EP1022342B1 - Verfahren und Einheit zur Extraktion von Zuckersaft aus Rüben oder Zichorie - Google Patents

Verfahren und Einheit zur Extraktion von Zuckersaft aus Rüben oder Zichorie Download PDF

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Publication number
EP1022342B1
EP1022342B1 EP00400130A EP00400130A EP1022342B1 EP 1022342 B1 EP1022342 B1 EP 1022342B1 EP 00400130 A EP00400130 A EP 00400130A EP 00400130 A EP00400130 A EP 00400130A EP 1022342 B1 EP1022342 B1 EP 1022342B1
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European Patent Office
Prior art keywords
press
gratings
rank
presses
juice
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Expired - Lifetime
Application number
EP00400130A
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English (en)
French (fr)
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EP1022342A1 (de
Inventor
Robert Guyot
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Maguin SAS
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Maguin SAS
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C13B10/08—Extraction of sugar from sugar beet with water

Definitions

  • the present invention relates generally to a process and unit for extracting a sweet juice from beets sugar or chicory, and more particularly a process and a unit extraction in which a battery of presses connected in series.
  • the conventional methods of diffusion of the prior art employ extractors in which the cossettes are passed against the current sugar beets and a high temperature extraction solvent such as than hot water, the sugar being extracted by diffusion without there being pressing of the pods.
  • the contact time must be relatively long, which requires large extractors length and maintain the extraction solvent such as water at a high temperature over the entire extraction area; for example at a temperature of the order of 70 ° C.
  • Document FR 2 502 909 describes a process for extracting sweet juice using a liquid pulp produced by pre-grinding followed by fine grinding in the presence of liquid, followed by pressure extraction from the pulp.
  • the document DE 736 734 describes a process for extracting sugar juice from beet chips, by a diffusion process using two successive stages by filter press.
  • the process includes heating the pods to 90 ° C in order to destroy the beet cell walls.
  • the object of the present invention is therefore to provide a process for extracting a sweet juice from sugar beet or chicory requiring a less expensive infrastructure, a lower energy cost and which results in an absence of CO 2 rejection in the atmosphere at the level of purification.
  • the process of the invention makes it possible to obtain a juice better quality than the diffusion methods of the prior art because requiring lower temperatures, the reduced oxidation of the raw material avoids dissolving unsweetened products undesirable and limits microbial development with for consequence of the very reduced levels of organic acids in juices sweets obtained.
  • the invention also relates to a unit for producing a juice. sweet implementing the above process.
  • a process for extracting a sweet juice from sugar beets or chicory including a step of grating beets or chicory in a fresh grating so as to obtain particles of one dimension average ranging from 1.5 to 4 mm, and the introduction of fresh grating into a first press with recycling of the sweet juice from a second press in fresh grating (Ro).
  • n presses n being at least equal to 3, arranged in series so that each of the successive presses of rank i at least 2 until the last press are fed by a partially exhausted rasp from the immediately lower row press.
  • the unit for producing a sweet juice from beets sugar or chicory includes a set of presses connected in series, means for supplying the first press with a fresh grating of beets or chicory and means to recycle sweet juice from a second press in the fresh grater (Ro).
  • the production unit also includes means of recovering a sweet juice at the outlet of the first press (P1).
  • the unit includes n presses connected in series, n being at least equal to 3, means for conveying and introduce into each press of row i at least equal to 2 until the last press, a partially exhausted grating from the immediately lower rank press.
  • the fresh grating consists of particles with an average size ranging from 1.5 to 4 mm.
  • the production unit also includes means for conveying and introducing juice sweet from each of the presses of rank i at least equal to 2 in the grating supplying each of the presses of row i-1, a means for introducing water into the grating partially exhausted from the n-1 row press, and a means to recover the scraping out of print from rank n press.
  • the pressing in the presses is carried out at a temperature from 30 to 60 ° C.
  • the first press P1 is supplied with preferably by a flared vertical feed chute, size sufficient to allow a good force-feeding of the press and also a balance perfect as possible between the phase sugar concentratrion cellulosic and liquid phase (like the presses later) with fresh Ro grating from sugar beets or chicory.
  • a grater i.e. a raw material beet or chicory, reduced to medium-sized particles from 1.5 to 4 mm, unlike the commonly used caps, favors sugar extraction from cells by leaching / pressing operation.
