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甜菜制糖生产零取水零排放优化技术研究

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随着甜菜制糖工艺的不断发展,我国制糖效率得到大幅度提高,通过生产用水技术改造与优化,将传统使用新鲜水的用水单元全部用"冷却循环水""上清液"和"中水"替代,实现"分质供水、一水多用、梯级使用、中水回用".依托糖厂原有设备,新增建设竖流沉降池,在辐流沉淀池底排泥汁中加入絮凝剂,二次沉降后,"上清液"返回清水池,再利用脱泥板框进行压滤、滤液返回清水池的方式实现循环用水的再利用.通过这一改造,实现吨糖生产新鲜水用量降低到 2.5 m3·t-1 糖以下,实现制糖生产节能减排、低碳环保的目标.
The Research on Zero Water Intake and Zero Emission of Optimization Technology in Beet Sugar Production
With the continuous development of sugar-making process,China's sugar production efficiency has been greatly improved.Through the technical transformation and optimization of production water,the traditional use of fresh water units are all replaced by cooling circulating water,supernatant and water,and realize the purpose of water supply by different quality,multipurpose of water,step use and the reuse of recycled water.On the basis of the original equipment of the sugar factory,plus the new construction of vertical flow settling tank,and add flocculent to the mud juice at the bottom of the spoke flow settling tank,the supernatant will return to the clear water pool after the secondary settlement,and then the demudding plate frame will be pressed and filtered,and the filtrate will return to the clear water pool to achieve the reuse of the settling recycling-water.Through this transformation,the fresh water used in the production sugar is reduced to less than 2.5 m3·t-1 sugar per ton,and the goal of energy saving,emission reduction,low carbon and environmental protection in sugar production is realized.

beet sugar productionequipment transformationoptimization technology

张延明、马泽

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包头轻工职业技术学院,内蒙古 包头 014035

甜菜制糖生产 设备改造 优化技术

内蒙古自治区高等学校科学研究项目内蒙古自治区自然科学重点项目

NJZZ23111

2024

现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
年,卷(期):2024.30(12)