DEVELOPMENT OF TECHNOLOGICAL MODES FOR II SATURATION OF SUGAR-CONTAINING SOLUTIONS

Abstract

Insoluble calcium salts are an inevitable negative consequence of the lime-carbon dioxide purification of diffusion juice. With their high content, scale formation on the surfaces of heatexchange equipment is enhanced, resulting in a decrease in heat transfer efficiency and evaporation equipment performance. This, in turn, leads to a decrease in the solids content in the syrup and an increase in the time of fillmass boiling, which is inevitably accompanied by an increase in the loss of sucrose.The article presents the results of studies of the effect of the degree of processing of juice of the second saturation, as well as the return of the suspension of sediment of the second saturation II on the quality of the purified juices, taking into account the electrokinetic properties of the intermediates characterized by the magnitude of the surface charge. The need to determine the optimal alkalinity of juice II saturation has been theoretically substantiated and experimentally proved. A return to ripening of a suspension of sediment of II saturation is theoretically justified to increase the effect of purification of diffusion juices and reduce the content of calcium salts. Comparative data on the effect of the degree of processing of juice II saturation to pH values of 9.5; 9.0; 8.5; 8.0 on the quality of purified juice have been presented. It has been established that the optimal performance of the second saturation ensures the greatest cleaning effect, increasing the purity of the juice by 1.3-1.4 %, reducing the color by 30 % and the minimum content of calcium salts. In addition, it provides an increase in the purity of the resulting syrup by 1.6-1.7 % and a decrease in its color by 15 %. It has been shown that the return to ripening of a suspension of sediment of II saturation saturated with calcium hydroxycarbonate helps to increase the purity of the juice by 0.6-0.8 %, reduce the content of calcium salts by 30%, and color by 20 %.

Keywords

• technological modes
• ii saturation
• purified juice
• calcium salts
• color
• scale
• saturation
• ripening