WAYS TO IMPROVE ENERGY EFFICIENCY OF SUGAR PRODUCTION

Abstract

Summary. Food production requires a significant consumption of energy derived from natural resources. The main direction of increase of competitiveness of production of sugar beet and sugar is reduction the consumption of energy resources, losses of sucrose and enforcement of existing environmental regulations. We conducted research on the reduction of energy consumption in obtaining sugar in various directions. We investigate the possibility of reducing energy consumption for drying of sugar beet pulp. One of the directions of hardening of the structure of the fabric during the extraction process is the preliminary chemical impact on beet chips. In our studies, it was found the effect of the method of preparation pulp press water on mechanical strength beet chips. One of the directions of energy saving is the reduction of scale formation and the related increase in the efficiency of water evaporation from the pure juice. With this purpose, we studied the different coating applied to the surface of the boiling tubes evaporating. The best results in reduction of scale formation has been observed when blueing heat transfer surface. Positive results can be obtained from the use of such technological operations as the ripening of juice after II carbonation. We analyzed the technology with the use of magnetic treatment to reduce the consumption of lime on the physical and chemical cleaning of diffusion juice. Determined that the rational conditions of processing preliming juice at pH 8,5 pulsed magnetic field is the duration of its impact 8 sec and with the induction of 0,25 T. A version of the cleanup pulp press water, including adding juice suspension II carbonation, filtering, acidification acid, water treatment in a pulsed magnetic field, filtering. The estimated reduction in fuel consumption for drying pulp - 7 % to the mass of dry beet pulp.