Sugar- depending on the raw material, there is beet, made from sugar beet, and cane, made from sugar cane. Sugar has a high nutritional value, high calorie content (409-410 kcal per 100 g of product). Sugar is very completely and quickly absorbed by the human body, has a beneficial effect on the central nervous system. Widely used in Food Industry. Concentrated sugar solutions (over 65%) have a preservative property, which is the basis for the use of sugar for the preparation of jam, syrups, etc. Sugar consists of almost pure sucrose. By chemical composition sugar refers to soluble carbohydrates, which are organic compounds composed of carbon, hydrogen and oxygen. Sucrose is made up of a glucose molecule and a fructose molecule. Sucrose dissolves easily in water, especially when heated. The task of beet sugar production is to isolate sucrose from beet juice and free it from non-sugars.
Rafinated sugar
Refined sugar was produced in the following range: crushed and lumpy cast, lumpy pressed, lumpy pressed with the properties of cast, lumpy pressed in small packaging, refined granulated sugar, refined sugar.
cast refined sugar divided into split and lumpy. It was produced in the form of cone-shaped heads, for which the welded massecuite was poured into cone-shaped metal molds, set with a narrow end down, in which there was a closed hole. As the massecuite cooled, it hardened, the molasses was lowered and the sugar crystals were whitened with a saturated solution of pure sugar (clear), which displaced the remaining molasses and washed the crystals without dissolving them. Such washing was carried out several times, due to which not only the molasses was removed, but also the sugar was compacted. A saturated sugar solution, cooling, crystallized, filled the pores in the mass of the head between the crystals and cemented the crystals. When dried, the strength of sugar increased. Heads were crushed to pieces freeform weighing not less than 5 g and not more than 40 g (chopped cast refined sugar) or sawn into mugs, the latter into bars, and the bars were split into pieces correct form with right angles - parallelepipeds (lump cast refined sugar).
Pressed refined sugar It was produced by isolating granulated sugar from refined massecuite, which was washed from molasses with a hot saturated solution of pure sugar (temperature about 70 °). Regularly shaped bars were formed from granulated sugar with a moisture content of 2.0-2.3% in special presses, which were then dried in dryers and split into pieces of the correct shape - parallelepipeds. It turned out lumpy pressed refined sugar.
Pressed refined sugar with cast properties It was made from granulated sugar with a higher moisture content (up to 3.5%), due to which the crystals were more tightly connected during pressing and subsequent cooling due to the binding ability of the small sugar crystals formed. Sugar-refined lumpy cast, lumpy pressed and lumpy pressed with cast properties were produced in the form of cube-shaped pieces or pieces having the shape of a parallelepiped.
Dimensions of cube-shaped pieces (in mm): 22 X 22 X 22; 23 x 23 x 23; 24 X 24 X 24.
Dimensions of pieces of the shape of a parallelepiped (in mm): 22 X 22 X 12; 22 X X 24 X 11; 24X24X11 etc.
According to the organoleptic indicators of the fifties, granulated sugar had to meet the requirements of GOST 21-57. Appearance - crystals with clear edges. The taste is sweet, without foreign tastes and odors, which should not have been felt either in dry sugar or in its aqueous solution. The color is white with brilliance, without impurities and lumps of unbleached sugar. Solubility in water is complete, the solution is transparent. Sugar had to be free-flowing, non-sticky, dry.
According to physical and chemical indicators, granulated sugar had to meet the following requirements (in%): sucrose (in terms of dry matter) not less than 99.75, reducing substances not more than 0.05, ash not more than 0.03, humidity not more than 0.14. The presence of ferrous impurities should not exceed 3 mg per 1 kg of product, the size of individual particles of ferrous impurities should not exceed 0.3 mm in the largest linear dimension.
According to organoleptic indicators, refined sugar had to comply with the requirements of GOST 22-57. The color is white, a bluish tint was allowed. The taste is sweet, without foreign tastes and odors, both in dry sugar and in an aqueous solution. Completely soluble in water, the solution is transparent.
