EP2111466B1 - Rohsaftalkalisierung - Google Patents

Rohsaftalkalisierung Download PDF

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Publication number
EP2111466B1
EP2111466B1 EP08707168.4A EP08707168A EP2111466B1 EP 2111466 B1 EP2111466 B1 EP 2111466B1 EP 08707168 A EP08707168 A EP 08707168A EP 2111466 B1 EP2111466 B1 EP 2111466B1
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EP
European Patent Office
Prior art keywords
raw juice
juice
main
liming
outlet
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EP08707168.4A
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German (de)
English (en)
French (fr)
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EP2111466A2 (de
Inventor
Stefan Frenzel
Mohsen Ajdari Rad
Azar Shahidizenouz
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Suedzucker AG
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Suedzucker AG
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Priority to PL08707168T priority Critical patent/PL2111466T3/pl
Publication of EP2111466A2 publication Critical patent/EP2111466A2/de
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Publication of EP2111466B1 publication Critical patent/EP2111466B1/de
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/02—Purification of sugar juices using alkaline earth metal compounds
    • C13B20/04—Purification of sugar juices using alkaline earth metal compounds followed by saturation
    • C13B20/06—Purification of sugar juices using alkaline earth metal compounds followed by saturation with carbon dioxide or sulfur dioxide
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/02—Purification of sugar juices using alkaline earth metal compounds

