Classifications

• • C—CHEMISTRY; METALLURGY
  • C13—SUGAR INDUSTRY
  • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
  • C13B35/00—Extraction of sucrose from molasses
• • C—CHEMISTRY; METALLURGY
  • C13—SUGAR INDUSTRY
  • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
  • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
• • C—CHEMISTRY; METALLURGY
  • C13—SUGAR INDUSTRY
  • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
  • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
  • C13B50/02—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar formed by moulding sugar

Definitions

• the present invention relates to a process for manufacturing marketable sugar. More particularly, the invention relates to a process for manufacturing sugar of category No. 1 or No. 2.
• sugar beets are processed into chips. We obtain by diffusion of the juice and spent pods which are pressed to give pulp. We then proceed to purification and evaporation stages to obtain a virgin sugar syrup.
• this virgin syrup is then brought into a cooking appliance, where it is cooked to give a cooked mass, called Masse Cuite I, (MCj . ) And sugar I.
• the Cooked Mass I undergoes then a turbine stage, leading to sugar and a drain.
• This sewer is then concentrated to give a Masse Cuite II, (MC ⁇ ).
• MC ⁇ Masse Cuite II
• the sewer is exhausted and called molasses.
• the brown sugar was mixed with the sugar obtained previously to give raw sugar which is not marketable.
• Raw sugar was therefore sent to a refinery to make marketable white sugar.
• the factories in order to improve the quality of their sugar, went from two to three jets.
• the first step was to increase the purification with an installation comprising an ion exchange resin to carry out demineralization.
• the quality of the product increased and a better discolored syrup was obtained.
• the quality of the beets having improved since then, the same scheme could be preserved but by eliminating demineralization. Installations still operate on this principle.
• the second step consisted, without demineralizing, in introducing a little refinement into the sweets.
• the syrup is then enriched by melting the sugar from the second spray
• the purity of the syrup is thus increased and its color is improved by introducing sugar from the second spray
• the present invention proposes to overcome the drawbacks of the above processes by having the object of lowering the purity of the cooked mass at the inlet of the first jet turbine
• the present invention provides a process for the manufacture of marketable sugar, that is to say of category No. 1 or No. 2, while maintaining a molasses purity of less than about 60, in which a syrup of high purity, ie that is to say greater than about 91, is cooked during a cooking step after mixing with refined sugar from the last jet, giving a cooked mass, characterized in that the purity of the Poor Sewer I, EP I t, that is to say the syrup leaving the first jet, is between approximately 79 and approximately 83
• the purity of Poor Sewer I, EP I; is advantageously between approximately 81 and approximately 82.
• the operational conditions depend on the richness of the starting beet, the desired purity of the molasses, etc.
• part of the cooked mass is subjected to a turbination (or hundred fugation) step in order to remove sugar therefrom, the low purity mother liquor from said turbination being reintroduced in the rest of the baked mass, that is to say which has not been turbided, which has the effect of lowering the purity of the new baked mass and allowing overall exhaustion at the level of the first compatible jet with the purity of the sewer which enters in the second jet
• the low purity mother water from the turbines is reintroduced into the rest of the cooked mass, the latter then enters a vacuum mixer where crystallization will continue mainly by temperature decrease and to a lesser extent by water evaporation
• the remainder of the baked mass is for example sent to a vacuum mixer where crystallization will continue.
• the part of the baked mass subjected to the turbining step may represent from about 25 to about 35%, preferably about 30 to about 35%, more preferably, about 35%, by weight of the entire baked mass
• vacuum mixers are used after the cooking operation. It is possible to use cooking appliances in which the steam is stopped or the steam supply is modulated (this type of device in this use can be called "c ⁇ stallisoir”)
• the vacuum mixer preferably has at least three stages, for example four stages.
• the cooked mass is turbinated
• the sugar is cleared and sent to the sugar sector
• the lowering of the purity of the cooked mass at the inlet of the turbine of the first jet is obtained not by recycling non-sugars through the Poor Sewer I, but by eliminating part of the sugar crystallized in the Cooked Mass I at the exit of the cooked
