EP0153447A2 - Process and apparatus for preparing dry products from sugar syrups - Google Patents
Process and apparatus for preparing dry products from sugar syrups Download PDFInfo
- Publication number
- EP0153447A2 EP0153447A2 EP84112248A EP84112248A EP0153447A2 EP 0153447 A2 EP0153447 A2 EP 0153447A2 EP 84112248 A EP84112248 A EP 84112248A EP 84112248 A EP84112248 A EP 84112248A EP 0153447 A2 EP0153447 A2 EP 0153447A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- sugar
- dry
- crystallization
- syrup
- vapors
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 28
- 235000020374 simple syrup Nutrition 0.000 title description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N 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 claims abstract description 20
- 238000002425 crystallisation Methods 0.000 claims abstract description 20
- 230000008025 crystallization Effects 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 239000000126 substance Substances 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 4
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 239000000843 powder Substances 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000008187 granular material Substances 0.000 abstract description 2
- 238000004094 preconcentration Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000005187 foaming Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006911 nucleation Effects 0.000 description 3
- 238000010899 nucleation Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000015092 herbal tea Nutrition 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000011833 salt mixture Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 101100476962 Drosophila melanogaster Sirup gene Proteins 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 244000042664 Matricaria chamomilla Species 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015091 medicinal tea Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B40/00—Drying sugar
- C13B40/002—Drying sugar or syrup in bulk
Definitions
- sucrose The exploitation of the positive enthalpy of crystallization of sucrose is known.
- large quantities of sugar are produced in Brazil and Portugal using the so-called amorphous or aerado process.
- the sugar solution is thickened in batches in one, but usually two, series-connected, heated containers equipped with powerful stirrers until crystallization occurs, indicated by seed crystals, whereby the remaining water evaporates and an amorphous-crystalline, free-flowing powder is formed.
- supersaturated sugar syrup is subjected to a shear force with a velocity gradient of at least 5000 cm / sec / cm to cause the sudden, suddenly forced homogeneous nucleation, and then the crystallization is allowed to proceed.
- the required high shear forces are caused by complicated equipment, e.g. High-speed colloid mills, caused (DE-PS 25 16 253).
- sucrose which can contain up to 15% non-sucrose substances.
- This can be other types of sugar, e.g. Dextrose, fruit sugar, malt sugar, glucose syrups, starch, dextrins, maltodextrin, cocoa, coffee, tea extracts, medicinal tea extracts and extracts of tea-like products, fats, milk powder, fruit powder, edible acids such as lactic acid, citric acid, tartaric acid, table salt, other mineral salts, spices , Colors, flavors or vitamins.
- the invention has for its object syrups from sugar manufacture as well as mixtures with other foods after appropriate pre-concentration; gentle on the product while maintaining the original composition as much as possible, especially the accompanying substances in the sugar solutions or syrups, in a powder or granulate form.
- the invention relates to a process for the production of dry products by spontaneous crystallization of supersaturated sugar solutions, in which a sugar solution with at least 70% dry substance and up to 15% non-sucrose substances in the dry substance by product-friendly short-term high-temperature heating and on finally allowing the vapors to escape to a dry matter content of at least 90% and converting the thickened syrup into a dry, free-flowing product only by cooling and sudden removal of the remaining water by crystallization.
- the short-term high-temperature heating is preferably carried out in a steam-heated spiral tube with forced passage.
- the sugar solution Before the vapors escape, the sugar solution is brought to a temperature of 135 to 155 ° C, depending on the content of non-sucrose substances. This temperature of high heating and the resulting dry matter content after the vapors have escaped, at which spontaneous crystallization of the sucrose begins, depends on the type and content of non-sucrose substances. If the syrups contain more than 95% sucrose in the dry substance, a thickening of 90 to 94% is sufficient. With a sucrose content of 85 to 95% in the dry matter, the concentration should be at least 94%, preferably 96 to 97% dry matter content.
- Typical of the process is the comparatively higher thickening of the syrup in an easily controllable, force-fed single-tube spiral heat exchanger.
- the physical-thermal conditions are therefore comparatively easier to define.
- the concentration of the thickened syrup can therefore be very high almost without risk. Process parameters that can be reproduced very well are also guaranteed in continuous operation.
- the supersaturated sugar syrup with a dry matter content of 90 to 97%, depending on the content and type of non-sucrose substances, can then be metered continuously into any suitable conveyor system, whereby it must be ensured that the water vapor which forms due to the exothermic reaction can escape.
- Slow-running, open screw conveyors and belt conveyors are suitable for this, but also vacuum scrape coolers, which after the end of the crystallization phase for reasons product protection should be cooled.
- belt conveyors it is also advisable to heat the feed point in order to prevent excessive heat losses that lead to the formation of a glass-like, non-crusting melt.
- a steel strip is used as the crystallizer for the thickened syrup, it is heated in the transfer area and then cooled. In the transfer area, the steel strip should be preheated to a temperature of about 60 to 40 ° C below the temperature of the thickened syrup. If the steel strip is too cool, there is a risk of glass formation especially in the bottom layer, i.e. it does not produce the desired microkirstallin-amorphous instant product. If the temperature is too high, the crystallization is delayed so that the product is still too warm after leaving the crystallizer. The same applies to other crystallizers, e.g. an open belt conveyor cooled in the second part.
- microcrystalline structure is characteristic of the products produced by the process according to the invention. They therefore have an instant-like solution behavior and, as far as mixtures of sugar with other foods are concerned, excellent homogeneity.
- the process according to the invention is considerably less capital and energy intensive than the conventional evaporative crystallization with subsequent centrifugation and thus reduces the overall product tion costs. Because of the gentle procedure, it is also possible according to the invention to produce dry food mixtures with a high sucrose content but heat-sensitive accompanying substances. without the latter being changed chemically.
