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Saturator for sugarbeet industry Invention relates to the production of sugar. The saturator has a cylindrical housing with a conical bottom with technological nozzles and perforated baffles placed at its lower part for dispersing the saturation gas flow. In the upper part of the housing the device for separating drops of juice from the saturation gas is located. This device is a truncated cone having longitudinal helical grooves on the inner surface. The truncated cone is attached with its large base to the wall of the cylindrical housing to form outwards a cavity for collecting the separated drops. At that in the housing at least four flexible drain tube damped at the lower end are diametrically located. In the wall of each tube along the length the tapering nozzles are made, for supply of juice from the cavity of collection to the inner surface of the housing and formation of a liquid film on it. At the upper part of the cylindrical housing the pipe is made for discharge of the vapour-gas flow. The pipe is connected to the inlet of the flow channel for the coolant of the thermoelectric generator. The generator is made in the form of a housing and a set of differential thermocouples. And the "hot" ends of the differential thermocouples are located inside the flow channel for the coolant, and their "cold" ends are mounted on a surface of the housing of the thermoelectric generator. The outlet of the flow channel for the coolant is connected with the atmosphere. |
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Method of obtaining crystalline anhydride glucose Method of obtaining crystalline anhydrite glucose includes obtaining a syrup, the syrup evaporation and its supply into a crystalliser, crystal nucleation in the syrup and growing crystalline mass with cooling massecuite, centrifugation of massecuite, to separate and wash crystals from the inetrcrystal liquid, drying of crystals. Crystal nucleation is carried out in an evaporation apparatus at the syrup concentration of DS 82-83%. Crystals of anhydrite glucose are added in an amount of 10-15 per 1 t of the syrup. Fixation of the formed nuclei of crystals in the evaporation apparatus is carried out until DS of massecuite is 84-85%. After that, massecuite is poured into the crystalliser. Growth of crystalline weight is performed in the crystalliser with cooling massecuite from 77-80°C to 45-50°C for 6-10 h. |
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Method for production of first crystallisation fillmass First crystallisation fillmass production method envisages collection of seed fillmass in a mixture with syrup and first and second crystallisation sugars melt into a vacuum-apparatus with a circulator till complete coverage of the steam chamber heating surface. The crystallisation centres are represented by seed fillmass with crystals sized 0.120 - 0.160 mm. Then one performs crystals growing along with fillmass condensing till dry substances content is equal to 88.5-90.0% at a temperature of 72.0-76.0°C using 105-110°C heating steam for the steam chamber warming. After intakes of syrup with melt into the fillmass the second runoff is introduced. The final condensation of fillmass is performed at a temperature of 66.0-72°C till dry substances content is equal to 93.0-93.5%; prior to discharge from the apparatus fillmass is diluted with the first fillmass runoff till dry substances content is equal to 92.0-92.5%. |
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Crystalline white sugar production method Method envisages second crystallisation sugar melt production by way of sugar dilution with 80-90°C syrup in centrifuges till dry substances concentration is equal to 70-76% with subsequent treatment in a cavitator at a transmission rate equal to 10-15 m/s. Then one performs crystals formation in the process of boiling out first, second crystallisation fillmass and a crystalline base of third crystallisation fillmass using seed fillmass. Seed fillmass has crystals sized 0.120-0.160 mm. Seed fillmass for first crystallisation fillmass is prepared based on second crystallisation sugar melt and is boiled out till dry substances content is equal to 92.5% in the mixture of syrup with melt. Seed fillmass for second crystallisation fillmass is boiled out till dry substances content is equal to 94.0%. The crystalline base of third crystallisation fillmass is prepared based on third crystallisation sugar melt and then boiled out till dry substances content is equal to 94.5%. Then first crystallisation fillmass is centrifuged with separation into crystalline white sugar and runoffs. |
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Method of processing lignocellulose material Invention relates to field of biochemistry and biotechnology. Performed are: crushing and sieving of lignocelluloses material and selection of granules with particle size from 0.08-0.1 mm. As lignocelluloses material used are: straw, grass, chip, corncobs, bagasse and oil cake. Obtained granules are mixed with weight ratio granules-water 1:(1-5) at temperature 70-90°C. They are dispersed through colloid mill for 1-2 hours to obtain suspension with particle size 40-80 mcm. Homogenisation of obtained suspension is performed under pressure 50-100 atm and temperature 60-85°C for 1-2 hours. Suspension with particles with size 10-40 mcm is obtained. Bufferisation of obtained suspension with buffer solution of sodium acetate and acetic acid with pH value = 4.8-5.8 is carried out. Mixture of enzymes: cellulose in amount 10-60 international units per gram of lignocelluloses material, β-glucosidase in amount 40-100 international units per gram of lignocelluloses material and xylanase in amount 60-120 international units per gram of lignocelluloses material is added. Mixture of enzymes is introduced into reactor after cooling suspension to the temperature of carrying out enzymolysis 40-55°C. Enzymolysis is carried out in reactor for 36-72 hours at rate of reactor rotation 80-160 revolutions per minute. Content of sugar in hydrolysate is determined by method of liquid chromatography. |
