Diffusion juice purification in sugar factory „Sladorana“ in Županja

Konzumni šećer jedan je od glavnih sastojaka svakodnevne prehrane, a prema „Pravilniku o šećeru i ostalim saharidima, njihovim otopinama te škrobu i škrobnim sirupima“ označava pročišćenu i kristaliziranu saharozu bijele boje vrlo visokog udjela čistoće (iznad 99,7 %). Proizvodnja šećera iz šećerne repe je kontinuirani proces koji se sastoji od slijedećih tehnoloških faza: prijem i skladištenje šećerne repe, proces difuzije saharoze iz šećerne repe, čišćenje difuznog soka, koncentriranje difuznog soka, kristalizacija saharoze i dorada kristalnog šećera. U postupku čišćenja difuznog soka uklanjaju se u što većoj mjeri otopljeni nešećeri i suspendirane nečistoće. Nečistoće u difuznom soku ometaju kristalizaciju saharoze čime znatno smanjuju količinu proizvedenog šećera (iskorištenje).Table sugar is one of the main ingredients daily diet, and according to the „Regulations on sugar and other saccharides, their solutions as well as starch and starch syrups“ means purified and crystallized sucroze, white and very high proportion of cleanliness (above 99,7 %). Production of sugar from sugar beet is a continuous process which consists of the next technological stages: reception and storage of sugar beet, process of diffusion of sucrose from sugar beet, cleaning diffuse juice, concentration diffusion juice, crystallization of sucrose and finishing crystal sugar. In the process of cleaning the diffusion juice dissolved unsugar and suspended impurities are removed to the greatest extent possible. Impurities in the diffuse juice hinder crystallization of sucrose, thereby significantly reduce the amount of sugar produced (utilization)