CRYSTALLINE WHITE SUGAR PRODUCTION METHOD Russian patent published in 2018 - IPC C13B30/00 

FIELD: food industry.

SUBSTANCE: invention relates to the production of sugar. Method of production of crystalline white sugar provides for the boiling of the massecuite of the first crystallization in the first vacuum apparatus, the selection of a part of this massecuite and its supply to a second vacuum apparatus, descent of the ready-made massecuite into the receiving fillmass mixer and centrifugation in a filter centrifuge with separation of the first effluent, washing of the sugar crystals with separation of the second effluent and discharge of crystalline white sugar. And as the centers of crystallization we use a seed fillmass with crystal sizes of 0.120–0.160 mm, which increase with the thickening of the massecuite to 88.0–90.0 % of dry matter at a temperature of 72.0–76.0 °C and heating of the steam chamber of the vacuum apparatus with a steam temperature of 105–110 °C. After that a part of the massecuite from this vacuum device in an amount of 30–40 % of the total mass is taken in a mixture with syrup and by gluing into the second vacuum apparatus as a crystalline base, in the first and second vacuum apparatus, the massecuite is boiled to a content of 50–55 % of the crystals in them, maintaining a distance between them of 1.5⋅10^-4–2.5⋅10^-4 m. In this case, the fragrance from the first apparatus is directed to centrifugation earlier than from the second vacuum device. Then, the temperature of the massecuite charged to the centrifuge is adjusted to 68–72 °C to ensure its minimum viscosity. Washing of sugar crystals is carried out in two stages. First rinse with a sugar-containing solution with a concentration of 70–75 % solids. In this case, the separation of the first effluent is accompanied by the introduction into the rotor of the centrifuge of a moisture-saturated air of a temperature higher than that of the massecuite by 2–5 °C. Crystals are then washed with water, saturated with ozone at a rate of 5–10 mg/l, in an amount of 1.0–1.2 % to the weight of the massecuite.

EFFECT: invention makes it possible to increase the yield of sugar during its boiling and centrifugation while improving its organoleptic and physicochemical quality parameters.

1 cl, 2 ex