Preparation process of magnetized reverse osmosis purified water and application thereof in sugar production

Abstract

The application discloses a preparation process of magnetized reverse osmosis purified water and application thereof in sugar production, and belongs to the technical field of water treatment for sugar beet sugar production process. The application adopts first-stage or second-stage production falling water of a sugar production enterprise as raw water, and prepares high-purity purified water through pretreatment and single-pole reverse osmosis deep desalination under the condition of 45 DEG C to 55 DEG C, the desalination rate of the purified water can reach 97% to 99%, and the water body is neutral to weakly acidic; then, the purified water is magnetized and activated on line through a high-strength magnetizer at the water inlet end of a seepage device, magnetized reverse osmosis purified water with low surface tension, high penetration and high dissolution activity is obtained, and the magnetized reverse osmosis purified water completely replaces traditional water sources and is used as exclusive seepage water for sugar production by the beet seepage method. Through the synergistic effect of reverse osmosis purified water and water body magnetization and activation, the application significantly improves the separation selectivity of sugar and non-sugar in the seepage process, effectively retains non-sugar in waste silk, reduces the amount of filter mud and sugar loss caused by waste honey entrainment, shortens the sugar boiling and crystallization time, and reduces sugar loss caused by high-temperature conversion of sucrose.

Description

Technical Field

[0001] This invention relates to the field of water treatment technology in sugar beet leaching process, and particularly to a process for preparing magnetized reverse osmosis purified water and its application in sugar leaching. Background Technology

[0002] The sugar-making process in the beet sugar industry employs the osmosis method to extract sugar from beet fibers. The core principle is to utilize the permeation, diffusion, and dialysis between the osmosis water and the beet fibers to fully extract the sucrose from the beet cells while maximally retaining non-sugar impurities, providing high-quality raw materials for subsequent sugar juice purification and crystallization processes. In the osmosis process, the quality of the osmosis water is a crucial factor determining the sugar extraction efficiency, the purity of the extracted juice, and the total losses in the sugar-making process, directly impacting the entire production process from sugar extraction and juice purification to crystallization.

[0003] Currently, most sugar beet processing plants in China use ordinary well water or municipal tap water for leachate extraction. This type of water has several inherent defects that severely restrict the improvement of sugar processing technology: First, ordinary well water and tap water contain calcium and magnesium ions, suspended solids, trace amounts of inorganic salts, and impurities, resulting in low water quality. During the sugar beet leachate extraction process, it is impossible to efficiently achieve the process goal of "full sugar extraction and non-sugar retention," as a large amount of non-sugar components enter the leachate along with the sugar, directly reducing the purity of the leachate. Second, impurities in the water interfere with the osmotic dissolution balance, reducing the water's permeability and solubility. First, the deactivation of the water leads to insufficient sucrose precipitation from beet cells, resulting in high sugar content in waste fibers and causing sugar loss in beets. Second, the participation of impurity-laden water in the sugar leaching process increases the workload of subsequent cleaning processes such as adding lime, sulfur bleaching, and filtration, which not only increases the consumption of auxiliary materials such as lime and sulfur dioxide but also increases the amount of filter mud, thus increasing sugar loss from the filter mud. Third, the relative increase of non-sugar components in the sugar juice increases the viscosity of the sugar juice, deepens the color value of the sugar juice, prolongs the subsequent boiling and crystallization time, increases the high-temperature conversion loss of sucrose, and reduces the quality of the finished white sugar product.

[0004] In recent years, purified water preparation technology has matured, and the production cost of reverse osmosis purified water processes has decreased year by year. It has been widely applied in many industries such as food, beverage, and pharmaceuticals. However, its large-scale application in the sugar beet leaching process has not yet been observed. Existing sugar-making water optimization technologies mostly focus on simple filtration, which can only remove large particulate impurities from the water and cannot achieve deep desalination or remove trace impurities. Furthermore, they do not activate or modify the water, failing to fundamentally solve the industry pain points of low activity, poor selectivity, and high sugar loss in traditional processes. Based on this, this invention proposes a method for preparing highly active, high-purity process water suitable for the sugar beet leaching process and applies it to the sugar extraction leaching step, becoming a key technological direction for breaking through existing sugar-making process bottlenecks and improving the economic efficiency of sugar production. Summary of the Invention

[0005] This invention aims to overcome the technical shortcomings of existing sugar beet syrup extraction water, such as poor water quality, low activity, weak sugar extraction selectivity, high sugar loss during the sugar production process, large consumption of auxiliary materials, and limited finished product quality. It provides a process for preparing magnetized reverse osmosis purified water and its application in sugar production. By optimizing the reverse osmosis purified water preparation parameters and combining them with a high-intensity magnetization activation process, this invention obtains high-purity, high-permeability, and high-solubility magnetized purified water. This water is then used as the exclusive extraction water for sugar beet production, achieving the technical goals of improving the purity of the extracted juice, reducing the sugar content of waste fibers, reducing auxiliary material consumption, reducing overall sugar loss, and improving the yield and quality of white sugar, thus comprehensively optimizing the sugar beet production process.

