RU2335544C1 - Method of sugar production from raw cane sugar at beet sugar facility - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: method involves preparation of mix of raw sugar remelt syrup and 30% of runoff syrup weight from crystallisation A-runoff, and A-boiling. Part of this runoff syrup with crystal size of 0.6 mm is separated from vacuum pan and centrifugated to separate white sugar and two runoff syrups, which are mixed with original raw sugar remelt syrup. This mix is fed to boiling of runoff syrup part remaining in the vacuum pan. After discharge from the vacuum pan runoff syrup undergoes additional crystallisation by cooling in massecuite mixers. B-runoff from A-runoff remainders is boiled. C-runoff is boiled and centrifugated to separate brown sugar of C-runoff and molasses.

EFFECT: increased semifinished product purity and ready product output.

1 tbl, 1 ex

Description

The invention relates to sugar production.

A known method of producing sugar from raw sugar in a beet sugar factory, comprising boiling massecuite I crystallization from a mixture of sulfitized graveling with a return of 60-80% of the first outflow of massecuite I crystallization and the entire second outflow of massecuite I crystallization, boiling massecuite II crystallization from the remainder of the first outflow of massecuite I crystallization, cloning of yellow sugar II crystallization, boiling massecuite III crystallization, centrifugation to obtain yellow sugar III crystallization and molasses [Bugaenko I.F. Technology for the production of sugar from raw [Text] / I.F. Bugaenko, N.A. Chernysheva / Soyuzrossahar. - M. - 2002. - S.124-128].

The disadvantages of this method are the accumulation of decomposition products of reducing substances that reduce the yield of finished products, due to the return of a large amount of the first outflow of massecuite I crystallization; in insufficient yield of sucrose crystals from the first stage of crystallization due to the low purity of the initial intermediates.

The technical result of the invention is to increase the purity of intermediates for boiling massecuite I crystallization and to increase the yield of finished products by reducing the amount of return of the first outflow, due to the selection of sugar crystals from the vacuum apparatus of the massecuite I crystallization and additional obtaining crystals during crystallization by cooling. The proposed method allows the use of three-crystallization schemes of the food compartment in the processing of cleverings with high purity and a small amount of circulating intermediates.

The technical result is achieved by the fact that in the proposed method for the production of sugar from cane raw sugar in a sugar beet factory, which provides for the preparation of a mixture of sugar sugar and part of the first outflow of massecuite I crystallization, boiling massecuite I crystallization in a vacuum apparatus, boiling massecuite II crystallization from the remaining parts of the first outflow of massecuite I crystallization, boiling of the massecuite III crystallization and its centrifugation with the removal of yellow sugar III crystallization and molasses; 30% of the first outflow of massecuite I crystallization from the mass of the outflow is used to prepare the raw sugar melting mixture, while a part of the massecuite I crystallization with a crystal size of 0.6 mm is taken from the vacuum apparatus, centrifuged to separate white sugar and two outflows, and mixed with by initial chewing of raw sugar and this mixture is served for boiling the part of the massecuite remaining in the vacuum apparatus, and after unloading from the vacuum apparatus the massecuite is subjected to additional crystallization by cooling in the masher.

A method of producing sugar from cane raw sugar in a beet sugar factory is as follows.

Preparation of raw sugar grading involves its dissolution to 53-56% CB, addition of 30% of the first outflow of massecuite I crystallization and yellow sugar of III crystallization to dissolved graveling, defecosaturation purification of the mixture with a lime flow rate of 3-3.5% CaO, filtration, sulfitation filtering after sulfitation. The massecuite I crystallization is boiled in a vacuum apparatus from a mixture of sulphitated graveling with 30% of the first outflow of the massecuite I crystallization and the entire second outflow of the massecuite I crystallization, with pumping of the outflows of selection. After the mixture is thickened to a supersaturation coefficient of 1.25-1.30, the crystals are wound up in an amount of 7-8 crystals per 1 mm of the surface of the test glass, then by boiling the curing process, the boiling process is transferred to the metastable zone and crystals are grown at a supersaturation coefficient of 1.1-1.12 . Upon reaching a crystal size of 0.55-0.6 mm, a part of boiled massecuite with a CB of 92.5-93% and a crystal concentration of 56-58% is taken from the vacuum apparatus, it is centrifuged to obtain white sugar. The first and second outflows of the selection of massecuite massecuite I crystallization is mixed with the initial troweling diluted to 50–55% to form small crystals and this mixture is fed into a vacuum apparatus to boil the rest of the massecuite. The finished massecuite with a CB of 91-92% and a crystal content of 48-49% is subjected to additional crystallization by cooling in massecuite mixers.

After crystallization by cooling, the remaining part of the massecuite I crystallization is heated to 5-8 ° C, centrifuged to select two outflows, 30% of the first outflow of the massecuite I crystallization, while returning to defecosaturation. The massecuite II crystallization is boiled from the remainder of the first outflow of the massecuite I crystallization. Massecuite II crystallization is centrifuged, yellow crystallization sugar II and one outflow are obtained. Yellow sugar massecuite II crystallization is sent to the tinning apparatus. The massecuite III crystallization is boiled from the outflow of the massecuite II crystallization, the massecuite III crystallization is subjected to additional crystallization by cooling, followed by heating before centrifugation. Massecuite III crystallization is centrifuged with the selection of one outflow - molasses. Yellow sugar massecuite III crystallization is glued and sent to the preparation of sugar sugar raw.

