sugazym broschure gb 122016 mtr - sternenzym · manufacturing productivity: ... sugazym versus...
TRANSCRIPT
Sugazym boosts the quality of beet and cane sugar.
Sugazym simplifies processing of raw materials containing starch and dextran.
Sugazym reduces the viscosity of sugar juice and syrup.
SugazymDextranase and amylasefor the sugar industry
The dextran problem
Dextrans are not natural components of sugar cane or beets. They are formed after the harvest from sucrose through irreversible microbial metabolic processes. If these macromolecular polysaccharides get into production processes, it means:
Viscous dextran threads between spreading fingers during a typical inspection of sugar syrup. To the right, syrup without dextran.
Crystals that are deformed by dextran can easily break in centrifuges (B) or form too small incidental crystals (C) that get lost in the process.
Filter system
Well-formed Unfavourably elongated Agglomeration
CA B
More difficult filtration
Slower process flow
Slow crystallisation
Crystal deformation
Price and quality penalties from customers
These technical consequences result directly
in added costs and loss of revenue.
Filtration
Crystal form
Eff ects on production processes
Viscosity caused by dextran reduces filter performance.
At concentrations of high molecular weight [HMW] dextran there is a shift in crystal sizes to smaller crystals, which implicates sugar loss during centrifugation.
Crystal sizes
30
20
10
0.00 0.18 0.25 0.40 0.63 0.71 0.80 0.90 1.00
0
Prop
orti
on o
f sc
reen
res
idue No dextran
5000 ppm HMW dextran
Mesh size (mm)
When high dextran content can be expected
Dextran is not part of the plant’s own metabolism,but instead is formed by microbial infection of sugar cane or beets by Leuconostoc mesenteroides.The main causes are:
High humidity and temperatures Burnt plants (sugar cane) Alternating freezing and thawing (beets) Extended transportation and storage periods Too many and too large cuts in plants
Challenges in production operations
Sugar juice flow
Macromolecular dextran blocks filter pores
Sugazym DX L
Sugazym DX L
Sugazym DX L
Mash
Enzyme Application Dosing[ppm]
Reaction time[min]
Application condition
Sugazym DX L (dextranase)
Cossettes 1 – 5 10 – 20pH 4 – 8 55 – 75°C
Sugazym DX L (dextranase)
Cossette mash 1 – 5 10 – 20
pH 4 – 8 55 – 75°C
Our solution for sugar beet factoriesSugazym versus dextran
Sugazym in the sugar beet factoryWhere to add dextranase
By adding Sugazym DX L to the cossette mash you can eliminate viscosity problems early on and prevent crystal malformation.
Cleaning
Mash55 – 65°C
Evaporation80 – 110°C
LimingFiltration
Cutting Pressing
Diffusion73 – 80°C
Crystallisation Centrifuging
Your benefit from dextran hydrolysis with Sugazym:
Higher throughput
Higher filtration performance
Better production results
Better sugar quality
Rawjuice
Extraction
Cossettes
Option 1Spray on cossettes
Option 2Add to mash
Sugar beet
Whitesugar
Dry pulp
Better crystallisation
Small and elongated crystals from sugar syrup with dextran.
Large and well-formed shaped crystals after enzyme treatment with Sugazym DX L.
Better filtration
Sugar juice flow
Enzymatically split dextranlets the sugar juice pass
Filter Systems
Sugazym DX L
Sugazym HiTaA L
Sugazym DX L
Raw juice tank
Enzyme Application Dosing[ppm]
Reaction time[min]
Application condition
Sugazym DX L (dextranase)
Raw juice 1 – 10 5 – 20pH 4 – 8 55 – 75°C
Sugazym HiTaA L (amylase)
Limed juice 1 – 15 10 – 20pH 5.5 – 8.5 85 – 110°C
Optional:
Sugazym MeTaA L (amylase)
Syrup 5 – 20 20 – 60pH 5.5 – 10 65 – 80°C
Our solution for sugar cane millsSugazym versus dextran and starch
Sugazym in the sugar cane millWhere to add dextranase and amylase
Better crystallisation
Sugar cane
Small and elongated crystals from sugar syrup with dextran.
Large and well-formed crystals after enzyme treatment with Sugazym DX L.
By adding Sugazym DX L you can eliminate viscosity problems early on and prevent crystal malformation. We recommend using it in the raw juice tank or in the first juice, depending on the process.
The use of Sugazym HiTaA L in the liming prevents the problems that starch poses during downstream proces-sing. Alternatively, Sugazym MeTaA L can be added in the final evaporation step.
