أفضل بيع عالي التكلفة خط المعالجة ليسين

Lysine Project Introduction

Starch milk adjustment: The required DS value is modified during the starch adjustment procedure. The starch adjustment tank received the starch milk from the workshop. Additionally, starch milk can be made with dry starch. To make starch milk, dry starch was combined with water. The DS value (DS=28%-32%) must be adjusted by the starch milk adjustment. The milk is then transported to the following section after achieving the necessary DS value and starch milk adjustment.

Liquefaction: The starch syrup is produced through liquefaction. The liquefaction mechanism receives the adjusted starch milk. For a more effective liquefaction effect, the two-time ejection is required. The material is then delivered to the flash tank for cooling after a more effective liquefaction, and after chilling, the syrup is sent on to the next stage for saccharification and additional processing.

Saccharification: To get the necessary DE value, saccharification is used. An enzyme helps the process to take place. The system continued to alter the time and enzymes for effective response. The syrup then attains the necessary DE value. The glucose is then moved on to the following stage for additional processing after chilling in the flask tank.

Filtration and evaporation: Protein and other contaminants can be removed through filtering. The protein and contaminants are removed from the glucose during filtration. To concentrate the glucose to the appropriate DS value, an evaporator is utilized. Following evaporation, the glucose reaches the appropriate DS level between DS=30% and DS=70%. After that, the glucose moves on to the following stage for more processing.

Fermentation: The internal structure of glucose is altered during fermentation to produce a product that contains L-lysine. The procedure involved adding molasses, nutrient salt, stepping liquid from maize, and other auxiliary materials to the glucose before sending it to the fermentation tank after being continuously sterilized. The creation of L-lysine keeps the PH level and temperature under control. And to help with fermentation, keep adding pure glucose syrup, ammonium sulfate solution, and antifoaming agent. By continuing to meet the necessary conditions for a set period of time, the fermentation process continues. The fermenting mash is obtained after that. The fermentation mash then advances to the following phase.

Evaporation: The fermenting mash is concentrated through evaporation. In the evaporation method, the fermentation mash reaches the desired concentration. The material is then sent to the drying area to finish drying.

Drying: The material's excess moisture is removed during drying. To achieve the proper granularity and humidity of the finished product, the wet lysine holds the water produced by the dryer. The packaging machine then sent the approved lysine particles on to the warehouse. The last packed qualified lysine is finally produced.