JPS601000B2 - Automatic sugar brewing device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an automatic sugar roasting device for heating and roasting sugar in a crystal can.

A sugar brewing device using a crystallizer generally had the configuration shown in Figure 1.

That is, a liquid mixed with sugar solution and seed sugar is placed in the crystallization can 11, and steam is supplied to the pipe 12 passing through the crystallization can 11 to heat the crystallization can 11. crystal can 11
The hardness of the lower part of the liquid is detected by a hardness meter, such as a rheometer 13, and the liquid level of the lower part of the liquid is detected by a liquid level meter 14, and these detection outputs are supplied to a control device 15. The control device 15 switches between manual and automatic switching devices 16 and 16, respectively, to switch between manual and automatic plow control signals for signals indicating the hardness of the white undercoat and liquid level.
17 to a differential water valve 18 and a bran liquid valve 19 to control the supply of water through a pipe 21 and bran liquid through a pipe 22 into the crystal can 11, respectively. The bran seeds, ie seed crystals, are supplied into the crystal can 11 through the seed valve 23. The valve 25 is a valve that controls the steam supplied into the pipe 12, and the pipe 12 is shown as a heating section 24 that heats the bottom of the crystal can 11.

The vapor evaporated from the bottom inside the crystal can 11 is sent to the condenser 26.
The water is drawn through the pump 27 and condensed in the condenser 26. Cooling water is supplied to the condenser 26 from a pipe 28. In the conventional automatic sugar brewing device, as shown in FIG. 2A, the hardness detected by the hardness meter 13 is set to B. At the time t, as shown in FIG. 2B, the differential water valve 18 is opened for a certain period of time to supply water to the crystal can 11 to prevent the formation of pseudocrystals under the white. The set value is set to B, and the higher set value B2 is set, and when the hardness of the lower part of the white exceeds B2, at that point a certain amount of water is again supplied to the upper part.

Thereafter, while doing the same thing, the set value was gradually increased to concentrate the white undertone and grow crystals. The set value is changed by the program. When the hardness of the white bottom reaches a set value, instead of adding water, a certain amount of rice bran liquid may be added through the rice bran liquid valve 19, and the water and sugar solution may be alternately supplied. Sometimes they are combined. In any case, in order to prevent the generation of pseudocrystals while increasing the concentration of the white undercoat and growing crystals, it is necessary to remove the water in the water and sugar solution that was used to prevent the formation of pseudocrystals. It is necessary to evaporate it, and also to evaporate the water contained in the white powder.

Therefore, from the point of view of increasing the white base concentration, supplying water or rice bran liquid is undesirable because it lowers the white base concentration, and extra fuel is consumed due to the evaporation of the water or the supplied sugar solution. This means that The purpose of this invention is to reduce the number of times of supply of water or bran liquid, to grow good crystals without generating pseudocrystals, and to create an automatic system that consumes less fuel. Our objective is to provide a sugar brewing device.

According to this invention, a means for controlling the degree of vacuum inside the crystal can is provided, and the state inside the crystal can is set to a predetermined state, such as a state when the hardness of the white bottom reaches a set value, or a state when the hardness of the white bottom reaches a set value, or when one sugar roasting process is performed. When a predetermined time has elapsed in the crystal can or when the level below the white reaches the set value, the vacuum level control means is temporarily controlled to suddenly increase the vacuum level inside the crystal can. In other words, the pressure is increased.

The control amount (size) for vacuum degree control uses different values depending on which stage of the sugar roasting process it is in, and the control amount is stored in advance, and when controlling the vacuum degree, We will propose and implement measures corresponding to the above. In other words, in this invention, instead of supplying differential water or bran liquid, the pressure inside the crystallizer is temporarily and suddenly increased, thereby increasing the boiling point of the white undercoat, thereby reducing the supersaturation degree of the white undercoat, and reducing the oversaturation and bran liquid. The situation is similar to that when sugar solution is supplied, and the pseudocrystals that are about to be generated can be erased and the generation of pseudocrystals can be prevented. For example, as shown in FIG. 1, in the present invention, means for controlling the degree of vacuum within the crystal can 11 is provided.

That is, the crystal can 11 is connected to outside air through a pipe 31, and an air valve 32 is attached to the pipe 31. By opening the air valve 32, the degree of vacuum inside the crystal can 11 can be lowered, that is, the pressure can be increased. can. In order to control the pressure inside the crystal can 11 to a set value, the pressure inside the crystal can 11 is detected by a pressure detector 33, and the detected value is supplied to a pressure regulator 34. Then, the deviation between the pressure setting value given through the manual movement switch 35 and the detected pressure is calculated, a proportional integral calculation is performed on the deviation, and the calculation result is supplied to the air valve 31 as a control signal. controlled.