Definitions

  • the invention relates to an improved method for cleaning raw sugar beet juice, which is obtained by extracting sugar beet, and to devices for cleaning raw sugar beet juice.
  • the present invention further relates to processes for producing sucrose syrup or sucrose from sugar beet raw juice.
  • sugar is obtained from beets (sugar beet, Beta vulgaris ) by first removing a large part of the soil that is still adhering to the harvested beet, as well as leaf remnants. The beets are then washed and sliced into slices, which are usually pencil-strong, using cutting machines. The sugar is obtained from the chips by extracting the beet pulp in hot extraction water at around 65 to 75 ° C. As a rule, countercurrent extraction is carried out in an extraction tower. The diffusion process is common. By acidifying the extraction water, the subsequent filtration of the sugar beet raw juice obtained and the ability to squeeze out the extracted chips is favored.
  • the raw sugar beet juice obtained during the extraction is then fed to a juice cleaning stage, which is also referred to as extract cleaning. It should be in the raw juice contained impurities, which are called non-sucrose substances, are removed. Juice cleaning is usually carried out as lime-carbon dioxide extract cleaning; this contains the steps of preliminary liming and main liming. Subsequently, a first and possibly a second or a further carbonation takes place, the precipitate formed during the carbonation being separated from the clarified raw juice by means of filtration.
  • the raw juice cleaned in juice cleaning which is also referred to as thin juice, contains about 12 to 18%, especially about 15 to 17% sucrose.
  • the purity of the raw juice is usually between 90 and 92%. It is then thickened by dehydration to a thick juice with a sucrose content of about 65 to 70% and then further thickened in crystallizers until a viscous mass, the so-called cooking mass, with about 85% sucrose is formed. By centrifuging off the molasses, crystalline white sugar is finally obtained, which can then optionally be refined.
  • the non-sucrose substances contained in the raw sugar beet juice are only broken down to such an extent that they can be separated using appropriate separation methods.
  • the non-sucrose substances are partially broken down into low-molecular compounds; these can no longer be completely removed from the raw juice.
  • Known problems are the associated disadvantageous color development of the thin juice obtained from juice cleaning and the disadvantageously high lime salt content of the thin juice.
  • the presence of non-sucrose substances worsens the production result, especially that from the raw juice after thickening the thin juice and subsequent crystallization and centrifugation obtained crystalline sucrose or the sucrose syrup.
  • the raw juice obtained from the schnitzel extraction usually has a pH of about 5.8 to 6.2 and a temperature of about 20 to 30 ° C.
  • the raw juice is optionally rinsed and / or sanded and, as is known, heated with the help of raw juice warmers to the known pre-liming temperature of about 55 to 75 ° C.
  • the raw juice from the extraction is transferred directly to the pre-liming tank or reactor, where it is alkalized, usually step by step under mostly gentle conditions, by adding calcium oxide solution, the so-called lime milk.
  • the pH of the raw juice in the pre-liming reactor is gradually raised to about pH 11.5.
  • lime milk to a concentration of about 0.1 to 0.3 g calcium hydroxide per 100 ml raw juice [g CaO / 100 ml]. It neutralizes the organic and inorganic acids present in the extract.
  • Anionic compounds which form insoluble or poorly soluble salts with the calcium for example phosphate, oxalate, citrate and sulfate, largely precipitate out.
  • proteins and colloidally dissolved non-sucrose substances such as pectin and proteins also coagulate.
  • the precipitation of the non-sucrose substances takes place within certain pH ranges, which are successively run through during the progressive alkalization.
  • the precipitation obtained is agglomerated or compacted, which can then be removed more easily.
  • the temperature is raised to approximately 85 ° C.
  • the alkalinity of the raw juice is increased again by adding lime milk, so that a concentration of about 1 g CaO / 100 ml is usually achieved.
  • the chemical breakdown of acid amides such as glutamine takes place.
  • unused lime is converted to calcium carbonate by introducing carbon dioxide as the carbonation gas in the main liming process.
  • Calcium carbonate is a strong adsorbent for soluble non-sucrose substances. Calcium carbonate thus also serves as an adsorption and filtration aid.
  • Carbon dioxide and the unleaded lime for the production of lime milk are usually obtained in the sugar factory in coke ovens, where limestone is burned with coke.
  • the calcium carbonate sludges (so-called sludge juice concentrates) concentrated via the filters in the first and preferably second and optionally further carbonation stages are usually combined and pressed off using membrane filter presses. This creates the so-called carbo lime.
  • This carbo lime is a storable product with a dry matter content of usually more than 70% and can be used partly as a fertilizer. Part of the sludge juice concentrate is usually returned to the pre-liming.
  • a disadvantage of conventional lime-carbonic acid extract cleaning is, above all, that the cleaning effect is still too low since only about 40% of all non-sucrose substances can be removed from the raw beet juice.