[0006] A process for preparing magnetized reverse osmosis purified water and its application in sugar production includes the following steps: S1. Raw water selection and pretreatment: Select the primary or secondary condensate from the sugar beet production process as the raw water. Control the temperature of the raw water to be stable at 45℃~55℃. Remove suspended solids, colloids and large particulate impurities from the raw water through filtration equipment to complete the water pretreatment. S2. Preparation of deep purified water by single-stage reverse osmosis: The pretreated raw water is sent into a single-stage reverse osmosis device for deep desalination to prepare pure water. The desalination rate of the pure water is controlled at 97%~99%, and the pH value of the water is neutral to slightly acidic. S3. High-intensity magnetization and activation of water: A high-intensity magnetizer is installed on the main water inlet pipe of the permeator. The pure water prepared in step S2 is continuously passed into the high-intensity magnetizer for online magnetization and activation treatment to obtain magnetized reverse osmosis pure water. In step S2, the concentrated wastewater generated by reverse osmosis treatment is transported to the cooling pool along with the remaining production wastewater from the production process for recycling.

[0007] Furthermore, in step S1, the optimal temperature for raw water is 50°C, and the filtration equipment includes a multi-media filter and a precision filter to remove impurities from the raw water step by step.

[0008] Furthermore, in step S3, the purified water after magnetization and activation treatment can maintain the physical properties of reduced surface tension, high permeability, and high sugar solubility within a preset time.

[0009] The application of magnetized reverse osmosis purified water in beet sugar production completely replaces traditional well water or tap water as the sole leaching water in the beet leaching sugar production process, participating in the entire process of sugar leaching from beet fibers.

[0010] Furthermore, under the condition that the sugar leaching process parameters and equipment conditions of beet sugar production remain unchanged, the highly selective permeation characteristics of magnetized reverse osmosis pure water are utilized to achieve full extraction of sucrose from inside the beet filaments, while retaining non-sugar impurities such as pectin, protein, and organic acids in the waste filaments.

[0011] Furthermore, the purity of the exudate is increased from 85% in the original process to 87.0%, and the purity of the diluted juice can be increased to 91.0% without changing the cleaning efficiency.

[0012] Furthermore, neutral to slightly acidic magnetized reverse osmosis purified water is used as the percolation water to reduce the amount of sulfur dioxide used in the sulfur bleaching treatment of the percolation water.

[0013] Furthermore, the application of this technology can stably reduce the total sugar loss in beet sugar production by 0.45% to 0.55%.

[0014] The beneficial effects of this invention are as follows: 1. Significantly improves the purity of the exudate. The magnetized reverse osmosis purified water used in this invention has extremely low impurity content and excellent sugar exudation selectivity. It can effectively retain non-sugar components in the waste fiber, improving the basic quality of the sugar juice from the source and laying the foundation for improving the quality and efficiency of subsequent processes.

[0015] 2. Reduced auxiliary material consumption. After the purity of the exudate is significantly improved, the total amount of non-sugar content in the sugar juice is greatly reduced, which can effectively reduce the amount of ash added in the subsequent cleaning process, and at the same time reduce the amount of filter mud generated in the filtration process, thereby reducing the cost of production auxiliary materials and solid waste treatment.

[0016] 3. Optimize sugar production parameters throughout the entire process. Improving the purity of the exudate can simultaneously improve the purity of intermediate products such as dilute juice and syrup, reduce the viscosity of the sugar juice and improve its color value, effectively shorten the sugar boiling time in the crystallization stage, avoid the conversion and decomposition of sucrose due to prolonged high-temperature heating, significantly reduce undetected sucrose conversion losses throughout the entire sugar production process, and improve sucrose recovery rate.

[0017] 4. The purified water prepared by this invention is neutral or weakly acidic, and its quality is stable and pure, which can effectively reduce sulfur dioxide emissions during the sulfur bleaching treatment of leachate. The amount of [product name] used further reduces the amount of non-sugar components generated in the syrup.

