Improvement Of The Technology Of Separation Of Utfel I Crystallization In Batch Centrifuges

Abstract

The yield and quality indicators of crystalline white sugar are largely determined by the technological conditions of the process of centrifugation of utfel I crystallization. The centrifugation process is a rather complex, step-by-step process, which is influenced by a large number of different factors, such as, for example, the technological properties of the centrifuged system, the kinetic and geometric parameters of the centrifuge, etc. Therefore, the improvement of the technology of boiling and, accordingly, centrifugation of the obtained wafers After crystallization together has a positive effect on the yield and quality indicators of commercial sugar. The authors of this article present an improved method for centrifuging utfel I crystallization based on mother utfel, which is confirmed by comparing the results of practical studies obtained during the centrifugation process according to the proposed and standard methods. The results presented in the article show an increase in the yield of crystalline white sugar during its boiling and centrifugation, while improving its quality.