Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
  • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
• • C—CHEMISTRY; METALLURGY
  • C13—SUGAR INDUSTRY
  • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
  • C13B10/00—Production of sugar juices
  • C13B10/08—Extraction of sugar from sugar beet with water
  • C13B10/083—Treatment of sugar beet before extraction
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
  • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
  • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
  • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
  • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

• the present invention relates to a beet processing method and a sugar beet processing unit in order to obtain sweet press juice and a beet pressing cake, also called NA product, which can be recovered in various forms, in particular in animal nutrition, as a substrate. fermentation and in crystalline sugar.
• the sugar beets are first washed and then cut into chips before going into a large extractor in which circulates hot water against the current. It takes a contact time long enough for the sugar in the chips to pass into the water; it's broadcasting. Once this step has been completed, two products emerge, the sugar beet pulp "which is exhausted in sugar” and a sugar-laden water also called diffusion juice which will have to be purified according to the calcocarbon separation process, to concentrate for obtain a syrup and crystallize to obtain crystallized sugar. These last three steps are optional for the use of the fermenting diffusion juice.
• the pulp thus obtained can not be recovered in industrial fermentation, and are only used in animal feed in three main forms: - wet pulps: about 11% dry matter;
• the wet pulps are directly derived from the diffusion. Due to their low dry matter content (11%) their interest is reduced in animal nutrition. In fact, the cost of transport is high and regulations impose on breeders, for this type of product having a low dry matter, have pits for recovering juice from the flow of product (silage) contained in these silos. These investments are generally expensive and difficult to depreciate with regard to the product.
• Precautions are necessary for making these silages; the ensilaged pressured pulps have in fact suffered, in particular in milk production, from a poor image related to the development of butyric spores.
• These butyric spores having, in addition, the origin of the incorporation of soil into the silage by the tires of the machines used for stacking silos, will soil the udder cows before contaminating the milk actually decreasing its quality and therefore the price paid to the producer.
• silage The principle of silage is simple; it is to protect the product from the air so as to promote the rapid development of lactic acid bacteria.
• lactic acid bacteria grow and acidify the medium very quickly by lowering the pH to a value close to 4. As long as the air does not infiltrate, this acidity stabilizes the silo by limiting the development of microorganisms including butyric spores and conforms. The ensiled product thus retains its food value and palatability for several months.
• the pressed pulp must be received by the breeder and put in silo quickly. They must be spread out in successive layers on a slab and be compacted. The silo must be quickly sealed. This will then allow rapid acidification of the silo by lactic acid production. This acidification will then constitute a barrier to the development of butyric spores and harmful conforms for the preservation of the product.
• the current sugar beet sugar scheme optimized to extract the maximum amount of sugar from beet chips has several characteristics:
• the cutting of beets washed into ridge-shaped chips to prevent the pieces from sticking to each other in the diffuser (the chips are about 0.9 to 1.3 millimeters thick and 5 to 6 centimeters in length ); - a long treatment between the cutting of the beets and the exit of the pulps related to the time necessary to allow the diffusion of the sugar in the water;
• the diluted diffusion juice must undergo a complex and energy-intensive calcocarbon treatment consisting first of all in a lime treatment which precipitates a certain number of impurities and then in two successive carbonations. which precipitate excess lime with the aid of carbon dioxide.
• the prior art discloses various methods for extracting a sweet juice for the production of sugar.
• the document NL-C2-1014605 describes a pressing of whole or cut beets, the pressed beets being able to be efficiently be efficientlyzed as food in animal nutrition and the sweet juice being intended for the production of sugar.
• EP 1063605 discloses a process comprising only two steps of pressing extraction of a mixture comprising a fresh beet raspberry and a sweet juice additive.
• EP 1022342 discloses a method of extracting a sweet juice comprising a multitude of pressing and extracting steps.
• the present invention overcomes the existing disadvantages and proposes, for this, a beet processing process greatly simplifying the installation and offering a better exploitation of the products obtained after processing.
• the object of the present invention is to improve the preservation in silos of pressed beet cakes or their direct use for its exploitation as animal nutrition and / or fermentation substrate, as well as the possible secondary transformation of the sweet juice to its exploitation as animal nutrition, fermentation substrate or crystalline sugar.
• the invention relates to a beet processing method comprising at least the following steps:
• the transformation process may further comprise between the washing and pressing step, a step of cutting the beets.
• the beet pressing cake which, unlike the pulps, is at a lower temperature and contains a higher amount of sugars, namely more than 20% of the dry matter compared to 7% for the pressed pulps, promotes in anaerobic conditions the rapid development of lactic acid bacteria. This rapid development is favorable to a good conservation of the silo pressing cake.
