EP0133062B1 - Verfahren zur kontinuierlichen Herstellung von Zuckerkristallen aus Zuckersäften durch Vakuumverdampfung - Google Patents

Verfahren zur kontinuierlichen Herstellung von Zuckerkristallen aus Zuckersäften durch Vakuumverdampfung Download PDF

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Publication number
EP0133062B1
EP0133062B1 EP19840401305 EP84401305A EP0133062B1 EP 0133062 B1 EP0133062 B1 EP 0133062B1 EP 19840401305 EP19840401305 EP 19840401305 EP 84401305 A EP84401305 A EP 84401305A EP 0133062 B1 EP0133062 B1 EP 0133062B1
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EP
European Patent Office
Prior art keywords
crystals
magma
runoff
fact
process according
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
Application number
EP19840401305
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English (en)
French (fr)
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EP0133062A2 (de
EP0133062A3 (en
Inventor
Paul Credoz
Philippe Sucrerie & Distillerie De Bodard
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.)
Sucrerie & Distillerie De Souppes-Ouvre Fils Sa
Fives Cail Babcock SA
Original Assignee
Sucrerie & Distillerie De Souppes-Ouvre Fils Sa
Fives Cail Babcock SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from FR8310300A external-priority patent/FR2547833B1/fr
Application filed by Sucrerie & Distillerie De Souppes-Ouvre Fils Sa, Fives Cail Babcock SA filed Critical Sucrerie & Distillerie De Souppes-Ouvre Fils Sa
Priority to AT84401305T priority Critical patent/ATE25109T1/de
Publication of EP0133062A2 publication Critical patent/EP0133062A2/de
Publication of EP0133062A3 publication Critical patent/EP0133062A3/fr
Application granted granted Critical
Publication of EP0133062B1 publication Critical patent/EP0133062B1/de
Expired legal-status Critical Current

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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