[0018] 5. Quantitatively reduces total sugar loss in the sugar refining process, resulting in significant economic benefits. Industrial-scale calculations show that the process of this invention can stably reduce total sugar loss in the sugar refining process by 0.45%~0.55%. Compared with traditional processes, the sugar loss control effect is significant, and the sucrose recovery rate can be greatly improved. Attached Figure Description

[0019] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a flowchart illustrating the preparation process of magnetized reverse osmosis purified water and its application in sugar production according to the present invention. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0022] This invention is based on the synergistic effect of reverse osmosis deep desalination and water magnetization activation modification technology. First, a single-stage reverse osmosis process adapted to the sugar industry is used, with the condensate from the production process as the raw water. Precise temperature control achieves efficient desalination and purification, removing 97%–99% of inorganic salts, impurities, and ionic substances from the water, resulting in high-purity purified water with low impurities and neutral / weakly acidic properties, thus eliminating interference from impurities in the water to the sugar production process at the source. Second, a high-intensity magnetizer is used to magnetize the purified water online, altering its physical properties: reducing surface tension, significantly increasing permeability and sugar solubility, while retaining the water's activation properties. This allows water molecules to more easily penetrate into the sugar beet plant cells, fully dissolving the sucrose components within the cells. Simultaneously, the magnetized purified water exhibits excellent exudation selectivity, effectively inhibiting the precipitation of non-sugar impurities and retaining most non-sugar components in the waste fibers, fundamentally optimizing the separation of sugar and non-sugar components during the exudation process. In addition, activated water can reduce the temperature requirement for the leaching reaction, shorten the sugar juice residence time, reduce the loss of sucrose during high-temperature conversion, and simultaneously optimize the process parameters of the entire subsequent purification and crystallization process.

[0023] This invention provides a process for preparing magnetized reverse osmosis purified water and its application in sugar production. The specific technical solution is as follows: 1. Reverse osmosis purified water preparation process adapted to sugar refining processes The process selects primary or secondary condensate runoff from sugar manufacturing plants as the raw water for reverse osmosis (RO) treatment. Strictly controlling the inlet water temperature to 45℃~55℃ maximizes the pure water yield and desalination efficiency of the RO membrane. This also aligns with the continuous production conditions of sugar manufacturing lines, eliminating the need for additional heating and saving energy. After pretreatment to remove large suspended solids and colloidal impurities, the raw water enters a single-stage RO water purification system for further treatment. Through the screening and retention action of the RO membrane, harmful substances such as calcium and magnesium ions, soluble salts, and trace impurities are removed, producing high-purity purified water. This process maintains a stable desalination rate of 97%~99%, extremely low impurity content, and a pH value maintained in the neutral to slightly acidic range, fully meeting the requirements of high-precision osmosis processes in sugar manufacturing. The concentrated wastewater generated from RO treatment is uniformly transported to a cooling pond for recycling along with the remaining condensate runoff from the enterprise. This can be flexibly adjusted according to the runoff reuse requirements of each enterprise, with no additional wastewater discharge, making it suitable for various sugar manufacturing production systems.

[0024] 2. High-intensity magnetization activation treatment process for purified water A high-intensity magnetizer is fixedly installed on the main inlet pipe of the transdermal extractor. All the reverse osmosis purified water prepared above undergoes continuous online magnetization treatment through the magnetizer. The magnetized purified water is then directly fed into the transdermal extractor as the water for sugar beet production. Through the polarization effect of the high-intensity magnetic field, the structure of water molecule clusters is altered, breaking the association state of water molecules, reducing the surface tension of the water, and improving the water's permeability and sugar-dissolving activity. This allows the purified water to maintain a highly active state for a certain period, providing physical support for efficient and highly selective sugar exudation.

[0025] 3. Application of magnetized purified water in the sugar leaching process of sugar beets Magnetized and activated reverse osmosis purified water completely replaces traditional well water and tap water, serving as the sole leaching water in the beet leaching process, participating in the entire sugar extraction process from beet fibers. Based on conventional leaching equipment and parameters, the high purity, high permeability, high solubility, and high selectivity of magnetized purified water are utilized to achieve full extraction of sucrose from beet fibers, while maximizing the retention of non-sugar impurities such as protein, pectin, and organic acids in the waste fibers. This improves leaching purification efficiency, increases the purity of the leached juice, and optimizes the subsequent entire sugar production process.