• the fraction of sugar not used by these lactic acid bacteria will be valorized during ruminal fermentation.
• the beet pressing cake can be used as an industrial fermentation substrate.
• the pressing juice will be treated continuously more rapidly than the conventional sugar process, thus limiting its degradation by fermentation.
• the method comprises between the washing step and the pressing step, a reheating step of whole beets or cut.
• the process comprises a step of continuous filtration of the sweet juice by centrifugation to obtain, on the one hand, a filter cake and, on the other hand, a filtered sweet juice.
• the filter cake is then mixed with the pressing cake.
• a step of treating the evaporated sweet juice is carried out to obtain a syrup of filtered sweet juice concentrated to more than 60% dry matter and a purity close to 90% (sugar ratio on material dried). This treatment step makes it possible to obtain a syrup of filtered sweet juice that can be stored and handled.
• the method comprising the following steps:
• the retentate is mixed with the pressing cake or with the filtering and pressing cakes.
• the invention also relates to a method for preserving the pressing cake, optionally mixed with the filter cake obtained according to one of the two embodiments and or with the retentate obtained according to the second embodiment.
• the preservation method comprises a step of ensiling the pressing cake or the mixture, without tamping said pressing cake or said mixture in the silo.
• This has the advantage of eliminating any necessary tamping during the silo of beet pulps supercharged to expel the air present in said silo.
• the pressing cake or the mixture allows the natural packing thereof during the setting in silo which, in combination with the percentage of sugar in said cake press or mixture, is sufficient for the development lactic acid bacteria to lower the pH below 4.
• the preservation process is thus considerably simplified by the suppression of tamping, thus reducing the contamination of silage due to butyric spores, which originates from the incorporation of in the silage by the tires of the machines used for the packing of the silos.
• the transformation process may further comprise a final step of drying the pressing cake, optionally mixed with the filter cake obtained according to one of the two embodiments and or with the retentate obtained according to the second embodiment.
• the invention also relates to animal feeds based on a pressing cake or mixture preserved according to the preservation method that is the subject of the present invention, or even based on filtered sweet juice syrup with a purity of about 90% or more. 60% of dry matter obtained according to the transformation method according to the first embodiment.
• the invention also relates to industrial fermentation substrates based on a pressing cake or the mixture obtained according to the transformation method that is the subject of the present invention, or even based on filtered sweet juice syrup with a purity of about 90% and more than 60% of dry matter obtained according to the transformation method according to the first embodiment.
• the invention also relates to animal feeds based on a pressing cake or a mixture preserved according to the preservation method which is the subject of the present invention, or even based on filtered sweet juice syrup with a purity of approximately 93% obtained according to the transformation method according to the second embodiment.
• the invention also relates to industrial fermentation substrates based on a pressing cake or the mixture obtained according to the transformation method that is the subject of the present invention, or even based on filtered sweet juice syrup with a purity of about 93% obtained. according to the transformation method according to the second embodiment.
• the invention also relates to food sugar obtained by crystallization of the filtered sweet juice syrup with a purity of about 93% obtained according to the transformation method according to the second embodiment.
• the invention also relates to an installation for implementing the beet processing method object of the present invention, for obtaining a pressing cake beet and a sugar juice beet.
• This installation comprises in particular a beet washing unit, a pressing unit, such as a screw press or twin screw arranged to perform a partial pressing beet to obtain a hand, a sweet press cake to more 20% compared to the dry matter and, on the other hand, a sweet juice with a concentration greater than 15% of dry matter.
• the pressing unit also comprises means for separating the pressing cake and the sweet juice obtained after pressing the beets.
• the plant further comprises a reheating unit for whole or cut beets, preferably of the steam cooker type at 100 ° C., and a centrifuge for filtering the sweet juice of pressed beets to obtain a filter cake and a filtered sweet juice.
• the plant further comprises a unit for supplying a flocculant in the sweet juice of pressed beets or in the beet sugar juice filtered by centrifugation and a membrane filtration unit, preferably of the mineral membrane type with a porosity of the order of 0.14 to 0.20 microns, making it possible to obtain a filtered sweet juice syrup with a purity of at least 93%.
• FIG. 1 shows a typical installation known from the state of the art
• FIG. 4 illustrates a graph showing the evolution of the acidity (pH) in the silos during the preservation of the pressing cake or of a mixture of said pressing cake with filter cake or retentate
• FIG. 5 illustrates the monitoring of the freezing of the pressing cake or of the mixture, in comparison with superpressed beet pulps and sugar-sweetened sugar beet pulps;
• FIGS. 6 and 7 illustrate diagrams obtained during a comparative study of the evolution of the total gas production representative of the fermentative capacity in the rumen of an animal for press-cake animal foods or mixing said pressing cake with filter cake or retentate and the same animal feed in which said pressing cake or said mixture has been replaced with sweetened pressurized pulp;
• the traditional processes consist in carrying out the steps according to the scheme of FIG. 1.
