EP0987337A1 - Verfahren zur Herstellung vom Handelszucker - Google Patents

Verfahren zur Herstellung vom Handelszucker Download PDF

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Publication number
EP0987337A1
EP0987337A1 EP99402273A EP99402273A EP0987337A1 EP 0987337 A1 EP0987337 A1 EP 0987337A1 EP 99402273 A EP99402273 A EP 99402273A EP 99402273 A EP99402273 A EP 99402273A EP 0987337 A1 EP0987337 A1 EP 0987337A1
Authority
EP
European Patent Office
Prior art keywords
purity
sugar
mass
approximately
cooked
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
EP99402273A
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English (en)
French (fr)
Other versions
EP0987337B1 (de
Inventor
Gérard Rousseau
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.)
Saint-Louis Sucre SA
Saint Louis Sucre SA
Original Assignee
Saint-Louis Sucre SA
Saint Louis Sucre SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Saint-Louis Sucre SA, Saint Louis Sucre SA filed Critical Saint-Louis Sucre SA
Priority to DK99402273T priority Critical patent/DK0987337T3/da
Publication of EP0987337A1 publication Critical patent/EP0987337A1/de
Application granted granted Critical
Publication of EP0987337B1 publication Critical patent/EP0987337B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B35/00—Extraction of sucrose from molasses
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/02—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar formed by moulding sugar

