EP0784705B1 - Method and device for continuously crystallising a sugar-containing composition in a final crystallisation jet - Google Patents

Method and device for continuously crystallising a sugar-containing composition in a final crystallisation jet Download PDF

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EP0784705B1
EP0784705B1 EP96925804A EP96925804A EP0784705B1 EP 0784705 B1 EP0784705 B1 EP 0784705B1 EP 96925804 A EP96925804 A EP 96925804A EP 96925804 A EP96925804 A EP 96925804A EP 0784705 B1 EP0784705 B1 EP 0784705B1
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Prior art keywords
sugar
composition
outlet
purity
cooked mass
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German (de)
French (fr)
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EP0784705A1 (en
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Maurice Baudot
Jean-Marie Hochart
Laurence Cegel
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Eridania Beghin Say SA
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Eridania Beghin Say SA
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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
    • C13B30/022—Continuous processes, apparatus therefor
    • C13B30/023—Continuous processes, apparatus therefor having rotatable means for agitation or transportation

Definitions

  • the present invention relates to a crystallization process and device continuously of a composition containing sugar, as a last jet of crystallization.
  • crystallization in candies is to extract in the form crystallized, with as high a yield as possible, sugar (sucrose) dissolved in a syrup and thus separate it from soluble impurities (not sugars) collected in molasses.
  • This process is based on related physical parameters such as solubility, viscosity, temperature, internal agitation without forgetting the purity criteria (percentage of sugar on dry matter) and chemical degradation possible under certain conditions.
  • French patent n ° 1368118 describes a crystallization process consisting in taking a part of the cooked mass at the exit of an appliance cook, put it through a turbine operation and re-inject the mother liquor thus obtained, at one of the crystallization stages. This process requires additional turbination on the one hand, leads to a loss energy not used for crystallization, on the other hand. Otherwise, by removing a large part of the baked mass, the surface of crystallization of the remaining cooked mass which is directed to the mixer. Of this fact, the mother water reinjected spontaneously crystallizes by cooling in giving parasitic grains of small size which pass through the sieve centrifuges, which reduces the extraction of crystals by the whole jet.
  • French Patent No. 2,534,595 relates to a crystallization process a sugar syrup consisting in subjecting the syrup to continuous baking or discontinuous so as to obtain a cooked mass and to subject the cooked mass to continuous mixing under vacuum and then turbination to separate the mother water crystals called "poor sewer" of the crystallization jet considered, characterized in that the lean sewer of the crystallization jet considered is in part recycled during vacuum mixing steps. The poor sewer no recycled is directed to the next stream to be crystallized.
  • This method as described is inapplicable to the treatment of the last jet of crystallization, because continuous mixing under vacuum at this stage is insufficient to obtain sufficient exhaustion of the mother liquor.
  • this mother liquor is ultimately the final molasses whose rate impurity prohibits any crystallization in a next stream.
  • One of the aspects of the invention is to propose a method of crystallization which gives the same water depletion results mother of the last crystallization jet than conventional processes but in a processing time significantly halved.
  • One of the other aspects of the invention is also to provide a device to reduce the degradation of sugar, therefore the losses in sucrose, and improve the quality of white sugar obtained on the first try.
  • One of the other aspects of the invention is to provide a method of crystallization to suppress a jet of crystallization in the general 4-jet or 3-jet processes.
  • One of the other aspects of the invention is to provide a method simplified crystallization allowing a gain of investment in material and in energy need.
  • the subject of the invention is a process for crystallizing sugar from of a composition containing sugar and a level of non-sugar such as purity of the composition is from about 80 to about 84, characterized in that it includes a continuous vacuum mixing of the above composition using a continuous vacuum mixer in order to crystallize the sugar contained in the composition.
  • Purity is defined as the percentage of sucrose in dry matter.
  • the composition at the outlet of the continuous vacuum mixer is separated into two fractions, in a ratio of about 0.66 to about 1.22, and advantageously in substantially equal mass, one of the fractions being treated so as to separate the sugar from the mother water, the mother water still being designated by pseudo-molasses, which is recycled in the continuous vacuum mixer.
  • the continuous kneading under vacuum is carried out under a vacuum of about 900 x 10 2 Pa to about 920 x 10 2 Pa, corresponding to a temperature of the composition of about 65 ° C to approximately 60 ° C, for a period of approximately 2:30 to approximately 4 hours, advantageously for a period of approximately 3 hours.
  • the crystallization process comprises several successive crystallizations, also called “jets”, in particular 2, 3 or 4 jets, and is characterized in that the above composition is a massecuite of the last candy jet called “low products” containing water, dissolved sugar, non-sugars and sucrose crystals, which composition advantageously comes from a sugar syrup called “sewer” from the previous jet the above last jet, which sugar syrup is previously subjected to a continuous or discontinuous cooking operation.
  • non-sugar denotes dry materials other than sucrose.
  • dissolved sugar we mean sucrose dissolved in mother water of composition.
  • continuous baking operation we mean for example a device allowing continuous magnification of the sucrose crystals of a composition containing beforehand small crystals. This device called continuous cooking works continuously without periodic emptying.
  • the average opening of the crystals before the operation of cooked is 0.2 mm to 0.3 mm and at the end of the cooked operation, it is from 0.5 mm to 0.6 mm.
  • batch cooking operation for example means a device allowing crystal formation by seeding and then a magnification of these crystals.
  • This device called discontinuous baking operates discontinuously with emptying as soon as the height of the baked mass in the device has reached a maximum value (i.e. as soon as the device is full).
  • the increase in weight of the crystals results essentially from the magnification of the crystals entering the continuous vacuum mixer; there is indeed very little or no formation of new crystals in the mixer continuous vacuum.
  • the temperature of the composition, in particular of the cooked mass on its entry into the continuous vacuum mixer is about 75 ° C to about 85 ° C, and at its exit has a temperature from about 60 ° C to about 65 ° C.
  • the pseudo-molasses defined above is advantageously subjected to reheating at a temperature of approximately 86 ° C. at about 88 ° C, then this aforementioned pseudo molasses is then reintroduced into the continuous vacuum mixer, in order to regulate the percentage by weight of crystals of the cooked mass processed in continuous vacuum mixing, this percentage advantageously being from about 30% to about 35% by weight of the cooked mass (in the continuous vacuum mixer).
  • the ratio of the debits of the two pumps is about 0.66 to about 1.22, especially about 1.
  • the sugar from the pasting is subjected to a refining stage to give on the one hand a refined sugar of staining of approximately 1000 to 1200 ICUMSA, and on the other hand a sewer of a percentage by weight of dry matter of about 80 and a purity from about 81 to about 82.
  • the refining sewer defined above is recycled in the sewer before continuous or discontinuous cooking defined above.
  • the characteristics of the invention lie essentially in phases and devices 1-1, 1-2 and 1-3 described above as it results from the example below.
  • Figure 1 shows schematically a device for implement the invention.
  • the method of rapid crystallization in an apparatus for continuous or discontinuous cooking is associated with the continuous mixing process under vacuum (MCSV) applied to low purities 80-84 which can be achieved in 1 or 2 successive stages.
  • MCSV continuous mixing process under vacuum
  • the residence time of the cooked mass in the continuous vacuum mixer is approximately 3 hours.
  • the magnification of the crystals is ensured by recycling from below and over the entire length of the heated pseudo-molasses mixer realizing thus the fluidification of the cooked mass.
  • the essential difference between the continuous vacuum mixer and the other types of crystallizers is that the cooling is done by auto evaporation and not by exchange with a fluid.
  • the ratio: weight of crystals taken out / weight of crystals entered is 1.25.
  • the pre-turbinated mass flow rate is approximately 0.53 T / h (item 19), or 41% of the outgoing cooked mass.
  • the value of the vacuum in the continuous vacuum mixer at 18 is 900 x10 2 Pa.
  • the crystallization speed is 5 times higher than in the process traditional with cooling of 15 ° C in 3 hours and recycling of 30-35% pseudo molasses MC entry.
  • Part of the cooked mass 10 is directed to the vertical mixers 15 and 16.
  • the mass flow rate to the vertical mixers (item 17) is 0.76 T / h.
  • the cooked MCSV output is then treated in a kneading classic, continuous vertical type, as described above, of reduced duration (20 to 25 hours) to allow the same molasses depletion to be reached final than the classic scheme (purity: 58 to 62).
  • the residence time in vertical mixers is 20 to 25 hours.
  • the temperature of the cooked mass at the outlet of the vertical mixers is 45 ° C to 55 ° C (item 21).
  • the terracotta undergoes turbination 22, to give molasses 23 of purity from 58 to 62, and brown sugar 24, of coloring 3000 ICUMSA, which brown sugar is subjected to a pasting in a pasteur 25, using sugar syrup 26 from drunk drain pan 20.
  • Pre-turbo sugar 12 can be partly mixed with brown sugar before the pasting operation.
  • the sugar is refined 27, using water 28, to give a refined sugar 29 of coloring 1000 to 1200 ICUMSA and a refining sewer 30, with a percentage by weight of dry matter of 80 and purity from 81 to 84, which is recycled to the drain pan 20.
  • Pre-turbo sugar 12 can be partly combined with refined sugar 29.
  • the refined sugar 29 is then subjected to a recast 31, by percentage by weight of dry matter from 74 to 75 and purity 93.5 to 94.5, using first spray syrup 32 (percentage by weight of dry matter: 71; purity: 93 94), then the syrup 33 from the redesign is sent to the crystallization of first draft.
  • the refining device as described above can be used to achieve the production of a high purity white sugar in the first draft.
  • the method and device for crystallization as a final candy jet according to the invention has the advantages indicated below.
  • the crystallization process according to the invention can be described as "cold crystallization”. It considerably reduces any phenomenon of recoloration of terracotta linked to the residence time by thermal degradation and chemical.
  • the method can apply to higher purity of last-dose syrup while obtaining the optimal purity of cooked clay at the outlet for exhaustion of molasses.
  • This process therefore allows identical exhaustion of the molasses of remove a crystallization jet for general patterns in 4 or 3 jets jets.

