DE958550C - Process for the continuous cleaning of sugar juices - Google Patents

Description

Process for the continuous purification of sugar juices The invention relates to a process for the continuous purification of constantly obtained sugar juices.

The invention is based on the object of chemical treatment accruing fall products - also referred to as separating sludge - with elimination the previously common separation methods such. B. settling, filtering od. Like., By means of to eliminate the depleted raw materials more completely and economically.

According to the invention, this is done in that the chemical treatment for example with lime or C 02 during the continuous diffusion process is carried out. Here, the fall products through the leached raw material substance let yourself unsubscribe.

If the juice is not yet completely clear when it leaves the diffusion, so it is expediently in clear juice and concentrate, for example by sedimentation or centrifuges, separately, after which the concentrate obtained at such a distance from the end of the diffuser is introduced into this that the fall products are completely is carried along by the schnitzels migrating in the countercurrent.

It can also be advantageous that the from the continuous Diffusion escaping juice is also subjected to a chemical treatment and then through, for example, filters or Winner won Concentrate is fed to the diffuser.

In addition, the chemical treatment of the juice during a thermal pretreatment, for example in a scalding trough, are initiated. .

It can also be an advantage to have the sugar-free schnitzel with high alkalinity shortly before leaving the diffusion system indirectly through appropriate Treatment of the fresh or return water by means of a suitable acid or in the case the pressing; z. B. immediately before pressing, neutralized directly with acid or even be leavened.

Finally, it can be advisable that from the for the chemical and [or gas-serving introduction zone juice withdrawn and with the chemical and / or Gas in circulation is mixed back into the same zone.

The new process can be achieved by taking advantage of the continuous Diffusion using conceivably simpler and accordingly also proportionate perform and monitor cheaper equipment with a minimum of labor.

It differs from the known procedures. thus basically, which either consist in the fact that not chopped, but made into a pulp using milling mills ground beets, so-called graters, mixed with the necessary chemicals be pressed off. This process is a pure direct current process, and the Mass produced in this way can be used in a diffuser, i.e. in countercurrent, not juicing at all. It also requires significant amounts of water, to ensure equivalent desugarization. The heat economy is additionally charged to the corresponding water consumption.

The new procedure also differs fundamentally from the known diffusion processes which work periodically using cells. In particular, they exclude the possibility of the aggregates in each case to be introduced into the apparatus at different points depending on the circumstances. Much more When using them, one is bound to very specific cells, namely to the vessels. In addition, these devices require a large number of feeds and. Derivatives as well as circuits for each individual cell and thus require a line system, which makes considerable demands in its acquisition, maintenance and operation.

In the drawing, an exemplary embodiment is shown in FIG Invention shown.

In Fig. I and 2 are schematic embodiments of the procedural Circuit according to the invention (illustrated) shown. Fig. I shows the application with a continuous diffuser carried out outside the apparatus Heating of the chopped up parts of the plant (beet and cane), system "Raabe-Rapid". The schnitzel - beet or pipe - fall through the chimney i into the brewing device i i. From this they flow mixed with the brewing juice via the pipe 12 into the diagonally lying trough diffuser 13. This apparatus is almost three-quarters full divided by the sieves 14 into chambers. The juice flows downwards through the sieves and leaves the apparatus at 5 together with that introduced into the first chamber Stock juice. The upward transport of the schnitzel from chamber to chamber in the direction of Äusfall-2 takes place by means of lifting devices which are attached to the rotatable shaft 15. The entire raw juice flows through the nozzle 5 of the pump 17, which the juice to Partly via line 2o into the factory (rear plant), partly via preheater i9. into the brewing container i i conveys *).

The chemical supply, e.g. B. lime, takes place via line 6 and further distributed through several connections on Muldendiffuseur 13 and brewing container ii. In the same way, the gas, e.g. B. C 02, distributed via line 7 to both containers 13 and ii. To accelerate and perfect the mixture in the diffuser, juice is drawn off at 8 (nozzle) and introduced directly into the same zone or into the corresponding supply line for chemicals or gas by means of a pump or similar conveying element 9 via line io. To simplify the illustration, this juice circulation is only shown in one chamber.

The aforementioned concentrate can be used via line 6 or more In the middle, they are fed to the diffuser via the nozzle 6 ″ or via between them distributed nozzles.

Fig.2 shows the accumulation in a continuous diffuser with Heating carried out directly on or in the diffuser (system O 1 i e r). The schnitzel fall over chimney i into the serpentine, with the individual cylinders vertical standing apparatus. They are attached to the chain 22 in the direction of the arrow by means of the Mitnehrrier 23 promoted to failure 2. The fresh water becomes at 3, the return water is at q. introduced. Indirect heating via double jackets 24. Via nozzles 5 If the raw juice runs off, double jackets are put through a jacket screen 24 for indirect Heating.

Addition of chemicals via line 6 distributed over several connections on the Diffuser 21. In the same way, the gas is released from the line 7 via several connections distributed. The concentrate mentioned can be via line 6 or more to the center be fed to the diffuser via the nozzle 6 ″. To accelerate the mixing In the relevant zone in the diffuser, juice is drawn off at nozzle 8 and by means of Funding organ 9 via the line io directly into the same zone or via the corresponding one Chemical line or gas line introduced.

For the sake of simplicity, only a single zone was shown Juice circulation *). *) The fresh or return water is given to the diffusers in Fig. i and also FIG. 2 are supplied via the connection 3 and 4, respectively.

Claims (5)

PATENT CLAIMS: i. Process for the continuous purification of sugar juices, characterized in that the chemical treatment, for example with lime or CO 2, is carried out during the continuous diffusion process and the precipitated products are discharged through the leached raw material substances. 2. The method according to claim i, characterized in that the diffusion leaving juice in clear juice and concentrate, for example by sedimentation or Centrifuges, is separated again, whereupon the concentrate obtained in such Distance from the end of the diffuser is introduced into this that the precipitation products are completely taken away by the schnitzel moving in the countercurrent. 3. Procedure in particular according to claim 2, characterized in that from the continuous Diffusion escaping juice is also subjected to a chemical treatment and the concentrate then obtained, for example, through filters or settlers is fed to the diffuser. 4. The method according to claim i, 2 or 3, characterized in that that the chemical treatment of the juice during a thermal pretreatment is initiated. 5. The method according to any one of the preceding claims, characterized in that .Saft is withdrawn from the introduction zone serving for the chemical and mixed with the chemical and / or gas in circulation is returned to the same zone. Considered publications: German Patent Specifications No. 169 726, 201 825, 2 1 9 446, 8i7 88 0 , 725 466.