EP0121522B1 - Verfahren und vorrichtung zur kontinuierlichen kristallisation einer zuckerlösung - Google Patents

Verfahren und vorrichtung zur kontinuierlichen kristallisation einer zuckerlösung Download PDF

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Publication number
EP0121522B1
EP0121522B1 EP83902997A EP83902997A EP0121522B1 EP 0121522 B1 EP0121522 B1 EP 0121522B1 EP 83902997 A EP83902997 A EP 83902997A EP 83902997 A EP83902997 A EP 83902997A EP 0121522 B1 EP0121522 B1 EP 0121522B1
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EP
European Patent Office
Prior art keywords
massecuite
stirring
mother liquor
vacuum
continuous
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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
Application number
EP83902997A
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English (en)
French (fr)
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EP0121522A1 (de
Inventor
Jacques Cuel
Claude Longue-Epee
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Beghin Say SA
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Beghin Say SA
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Publication date
Application filed by Beghin Say SA filed Critical Beghin Say SA
Publication of EP0121522A1 publication Critical patent/EP0121522A1/de
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    • 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
    • C13B30/02—Crystallisation; Crystallising apparatus
    • C13B30/022—Continuous processes, apparatus therefor
    • 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
    • C13B30/02—Crystallisation; Crystallising apparatus
    • C13B30/026—Discontinuous processes or apparatus therefor

