated, the motor
is coupled to the shaft by way of pulleys 47 and 48 and a belt
illustrated at 49. Rotation of the motor 45 causes the shaft 31 and
hence the hub 35 and the containers 43 to rotate in the chamber. As
the rotational speed builds up, the containers 43 will swing
outward to a position nearly parallel to the plane of the hub
35.
Referring to FIGS. 4 and 5, the controls for operating the
apparatus comprise a variable timer 51, a rotary switch 53, and an
adjustable thermostat 55. These components are coupled electrically
to an AC power supply 57 by electrical conductors in the manner
illustrated. A pilot light 59 is provided across the heater 17 and
in addition a fuse 61 is coupled to the AC source 57 and to the
conductors leading to the heater 17 and to the motor 45. The switch
53 comprises terminals 53A and 53B coupled to the AC source 57 and
terminals 53C and 53D. Terminal 53C is coupled between timer 51 and
motor 45 while terminal 53D is coupled between timer 51 and heater
17. Although not shown, connectors will be provided for
disconnecting the electrical system from the source 57.
The timer 51 as illustrated can be adjusted for various timing
conditions and in the embodiment disclosed, it can time the
operations for up to 60 minutes.
By rotating the switch 53 to the "Motor On-Heat Timed" position,
terminals 53A and 53C will contact each other to operate the motor
45 and the heater 17. The heater will be timed in accordance with
the position to which the timer 51 is moved. When the rotary switch
53 is moved to the "On" position, both the motor and heater are
operated but neither are timed by the timer 51. In the "On"
position of the switch 53 terminals 53A and 53C contact each other
while terminals 53B and 53D contact each other. In this position,
the timer 51 is shunted out of the circuit and does not control the
operations. When switch 53 is moved to the "Heat On-Motor Timed"
position, terminals 53B and 53D contact each other whereby the
motor will be on for the timed period determined by the setting of
the switch 51. In this position the heater will not be timed. The
thermostat 55 always controls the operation of the heater.
In conducting moisture content tests for example on foods, the
following procedure may be carried out. The chamber 15 is preheated
and the cups or containers 43 dried. This may be accomplished by
coupling the cups to their hooks in the chamber and moving the
switch 53 to the "On" position for a desired time period. For
testing operations, the desired temperature in the chamber 15 may
be attained by adjustment of the thermostat 55 and use of the
thermometer 23.
After the chamber has been heated and the cups dried, the switch 53
is turned to the "Off" position and the cups may be removed from
the chamber and from the apparatus. They then will be cooled and
weighed empty. The material to be tested then is placed into the
cups or containers and the loaded containers with the material in
them are weighed, tagged, and then placed in the chamber 15 and
attached to the hooks. The switch 51 then is moved to the desired
timing position depending upon the material desired to be tested
and the temperature to be attained in the chamber 15. In testing
the moisture content of meat products, it has been found that at a
chamber temperature of 155.degree.C., and at 600 R.P.M.,
satisfactory drying may be obtained on a 4 to 5 gram sample in a
maximum time period of about 12 minutes and as indicated previously
in a lesser time period for pure meat products. Products containing
high content of starch or sugar can be satisfactorily dried, using
a 4 to 5 gram sample, at about 120.degree.C. in a maximum time of
18 minutes. The drying operations may be carried out by moving the
switch 53 either to the "Motor On-Heat Timed" position or the "Heat
On-Motor Timed" position. As indicated previously, drying is
obtained in a minimum of time since by spinning the loaded
containers 43 in the heated chamber, a very rapid rate of heat
exchange is obtained. In addition the centrifugal force drives the
samples into the bottom of the cups as they are spun thus
preventing loss of material through spattering but allowing
evaporation to take place. Stated in another manner, the
centrifugal force presses the sample in a cup, to the bottom and
sides of the cup, squeezing out intracellular moisture and thus
freeing the moisture for rapid evaporation. The pressure of the
centrifugal force spreads the material across the bottom of the cup
creating maximum contact for heat transfer. Thus for certain food
products the present process and apparatus produces drying results
comparable to regulatory methods in no more than 18 minutes,
resulting in a substantial saving of laboratory time compared with
conventional techniques.