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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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

A method for crystallising sugar from a sugar-containing composition having a non-sugar content which is such that the purity of the composition is of around 80-84. The method comprises continuously vacuum mixing the composition in a continuous vacuum mixer to crystallise the sugar contained in the composition.

Description

La présente invention concerne un procédé et dispositif de cristallisation en continu d'une composition contenant du sucre, en dernier jet de cristallisation.The present invention relates to a crystallization process and device continuously of a composition containing sugar, as a last jet of crystallization.

La cristallisation en sucrerie a pour but d'extraire sous forme cristallisée, avec un rendement aussi élevé que possible, le sucre (saccharose) dissous dans un sirop et de le séparer ainsi des impuretés solubles (non sucres) rassemblées dans la mélasse.The purpose of crystallization in candies is to extract in the form crystallized, with as high a yield as possible, sugar (sucrose) dissolved in a syrup and thus separate it from soluble impurities (not sugars) collected in molasses.

Ce procédé repose sur des paramètres physiques liés tels que solubilité, viscosité, température, agitation interne sans oublier les critères de pureté (pourcentage de sucre sur les matières sèches) et de dégradations chimiques possibles dans certaines conditions.This process is based on related physical parameters such as solubility, viscosity, temperature, internal agitation without forgetting the purity criteria (percentage of sugar on dry matter) and chemical degradation possible under certain conditions.

L'opération industrielle se fait par cristallisations successives appelées jets: selon les différents schémas en 4, 3 ou 2 jets.

  • Le premier jet, qui a la pureté la plus élevée, est le jet d'extraction du sucre permettant de satisfaire l'objectif qualité du sucre recherché.
  • Le dernier jet, ou jet de bas produit, qui a la pureté la plus basse est le jet d'extraction de la mélasse visant le rendement le plus élevé possible en sucre cristallisé appelé épuisement de la mélasse. La quantité importante de non-sucre dans ce jet ralentit la vitesse de cristallisation.
The industrial operation is done by successive crystallizations called jets: according to the different diagrams in 4, 3 or 2 jets.
  • The first jet, which has the highest purity, is the sugar extraction jet enabling the quality objective of the desired sugar to be satisfied.
  • The last jet, or low product jet, which has the lowest purity is the molasses extraction jet aiming for the highest possible yield of crystallized sugar called exhaustion of molasses. The large amount of non-sugar in this jet slows the rate of crystallization.

Pour obtenir le dernier jet de cristallisation, on opère généralement dans un atelier comportant :

  • 1.1 un dispositif de cristallisation rapide dans un appareil à cuire continu ou discontinu : les cristaux sont formés par ensemencement et grossissement à une température fixe (de 75°C à 85°C) par maintien par évaporation d'une sursaturation donnée du sirop d'alimentation;
  • la masse cristallisée (ou masse cuite) formée transite dans un malaxeur de coulée tampon;
  • dans cette phase, il est nécessaire d'ajuster la pureté de la masse cuite formée à une valeur optimale requise pour obtenir un bon épuisement de la mélasse finale: cette pureté souhaitable se situe entre 75 et 80 : elle résulte d'un compromis entre la vitesse de cristallisation fonction de la teneur en non-sucres et de la compacité de la masse cuite liée à la teneur en cristaux;
  • 1.2 compte tenu de la concentration en non sucres, il est nécessaire de poursuivre la cristallisation par refroidissement lent et progressif dans une chaíne de malaxage généralement continu (exemple: type malaxeurs verticaux);
  • ce dispositif permet :
    • de refroidir la masse cuite jusqu'à une température optimale (environ 40°C);
    • de régler convenablement la chute de température au cours du malaxage (0,8 à 1°C/heure) par échange avec un fluide;
    • d'ajuster par dilution la proportion de non sucres / eau en fonction de la température de façon à obtenir à tout moment la vitesse de cristallisation à sa valeur maximale : ceci est réalisé au moyen de dilueurs;
    • de réchauffer au moyen d'un fluide en fin de malaxage la masse cuite à une température compatible avec la séparation des cristaux sur centrifugeuses (tenue mécanique des machines) : température 45 à 55°C;
  • un des facteurs les plus importants est la durée suffisante de malaxage pour obtenir l'épuisement visé de la mélasse:
  • la plupart des ateliers nécessitent 40 à 60 heures de temps de séjour pour obtenir une mélasse de pureté 58 à 62 sous forme de 4 malaxeurs verticaux : 3 en refroidissement progressif et 1 en réchauffeur;
  • l'ajustement optimal de la pureté de la masse cuite en appareil à cuire n'est pas toujours possible : la pureté des sirops d'alimentation du dernier jet est souvent trop élevée en raison même du schéma global de cristallisation : par exemple, elle est fonction de la pureté d'alimentation du premier jet qui est très dépendante de la qualité de la matière première (betteraves);
  • 1.3 le préturbinage :
       pour corriger cette pureté lorsqu'elle est trop élevée, le procédé de préturbinage est classiquement utilisé. Ce procédé représente par rapport à une rentrée de mélasse en appareils à cuire ou en malaxeurs, l'avantage d'éviter le recyclage de non sucres et colorants préjudiciables à la qualité du sucre roux en raison des longs temps de séjour;
  • il consiste à prélever au cours du malaxage une proportion de masse cuite, d'en extraire les cristaux par centrifugation et de recycler le sirop de centrifugation (pseudo-mélasse) dans le reste de la masse cuite;
  • le prélèvement peut se faire à partir du malaxeur de coulée ou à partir du premier tiers des malaxeurs à un pourcentage calculé de manière à réduire la population de cristaux;
  • il est obligatoire de recycler la pseudo-mélasse du préturbinage désémulsionnée et dépourvue de micro cristaux : ceci implique un matériel de réchauffage et un dispositif de désémulsion (éventuellement sous vide);
  • 1.4 la masse cuite réchauffée en fin de malaxage est essorée sur centrifugeuses pour donner la mélasse finale et le sucre roux final;
  • ce sucre roux et celui issu du préturbinage sont recyclés sous forme de refonte dans le jet précédent le dernier jet;
  • il a généralement les caractéristiques suivantes : pureté 94 à 96 - coloration 3 500 à 4 500 ICUMSA;
  • pour produire du sucre blanc de haute pureté dans le premier jet, on peut utiliser l'affinage du sucre roux dernier jet;
  • l'affinage comprend le malaxage du sucre roux avec le sirop d'alimentation du dernier jet : cette phase s'appelle l'empâtage;
  • le magma ainsi obtenu est essoré sur centrifugeuse produisant un sucre roux affiné de haute pureté (P 98 à 99) et beaucoup moins coloré (1 000 à 1 200 ICUMSA);
  • le sirop produit à l'affinage est recyclé à l'alimentation du dernier jet.
    • To obtain the last jet of crystallization, one generally operates in a workshop comprising:
  • 1.1 a device for rapid crystallization in a continuous or discontinuous cooking appliance: the crystals are formed by sowing and magnification at a fixed temperature (from 75 ° C. to 85 ° C.) by maintaining by evaporation a given supersaturation of the syrup food;
  • the crystallized mass (or cooked mass) formed passes through a buffer casting mixer;
  • in this phase, it is necessary to adjust the purity of the baked mass formed to an optimal value required to obtain good exhaustion of the final molasses: this desirable purity is between 75 and 80: it results from a compromise between the speed of crystallization as a function of the non-sugar content and of the compactness of the baked mass linked to the crystal content;
  • 1.2 taking into account the concentration of non-sugars, it is necessary to continue crystallization by slow and progressive cooling in a generally continuous mixing chain (example: type vertical mixers);
  • this device allows:
    • to cool the cooked mass to an optimal temperature (around 40 ° C);
    • to properly regulate the temperature drop during mixing (0.8 to 1 ° C / hour) by exchange with a fluid;
    • to adjust by dilution the proportion of non-sugars / water as a function of the temperature so as to obtain at all times the speed of crystallization at its maximum value: this is achieved by means of diluents;
    • reheating by means of a fluid at the end of kneading the cooked mass to a temperature compatible with the separation of the crystals on centrifuges (mechanical strength of the machines): temperature 45 to 55 ° C;
  • one of the most important factors is the sufficient duration of mixing to obtain the targeted exhaustion of molasses:
  • most workshops require 40 to 60 hours of residence time to obtain molasses of purity 58 to 62 in the form of 4 vertical mixers: 3 in progressive cooling and 1 in heater;
  • the optimal adjustment of the purity of the cooked mass in a cooking appliance is not always possible: the purity of the syrups for feeding the last jet is often too high due to the overall pattern of crystallization: for example, it is function of the purity of feed of the first jet which is very dependent on the quality of the raw material (beets);
  • 1.3 pre-turbining:
    to correct this purity when it is too high, the pre-turbination process is conventionally used. This process represents, compared to a re-entry of molasses in cooking appliances or mixers, the advantage of avoiding the recycling of non-sugars and dyes detrimental to the quality of brown sugar due to the long residence times;
  • it consists in removing during the mixing a proportion of cooked mass, extracting the crystals by centrifugation and recycling the centrifugation syrup (pseudo-molasses) in the rest of the cooked mass;
  • the sample can be taken from the casting mixer or from the first third of the mixers at a percentage calculated so as to reduce the crystal population;
  • it is compulsory to recycle the pseudo-molasses of the demulsed pre-turbination and devoid of micro crystals: this involves reheating equipment and a demulsification device (possibly under vacuum);
  • 1.4 the cooked mass warmed at the end of mixing is wrung on centrifuges to give the final molasses and the final brown sugar;
  • this brown sugar and that from the pre-turbination are recycled in the form of a recast in the jet preceding the last jet;
  • it generally has the following characteristics: purity 94 to 96 - coloration 3,500 to 4,500 ICUMSA;
  • to produce high purity white sugar in the first jet, we can use the refining of brown sugar last jet;
  • the ripening includes the mixing of the brown sugar with the syrup for feeding the last jet: this phase is called mashing;
  • the magma thus obtained is spun on a centrifuge producing a refined, high purity brown sugar (P 98 to 99) and much less colored (1,000 to 1,200 ICUMSA);
  • the syrup produced during the refining process is recycled to supply the last jet.

