EP0370365A2 - Procédé et appareil de cristallisation en continu du sucre - Google Patents
Procédé et appareil de cristallisation en continu du sucre Download PDFInfo
- Publication number
- EP0370365A2 EP0370365A2 EP89121055A EP89121055A EP0370365A2 EP 0370365 A2 EP0370365 A2 EP 0370365A2 EP 89121055 A EP89121055 A EP 89121055A EP 89121055 A EP89121055 A EP 89121055A EP 0370365 A2 EP0370365 A2 EP 0370365A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- magma
- baffles
- chamber
- crystallization
- chambers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002425 crystallisation Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 24
- 230000008569 process Effects 0.000 title claims description 9
- 230000008025 crystallization Effects 0.000 claims abstract description 29
- 239000013078 crystal Substances 0.000 claims description 36
- 238000001704 evaporation Methods 0.000 claims description 15
- 230000008020 evaporation Effects 0.000 claims description 15
- 230000003068 static effect Effects 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010899 nucleation Methods 0.000 claims description 6
- 230000006911 nucleation Effects 0.000 claims description 6
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 2
- 238000011144 upstream manufacturing Methods 0.000 claims 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 9
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000010349 pulsation Effects 0.000 description 4
- 230000009467 reduction Effects 0.000 description 3
- 238000010900 secondary nucleation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010016352 Feeling of relaxation Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000007257 malfunction Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000002255 vaccination Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
- C13B30/02—Crystallisation; Crystallising apparatus
- C13B30/022—Continuous processes, apparatus therefor
Definitions
- the present invention relates to a method and an apparatus for continuous sugar crystallization.
- the known continuous sugar crystallizers are essentially evaporative crystallizers, which can be assigned to the "mixed single apparatus" or “stirred tank cascade” apparatus systems. With both systems there is no defined residence time of the crystals in the individual stirring chambers and therefore no uniform crystal sizes in the product. In addition, local undersaturation or oversaturation is easily given in the evaporative crystallizers because of the locally concentrated heat transfer on the heating surfaces and the associated locally concentrated evaporation. The risk of dissolution or the formation of fine grain is great.
- the present invention has for its object to use a method that avoids these disadvantages.
- the invention is based on the known methods of continuous vacuum crystallization using a continuous apparatus (tube).
- This object is achieved in that a sugar solution saturated at higher temperatures (80-120 ° C.) pulsates in cocurrent - with no mixing taking place in any process stage - is continuously cooled by flash evaporation.
- This cooling is carried out at pressures of approximately 0.9 to 0.03 bar in such a way that optimal supersaturation and thus an optimal crystallization rate is ensured while avoiding secondary nucleation.
- syrup separated from crystals is recycled in a known manner.
- crystal nuclei To form crystal nuclei, a very small amount of magma with newly formed very small crystals or crystal nuclei is returned to the appropriately supersaturated sugar solution and mixed intensively with it using a static tube mixer.
- the returned crystals or crystal nuclei are supposed to induce secondary nucleation to the desired extent as seed or excitation crystals.
- the supersaturation is increased by cooling and thus the nucleation is increased, while it is subsequently reduced or broken off by appropriate heating.
- Crystal nucleation can e.g. B. be monitored using turbidity measurements.
- a known type of decanter can be installed downstream of the crystallization apparatus, the decanter being returned and the magma enriched with crystals being fed to the centrifuges.
- a horizontally lying cylindrical vessel 6 is provided, which is divided into several chambers 7, the individual chambers being delimited against one another by vertical walls 8.
- FIGS. 3 and 4 The vertical version with an upright cylindrical vessel 10 is shown in FIGS. 3 and 4, in which the individual chambers 10 are delimited against one another by horizontal floors 11 or ceilings 12. If the chambers are directly on top of each other, the ceiling of one chamber forms the floor for the chamber above. If the chambers are separated by spaces 13 on the vertical axis, each chamber has its own floor and ceiling.
- Baffles are installed in the individual chambers in the horizontal and vertical versions.
- One group 14 of guide vanes forms several compartments 15 within a chamber by sealingly connecting them to the bottom and forming an overflow weir at the top.
- the overflow weirs of a chamber result in a cascade, the step height of which results from the flow properties of the respective magma state or the desired relaxation time.
- the second group of guide plates 16 is inserted into the compartments of the cascade plates from above.