  • the calcium carbonate formed acts as a filtering agent. If the lime milk input is to be reduced, not only does the cleaning result deteriorate, the filterability of the sludge juice after carbonation also suffers.
  • One criterion for evaluating the filterability is the filtration coefficient. The lower the value, the better. It is therefore also desirable to take measures that reduce the filtration coefficient (LC value [s / cm 2 ]) of the limed raw juice (so-called sludge juices) during clarification in the first carbonation as much as possible in order to improve the effectiveness of the filtration.
  • the invention is described by claims.
  • the technical problem underlying the present invention is to provide an alternative and improved method for cleaning raw sugar beet juice.
  • a factor interval of 0.07 to 0.12 applies for factor a, and a value interval of 2 to 4 for summand b .
  • a is approximately 0.1.
  • B is preferably about 3.
  • the temperature T is preferably 75 ° C. or less; the first alkalinity c is from pH 7 to pH 11.
  • the first alkalinity c in step (b) is always lower (lower pH) than the second alkalinity (higher pH) than in step (d). It has been shown that the pH (from about 5.8 to about 6.2) and temperature (from about 20 to about 30 ° C) of the raw juice, as obtained immediately after conventional beet extraction and directly in conventional extract cleaning processes the preliming stage is initiated, favoring chemical, enzymatic and microbiological degradation reactions of the sucrose and other non-sucrose substances contained. The prevailing acidic environment also reduces the thematic stability of the raw juice, so that when the raw juice is warmed up before or during the pre-liming stage, other non-sucrose substances, especially invert sugar, are formed.
  • a preferred embodiment of the method according to the invention provides that the alkalization of the raw juice in step (b) a first alkalinity c is selected depending on the pre-liming temperature T in step (d).
  • c takes values from about 7 to about 11.
  • Preferably c is pH 9 or less.
  • the preliming temperature T is preferably 80 ° C. or less or 75 ° C. or less, and preferably from 50 to 75 ° C.
  • the first alkalization according to the invention in step (b) preferably takes place immediately after the extraction, preferably immediately after the mash.
  • the first alkalization can additionally take place by adding main liming juice, which is preferably returned from the extract cleaning process, to the addition of sodium hydroxide solution.
  • step (d) the subsequent (conventional) second alkalization in the form of the pre-liming is preferably carried out by adding lime milk up to a total concentration of 0.1 to 0.3 g CaO / 100 ml.
  • step (d) the second alkalization progressively to an alkalinity of pH 11 or more.
  • the second alkalization takes place in step (d) progressively until the optimum is reached Flocculation point at which the non-sucrose substances coagulate and / or fail.
  • the first alkalization of the raw sugar beet juice and also the second alkalization during the pre-liming preferably in countercurrent, by means of recycled, already alkalized raw juice, for example sludge juice concentrate from the carbonation stages and / or main limed raw juice.
  • sugar beet raw juice or “raw juice” is understood to mean the juice which is preferably extracted from sugar beet chips by countercurrent extraction.
  • This sugar-rich raw juice contains sugar as well as other organic and inorganic constituents of the beet, which are referred to as non-sucrose or non-sugar substances.
  • Non-sucrose substances are understood to mean, above all, high-molecular substances such as proteins, polysaccharides and cell wall components, and also low-molecular compounds such as inorganic or organic acids, amino acids and mineral salts.
  • the cell wall components are particularly pectins, lignin, cellulose and hemicellulose.
  • the organic acids are, for example, lactate, citrate and oxalate.
  • the inorganic acids / salts are especially sulfates and phosphates.
  • “Lime milk” means calcium hydroxide, which is formed in the highly exothermic reaction of quicklime (calcium oxide) with water and is used as a liming agent in pre-liming and main liming.
  • the addition of lime milk to the raw juice in the pre-liming causes the precipitation or coagulation of non-sucrose substances in the form of a coagulate.
  • lime milk is added for the pre-liming of the raw juice, preferably as a progressive pre-liming.
  • the progressive pre-liming by a gradual increase in the alkalinity or the pH value of the raw juice is preferably carried out by slow addition of the lime milk liming agent or by small interrupted individual lime milk additions, in particular the pH optimum being passed slowly.
  • the progressive alkalization is preferably carried out in countercurrent, the recycled juice of higher alkalinity being mixed as quickly as possible with a juice of lower alkalinity, without different alkalinity gradients being able to build up within the mixing zone.
  • the system ensures that the required return quantity is guided with high consistency against the main flow direction.
  • At least one main liming stage follows in step (e), in which the pre-limed raw juice is main limed.
  • step (e) in which the pre-limed raw juice is main limed.
  • the pre-liming juice obtained is further alkalized.
  • additional milk of lime is added so that a concentration of preferably 1.0 g CaO / 100 ml is reached.
  • the main liming is preferably carried out in two stages.
