EP0128078A1 - Verfahren und Vorrichtung zur durchlaufenden Herstellung von Zuckerkristallen aus Zuckersäften - Google Patents

Verfahren und Vorrichtung zur durchlaufenden Herstellung von Zuckerkristallen aus Zuckersäften Download PDF

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Publication number
EP0128078A1
EP0128078A1 EP84401051A EP84401051A EP0128078A1 EP 0128078 A1 EP0128078 A1 EP 0128078A1 EP 84401051 A EP84401051 A EP 84401051A EP 84401051 A EP84401051 A EP 84401051A EP 0128078 A1 EP0128078 A1 EP 0128078A1
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EP
European Patent Office
Prior art keywords
juice
crystals
capacity
mixture
evaporation
Prior art date
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Granted
Application number
EP84401051A
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English (en)
French (fr)
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EP0128078B1 (de
Inventor
Paul Credoz
Hubert Leluc
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fives Cail Babcock SA
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Fives Cail Babcock SA
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Publication date
Application filed by Fives Cail Babcock SA filed Critical Fives Cail Babcock SA
Priority to AT84401051T priority Critical patent/ATE19655T1/de
Publication of EP0128078A1 publication Critical patent/EP0128078A1/de
Application granted granted Critical
Publication of EP0128078B1 publication Critical patent/EP0128078B1/de
Expired legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
    • C13B30/02—Crystallisation; Crystallising apparatus
    • C13B30/022—Continuous processes, apparatus therefor

