CN101109020A - Vertical type continuous crystallization method adopting beforehand crystallization technique - Google Patents
Vertical type continuous crystallization method adopting beforehand crystallization technique Download PDFInfo
- Publication number
- CN101109020A CN101109020A CNA2006100697035A CN200610069703A CN101109020A CN 101109020 A CN101109020 A CN 101109020A CN A2006100697035 A CNA2006100697035 A CN A2006100697035A CN 200610069703 A CN200610069703 A CN 200610069703A CN 101109020 A CN101109020 A CN 101109020A
- Authority
- CN
- China
- Prior art keywords
- crystallization
- jar
- vertical continuous
- vertical
- continuous crystallisation
- 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.)
- Pending
Links
- 238000002425 crystallisation Methods 0.000 title claims abstract description 83
- 230000008025 crystallization Effects 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 25
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 40
- 239000013078 crystal Substances 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 238000001704 evaporation Methods 0.000 claims abstract description 11
- 230000008020 evaporation Effects 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 238000005516 engineering process Methods 0.000 claims description 12
- 238000007701 flash-distillation Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims 1
- 239000002002 slurry Substances 0.000 abstract 3
- 238000010924 continuous production Methods 0.000 abstract 1
- 230000009229 glucose formation Effects 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Images
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a vertical continuous crystallization process of pre-crystallization, which belongs an improvement of a crystallized glucose production way. Firstly starch milk is liquefied, saccharified, filtered and bleached, evaporated and concentrated to get the sugar solution. Secondly the sugar solution is brought in a flash pot for further evaporation and concentration. Thirdly the sugar solution is continuously sent into the vertical continuous pre-crystallization pot for crystallization for 20 hours to 40 hours. Fourthly part of the pre-crystallized crystal slurry is sent into the vertical continuous pre-crystallization pot as crystal seed, and they're mixed with the filtered and concentrated sugar solution in the vertical continuous pre-crystallization pot for crystallization. Finally the high crystal grain slurry is obtained after 20 to 30 hours crystallization. The invention brings the pre-crystallized slurry into the vertical continuous pre-crystallization pot as the crystal seed, thus increasing the crystal seed, improving the glucose crystallization speed, and reducing the crystallization cycle. The invention also improves the crystallization yield rate and product quality, as well as realizes continuous production.
Description
Technical field
The present invention relates to a kind of improvement of crystalline dextrose production method, especially a kind of improvement of crystallization method.
Background technology
Glucose is the most general monose material and important Essential Chemistry pharmaceuticals, is one of main energy sources material of human body and animal.At present, industrial production glucose is to be raw material with starch, adopts acid system, acid-enzyme hydrolysis method, enzymatic acidification method or dual-enzymatic process that starch is hydrolyzed to obtain glucose.Wherein double-enzyme method use comparatively extensive, this method be with starch milk behind liquefaction, saccharification react, decolour after filtration again, evaporation, crystallization, separation, drying make glucose.
The crystallization mode of glucose mainly contains evaporating solvent crystallization and cooling crystallisation by cooling.The domestic production crystalline dextrose generally adopts cooling crystallization method at present, and crystallization mode is a periodic crystallisation, and crystallization velocity is slow.This kind method crystalline glucose character instability occur caking easily, and crystalline form is irregular, and productive rate is generally on the low side, and equipment is huge, and single device labour productivity is low, is difficult to steady control, unstable product quality.At present, about 300,000 tons of domestic annual demand crystalline dextroses, and year demand is with 15% speed increase.The production increase speed of crystalline dextrose does not catch up with market growth rate far away, and industrial scale can't satisfy market demand.This mainly is to be subjected to glucose crystallization velocity and the low restriction of crystallization yield in crystallisation process.In recent years, although continuous crystallisation technology constantly is applied in the industrial production, because this technology is complicated, need the parameter of control more, crystallization velocity and crystallization yield are still not fully up to expectations.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of vertical continuous crystallisation process that adopts pre-brilliant technology, to improve crystallization velocity and crystallization yield.