    • Le brevet français n° 1368118 décrit un procédé de cristallisation consistant à prélever une partie de la masse cuite à la sortie d'un appareil à cuire, à lui faire subir une opération de turbinage et à réinjecter l'eau mère ainsi obtenue, au niveau de l'une des étapes de cristallisation. Ce procédé nécessite un turbinage supplémentaire d'une part, entraíne une déperdition d'énergie non mise à profit pour la cristallisation, d'autre part. Par ailleurs, en prélevant une part importante de la masse cuite on diminue la surface de cristallisation de la masse cuite restante qui est dirigée vers le malaxeur. De ce fait, l'eau mère réinjectée cristallise spontanément par refroidissement en donnant des grains parasites de faible grosseur qui passent à travers le tamis des centrifugeuses, ce qui réduit d'autant l'extraction en cristaux de l'ensemble du jet.French patent n ° 1368118 describes a crystallization process consisting in taking a part of the cooked mass at the exit of an appliance cook, put it through a turbine operation and re-inject the mother liquor thus obtained, at one of the crystallization stages. This process requires additional turbination on the one hand, leads to a loss energy not used for crystallization, on the other hand. Otherwise, by removing a large part of the baked mass, the surface of crystallization of the remaining cooked mass which is directed to the mixer. Of this fact, the mother water reinjected spontaneously crystallizes by cooling in giving parasitic grains of small size which pass through the sieve centrifuges, which reduces the extraction of crystals by the whole jet.

    Le brevet français n° 2 534 595 concerne un procédé de cristallisation d'un sirop de sucre consistant à faire subir au sirop une cuite continue ou discontinue de façon à obtenir une masse cuite et à soumettre la masse cuite à un malaxage continu sous vide puis à un turbinage permettant de séparer les cristaux de l'eau mère dite "égout pauvre" du jet de cristallisation considéré, caractérisé en ce que l'égout pauvre du jet de cristallisation considéré est en partie recyclé lors des étapes de malaxage sous vide. L'égout pauvre non recyclé est dirigé vers le jet suivant pour être cristallisé.French Patent No. 2,534,595 relates to a crystallization process a sugar syrup consisting in subjecting the syrup to continuous baking or discontinuous so as to obtain a cooked mass and to subject the cooked mass to continuous mixing under vacuum and then turbination to separate the mother water crystals called "poor sewer" of the crystallization jet considered, characterized in that the lean sewer of the crystallization jet considered is in part recycled during vacuum mixing steps. The poor sewer no recycled is directed to the next stream to be crystallized.

    Ce procédé tel que décrit est inapplicable au traitement du dernier jet de cristallisation, car le malaxage continu sous vide, à ce stade, est insuffisant pour obtenir l'épuisement suffisant de l'eau mère.This method as described is inapplicable to the treatment of the last jet of crystallization, because continuous mixing under vacuum at this stage is insufficient to obtain sufficient exhaustion of the mother liquor.

    De plus, cette eau mère est en dernier jet la mélasse finale dont le taux d'impureté interdit toute cristallisation dans un jet suivant. In addition, this mother liquor is ultimately the final molasses whose rate impurity prohibits any crystallization in a next stream.

    L'un des aspects de l'invention est de proposer un procédé de cristallisation qui permet d'obtenir les mêmes résultats d'épuisement de l'eau mère du dernier jet de cristallisation que les procédés classiques mais dans un temps de traitement sensiblement diminué de moitié.One of the aspects of the invention is to propose a method of crystallization which gives the same water depletion results mother of the last crystallization jet than conventional processes but in a processing time significantly halved.

    L'un des autres aspects de l'invention est également de fournir un dispositif permettant de réduire la dégradation du sucre, donc les pertes en saccharose, et d'améliorer la qualité du sucre blanc obtenu au premier jet.One of the other aspects of the invention is also to provide a device to reduce the degradation of sugar, therefore the losses in sucrose, and improve the quality of white sugar obtained on the first try.

    L'un des autres aspects de l'invention est de fournir un procédé de cristallisation permettant de supprimer un jet de cristallisation dans les procédés généraux en 4 jets ou 3 jets.One of the other aspects of the invention is to provide a method of crystallization to suppress a jet of crystallization in the general 4-jet or 3-jet processes.

    L'un des autres aspects de l'invention est de fournir un procédé simplifié de cristallisation permettant un gain d'investissement en matériel et en besoin énergétique.One of the other aspects of the invention is to provide a method simplified crystallization allowing a gain of investment in material and in energy need.

    L'invention a pour objet un procédé de cristallisation de sucre à partir d'une composition contenant du sucre et un taux de non sucre tel que la pureté de la composition soit d'environ 80 à environ 84, caractérisée en ce qu'il comprend un malaxage en continu sous vide de la susdite composition à l'aide d'un malaxeur continu sous vide en vue de cristalliser le sucre contenu dans la composition.The subject of the invention is a process for crystallizing sugar from of a composition containing sugar and a level of non-sugar such as purity of the composition is from about 80 to about 84, characterized in that it includes a continuous vacuum mixing of the above composition using a continuous vacuum mixer in order to crystallize the sugar contained in the composition.

    La pureté est définie comme étant le pourcentage de saccharose dans les matières sèches.Purity is defined as the percentage of sucrose in dry matter.

    Selon un mode de réalisation avantageux, dans le procédé de l'invention, la composition, à la sortie du malaxeur continu sous vide est séparée en deux fractions, dans un rapport d'environ 0,66 à environ 1,22, et avantageusement en masse sensiblement égale, l'une des fractions étant traitée en façon à séparer le sucre de l'eau mère, l'eau mère étant encore désignée par pseudo-mélasse, laquelle est recyclée dans le malaxeur continu sous vide.According to an advantageous embodiment, in the method of the invention, the composition at the outlet of the continuous vacuum mixer is separated into two fractions, in a ratio of about 0.66 to about 1.22, and advantageously in substantially equal mass, one of the fractions being treated so as to separate the sugar from the mother water, the mother water still being designated by pseudo-molasses, which is recycled in the continuous vacuum mixer.