According to the physico-chemical parameters, refined sugar had to meet the following requirements (in%): sucrose (in terms of dry matter) not less than 99.9 reducing substances not more than 0.05; moisture content of crushed refined sugar is not more than 0.4, lump cast and pressed with the properties of cast 0.3, pressed and refined powder 0.2, refined granulated sugar 0.1. A cube of refined sugar with an edge of 23 mm had to have a strength (temporary resistance to crushing pressure on the device - the Bonvech press) of at least 200 kg for cast refined sugar lump and chopped and pressed with the properties of cast and at least 150 kg for pressed sugar - refined sugar. A cube of refined sugar with an edge of 10 mm had to completely dissolve in water at 20 ° not earlier than 5 minutes. Crumb content (in %, not more): in cast refined refined sugar 1, pressed 2.5, pressed with the properties of cast 1.5.
Refined granulated sugar- sucrose crystals obtained as a result of additional purification of ordinary granulated sugar, which was dissolved, then filtered through activated or bone charcoal, boiled down and centrifuged. Refined granulated sugar should have crystals with a diameter of at least 0.5 mm. The color is white, a bluish tint was allowed. Refined granulated sugar contained more sucrose and was the product of more High Quality compared to unrefined.
Powdered Sugar was obtained by sawing cast refined sugar. It had to pass through a sieve with a hole diameter of 0.1 mm.
"Tsukru is guilty of living the life of a person with a wife" ( Daily must eat a person with food)
Package.
Granulated sugar was packed in clean fabric bags of category I and II with a capacity of 50-60 kg. Bags were made from jute, kenaf or from a mixture of hemp fiber, flax, jute, kenaf. They were not supposed to have an extraneous smell and pollute the sugar with fire or lint; granulated sugar and refined powder were produced in packaged form - in packs and bags weighing 0.5 kg - and by weight.
Refined sugar was packed in bulk in bags with a net weight of 40, 50 and 60 kg.
Lump refined sugar is packed in packs or bags weighing 0.5-1.0 kg. Packs or bags were packed in wooden, cardboard or plywood boxes weighing from 20 to 50 kg. It was also allowed to pack lump refined sugar in bulk into bags weighing 40, 50 and 60 kg. Refined sugar, packed in bulk in bags, was placed at the warehouse in separate piles: pressed sugar and refined powdered sugar - no more than 1.8 m high; pressed with cast properties - up to 2 m; chopped and lump cast - up to 2.5 m. Refined sugar packed in wooden boxes was stacked in a warehouse in piles up to 3 m high, and packed in cardboard boxes - up to 2 m. in the form of one or two pieces weighing 7-11 g, two pieces weighing 17.5 g or three pieces weighing 15-16 g, wrapped in a label.
Marking.
Bags, boxes and boxes of sugar from the mid-fifties to the mid-sixties were marked with odorless and indelible paint. The following were indicated: the name of the economic council, the manufacturer, the name of the product, the GOST number, the gross and net weight, the category and number of the bag.
Rules for acceptance of granulated sugar and refined sugar.
The quality of sugar was established during shipment by the manufacturer, whose laboratory issued a quality certificate for each batch of sugar. When sampling and testing, GOST 23-57 "Rules for acceptance and test methods for granulated sugar and refined sugar" should have been guided.
Storage.
High-quality sugar, with careful observance of the rules of transportation and storage, can be stored for a relatively long time - several years. It is important to constantly monitor the temperature and humidity of sugar and the room where it is stored. The main reason for spoilage (moisture) of sugar is its hygroscopicity. Chemically pure and dry sucrose is non-hygroscopic and does not moisten even at a relative humidity of 90%. On the surface of granulated sugar crystals there is a certain amount of very hygroscopic invert sugar, which remains in it after cleaning from molasses. With high humidity in the warehouse, invert sugar greedily absorbs moisture, which creates a favorable environment for the activity of osmophilic microorganisms. Part of the sugar decomposes, its decomposition products appear, including acids, which in turn leads to a partial inversion of the sugar. As the storage temperature rises, sucrose dissolves faster and new amounts of invert are formed. If the necessary measures are not taken to restore the desired hydrothermal regime (ventilation, air heating, etc.), the sugar becomes damp, becomes wet to the touch, the bag becomes wet and thick syrup begins to drain from the bags. The degree of dampness can reach up to 2.5%. Such sugar sometimes, with slight shaking, sort of spreads out in the form of lumps grouped in 3-5 crystals (“live sugar”), turns yellow. The content of reducing sugars in it often significantly exceeds the permissible limits. Wet sugar should be recycled immediately to avoid further spoilage.
