25-04-2017, 20:19

A raw sugar refinery is quite different from a conventional granulated sugar refinery. To process raw sugar, our refinery needs to be re-equipped to a large extent. AT this moment(1967) The capacity of refineries that can process raw material is still limited.
Therefore, a large amount of raw sugar is sent for processing to sugar beet factories during the period when the main production is completed there.
From raw sugar beet sugar factories, as a rule, do not produce refined sugar, but standard granulated sugar. This circumstance makes it possible to significantly reduce the requirements that must be made to the main sand massecuites.
As a result, it is possible to work with much simpler technological schemes.
With all the numerous variants of schemes, defecation and saturation are always used. This cleaning method is well mastered by sugar beet factories. The necessary equipment is always available.
Adsorbents in the production of standard sand from raw sugar at sugar beet factories, as a rule, are not used.
Raw affination is considered a very necessary, necessary technological operation. For its implementation, it is advisable to build and equip refining departments at sugar beet factories with an area, for example, 18x15 m, interlocked with a warehouse for bulk storage of raw sugar.
In the relevant standard project Hyprosugar is the following technological scheme of the refining department (Fig. 197).

The affination is planned to be carried out in a three-section horizontal mixer, the first section of which is fed with the 1st affination runoff. It is first liquefied and heated in the collector to 80°C with steam through a bubbler.
In the first section of the agitator, the SV of the affination mass is 90%. In order to improve the conditions for jointing the affination molasses, in the third section it is brought to 88% CB by adding the 2nd affination runoff. The duration of affination is 25-30 minutes.
Refined raw sugar after centrifuges is planned to be transported by bacon to a two-boiler slurry mixer, where it is dissolved in heated barometric water. The temperature is maintained by bubbling steam. Cloning time 25 min. In clerk boilers, it is planned to measure the clerk density using a piezometric density meter, as well as to control the clerk pH.
If the cleaning is delayed in the boilers, it is possible to neutralize it with lime. To prevent the development of microflora, it is planned to periodically (once per shift) disinfect the clerk boilers, for example, with formalin.
A detailed five-crystallization scheme for processing raw sugar into granulated sugar (Fig. 198) was proposed by A.I. Shapiro.

This scheme starts with the affination process. With an initial purity of the raw material of 97.5%), the purity of the refined raw material is 99%. Massecuite I is proposed to be cooked from the following components: sulphated clerk of refined raw material; massecuite sand II, which is fed to the sulfitation of the clerk; sand III, IV and V of crystallization, which are sent to defecation.
The purity of massecuite I - 98%. This purity ensures the production of sand with a color of 0.6-0.7 units. PCS. (i.e., sand release is better than standard). The purity of massecuite II is 94.6%. The 1st affination runoff of the raw material is directed to the massecuite III, the purity of which is 88.6%, bypassing the massecuite II. The purity of massecuite IV - 80.0%. The purity of the massecuite V is 69.6%.
Sand V is refined. The purity of molasses is 54.9, but the author of the scheme indicates that it can be brought up to 50.
If a small amount of active carbons is used as an adsorbent (0.10-0.15% by weight of dry substances of the clerk), then crystallization sugar II can be removed as marketable products, which will significantly reduce the number of massecuite.
It is calculated that under the scheme under consideration, the steam consumption for technological needs will be 200% of the mass of processed raw sugar, of which 140%) is for boiling massecuites, and for boiling individual massecuites:

The five-crystallization (2 + 3) scheme proposed by the Krasnodar Research Institute of the Food Industry was also tested on an industrial scale. In this scheme, there is no affination of raw sugar, and the defecation and saturation is subjected to the cleaning of the original raw sugar. Commodity granulated sugar is obtained both from massecuite I crystallization (it is called massecuite A), and from massecuite II crystallization (it is called massecuite B). The scheme is characterized by enhanced (repeated) purification of syrups. Syrup is subjected to defecation and saturation separately - the original raw material, from which massecuite A is brewed, and separately the syrup, made up of the outflow of massecuite I and sands III, IV and V of crystallization. Massecuite B is brewed from this syrup. Alkalinity in the main defecation of massecuite syrup A is 1.4-1.5% CaO. Alkalinity on the main defect syrup for massecuite B 1.6-1.8% CaO. It is clear that with the scheme under consideration, work is carried out with a significant consumption of lime. At the Korenevsky beet sugar factory, which worked in 1966 according to the described scheme, the purity of raw clerk was on average 95.9%: with a color of 45.1 units. PCS. The purified raw sugar clerk contained 45.1% dry matter (DM), its purity was 96.4%, and its color was 17.5 units. PCS. The purity of the massecuite was characterized by the following data:

The purity of the resulting raw molasses is 54.2%. The output of granulated sugar was 92.75%) by weight of raw sugar. The color of the sand was 0.89 units. pcs., i.e., it was slightly better than the required standard color.
At sugar beet factories, not only five-crystallization schemes have been and are being used, but also less complex schemes with a smaller number of crystallizations.
On fig. 199 is a graph showing the flow of colorant quantities in one beet sugar mill operating with granulated sugar refining and four crystallizations (1+3). The amount of colorants was counted as a product. One factor is the amount of dry matter contained in a given production substance (product), expressed as a percentage of the mass of raw sugar. The chromaticity of a given substance (product), expressed in Stammer units, served as the second factor.

In the case under consideration, most of the coloring substances of raw sugar (its original color is 48 units) came with the 1st refining outflow to massecuite III and then was removed from massecuite IV with molasses. Massecuite I and even massecuite II, these coloring substances have passed. The remaining smaller part of the coloring substances of the raw material came with the affinade for defecation and saturation. Strongly colored sands of massecuites III and IV were also sent here. The color of the combined clerk after defecation and saturation was 18 units. PCS. Sulfitation reduced the color to 15 units. PCS. The color of massecuite I was 12.5 units. pcs., i.e., significantly lower than the sulphated clerovka. This happened mainly due to the introduction of a clerk of a relatively slightly colored sand of massecuite II with a color of 2 units. PCS. With the indicated color of the massecuite I, the beet sugar factory produced quite good granulated sugar, better than the standard one.
However, in the case under consideration, a large load on the last crystallizations and a high purity of the last massecuite were observed. This is due to the dissolution of a large amount of sugar on the affination, which is directed to the third massecuite and does not have time to crystallize in the last two successive crystallizations. As a result, in this case, increased losses of sugar in raw molasses were observed.
In a number of cases, insufficient equipment forces beet sugar factories to process raw sugar according to the most simplified schemes - not to use refining; cleaning should be carried out only with the help of defecation, saturation and sulfitation, work according to the three-crystallization scheme (1 + 2).
AT this case The starting material for processing is the slurry of raw sugar in the form in which it enters the sugar beet factory. Although the purity of such a clerk is lower than the purity of a clerk of refined raw sugar, it is still quite high in this case - about 98%. It is very difficult to deplete such a mother liquor to a molasses purity of at least 55% with a three-crystallization scheme. In order to prevent the percentage of crystals in the massecues from exceeding the technically possible value, one has to apply a very undesirable measure: to artificially reduce the purity of the massecuites.
So, at one of the factories they worked as follows.
Massecuite I was brewed from unrefined raw material, yellow sand II (purity 97-96%); white outflow I (purity 92-93%); green outflow I (purity 89-90), which was taken for the last paging. The purity of massecuite I was 95-97%. The amount of green runoff I returned to massecuite I was varied depending on the quality of the raw material and the quality of the granulated sugar that was obtained. If the color of the sand exceeded 1 unit. pcs., then the return of the green outflow was stopped.
The massecuite II was cooked from the green runoff of the massecuite I, the white runoff of the massecuite II and some green runoff of the same massecuite II. The amount of green runoff II that was returned to massecuite II was also varied depending on the purity of the intermediates. The purity of the massecuite II - 85-88. The yellow sand of massecuite II was whitewashed with a small amount of water. Massecuite III (last) was cooked only from the outflow of massecuite II with a purity of 74-78.
Molasses was taken for the last pumping and this reduced the purity of massecuite III to 72-74%. The sand of massecuite III was cleaned and sent for defecation and carbonation. The purity of molasses was 53-55%.
When working according to the three-crystallization scheme, it is constantly necessary to ensure that, on the one hand, the color of the produced granulated sugar does not increase due to the increased color of the I massecuite and, on the other hand, that the purity of the raw molasses does not increase excessively due to the increased purity of the last, III massecuite.
With careful and hard work, some sugar beet factories and on simplified schemes gave results approaching the required ones. In most cases, the simplified scheme makes it very difficult to complete and rational use high-quality raw materials, such as raw cane sugar, and is taken only as a forced decision.
In conclusion, it is not superfluous to clarify one circumstance. Granulated sugar and refined sugar, made from raw cane sugar, are no different in sweetness and taste from those made from beets. It is very difficult even for an analytical chemist to identify sugars. To do this, one has to compare fluctuations in the concentration of an insignificant amount of impurities (fractions of milligram equivalents per 100 g of sugar).