- a device as described below in connection with the drawing is preferably used to carry out the method according to the invention. It is characterized by a steam-heated spiral tube heat exchanger 1 with a spiral tube 2, which increases to 150 to 200% of its original clear width, with swirl internals 3, a steam separator 4 under atmospheric pressure and an open one arranged underneath, the second part being provided with a cooling jacket (6) Belt conveyor (5).
- Example 3 Aids for sausage production 1,100 kg / h of sugar solution with 72% dry matter with a content of 92.8% sucrose and 7.2% pickling salt mixture (based in each case on dry matter) were obtained according to Example 1 after preheating to 75 ° C within 35 sec heated to 148 ° C, at a heating steam pressure of 5.9 bar. After the vapors had been separated off, the thickened syrup was discharged into an open belt conveyor with a screw diameter of 0.8 m and a length of 7 m. The rest. Liche water was almost evaporated after about 40 seconds. After passing through the screw conveyor, which is provided with a cooling jacket from the middle, a homogeneous, free-flowing instant product with a water content of 0.12% and obtained was obtained.
- Example 4 Herbal tea beverage powder
- 1,050 kg of sugar solution with a total dry matter content of 70.5% with a dry matter content of 88.05% sucrose, 10% glucose, 1.0% honey and 0.95% herbal tea extract were consisting of 20 herbal extracts such as peppermint, eucalyptus, chamomile, anise etc., after preheating to 68 ° C within 40 seconds heated to 152 ° C (heating steam pressure 6.5 bar) and then discharged according to example 3 in a belt conveyor. After about 20 seconds, the remaining water had evaporated after a brief foaming.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Saccharide Compounds (AREA)
Abstract
Um Sirupe aus der Zuckerfabrikation und anderer Lebensmitteln nach entsprechender Vorkonzentrierung produktschonend unter weitgehender Beibehaltung der Originalzusammensetzung der Inhaltsstoffe in Pulver- oder Granulatform zu überführen, bringt man eine Zuckerlösung mit mindestens 70 % Trockensubstanz und bis zu 15 % Nichtsaccharosestoffen in der Trockensubstanz durch produktschonende Kurzzeithocherhitzung und anschließendes Entweichenlassen der Brüden auf einen Trockensubstanzgehalt von mindestens 90 % und überführt den eingedickten Sirup nur durch Abkühlung und plötzlichen Entzug des restlichen Wassers durch Kristallisation in ein trockenes, rieselfähiges Produkt. Das geschieht zweckmäßig mit einer Vorrichtung, die sich durch einen dampfbeheizten Spiralrohrwärmetauscher (1) mit einem sich zunehmend auf 150 bis 200 % seiner ursprünglichen lichten Weite vergrößernden Spiralrohr (2) mit Dralleinbauten (3), einen unter Atmosphärendruck stehenden Dampfabscheider (4) und einen darunter angeordnetem Kristallisator auszeichnet.In order to transfer syrups from sugar manufacturing and other foods after appropriate pre-concentration in a product-friendly manner while largely maintaining the original composition of the ingredients in powder or granule form, a sugar solution with at least 70% dry substance and up to 15% non-sucrose substances in the dry substance is brought about by gentle, short-term high-temperature heating and subsequent Allow the vapors to escape to a dry matter content of at least 90% and only convert the thickened syrup into a dry, free-flowing product by cooling and sudden removal of the remaining water by crystallization. This is expediently carried out with a device which is characterized by a steam-heated spiral tube heat exchanger (1) with a spiral tube (2), which increases to 150 to 200% of its original clear width, with swirl internals (3), a vapor separator (4) under atmospheric pressure and one distinguishes below arranged crystallizer.
Description
Die Ausnutzung der positiven Kristallisationsenthalpie von Saccharose ist bekannt. Beispielsweise werden in Brasilien und Portugal große Mengen Zucker nach dem sogenannten Amorph- bzw. Aerado-Verfahren hergestellt. Hierbei wird in einem, meist aber zwei hintereinandergeschalteten, beheizten Behältern, die mit starken Rührwerken ausgerüstet sind, die Zuckerlösung chargenweise soweit eingedickt, bis durch Impfkristalle angezeigt Kristallisation eintritt, wodurch das restliche Wasser verdampft und ein amorph-kristallines, freifließendes Pulver gebildet wird.The exploitation of the positive enthalpy of crystallization of sucrose is known. For example, large quantities of sugar are produced in Brazil and Portugal using the so-called amorphous or aerado process. In this case, the sugar solution is thickened in batches in one, but usually two, series-connected, heated containers equipped with powerful stirrers until crystallization occurs, indicated by seed crystals, whereby the remaining water evaporates and an amorphous-crystalline, free-flowing powder is formed.
Um diese "Transformation" des übersättigten Zuckersirups in einem kontinuierlichen Verfahren zu nutzen, wird der übersättigte Zuckersirup einem fortwährenden Schlagen zur Hervorrufung der Kristallkeimbildung und zum Zerbrechen der auskristallisierenden Zuckermassen unter gleichzeitigem Einblasen von Luft zur Wärmeabfuhr ausgesetzt. Dieses Verfahren erfordert eine komplizierte Apparatur und eine hohe Energiezufuhr (US-PS 3 365 331).In order to utilize this "transformation" of the supersaturated sugar syrup in a continuous process, the supersaturated sugar syrup is subjected to continuous beating to cause nucleation and to break up the crystallizing sugar masses while at the same time blowing in air for heat dissipation. This process requires complicated equipment and high energy input (US Pat. No. 3,365,331).