The most dangerous storage period for sugar is the transition from winter to spring and summer. When stored in an unheated warehouse, sugar becomes very cold in winter (down to minus 12-14 °). Due to the insignificant thermal conductivity of sugar, its temperature rises more slowly compared to the temperature of the warehouse and the outside air. Outside air, warm and humid, entering the warehouse, comes into contact with cold sugar, condenses and falls on it in the form of dew. To avoid dampness, it is necessary to ensure that the humidity in the warehouse is in the range of 65-70%. The hygrometer, Assmann psychrometer and thermometer needed in the warehouse are placed at the bottom rows of sugar bags and outside the warehouse at front door at the height 1.5 m. The readings of these instruments were to be regularly recorded in a log.
Heated warehouses provide the greatest guarantee against dampening of sugar, where it is necessary to keep the temperature somewhat higher (by 4-5°) than the temperature of the outside air. Unheated wooden warehouses should have a well-ventilated underground 1.0-1.5 m high to exclude the influence of thawing earth. In unheated warehouses with asphalt or concrete floors, vents are installed at the level of the lower bags to remove moist cold air. Sugar in the warehouse is stacked on undercarriages and racks, which are covered with tarpaulin or burlap on top. The height of the pallets is from 15 to 25 cm. A passage is left between the stacks for better air circulation. Goods that evaporate moisture or with a strong odor should not be stored near sugar.
The relative humidity of the air during storage of refined sugar should be no higher than 80% at the level of the bottom row of bags and boxes, and the temperature should not be lower than -1-2 °, otherwise, with the onset of frost, refined sugar, freezing, becomes covered with “growths”, “smallpox” , "pimples", wet spots appear on the paper, which is associated with the recrystallization of sucrose. Refined sugar is well stored in three-layer corrugated cardboard boxes.
The Krasnopresnensky Sugar Refinery of the Moscow City Council of National Economy in 1959 carried out the production of figured sugar.
The first batches of figured sugar, which entered the distribution network, received a positive assessment from buyers. The children especially liked it. They were attracted by the shape of the sugar cubes. Sugar was pressed in the form of cockerels, airplanes, fungi, bunnies, and fish. A total of 18 different figures were produced.
baby sugar
The "baby sugar" of the first releases did not differ in composition and color from the usual one, but the plant had plans to give sugar various colors and fortify it. It was also planned to change the packaging of figured sugar - the boxes should be of different sizes and weights, colorfully decorated.
"Children's sugar" was packaged in boxes of 350 g, the price of which was 4 rubles 55 kopecks (1959).
At first glance, all types of pressed sugar are similar - white cubes folded into a package. However, in fact, even with the naked eye, you can determine the difference between them, and identify which product is better. So, how to choose a good pressed sugar and what signs should you look for?
Has an even tone
Good sugar should be produced only from the best raw materials, and, therefore, its color should be appropriate - uniform and snow-white, without any stains, yellowness and other things.
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Dissolves quickly
Have you ever had a sugar cube sit at the bottom of a cup of hot tea for 5 or sometimes 10 minutes and still not dissolve? If yes, then know that you got a low-quality product. Real sugar, for which crystals of the optimal size are used, and the degree of pressing and drying is carefully controlled by the quality laboratory, does not cause such inconvenience and dissolves very quickly.
Perfectly sweet
Good sugar should contain up to 99% sucrose and be made from special varieties of sugar beets. That is why it will definitely have an appropriate taste with a perfectly balanced sweetness.
Good pressed sugar does not crumble
If you see that sugar cubes are falling apart right in your hands, you should know that this should not be so. Truly high-quality pressed beet sugar retains its shape, remains intact and does not crumble during transportation, storage and consumption. An example of such products is TM "Sladov" - due to the optimal degree of sugar pressing, its cubes never fall apart when used. Each face of the cube of pressed sugar TM "Sladov" has an impeccable shape, which is achieved through the use of modern equipment for pressing and compliance with the necessary rules and regulations in the process of production of pressed sugar.
Healthier composition than refined sugar
Before choosing sugar, carefully read the label on the package. High-quality pressed sugar, such as the aforementioned TM "Sladov", is obtained from sugar beets by crystallization of purified beet juice without the use of refining. Therefore, it, unlike the usual refined one, not only gives drinks a natural sweet taste, but also contains biologically active substances, as well as micro and macro elements useful for the human body.
