RU2165459C1 - Diffusion juice production method - Google Patents

Abstract

FIELD: sugar industry. SUBSTANCE: method involves heating beet chips and extracting them in extractor with acid-or salt-containing water reacting with beet chip substances other than sugar till water content in diffusion juice is 12-16 wt%; subjecting diffusion juice to ultrafiltering, when dry substance content in juice is 1.0-6.0 wt%; returning produced filtrate into extractor juice withdrawal zone. Method allows sugar yield to be increased by 0.15-0.20% and extraction time to be reduced by 25%. EFFECT: increased efficiency, simplified method and reduced process time. 1 tbl

Description

 The invention relates to technology for sugar production, in particular technology for the production of diffusion juice in extractors.

 A known method of producing diffusion juice, according to which, to maintain the strength of the chips in the last section of the extractor, feed water with a pH of 5.6-6.2 is introduced, which reduces the transition of non-sugars to juice / W. Sugar industry, 1978, N 8, p. 20-22).

 The disadvantages of the method include the increase in unaccounted for the loss of sucrose during its hydrolysis in an acidic environment.

A known method of producing diffusion juice, comprising treating chips heated to 80-85 ^o C re-juice to pH 6.0-8.0, containing calcium bicarbonate, followed by scalding it with steam and extracting sucrose in a diffusion apparatus (J. Sugar industry, 1994, N 5, p. 2).

 The disadvantage of this method is the decrease in the efficiency of the action of bicarbonate on non-sugar chips of chips to the end of extraction.

 The closest technical solution to the proposed one is a method for producing diffusion juice, which involves heating beet chips, extracting sucrose from it with water containing acid or its salt, interacting with chip sugar, in an extractor with a gradual increase in dry matter in diffusion juice to 12-16% of it mass (DE 3105178, C 13 D 1/08, 09/09/1982). The disadvantage of this method is the low penetration rate of cations into the chips and, as a result, the extraction of a sufficiently large number of non-sugars, which affects the quality of the diffusion juice.

 The technical result of the invention is to increase the purity of diffusion juice by reducing the number of non-sugars in it and increasing the filtering ability of the juice chip.

 To obtain this technical result, in the proposed method for producing diffusion juice, which involves heating beet chips, extracting sucrose from it with water containing acid or salt, interacting with chip sugar in the extractor, with a gradual increase in dry matter in the diffusion juice to 12-16% of its the mass, when the solids content of the juice reaches 1.0-6.0% by weight, the diffusion juice is subjected to ultrafiltration and the filtrate obtained with this is returned to the extractor in the juice extraction zone.

 The invention is illustrated by the technological scheme depicted in the drawing.

The method is as follows. The chips are heated to a temperature of 70-75 ^o C steam and sent to the first section of the extractor. Feed water for diffusion is prepared by adding to it a solution of acid or salt (H ₃ PO ₄ , CaCO ₃ , H ₂ SO ₃ and others) in an amount of 0.001-0.01% by weight of beets and sent to the last section of the extractor.

 The extraction of sucrose and related non-sugars is carried out in countercurrent. Diffusion juice with a solids content of 1-6% by weight of beets in an amount of 100-120% is sent to ultrafiltration. Before starting the system, the membrane filters of the extractants are filled. The ultrafiltration time of the juice is 7-8 minutes.

 The juice purified by ultrafilters from macromolecular substances is returned to the extractor in the zone of its selection, and the extraction of sucrose continues until the solids content of 12-16% by weight of the juice.

 The returned juice is served in the form of gushing jets distributed around the circumference of the extractor, directed at an acute angle to its center line in the direction of movement of the extractant.

 The jets of juice penetrate into the thickness of the chips from different directions, loosen it and spread, losing kinetic energy, through numerous channels and wash the chips in a wide range of speeds, decreasing along the length of the extractor to the original value.

 As a result of exposure to the chips of the extractant jets in the input zone, the hydrodynamic situation changes, a high sucrose diffusion coefficient is achieved in it. This allows you to significantly intensify the diffusion process, to reduce by 2-3 times the loss of sugar in the pulp. Diffusion juice is obtained with an extraction process of 50-60 minutes.

