ʻenehana hoʻoheheʻe a me crystallization

ʻO ke kumu, nā hiʻohiʻona a me ka pōʻino o ka molasses waiʻona waiʻona
ʻO ka wai ʻawaʻawa ʻawaʻawa molasses he wai ʻona nui a me ka waihoʻoluʻu kiʻekiʻe i hoʻokuʻu ʻia mai ka hale hana waiʻona o ka hale hana kō e hana i ka waiʻona ma hope o ka fermentation o ka molasses. He waiwai ia i ka protein a me nā mea ola ʻē aʻe, a loaʻa pū kekahi i nā paʻakai inorganic e like me Ca a me Mg a me nā kiʻekiʻe kiʻekiʻe. SO2 a pela aku. ʻO ka maʻamau, ʻo ka pH o ka wai ʻawaʻawa wai ʻona he 4.0-4.8, COD ʻo 100,000-130,000 mg/1, BOD ʻo 57-67,000 mgSs, 10.8-82.4 mg/1. Eia kekahi, ʻo ka hapa nui o kēia ʻano wai ʻōpala he waika, a he kiʻekiʻe loa ke kala, ʻeleʻele-ʻeleʻele, ʻoi aku ka nui o ka kala caramel, ka waihoʻoluʻu phenolic, ka kala Maillard a pēlā aku. No ka mea aia ma kahi o 10% paʻa ka wai ʻōpala, haʻahaʻa ka ʻike a ʻaʻole hiki ke hoʻohana. Inā hoʻokuʻu pololei ʻia i loko o nā muliwai a me ka ʻāina mahiʻai me ka mālama ʻole ʻia, e hoʻohaumia loa ia i ka maikaʻi o ka wai a me ke kaiapuni, a i ʻole e hoʻoulu ai i ka acidification lepo a me ka hoʻopili ʻana, a me ka ulu ʻana o nā maʻi hua. ʻO ke ʻano o ka hana ʻana a me ka hoʻohana ʻana i ka molasses waiʻona waiʻona he pilikia koʻikoʻi kaiapuni e kū nei i ka ʻoihana kō.

ʻO ka wai ʻawaʻawa ʻawaʻawa Molasses he mea ʻino loa a he chroma kiʻekiʻe kona, he paʻakikī ke wehe ʻia e ke ʻano biochemical. ʻO ka hoʻoulu ʻana a i ʻole ka mea hoʻomomona wai ʻoi aku ka maikaʻi loa o kēia manawa.

Hoʻohana ka hāmeʻa i kahi ʻōnaehana hoʻoheheʻe ʻana i ka ʻelima hopena, me ka mahu saturated e like me ke kumu wela, hoʻokahi hopena a me ka hana ʻelima. ʻO ka molasses waiʻona waiʻona me ka manaʻo o 5 a hiki i ka 6% ua hoʻopaʻa ʻia a evaporated, a ʻo ka slurry concentrated i loaʻa ke ʻano o ≥ 60% e hoʻouna ʻia i ka paila no ka incineration, a ʻo ka wela i hana ʻia e māʻona nui i ka mahu no ka mīkini. E hoʻokuʻu i ka wai condensed i ka ʻāpana mua no ka wai hoʻoheheʻe.

ʻO ka lua, ʻo ka papa kuhikuhi kaʻina hana