Definitions

  • the present invention relates to the continuous production of sugar crystals from sugary juices by vacuum evaporation according to a process consisting in introducing concentrated syrup and small crystals into the first of a series of cells communicating with each other. and passing this mixture successively through all the cells where it receives an additional sweet juice and where it is heated to cause the evaporation of part of the juice, the juice supply rates of the cells being adjusted automatically to maintain the syrup in a stable supersaturation state so that the crystallization of the sugar causes the crystals introduced into the first cell to grow, without the formation of new crystals.
  • the particle size of the crystals produced according to this process essentially depends on the number and dimensions of the crystalline germs introduced into the first cell and it is therefore necessary to be able to control these parameters to produce good quality sugar.
  • the mixture of syrup and intro crystals duit in the first cell is generally constituted by a magma produced, from a fraction of the juice to be treated, in a crystallization apparatus with discontinuous operation in the same way as the boiled pot in a conventional cooking boiler.
  • maintaining this discontinuous operation in a continuous production process requires the provision of storage tanks upstream and downstream and does not make it possible to fully benefit from the advantages linked to the use of a continuous-running crystallization apparatus: greater flexibility of use, optimization of energy consumption, optimization of equipment.
  • the present invention makes it possible to continuously produce a seed magma for feeding the first cell of a continuous crystallization installation of the same quality as that conventionally produced in a discontinuous crystallization apparatus.
  • the process which is the subject of the present invention is characterized in that a fraction of the juice to be treated is concentrated in order to bring it into a supersaturation state, crystals constituting seeds of crystallization are continuously added to this concentrated fraction of the juice, circulate the mixture of concentrated juice and crystals in a capacity the dimensions of which are chosen so that the residence time of the mixture is between 3 and 15 minutes, and the magma thus formed is introduced into the first cell of the installation where the juice concentration is maintained in a stable supersaturation state by adding undersaturated juice.
  • the crystals constituting the crystalline seeds have very small dimensions, of the order of 10 microns, and the quantity of sugar necessary for their reduction compared to the ton of mass-cooked produced is much lower than in the known process described above. above. During their stay in said capacity, these crystals get bigger and their dimensions become uniform.
  • the juice may be brought into a state of supersaturation of induced germination before the addition of the germs.
  • the state of supersaturation of induced germination is characterized by the fact that a crystal introduced into the supersaturated juice causes on its passage the formation of microcrystals, the number of which depends on the value of the supersaturation, on the size of the crystal introduced. and the importance of stirring the juice.
  • the number of crystals contained in the magma will therefore be a high multiple of the number of crystals introduced in the concentrated juice and, consequently, the volume of crystals serving as germs, compared to the ton of mass-cooked produced, will be much lower than in the known method described above.
  • a tubular capacity will be used, that is to say a capacity whose longitudinal dimensions are clearly greater than the transverse dimensions.
  • this solution risks leading to unacceptable pressure drops and this is why we prefer to use a relatively large cross-sectional tubular capacity divided into a large number of compartments by transverse partitions pierced with orifices making the successive compartments communicate with each other.
  • each compartment being provided with a stirring device constituted, for example, by arms or blades fixed on a longitudinal shaft arranged in the axis of the capacity and driven in rotation.
  • the concentration of the juice up to the state of induced supersaturation of germination will preferably be carried out in two stages: a first stage during which a first evaporation is carried out by addition of heat without reaching saturation and a second stage during which evaporation by expansion, without heat input, provides the desired concentration.
  • the first concentration step will advantageously be carried out under a pressure higher than the pressure in the cells of the crystallization installation; this arrangement allows the steam produced to be used to stir the mass-cooked in the cells or for any other application.
  • the temperature of the mixture of supersaturated juice and crystals can be lowered, for example to the temperature prevailing in the crystallization apparatus, to promote the maintenance of supersaturation and crystallization.
  • the capacity may be provided with a double envelope in which a fluid at a suitable temperature will be circulated, preferably against the current with respect to the mixture contained in the capacity.
  • the installation for implementing the invention comprises, in addition to the continuous-running crystallization apparatus consisting of a closed tank, arranged horizontally and divided by transverse partitions into a series of compartments constituting said cells, a unit of steam-heated evaporation, a flash-off evaporation flask, a device for assaying crystalline germs and a capacity the inlet of which is connected to the outlet of the said flask and the outlet of which is connected to the inlet of the first compartment of the 'crystallization apparatus, and is equipped with a regulation system which controls the flow of heating vapor of the evaporation unit to maintain at a set value the concentration of the juice leaving said unit.
  • the evaporation unit can consist of a steam heated exchanger and an evaporator.
  • the crystallization apparatus can be provided with steam injection pipes which will advantageously be connected to said evaporator.
  • Said capacity can be formed of several tubes connected in series and arranged horizontally. It can be lined and provided with several juice inlets distributed over its entire length or over only part of it.
  • This installation essentially consists of a continuous-running crystallization apparatus 10, an exchanger 12, a concentrator evaporator, a flash-off evaporation flask 16 and a tubular capacity 18.
