RESEARCH OF THE CARBONIZATION PROCESS OF LIMED JUICE IN SUGAR PRODUCTION

Abstract

Subject. The main method of purification from non-sucrose substances, which is used both in the domestic and foreign sugar industry, is saturation with carbon dioxide (carbonation) of limed juice with a solid phase of CaCO₃. Increasing the efficiency of diffusion juice purification is possible by intensifying the saturation parameters. Purpose. To determine the parameters of saturation with carbon dioxide (carbonation) of pre-treated with limed diffusion juice of sugar production. The object was the сarbonation stage of the diffusion juice of sugar production. Methods. The methods generally accepted in the sugar industry were used in the work. The solubility of carbon dioxide was determined by titration of 0.1 n. sodium hydroxide solution in the presence of the phenolphthalein indicator. Results. Research indicates that the intensification of the diffusion juice purification process during carbonation depends on parameters such as the amount of lime, the duration of the process, the composition and absorption rate of the saturation gas, as well as the concentration of carbon dioxide used for saturation, the temperature and pressure of the saturation process. With an increase in the content of carbon dioxide in the saturation gas, the absorption of CO₂ by the sugar-containing solution increases. Thus, when the carbon dioxide concentration of changed from 30% to 50%, there was a gradual increase in the coefficient of CO₂ utilization, the highest efficiency of the absorption process was observed in the concentration range of 50-70%. A further increase of the carbon dioxide concentration in the saturation gas almost did not affect the efficiency of the process. If the gas pressure increases from 0.05 MPa to 0.2 MPa, the duration of the saturation process is reduced from 9 to 6 minutes. The most effective саrbonation process occurs at a pressure of 0.2–0.3 MPa. The optimal temperature of the saturation process is set at 55...60°C, when the duration of saturation is 5.2–5.5 minutes. If the temperature increases or decreases, the rate of absorption of carbon dioxide slows down, and the duration of saturation increases accordingly. Scope of results. The research results can be applied at sugar factories that produce sugar and bioethanol simultaneously.