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Method of obtaining sugar solution Invention relates to chemistry of sugars. Method includes stage of cellulose-containing biomass hydrolysis with obtaining water sugar solution. After that, obtained water sugar solution is filtered through nanofiltration membrane and/or reverse-osmosis membrane. Purified sugar solution is collected from the input side, and fermentation-inhibiting substances are removed from the side of filtrate. Said fermentation-inhibiting substances represent one or more compounds of organic acids, furane compounds and phenol compounds. |
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Method for enzymatic saccharification of lignocellulose materials Invention relates to biotechnology and enables to obtain soluble carbohydrates in monomer form from lignocellulose materials. The method involves pretreatment of lignocellulose material with lignin content of 3-35% and mechanical activation in planetary, roller, vibration or vibration-centrifugal type mechanical activators. Enzyme preparations with hydrolysing activity with respect to cellulose, hemicellulose, starch and proteins are then added with concentration of the enzyme preparations of 0.5-10 wt% and concentration of the solid phase of 10-40 wt%. Enzymatic hydrolysis is carried out at temperature of 50-65ºC for 1-6 days to obtain a carbohydrate solution. Every 0.5-5 hours, the gel-like oligosaccharide layer is removed from the reacting lignocellulose particles. |
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Method of obtaining xylose and cellulose for chemical recycling Invention relates to method of obtaining xylose product and cellulose for chemical recycling from xylane-containing biomass, which has xylane content 10-35%, calculated per dry biomass substance. In accordance with claimed method prehydrolysis of xylane-containing biomass is carried out with obtaining dissolved hemicelluloses hydrolysate and non-dissolved prehydrolysis biomass, and separation of dissolved hemicellulose hydrolysate from non-dissolved prehydrolysis biomass. After that, carried out are: chromatographic fractioning of dissolved hemicellulose hydrolysate, nanofiltration or crystallisation of sediment for obtaining xylose product, which has xylose content, at least, 55% calculated per content of dry substance of xylose product. After that, boiling of non-dissolved prehydrolysis biomass is carried out by sulphate method to obtain cellulose for chemical recycling with permanganate number lower than 14 and viscosity higher than 600 ml/g. |
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Crystalline white sugar production method Invention relates to food industry. The method envisages fillmass boiling out and crystallisation in two vacuum apparatus, ready fillmasses output into the receptacle fillmass mixer, centrifugation in a filtering batch centrifuge with first runoff separation, sugar crystals washing with second runoff separation and crystalline white sugar discharge. The crystallisation centres are represented by seed fillmass containing 20-30% of crystals sized 0.120-0.160 mm. In the vacuum apparatus, sugar crystals are grown to a size of 0.180-0.220 mm. Then fillmass in an amount of 35-50% is drained into the second apparatus with simultaneous charge of a sulfurated mixture of syrup with melt of first and second crystallisation sugars containing 65-75% of dry substances into the apparatus. Sugar crystals growing in the first and the second vacuum apparatus is performed with systematic intakes of the sulfurated mixture of syrup with melt. In the first and the second apparatus fillmass is respectively condensed to 92.0-92.5% and 93.0-94.0% of dry substances content. Then fillmass is diluted with the first fillmass runoff from the first apparatus, first - prior to discharge, then - in the receptacle fillmass mixer (to 92.0-92.5% of dry substances content); fillmass from the first vacuum apparatus is supplied for centrifugation earlier than fillmass from the second vacuum apparatus, with sugar crystals washing performed during a period of time corresponding to that of the first runoff separation while scouring water flow rate is equal to 0.16-0.26% of the fillmass weight per second. |
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Sugar-containing product manufacture method Method envisages crystal sugar mass stirring with a sweetening substance solution, at least one food additive introduction and the ready product drying. The crystal mass is represented by preliminarily sieved sugar with crystals sized 0.25-0.35 mm. The sweetening substance is represented by a natural sweetener - stevioside that is introduced into the crystal mass in the form of solution in an amount of 0.5-2.0% of the ready product mass. The mass is stirred during 10-30 minutes. The food additives are represented by casein iodine in an amount of 600-1000 mcg/kg and/or selenium in an amount of 300-500 mcg/kg of the sugar-containing product. |
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Method for division of first crystallisation fillmass of sugar production Method envisages first crystallisation fillmass division with fillmass loading into a filtering batch centrifuge rotor till the layer thickness is equal to 150 mm, first runoff separation from sugar crystals, the latter washing with second runoff separation and slight drying of sugar crystals before unloading out of the rotor to an amount of 0.8-1.5% of its weight. Fillmass being loaded is preliminarily diluted with syrup containing hydrogen peroxide in an amount of 0.003-0.009% of the sugar weight till dry substances content is equal to 91.7-92.5%; temperature is maintained at a level of 68-72°C for the fillmass minimum viscosity. Crystals washing is started after separation of 95-98% of first runoff; this operation is performed in two stages: at first - with sugar-containing solution with dry substances concentration equal to 60-75% in an amount of 2.0-3.5% of the fillmass weight at a temperature of 70-80°C, then - with 80-95°C washwater in an amount of 0.5-1.5% of the fillmass weight. |