    Selon un autre mode de réalisation avantageux, le procédé de l'invention comprend les étapes suivantes :

    • à la sortie du malaxeur continu sous vide, on effectue la séparation de la composition en une première et une deuxième fraction, dans un rapport: deuxième fraction sur première fraction en poids, d'environ 0,66 à environ 1,22, notamment à l'aide de pompes,
    • on traite la première fraction de la masse cuite par des moyens permettant de continuer la cristallisation, par exemple par refroidissement, avantageusement dans des malaxeurs verticaux,
    • on soumet la deuxième fraction à une étape de préturbinage donnant d'une part du sucre préturbiné et d'autre part de la pseudo-mélasse, laquelle est recyclée dans le malaxeur continu sous vide.
    According to another advantageous embodiment, the method of the invention comprises the following steps:
    • at the outlet of the continuous vacuum mixer, the composition is separated into a first and a second fraction, in a ratio: second fraction to first fraction by weight, of about 0.66 to about 1.22, in particular at using pumps,
    • the first fraction of the baked mass is treated by means allowing the crystallization to continue, for example by cooling, advantageously in vertical mixers,
    • the second fraction is subjected to a pre-turbining step giving on the one hand pre-turbo sugar and on the other hand pseudo-molasses, which is recycled in the continuous mixer under vacuum.

    De façon avantageuse, dans le procédé de l'invention, le malaxage continu sous vide est effectué sous un vide compris d'environ 900 x 102 Pa à environ 920 x 102 Pa, correspondant à une température de la composition d'environ 65°C à environ 60°C, pendant une durée d'environ 2h30 à environ 4h, avantageusement pendant une durée d'environ 3 heures.Advantageously, in the process of the invention, the continuous kneading under vacuum is carried out under a vacuum of about 900 x 10 2 Pa to about 920 x 10 2 Pa, corresponding to a temperature of the composition of about 65 ° C to approximately 60 ° C, for a period of approximately 2:30 to approximately 4 hours, advantageously for a period of approximately 3 hours.

    Selon un mode de réalisation avantageux, le procédé de cristallisation comporte plusieurs cristallisations successives, encore désignées par "jets", notamment 2, 3 ou 4 jets, et est caractérisé en ce que la susdite composition est une masse cuite du dernier jet de sucrerie dite "bas produits" contenant de l'eau, du sucre dissout, des non sucres et des cristaux de saccharose, laquelle composition provient avantageusement d'un sirop de sucre dit "égout" provenant du jet précédent le susdit dernier jet, lequel sirop de sucre est préalablement soumis à une opération de cuite continue ou discontinue.According to an advantageous embodiment, the crystallization process comprises several successive crystallizations, also called "jets", in particular 2, 3 or 4 jets, and is characterized in that the above composition is a massecuite of the last candy jet called "low products" containing water, dissolved sugar, non-sugars and sucrose crystals, which composition advantageously comes from a sugar syrup called "sewer" from the previous jet the above last jet, which sugar syrup is previously subjected to a continuous or discontinuous cooking operation.

    Par non sucre, on désigne les matières sèches autres que le saccharose.The term “non-sugar” denotes dry materials other than sucrose.

    Par sucre dissout, on désigne le saccharose en solution dans l'eau mère de la composition.By dissolved sugar, we mean sucrose dissolved in mother water of composition.

    Par opération de cuite continue, on entend par exemple un dispositif permettant un grossissement en continu des cristaux de saccharose d'une composition contenant au préalable des petits cristaux. Ce dispositif appelé cuite continue fonctionne en continu sans vidange périodique.By continuous baking operation, we mean for example a device allowing continuous magnification of the sucrose crystals of a composition containing beforehand small crystals. This device called continuous cooking works continuously without periodic emptying.

    Pour fixer les idées, l'ouverture moyenne des cristaux avant l'opération de cuite est de 0,2 mm à 0,3 mm et à l'issue de l'opération de cuite, elle est de 0,5 mm à 0,6 mm.To fix ideas, the average opening of the crystals before the operation of cooked is 0.2 mm to 0.3 mm and at the end of the cooked operation, it is from 0.5 mm to 0.6 mm.

    Par opération de cuite discontinue, on entend par exemple un dispositif permettant une formation de cristaux par ensemencement et ensuite un grossissement de ces cristaux. Ce dispositif appelé cuite discontinue fonctionne en discontinu avec vidange dès que la hauteur de la masse cuite dans l'appareil a atteint une valeur maximum (c'est-à-dire dès que l'appareil est plein).By batch cooking operation, for example means a device allowing crystal formation by seeding and then a magnification of these crystals. This device called discontinuous baking operates discontinuously with emptying as soon as the height of the baked mass in the device has reached a maximum value (i.e. as soon as the device is full).

    Dans le procédé de l'invention, la composition, notamment la masse cuite à l'entrée du malaxage continu sous vide présente les caractéristiques suivantes :

    • pourcentage en poids de matière sèche: 94 à 93,5;
    • pureté de la masse cuite: 80 à 84;
    • teneur en cristaux de saccharose : 37% à 40% en poids de la masse cuite;
    • pureté de l'eau mère : 67 à 70;
       et la composition, notamment la masse cuite, à la sortie du malaxage continu sous vide présente les caractéristiques suivantes :
    • pourcentage en poids de matière sèche: 94 à 93,5
    • pureté de la masse cuite: 76 à 79;
    • teneur en cristaux de saccharose : 30 à 35% en poids de la masse cuite;
    • pureté de l'eau mère : 63 à 65;
       l'augmentation en % en poids des cristaux entre l'entrée et la sortie du malaxeur sous vide étant d'environ 15% à environ 25°%.In the process of the invention, the composition, in particular the cooked mass at the inlet of the continuous mixing under vacuum has the following characteristics:
    • percentage by weight of dry matter: 94 to 93.5;
    • purity of the baked mass: 80 to 84;
    • sucrose crystal content: 37% to 40% by weight of the cooked mass;
    • mother water purity: 67 to 70;
    and the composition, in particular the cooked mass, at the end of the continuous mixing under vacuum has the following characteristics:
    • percentage by weight of dry matter: 94 to 93.5
    • purity of the cooked mass: 76 to 79;
    • sucrose crystal content: 30 to 35% by weight of the cooked mass;
    • purity of the mother liquor: 63 to 65;
    the increase in% by weight of the crystals between the inlet and the outlet of the vacuum mixer being from approximately 15% to approximately 25 °%.

    L'augmentation en poids des cristaux résulte essentiellement du grossissement des cristaux entrant dans le malaxeur continu sous vide; il y a en effet très peu ou pas de formation de nouveaux cristaux dans le malaxeur continu sous vide.The increase in weight of the crystals results essentially from the magnification of the crystals entering the continuous vacuum mixer; there is indeed very little or no formation of new crystals in the mixer continuous vacuum.

    Dans le procédé de l'invention, la température de la composition, notamment de la masse cuite à son entrée dans le malaxeur continu sous vide, est d'environ 75°C à environ 85°C, et à sa sortie présente une température d'environ 60°C à environ 65°C.In the process of the invention, the temperature of the composition, in particular of the cooked mass on its entry into the continuous vacuum mixer, is about 75 ° C to about 85 ° C, and at its exit has a temperature from about 60 ° C to about 65 ° C.

    Dans le procédé de l'invention, la pseudo-mélasse définie ci-dessus est soumise à un réchauffage avantageusement à une température d'environ 86°C à environ 88°C, puis cette susdite pseudo mélasse est ensuite réintroduite dans le malaxeur continu sous vide, en vue de réguler le pourcentage en poids de cristaux de la masse cuite traitée dans le malaxage continu sous vide, ce pourcentage étant avantageusement d'environ 30% à environ 35% en poids de la masse cuite (dans le malaxeur continu sous vide).In the process of the invention, the pseudo-molasses defined above is advantageously subjected to reheating at a temperature of approximately 86 ° C. at about 88 ° C, then this aforementioned pseudo molasses is then reintroduced into the continuous vacuum mixer, in order to regulate the percentage by weight of crystals of the cooked mass processed in continuous vacuum mixing, this percentage advantageously being from about 30% to about 35% by weight of the cooked mass (in the continuous vacuum mixer).

    Dans le procédé de l'invention, les deux pompes qui entraínent les deux fractions de la composition, notamment de la masse cuite régulent la hauteur de la masse cuite dans le malaxeur continu sous vide, le pourcentage de cristaux dans la masse cuite étant avantageusement régulé par le rapport des vitesses des deux pompes.In the method of the invention, the two pumps which drive the two fractions of the composition, especially of the baked mass regulate the height of the cooked mass in the continuous vacuum mixer, the percentage of crystals in the baked mass being advantageously regulated by the ratio of speeds of the two pumps.

    Pour fixer les idées, et à titre non limitatif le rapport des débits des deux pompes est d'environ 0,66 à environ 1,22, notamment d'environ 1.To fix the ideas, and without limitation the ratio of the debits of the two pumps is about 0.66 to about 1.22, especially about 1.