Sugar cubes are the perfect size
Beet sugar is useful product food only when consumed in small quantities. And therefore, its cubes should not be too small or too large, since with such a product in both cases you risk over-sweetening your tea or coffee. The ideal option will be if two cubes correspond to a teaspoon of sugar - such optimal size will allow you to control the amount of consumption of our favorite sweet product and not overspend it.
Not forgotten and convenient packaging
After all, if you think about it, so much depends on it! For example, the elegant packaging of pressed sugar TM "Sladov" will allow you to use it as a sugar bowl or even as a table decoration. It also has a special slot that allows you to easily and effortlessly remove the cubes one by one. Convenient, isn't it?
As you can see, choosing a good pressed sugar is not so difficult - you just need to carefully read the description and recommendations on the package, and also look at even the most small details(including the shape of cubes). We wish you a pleasant tea party!
The raw material for the production of refined sugar is beet sugar and partially imported raw cane sugar. The main task of sugar refinery production is to obtain a high quality crystalline product with a sucrose content of at least 99.9%.
At refineries most products are obtained in the form of dense pieces of a certain shape and strength, and a relatively small part (about 17%) in the form of refined granulated sugar. According to the method of production of lump sugar, refined sugar is pressed and cast.
IN post-war years the restoration and development of refinery production took place mainly on the basis of the press method as less laborious and easier to mechanize and automate. This method for last years almost completely replaced the old method of producing cast refined sugar. Pressed lumpy refined sugar is obtained by pressing the wet refined porridge obtained from the massecuite under high pressure. The convergence of single crystals is achieved with this method by pressing, and their adhesion (cementation) occurs as a result of additional crystallization of sucrose, which crystallizes out of the solution (clear) when the wet pressed refined sugar is dried.
In the sugar refinery industry, multiple crystallization is used, and usually each crystallization is preceded by mechanical and adsorption purification of syrups. At the same time, a cyclic repetition of technological operations is observed, as a result of which granulated sugar sucrose is converted into refined sugar, and non-sugars, retaining a significant part of sucrose, are concentrated in refined molasses.
Each cycle of technological operations begins with the production and purification (mechanical and adsorption) of the initial syrup.
The massecuite massecuite is boiled down and crystallized from the syrup, which is separated into crystalline sugar and drips. The intercrystalline liquid isolated from the massecuite is called the first dark outflow (green outflow), and when the crystals are whitened with a clearer, a second light outflow (white outflow) is formed. The light runoff is added to the syrup of the same crystallization, and the dark runoff is sent to the next cycle for cleaning and obtaining a massecuite.
There are five or seven such cycles of crystallization. In this case, refined sugar is obtained only from the first two or three cycles. Subsequent cycles serve to de-sugarize the dark runoff of the massecuite of the last refined crystallization. In sugar-free cycles, not refined porridge is obtained, but granulated sugar, which is dissolved and added to the syrup from previous cycles.
The technological scheme for the production of pressed refined sugar consists of the following main operations:
purification of granulated sugar; preparation of refined syrup and clers; removal of mechanical impurities from the syrup; adsorption purification; boiling refined syrup; obtaining refined porridge; pressing porridge; drying refined sugar.
[b] Purification of granulated sugar
Before granulated sugar is fed into the dissolving compartment, large impurities (twine trimmings, bag pile, straw, etc.) are removed from it on a twine trap. The twine catcher is a short belt conveyor with wire mesh belt stretched over two drums. When moving, the belt is continuously shaken, and granulated sugar is sieved through the mesh, and the retained large impurities are discharged into a box or a hanging bag.
[b] Preparation of refined syrup and clairs
After the preliminary removal of large impurities, granulated sugar from the warehouse is fed into the dissolving department for the preparation of the first refined syrup and cleresus. Here, granulated sugar is sent to a dispersing boiler, which is a vertical cylindrical apparatus equipped with a stirrer and a device for steam heating. Sugar is dissolved in hot water with continuous operation of the stirrer and heating. When the solution reaches the desired temperature (80-85°C) and concentration, the syrup is pumped into a collector on a tower located at a height of 3.0-3.5 m above the sand filters.
Claire contains 63-65% of solids; for its preparation, the best quality granulated sugar and waste obtained by pressing and cutting refined sugar are used. Refined syrup is obtained from ordinary granulated sugar with a concentration of up to 73% DM.
