WO2017059559A1 - Procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre - Google Patents

Procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre Download PDF

Info

Publication number
WO2017059559A1
WO2017059559A1 PCT/CN2015/091423 CN2015091423W WO2017059559A1 WO 2017059559 A1 WO2017059559 A1 WO 2017059559A1 CN 2015091423 W CN2015091423 W CN 2015091423W WO 2017059559 A1 WO2017059559 A1 WO 2017059559A1
Authority
WO
WIPO (PCT)
Prior art keywords
sugar
quaternary ammonium
ammonium salt
sugar cane
anyone
Prior art date
Application number
PCT/CN2015/091423
Other languages
English (en)
Inventor
Shujing Cheng
Zhaofei Chen
Rafael Augusto STEFFEN
Neimar José GIROTTO
Original Assignee
Rhodia Operations
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rhodia Operations filed Critical Rhodia Operations
Priority to PCT/CN2015/091423 priority Critical patent/WO2017059559A1/fr
Publication of WO2017059559A1 publication Critical patent/WO2017059559A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/005—Purification of sugar juices using chemicals not provided for in groups C13B20/02 - C13B20/14
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/02—Purification of sugar juices using alkaline earth metal compounds

Definitions

  • the present invention generally relates to a process for producing crystal or raw sugar from sugar cane juice. More specifically, the present invention describes a process for improving the clarification of crystal or raw sugar by adding a quaternary ammonium salt before, during or just after the clarification step.
  • Sugar cane is the main sugar producing crop, with a world sugar production approximately six times bigger than from sugar beet, the other major source of sugar.
  • Sugar cane is one of the several species of tall perennial true grasses, with an established agricultural field crop, in all tropical and subtropical countries of the world, and being put into progressively improved sugar production processes.
  • the conventional process for producing crystal and raw sugar from sugar cane involves the extraction of sugar cane juice from the harvested sugar cane.
  • the sugar cane juice is submitted to purification, also commonly known as clarification, resulting in crystal sugar or raw sugar.
  • the raw sugar can be remelted to give sugar syrups or sugar liquors, which are the raw material used to produce the refined sugar.
  • the sugar cane juice clarification is the most important step to supply sugar of optimum quality to the market.
  • a sugar cane juice clarification technology called sulphitation
  • SO 2 sulphur dioxide
  • the sugar produced by this process contains about 20 ppm or more of sulphur and this contaminant causes health and environmental problems and became difficult to be accepted in food and beverages markets.
  • sugar syrups or liquors are melted raw sugars, they are more concentrated and with less impurities, which were removed in the previews steps of the sugar refining process, on the other hand, sugar cane juice is the juice extracted directly from crushing peeled sugar cane in a mill.
  • the present invention aims to propose an optimized process for producing crystal or raw sugar from sugar cane juice improving the clarification step by adding a quaternary ammonium salt at the beginning of the process.
  • a further object of the invention is to propose an improved process to produce crystal or raw sugar with a low degree of coloration and thus, acceptable by the food, pharmaceutical and beverage industries.
  • Another objective of the present invention is to propose a more efficient process, with less chemicals consumed, less corrosion and easier to control.
  • the invention thus provides a process for producing crystal or raw sugar comprising the following steps:
  • the present invention also provides the use of a quaternary ammonium salt to clarify sugar cane juice during the production of crystal or raw sugar.
  • sugar cane juice in the sense of the present invention is any juice containing sugar and extracted by shredding and crushing peeled sugar cane in a mill.
  • crystal sugar also known as plantation white sugar
