| This paper introduces the principle of the continuous crystallization tower manufacturing high Purity crystalline maltose, practice progress, and the meaning of R&D. The experiment used corn starch as raw material from practicing in lab and pilot to industry manufacture to making crystalline maltose. By current advantage of equipments, this experiment found a set of perfect application value technology and established the crystalline maltose quality standard and test standard operation procedure. The technology was validated by practicing in lab and industry manufacture and gained the following technology innovation:1. Base on the dry substance by 20—25% in liquefaction process, and control the liquefaction DE to below 3%. This is the basic of getting high maltose content in saccharification process.2. The maltose content reaches to 92% after saccharification process is the precondition of manufacturing crystalline maltose by crystallization way.3. Find out the optimized crystallization control conditions to promote maltose crystal growing bigger and decrease the viscidity of maltose cake, to be more easy for centrifuge to operation. This is the key-process to manufacture crystalline maltose by crystallization way.4. Improvement the operating control conditions of below in up out standing continuous crystallization towers to get stable and continuous capacity.5.The purity of food grade crystal maltose is above 96%, and medical grade is above 99%.After several years practicing, we unremittingly optimize our technology and adjust control parameter, the technology has been mature, and gained the following economic and technology target:DP2 after saccharification: 92%The first crystallization yield: 52%The purity of the first crystalline product: 96%The second crystallization yield: 56%The purity of the second crystalline product: 99.5%The purity of final mother liquid (runoff): 72%The total sugar yield: 103%The synthetical crystallization yield: 75%...
|
PDF Full Text Request