Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production

Authors

  • Tatiana Kos Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02000, Tel.: + 38(097)888-21-48
  • Inha Kuznietsova Institute of Food Resources of NAAS of Ukraine, Deputy head Department of Sugar Technology, sugar products and ingredients, Evgeniya Sverstiuka Str., 4F, Kyiv, Tel.: +380964365008 https://orcid.org/0000-0001-8530-2099
  • Tamila Sheiko Institute of Food Resources of NAAS, Head of departament of scientific coordination research and training of scientific personnel, Evgen Sverstyuk, 4a Str. Kyiv, 02002, Ukraine, Tel.:+380965910688 https://orcid.org/0000-0002-0559-1335
  • Liubomyr Khomichak Institute of Food Resources NAAS, Deputy Director for Research and Organizational Work, Evgeniya Sverstiuka Str., 4F, Kyiv, Tel.: +380503318201
  • Larysa Bal-Prylypko National University of Life and Environmental Sciences of UkraineNational University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75 https://orcid.org/0000-0002-2109-0522
  • Maxim Gudzenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38098941-26-06 https://orcid.org/0000-0001-7959-3627
  • Mykola Nikolaenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str. 16, 03041 Kyiv, Ukraine, Tel.: +380994096549
  • Mykola Bondar National University of Food Technologies, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentative products and wine-making, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(063)709-42-84
  • Irina Haidai National University of Horticulture, Faculty of Engineering and Technology, Department of Food Technology, Institutskaya, Str. 1, 20305 Uman, Cherkasy region, Ukraine, Tel.: +380677193990

DOI:

https://doi.org/10.5219/1620

Keywords:

carbonate rock, material balance, sugar industry, dolomite, lime department

Abstract

The article considers an improved method for determining the content of magnesium carbonate in the carbonate rock. An adjusted method for determining the content of magnesium carbonate was included in the complete establishment of chemical analysis of limestone, which includes the determination of moisture, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate and magnesium carbonate (advanced method), calcium sulfate, alkali metal oxides of potassium and sodium. The obtained experimental data were entered into a single table and summed up the material balance of all components of the carbonate rock. As a result, it was found that this technique includes the following criteria: it is the most accurate, most accessible, and cheap. The use of adjusted methods for determining the content of calcium and magnesium carbonate in limestone will make it possible to establish the objective chemical composition of the carbonate rock and avoid several technological problems. Namely, the excess of uncontrolled magnesium carbonate contributes to the formation of the liquid phase, which in turn reduces the concentration of chemically active lime and promotes the formation of melts in the lime kiln, deteriorating filtration rates, clogging the evaporating station, and so on. Therefore, having information about the real component composition of limestone, the technologist will be able to adjust the technological process in advance, which will lead to the preservation of natural resources while the quality of finished products will not decrease.

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Published

2021-10-28

How to Cite

Kos, T., Kuznietsova, I., Sheiko, T. ., Khomichak, L., Bal-Prylypko, L., Vasyliv, V., Gudzenko, M., Nikolaenko, M., Bondar, . M., & Haidai, I. (2021). Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production. Potravinarstvo Slovak Journal of Food Sciences, 15, 901–916. https://doi.org/10.5219/1620

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