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Cane pressing and permeating juice extraction method

A technology of infiltration and sugarcane, which is applied in the direction of extracting juice from sugarcane, which can solve the problems of site limitation, analysis and differentiated treatment, waste of energy consumption, etc.

Inactive Publication Date: 2012-07-18
黄健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] It can be seen from the above-mentioned public documents that the improvement of the extraction rate of sugarcane in my country mainly depends on the improvement of equipment performance. This method of improving the process by updating equipment not only requires huge economic investment, but also is greatly limited by the site. The current pressing and soaking juice extraction process does not analyze and distinguish the bagasse, pith, and bran after each press, and extracts juice through all the presses in the form of whole bagasse. This process has not been effectively developed. The best performance of its equipment, improve the extraction rate of sugar cane, and cause huge waste of energy consumption

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  • Cane pressing and permeating juice extraction method
  • Cane pressing and permeating juice extraction method
  • Cane pressing and permeating juice extraction method

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Keep the four presses of the current traditional pressing and soaking juice extraction process unchanged. The first three presses retain the original whole-slag pressing and soaking juice extraction process, and add an appropriate amount of Soak water to improve the extraction rate of pith and bran. After the fourth press is moved to the pitting workshop, all the bagasse is squeezed by three presses and then introduced into the pitting workshop to remove pith and bran. Lead to the 4th press for pressing, infiltrating and extracting the juice. The process of other materials remains unchanged. Finally, the sugar content of cane pith and cane bran is 1.8%, the sugar content of bagasse is 1.6%, and the final average sugar content of bagasse 1.67%, the raw material cane extraction rate (absolute value) is actually increased by 0.85%, the energy consumption is 5300Kwh, and the 5500Kwh of the traditional process reduces the power consumption load by 3.6%.

Embodiment 2

[0026] Keep the 5 presses of the current traditional pressing and soaking juice extraction process unchanged, the first 4 presses retain the original whole slag pressing and soaking juice extraction process, and add an appropriate amount of Soak water to improve the extraction rate of pith and bran. All the bagasse is squeezed by three presses and then imported into the pitting workshop to remove the pith and bran. Then the bagasse is returned to the original fourth press. 4. Five presses press and infiltrate bagasse with high sugar content to extract juice, and the flow of other materials remains unchanged. Finally, the sugar content of cane pith and cane bran is 1.75%, and the sugar content of bagasse is 1.4%. The average sugar content of the final bagasse is 1.52%, which actually increases the raw material cane extraction rate (absolute value) by 1.05%, and the energy consumption is 5640Kwh, which reduces the electricity load by 6.0% compared with the 6000Kwh of the traditio...

Embodiment 3

[0028] The 5 presses of the current traditional pressing and soaking juice extraction process remain unchanged, the first 4 presses retain the original whole slag pressing and soaking juice extraction process, and add an appropriate amount of Soak water to increase the extracting rate of cane pith and cane bran. Between the fourth press and the fifth press, add process equipment for removing pith and cane bran. After removing the cane pith and cane bran, the fifth press The machine presses and infiltrates the bagasse with high sugar content to extract the juice, and the process of other materials remains unchanged. Finally, the sugar content of cane pith and cane bran is 1.5%, and the sugar content of bagasse is 1.5%. The final average sugar content of bagasse The amount is 1.50%, which actually improves the raw material cane extraction rate (absolute value) of 0.91%, and the energy consumption is 5800Kwh, which reduces the electricity load of 3.33% compared with the 6000Kwh of...

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Abstract

The invention discloses a cane pressing and permeating juice extraction method, which comprises the following processes: full slag pressing and pressing without bagasse pith bagacillo and bagasse. The method improves the traditional process of pressing and permeating juice extraction by a plurality of pressing machines. The front section is the full slag pressing, the number of full slag pressingmachines is determined by whether the sugar content of the bagasse pith bagacillo is low enough; after the full slag pressing, bagasse pith bagacillo removal equipment is added between any two pressing machines behind the last full slag pressing machine, or all bagasse is guided into a bagasse pith removal shop for removing the bagasse pith bagacillo, then, the bagasse after the bagasse pith removal is guided to a subsequent pressing machine for permeating pressing juice extraction, the cane juice is collected through a back flow process, the removed bagasse pith bagacillo is used as thermoelectrical fuel, and finally, the produced bagasse is used for paper making or used as raw materials of other products. Compared with the existing pressing and permeating juice extraction process, the method of the invention has the advantages that the raw material cone pressing extraction rate is improved by 0.8 percent to 1.45 percent, the electricity consumption load is reduced by 3 percent to 9 percent, and the invention has obvious economic benefits and social benefits for China with small agricultural acreage and severe energy-saving and discharge-reduction situation.

Description

technical field [0001] The invention relates to a sugar making process, in particular to a method for extracting sugarcane juice by pressing. Background technique [0002] Sugar is a necessity of human social life and an important industrial raw material. It occupies a special and important position in the national economy and is also one of the most sensitive industries in the international trade of agricultural products. my country is the world's major producer and consumer of sucrose. Sucrose accounts for more than 90% of my country's sugar consumption, and it shows an increasing trend year by year. Sucrose production is of great significance to ensure the safety of my country's sugar supply. my country's sugar production areas are mainly concentrated in Guangxi, Yunnan, Guangdong, Hainan and other provinces and regions, of which Guangxi's sugar cane sugar production accounts for about 60% of the country's total, far exceeding the sum of other provinces. In recent years,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C13B10/02
Inventor 黄健
Owner 黄健