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Depleted beet molasses utilisation method Method involves mixing and cavitation of a mixture consisting of depleted beet molasses and liquid petroleum fuel in a cavitation device. As a result of mixing and cavitation one produces liquid boiler biofuel burned in furnaces of power boilers at sugar industry enterprises. |
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Method for 1st crystallisation fillmass boiling out Method envisages syrup collecting into the vacuum apparatus, condensing, surfactants introduction into the vacuum apparatus, crystals formation, growing, fillmass boiling out and centrifugation with separation into white crystal sugar, first and second runoffs. The syrup is introduced into the vacuum apparatus with a mixture of second crystallisation sugar melt produced by way of second crystallisation sugar dilution with a 80-90°C syrup till dry substances content in the centrifuges is equal to 65-70%; the syrup is condensed till satiation condition. The crystal centres formation is performed with usage of sugar crystals sized 0.150-0.180 mm. The surfactants are introduced in two stages, first - with crystallisation centres, then - with third crystallisation sugar melt after termination of syrup intakes with third crystallisation sugar melt. The surfactants are represented by distilled monoglyceride. The second runoff of first crystallisation fillmass is introduced after termination of third crystallisation sugar melt collection into the fillmass before its final condensation till dry substances content is equal to 92.5-93.0%. |
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Diffusion juice purification method Diffusion juice purification method envisages juice heating, mixing with an adsorbent taken in an amount of 0.2-0.5% of the juice weight, stirring, preliminary and main defecation, 1st saturation, filtration, 2nd saturation and filtration. The adsorbent is represented by food fibres and beet-roots. The diffusion juice is heated up to 55-60°C; food fibres are added and the components are stirred during 5-6 minutes. The juice is filtered and delivered for preliminary defecation. |
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Method for diffusion-press extraction of sucrose from beet chips Method envisages extraction of sucrose from beet chips by way of countercurrent diffusion with subsequent pressing of desaccharified beet chips and return of water produced after pressing for diffusion. Sucrose extraction from beet chips by way of countercurrent diffusion is confined to residual sucrose content in desaccharified beet chips equal to 2.0-2.5% of the beet chips weight by way of reduction of diffusion juice bleed to 105-110% of the beet chips weight which allows to improve additional sucrose extraction from desaccharified beet chips by way of pressing till dry substances content is equal to 22-26% and till the residual sucrose content is equal to 1.0-1.5% in beet chips desaccharified by way of pressing. |
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Method of converting polysaccharides in molten inorganic salt hydrate Method involves dissolving polysaccharides in a molten inorganic salt hydrate. A reaction to convert the dissolved polysaccharides to monosaccharides is then carried out. The monosaccharides are then converted to basic chemical products. The basic chemical products include sorbitol, xylitol/arabinitol as well as isosorbide and anhydrosugar. The basic chemical products are then separated from the molten inorganic salt hydrate. |
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Method for production of first crystallisation fillmass Method envisages syrup condensation, crystals formation, growing, removal of a part of fillmass and boiling out the remaining fillmass till complete readiness. Crystals are initiated in an amount of 9-12 units per 1 mm of the trial lens surface length; after the crystals setting with syrup intakes (while the supersaturation coefficient is equal to 1.15-1.19) one performs (twice) dilution with filtered 2nd saturation juice or syrup (till crystals are sized first 0.10-0.15 mm, then - 0.2-0.3 mm). After dilution completion the supersaturation coefficient value is decreased to 1.10-1.12. The process of crystals growing before removal is performed with crystals content in the fillmass equal to 30-35%; the quantity of the removed part of the fillmass is equal to 40-55% of the total weight of the fillmass. At the beginning of condensation of the remaining and removed parts of the fillmass one introduces distilled monoglyceride into them in an amount of 0.002-0.006% of the weight of the remaining and removed parts of the fillmass. |
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Method for production of first crystallisation fillmass Method envisages preparation of second and third crystallisation sugar melts, their condensation in a vacuum apparatus, crystals formation, growing in two stages; at the first stage one intakes syrup into the vacuum apparatus from the evaporation installation mixed with second crystallisation sugar melt, at the second stage crystals are grown by way of intake of third crystallisation sugar melt with distilled monoglyceride addition and final condensation of the fillmass after the vacuum apparatus volume has been filled with the fillmass. Crystals formation is performed by way of crystallisation centres self-formation in the period of the supersaturation coefficient value increase in the interval of 1.20-1.22 - 1.36-1.38 and decrease of the temperature of the syrup with melt within the range of 80-78°C - 70-68°C. Crystallisation centres are set by way of dilutions of the mixture of syrup with melt at a temperature equal to 72-74°C during supersaturation level reduction to 1.15-1.17, the content of crystals in the fillmass being 5-7 crystal units per 1 mm of the trial lens surface length, with the rate of the fillmass circulation flow in the vacuum apparatus maintained within the range of 10-20 m/min. Final condensation of the fillmass to 92.0-92.5% in terms of dry substances is begun when crystals are sized 0.60-0.85 mm. |