  • the device 10 consists of a cylindrical tank, closed and arranged horizontally. In the lower part of the tank are placed heating elements, such as hollow plates or tubes, supplied with steam by a pipe 20. This part of the tank is divided by transverse partitions into several compartments communicating with each other by openings provided in The dividers. Juice supply pipes 22 and steam injection pipes 24 are provided in each compartment. The first compartment is also provided with an inlet 26 for a seed magma. A mass-cooked outlet 27 is provided in the last compartment.
  • the exchanger 12 is of the plate or tube type in which the juice is heated by indirect exchange with steam. The outlet of this exchanger is connected to the inlet of the evaporator 14 by a pipe 28.
  • This consists of a vertical body surmounted by a grille in which the vapor which is released from the hot juice is collected.
  • a juice outlet is provided at the lower end of the evaporator; it is connected to the suction of a pump 30 which discharges the juice into the balloon 16 through a pipe 32.
  • a pipe 34 connected to the pipe 32 allows a fraction of the juice to be returned to the inlet of the exchanger 12 leaving the evaporator and, consequently, increasing the flow of juice circulating in the exchanger and the evaporator to intensify the heat exchanges and the evolution of vapor; a valve 36 makes it possible to adjust the flow rate of recycled juice.
  • the vapor outlet of the evaporator 14 is connected to the steam injection pipes 24 of the device 10; a valve 37 placed on this outlet makes it possible to adjust the pressure in the shell of the evaporator.
  • the flask 16 is a simple closed container provided with an inlet and an outlet for juice and a steam outlet.
  • a valve 38 placed on the steam outlet makes it possible to adjust the pressure in the balloon 16.
  • the outlet of the juice from the flask 16 is connected to the suction of a pump 40 by a pipe 42.
  • a semen metering device constituted by a tank 44 provided with an agitator and a metering pump 46.
  • the small sugar crystals constituting the seed are suspended in a liquid, such as alcohol, in which the sugar is not soluble.
  • the mixture of concentrated juice and semen constituting the seed magma is forced back by the pump 40 into the tubular capacity 18.
  • This is formed by one or more two or more tubes, arranged approximately horizontally and if necessary connected together in series. The number of tubes and 3ajrs dimensions are chosen according to the flow of the mixture so that it remains there for the required time.
  • Each tube is divided by transverse partitions into several compartments communicating with one another through orifices provided in the partitions.
  • a shaft arranged in the axis of each tube and carrying arms or blades placed in the different compartments can be rotated by a motor 48.
  • the output of the capacity 18 is connected to the input 26 of the first compartment of the device 10.
  • Control chains are provided to maintain the vapor pressures in the apparatus 10, in the evaporator 14 and in the flask 16 and the juice levels in the evaporator and in the flask equal to values of instructions. Furthermore, a regulator 50 maintains the temperature or the conductivity of the juice in the evaporator 14 equal to a set value by controlling, by means of the valve 52, the flow of heating vapor from the exchanger 12. A system of regulation is also provided to maintain the flow of sowing magma proportional to the flow of juice to be treated in the apparatus 10.
  • the juice to be treated is divided into two fractions; approximately 15 to 20% of the total flow is directed to the exchanger 12 and the rest is sent to the apparatus 10 where it is distributed to the various compartments by the pipes 22.
  • the juice is heated and concentrated by evaporation.
  • the heating steam flow rate of the exchanger 12 and the pressure in the shell of the evaporator 14 are adjusted so that the juice leaving the evaporator has a concentration close to saturation and is not supersaturated.
  • the pressure in the evaporator 14 is higher than the pressure in the flask 16, which is substantially equal to the pressure in the apparatus 10, so that another part of the juice is evaporated by expansion when entering the flask.
  • the difference in pressures is adjusted so that the juice is brought to the state of supersaturation of germination induced in the flask 16.
  • a volume of semen proportional to the flow of juice is injected into the supersaturated juice.
  • This mixture is discharged into capacity 18 where it remains for 3 to 15 minutes, preferably about 10 minutes. During this stay, micro-crystals are formed, the number of which depends on the degree of supersaturation and the seed flow.
  • the supersaturated juice could be introduced into the capacity 18 at several points distributed over its entire length or over only part of it; in this case the seed would be introduced directly into the capacity 18 at the level of the first entry of the supersaturated juice.
  • This mode of supply of the capacity 18 makes it possible to increase the residence time of the semen and, consequently, the time of magnification of the crystals, for the same volume of the capacity, since the total flow rate of supersaturated juice circulates only in the last compartment (s) of the capacity. It also makes it possible to maintain a lower juice / weight ratio of crystals weight throughout the capacity and to limit the spontaneous formation of new germs of crystallization.
  • the magma obtained containing an amount of crystals which represents from 1 to 10% of the amount of commercial sugar to be produced, feeds the first compartment of the apparatus 10 where the concentrated juice is brought back to the state of stable supersaturation by addition of undersaturated juice, the flow rate of which is automatically adjusted, to achieve this result, by means of a valve placed on the pipe 22 and controlled by a regulation system not shown.
  • the supersaturation is maintained in the same way in the stable zone in all the other compartments so as to cause the magnification of the crystals introduced into the first compartment, without the formation of new crystals.
  • the massecuite obtained is continuously extracted from the last compartment.
  • the heat exchanger 12 - evaporator 14 assembly could be replaced by a single device, for example a descending evaporator heated by steam.
  • the tubular capacity 18 could have a different structure from that described. In particular, it could be heat-insulated or provided with a double envelope in which a fluid at an adequate temperature would be circulated, against the current with respect to the mixture contained in the capacity; this would, if necessary, lower the temperature of the mixture to a temperature close to that prevailing in the crystallization apparatus 10 which is favorable to maintaining the supersaturation and improves the crystallization throughout the capacity. It is understood that these modifications and all those using equivalent technical means are within the scope of the invention.

