Sugar clarification technique method for intensifying stoving neutralization reaction

Abstract

A sugar-manufacturing clarification technique for intensifying sulfitation neutralization reaction adopts a sulfurous clarification technique, comprising preliming, first heating, sulfitation neutralization, second heating, sedimentation and a working procedure of intensifying sulfitation neutralization reaction; the working procedure of intensifying sulfitation neutralization reaction is the procedure that sulfitation-neutralized cane juice goes through ultrasonic intensified treatment, namely, the sulfitation-neutralized cane juice passes through an ultrasonic processor, and ultrasonic field energy is applied to the running cane juice; the working procedure of intensifying sulfitation neutralization reaction is carried out after the working procedure of sulfitaion neutralization and before the second heating or is carried out after the second heating and before the working procedure of sedimentation; the intensity of the ultrasonic intensified treatment for intensifying the sulfitation-neutralized cane juice is within 0.5W / cm<2> and 10W / cm<2>; the time of the ultrasonic intensified treatment is within 1s to 300s. The method can improve the speed and the degree of the cane juiceneutralization reaction, improve the decolorization effect, and reduce the residual sulfur content.

Description

Technical field: [0001] The invention relates to a sugar production process, in particular to an improved sugar clarification process. Background technique: [0002] The color value and sulfur content of white granulated sugar are the most important and most technically difficult quality indicators of white granulated sugar. Decolorization in sugar mills is done through clarification. In the currently most commonly used sulfite clarification process, by adding SO 2 , milk of lime and phosphoric acid to form calcium sulfite precipitation and calcium phosphate precipitation to adsorb and remove the colloids and pigments in the sugar juice. Therefore, the adsorption capacity of calcium sulfite precipitation and calcium phosphate precipitation to colloidal pigment directly affects the clarification and decolorization effect. On the other hand, due to SO 2 and the addition of lime increases the SO in cane juice 3 2- and Ca 2+ In the subsequent neutralization reaction, the ...

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Problems solved by technology

[0003] Although the sulfite clarification process has a long history and is quite mature, there are still many problems in the sulfur fumigation neutralization reaction in the sugar production process, which are mainly manifested in the following aspects: (1) sugarcane juice absorption SO 2 Slow and insufficient; (2) milk of lime and SO 2 The reaction is not complete; (3) The precipitated particles of calcium sulfite are not firm and the particle size is uneven

[0004] The above situation will cause the following hazards: (1) pH fluctuation of sugarcane juice in the follow-up process will affect the quality of sugar juice; (2) SO in clear juice 2 The large residual amount will eventually lead to high sulfur content in the finished white sugar, which will degrade the white sugar; (3) The high residual calcium salt content in sugar juice will lead to high ash content in the product and serious fouling of equipment and pipelines; (4) Inorganic substances in sugar juice The high content of the nectar increases the honey making rate and reduces the sugar recovery rate; (5) Lime and SO 2 Incomplete reaction, resulting in low sulfur fumigation intensity, SO 2 It is not fully utilized, and the amount of sulfur is large; (6) due to CaSO 3 The particles are not firm, the adsorption and sedimentation performance is reduced, and the decolorization effect is poor

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