Equipo de procesamiento automático de gluconato de sodio automático de la mejor venta

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 change to the conditions mentioned above in the following section.

Liquefaction: Starch milk is liquefied using a liquefaction enzyme and a jet cooker. For the best liquefaction effect, two ejections are required. The material is transported to the next section after cooling in the flash tank following liquefaction.

Saccharification: The saccharification tank receives the liquefied syrup. An enzyme is used to complete the process. The target DE value is attained following a specific amount of reaction time. After cooling in the flash tank, the glucose is delivered to the subsequent stage.

Filtration: Glucose enters the filtration section after being saccharified, where it is used to filter out the protein and other impurities before moving on to the next area.

Fermentation: For bacterial sterilization, the glucose was combined with water and nutrient salt in a ratio equal to the glucose concentration. The flashing system cools the sterilized liquid to a temperature of about 80°C, then cools by the circulating cooling water to a temperature of about 30°C. To replace some of the raw steam in the evaporation and crystallization system, flash steam is introduced. The variety used to make sodium gluconate was Aspergillus Niger. Through the inoculation pipeline, the activated seed liquid was delivered to the fermenter, vented, and agitated for 28–32 hours for deep fermentation. In the fermentation process, the automatic control system 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 and sodium gluconate, the primary product, and 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 pollutants 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 colors, 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 yellowish-brown finished product. The fermentation broth was decolored using activated carbon, which was added quantitatively and swirled for 30 minutes while the broth was maintained at 80°C. The filtrate, which was colorless 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's concentration is low after decolorization and filtration, making direct crystallization impossible. It must be concentrated to enhance the amount of sodium gluconate in the fermentation broth. Use a multi-effect concentration and evaporation crystallizer to concentrate and crystallize to conserve crystallization equipment, shorten operation cycles, and achieve continuous operation of attention and crystallization.

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 wipes 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 is reintroduced to the concentration and crystallization process. The remaining portion is placed in the mother liquor evaporation crystallizer, which is crystallized once more, separated, dried, and sold as sodium gluconate of industrial grade.

Drying and packaging: After centrifugation separation, a little free water is affixed to the sodium gluconate crystal's surface. The vibrating fluidized bed dryer dries the wet crystal. The dried product enters the automated weighing and packing machinery for sampling and testing after cooling, then is qualified and sent to the warehouse.