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  • Chemical & Material Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Saccharide Compounds (AREA)
EP84401051A 1983-05-26 1984-05-22 Verfahren und Vorrichtung zur durchlaufenden Herstellung von Zuckerkristallen aus Zuckersäften Expired EP0128078B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT84401051T ATE19655T1 (de) 1983-05-26 1984-05-22 Verfahren und vorrichtung zur durchlaufenden herstellung von zuckerkristallen aus zuckersaeften.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8308687 1983-05-26
FR8308687A FR2546529B1 (fr) 1983-05-26 1983-05-26 Procede et installation pour la production en continu de cristaux de sucre a partir de jus sucres

Publications (2)

Publication Number Publication Date
EP0128078A1 true EP0128078A1 (de) 1984-12-12
EP0128078B1 EP0128078B1 (de) 1986-05-07

Family

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Family Applications (1)

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EP84401051A Expired EP0128078B1 (de) 1983-05-26 1984-05-22 Verfahren und Vorrichtung zur durchlaufenden Herstellung von Zuckerkristallen aus Zuckersäften

Country Status (11)

Country Link
EP (1) EP0128078B1 (de)
JP (1) JPS6075300A (de)
AT (1) ATE19655T1 (de)
AU (1) AU2855084A (de)
DE (1) DE3460126D1 (de)
DK (1) DK258384A (de)
ES (1) ES532669A0 (de)
FR (1) FR2546529B1 (de)
IN (1) IN160417B (de)
MA (1) MA20125A1 (de)
ZA (1) ZA844005B (de)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2597115A1 (fr) * 1986-04-09 1987-10-16 Fives Cail Babcock Procede et installation pour la production en continu de cristaux de sucre a partir de sirops
EP0453375A1 (de) * 1990-04-20 1991-10-23 F C B Verfahren und Vorrichtung zur kontinuierlichen Herstellung von Zuckerkristallen
EP0473956A1 (de) * 1990-09-05 1992-03-11 Dorr-Oliver Deutschland GmbH Verfahren zur Kornbildung bei der Kristallisation eines Zuckerdicksaftes

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3763364D1 (de) * 1986-08-01 1990-08-02 Fives Cail Babcock Verfahren und vorrichtung zur herstellung einer impfsuspension fuer eine kontinuierlich arbeitende kristallisationsanlage.

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1393719A (fr) * 1964-04-03 1965-03-26 American Sugar Sucre et son procédé de fabrication
US3356532A (en) * 1963-01-11 1967-12-05 Andre Pierre Osmond Bizet Crystallization of sugar
GB1163694A (en) * 1968-01-15 1969-09-10 American Sugar Improvements in or relating to Method of Preparing a Granular Free-Flowing Sugar Product.

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3356532A (en) * 1963-01-11 1967-12-05 Andre Pierre Osmond Bizet Crystallization of sugar
FR1393719A (fr) * 1964-04-03 1965-03-26 American Sugar Sucre et son procédé de fabrication
GB1163694A (en) * 1968-01-15 1969-09-10 American Sugar Improvements in or relating to Method of Preparing a Granular Free-Flowing Sugar Product.

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2597115A1 (fr) * 1986-04-09 1987-10-16 Fives Cail Babcock Procede et installation pour la production en continu de cristaux de sucre a partir de sirops
EP0453375A1 (de) * 1990-04-20 1991-10-23 F C B Verfahren und Vorrichtung zur kontinuierlichen Herstellung von Zuckerkristallen
FR2661192A1 (fr) * 1990-04-20 1991-10-25 Fives Cail Babcock Procede et installation pour la production en continu de cristaux de sucre.
EP0473956A1 (de) * 1990-09-05 1992-03-11 Dorr-Oliver Deutschland GmbH Verfahren zur Kornbildung bei der Kristallisation eines Zuckerdicksaftes

Also Published As

Publication number Publication date
FR2546529A1 (fr) 1984-11-30
ATE19655T1 (de) 1986-05-15
EP0128078B1 (de) 1986-05-07
IN160417B (de) 1987-07-11
MA20125A1 (fr) 1984-12-31
ES8504259A1 (es) 1985-05-01
DE3460126D1 (en) 1986-06-12
DK258384A (da) 1984-11-27
DK258384D0 (da) 1984-05-25
AU2855084A (en) 1984-11-29
JPS6075300A (ja) 1985-04-27
ES532669A0 (es) 1985-05-01
FR2546529B1 (fr) 1985-07-19
ZA844005B (en) 1985-01-30

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