Beim anderen, kontinuierlichen Verfahren wird übersättigter Zuckersirup einer Scherungskraft mit einem Geschwindigkeitsgradienten von wenigstens 5000 cm/sec/cm zur Hervorrufung der schlagartig, plötzlich erzwungenen homogenen Kristallkeimbildung unterworfen, und dann läßt man das Auskristallisieren vor sich gehen. Die erforderlichen hohen Scherkräfte werden von komplizierten apparativen Ausrüstungen, z.b. Hochgeschwindigkeitskolloidmühlen, hervorgerufen (DE-PS 25 16 253).In the other, continuous process, supersaturated sugar syrup is subjected to a shear force with a velocity gradient of at least 5000 cm / sec / cm to cause the sudden, suddenly forced homogeneous nucleation, and then the crystallization is allowed to proceed. The required high shear forces are caused by complicated equipment, e.g. High-speed colloid mills, caused (DE-PS 25 16 253).
Überraschenderweise hat sich gezeigt, daß bei spezieller Verfahrensführung auf die die mechanischen Scherkräfte erzeugenden teuren Apparaturen ebenso verzichtet werden kann wie auf die bei dem brasilianischen Amorph-Verfahren erforderlichen aufwendigen Kochanlagen einschließlich der wegen des sehr hohen Kraftbedarfs energieintensiven Hochleistungsrührwerke.Surprisingly, it has been shown that, with special process control, the expensive apparatuses which generate the mechanical shear forces can be dispensed with, as well as the complex cooking systems required in the Brazilian amorphous process, including the high-performance agitators which are energy-intensive because of the very high power requirement.
Wenn im folgenden von Zucker, sei es in Form von Lösungen oder als Sirup die Rede ist, dann wird darunter Saccharose verstanden, die bis zu 15 % Nichtsaccharosestoffe enthalten kann. Hierbei kann es sich um andere Zuckerarten, z.B. Traubenzucker, Fruchtzucker, Malzzucker, Glukosesirupe, Stärke, Dextrine, Maltodextrin, Kakao, Kaffee, Tee-Extrakte, Arzneitee-Extrakte und Extrakte teeähnlicher Erzeugnisse, Fette, Milchpulver, Fruchtpulver, Genußsäuren wie Milchsäure, Zitronensäure, Weinsäure, Kochsalz, sonstige Mineralsalze, Gewürze, Farb-, Aromastoffe oder Vitamine handeln.If in the following we talk about sugar, whether in the form of solutions or as a syrup, then it means sucrose, which can contain up to 15% non-sucrose substances. This can be other types of sugar, e.g. Dextrose, fruit sugar, malt sugar, glucose syrups, starch, dextrins, maltodextrin, cocoa, coffee, tea extracts, medicinal tea extracts and extracts of tea-like products, fats, milk powder, fruit powder, edible acids such as lactic acid, citric acid, tartaric acid, table salt, other mineral salts, spices , Colors, flavors or vitamins.
Der Erfindung liegt die Aufgabe zugrunde, Sirupe aus der Zuckerfabrikation wie auch Mischungen mit anderen Lebensmitteln nach entsprechender Vorkonzentration ; produktschonend unter weitestgehender Beibehaltung der Originalzusammensetzung, insbesondere der in den Zuckerlösungen oder Sirupen vorkommenden Begleitstoffe in eine Pulver- oder Granulatform zu überführen.The invention has for its object syrups from sugar manufacture as well as mixtures with other foods after appropriate pre-concentration; gentle on the product while maintaining the original composition as much as possible, especially the accompanying substances in the sugar solutions or syrups, in a powder or granulate form.
Gegenstand der Erfindung ist ein Verfahren zur Herstellung von Trockenprodukten durch spontane Kristallisation übersättigter Zuckerlösungen, bei dem man eine Zuckerlösung mit mindestens 70 % Trockensubstanz und bis zu 15 % Nichtsaccharosestoffen in der Trockensubstanz durch produktschonende Kurzzeithocherhitzung und an schließendes Entweichenlassen der Brüden auf einen Trockensubstanzgehalt von mindestens 90 % bringt und den eingedickten Sirup nur durch Abkühlung und plötzlichen Entzug des restlichen Wassers durch Kristallisation in ein trockenes, rieselfähiges Produkt überführt.The invention relates to a process for the production of dry products by spontaneous crystallization of supersaturated sugar solutions, in which a sugar solution with at least 70% dry substance and up to 15% non-sucrose substances in the dry substance by product-friendly short-term high-temperature heating and on finally allowing the vapors to escape to a dry matter content of at least 90% and converting the thickened syrup into a dry, free-flowing product only by cooling and sudden removal of the remaining water by crystallization.
Die Kurzzeithocherhitzung wird vorzugsweise in einem dampfbeheizten Spiralrohr mit Zwangsdurchlauf durchgeführt. Dabei wird die Zuckerlösung vor dem Entweichen der Brüden je nach dem Gehalt an Nichtsaccharosestoffen auf eine Temperatur von 135 bis 155°C gebracht. Diese Temperatur der Hocherhitzung und der daraus nach Entweichenlassen der Brüden resultierende Trockensubstanzgehalt, bei dem spontane Kristallisation der Saccharose einsetzt, hängt von der Art und dem Gehalt an Nichtsaccharosestoffen ab. Wenn die Sirupe mehr als 95 % Saccharose in der Trockensubstanz enthalten, ist eine Eindickung auf 90 bis 94 % ausreichend. Bei einem Saccharosegehalt von 85 bis 95 % in der Trockensubstanz sollte die Einengung auf mindestens 94 %, vorzugsweise 96 bis 97 % Trockenstoffgehalt erfolgen.The short-term high-temperature heating is preferably carried out in a steam-heated spiral tube with forced passage. Before the vapors escape, the sugar solution is brought to a temperature of 135 to 155 ° C, depending on the content of non-sucrose substances. This temperature of high heating and the resulting dry matter content after the vapors have escaped, at which spontaneous crystallization of the sucrose begins, depends on the type and content of non-sucrose substances. If the syrups contain more than 95% sucrose in the dry substance, a thickening of 90 to 94% is sufficient. With a sucrose content of 85 to 95% in the dry matter, the concentration should be at least 94%, preferably 96 to 97% dry matter content.
