Improving the process of I carbonation in sugar production

Abstract

Of the total effect of the removal of non-sugars 30–36 % achieved in modern schemes extract purification, a large proportion removed by adsorption of calcium carbonate particles formed in the process of carbonation. To improve the efficiency of the purification steps juice we have proposed a two-stage carbonation I cleaned juice. Holding two stages I saturation at high pH juice is justified in view of the efficiency of adsorption treatment with calcium carbonate. To quantify the proposed option saturation performed laboratory research on plant juices derived from beet varying quality, with the definition of quality indicators to be cleansed juice at all stages of processing the raw juice in warm preliming, the combined main liming, I and II carbonation. Indicators were evaluated for juice in the sugar industry accepted methods. In comparison with the standard version of the proposed two-stage version of I carbonation with intermediate filtration improves filtration performance carbonated juice on 24–26 %, reduce the color of the purified juice to 17–23 %, the content of calcium in the 22–24 %, improve the overall treatment effect 16–19 % (relative). Improving the quality of the purified juice ensures the production of white sugar of standard quality, an increase in the cleaning effect of diffusion juice reduces the loss of sucrose in the molasses and increases the yield of the final commercial product. The proposed version of the separation processes of thermochemical conversion of non-sugars will create conditions for maximum removal by adsorption of their decay products, particularly dyes.