The equipment for sugar beet production line mainly includes sugar beet cleaning machine, sugar beet slicer, press machine, sugar juice processing equipment, and evaporation crystallization equipment.

Process of sugar beet production line

Beet cleaning machine: cleans beets to remove surface soil and impurities, preparing them for subsequent processing.

Beet slicer: Cut the cleaned beets into fine threads for easy sugar extraction during the pressing process.

Squeezing machine: Similar to a sugarcane press, a sugar beet press uses pressure to extract the sugar from the sugar beet fibers, forming sugar juice.

Sugar juice processing equipment: further processing the squeezed sugar juice, including removing impurities, adjusting concentration, and other steps, to prepare for evaporation crystallization.

Evaporation crystallization equipment: Similar to the evaporation crystallization equipment in sugarcane sugar production, sugar beet juice is also subjected to evaporation crystallization treatment to obtain pure sugar crystals.

Drying and packaging equipment: The crystallized sugar beet is centrifuged to remove excess water, and then dried using a sugar drying machine. The dried sugar beet is then packaged.

Sugar cane and sugar beet equipment is an indispensable and important component of modern sugar industry. These devices have achieved perfect conversion from raw materials to finished products through scientific design and efficient operation, not only improving production efficiency but also ensuring the quality of sugar products. With the continuous advancement of technology and the continuous improvement of sugar production processes, sugarcane and sugar beet sugar production equipment will continue to bring more sweetness and convenience to our lives.

Juice extraction

First, sugar beets need to be pre treated and shredded, followed by the extraction of exudate juice.

Preprocessing

Beets need to undergo pre-treatment such as transportation, impurity removal, and washing before processing. The sugar beets to be processed are stored in the sugar beet cellar of the sugar factory, which is equipped with a long cross-section and a rounded bottom for flow communication to the sugar production workshop. The kiln is equipped with a hydraulic unloader, which flushes sugar beets into the ditch with 5-7 times the amount of water used. The ditch is equipped with weeding and stone removal equipment. The sugar beets that have been transported and removed of grass, stones, and other impurities are sent to the washing tank for further cleaning of surface soil and removal of residual sand and stones. Mechanized harvested sugar beets generally require two-stage washing due to their high impurity content. When processing frozen sugar beets, flow washing also has a thawing effect. The flow washing wastewater can be recycled and reused. There are also dry conveying methods, which use conveying machinery to remove impurities from sugar beets and directly send them to the washing tank.
Sugar beets are usually washed using a bucket elevator or belt conveyor, and then sent to the storage hopper of the slicer after magnetic iron removal.
Commonly used wire cutters include flat disc and centrifugal types. Flat disc wire cutters are mainly composed of a vertical shaft and a rotating cutter head. The blade frame embedded with a cutting blade is placed on the outer ring of the disc, and the main shaft and transmission device are installed in the center of the disc and covered with a cover cap. The outer edge of the disc is equipped with a sleeve and a cover cap to form a circular space, which is filled into the sugar beet column. There is a gradually narrowing channel on the upper part of the blade frame, and when the blade rotates, the sugar beet is clamped and pressed towards the cutting blade to cut into vegetable shreds. The blade frame of the centrifugal wire cutter stands upright on the circumferential wall of the machine body. The sugar beet that falls into the machine moves along the cylinder wall under the action of the three bladed snail plate rotating with the main shaft and inertial centrifugal force, and is cut into vegetable shreds by the blade fixed on the wall.
There are corrugated blades with and without vertical blades, as well as flat comb blades for cutting silk. China often uses corrugated knives with vertical blades. The cut vegetable shreds are V-shaped. Vegetable shreds should have a uniform thickness, a certain degree of elasticity and mechanical strength, and a large surface area. The water permeability of vegetable shreds should be good to facilitate sugar extraction. The length of shredded fresh sugar beets should be at least 8m/100g, with fragments less than 5%, and free of cut pieces.

