几种无滤布真空吸滤机滤汁的处理技术

亚法糖厂无滤布真空吸滤机滤汁的处理是糖业发展迫切需要解决的棘手问题之一,直接影响着蔗汁清净效率、糖品质量及糖份收回。本文论述了目前糖厂处理无滤布真空吸滤机滤汁的几种技术的工作原理、工作特性,并介绍了它们在糖厂应用的情况。     

亚硫酸法糖厂沉降泥汁处理之浅见

无滤布真空吸滤机产生的滤汁由于混浊而不能直接去蒸发，需要再进行净化处理。对目前糖厂处理混浊滤汁的几种常用方法作了简介，对比了各种方法的优缺点，给出了合理化建议。     

糖厂滤泥

糖厂滤泥又名滤饼,粤中蔗农称为“糖泥屎”,是糖厂大量副产品中的一种。一般系由糖厂直接配售给公社,故暂列为商品肥料。糖厂滤泥为黄褐色,是蔗汁澄清处理后,沉淀析出的有机和无机非糖分与悬浮什质的混合物。     

糖厂新型滤汁快速沉降系统应用研究

介绍了新型滤汁快速沉降器的技术特点.应用效果表明,新型滤汁快速沉降器控制稳定,澄清效果好,滤清汁透明,无悬浮物,对糖厂产品质量的提高、节能降耗、降低生产成本有显著作用.     

自动压滤机——滤泥干法输送

一、概述制糖工业滤泥湿法排放污染江河十分严重。由于糖厂—碳汁过滤设备多数采用密压机,只能湿法输送。而采用真空吸滤机的工厂,因滤泥干固物在40～48％,也无法直接用汽车运至滤泥堆场。国外甜菜糖厂都采用干法输送滤泥。有下列三种方式:     

斜波纹板快速沉降器处理滤汁的原理与效果(上)

无滤布吸滤机的滤汁处理问题深受糖厂关注.斜波纹板快速沉降器创造性地采用低速惯性边界分离的原理,以斜波纹板组作为分离元件,融合曲面造粒、对流控制技术,使沉降效率大幅度提高,有效地解决滤汁回流的负面影响问题,取得较好的生产应用效果.     

自动化控制在滤汁快沉系统中的应用

根据滤汁快沉工艺要求,通过模糊控制、恒比控制等控制方法设计一套对滤汁流量、滤汁加热温度、助剂添加量等工艺指标进行实时监控的自动控制系统,对糖厂产品质量的提高、节能降耗、降低生产成本有显著作用。     

碳法制糖滤泥用于亚法澄清的探索

碳酸法糖厂一碳滤泥进行活化后 ,与石灰乳混合用来对蔗汁进行亚硫酸法澄清 ,这样不仅提高了清净效果 ,同时减少石灰用量 ,并克服了碳法滤泥处理难的大问题     

滤泥养鸭试验初报

我国大部分糖厂均采用亚硫酸法澄清蔗汁,澄清过程中排出的滤泥是制糖工业的主要副产物之一。长期以来,滤泥一直都是直接用作肥料,处于低层次利用状态,造成资源浪费。1990年上半年,我们对滤泥的营养     

甘蔗糖厂混合汁浮渣基本成分初步研究

浮渣处理是上浮法在糖业界产业化应用必须解决的问题,为更好地制定和选择混合汁浮渣综合利用的技术路线,本文根据国标方法分析测定了甘蔗糖厂混合汁浮渣基本成分,结果表明,浮渣含灰分7.30%、蛋白质17.02%、粗脂肪7.00%、粗纤维11.23%和碳水化合物68.67%.分析检测结果表明,混合汁浮渣是一种很有营养价值的糖厂副产物,循环利用潜力巨大.对浮渣的综合利用既可使糖厂获得可观的经济效益,又能减轻有机非糖分对制糖过程的负面影响,有效控制滤泥的排放量及其对环境的影响.     

论过滤设备的选型

文中提出了评价过滤设备的标准,推荐在中小型糖厂中一碳汁用自动压滤机全汁过滤,在1500t/d以上的糖厂中用增稠过滤。对现有的两种增稠过滤机进行了技术经济对比,一碳泥汁过滤推荐用自动压滤机。文中对糖浆过滤设备的选型也进行了论述。     

Gewinnung von Kartoffelstärke unter Verwendung des Abwassers als Düngemittel

Extraction of Potato Starch Utilizing Wastewater as Fertilizer . In Sweden the method of washing out the starch from the potato rasp with the undiluted fruit juice of the potato has been developed to higher yields of undiluted fruit juice. By concentration on a specially constructed vacuum filter followed by adding of water to the filter cake, the remaining fruit juice can be forced out, so that only about 0.03% N is left in the starch after filtration. This means that from the fruit juice of the potato about 20% remain in the pulp and about 78% in the fruit juice. The fruit juice is spread by vehicles in portions of 2.5–3 mm, what corresponds to about 100 kg N and 150 kg potassium/ha. The required area is about 130 ha/1000t of commercial starch. It was possible to reduce the amount of wash water to 50–100l/t of potatoes by recycling.     