The set value for the pressure regulator 34 is supplied from the control device 15 through the switch 35 or manually from the switch 35.
In this invention, furthermore, ``For example, when the hardness of the white bottom inside the crystal can 11 reaches a set value, this is detected and the pressure inside the crystal can 11 is temporarily and suddenly increased.

For example, as shown in FIG. 3A, when the hardness of the white bottom inside the crystal can 11 reaches the set value B, this is detected by the hardness meter 13,
At time t, the pressure inside the crystal can 11 is temporarily increased from P to P2 as shown in FIG. 3B. This pressure increase is achieved by opening the air valve 31 for a certain period of time by controlling the pressure setting by the control device 15. The set value is changed to B and a larger set value B2, and when the hardness of the lower white reaches the set value &, at that point the pressure in the crystal can 11 is temporarily increased again at 2. The same thing is done below. This setting value BB
2... can be the same as the setting values conventionally performed with dipping water or bran liquid decoction, and the setting value program is changed depending on the type of sugar. The temporary pressure increase is, for example, when the normal pressure P is 700 Hg, P2 = 60 Hg, and as a result, the boiling point of Shishita is temporarily raised by about 10 degrees. Therefore, the supersaturation level of the white undertone decreases, and an effect similar to that of water or bran liquid supply is obtained, and pseudocrystals that are about to occur disappear. The change △P caused by this temporary increase in pressure and the holding period T during which the pressure is increased are such that the same effect as that obtained by supplying differential water or sugar solution to the secondary tank is obtained. Each will be determined. After the pressure has been temporarily increased, it is preferable to lower the pressure to a normal state gradually as shown in FIG. 3B, rather than abruptly, to avoid generating pseudocrystals.

Further, it is preferable to increase the pressure gradually as shown by the dotted line, while maintaining a white boiling state, to prevent the boiling state from suddenly weakening and adversely affecting crystal growth. △P, T, and the slope of falling and rising pressure in the crystal can are determined by the internal state of the crystal can, and these can be changed depending on which stage it is in during a single sugar roasting process. You can also do it. In any case, the hardness setting value, pressure rise value, pressure rise period T, pressure change gradient, etc. given for each step in the condensed sugar process, such as the concentration drafting process, raising product preparation process, and shouldering process, are the same. parameters are used, each parameter is stored as a module for each process, and the control layer is configured to discuss its contents for each step in the corresponding module in each process and perform control accordingly. 15 is preferred. The pressure inside the crystal can 11 is controlled by applying a pressure setting value from the control device 15 to the pressure regulator 34.

Pressure control does not maintain the increased pressure for a certain period of time.
The pressure may be gradually increased, and when it reaches a certain value, the pressure may be gradually decreased. The increase in pressure is not only carried out when the hardness of the underwhite is detected and reaches a set value, but also by detecting the liquid level under the white and controlled when it reaches the set value. Alternatively, the pressure may be increased at a plurality of pre-programmed points during one batch of infusion. Furthermore, dipping water and bran liquid supply may be used together. As mentioned above, according to the automatic sugar brewing device of the present invention, by temporarily increasing the pressure inside the crystallizer can, the same effect as using dipping water is obtained, so it is different from that when using dipping water. In comparison, the fuel consumption required to evaporate the difference in water is reduced, and this effect is significant in sugar brewing devices that consume a significant amount of fuel. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing an example of an automatic sugar brewing device according to the present invention, Fig. 2 is a diagram illustrating a conventional submerged sugar brewing device, and Fig. 3 is a diagram showing an example of an automatic sugar brewing device according to the present invention. FIG. 3 is a diagram for explaining the operation.

11: Crystal can, 12: Heating steam supply pipe, 13: Hardness meter, 14: Liquid level meter, 15: Control device, 18: Differential water valve, 19: Sugar liquid valve, 31: Air supply pipe, 32 : Air valve, 33: Pressure detector, 34: Pressure regulator.

Sue diagram 2nd figure Soup 3 figure

Claims (1)

[Claims] 1. In an automatic brewing sugar device for heating and roasting sugar inside a crystal can, vacuum degree control means for controlling the degree of vacuum inside the crystal can, storage means for storing the magnitude of vacuum degree control, and An automatic sugar brewing apparatus comprising: a state detecting means for detecting a predetermined state of the vacuum control means; and a means for temporarily controlling the vacuum degree controlling means according to the content read from the storage means as a result of the detection.