EP0153447A2 - Procédé et appareil pour préparer des produits secs à partir de sirops de sucre - Google Patents

Procédé et appareil pour préparer des produits secs à partir de sirops de sucre Download PDF

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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
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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
Application number
EP84112248A
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German (de)
English (en)
Other versions
EP0153447B1 (fr
EP0153447A3 (en
Inventor
Udo Breithaupt
Herta Benecke
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.)
Pfeifer and Langen GmbH and Co KG
Original Assignee
Pfeifer and Langen GmbH and Co KG
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Filing date
Publication date
Application filed by Pfeifer and Langen GmbH and Co KG filed Critical Pfeifer and Langen GmbH and Co KG
Priority to AT84112248T priority Critical patent/ATE54171T1/de
Publication of EP0153447A2 publication Critical patent/EP0153447A2/fr
Publication of EP0153447A3 publication Critical patent/EP0153447A3/de
Application granted granted Critical
Publication of EP0153447B1 publication Critical patent/EP0153447B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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)
EP84112248A 1984-02-29 1984-10-11 Procédé et appareil pour préparer des produits secs à partir de sirops de sucre Expired - Lifetime EP0153447B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT84112248T ATE54171T1 (de) 1984-02-29 1984-10-11 Verfahren und vorrichtung zur herstellung von trockenprodukten aus zuckersirup.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3407374 1984-02-29
DE19843407374 DE3407374A1 (de) 1984-02-29 1984-02-29 Verfahren und vorrichtung zur herstellung von trockenprodukten aus zuckersirup

Publications (3)

Publication Number Publication Date
EP0153447A2 true EP0153447A2 (fr) 1985-09-04
EP0153447A3 EP0153447A3 (en) 1987-11-04
EP0153447B1 EP0153447B1 (fr) 1990-06-27

Family

ID=6229168

Family Applications (1)

Application Number Title Priority Date Filing Date
EP84112248A Expired - Lifetime EP0153447B1 (fr) 1984-02-29 1984-10-11 Procédé et appareil pour préparer des produits secs à partir de sirops de sucre

Country Status (4)

Country Link
US (1) US4651715A (fr)
EP (1) EP0153447B1 (fr)
AT (1) ATE54171T1 (fr)
DE (2) DE3407374A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3842751A1 (de) * 1988-12-19 1990-07-05 Gea Wiegand Gmbh Zucker und verfahren zu seiner herstellung
EP3804531A1 (fr) 2019-10-11 2021-04-14 Begapinol Dr. Schmidt GmbH Granulation de topinambur

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1208242B (it) * 1987-02-11 1989-06-12 Eridania Procedimento e dispositivo per la cristallizzazione di massecotte di media e bassa purezza
FR2613619B1 (fr) * 1987-04-07 1993-10-15 Recherche Informatique Pharmacie Medicaments, produits dietetiques ou produits d'hygiene sous forme de compositions pulverulentes obtenues par adsorption de principes actifs sur un sucre a dissolution rapide
IT1208310B (it) * 1987-06-22 1989-06-12 Eridania Produzione di zucchero commerciale mediante cristallizzazione nontradizionale per raffreddamento da soluzioni zuccherine
DK163332C (da) * 1988-03-23 1992-07-20 Danisco Fremgangsmaade til fremstilling af en blanding af inulider
US6703057B2 (en) * 1996-07-13 2004-03-09 Parnova Enterprises Limited Granulated sugar product
US20100303975A1 (en) * 2009-05-27 2010-12-02 Bunch Michael D Honey Replacement Syrup
US20110027445A1 (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
US20110027446A1 (en) * 2009-07-28 2011-02-03 Heartland Sweeteners, LLC No-calorie sweetener compositions
CN113513880A (zh) * 2021-04-14 2021-10-19 江苏瑞霖制药装备有限公司 一种真空干燥热源使用节能型换热器的方法

Citations (3)

* Cited by examiner, † Cited by third party
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 (fr) * 1974-04-16 1975-11-14 Tate & Lyle Ltd
FR2451718A1 (fr) * 1979-03-21 1980-10-17 Richter Gedeon Vegyeszet Equipement pour le traitement de solides humides, en particulier de matieres pulpeuses, par chauffage ou refroidissement

Family Cites Families (6)

* Cited by examiner, † Cited by third party
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 (de) * 1977-06-28 1979-06-21 Sueddeutsche Zucker-Ag, 6800 Mannheim Verfahren zur Ausnutzung des Wärmeinhaltes von Kondensaten und/oder Brüden bei der Zuckerherstellung
US4216025A (en) * 1979-04-03 1980-08-05 Anthony Monti Sugar crystallization process
DE3166396D1 (en) * 1980-02-27 1984-11-08 Tate & Lyle Plc Crystalline glucose and process for its production
US4468409A (en) * 1981-09-02 1984-08-28 Chemetron Process Equipment, Inc. Method for the continuous production of confections

Patent Citations (3)

* Cited by examiner, † Cited by third party
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 (fr) * 1974-04-16 1975-11-14 Tate & Lyle Ltd
FR2451718A1 (fr) * 1979-03-21 1980-10-17 Richter Gedeon Vegyeszet Equipement pour le traitement de solides humides, en particulier de matieres pulpeuses, par chauffage ou refroidissement

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3842751A1 (de) * 1988-12-19 1990-07-05 Gea Wiegand Gmbh Zucker und verfahren zu seiner herstellung
EP3804531A1 (fr) 2019-10-11 2021-04-14 Begapinol Dr. Schmidt GmbH Granulation de topinambur

Also Published As

Publication number Publication date
EP0153447B1 (fr) 1990-06-27
ATE54171T1 (de) 1990-07-15
EP0153447A3 (en) 1987-11-04
DE3407374A1 (de) 1985-08-29
US4651715A (en) 1987-03-24
DE3482596D1 (de) 1990-08-02

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