The method is illustrated by the following example.

Example

The massecuite massecuite I is boiled from the purified cherubka (H = 96.0%, CB = 65%, Cx = 62.4%, Cv = 8 conventional units). After thickening the curing to a supersaturation coefficient of 1.25, the crystals are wound in the amount of 8 crystals per 1 mm of the surface of the test glass, then by pumping the curing the boiling process is transferred to the metastable zone and the crystals are grown at a supersaturation coefficient of 1.1. When the crystal size reaches 0.6 mm, 1/3 of the boiled massecuite with a CB of 92.5% and a crystal concentration of 58% is taken from the vacuum apparatus, it is centrifuged to obtain white sugar and two outflows that are sent to one collector. Clearing, diluted to 50% CB, is sent here to dissolve small crystals. The massecuite remaining in the vacuum apparatus is pumped with a mixture of the resulting outflows diluted by curing to a CB of 70% and welded to a crystal content of about 48% with a final thickening of the massecuite to a CB of 91.0%. The prefabricated part of the massecuite is unloaded into a separate massecuite mixer - crystallizer. Then the massecuite is cooled in the mold to a temperature of 55 ° C for 6 hours. The parameters of the massecuite after cooling are CB = 92.0%, the crystal content is 52%. Before centrifuging the massecuite in the massecuite - the mold is heated to 65 ° C and centrifuged to obtain white sugar and two outflows. 30% of the first outflow is diluted with promy to 55% SV and returned to defecation treatment. 70% of the first outflow of massecuite I crystallization is used to boil massecuite II crystallization. Massecuite II crystallization is boiled to a CB of 92.5%, and then centrifuged with the selection of one outflow with a purity of 75%. Yellow sugar II crystallization is sent for clerking. To boil massecuite III crystallization use the outflow of massecuite II crystallization. Before descending from the vacuum apparatus, the massecuite is pumped with molasses diluted to NE 76%, and then the massecuite III is cooled in a crystallization unit to 28 ° C for 100 hours. The purity of the massecuite before centrifugation should be 74%. In the last massecuite mixer - crystallizer, massecuite is heated at 10 ° C and centrifuged to select one outflow - molasses with a purity of 50.4%. Yellow sugar III of crystallization is glued with promy to 55% CB and sent to the preparation of raw sugar clearing.

The results characterizing the performance of products obtained by the proposed method and the prototype are presented in the table.

A method for the production of sugar from cane raw sugar in a beet sugar factory with a lower return of the first outflow of massecuite I crystallization to purification will increase the purity of the clover entering the food department and reduce the number of non-sugars circulating on the verst of the sugar factory. Boiling massecuite I crystallization with selection and additional crystallization by cooling allows the massecuite to be boiled from high-purity curing, removing from the first stage of crystallization up to 65% of the crystals by weight of the massecuite, while the loss of sucrose from thermochemical decomposition is reduced by about 0.04-0.06 %, as well as the formation of coloring matter by reducing the duration of the massecuite in the vacuum apparatus, because the use of clevering with high purity allows to increase the crystallization rate by 1.5-2 times and accelerate the first stage of cooking.

Thus, the proposed method for the production of sugar from cane raw sugar in a sugar beet factory makes it possible to increase the yield of finished products.

Table Products Way proposed prototype SV
% Cx
% H
% TO,%
Number of factory. cr., pcs. Tsv
conv.ed SV
% Cx
% H
% TO,%
Number of factory. cr., pcs. Tsv
conv.ed Purified 65.0 62,4 96.0 - 8.0 60 56.4 94.0 - 15.0 massecuite clearing Massecuite I product before selection 92.5 88.8 96.0 58.0 27.5 92.5 86.9 94.0 55 30,0 8 6 Intercrystal solution 82.5 73,4 89 - 36.7 Massecuite I product before 91.0 85.7 94.2 48.0 35,4 - - - - - cooling Intercrystal solution 81.0 73.9 91.2 - 42.3 - - - - - Massecuite I product after 92.0 86.5 94.0 52.0 36.0 - - - - - cooling
Intercrystal solution 80.3 68.5 85.3 - 42.0 - - - - - The amount returned to the cleaning of the first outflow of massecuite I,% by weight of the first outflow thirty 60 Duration of boiling, min 150 180 Loss of sugar from thermochemical decomposition,% 0.04 0.08

Claims (1)

A method of producing sugar from cane raw sugar in a beet sugar factory, comprising preparing a mixture of raw sugar clearing and a part of the first outflow of massecuite I crystallization, boiling the massecuite massecuite I crystallization in a vacuum apparatus, boiling the massecuite massecuite II crystallization from the remaining part of the first outflow of massecuite I crystallization, boiling massecuite III crystallization and its centrifugation with the removal of yellow sugar III crystallization and molasses, characterized in that 30% of the raw sugar is used to prepare a mixture of sugar sugar the outflow of massecuite I crystallization from the mass of the outflow, while a part of the massecuite I crystallization with a crystal size of 0.6 mm is taken from the vacuum apparatus, centrifuged to separate white sugar and two outflows, and they are mixed with the initial sugar sugar and this mixture is fed to boiling of the massecuite remaining in the vacuum apparatus, and after unloading from the vacuum apparatus the massecuite is subjected to additional crystallization by cooling in the massecuite mixers.