Crystalized capacity of the "ester k 01

Crystalized capacity of the "ester k 01

Anisimova Elena Mikhailovna
Leading engineer - technologist "Electrogazochem" ltd
Sheiko Tamila Vladimirovna
Institute of Food Resources of the National Academy of Sciences of Ukraine (044) 517 06 92
Tkachenko Sergey Vladimirovich
Institute of Food Resources of the National Academy of Sciences of Ukraine ; (044) 517 06 92
Khomichak Lyubomir Mikhailovich
Corresponding Member National Academy of Sciences, ;Deputy Director for Research
Institute of Food Resources of the National Academy of Sciences of Ukraine, (044) 517 07 92

THE STUDY OF THE CRYSTALLIZATION ABILITY
YIELDING OF CRYSTALS "ESTHER 01"
FOR THE SUGAR INDUSTRY

    The main process in sugar production is the crystallization of sucrose [1]. Today is the actual search of methods of intensification of this process with the aim of obtaining high-quality sugar-sand with appropriate granulometric composition [2].

One way of solving the problem the use of quality seed material, capable of forming crystals of the required size in concentrated sugar solutions. If the technological regime in the grocery Department and application of effective seed materials, the yield of sugar can be increased by 0,15 ... 0,2% [2, 3].

The quality and efficiency of modern seed materials is characterized by homogeneity, the size of the microcrystals and the composition of the stabiliser system. As a stabilizer it is advisable to use surface - active substances (surfactants). The surfactant forms a solvation shell around microcrystals and thus prevents the conglomeration of the crystals in the time of their formation and growth, as well as the process of foaming by reducing surface tension of the solution [2, 3].

The use of quality materials, the formation of crystalline framework, can effectively regulate the process of crystal formation in supersaturated solution of sugar and to sugar with the specified size of the crystals and a high percentage of their homogeneity.

With the aim of obtaining sugar with an appropriate particle size distribution and reduce the duration of boiling of massecuite were analysed yielding crystals for the sugar industry, "ESTER K 01" produced by "Electrogazochem" ltd.

For more objective results investigated as a seed for crystal formation: the powdered sugar and the original seed paste as control samples and yielding crystals brand "ESTER K 01". The studies were conducted on preserved syrup, taken on one of the sugar factories of Ukraine in the production season 2016-2017. Qualitative indicators of sugar syrup are shown in table 1.

Table 1

Qualitative indicators of sugar syrup

1	The contents of dry substances, %	72
2	The content of sucrose, %	66,8
3	Purity	92,8
4	Chroma, unit ICUMSA	768
5	The content of calcium salts,%	0,036
6	The ash content of,%	0,142
7	Hydrogen figure (рН20)	6,80

Massecuite was boiled in a vacuum evaporator (Figure 1), containing: a vacuum flask for welding (1);  A crane for pumping a syrup (2) a refrigerator (3);  A condensate receiving flask (4);  A vacuum gauge (5);  Reducer for adjusting the depth of vacuum (6) vacuum pump (7), water bath (8).

Figure 1. - Vacuum evaporator, which was used to boil the massecuite

Experimental samples of massecuite were boiled under vacuum.  The first 20 ... 30 minutes the syrup was welded at a pressure of P = -60 kPa, then the pressure was reduced to P = -90 kPa.  The temperature of the boiling process was maintained within 69 ... 72 ° C.

During the first 20 min of boiling down the syrup was adjusted to the content of CP = 80 ... 82% when the above conditions corresponds to the supersaturation coefficient KP ≥ 1,2 ... 1,3.

After that, seeds were injected: powdered sugar (at the rate of 100 g for 40 tons of syrup), the crystal former "Ester K 01" (at the rate of 4 ml per 40 tons of syrup) of the factory seed paste (at a rate of 15 g per 40 tons of syrup).

In the future, the boiling of the massecuite and the build-up of crystals was carried out with a two-time swap of the syrup, to reduce the saturation coefficient and avoid the formation of a large number of new crystallization centers (loss of "flour") and to promote the growth of already existing crystals.