During the time that the heater 17 is on, the pilot light 59 also
will be on. The timer 51 is an automatic timer and will move from
the position set to the zero position at which time either the
motor or heater will be turned off depending upon which is being
timed during the drying operations. In the embodiment disclosed, a
bell will ring when the timer reaches the zero position to notify
the operator.
After drying has occurred the switch 53 is moved to the "Off"
position and the containers 43 with the dried material therein are
removed from the chamber 15 and allowed to cool. When cooled, the
containers 43 with the dried material therein are weighed to obtain
the loaded dry weight of the material. As indicated previously, the
empty weight of the containers; the loaded weight prior to drying;
and the loaded weight after drying are employed to determine the
original weight of the material and its dry weight. The difference
is the weight of the moisture. This difference divided by the
original weight of the material and multiplied by 100 gives the
percentage of moisture or volatile matter in the material.
In other details of the apparatus, bearings 61 and 63 are provided
for supporting the shaft 31 for rotation. The heater 17 is held in
place within an annular slot formed around the bottom of the bowl
13 by way of annular member 65 bolted to the bottom of the bowl 13.
The bowl 13 is held in place by way of tabs 67 bolted to L-shaped
members 69 which are bolted to the side walls of the apparatus. The
top of the chamber 13 has a cylindrical extension 71 fitted therein
and which is coupled to the outer side walls by way of metal screws
illustrated at 73. A protective cylindrical shield 75 is bolted to
the bottom 11D and extends into the upward extending portion 13A of
the bowl 13 for providing space for extension of the shaft 31 and a
passage for air by way of the vents formed in the apparatus. The
cylinder 75 is coupled to the bottom 11D by way of bolts 79. These
bolts also hold the annular member 81 which supports the bearings
61.
As illustrated, the chamber 15 is vented by way of vents 83 formed
in the top 11E, apertures 85 formed in the upward extending portion
13A of the bowl 13 and apertures 87 formed in the annular member 81
and in addition by way of apertures 89 formed in the lower
extending portions of the side walls 11A and 11B. Air flows through
the chamber in the direction indicated by the arrows. Control knobs
83A are employed to adjust the top vents 83.
In one embodiment, the electric motor 45 attains a speed of 600
RPM. The heater 17 is rated at 115 volts, 10 amps, and 1,100 watts.
For most food products, the heater will be adjusted to obtain
chamber temperatures from 115.degree.C. to 190.degree.C. The
insulation 23 is of fiberglass and the bowl 13 as well as the cups
43 are constructed of aluminum. The cups 43 have a diameter of 11/2
inch and a height of 2 inches. The radius from the shaft axis 31 to
the bottom of the cups when swung out is about 6 or 7 inches. The
structure forming the outer walls of the apparatus is formed of
stainless steel. The exterior dimensions of the apparatus are 17
inches by 17 inches by 16 inches and its weight is 60 pounds. It
may conduct 12 tests at a time although more tests may be conducted
by providing more cups 43.
In the previous discussion, the present method and apparatus was
described as being employed primarily to determine the moisture
content of material such as foods. It is to be understood, however
that the process and apparatus may be used in other tests, for
example in determining the nonvolatile residue of liquids obtained
from production wells in oil field operations. In this respect,
production liquids may be tested to determine subsurface formations
from which salt water is flowing into the well by way of casing
leaks. In conducting these tests, the water sample is inserted into
the containers and centrifugally spun in the heated chamber to
evaporate the water to obtain only the nonvolatile residue which is
the dissolved solids or salts in the production liquid. At
100.degree.C., a 25 ml. sample of an oil field brine can be dried
in about one hour; at 200.degree.C. it can be dried in about 25
minutes. The drying time employing the present invention is a
fraction of that required using conventional methods. In conducting
these tests using the present invention, a container is weighed
when empty; when loaded with a sample prior to drying; and after
drying with the remaining residue therein to determine the original
weight of the sample and the weight of the remaining residue after
drying. By dividing the weight of the remaining residue by the
original weight of the sample tested, one can determine the percent
of dissolved solids or residue in the original sample. These
results can be compared with previously dptermined results obtained
in the various formations while drilling operations were carried
out to determine or locate the formation from which the unwanted
fluids are flowing into the well.
* * * * *