  • crystal sugar is a sugar produced directly from sugar cane juice obtained from sugar cane, basically by the processes of extraction, clarification, evaporation and crystallization.
  • Examples of crystal sugar may include those with sucrose crystals with an average size of 0.4 to 0.8 mm, preferably 0.5 to 0.7mm, with a degree of coloration between 50 to 400 ICUMSA units, preferably 100 to 180 ICUMSA units and notably used for domestic and industrial purposes.
  • raw sugar also known as a VHP (Very High Polarization) sugar
  • VHP Very High Polarization
  • raw sugar may include those with a degree of coloration between 400 to 1200 ICUMSA units, preferably 700 to 900 ICUMSA units and generally used as feedstock for the refining process to obtain refined sugar.
  • the invention provides a process for producing crystal or raw sugar from sugar cane juice comprising the following steps:
  • sugar cane it is preferable to select the most appropriate variety of sugar cane.
  • the overall quality of the crystal or raw sugar is dependent on several aspects of the sugar cane selected, as agronomic practices, maturity stages and climate changes. It is preferable to select extremely sweet, soft and flavorful varieties of sugar cane which have substantially no acidic content, from 13%to 22%of sucrose and from 0.1%to 1.0%of glucose. In particular, it is preferred that the sugar cane chosen for processing yields a sucrose level of at least 20 percent.
  • Sugar cane is harvested either by hand or mechanized cutting, both with positive aspects.
  • Mechanical harvesting equipment is capable of either cutting the intact cane stalk or chopping the cane.
  • the manually cutting avoids the introduction of foreign matter commonly carried into the processing mill along with the sugar cane.
  • the foreign matter often comprising ten percent or more of the sugar cane weight, primarily consists of soil, sludge, ash, leaves, minerals and cane tops.
  • the introduction of the foreign matter has the undesirable effect of altering the natural flavor of subsequently extracted sugar cane juice.
  • step (a) the cut sugar cane stalks can be subjected to a standard washing step to remove the foreign matter mentioned above and to reduce impurities on the surface of the stalks. Subsequently, the sugar cane stalks are generally reduced into smaller individual pieces either with the use of rotating knives or hammer mill shredders and leaves and nodes are advantageously removed.
  • the sugar cane juice extraction includes any conventional extraction means suitable for breaking sugar cane cells, these means being well known by a person skilled in the art, such as crushing by tandem mills and extraction by diffusion.
  • a tandem mill is a special type of modern rolling mill where rolling is done in one pass and there are several stands (sets of rolls) .
  • the sugar cane stalks are conveyed through a standard rolling mill to extract the sugar cane juice, as is well known to those skilled in the art, at a temperature from 30°C to 90°C, more preferably from 60°C to 85°C.
  • the sugar cane juice obtained by the extraction step (a) described above has a pH level between 4 and 6, 10 to 30%by weight of sucrose, 60 to 80%by weight of water and 5 to 20%by of insoluble materials and 10 to 30%by weight of soluble solids.
  • the sugar cane juice obtained by the extraction step (a) described above has a pH level between 4.5 and 5.5, 13 to 22%by weight of sucrose, 68 to 76%by weight of water and 8 to 16%by of insoluble materials and 18 to 25%by weight of soluble solids.
  • the process for producing crystal or raw sugar from sugar cane juice comprises a clarification of sugar cane juice wherein a quaternary ammonium salt is added before, during or just after the clarification step (b) .
  • the quaternary ammonium salt is a compound having the formula (I) :
  • R 1 and R 2 independently from one another, are selected in the group consisting of C 8 to C 36 linear or branched, saturated or unsaturated aliphatic groups, optionally containing a heteroatom or an ester or amide group;
