Sugar – starch – and carbohydrates – Processes – Carbohydrate manufacture and refining
Reexamination Certificate
1999-03-09
2001-05-01
Brunsman, David (Department: 1755)
Sugar, starch, and carbohydrates
Processes
Carbohydrate manufacture and refining
Reexamination Certificate
active
06224684
ABSTRACT:
DETAILED DESCRIPTION OF THE INVENTION
1. Technical Field to which the Invention Belongs
The present invention relates to the crystallization of raffinose by cooling a raffinose-containing solution; more specifically, the invention relates to a system particularly suitable for industrial and large-scale crystallization of raffinose by cooling a solution containing raffinose at a high concentration, thereby crystallizing raffinose efficiently, with no strong adhesion of raffinose crystals to the wall of a container or the like.
From an industrial standpoint, in particular, the invention is very useful, for example, for separating and concentrating a raffinose-containing fraction from beet molasses and the like and subsequently crystallizing raffinose under cooling.
2. Prior Art
A technique for crystallizing raffinose, comprising subjecting discard molasses to a chromatographic separation process to isolate the raffinose component, has been known in JP-B-56-39640. This comprises subjecting beet molasses to chromatographic separation and concentrating a raffinose fraction (at a sucrose/raffinose ratio equal to or smaller than 2) to rBx 60.8 to 70 to recover a raffinose-concentrated solution, and leaving the solution to stand overnight under gentle agitation to crystallize and separate the crystals. However, the raffinose crystallization method is not suitable for efficiently generating a vast amount of raffinose crystals.
Problems to be solved by the Invention
So as to efficiently generate a vast amount of raffinose crystals industrially, the crystallization ratio should necessarily be elevated. As shown in
FIG. 1
, pure raffinose is characteristically of a low solubility at low temperatures; and by utilizing the characteristics, raffinose is crystallized at a crystallization process under cooling. More specifically, the solubility of raffinose is significantly reduced when the temperature of a solution containing raffinose is lowered to 50° C. or less, so it can be said that the temperature range is preferably retained so as to elevate the crystallization efficiency. Furthermore, the efficient transmission of the temperature within the range to a solution containing raffinose at a high concentration is a key factor for the elevation of the crystallization efficiency.
Accordingly, an equipment and a crystallization method capable of satisfying the conditions are desired.
REFERENCES:
patent: 3506486 (1970-04-01), Ganiaris
patent: 4145230 (1979-03-01), Madsen et al.
patent: 4666527 (1987-05-01), Ito et al.
patent: 5236793 (1994-06-01), None
patent: 1321771 (1971-06-01), None
patent: 1406170 (1988-06-01), None
Vaccari et al., “Cooling Crystallization Applied to the “Extract”, Fraction of a Chromatographic Separation Process (SMB) of Molasses”,Proceedings of the Conference on Sugar Processing Research, pp. 93-108, (1998).
XP-002112995, Derwent Publication Ltd., Feb. 17, 1998.
XP-002112996, Derwent Publication Ltd., Mar. 23, 1999.
Inoue Hiroshi
Ohwada Yuichi
Semba Yoshihiro
Suda Osamu
Browdy and Neimark
Brunsman David
Nippon Tensaiseito Kabushiki Kaisha
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