Sugazym MeTaA L
Cleaning
Centrifuging Washing/drying
Evaporation 80 – 110°C
Crystallisation
BreakingMilling60 – 70°C
Liming tank
Sugazym HiTaA L
Bagasse
Cane sugar
Raw juice
Clarification95°C
Liming
Your benefit with Sugazym:
Higher throughput
Higher filtration performance
Better production results
Better sugar quality
Molasses
Sugazym boosts the quality of beet and cane sugar.
Sugazym simplifies processing of raw materials containing starch and dextran.
Sugazym reduces the viscosity of sugar juice and syrup.
Higher viscosity of sugar juice/syrup
More difficult clarification
Clogged filter pores
Price and quality penalties from customers
These technical consequences result directly
in added costs and loss of revenue.
The starch problem
Starch blocks the fine filter pores in the decolourising step.
Starch presents immense challenges in the sugar production and refining process. It is one of the main products of photosynthesis and is stored by the sugar cane plant. In the production process, starch swells. In large quantities, it has negative effects on your manufacturing productivity:
Easily visible: agglomerated starch binds impurities (B) and takes them to filtration, where they cause blockages. A = Normal flocking, C = Clear syrup.
Flow
Pressure
Time
Relation between filter throughput and pressure. The blocked filter pores raise the pressure and reduce the flow rate.
When you can expect high starch contentSugar cane contains starch in all seasons! But the amount in the plant varies with the specific variety and the weather. Factors that favour starch are:
High-starch sugar cane varieties Harvest with young, green cane Dryness
Activated charcoal filter
Sample from the clarifi er
Process flow through activated charcoal filter
Eff ects on production processes
Small,detached organicparticles
Swollenstarch
C
A
B
Challenges in production operations
Low
High
Sugazym HiTaA L
Sugazym DX L
Your benefit with Sugazym:
Better clarification
Longer filter life
Prevention of price and quality penalties from customers
Better production results
Sugazym lets you avoid frequent changes, while still achieving high sugar quality.
Enzyme Application Dosing[ppm]
Reaction time[min] Application condition
Sugazym DX L (dextranase) Melted syrup 10 – 40 20 – 60 pH 4 – 8 | 55 – 80°C
Sugazym HiTaA L (amylase) Melted syrup 10 – 30 20 – 60 pH 5.5 – 8.5 | 85 – 110°C
Optional:
Sugazym MeTaA L (amylase) Melted syrup 30 – 60 20 – 60 pH 5.5 – 10 | 65 – 80°C
Our solution for sugar refineriesSugazym versus starch and dextran
Sugazym in the sugar refineryWhere to add amylase and dextranase
Sugazym MeTaA L Sugazym HiTaA L
Sugazym DX L
Small, detached organic particles
Hydrolysed starch
Amylase frees the pores of activated charcoal filters from starch, reducing the pressure and increasing the flow-rate.
Affination
Decolourising
Crystallisation
Evaporation80 – 110°C
Melting60 – 70°C
Buffer tank80 – 90°C
Clarification
Centrifuging Washing/drying
Cane sugar
White sugar
The addition of Sugazym HiTaA L and Sugazym MeTaA L to the melting tank prevents swollen starch particles that clog filters and raise viscosity. In case of dextran problems Sugazym DX L can also be used in the melting process.
Melting tank
Better filtration
The Stern-Wywiol Gruppe specialists:from single ingredients to functional systems
Stern-Technology Center
Research, development, cooperation Finding solutions together
The Experts from the Stern-Wywiol Gruppe:from Single Ingredients to Functional Systems
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together - creating solutions
Flour ImproversBaking
Ingredients
Enzyme Systems
Blending and Processing
Technology Lipids
MicronutrientPremixes
LecithinsChocolate
Pieces
Stabilising and Texturising
Systems
FunctionalFoods
Flavourings and Citrus Peel Pastes
At the Stern-Technology Center in Hamburg, Ahrensburg our research and development operations for sugar, enzymes, milk, deli foods, baked goods, meat and flav-ourings are bundled under a single roof. Our scientists, technologists and application engineers work on custom-
ized enzyme solutions in close cooperation with inter-national research institutions. For example, we work closely with the Technical University of Berlin on sugar research.
SternEnzym is a subsidiary of Stern-Wywiol Gruppe, a Hamburg-based food ingredient group. With eleven industry-specific specialist companies in Germany and 15 offices in other countries, this owner-operated group is one of the leading inter-national suppliers of customized enzyme solutions.
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HeadquarterGermany SternEnzym GmbH & Co. KGKurt-Fischer-Straße 5522926 Ahrensburg, GermanyPhone: + 49 / (0) 41 02 / 202-002Fax: + 49 / (0) 41 02 / [email protected]
As enzyme designers we see your ideas and requirements as our responsibility.
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