Development of effective technology for obtaining sand sugar. Business on Sahara, how to create your sugar production plant. Waving juice, boiling syrup and receiving sugar

Sugar is practically pure sucrose (with 12 H 22 o 11), which has a sweet taste, is easily and fully absorbed by the body that contributes to the rapid restoration of the energy spent. Sakharoza is a disaccharide, which, under the action of acid or enzyme, is splitting on glucose and fructose (invert sugar). Sakharoza can be in two states: crystalline and amorphous. In the chemical nature, sugar is a weak multi-axis acid, which gives alkaline and alkaline earth metals Connections - Sakharatas.

Invert sugar due to fructose hygroscopic. He protects the jam from sugar, slows down the process of lacking bread, protects against drying confectionery (Marmalade, Paxtil, Marshmallow, Sweet, etc.).

The sucrose is well soluble in water, with increasing temperature, its solubility increases. In sucrose solutions is a strong dehydrator. It easily forms uniform solutions, crystallization in which begins only in the presence of crystallization centers. The speed of this process depends on the temperature, viscosity of the solution and the coefficient of submission.

The initial raw material for the preparation of sugar are sugar beets and sugar cane. Due to the higher yield of sugar cane compared to sugar beets from each hectare of its crops, sugar is obtained about 2 times more, although the content of sucrose in sugar cane stems is somewhat less than in sugar beet.

Sugar industry produces the following types of sugar:

• sugar-sand - a bulk food product of white (without lumps), having a sweet taste without extraneous tastes and smells (with a moisture content of no more than 0.14%, sucrose at least 99.75%, no more than 3 mg for 1 kg of sugar , with sizes for more than 0.3 mm);
• sugar Liquid - Liquid Food Product of Light Yellow, Sweet taste, without extraneous tastes and smells (with sucrose content of at least 99.80% for the highest category and at least 99.5% for the first category, with a dry matter content of at least 64%);
• sugar-raffin - pushing pressed sugar, refineous sand sugar and white-colored refreshing powder, sweet taste, without extraneous tastes and smells (with sucrose content of at least 99.9%, reducing substances not more than 0.03%, moisture no more 0.2%).

Features of production and consumption of finished products

All sugar factories have a typical scheme for the preparation of sugar - sand from sugar beets with continuous abscess of beet chips, compressing the obsol and return of peeling water into a diffusion unit, a lime-carbonic acid of diffusion juice, three crystallization crystallization and crystallization affination. In the root of sugar beets contains 20 ... 25% of dry substances, of which the content of sucrose ranges from 14 to 18%. Sakharozo is removed from beets diffusive way. The resulting diffusion juice contains 15 ... 16% of dry substances, of which 14 ... 15% sucrose and about 2% non-avaharov. To get rid of non-salars, clean the diffusion juice with lime (defecation), followed by removing its excess carbon dioxide (saturation). To reduce chromaticity and alkalinity, the filtered juice II is treated with sulfur dioxide (sulfitation). The thickening of the juice is carried out in two stages: at first it is condensed on the evaporator to the content of dry substances 55 ... 65% (while the sucrose is not yet crystallized), and then after additional purification, the viscous syrup on the vacuum apparatus is constructed to the content of dry substances 92.5. . .93.5% and get the Utfel. Crystallization, ready-made increase in crystallization, obtaining sugar crystals and two outclasses. Sugar sand is discharged from centrifuges with a moisture content of 0.8 ... 1% and dried with hot air temperature 105 ... 110 ° C to 0.14% (with fundamental storage mass fraction Moisture in the sugar-sand should be 0.03 ... 0.04%).

The value of sucrose consumption is 75g per day, including sugar located in other food products.

The period of cleaning of sugar beet lasts 40 .. .50 day. per year. The average production capacity of one plant is 2.84 thousand tons of beet processing per day with a coefficient of extraction of sugar from beets 72%.

Stages of the process

The process of obtaining sand sugar on the beetroot plants is made up of the following stages:

• feed beet and cleaning it from impurities;
• obtaining diffusion juice from beet chips;
• purification of diffusion juice;
• condensation of juice evaporation;
• aTTFEL WARKA and Crystalline Sugar Obtaining;
• drying, cooling and storage of sand sugar.

Characteristics of equipment complexes

The line begins with a complex of equipment for the preparation of beets to the production consisting of a beet-powered installation, a hydrotransporter, sandcolushki, toppers, commens and water separators, as well as a beetroofing machine.

The leading equipment complex consists of a conveyor with a magnetic separator, beet cutters, weights, diffusion installation, auger press and a brush dryer.

The following equipment complex represents filters with heating devices, preliminary and main defecation devices, saturators, sumps, sulfitators and filters.

The most energy-intensive complex of the line equipment is the evaporator with a hub, as well as vacuum devices, agitators and centrifuges.

The final complex of the line equipment consists of a vibroconveor, a drying and cooling unit and vibrosite.

Machine-hardware diagram of the production of sugar-sand sugar from sugar beet is shown in Figure 1.

Figure 1 - Machine-hardware diagram of the production of sugar sand sugar-sand

Device and line operation principle

Sugar beet is supplied to the plant from the bright or from the kagata field. According to the hydraulic conveyor, it enters the beetlesosos and rises to a height of up to 20 m. Further movement of it for the implementation of various technological operations occurs in gravity. Along the length of the hydraulic conveyor 1 (Figure 1), the straws were sequentially installed, the walkers 4 and water separators 5. This is technological equipment It is intended for separating the lungs (straw, tops) and heavy (sand, stones) impurities, as well as for separating conveyor and washing water. To intensify the process of capturing the straw and the tops in the recess 3, air is served. Sugar beet after water separators enters the washing machine 6.

The washing machine is designed for the final purification of beets (the amount of adhesive ground is with manual cleaning 3 ... 5% beets, and with mechanized harvesting by combines - 8 ... 10%).

