JUICE CLARIFICATION PROCESS Russian patent published in 2007 - IPC C13D3/02 C13D3/00 

FIELD: sugar industry.

SUBSTANCE: process comprises progressive preliming, main warm and hot liming, first saturation, filtration of saturated juice, liming thereof, second saturation and filtration. In preliming stage, when pH 8.5-8.6 of juice is attained, juice is treated for 10-12 sec by pulse magnetic field with induction 0.23-0.25 Tl and process is then continued until optimum pH value of juice is reached. Content of high-molecular weight compounds and colloidal substances in clarified juice is reduced owing to that treatment is carried out in metastable zone of high-molecular weight compounds and colloidal substances contained in diffusion juice.

EFFECT: enhance diffusion juice clarification effect.

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