  • R 3 and R 4 independently from one another, are selected in the group consisting of C 1 to C 18 linear or branched, saturated or unsaturated aliphatic groups, optionally containing a heteroatom or an ester or amide group;
  • X is an anion, for example halide, sulphate, alkyl sulphate, nitrate, phosphate or acetate; preferably, X is a halide; more preferably, X is chloride.
  • R 1 and R 2 independently from one another, are selected in the group consisting of C 12 to C 20 linear or branched, saturated or unsaturated aliphatic groups, optionally containing a heteroatom or an ester or amide group, preferably C 16 to C 18 linear alkyl groups.
  • R 3 and R 4 independently from one another, are selected in the group consisting of C 1 to C 12 linear or branched, saturated or unsaturated aliphatic groups, optionally containing a heteroatom or an ester or amide group, preferably C 1 to C 4 linear alkyl groups.
  • the quaternary ammonium salt is dimethyldioctadecylammonium chloride.
  • the quaternary ammonium salt according to the present invention can be derived from plants or animals or can be synthesized by a reaction between trialkylamines and haloalkanes, under well-known classical conditions.
  • the dimethyldioctadecylammonium chloride is a reaction between methyldioctadecylamine and methyl chloride.
  • the quaternary ammonium salt is advantageously solubilized or dispersed in water or in an organic solvent, preferably ethanol or isopropanol, before its addition in the clarification step (b) .
  • the quaternary ammonium salt can be added in an amount of about 10ppm to 70ppm, preferably about 40ppm to 50ppm by weight based on the solid amount weight in the sugar cane juice.
  • a phosphorus source is also added before, during or just after the clarification step.
  • the phosphorus source is preferably selected from the group consisting of any salt containing a phosphate anion, selected preferably from hydrogen phosphites (HPO 3 2-) , dihydrogen phosphates (H 2 PO 4- ) , orthophosphates (PO 4 3- , HPO 4 2- , H 2 PO 4 - ) , hypophosphates (H 2 P 2 O 6 2- ) , metaphosphates (PO 3 - ) or pyrophosphates (P 2 O 7 4- ) , and a cation, selected from amine derivatives, such as R 4 N + , R 3 NH + , R 2 NH 2 + , RNH 3 + , NH 4 + , wherein R is generally a linear or branched C 1 to C 6 alkyl group, sodium (Na + ) or calcium (Ca 2+ ) .
  • a phosphate anion selected preferably from hydrogen phosphites (HPO 3 2-) , dihydrogen phosphates
  • the phosphorus source is advantageously present in an amount of about 1%to 50%, preferably about 20%to 40%by weight of the total weight of the quaternary ammonium salt.
  • the phosphorus source is phosphoric acid.
  • the quaternary ammonium salt and the phosphorus source are added either as a homogeneous blend, or separately but simultaneously, or separately and at different stages before, during or just after the clarification step (b) .
  • the clarification step (b) comprises pre-heating (b1) , pH stabilization (b2) and heating (b3) steps.
  • step (b1) the sugar cane juice is pre-heated preferably at a temperature from 40°C to 75°C, more preferably from 60°C to 70°C.
  • the juice is advantageously subjected to the pH stabilization step (b2) .
  • the standard procedure in sugar mills is to add any source of lime, but calcium oxide, also referred to as lime milk, is preferred.
  • the addition of lime raises the pH and has the purpose of forming calcium phosphate precipitate, which upon sedimentation carries with it the impurities present in the juice.
  • step (b2) calcium oxide or lime milk is advantageously added to the sugar cane juice in a sufficient amount to bring the pH level of the juice to 6.0 to 8.0, preferably 6.8 to 7.4.
  • the amount of calcium oxide used in the present invention is reduced when compared with existing processes. Minimizing the quantity of additives, such as calcium oxide, during the clarification, is essential for maintaining the natural flavor of the sugar cane juice and consequently in the final product.
  • step (b3) the sugar cane juice is heated, in a second heating stage, preferably at a temperature from 90°C to 120°C, more preferably from 100°C to 110°C.