“I saw several types of raw sugar in the store. How do they differ from
refined sugar?

You will be surprised, but what is called raw sugar today is the same refined (refined) sugar, only it was purified to a lesser extent than ordinary sugar.

Many people believe that brown sugar or the so-called raw sugar contains a higher percentage of nutrients.

It's true that raw sugar does have quite a few mineral compounds, but there's nothing in it that you can't get from other foods.

In addition, in order to get your daily requirement of these minerals, you would have to eat an amount of sugar that will not benefit you.

Depending on the production technology and type of raw materials, today you can find several varieties of sugar on store shelves:

• cane sugar (produced from sugar cane stalks);
• beet sugar (obtained as a result of the processing of special sugar beet varieties);
• maple sugar (produced from the sap of the Canadian sugar maple);
• palm sugar (made from the sweet juice of coconut palms);
• sorghum sugar (obtained from the stalks of sugar sorghum).

A few words about the production of sugar. Sugar cane grows in tropical regions in the form of tall bamboo-like stems about 2.5 cm thick and up to 3 m high. In a sugar factory, cut sugar cane is crushed and pressed using special equipment.

Squeezed juice is clarified by adding lime and subsequent settling; it is then boiled under partial vacuum (this helps lower the boiling point) until the juice thickens into a syrup.

It has a brown color due to the concentration of various impurities.

When the water is evaporated, the sugar becomes so concentrated that it can no longer hold its liquid form and turns into solid crystals.

The wet crystals are then spun in a centrifuge. At the same time, the syrupy liquid - molasses - is discarded and moist brown sugar containing many different yeasts and molds, bacteria, soil, fibers and other remains of plants and insects remains.

This is real raw sugar, and it is not suitable for human consumption. The raw sugar is then transported to a factory where it is refined by washing, re-dissolving, re-crystallizing through digestion and double centrifugation.

As a result, the sugar becomes much purer, and after all the processes, an even more concentrated molasses remains, the dark color and strong aroma of which depend on all those foreign elements that are contained in sugar cane juice - they are sometimes called "ash".

The unique flavor of molasses is earthy, sweet and slightly smoky. Molasses after the first crystallization of sugar acquires a light color and a mild aroma; it is often used as table syrup (cane syrup). After the second crystallization of the sugar, it becomes darker and its smell stronger; it is usually used in cooking (molasses).

At the last stage, molasses has the darkest color and the highest concentration; known as thick cane molasses, it has a strong bitter flavor that takes some getting used to.

Health food store owners claim to sell "raw sugar" or "unrefined" sugar (i.e., unrefined); but what they are really selling is light brown sugar obtained from steam washing, recrystallization and centrifugation of raw sugar.

In my opinion, this is nothing but cleaning. In Europe, light brown coarse sugar is used as table sugar. It is produced on the island of Mauritius, located in the Indian Ocean, from sugar cane grown on fertile volcanic soil.

Raw palm sugar from India is a dark brown sugar that is made by boiling the juice of certain palm varieties in an open container. Thus, the juice boils at a higher temperature than that created under partial vacuum conditions in the conventional cane sugar refining method.

Due to the elevated temperature, it develops a strong fudge flavor. Digestion also breaks down some of the sucrose into glucose and fructose, so that the sugar becomes sweeter. Palm sugar is often sold in pressed cubes, like other types of brown sugar in many parts of the world.

Quotes from Robert Volke's book "What Einstein told his cook"

In the USSR, 3-4 million tons of raw cane sugar are processed annually immediately after the end of the sugar beet processing season. Raw sugar is delivered to sugar refineries in closed railway cars in bulk and in bags and stored. Warehouses must be dry, relative humidity 60-70%, temperature not lower than 5 °С. Raw cane sugar of good quality is highly resistant to long-term transportation and storage.

The characteristic of raw cane sugar is as follows

Sucrose 96.5-98.0

Water 0.4-0.8

Nesugar 1.5-2.0 including:

Reducing substances 0.6-0.9

Other organic substances - 0.7-1.0

Ash carbonate 0.4і-0.5

Color, arb. units 40-50

Raw cane sugar is a mixture of crystall sucrose and an intercrystalline solution containing sucrose (which could not be crystallized during the cooking process of massecuite) and all non-sugar. The composition of non-sugars of raw sugar includes pectin, dextran, proteins and other macromolecular compounds that increase the viscosity of the solution and make it very difficult to clean and filter! The relatively high content of reducing, coloring substances and organic acids also complicates the technological scheme for the production of granulated sugar.