- the baffles have an opening 17 for underflow at the bottom and are raised higher as a splash guard, each with sufficient passages for the vapor streams 18.
- the baffles are installed as parallel vertical plates.
- the use of concentric cylinders 19 is also possible, and truncated cones tapering downwards can also be used.
- Both groups of baffles can have dents or bulges 20 which cause a cross-sectional constriction or widening and thus lead to an increase in the pulsation of the magma flow.
- an outer tube 21 with a control element is provided at the bottom.
- controllable pumps 26, 27 the thick juice is fed through the static tube mixers and then to the crystallization apparatus 28 as newly formed magma and at the end of the crystallizer against the prevailing vacuum and pumped to the centrifuges 29. Both pumps are controlled according to the level 30, 31 in front of them.
- the vapor is removed from the top of each chamber to the vacuum pump 34.
- Control elements are also built into the vapor outlets, with which the vacuum desired in the respective chamber and thus the desired magma temperature are set.
- the cooling of the magma by relaxation takes place essentially when the weirs overflow in the area of the vapor space.
- the intensity of relaxation as the magma rises in the upper part of each compartment gradually increases as a result of decreasing fluid pressure and gradually subsides in the descending part.
- the supersaturation caused by cooling and evaporation enables the crystals to grow evenly especially in the lower part of the chamber. With this method, there can be no local overheating or evaporation concentrations on the heating surfaces or local supercooling on cooling surfaces - effects in other systems. This prevents unwanted oversaturation or undersaturation and eliminates the risk of secondary nucleation or redissolving.
- the conditions for the desired constant supersaturation during the entire crystallization process are therefore almost optimal.
- the pulsation in the flow of the magma is achieved by changes in cross-section in the compartments: - With the horizontal solution due to the outer boundary as a segment of a circle for each compartment. With the flow from top to bottom, the cross-section becomes narrower and vice versa, from bottom to top it gets wider. When flowing around the baffles at the top and bottom, there is also a pulse-like effect. - With the vertical solution, the conditions are corresponding. - In addition, in both versions, any desired pulsation of the flow is achieved by installing dents or similar bulges in the guide plates in the appropriate size and number.
- the pulsation causes the layers of liquid to shift relative to one another.
- the crystals in the magma are always supersaturated
- the syrup is poured on and the diffusion resistance on the crystal surface is reduced analogously to an agitator effect.
- the sinking of the crystals - especially on the second half of the way through the crystallizer - causes a relative movement to the syrup and thus a further reduction in the diffusion resistance.
- Another goal is to avoid the formation of crystal agglomerates and aggregates to produce well-formed single crystals. In the present case this is already taken into account during crystal nucleation. By recycling extremely small crystals for vaccination, they are only slightly larger than the secondary crystal nuclei induced by them.
- the operation of the apparatus described is much easier compared to the known devices. There are no agitators and no heating chambers. The entire process sequence within the apparatus described is only controlled with a vapor pressure and level control for each chamber.
- the evaporation of the thin sugar juice to the thick juice prior to the crystallization work can be carried out more uniformly, since it is no longer dependent on the steam being taken off by the crystallization system.
- the mechanical production of the crystallization apparatus described is less complex than the known constructions, since it basically consists of a cylindrical vessel with built-in vertical walls.
- FIGS. 7 and 8 A further embodiment of the chambers, which is extremely advantageous for the crystallization process, is shown in FIGS. 7 and 8, in that the relaxation rate is reduced predominantly in the first compartment 15 of each chamber 7 or 10, as a result of which the upward flow rate is greatly reduced.
- This invention is achieved in that the first compartment of the respective chamber is enlarged at the expense of the following compartments to such an extent that this effect occurs.
- baffles 16 ' In order to channel the upward flow if necessary, baffles 16 'can be installed which communicate the flow space through openings in the lower part.
- the baffles 16 'can also be carried out to the bottom, in which case the magma is inserted between two baffles at 28'. Even with the baffles open at the bottom or in the event that there are no baffles at all, the magma is supplied at several points in the bottom of the chambers for better distribution in the lower region.
- the pulsating movement is essentially caused by the resulting vapor bubbles in the enlarged sections. But you can also by Shape of the baffles and in the transition areas from one chamber to another are reinforced by the type of flow.