Die schnelle und somit produktschonende Eindickung auf den erforderlichen hohen Trockenstoffgehalt ohne partielle Übersättigung oder überhitzung im Wärmetauscher wird ermöglicht durch den bauartbedingt guten Wärmeübergang der verwendeten Eindampfvorrichtung. Die Konzentration erfolgt unter atmosphärischem Druck in einem dampfbeheizten, im Verlauf sich erweiternden Spiralrohr. Die hohe Strömungsgeschwindigkeit sowie die sich bildenden Dampfblasen gewährleisten einen hohen Wärmeübergang. Aufgrund des pumpengesteuerten Zwangsdurchlaufs sind niedrige Duchlaufzeiten von höchstens 60 Sekunden sichergestellt, so daß keine Karamelisationsprodukte entstehen, die durch Bräunung der Zuckermasse erkennbar würden. Auch die sonst bei Erhitzung von zuckerhaltigen Produkten im Hinblick auf die Lagerfähigkeit gefürchtete Invertzuckerbildung liegt unter 1 %.The quick and therefore gentle thickening to the required high dry matter content without partial oversaturation or overheating in the heat exchanger is made possible by the good heat transfer of the evaporation device used. Concentration takes place under atmospheric pressure in a steam-heated spiral tube that expands in the course. The high flow rate and the vapor bubbles that form guarantee high heat transfer. Because of the pump-controlled Low throughput times of at most 60 seconds are guaranteed, so that no caramelization products are produced which would be recognizable by browning the sugar mass. The invert sugar formation that is otherwise feared when products containing sugar are heated with regard to their shelf life is also less than 1%.
Verfahrenstypisch ist die vergleichsweise höhere Eindickung des Sirups in einem gut steuerbaren, zwangsbeschickten Einrohr-Spiralwärmetauscher. Die physikalisch-thermischen Bedingungen sind daher vergleichs- weise besser definierbar.Typical of the process is the comparatively higher thickening of the syrup in an easily controllable, force-fed single-tube spiral heat exchanger. The physical-thermal conditions are therefore comparatively easier to define.
Abgesehen von der kurzen Durchlaufzeit ist vor allem das Aufenthaltsspektrum sehr eng, d.h. die Aufenthaltszeit für jede Volumeneinheit also nahezu gleich. Auch die bei anderen Wärmetauschertypen gerade bei hohen Viskositäten befürchtete Kanalbildung ist ausgeschlossen.Apart from the short lead time, the range of stays is very narrow, i.e. the residence time for each volume unit is therefore almost the same. The channel formation feared with other types of heat exchangers, particularly at high viscosities, is also excluded.
Die Konzentration des eingedickten Sirups kann demnach nahezu risikolos sehr hoch sein. Auch im Dauer- betrieb sind sehr gut reproduzierbare Verfahrensparameter gewährleistet.The concentration of the thickened syrup can therefore be very high almost without risk. Process parameters that can be reproduced very well are also guaranteed in continuous operation.
Beim Austritt aus dem Spiralrohrverdampfer wird dafür gesorgt, daß die Brüden entweichen können. Das geschieht vorzugsweise in einem Trennraum bei Atmosphärendruck. Durch eine dann gezielt eingeleitete Abkühlung wird die Kristallisation ausgelöst. In dem fraglichen Temperatur- und Konzentrationsbereich verursacht bereits eine Abkühlung um 10 bis 15 °C eine ausreichende Übersättigung des Zuckersirups. Die durch die Abkühlung spontan einsetzende Kristallisation ist am Aufschäumen der zuckerhaltigen Masse, verursacht durch die Verdampfung des Restwassers, erkennbar. Wegen dieser innerhalb von etwa 30 bis 60 Sekunden einsetzenden Kristallisationsreaktion ist es, falls die Masse noch durch Rohrleitungen gefördert werden soll, notwendig, in den Rohrleitungen einen, dem Wasserdampfpartialdruck entsprechenden hohen Vordruck anzulegen, um hierdurch die Kristallisation, bzw. die Verstopfung durch Separierung von Wasserdampf und Feststoff zu verhindern. Damit ist bei entsprechender Isolation bzw. Beheizung solcher Rohrleitungen sichergestellt, daß die Kristallisation erst nach Austritt aus den Rohrleitungen erfolgt. Diese Verfahrensweise ist vor allem dann vorteilhaft, wenn entweder größere Volumina ab etwa 1500 1/h oder besonders hoch eingedickte Sirupe auf einem Bandförderer gleichmäßig aufgebracht werden sollen, um so die gleichmäßig rasche Abkühlung zu gewährleisten.When leaving the spiral tube evaporator, it is ensured that the vapors can escape. This is preferably done in a separation room at atmospheric pressure. The crystallization is then triggered by a specifically initiated cooling. In the temperature and concentration range in question, a cooling of 10 to 15 ° C already causes a sufficient oversaturation of the sugar syrup. By the spontaneously cooling crystallization can be recognized by the foaming of the sugar-containing mass, caused by the evaporation of the residual water. Because of this crystallization reaction which starts within about 30 to 60 seconds, if the mass is still to be conveyed through pipelines, it is necessary to apply a high pre-pressure corresponding to the water vapor partial pressure in the pipelines, in order to prevent crystallization or the blockage by separating Prevent water vapor and solids. With appropriate insulation or heating of such pipelines, it is thus ensured that crystallization only occurs after the pipelines have emerged. This procedure is particularly advantageous if either larger volumes from approximately 1500 l / h or particularly highly thickened syrups are to be applied uniformly on a belt conveyor in order to ensure uniformly rapid cooling.
Bei dem erfindungsgemäßen Verfahren kann also auf die Zugabe von Anregekristallen, wie beim Aerado-Verfahren bzw. die mechanisch durch hohe Scherkräfte bewirkte Kristallkeimbildung verzichtet werden.In the method according to the invention, it is therefore possible to dispense with the addition of excitation crystals, such as with the Aerado method, or the nucleation caused mechanically by high shear forces.
