EP1022342B1 - Procédé et unité d'extraction d'un jus sucré à partir de betteraves ou chicorée - Google Patents
Procédé et unité d'extraction d'un jus sucré à partir de betteraves ou chicorée Download PDFInfo
- 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
- Authority
- EP
- European Patent Office
- Prior art keywords
- press
- gratings
- rank
- presses
- juice
- 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.)
- Expired - Lifetime
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Classifications
-
- 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.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
- une diminution notable des investissements nécessaires à l'épuration des jus et de la quantité de chaux nécessaire à cette épuration, ce qui se traduit par une absence de rejet de CO2 dans l'atmosphère au niveau de l'épuration;
- l'obtention d'un jus sucré de meilleure qualité que les jus de diffusion classiques, car l'extraction par pressage se fait à plus basse température avec une oxydation très réduite de la matière première, évite la mise en solution de certains sucres, limite les développements microbiens et une prise de coloration importante du jus au cours de la phase d'extraction;
- enfin, l'utilisation de températures plus basses améliore le bilan énergétique du procédé.
Débit-massique de râpure fraíche Ro | 1400 kg/heure |
Débit-massique J1 | 1660 kg/heure |
Débit-massique R1 | 500 kg/heure |
Débit-massique J2 | 730 kg/heure |
Débit-massique R2 | 400 kg/heure |
Débit-massique J3 | 630 kg/heure |
Débit-massique R3 | 260 kg/heure |
Débit-massique eau | 500 kg/heure |
Débit-massique bisulfite de Na | 20 kg/heure (solution à 3% en poids) |
Claims (11)
- Procédé d'extraction d'un jus sucré à partir de betteraves sucrières ou de chicorée, caractérisé en ce qu'il comprend une étape de râpage des betteraves ou de la chicorée en une râpure fraíche (Ro) de façon à obtenir des particules d'une dimension moyenne allant de 1,5 à 4 mm, et l'introduction de la râpure fraíche (Ro) dans une première presse (P1) avec recyclage du jus sucré issu d'une deuxième presse (P2) dans la râpure fraíche (Ro), et qu'on utilise une batterie de n presses, n étant au moins égal à 3, agencées en série de telle sorte que chacune des presses successives (Pi) de rang i au moins égal à 2 jusqu'à la dernière presse (Pn) soient alimentées par une râpure partiellement épuisée (Ri-1) provenant de la presse (Pi-1) de rang immédiatement inférieur (i-1), et qu'on introduit du jus sucré (Ji) issu d'une presse (Pi) d'un rang donné i au moins égal à 2, dans la râpure (Ri-2) alimentant la presse (Pi-1) de rang i―1 et on récupère du jus sucré (J1) issu de la première presse (P1), le pressage dans les presses s'effectuant à une température de 30 à 60°C, de l'eau étant introduite au moins dans la râpure partiellement épuisée (Rn-1) issue de la presse (Pn-1) de rang n-1, et la râpure épuisée (Rn) issue de la presse de rang n étant récupérée.
- Procédé selon la revendication 1, caractérisé en ce que le nombre de presse n varie de 3 à 5.
- Procédé selon la revendication 1 ou 2, caractérisé en ce que la quantité d'eau introduite dans la râpure issue de la presse (Pn-1) de rang n-1 représente 20 à 50% en poids du poids total de râpure fraíche traitée.
- Procédé selon l'une quelconque des revendications 1 à 3, caractérisé en ce qu'au moins le jus (J2) issu de la seconde presse (P2) est réchauffé à une température de 60 à 80°C avant d'être ajouté à la râpure fraíche (Ro).
- Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce qu'un agent anti-oxydant est ajouté au jus (Jn) issu de la dernière presse (Pn) de rang n.
- Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le jus sucré (J1) issu de la première presse (P1) est soumis à une étape de séparation des boues pour récupérer un jus sucré clair, les boues séparées étant soit éliminées, soit recyclées dans la râpure fraíche (Ro) d'alimentation de la première presse (P1).