[b] Removal of mechanical impurities from the syrup
After the twine trap, small impurities remain in the sugar and fall into the syrup. To remove them, syrups are filtered through fabric or sand (gravel) filters. More complete purification is achieved by adding diatomite or perlite 1 to the syrup (from 0.1 to 0.25% by weight of dry substances of the syrup), followed by filtration on filter presses.
[b]Adsorptive purification of refined syrup and clairs
To remove dyes and partially mineral impurities from the syrup, the syrup is treated with adsorbents. The main adsorbent in the refining industry is bone charcoal grains; active (activated) charcoal of different grades is used much less frequently. Bone grits are obtained at special factories from pre-crushed and defatted animal bones by calcination for 8-12 hours at 700°C without air access. When calcined, the residue of burnt organic substances in the form of carbon is lined with a thin layer on the walls of the porous mineral skeleton of the bones. The average composition of grains in%: Ca 3 (PO 4) 2 77-78, carbon 7-10, CaCO 3 7-8, water 4-9. After calcination, the grains are cooled and crushed to particles 5-15 mm in size.
The adsorption processing of syrup with bone-grain occurs in special apparatuses (adsorbers), which are iron vertical cylinders filled with bone grains with a diameter of about 1 m and a height of about 8 m.
From collectors installed 8–10 m above the adsorber neck, the syrup enters the adsorber by gravity under pressure (Fig. 1). So that sugar does not decompose, the temperature of the syrups should not exceed 85 ° C, and pH 7.0-7.5. The approximate duration of contact of the syrup with coal for individual products is from 2.25 to 3 hours. To lengthen the path of passage of the syrup and increase the effect of its discoloration, adsorbers are connected into batteries in which more benign products are processed with fresher grains, and less benign - already used (" tired") grits.
The syrup treated with the adsorbent is sent through the control filter to the syrup collector.
When filtering syrups, bone charcoal gradually loses its activity, and after a while the adsorption stops, hot water, unloading from the adsorber, and sent for regeneration.
Rice. 1 . Scheme of adsorption purification: 1 - adsorber; 2 - pressure collector; 3 - bag filter; 4 - control filter; 5 - collection of syrup; 6 - clerk boiler; 7 - trap; 8 - pump.
Distinguish between thermal and chemical regeneration. In the first case, the regenerated grains are first boiled in boiling water for 1-2 hours to remove soluble substances adsorbed by it, then washed with hot running water for 3-4 hours, steamed with steam and sent for thermal regeneration. The regeneration process consists in calcining grains without access to air at a temperature of about 500-550 ° C for an hour in special bone furnaces of various systems. During thermal regeneration, grains are completely removed only organic matter. Inorganic impurities are separated only partially during washing and steaming. The rest of the adsorbed inorganic substances, mainly calcium salts (CaSO 4 , CaCO 3), are firmly held by the grain capillaries. Their number gradually increases, which leads to clogging of the capillaries. Therefore, approximately every 10 thermal regenerations, a chemical regeneration of the coal is carried out.
Before regeneration, the grains are pre-treated with hot water, and then they are boiled for 1.5-2 hours in a soda solution. After draining the liquor, the grains are washed (4-6 hours) with hot water and treated for an hour with technical hydrochloric acid (by boiling).
The acid solution is drained, and the groats are cooled with massecuite hot water until the chloride salts are completely removed.
After chemical regeneration, the grains are sent for thermal regeneration.
With steady operation at the refinery, the mass of grits is about 65% of the mass of refined sugar, while about 14-15% of it is regenerated daily.
Coal regeneration is a very complex, labor-intensive and expensive process.
In order to reduce the cost of purification by adsorption in our refining industry, in recent years, charcoal activated carbons with high activity have been widely used.
Of the charcoal active carbons in the refinery industry, carbofin, obtained by calcining charcoal or wood impregnated with ZnCb at a temperature of 600 ° C, has found application mainly.
It is made up of microscopic specks of coal.
The adsorbing effect of carbofin is much higher than that of bone granules. Therefore, they can achieve the same bleaching effect at a relatively low consumption (0.3-0.5% by weight of refined sugar).
A 30% aqueous suspension is preliminarily prepared from active carbon, which is then mixed with syrup for 15-20 minutes in a periodically operating mixer at a temperature of 80°C.