[0026] Example 1: Experiment on the preparation and sugar production of magnetized reverse osmosis purified water 1. Raw water selection and pretreatment: The wastewater from the first and second stages of condensation in beet sugar production is selected as raw water. The temperature of the raw water is adjusted to stabilize at 50℃ (optimal operating conditions are in the range of 45℃~55℃). Suspended solids, colloids, and large particulate impurities in the raw water are removed by a multi-media filter and a precision filter to complete the water pretreatment.

[0027] 2. Reverse Osmosis Pure Water Preparation: Pretreated raw water is fed into a single-stage reverse osmosis unit. The unit's operating pressure and membrane flux are controlled according to standard industrial parameters for deep desalination, producing pure water. The measured desalination rate is 98.2%, the pH value is 6.8 (slightly acidic), and it contains no visible impurities and has low ion content, meeting high-quality process water standards. The reverse osmosis concentrate is collected in the production line's cooling tank and recycled throughout the system.

[0028] 3. Water magnetization treatment: A high-intensity magnetizer is installed in the main inlet pipe of the percolator. The prepared pure water is activated online through the magnetizer throughout the process. The magnetized water is then directly sent into the percolator as percolation water.

[0029] 4. Industrial Application Conditions: Using conventional beet leaching process, the beet shred processing capacity, leaching time, and basic equipment parameters remain unchanged. Only the leaching water is replaced with magnetized reverse osmosis purified water. Continuous industrial production tests are carried out, and various production data of the traditional water process and the process of this invention are recorded simultaneously for comparative analysis.

[0030] Implementation effect data measurement and verification To accurately verify the technical effect of the present invention, quantitative calculations were carried out based on conventional sugar production parameters of beet sugar production. The core production parameters were fixed as follows: 16BX of exudate hammer, 115% of exudate extraction rate, and 58% of waste honey purity. Data verification was performed on the traditional process and the new process of the present invention.

[0031] 1. Cleanliness Efficiency Calculation Traditional process (ordinary tap water / well water): original water purity 83.5%, permeate purity 85.5%. According to the formula E=(1-(100-permeate purity)×original water purity / (100-original water purity)×permeate purity)×100%, the permeation purification efficiency of the traditional process is E=14.2%.

[0032] The new process of this invention achieves a purity of 83.5% for the original juice and increases the purity of the extracted juice to 87.0%. Using the formula E = (1 - (100 - extracted juice purity) × original juice purity / (100 - original juice purity) × extracted juice purity) × 100%, the extraction and purification efficiency of the new process is E = 24.4%. Under the premise of unchanged purification process conditions and unchanged purification efficiency (E = 33.8%), the purity of the diluted juice can reach 91.0%, a significant improvement over the traditional process, demonstrating a marked increase in the purification efficiency of the sugar juice.

[0033] 2. Accounting for losses of non-sugar and waste molasses Traditional process: The purity of the exudate is 85.5%, the hardness is 16BX, the sugar content is 13.68%, and the non-sugar content of the vegetable shreds per unit is (16-13.68)×115%=2.668% vegetables; after purification, the non-sugar content of the diluted juice is 2.668% vegetables×(1-33.8%)=1.766% vegetables; the purity of the waste honey is 58%, and the honey production coefficient is 58% / (1-58%)×100%=1.381; the final sugar loss of the waste honey is 1.766×1.381=2.439% vegetables.

[0034] The new process of this invention: The purity of the exudate is 87.0%, the Brix is ​​16BX, the sugar content is 13.92%, and the non-sugar content of the vegetable shreds per unit is (16-13.92)×115%=2.392% vegetables; after the same purification process, the non-sugar content of the diluted juice is 2.392% vegetables×(1-33.8%)=1.583% vegetables; under the same honey production coefficient, the final sugar loss of waste honey is 1.583×1.381=2.187% vegetables.

[0035] Calculations show that, compared to traditional processes, the process of this invention can reduce sugar loss by 0.252% in the waste honey stage alone.

[0036] 3. Comprehensive economic benefit accounting Based on the economic benefits calculation of 10,000 tons of sugar beets, the following points are observed: First, the waste molasses loss is reduced by 0.252%, and 25.2 tons of white sugar can be produced for every 10,000 tons of sugar beets processed. Second, the process of this invention can simultaneously reduce the sugar loss of filter mud and the sucrose conversion loss by 0.25%, and 25 tons of white sugar can be produced for every 10,000 tons of sugar beets processed. With the two benefits combined, an additional 50.2 tons of white sugar can be produced for every 10,000 tons of sugar beets processed, which is a significant increase in production. Only the addition of pure water and water magnetization facilities is required, making the transformation cost low and the return significant.

