RU2553234C1 - Diffusion juice production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to sugar industry, in particular, to diffusion juices production methods. The method envisages beet-root chips delivery into the first section of a three-section scalder prior to extraction. In the first section, one serially performs treatment with 0.1% solution of Al₂(SO₄)₃, taken in an amount of 10% of the chips weight, at 75°C, then - with heating steam. Treatment with Al₂(SO₄)₃ solution is performed at the moment when chips are delivered into the first section of the scalder. Immediately after that one proceeds with treatment with heating steam in each section of the scalder. The temperature of beet-root chips prior to delivery into the diffusion apparatus is no more than 72°C; treatment duration is 30-40 sec. Scalded beet-root chips are delivered into the diffusion apparatus for diffusing juice production.

EFFECT: proposed diffusion juice production method allows to reduce the protein content in diffusion juice, increase diffusing juice purity, reduce purified juice colourity and increase sugar yield.

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Description

The invention relates to the sugar industry, in particular to methods for producing diffusion juice.

A known method of scalding beet chips, in which the transported chips are continuously irrigated with dispersed scalding liquid from a spray gun. In this case, a scalding liquid, which is used as an electroactivated aqueous solution of a salt of sulfate or aluminum chloride, iron or calcium, is fed into the chamber with a lid for scalding liquid in an amount sufficient to impregnate 30-40% by weight of beets [RF Patent No. 2105816 for scalding beet chips, published on 02.27.1998. Bull. No. 30].

The disadvantage of the proposed method is the high consumption of scalding liquid, which enters with the beet chips in the head of the diffusion apparatus, reducing the difference in the concentrations of sucrose in the chips and the washer fluid, reduces the concentration of solids and sucrose in the diffusion juice, increases its selection and the amount of water entering with juice on the evaporator.

The closest in technical essence and the achieved effect is a method of scalding beet chips [RF Patent No. 2332466 Scalp beet chips, published on 08.27.2008. Bull. No. 24], including sequential treatment of the chips with steam, and then with a calcined solution, followed by feeding it into an inclined-type diffusion apparatus. Beet chips are fed into the first section of the scalder, in which it is treated with heating steam. Then the heated beet chips enter the second section of the scalder, in which they are mixed and re-processed with steam from the steam chamber. This supply of steam into the section provides uniform heating of the chips in its entire volume until the required temperature of 68-72 ° C is reached.

Then, the chips from the second section enter the last third section, into which a calcined solution with a temperature of 82 ° C is supplied from the steam chamber. The processed chips are sent to a diffusion apparatus.

The disadvantages of this method are the high temperature during the processing of beet chips: the optimal extraction temperature of 72 ° C is achieved already in the second section of the scalder. Further processing of the heated chips with a hot calcined solution at a temperature of 82 ° C in a mixture with steam leads to overheating of the chip: its elasticity decreases, the number of non-sugars passing into the extractant from beetroot tissue increases. In addition, the introduction of a calcined solution creates a danger of ignition of nozzles for supplying steam and scalding liquid.

The technical task of the invention is to increase the yield of crystalline granulated sugar of a given quality by increasing the purity of diffusion juice, as well as the intensification of the technological process by reducing the transition of non-sugars from chips to diffusion juice.

To solve the technical problem of the invention, a method for producing diffusion juice is proposed, characterized in that beet chips are fed into a three-section scalder, where they are treated first with a 0.1% solution of Al ₂ (SO ₄ ) ₃ , taken in an amount of 10% by weight of chips, at a temperature 75 ° C, then heating steam, wherein the processing solution of Al ₂ (SO _{4) 3} is carried out at the time of the chips in the 1st section hydrator where it immediately thereafter treated with heating steam in each section hydrator, wherein the heat treatment is carried in such a manner that the temperature cossettes before feeding it into the diffusion apparatus did not exceed 72 ° C and the treatment time was 30-40 seconds, thus prepared cossettes fed into the diffusion apparatus.

The technical result of the invention is to increase the yield of crystalline granulated sugar of a given quality by increasing the purity of diffusion juice, as well as to intensify the process by reducing the transition of non-sugars from chips to diffusion juice.

A method of obtaining diffusion juice is as follows.

Freed from impurities and washed beets are sent to beet slicers, in which they are cut into beet chips. The resulting chips are fed into the 1st section of a three-section scalder, where they are treated first with a 0.1% solution of Al ₂ (SO ₄ ) ₃ , taken in an amount of 10% by weight of the chips, at a temperature of 75 ° C, then heated with steam, and processing with a solution Al ₂ (SO ₄ ) _{3 is} carried out at the time of supply of the chips to the 1st section of the scalder. When this occurs, the chips are wetted with a solution of the proposed reagent before heat treatment and its preliminary heating.

Immediately after this, beet chips are sequentially treated with heating steam in each section of the scalder with stirring, which ensures uniform heating of the chips in its entire volume until the required temperature of 72 ° C is reached.

