Authors: Fernández, L. A.; Bataller, M.; Pérez Rey, R.; Véliz, E.; Hernández, C.; Alvarez, C.
Source: Ozone: Science and Engineering, Volume 28, Number 4, August 2006 , pp. 261-267(7)
Publisher: Taylor and Francis Ltd
A method that uses ozone for the decolorization step in cane sugar refining is presented. It concerns animportant and new application of ozone in the field in the cane sugar industry. Very efficient decolorization of clarified liquors was obtained at different scales. To obtain satisfactory decolorization, suitable treatment operation conditions were established. In the pilot plant study, refined sugar of high purity was obtained, which fulfilled the international quality requirements. At thelaboratory scale, a kinetic study for the process has been developed in a continuous system with the use of Danckwert's model. The effective kinetic coefficient (βO 3 ) values were between 10 5 and 10 6 L/mol·s.
|Kinetics of Cane Sugar Liquors Decoloration by Ozone |
|Fernández L.A., Pérez Rey R., Rodríguez M.1, VélizE., Alvarez C. and. Baluja Ch. |
|Ozone Research Center, Cuba. |
|1Technical Superior Institute "José Antonio Echevarría", Cuba. |
|The kinetics of color removal by ozonation in cane sugar liquors obtained from cane sugar refining production is presented. |
|Ozone was previously proven to be a suitable decolorizing agent for such purpose. Due to fast chemical reaction in this complex |
|system, the rate constant determination is rather difficultby direct kinetic methods. Then the Danckwert's model was applied to|
|develop a method for the kinetic characterization of the system. Colorant concentration was estimated through the relation of |
|liquor's optical density decrease at 420 nm and ozone consumption, taking into account the stoichiometric rate in steady state |
|conditions. Colorant concentration values resulted about 1 x10-3 mole C-C double bonds/L. The reactions involved in the |
|decoloration process follow a second order kinetics. The equation provided by Danckwert's model by trial and error method allows|
|the kinetic coefficient determination (BO3) under steady state conditions, BO3 values obtained ranged between 105 and 107 |
Process for preparing improved sugar product Patent Drawings:
Inventor: Charlet, et al. Date Issued: April 9, 2002 Application: 09/625,988 Filed: July 26, 2000 Inventors: Charlet; Philippe Georges (Rio de Janeiro, BR)
Colodette; Jorge Luiz (Vicosa, BR)
Mascioli; Julio Cesar (Rio deJaneiro, BR)
Xavier; Carlos Roberto (Araraquara, BR)
Assignee: Dulcini S/A (Sao Paolo, BR) Primary Examiner: Brunsman; David Assistant Examiner: Attorney Or Agent: Black; Donald T. U.S. Class: 127/46.1; 127/52; 127/55 Field Of Search: 127/52; 127/55; 127/46.1 International Class: U.S Patent Documents: 4196017; 4557729 Foreign Patent Documents: Other References: Davis et al., "The Use of Ozone forColour Removal at the Malelane Refinery", pp. 255-260, Proc. S. Afr Sug Technol. Assn (1998) 72 No monthprovided..
Chemical Engineering, "To produce whiter sugar, use ozone", p. 19 (Jan. 2000)..
Vercellotti et al., "Color removal--chemical treatment", pp. 272-282, Sugar Industry Technologists Symposium (1998) No month provided..
Moodley et al., "Full scale decolourisation trials with ozone", pp....