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Method envisages implementation of preliminary progressive defecation, heat main defecation, hot main defecation, first saturation, filtration, defecation before second saturation, second saturation and filtration. The juice is treated with pulse magnetic field with induction equal to 0.23-0.25 T during 2-4 sec after the heat main defecation. |
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Method for production of fructose-containing solution from girasol Method envisages washing and grinding of girasol, its extraction with acidified water and the extract separation from the solid phase. Extraction is performed during 15-20 minutes, the ratio of girasol to acidified water being (1:2)÷(1:2.5); from the obtained extract one separates, by way of ultrafiltration, the fracture containing low-molecular compounds with molecular weight no more than 1000 Da. The separated fraction is concentrated by way of reverse osmosis until the content of dry substances is 25-30% to produce the target product; the target product is subjected to photosterilisation and packed. |
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Vacuum apparatus for fillmass boiling out Vacuum apparatus for fillmass boiling out consists of a vertical cylindrical body containing a suspended steam chamber and a separator for catching fillmass drops. Positioned inside the apparatus is a circulation pipe; mounted on top of the circulation pipe is a hexagonal pyramidal nosepiece positioned with its wider side turned upwards; on each face of the nosepiece windows are located that can be closed with dampers having pockets from the inside. Positioned in the vacuum apparatus lower part is an auger-type pump. |
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For purification juice is subjected to advanced preliminary defecation in a predefecator till pH is equal to 8.5-8.6 and treated with pulse magnetic field with induction equal to 0.25-0.30 T during 2-3 sec. One performs simultaneous defecosaturation treatment at constant pH equal to 8.5-8.6 and lime expenditure equal to 0.20-0.25% of CaO of the beet-root weight. Juice is delivered for defecation, first saturation, filtration, defecation before second saturation, second saturation and filtration. |
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Method for fermentative inuline hydrolysis in milk-and-vegetal scorzonera extract Proposed method involves scorzonera tubers washing, drying and milling and inuline extraction with curd whey ultrafiltrate taken at a ratio of milled scorzonera tubers to curd whey ultrafiltrate equal to 1:6 during 60 minutes at a temperature of 55°C. The extract is separated by way of centrifugation at a rotation rate equal to 6000 rpm during 20 minutes. The produced extract with dry substances content equal to 20 wt % is pasteurised, cooled and fructose content in the extract is determined. Inulase enzyme is introduced in an amount of 6.0 units/g into the produced extract, the extract is hydrolysed during 6 hours at a temperature of 60°C and fructose content is repeatedly estimated to determine inuline hydrolysis degree. The produced hydrolysed extract is cooled to 4-6°C and stored. |
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In the invention, a method of preliminary treatment for saccharification of plant fiber material is claimed lying in immersing the plant fiber material in a solution which comprises a polar organic solvent in which the heteropoly acid is dissolved before the saccharification of cellulose contained in the plant fiber material, and then distillation of the organic solvent from the immersed plant fiber material to obtain a preliminary treated mixture containing heteropoly acid and preliminary treated plant fiber material in a ratio of 3:1. Immersion of the plant fiber material is carried out at a temperature of 15 to 40°C. The heteropoly acid is represented by the chemical formula HwAxByOz, where A represents one element selected from the group consisting of phosphorus, silicon, germanium, arsenic and boron; and B represents one element selected from the group consisting of wolframium, molybdenum, vanadium and niobium; and the polar organic solvent is ethanol. |
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Method of production of fermentation product Method of production of a fermentation product from lignocellulose-containing material. The lignocellulose-containing material is preliminary treated. Then the hydrolysis of preliminary treated material is carried out. After the hydrolysis the fermentation is carried out using the fermenting organism. The fermentation is started and carried out at a concentration of the fermenting organism in a range of 2-90 g of weight of the fermenting organism in a dry state per 1 litre of medium for fermentation. And the fermentation is carried out as feed batch fermentation where C6 and C5 of sugar are fermented simultaneously. Preferably the fermentation product is ethanol. |
