Process for the preparation of white and brown sugar from sugar beets
OwnerMelvin Paul Carter, Ole Christen Hansen +1inventors
InventorsMelvin Paul Carter, Ole Christen Hansen, John Jensen
Life of this patent
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Abstract
A process for the preparation of white and brown sugar from raw diffuser beet juice. The juice is purified by membrane filtration at 70-95° C. on a filter having a molecular weight cut-off between 2,000 and 500,000 Dalton and evaporated to a dry matter content of between 60 and 80% by weight under vacuum to a thick juice. A conventional multi-step evaporative crystallisation of the thick juice gives crops of white and brown sugar crystals. The brown sugar obtained have valuable organoleptic properties.
Claims16
A process for the preparation of sugar crystals from raw diffuser beet juice by purification followed by evaporative crystallization, characterized in, that the raw juice is subjected to the steps of
- a) heating to 70-95° C.,
- c) membrane filtration on a filter having a molecular weight cut-off between 2,000 and 500,000 Dalton,
- d) evaporation to a dry matter content of between 60 and 80% by weight under vacuum,
- e) crystallization by further evaporation followed by phase separation resulting in a crop of sugar crystals and a liquid phase, and
- f) one or more further steps wherein the liquid phase from the preceding step is subjected to crystallization by evaporation and phase separation resulting in further crops in the form of sugar crystals and molasses as the liquid phase from the last step.
A process for the preparation of sugar crystals from raw diffuser beet juice by purification followed by evaporative crystallization, characterized in, that the raw juice is subjected to the steps of
- a) heating to 70-95° C.,
- c) membrane filtration on a filter having a molecular weight cut-off between 2,000 and 500,000 Dalton,
- d) evaporation to a thick juice having a dry matter content of between 60 and 80% by weight under vacuum,
- d1) dividing the thick juice obtained in step d) into a first and a second portion,
- e) crystallization by further evaporation of the first portion obtained in step d1) followed by phase separation resulting in a first crop of sugar crystals and a liquid phase, and
- f) subjecting the liquid phase obtained in step e) to one or more further steps wherein the liquid phase from the preceding step is subjected to crystallization by evaporation and phase separation resulting in further crops of sugar crystals and molasses as the liquid phase from the last step, and
- g) crystallization by further evaporation of the second portion obtained in step d1) followed by phase separation resulting in a crop of sugar crystals and a liquid “green syrup” phase,
- h) recycling of the liquid green syrup to be combined with first portion of thick juice obtained in step d1) before this is subjected to the treatment in step e).
(Cancelled)
Dependencies are inferred from the claim text.