Hochleistungskosten kundenspezifische Natriumgluconat -Produktionslinie

Sodium Gluconate Project Introduction

Starch milk adjustment: Starch milk from starch workshop is adjusted to DS=28-32%, appropriate PH and temp. Or mix the dry starch and water, then adjust to reach the above conditions into the next section.

Liquefaction: Starch milk is liqueficated with the jet cooker and the aid of liquefaction enzyme. Two times of ejection are needed to get the better liquefaction effect. After liquefaction, the material is sent to the flash tank for cooling, and then to the next section.

Saccharification: The liquefied syrup is sent to the saccharification tank. The reaction is carried out with the aid of enzyme. After a certain time of reaction, the desired DE value is reached. After that, the glucose is sent to the flash tank for cooling, then to next section.

Filtration: After saccharification, the glucose enters the filtration section, and the filter is used to remove the protein and the other impurities mixed in the glucose and enters the next section.

Fermentation: The glucose was mixed with water and nutrient salt in proportion to the glucose concentration with about 36% for bacterial sterilization. After the sterilized liquid is cooled to about 80℃ by the flashing system, it is cooled to about 30℃ by the circulating cooling water. The flash steam enters the evaporation & crystallization system to replace part of the raw steam. Aspergillus Niger was the strain used in the production of sodium gluconate. The activated seed liquid was transferred to the fermentator through the inoculation pipeline, and ventilated and stirred for 28 ~ 32h for deep fermentation. In the fermentation process, the fermentation temperature is controlled at 30 ~ 31℃, and the PH is controlled at 5.5 ~ 6.5 by automatically adding liquid alkali through the automatic control system. When the residual sugar drops below 1g/L, the fermentation is finished, then to the filtration process.

Filtration: In addition to the main product sodium gluconate, the fermentation broth also contains solid impurities such as mycelium. Removing these solid impurities is the first step to ensure the quality of finished product. The filter was used to remove the impurities such as mycelium to make the fermentation broth clear and transparent, and the filtered mycelium was taken out to the feed factory to produce protein feed.

Decolorization and filtration: Although the filtered fermentation broth is clear and transparent, it still contains pigments, organic compounds and colloids. If the fermentation broth is not decolorized, the color of the fermentation broth will be deepened after concentration, resulting in a yellowish-brown finished product. Activated carbon was used to decolorize the fermentation broth, and quantitative activated carbon was added to the fermentation broth, which was kept at 80℃ and stirred for 30min. At the end of decolorization, the activated carbon was removed from the fermentation broth through the filter, and the filtrate was colorless and transparent, and entered the concentration process.

Concentration & crystallization: After decolorization and filtration, the concentration of sodium gluconate fermentation broth is low, so it cannot be crystallized directly. It must be concentrated to increase the concentration of sodium gluconate in the fermentation broth. Concentrate and crystallize in the multi-effect concentration and evaporation crystallizer, save crystallization equipment, shorten the operation cycle, and realize continuous operation of concentration and crystallization.

Separation: The discharge material of multi-effect evaporation crystallizer concentrate is a mixture of sodium gluconate crystal and mother liquor. Adopt the closed continuous centrifuge to separate sodium gluconate crystal and mother liquor. During the separation process, the deionized water is used to wash away the impurities on the surface of the crystal. The wet crystal is sent into the drying process directly. Part of rinse water and most of the mother liquor re-enter the concentration and crystallization process. The other part goes into the mother liquor evaporation crystallizer to crystallize again, separate, dry, and sell as industrial-grade sodium gluconate.

Drying and packaging: A small amount of free water is attached to the surface of the sodium gluconate crystal after centrifugation separation. The wet crystal is dried by the vibrating fluidized bed dryer. After cooling, the dried product enters the automatic weighing and packaging equipment for sampling and testing, then to the warehouse after qualified.