The amount of water supplied to the beet washing depends on the degree of its contamination, the design of the machine and the average is 60 ... 100% to the mass of beet. In the wastewater of the hydraulic conveyor and the washing machine hit the beet tails, small pieces and small root roots (only 1 ... 3% to the mass of beet), so the conveyorwater waters are pre-sent to the separator to separate the tails and pieces of beets that after processing Enroll on the belt conveyor 14.

Washing sugar beet is irrigated with clean water from special devices 7, rises with elevator 8 and enters the conveyor 9, where the electromagnet 10 separates metal objects, accidentally falling into beets. Then the beet is weighed on scales 11 and from the bunker 12 is sent to grinding machine-beet cutters 13. The chips should be smooth, elastic and without mezgi, a plate or diamond-shaped cross section, a thickness of 0.5 ... 1.0 mm.

The beet chips from grinding machines with a belt conveyor 14, on which conveyor scales are installed, is supplied to the diffusion unit 15.

Sugar, dissolved in the beet coop of root, is extracted from the cells of the countercurrent diffusion, at which the chips enters the head part of the unit and moves to the tail part, giving sugar by diffusion to the driving water to meet the extractant water. From the end of the tail part of the unit, the chips with a low concentration of sugar are displayed, and the extractant enriched with sugar is displayed as diffusion juice. Of 100 kg of beets, approximately 120 kg of diffusion juice are obtained. It is discharged from diffusion plants by the conveyor 16 in the pressing shop, drying and briquetting.

Diffusion juice is passed through the filter 17, heated in the device 28 and is sent to the apparatus of preliminary and primary defecation 27, where it is purified as a result of coagulation of proteins and coloring substances and the deposition of a number of anions that give insoluble salts with calcium ion contained in lime milk (lime solution ). Lime milk is introduced into juice with dosing devices.

The defective juice is supplied to the first saturation boiler 26, where it is additionally purified by adsorption of soluble non-masters and especially coloring substances on the surface of the small seasis particles of the Saco 3, which is formed by passing carbon dioxide through defective juice. The first saturation juice is supplied through the heater 25 to the gravitational sump 24. In the sumps, the juice is divided into two fractions: the cuisine (80% of the entire juice) and the condensed suspension entering the vacuum filters 23.

The filtered juice of the first saturation is sent to the devices of the second saturation 22, where the lime is removed from it in the form of Saci 3.

The juice of the second saturation is fed to the filters 21. Juices sugar production You have to filter several times. Depending on the filtering goal, various process diagrams and filter equipment are used.

The filtered juice from the filter 21 is fed to the sulfital boiler 20. The purpose of sulfitis is a decrease in the chromaticity of juice by treating its sulfur dioxide, which is obtained by burning sulfur.

Sulfted juice is sent to the filter station 19, and then transported through the heaters to the first case of the evaporator station 18. The evaporation plants are designed for sequential thickening of the purified juice of the second saturation to the concentration of thick syrup; At the same time, the content of dry substances in the product increases from 14 ... 16% in the first case to 65 ... 70% (condensed syrup) in the latter. Fresh couples comes only in the first housing, and subsequent housings are heated by the seamy ferry of the previous case. The surface area of \u200b\u200bthe heating of the evaporation plant of the sugar plant with a capacity of 5000 tons of beets per day is 10,000 m 2.

The resulting syrup is sent to the sulfitator 29, and then to the filtration station 30. The filtered syrup is heated in the heater 31, from where it goes to vacuum devices of the first product 32. The syrup in vacuum devices is boosted before the sugar, sugar is released as crystals. The product obtained after the root is called the Utfel. It contains about 7.5% water and about 55% crystallized sugar.

Syrup is welded in periodically operating vacuum devices. The agel of the first crystallization from vacuum apparatuses enters the receiving Utfelmesh 33, from where it is sent to the distribution stirrer, and then centrifuges 34, where, under the action of centrifugal force, the sugar crystals are separated from the intercrystal fluid. This fluid is called the first Ottef. The purity of the first outlet is 75 ... 78%, which is significantly lower than the purity of the inlet.

To get white sugar from the centrifuge, its crystals are washed with a small amount of hot water - launched. When typing, the sugar is dissolved, therefore, from centrifuges, the second purity is detected from the centrifuge - the second detection.

The second and the first of the otteke is fed to the Vacuum apparatus of the second (latter) crystallization, where the agels of the second crystallization is obtained, containing about 50% of crystalline sugar. This intensity is gradually cooled to a temperature of 40 ° C with stirring in utility chemicals - crystallizers. In addition, it is further crystallized by some more sugar. Finally, the agel of the second crystallization is sent to the centrifuge, where the melasse is separated from the sugar crystals, which is a waste of sugar production, as the preparation of sugar from it by further thickening and crystallization is unprofitable. Yellow sugar of the second crystallization is refined by the first ottekt, the resulting the intensive is sent to the distribution stirrer, and then to centrifuges. The resulting sugar dissolves, and the juice enters the production line.

White sugar, discharged from centrifuges 34, has a temperature of 70 ° C and a humidity of 0.5% when the ferry is launched or a humidity of 1.5% when laughing with water.

It enters the Vibroconveyor 35 and is transported to the drying and cooling unit 36.

After drying, sugar-sand enters the weight belt conveyor 37 and then on the vibrating line 38. Sugar lumps are separated, dissolved and returned to the grocery workshop.

Commodity Sugar sand enters the scene towers 39 (long-storage warehouses).

Sugar is a food product, obtained mainly from sugar beet and sugar cane. Produced in the form of sugar-sand and sugar rafinada. Calorie 100 g of sugar - about 400 kcal. The most important indicator Sugar quality is its chromaticity, which in units of the strainer should not exceed 1.0.
Regardless of raw materials, the feeling of sugar sweetness is determined by the surface of the surface of the crystals and, therefore, the speed of melting in the mouth. Slowing large crystals seem insufficiently sweet, while small and especially sugar powder do not have a sweet taste.