Heat treatment of the chips in the scalder sections with heating steam leads to the denaturation of the proteins of the surface layer of beet tissue, increasing its permeability. Together with the vapor, a solution of aluminum sulfate penetrates into the resulting pores, the components of which block the thermal destruction of high molecular weight compounds. The transition of non-sugars from beet chips to diffusion juice during sucrose extraction is reduced. The combination of heat and chemical processing allows you to heat the beet chips to the optimum temperature of the diffusion process 72 ° C outside the diffusion apparatus. Already heated chips enter the diffusion apparatus, which reduces the duration of the process.

The duration of the processing of chips with steam is 30-40 seconds. The temperature of the chips after processing is 72 ° C.

Scalded beet chips enter the diffusion apparatus.

The method is illustrated by the following examples.

Example No. 1 (prototype). Root crops of sugar beets are washed in beetroots from adhering dirt and chopped into beet chips on beet slicers. The resulting beet chips are sent to the 1st section of the scalder, where they are treated with heating steam. Then the heated beet chips are fed into the second section of the scalder, in which they are mixed and treated with steam, which ensures uniform heating of the chips in its entire volume until the required temperature reaches 72 ° C.

The chips from the second section are fed into the third section, in which they are treated with a solution of calcium sulfate CaSO ₄ mass fraction of 0.1% with a temperature of 82 ° C, then with heating steam.

Scalded beet chips are fed into a diffusion apparatus, where diffusion juice is produced. The resulting juice is sent for defecosaturation treatment.

Analysis of the obtained diffusion juice shows that its purity is 83.2%, the mass fraction of proteins is 0.66%.

Juice after defecaturation purification has a purity of 91.6%, color 18.6 srvc

Example No. 2. Beets are cleaned of impurities and sent to beet slicers, in which they cut into beet chips. The resulting beet chips are sent to the 1st section of a three-section scalder, where they are treated first with a 0.1% solution of Al ₂ (SO ₄ ) ₃ in an amount of 10% by weight of the chips at a temperature of 75 ° C: in this case, it is wetted with a solution of the proposed reagent and preheating; and then treated with heating steam, moreover, the processing with a solution of Al ₂ (SO ₄ ) _{3 is} carried out at the time of receipt of beet chips in the 1st section of the scalder, where it is immediately treated with heating steam. Then, the heated beet chips are sequentially sent to the second and third sections of the scalder, in which they are mixed and treated with heating steam, which ensures uniform heating of the chips in its entire volume until the required temperature reaches 72 ° C.

In this case, the heat treatment of beet chips is carried out until a temperature of 72 ° C is reached with a processing time of 40 seconds.

Scalded beet chips are sent to a diffusion apparatus to obtain diffusion juice.

The analysis of the obtained diffusion juice. Its purity is 84.8%, the mass fraction of proteins is 0.48%.

The resulting juice is subjected to defecaturation purification. Its purity after cleaning is 92.9%, color 16.4 srvc

As can be seen from the examples, the proposed method makes it possible:

- reduce the protein content in diffusion juice by 27.3%;

- increase the purity of diffusion juice by 1.6%;

- reduce the color of purified juice by 11.8%;

- increase the purity of purified juice by 1.3%;

- increase sugar yield by 0.33%

The proposed method makes it possible to significantly reduce the degree of transition of non-sugars from beet chips to diffusion juice, which in turn contributes to an increase in the purity of diffusion and purified juice, and an increase in sugar yield. The optimal indicators of the scalding solution are the mass fraction of Al ₂ (SO ₄ ) ₃ 0.1%, consumption -10% by weight of the chips and a temperature of 75 ° C.

A decrease in the concentration of Al ₂ (SO ₄ ) ₃ less than 0.1% does not bring the desired result, and its increase above the proposed value is not economically feasible.

A decrease in the amount of reagent less than 10% by weight of beets does not provide uniform wetting of the chips, and an increase above 10% by weight of beets leads to liquid runoff, dilution of diffusion juice.

A decrease in the temperature of the proposed reagent below 75 ° C does not allow the chips to be heated to the required temperature, and an increase above 75 ° C leads to its overheating.

The optimal processing time for beet chips is 30-40 seconds. When the duration of the process is less than 30 seconds, there is no effective preparation of the chips for the extraction process, and a duration of more than 40 seconds leads to an excessive consumption of heating steam, increases the volume of the scalder.

The proposed method for producing diffusion juice allows you to:

- reduce protein content in diffusion juice;

- increase the purity of diffusion juice;

- reduce the color of the purified juice;

- increase the purity of purified juice;

- increase the yield of sugar.

Claims (1)

A method for producing diffusion juice, characterized in that the beet chips are fed into the 1st section of a three-section scalder before extraction, where they are treated first with a 0.1% solution of Al ₂ (SO ₄ ) ₃ , taken in an amount of 10% by weight of the chips, at a temperature 75 ° C, then with heating steam, and processing with Al ₂ (SO ₄ ) ₃ solution is carried out at the moment of supply of chips to the 1st section of the scalder, where it is immediately treated with heating steam in each section of the scalder, and the heat treatment is carried out in this way thu Generally, the temperature of beet chips before feeding it to the diffusion apparatus did not exceed 72 ° C, and the processing time was 30–40 s, after which scalded beet chips were fed to the diffusion apparatus to obtain diffusion juice.