    Selon un mode de réalisation du procédé de l'invention, la composition, notamment dans la masse cuite, à la sortie des malaxeurs verticaux, on sépare d'une part la mélasse, notamment de pureté d'environ 58 à environ 62, et d'autre part le sucre roux, de coloration d'environ 3000 ICUMSA, notamment par turbinage, lequel sucre roux est soumis à un empâtage, notamment à l'aide d'égout, ayant avantageusement les caractéristiques suivantes :

    • pureté : 80 à 84;
    • pourcentage en poids de matière sèche: 78;
       et avantageusement à l'aide de sirop de sucre dit "égout" provenant du jet précédent le dernier jet, lequel égout est prélevé avant la cuite continue ou discontinue, ci-dessus définie.According to one embodiment of the method of the invention, the composition, in particular in the baked mass, at the outlet of the vertical mixers, the molasses are separated, on the one hand from a purity of about 58 to about 62, and d on the other hand, brown sugar, with a coloration of approximately 3000 ICUMSA, in particular by turbination, which brown sugar is subjected to a pasting, in particular using a sewer, advantageously having the following characteristics:
    • purity: 80 to 84;
    • percentage by weight of dry matter: 78;
    and advantageously with the aid of so-called "sewer" sugar syrup from the jet preceding the last jet, which sewer is taken before continuous or discontinuous cooking, defined above.

    Dans le procédé de l'invention, le sucre provenant de l'empâtage est soumis à une étape d'affinage pour donner d'une part un sucre affiné de coloration d'environ 1000 à 1200 ICUMSA, et d'autre part un égout d'affinage d'un pourcentage en poids de matière sèche d'environ 80 et d'une pureté d'environ 81 à environ 82.In the process of the invention, the sugar from the pasting is subjected to a refining stage to give on the one hand a refined sugar of staining of approximately 1000 to 1200 ICUMSA, and on the other hand a sewer of a percentage by weight of dry matter of about 80 and a purity from about 81 to about 82.

    Dans le procédé de l'invention, le sucre préturbiné défini ci-dessus, présentant notamment une coloration d'environ 1000 à environ 3000 ICUMSA :

    • soit est mélangé, avant empâtage, au sucre roux provenant de l'étape de turbinage définie précédemment,
    • soit est introduit dans le sucre affiné obtenu à l'issue de l'étape d'affinage définie ci-dessus.
    In the process of the invention, the pre-turbo sugar defined above, exhibiting in particular a coloration of approximately 1000 to approximately 3000 ICUMSA:
    • either is mixed, before mashing, with brown sugar from the turbination stage defined above,
    • either is introduced into the refined sugar obtained at the end of the refining step defined above.

    Dans le procédé de l'invention, le sucre affiné défini ci-dessus est additionné ou non de sucre préturbiné défini ci-dessus, est avantageusement refondu à l'aide de sirop de sucre de premier jet présentant les caractéristiques suivantes:

    • pourcentage en poids de matière sèche: 71;
    • pureté : 93 à 94;
       pour obtenir un sirop de sucre dit "sirop de refonte" présentant les caractéristiques suivantes:
    • pourcentage en poids de matière sèche: 74 à 75;
    • pureté : 93,5 à 94,5;
       ce sirop de refonte étant recyclé dans l'un des jets précédents le dernier jet, avantageusement dans le premier jet.In the process of the invention, the refined sugar defined above is added or not with pre-turbo sugar defined above, is advantageously remelted using first-throw sugar syrup having the following characteristics:
    • percentage by weight of dry matter: 71;
    • purity: 93 to 94;
    to obtain a sugar syrup called "redesign syrup" having the following characteristics:
    • percentage by weight of dry matter: 74 to 75;
    • purity: 93.5 to 94.5;
    this redesign syrup being recycled in one of the jets preceding the last jet, advantageously in the first jet.

    De façon avantageuse, dans le procédé de l'invention, l'égout d'affinage défini ci-dessus est recyclé dans l'égout avant la cuite continue ou discontinue définie ci-dessus.Advantageously, in the process of the invention, the refining sewer defined above is recycled in the sewer before continuous or discontinuous cooking defined above.

    L'invention concerne un dispositif de cristallisation d'un dernier jet de cristallisation, comportant :

    • un ou plusieurs malaxeurs cylindriques (6) comportant:
      • des moyens d'entrée (6a) de la masse cuite reliés à la sortie du malaxeur de coulée (4) et des moyens de sortie (6b, 6c) de la masse cuite, l'un des moyens de sortie de la masse cuite (6b) étant relié à des moyens de préturbinage (11), lesquels moyens de préturbinage donnent d'une part une pseudo-mélasse, et d'autre part du sucre turbiné,
      • des moyens d'entrée (6d) de la pseudo-mélasse reliant les moyens de sortie (11a) des moyens de préturbinage (11) pour recycler la pseudo-mélasse préalablement réchauffée par des moyens de réchauffement (14) dans le (les) malaxeur(s) cylindrique(s) (6).
    The invention relates to a device for crystallizing a final crystallization jet, comprising:
    • one or more cylindrical mixers (6) comprising:
      • means for input (6a) of the baked mass connected to the output of the casting mixer (4) and means for output (6b, 6c) of the baked mass, one of the means for output of the baked mass ( 6b) being connected to pre-turbining means (11), which pre-turbining means give on the one hand a pseudo-molasses, and on the other hand turbinated sugar,
      • input means (6d) of the pseudo-molasses connecting the output means (11a) of the pre-turbining means (11) for recycling the pseudo-molasses previously heated by heating means (14) in the mixer (s) (s) cylindrical (6).

    De façon avantageuse, le dispositif de cristallisation d'un dernier jet de cristallisation de l'invention, comporte :

    • un ou plusieurs malaxeurs cylindriques (6) comportant:
      • des moyens d'entrée (6a) de la masse cuite reliés à la sortie du malaxeur de coulée (4) et des moyens de sortie (6b, 6c) de la masse cuite, l'un des moyens de sortie de la masse cuite (6b) étant relié à des moyens de préturbinage (11), lesquels moyens de préturbinage donnent d'une part une pseudo-mélasse, et d'autre part du sucre turbiné,
      • des moyens d'entrée (6d) de la pseudo-mélasse reliant les moyens de sortie (11a) des moyens de préturbinage (11) pour recycler la pseudo-mélasse préalablement réchauffée par des moyens de réchauffement (14) dans le (les) malaxeur(s) cylindrique(s) (6);
    • un ou plusieurs malaxeurs verticaux (15, 16) comportant des moyens d'entrée (15a) reliés à des moyens de sortie de la masse cuite (6c), et des moyens de sortie (16a);
    • des moyens de turbinage (22) reliés aux moyens de sortie (16a) des malaxeurs verticaux.
    Advantageously, the device for crystallizing a final crystallization jet of the invention comprises:
    • one or more cylindrical mixers (6) comprising:
      • means for input (6a) of the baked mass connected to the output of the casting mixer (4) and means for output (6b, 6c) of the baked mass, one of the means for output of the baked mass ( 6b) being connected to pre-turbining means (11), which pre-turbining means give on the one hand a pseudo-molasses, and on the other hand turbinated sugar,
      • input means (6d) of the pseudo-molasses connecting the output means (11a) of the pre-turbining means (11) for recycling the pseudo-molasses previously heated by heating means (14) in the mixer (s) (s) cylindrical (s) (6);
    • one or more vertical mixers (15, 16) comprising inlet means (15a) connected to outlet means for the cooked mass (6c), and outlet means (16a);
    • turbine means (22) connected to the outlet means (16a) of the vertical mixers.

    Selon un autre mode de réalisation de l'invention, le dispositif de cristallisation d'un dernier jet de cristallisation, comporte :

    • un bac à égout (20) contenant du sirop de sucre provenant du jet précédent la dernière cristallisation;
    • des moyens de cuite continue ou discontinue (2) reliés à une sortie (1) du bac à égout (20);
    • un malaxeur de coulée (4) relié à la sortie (3) des moyens de cuite continue ou discontinue (2);
    • un ou plusieurs malaxeurs cylindriques (6) comportant:
      • des moyens d'entrée (6a) de la masse cuite reliés à la sortie du malaxeur de coulée (4) et des moyens de sortie (6b, 6c) de la masse cuite, l'un des moyens de sortie de la masse cuite (6b) étant relié à des moyens de préturbinage (11), lesquels moyens de préturbinage donnent d'une part une pseudo-mélasse, et d'autre part du sucre turbiné,
      • des moyens d'entrée (6d) de la pseudo-mélasse reliant les moyens de sortie (11a) des moyens de préturbinage (11) pour recycler la pseudo-mélasse préalablement réchauffée par des moyens de réchauffement (14) dans le (les) malaxeur(s) cylindrique(s) (6);
    • un ou plusieurs malaxeurs verticaux (15, 16) comportant des moyens d'entrée (15a) reliés à des moyens de sortie de la masse cuite (6c), et des moyens de sortie (16a);
    • des moyens de turbinage (22) reliés aux moyens de sortie (16a) des malaxeurs verticaux;
    • des moyens d'empâtage (25) reliés aux moyens de turbinage (22), au bac à égout (20) et reliés éventuellement à la sortie correspondant au sucre préturbiné des moyens de préturbinage (11);
    • des moyens d'affinage (27) reliés aux moyens d'empâtage (25), la sortie des moyens d'affinage correspondant au sucre raffiné étant éventuellement reliées à la sortie correspondant au sucre préturbiné des moyens de préturbinage (11).
    According to another embodiment of the invention, the device for crystallizing a final crystallization jet, comprises:
    • a drain pan (20) containing sugar syrup from the jet preceding the last crystallization;
    • continuous or discontinuous cooking means (2) connected to an outlet (1) of the drain pan (20);
    • a casting mixer (4) connected to the outlet (3) of the continuous or discontinuous cooking means (2);
    • one or more cylindrical mixers (6) comprising:
      • means for input (6a) of the baked mass connected to the output of the casting mixer (4) and means for output (6b, 6c) of the baked mass, one of the means for output of the baked mass ( 6b) being connected to pre-turbining means (11), which pre-turbining means give on the one hand a pseudo-molasses, and on the other hand turbinated sugar,
      • input means (6d) of the pseudo-molasses connecting the output means (11a) of the pre-turbining means (11) for recycling the pseudo-molasses previously heated by heating means (14) in the mixer (s) (s) cylindrical (s) (6);
    • one or more vertical mixers (15, 16) comprising inlet means (15a) connected to outlet means for the cooked mass (6c), and outlet means (16a);
    • turbine means (22) connected to the outlet means (16a) of the vertical mixers;
    • pasting means (25) connected to the turbine means (22), to the drain pan (20) and possibly connected to the outlet corresponding to the pre-turbo sugar of the pre-turbo means (11);
    • refining means (27) connected to the pasting means (25), the outlet of the refining means corresponding to the refined sugar possibly being connected to the outlet corresponding to the pre-turbo sugar of the pre-turbining means (11).

