METHOD FOR CHROMATOGRAPHIC SEPARATION OF A GLUCOSE-FRUCTOSE SYRUP AND AN UNIT FOR IMPLEMENTATION THEREOF

摘要

FIELD: foodstuffs.;SUBSTANCE: invention relates to the food industry. The proposed method for chromatographic separation of a glucose-fructose syrup involves passing the initial syrup through a granulated adsorbent in the form of sulphocationite cross-linked with divinylbenzene in the calcium form Ca++ with a granule size of 0.31 mm and eluting the separated components with water. The glucose-fructose syrup heated to a temperature of 70°C is used therein. The glucose-fructose syrup with the content of dry matter of 60% and the eluent also preheated to 70°C are subjected to degassing and microbiological purification. Then supplied simultaneously into the glucose-fructose syrup separation system consisting of four cell columns equipped with an adsorbent, interconnected by pipelines with circulation pumps and flow control valves. The periodic switching of the valves in the direction of the internal circulation flow therein creates a variable movement of layers of the adsorbent, i.e., an imitation of a "fluidised bed". The process of chromatographic separation of the glucose-fructose syrup therein consists of cycles performed in four stages, wherein each of the stages, in turn, comprises two periods, during one, the glucose-fructose syrup and eluent are introduced and fructose extract and glucose raffinate are partially removed from the system, and during the other, the flows only circulate in the system, wherein, in the first period, the glucose-fructose syrup and eluent are added to the contour while the separated fructose extract and glucose raffinate are taken partially from the contour, maintaining the glucose-fructose syrup separation system in an equilibrium and stable state. The taken fructose extract with a 90% content thereof is supplied to a container for homogenisation. Also proposed is a unit for implementation of the proposed method.;EFFECT: group of inventions is aimed at increasing the selectivity of the process of separation of a glucose-fructose syrup on the unit.;2 cl, 3 dwg