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    • 19. 发明授权
    • Process and equipment for sugar crystallization by controlled cooling
    • 通过控制冷却进行糖结晶的工艺和设备
    • US08475597B2
    • 2013-07-02
    • US12738203
    • 2008-10-15
    • Paulo Eduardo Mantelatto
    • Paulo Eduardo Mantelatto
    • C13B30/02
    • C13K13/00B01D9/0013B01D9/004B01D9/0063C13B30/022
    • A process is proposed for crystallizing, by progressively cooling, in multiple stages arranged in series in a crystallization vessel (10), a descending continuous flow of a saturated sucrose solution at a temperature from about 78° to about 120° C., each stage maintaining the sucrose solution being crystallized at a predetermined temperature, until reaching a temperature from about 25 to 40° C., obtaining substantially pure sucrose crystals. A suspension containing sugar seeds is introduced in the crystallizing equipment, in the first stage, jointly with the saturated sucrose solution of 1.05-1.15. In another embodiment of the invention, the saturated solution is fed and its temperature is controlled, already in the first stage of the vessel (10), to obtain a supersaturation between 1.05 and 1.15, inducing the formation of small crystals used as crystallization seeds.
    • 提出了一种通过逐步冷却在结晶容器(10)中串联排列的多个阶段结晶的方法,在约78℃至约120℃的温度下,饱和蔗糖溶液的下降连续流动,每个阶段 保持蔗糖溶液在预定温度下结晶,直到达到约25至40℃的温度,得到基本上纯的蔗糖晶体。 将含有糖种子的悬浮液在第一阶段中与饱和蔗糖溶液1.05-1.15一起引入结晶设备中。 在本发明的另一个实施方案中,进料饱和溶液,并且已经在容器(10)的第一阶段中控制其温度,以获得1.05-1.15的过饱和度,诱导形成用作结晶种子的小晶体。