Definitions

  • the present invention relates to a process and a device for continuously kneading a cooked mass obtained in particular during the manufacture of sugar, it being understood that by “sugar” is meant “sucrose”.
  • Sugar extraction processes generally use two types of factories: actual factories (sugar factories) and post-treatment factories (refineries) in which the sugars are refined, filtered, crystallized and fashioned.
  • the sugar factories have equipment adapted to the raw material used, beet or cane. Thus, the sugar factories have specific equipment while the refineries process raw sugars, which can be cane or beet.
  • diffusers are devices in which water is circulated against the current.
  • the juices obtained contain approximately 11 to 12% of impurities related to dry matter.
  • a lime treatment followed by carbonation and separation by filtration or decantation allows satisfactory purification of organic non-sugars.
  • the raw material is cane
  • the present invention relates more particularly to the steps for crystallizing sugar and applies to all sugary juices whatever the raw material used.
  • crystallization in candy and refinery (cane or beet) is to extract, in crystallized form, with as high a yield as possible, the sugar dissolved in the syrup and thus separate it soluble impurities which accompany it.
  • the rate of crystallization depends mainly on the following linked parameters: supersaturation, viscosity, temperature, internal agitation, purity and pH.
  • French patent No. 1528738 describes a crystallization process for candy syrup according to which concentrated sweet juices are introduced into a cooking boiler where a fraction of the sugar is crystallized. The obtained cooked mass is kneaded for a certain time at a high temperature and then sieved in a centrifugal wringer where the crystals are separated from the sewer. The mother sewer is then mixed with crystals and then undergoes a second kneading in order to cause the crystallization of the sugar contained in said sewer.
  • French Patent No. 2064277 describes a process for obtaining crystals continuously according to which a sugar syrup, in the presence of crystalline seeds, previously added, is concentrated under vacuum in a crystallizer having several successive compartments.
  • This process requires a relatively high temperature, which on the one hand, increases the energy expenditure, and on the other hand, decreases the crystallization yield.
  • French Patent 1,368,118 describes a crystallization process consisting in removing part of the cooked mass from a cooking appliance, subjecting it to a turbine operation and reinjecting the mother liquor thus obtained, at the level of the 'one of the crystallization stages.
  • This process requires additional turbination on the one hand, leads to a loss of energy not used for crystallization, on the other hand.
  • the crystallization surface of the remaining cooked mass which is directed towards the mixer is reduced.
  • the reinjected mother liquor spontaneously crystallizes by cooling, giving parasitic grains of small size which pass through the sieve of the centrifuges, which further reduces the extraction of crystals from the entire jet.
  • the crystallization process according to the invention makes it possible to obtain, at the end of the kneading of the baked mass, a much greater quantity of crystallized sugar than during the implementation of the processes known to date.
  • the process aims to lower the temperature of the cooked mass as much as possible to increase crystallization.
  • Crystallization jet considered, in particular by turbination and is characterized in that at least part of the mother liquor is recycled at the stage or stages of the kneading under vacuum.
  • the invention also relates to a device for kneading a baked mass, consisting of one or more cylindrical kneaders (8, 28, 29) comprising inlet (16a, 31a) and outlet (16b, B) of the cooked mass, at least one vacuum outlet (35), an inlet means (19, 32) of mother liquor connected to outlet of the spin sewer of a wringing device, characterized in that the outlet of the cooked mass and the mother water inlet means are respectively connected one to the inlet of the cooked mass and the other to a mother water outlet from the same wringing device.
  • the so-called “poor sewer” part is recycled during the steps of kneading under vacuum.
  • the so-called “rich sewer” part is reinjected for example at the cooked level.
  • the recycled part of the mother liquor is heated and demulsified before said recycling.
  • This stirring is all the more effective as it is carried out in a regular manner over a small and uniform thickness of the baked mass.
  • the continuous mixing under vacuum comprises several successive stages.
  • the first is conducted under a vacuum between 82.6 kPa and 88.0 kPa
  • the second under a vacuum between 88.0 kPa and 96.0 kPa.
  • the terracotta must have an initial temperature of around 80 ° C and, after continuous mixing under vacuum, have its temperature lowered to between 40 ° C and 50 ° C.
  • the crystallized mass is then drained (turbination): the crystals are separated from the mother water and the lean sewer of the crystallization jet considered is recycled, for the most part, at the level of the continuous mixer (s) under vacuum. Poor recycled sewers maintain sufficient fluidity so that the cooked mass does not freeze and the mobility of the crystals allows their movement.
  • the lean sewer inlet means consist of one or more pipes located in the lower part of the cylinder.
  • these tubes arrive tangentially to the cylinder.
  • their number is between two and ten.
  • a fraction 1a, 21a of the sugar syrup 1, 21 is directed towards a vertical device 2, 22 to make the baked goods. It has a volume of 300 h.l. and comprises a bundle, with tubes supported by two frustoconical plates, sloping towards the central well equipped with a stirring propeller.
  • the cooked feet 3, 23 of the vertical device 2, 22 feed the magma mixer 4, 24.