All the studies were carried out on the experimental basis of the laboratory of technology of sugar, sugar-containing products and ingredients Institute of Food Resources of the National Academy of Sciences of Ukraine

The results obtained are presented in Tables 2-5 and in Figures 2-5.

The results obtained are presented in Tables 2-5 and in Figures 2-5.

Table 2 

A complete analysis of the intermediates for the boiling of massecuite at different 

№	Name of component	The name of the show
		рН20	Solids content,%	Sucrose content,%	Purity,%	Color, unit ICUMSA	Ash content,%
1	Massecuite	Powdered sugar
		6,1	89,6	81,4	90,85	806	0,156
		Standard factory paste
		6,1	91,2	82,25	90,19	828	0,158
		The crystal former "Ester K 01"
		6,1	91,6	82,15	89,68	818	0,158
2	Intercrystalline solution	Powdered sugar
		6,0	58,0	52,4	90,34	801	0,086
		Standard factory paste
		6.0	58,2	51,85	89,09	822	0,090
		The crystal former "Ester K 01"
		6,1	58,6	53,2	90,78	808	0,092
3	Sugar	Powdered sugar
		-	-	97,8	-	204	0,069
		Standard factory paste
		-	-	97,75	-	192	0,065
		The crystal former "Ester K 01"
		-	-	98,15	-	193	0,064

Table 3 

Characteristics of sugar crystals obtained on various seeding materials 

№	Name	Seed material
		Powdered sugar	«Ester K 01»	Paste
1	The average number of crystals in the sector is 0.5 x 0.5 cm after 10 minutes after the planting of crystals	4 large crystals, more than 20 newly small crystals	More than 50 crystals	More than 30 crystals
2	The average size of microcrystals in the sector is 0.5 x 0.5 cm after 10 minutes after the planting of crystals	0,5 mm ≥ 4 0,2 ... 0,3 mm ≥ 6 0,1mm≤greater than 20	0,3 mm ≥ 9 0,1mm ≥ 30  0,1mm≤ a large number of	0,3 mm ≥59 0,1mm ≥ 20 0,1mm≤ a large number of
3	The number of crystals in the sector 0,5x0,5 cm in welded low	1 mm ≥ 2 0,5mm ≥ 12  0,1mm≤ a large number of	1 mm ≥ 5 0,5mm ≥ 9  0,1mm≤ a large number of	0,5mm ≥ 13  0,1mm≤ a large number of
4	The average crystal size in the sector is 0.5 x 0.5 cm in a welded massecuite	The bulk of the crystals are 0.1 ... 0.5 mm in size	The bulk of the crystals are 0.1 ... 0.5 mm in size	The bulk of the crystals are 0.1 ... 0.5 mm in size

Figure 2. - Microphotograph of sugar crystals in the massecuite 5 minutes after seeding (crystals in the sector 0.5x0.5 cm in size increase 10 times): A) powdered sugar;  B) standard factory paste;  B) the crystal former "Ester K 01"

Figure 3. - Microphotograph of the sugar crystals in the massecuite 10 minutes after the seeding (crystals in the sector 0.5x0.5 cm in size increase 10 times): A) powdered sugar;  B) standard factory paste;  B) the crystal former "Ester K 01"

Figure 4. - Microphotograph of the sugar crystals in the massecuite within 20 minutes after seeding (crystals in the sector 0.5x0.5 cm in size increase 10 times): A) powdered sugar;  B) standard factory paste;  B) the crystal former "Ester K 01"

Figure 5. - Micrograph of welded massecuite (in a sector 0.5x0.5 cm in size, the magnification is 10 times): A) powdered sugar;  B) standard factory paste;  B) the crystal former "Ester K 01"

Table 4

Duration of boiling of the massecuite 

Name yielding crystals	Time of boiling massecuite, min
Powdered sugar	90…95
Standard factory paste	70…75
The crystal former "Ester K 01"	75…80