Problems of seasonality of sugar production from beets

Abstract

In recent years, the annual processing of sugar beet in Russia is 45 million tons or more, which allows to produce white sugar in the amount of 6.0 million tons or more. during the production season, the quality of beets does not remain constant – not only its sugar content changes, but also the content of harmful soluble non-sugars, as well as physical and chemical parameters - the mass of root crops decreases due to wilting, reducing turgor, respiration and germination, rotten mass appears as a result of microbiological and enzymatic processes and the formation of foci of mucous bacteriosis. One of the main tasks of improving the diffusion process is to increase the elasticity of beet tissue and reduce the intensity of the transition of pectin substances into the diffusion juice. This goal is achieved by using effective chemical reagents in the composition of the feed water introduced into the diffusion apparatus, as well as processing of beet chips immediately before the sucrose extraction process; reducing the temperature of desugarisation of beet pulp in the diffusion apparatus in the allowable interval. The method of intensification of sucrose extraction using the method of treatment of feed water in an electric field is proposed. Improvement of the dispersed composition of the resulting sediment particles is facilitated by the return to the preliming of the carbonate suspension of juice II saturation, carried out using an activated suspension of filter perlite. The homogeneity of calcium carbonate particles and correspondingly high filtration rates of saturation juice are formed due to the active circuit of the internal circulation of the juice. The use of the proposed recommendations during the implementation of technological processes in their implementation in modern equipment of the diffusion process and purification of the obtained juice allow to minimize the negative consequences of beet processing both at the initial stage of the production season when technically not ripe root crops are received, and during the end of the season when processing raw materials of reduced quality.

Modeling the design of the scaler for thermochemical treatment of beet ships before extracting sucharose

“…Технология свеклосахарного производства представляет собой совокупность сложнейших тепло-и массообменных процессов, одним из которых является экстрагирование сахарозы из клеток свекловичной ткани. Для осуществления экстрагирования свекловичную ткань необходимо предварительно прогреть до температуры, обеспечивающей денатурацию белков [1][2][3]. Этот процесс существенно ускоряется при комплексном тепловом, электрическом и химическом воздействии [4][5][6][7][8][9].…”