DE54359C - Process of regulating the alkalinity of sugar juices to increase the yield - Google Patents
Process of regulating the alkalinity of sugar juices to increase the yieldInfo
- Publication number
- DE54359C DE54359C DENDAT54359D DE54359DA DE54359C DE 54359 C DE54359 C DE 54359C DE NDAT54359 D DENDAT54359 D DE NDAT54359D DE 54359D A DE54359D A DE 54359DA DE 54359 C DE54359 C DE 54359C
- Authority
- DE
- Germany
- Prior art keywords
- alkalinity
- sugar
- yield
- regulating
- increase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 230000001105 regulatory Effects 0.000 title claims 2
- 238000000034 method Methods 0.000 title description 3
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- AXCZMVOFGPJBDE-UHFFFAOYSA-L Calcium hydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 235000011116 calcium hydroxide Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium monoxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims 1
- 238000000926 separation method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000007792 addition Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000036826 Excretion Effects 0.000 description 1
- 235000015450 Tilia cordata Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000005712 crystallization Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
- C13B30/002—Evaporating or boiling sugar juice
- C13B30/005—Evaporating or boiling sugar juice using chemicals
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Crystallography & Structural Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
Es ist allgemein bekannt, dafs es von grofsem Vortheil ist, möglichst viel Zucker nach dem ersten Verkochen, d. h. aus der ersten Füllmasse, als erstes Product zu erhalten, da sich so schneller und mehr fertige Waare ergiebt, als wenn die erste Krystallisation weniger vollständig ausfällt.It is well known that it is of great advantage to add as much sugar as possible afterwards first overcooking, d. H. from the first filling compound as the first product to be obtained, since this produces more finished commodities faster and more than if the first crystallization was less complete fails.
Durch Erzielung einer vermehrten Menge ersten Productes und durch Verringerung der Nachproducte wird die Zuckerfabrikation bedeutend verbilligt und vereinfacht. Es mufs indessen darauf Rücksicht genommen werden, dafs dieser Mehrgewinn an erstem Product nicht etwa nur durch verstärkte Eindickung erzielt werden darf, wobei nur eine mangelhafte Trennung des Syrups von den abgeschiedenen Zuckerkrystallen bewirkt werden würde; es mufs vielmehr das Kochen so geleitet werden, dafs eine Zunahme der Krystallausscheidung mit der Herstellung eines von den Krystallen gesondert bleibenden und leicht von ihnen abfliefsenden Syrups zugleich stattfinde; es mufs der klare leicht flüssige Syrup bei der Beendigung des Sudes deutlich und scharf von den Zuckerkrystallen geschieden sein und auch bei Erkaltung bis zur. mechanischen Trennung vom Zucker geschieden bleiben.By achieving an increased amount of first products and by reducing the Afterproducts, sugar production is significantly cheaper and simplified. It has to be however, it must be taken into account that this additional gain in the first product may not only be achieved through increased thickening, with only a deficient one Separation of the syrup from the separated sugar crystals would be effected; rather, cooking must be directed in this way That there is an increase in the excretion of crystals with the production of one of the crystals syrups that remain separate and drain easily from them take place at the same time; the clear, slightly liquid syrup must be clear and sharp at the end of the brew be divorced from the sugar crystals and also when cold up to. mechanical separation to remain divorced from sugar.
Diesen Zweck erreicht man vollkommen durch folgendes Verfahren:This purpose can be fully achieved by the following procedure:
Der Zuckersaft wird in der zweiten bezw. dritten Saturation auf 0,015 pCt. Alkalität gebracht, und diese Alkalität wird nachher durch mechanische Filtration bezw. durch Spodiumfiltration vor der Verdampfung des Saftes auf 0,01 pCt. reducirt; in solchem Falle zeigt der Dicksaft, bis auf 47° Brix eingedampft, eine Alkalität von 0,015 bis 0,02 pCt. Um den auf solche Weise neutralisirten Zuckersaft in gutem Zustande zu erhalten, ist es dann nöthig, ihn von der zweiten Saturation bis zum Vacuumapparat bei einer Temperatur von 720 R. zu erhalten. Am Schlüsse des Kochens der Füllmasse erhöht man dann die Alkalität des Syrups, und zwar in der Weise, dafs in den Vacuumapparat ein gewisser Zusatz, etwa 0,1 biso,8pCt., je nach Beschaffenheit der Füllmasse, entweder von Kalk in Gestalt von Kalkmilch oder von Sodalösung, oder auch ein Zusatz von anderen Alkalien eingeführt und gleichmäfsig in der Füllmasse vertheilt wird.The sugar juice is respectively in the second. third saturation to 0.015 pCt. Brought alkalinity, and this alkalinity is afterwards BEZW by mechanical filtration. by spodium filtration to 0.01 pCt before evaporation of the juice. reduced; in such a case the syrup, evaporated to 47 ° Brix, shows an alkalinity of 0.015 to 0.02 pCt. To obtain the neutralized in such a manner sugar juice in good condition, it is then necessary to obtain it from the second saturation to vacuum apparatus at a temperature of 72 0 R.. At the end of the boiling of the filling compound, the alkalinity of the syrup is increased, in such a way that a certain addition, about 0.1 to 0.8 pct., Depending on the nature of the filling compound, either of lime in the form of milk of lime is added to the vacuum apparatus or of soda solution, or an addition of other alkalis, is introduced and distributed evenly in the filling compound.
Durch diese Manipulation wird der klebrige Syrup dünnflüssiger gemacht, wodurch eine vollkommenere, schärfere Trennung der Krystalle vom Syrup ermöglicht und auch die Bildung von kleinen, losen Nachkrystallen beim Erkalten der Füllmasse verhütet wird.This manipulation makes the sticky syrup thinner, creating a A more complete, sharper separation of the crystals from the syrup enables and also the formation small, loose secondary crystals are prevented when the filling compound cools.
Die so bewirkte Absonderung der Krystalle vom Syrup ermöglicht nachher eine viel raschere Ausschleuderung auf den Centrifugen und eine gröfsere Ausbeute an weifsem Zucker als erstes Product aus der ersten Füllmasse.The separation of the crystals from the syrup thus effected enables a great deal afterwards faster extraction on the centrifuges and a greater yield of white sugar as the first product from the first filling compound.
Dieses Verfahren ist besonders insofern neu, als in der Zuckerfabrikation bisher noch niemals die Alkalität des Syrups im Vacuumapparat künstlich erhöht worden ist.This process is particularly new in that it has never before been used in sugar production the alkalinity of the syrup in the vacuum apparatus has been artificially increased.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE54359C true DE54359C (en) |
Family
ID=328956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT54359D Expired - Lifetime DE54359C (en) | Process of regulating the alkalinity of sugar juices to increase the yield |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE54359C (en) |
-
0
- DE DENDAT54359D patent/DE54359C/en not_active Expired - Lifetime
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