  • a first main liming takes place in a first step (e1) and a second main liming takes place in a, preferably immediately following, step (e2).
  • step (e1) preferably further lime milk is added to the pre-liming juice until a concentration of 0.8 to 1.2 g CaO / 100 ml, preferably 1.0 g CaO / 100 ml, is reached.
  • the first main liming is preferably carried out as “cold main liming” at low temperature, that is to say at a temperature of 75 ° C. or less, preferably 70 ° C., preferably 65 ° C. or less, particularly preferably in a temperature range from 35 to 65 ° C. ,
  • the second main liming of the main limed raw juice takes place, further lime milk optionally being added up to a concentration of preferably 1.0 CaO / 100 ml.
  • the second main liming is preferably called "hot main liming" at high temperature, that is to say at a temperature of more than 75 ° C., preferably 80 ° C. or more, preferably 85 ° C. or more, particularly preferably in a temperature range from 85 to 95 ° C, performed.
  • the increased temperature in the second main liming is preferred by connecting a heat exchanger or Instantaneous water heater, through which the main liming juice flows.
  • the more effective extract purification means that clarified raw juice of a higher quality can be obtained and, if necessary, post-liming of the raw juice after the first carbonation step can be dispensed with.
  • the method according to the invention is advantageously also suitable for processing beet material of poorer quality, especially of altered beets. Above all, this means that the campaign time, i.e. the time in which the harvested and temporarily stored beets are processed in the sugar factory, can be extended.
  • At least one flocculant is preferably added after the, preferably first, main liming and before clarifying the limed raw juice to improve the settling of the non-non-sucrose substance fraction in sludge.
  • the flocculant is preferably added to a concentration of 1 to 8 ppm.
  • the flocculant is preferably selected from polyanionic macromolecules, preferably from acrylamide and copolymers from acrylamide and sodium acrylate.
  • the flocculant preferably has an average molecular weight of on average about 5x10 6 to 22x10 6 g / mol.
  • the separated non-sucrose substances or the non-sucrose-containing fraction are preferably further concentrated as so-called thin sludge.
  • a sucrose-containing fraction is separated therefrom in one or more separation devices, as a result of which the non-sucrose-containing fraction is further concentrated.
  • a centrifuge is preferably used as the separating device.
  • the centrifuge is preferably selected from plate centrifuges or plate separators and decanter centrifuges.
  • the separation devices are optionally connected in series; however, it is also provided that the sludge outlet of a first separation device is connected to the inlet of a second further separation device via a mixing container or a similar device.
  • the sucrose-containing clear juices or sweet juices separated from the second and further separating devices are preferably returned to the extract cleaning process according to the invention.
  • the limed raw juice is fed into the carbonation after the main liming.
  • at least one carbonation is preferably carried out in a step, preferably immediately following, by introducing carbon dioxide into the main liming juice.
  • the resulting sludge is filtered.
  • a clear sucrose syrup is obtained.
  • the carbonation takes place essentially in a manner known per se.
  • the carbonation is particularly preferably designed as a two- or multi-stage carbonation.
  • a first carbonation and first filtration preferably take place in step and, preferably immediately, followed by a second carbonation and second filtration. After the second carbonation, depending on the area of application and expediency, a third and further carbonation and filtration can follow.
  • Another object of the invention is a method for producing sucrose syrup from sugar beet raw juice.
  • this method comprises, in a first step, the provision of the raw sugar beet juice, as is preferably obtained from the countercurrent extraction of sugar beet chips.
  • the extract purification process according to the invention is then carried out with at least steps (a) to (d), preferably (a) to (e), as described above.
  • a sucrose syrup freed from and cleared of non-sucrose substances is obtained. If appropriate, this can be crystallized in a further step in a manner known per se, so that crystalline sucrose is obtained.
  • the invention further relates to a device for carrying out the extract cleaning process according to the invention, which has at least the following elements: a first alkalizing device (10), a pre-liming device (30) and a first heat exchanger (20) connected in between (see Figure 1 and 2 ).
  • the first alkalizing device (10) serves for alkalizing the raw juice and has at least one inlet (11) for the raw juice, at least one metering device (13) for the metering of alkalis and at least one outlet (12) for the alkalized raw juice.
  • the first alkalizing device (10) is preferably static Mixer trained.
  • the inlet (11) of the first alkalizing device (10) is in fluid communication with a mash container of the extraction stage for the extraction of sugar beets.
  • the pre-liming device (30) serves for pre-liming the alkalized raw juice and has at least one inlet (31) for the alkalized raw juice, at least one metering device (33) for the metering of lime milk and at least one outlet (32) for the pre-limed raw juice.
