RU2335545C1 - Method of sugar production - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: method involves preparation of sulfurated and filtered affinated raw sugar remelt syrup taken in amount of 5-10 kg per 100 kg of beets. 0-runoff is boiled from the described remelt syrup, brown sugar B-runoff remelt syrup and second 0-runoff syrup and centrifugated to obtain refining grade sugar and two runoff syrups. A-runoff is boiled from beet sugar syrup and first 0-runoff syrup and centrifugated to obtain white sugar and two runoff syrups. B-runoff is boiled from crystal base made of C-runoff brown sugar and second A-runoff syrup. B-runoff is centrifugated to obtain B-runoff brown sugar and two runoff syrups. C-runoff is boiled and crystallised by cooling, centrifugated to obtain C-runoff brown sugar and molasses.

EFFECT: improved semifinished product quality and increased output of commercial sugar and refining grade sugar.

2 dwg, 1 tbl, 2 ex

Description

The invention relates to the sugar industry and can be used to obtain refined crystalline sugar in sugar production.

The closest in technical essence and the achieved effect is a method for producing refined sugar according to a four-crystallization scheme, which involves boiling the massecuite 0 crystallization from sugar sugar II crystallization together with a portion (20-30%) of the sugar refining of the last product, by centrifugation of the massecuite 0 crystallization sugar is obtained refined dignity. From the syrup, part of the clearing of refined yellow sugar III of crystallization and the first outflow of massecuite 0 of crystallization, massecuite I of crystallization is boiled, and sugar of standard quality is obtained from it. This method is recommended for plants aimed at the production of refined sugar in the processing of both beets and raw cane sugar [Bugaenko I.F. Technology for the production of sugar from raw [Text] / I.F. Bugaenko, N.A. Chernysheva / Soyuzrossahar. "M. - 2002. - S.270-271].

The disadvantage of this method is that during processing both beets and raw sugar, massecuite II and III crystallization is boiled once every two to three days, therefore, under the conditions of accumulation of a sufficient amount of yellow sugars, it is very difficult to implement this technology in rhythmic mode. The purity of the yellow sugars used for recrystallization by this method is 0.3-0.8% lower than the purity of the raw sugar, and 1.1-1.5%, than the purity of the refined raw sugar (table).

The technical result of the invention is to improve the quality (purity) of semi-products of sugar beet production due to the introduction of raw sugar into production, and therefore, to increase the yield of marketable sugar and refined sugar.

The technical result is achieved by the fact that in the proposed method for the production of sugar, which involves boiling massecuite 0 crystallization from yellowing sugar of crystallization II and second outflow of massecuite 0 crystallization, centrifugation of the latter to produce refined sugar and two outflows, boiling massecuite I crystallization from beet sugar syrup and the first the outflow of massecuite 0 crystallization, centrifugation of the massecuite I crystallization to obtain white sugar and two outflows, boiling massecuite II crystallization, centrifugation to obtain yellow sugar II crystallization and two outflows, boiling massecuite III crystallization, crystallization by cooling and centrifugation to obtain yellow sugar III crystallization and molasses; prepare sulfitated and filtered overburden of refined raw sugar, used in an amount of 5-10 kg per 100 kg of beets, and this overburden is sent to boil massecuite 0 crystallization, while boiling massecuite II crystallization is carried out on a crystalline basis prepared from yellow crystallization sugar III and the second outflow of massecuite I crystallization.

The essence of the method is illustrated by the structural diagram: figure 1 shows a diagram of the method used as a prototype, figure 2 - the proposed method for the production of sugar.

A method of producing sugar is as follows.