Sugar beet - Two-year-old plant from the Marcheov family. In the first year of its development from the originally sinking seeds, juicy sugar-rich roots are formed with a widely increasing shank, side roots and a powerful root rosette of leaves - tops, but without flowers and seeds. It is these roots after trimming the tops (along with the upper part of the root head), as well as the removal of the shank and parts of the roots and serve as raw materials for beetroot production. The average yield of root crops 25 ... 40 t / ha, on the irrigation lands of Ukraine - over 60 t / ha.
Sugar content in beets 16 ... 18% by weight of the root, sometimes under favorable conditions - 20%. The duration of the growing period ranges from 150 to 180 days. The amount of average daily temperatures for the season of vegetation - 2400 ... 2800 ° C, sufficient moisture is required.

Sugar formation in beet It occurs by initial synthesis under the influence of the sunlight of the simplest carbohydrates (glucose and fructose) from carbon dioxide and water in containing chlorophyll leaves of plants.
Massive korneflodes spend from the second half of September. Delivered vehicles Beets before recycling is stored in Kagata (Barts). To prevent the penetration processes, the beets in kagati is sprayed with lime milk, and in hot weather it is irrigated with water.
Roots in Kagati continue to live, consuming oxygen from air and highlighting carbon dioxide, as well as water pairs.

Cane sugar- Sress, produced in India, Brazil and Cuba, is a product of the processing of juice, pressed from sugarcane stems. The content of sucrose in juice is 97 ... 98%, and in the reed stems - 12 ... 15%, the harvest of 40 ... 60 t / ha.
Pressed cane juice is subjected to chemical cleaning with a small amount of lime, phosphoric acid and sulfur gas. Filtered form enters the evaporator. After thickening, the syrup from the piping is boosted before the release of sugar crystals, which are separated on the centrifuges in the form of raw sugar.

Plants on which sugar is producedare large, equipped with high-performance manufacturing equipment. The power of individual beets for refining plants reaches 6 ... 9 thousand tons per day, and on average 2.5 thousand tons per day. Beetroot production - mass, stream. In it, in a single production flow, basic technological processes and intermediate beet processing operations are carried out to obtain one type of mass commodity products - White Sugar Sand. Particular products are fooled and Patoka Melassa.
In order to protect sucrose from decomposition, all technological processes are conducted at a temperature not exceeding 90 ... 100 ° C (only in the first package cases up to 120 ... 125 ° C), and in an alkaline medium (except for the weakness of the diffuse juice reaction).
The duration of the production cycle from the receipt of beets to obtaining white sugar-raw sugar no more than 12 ... 16 hours, and taking into account the processing of all mock and yellow sugars in the food department - 36 ... 42 hours.

The most important stages of the production of sugar from beets are the following:
. Acceptance, storage and supply of beets to the plant;
. cleaning the roots of beets from the ground and extraneous impurities;
. grinding (cutting) beets to chips and obtaining juice from it diffusely; cleaning juice; evaporation of water from juice to obtain a syrup; Welding syrup in crystalline mass - Utfel I and subsequent
. separation of this mass by centrifuging on white crystalline sugar and a molasses; Flooring of molasses in Utfel II, additional crystallization of it and centrifugation to obtain yellow sugar and ultimate molasses - production waste when working according to a diagram with two athletes.

In the case of work according to the scheme with three uthfels of the Troops from the Town II, it is not ultimate. It is once again welded at the Town III, from which, after crystallization and centrifugation, another yellow sugar is obtained and already as a waste of production - Melassa.
Cleaning (affination) of the last yellow sugar, dissolving yellow sugars in the juice (clergy) with the return of the solution obtained at the same time - the clerks for cleaning the syrup.
In addition to these technological operations, auxiliary processes are carried out: obtaining the necessary lime and saturation (carbonate) gas for cleaning by burning sulfate sulfitational (sulfurous) gas to clean the juice and syrup.
In some factories, additional technological operations are carried out, as if the continuation of the main production processes is the drying of beet thorough and production on its basis of the feed (enrichment of the flashes by additives), obtaining microbiological acid from molasses by citric acid.
All technological operations are carried out in the three main departments of the plant: a beet-processing, which includes the flow of beets to the plant; Sufficient, including piping and obtaining lime, saturation and sulfate gases; products - a cooking crystallization and a locking.

Removing sugar from beet chips
The extraction of sugar made of beet chips produce leaching with warm water and diffusion juice and based on diffusion and osmosis phenomena through the permeable walls of sugar beet cells.
Leaching occurs in diffusion batteries consisting of 12 to 16 diffusers. The diffusers, which are metal cylinders with a capacity of 5-10 m3, are equipped with devices for loading chips and unloading the spoke. The contents of diffusers are heated by circulating through the pipes inside the ferry diffuser. The temperature in the diffuser reaches 60 ° C and more. At this temperature, the cell protoplasm is coincided, which makes it easier to leaching sugar.
Leaching sugar in the diffusion battery is gradually carried out. Diffusion juice, moving from one diffuser to another, is gradually saturated with sugar, while the sugar content in the juice does not get closer to the beet sugar.
The first battery diffuser is loaded with chips and poured with warm water filling in the diffuse all the space between the chips.
If the sugar content of freshly loaded beet chips is 18% (it can be slightly larger and less), then after leaching the water of the sugar and the achievement of the diffusion equilibrium, the sugar in chips and water is distributed equally and the sugar content of chips and the resulting juice becomes the same: it is 9% ( 18: 2).
The juice obtained in the first diffuser is translated into the second, loaded with fresh chips. Upon reaching the diffusion equilibrium, the sugar in the chips and the juice in the second diffuser is distributed equally, and the juice sugar content is 13.5% ((18 + 9) / 2).
From the second diffuser, the juice is transferred to the third, also filled with fresh chips. Sakharana juice in it reaches 15.75% ((18 + 13.5) / 2), etc. In the last diffuser, the sugartyness of the juice differs little from the sucrosiness of fresh beet chips.
Since 9% of sugar remains in the chips in the first diffuser (the juice passes only 9 of 18% contained in the fresh chips), it is repeatedly poured with clean water to extract sugar.
To establish diffusion equilibrium in the first diffuser, the juice is again obtained, although smaller sugarity: (9: 2 \u003d 4.5%). This juice is then translated into the second diffuser, where the chip sugar is 13.5%. Diffusion juice here is obtained with sugar content of 9% ((13, 5 + 4.5) / 2). Transferring this juice into a third diffuser, where the chip sugarness is 15.75%, the juice is obtained with a sugar content of 12.37%, etc.
Thus, when the operation of the diffusion battery is established, on a fresh, beet chips are fed, the most concentrated juice, and the juice of weak concentration, or clean water, is supplied to a more or less reduced chips.
This method is possible to maximize sugar from beet chips and obtain diffusion juice of high concentration. Sugar losses in the crayon are only 0.2 - 0.25%.
Moving the juice from one diffuser to another is carried out due to a small pressure generated by water pumping into the first diffuser.
Recently, diffusion devices of continuous acts are used on sugar factories, replacing diffusion batteries, downloadable and unloaded periodically.
On the one hand, a beet chip is continuously supplied to the acting diffusion apparatus, which moves to the water coming from the opposite side. A continuously washing chips water leaches sugar from it and gradually turns into the diffusion juice-enriched with sugar, which is removed from the diffusion apparatus. Also continuously out of the apparatus is remorsened chips.