Definitions

  • the present invention relates to a process for manufacturing sugar marketable. More particularly, the invention relates to a method of manufacture of sugar of category N ° 1 or N ° 2.
  • the sugar beets processed into chips. We obtain by diffusion of the juice and spent pods which are pressed to give pulp. We then proceed to purification and evaporation stages to obtain a virgin sugar syrup.
  • this virgin syrup is then brought into a cooking appliance, where it is cooked to give a cooked mass, called Masse Cuite I, (MC I ) and sugar I.
  • the Cooked Mass I undergoes then a turbine stage, leading to sugar and a drain.
  • This sewer is then concentrated to give a Masse Cuite II, (MC II ).
  • MC II Masse Cuite II
  • the sewer is exhausted and called molasses.
  • the brown sugar was mixed with the sugar obtained previously to give raw sugar which is not marketable.
  • Raw sugar was therefore sent to a refinery to make white sugar marketable.
  • the factories in order to improve the quality of their sugar, have gone from two to three jets.
  • the first step was to increase the purification with an installation comprising an ion exchange resin to effect demineralization.
  • the product quality increased and a better quality discolored syrup was obtained.
  • the second approach consisted, without carrying out demineralization, in introduce a little refinement into sweets.
  • the syrup is then enriched by melting sugar from the second spray.
  • the purity of the syrup is thus increased and its color is improved by introducing sugar from the second spray.
  • there are always three jets but the sugar from the second jet and the sugar from the third jet are recast.
  • the latter system has a drawback which is the significant recycling in the vacuum kneading step of "non-sugars" and colored materials from the Poor Sewer I.
  • the present invention proposes to overcome the drawbacks of the methods above with the object of lowering the purity of the cooked mass at the entrance to the first jet turbine.
  • the present invention provides a process for the manufacture of marketable sugar, that is to say of category No. 1 or No. 2, while maintaining a molasses purity of less than about 60, in which a syrup of high purity, ie that is to say greater than about 91, is cooked during a cooking step after mixing with refined sugar from the last jet, giving a cooked mass, characterized in that the purity of the Poor Sewer I, EP I , that is to say the syrup leaving the first spray, is between approximately 79 and approximately 83.
  • the purity of Poor Sewer I, EP I is advantageously between approximately 81 and approximately 82.
  • the operational conditions depend on the richness of the beet of departure, desired purity of molasses, etc.
  • part of the cooked mass is subjected to a turbination (or centrifugation) step in order to remove sugar therefrom, the low purity mother liquor from said turbining being reintroduced into the rest of the cooked mass, that is to say which has not been turbinated, which has the effect of lowering purity of the new cooked mass and to allow a global exhaustion on the level of first jet compatible with the purity of the sewer entering the second jet.
  • a turbination or centrifugation
  • the mother liquor at low purity from the turbines is reintroduced into the rest of the cooked mass, this last then enters a vacuum mixer where crystallization will continue mainly by temperature reduction and to a lesser extent by evaporation of water.
  • the rest of the cooked mass is for example sent to a vacuum mixer where crystallization will continue.
  • the part of the baked mass subjected to the turbining step can represent approximately 25 to approximately 35%, preferably approximately 30 to approximately 35%, more preferably, about 35%, by weight of the whole baked mass.
  • vacuum mixers after the cooking operation, vacuum mixers. It is possible to use cooking appliances in which stops or modulates the steam supply (this type of device in this use can be called “crystallizer”).
  • the vacuum mixer preferably has at least three stages, for example example four floors.
  • the cooked mass is turbinated.
  • Sugar is cleared up and sent to the sugar sector.
  • the lowering of the purity of the massecuite at the entry of the turbine of the first jet is obtained not by recycling non-sugars through Poor Sewer I, but eliminating part of the sugar crystallized in the Mace I at the end of the cooked.
  • the size of the cooked mass is a function of the quantity of sugar and the quality beets.
  • the present invention makes it possible to significantly reduce the littering of cooked mass which determines the quantity of energy consumed in crystallization.
  • Literature reduced mass also saves investment because for a same tonnage, we will need less material with comparable results.
  • recycling is carried out of non-sugar using Poor Sewer I in the cooking stage, which has the effect to lower the purity of the new cooked mass and to allow a global exhaustion level of the first jet compatible with the purity of the sewer entering the second jet, which avoids the use of a vacuum mixer.
  • the liquor standard I i.e. syrup plus refined sugar
  • the Rich Sewer I can also be introduced second in the cooking step.
  • the Poor Sewer I can be introduced at the end baking step, in order to avoid thermal degradation reactions as much as possible and allow good exhaustion before the turbining stage.
  • the MC I leaving at 3 from the cooking appliance 2 is sent to a mixer 4.
  • part of the Cooked mass leaving at 5 from the mixer 4 is sent in 6 at a pre-turbination or centrifugation step in the discontinuous turbine 7 where water H 2 O is introduced at 8.
  • the other part of the Baked Mass leaving at 5 from the mixer 4 is sent by 9 to a mixer under empty 10.
  • the drain P I + R I leaving from 7 by 11 is reintroduced at 12 into the baked mass which has not been turbined and constitutes the New Baking Mass I (that is to say a part MC I + P I + R I of the pre-turbines).
  • first-throw sugar, Sugar I or S I is recovered.
  • the new cooked mass leaving at 14 is sent to a discontinuous turbine 15, into which water H 2 O is introduced at 16, where it undergoes turbination.
  • First jet sugar is also recovered by 51 at the outlet of the discontinuous turbine 15.
  • the lean sewer leaving the discontinuous turbine 15 by 17 is designated by Poor Sewer I (EP I ) which is received in a tank 32.
  • This EP I also constitutes Standard Liqueur II (LS II ).
  • the EP I or LS II is sent by 17 'to a second jet cooking appliance 19, containing the Masse Cuite II (MC II ).
  • the Rich Sewer I (ER I ), leaving the discontinuous turbine 15 is recycled by 18 in the cooking appliance 2 (it can be recycled in the vacuum mixer 10 according to a variant of this embodiment shown in dotted lines on Figure 1).
  • the MC II is sent by 20 into a mixer 21.
  • the Masse Cuite II, MC II leaves at 22 from the mixer 21. Part of the MC II is sent by 22 in the turbine 25, another part being sent by 23 in the mixer 24.
  • the mother water leaving the turbine 25, called "pseudo molasses" is recycled by 26 into the mixer 24.
  • the brown sugar leaving by 27 from the turbine 25 is recycled to the tank 33 for the first jet.
  • the New Masse Cuite II leaving the mixer 24 by 28 is sent to a turbine 29, from which molasses are extracted by 30.
  • the brown sugar, leaving by 31 from the turbine 29 is recycled at 27 into the cooking appliance 2 first throw.
  • the Standard Liqueur I (LS I ) contained in the container 34 constituted by the syrup S p and the refined sugar, enters by 35 in a cooking appliance 36.
  • the Rich Sewer I, ER I contained in the tray 37
  • at the end of cooking the EP I contained in the tray by 39, is introduced by 40 into the cooking appliance 36.
  • the Masse Cuite I, MC I , leaving at 41 from the cooking appliance 36 is sent to a mixer 42.
  • Standard Liquor I LS I then ER I then EP I are introduced respectively in the order indicated above.
  • the Masse Cuite I actually leaves the mixer 42 to be turbinated and to be sent by 43 to a centrifugation step in a discontinuous turbine 44 where water (H 2 O) is introduced at 45.
  • first-throw sugar (Sugar I or S I ) is recovered.
  • Sewer Rich I is sent by 47 to a storage tank for Sewer Rich I (ER I ) referenced by 37.
  • part of the EP I is sent by 48 to the recycling tank in the first jet of EP I 39.
  • the volume of baked clay has been reduced to values between about 26 and 28 liters of cooked mass per 100 kg of beets, causing a drop of energy consumption and also a reduction in necessary investments to perform the crystallization operation.
EP99402273A 1998-09-17 1999-09-16 Verfahren zur Herstellung vom Handelszucker Expired - Lifetime EP0987337B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DK99402273T DK0987337T3 (da) 1998-09-17 1999-09-16 Fremgangsmåde til fremstilling af kommercielt anvendeligt sukker

