Застосування теплової обробки утфелю останнього продукту в перемішувачах-кристалізаторах

Abstract

На основі виробничих, лабораторних та обчислювальних експериментів запропоновано новий спосіб інтенсифікації процесу кристалізації утфелю останнього продукту в мішалках-кристалізаторах. Показано доцільність заміни розкачок утфелю останнього продукту водою в мішалках-кристалізаторах проміжним нагріванням утфелю на 7 – 10°С після зниження його температури до 50÷55°С. За таких умов досягається ефект кристалізації 7,4÷8,2%.

The article, basing on the production, laboratory and computational experiments, proposes a new method of intensification of the process of crystallization of the last product massecuite in the mixer-crystallizer. The method deals with the fact that instead of dilutions of sugar massecuite in the mixers-crystallizers with water or impure sugar solution after its cooling to 50 – 55°C the heating of massecuite to 7 – 10°C is proposed. Dilution sugar massecuite with water or impure sugar solution on existing technologies reduces almost in three times the viscosity of the syrup which increases the rate of crystallization of sucrose. However, the dilution of massecuite with water violates isohydrate conditions of the crystallization process, satiety of syrup reduces, which makes it impossible to achieve the desired crystallization effect, which under these conditions is 3,6 – 4,2%. Moreover, water is a good molasses generator that increases the output of molasses, and thus the content of sucrose in it. To analyze the effectiveness of the intermediate heating massecuite of the last product in the mixer-crystallizer a series of investigations have been carried out. The results of these researches have testified that the intermediate heating of massecuite in the mixer-crystallizers does not violate the isohydrate conditions of the process, reduces the viscosity of the syrup in two times at the same time leaves unchanged the necessary satiety of the syrup and sucrose concentration in it. The sucrose crystallization process is intensified; much granulometric composition of sugar crystals in the final massecuite is improved greatly. The use of intermediate heat, instead of the massecuite dilution by water or sugar solution reduces the amount of sucrose in the molasses and reduces its output by 2,5%. The results of the comparative research testify the purposefulness of substitution of the massecuite dilution of the last product in the mixer-crystallizers by water or impure sugar solution by the intermediate heating of the massecuite in 7 – 10°C after reducing of its temperature to 50 – 55°C. Therefore, under these conditions intensification of crystallization of sucrose in mixers-crystallizers, which provides the effect of crystallization 7,4 – 8,2% is achieved.