  • the rasp pressed in the P1 press and partially exhausted R1 is introduced, as before, by a vertical chute into the P2 press of row 2.
  • the partially exhausted rasp from the row 2 P2 press is itself introduced in the press of immediately higher rank and so on until the last press Pn of the battery at the outlet of which we recover a completely exhausted Rn rasp for its storage and its transformation into animal feed.
  • the sweet juice J1 from the first press is recovered, purified and treated in a conventional manner.
  • it it is possible to use a simplified purification of the juice recovered J1 by coagulation / flocculation with a very small amount of lime (1 to 3 g / l), instead of conventional calcocarbon purification.
  • the processed juice is then decanted and the clear juice obtained is, as is conventional, sulfited then filtered.
  • the sludge extracted from the separator or decanter are filtered, for example by means of a precoat with scraping by micrometric advance knife and sugar removal cake by spraying a small amount of hot water and reintroduced into the first press P1 with the fresh grating Ro.
  • the juice Ji from a press Pi of any rank i is recycled in the rasp Ri-2 from the Pi-2 press of rank i-2, with the exception of the J1 juice from the first press P1.
  • At least the juice J2 from the press P2 of rank 2 and recycled in the fresh grating Ro is heated by means of a heater at a temperature of 60 to 80 ° C, depending on the climatic conditions before being mixed with the fresh Ro grating to obtain a feed mixture of the first press P1 at a temperature of 20 to 40 ° C.
  • This addition of liquid at high temperature causes a pasteurization of the surface of the fresh grating Ro.
  • Battery press extraction will be done at a temperature between 30 ° and 60 ° C, and if necessary can also reheat juices from presses of rows higher than means of heaters.
  • the pressing temperatures of 30-60 ° C are much higher lower than the diffusion temperatures used with the units conventional extraction, which, added to a reduced extraction time and an absence of oxidation, limits the coloring of the extracted juices.
  • An appropriate amount of water, possibly heated to the desired temperature, added upstream of the last Pn press, is generally between 20 and 50% by weight relative to the total weight of freshly treated Ro cheese.
  • the amount of water will obviously vary in depending on the extraction sought and the number of presses in the battery.
  • the battery will include 3 to 5 presses, better 3 to 4 presses.
  • the extraction rate of each press expressed as a percentage of sugar extracted in the pressing juice by compared to the sugar in the grated mixture + juice or water introduced in the press is between 50 and 80%.
  • the total battery extraction rate (extracted sugar / total sugar contained in fresh grating) is between 94 and 98.5% and depends well obviously the number of presses and the amount of water added before the last press.
  • the sweet juice recovered J1 after evaporation and crystallization conventional, allows to obtain a quality sugar EEC n ° 2 or quality slightly lower depending on the quality of the raw material in the case a grated beetroot.
  • the juice clear obtained is optionally discolored, preconcentrated and used to extract sweet compounds and insulin derivatives.
  • the process of the invention is particularly suitable for small sweets that can process up to 3000 tonnes / day of grated beets or chicory.
  • FIG. 2 shows an extraction unit according to the invention, comprising a battery of 3 twin-screw presses P1, P2, P3.
  • the fresh Ro grating is introduced in the first P1 press by the vertical chute G1 where it is pressed.
  • J1 sweet juice is conveyed from the press P1 by a line la to a tank B1, then from tank B1 via line 1b fitted with a pump to a separator S where we recover a clear juice which is transported for storage and treatment later by line 1c to a tank (not shown).
  • Sludge separated from the juice J1 in the separator S are optionally recycled in the fresh grating Ro by a pipe 4.
  • the R1 rasp, partially exhausted, from the first press P1 is routed through a pipe 2 provided with a means of advancing the grate R1 to the feed chute G2 of the press P2 where the R1 is pressed again.
  • the J2 juice extracted in the P2 press is routed through line 2a in a tank B2 then from tank B2 by a line 2b fitted with a pump, possibly through a heater H to bring the juice J2 to a temperature of 60-80 ° C, to be mixed with fresh grating Ro.
  • the partially exhausted rasp R2 produced in the P2 press is routed through a pipe 3 provided with a means of advancement (pump) up to the feed chute G3 of the press P3.
  • J3 juice extracted in the press P3 is conveyed by a line 3a in a tank B3, then tank B3 via line 3b to line 2 to be mixed with the rasp R1 from the press P1 and feeding the press P2.
  • the grating R3 from the P3 press is conveyed, for example by a conveyor tape to a storage location.
  • Water at a temperature of 60 ° C. is introduced by via a line 5 in line 3 to be mixed with the R2 grater from the P2 press.
  • Sodium bisulfite is introduced via line 6 into the tray B3 to be mixed with the J3 juice from the P3 press and recycled in the R1 grate.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Claims (11)