• the beets 1 are first washed in a washing unit 2 and cut into chips in a cutting unit. 3.
• the chips then enter an extractor 4 in which circulates against the current, hot water 5, which allows the diffusion of the sugar present in the chips, in hot water.
• the result is sugar beet pulps Ib, which are then pressed into a pressing unit 6 in order to extract the remaining moisture 7 and obtain at the outlet of the supercharged pulps Ic which are then stored in silos 8.
• the juice Sugar-laden diffusion 5a at the outlet of the extractor 4 is purified by a complex calcocarbon treatment and then concentrated and crystallized in one or more treatment units 9.
• the sugar beet processing method makes it possible at least to obtain two basic products, namely, on the one hand, a pressing cake containing more than 20% sugar relative to the dry matter and, secondly, a sweet juice with a concentration of more than 15% dry matter.
• the installation 10 for implementing the beet processing method also makes it possible to produce two final products, namely on the one hand a mixture of pressing cake and of filter cake and secondly, a syrup of filtered sweet juice of a purity of about 90% and more than 60% dry matter, brown color.
• the beets 11 enter a washing unit 12.
• washed beets 11a are optionally cut into a cutting unit 13.
• the washed whole beets 11a or cut 11b are then reheated in a washing unit.
• reheating 14 consisting for example of a steam cooker at 100 ° C.
• the sweet juice He is then filtered by means of a centrifuge 16, for example of the Guinard® type, which makes it possible to obtain two products, namely a filtered sweet juice Hf and a filter cake Hg.
• the filtered sweet juice Hf is then concentrated by means of a vacuum evaporator 17 making it possible to obtain a filtered juice Hh juice syrup with a purity of about 90% and more than 60% of dry matter.
• the filter cake 11g is, for its part, preferably mixed with the pressing cake Hd, the said mixture Hi being then kept dried or as it is in silos 18. According to the second embodiment illustrated in FIG.
• installation 20 for the implementation of the sugar beet processing method also leads to two end products, namely on the one hand a mixture of pressing cake and retentate or a mixture of pressing cake, filtration and of retentate and secondly, a syrup of filtered sweet juice with a purity greater than 93%, straw-yellow color.
• beets 21 enter a washing unit 22. These beets are washed 21a are optionally cut into a cutting unit 23.
• the whole beet 21a or cut 21b then enter a pressing unit 24, for example a screw press known to those skilled in the art, so as to output two products separate: on one side a pressing cake 21d beets containing more than 20% sugar relative to the dry matter and on the other side, a sweet juice 21st beetroot at a concentration greater than 15% dry matter.
• the sweet juice 21e is then optionally filtered using a centrifuge to obtain two products, on one side a filter cake that can be reincorporated into the pressing cake and the other a filtered sweet juice.
• the sweetened juice 21e or the filtered sweet juice will be mixed with flocculant 25, for example of the Sucrofloc® type, in a mixer 26, the said mixture 27 being then filtered by means of a membrane filtration unit 28, by example of the mineral membrane type with a porosity of between 0.14 and 0.20 ⁇ m, allowing two products to be obtained, namely a permeate 29 constituting a filtered sweet juice with a purity greater than 93% and a retentate 30.
• filtered sweet juice of higher purity is then concentrated and then used in crystallization according to known techniques, in food sugar.
• the retentate 30 is, for its part, preferably mixed with the pressing cake 2 Id, said mixture 31 being then kept dried or as is in silos 32.
• the pressing cake mixture Hd Hd with the filter cake Hg and the pressing cake mixture 31d 21d with the retentate 30, or even the pressing cake Hd or 21d alone, preserved in the silos 18 or 32, are used either as component in animal feed either as a fermentation substrate.
• the filtered sweet juice Hh obtained according to the transformation method illustrated in FIG. 2 is also used either as a component in animal feed or as a fermentation substrate.
• product NA The purpose of the following description is to highlight the particular characteristics of the pressing cake Hd or 21d, or even the mixture lli or 30, hereinafter referred to as product NA in which there still remains a significant amount of sugar of constitution, in comparison with the overdriven pulps or sugar-sweetened pulps.
