Sodium Gluconate Project Introduction
Commercial starch is delivered to the dissolving tank and mixed with water to dissolve it. Then, before the starch milk enters the automatic liquefaction system, the DS, PH value, and enzyme content are adjusted via online detection and control. The best liquefaction effect can be obtained using ejection and flashing twice while maintaining the right temperature and timing. After liquefaction, PH adjustment, and enzyme addition, the syrup is fed to the saccharification system. After the DE or DX value required by the final product is achieved by modifying the amount of enzyme and saccharification duration, the glucose enters the filtration phase to remove the lesser protein and other impurities incorporated in the product. Filtration is followed by decolorization, filtering, and a continuous ion exchange system to eliminate colored impurities and impurity ions from liquid glucose. After that, a fermentation system is used to maintain high-quality fermentation for a specific time. The refinery's continuous ion exchange, decolorization, filtering, and crystallization systems are used to process the broth after fermentation to create sodium gluconate crystals. The desired sodium gluconate product is produced after centrifugal separation and drying.