DE904520C - Process for processing sugar juices - Google Patents

Description

Process for processing sugar juices In the production of Sugar from sugar cane or sugar beet is known to proceed in such a way that the pressed juice or juice obtained by the diffusion process (raw juice) pre-cleaned with lime. The resulting secretion is in one or more Steps to lower its alkalinity and to precipitate carbonate Lime as well as colloidal impurities are treated with carbonic acid, which is reflected in usually followed by a resaturation. The here mostly filtered several times Juice (thin juice) is then evaporated to a thick juice, which in a vacuum crystallized sugar (filling compound) is boiled away. The obtained crystal slurry becomes after a longer dwell time in a mash, given the opportunity to cool down is separated into so-called raw sugar and drain by means of a centrifuge. Of the Part of the process becomes a filling compound when the syrup is boiled or in the mash admitted, or it is cooked for itself on so-called after-product. This byproduct is converted into impure solid sugar in an analogous manner using a centrifuge (second Product) and molasses broken down. The second product is dissolved with thin juice and returned to the lime separation.

The raw sugar obtained contains, for example, 95% sugar, while the remaining 5% is divided into water, non-sugars and ash. The purity can drop to 88 to 90% sugar. Remain in the molasses 5o to 6o 1 / o sugar that can no longer be used for crystallization, because the salts contained at the same time, especially potash salts, and the organic ones Non-sugars make crystallization difficult or prevent, so that the normal Sugar factories are not able to work through such processes completely.

It has now been found that the raw sugar yield is at the expense the final emergence or the molasses accumulation while achieving a uniform high degree of purity of the raw sugar produced. can increase significantly if one the sugar juice in a manner known per se of a partial - «- iron debasing or desalination subject.

The method is e.g. B. carried out in such a way that the thin juice after lowering the temperature accordingly using a hydrogen ion exchanger leads to which a hydroxyl ion exchanger can be connected upstream or downstream. Of the Deglazed or desalinated juice is then mixed with as much untreated thin juice as that the mixed juice obtained is neutral or has a pli of at least 7 to 7.5. The product is then boiled in the usual way on syrup and on solid Processed sugar. The raw sugar obtained easily reaches a polarization of 96 to 97 with a water content of 2 to 2.51 / o, while the rest is on ash and non-sugars distributed.

The first sequence is carried out in the usual way on the second or third product worked up, and finally an end expiry is obtained, which is much less Contains sugar, than corresponds to the usual molasses, and: the for example at the production of dry pulp is successfully recycled. It is according to the invention It does not matter whether you want to remove the base or remove salt from thin juices or do something else Place resulting sugar juices. For example, thick juices can also be used be subjected to treatment in this way or to processes of any kind. It is also the same whether the neutralization of the deboned or desalinated juices with thin alkaline juice or a juice taken elsewhere with sufficient alkalinity he follows.

The process offers the entire amount of juice compared to full demineralization the advantage that the technical aids of normal sugar factories without fundamental Changes can be used directly and that a change in terms of Number of types of sugar produced is not necessary. It is possible by increasing it of the desalinated portion the purity of the sugars obtained up to the level of marketable White sugar and beyond. One will meanwhile. just go so far that a complete crystallization of the mash under the usual conditions is avoided so that perfect centrifugation of the crystallized sugar is possible remain.

Example of a thin juice that has a purity of go at 14 Brix and contained 1.281 per cent of ash, 30 parts were mixed with 70 parts of juice, the beforehand by filtration at low temperature through H-ions and OH-ion exchange filters was freed from its cations and anions. This purified juice had r2.5 B-rix, a purity of 97 and containing o.oz 1 / o ash.

The mixed juice obtained had an ash content of o, o91 / o and about 13 Brix, a purity of 95. This mixed juice was made into syrup in the usual way evaporated from 50 to 6o Brix, whereby a purity of 95 to 96 was established.

This syrup was boiled in a vacuum on filling compound, from which a Raw sugar with a polarization of 96.5, 21 / a water and 1.51 / o ash and non-sugars was obtained. The process obtained was applied to the second product in the usual manner overcooked, being a sugar with 93 pole, q., 61/1 non-sugar and ash and 2, q.1 / 1 Water was obtained.

The second run was still pure at 76 Brix and 59.61 / o sugar of 78.5. When cooked, a third product was obtained from it, which after dissolution went back into divorce through raw juice. The final sequence only contained about 5o 1 / o sugar at 75 Brix and was dried on schnitzel.

Claims (2)

PATENT CLAIMS: i. Process for processing sugar juices, thereby characterized in that you can get a normal juice with one by desalination or debasing Mix the pre-cleaned juice and evaporate and boil it in the usual way. 2. The method according to claim z, characterized in that the juice is mixed with a juice deboned by hydrogen ion exchange until neutral. Cited publications: W oh ry z ek, Chemie der Zuckerindustrie, 1938, p. 351; Journal of the Sugar Industry Group, 1942, p. 152; Zentralblatt für Zuckerindustrie, Vol. 48, p. 119.