SU1511276A1 - Method of automatic control of process of progressive predefecation of diffusion juice - Google Patents

Abstract

The invention relates to the sugar industry and can be used to automate cleaning processes. The aim of the invention is to improve the quality of the juice obtained. The invention uses an extreme dependence of the non-coagulated proteins at the output of the pre-defect on the PH value. The extreme regulator receives as a real value the value of non-coagulated proteins at the output of the pre-defecter. The output of this regulator serves as a reference for the PH controller at the output of the pre-blender, which affects the supply of milk of lime to the pre-blender. For each beet variety, an optimal PH value is automatically set. Thus, milk of lime is supplied to the predefinition in such an amount that the maximum coagulation of the proteins is reached. The preset value of the PH controller in the middle part is also set depending on the optimal PH value at the output.

Description

The invention relates to the sugar industry and can be used to automate cleaning processes.

The purpose of the invention is to improve the quality of the juice obtained.

The method is carried out as follows.

In the Bredgel-Muller progressive predeterminer of the system, the pH of the juice is measured at the outlet, the consumption of lime milk is changed into the predeterminer, the amount of uncoagulated proteins at the exit is measured, the pH of the middle portion of the predeterminer is measured, and the redistribution of the concentration of lime milk along the predetergent is controlled depending on pH in the middle section, the outlet pH is measured. As a result of the operation of the extremal regulator, the optimum pH value at the output is established, corresponding to the minimum value of uncoagulated proteins, the desired pH value in the middle part is set depending on the optimal value and is achieved by changing the position of the gates.

3. The dependence of non-coagulapical proteins on the pH value for a certain beet variety has an extreme character. With an increase in pH, the amount of uncoagulated proteins decreases first, and with further

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increasing pH rises again. An extreme regulator that receives as an amount of measurement the amount of uncoagulated proteins changes its output signal depending on the amount of proteins.

Thus, at the output of a predetermined pH, a pH value is set which ensures the minimum i value of uncoagulated proteins. 1This optimum pH value is preserved - | ad with constant beet quality and preliming conditions,

j For a different quality of beet, a new optimal value is established.

I The pH setpoint in the middle suit I also varies according to I from this optimal value. I As a result of the implementation of this method I, the filtration value of juice saturation 1 decreases: by 5-6 units, and the consumption of milk of lime is also reduced by 0.03.

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Claims (1)

Formula iso6re -: - enik A method for automatically controlling the process of progressive preliming of diffusion juice, which involves measuring the pH value of the pre-refined juice and changing the consumption of milk of lime when the output deviates from a predetermined pH value, characterized in that, in order to improve the quality of the juice obtained, the amount of uncoagulated proteins at the output of the predeficient is measured and the pH value in its middle part, regulate the redistribution of the concentration of milk of lime along the predefecator depending on the value The pH measured in its middle part determines the optimum pH value corresponding to the minimum value of non-coagulated proteins, and the target pH values at the outlet and in the middle part of the predefiner are adjusted depending on this optimum value.