Cleaning diffusion juice
In addition to sugar, in diffusion juice, it is contained (about 2%) and other substances called non-Sahara (salts of phosphoric and other acids, proteins), as well as minor weighted particles that give the juice with a dark color.
The purification of diffusion juice from suspended particles and a significant part of Neshares is produced using lime, and for subsequent removal from the lime juice, carbon dioxide is used. Lime and carbon dioxide are obtained on sugar factory limestone firing (SASO3 \u003d CAO + CO2); Its consumption is 5-6% of the weight of the processed beet.
The processing of diffusion juice with lime (in the form of lime milk) is produced in cylindrical boilers with stirrers - defecators. Under the influence of unavahara lime coagulates and precipitated or decomposed, forming calcium salts remaining in solution.
Processed with lime (defecated) juice enters the saturator, where it is treated with carbon dioxide. Under the action of carbon dioxide, the lime turns into carbon dioxide Case3 calcium, which, falling into the sediment, carries with him and non-Sahara.
Cracked carbon dioxide (saturized) juice filtered on mechanical filters. At the same time, filpressive dirt containing carbon dioxide, non-Sahara and a small amount of sugar (up to 1% of the mud weight) are separated from juice.
The purified diffusion juice retains the dark color, eliminated upon subsequent treatment with sulfur gas (it is obtained by burning sulfur). The process of treatment of juice with sulfur gas is called sulfitiation.

Waving juice, boiling syrup and receiving sugar
Purified juice enters the evaporator, where most of the water is removed from it. The juice acquires the concentration of syrup (65% of dry substances, including 60% sugar and 5% non-salary remaining in diffusion juice after its purification).
The resulting syrup is bleached with sulfur gas and filtered, after which it is boosted in vacuum devices. The boilion of the syrup continues 2.5 - 3 hours at a temperature of about 75 ° C (under vacuum). In the process of boiling, the sugar crystallization occurs. In this case, a product containing 55 is 60% of sugar crystals and called the first crystallization of the first crystallization. The concentration of dry substances in the inteller reaches 92.5% (of which approximately 85% sugar).
From vacuum devices, the inlets are descended to the stirrer, and then sent to centrifuges where the uterine solution is separated from sugar crystals. Detached dairy solution is called green molasses. It contains a significant amount of sugar, and not sugar.
After removing the green molasses, the sugar remained in the centrifuge is washed with water and steam steam. As a result, sugar becomes white. When washing the sugar crystals in the centrifuge, a liquid containing dissolved sugar is formed - white patterns. It is returned to vacuum apparatuses for additional boiling to the agel of the first crystallization, which gives white sugar.
Sugar and centrifuge is sent to the drying drum. Dried sugar is already quite finished sugar from centrifuge are sent to the dryer drum. Dried sugar is already quite finished with sugar sand, containing up to 99.75% pure sugar, counting dry matter.
Green molasses are also sent to vacuum devices for uv-rings to the agel of the second crystallization. At the same time, yellow sugar is obtained mainly in the confectionery industry. Special processing yellow sugar can be turned into ordinary, white.
After the selection of the second crystallization of yellow sugar from the UTFEL, the feeding pattern is obtained, or the melassia, which is a waste of production. The yield of feed pattern is about 5% of the weight of the recycled beet.
Taking into account the losses of sugar in the production process (it is most lost in the feeding pattern - 9- 14% of the sugar contained in the beet)) the output from beets is almost 12 to 13%. At the same time, the flow rate of 1 tons of sugar exceeds 7 - 8 tons.
In the process of saccharium, a lot of steam and hot water is consumed, usually obtained in the factory boiler installation. The total consumption of conditional fuel on the beetral plants (including and consumption for limestone firing) is 11 - 12% of the weight of the processed beet.
Beetroot production is characterized by a large water consumption for technological processes. It is 20 times higher than the weight of the processed beet. Taking into account the use of circulating water, the consumption of fresh water is also very significant and reaches 8 tons per 1 tons of beets.