  • the magma mixer is a completely closed horizontal cylindrical capacity, equipped with an agitator consisting of a propeller supported by a longitudinal shaft rotating at 1 rev / min and equipped with a double jacket with circulation of hot water at 80 ° C. allowing to thermostate the whole: this magma mixer has only a buffer storage role.
  • the continuous cooking appliance 6, 26 is composed of a horizontal cylindrical steel tank, inside which the heating is provided by a bundle of longitudinal stainless steel tubes, arranged in layers.
  • the lower part of the tank is provided with a double envelope in which circulate the fumes which are not condensed in the bundle.
  • a certain flow of steam is injected into the lower part of the cooking appliance to ensure agitation of the cooked mass.
  • the apparatus is divided into compartments by transverse partitions and a longitudinal partition at the base of which an orifice allows the progression of the cooked mass.
  • the first compartment is powered by magma, the following by the terracotta from the previous compartment.
  • Each compartment is also provided with a syrup supply 1b, 21b which sprinkles the walls emerging from the cooked mass by rotating tubes.
  • the massecuite reaching the last compartment is extracted at its base by a variable speed pump.
  • the circulation and the flow of fluids in the device are controlled by chains of regulation - vacuum, vapor pressures, agitation, density and level of cooked mass.
  • the terracotta 7, 27 is directed to a continuous vacuum mixing device 8, 28.
  • this device consists of a mixer 8 comprising a hermetic, heat-insulated horizontal casing 9, provided with a longitudinal shaft 10 supporting a propeller 11 and separated into two compartments 12, 13, by a sealed wall 14, which is equipped in the lower part with an orifice 15 allowing the transfer of the cooked mass from an inlet compartment to the outlet compartment, each compartment being provided with a tube 35 allowing a connection with a vacuum source.
  • the inlet compartment and the outlet compartment are respectively provided with inlet pipes 16a and outlet 16b of the baked mass, these pipes being of small section and located in the lower part of each compartment.
  • the first compartment is subjected to a vacuum of 82.2 kPa, the second to a vacuum of 89.4 kPa.
  • variable speed positive displacement pump ⁇ which can be the pump for extracting the continuous cooked 6 ⁇ and d '' a variable speed displacement pump.
  • the baking mass is fluidized with the lean sewer 18 obtained during the spinning of the crystallized baking mass (centrifugation step 40 allowing the crystallized sugar 41 to be isolated).
  • This poor sewer arrives at the bottom of each of the compartments 12, 13 by three tangential pipes 19 whose flow rates are regulated.
  • the crystallized terracotta 27 leaving the first continuous vacuum mixer 28 is directed to the second mixer 29.
  • Each mixer 28, 29 consists of a horizontal cylinder 30 provided with an internal movement of low power, scraping the walls and thus preventing sugar concretions. It also includes inlet pipes 31a a and outlet 31b of the terracotta, of small section and located in its part. lower. The level of cooked mass is maintained substantially in the diametral plane, so as to present the maximum surface area for evaporation.
  • the part known as "poor sewers" 39 resulting from the cooked mass after spinning 40, previously heated 42 and demulsified 43, is injected 211 a, 211 b, into the mixers 28, 29 at four points p of the horizontal arrivals 32 distributed according to the lower generator 33.
  • the part called “rich sewer” 44 recycled with fraction 21 b.
  • Each mixer 28, 29, constitutes a stage placed under a vacuum to determine which corresponds to the desired mass-cooked temperature. The progression of the vacuum per stage to lower the lower temperature limit while avoiding the spontaneous formation of "false grains"
  • the assembly is continuously supplied by a volumetric pump 34 at variable speed from the outlet of a continuous baking or from a mixer for casting a discontinuous baking.
  • Each stage 35 is connected to a vacuum deep central 37, the vacuum being adjusted by means of the automatic valve 36 u.
  • the cooled cooked mass is continuously extracted by a volumetric pump 38 at variable speed.
  • the speeds of the terracotta pumps are controlled by level regulators.
  • the voids are regulated by automatic valves on posted instructions.
  • the sewer introduction rate on each stage is adjusted in proportion to the cooked masonry rate and corrected on the last stage according to the output Brix.
  • the process according to the invention makes it possible to save approximately 60% of the steam consumption.
  • the essential difference between the continuous vacuum mixer and the other types of crystallizer is that the cooling is not done by exchange with a fluid but by auto-evaporation.
  • the continuity of the operation promotes the regularity of the finished product obtained by maintaining the value of all the parameters of the regulatory chains.
  • the magnification coefficient of the crystals is between 1.30 and 1.80.
  • the crystallization process according to the invention can be qualified as "cold crystallization process”: it eliminates any phenomenon of recoloration of the baked mass, thereby reducing the amount of water required during the clearing step, operation which is always accompanied by a redissolution of the sugar crystals.
  • the method and the device for crystallizing a sugar syrup according to the invention make it possible to push the extraction to a level never reached, whatever the technique used.
  • they add to the kneading all the advantages of continuous work, namely: regularity of operation ⁇ therefore better quality of the product obtained-, reduction of the dimensions of the material, simplification of the control and automation chains, very improved sensitive to the workshop operating account.