  • the first heat exchanger (20) serves to heat the raw juice alkalized in the first alkalizing device (10) and has at least one inlet (21) for the alkalized raw juice and at least one outlet (22) for the heated limed raw juice; the inlet (21) is in fluid connection with the outlet (12) of the first alkalizing device (10) and the outlet (22) is in fluid connection with the inlet (31) of the pre-liming device (30).
  • the device according to the invention also has at least the following further elements: a first main liming device (40); a second main liming device (60) and a second heat exchanger (50) connected between them.
  • the first main liming device (40) is used for the first main liming, in particular the cold main liming, of the limed raw juice and has at least one inlet (41) for the raw juice, at least one metering device (43) for metering Lime milk and at least one drain (42) for the main limed raw juice.
  • the second main liming device (60) is used for the second main liming, in particular the hot main liming, the main limed raw juice and has at least one inlet (61) for the raw juice, optionally at least one metering device for metering lime milk, and at least one outlet (62) for the main limed Raw juice on.
  • the second heat exchanger (50) serves to heat the raw juice main limed in the first main liming device (40) and has at least one inlet (51) for the main limed raw juice and at least one outlet (52) for the heated main limed raw juice; the inlet (51) is in fluid connection with the outlet (42) of the first main liming device (40) and the outlet (52) is in fluid connection with the inlet (61) of the second main liming device (60).
  • Sugar beets that have been freshly harvested or stored for some time are washed and then crushed in a cutting machine with a cutting unit.
  • the shredded beet pulp is fed to a countercurrent extraction system via a mash container and extracted there.
  • the temperature during the extraction is about 75 ° C.
  • a tower extractor is used as the extractor, in which the chips are extracted in countercurrent with the heated fresh water.
  • the so-called raw sugar beet juice is obtained as an extract.
  • the technical raw juice is alkalized in a separate alkalization container by adding lime milk to a pH value of 6.0 to 11.0; so-called "raw juice pre-alkalization".
  • the alkalization tank is a heatable tank with stirrer, CO 2 inlet pipe and pH electrode.
  • raw juice pre-alkalization the raw juice is heated to the required pre-liming temperature of around 55 to 85 ° C.
  • the milk of lime added to the raw juice up to the pH value of the optimal flocculation point (pH value 11.40) was carried out progressively (7 steps were selected in the specific case). The addition takes place over 20 min and under control of the pH value at certain time intervals. A 5 minute pH pause was then performed.
  • flocculation of non-sucrose substances takes place through coagulation of the non-sucrose substances with one another and through precipitation by the added milk of lime.
  • the pre-limed raw juice is subjected to a first cold main liming in a further alkalizing tank.
  • the alkalinity is increased to 1.0 g CaO / 100 ml by adding lime milk.
  • the temperature in the hot main liming is about 85 ° C; this is held for about 20 minutes.
  • the first carbonation takes place at 85 ° C with the addition of carbon dioxide. During the metering, the pH is monitored as described above. The carbonation takes place within 15 minutes up to a pH of 11.20.
  • the mud juice 1 obtained from the first carbonation is filtered off with a suction bottle through a Buchner funnel.
  • a round filter from Schleicher & Schuell 589/1, black band filter, ash-free (12 ⁇ m) is used as filter material.
  • the filtrate from the 1st carbonation is returned to the cleaned reactor and further heated to about 88 ° C.
  • the carbon dioxide is then added again until the juice has a pH of 9.25 (within 10 minutes). Then the dosage is stopped.
  • the mud juice 2 obtained in the second carbonation is also filtered (round filter from Schleicher & Schuell 5893, blue tape, ash-free; 2 ⁇ m).
  • the thin juice is obtained.
  • the color and the calcium salt content of the thin juice are determined.
  • the precipitated calcium carbonate is removed from the clarified raw juice after the first carbonation in the first filtration or after the second carbonation in the second filtration, so that a clarified, purified raw juice is obtained.
  • the retentate contained in the first and second filtration is collected in a sludge tank and then dewatered via a carbo-lime press.
  • the thin juice color is reduced by alkalizing the raw juice.
  • the influence of raw juice alkalization on the decrease in thin juice color depends on the pre-liming temperature: a decrease in the thin juice color of approx. 200 IU (at a pre-liming temperature of 50 ° C) and a decrease in the thin juice color of approx. 500 IU (at a pre-liming temperature of 80 ° C).
  • the lime salt content of the thin juice increases with the increase in the pre-liming temperature.
  • the lime salt content of the thin juice decreases with the alkalization of the raw juice up to an optimal pH value.
  • the required pH value of the raw juice before it is warmed up to achieve the minimum lime salt content of the thin juice corresponds to the required pH value of the raw juice for the optimal thin juice color.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Saccharide Compounds (AREA)
  • Dairy Products (AREA)
EP08707168.4A 2007-01-24 2008-01-22 Rohsaftalkalisierung Active EP2111466B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL08707168T PL2111466T3 (pl) 2007-01-24 2008-01-22 Alkalizacja soku surowego

