Crystallization process of crystalline fructose

Abstract

The invention relates to a crystallization process, and more particularly relates to a crystallization process in a production process of crystalline fructose. The crystallization process comprises primary crystallization of a horizontal crystallizer and deep crystallization of a vertical crystallizer. The crystallization process has the beneficial effects that the small horizontal crystallizer is additionally provided for primarily crystallizing syrup without needing higher dry concentration, the crystallization yield is increased through controlling pH, degree of supersaturation and seed crystal proportion and adopting a mode of combining primary crystallization and deep crystallization, and is capable of reaching about 53 percent; the dry concentration is reduced, thus the consumption of steam during evaporation and condensation is reduced, the material dry concentration is reduced to ensure that the rotation of a rotation stirring system of each crystallizer is more easily carried out, the mechanical resistance is reduced, the application performance of equipment is improved; the dry concentration is reduced, thus the primary temperature of crystallization is lowered, the temperature reduction enables the crystallization period to be shortened so that the crystallization efficiency is increased, the equipment utilization rate is increased, the ice water consumption is reduced, and the energy resource is saved.

Description

technical field [0001] The invention relates to a crystallization process, more specifically a crystallization process in the production process of crystalline fructose. Background technique [0002] Fructose is an isomer of glucose, but its sweetness is 1.8 times that of sucrose (the sweetness of glucose is about 0.8 times that of sucrose), and its metabolism in the human body is faster than glucose, which is easily absorbed by the body and does not depend on insulin. It has little effect on blood sugar and is suitable for supplementing energy for patients with glucose metabolism and liver insufficiency. At the same time, it also has the characteristics of promoting the reproduction of probiotics, improving intestinal function and metabolism, and preventing dental caries. Because of its low-calorie properties, it does not cause blood sugar to rise, does not stimulate insulin secretion, and can be eaten with fat, which can inhibit excessive storage of body fat, inhibit denta...

AI Technical Summary

Problems solved by technology

[0005] The crystallization yield of crystallization by the above method is about 45%, and the crystallization yield is low, which is not conducive to the large-scale production and development of enterprises

[0006] In the above process, it is necessary to increase the concentration of dry matter to more than 88%, and a large amount of steam needs to be used. Moreover, due to the high concentration of dry matter, the resistance is relatively large, which is not conducive to the rotation of the stirring system of the crystallizer and reduces the efficiency of the equipment.

[0007] At the same time, due to the high concentration of dry matter, the initial temperature of crystallization is above 65°C, the crystallization period is long, the amount of ice water is large, and the efficiency is low. If the initial temperature is directly lowered, due to the high concentration of dry matter, crystallization will appear during the transportation of the syrup , blocking the pipe

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