The processed syrup is filtered through a filter press and carbofine is discarded after a single use.
Synthetic resins - ion exchangers can also serve as a powerful tool for bleaching refined syrups.
The total consumption of ion exchangers is 0.02% by weight of the produced refined sugar.
[b] BOWLING REFINED SYRUPS
Cooking massecuite from refined syrup is not fundamentally different from cooking massecuite in sugar beet production. Only refined massecuites are cooked much less than sugar beet ones (about 50 minutes), which is due to the high purity of boiled syrups and their higher concentration (73% DM instead of 65%).
A feature of obtaining refined massecuite is the introduction of ultramarine during its boiling, which is a mineral paint of intense blue color (80-150 g per 100 quintals of massecuite).
[b] Obtaining refined porridge
Refined porridge is called an intermediate product obtained after centrifugation and whitening of refined massecuite massecuites. It consists of sugar crystals covered with a film of clairs moisturizing them.
For centrifugation of massecuite in the refining industry, continuously operating pulsating centrifuges are widely used (Fig. 1). The centrifuge has 4 horizontal drums made of slit-like sieves arranged in series along the axis of the centrifuge 1 and rotating at a frequency of 800 rpm. The diameters of the drums increase as the sugar advances. The first (2) and third (3) drums are in both rotational and reciprocating motion.
The centrifuge is enclosed in a horizontal casing, in which a baffle is installed to separate the green runoff from the white runoff. Massecuite through a fixed loading pipe continuously enters the first drum, where it begins centrifugation.
Under the influence of pulsating shocks, sugar moves from drum to drum and is removed from the centrifuge from the fourth drum. Claire is brought to the third drum for probelka (5-6% by weight of massecuite).
The humidity of the refined porridge is regulated by the consumption of the clerse and the operating mode of the centrifuge. Depending on the desired strength of the refined sugar, the moisture content due to the residual clairs can range from 1.5 to 3%. In the production of strong sugar, the maximum possible amount of clairs is left in the porridge, so that later, after pressing during the drying process, the crystallized sucrose cements single crystals of sugar lumps.
[b]Pressing refined porridge
The refined porridge is pressed to bring the single crystals together and obtain a wet refined sugar of a certain shape.
When pressed, the volume of the porridge and its porosity decrease and the crystals approach each other.
At the same time, it is molded into bars weighing 125 g, which, after drying, are split into pieces. standard size, or into pieces of refined sugar weighing 5.5 g.
In the first case, the pressing process is carried out on a press, the main working part of which is a circle installed horizontally rotating on a vertical shaft. Through rectangular slots are symmetrically located in it, into which boxes (matrices) are inserted. Porridge enters these boxes under the action of a stuffing device. Here she is pressed.
Each matrix has partitions, allowing to obtain bars with a size of 24X24X188 mm. The operating principle of the press is shown in Fig. 2.
Rice. 2. Scheme of the device of the press table.
During each full turn circle, lasting about 10 s, the press makes four short stops, during which each matrix, together with its punch, which forms, as it were, the bottom of the matrix, is alternately delayed for 1-1.5 s in positions I, II III and IV.
In position / the matrix is prepared for filling with porridge, for which the punch is lowered.
In position II, the matrix fits under the stuffed box and is stuffed with porridge.
In position III, the matrix fits under the plate, and the punch rises and compresses the porridge in the matrix.
In position IV, the punch pushes the pressed wet bar out of the matrix, which is then shifted onto the drying bar or onto the conveyor belt.
[b] Drying raw pressed refined sugar
Drying of refined sugar proceeds in two periods, differing mainly in the speed of the process. The first period is characterized by intensive removal of moisture, and the second - by a sharp slowdown in the process. Drying of refined bars is usually carried out in tunnel dryers, which are two long isolated chambers (channels) inside which a rail track is laid.
The first chamber has an opening in the side wall for loading and unloading sugar.
Crude refined sugar enters the first channel (I zone), where it warms up, while part of the moisture is removed from it.
Then the trailers move to the second channel, in which the main amount of moisture is removed. After that, the trailers return to the second zone of the first channel, where the refined sugar is cooled by air.
In a tunnel dryer, the duration of drying of the refined sugar is 10-12 hours at a temperature of hot air not higher than 95°C. When drying strong pressed refined sugar (moisture content above 2.3%), vacuum dryers are used.