[0037] In summary, this invention breaks through the long-standing technical bottleneck of water use in the beet sugar industry, and for the first time combines reverse osmosis pure water preparation with water magnetization activation technology and applies it on a large scale to the sugar leaching process, filling the application gap of magnetized pure water in the beet sugar industry and possessing extremely high industrialization and promotion value.

[0038] From the perspective of process optimization, this invention achieves quality and efficiency improvement throughout the entire process of sugar extraction, purification, and crystallization. By optimizing the source water quality, it simultaneously solves several industry pain points of traditional processes, such as low sugar juice purity, high non-sugar content, large consumption of auxiliary materials, high sugar loss, and unstable finished product quality. It can comprehensively improve the process stability and production efficiency of sugar beet production.

[0039] From the perspective of energy conservation and cost reduction, this invention can reduce the consumption of auxiliary materials such as lime and sulfur dioxide, reduce solid waste treatment costs and production consumption, and effectively reduce the overall production cost while improving the yield of finished products.

[0040] From an industrialization perspective, this invention offers simple process modifications and strong adaptability, directly adapting to various large, medium, and small beet sugar production lines without requiring significant alterations to existing production equipment and processes. It boasts low barriers to entry and rapid results. Large-scale application significantly improves enterprise economic benefits while optimizing quality indicators such as the color value of finished white sugar, enhancing product market competitiveness. It provides a novel technological path for process upgrading, energy conservation, and increased production in the beet sugar industry.

[0041] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A process for preparing magnetized reverse osmosis purified water and its application in sugar production, characterized in that, Includes the following steps: S1. Raw water selection and pretreatment: Select the primary or secondary production wastewater from beet sugar production enterprises as the raw water for preparation. Control the temperature of the raw water to be stable at 45℃~55℃. Remove suspended solids, colloids and large particulate impurities from the raw water through filtration equipment to complete the water quality pretreatment. S2. Preparation of deep purified water by single-stage reverse osmosis: The pretreated raw water is sent into a single-stage reverse osmosis device for deep desalination to prepare pure water. The desalination rate of the pure water is controlled at 97%~99%, and the pH value of the water is neutral to slightly acidic. S3. High-intensity magnetization and activation of water: A high-intensity magnetizer is installed on the main water inlet pipe of the permeator. The pure water prepared in step S2 is continuously passed into the high-intensity magnetizer for online magnetization and activation treatment to obtain magnetized reverse osmosis pure water. In step S2, the concentrated wastewater generated by reverse osmosis treatment is transported to the cooling pool for recycling along with the remaining production wastewater from the enterprise.

2. The preparation process of magnetized reverse osmosis pure water according to claim 1, characterized in that, In step S1, the optimal temperature for raw water is 50°C, and the filtration equipment includes a multi-media filter and a precision filter to remove impurities from the raw water step by step.

3. The preparation process of magnetized reverse osmosis pure water according to claim 1, characterized in that, In step S3, the purified water after magnetization and activation treatment can maintain the physical properties of low surface tension, high permeability, and high sugar solubility within a preset time.

4. The application of the magnetized reverse osmosis purified water according to any one of claims 1-3 in beet sugar production, characterized in that, Magnetized reverse osmosis purified water completely replaces traditional well water or tap water, serving as the sole osmosis water in the sugar extraction process of beet osmosis, and participates in the entire sugar extraction process of beet filaments.

5. The application according to claim 4, characterized in that, Under the condition that the sugar leaching process parameters and equipment conditions of beet sugar production remain unchanged, the high selective permeation characteristics of magnetized reverse osmosis pure water are used to achieve full extraction of sucrose from inside beet filaments, while retaining non-sugar impurities such as pectin, protein, and organic acids in the waste filaments.

6. The application according to claim 5, characterized in that, The purity of the exudate was increased from 85% in the original process to 87.0%, and the purity of the diluted juice was increased to 91.0% without changing the cleaning efficiency.

7. The application according to claim 4, characterized in that, Neutral to slightly acidic magnetized reverse osmosis purified water is used as the percolation water to reduce the amount of sulfur dioxide used in the sulfur bleaching treatment of the percolation water.

8. The application according to claim 4, characterized in that, After the application of this technology, the total sugar loss in the sugar beet production process can be steadily reduced by 0.45% to 0.55%.

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