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Method involves at least the following stages: beet roots washing, heating, partial expression for production of, on the one side, a squeezed presscake containing more than 20% of sugar in terms of dry substances and, on the other side, of beet root juice with dry substances concentration more than 15%, separation of the squeezed presscake and beet root juice, beet root juice filtration by way of centrifugation for production of, on the one side, a filter-press cake and, on the other side, of filtered beet root juice, filter-press cake mixing with squeezed presscake and/or mixing a small quantity of flocculant (nearly 1%) with beet root juice or filtered beet root juice, the said mixture membrane filtration for production of a retentate and a filtrate where the said filtrate is represented by filtered beet root juice with purity no less than 93%, retentate mixing with squeezed presscake. The produced mixture of squeezed presscake with filter-press cake and/or retentate is subjected to ensilage without additional/mechanical compaction in a silo storage for storing; additionally, the said mixture drying is envisaged. Due to the beet roots processing method one may produce animals fodder products based on a mixture of squeezed presscake with filter-press cake and/or retentate, based on filtered beet root juice syrup with dry substances content equal to more than 60%. By the said method one may produce a nutritional fermentative medium based on beet root juice, filtered beet root juice with purity equal to nearly 90% and higher, filtered beet root juice syrup with dry substances content equal to more than 60% or a mixture of squeezed presscake with filter-press cake and/or retentate produced by the above method. Additionally the method allows to produce edible sugar produced by crystallisation of filtered beet root juice syrup with purity equal to 93%. |
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Saturator for beet-sugar production Proposed saturator for beet-sugar production contains a cone-bottomed cylindrical body equipped with technologic nipples and perforated baffle plates positioned in its lower part, designed in the form of elastic membranes for saturation gas flow dispersion. In the upper part of the body a device for juice drops separation from saturation gas is positioned; the device is represented by a conic frustum with longitudinal spiral grooves on the inside surface mounted with its major base to the wall of the cylindrical body to form a cavity for exuded drops collection on the outside; the cavity is communicated with the cylindrical body cavity positioned under the conic frustum. At least four flexible return tubes blanked off on the lower butt are diametrically positioned in the cylindrical body. Along each tube inside the tube wall convergent nozzles are designed for juice supply from the collection cavity onto the inside surface of the cylindrical body and formation of a liquid film on the surface. The perforated baffle plates are connected to a vibrator designed in the form of a drive with vibration regulation; the vibrator is connected to a pressure regulator and includes setting and comparison units, a magnetic and electronic amplifiers with a linear feedback unit as well as a pressure sensor positioned before the perforated baffle plates in the lower part of the saturator cylindrical body. The vibration regulator is designed in the form of a package of electromagnetic powder couplings. |
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Sugar-containing product manufacture method Initial solution containing sucrose is subjected to simultaneous inversion and ion-exchange purification by way of the initial solution contact with activated carbon with pH equal to 2-4.5 at a temperature of 66-70°C. The solution is decoloured with activated carbon at a temperature of 78-80°C during 20-30 minutes and filtered. The filtered solution is condensed till dry substances content is equal to 58% and is subjected to afterfiltration. The produced solution is mixed with stevioside natural sweetener in an amount of 0.5-2.0% of the product weight by way of passing through the cavitation device at a rate of 10-15 m/s at a temperature of 100-102°C and is concentrated in a heat medium flow at a temperature of 115-125°C till moisture content is equal to 1.6%. |
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Method for production of inoculating suspension for fillmass boiling out Method envisages a saturated sugar-containing solution preparation at a temperature of 105-108°C and cooling to form crystals. The saturated sugar-containing solution is divided into two equal parts. One of the parts is cooled under depression conditions to a temperature equal to 40-50°C to form 40-50% of crystals. The both parts are subjected to two-stage fractionation in batch centrifuges at a temperature of 80-85°C with sugar crystals sized 50-80 mcm left in the liquid phase. After fractionation the both parts are mixed; crystals are grown with the temperature reduced to 70-74°C; the crystals sizes are maintained within the range of 120-150 mcm while the crystals content in the suspension is within the range of 20-30%. |
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Method for production of first crystallisation fillmass Method envisages syrup condensation in a vacuum apparatus, crystals formation, growing, removal of a part of fillmass from the vacuum apparatus, centrifugation of this part of fillmass with separation into sugar and runoff, the runoff return into the vacuum apparatus and the remaining fillmass boiling out. Sugar crystals are initiated in an amount of 10-12 units per 1 mm of the trial lens surface length; the sugar crystals growing is performed till dry substances content in the fillmass is equal to 90-90.5%. One performs fillmass removal from the vacuum apparatus in an amount of 40-50% of the total weight of the fillmass and proceeds with delivering into the receiving fillmass stirrer where sucrose crystallisation is performed by way of cooling till the temperature is equal to 68-70°C during 60-90 minutes with subsequent separation into sugar and runoff in the centrifuges. The runoff is represented by a mixture of two runoffs i.e. inter-crystal runoff and runoff from crystals washing with hot water delivered for sugar crystals washing in an amount of 1.5-2.0% of the fillmass weight with hydrogen peroxide addition in an amount of 0.002-0.010% of sugar sand weight. The remaining fillmass in the vacuum apparatus is diluted with syrup till dry substances content is equal to 88-89%; repeated crystals growing is performed where the runoff return is to be used after termination of the fillmass boiling out on the syrup. The fillmass is condensed till dry substances content is equal to 92-92.5%. |
