Softening and Purifying of Fermented Molasses for Preventing from Closing the Trays of the Stripper Column in Alcohol Plants

This process provides a method for prevention of deposit formation over the outer surface of process equipment in alcohol plants from sugar beet molasses and particularly in sugar cane molasses. In this process, the fermented molasses are softened and precipitated before entering the distillation column. Firstly, the pH of the fermented molasses will be increased up to 10-10.5 by sodium carbonate. In other words, the solution is carbonized and then its temperature will be increased up to 50oC and a certain amount of ethanol is added to the mixing solution. After adding some ethanol, the components in molasses (specially carbonized calcium and magnesium cations), are precipitated and deposited quickly. Also, the liquid and deposited phases are separated and liquid phase (free of calcium and magnesium cation) is sent into the distillation column.