RU2342436C2 - Method of diffusion juice production from beet slices - Google Patents

Abstract

FIELD: chemistry, sugar production.

SUBSTANCE: invention refers to sugar industry. Method provides counter-current water extraction of scalded beet slices at temperature 30-40°C and water to beet slices ratio as 1.0-1.3:1.0-1.3 in continuously working diffuser driven by pneumatic pulses rated 0.5-30 pulses per minute at duration 0.2-0.1 seconds. Extraction time is within 25-30 min.

EFFECT: improved quality of diffusion juice compared with that of common method.

1 ex, 1 dwg

Description

The invention relates to the sugar industry.

A known method of producing diffusion juice, involving the extraction of scalded beet chips with water at a temperature of 40-80 ° C with countercurrent movement in a continuous diffusion apparatus, the ratio of water to chips is (2.0-0.9): 1.0, and the process is conducted with continuous reciprocating movement of water with a frequency of 1-15 cycles per minute for 60-80 minutes (Application RU 93002938 A, publ. 03/10/1995).

The disadvantage of this method is the insufficiently high quality of the obtained diffusion juice due to the extraction at high temperature and for a long time.

The technical result of the invention is to improve the quality of the resulting diffusion juice.

This result is achieved by the fact that the proposed method involves the extraction of scalded beet chips with water at a temperature of 30-40 ° C, the ratio of water and chips 1.0-1.3: 1.0-1.3 and their countercurrent movement in a continuous diffusion apparatus under the influence of pneumatic pulses supplied to the apparatus in the amount of 0.5-30 pulses per minute and a duration of 0.2-0.1 s, while the duration of the extraction process is 25-30 minutes

The invention is illustrated in the drawing, which schematically shows a General view of a diffusion apparatus.

The method is as follows.

Scalloped at 80-82 ° C for 2-5 minutes, the beet chips are fed into a continuous diffusion apparatus, including three vertical columns 1, 2 and 3, communicating in the lower part, while column 1 is equipped with a lid mounted on its lid and connected to the compressor 4 by an electromagnetic valve 5 for supplying pneumatic pulses of compressed air to the juice mixture and its pulsations for movement into the column 3, by a juice level sensor 6 and a control unit 7 connected to the electromagnetic valve and the specified sensor. Scalded chips from the loading hopper 8 enters the column 2, and into the column 3 through the pipe 9 serves prepared and purified water. The movement of the chip mix is carried out under the influence of pneumatic pulses supplied to the apparatus in the amount of 0.5-30 pulses per minute and a duration of 0.2-0.1 s, while the formation of a movable layer of beet chips with the preservation of its filtration properties is ensured.

The diffusion juice is withdrawn from the column 1 through the nozzle, and the pulp through the pipe 11 of the column 3 into the extraction device 12.

The extraction process is carried out for 25-30 minutes.

During the extraction process, different speeds of the extractant and beet chips are ensured, and as a result, the latter is moved to column 3. At the moment of pneumatic impulses action on the beet chip layer, water moves around the solid particles in a turbulent mode, which accelerates the process of sucrose extraction and increases its content in juice.

Example.

Into the apparatus, having a volume of 160 l and shown in the drawing, 70 kg of beet chips pre-scalded at 80 ° C for 3 minutes are fed into the column 2. Through the solenoid valve 5, connected to the compressor 4 and the control unit 7, pneumatic pulses with a frequency of 20 pulses / min and a duration of 0.1 s. Chip under the influence of gravity falls into the lower part of the apparatus body, under the influence of pneumatic pulses moves to the column 3, while 70 l of feed water with a temperature of 35 ° C is supplied countercurrently through the pipe 9 in the column 3. Diffusion juice is continuously taken through the nozzle 10 of the column 1, and the extracted beet shavings in the form of a dense mass free of droplet liquid pass through the pipe 11 to the extraction device 12 located under the pipe 11.

The extraction time is 27 minutes, the amount of diffusion juice is 70 l, the solids content in diffusion juice is 13.1%, the sucrose content in diffusion juice is 12.0%, and the sucrose content in pulp is 0.19%. The quality of diffusion juice is 91.6%.

The selected diffusion juice has a light yellow color.

Similarly to the given example, extraction is carried out under other conditions and quantities of the feedstock and extractant, the results are shown in the table.

Table
The results of sugar beet processing (sugar factory in Zainsk; sugar content in the chips 15.5-16%) No. p / p Water temperature, ° С The ratio fed into the apparatus The frequency of the supplied pulses, imp / min Juice selection, l Content Benignity,% D _b = C _x / CB · 100 The sucrose content in the pulp,% Chips, kg Water, l Solids,% Sucrose C _x ,% one 12 thirty thirty twenty thirty 8.4 7.4 88.1 0.21 2 12 fifty fifty 22 fifty 7.0 6.1 87.1 0.19 3 12 70 70 24 70 18.2 15.7 86.3 0.08 four 12 70 55 24 55 14.6 13.0 89.0 0.20 5 12 60 80 23 75 15.8 14.2 89.9 0.22 6 28 60 60 23 60 13.8 12.1 87.7 0.19 7 thirty 70 70 24 70 13,2 12.1 91.6 0.20 8 35 70 70 24 70 13.1 12.0 91.6 0.19 9 40 70 70 24 70 13.0 12.1 93.1 0.18 10 60 fifty 65 23 65 13,4 12.0 89.6 0.22

Claims (1)

A method of producing diffusion juice, involving the extraction of scalded beet chips with water at a temperature of 30-40 ° C, the ratio of water and chips 1.0-1.3: 1.0-1.3 and their countercurrent movement in a continuous diffusion apparatus under the influence of pneumatic pulses supplied to the apparatus in the amount of 0.5-30 pulses per minute and a duration of 0.2-0.1 s, while the duration of the extraction process is 25-30 minutes