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Method for production of first crystallisation fillmass Method envisages syrup condensation in a vacuum apparatus, crystals formation, growing, removal of a part of fillmass from the vacuum apparatus, centrifugation of this part of fillmass with separation into sugar and runoff, the runoff return into the vacuum apparatus and the remaining part boiling out. Sugar crystals sized 0.15-0.20 mm are self-initiated according to the Braunschweig method; then the syrup is condensed till oversaturation is equal to 1.17-1.19; re-formed crystallisation centres are dissolved with water or juice-and-syrup intakes till oversaturation is equal to 1.10-1.12. The treated crystals are grown in the fillmass till dry substances content is equal to 91.0-91.5%. One performs fillmass removal from the vacuum apparatus in an amount of 30-45% of the total weight. The remaining fillmass in the vacuum apparatus is diluted with syrup till dry substances content is equal to 89-90%; repeated crystals growing is performed by way of syrup delivery into the vacuum apparatus; the runoff of the separated fillmass part is returned into the vacuum apparatus after syrup introduction termination. The remaining fillmass in the vacuum apparatus is boiled out till dry substances content is equal to 92.0-92.5%. |
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Method envisages milk whey heating, separation, purification, ultrafiltration, condensing, syrup crystallisation, centrifugation, crystals drying and milk sugar packaging. In the process of condensing the syrup is magnetised during 0.5-1.5 hours with a permanent magnet with intensity equal to 150 mT. |
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Method for production of first crystallisation fillmass Method envisages syrup condensation in a vacuum apparatus, crystals inoculation, growing, removal of a part of fillmass from the vacuum apparatus, centrifugation of the part of fillmass with separation into sugar and runoff, the runoff return into the vacuum apparatus and boiling out the part of fillmass till readiness. Crystals inoculation is performed by way of their self-formation in an amount of 8-12 units per 1 mm of the trial lens surface length; for this purpose the syrup oversaturation degree is conditioned to 1.3-1.4 at a temperature of 78-82°C; then one performs quick cooling till a crystallisation centre appearance, regulating heating steam delivery into the vacuum apparatus steam chamber, and proceeds with growing till crystals content in the fillmass is equal to 40-42 wt %. One performs removal of a part of fillmass from the vacuum apparatus in an amount of 35-40% of the total weight. One performs boiling out the remaining fillmass in the vacuum apparatus with syrup intakes till dry substances content is equal to 88-89%; then one proceeds with ozonation and returns the run-off of the separated fillmass part into the vacuum apparatus after syrup delivery termination. |
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Pressed lump sugar and its production method One proposes a method involving pressing moistened sugar sand with introduction of food additives and/or food products and/or physiologically functional food ingredients. Before moistening sugar sand is milled into crystals sized 0.2-0.3 mm with subsequent separation of sugar sand fraction with crystals sized less than 0.2 mm. The food additives and/or food products with a secondary colouring effect and/or physiologically functional food ingredients are dissolved in one fourth of the total water quantity required for moistening and equal to 1 - 3.5% of the sugar sand weight. Then the solution is cooled to 20°C and added the remaining water to; then a flavouring agent or a mixture of flavouring agents is added. The produced solution is introduced into the sugar sand by way of the drop method with mechanical stirring till production of a homogeneous mass that is pressed into sugar lumps. The pressed sugar lumps undergo staged drying within a temperature range of 160°C - 100°C during 20 minutes; then they are cooled to a temperature no higher than 30-35°C. Additionally, one proposes pressed lump sugar. |
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Method for production of concentrated paste of girasol Invention relates to food industry, in particular, to methods for production of concentrated paste of girasol. The method for production of concentrated paste of girasol involves washing and inspecting root vegetables. Prepared tubers undergo thermal steam treatment under steam pressure equal to 0.8-0.9 MPa during 60-90 sec. Then one removes superficial tissues off the treated tubers, blanches the tubers during 80 minutes at a temperature of 100°C, mills them and performs fermentative hydrolysis at a temperature of 60°C during 40 minutes using Rohapect DA6L enzyme preparation taken in an amount of 0.2% of the puree weight. The produced puree is concentrated at a temperature of 55-65°C under a residual pressure of 10-15 kPa till dry substances content is equal to 50-56%. |
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Method involves whey clearing from fat and protein, condensation till dry substances content is equal to 45-60%, with subsequent crystallisation of lactose. Cristallisation is performed by way of tree-time cyclic heat treatment of the crystallisate; the treatment consists in sequential heating and cooling in each cycle with subsequent separation and drying of lactose crystals. In each cycle heating is performed up to a temperature equal to 75 - 80°C while cooling is performed to a temperature equal to 10°C. |