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102007003463A DE102007003463B4 (de) 2007-01-24 2007-01-24 Rohsaftalkalisierung
PCT/EP2008/000435 WO2008089946A2 (de) 2007-01-24 2008-01-22 Rohsaftalkalisierung

Publications (2)

Publication Number Publication Date
EP2111466A2 EP2111466A2 (de) 2009-10-28
EP2111466B1 true EP2111466B1 (de) 2020-01-15

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Application Number Title Priority Date Filing Date
EP08707168.4A Active EP2111466B1 (de) 2007-01-24 2008-01-22 Rohsaftalkalisierung

Country Status (9)

Country Link
US (1) US9133528B2 (ru)
EP (1) EP2111466B1 (ru)
CN (1) CN101636508B (ru)
CA (1) CA2676356C (ru)
DE (1) DE102007003463B4 (ru)
EA (1) EA015385B1 (ru)
PL (1) PL2111466T3 (ru)
UA (1) UA98134C2 (ru)
WO (1) WO2008089946A2 (ru)

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WO2012045388A1 (de) * 2010-10-08 2012-04-12 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Kolloidprodukt, verfahren zu dessen herstellung und verwendung desselben
WO2014138722A1 (en) * 2013-03-08 2014-09-12 Cognate3 Llc Process for the preparation of a non-corrosive base solution and methods of using same
CN103173580B (zh) * 2013-04-07 2014-07-02 佐源集团有限公司 一种双碳酸法原糖加工的溶糖工艺
DE102014006046A1 (de) * 2014-04-24 2015-10-29 Richard Hartinger Verfahren und Vorrichtung zur Herstellung eines Gemüse-Süßungsmittels
EP2944701B1 (en) * 2014-05-16 2017-03-29 Sociedade Portuguesa do Ar Líquido Method for carbonation
CN107488753A (zh) * 2017-07-24 2017-12-19 广西柳城县成霖农业科技有限公司 一种生产红糖的方法
DE102017215243A1 (de) * 2017-08-31 2019-02-28 Südzucker AG Verfahren zur Herstellung von funktionsverbessertem Carbokalk
BE1026862B1 (fr) * 2018-12-13 2020-07-13 Isera & Scaldis Sugar Procédé pour chaine de production de sucre

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DE102007003463B4 (de) 2012-12-13
CN101636508B (zh) 2014-05-14
EA200900953A1 (ru) 2010-02-26
WO2008089946A2 (de) 2008-07-31
CN101636508A (zh) 2010-01-27
US20100043783A1 (en) 2010-02-25
CA2676356A1 (en) 2008-07-31
DE102007003463A1 (de) 2008-07-31
PL2111466T3 (pl) 2020-06-29
CA2676356C (en) 2015-03-17
WO2008089946A3 (de) 2008-11-20
US9133528B2 (en) 2015-09-15
EA015385B1 (ru) 2011-08-30
WO2008089946A8 (de) 2008-10-02
EP2111466A2 (de) 2009-10-28
UA98134C2 (en) 2012-04-25

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