Sugar cane juice clarification process

A technology of sugarcane juice and supernatant, which is applied in the direction of purification with adsorbents and purification with alkaline earth compounds, and can solve problems such as affecting yield, complicated operation, and increased loss of invert sugar

Inactive Publication Date: 2007-05-16
EI DU PONT DE NEMOURS & CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method results in (a) increased loss of invert sugars (fructose and glucose) from the cane juice due to the highly alkaline pH (typically pH up to about 10) and high temperatures used in this method, advers...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Slowly heat crude sugarcane juice (1 L) to 80°C in a 2 L beaker, then gradually add 33 ml of milk of lime (calcium hydroxide, Ca(OH) 2 ) to raise the pH to 8.5. The resulting solution was allowed to stand for approximately one (1) minute before adding Particlear® Silica Microgel 160 ppm manufactured by E.I. du Pont deNemours and Company, Wilmington, Delaware, USA. The solution was then left to stand for about 2 minutes. The pH of the solution was maintained at 8.4 by simultaneous addition of milk of lime and carbon dioxide gas. Milk of lime (105 ml) was added to bring the total CaO to 2% by weight of the solids content. Carbon dioxide was introduced at a steady flow rate of 260 cc / min. Finally, the pH of the solution was lowered to 7.0 by blowing more carbon dioxide into the solution. The total carbonation time was 15 minutes. During carbonation, by regulating the CO 2 Flow rate and foam formation are controlled by the presence of microgels. After 45 minutes of s...

Embodiment 2

[0078] Process crude sugarcane juice by embodiment 1. The final product had a pH of 8, a turbidity of 54 NTU, a color of 7096 by ICUMSA method #4, a Brix of 17.0, and a total reducing sugar of 16.2.

Embodiment 3

[0080] Using the method of the present invention, 2-3 liters of crude sugarcane juice per hour is used in the pilot plant to run continuously for 3-4 hours per day. Heat crude sugarcane juice to 55°C, then add milk of lime (calcium hydroxide, Ca(OH) 2 ) to raise the pH to 10.5. The milk of lime consumption was about 1.2% by weight of CaO on the solids content. The resulting solution was allowed to stand for approximately five (5) minutes. The solution was then carbonated in a countercurrent column. Carbon dioxide was introduced from the bottom at a steady flow rate so that the final carbonated juice downstream of the column had a pH of 9.5. The carbonation time carried out in the column was 10 minutes. 150 ppm of Particlear® silica microgel produced by E.I. du Pont de Nemours and Company, Wilmington, Delaware, USA was then added. The solution was then left to stand for about 5 minutes. The microgel-carbonated juice was then sent to a decanter to separate the precipitate ...

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PUM

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Abstract

A process to clarify raw sugar cane juice, which comprises adding a source of lime, adding an anionic inorganic colloid or polyacyrlamide, and carbonating.

Description

field of invention [0001] The present invention relates to an improved crude sugarcane juice clarification process using anionic inorganic colloids or polyacrylamide polymers, especially in conjunction with carbonation processes. Background of the invention [0002] Sugarcane juice is an extremely complex liquid medium containing many organic and inorganic components in soluble, suspended / decantable and suspended / colloidal forms. Sucrose for human consumption is produced by clarification of sugarcane juice by extraction, and the clarified sugarcane juice is processed and concentrated to obtain sucrose. [0003] Therefore, clarification is an essential step to obtain high yield and high quality sucrose. The clarification process entails the removal of components other than sucrose while minimizing sucrose loss and color formation. [0004] Sulfurous acid filling method is currently the most widely used cane juice clarification method. It includes the absorption of SO by ca...

Claims

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Application Information

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IPC IPC(8): C13D3/02C13D3/06C13D3/12C13B20/02C13B20/06C13B20/12
Inventor F·A·R·迪奥尼西I·V·奥基R·J·卡拉布雷斯
Owner EI DU PONT DE NEMOURS & CO
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