Der übersättigte Zuckersirup mit einem Trockenstoffgehalt von 90 bis 97 %, je nach Gehalt und Art der Nichtsaccharosestoffe kann dann kontinuierlich in jede geeignete Förderanlage dosiert werden, wobei sichergestellt sein muß, daß der sich aufgrund der exothermen Reaktion bildende Wasserdampf entweichen kann. Hierfür sind so- wohl langsam laufende, offene Schneckenförderer sowie Bandförderer, aber auch Vakuumkratzkühler geeignet, die nach Abschluß der Kristallisationsphase aus Gründen der Produktschonung gekühlt sein sollten. Bei Verwendung von Bandförderern empfiehlt es sich darüberhinaus die Aufgabestelle zu beheizen, um zu starke Wärmeverluste, die zur Bildung einer glasartigen, nicht krstallisierenden Schmelze führen, zu verhindern.The supersaturated sugar syrup with a dry matter content of 90 to 97%, depending on the content and type of non-sucrose substances, can then be metered continuously into any suitable conveyor system, whereby it must be ensured that the water vapor which forms due to the exothermic reaction can escape. Slow-running, open screw conveyors and belt conveyors are suitable for this, but also vacuum scrape coolers, which after the end of the crystallization phase for reasons product protection should be cooled. When using belt conveyors, it is also advisable to heat the feed point in order to prevent excessive heat losses that lead to the formation of a glass-like, non-crusting melt.
Sofern als Kristallisator für den eingedickten Sirup ein Stahlband dient, wird dieses im übergabebereich erhitzt und anschließend gekühlt. In dem Übergabebereich sollte das Stahlband auf eine Temperatur von etwa 60 bis 40°C unterhalb der Temperatur des eingedickten Sirups vorgewärmt sein. Wenn das Stahlband zu kühl ist, besteht die Gefahr der Glasbildung vor allem in der Bodenschicht, d.h. es entsteht nicht wie gewünscht, ein gleichmäßig mikrokirstallin-amorphes Instantprodukt. Bei zu hoher Temperatur verzögert sich die Kristallisation, so daß das Produkt nach Verlassen des Kristallisators noch zu warm ist. Entsprechendes gilt für andere Kristallisatoren, wie z.B. einen offenen, im zweiten Teil gekühlten Bandschneckenförderer.If a steel strip is used as the crystallizer for the thickened syrup, it is heated in the transfer area and then cooled. In the transfer area, the steel strip should be preheated to a temperature of about 60 to 40 ° C below the temperature of the thickened syrup. If the steel strip is too cool, there is a risk of glass formation especially in the bottom layer, i.e. it does not produce the desired microkirstallin-amorphous instant product. If the temperature is too high, the crystallization is delayed so that the product is still too warm after leaving the crystallizer. The same applies to other crystallizers, e.g. an open belt conveyor cooled in the second part.
Kennzeichnend für die mit dem erfindungsgemäßen Ver- fahren hergestellten Produkte ist ihre mikrokristalline Struktur. Sie haben daher ein instantähnliches Lösungsverhalten und, soweit es sich um Mischungen von Zucker mit anderen Lebensmitteln handelt, ausgezeichnete Homogenität.The microcrystalline structure is characteristic of the products produced by the process according to the invention. They therefore have an instant-like solution behavior and, as far as mixtures of sugar with other foods are concerned, excellent homogeneity.
Für die Herstellung mehr oder weniger reiner Zucker ist das erfindungsgemäße Verfahren im Vergleich zur üblichen Verdampfungskristallisation mit anschließender Zentrifugierung wesentlich weniger kapital- und energieintensiv und vermindert damit insgesamt die Produktionskosten. Wegen der schonenden Verfahrensweise ist es erfindungsgemäß auch möglich, trockene Lebensmittelmischungen mit hohem Saccharosegehalt, aber hitzeempfindlichen Begleitstoffen herzustellen. ohne daß letztere chemisch verändert werden.For the production of more or less pure sugar, the process according to the invention is considerably less capital and energy intensive than the conventional evaporative crystallization with subsequent centrifugation and thus reduces the overall product tion costs. Because of the gentle procedure, it is also possible according to the invention to produce dry food mixtures with a high sucrose content but heat-sensitive accompanying substances. without the latter being changed chemically.
Zur Durchführung des erfindungsgemäßen Verfahrens dient vorzugsweise eine Vorrichtung, wie sie nachstehend in Verbindung mit der Zeichnung beschrieben wird. Sie ist gekennzeichnet durch einen dampfbeheizten Spiralrohrwärmeaustauscher 1 mit einem sich zunehmend auf 150 bis 200 % seiner ursprünglichen lichten Weite vergrößernden Spiralrohr 2 mit Dralleinbauten 3, einem unter Atmosphärendruck stehenden Dampfabscheider 4 und einem darunter angeordneten offenen, im zweiten Teil mit einem Kühlmantel (6) versehenen Bandschnecken-Förderer (5).A device as described below in connection with the drawing is preferably used to carry out the method according to the invention. It is characterized by a steam-heated spiral tube heat exchanger 1 with a spiral tube 2, which increases to 150 to 200% of its original clear width, with swirl internals 3, a steam separator 4 under atmospheric pressure and an open one arranged underneath, the second part being provided with a cooling jacket (6) Belt conveyor (5).