Dried and cooled refined sugar in the form of bars enters the machine for splitting into pieces 22x 22x 13-14 in size; 23x 23x 12-1Z or 24x 24x 11-12mm. Ready refined sugar is packed manually and by mechanized methods.
With the complex mechanization of the production of pressed refined sugar, a number of technological processes can be linked in a single unit called a combine. The combine harvester operating at the Moscow refinery can be attributed to the most rational. The main part of this harvester is a rotary press that presses sugar in the form of dominoes or cubes. It takes much less time to dry pieces of refined sugar in a combine than in a tunnel dryer. When the moisture content of the refined porridge is 1.6-1.8%, drying takes about 30 minutes at a temperature not exceeding 70°C.
Currently, three varieties of refined sugar are mainly produced: pressed crushed; pressed instant; refined granulated sugar. In addition, small quantities of crushed refined refined, pressed with the properties of cast and travel refined refined (in small packages) are produced. Depending on the variety, the current GOST 22-66 imposes a number of requirements on refined sugar (Table 1) according to the following indicators: strength (temporary resistance of the parallelepiped to the crushing pressure of the press), solubility in water (solubility of a cube of refined sugar with an edge of 10 mm at 20 ° C ); humidity, cleanliness, etc.
Table 1
The purity of refined sugar must be at least 99.9%; the content of c-reducing sugars in it is not allowed above 0.03%. Refined granulated sugar should be individual sucrose crystals no larger than 0.2 mm in size. Humidity of granulated sugar cannot exceed 0.1%.
The ability to organize an event is an important skill for everyone. modern man. For a musician, a concert is the main format of his work and a source of income. Many creative people seek the help of professionals. Agents and managers know how to properly organize an advertising campaign, find resources, and sell tickets. And the task of the artist is to light the hall with his inspired creativity. In the history of art, a natural symbiosis of a musician and a manager has developed.
I see the goal, I believe in myself
The simplest option - you want to introduce your friends to your music. How to organize concerts in this case? The easiest way is to hold a flat. Home concerts were very popular in the USSR in the second half of the last century. Moscow and St. Petersburg rockers did not get along with official culture and were forced to act secretly.
Home concert, or Back to the USSR
In those days, there were traditions of the apartment house. Several musicians played acoustic instruments. No sound equipment was used. There were few spectators. They could talk freely with the musicians, and often the concerts turned into a feast or just friendly communication.
Today, it is possible to use sound recording equipment within the framework of apartment buildings. And the speakers and amplifiers will disrupt public order and interfere with the neighbors. The exception is private households. No official permission, no hall rent, no advertising, no expenses at all are needed to hold a house party. Enough free space, which one of your friends will provide free of charge. There is only one minus of the apartment house - the lack of income.
Help from a non-profit organization
How to organize concerts if you need to raise money for a good cause? Need a small amount urgently? Reach out to friends and acquaintances. But instead of simply asking for a loan, organize a concert-feast in your apartment. Let it be a little party. Tell the audience about your problem or arrange a presentation of the project. Set up a money box. It should look bright and attract attention. For those who prefer electronic payments, bank details should be printed. Hang the leaflet in a conspicuous place, and also distribute to each of those present.
Consider how your friends can control your spending. They need to understand where their money will go. How to organize concerts for charities and non-profit organizations? Here a simple apartment house is not enough. It is necessary to raise a lot of funds. Therefore, a competent advertising campaign is needed.
What to show the viewer
Define the target audience. Studies show that people of all ages and social classes donate to charity, but most of all - young men and women after forty. Both categories of citizens belong to the middle class. Unfortunately, these are completely different target audiences. It is not possible to create a common advertising campaign for them.
How to organize a charity concert and define your target audience? Do your own research. Start with an experiment. Try to hold a promotion in the main square of the city. She may look different. Hand out booklets and free artist demos to passers-by. Entertain walking people, and they will be grateful for it. You can arrange a small auction. Selling handmade toys, unfussy drinks, calendars, magnets and other small items will attract the attention of the townspeople.
Target audience and repertoire
Pay attention to who donates the most. You can involve a special observer in the study. This is how you define your target audience. Similar advertising campaign requires a lot of investment. To avoid this, try to attract volunteers.