• the litrage of the cooked mass is a function of the quantity of sugar and of the quality of the beets.
• the present invention makes it possible to significantly decrease the litrage of cooked mass which determines the amount of energy consumed in crystallization. savings in investment because for the same tonnage, we will need less equipment with comparable results
• non-sugar recycling is carried out using poor sewer I in the cooking step, which has the effect of lowering the purity of the new cooked mass and allow overall exhaustion at the level of the first jet compatible with the purity of the sewer which enters the second jet, which avoids the use of a vacuum mixer
• the standard liquor I that is to say syrup plus refined sugar
• the Rich Sewer I can also be introduced second in the cooking stage.
• the Poor Sewer I can be introduced at the end of the cooking stage, in order to avoid thermal degradation reactions as much as possible and to allow good exhaustion before the turbining stage.
• the Standard Liqueur I (LS ⁇ in the tank 33, constituted by the syrup S p and the refined sugar enters by 1 in a cooking appliance 2 of first jet containing the Mace I (MC j )
• the MC leaving at 3 from the cooking appliance 2 is sent to a kneader 4
• the Mace I leaves at 5 from the kneader 4.
• part of the Mash Cook leaving at 5 from the kneader 4 is sent at 6 to a pre-turbining or cent ⁇ fugation stage in the discontinuous turbine 7 where water H 2 O is introduced at 8
• the other part of the massecuite leaving at 5 from the mixer 4 is sent by 9 to a vacuum mixer 10
• the sewer Pj + Rj coming out of 7 by 11 is reintroduced at 12 into the baked mass which has not been turbined and constitutes the New Baked Mass I (that is to say a part MC T. + P j + Rj .
• the pre-turbining At the outlet 13 of the discontinuous turbine 7, first-throw sugar, Sugar I or ⁇ !
• the new cooked mass leaving at 14 is sent to a discontinuous turbine 15, into which water H 2 O is introduced at 16, where it undergoes turbination First-jet sugar is also recovered par 51 at the outlet of the discontinuous turbine 15
• the lean sewer leaving the discontinuous turbine 15 by 17 is designated by Poor Sewer I (EP J :) which is received in a tank 32
• This EP ⁇ also constitutes the Standard Liquor 11 ( LS ⁇ I ) EPi; or LSu is sent by 17 1 to a second jet cooking appliance 19, containing the Masse Cuite II (MC ⁇ )
• the Rich Sewer I (ER ⁇ ) leaving the discontinuous turbine 15 is recycled by 18 into the appliance to be cooked 2 (it can be recycled in the vacuum mixer 10 according to a variant of this embodiment shown in dotted lines in FIG.
• the MC ⁇ is sent by 20 to a mixer 21 La Masse Cuite II, MC ⁇ , goes out at 22 of the mixer 21 Part of the MC ⁇ is sent by 22 into the turbine 25, another part being sent by 23 into the mixer 24
• the mother liquor leaving the turbine 25, called "pseudo molasses”, is recycled by 26 in the mixer 24
• the brown sugar leaving through 27 from the turbine 25 is recycled into the tank 33 for the first jet
• the New Masse Cuite II leaving the mixer 24 by 28 is sent to a turbine 29, from which molasses are extracted by 30
• the brown sugar, leaving by 31 of the turbine 29 is recycled in 27 in the device to cook 2 first time
• the Standard Liqueur I LSj . then ERj then EP X are introduced respectively in the order indicated above.
• the Masse Cuite I actually leaves the mixer 42 to be turbinated and to be sent by 43 to a centrifugation step in a discontinuous turbine 44 where water (H 2 O) is introduced at 45.
• part of the EPj is sent by 48 to the recycling tank in the first jet of EPi 39.
• the litter of cooked mass has been reduced to values between approximately 26 and 28 liters of cooked mass per 100 kg of beets, leading to a reduction in energy consumption and also a reduction in the investments necessary for carrying out the crystallization operation.

Applications Claiming Priority (2)

Publications (1)

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ID=9530549

Family Applications (1)

Country Status (7)

Citations (2)

• 1998
  • 1998-09-17 FR FR9811625A patent/FR2783529B1/fr not_active Expired - Fee Related
• 1999
  • 1999-09-16 DE DE69919951T patent/DE69919951T2/de not_active Expired - Fee Related
  • 1999-09-16 ES ES99402273T patent/ES2227985T3/es not_active Expired - Lifetime
  • 1999-09-16 AT AT99402273T patent/ATE275643T1/de not_active IP Right Cessation
  • 1999-09-16 EP EP99402273A patent/EP0987337B1/de not_active Expired - Lifetime
  • 1999-09-16 WO PCT/FR1999/002209 patent/WO2000017403A1/fr unknown
  • 1999-09-16 DK DK99402273T patent/DK0987337T3/da active

Patent Citations (2)

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