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Method involves a hydrolysis process using a cluster-type acid catalyst in a pseudo-dissolved condition for hydrolysis of cellulose contained in a fibrous vegetal raw material and production of glucose. In the process of hydrolysis the cluster-type acid catalyst and the first quantity of the fibrous vegetal raw material (that enhances viscosity of the cluster-type acid catalyst in a pseudo-dissolved condition when added to the cluster-type acid catalyst in a pseudo-dissolved condition) are heated and mixed; then the second quantity of the fibrous vegetal raw material is added when reduction of viscosity of the hot mixture of the cluster-type acid catalyst and the first quantity of the fibrous vegetal raw material takes place. The cluster-type acid catalyst is represented by homopoly acids or heteropoly acids. |
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Method for production of cow parsnip white sugar White sugar is produced from cow parsnip. Cow parsnip is used both as growing wild and cultivated, containing sucrose in an amount of 17 - 31% from the budding stage to the blooming stage. |
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Method for hydrolysis of plant fibrous material to obtain and extract saccharide containing glucose Method involves a hydrolysis process using a complex acid catalyst based on homopolyacid or heteropolyacid in pseudo-molten state for hydrolysis of cellulose contained in plant fibrous material, and obtaining glucose. The catalyst, which is based on homopolyacid or heteropolyacid, undergoes treatment which enhances aggregation, resulting in improved aggregation of the catalyst based on homopolyacid or heteropolyacid in crystalline state. |
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Method includes the process of hydrolysis of hydrolysable cellulose contained in vegetal raw material and production of glucose in an organic solvent wherein a complex acid catalyst is dissolved and the process of saccharide extraction by way of the reaction mixture separation (after the hydrolysis process completion) into a liquid fraction including the complex acid catalyst and the organic solvent and a solid fraction including saccharide. The organic solvent is represented by an alcohol with 6-10 carbon atoms. |
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Method for saccharification and separation of plant fibre material Cellulose contained in plant fibre material is hydrolysed using a complex pseudo-molten acid catalyst to obtain saccharide, mainly glucose. A mixture containing an aqueous saccharide solution obtained at the hydrolysis step, a solution of a complex acid catalyst in an organic solvent and residues is divided into a solid portion which contains residues, and a liquid portion which contains an aqueous saccharide solution and a solution of complex acid in an organic solvent. The liquid portion is then dehydrated with a dehydrating agent which is capable of absorbing water via chemical absorption for precipitation of saccharide in the aqueous saccharide solution and separation of the solid portion containing saccharide from the liquid portion containing the complex acid catalyst and organic solvent. The dehydrating agent is an additive of a dehydrating substance, e.g., silica gel. |
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Saturator for beet-sugar production Invention relates to food industry. saturator contains a cone-bottomed cylindrical body equipped with technologic nipples and perforated baffle plates positioned in its lower part, designed for saturation gas flow dispersion. In the upper part of the cylindrical body a device for juice drops separation from saturation gas is positioned; the device is represented by a conic frustum with longitudinal spiral grooves on the inside surface mounted with its major base to the wall of the cylindrical body to form a cavity for exuded drops collection on the outside; the cavity is communicated with the cylindrical body cavity positioned under the conic frustum. At least four flexible return tubes blanked off on the lower butt are diametrically positioned in the cylindrical body; along each tube inside the tube wall convergent nozzles are designed for juice supply from the collection cavity onto the inside surface of the cylindrical body and formation of a liquid film on the surface. In the upper part of the cylindrical body a nipple is located for discharge of the steam-and-gas flow into the atmosphere with a exhaust device including a confusor and a ring confusor channel with a device for adjustment of atmospheric air wind flow delivery and a diffusor with ribs positioned longitudinally from the inlet to the outlet and connected to the ring groove. |
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Method for preparation of invert syrup for flour confectionery goods Invert syrup preparation method envisages dissolution of sugar sand in water (while stirring) at a ratio of 1:0.24-0.29. A citric acid solution is introduced in an amount of 0.35% of sugar sand and stirring is performed during 15-20 minutes at a temperature of 70-90°C to produce a solution with dry substances content equal to 78-80%. One proceeds with subsequent sucrose inversion inside an ultrasonic installation (with the working tool oscillation frequency and amplitude being 18-24 KHz and 1-3 mcm accordingly) by way of recirculated flow of the solution (during 55-60 minutes at a temperature of 95-100°C) through the gap formed between the inner wall of the ultrasonic installation and its working tool till reducing substances content is 78-80%. Then one proceeds with two-stage cooling, first - to 55-60°C during 25-30 minutes, then - to a temperature of 15-45°C. |
