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Sugar Conveying System in the Beverage Industry
In the beverage industry, the precise dosing of crystalline sugar into hot or cold water is crucial to ensure consistent product quality and taste. The use of a conveying system for this purpose offers numerous advantages in terms of efficiency, accuracy, and hygiene.
This report describes a project where the LAB conveying system was used in the beverage industry, as well as the specific requirements for dosing crystalline sugar into hot water. The task was to dose 500 kg of crystalline sugar from a big bag into hot water.
Structure of the Conveying System
The LAB conveying system for crystalline sugar in the beverage industry consists of several main components:
- Storage for Crystalline Sugar:In the beverage industry, crystalline sugar is usually delivered in big bags and then conveyed into production. Larger quantities can also be stored in stainless steel tanks or silos to avoid corrosion and packaging material, and to better meet hygiene standards. Both extraction techniques for big bags or silos can be easily implemented with the LAB extraction technology.
- Conveying Mechanism:The crystalline sugar is transported from the storage container (big bag) to the dosing station, the LABOMAT, using a pneumatic conveying and dosing system from LAB. Alternative conveying techniques with screws grind the crystalline sugar finer during conveying, which significantly reduces the quality.
- Dosing Station LABOMAT:At this station, the exact amount of crystalline sugar is measured. Precise scales and sensors ensure the accurate determination of the required amount of sugar.
- Mixing Tank or Direct Dosing:The crystalline sugar weighed in the LABOMAT can now be fed into a mixing tank filled with hot water. Here, the sugar is dissolved and homogeneously mixed into the water. The water temperature typically ranges between 80°C and 90°C to ensure quick and complete dissolution of the sugar. In this project, the crystalline sugar was directly dosed and homogenized into the water stream, eliminating the need for an additional mixing tank.
- Control System:A central control unit monitors and controls the entire process. It regulates the conveying speed, the dosing quantity, and the mixing times to ensure consistent quality.
Requirements and Challenges
Dosing crystalline sugar into hot water presents specific challenges for the LAB conveying system:
- Accuracy: Precise dosing is crucial to ensure the taste and quality of the final product. Deviations in the sugar quantity lead to undesirable taste changes and are thus avoided.
- Hygiene: Since this is a food process, all components of the LAB conveying system were subjected to high hygiene standards. Regular cleaning cycles and the use of corrosion-resistant materials were appropriately designed.
- Temperature Resistance: The system is capable of operating with hot water without causing material damage or functional failures.
- Flexibility: The LAB conveying system is adaptable to different production volumes and recipes to meet the changing demands of the beverage industry.
Conclusion
The LAB conveying system for crystalline sugar in the beverage industry is a simple yet indispensable facility for ensuring automated and consistent product quality. Through precise dosing, efficient conveying, and careful monitoring of all process parameters, it significantly contributes to the production of high-quality beverages. Continuous development and optimization of our systems are crucial to meeting the growing demands of the industry.
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