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9811625 1998-09-17
FR9811625A FR2783529B1 (fr) 1998-09-17 1998-09-17 Procede de fabrication de sucre commercialisable

Publications (2)

Publication Number Publication Date
EP0987337A1 true EP0987337A1 (de) 2000-03-22
EP0987337B1 EP0987337B1 (de) 2004-09-08

Family

ID=9530549

Family Applications (1)

Application Number Title Priority Date Filing Date
EP99402273A Expired - Lifetime EP0987337B1 (de) 1998-09-17 1999-09-16 Verfahren zur Herstellung vom Handelszucker

Country Status (7)

Country Link
EP (1) EP0987337B1 (de)
AT (1) ATE275643T1 (de)
DE (1) DE69919951T2 (de)
DK (1) DK0987337T3 (de)
ES (1) ES2227985T3 (de)
FR (1) FR2783529B1 (de)
WO (1) WO2000017403A1 (de)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0737753A2 (de) * 1995-04-14 1996-10-16 ERIDANIA S.p.A. Verfahren zur Herstellung von Zucker aus rohem Saft von Zuckerrübe
FR2736932A1 (fr) * 1995-07-18 1997-01-24 Beghin Say Eridania Procede et dispositif de cristallisation en continu d'une composition contenant du sucre en dernier jet de cristallisation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0737753A2 (de) * 1995-04-14 1996-10-16 ERIDANIA S.p.A. Verfahren zur Herstellung von Zucker aus rohem Saft von Zuckerrübe
FR2736932A1 (fr) * 1995-07-18 1997-01-24 Beghin Say Eridania Procede et dispositif de cristallisation en continu d'une composition contenant du sucre en dernier jet de cristallisation

Also Published As

Publication number Publication date
EP0987337B1 (de) 2004-09-08
WO2000017403A1 (fr) 2000-03-30
DE69919951T2 (de) 2005-09-29
ES2227985T3 (es) 2005-04-01
DK0987337T3 (da) 2005-01-17
ATE275643T1 (de) 2004-09-15
DE69919951D1 (de) 2004-10-14
FR2783529B1 (fr) 2000-12-08
FR2783529A1 (fr) 2000-03-24

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