Mutterlauge aus der Kandisfabrikation Zusammensetzung:
- 360 kg/h Mutterlauge aus der Kandisfabrikation wurden nach Vorerwärmung auf 65°C mit einer drehzahlgeregelten Verdrängerpumpe in einen mit 4,6 bar dampfbeheizten Einrohrspiralverdampfer gefördert und in 40 bis 45 sec auf 142°C erhitzt; die Brüden wurden über einen Brüdentrennraum abgeschieden und der eingedickte Sirup auf ein Stahlband geleitet, das im ersten Viertel auf 80. bis 85°C angewärmt und im letzten Drittel gekühlt war. Innerhalb von 1 min trat bei ca. 130°C starkes Aufschäumen der Masse ein und nach einer Verweilzeit auf dem Band von insgesamt 6 min wurde das auf 1,2 % Restfeuchte abgetrocknete, schuppenförmige bereits rieselfähige Trockenprodukt bei einer Abladetemperatur von 30 bis 40°C abgetragen. Der braune schnellösliche Instantzucker kann ohne jede Nachbehandlung verarbeitet werden und ist geschmacklich dem nach herkömm- ; lichen brasilianischen Amorpho-Verfahren hergestellten Produkt weit überlegen.
- After preheating to 65 ° C., 360 kg / h mother liquor from the rock candy production were conveyed with a speed-controlled displacement pump into a single-tube spiral evaporator heated with 4.6 bar and heated to 142 ° C. in 40 to 45 seconds; the vapors were separated out via a vapor separation chamber and the thickened syrup was passed onto a steel belt which was warmed to 80 to 85 ° C. in the first quarter and cooled in the last third. Strong foaming of the mass occurred at about 130 ° C. in the course of 1 minute and after a dwell time on the belt of 6 minutes in total, the flaky, free-flowing dry product, dried to 1.2% residual moisture, became available at a discharge temperature of 30 to 40 ° C. worn away. The brown quick-dissolving instant sugar can be processed without any after-treatment and has a taste that is conventional; product far superior to the Brazilian amorphous process.
Leistung im Test 256 kg Trockengut/h.Performance in the test 256 kg dry goods / h.
- Erhitzung von 1.250 kg/h auf 71 % TS eingedicktem Zuckerrohrsaft in ca. 40 sec auf 152°C bei einem
Heizdampfdruck von 6,5 bar; Aufschäumen der Zuckermasse bei ca. 140°C, Restfeuchte am Bandende 1,6 %, Abtragtemperatur 40°C. Das Trockengut wurde ohne Nachtrocknung zu einem freifließenden Pulver vermahlen mit einem Schüttgewicht von 530 g/l.
- Heating from 1,250 kg / h to 71% TS thickened sugar cane juice in approx. 40 seconds to 152 ° C at a heating steam pressure of 6.5 bar; Foaming the sugar mass at approx. 140 ° C, residual moisture at the end of the belt 1.6%, removal temperature 40 ° C. The dry material was ground without drying to a free-flowing powder with a bulk density of 530 g / l.
Ausbeute: 902 kg/hYield: 902 kg / h
Beispiel 3: Hilfsmittel für die Wurstherstellung 1.100 kg/h Zuckerlösung mit 72 % Trockenstoff bei einem Gehalt von 92,8%Saccharose und 7,2 % Pökelsalzmischung (jeweils bezogen auf Trockenstoff) wurden entsprechend Beispiel 1 nach Vorwärmung auf 75°C innerhalb von 35 sec auf 148°C, bei einem Heizdampfdruck von 5,9 bar, erhitzt. Nach Abtrennung der Brüden wurde der eingedickte Sirup in einen oben offenen Bandschneckenförderer mit einem Schneckendurchmesser von 0,8 m und einer Länge von 7 m abgelassen. Das rest-. liche Wasser war bereits nach etwa 40 sec nahezu verdampft. Nach Durchlauf durch den Schneckenförderer, der ab der Mitte mit einem Kühlmantel versehen ist, erhielt man ein homogenes, freifließendes Instantprodukt mit einem Wassergehalt von 0,12 % und bezogenExample 3: Aids for sausage production 1,100 kg / h of sugar solution with 72% dry matter with a content of 92.8% sucrose and 7.2% pickling salt mixture (based in each case on dry matter) were obtained according to Example 1 after preheating to 75 ° C within 35 sec heated to 148 ° C, at a heating steam pressure of 5.9 bar. After the vapors had been separated off, the thickened syrup was discharged into an open belt conveyor with a screw diameter of 0.8 m and a length of 7 m. The rest. Liche water was almost evaporated after about 40 seconds. After passing through the screw conveyor, which is provided with a cooling jacket from the middle, a homogeneous, free-flowing instant product with a water content of 0.12% and obtained was obtained
auf TS: 0,09 % Invertzucker '92,7 % Saccharose 7,2 % Pökelsalzmischungon TS: 0.09% invert sugar '92, 7% sucrose 7.2% pickling salt mixture
Ausbeute: 793 kg/hYield: 793 kg / h
Beispiel 4: Kräutertee-GetränkepulverExample 4: Herbal tea beverage powder
Entsprechend Beispiel 1 bis 3 wurden 1.050 kg Zuckerlösung mit einem Gesamttrockenstoffgehalt von 70,5 % bei einem Gehalt, bezogen auf Trockenstoff, von 88,05 % Saccharose, 10 % Traubenzucker, 1,0 % Honig sowie 0,95 % Kräutertee-Extrakt, bestehend aus 20 Kräuterextrakten wie Pfefferminz, Eukalyptus, Kamille, Anis usw., nach Vorerwärmung auf 68°C innerhalb von 40 sec auf 152°C (Heizdampfdruck 6,5 bar) erhitzt und an- schließend entsprechend Beispiel 3 in einen Bandschneckenförderer abgelassen. Nach etwa 20 sec war nach kurzem Aufschäumen das restliche Wasser verdampft.According to Examples 1 to 3, 1,050 kg of sugar solution with a total dry matter content of 70.5% with a dry matter content of 88.05% sucrose, 10% glucose, 1.0% honey and 0.95% herbal tea extract were consisting of 20 herbal extracts such as peppermint, eucalyptus, chamomile, anise etc., after preheating to 68 ° C within 40 seconds heated to 152 ° C (heating steam pressure 6.5 bar) and then discharged according to example 3 in a belt conveyor. After about 20 seconds, the remaining water had evaporated after a brief foaming.