  • Steps (b1) and (b3) are performed using standard heating equipment, as it is well known in the sugar mill industry.
  • the quaternary ammonium salt and the phosphorus source are added during the steps b1, b2 and/or b3.
  • the quaternary ammonium salt and the phosphorus source are added between steps b2 and b3 and even more preferably during step b3.
  • the juice is subjected to evaporation step (c) to concentrate the juice.
  • the clarified juice is generally transferred to standard evaporators and preferably heated at a temperature from 60°C to 95°C, more preferably from 80°C to 85°C.
  • the juice is subsequently extracted from the evaporators at a soluble solid content of 50 to 70°Brix, preferably at 55 to 65°Brix.
  • the clarified sugar cane juice is directed to the subsequent crystallization step (d) , which is generally carried out in a vacuum pan to form solid crystals. Then, in the crystallization step, the juice is boiled preferably at a temperature from 50°C to 90°C, more preferably from 60°C to 75°C and under vacuum which causes the development and growth of solid crystals and the outcome called “massecuite” (mixture of crystals and mother liquor, also called molasses, resulting from the crystallization) .
  • massecuite mixture of crystals and mother liquor, also called molasses, resulting from the crystallization
  • step (e) the crystal or raw sugar and molasses obtained from the crystallization are then separated after a centrifugation and dried preferably at a temperature from 65°C to 95°C, more preferably from 70°C to 80°C.
  • the process for producing crystal or raw sugar consists the following steps:
  • the resulting crystal sugar obtained according to the invention has a degree of coloration between 50 and 400 ICUMSA units, preferably 100 to 180 ICUMSA units.
  • the resulting raw sugar obtained according to the invention has a degree of coloration between 400 and 1200 ICUMSA units, preferably 700 to 900 ICUMSA units.
  • the invention also provides the use of a quaternary ammonium salt to clarify sugar cane juice during the production of crystal or raw sugar.
  • the preferred quaternary ammonium salt is described above.
  • the present invention provides advantages over existing process to obtain crystal or raw sugar.
  • the invention proposes an improved sugar cane juice clarification process by adding a quaternary ammonium salt at the beginning of the process. This process presents an increased decolorizing performance, reducing the sugar color leaving no trace of chemicals in the final product. Crystal and raw sugars produced using the process according to the invention has a low degree of coloration and it is acceptable in food, pharmaceutical and beverage industries.
  • the tests have been performed with a composition comprising from 20%to 40%of a quaternary ammonium salt and the clarification parameters, Color and Ash, were measured to control the clarification.
  • DHT dimethyldioctadecylammonium chloride
  • H 3 PO 4 phosphoric acid
  • composition named herein “Blend” was prepared containing 35%of dimethyldioctadecylammonium chloride ( “DHT” ) , solubilized in ethanol (75/25) , 15%of phosphoric acid and 50%of anhydrous ethanol.
  • DHT dimethyldioctadecylammonium chloride
  • the ratio between the dimethyldioctadecylammonium chloride and the phosphoric acid should be around 0.3 to 1.
  • Calcium oxide (Ca (OH) 2 ) was added to the reaction medium in a sufficient amount to bring the pH of the juice to 6.8–7.2 and the final solution was heated at a temperature from 103°C to 108°C for 30 seconds.
  • Non-ionic or anionic polyacrylamides of high molecular weight ( “Polymer” ) were also added to the reaction medium and then the final solution was stored for 10 minutes and after that a sample ofthe supernatant was withdrawn for analysis.
  • the clarification parameters were measured and compared between all the compositions tested.
  • the main control parameters of the clarification step are Color and Ash, which must be below of 10.000 ICUMSA and 0.300%respectively.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Saccharide Compounds (AREA)