    Les caractéristiques de l'invention se situent essentiellement au niveau des phases et dispositifs 1-1, 1-2 et 1-3 décrits ci-dessus comme il résulte de l'exemple ci-après.The characteristics of the invention lie essentially in phases and devices 1-1, 1-2 and 1-3 described above as it results from the example below.

    La figure 1 représente de façon schématique un dispositif permettant de mettre en oeuvre l'invention.Figure 1 shows schematically a device for implement the invention.

    Exemple.Example.

    Dans l'invention, le procédé de cristallisation rapide dans un appareil à cuire continu ou discontinu est associé au procédé de malaxage continu sous vide (MCSV) appliqué aux basses puretés 80-84 qui peut être réalisé en 1 ou 2 étages successifs.In the invention, the method of rapid crystallization in an apparatus for continuous or discontinuous cooking is associated with the continuous mixing process under vacuum (MCSV) applied to low purities 80-84 which can be achieved in 1 or 2 successive stages.

    Un sirop de sucre 1 (pourcentage en poids de matière sèche = 78, pureté: 80 à 84) provenant du bac à égout 20 du jet précédent le dernier jet de cristallisation est introduit dans un appareil à cuire 2, en continu ou en discontinu, pour donner une masse cuite de bas produits.A sugar syrup 1 (percentage by weight of dry matter = 78, purity: 80 to 84) from the drain pan 20 of the jet preceding the last jet of crystallization is introduced into a cooking appliance 2, continuously or in discontinuous, to give a baked mass of low products.

    La masse cuite 3a sortant du malaxeur de coulée, si l'appareil à cuire est une cuite discontinue ou sortant directement de l'appareil à cuire si c'est une cuite continue, est extraite par une pompe et est dirigée vers un dispositif de malaxage continu sous vide 6, dont les caractéristiques sont les suivantes:

    • longueur: 3,2 m
    • diamètre: 1,4 m
    • volume total: 5 m3
    • puissance du moteur: 3 kW
    • vitesse de rotation de l'agitateur: 2 tours/mn.
    The cooked mass 3a leaving the casting mixer, if the cooking appliance is a discontinuous cooking or leaving directly from the cooking appliance if it is a continuous cooking, is extracted by a pump and is directed to a mixing device continuous vacuum 6, the characteristics of which are as follows:
    • length: 3.2 m
    • diameter: 1.4 m
    • total volume: 5 m 3
    • motor power: 3 kW
    • agitator rotation speed: 2 rpm.

    Les caractéristiques de la masse cuite 3a entrant dans le malaxeur continu sous vide sont les suivantes:

    • pourcentage en poids de matière sèche: 93,91
    • débit : 0,95 T/h
    • cristaux : 38,2% de la masse cuite soit 0,36 T/h
    • pureté de la masse cuite : 81,56
    • pureté de l'eau mère : 68,84
    • température de la masse cuite : 80°C.
    The characteristics of the cooked mass 3a entering the continuous vacuum mixer are as follows:
    • percentage by weight of dry matter: 93.91
    • throughput: 0.95 T / h
    • crystals: 38.2% of the baked mass, ie 0.36 T / h
    • purity of the baked mass: 81.56
    • purity of mother liquor: 68.84
    • terracotta temperature: 80 ° C.

    Le temps de séjour de la masse cuite dans le malaxeur continu sous vide est d'environ 3 heures.The residence time of the cooked mass in the continuous vacuum mixer is approximately 3 hours.

    Dans le malaxeur continu sous vide, il se produit un abaissement de la température par auto évaporation sous vide en régime continu de l'eau dans la masse cuite.In the continuous vacuum mixer there is a lowering of the temperature by self evaporation under vacuum in continuous regime of water in the cooked mass.

    Ceci provoque une agitation efficace et permanente sur une épaisseur faible et uniforme de masse cuite, facteur d'accélération de vitesse de cristallisation.This causes effective and permanent agitation over a thickness low and uniform of mass cuite, speed acceleration factor of crystallization.

    Le grossissement des cristaux est assuré par le recyclage par le bas et sur toute la longueur du malaxeur de la pseudo-mélasse réchauffée réalisant ainsi la fluidification de la masse cuite.The magnification of the crystals is ensured by recycling from below and over the entire length of the heated pseudo-molasses mixer realizing thus the fluidification of the cooked mass.

    La différence essentielle entre le malaxeur continu sous vide et les autres types de cristalliseurs est que le refroidissement se fait par auto évaporation et non pas par échange avec un fluide.The essential difference between the continuous vacuum mixer and the other types of crystallizers is that the cooling is done by auto evaporation and not by exchange with a fluid.

    Les caractéristiques de la masse cuite sortant du malaxeur 6 sont les suivantes:

    • pourcentage en poids de matière sèche: 93,19
    • débit : 1,29 T/h
    • cristaux : 35,2% de la masse cuite soit 0,45 T/h
    • pureté de la masse cuite : 77,21
    • pureté de l'eau mère : 63,34
    • température de la masse cuite : 65,5°C.
    The characteristics of the cooked mass leaving the mixer 6 are as follows:
    • percentage by weight of dry matter: 93.19
    • throughput: 1.29 T / h
    • crystals: 35.2% of the baked mass, i.e. 0.45 T / h
    • purity of the baked mass: 77.21
    • purity of mother liquor: 63.34
    • terracotta temperature: 65.5 ° C.

    Le rapport : poids de cristaux sortis/poids de cristaux entrés est de 1,25.The ratio: weight of crystals taken out / weight of crystals entered is 1.25.

    A la sortie du malaxeur continu sous vide, il y a séparation de la masse cuite en deux fractions, sensiblement égale, 9 et 10, à l'aide des pompes 7 et 8.At the outlet of the continuous vacuum mixer, there is mass separation cooked in two fractions, substantially equal, 9 and 10, using pumps 7 and 8.

    La fraction 9 est soumise à un préturbinage dans une turbine 11 pour séparer le sucre préturbiné 12 de la pseudo-mélasse 13 constituée d'eau mère, de sucre dissout et d'impuretés. Les caractéristiques de la pseudo-mélasse après réchauffage à travers un réchauffeur 14, sont les suivantes:

    • pourcentage en poids de matière sèche: 87,88
    • débit : 0,35 T/h
    • pureté : 64,78
    • température : 87,5°C.
    The fraction 9 is subjected to a pre-turbination in a turbine 11 to separate the pre-turbined sugar 12 from the pseudo-molasses 13 consisting of mother liquor, dissolved sugar and impurities. The characteristics of the pseudo-molasses after reheating through a heater 14 are as follows:
    • percentage by weight of dry matter: 87.88
    • flow rate: 0.35 T / h
    • purity: 64.78
    • temperature: 87.5 ° C.

    Le débit de masse cuite préturbinée est d'environ 0,53 T/h (repère 19), soit 41 % de la masse cuite sortante.The pre-turbinated mass flow rate is approximately 0.53 T / h (item 19), or 41% of the outgoing cooked mass.

    La valeur du vide dans le malaxeur continu sous vide, en 18 est de 900 x102 Pa.The value of the vacuum in the continuous vacuum mixer at 18 is 900 x10 2 Pa.

    Le "flash" produit à l'entrée du malaxeur continu sous vide assure en même temps la désémulsion de la pseudo-mélasse recyclée: son réchauffage 14 entraíne une cristallisation supplémentaire par son auto-évaporation rapide dans le malaxeur sous vide.The "flash" produced at the inlet of the continuous vacuum mixer ensures at the same time the demulsion of the recycled pseudo-molasses: its reheating 14 causes additional crystallization by its rapid self-evaporation in the vacuum mixer.