Extraction of exudate juice

The process of extracting sugar from shredded vegetables using water as a solvent is called exudation, and the resulting sugar containing aqueous solution is called exudation juice. The shredded vegetables after extracting sugar are called waste meal.
During exudation, it is required to extract the maximum amount of sugar from the shredded vegetables with a certain amount of water, while retaining non sugar as much as possible in the waste meal.
The sucrose in sugar beets exists in the cell fluid. After cutting into shredded vegetables, many cells on the surface of the shredded vegetables are broken, and when they seep out, the sugar and non sugar are leached out. But the sugars inside the cells of shredded vegetables are enclosed in the cell wall, and the protoplasm that makes up the cell wall must undergo denaturation in order to be dialyzed out through the cell wall. Heating can solidify the protoplasts, and when the shredded vegetables are soaked in water, sugar diffuses into the water (juice) through dialysis, allowing water to penetrate into the cells. In this way, the sugar in the shredded vegetables continuously enters the juice until the sugar concentration in the juice approaches that in the shredded vegetables.
In production, the method of counter current exudation is adopted, which means that the shredded vegetables enter continuously from one end of the exudation device and are directed to the other end for discharge; The exudate water continuously enters from the outlet end, flows in reverse with the vegetable shreds for exudate, and is discharged from the inlet end. Due to the fact that the incoming water comes into contact with the waste meal to be discharged, while the incoming vegetable shreds come into contact with the juice with the highest sugar content, a certain concentration difference can always be maintained between the vegetables and juice, allowing the exudation process to proceed quickly and effectively.
The quality of vegetable shreds during exudation, temperature, time, juice extraction rate (percentage of juice quality to vegetable shred quality), contact mode between vegetable shreds and juice, and microbial activity are all important control factors. Choosing a high-performance exudate is also extremely important.
The exudation equipment has undergone a development process from intermittent to continuous, and China began to replace intermittent operation of exudation tank groups with continuous exudation devices in the 1960s. Continuous infiltrators mainly come in various forms such as drum type, spray type, tower type, and inclined groove type, each with its own characteristics and similar process effects. The production capacity of a single large-scale exudate has reached 7000-10000 tons (sugar beet) per day or higher, and automatic control is implemented.

The evaporation tank produced by the company has a variety of different specifications of heating area, reasonable structure, high heat transfer efficiency. Advanced manufacturing technology is adopted to reduce the thickness of scaling and thermal resistance greatly. At the same time, some parts are made of special materials, which greatly improves the service life, coupled with the improvement of the structure, reducing the residence time of sugar water. The evaporation tank produced by the company has large production capacity, low sugar loss, less sugar water pigment increase, and long tank washing cycle. Specifications: 550m2, 750m2, 1000m2, 1200m2, 1400m2, 1600m2, 1800m2, 2000m2, 2200m2, 2500m2, 3000m2, 3500m2, 4000m2, 5000m2.

Vertical continuous crystallization cans

The company on the basis of absorbing advanced boiling sugar equipment,developed vertical continuous crystallization cans.This equipment use sugar inefficient steam boiling sugar.With a full set of automatic control edvice,safe and reliable operation,high automation,simple and convenient operation,energy saving of the sugar industry is the preferred equipment.Vertical continuous crystallization cans with compact structure design,the overall rational layout,small occupation space for installationetc.

Refined sugar dry cooling machine

Drying and cooling machine of the company is to absorb the advantages of drying equipment at home and abroad is developed,and the specifications of the products can be adapted to the size of sugar mill,high drying efficiency,good sealing,small grain abrasion,small floor space,high degree of automation.Can provide supporting air filtration,heating,cooling and dehumidification of a full set of technology selection and matching,lts specifications are 20T/H#30T/H#40T/Hand50T/H.

The dried beet sugar is packaged by the packaging machine

About 50% of sugar in beet waste honey cannot be further purified by crystallization methods. The traditional method for recycling sugar from waste honey is the sucrose salt method. Sugar can be separated from waste honey by utilizing its ability to form insoluble salts with alkaline earth metal (calcium, strontium, barium) oxides. The commonly used method is the sucrose calcium salt method, which uses fine lime powder and sucrose from waste honey to form sucrose tricalcium precipitate, known as the Stephen method. Dilute the waste honey with water or a washing solution of sucrose calcium salt to a sugar content of about 5-5.5%, cool it to below 10 ℃, and add fine lime powder while stirring to precipitate cold sucrose tricalcium. Filter and wash the precipitate to obtain cold cake and filtrate. The filtrate contains sucrose monocalcium and sucrose dicalcium, which hydrolyze upon heating to form sucrose tricalcium precipitate. After filtration, a hot cake is obtained. Cold and hot cakes are mixed with water in a bucket and heated to form sucrose calcium milk, which is then sent to the sugar production workshop to replace some of the lime milk added to the sugar juice. When the sugar juice is full, sucrose calcium is decomposed into sucrose and calcium hydroxide, thereby recovering the sugar in the honey.

At the same time as recycling sucrose, the cotton candy contained in the waste honey is also precipitated by lime and recovered into the sugar juice, ultimately accumulating in the waste honey. Cotton candy can affect sucrose crystallization. When the cotton sugar content in the waste honey reaches 5-6%, boiling sugar becomes difficult and cannot be further recovered, requiring honey replacement. In this way, the recycling rate is limited. The use of melibiose can break down cotton candy into sucrose and galactose, eliminating the problem of cotton candy accumulation. The recovery rate of waste honey can be increased to over 90%