Using waste
The most valuable waste of beetroot production is a forage pattern, almost half consisting of sugar and also containing other nutrients. As a result, the molasses are used as a concentrated feed for livestock (direct feeding or as part of animal feed). In addition, the feeding pattern is processed on alcohol, yeast, lemon and milk acid and other products.
Special processing from feeding molasses can be removed by sugar contained in it and thereby increase the total yield from beets and reduce its cost. For this purpose, some sugar factories are built, in which exhausting feeding molasses are made.
Another departure is a peel - deprived of sugar beet chips. Related from diffusers with water is transported to repository (peelings). She is nutritious, and animals willingly eat it, it is used in animal husbandry for fattening livestock. In some sugar factories, there are also their own scotching points.
Fresh roma contains up to 94% water. To increase the transportability, as well as the feed value of the thoroughly, it is partially dehydrated and thereby increase the content of dry substances in it to 15 - 18%. For long-term storage, it is dried to a moisture content of 10 - 12%, applying flue gases for drying.

Seasonality of the work of beetral plants
The beetroot plants are distinguished by a pronounced seasonality of work. Sugar beet matures, as a rule, in the second decade of September. At this time, the coppe and removal of it on plants and processing. At the factories create a margin of beets stacked in the boot, which is processed at the end of its coppes and exports. With long-term storage of beets, its sugar content is significantly reduced. Therefore, the factories are striving to rework the annual stock of raw materials in the minimum term - 3-4 months. The elongation of the storage period of beet reduces the yield of sugar from the unit of raw materials and reduces the profitability of the beetroot plant.

Production of Rafinal Sahara
About 20 ... 25% of the developed sugar-sand is subjected to refining in order to obtain a cleaner food product in solid (lump-record) or crumbling crystalline (refining sugar-sand) form.
For industrial processing (on refining), sugar sand with humidity is allowed with no more than 0.15%, sugars content of at least 99.75% and color up to 1.8 units of the strainer.
The essence of the sugar refining process is that the sand sugar is dissolved, the resulting syrup is cleaned and boil on the crystal.
After casting the refinery in shape and its cooling, sugar is obtained with high hardness sugar. Large slices of cast sugar are broken into smaller or cut into pieces of correct shape.

Another method of producing sacchard sugar-impressing of the hydrated sand sugar obtained from the refinery in the forms is used. So the extruded sugar with less hardness than cast is obtained.
Liquid raffin is used in the bakery industry and the production of ice cream.
The color of the raffinade should be pure white, without spots, a bluish shade is allowed, obtained by adding ultramarine.
The yield of finished sugar rafinad is about 98.5% by weight taken into the production of sugar-sand. Sakharo-refinery in Odessa, Sumy and Cherkasy work all year round.

In Ukraine, the main production of sugar is concentrated in Vinnitsa, Khmelnitsky, Kiev, Cherkasy regions. In each of them - 30-40 sugar factories, most of them produce sugar seasonally. The yield of white sugar in relation to the mass of sugar contained in beets is called the factory coefficient. According to the sugar industry, it is 78-80%.
On average, the annual yield of sugar is 12 ... 13% by weight of beet, therefore, on 1 part of the produced sugar, 7 ... 8 parts of beets are consumed.
The complexity for the processing of sugar beet - 15 ... 16 man-days per 100 tons of beets.
The total consumption of a normal pair (with an average heat generation of 2700 kJ / kg) on \u200b\u200bthe plant is 50 ... 60% by weight of beet.
The total turnover of water is 1800 ... 2000% by the mass of recycled beet, it can be reduced to 150 ... 300%.

Summary of sugar lines

Is very profitable business. Raw materials for sugar production can be made of sugar cane, palm juice, starchy rice, millet or beet. And how do sugar from beet?

Production of sand sugar is a technological process consisting of several steps:

• collection and transportation of beets for production;
• cleansing raw materials from dirt and metal objects;
• making chips from beet;
• obtaining and purifying diffusion juice;
• evaporation of juice to the state of the syrup;
• processing of syrup in the crystalline mass - the Utfel I;
• obtaining crystalline sugar and molasses from the Utfel І;
• evaporation of molasses in UTFEL ІІ, its separation on molasses and yellow sugar;
• purification of yellow sugar;
• packing of sugar sand.

Sugar production equipment

Sugar production from sugar beet includes various operations resembling technological process At the processing factory.

Equipment for the sugar industry at the preparatory stage includes:

• beets;
• hydrotransport;
• traps for tops, sand and stones;
• water separators;
• washing machines for root plates.

Equipment for the production of sugar main technological operations Numerically:

• magnetic separators for capturing randomly caught metal objects;
• conveyor with weights;
• bunker with gutchers;
• beet cutters centrifugal, disc or drum;
• screw diffusion apparatus;
• press;
• bow dryers;
• defocket with a stirrer;
• mechanical heated filter;
• saturator;
• sulfitator;
• vacuum filter;
• centrifuge;
• the evaporation apparatus with the hub.

For the finishing operations of sugar production, such devices are needed:

• vibration conveyor;
• sieve with a vibrator;
• dryer with cooler.

Preparatory stage of production

The collected beet is heading to the rolling fields - intermediate beet storage sites, from where it is a hydrotransport to the processing plant. The equipment stands under the slope to the plant itself, with traps installed on it for large garbage, including tops, sand and stones. And the magnetic separators are installed, so that metal objects do not fall into the technological process.

The factory occurs the finish washing of raw materials, followed by treatment with a solution of chlorine lime - 150 gr. on 1 ta beet. Water is used cold (up to 18 ° C) to prevent the loss of sucrose from fruits. Korneflodes with a belt conveyor, on which they are blown by air to remove moisture, weighed and sent to the bunker team.

Sugar Plant.

From the bunkers of the beets of the gutter system is sent to beet cutters to obtain chips with a length of 5-6 mm and a thickness of about 1 mm. Thinnish 0.5 mm and in short, 5 mm is a marriage, which in the chips should not be more than 3%.

Chip from beet after weighing is sent to the auger diffusion unit for abscessing hot water. As a result, it turns out and diffusion juice containing about 15% sugar, 2% of Naashars and up to 3 gr. / L of mezgi. Juice is filtered from the mezgi and with the help of lime is purified from precipitate (salts of acids, proteins and pectin). This process takes place in two stages - the predefining (lasts up to 5 minutes) and defecation (10 min.).