    Du fait du régime turbulent créé par l'entrée de la masse cuite et de la pseudo-mélasse réchauffée, il est possible d'ajuster le pourcentage de cristaux de la masse cuite sortie du MCSV à une valeur optimale pour obtenir un bon épuisement de la mélasse finale par la proportion et la répartition du recyclage de la pseudo-mélasse.Due to the turbulent regime created by the entry of the cooked mass and the pseudo-molasses heated, it is possible to adjust the percentage of crystals of the cooked mass out of the MCSV to an optimal value to obtain a good exhaustion of the final molasses by the proportion and the distribution of recycling pseudo-molasses.

    La vitesse de cristallisation est 5 fois plus élevée que dans le procédé traditionnel avec un refroidissement de 15°C en 3 heures et un recyclage de pseudo-mélasse de 30-35% MC entrée.The crystallization speed is 5 times higher than in the process traditional with cooling of 15 ° C in 3 hours and recycling of 30-35% pseudo molasses MC entry.

    Une partie de la masse cuite 10 est dirigée vers les malaxeurs verticaux 15 et 16.Part of the cooked mass 10 is directed to the vertical mixers 15 and 16.

    Le débit de masse cuite vers les malaxeurs verticaux (repère 17) est de 0,76 T/h.The mass flow rate to the vertical mixers (item 17) is 0.76 T / h.

    La masse cuite sortie MCSV est ensuite traitée dans un malaxage classique, type vertical continu, tel que décrit précédemment, de durée réduite (20 à 25 heures) pour permettre d'atteindre le même épuisement de la mélasse finale que le schéma classique (pureté: 58 à 62).The cooked MCSV output is then treated in a kneading classic, continuous vertical type, as described above, of reduced duration (20 to 25 hours) to allow the same molasses depletion to be reached final than the classic scheme (purity: 58 to 62).

    Le temps de séjour dans les malaxeurs verticaux est de 20 à 25 heures. La température de la masse cuite à la sortie des malaxeurs verticaux est de 45°C à 55°C (repère 21). La masse cuite subit un turbinage 22, pour donner de la mélasse 23 de pureté de 58 à 62, et du sucre roux 24, de coloration 3000 ICUMSA, lequel sucre roux est soumis à un empâtage dans un empâteur 25, à l'aide de sirop de sucre 26 provenant bu bac à égout 20.The residence time in vertical mixers is 20 to 25 hours. The temperature of the cooked mass at the outlet of the vertical mixers is 45 ° C to 55 ° C (item 21). The terracotta undergoes turbination 22, to give molasses 23 of purity from 58 to 62, and brown sugar 24, of coloring 3000 ICUMSA, which brown sugar is subjected to a pasting in a pasteur 25, using sugar syrup 26 from drunk drain pan 20.

    Le sucre préturbiné 12 peut être en partie mélangé au sucre roux avant l'opération d'empâtage. Pre-turbo sugar 12 can be partly mixed with brown sugar before the pasting operation.

    Après l'empâtage, le sucre est soumis à un affinage 27, à l'aide d'eau 28, pour donner un sucre affiné 29 de coloration 1 000 à 1 200 ICUMSA et un égout d'affinage 30, de pourcentage en poids de matière sèche de 80 et de pureté de 81 à 84, lequel est recyclé dans le bac à égout 20.After the mashing, the sugar is refined 27, using water 28, to give a refined sugar 29 of coloring 1000 to 1200 ICUMSA and a refining sewer 30, with a percentage by weight of dry matter of 80 and purity from 81 to 84, which is recycled to the drain pan 20.

    Le sucre préturbiné 12 peut être en partie adjoint au sucre affiné 29.Pre-turbo sugar 12 can be partly combined with refined sugar 29.

    Le sucre affiné 29 est ensuite soumis à une refonte 31, de pourcentage en poids de matière sèche de 74 à 75 et de pureté 93,5 à 94,5, à l'aide de sirop de premier jet 32 (pourcentage en poids de matière sèche: 71; pureté: 93 à 94), puis le sirop 33 issu de la refonte est envoyé vers la cristallisation de premier jet.The refined sugar 29 is then subjected to a recast 31, by percentage by weight of dry matter from 74 to 75 and purity 93.5 to 94.5, using first spray syrup 32 (percentage by weight of dry matter: 71; purity: 93 94), then the syrup 33 from the redesign is sent to the crystallization of first draft.

    Le dispositif d'affinage tel que décrit ci-dessus peut être utilisé pour atteindre la production d'un sucre blanc de haute pureté dans le premier jet.The refining device as described above can be used to achieve the production of a high purity white sugar in the first draft.

    On donne ci-après, certains des avantages auxquels l'invention permet d'aboutir.Some of the advantages which the invention allows are given below. to succeed.

    Le procédé et dispositif de cristallisation en dernier jet de sucrerie selon l'invention présente les avantages indiqués ci-après.The method and device for crystallization as a final candy jet according to the invention has the advantages indicated below.

    Par l'introduction du procédé et dispositif de malaxage continu sous vide appliqué aux basses puretés, on réduit considérablement le temps de séjour dans l'atelier dernier jet tout en obtenant les mêmes résultats d'épuisement de la mélasse, soit au total 23 à 28 heures au lieu de 40 à 60 heures.By introducing the continuous mixing process and device under vacuum applied to low purities, the reduction time is considerably reduced stay in the last spray workshop while achieving the same results depletion of molasses, a total of 23 to 28 hours instead of 40 to 60 hours.

    Il en résulte une réduction des dimensions de matériel :

    • moins de malaxeurs refroidisseurs classiques par exemple du type vertical : soit 2 appareils au lieu de 4;
    • pas de dispositif de désémulsion de la pseudo-mélasse.
    This results in a reduction in material dimensions:
    • fewer conventional cooler mixers, for example of the vertical type: either 2 devices instead of 4;
    • no pseudo-molasses demulsification device.

    Le procédé de cristallisation selon l'invention peut être qualifié de "cristallisation à froid". Il réduit considérablement tout phénomène de recoloration de masse cuite liée au temps de séjour par dégradation thermique et chimique.The crystallization process according to the invention can be described as "cold crystallization". It considerably reduces any phenomenon of recoloration of terracotta linked to the residence time by thermal degradation and chemical.

    Ceci apparaít nettement dans les résultats concernant la coloration du sucre roux obtenu.This appears clearly in the results concerning the coloring of the brown sugar obtained.

    Il en résulte donc moins de pertes en saccharose puisque les matières colorantes sont le résultat de la dégradation du sucre et une amélioration de la qualité du sucre blanc produit en premier jet.This results in less losses of sucrose since the materials coloring are the result of the breakdown of sugar and an improvement in quality of white sugar produced in first draft.

    Du fait de l'amélioration sensible de la vitesse de cristallisation dans le procédé de l'invention, liée au dispositif de MCSV, le procédé peut s'appliquer à des puretés de sirop d'alimentation du dernier jet plus élevées tout en obtenant la pureté de masse cuite à la sortie optimale pour l'épuisement de la mélasse. Due to the significant improvement in the rate of crystallization in the method of the invention, linked to the MCSV device, the method can apply to higher purity of last-dose syrup while obtaining the optimal purity of cooked clay at the outlet for exhaustion of molasses.

    Ce procédé permet donc à épuisement identique de la mélasse de supprimer un jet de cristallisation pour les schémas généraux en 4 jets ou 3 jets.This process therefore allows identical exhaustion of the molasses of remove a crystallization jet for general patterns in 4 or 3 jets jets.

    Il en résulte dans ce cas un gain significatif d'investissement en matériel.In this case, this results in a significant gain in investment in equipment.

    Le schéma général de cristallisation ainsi simplifié permet un gain substantiel en besoin énergétique:

    • du fait de la suppression d'un jet;
    • d'une moindre utilisation d'eau au turbinage liée à l'amélioration de la qualité des produits. Pour fixer les idées, la quantité d'eau utilisée est réduite d'environ 50% par rapport à la quantité d'eau utilisée dans les procédés de l'art antérieur.
    The general scheme of crystallization thus simplified allows a substantial gain in energy need:
    • due to the deletion of a jet;
    • less use of water during turbining due to improved product quality. To fix ideas, the amount of water used is reduced by about 50% compared to the amount of water used in the processes of the prior art.

