Полностью автоматическая высококачественная завода по обработке глюконата натрия

Sodium Gluconate Project Introduction

Starch milk adjustment: Starch milk from the starch workshop is modified to have a DS=28-32%, PH, and temperature. Alternately, combine dry starch and water, then adapt to the circumstances described in the preceding section.

Liquefaction: A liquefaction enzyme and a jet cooker are used to liquefy starch milk. Two ejections are necessary for the optimal liquefaction effect. Following liquefaction, the material is cooled in the flash tank before being moved to the following step.

Saccharification: The syrup is liquefied and then placed in the saccharification tank. The procedure is completed with the aid of an enzyme. After a predetermined period of reaction time, the goal DE value is reached. The glucose is sent to the following stage after cooling in the flash tank.

Filtration: After being saccharified, glucose enters the filtration portion where it is utilized to remove the protein and other impurities before moving on to the following region.

Fermentation: The glucose was mixed with water and nutritional salt in a ratio equal to the glucose concentration for bacterial sterilization. The sterilized liquid is cooled by the flashing system to a temperature of about 80 °C, and is subsequently cooled to a temperature of about 30 °C by the circulation of cooling water. Flash steam is used to replace some of the raw steam used in the evaporation and crystallization process. Aspergillus Niger was the kind utilized to manufacture sodium gluconate. The fermenter received the activated seed liquid through the inoculation pipeline, where it was vented and stirred for 28–32 hours to promote deep fermentation. The automatic control system adds liquid alkali during the fermentation process to keep the temperature at 30 to 31°C and the PH at 5.5 to 6.5. The fermentation process is complete when the residual sugar concentration reaches less than 1 g/L, at which point the filtration phase starts.

Filtration: The main product, sodium gluconate, as well as solid impurities are present in the fermentation broth. The removal of these solid impurities is the first step in guaranteeing the quality of the finished product. Mycelium was removed from the fermentation broth to make it clear and transparent, and it was then delivered to the feed plant to be used to make protein feed.

Decolorization and filtration: Even though the filtered fermentation broth is clear and transparent, it still contains colors, chemicals, and colloids. If the fermentation broth is not decolored, the color will intensify after concentration and the final product will be yellowish-brown. Activated charcoal was added quantitatively and stirred for 30 minutes while the fermentation broth was kept at 80°C to remove color. After the activated carbon had been taken out of the fermentation broth through the filter at the conclusion of the decolorization process, the filtrate—which was transparent and colorless—entered the concentration process.

Concentration & crystallization: After decolorization and filtering, the sodium gluconate fermentation broth's concentration is low, making direct crystallization impractical. To enhance the amount of sodium gluconate in the fermentation broth, it must be concentrated. To preserve crystallization equipment, reduce operation cycle times, and accomplish continuous operation of concentration and crystallization, use a multi-effect concentration and evaporation crystallizer.

Separation: The discharge material of the multi-effect evaporation crystallizer concentrate consists of mother liquor and sodium gluconate crystal. The mother liquid should be separated from the sodium gluconate crystals using a closed continuous centrifuge. During the separation process, deionized water cleans the impurities from the crystal's surface. The wet crystal immediately begins the drying process. The concentration and crystallization process is restarted with the majority of the mother liquor and a small amount of rinse water. The remainder is put into a mother liquor evaporation crystallizer where it is crystallized once more, separated, dried, and sold as sodium gluconate of industrial grade.

Drying and packaging: A small amount of free water is attached to the surface of the sodium gluconate crystal during centrifugation separation. The wet crystal is dried using the vibrating fluidized bed dryer. Following chilling, the dry product is sent into the automated weighing and packing equipment for sample and testing before being certified and delivered to the warehouse.