Definitions

  • the present invention relates to the continuous production of sugar crystals from sugary juices by vacuum evaporation according to a process consisting in introducing a seed magma formed from a mixture of concentrated syrup and small crystals into the first of a series of cells linked together and circulating this mixture successively in all the cells where it receives an additional amount of undersaturated sweet juice and is heated to maintain the syrup by evaporation in a supersaturation state and to cause the sugar in solution to crystallize out. magnification of the crystals to the desired size; the cells are usually formed by compartmentalization, by means of transverse and vertical partitions, of a tank arranged horizontally.
  • the seed magma is generally produced in a crystallization apparatus with discontinuous operation from a fraction of the juice to be treated in accordance with document FR-A-2109397.
  • maintaining this discontinuous operation in a continuous production process requires the provision of storage tanks upstream and downstream and does not make it possible to fully benefit from the advantages linked to the use of a continuous-running crystallization apparatus: greater flexibility of use, optimization of energy consumption, optimization of equipment.
  • the present invention makes it possible to produce continuously and economically a mixture of syrup and crystals for the supply of a continuous-running crystallization apparatus.
  • the process for producing sugar crystals from sweet juice consists in supplying a crystallization apparatus by continuous evaporation with a magma formed from a mixture of syrup and crystals, to be introduced into this appliance the juice to be treated at various points staggered from the inlet to the outlet of the latter, to extract from this appliance a cooked mass which is subjected, after cooling, to a spin to separate the crystals from the mother liquor, and to refining the separated crystals by mixing them with a syrup of higher purity than that of said mother liquor and wringing this mixture to separate the refined crystals from the refining sewer, said magma being formed by mixing said refining sewer and crystals from the dedusting device of a sugar drying installation.
  • the syrup mixed with the crystals separated by spinning the mass-cooked will advantageously consist of a fraction of the juice to be treated.
  • the mixing of the crystals and the refining sewer will be carried out in a mixer of a type usually used in sugar refinery.
  • the refining sewer contains small crystals which have passed through the sieve of the wringer.
  • the average size of the crystals mixed with the refining sewer will be greater than that of the crystals contained in this sewer.
  • the refining sewer is heated, demulsified and concentrated so that it remains supersaturated; these operations can be carried out on the sewer, before the preparation of the magma, or by processing the magma.
  • the concentration of the sewer avoids the recasting of the crystals and also makes it possible to relieve the work of the crystallization apparatus which is a marked advantage for existing installations operated above their nominal capacity and when using heating steam at very low thermal level.
  • FIG. 1 is the diagram of a 3 nd jet crystallization workshop treating poor 2 nd jet sewers according to the method of the invention.
  • Figures 2 and 3 are diagrams illustrating variants.
  • the installation shown in FIG. 1 comprises a continuous crystallization apparatus 10, a series of mixer-coolers 12, a centrifugal wringer 14, a pasting mixer 16, a second centrifugal wringer 18, a second pasting mixer 20 and a mixer 22.
  • the apparatus 10 consists of a cylindrical tank arranged horizontally and the interior of which is divided by transverse partitions into several compartments communicating with each other; heating elements are placed in the lower part of the tank.
  • the operating mode of this device is well known and will not be described in detail.
  • the first compartment receives a magma formed of a mixture of crystals and syrup whose origin will be specified later and all the compartments receive an undersaturated juice constituted by a poor sewer of 2 nd jet, the feed rates being automatically adjusted to keep the mother liquor in the various compartments in the supersaturated state.
  • a baked mass is extracted from the apparatus 10 which is passed through the kneaders 12 to cool it and complete the crystallization of the sugar.
  • the cooked mass is sent to the centrifugal wringer 14 where the crystals are separated from the mother liquor constituting the molasses which is discharged at A.
  • the crystals are mixed with poor 2nd jet sewer. This operation makes it possible to increase the purity of the crystals by dissolving the film of impurities which covers them.
  • This mixture is then drained in the centrifugal wringer 18 where the refined crystals, discharged at B, are separated from the refining sewer which is directed towards the pasting mixer 20.
  • the refining sewer which contains already small crystals having passed through the sieve of the wringer 18 are mixed with sugar crystals coming from the dedusting cyclones 24 of the sugar drying installation of the factory.
  • the mixture formed in the mixer 20 is sent to a mixer 22 and then to the first compartment of the crystallization apparatus 10 where it is used as seeding magma.
  • the mixer 22 serves as a buffer capacity to absorb irregularities in the operation of the workshop.
  • the refining sewer C is heated in an exchanger 30 by means of steam taken from one of the last effects of the juice concentration installation.
  • the heated sewer is introduced into a capacity 32 where part of its water is evaporated by expansion, this capacity being placed under vacuum, for example by connecting it to the calender of the crystallization apparatus by a pipe 33.
  • This evaporation allows to maintain the sewer in a supersaturation state despite the rise in temperature.
  • Its concentration is maintained at a set value by a regulator 37 acting on a valve 38 placed on the arrival of heating steam from the exchanger 30 as a function of the temperature of the sewer measured by a sensor 39.
  • the exchanger 30 and the capacity 32 could be replaced by a conventional tube evaporator.
  • the concentrated sewer is drawn off at the bottom of the capacity 32 by means of a circulation pump 40.
  • a fraction of the concentrated sewer is returned to the inlet of the exchanger and the other fraction feeds the magma mixer 20
  • the latter also receives in D the sugar crystals coming from the dedusting cyclones of the sugar drying installation.
  • the magma produced in the mixer 20 is introduced into a tank 36 from which it is drawn off by a pump 42 which sends it to the first compartment of the crystallization apparatus.
  • the sewer flow rate feeding the mixer 20 is adjusted, by means of a valve 44, by a regulator 46 so as to maintain the viscosity of the magma, measured by a viscometer 48 mounted on the tank 36, equal to a set value. .
  • the sewer is brought to a temperature such that, taking into account the temperature drops in the evaporation capacity 32, in the mixer 20 and possibly in the tank 36, the temperature of the magma is close to that of the mass being crystallized in the first compartment of the crystallization apparatus where the magma is introduced.
  • the diagram in FIG. 3 is more particularly suited to sweets having a crystallization apparatus, not used, of the continuous or discontinuous type where the concentration of the magma constituted by the refining sewer and the sugar crystals from the cyclones will be carried out. of dusting.
  • a fraction or all of the refining sewer C feeds the mixer 20 which also receives, at D, the sugar crystals coming from the dedusting cyclones of the sugar drying installation.
  • the magma produced in the mixer 20 is introduced into the tank 36 from which it is withdrawn by a pump 52 which sends it to a concentration-crystallization apparatus 50 which, in the example shown is a cooking boiler of a type commonly used in sugar refinery.
  • This device includes a regulator 54 which maintains the pressure in the calender at a set value and a regulator 56 which regulates the flow of heating steam as a function of the state of the treated product evaluated by means of a sensor 58 which measures, for example, its temperature, conductivity or viscosity.
  • the sewer flow rate feeding the mixer 20 is adjusted, as in the installation of FIG. 2, by means of a valve 44, by a regulator 46, so as to maintain the viscosity of the magma equal to a set value.
  • the concentrated magma is extracted from the device 50 by means of a pump 60 whose flow rate is adjusted as a function of the level of the product in the device, by a sensor 62 and which feeds either a buffer mixer, or directly the device crystallization by continuous evaporation.
  • the refining sewer constituting the mother liquor of the magma formed in the mixer 20 is heated, demulsified and concentrated to keep it in a supersaturation state.
  • the treatment also makes it possible to lighten the evaporation and crystallization work of the continuous-running crystallization apparatus using magma.
  • the residence time of the magma in the apparatus 50 can be of the order of 2 to 3 hours.

