Carbonatation precipitate - origin, separation and uses

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43899549" target="_blank" >RIV/60461373:22330/15:43899549 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Carbonatation precipitate - origin, separation and uses
Original language description
Managers and researchers are looking for new systems with minimum consumption of lime e.g. ultrafiltration. Nevertheless liming and carbonatation are still an important part of juice purification in the sugar industry. The complex process is influenced by many parameters such as lime addition, polysaccharides content and their composition, temperature, mixing intensity, recycling in juice purification etc. Carbonatation precipitate as well as the role of adsorbing nonsugars from the beet is connected with sedimentation and filtration characteristics and seems to be a promising raw material in many industries. Key parameters of the carbonatation lime as a by-product of sugar manufacture are size of crystals and aggregates together with polymorphism of the CaCO3 both for the filtration and for follow-up industrial applications. The common polymorph of carbonatation precipitate is calcite but also needle-like aragonite precipitates were found when deteriorated beet was processed. Carbonat
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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