The present invention realizes like this, adopt the vertical continuous crystallisation process of pre-brilliant technology, utilize vertical continuous crystallisation jar to carry out continuous crystallisation, with the liquefaction of starch milk process, saccharification, filter decolouring, after the liquid glucose that obtains after the evaporation concentration is incorporated in the flash tank further evaporation concentration, send into continuously in vertical pre-continuously brilliant jar and carry out pre-crystallization 20～40 hours, magma after the pre-crystallization of a part sent in the vertical continuous crystallisation jar continuously be used as crystal seed, mix with the liquid glucose after the evaporation concentration that enters vertical continuous crystallisation jar, participate in crystallization, the dry matter content that enters the liquid glucose of flash tank is 70%～75% by weight, glucose content is 94%～96% by weight, feeding temperature is 50～70 ℃, and flow velocity is 6～8m
3/ h, a vertical continuously pre-brilliant jar jar end temperature is that 44～46 ℃, tank deck temperature are 41～43 ℃, the dry matter content that enters the liquid glucose of vertical continuous crystallisation jar is 70%～75% by weight, glucose content is 94%～96% by weight, feeding temperature is 44～50 ℃, and the flow velocity of feed liquid is 1.8～3m
3/ h, liquid glucose and magma crystallization in vertical continuous crystallisation jar got the magma of high crystalline content after 20～30 hours.
The magma that this technical scheme obtains after with the pre-crystallization of a part of liquid glucose, be incorporated in the vertical continuous crystallisation jar and participate in crystallization, therefore, strengthened the crystal seed amount as crystal seed, improved the crystallization velocity of glucose, shorten crystallizing cycle, improved productive rate, improved crystallization yield and quality product, can realize continuity production, constantly charging produces crystal rapidly, constantly enters subsequent processing.
Description of drawings
Fig. 1 is the concise and to the point process flow sheet that the crystalline dextrose of employing the present invention's method is produced.
Fig. 2 is the annexation synoptic diagram between vertical pre-continuously brilliant jar and the vertical continuous crystallisation jar in the present invention's the method.
Embodiment
Further specify the present invention below.
The described feeding temperature that enters the liquid glucose of vertical continuous crystallisation jar is 44 ℃～50 ℃.This is optimum feeding temperature.
Identical with existing technology, in the vertical continuous crystallisation jar among the present invention the whipping appts that is made of stirring rake, stirring shaft etc. to be arranged, also have refrigerating unit, feeding unit, and the crystal continuous extraction element supporting with it (crystal separation machine).The vertical pre-continuously brilliant jar structure and the structural similitude of vertical continuous crystallisation jar no longer describe in detail.
The liquid glucose that forms after the liquefaction of starch milk process, saccharification, filtration decolouring, the evaporation concentration will be incorporated in the flash tank with pump with certain flow velocity, and this flow velocity is 6m
3/ h is to 8m
3/ h.Liquid glucose is carrying out pre-crystallization formation magma in vertical pre-continuously brilliant jar under refrigerating unit and the whipping appts effect, these magmas are sent in the jar with being pumped into vertical continuous crystallisation jar tank deck, mix with the liquid glucose after the evaporation concentration in the jar, under the effect of whipping appts and refrigerating unit, slowly pass vertical continuous crystallisation jar to a jar end, in this process, glucose progressively crystallization is separated out, and forms the magma of high crystalline content.These magmas are introduced the crystal separation machine at the bottom of vertical continuous crystallisation jar jar, after centrifugation, drying, get the crystalline dextrose finished product.
The dry matter content of liquid glucose after the flash tank flash distillation that enters flash tank is 75～78% by weight.
The part of the magma of pre-advantages of good crystallization is sent in the vertical continuous crystallisation jar and is used as crystal seed in vertical pre-brilliant jar, and another part is sent into flash tank, makes the feed liquid between flash tank and the vertical pre-brilliant jar form circulation.Magma can flow out from the overflow port on vertical pre-brilliant jar top continuously, through being pumped into vertical continuous crystallisation jar and flash tank.
From the vertical pre-continuously brilliant jar of magma flow velocity to vertical continuous crystallisation machine is 6～8m
3/ h.
