Calculation of the Process of Separation of Insoluble Fluid Systems

Семенов, Э. В.; Slavyanskii, A. A.

doi:10.1007/s10556-018-0503-2

Cited by 1 publication

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“…It should be noted that the centrifuges used in sugar production are also not without some disadvantages, for example, due to air circulation through a layer of sugar crystals or the lack of control over the separation of outflows. In addition, often in the known methods of production of crystalline white sugar, which provide for the separation of the crystallization layer I in filter centrifuges, there are no clear requirements for the production of crystallization centers, the conditions for their build-up, which can cause heterogeneity of sugar crystals, and the conditions for washing sugar crystals are not clearly specified, which together can lead to significant deterioration in the quality indicators of commercial white sugar (Semenov et al, 2017(Semenov et al, , 2018a(Semenov et al, , 2018b(Semenov et al, , 2019.…”

Section: Problem Statementmentioning

confidence: 99%

Improvement Of The Technology Of Separation Of Utfel I Crystallization In Batch Centrifuges

Slavyansky¹,

Nikolaeva²,

Gribkova³

et al. 2022

European Proceedings of Life Sciences

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The yield and quality indicators of crystalline white sugar are largely determined by the technological conditions of the process of centrifugation of utfel I crystallization. The centrifugation process is a rather complex, step-by-step process, which is influenced by a large number of different factors, such as, for example, the technological properties of the centrifuged system, the kinetic and geometric parameters of the centrifuge, etc. Therefore, the improvement of the technology of boiling and, accordingly, centrifugation of the obtained wafers After crystallization together has a positive effect on the yield and quality indicators of commercial sugar. The authors of this article present an improved method for centrifuging utfel I crystallization based on mother utfel, which is confirmed by comparing the results of practical studies obtained during the centrifugation process according to the proposed and standard methods. The results presented in the article show an increase in the yield of crystalline white sugar during its boiling and centrifugation, while improving its quality.

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Section: Problem Statementmentioning

confidence: 99%