• the transformation method makes it possible to obtain a product NA whose composition has the analytical values (in% DM dry matter) and the food values (per kg dry matter DM) as follows:
• Digestable Protein in the Intestine (DINP): 45 g / kg
• Digestable Protein in the Intestine (PDIE): 63 g / kg
• DINP is the amount of digestible protein in the gut of a food when it is included in a degradable nitrogen deficiency ration.
• PDIE represents the amount of digestible protein in the intestine of a food when it is included in a diet deficient in energy.
• silage principle NA product preservation tests, overpressed pulps and sugar-sweetened pulps were carried out by the silage principle.
• the principle of silage is to put the fresh product away from the air so as to allow the development of anaerobic lactic acid bacteria. To do this, the silage is usually packed to evacuate the maximum oxygen. The rapid development of lactic acid bacteria results in a rapid increase in the acidity of the silage (lower pH).
• a rapid acidification of the silo is essential in order to rapidly bring the pH to a value lower than 4. If this acidification is too slow, there is a risk of developing enterobacteria and butyric spores which will produce acetic acid and butyric acid responsible for a loss of dry matter silage and therefore of nutritional value and also the lack of appetite of silage: odors and unpleasant tastes.
• the lactic acid bacteria By fermenting the soluble sugars contained in the silage, the lactic acid bacteria produce lactic acid, acidify the medium very quickly and lower the pH to a value lower than 4. At a pH below 4, proteolysis (loss of protein by fermentation) and fermentations producing volatile fatty acids in silage are stopped. The silage becomes stable and can be kept in good conditions, making it suitable to meet the nutritional needs of livestock.
• the tests measured the evolution of the acidity (pH) of the NA product silos.
• the silo conditions for the product NA are advantageous. Indeed, to promote the development of anaerobic lactic acid bacteria and thus promote the lowering of the pH of the silo, it is essential with the pressurized pulps, to pack the silage product. However, unlike the compressed pulps on which the pH measurements were made, the product NA was not compacted during the constitution of the silo. Its acidification was nevertheless faster and reached a level of acidity higher than that of the pressed pulps. The fact that the NA product does not need to be compacted represents a considerable time saving for the farmers who use the NA product and limits the risks of incorporating soil into the silage and therefore its contamination by butyric spores.
• the freezing points differ between the NA product, the pressurized pulps and the sweetened overpressed pulps.
• the resistance of the product to freezing has several advantages: - in case of freezing of the silage, the breeder can not use it any more and can no longer distribute it to his animals;
• the freezing stages for the sweetened pressurized pulps and for the product NA are reached at the same time.
• the overpressed pulp batch remains slower to reach this level.
• the batch of pressurized pulps has a temperature of freezing stage definitely higher than the 2 other lots:
• the Pulpes Surpressées batch is more heterogeneous with an average of 4h45 against 3h40 for the Supressed Sweet Pulps lot and 4h30 for the lot produced NA.
• the freezing stage is reached later and is lower for the NA product compared to the overpressed pulps which reflects its greater ability to resist frost in comparison with the pressurized pulps.
• Sugary sweetened pulps follow a profile similar to that of the product NA to the freezing point after which the kinetics of freezing is faster than that of the product NA.
• the objective is to compare two products, animal feed, with the same chemical composition: dry matter, sugar content, etc., but obtained by two different processes. Since the theoretical dietary values of the two products, NA product and sweetened sugar pulps were the same, we created a ration in which we substituted the NA product with sweetened sugar pulp.
• NA in comparison to those containing sweet pressed pulps. This reflects the animal's better rumen fermentations for the NA product and therefore a better valuation of the food by the animal to express all its zootechnical performance. Finally, from a practical point of view, it was found that the product NA only froze at a temperature below -3 ° C, while the pressurized pulps froze around 0 ° C. The use and distribution NA product to animals are therefore facilitated in winter period which will be the main period of distribution to animals.

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• Life Sciences & Earth Sciences (AREA)
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• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
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• 2008
  • 2008-03-19 FR FR0801496A patent/FR2928817B1/fr active Active
• 2009
  • 2009-03-19 WO PCT/FR2009/000296 patent/WO2009125088A2/fr not_active Ceased
  • 2009-03-19 US US12/933,102 patent/US9326534B2/en active Active
  • 2009-03-19 EP EP09730539A patent/EP2255018A2/de not_active Withdrawn
  • 2009-03-19 UA UAA201012311A patent/UA104419C2/uk unknown
  • 2009-03-19 RU RU2010142638/10A patent/RU2485184C2/ru active
  • 2009-03-19 CN CN200980109819.9A patent/CN102084008B/zh active Active
  • 2009-03-19 CA CA2718617A patent/CA2718617A1/fr not_active Abandoned
• 2010
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