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  • Chemical & Material Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
  • Saccharide Compounds (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Seasonings (AREA)

Claims (9)

1. Verfahren zur Herstellung von Zuckerkristallen aus Zuckersäften, bestehend darin, einen kontinuierlich arbeitenden Vakuumverdampfungskristallisationsapparat (10) mit einem aus einem Gemisch von Sirup und Kristallen gebildeten Magma zu versorgen, in diesen Apparat an verschiedene vom Eintritt bis zum Austritt desselben verteilte Stellen der zu bearbeitende Saft einzuführen, aus diesem Apparat eine Kochmasse abzuziehen, die zur Trennung der Kristalle von der Mutterlösung einem Schleüdern unterzogen wird, und die getrennten Kristalle zu affinieren, indem sie mit einem Sirup höherer Reinheit als die Mutterlösung gemischt werden und dieses Gemisch zur Trennung der affinierten Kristalle vom Affinationsablauf geschleudert wird, dadurch gekennzeichnet, dass das obengenannte Magma aus einem Gemisch von Affinationsablauf und von Kristallen aus der Entstaubungsvorrichtung (24) einer Zuckertrocknungsanlage besteht.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass der mit den durch Schleudern der Kochmasse getrennten Kristallen gemischte Sirup aus einem Anteil des zu bearbeitenden Saftes besteht, wobei der andere Anteil in den Kristallisationsapparat (10) eingeführt wird.
3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass das Gemisch von Affinationsablauf und Kristallen aus der Entstaubungsvorrichtung (24) in einem Einmaischer (20) gebildet wird, und ein Pufferbehälter bildender Mischer (22) zwischen dem Einmaischer (20) und dem Kristallisationsapparat (10) angeordnet ist.
4. Verfahren nach Anspruch 1, 2 oder 3, dadurch gekennzeichnet, dass der Affinationsablauf Kristalle enthält, deren durchschnittliche Grösse kleiner ist als die der aus der Entstaubungsvorrichtung (24) kommenden Kristalle.
5. Verfahren nach irgendeinen der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass der für die Aufbereitung des Magmas verwendete Affinationsablauf aufgewärmt, demulgiert und so konzentriert wird, dass er übersättigt bleibt.
6. Verfahren nach Anspruch 5, dadurch gekennzeichnet, dass der Affinationsablauf vor seiner Anwendung für die Vorbereitung des Magmas in einem Austauscher (30) aufwärmt und dann in einem Verdampfungsbehälter (32) konzentriert und demulgiert wird, wobei die Heizung des Austauschers so eingestellt ist, dass die Konzentration des Ablaufs beim gewünschten Wert aufrechterhalten bleibt.
7. Verfahren nach Anspruch 5, dadurch gekennzeichnet, dass das Magma in einem Kristallisationsapparat (50) bearbeitet wird, wo die aus dem Affinationsablauf bestehende Mutterlösung aufgewärmt, demulgiert und konzentriert wird, wobei die Heizung dieses Apparates so eingestellt ist, dass die Konzentration der Mutterlösung beim gewünschten Wert aufrechterhalten bleibt.
8. Verfahren nach Anspruch 5, 6 oder 7, dadurch gekennzeichnet, dass die Magmatemperatur nach dem Ablaufaufwärmen und Konzentrieren der Temperatur der Kochmasse während der Kristallisationsapparates, wo das Magma eingeführt wird, ungefähr gleich ist.
9. Verfahren nach irgendeinem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass die Menge des für die Magmaaufbereitung verwendeten Ablaufs so eingestellt ist, dass die Magmaviskosität bei einem Sollwert aufrechterhalten bleibt.
EP19840401305 1983-06-22 1984-06-22 Verfahren zur kontinuierlichen Herstellung von Zuckerkristallen aus Zuckersäften durch Vakuumverdampfung Expired EP0133062B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT84401305T ATE25109T1 (de) 1983-06-22 1984-06-22 Verfahren zur kontinuierlichen herstellung von zuckerkristallen aus zuckersaeften durch vakuumverdampfung.