In order for the defective juice to clean from lime, it is heading for the first saturation. In the saturator it is treated with carbon dioxide. Lime goes into carbon dioxide calcium and deposited together with non-masraines. Saturized juice is freed from sediment using mechanical filters. Since the color of the diffusion juice is still dark, it is directed to sulfitiation - treatment with sulfur gas.

The clarified diffusion juice is evaporated to a syrup status with a humidity of 35%. The beet syrup is again subjected to sulfitations to the level of pH 8.2 and the content of dry more than 90%, filtered and sent to vacuum filters.

From the beet syrup is obtained by the agel of the first crystallization. Utfel і after a mixer is subjected to centrifugation with a division into crystal sugar and a so-called green meal. Sugar is washed and subjected to ferry processing, getting sugar sand with a purity of 99.75%.

A pattern is returned to filtering at high temperatures to obtain a second crystallization of yellow sugar and molasses from the Utfel. Yellow sugar can be used in the food industry or processed steam to produce white sugar sand.

When steaming, a white pattern is formed or a second detection, which is returned to the technological chain at the time of brewing the input of the first crystallization. Sugar sand is hampered by heated air for drying to a moisture content of 0.14%, package and sent to the warehouse. Melassia is used as a fool.

Required production

Sugar beet production technology makes it possible to use low-saccharide operations. Melasse is a good feed additive, many products can be made of it:

• alcohol;
• lemon acid;
• yeast.

Pest from beet chips is also widely used for animals as feed. The content of dry substances in it to 6%.

To improve the possibility of transportation and increase the feed value, they dry up to 80% humidity. If you plan to store it for a long time, then dried with the help of flue gases before the water content of 10%.

Production of raffinada

Sugar sand is used for the manufacture of sugar-raffinad with dry substances content from 99.85%, non-salary impurities not more than 0.25% and 1.8 color. Syrup with sugar content of 73% is made of sugar sand in the autoclave. Syrup passes filtering and cleaning from dyes with repeating steps.

Activated AGS-4 coal or powder coal is used for adsorption. Then the sweet solution is directed to thickening in vacuum installations, crystallized in centrifuges.

The obtained crystals are treated with clerges and ultramarine and sent to the carousel presses. As a result, briquettes are obtained that are dried and cut into parts.

Video: Sugar Sugar Production

All sugar factories of Russia adopted a single technological scheme for the preparation of sugar-sand sugar from sugar beets beetal chip Made on cutting machines (disk horizontal and cylindrical with inserted knife frames). Long 100 g of chips should be 10 - 12 m.

Preparation of beet juice can be carried out by pressing chips and using diffusion method. The pressing method is removed 70 - 80% of juice. The diffusion method allows to reduce costs and to allocate sugar to more complete. Under the phenomenon of diffusion, the ability to spontaneously penetrate each other to penetrate each other, to the formation of a homogeneous mixture.

Technological essence obtaining diffusion juice is as follows. The fabric of the beet root consists of cells containing juice in which sugar and nonauthara are dissolved. The task of beetroot production to extract sugar, namely sucrose. But the cell is surrounded by a protoplasma layer, which consists mainly of proteins. Through this layer, only water passes from the cell, and not sugar and other substances. In order for the diffusion of juice through the cell walls, you need to destroy the protoplasmable layer. This is achieved by treating beet cells with water temperature 60ºС and higher. In practice, the processing of chip in hot water is carried out in diffusion devices of periodic and continuous action.

Column diffusion devices (kDa) were distributed. The device consists of a scarp, where the chips are heated, and the vertical column (diffuser itself). In the devices of this type, the juice is copyright to meet the beet chips, at the end of the apparatus - in the upper part of it, the appared chips occurs with pure hot water, which is washes chips. After scratching chips, it has a view of a pressed mass and is called rom. Promotion of chips into the upper part of the diffusion apparatus is made by a rotating shaft with blades.

Diffusion method of extraction of juice - This is a continuous reducing of beet chips first with juice (previous extraction), the concentration of which is gradually decreasing, and by the end of the process the chips is washed with hot water. Duration of operation 80 - 100 min.

Diffusion juice is obtained, which contains 83% moisture and 17% of dry substances, of which 15% of sucrose and 2% non -hara. From the obtained juice, it is necessary to remove non-Sahara, which is carried out by chemical methods. Neshara delay the crystallization of sucrose, increasing sugar losses with the final product - molasses. To get rid of Nevakhares spend cleaning with lime juice - defecation followed by removing its excess carbon dioxide - saturation.

Defecation of diffusion juice - It is the treatment of lime juice, which is carried out in two stages: pre-defecation and main defecation. On the predef administration to the mass of beets add 0.2 - 0.3% CaO, on the main 2.5 - 3% Cao, while the pH of the juice rises to 12.2 - 12.3.

Purpose of the operation - Lime with Nevakhara gives a precipitate. Coagulation of colloidal substances, neutralization and precipitation of calcium salts of rows of acids (lemon, oxylyonus, apple, etc.) occurs. Duration 20 - 30 min, juice temperature: when holding a cold predef course 50ºС, warm - 50 - 60 ºС, hot - 85 - 90 ºС.

The main defecation is carried out immediately after the predefining. The main processes for the second defecation: the decomposition of non-salary juice, the washing of fats, precipitates the acid anions, the creation of an excess of lime (for further sufficient Caco3, forming during saturation) the duration of operation 10 - 30 minutes.

Saturation diffusion juice. Substitutes understand the processing of juice by saturation gas containing 30 to 34% carbon dioxide. Saturation is carried out in two stages (I and II of saturation) with the intermediate deployment of the nonauthares. To prevent the inverse transition to the non-Sahara solution, which fell into a precipitate at the stages of defecation, I saturation ended in the solution of a small excess of lime, as at the predefing (0.2 - 0.3% CAO), pH of juice is maintained at 10, 8 - 11.6. Saturation of hot juice (80 - 85 ºС) in order to transfer lime to insoluble Caco3 state.

