Equipamento de fabricação de gluconato de sódio de alta qualidade personalizado

Sodium Gluconate Project Introduction

Starch milk adjustment: The DS=28-32%, PH, and temperature of starch milk from the starch workshop are adjusted. Alternately, combine dry starch and water, then make adjustments to obtain the aforementioned conditions in the following section.

Liquefaction: Using a jet cooker and a liquefaction enzyme, starch milk is liquefied. For the best liquefaction effect, ejection must occur twice. The material is transported to the following section after liquefaction and cooling in the flash tank.

Saccharification: In the saccharification tank, the liquid syrup is placed. Enzymes are utilised to complete the process. The target DE value is achieved after a specific amount of reaction time. The following part is then reached once the glucose has been transferred to the flash tank for cooling.

Filtration: Glucose enters the filtration portion after being saccharified, where it is utilised to filter out any protein or other contaminants that may have been mixed in before entering the following section.

Fermentation: For bacterial sterilisation, the glucose was combined with water and nutritional salt at a ratio of the glucose content of around 36%. The sterilised liquid is chilled by the flashing system to about 80°C, and then it is cooled by the circulating cooling water to about 30°C. To replace some of the raw steam in the evaporation and crystallisation system, flash steam is introduced. The strain employed to make sodium gluconate was Aspergillus Niger. Through the inoculation pipeline, the activated seed liquid was delivered to the fermentator, where it was vented and agitated for 28–32 hours for deep fermentation. In the fermentation process, the automatic control system automatically adds liquid alkali to maintain the fermentation temperature at 30 to 31°C and the PH at 5.5 to 6.5. The fermentation process ends when the residual sugar level falls below 1g/L, after which the filtration procedure begins.

Filtration: The fermentation broth includes mycelium as well as sodium gluconate, the major product, as well as solid contaminants. The first step in ensuring the quality of the completed product is to remove these solid contaminants. The fermentation broth was made clear and transparent by filtering out contaminants like mycelium, and the filtered mycelium was then sent to the feed factory to generate protein feed.

Decolorization and filtration: The filtered fermentation broth still has colours, chemical components, and colloids even though it is clear and transparent. If the fermentation broth is not decolored, the hue will deepen after concentration, resulting in a finished product that is yellowish-brown. The fermentation broth was decolored using activated carbon, which was added quantitatively and swirled for 30 minutes while the fermentation broth was maintained at 80°C. The filtrate, which was colourless and transparent, entered the concentration process after the activated carbon had been removed from the fermentation broth through the filter at the end of the decolorization process.

Concentration & crystallization: The sodium gluconate fermentation broth has a low concentration after decolorization and filtration, making it difficult to crystallise directly. To raise the sodium gluconate concentration in the fermentation broth, it must be concentrated. Use a multi-effect concentration and evaporation crystallizer to concentrate and crystallise in order to conserve crystallisation equipment, shorten operation cycles, and achieve continuous operation of concentration and crystallisation.

Separation: Mother liquor and sodium gluconate crystal are combined in the multi-effect evaporation crystallizer concentrate's discharge material. Use a closed continuous centrifuge to separate mother liquor from sodium gluconate crystals. Deionized water is used to wipe the contaminants off the crystal's surface during the separation procedure. The drying process is immediately started with the wet crystal. Most of the mother liquor and some rinse water are reintroduced to the concentration and crystallisation process. The remaining portion is placed in the mother liquid evaporation crystallizer where it is crystallised once more, separated, dried, and sold as sodium gluconate of industrial quality.

Drying and packaging: After centrifugation separation, the sodium gluconate crystal has a little amount of free water affixed to its surface. The vibrating fluidized bed dryer uses vibration to dry the wet crystal. After cooling, the dry product goes through automatic weighing and packing machinery for sampling and testing before being qualified and then going to the warehouse.