 The bulk of non-sugars (pectin, proteins, betaine, colloidal dispersion substances, etc.) are extracted into the diffusion juice mainly in the last sections of the apparatus, where the temperature remains high enough, and the chip elasticity decreases several times. The use of membrane filtration of juice with a low dry matter content, the return of purified juice to the selection zone, improves the quality of the resulting diffusion juice.

 The concentrate obtained in the process of ultrafiltration of diffusion juice, the total volume of which does not exceed 1-2% by weight of beets, is processed together with pulp into granular feed.

 Example 1

 Spend the production of diffusion juice by a known method.

400 g of chips are heated to 75 ^° C. and sent to a laboratory extractor. 0.005% to the mass of water H ₂ SO ₃ is introduced into the feed water and mixed with shavings in an extractor. The extraction time is 80 minutes. At the end of the extraction, the dry substances, purity, and the content of colloidal dispersion substances are determined in diffusion juice. Solids - 14.6%, purity - 86.8%, colloidal dispersion - 5.4 g per 100 g of CB.

 Example 2

Spend the production of diffusion juice according to the proposed method. 400 g of shavings are placed in a laboratory extractor and treated with steam at a temperature of 112 ^o C for 30 seconds, while the temperature of the shavings is 70 ^o C. 0.005% H ₂ SO ₃ (to the mass of water) is introduced into the feed water and the extractor is filled with chips and ultrafiltration unit, connected at the inlet and outlet to the middle part of the extractor, in which the extraction of sucrose. Upon reaching in the middle part of the extractor 4% solids in the juice, it is passed through an ultrafiltration unit. The filtrate under a pressure of 0.3 MPa is sent for further extraction at the place of juice extraction through a slotted nozzle, which increases the flow rate of the juice stream from 1.5 m / s in the pipeline to 15 m / s at its outlet. The extraction time is 60 minutes.

 The content of colloidal dispersion substances (VKD) before filtration is 4.1 g per 100 g of SV, after - 1.9 g per 100 g of SV. At the end of the extraction, the solids, purity, and content of VCP are determined in diffusion juice. In a juice with 14.6% SV, the content of colloidal dispersion substances is 2.8 g per 100 g of SV, its purity is 87.1%.

 Example 3

 The method is carried out as in example 2, under the same conditions. Only the juice is passed through an ultrafiltration unit when the solids in it reach 1 and 6%. Prior to filtration at SW 1%, the content of colloidal dispersion substances is 1.3 g per 100 g SW, and at SW 6% - 4.6 g per 100 g SW. After filtration - 0.6 and 1.8 g, respectively, at - 100 g of CB. The content of colloidal dispersion substances in the diffusion juice at a SW of 14.6% - 2.8 g per 100 g of SW.

 Example 4

 The method is carried out, as in example 2. Juice is passed through an ultrafiltration unit with SV 6.5%. The content of colloidal dispersion substances before ultrafiltration is 4.65 g per 100 g of SV, after - 2.1 g per 100 g of SV.

 The obtained data (examples 1-4) are presented in the table. From the above data, it follows that intermediate ultrafiltration at a juice juice of 1-6% and return of the obtained filtrate to the extractor to the juice extraction zone allows to reduce the content of colloidal dispersion substance in diffusion juice from 5.4 g per 100 g of CB to 2.8 g per 100 g CB and increase the purity of the juice by 1% and the sugar yield by 0.15-0.20%, and also reduce the extraction time by 25%.

Claims (1)

 A method for producing diffusion juice, which involves heating beet chips, extracting sucrose from it with water containing acid or salt interacting with chip sugar in an extractor with a gradual increase in solids in diffusion juice to 12 to 16% by weight, characterized in that when when the solids content of the juice reaches 1.0 - 6.0% by weight, the diffusion juice is ultrafiltered and the filtrate obtained is returned to the extractor in the juice extraction zone.

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