Raw sugar is introduced into the production in the amount of 5-10 kg per 100 kg of beets, refined with the first flow of massecuite I, after centrifugation of the reflux massecuite get refined sugar and two outflows. Sugar is refined, glued together with yellow sugar II, crystallization is subjected to sulfation and filtration. A mixture of cleverings is sent to boil massecuite 0 crystallization. Welded massecuite 0 crystallization is centrifuged to obtain refined sugar and two outflows. The first outflow of the massecuite 0 crystallization is fed to boil the massecuite I crystallization, and the second outflow is returned to the last swap "on itself". The massecuite of crystallization I is boiled from syrup obtained from sugar beet, the first flow of the massecuite 0 crystallization and the second flow of the massecuite I crystallization, after centrifugation of the massecuite crystallization I get white sugar of standard quality and two outflows, the first flow is sent to the refining of raw sugar and to boiling massecuite II crystallization, and the second edema - from 30 to 50% return "on themselves", and the rest goes to the preparation of the crystalline base. The massecuite II crystallization is boiled on a crystalline base made from yellow sugar III crystallization and the second outflow of massecuite I crystallization, when boiling the massecuite II crystallization, the first outflow of the massecuite I crystallization, the second outflow of the massecuite II crystallization and the second reflux after centrifugation of the refueling massecuite from raw sugar , by centrifugation of massecuite II crystallization, yellow crystallization sugar II and two outflows are obtained, yellow sugar is glued, clearing after sulfitation and filtration is With the cleansing of the affinade, they are directed to boiling massecuite 0 crystallization. The massecuite III crystallization is cooked from the first outflow of the massecuite II crystallization and the first reflux outflow, then the massecuite III crystallization is subjected to crystallization by cooling and centrifugation to obtain yellow sugar III crystallization and one molasses outflow, yellow sugar III crystallization is mixed with the second outflow of the massecuite I crystallization, the obtained crystalline base used for boiling massecuite II crystallization.

The method is illustrated by the following examples.

Example 1

Raw sugar with a polarization of 98.6% is introduced into production in the amount of 5 kg per 100 kg of beets, the first reflux of the massecuite coke I is crystallized, diluted to SV 76%, after centrifugation of the refueling massecuite is obtained, refined sugar and two outflows are obtained. Sugar refined glued to SV 68%, klerovka along with klerovka yellow sugar II crystallization is subjected to sulfitation and filtration. A mixture of cleverings is sent to boil massecuite 0 crystallization. Welded massecuite 0 crystallization has a purity of 98.8%, it is centrifuged to obtain refined sugar and two outflows. The first outflow of the massecuite 0 crystallization is fed to boil the massecuite I crystallization, and the second outflow is returned to the last swap "on itself". The massecuite I crystallization is boiled from syrup with CB 68% obtained from sugar beets, the first outflow of the massecuite 0 crystallization and the second outflow of the massecuite I crystallization, the massecuite I crystallization is 94.9% pure, after centrifugation of the massecuite I crystallization white sugar of standard quality is obtained and two the outflow, the first outflow is fed to the refining of raw sugar and to boil massecuite II crystallization, and the second outflow - 30% is returned "to itself", and 70% is directed to the preparation of the crystalline base. The massecuite II crystallization is boiled on a crystalline base made from yellow sugar III crystallization and the second outflow of massecuite I crystallization, when boiling the massecuite II crystallization, the first outflow of the massecuite I crystallization, the second outflow of the massecuite II crystallization and the second reflux after centrifugation of the refueling massecuite from raw sugar , massecuite II of crystallization during unloading has a purity of 86.5%, by centrifugation of massecuite II of crystallization, yellow sugar of II crystallization and two outflows are obtained, yellow sugar glued to SV 68%, clearing after sulfitation and filtering together with the cleansing of the refining is directed to boiling massecuite 0 crystallization. The massecuite III crystallization (H = 74.6%) is cooked from the first outflow of the massecuite II crystallization and the first reflux outflow, then the massecuite III crystallization is subjected to crystallization by cooling and centrifugation to obtain yellow sugar III crystallization and one outflow - molasses, yellow sugar III crystallization is mixed with the second outflow of massecuite I crystallization, the obtained crystalline base with 84% SW and 93% purity is used to boil massecuite II crystallization.

