Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Semenikhin Semen Olegovitch

Scholastic degree


Academic rank

Honorary rank

Organization, job position

Krasnodar Research Institute of Agricultural Products Storage and Processing
   

Web site url

www.khiinhsp.ru

Email

kisp@kubannet.ru


Articles count: 3

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732 kb

COMPARATIVE ANALYSIS OF MAIN CONSTRUCTIVE CHARACTERISTICS OF SULFITATION APPARATUS OPERATED AT RUSSIAN SUGAR BEET FACTORIES

abstract 1361802002 issue 136 pp. 15 – 21 28.02.2018 ru 336
Sulphitation of semiproducts of sugar production has a significant influence on the course of processes in the refining of both sugar beet and cane sugar. The insufficient degree of adsorption of sulfurous anhydride has a negative impact on the environment as well as on the technical staff, if it gets into production premises, caused not so much by contingencies, but by shortcomings in the equipment used. In the article, we describe the main types of constructions of sulphitation devices used in the sugar industry, their drafts are shown, their advantages and disadvantages are considered
287 kb

COMPARATIVE CHARACTERISTICS OF EXISTING AND DEVELOPED TECHNOLOGIES OF SUCROSE EXTRACTION FROM SUGAR BEET COSSETTES

abstract 1211607031 issue 121 pp. 620 – 629 30.09.2016 ru 441
The article presents the comparative characteristics of the current (diffusion) and developed (diffusion-press) sucrose extraction technology from sugar beet cossettes. We have presented the graphs of the influence of raw juice pumping value on its cleanliness and residual content of sucrose in partially desugared beet cossetes, the influence of partially desugared beet cossetes pressing power on residual content of sucrose in the pressed pulp and losses of sucrose with pressed pulp and also the technological scheme and regimes of diffusion-press extraction of sucrose from sugar beet cossettes. The criteria for determining the boundary parameters of diffusion and press sucrose extraction stages are identified. The comparative assessment of technological and economic indicators of the existing and the developed technologies of sucrose extraction from the beet cossettes is shown. The developed technology allows reducing raw juice pumping value simultaneously increasing its purity, thereby providing reduction of auxiliary materials and energy resources consumption, as well as increasing sugar yield. The technology of diffusion-press extraction of sucrose is implemented on 2 sugar beet factories of the Russian Federation. The economic effect from its implementation is more than 45 mln. rubles
137 kb

INNOVATIVE TECHNOLOGY OF DUALSTAGE OBTAINING RAW JUICE AND ITS PURIFYING IN SUGAR INDUSTRY

abstract 1321708073 issue 132 pp. 941 – 950 31.10.2017 ru 401
The typical scheme of sugar beet processing, used at most sugar beet factories in Russia has not been fundamentally changed for several dozens of years. As a result, the performance indicators of domestic beetprocessing enterprises are below the world average. The article considers the technology of two-stage extraction and subsequent lime-carbon dioxide raw juice purification with the separation of the preliming sludge and carrying out the carbonation treatment in one step. The theoretical foundations of a two-stage extraction of sucrose from sugar beet cossettes are described and the main criteria for its implementation are given. The chemistry of calcium compounds upon activation of a suspension of saturation precipitation, returned to a progressive preliminary defecation, is shown. On that the increasing of sedimentationfiltration properties of the preliming sludge is based that allows its separation on the existing equipment in based. The theoretical premises for carrying out saturation in a homogeneous liquid-liquid environment are given and practical principles for their realization are described. The comparative evaluation of existing and improved sugar beet processing technologies is carried out. The improved technology makes it possible to reduce the amount of raw juice while improving its purity, thereby reducing the consumption of auxiliary materials, fuel and energy resources, simplifying the technological scheme while improving the quality of the purified juice, namely, its higher purity, achieved by reducing the degree of transition of high-molecular compounds in it and increasing the effect of destruction of reducing substances
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