Beijing Hongvadar Engineering Technology Co.
Beijing Hongvadar Engineering Technology Co.

What Are the Operating Processes of Citric Acid Raw Materials?

I. The preparation of citric acid as a raw material


1. To dried potato raw materials production, according to the characteristics of dried potato coarse materials, fermentation process requirements will be dried potato from the flat warehouse to the preparation workshop, after the magnetic separation device to remove the raw materials containing iron; to dried potato raw materials production, according to the characteristics of dried potato coarse materials, fermentation process requirements will be dried potato from the flat warehouse to the preparation workshop, after the magnetic separation device to remove the raw materials containing iron; to dried potato raw materials production, according to the characteristics of dried potato coarse materials, fermentation.


2. The dried potatoes are then rolled into small pieces of 1-3cm size before being fed into the coarse crusher to boost mill efficiency and make material transportation easier. After coarse crushing, it is transported to the intermediate powder bin by bucket elevator, where it is dumped into the mill for crushing by the powder bin, and then metered to the batching tank. Water is added to the dosing tank to regulate the slurry, and amylase is added to raise the temperature and liquefy the slurry. It is subsequently delivered to the continuous sterilization equipment and then to the fermentation plant when the liquefaction is done.


II. The fermentation of citric acid


1. The continuously sterilised and cooled liquid provided by the preparation workshop is pumped through the sterilisation pipeline into the fermenter, which has been empty to eliminate the bacteria to be fed, and the citric acid strain has been cultivated and fermented or cultivated under ventilation and stirring conditions using the differential pressure method or the zero pound flame pouring method. The tank temperature, tank pressure, ventilation, stirring speed, and other variables are continually recorded and monitored during the fermentation and culture process, and variations in raw sugar consumption, strain growth status, pH, foam, and other variables are routinely identified.


2. Timely adjustment and control of the fermentation process to achieve the best process acid yield or seed tank bacteria vitality, generally after 66 hours (seed tank about 25 hours) culture, the large tank in residual sugar indicators, acid production reached the release tank conditions can be released; seed tank bacteria vitality and number of bacteria to meet the standard, you can move it.


III. The treatmet process of citric acid mash 


Heat treatment should be carried out immediately after the citric acid fermentation is completed to inactivate the fermentation, flocculate the protein, and improve the yield. To improve the utilization rate of equipment, additional mash storage tank, through the heat exchanger, timely heating of the mash to 80 °C into the mash hot storage tank, and then pressed into the filter by the pump, to remove the solids and bacteria residue, the citric acid clear mash will be produced. The clear citric acid mash is injected into the following step.

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