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  • Chemical & Material Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Saccharide Compounds (AREA)
  • Confectionery (AREA)
  • Food-Manufacturing Devices (AREA)

Claims (21)

1. Verfahren zur Kristallisation eines Zuckersirups, das darin besteht, daß der Sirup einem kontinuierlichen oder diskontinuierlichen Kochvorgang derart unterworfen wird, daß man eine gekochte Masse erhält, die gekochte Masse einer oder mehreren kontinuierlichen Knetstufen im Vakuum unterworfen wird, danach die Kristalle der Mutterlauge von dem in Betracht gezogenen Kristallisationsstrahl insbesondere durch Schleudern getrennt werden, dadurch gekennzeichnet, daß wenigstens ein Teil der Mutterlauge bei dem Niveau der Knetstufe(n) im Vakuum recycled wird.
2. Verfahren zur Kristallisation eines Zuckersirups nach Anspruch 1, dadurch gekennzeichnet, daß die Mutterlauge in dem unteren Teil des Kneters oder der Kneter recycled wird, der die Knetstufe(n) unter Vakuum bildet.
3. Verfahren zur Kristallisation eines Zuckersirups nach Anspruch 1, dadurch gekennzeichnet, daß der Teil der Mutterlauge, der recycled wird, der als "erster Ablauf" bezeichnete Teil ist.
4. Verfahren zur Kristallisation eines Zuckersirups nach Anspruch 1, dadurch gekennzeichnet, daß der Teil der Mutterlauge, der recycled wird, vor dem genannten Recyclen wieder erwärmt und entemulgiert wird.
5. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das kontinuierliche Kneten der gekochten Masse im Vakuum mehrere aufeinanderfolgende Stufen beinhaltet.
6. Verfahren nach Anspruch 5, dadurch gekennzeichnet, daß das kontinuierliche Kneten der gekochten Masse im Vakuum zwei aufeinanderfolgende Stufen beinhaltet.
7. Verfahren nach Anspruch 6, dadurch gekennzeichnet, daß die erste Knetstufe durchgeführt wird unter einem Vakuum zwischen 82,6 und 88,0 kPa.
8. Verfahren nach Anspruch 6 oder 7, dadurch gekennzeichnet, daß die zweite Knetstufe durchgeführt wird unter einem Vakuum zwischen 88,0 und 96,0 kPa.
9. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß die Temperatur der gekochten Masse annähernd 80°C beträgt.
10. Verfahren nach Anspruch 8, dadurch gekennzeichnet, daß die Temperatur des kristallisierten Sirups beim Austritt aus der letzten Knetstufe im Vakuum zwischen 40°C und 50°C beträgt.
11. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß zwischen dem Ende der kontinuierlichen oder diskontinuierlichen Kochstufe und dem Ende des kontinuierlichen Knetens im Vakuum das Verhältnis des Gewichts der austretenden Kristalle zu dem Gewicht der eintretenden Kristalle zwischen 1,30 und 1,80 liegt.
12. Verfahren nach Anspruch 6, dadurch gekennzeichnet, daß die zwei aufeinanderfolgenden kontinuierlichen Knetstufen im Vakuum in einem einzigen Kneter durchgeführt werden.
13. Verfahren nach Anspruch 5, dadurch gekennzeichnet, daß jede kontinuierliche Knetstufe im Vakuum in einem gesonderten Kneter durchgeführt wird.
14. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, daß das Niveau der gekochten Masse im wesentlichen in der diametralen Ebene jedes unter Vakuum gehaltenen Kneters liegt.
15. Vorrichtung zum Kneten einer gekochten Masse, bestehend aus einem oder mehreren zylindrischen Knetern (8, 28, 29) mit Eintritts- (16a, 31a) und Austrittseinrichtungen (16b, 31b) für die gekochte Masse, wenigstens einer Vakuumquelle (35) einer Eintrittseinrichtung (19, 32) für die Mutterlauge, verbunden mit einem Ausgang des Schleuderablaufs einer Schleudervorrichtung, dadurch gekennzeichnet, daß der Ausgang (16b, 31) der gekochten Masse und die Eintrittseinrichtung (19, 32) für die Mutterlauge jeweils mit dem Eingang der gekochten Masse bzw. einem Ausgang der Mutterlauge derselben Schleudereinrichtung verbunden sind.
16. Vorrichtung zum Kneten nach Anspruch 15, dadurch gekennzeichnet, daß die Eintrittseinrichtung (19, 32) aus einer oder mehreren im unteren Teil des Zylinders angeordneten Röhren besteht.
17. Vorrichtung zum Kneten nach Anspruch 16, dadurch gekennzeichnet, daß sich die Röhren tangential an den Zylinder heranerstrecken.
18. Vorrichtung zum Kneten nach einem der Ansprüche 15 bis 17, bestehend aus einem horizontalen zylindrischen Kneter (8) mit einer wärmeisolierten luftdichten Hülle (9), der ausgestattet ist mit einer eine Wendel (11) tragenden Längswelle (10) und in zwei Abteile (12 und 13) geteilt ist durch eine dichte Wand (14), die in ihrem unteren Teil mit einer Öffnung (15) versehen ist, welche die Überführung der gekochten Masse aus einem Abgabeabteil (12) in ein Eintrittsabteil (13) gestattet, wobei jedes Abteil mit einer Röhre (35) ausgestattet ist, die eine Verbindung mit einer Vakuumquelle (37) gestattet, dadurch gekennzeichnet, daß jedes Abteil (12, 13) mit einer oder mehreren Röhren (19) versehen ist, die die genannte Eintrittsvorrichtung für die Mutterlauge bilden.
19. Vorrichtung zum Kneten nach Anspruch 18, dadurch gekennzeichnet, daß jedes Abteil mit drei tangentialen Röhren (19) versehen ist.
20. Vorrichtung zum Kneten nach einem der Ansprüche 15 bis 17, bestehend aus zwei hintereinander angeordneten waagerechten zylindrischen Knetern (28, 29), die mit einem inneren Antrieb schwacher Leistung ausgestattet sind, dadurch gekennzeichnet, daß jeder Kneter mit einer oder mehreren Röhren (32) ausgestattet ist, die das Mittel für den Eintritt der Mutterlauge bilden.
21. Vorrichtung nach Anspruch 18, dadurch gekennzeichnet, daß die Eintritts- (13) und Austrittsabteile (12) für dei gekochte Masse mit Eintritts- (16a) und Austrittsröhren (16b) von geringem Querschnitt für die gekochte Masse ausgestattet sind, die in ihrem unteren Teil liegen.
EP83902997A 1982-10-18 1983-09-30 Verfahren und vorrichtung zur kontinuierlichen kristallisation einer zuckerlösung Expired EP0121522B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8217408A FR2534595B1 (fr) 1982-10-18 1982-10-18 Procede et dispositif de cristallisation en continu d'une masse cuite, notamment d'un sirop de sucre
FR8217408 1982-10-18