Cao + CO 2 → Caco 3 (limestone) .Caco3 is a good adsorbent, adsorbs insoluble sugar and coloring substances.

After i saturation, juice is filtered (use vacuum filters or filters-thickeners) and direct on II saturation. It is carried out in order to reduce the content of soluble calcium salts in the juice of soluble salts, since it is incompletely removing them leads to the formation of scale in heat exchangers and increase the losses of sucrose. Duration II of Saturation 10 min at 85 - 92 ºС.

Then juice is filtered using disk filters under excess pressure 0.15 - 0.20 MPa.

Sulfusion of diffusion juice it is carried out to reduce chromaticity and alkalinity. Juice is treated with sulfur dioxide. Sulfitational gas contains 10 - 15% sulfur dioxide. The clarifying effect SO2 lies in the formation of sulfuric acid, which is a good reducing agent:

SO 2 + H 2O → H 2 SO 3

Sulfuric acid and its salts block carbonyl groups of monosaccharides and their decay products, thereby preventing the formation of coloring substances in the juice. Sulfuric acid reduces juice alkalinity due to the transition of potassium carbonate to neutral sulfite.

K 2 CO 3 + H 2 SO 3 → K 2 SO 3 + H 2 O + CO 2

Purified juice contains (%): 12 - 14 dry substances, of which 10 - 12 sucrose, 0.5 - 0.7 nitrogenous substances, 0.4 - 0.5 bezazotic organic substances, 0.5 ash. Cleanliness of juice 86 - 92%.

Thickening juice evaporation They lead in two stages: first thickening to the content of dry substances 65%, then after purification, it is constructed to the content of dry substances 92.5 - 93.5%.

The first stage of thickening is carried out on the evaporator installation and the syrup is obtained. Purified syrup containing 60 - 65% of dry substances enters the roaring.

Varka of the Twells and the production of crystalline sugar. To distinguish clean sucrose from the syrup, the crystallization is carried out in boiling solutions in vacuum devices at low temperatures. To extract sugar in the maximum amount of crystallization of sucrose, they are repeated (as a rule, three crystallization is carried out). Product obtained after boiling juice is called Utfelle. It contains 7.5 - 8% water, 92 - 92.5% of dry substances and about 55% crystallized sugar. The process of deterioration in the vacuum apparatus is separated by 4 stages: obtaining an impaired solution - thickening of the syrup; The plantation of sugar crystals - the formation of crystals; extension of sugar crystals; The final condensation of the Utfel and the descent from the Vacuum apparatus of the Utfel. ReadyThe Crystallization ITFEL I (UTFEL I) are sent to centrifuges to separate sucrose crystals and ottkes. Crystals are launched by artesian water (70 - 95 ºС).

Sugar sand, released from the centrifuge, contains moisture of 0.8 - 1%; It is dried with hot air to the content of moisture of 0.14% and then cooled.

The cooles obtained during the centrifugation of the UTFEL I are sent to vacuum devices for the booming and obtaining of UTFEL II from crystallization (UTFEL II). Welding leads to the content of dry substances 93%. Under the centrifugation of Utfel II, two outclasses are selected and sucrose crystals. The absorption of crystals also lead hot water and bring them to the necessary humidity.

The cooles obtained during the centrifugation of the Utfel II are directed to the roaring and obtaining of the UTFEL III with the content of dry substances in it 93.5 - 94%. In this case, the intensity is centrifuged without the absorption of sugar water. Get one Otteke - melassuwhich is sent to storage tanks. Molasses - thick liquid of dark brown color with sharp odor and unpleasant taste, contains 76 - 85% of dry substances, of which 46 are 51% sucrose. Cleanliness of mass 56 - 62%, pH 6 - 8. The composition of non-Sahares includes (%): reduction sugars 0.5 - 25; Raffinosis 0.6 - 1.4; General nitrogen 1.5 - 2; Milk Acid 4 - 6; acetic, formic acid 0.2 - 0.5; Coloring substances and ash elements 6 - 11.

Sugar III crystallization to increase purity are sent to an affinator, where they are mixed with the first inlet of the Utfel I, which is diluted with purified juice to 74 - 76% dry substances, and get affinational ATFEL. This intensity is centrifuged. The resulting sugar, together with the sugar of the II crystallization, is directed to the clergy apparatus and dissolve (melted) in the juice of the II of saturation to the content of dry substances 65 - 70%, then mixed with the evaporation syrup and direct to sulfitution.

The three-crystalization scheme of the food department allows you to maximize sucrose from the processed raw materials.

Questions for self-control on the topic 5

Call the composition of sugar beet.

What is good quality (purity) of diffusion juice? Production value of this indicator.

How is the process of diffusion of sucrose on modern beetrootions?

What operations includes cleaning juice and what is their purpose?

What is the essence of the brewing of the Utfel? What stages do this process consists of?

Molasses, its composition and use?

Features of the preparation of sugar from raw sugar.

What is the goal of the defecation of diffusion juice?

What is the purpose of the operation of the saturation of diffusion juice?

What is the purpose of the operation of sulfication diffusion transaction?