Abstract

La présente invention concerne un procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre. Plus spécifiquement, la présente invention concerne un procédé permettant d'améliorer la clarification de sucre cristallisé ou brut par l'addition avant, pendant ou juste après l'étape de clarification d'un sel d'ammonium quaternaire.
PCT/CN2015/091423 2015-10-06 2015-10-06 Procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre WO2017059559A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2015/091423 WO2017059559A1 (fr) 2015-10-06 2015-10-06 Procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2015/091423 WO2017059559A1 (fr) 2015-10-06 2015-10-06 Procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre

Publications (1)

Publication Number Publication Date
WO2017059559A1 true WO2017059559A1 (fr) 2017-04-13

Family

ID=58487203

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2015/091423 WO2017059559A1 (fr) 2015-10-06 2015-10-06 Procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre

Country Status (1)

Country Link
WO (1) WO2017059559A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3698951A (en) * 1967-09-29 1972-10-17 Tate & Lyle Ltd Sugar refining
JPS58138398A (ja) * 1982-02-09 1983-08-17 ライオン株式会社 糖液の精製方法
US4523959A (en) * 1980-09-19 1985-06-18 Rhone-Poulenc Industries Purification of sugarcane juice
CN101003842A (zh) * 2006-12-19 2007-07-25 刘和清 一种甘蔗制糖澄清新工艺
CN103114156A (zh) * 2013-02-18 2013-05-22 广西农垦糖业集团防城精制糖有限公司 低硫低磷甘蔗制糖澄清新工艺

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3698951A (en) * 1967-09-29 1972-10-17 Tate & Lyle Ltd Sugar refining
US4523959A (en) * 1980-09-19 1985-06-18 Rhone-Poulenc Industries Purification of sugarcane juice
JPS58138398A (ja) * 1982-02-09 1983-08-17 ライオン株式会社 糖液の精製方法
CN101003842A (zh) * 2006-12-19 2007-07-25 刘和清 一种甘蔗制糖澄清新工艺
CN103114156A (zh) * 2013-02-18 2013-05-22 广西农垦糖业集团防城精制糖有限公司 低硫低磷甘蔗制糖澄清新工艺

Similar Documents

Publication Publication Date Title
Andrzejewski et al. Development of a sweet sorghum juice clarification method in the manufacture of industrial feedstocks for value-added fermentation products
US6156563A (en) Method for clarifying cane sugar juice
Makur et al. Clarifying capacity of eco-friendly nano CaO and okra (Abelmoschus Esculentus) extract on the processing of sugarcane juice: a Review
Barta Jerusalem artichoke as a multipurpose raw material for food products of high fructose or inulin content
EP3497248A1 (fr) Nouveaux composants pour clarifier le jus de canne à sucre dans un procédé de production de sucre cristallisé ou de sucre brut
US8394202B2 (en) Method for manufacturing sugar from sugarcane
EP2603613B1 (fr) Procédé et composition pour la réduction de la couleur du sucre
US20120225455A1 (en) Method for Producing Sugar
US7306679B1 (en) Composition and sugar refining process
WO2017059559A1 (fr) Procédé de production de sucre cristallisé ou brut à partir de jus de canne à sucre
CN105452489A (zh) 用于糖处理的组合物、方法和试剂盒
US4138272A (en) Process for the obtention of fructose and fructose-rich syrups from xerophyte plants
Nimbkar et al. Syrup production from sweet sorghum
CH695979A5 (de) Verfahren zur Herstellung von Pektin aus Zitrusfrüchten und bio-zertifizierbares Pektin.
DE3407364A1 (de) Naturbelassener vollrohrzucker und verfahren zu seiner herstellung
Teves Physicochemical characterization of muscovado sugar using different sugarcane varieties and standardized lime concentration
AU2012294577B2 (en) Method for reducing acrylamide formation in making of molasses
Rajendran et al. Improved method of liquid jaggery preparation.
BG60592B1 (en) Raw sugar and method for its production from sugar-beet
US20100304004A1 (en) Whole sugar
Ali et al. Optimization of sodium metabisulphite addition and vacuum evaporation temperature on production of sweet sorghum juice (Sorghum bicolor L. Moench) concentrate using response surface methodology
Babu et al. Extraction of sugar from sugar beets and cane sugar
Abdel-Razig et al. Effect of addition of separan at different concentrations as a flocculants on quality of sugar cane juice
US1746994A (en) Raisin sirup and process for making the same
RARAJAN et al. ESTIMATION OF CALCIUM OXIDE AND PHOSPHATE CONTENT PRESENT IN THE CANE JUICE

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15905657

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15905657

Country of ref document: EP

Kind code of ref document: A1