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
FR8310300A FR2547833B1 (fr) 1983-06-22 1983-06-22 Procede pour la production en continu de cristaux de sucre a partir de jus sucres par evaporation sous vide
FR8310300 1983-06-22
FR8406033 1984-04-17
FR8406033A FR2562909B2 (fr) 1983-06-22 1984-04-17 Procede pour la production en continu de cristaux de sucre a partir de jus sucres par evaporation sous vide

Publications (3)

Publication Number Publication Date
EP0133062A2 EP0133062A2 (de) 1985-02-13
EP0133062A3 EP0133062A3 (en) 1985-05-08
EP0133062B1 true EP0133062B1 (de) 1987-01-21

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Application Number Title Priority Date Filing Date
EP19840401305 Expired EP0133062B1 (de) 1983-06-22 1984-06-22 Verfahren zur kontinuierlichen Herstellung von Zuckerkristallen aus Zuckersäften durch Vakuumverdampfung

Country Status (8)

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EP (1) EP0133062B1 (de)
AU (1) AU562037B2 (de)
DE (1) DE3462151D1 (de)
DK (1) DK301484A (de)
ES (1) ES8503374A1 (de)
FR (1) FR2562909B2 (de)
IN (1) IN160122B (de)
MA (1) MA20153A1 (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL9500453A (nl) * 1995-03-07 1996-10-01 Braak Ter Bv Werkwijze en inrichting voor het bereiden van een luchtige snoepmassa.
FR2741893B1 (fr) * 1995-12-05 1998-12-31 Sucrerie Agricole De Collevill Procede de production de cristaux de sucre
FR2754273A1 (fr) * 1996-10-03 1998-04-10 Sucrerie Agricole De Collevill Procede de production de cristaux de sucre et installation pour la mise en oeuvre de ce procede

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2109397A5 (en) * 1970-10-15 1972-05-26 Fives Lille Cail Sugar crystals continuous prodn - from sugar juices by vacuum evaporation
US3981739A (en) * 1974-08-30 1976-09-21 Amstar Corporation Continuous crystallization

Also Published As

Publication number Publication date
MA20153A1 (fr) 1984-12-31
ES533599A0 (es) 1985-03-01
FR2562909A2 (fr) 1985-10-18
AU562037B2 (en) 1987-05-28
EP0133062A2 (de) 1985-02-13
DE3462151D1 (en) 1987-02-26
IN160122B (de) 1987-06-27
DK301484A (da) 1984-12-23
FR2562909B2 (fr) 1986-06-27
EP0133062A3 (en) 1985-05-08
AU2971384A (en) 1985-01-03
ES8503374A1 (es) 1985-03-01
DK301484D0 (da) 1984-06-20

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