In the starting stage of technology, the liquid glucose after the flash tank flash distillation can be sent in advance in vertical continuously pre-brilliant jar pre-crystallization 20～40 hours, the magma after the pre-crystallization is sent in the vertical continuous crystallisation jar more continuously.And in normal productive process, liquid glucose is sent into liquid glucose after flash tank, the flash distillation and is sent into magma behind vertical pre-continuously brilliant jar, pre-crystallization and send into magma in vertical continuous crystallisation jar, the vertical continuous crystallisation jar to introduce crystal separation machine etc. all be the successive process.
Claims (4)
1. adopt the vertical continuous crystallisation process of pre-brilliant technology, utilize vertical continuous crystallisation jar to carry out continuous crystallisation, it is characterized in that, with the liquefaction of starch milk process, saccharification, filter decolouring, after the liquid glucose that obtains after the evaporation concentration is incorporated in the flash tank further evaporation concentration, send into continuously in vertical pre-continuously brilliant jar and carry out pre-crystallization 20～40 hours, magma after the pre-crystallization of a part sent in the vertical continuous crystallisation jar continuously be used as crystal seed, mix with the liquid glucose after the evaporation concentration that enters vertical continuous crystallisation jar, participate in crystallization, the dry matter content that enters the liquid glucose of flash tank is 70%～75% by weight, glucose content is 94%～96% by weight, feeding temperature is 50～70 ℃, and flow velocity is 6～8m
3/ h, a vertical continuously pre-brilliant jar jar end temperature is that 44～46 ℃, tank deck temperature are 41～43 ℃, the dry matter content that enters the liquid glucose of vertical continuous crystallisation jar is 70%～75% by weight, glucose content is 94%～96% by weight, feeding temperature is 44～50 ℃, and the flow velocity of feed liquid is 1.8～3m
3/ h, liquid glucose and magma crystallization in vertical continuous crystallisation jar got the magma of high crystalline content after 20～30 hours.
2. the vertical continuous crystallisation process of the pre-brilliant technology of employing as claimed in claim 1 is characterized in that, the described feeding temperature that enters the liquid glucose of vertical pre-continuously crystalline substance jar is 44～46 ℃.
3. the vertical continuous crystallisation process of the pre-brilliant technology of employing as claimed in claim 1 or 2 is characterized in that, the dry matter content of liquid glucose after the flash tank flash distillation that enters flash tank is 75～78% by weight.
4. the vertical continuous crystallisation process of the pre-brilliant technology of employing as claimed in claim 1 is characterized in that, is 6～8m from the vertical pre-continuously brilliant jar of magma flow velocity to vertical continuous crystallisation jar
3/ h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100697035A CN101109020A (en) | 2006-07-22 | 2006-07-22 | Vertical type continuous crystallization method adopting beforehand crystallization technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100697035A CN101109020A (en) | 2006-07-22 | 2006-07-22 | Vertical type continuous crystallization method adopting beforehand crystallization technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101109020A true CN101109020A (en) | 2008-01-23 |
Family
ID=39041278
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100697035A Pending CN101109020A (en) | 2006-07-22 | 2006-07-22 | Vertical type continuous crystallization method adopting beforehand crystallization technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101109020A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103397111A (en) * | 2013-07-11 | 2013-11-20 | 广西贝拓糖业生物科技有限公司 | Preparation method of granulated crystal sugar |
| CN103540691A (en) * | 2013-09-29 | 2014-01-29 | 山东西王糖业有限公司 | Crystallization process of crystalline fructose |
| CN106730978A (en) * | 2017-01-16 | 2017-05-31 | 山东兆光色谱分离技术有限公司 | A kind of glucose crystallization technique |