    Claims (13)

    1. Process for crystallizing sugar starting from a composition containing sugar and a proportion of non-sugar such that the purity of the composition is from 80 to 84, characterized in that it includes:
      continuous blending of the said composition under a vacuum with the aid of a continuous vacuum blender with a view to crystallizing the sugar contained in the composition,
      separation of the composition at the outlet from the vacuum blender into a first and second fraction, in a weight ratio: second fraction relative to first fraction of 0.66 to 1.22, notably with the help of pumps,
      the first fraction of the cooked mass being treated by means enabling continued crystallization, for example by cooling, advantageously in vertical blenders,
      the second fraction being subjected to a preturbining stage giving on the one hand preturbined sugar and on the other hand pseudo-treacle, which is recycled to the continuous vacuum blender.
    2. Process according to claim 1, characterized in that the continuous vacuum blending is carried out under a vacuum of from 900 x 102 Pa to 920 x 102 Pa, corresponding to a temperature of the composition from 65°C to 60°C, for a period of from 2h30 to 4h, advantageously for a period of about 3 hours.
    3. Process for crystallizing according to either of claims 1 or 2, comprising several successive crystallizations, each designated as "streams", notably 2,3 or 4 streams, characterized in that the aforesaid composition is a mass cooked from the last stream of the sugar substance designated as "base products" containing water, dissolved sugar, non-sugars and saccharose crystals, which composition advantageously derives from a sugar syrup designated "drainage" deriving from the stream preceding the aforesaid last stream, which sugar syrup is initially subjected to an operation of continuous or discontinuous cooking.
    4. Process according to any of claims 1 to 3, characterized in that the composition, notably the cooked mass at the inlet of the continuous vacuum blending has the following characteristics:
      percentage by weight of dry matter: 94 to 93.5,
      purity of the cooked mass:80 to 84
      content of crystals: 37% to 40% by weight of the cooked mass;
      purity of the mother liquor: 67 to 70;
      and in that the composition, notably the cooked mass, at the outlet from the continuous vacuum blending, has the following characteristics
      percentage by weight of dry matter: 94 to 93.5
      purity of the cooked mass: 76 to 79;
      content of crystals: 30 to 35% by weight of the cooked mass;
      purity of the mother liquor: 63 to 65;
      with the increase in weight % of the crystals between the inlet and the outlet of the vacuum blender being 15% to 25%.
    5. Process according to any of claims 1 to 4, characterized in that the temperature of the composition, notably of the cooked mass on its entry into the continuous vacuum blender, is from 75° to 85°C, and on its exit has a temperature of 60°C to 65°C.
    6. Process according to any of claims 1 to 5, characterized in that the pseudo-treacle is subjected to reheating, advantageously at a temperature from 86°C to 88°C, the aforesaid pseudo-treacle being re-introduced into the continuous vacuum blender, in order to adjust the weight percentage of the crystals of the cooked mass treated in the continuous vacuum blender, this percentage being advantageously from 30% to 35% by weight of the cooked mass.
    7. Process according to any of claims 1 to 6, characterized in that the two pumps which move the two fractions of the composition, notably of the cooked mass, regulate the height of the cooked mass in the continuous vacuum blender, the percentage of crystals in the cooked mass being advantageously regulated by the ratio of the speeds of the two pumps.
    8. Process according to any of claims 1 to 7, characterized in that in the composition, notably in the cooked mass, at the outlet of the vertical blenders, one separates on the one hand the treacle, notably with a purity from 58 to 62, and on the other hand of the red-brown sugar, with a colouring of 3000 ICUMSA, notably by turbining, which red-brown sugar is subjected to a pasting procedure, notably with the help of the drainage, advantageously having the following characteristics:
      purity: 80 to 84
      percentage by weight of dry matter: 78;
         and advantageously with the help of the sugar syrup designated "drainage" deriving from the stream preceding the last stream, which drainage is removed before the continuous or discontinuous cooking, as defined in claim 3.
    9. Process according to claim 8, characterized in that the sugar deriving from the pasting procedure is subjected to a refining stage so as to give on the one hand a sugar with colouring from 1000 to 1200 ICUMSA, and on the other hand a refining drainage with a percentage by weight of dry matter of 80 and with a purity from 81 to 82.
    10. Process according to any of claims 1 to 9, characterized in that the preturbined sugar, notably having a colouring from 1000 to about 3000 ICUMSA:
      either is mixed, before pasting, with the red-brown sugar deriving from the turbining stage defined in claim 8,
      or is introduced into the refined sugar obtained at the conclusion of the refinement stage claim 9.
    11. Process according to claim 9, characterized in that the refined sugar, with or without additional preturbined sugar as defined in claim 1, is advantageously remelted with the help of sugar syrup from the first stream having the following characteristics:
      percentage by weight of dry matter: 71;
      purity: 93-94;
         to obtain a sugar syrup called "re-melt syrup" having the following characteristics:
      percentage by weight of dry matter: 74 to 75;
      purity: 93.5 to 94.5;
      this re-melt syrup being recycled into one of the streams preceding the last stream, advantageously into the first stream.
    12. Process according to claim 9, characterized in that the refining drainage is recycled in the drainage before the continuous or discontinuous cooking defined in claim 3.
    13. Apparatus for crystallization of a last crystallization stream for carrying out a process for crystallizing sugar starting from a composition containing sugar and a proportion of non-sugar such that the purity of the composition is from 80 to 84, comprising a continuous vacuum blending of the aforesaid composition with the aid of a continuous vacuum blender so as to crystallize the sugar contained in the composition,
         which apparatus incorporates:
      a drainage vat (20) containing sugar syrup deriving from the stream preceding the last crystallization;
      continuous or discontinuous cooking means (2) connected to an outlet (1) of the drainage vat (20);
      a fluid blender (4) connected to the outlet (3) of the continuous or discontinuous cooking means (2);
      one or more cylindrical blenders (6) incorporating:
      inlet means (6a) for the cooked mass linked to the outlet of the fluid blender (4) and the outlet means (6b, 6c) for the cooked mass, one of the outlet means for the cooked mass (6b) being linked to the preturbining means (11), which preturbining means give on the one hand a pseudo-treacle, and on the other hand turbined sugar,
      - inlet means (6d) for the pseudo-treacle connecting the outlet means (11a) of the preturbining means (11) so as to recycle the pseudo-treacle previously heated by heating means (14) in the cylindrical blender(s) (6):
      one or more vertical blenders (15.16) comprising inlet means (15a) connected to outlet means for the cooked mass (6c) and outlet means (16a);
      turbining means (22) connected to outlet means (16a) of the vertical blenders;
      pasting means (25) connected to turbining means (22), to the drainage vat (20) and possibly connected to the outlet corresponding to the preturbined sugar from the preturbining means (11);
      refinement means (27) connected to pasting means (25), the refining means outlet corresponding to the refined sugar being possibly connected to the corresponding outlet for the preturbined sugar from the preturbining means (11).
    EP96925804A 1995-07-18 1996-07-17 Method and device for continuously crystallising a sugar-containing composition in a final crystallisation jet Expired - Lifetime EP0784705B1 (en)

    Applications Claiming Priority (3)

    Application Number Priority Date Filing Date Title
    FR9508645A FR2736932B1 (en) 1995-07-18 1995-07-18 METHOD AND DEVICE FOR THE CONTINUOUS CRYSTALLIZATION OF A SUGAR-CONTAINING COMPOSITION AS A LAST CRYSTALLIZATION JET
    FR9508645 1995-07-18
    PCT/FR1996/001117 WO1997004135A1 (en) 1995-07-18 1996-07-17 Method and device for continuously crystallising a sugar-containing composition in a final crystallisation jet

    Publications (2)

    Publication Number Publication Date
    EP0784705A1 EP0784705A1 (en) 1997-07-23
    EP0784705B1 true EP0784705B1 (en) 2001-10-31

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    AT (1) ATE207968T1 (en)
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    DK (1) DK0784705T3 (en)
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    FR (1) FR2736932B1 (en)
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    MA (1) MA23937A1 (en)
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    FR2783529B1 (en) * 1998-09-17 2000-12-08 Saint Louis Sucre Sa PROCESS FOR THE MANUFACTURE OF MARKETABLE SUGAR

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    FR1368118A (en) * 1963-01-11 1964-07-31 Improvements in sugar crystallization
    US3247021A (en) * 1963-07-05 1966-04-19 American Factors Ass Ltd Method and apparatus for preparing massecuite for crystal extraction
    US3503803A (en) * 1968-03-22 1970-03-31 Whiting Corp Continuous production of crystalline sucrose
    FR2534595B1 (en) * 1982-10-18 1985-07-12 Beghin Say Sa METHOD AND DEVICE FOR THE CONTINUOUS CRYSTALLIZATION OF A COOKED MASS, ESPECIALLY A SUGAR SYRUP
    FR2597115A1 (en) * 1986-04-09 1987-10-16 Fives Cail Babcock Process and plant for the continuous production of sugar crystals from syrups

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    PL319181A1 (en) 1997-08-04
    DK0784705T3 (en) 2002-02-25
    FR2736932B1 (en) 1997-08-29
    EP0784705A1 (en) 1997-07-23
    WO1997004135A1 (en) 1997-02-06
    MA23937A1 (en) 1997-04-01
    FR2736932A1 (en) 1997-01-24
    HUP9702304A2 (en) 1998-03-30
    ES2164906T3 (en) 2002-03-01
    DE69616494T2 (en) 2002-05-29
    PL183201B1 (en) 2002-06-28
    HUP9702304A3 (en) 2003-08-28
    ATE207968T1 (en) 2001-11-15

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