Am Auslauf des Schneckenförderers fiel ein freifliessendes Instantprodukt mit einer Feuchte von 1,6 % an, das nach Feinvermahlung direkt verwendbar ist.At the outlet of the screw conveyor, a free-flowing instant product with a moisture content of 1.6% was obtained, which can be used directly after fine grinding.
Ausbeute: 752 kg/hYield: 752 kg / h
Claims (13)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT84112248T ATE54171T1 (en) | 1984-02-29 | 1984-10-11 | METHOD AND APPARATUS FOR THE MANUFACTURE OF DRY PRODUCTS FROM SUGAR SYRUP. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3407374 | 1984-02-29 | ||
DE19843407374 DE3407374A1 (en) | 1984-02-29 | 1984-02-29 | METHOD AND DEVICE FOR PRODUCING DRY PRODUCTS FROM SUGAR SYRUP |
Publications (3)
Publication Number | Publication Date |
---|---|
EP0153447A2 true EP0153447A2 (en) | 1985-09-04 |
EP0153447A3 EP0153447A3 (en) | 1987-11-04 |
EP0153447B1 EP0153447B1 (en) | 1990-06-27 |
Family
ID=6229168
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP84112248A Expired - Lifetime EP0153447B1 (en) | 1984-02-29 | 1984-10-11 | Process and apparatus for preparing dry products from sugar syrups |
Country Status (4)
Country | Link |
---|---|
US (1) | US4651715A (en) |
EP (1) | EP0153447B1 (en) |
AT (1) | ATE54171T1 (en) |
DE (2) | DE3407374A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3842751A1 (en) * | 1988-12-19 | 1990-07-05 | Gea Wiegand Gmbh | Sugar and process for the production thereof |
EP3804531A1 (en) | 2019-10-11 | 2021-04-14 | Begapinol Dr. Schmidt GmbH | Granulation of topinambur |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT1208242B (en) * | 1987-02-11 | 1989-06-12 | Eridania | PROCEDURE AND DEVICE FOR THE CRYSTALLIZATION OF MEDIUM AND LOW PURITY MASSECOTTE |
FR2613619B1 (en) * | 1987-04-07 | 1993-10-15 | Recherche Informatique Pharmacie | DRUGS, DIETETIC PRODUCTS OR HYGIENE PRODUCTS IN THE FORM OF POWDER COMPOSITIONS OBTAINED BY ADSORPTION OF ACTIVE INGREDIENTS ON A FAST-DISSOLVING SUGAR |
IT1208310B (en) * | 1987-06-22 | 1989-06-12 | Eridania | COMMERCIAL SUGAR PRODUCTION THROUGH NON-TRADITIONAL CRYSTALLIZATION FOR COOLING FROM SUGAR SOLUTIONS |
DK163332C (en) * | 1988-03-23 | 1992-07-20 | Danisco | PROCEDURE FOR THE PREPARATION OF A MIXTURE OF INULIDS |
US6703057B2 (en) * | 1996-07-13 | 2004-03-09 | Parnova Enterprises Limited | Granulated sugar product |
WO2010138530A1 (en) * | 2009-05-27 | 2010-12-02 | Tate & Lyle Ingredients Americas, Inc. | Honey replacement syrup |
US20110027445A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
US20110027446A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
US20110027444A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
CN113513880A (en) * | 2021-04-14 | 2021-10-19 | 江苏瑞霖制药装备有限公司 | Method for using energy-saving heat exchanger for vacuum drying heat source |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1163694A (en) * | 1968-01-15 | 1969-09-10 | American Sugar | Improvements in or relating to Method of Preparing a Granular Free-Flowing Sugar Product. |
FR2268077A1 (en) * | 1974-04-16 | 1975-11-14 | Tate & Lyle Ltd | |
FR2451718A1 (en) * | 1979-03-21 | 1980-10-17 | Richter Gedeon Vegyeszet | EQUIPMENT FOR THE TREATMENT OF WET SOLIDS, IN PARTICULAR PULPUS MATERIAL, BY HEATING OR COOLING |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3365331A (en) * | 1964-07-06 | 1968-01-23 | American Sugar | Sugar process and product |
US4162927A (en) * | 1972-11-13 | 1979-07-31 | Morfin Alvarez Rafael | Apparatus for crystallizing sugar solution and mother liquors continuously by evaporation |
DE2729192C2 (en) * | 1977-06-28 | 1979-06-21 | Sueddeutsche Zucker-Ag, 6800 Mannheim | Process for utilizing the heat content of condensates and / or vapors in sugar production |
US4216025A (en) * | 1979-04-03 | 1980-08-05 | Anthony Monti | Sugar crystallization process |
ATE9716T1 (en) * | 1980-02-27 | 1984-10-15 | Tate & Lyle Public Limited Company | CRYSTALLINE GLUCOSE AND PROCESS OF PRODUCTION. |
US4468409A (en) * | 1981-09-02 | 1984-08-28 | Chemetron Process Equipment, Inc. | Method for the continuous production of confections |
-
1984
- 1984-02-29 DE DE19843407374 patent/DE3407374A1/en not_active Withdrawn
- 1984-10-11 EP EP84112248A patent/EP0153447B1/en not_active Expired - Lifetime
- 1984-10-11 AT AT84112248T patent/ATE54171T1/en not_active IP Right Cessation
- 1984-10-11 DE DE8484112248T patent/DE3482596D1/en not_active Expired - Lifetime
-
1985
- 1985-02-27 US US06/706,535 patent/US4651715A/en not_active Expired - Lifetime
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1163694A (en) * | 1968-01-15 | 1969-09-10 | American Sugar | Improvements in or relating to Method of Preparing a Granular Free-Flowing Sugar Product. |
FR2268077A1 (en) * | 1974-04-16 | 1975-11-14 | Tate & Lyle Ltd | |
FR2451718A1 (en) * | 1979-03-21 | 1980-10-17 | Richter Gedeon Vegyeszet | EQUIPMENT FOR THE TREATMENT OF WET SOLIDS, IN PARTICULAR PULPUS MATERIAL, BY HEATING OR COOLING |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3842751A1 (en) * | 1988-12-19 | 1990-07-05 | Gea Wiegand Gmbh | Sugar and process for the production thereof |
EP3804531A1 (en) | 2019-10-11 | 2021-04-14 | Begapinol Dr. Schmidt GmbH | Granulation of topinambur |
Also Published As
Publication number | Publication date |
---|---|
EP0153447B1 (en) | 1990-06-27 |
ATE54171T1 (en) | 1990-07-15 |
US4651715A (en) | 1987-03-24 |
EP0153447A3 (en) | 1987-11-04 |
DE3482596D1 (en) | 1990-08-02 |