Landscapes
- Chemical & Material Sciences (AREA)
- Crystallography & Structural Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Saccharide Compounds (AREA)
- Blow-Moulding Or Thermoforming Of Plastics Or The Like (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE3839182 | 1988-11-19 | ||
| DE3839182A DE3839182A1 (de) | 1988-11-19 | 1988-11-19 | Verfahren und vorrichtung zur kontinuierlichen zuckerkristallisation |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| EP0370365A2 true EP0370365A2 (fr) | 1990-05-30 |
| EP0370365A3 EP0370365A3 (fr) | 1991-02-13 |
| EP0370365B1 EP0370365B1 (fr) | 1995-08-30 |
Family
ID=6367507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP89121055A Expired - Lifetime EP0370365B1 (fr) | 1988-11-19 | 1989-11-14 | Procédé et appareil de cristallisation en continu du sucre |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP0370365B1 (fr) |
| DE (2) | DE3839182A1 (fr) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017129590A1 (fr) * | 2016-01-25 | 2017-08-03 | Bma Braunschweigische Maschinenbauanstalt Ag | Procédé d'obtention de cristaux à partir d'une solution-mère et cristallisoir approprié |
| RU206994U1 (ru) * | 2021-02-24 | 2021-10-05 | Общество с ограниченной ответственностью "ВОКСТЭК" | Кристаллизатор пульсационный |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19535017C1 (de) * | 1995-09-21 | 1996-11-28 | Braunschweigische Masch Bau | Verfahren und Vorrichtung zur kontinuierlichen Herstellung von Impfkristallen |
| DE102019123903B4 (de) | 2019-09-05 | 2023-01-12 | Bma Braunschweigische Maschinenbauanstalt Ag | Kühlungskristallisator und Verfahren zur Zuckerkristallisation |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2160533A (en) * | 1936-01-11 | 1939-05-30 | Werkspoor Nv | Apparatus for continuously crystallizing solutions by evaporation or cooling |
| DE1188518B (de) * | 1959-07-22 | 1965-03-04 | Friedrich Amding Dipl Chem Dr | Vorrichtung zum kontinuierlichen Verkochen und Kristallisieren von Zuckersaeften |
| FR1581088A (fr) * | 1968-07-17 | 1969-09-12 | ||
| JPS521045A (en) * | 1975-06-24 | 1977-01-06 | Hitachi Ltd | Process for preparing sugar continuously |
| DE3221316A1 (de) * | 1982-06-05 | 1983-12-08 | Salzgitter Maschinen Und Anlagen Ag, 3320 Salzgitter | Verfahren und vorrichtung zur kuehlung von zuckerfuellmasse in einer stehenden maische |
-
1988
- 1988-11-19 DE DE3839182A patent/DE3839182A1/de not_active Withdrawn
-
1989
- 1989-11-14 DE DE58909409T patent/DE58909409D1/de not_active Expired - Fee Related
- 1989-11-14 EP EP89121055A patent/EP0370365B1/fr not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017129590A1 (fr) * | 2016-01-25 | 2017-08-03 | Bma Braunschweigische Maschinenbauanstalt Ag | Procédé d'obtention de cristaux à partir d'une solution-mère et cristallisoir approprié |
| CN108495939A (zh) * | 2016-01-25 | 2018-09-04 | Bma布伦瑞克机器制造有限公司 | 用于从母液中获得晶体的方法和对此适宜的结晶设备 |
| EP3408415B1 (fr) | 2016-01-25 | 2019-11-13 | BMA Braunschweigische Maschinenbauanstalt AG | Procédé d'obtention de cristaux à partir d'une solution-mère et cristallisoir approprié |
| US10822666B2 (en) | 2016-01-25 | 2020-11-03 | Bma Braunschweigische Maschinenbauanstalt Ag | Method for obtaining crystals from a mother solution, and crystallization device suitable for this purpose |
| CN108495939B (zh) * | 2016-01-25 | 2022-04-05 | Bma布伦瑞克机器制造有限公司 | 用于从母液中获得晶体的方法和对此适宜的结晶设备 |
| RU206994U1 (ru) * | 2021-02-24 | 2021-10-05 | Общество с ограниченной ответственностью "ВОКСТЭК" | Кристаллизатор пульсационный |
Also Published As
| Publication number | Publication date |
|---|---|
| DE3839182A1 (de) | 1990-05-31 |
| EP0370365A3 (fr) | 1991-02-13 |
| DE58909409D1 (de) | 1995-10-05 |
| EP0370365B1 (fr) | 1995-08-30 |
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