  1. Verfahren zur Extraktion eines Zuckersafts aus Zuckerrüben oder Zichorie, dadurch gekennzeichnet, dass es einen Schritt des Raspelns der Rüben oder der Zichorien zu einem Rohraspelgut (Ro), derart, dass Teilchen mit einer mittleren Größenabmessung von 1,5 mm bis 4 mm erhalten werden und das Einbringen des Rohraspelguts (Ro) in eine erste Presse (P1) mit Recyclen von von einer zweiten Presse (P2) kommendem Zuckersaft in das Rohraspelgut (Ro) beinhaltet und dass eine Batterie von n Pressen - wobei n wenigstens gleich 3 ist - verwendet wird, die in Reihe hintereinander so angeordnet sind, dass jede der aufeinander folgenden Pressen (Pi) vom Rang i von wenigstens gleich 2 bis zu der letzten Presse (Pn), mit teilweise ausgepresstem Raspelgut (Ri-1) gespeist wird, das von der Presse (Pi-1) mit dem jeweils unmittelbar niedrigeren Rang (i-1) kommt, und dass von einer Presse (Pi) von einem gegebenen Rang i von wenigstens gleich 2 abgegebener Zuckersaft (Ji) jeweils dem der Presse (Pi-1) vom Rang i-1 zugeführten Raspelgut (Ri-2) zugegeben wird, und dass von der ersten Presse (P1) abgegebener Zuckersaft (J1) gewonnen wird, wobei die Pressung in den Pressen bei einer Temperatur von 30° bis 60° C erfolgt, Wasser in wenigstens das von der Presse (Pn-1) vom Rang n-1 kommende, teilweise ausgepresste (Rn-1) Raspelgut eingeführt wird und das von der Presse vom Rang n abgegebene ausgepresste Raspelgut (Rn) gewonnen wird.
  2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Zahl n der Pressen zwischen 3 und 5 variiert.
  3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass die Menge des in das von der Presse (Pn-1) vom Rang n-1 abgegebene Raspelgut eingeführten Wassers 20 bis 50 Gewichts% des Gesamtgewichts des behandelten Rohraspelguts beträgt.
  4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass wenigstens der von der zweiten Presse (P2) kommende Saft (J2) auf eine Temperatur von 60° bis 80° C erwärmt wird bevor er dem Rohraspelgut (Ro) zugegeben wird.
  5. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass dem von der letzten Presse (Pn) vom Rang n kommenden Saft (Jn) ein Antioxidationsmittel zugegeben wird.
  6. Verfahren nach einem der Ansprüche, dadurch gekennzeichnet, dass der von der ersten Presse (P1) kommende Zuckersaft (J1) einem Verfahrensschritt der Abscheidung von Schlämmen unterworfen wird, um einen Klarzuckersaft zu erhalten, wobei die abgeschiedenen Schlämme entweder entsorgt oder in das der ersten Presse (P1) zugeführte Rohraspelgut (Ro) rückgeführt werden.
  7. Einheit zur Herstellung eines Zuckersafts aus Zuckerrüben oder Zichorie, die aufweist: eine Anordnung von in Reihe geschalteten Pressen, Mittel, um die erste Presse (P1) mit einem Rohraspelgut (Ro) der Rüben oder der Zichorien zu speisen und Mittel, um von einer zweiten Presse (P2) abgegebenen Zuckersaft aufzufangen und in das Rohraspelgut (Ro) einzuleiten und Mittel, um von der ersten Presse (P1) abgegebenen Zuckersaft zu gewinnen, dadurch gekennzeichnet, dass sie beinhaltet: n hintereinander in Reihe geschaltete Pressen (Pi, i=1 bis n) - wobei n wenigstens gleich 3 ist -, Mittel, um jeder Presse (Pi) vom Rang i von wenigstens 2 bis zu der letzten Presse (Pi) teilweise ausgepresstes Raspelgut (Ri-1), das von der Presse mit dem jeweils unmittelbar niedrigeren Rang (i-1) kommt zuzuleiten und in diese einzubringen, wobei das Rohraspelgut (Ro) aus Teilchen mit einer mittleren Größenabmessung von 1,5 bis 4 mm besteht, Mittel, um Zuckersaft (Ji, i=2 bis n) der von jeder der Pressen vom Rang i von wenigstens gleich 2 abgegeben ist, in das jeweilige Raspelgut (Ri-2) einzuleiten, das jede der Pressen (Pi-1) vom Rang i-1 speist, ein Mittel, um Wasser in das von der Presse (Pn-1) vom Rang n-1 abgegebene, teilweise ausgepresste Raspelgut (Rn-1) einzuführen und ein Mittel, um das von der Presse vom Rang n abgegebene ausgepresste Raspelgut (Rn) zu gewinnen, wobei die Pressung in den Pressen bei einer Temperatur von 30° bis 60°C erfolgt.
  8. Extraktionseinheit nach Anspruch 7, dadurch gekennzeichnet, dass sie einen Abscheider (S) aufweist, der den von der ersten Presse (P1) abgegebenen Zuckersaft aufnimmt, um die Schlämme abzuscheiden.
  9. Extraktionseinheit nach Anspruch 8, dadurch gekennzeichnet, dass sie ein Mittel zum Recyclen der von dem Abscheider (S) abgeschiedenen Schlämme mit dem in die erste Presse (P1) eingebrachten Rohraspelgut (Ro) aufweist.
  10. Extraktionseinheit nach einem der Ansprüche 7 bis 9, dadurch gekennzeichnet, dass sie ggfs. ein Mittel (H) zum Erhitzen des aus der Presse (P2) vom Rang 2 abgegebenen Zuckersaftes (J2) auf eine Temperatur von 60° bis 80° C aufweist.
  11. Extraktionseinheit nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass sie ein Mittel zum Einbringen eines Antioxidationsmittels in den aus der letzten Presse (Pn) vom Rang n abgegebenen Zuckersaft (Jn) aufweist.
EP00400130A 1999-01-21 2000-01-19 Verfahren und Einheit zur Extraktion von Zuckersaft aus Rüben oder Zichorie Expired - Lifetime EP1022342B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9900652 1999-01-21
FR9900652A FR2788785B1 (fr) 1999-01-21 1999-01-21 Procede et unite d'extraction d'un jus sucre a partir de betteraves ou chicoree