Most non-sugars (up to 80%) could be removed by affination. However, the main part of raw sugar is processed at conventional sugar beet factories, where, due to the lack of affination, raw cane sugar is processed according to the scheme with complete decomposition of reducing substances.

To this end, raw cane sugar is cleared (dissolved) in hot washings until the dry matter content in the syrup is not more than 60%. The resulting clerovka is subjected to 8-10 minutes of defecation and up to pH 11.5-11.6. Lime consumption is 3.5-4.5% CaO by weight of raw sugar. With the vigorous action of lime, reducing substances decompose, turning into organic acids, calcium salts and other substances. The defecated clerovka is sent to a two-stage saturation: at the first stage, the pH is adjusted to 10-10.5, and the second - to 9-9.2. Before the second stage, lime milk is added to the clerovka at the rate of 0.4-0.5% CaO to the mass of raw sugar.

After saturation, the syrup is heated to a temperature of 85°C, filtered on disc filters, then sulphited to pH 7.2-7.5, heated again to 80°C, filtered again and sent to boil massecuite I to 92% dry matter.

Massecuite I centrifuged with the release of sugar and two edema. Sugar is sent for drying and cooling. The outflows of massecuite I contain all the non-sugars and the resulting invert sugar. It must be decomposed so that the color of the solution does not increase. For this purpose, part of the effluents of the massecuite I is mixed with the clerk of sugar III of crystallization and returned to the beginning technological scheme at the stage of defecation of the clerk, and part is used for boiling the massecuite II. Massecuite II is boiled down to 92.5% dry matter, centrifuged and sugar II of crystallization and edema is obtained. Sugar II of crystallization is cleared and fed for sulfitation, and massecuite III is boiled from the effluents to a dry matter content of 94%.

The massecuite III is subjected to additional crystallization upon cooling for 60-72 hours, and then centrifuged, separating sugar III of crystallization and flow (molasses). Sugar III of crystallization is dissolved in washings and sent for defecation, and molasses is used depending on its good quality. If the quality is higher than 54%, the molasses is returned to the cooking of the massecuite III; with a good quality of 51-54%, they are used for buildup (liquefaction) of the massecuite III before its additional crystallization. With a good quality of 50% or less, molasses enters storage and is then used in other industries, for example, as an additive to sugar beet molasses as a source of biotype when growing yeast.

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FEDERAL AGENCY FOR TECHNICAL REGULATION AND METROLOGY

NATIONAL

STANDARD

RUSSIAN

FEDERATION

RAW SUGAR

Specifications

Official edition

Moscow IPK Standards Publishing House 2005

Foreword

Tasks, basic principles and rules for carrying out work on state standardization in Russian Federation installed GOST R 1.0-92 " State system standardization of the Russian Federation. Basic Provisions” and GOST R 1.2-92 “State Standardization System of the Russian Federation. The procedure for the development of state standards "

About the standard

1 DEVELOPED by the State Scientific Institution Russian Research Institute of the Sugar Industry Russian Academy Agricultural Sciences (GNU RNIISP Rossel Lhozakademii)

2 INTRODUCED by the Technical Committee for Standardization (TK 397) "Products of the sugar industry"

3 APPROVED AND INTRODUCED BY Order of the Federal Agency for Technical Regulation and Metrology dated January 26, 2005 No. 4-sg

4 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the index to National Standards, and the text of the changes is published in the information signs National Standards. In case of revision or cancellation of this standard, the relevant information will be published in the information index "National Standards"

© IPK Standards Publishing House, 2005

This standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

GOST 52305-2005

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

RAW SUGAR Specifications

Raw sugar Specifications

Introduction date - 2006-01-01

1 area of ​​use

This standard applies to raw sugar, which is a product of processing raw materials of plant origin (sugar cane) and intended for the production of granulated sugar, refined sugar, liquid and other types of sugar.

2 Normative references

This standard uses normative references to the following standards:

5 Acceptance rules

5.1 Acceptance of raw sugar - in accordance with the requirements of GOST 12569. Raw sugar is taken in batches. A batch of raw sugar is any amount of raw sugar from one hold of water vehicle(hereinafter referred to as the ship) received by the enterprise, issued with one certificate of quality and safety.

5.2 The raw sugar then delivered by rail is weighed on railroad scales in accordance with GOST 30414 with a mandatory stop and uncoupling of cars, as well as weighing empty carefully cleaned cars after unloading.

6 Control methods

Instant samples are taken during the unloading of sugar with metal cups with a capacity of at least 100 g at regular intervals. Take at least 10 instant samples from each car. The selected instant samples are thoroughly mixed to form a combined sample for the car and the entire batch of raw sugar transported in one train.

