Method for the production of granulated sugar-containing product

 

(57) Abstract:

The invention relates to the sugar industry. The method involves concentrating the purified sugar-containing solution to a syrup. Then it is mixed with the seed in the device for granulating, containing mounted rotatably vertical cylindrical drum. Inside it, there are radial stationary hollow blades with holes for the hot air in the mixed layer of the bare mass. Steady-state process as a crystal seed use granules of the finished product. Syrup served in the drum in an amount of 0.1-2.0 kg per 1 kg of granules. The speed of the mixture of the syrup with the seed relative to the stationary blade is 0.2-0.5 m/s Method provides a higher degree of uniformity of grain size, simplifying the process and reducing product losses. 1 C.p. f-crystals, 1 Il.

The invention relates to the sugar industry.

There is a method of production of dry sugar-containing product, providing kontsentrirovannye juice II saturation to a solids content of 57% and then the flow of syrup spray dryer in a stream of hot air and h is SUP>(SU 1201306 A, C 13 F 5/00, date of publ. 30.12.85. Bull. 48). In the lower part of the drying chamber the particles of the product are cooled by cold air to a temperature of 40-75oWith that allows particles prepared sugar-containing product is obtained in solid granular form, after which it take away from the dryer.

The disadvantage of this method is that the resulting product has a low degree of crystallinity, high absorbability, high caking, which complicates long-term storage and transportation, in addition we have the loss of product due to its buildup on the walls of the dryer.

The closest technical solution to the invention is a method of manufacturing granulated sugar-containing product, providing the concentration of purified sugar-containing solution to 75...85% SW, mixing the latter with a crystal seed, in the amount of 5% by weight of solids, mixing in the mould for 3-6 hours for crystallization of sugar. The resulting crystallomancy is sprayed into the spray dryer and carry out the drying crystallomancy hot air prior to the formation of granules. [US 3619293, 127/30, date of publ. 18.02.1970].

The disadvantage of this method is to Bo uderjatsa granules as too large, and granules of very small dimensions. In addition, we have the loss of product that remains on the walls of the dryer.

The technical result of the invention is to increase the degree of uniformity of grain size, simplify the method and reducing the losses.

To achieve this, the technical result in the proposed method granulated sugar-containing product is as follows. The juice of beet sugar production after the second saturation is subjected to concentration up to 80...85% dry matter, and then sent to the mixing with crystal seed, which is a layer of the seed pellets in the device for granulating.

The invention is illustrated by the drawing, which schematically shows a device for granulating in longitudinal section.

The syrup enters the device for granulating through the piping with nozzles (1) in the seed layer of the granules (2) being in vertical cylindrical rotating drum (3). Vertical cylindrical drum is a drum, in which the ratio of diameter to height (D:N) is 2...8, the lower edge of the shell is closed by a plate, which operai drum use sugar. At the steady state process as a crystal seed use granules sugary product. In the mixed layer of the seed pellets are served hot air with a temperature of 80...100oWith, through the stationary hollow blade (6) with holes from the back side. Blades, 2...6, radially arranged in the drum (3). To maintain the seed layer in the bulk state it is necessary that the amount of syrup, supplied in a layer was 0.1-2.0 kg per 1 kg of seed, depending on the purity of the syrup. The syrup is distributed in a thin film on the surface of the bare granules, sucrose crystallizes on the surface of the particles, the moisture is removed, the granule size increases. Having reached a given size, the pellets having a specific tensile strength, collapses under the action of forces from neighboring granules, and the blades of the mixing device. Thus, there is a continuous formation of new granules, and then their gradual growth. As the formation of new particles is an increase in the height of the seed layer (2). When he reached the upper edge of the vertical cylindrical drum having a conical knob to reset granules, granules Peresada in adultsa in the discharge chute (8). In the working chamber is always a certain amount of seed pellets. Thus, the original syrup served continuously in the seed layer, and granulated sugar-containing product is continuously displayed as a finished product, in a quantity equal to the mass of the feed syrup, calculated on the dry substance. The obtained granulated sugar-containing product has its weight more than 80% sucrose microcrystals. As a result, the hygroscopicity of the product decreases, compared with the known method. Sugar in granulated form has good flowability. In addition, you can adjust the size of the granules. This is achieved by changing the height of the seed layer, by increasing the height of the shell of the drum and the speed of rotation of the cylindrical drum. For example, obtaining granules of larger size is achieved by reducing the height of the seed layer and decrease the speed of rotation of the drum. The height of the seed layer in the drum can be adjusted from minimum, allowing to close the blades, to a maximum limited by the design and capacity of the drive. The drum speed is limited by two factors. First, the limitation of high speed caused by the action of Zorah, limiting low speed leads to performance degradation due to fears of over-moistening of the product. The preferred speed of travel of the layer of granular product relative to the fixed blades from 0.2 to 0.5 m/s

Example.

Juice II saturation (purity 92%, the solids content of 14.5%) in the amount of 100 kg filtered and concentrated to a solids content of 80%. Received in the amount of 19 kg of syrup is applied to the seed layer of granules, pre-loaded in a rotating cylindrical drum device for granulating, the flow of syrup 450 cm3/min. dimensions of the drum: diameter 0.6 m, height of 0.12 m, the Number loaded into the drum granules 25 kg of Granules in the body blow hot air blowing fan in the amount of 150 m3per hour, with the temperature at the inlet 100oWith three hollow blades. The frequency of rotation of the drum relative to the stationary blade is 9.5 rpm (0,44 m/s). The process of granulation occurs within 60 minutes the result is 16 kg granulated sugar-containing product, humidity 5% and grain sizes 6 mm, while in the drum device for granulating remains of granulirovannye the Denia process.

Getting dry granulated sugar-containing product directly from sugar syrups under the proposed method simplifies the process.

The proposed method allows to obtain a dry granular sugar-containing product, rich in minerals, micro - and macronutrients, nitrogen and nitrogen-free compounds and meets modern requirements of a healthy diet. This product can be used for industrial use in production of chocolate and bakery products, as well as rational and preventive meal instead of sugar.

1. Method for the production of granulated sugar-containing product, providing the concentration of purified sugar-containing solution to a syrup, mixing the latter with a crystalline seed and drying the mixture to obtain the finished product in the form of granules, characterized in that the mixing of the syrup with the priming is carried out in a device for granulating, containing mounted rotatably vertical cylindrical drum and is provided with spaced radially inside stationary hollow blades with holes for the hot Wokou seed use granules of the finished product and the amount of syrup supplied to the drum, is 0.1-2.0 kg per 1 kg of granules for education on them film of syrup, and the granule size, adjust by changing the height of the layer of the seed in the drum and the speed of its rotation.

2. The method according to p. 1, characterized in that the speed of the mixture of the syrup with the seed relative to the stationary blade is 0.2-0.5 m/s

 

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