DEVELOPMENT OF TECHNOLOGICAL MODES FOR II SATURATION OF SUGAR-CONTAINING SOLUTIONS
https://doi.org/10.24411/2072-0920-2020-10302
Abstract
Insoluble calcium salts are an inevitable negative consequence of the lime-carbon dioxide purification of diffusion juice. With their high content, scale formation on the surfaces of heatexchange equipment is enhanced, resulting in a decrease in heat transfer efficiency and evaporation equipment performance. This, in turn, leads to a decrease in the solids content in the syrup and an increase in the time of fillmass boiling, which is inevitably accompanied by an increase in the loss of sucrose.
The article presents the results of studies of the effect of the degree of processing of juice of the second saturation, as well as the return of the suspension of sediment of the second saturation II on the quality of the purified juices, taking into account the electrokinetic properties of the intermediates characterized by the magnitude of the surface charge. The need to determine the optimal alkalinity of juice II saturation has been theoretically substantiated and experimentally proved. A return to ripening of a suspension of sediment of II saturation is theoretically justified to increase the effect of purification of diffusion juices and reduce the content of calcium salts. Comparative data on the effect of the degree of processing of juice II saturation to pH values of 9.5; 9.0; 8.5; 8.0 on the quality of purified juice have been presented. It has been established that the optimal performance of the second saturation ensures the greatest cleaning effect, increasing the purity of the juice by 1.3-1.4 %, reducing the color by 30 % and the minimum content of calcium salts. In addition, it provides an increase in the purity of the resulting syrup by 1.6-1.7 % and a decrease in its color by 15 %. It has been shown that the return to ripening of a suspension of sediment of II saturation saturated with calcium hydroxycarbonate helps to increase the purity of the juice by 0.6-0.8 %, reduce the content of calcium salts by 30%, and color by 20 %.
The article presents the results of studies of the effect of the degree of processing of juice of the second saturation, as well as the return of the suspension of sediment of the second saturation II on the quality of the purified juices, taking into account the electrokinetic properties of the intermediates characterized by the magnitude of the surface charge. The need to determine the optimal alkalinity of juice II saturation has been theoretically substantiated and experimentally proved. A return to ripening of a suspension of sediment of II saturation is theoretically justified to increase the effect of purification of diffusion juices and reduce the content of calcium salts. Comparative data on the effect of the degree of processing of juice II saturation to pH values of 9.5; 9.0; 8.5; 8.0 on the quality of purified juice have been presented. It has been established that the optimal performance of the second saturation ensures the greatest cleaning effect, increasing the purity of the juice by 1.3-1.4 %, reducing the color by 30 % and the minimum content of calcium salts. In addition, it provides an increase in the purity of the resulting syrup by 1.6-1.7 % and a decrease in its color by 15 %. It has been shown that the return to ripening of a suspension of sediment of II saturation saturated with calcium hydroxycarbonate helps to increase the purity of the juice by 0.6-0.8 %, reduce the content of calcium salts by 30%, and color by 20 %.
Keywords
technological modes,
II saturation,
purified juice,
calcium salts,
color,
scale,
saturation,
ripening
About the Authors
V. O. Gorodetsky
Krasnodar Research Institute of Storage and Processing of Agricultural Products - a branch of the FSBNU «The North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking» (KSRISP - a branch of the FSBSI NCFSCHVW)
Russian Federation
Russian Federation
Candidate of Technical Sciences, head of the Department of Sugar and Sugar Products Technology
Krasnodar
S. O. Semenikhin
Krasnodar Research Institute of Storage and Processing of Agricultural Products - a branch of the FSBNU «The North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking» (KSRISP - a branch of the FSBSI NCFSCHVW)
Russian Federation
Russian Federation
Candidate of Technical Sciences, a senior researcher of the Department of Technology of Sugar and Sugar Products
Krasnodar
N. M. Daisheva
Krasnodar Research Institute of Storage and Processing of Agricultural Products - a branch of the FSBNU «The North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking» (KSRISP - a branch of the FSBSI NCFSCHVW)
Russian Federation
Russian Federation
Candidate of Technical Sciences, a senior researcher of the Department of Sugar and Sugar Products Technology Department
Krasnodar
N. I. Kotlyarevskaya
Krasnodar Research Institute of Storage and Processing of Agricultural Products - a branch of the FSBNU «The North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking» (KSRISP - a branch of the FSBSI NCFSCHVW)
Russian Federation
Russian Federation
a researcher of the Department of Technology of Sugar and Sugar Products
Krasnodar
References
1. Sapronov A.R., Sapronova L.A., Ermolaev S.V. Technology of sugar. St. Petersburg: Profession, 2013. 296 p.
2. Bugaenko I.F., Tuzhilkin V.I. General industry technology: the scientific basis of sugar technology: a textbook for university students. St. Petersburg: Giord, 2007. 512 p.
3. Modern technologies and equipment for sugar beet production. Part 1 / Shtangeev V.O. [et al.]. Kiev: Zucor of Ukraine, 2003. 352 p.
4. Lovkis Z.V., Petyushev N.I., Turban T.I. Purification of diffusion juice in sugar production. Minsk: Belaruskaya Navuka, 2013. 232 p.
5. Bugaenko I.F. Technochemical control of sugar production. M.: Agropromizdat, 1989. 230 p.
6. Chernyavskaya L.S., Pustokhod A.P., Ivolga N.S. Technochemical control of granulated sugar and refined sugar. M.: Kolos, 1995. 327 p.
7. Savostin A.V., Shurai P.E. An operational method for determining the charge of suspensions in sugar production // Sugar. 2009. No. 12. P. 40-42.
Review
For citations:
Gorodetsky V.O., Semenikhin S.O., Daisheva N.M., Kotlyarevskaya N.I. DEVELOPMENT OF TECHNOLOGICAL MODES FOR II SATURATION OF SUGAR-CONTAINING SOLUTIONS. New Technologies. 2020;(3):20-28. (In Russ.) https://doi.org/10.24411/2072-0920-2020-10302
Views:
427
Email this article 