The pooled sample per batch of raw sugar is reduced by quartering. To do this, carefully mixed raw sugar is spread in an even layer in the form of a square on a pallet and divided diagonally into four parts in the shape of a triangle. The sugar from the two opposite parts is removed, and the two remaining parts are combined, mixed and again distributed in the form of a square and divided diagonally into four parts. The quartering is repeated until then. until a pooled sample of 2 kg is obtained. The combined sample is divided into two equal parts, one of which is sent to the laboratory for testing, the other is left for re-testing in case of disagreement in assessing the quality of sugar. The shelf life of such a sample is 3 months.

Laboratory samples are placed in a clean, dry glass or polyethylene container with ground glass or well-fitting rubber stoppers. Prepared samples are sealed or sealed. Both laboratory samples are marked with labels indicating the country of manufacture, the name of the vessel, net weight, date of shipment, date of sampling and signatures of persons. taking a sample.

6.2 Mineralization of samples for the determination of toxic elements - according to GOST 26929, sampling and preparation of samples for the determination of radionuclides - according to (2).

6.3 Test methods

6.3.1 Determination of appearance, color, smell

6.3.1.1 Apparatus and materials

A glass jar with a ground stopper with a capacity of 200 cm 3.

Thermometer with a measurement range from 0 * C to 100 * C, division value 1 * C according to GOST 28498.

Metal teaspoon.

The paper is white.

It is allowed to use other equipment, laboratory glassware, the requirements for the metrological characteristics of which are not lower than those indicated.

6.3.1.2 Conducting the test

To determine the appearance, a sample of raw sugar is poured onto a sheet of white paper with a layer thickness of not more than 1 cm. In diffused daylight or a fluorescent lamp, visually determine appearance and color.

To determine the smell of raw sugar and its aqueous solution, fill 3/4 of the volume with these products in clean glass jars with ground stoppers that do not have any foreign smell.

Jars with contents are closed with corks and kept in the laboratory for 1 hour at a temperature of 20 * C ± 2 * C.

The smell is determined at the level of the edge of the jar immediately after opening the cork.

6.3.2 The mass fraction of sucrose is determined according to GOST 12571.

6.3.3 The mass fraction of moisture is determined according to GOST 12570.

6.3.4 The mass fraction of reducing substances is determined according to GOST 12575.

6.3.5 Photometric color method

The method consists in measuring the optical density of the test solution relative to the reference, the optical density of which is taken as zero.

6.3.5.1 Apparatus and materials

Laboratory scales of the third accuracy class with the highest weighing limit of 1 kg in accordance with GOST 24104.

A photometric device (hereinafter referred to as the photometer), which allows you to select the wavelength (420 ± 5), (560 ± 5) nm with a maximum permissible absolute error in measuring the transmittance of no more than 0.5%, with a set of cuvettes 1 length; 3; 5 cm

Membrane or glass filter with a pore size of 0.45 µm.

Liquid glass thermometer with a measurement range from 0 * C to 100 "C and a division value of 1 * C according to GOST 28498.

Bath water.

Refractometer for determination of solids grades RPL-3 and URL-1.

pH meter-ionomer.

Kieselguhr or perlite.

6.3.6 Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST R 51301. GOST R 51766, MUK 4.1.985 (5).

6.3.7 Determination of radionuclides - according to MU 5778; MU 5779; MUK 2.6.1.717(2).

6.3.8 Determination of pesticides - according to the methods approved by the authorized body in the prescribed manner.

7 Transport and storage

7.1 Raw sugar is transported without packaging (in bulk) on ships with subsequent transportation in railway wagons adapted for the transport of raw sugar.

7.2 It is not allowed to transport raw sugar in contaminated holds, wagons with traces of previously transported heavily contaminated, smelly and poisonous cargo, as well as grain products. Wagons for the transportation of raw sugar must be dry, without cracks, with a leak-proof roof, tightly closing hatches.

7.3 Raw sugar is stored in bulk only in closed warehouses. Simultaneous storage with raw sugar of other materials that can affect the quality of raw sugar is prohibited. Before storing raw sugar, the room is thoroughly cleaned, ventilated, dried and disinfected.

7.4 Warehouses for the storage of raw sugar should be equipped with ventilation units and heating devices to maintain a relative humidity of 60% to 70%. The floors of the warehouse, if necessary, are covered with a layer of concrete that can withstand the load of working mechanisms.

Annex A (mandatory)

The product of the mass fraction of solids of a raw sugar solution and its density