Publications (2)

Publication Number Publication Date
EP1022342A1 EP1022342A1 (de) 2000-07-26
EP1022342B1 true EP1022342B1 (de) 2004-07-14

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EP00400130A Expired - Lifetime EP1022342B1 (de) 1999-01-21 2000-01-19 Verfahren und Einheit zur Extraktion von Zuckersaft aus Rüben oder Zichorie

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EP (1) EP1022342B1 (de)
AT (1) ATE271136T1 (de)
DE (1) DE60012054T2 (de)
ES (1) ES2225033T3 (de)
FR (1) FR2788785B1 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2795428B1 (fr) * 1999-06-25 2001-08-31 Maguin Procede et installation d'extraction d'un jus sucre
FR2839073A1 (fr) * 2002-04-26 2003-10-31 Sucre Rech & Dev Procede d'extraction d'inuline a partir de chicorees
FR2928817B1 (fr) 2008-03-19 2010-12-17 Ecopsi Procede et unite de production de dreches de betteraves et de jus sucre a partir de betteraves
FR2999606B1 (fr) 2012-12-18 2015-09-04 Lesaffre & Cie Procede de purification du jus de betteraves
DE102014006046A1 (de) * 2014-04-24 2015-10-29 Richard Hartinger Verfahren und Vorrichtung zur Herstellung eines Gemüse-Süßungsmittels

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE736734C (de) * 1939-07-02 1943-06-25 Fraembs & Freudenberg Verfahren zum Entsaften von Zuckerrueben
IT1132675B (it) * 1980-09-05 1986-07-02 Ital Ind Degli Zuccheri Processo di estrazione di zucchero da barbabietole,impinato per la sua realizzazione,sugo zuccherino greggio e zucchero da barbabietole in tal modo prodotti
FR2502909B1 (fr) * 1981-04-03 1985-05-31 Alsthom Atlantique Procede pour l'extraction du jus de tubercules, en particulier de topinambours et installation mettant en oeuvre le procede
AT401776B (de) * 1989-03-10 1996-11-25 Agrana Zucker Gmbh Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben

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Publication number Publication date
FR2788785A1 (fr) 2000-07-28
ATE271136T1 (de) 2004-07-15
DE60012054D1 (de) 2004-08-19
DE60012054T2 (de) 2005-08-25
ES2225033T3 (es) 2005-03-16
EP1022342A1 (de) 2000-07-26
FR2788785B1 (fr) 2001-04-06

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