超滤技术对果汁中主要芳香成分影响的研究

<正> 优质食品应该是色、香、味、营养俱佳,香气是其中重要的质量组成之一,它已成为风味化学研究中令人瞩目的研究领域。超滤技术是一种新兴的分离技术,广泛地应用于食品加工行业,特别是果蔬汁的澄清工艺中。由于超滤技术对果蔬汁芳香成分的影响直接关系到该技术在果汁加工中的应用前景,所以,本研究旨在探讨超滤技术对果汁香气的影响,以推动其在果汁加工业中的应用。 超滤对苹果汁中主要芳香成分的影响 这项实验以国光苹果、青香蕉苹果为材料,采用顶空法和C-18吸附柱提     

猕猴桃酒中高级醇的研究

研究了猕猴桃酒酿造过程中工艺条件对高级醇的影响 ,结果表明加大酵母接种量、分批加糖、低温发酵、低 pH值、高澄清度、及时分离酵母泥都能使酒中的高级醇减少。其中以发酵温度和果汁澄清度的影响最大 ,低温发酵 (16℃ )或澄清度很高的果汁 (滤纸过滤 )发酵时 ,要比较高温度 (2 8℃ )发酵、未经任何处理的果汁发酵产生的高级醇低 5 0 %以上。     

Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose

A novel continuous preservation process of apple juice using a nano/micro-porous cellulosic material (or “tubular cellulose”, abrrev. TC), is presented in this study. This investigation aims to the development of a non-thermal system for microbial stabilization, avoiding the degradation of food quality caused by heat. TC was used as filter in a packed-bed type bioreactor supplied with commercial apple juice contaminated with Saccharomyces cerevisiae or Lactobacillus plantarum cells at 4 °C. The effect of the filter size on the microbial load removal and chemical/sensory properties of the juice was evaluated. The system presented good operational stability during 55 and 30 days for the removal of yeast and bacteria, respectively. The increase of filter size improved the microbial removal yield and the system effectiveness. The organoleptic parameter values decreased after ΤC regeneration but then reached almost initial levels. The proposed process is a low-cost and promising alternative to existing thermal pasteurization technologies.Industrial relevanceConventional thermal pasteurization treatments are applied industrially for microbial stabilization of foods but significantly affect the organoleptic characteristics of the products. This study evaluated a novel non-thermal preservation method of contaminated apple juice that meets the consumer's demand for less processed products with high nutritional value. Commercial apple juice was contaminated with S. cerevisiae or L. plantarum cells and then was continuously pumped through tubular cellulose. The increased size of the filter leads to improved microbial removal yields. Despite the decrease of volatile compounds and colour at the start up of the process and after each filter regeneration with hot water, almost initial parameter values were achieved as the process evolved. The proposed technology can be a promising alternative of industrial pasteurization techniques for food applications.     

滤汁上浮技术与滤汁快速沉降技术在亚法厂的应用初探

介绍了滤汁上浮技术与滤汁快速沉降技术在亚硫酸法糖厂澄清工艺的应用研究,论述了2种新工艺的基本流程、特点,通过生产试验,比较出2种不同技术在生产实践中各自的优越性与先进性。     

芭蕉汁的抑菌作用

采用滤纸片法测定了芭蕉汁对各种供试菌种的抑菌圈直径,同时就芭蕉汁浓度以及加热处理对芭蕉汁抑菌效果的影响进行了初步研究。结果表明,芭蕉汁对各供试菌种的抑菌圈直径都在10～15mm之间,表明芭蕉汁对G+ 和G-细菌、霉菌和酵母均有较强的抑制作用;芭蕉汁在10 0 %、5 0 %、2 5 %三个浓度上的变化对其抑菌效果的影响不明显;经过高温处理的芭蕉汁对细菌仍然有较强的抑制作用。     

亚法糖厂混合清汁处理初探

本项研究的过滤系统采用ＰＡ微孔管作为过滤介质，结构简单，管理要求不高。试验证明，应用该地亚法糖厂混合清汁进行过滤，能明显提高混合清汁质量，从而提高成品白砂糖质量。认为本成果应尽快在工业生产中推广应用。     

Modeling of Apple Juice Filtrations

In cake filtration of apple juice, usage of filter aid increased filtration rates. Precoating the filter medium with diatomaceous earth increased filter medium resistance, but cloudy juice was produced in its absence. There was an inverse relation between filtration rates and resistances. Although these were expected results, they did not agree with most of the present filtration theories. De La Garza and Boulton's “exponential model” of wine filtrations simulated the data satisfactorily. Our results show that the common filtration theories, adapted from the other disciplines, may not be appropriate for food engineering analysis.