Studied. But how to organize a concert? The next step is the image and repertoire of the artists. Explore musical tastes your future viewers. To do this, it is enough to monitor social networks. Pay attention to profile communities. For example, ladies gather in groups dedicated to family, children, recipes. Check what other communities they are in, whether they post music. Bikers, hipsters, yuppies, as well as representatives of other subcultures and social strata of society have their own groups.
Speech structure
Musical tastes target audience studied. Before organizing a concert, introduce the artists to the repertoire. Together with the musicians, make a list of songs in a certain order. Do not forget that concert numbers should be contrasting - a fast piece will certainly be followed by a slow one. Include performances by artists of other genres: dancers, comedians, circus performers. Male numbers should alternate with women's. Do not forget that such an event does not last more than one hour. Don't take breaks between sections. Otherwise, after the intermission, you will not count the number of spectators.
The image of the musicians and the tasks of the producer
Attention should be paid to the appearance of the artists. If you are interested in how to learn how to organize concerts, take care not only of the costumes and make-up of the group, but also of their manner on stage. Appropriate for a young audience jerky movements and extravagant appearance musicians. Older viewers won't like it. They will appreciate the calm and contemplative mood of the event. In addition, you need to take care of renting high-quality sound equipment, hiring professional lighting technicians, and even supervise the cleaning of the auditorium.
How to organize concerts? It's difficult enough. Popular among managers and organizers popular expression: "If you want everything to be good - do it yourself." This wise aphorism fixes main problem all leaders. Finding responsible performers is one of the most difficult tasks. Therefore, the organizer needs assistants who control different areas of work. It is desirable that you have complete trust in these people.
As you know, creativity and discipline are incompatible concepts. Exceptions to this rule are rare. Artists can cause a lot of trouble. Do you want to know how to organize concerts in your city? Succeed in the field of production. Earn money for yourself and artists. And then the best musicians will contact you. Of these, the most talented and disciplined should be selected. Then success is guaranteed.
Where to hold a concert
A separate problem is the rent of the hall. It's good if the city has a Palace of Culture, a club, a stadium, a philharmonic society or something like that. And you have money for rent. If a professional concert hall no, you need to turn on the fantasy. Do you want to know how to organize a concert of a rock or pop band? needs a rehearsal room. Most likely, the group already has a capacious garage or warehouse where they regularly meet. You can ennoble this room and hold a concert there. Each city has a large warehouse or production workshop. It needs to be cleaned well. And then it's perfect for a rock performance.
How to organize a group concert, the practice of holding festivals will tell contemporary art. Often they are on the territory of abandoned factories and factories decorated in the loft style. Huge rooms have almost no partitions. Functional areas are distinguished only by meager decorations. Musical performances take place in a small hall. There are also exhibitions of installations, souvenir stalls and fast food sheds. Try to adopt this practice. Lease part of the premises to merchants. To do this, you need to have official permission. To get it, you have to work hard. But you are guaranteed a profit.
To lead is to foresee
It is good to organize the sale of discs with the group's records at the entrance to the hall. If the group is known only in your city, it is likely that their music is not yet available on the Internet. It's just that no one has been able to download it. Therefore, fans will be happy to buy their favorite songs. Holding a concert in an abandoned production facility can cause some problems. For example, there may be no outlets for connecting audio equipment. All possible problems must be carefully studied long before the start of the concert. And try to eliminate them. A good manager anticipates all possible difficulties in advance.
distinguished guests
How to organize a concert of a star? And what is the cap on the fee? Such questions are often asked by young art directors of numerous nightclubs, which today appear in every city like mushrooms after rain. Novice managers should be aware that the costs will not be limited to the star's fee.
Large funds will be spent on the relocation of the artist and his team, as well as on accommodation. The star will not stay in a cheap hotel and eat in the dining room. There is no guarantee that you will make a profit. It is more likely that there will be losses. Another difficulty is drafting a contract. It should be entrusted to an experienced lawyer who has worked with such documents before. This is another expense item.
The artist's fee may vary depending on the circumstances. Great importance has the date of the concert. For example, the amount of payments increases several times. Much depends on the time the artist is on stage and the number of songs he has to perform. The number of viewers and density are taken into account tour schedule stars. The larger they are, the more expensive the concert will cost the customer. If you still decide to invite a star, you should book performance dates in advance and coordinate them with the musician. Clear organization is the key to the success of the event.
