Tour of the sugar production
• Tour of the production of sugar
Cluchilos me to visit a sugar factory, where he became acquainted with the process of manufacturing the usual all product - sugar.
Actually, it all begins with the entrance, where guests first met plated Lenin CAG Be hinting his gesture: "Sweet Tovag'ischi there for zabog'om!"
And most importantly, it does not deceive. Saharok really there in commercial quantities.
It is well known that in our country does not grow sugar cane and sugar beet to produce accounts, this is not a glamorous root.
Heavily loaded Buriak car driven to the point of acceptance
are weighed and then discharged the contents of bodies and trailers in the hopper
It should be noted that the entire production process is automated, as evidenced by the presence of a variety of panels and panels at all key points in the process chain
From the hopper the roots hit the conveyor belt that carries raw materials to the dungeon.
It is clear that before using beet, it is necessary to clear the ground, tops, adhering stones, sand and other impurities - in the finished product is still not able to get there in any case, but to spoil the equipment - easily. To do this, beets, following in the path feeding the production, passes through various solomobotvolovushki, stone traps, peskolovushki. For final purification of beet roots contaminants pass through sveklomoyku.
The whole process is controlled by the operator. On the monitor, right - circuit occurring in the area of cleaning and washing processes in which operational information is displayed. On the left monitor displays video from a camera mounted above the conveyor belt on which the washed raw material goes to the next section.
And here is the same transporter, which looks at the camera. Net roots go to the beet slicer.
beet roots beet slicer served in the hopper and into the housing fond, where under the influence of centrifugal force pressed against the cutting edge of the knife, slipping on that, beets gradually indented on cossettes. The process itself is difficult to observe, but the knives look like this:
"The degree of recoverability of sugar" is highly dependent on the quality of the chips. It must be of a certain thickness, with a smooth, crack-free surface.
obtained in the preceding stage of the chips on the conveyor belt is guided to the diffusion unit.
Inside the diffusion column is auger (such a thing as a grinder) with which the chips at a certain rate moves upwards. Against the movement through the chips column downwards water flows continuously. Passing through the chopped raw material, water dissolves located in beet pulp sugar and saturated with them. The entire process takes place without the access of air and at a certain temperature. As a result of the process column bottom accumulates saturated sugar juice, and the bagasse (obezsaharennaya beet pulp) discharged from the top of the unit.
Freshly pulp enters the zhomosushilku. This huge continuously rotating drum within which the pulp is dried in a stream of hot gas.
The granules were dried pulp picked up by the air flow through the pipes and the air conveyor are carried to the warehouse for subsequent sale - "squeezed" chaff is beet fodder.
obtained in the process of diffusion juice, in addition to the sucrose necessary to us (that is sugar) contains many different substances, united by the term "non-sugar". All non-sugar to a greater or lesser extent prevent the preparation of crystalline sugar and increase the loss of useful product. And the next technological problem - removal of non-sugars from the sugar solutions. For that use different physical-chemical processes.
juice interfere with milk of lime, warm, planted in the sediment. Preddefikatsiya, defecation (just so I did not hear right and not sealed - in Russian is the only cleansing), saturation and many other interesting terms. At one stage the juice is filtered here in such plants
On the perimeter of the filtration devices are seen glass flask, which is run through the purified juice.
obtained as a result of the juice is concentrated by evaporation. The resulting syrup was boiled until crystallization. "Cooking" Sugar - the most important step in the preparation of the sweet product. The photo - our guide and chief technologist in the site management of boiling point
In front of us the heart of the production - a vacuum apparatus for digestion of syrup. "Cooking" occurs in a rarefied atmosphere, whereby the syrup boils at 70 degrees Celsius. At higher temperatures simply burn the sugar. As it happens in a frying pan :) On the left can be seen the control panel. At one point one of them yelled siren and turned on a red flashing light, signaling the need for human intervention in an automated process. Immediately there was one of the workers and remote contentedly silent.
The device can be a little "milk" and visually check the quality of the syrup.
syrup on a microscope glass slides crystallizes in their eyes. It is almost sugar!
boiled syrup - massecuite, sent to centrifugation
The centrifuge massecuite is separated from all the excess and goes into a special collection for the installation. And on the walls of the drum are crystals of sugar. The following photos were taken within one minute and are clearly visible preprotein sugar
discharged from the centrifuge wet sugar is transported to the drying
drying plant. The drum rotates. Sugar inside of the drum is cleaned with hot air (greater than 100 degrees).
After drying sugar cooled to room temperature with continuous mixing, in the same apparatus. At this time, it is possible to get to the end and open a secret hatch!
rotating drum dryers and sugar interspersed by cooling.
It's time to try out the finished products to the taste! Sweet!
dried and cooled sugar served on a sieving machine. Photo does not pass traffic, but the whole structure koldybaetsya like a sieve in the hands of his grandmother \
At the end of sieving sugar sent to the packing.
Unfortunately, in the area of packing, I was asked not to shoot. Allowed to shoot only after the end of the work shift and stop the conveyor.
The photograph semiautomatic packing bins near which sit on the benches packer. Taken from a stack of bag, is put on the hopper throat into the bag dispenser backfilled 50 kg. After which the conveyor belt moves, the neck of the bag falls into the "sewing machine", which is stitched by the bag and then the bag sewn on the conveyor belt travels to the warehouse. At the enterprise there is an automatic packing line, there is almost the same, only tetechek-packer is not. All the action takes place in a transparent tunnel, in fact only seen as the machine picks up the bag from the stack, get into it on the hopper mouth, loads a portion of sugar, then sews up and sends the finished product. Photos of the process, for whatever reason, was not there. Apparently was mesmerized self-propelled bags