THE LIME PURIFICATION OF SUGAR –CONTAINING SOLUTION USING HIGH VISCOSITY COLLOIDAL SOLUTIONS
Authors: K. V. Liapina, P. G. Dulnev, A. I. Marinin, N. N. Pushanko, V. V. Olishevskiy
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Aim of the work was to determine the efficiency of combined application of lime and high-viscous suspensions, containing the aluminium nanoparticles as a precursor in treatment of sugar-containing solutions.
At the first stage the aluminium nanopowder, encapsulated into a salt matrix, was produced by the combined precipitation from a gas phase of metal and halogenide of alkali metal (NaCl). For the long-term stabilization of aluminum nanoparticles the method, developed by the authors, for dispersing these powders in the composition of polyethylene glycols was used, providing the colloidal solution of high viscosity (gel).
At the second stage, as an object of investigation a juice of sugar beet, produced in the laboratory conditions by water extracting from the beet chips, was applied. In the produced juice the main characteristics of its quality were determined: the content of solids, sucrose, its purity was calculated (ratio of sucrose to solids content, in%). The content of protein and pectin components was also determined (as the main components of the colloidal fraction of the diffusion juice). Conventionally, as a basic reagent for the process of a lime pretreatment a lime milk of 1.18 g/cm3 density, prepared by liming the burned lime using hot water, was used.
During the experiments the effectiveness of reagents, containing aluminum in nanoform, on the degree of removal of the colloidal dispersion substances in the process of juice purification in sugar beet production and improvement of its quality, is shown. However, the obtained results show that, depending on the method of producing, the additional reagents with aluminium nanoparticles have different effect on change of diffusion juice purity in the process of its treatment by the lime milk.