Example 2

Raw sugar with a polarization of 98.6% is introduced into production in the amount of 10 kg per 100 kg of beets. After the refining of the raw sugar by the first outflow of massecuite massecuite I from crystalline sugar, a 68% sweetening is obtained, which, together with the yellowing of the crystallization sugar II, is subjected to sulfitation and filtration. Massecuite 0 crystallization is boiled from a mixture of cleverings. Welded massecuite 0 crystallization has a purity of 99.0%, it is centrifuged to obtain refined sugar and two outflows. The first outflow of the massecuite 0 crystallization is fed to boil the massecuite I crystallization, and the second outflow is returned to the last swap "on itself". The massecuite I crystallization is boiled from syrup with 68% CB obtained from sugar beets, the first outflow of the massecuite 0 crystallization and the second outflow of the massecuite I crystallization, the massecuite I crystallization has a purity of 95%, after centrifugation of the massecuite I crystallization get white sugar of standard quality and two outflows, the first edema is fed to the refining of raw sugar and to boil massecuite II crystallization, and the second edema - 50% is returned "to yourself", and 50% is directed to the preparation of the crystalline base. The massecuite II crystallization is boiled on a crystalline base made from yellow sugar III crystallization and the second outflow of massecuite I crystallization, when boiling the massecuite II crystallization, the first outflow of the massecuite I crystallization, the second outflow of the massecuite II crystallization and the second affinity outflow after centrifugation of the refining massecuite from sugar - raw, massecuite II crystallization during unloading has a purity of 88.0%, by centrifugation of massecuite II crystallization get yellow sugar II crystallization and two outflows, yellow sugar ST CLAIR to 68%, and klerovku sulfitation after filtration with klerovkoy affinada directed to boiling massecuite 0 crystallization. Massecuite III crystallization (Ch = 75%) is cooked from the first outflow of massecuite II crystallization and the first reflux outflow. The welded massecuite with a content of CB of 94% is discharged into the receiving massecuite mixer, 20% of the mass of the cooked massecuite is centrifuged to obtain yellow sugar III of crystallization and the outflow of sampling, which is sent to the last pumping “on itself”. The remainder of the massecuite III crystallization is subjected to crystallization by cooling and centrifugation to obtain yellow sugar III crystallization and one outflow - molasses, yellow sugar III crystallization is mixed with yellow sugar selection, add the second outflow of massecuite I crystallization, the obtained crystalline base having a 85% purity and 94% purity %, used for boiling massecuite II crystallization.

As can be seen from the experimental data, the introduction of raw sugar into the production makes it possible to increase the purity of skeletons coming to boil food massecuite. The amount of raw sugar introduced into the production of less than 5 kg per 100 kg of beets does not give a noticeable increase in the purity of skeletons, more than 10 kg per 100 kg of beets - creates problems in depleting the intercrystal solution of massecuite of the last product.

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

Due to the introduction of raw sugar into production, the purity of the massecuite of refined crystallization is increased by 1.1%, which increases the yield of sugar by 0.2%. The method will reduce the loss of sucrose in molasses by 0.2-0.4% and, accordingly, increase the yield of sugar due to the fact that the reducing substances contained in the film of raw sugar with an affinity edema are sent to boil massecuite III crystallization. PB have the ability to reduce the solubility of sucrose, therefore, the greater their mass fraction in molasses, the less sucrose it contains and the lower its purity.

Table Products Way Offered (example 2) prototype The purity of the starting products for boiling massecuite refined crystallization,% Raw sugar 98.6 - Refined raw sugar clover 99.1 - Yellow Sugar II 98.5 98.3 Clerk of Yellow Sugar II 98.4 98.1 Yellow Sugar III - 97.4 Yellow sugar clerk III - 97.6 A mixture of clefings of refined raw sugar and yellow sugar II for boiling massecuite 0 99.0 - A mixture of clefings of refined yellow sugar III and yellow sugar II for boiling massecuite 0 - 97.8 The purity of the products of the crystallization compartment,% Massecuite 0 99.00 97.70 Refined Sugar 99.90 99.90 The first flow of massecuite 0 94.90 94.30 The second outflow of massecuite 0 97.10 96.50 Syrup 92.00 92.00 Massecuite I product 95.00 93.70 Granulated sugar 99.75 99.75 The first outflow of massecuite I 91.0 89.00 The second outflow of massecuite I 93.00 92.00 Massecuite II 88.00 85.00 Yellow Sugar II 98.5 98.3 The first outflow of massecuite II 74.60 74.00 The second outflow of massecuite II 76.50 76.00 Massecuite III 75.0 75.6 Yellow Sugar III 97.8 97.4 The crystalline base of yellow sugar III and the second outflow of massecuite I 94 Molasses 56.5 57.0

Claims (1)

A method of producing sugar, involving boiling massecuite 0 crystallization from yellow sugar sugar II crystallization and a second outflow of massecuite 0 crystallization, centrifugation of the latter to produce refined sugar and two outflows, boiling massecuite I crystallization from beet sugar syrup and the first outflow of massecuite 0 crystallization, centrifugation of massecuite I crystallization to obtain white sugar and two edemas, boiling massecuite II crystallization, centrifugation to obtain yellow sugar II crista lysis and two outflows, boiling massecuite III crystallization, its crystallization by cooling and centrifugation to obtain yellow sugar III crystallization and molasses, characterized in that they prepare sulfitated and filtered clotting of refined raw sugar, used in an amount of 5-10 kg per 100 kg of beets, and this clevering is directed to boiling massecuite 0 crystallization, while boiling massecuite II crystallization is carried out on a crystalline basis, prepared from yellow sugar III crystallization and the second outflow massecuite I crystallization.

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