Tests on the topic 5

1. The darkening of the diffusion juice is due to the formation of __________- as a result of the reaction between unsolved monoses and amino acids

2. Surface-active substance ________ causes formation in diffusion juice with a stalk foam, which complicates the purification of diffusion juice

3. The yield of sugar from the cane is ___________%

4. The waste of beetroot production melasse contains _______% sucrose

5. Defecation - Technological operation Cleaning diffusion juice Lime from ______________

6. Sulfitution - processing of filtered diffusion juice for sulfur dioxide to reduce it _________ and ____________

7. The product consisting of a mixture of crystals of sucrose and syrup is called ___________

8. Bezotic organic compounds contained in diffusion juice

2 pectic substances

3 amino acids

4 invert sugar

5 Organic acids

9. Substances of diffusion juice that prevent sucrose crystallization

1 invert

3 Organic acids

4 Raffinosa

5 amino acids

6 Pectin substances

10. Processes occurring during defecation of diffusion juice

3 Coagulation of colloidal substances

6 Creating an excess of lime

11. Processes occurring during the saturation of diffusion juice

1 Neutralization and precipitation of acids in calcium salts

2 Reducing the concentration of lime and soluble calcium salts

4 discoloration of diffusion juice

5 Reduced alkalinity diffusion juice

6 Department of Sidel Neshairov

12. Processes occurring during sulfication of diffusion juice

1 Neutralization and precipitation of acids in calcium salts

2 Reducing the concentration of lime and soluble calcium salts

3 Coagulation of colloidal substances

4 Blooming juice

5 Branch of the Sidel Neshairov

6 decrease in alkalinity juice

13. Chemical compound used in the defecation of diffusion juice

1 Carbon dioxide

2 Calcium oxide

3 Serry dioxide

4 Ammonium sulfate

5 Calcium bicarbonate

14. Chemical compound applied in sulfoundation of diffusion juice

1 Carbon dioxide

2 Calcium oxide

3 Serry dioxide

4 Ammonium sulfate

5 Calcium bicarbonate

15. Technological operation of beetroot production, ensuring the translating of non-Sahares of diffusion juice

1 Main defecation

2 II Saturation

3 I Saturation

4 Sulfitia

5 Preliminary defecation

16. Technological operation of beetroot production, ensuring discoloration of diffusion juice

1 Main defecation

2 II Saturation

3 I Saturation

4 Sulfitia

5 Preliminary defecation

17. Technological operation of beetroot production, providing neutralization and precipitation of acids in the form of calcium salts in diffusion juice

1 Main defecation

2 II Saturation

3 I Saturation

4 Sulfitia

5 Preliminary defecation

Table 5 - References for tests on the topic 5

Sugar production is one of the most profitable business species. Sugar is a product that has a high degree of cleaning. This substance has a pleasant sweet taste. The taste of sucrose is felt at a concentration of it in a liquid from 0.4%, it is considered an easy-to-see product. During the digestion, the fructose and glucose is split. These substances are the main source of energy and material for constructing fats, protein-carbohydrate molecules and glycogen.

• Technology made of sugar
• What equipment to choose for the production of sugar?
• Principles of organization and maintenance of sugar business
• Step-by-step business opening plan
• How much can you earn at the production of sugar
• How much money is needed for starting business
• What kind of OKVED indicate when registering
• What documents are needed to open the processing plant
• What taxation system to choose to work
• Do you need permits for opening sugar production

Technology made of sugar

Sugar beets and reeds growing in tropical areas are used as a raw material for sugar production. During production, palm trees, sorghum and corn can be used. As a rule, sugar factories have near the places of growing the above crops, they work seasonally. Modern enterprises organize the production of sugar in industrial scale. So, on large plants You can produce up to 6 million kg of product per year. Enterprises for the production of rafinada sugar can be located anywhere, and they work all year round.

Sugar production technology is quite complex, it requires the acquisition of expensive equipment and hiring a large number of highly qualified employees. The business plan of the sugar factory allows you to consider all the subtleties of this case. It is based on the basis of the settlements produced in it determines the profitability of the future enterprise and the possibility of finding investors. Risks depend on the cost of equipment for the manufacture of sugar, the size of investments in the purchase of raw materials. Accounting follows and the need to obtain various permits. To open your business in this area, it is necessary to assess the situation in the market. The relevance of the opening of the enterprise should be determined, the number of such enterprises in the district, information about future income.

Sugar beet production technology is a process passing into several stages. At the first stage, the beets are cleaned from extraneous impurities. Then the sugar chips and juice are obtained from it. The resulting juice is purified and condensed by evaporation of an extra liquid. Ready sugar is cooled and dried for further storage. Sugar production scheme includes washing and cleaning root, weighing and cutting, as well as room in the diffuser. Here is the manufacture of sugar from vegetable mass with high temperatures. The remaining beet chips can be applied in the manufacture of cattle feeds. At the last stage of the production process, sugar crystals are isolated from the juice.

After evaporation of unnecessary fluid from the juice, lime is added to it. The resulting mixture is heated and treated with carbon dioxide. When filtering, a purified intermediate product is obtained. Sometimes sugar production implies the use of ion exchange resins. The syrup contained as a result of all the processes described above contains 65% sugar. The production of crystals occurs in a special chamber at a temperature of 75 ° C. The ufel of the first crystallization contains sucrose and molasses that pass through the mixers and centrifuges. The crystals remaining in centrifuges whiten and treated with steam, getting the usual sugar-sand. The production of sugar from the cane eliminates the stages of extraction and cleaning the juice.

What equipment to choose for the production of sugar?

In order for the plant to start functioning, it must be equipped accordingly. Equipment for the production of sugar includes: Sugar-containing installation, trap for extraneous impurities, a hydrotransporter, water separator, a washing machine. The main production line consists of a conveyor with a separator, weights, vegetable cutters, diffuse installation, presses and dryers for vom.

To extract sugar in production, filters, heaters, saturators, sumps are used. Centrifuges, vacuum chambers and evaporator equipment are considered the most energy consuming. If there is a need for maximum automation production processes, It will be necessary to purchase vibrating, vibrocontainer and drying installation. Equipment can be bought as separately and entire production lines. There is an option to purchase a finished plant. A variant of self-assembly of production lines is considered to be the least costly, but it is suitable only for those who are well versed in the equipment.

Buying a whole plant has such advantages as the established sales channels and a developed infrastructure. However, equipment in this case can be worn out, which will not allow producing products in concealed scale. The construction of a new plant for the production of sugar implies considerable costs, therefore, starting this case, it should be necessary to evaluate their own capabilities. When buying used equipment, you should pay attention to its quality, because the devices may fail even for the year of operation. It is best to invite a specialist who objectively appreciate the condition of the equipment.