Publications (2)

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EP0121522A1 EP0121522A1 (de) 1984-10-17
EP0121522B1 true EP0121522B1 (de) 1986-08-13

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EP83902997A Expired EP0121522B1 (de) 1982-10-18 1983-09-30 Verfahren und vorrichtung zur kontinuierlichen kristallisation einer zuckerlösung

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EP (1) EP0121522B1 (de)
JP (1) JPS60500041A (de)
CA (1) CA1205803A (de)
DE (2) DE3365320D1 (de)
DK (1) DK86984A (de)
ES (1) ES8405443A1 (de)
FR (1) FR2534595B1 (de)
IE (1) IE56053B1 (de)
IT (1) IT1160223B (de)
PT (1) PT77514B (de)
WO (1) WO1984001584A1 (de)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3810181C1 (en) * 1988-03-25 1989-08-17 Fried. Krupp Gmbh, 4300 Essen, De Apparatus for the cold crystallisation of sugar massecuites of high purity
FR2647812B1 (fr) * 1989-06-01 1991-09-13 Generale Sucriere Sa Procede d'amelioration du taux d'extraction de sucre d'un sirop de troisieme jet, en reduisant la temperature de fin de cristallisation
FR2661192B1 (fr) * 1990-04-20 1992-07-24 Fives Cail Babcock Procede et installation pour la production en continu de cristaux de sucre.
FR2736932B1 (fr) * 1995-07-18 1997-08-29 Beghin Say Eridania Procede et dispositif de cristallisation en continu d'une composition contenant du sucre en dernier jet de cristallisation

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR626505A (fr) * 1926-04-02 1927-09-08 Schneider & Cie Malaxeur-cristallisoir pour le traitement des masses cuites de sucreries, et autres applications

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR611094A (fr) * 1925-05-20 1926-09-20 Cuiseur-cristalliseur tubulaire rotatif
FR1528738A (fr) * 1967-04-25 1968-06-14 Fives Lille Cail Procédé de cristallisation des sirops de sucrerie
NL159286B (nl) * 1969-09-26 1979-02-15 Stork Werkspoor Sugar Nv Werkwijze voor het continu winnen van kristallen uit een oplossing en kristallisator voor het uitvoeren van deze werkwijze.
ZA775459B (en) * 1977-09-12 1979-02-28 Huletts Sugar Improvements in continuous vacuum crystallisers

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR626505A (fr) * 1926-04-02 1927-09-08 Schneider & Cie Malaxeur-cristallisoir pour le traitement des masses cuites de sucreries, et autres applications

Also Published As

Publication number Publication date
DE121522T1 (de) 1985-05-09
ES525934A0 (es) 1984-06-16
PT77514B (fr) 1986-02-12
DK86984A (da) 1984-06-15
FR2534595B1 (fr) 1985-07-12
IT1160223B (it) 1987-03-04
IT8368071A0 (it) 1983-10-17
ES8405443A1 (es) 1984-06-16
FR2534595A1 (fr) 1984-04-20
WO1984001584A1 (fr) 1984-04-26
DE3365320D1 (en) 1986-09-18
JPS60500041A (ja) 1985-01-17
IE56053B1 (en) 1991-03-27
EP0121522A1 (de) 1984-10-17
CA1205803A (fr) 1986-06-10
PT77514A (fr) 1983-11-01
DK86984D0 (da) 1984-02-22
IE832326L (en) 1985-04-18

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