| CN111500795A (en) * | 2020-04-15 | 2020-08-07 | 潍坊盛泰药业有限公司 | Secondary crystallization process in production process of water-containing glucose |
| CN112973264A (en) * | 2021-02-20 | 2021-06-18 | 山东西王糖业有限公司 | Device and method for improving clarity of glucose crystallization material |
| CN114573055A (en) * | 2022-03-25 | 2022-06-03 | 吉林吉恩镍业股份有限公司 | Preparation and application method of liquid nickel sulfate seed crystal |
| CN118206594A (en) * | 2024-04-11 | 2024-06-18 | 山东兆光色谱分离技术有限公司 | A crystallization method for functional sugar substances |
-
2006
- 2006-07-22 CN CNA2006100697035A patent/CN101109020A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103397111A (en) * | 2013-07-11 | 2013-11-20 | 广西贝拓糖业生物科技有限公司 | Preparation method of granulated crystal sugar |
| CN103540691A (en) * | 2013-09-29 | 2014-01-29 | 山东西王糖业有限公司 | Crystallization process of crystalline fructose |
| CN103540691B (en) * | 2013-09-29 | 2015-07-22 | 山东西王糖业有限公司 | Crystallization process of crystalline fructose |
| CN106730978A (en) * | 2017-01-16 | 2017-05-31 | 山东兆光色谱分离技术有限公司 | A kind of glucose crystallization technique |
| CN111500795A (en) * | 2020-04-15 | 2020-08-07 | 潍坊盛泰药业有限公司 | Secondary crystallization process in production process of water-containing glucose |
| CN112973264A (en) * | 2021-02-20 | 2021-06-18 | 山东西王糖业有限公司 | Device and method for improving clarity of glucose crystallization material |
| CN114573055A (en) * | 2022-03-25 | 2022-06-03 | 吉林吉恩镍业股份有限公司 | Preparation and application method of liquid nickel sulfate seed crystal |
| CN114573055B (en) * | 2022-03-25 | 2023-10-10 | 吉林吉恩镍业股份有限公司 | Preparation and application methods of liquid nickel sulfate seed crystal |
| CN118206594A (en) * | 2024-04-11 | 2024-06-18 | 山东兆光色谱分离技术有限公司 | A crystallization method for functional sugar substances |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1070720C (en) | Method for recovering organic compound from solutions | |
| CN101109020A (en) | Vertical type continuous crystallization method adopting beforehand crystallization technique | |
| CN101109021A (en) | Horizontal continuous crystallization method adopting return current technique | |
| CN102660606A (en) | Bio-preparation method for production of high-purity xylo-oligosaccharide and coproduction of arabinose and xylose | |
| CN102391103A (en) | Method for producing anhydrous citric acid crystal | |
| CA2288190C (en) | Crystallization method | |
| CN102329212A (en) | Refining method for long-chain binary acid | |
| CN114262352A (en) | System and method for preparing refined xylose and fermentable sugar by using corn straws | |
| DK172544B1 (en) | Process for Preparation of 1-O-alpha-D-glucopyranosido-D-fructose by enzymatic conversion of sucrose | |
| CN101693658B (en) | Method and device for continuously dynamic crystallization production of calcium lactate | |
| CN106987608B (en) | Dynamic crystallization method of calcium gluconate | |
| CN100523218C (en) | Crystallization technique in engineering of producing crystalline dextrose | |
| CN110904170B (en) | Preparation method of F-55 high fructose corn syrup | |
| CN109369731A (en) | A kind of method of glucose during removing xylose production | |
| CN1273618C (en) | Operation technology of glucose crystal | |
| CN112724056A (en) | Method and device for effectively utilizing buprofezin intermediate 1-isopropyl-3-tert-butylthiourea mother liquor to improve yield | |
| CN103936798B (en) | The method for improving the yield of lactose production | |
| CN102534053B (en) | Method for improving xylose crystallization yield | |
| CN1219788C (en) | Dynamic controlled crystalline method of preparing erythromycin from erythromysin salt | |
| CN105061521A (en) | Extraction method of high-purity L-arabinose | |
| CN119351493B (en) | A method for preparing crystalline fructose derived from sucrose | |
| CN214105891U (en) | Crystallization system of xylitol mother liquor | |
| CN116947628A (en) | Calcium lactate crystallization process, calcium lactate product, L-lactic acid and preparation method of L-lactic acid | |
| CN109942655B (en) | Continuous crystallization method of erythromycin thiocyanate crude product | |
| CN110713452B (en) | Process for directly extracting L-tryptophan by fermentation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080123 |