FR2783529B1 - PROCESS FOR THE MANUFACTURE OF MARKETABLE SUGAR - Google Patents

PROCESS FOR THE MANUFACTURE OF MARKETABLE SUGAR

Info

Publication number
FR2783529B1
FR2783529B1 FR9811625A FR9811625A FR2783529B1 FR 2783529 B1 FR2783529 B1 FR 2783529B1 FR 9811625 A FR9811625 A FR 9811625A FR 9811625 A FR9811625 A FR 9811625A FR 2783529 B1 FR2783529 B1 FR 2783529B1
Authority
FR
France
Prior art keywords
purity
spun
syrup
baked
baked mass
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 - Fee Related
Application number
FR9811625A
Other languages
French (fr)
Other versions
FR2783529A1 (en
Inventor
Gerard 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
Original Assignee
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
Priority to FR9811625A priority Critical patent/FR2783529B1/en
Application filed by Saint Louis Sucre SA filed Critical Saint Louis Sucre SA
Priority to ES99402273T priority patent/ES2227985T3/en
Priority to DK99402273T priority patent/DK0987337T3/en
Priority to PCT/FR1999/002209 priority patent/WO2000017403A1/en
Priority to DE69919951T priority patent/DE69919951T2/en
Priority to EP99402273A priority patent/EP0987337B1/en
Priority to AT99402273T priority patent/ATE275643T1/en
Publication of FR2783529A1 publication Critical patent/FR2783529A1/en
Application granted granted Critical
Publication of FR2783529B1 publication Critical patent/FR2783529B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Saccharide Compounds (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

In the production of commercial grade sugar, the purity of the molasses is held at ≤ 60 containing high purity syrup of ≥ 91. It is mixed with refined sugar from the preceding drawing, and baked to give a baked mass. The syrup from the first drawing has a purity of 79-83. The purity of the syrup from the first drawing is 81-82. Part of the baked mass is spun (7) to extract the sugar, and the low purity brine taken off is returned to the remainder of the baked mass which has not been spun. It reduces the purity of the new baked mass to give a global drainage at the level of the first drawing which is compatible with the purity of the seepage which is pulled back at the second drawing. Non-sugars are recycled with the drainage from the baking to avoid the use of a kneading mill under vacuum. The syrup of more refined sugar is first introduced at the baking stage (2), followed at the baking stage by the enriched drainage. The syrup from the first drawing is introduced after baking, to give increased thermal breakdown reactions and good seepage before being spun. The baked mass which has not been spun is passed to a vacuum kneading mill (4), or a crystallizing stage. The spun baked mass is 25-35 wt. % or 30-35 wt. % or 30 wt. % of the total baked mass. The kneading mill under vacuum has three or four stages.
FR9811625A 1998-09-17 1998-09-17 PROCESS FOR THE MANUFACTURE OF MARKETABLE SUGAR Expired - Fee Related FR2783529B1 (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
FR9811625A FR2783529B1 (en) 1998-09-17 1998-09-17 PROCESS FOR THE MANUFACTURE OF MARKETABLE SUGAR
DK99402273T DK0987337T3 (en) 1998-09-17 1999-09-16 Process for making commercially usable sugar
PCT/FR1999/002209 WO2000017403A1 (en) 1998-09-17 1999-09-16 Method for making marketable sugar
DE69919951T DE69919951T2 (en) 1998-09-17 1999-09-16 Process for the production of commercial sugar
ES99402273T ES2227985T3 (en) 1998-09-17 1999-09-16 PROCEDURE OF MANUFACTURING OF COMMERCIAL SUGAR.
EP99402273A EP0987337B1 (en) 1998-09-17 1999-09-16 Method for producing commercial sugar
AT99402273T ATE275643T1 (en) 1998-09-17 1999-09-16 METHOD FOR PRODUCING COMMERCIAL SUGAR

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9811625A FR2783529B1 (en) 1998-09-17 1998-09-17 PROCESS FOR THE MANUFACTURE OF MARKETABLE SUGAR

Publications (2)

Publication Number Publication Date
FR2783529A1 FR2783529A1 (en) 2000-03-24
FR2783529B1 true FR2783529B1 (en) 2000-12-08

Family

ID=9530549

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9811625A Expired - Fee Related FR2783529B1 (en) 1998-09-17 1998-09-17 PROCESS FOR THE MANUFACTURE OF MARKETABLE SUGAR

Country Status (7)

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

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1273569B (en) * 1995-04-14 1997-07-08 Eridania PROCESS FOR THE PRUDUCTION OF CRUDE SAUCE OF BEET
FR2736932B1 (en) * 1995-07-18 1997-08-29 Beghin Say Eridania METHOD AND DEVICE FOR THE CONTINUOUS CRYSTALLIZATION OF A SUGAR-CONTAINING COMPOSITION AS A LAST CRYSTALLIZATION JET

Also Published As

Publication number Publication date
ES2227985T3 (en) 2005-04-01
DE69919951T2 (en) 2005-09-29
WO2000017403A1 (en) 2000-03-30
ATE275643T1 (en) 2004-09-15
DE69919951D1 (en) 2004-10-14
DK0987337T3 (en) 2005-01-17
EP0987337B1 (en) 2004-09-08
FR2783529A1 (en) 2000-03-24
EP0987337A1 (en) 2000-03-22

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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20060531