- Unité de production d'un jus sucré à partir de betteraves sucrières ou de chicorée, comprenant un ensemble de presses reliées en série, des moyens pour alimenter la première presse (P1) avec une râpure fraíche (Ro) de betteraves ou de chicorée et des moyens pour acheminer et introduire du jus sucré issu d'une deuxième presse (P2) dans la râpure fraíche (Ro), et des moyens de récupération du jus sucré issu de la première presse (P1), caractérisée en ce qu'elle comprend n presses (Pi, i=1 à n) reliées en série, n étant au moins égal à 3, des moyens pour acheminer et introduire dans chaque presse (Pi), de rang i au moins égal à 2 jusqu'à la dernière presse (Pn), une râpure (Ri-1) partiellement épuisée provenant de la presse de rang immédiatement inférieur (i-1), la râpure fraíche (Ro) étant constituée de particules d'une dimension moyenne allant de 1,5 à 4 mm, des moyens pour acheminer et introduire un jus sucré (Ji, i=2 à n) issu de chacune des presses de rang i au moins égal à 2 dans la râpure (Ri-2) alimentant chacune des presses (Pi-1) de rang i-1, un moyen pour introduire de l'eau dans la râpure partiellement épuisée (Rn-1) issue de la presse (Pn-1) de rang n-1, et un moyen pour récupérer la râpure épuisée (Rn) issue de la presse de rang n, le pressage dans les presses s'effectuant à une température de 30 à 60°C.
- Unité d'extraction selon la revendication 7, caractérisée en ce qu'elle comprend un séparateur (S) recevant le jus sucré issu de la première presse (P1) pour en éliminer les boues.
- Unité d'extraction selon la revendication 8, caractérisée en ce qu'elle comprend un moyen pour recycler les boues séparées par le séparateur (S) avec la râpure fraíche (Ro) introduite dans la première presse (P1).
- Unité d'extraction selon l'une quelconque des revendications 7 à 9, caractérisée en ce qu'elle comprend un moyen éventuel (H) pour réchauffer le jus sucré (J2) issu de la presse (P2) de rang 2 à une température de 60 à 80°C.
- Unité d'extraction selon l'une quelconque des revendications précédentes, caractérisée en ce qu'elle comprend un moyen pour introduire un agent anti-oxydant dans le jus sucré (Jn) issu de la dernière presse (Pn) de rang n.
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 (fr) | 2000-07-26 |
EP1022342B1 true EP1022342B1 (fr) | 2004-07-14 |
Family
ID=9541086
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP00400130A Expired - Lifetime EP1022342B1 (fr) | 1999-01-21 | 2000-01-19 | Procédé et unité d'extraction d'un jus sucré à partir de betteraves ou chicorée |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1022342B1 (fr) |
AT (1) | ATE271136T1 (fr) |
DE (1) | DE60012054T2 (fr) |
ES (1) | ES2225033T3 (fr) |
FR (1) | FR2788785B1 (fr) |
Families Citing this family (5)
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)
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 |
-
1999
- 1999-01-21 FR FR9900652A patent/FR2788785B1/fr not_active Expired - Lifetime
-
2000
- 2000-01-19 EP EP00400130A patent/EP1022342B1/fr not_active Expired - Lifetime
- 2000-01-19 DE DE60012054T patent/DE60012054T2/de not_active Expired - Lifetime
- 2000-01-19 AT AT00400130T patent/ATE271136T1/de not_active IP Right Cessation
- 2000-01-19 ES ES00400130T patent/ES2225033T3/es not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
EP1022342A1 (fr) | 2000-07-26 |
DE60012054T2 (de) | 2005-08-25 |
FR2788785A1 (fr) | 2000-07-28 |
FR2788785B1 (fr) | 2001-04-06 |
ES2225033T3 (es) | 2005-03-16 |
ATE271136T1 (de) | 2004-07-15 |
DE60012054D1 (de) | 2004-08-19 |
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