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Saturator for beet-sugar production Saturator contains a cone-bottomed cylindrical body equipped with technologic nipples and perforated baffle plates positioned in its lower part, designed for saturation gas flow dispersion. In the upper part of the cylindrical body a device for juice drops separation from saturation gas is positioned; the device is represented by a conic frustum with longitudinal spiral grooves on the inside surface mounted with its major base to the wall of the cylindrical body to form a cavity for exuded drops collection on the outside; the cavity is communicated with the cylindrical body cavity positioned under the conic frustum. At least four flexible return tubes blanked off on the lower butt are diametrically positioned in the cylindrical body; along each tube inside the tube wall convergent nozzles are designed for juice supply from the collection cavity onto the inside surface of the cylindrical body and formation of a liquid film on the surface. The perforated baffle plates are placed sectionally and designed to be zigzagged to make diffusers and confusors in every section and are chequerwise connected relative to the neighbour sections. |
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Method for disinfection of diffusion juice produced from beet chips According to the proposed method for disinfection of the diffusion juice produced from beet chips one treats beet chips with water solution containing a disinfective component. The disinfective component is represented by a compound of polyguanidine: polyhexamethyleneguanidine chloride or polyhexamethyleneguanidine phosphate or polyhexamethyleneguanidine citrate or polyhexamethyleneguanidine gluconate or poly-(4.9-dioxadodecane of guanidine) phosphate or poly-(4.9-dioxadodecane of guanidine) chloride. The disinfective component water solution concentration is 0.5-1.5%. |
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Method for production of feed hydrolysates of wheat grains Method envisages production of a water-and-grain suspension in a cavitation disperser of flattened wheat grains and acid water solution with pH equal to 4.0-4.5 units which solution is produced by addition of formic or citric acid. In the cavitation disperser flattened grains undergo disintegration and disagglomeration in water medium with simultaneous self-heating during 15-20 minutes. Cereal starch gelatinisation is performed at a temperature of 60-90°C, dilution - at 60-85°C with multi-enzymic compositions, saccharification is performed at a temperature of 60-70°C to produce the ready product. For dilution one uses multi-enzymic compositions consisting of amylosubtiline and CelloLux or Liquozyme Supra and Accellerase 1000, for saccharification -glucolux or Dextrozyme DX with calculated activity in one cavitation apparatus. |
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Invention refers to the method of I and II carbonation juice filtering, syrup filtering in sugar refining industry. The filter cartridge contains a vertically installed body formed by two perforated plates having central parts that form together an ellipse in the cross-section area and peripheral parts radially located against cartridge vertical axis, a filter cake discharge tube installed inside the body throughout its height and filtering cloth fastened on the outside of the body. Radial peripheral parts of the plates form converging channels. Each perforated plate is inward bent in the area between the central and peripheral parts. The filtering cloth is fixed on the cartridge surface being movable against outside surface of the said parts for its clearing from cake. The surface of the filter cartridge radial peripheral parts should be made wave-like. |
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Invention refers to the method of I and II carbonation juice filtering, syrup filtering in sugar refining industry, more specifically, to cartridge-type filters designed for fluid clarification from mechanical admixtures. The cartridge-type filter includes a vertical cylindrical body with a conical lower part and a cover, filter cartridges installed upright in parallel rows inside the body and attached in cantilever fashion by their upper part to manifolds placed under the cover, having ellipse-shaped central parts in the cross-section area and peripheral parts radially located against cartridge vertical axis, and filtering cloth fastened on the outside of the cartridges. The manifolds are attached to filter cake discharge tubes which are connected to the compressed air receiver fixed on the body. The body is equipped with fluid inlet, decompression and cake discharge arms, pressure device for cartridge vertical fixation located in the upper part of the body, which contains cross bars horizontally and transversely located against filter cartridge rows. Radial peripheral parts of each filter cartridge form converging channels. The cartridge surface is inward bent in the area between the central and peripheral parts, and the filtering cloth is fixed on the cartridge surface being movable against outside surface of the said parts for its clearing from cake. The surface of the filter cartridge radial peripheral parts should be made wave-like. |
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Method to convert vegetable fibre material According to the invention, cellulose contained in a vegetable fibre material, is hydrolysed using a pseudo-liquid cluster acid as a catalyst to produce a monosaccharide, which is represented to the largest extent by glucose. After production of the monosaccharide, it is deposited using an organic dissolvent, then separated from raw material remains and from the cluster acid. |
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Heating chamber of evaporating crystalliser Proposed heating chamber is intended for evaporation of, for example, sugar syrup At least one tubular heating element 32 is arranged inside chamber boiling space. There are several tubular heating elements 32 with polygonal bell 36 arranged on ends of said elements. Said elements are jointed together by said bells 36 to tightly fit and rest upon each other by means of weld joint 38. Note here that said polygonal bell 38 is formed by flaring tubular heating element material relative to its initial cylindrical shape. Expansion, if seen on tubular element lengthwise cross section, passes conically to tubular element end. Note here that expansion at angles of polygonal bell 36 relative to tubular heating element 32 features opening angle of 10-16°. |
Another patent 2513830.