RU2306344C1 - Granulated sugar production process - Google Patents

Abstract

FIELD: sugar industry.

SUBSTANCE: process envisages boiling of crystallization III strike, affination of crystallization III brown sugar with first liquor of crystallization I strike with 74.0-76.0% dry materials and centrifugation of resulting affination strike to separate affination sugar from Affination liquor. Affination sugar is washed with hot water and, with crystallization II sugar, is used for preparing melt liquor. The latter is mixed with beet syrup and sulfited. Sulfited mixture is filtered and passed to the stage of crystallization I strike boiling. Brown sugar from the crystallization III, prior to be subjected to affination, is mixed with crude sugar in amount 40-60% of the weight of brown sugar and crystal mixture obtained is subjected to affination. Affination liquor is passed to the stage of crystallization III strike boiling.

EFFECT: increased output of finished granulated sugar due to increased purity of intermediate products and reduced loss of sucrose in the crystallization process.

2 ex

Description

The invention relates to the sugar industry.

A known method for the production of granulated sugar, involving boiling massecuite III crystallization, refining yellow sugar III crystallization with the first swelling of the massecuite I crystallization with CB 74.0-76.0%, centrifuging the obtained refueling massecuite to separate sugar-refined sugar with hot water, preparing a sugar cake refining and sugar II crystallization, mixing the obtained cherubka with beetroot syrup, sulfitating and filtering the mixture and feeding it to boil massecuite I crystallization (Sapronov A.R. Technology of sugar production Properties. M. Kolos, 1999. s.338-339).

The disadvantage of this method is that when processing beets of reduced quality, the use of yellow sugar refining III crystallization does not provide a sufficiently high purity of intermediates.

The technical result of the invention is to increase the yield of finished granulated sugar by increasing the purity of intermediates and reducing the loss of sucrose during crystallization.

The technical result is achieved by the fact that in the proposed method for the production of granulated sugar, which involves boiling massecuite III crystallization, affinity of yellow sugar III crystallization by the first flow of massecuite I crystallization with CB 74.0-76.0%, centrifugation of the obtained refueling massecuite to separate refined sugar from reflux outflow, washing sugar with hot water, preparing a cake from sugar sugar and crystallization sugar II, mixing the obtained cake with sugar beet syrup, sulfite and filter iju mixture and supply it to the boiling crystallization massecuite I, III yellow sugar crystallization prior affinatsiey mixed with raw sugar and the resulting mixture was subjected affinatsii crystals thus affinatsionny molasses fed to boiling massecuite III crystallization.

A method of producing granulated sugar is as follows.

Massecuite III crystallization is boiled, centrifuged to obtain yellow crystallization sugar III and molasses. Yellow crystallization sugar III is mixed with 40-60% of raw sugar to the mass of yellow sugar and refined by adding to the mixture the first outflow of massecuite massecuite I crystallized diluted to a mass fraction of solids of 74-76% to obtain an affinity massecuite with a content of CB 89-90 % Refill massecuite centrifuged. In the process of centrifugation, sugar-refined sugar is washed with hot water at a temperature of 95-98 ° C with the selection of the affinity outflow, which is sent to the collector in front of the vacuum apparatus and used for the last pumping when boiling massecuite III crystallization. Refined sugar is fed with a screw into the tinning apparatus, dissolving it together with yellow crystallization sugar II, and the resulting tarting is mixed with beet syrup, sulfonated, filtered and sent to boil massecuite I.

Raw sugar should be used in production at the end of the sugar beet processing season, with low purity of the syrup. The amount of raw sugar used to provide the desired crystallization effect in the food compartment is 35-37% and ranges from 40 to 60% by weight of yellow sugar.

Example 1

Boiled massecuite III crystallization with a purity of 76%. It is centrifuged to give yellow sugar III crystallization and molasses. To the yellow sugar III crystallization add raw sugar in an amount of 40% by weight of yellow sugar. The mixture is refined with the first swelling of massecuite I crystallization with a mass fraction of solids of 74%. Refill massecuite contains 89% CB. Refill massecuite centrifuged. Refined sugar is washed with hot water at a temperature of 95 ° C. Selected affinity edema and sent to the collection in front of the vacuum apparatus. Affinity edema is used on the last swap when boiling massecuite III crystallization. Refined sugar is glued together with yellow crystallization sugar II. The obtained klerovka is mixed with a syrup having a purity of 90%, sulfonated, and after sulfitization and filtration are sent to boil massecuite I. The purity of the syrup is increased due to the introduced clearing of refined raw sugar to 93%. Thus, provided that the molasses purity is not more than 57%, the crystallization effect for the three-product scheme is provided within 35%.

Example 2

The method of producing granulated sugar is carried out analogously to example 1, but the amount of raw sugar, refined together with yellow sugar III, is 60% by weight of yellow sugar.

The use of raw sugar is necessary at the end of the production season, when low quality beets and the purity of the syrup are not higher than 88%. Adding raw sugar to yellow crystallization III sugar allows increasing the purity of the syrup up to 91% and ensuring the required crystallization effect for the three-product scheme - 35%.

Thus, the proposed method allows to increase the purity of the syrup during the processing of low quality beets and thereby provide the desired crystallization effect in the grocery compartment.

The proposed method for the production of granulated sugar allows to reduce the loss of sucrose as a result of the fact that the reducing substances contained in the film of intercrystal solution on the surface of the crystals of raw sugar and yellow sugar, together with the refining outflow, are sent to the last swap when boiling massecuite III crystallization. Thus, reducing substances are preserved from decomposition. Reducing substances have the ability to reduce the solubility of sucrose, so the greater their mass fraction in molasses, the less sucrose it contains and the less purity and the higher the sugar yield.

Claims (1)

Method for the production of granulated sugar, involving boiling massecuite III crystallization, affinity of yellow crystallization III sugar by the first flow of massecuite I crystallization with CB 74.0-76.0%, centrifuging the obtained refueling massecuite to separate refined sugar from refining effluent, washing refined sugar hot water, preparation of clearing from refined sugar and crystallization sugar II, mixing of the obtained clearing with beet syrup, sulfitation and filtering of the mixture and feeding it to boil massecuite I crystallization, tlichayuschiysya in that the brown sugar crystallization prior III affinatsiey mixed with raw sugar and the resulting mixture was subjected affinatsii crystals thus affinatsionny molasses fed to boiling massecuite III crystallization.