sugar plant from sugar beet
Beet sugar processing normally is accomplished in one continuous process. During the process, the natural sugar stored in the beet root is separated from the rest of the plant material. The sugar beets are washed, sliced and boiled in water to begin the sugar extraction process. The resulting sugar-containing juice is filtered, concentrated to a thick syrup by boiling where the sugar begins to crystallize, washed with hot water in a rapidly spinning centrifuge to separate sugar and molasses and dried in a series of steps. After sugar and molasses have been recovered from the sugar beet, the remaining pulp is utilized for animal feed.
Clean section of the indicators
1, heating temperature index, exudation juice 45 ℃
2, pre-ash juice 85 ℃
3, a carbon full charge before 90 ℃
4, two carbon full charge before 95 ℃
5, before evaporation 130 ℃
6, molasses barrel 80 ℃
7, filter water: ≤ 75%
8, dry filter mud to light: ≤ 6.5%
9, clear juice pH: 7.0 ± 0.1 (to precipitate after the pH value of the juice)
10, mixed juice purity difference: ≥ 1.5GP
11, clear juice color value: ≤ 2000IU560
12, juice heating temperature: 125 ± 2 ℃
13, thick syrup Brix: 62 ~ 65ºBx
14, refined syrup pH: 6.0 ~ 6.5
15, refined syrup color value: ≤ 2400IU560
sugar section of the indicators
1, a candy sugar put sugar concentration: 94 ~ 96 ºBx
2, a small amount of acemass cooking time: ≤ 3.5 hours
3, sugar syrup put sugar concentration: 96 ~ 98 ºBx
4, sugar syrup paste honey purity difference: ≥ 27AP
5, sugar syrup cooking time: ≤ 6 hours
6, sugar syrup put sugar concentration: 99 ~ 103 ºBx
7, propitose a single tank cooking time: ≤ 10 hours
8, waste honey gravity purity: 38GP the following
9, a variety of syrup cooking vacuum of not less than -0.080Mpa
10, sugar syrup candied time: 4 to 8 hours
11, propitramide candied time: 16 to 24 hours
12, a original, a washing honey purity difference: ≥ 8AP
13, sugar paste color value: ≤ 1000IU56