DE3407374A1 (en) | 1985-08-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE69233229T2 (en) | Fruit extraction and infusion | |
DE2817454C2 (en) | ||
EP0153447B1 (en) | Process and apparatus for preparing dry products from sugar syrups | |
US3972725A (en) | Production of crystalline sugar | |
FI80294B (en) | FOERFARANDE FOER KRISTALLISATION AV SACKAROS ELLER GLUKOS. | |
DE1954489A1 (en) | Process for the production of caramel dye | |
US3540927A (en) | Granular total sugar products and process for producing | |
EP0030339B1 (en) | Process for concentrating aqueous solutions of temperature-sensitive substances | |
DE3000206A1 (en) | METHOD AND DEVICE FOR SOLUBILIZING COCOA | |
DE1567348B2 (en) | PROCESS FOR MANUFACTURING A DEXTROSE PRODUCT FROM STARCH HYDROLYSATE | |
EP2946669B1 (en) | Milk powder with improved sensoric properties | |
DE2439335B2 (en) | Process for making milk chocolate | |
DE2342177A1 (en) | Broken cocoa bean process - produces instant cocoa and leached fragments for diet products in extraction worm conveyor | |
EP0113898A2 (en) | Instant enzyme hydrolysed whey powder, process for its preparation and its use | |
DE3121918C2 (en) | ||
DE1948102C3 (en) | Continuous process for freeze-drying a coffee extract | |
DE1958691A1 (en) | Process for making sugar | |
DE2238273C2 (en) | Process for the production of a dry, free flowing powder from a juice concentrate | |
DE1567329C3 (en) | Process for the preparation of anhydrous dextrose | |
DE1298960B (en) | Process for the production of free-flowing sugar or a mixture containing sugar as the main component | |
DE1567348C3 (en) | Process for the production of a dextrose product from starch hydrolyzate Nihon Shiryo Kogyo Co., Ltd., Tokushima (Japan) | |
DE2136479C3 (en) | Process for the production of freeze-concentrated coffee extract | |
AT248218B (en) | Process for the continuous production of sweetened condensed milk | |
CH502834A (en) | Spray crystallisation of microcrystalline su - pensions | |
EP3165096B1 (en) | Process for producing fruit powder |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
AK | Designated contracting states |
Designated state(s): AT BE CH DE FR GB IT LI LU NL SE |
|
17P | Request for examination filed |
Effective date: 19850824 |
|
PUAL | Search report despatched |
Free format text: ORIGINAL CODE: 0009013 |
|
RHK1 | Main classification (correction) |
Ipc: C13F 3/00 |
|
AK | Designated contracting states |
Kind code of ref document: A3 Designated state(s): AT BE CH DE FR GB IT LI LU NL SE |
|
17Q | First examination report despatched |
Effective date: 19881202 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE CH DE FR GB IT LI LU NL SE |
|
REF | Corresponds to: |
Ref document number: 54171 Country of ref document: AT Date of ref document: 19900715 Kind code of ref document: T |
|
ITF | It: translation for a ep patent filed |
Owner name: ING. C. GREGORJ S.P.A. |
|
REF | Corresponds to: |
Ref document number: 3482596 Country of ref document: DE Date of ref document: 19900802 |
|
ET | Fr: translation filed | ||
GBT | Gb: translation of ep patent filed (gb section 77(6)(a)/1977) | ||
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
26N | No opposition filed | ||
ITTA | It: last paid annual fee | ||
EPTA | Lu: last paid annual fee | ||
EAL | Se: european patent in force in sweden |
Ref document number: 84112248.4 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: LU Payment date: 19980803 Year of fee payment: 15 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 19981005 Year of fee payment: 15 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 19981019 Year of fee payment: 15 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: SE Payment date: 19981022 Year of fee payment: 15 Ref country code: BE Payment date: 19981022 Year of fee payment: 15 Ref country code: AT Payment date: 19981022 Year of fee payment: 15 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: NL Payment date: 19981026 Year of fee payment: 15 Ref country code: CH Payment date: 19981026 Year of fee payment: 15 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 19981230 Year of fee payment: 15 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LU Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991011 Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991011 Ref country code: AT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991011 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Free format text: THE PATENT HAS BEEN ANNULLED BY A DECISION OF A NATIONAL AUTHORITY Effective date: 19991030 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LI Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991031 Ref country code: CH Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991031 Ref country code: BE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991031 |
|
BERE | Be: lapsed |
Owner name: PFEIFER & LANGEN Effective date: 19991031 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: NL Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20000501 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 19991011 |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
EUG | Se: european patent has lapsed |
Ref document number: 84112248.4 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20000630 |
|
NLV4 | Nl: lapsed or anulled due to non-payment of the annual fee |
Effective date: 20000501 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20000801 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST |