CS224912B1 - The clarification of the cane or beet sap - Google Patents

Description

When using lump quick lime, when clarified, incomplete mixing may cause the juice to overheal and overheat, causing deterioration in color and sugar loss: by decomposition, or by formation of a trisaccharide that does not decompose and remains in a saturating sludge. Working with lump lime is less comfortable and less clean, lime often catches up in filtering equipment. In the cohesive method of dry clarification with lump lime, the pre-clarification of the juice cannot be ensured. Using lime milk for clarification and extracted

- 2> w

224 912 juice dilutes about 80% of the water contained in the added lime milk. In this method, the lime extinguishing device is expensive. In addition, the chemical cleaning of Stiav is not as perfect as the ground milk, as is the action of ground lime ·

The above-mentioned drawbacks are substantially eliminated by the method of clarifying beet or one-third juice, which consists in adding ground lime at a temperature of -50 to 90 ° C, preferably 60 ° C in an amount of 0, to the extracted juice with turbulent stirring. 2-5 - 0.40 wt% CaO for pre-clarification and 0.95 to 1.60 wt% CaO at 80 ° C for post-clarification. the juice is clarified with a total dose of ground lime and 20-30% by weight of the clarified juice can be recirculated to the extracted juice for pre-clarification and / or pre-purification. The technological process of juice epuration is essentially the same as the other epuration processes used in current technological processes, with the exception of the use of ground lime.

The advantages of the clarification process according to the invention are that in the dry clarification of the juice with ground lime the juices are not diluted, a higher coagulation and clotting effect of pectins, proteins is achieved. Water supplied with lime milk does not have to evaporate, which is of great importance from an economic point of view. Dissolving the ground lime also heats the juice with the heat of heat, which is less needed to supply the juice when heated to a given technological temperature. There is also a reduction in the amount of water needed to extinguish lime. The use of ground lime does not result in overheating and over-alkalization, and thus sugar loss. The ground lime dissolves directly in the juice and not in other stages of epuration. It is possible to ensure the pre-clarification of the juice in a continuous way. Improved juice purification by increased coagulation of the dispersed colloidal substances will result in less coloring of the juice. The whole lime milk preparation plant, consisting of a fire extinguisher, separators and a pump system for the preparation of ground powdered lime, is eliminated and a mill is required.

Example 1

224 912

To 1 dm ^ of extracted juice heated to 60 ° C, ground lime in portions of 4 g _t 6 is added in portions corresponding to an alkalinity of 0.3 wt% CaO, over 10 minutes with turbulent stirring. The pre-clarified juice is heated to g0 ° C and then a fining portion of ground lime is added in an amount of 12 g over 3 minutes, corresponding to an alkalinity of 1.5% wt CaO. The juice is maintained at g 5 ° C for an additional 3 minutes.

Next, the operations of the epuration process, the X. salt, and the alkalinity 0.074 wt% CaO and II are normally followed. saturation to alkalinity 0.024% las. CaO.

Compared to the lime milk experiments according to the invention, an improvement in the filter coefficient of 4.43% achieved a color improvement of 17.65%, a lime content of 3.95% and an increase in the sucrification of the tall juice by 8.26%. SediNumber of coefficients decreased by 16.67% ·

FROM

The method of clarification according to the invention can also be used in the purification of sugar juices and reskolis vdd.

Claims (1)

OBJECT OF THE INVENTION 224 9 Process for clarifying beet or cane juice, characterized in that ground lime is added to the extracted juice under turbulent stirring at a temperature of -50 to 90 ° C, preferably 60 ° C, in an amount of 0.2-5 to 0.40% by weight CaO for pre-rhenium and 0.9 * 5 to 1.60% by weight of CaO at θθ ° C for post-clarification.