Introduction to Cane Sugar Technology (eBook)

Front Cover 1
Introduction to Cane Sugar Technology 4
Copyright Page 5
Table of Contents 10
FOREWORD 6
PREFACE 7
ACKNOWLEDGMENTS 9
ABBREVIATIONS USED IN LITERATURE REFERENCES 9
Chapter 1. INTRODUCTION 20
PURPOSE AND SCOPE OF THE BOOK 20
THE CANE SUGAR INDUSTRY 21
THE MANUFACTURING PROCESS 24
REFERENCES 26
PART I: MILLING STATION 28
Chapter 2. CANE UNLOADING AND CONVEYING 30
CANE CARRIER 30
CANE UNLOADING 33
FEEDING TABLES AND CROSS CARRIERS 36
CANE STORAGE 37
CANE LAUNDRY 38
REFERENCES 38
Chapter 3. MILLING PLANT 39
HISTORICAL 39
THE THREE-ROLLER MILL 40
THE MILLING TANDEM 55
REFERENCES 67
Chapter 4. CANE PREPARATION PLANT 68
HISTORICAL 68
OBJECTS OF CANE PREPARATION 68
CRUSHERS 68
KNIVES 72
SHREDDERS 75
COMBINATIONS OF CANE PREPARATORS 80
REFERENCES 80
Chapter 5. FACTORS INFLUENCING MILLING WORK 81
FACTORS IN CRUSHING 81
FACTORS INFLUENCING THE WORK OF IMBIBITION 89
CONCLUSIONS 91
REFERENCES 91
Chapter 6. CANE PREPARATION AND MILLING PERFORMANCE 92
OBJECTS OF CANE PREPARATION 92
ASSESSMENT OF PREPARATION 95
TESTS ON PREPARATION AND MILL PERFORMANCE 97
OPTIMUM PREPARATION IN PRACTICE 102
POWER REQUIREMENTS 105
REFERENCES 106
Chapter 7. MILL SETTINGS 108
OBJECT 108
DEFINITIONS 108
METHODS OF CALCULATING SETTINGS 109
SETTING OF THE TRASH PLATE 118
REFERENCES 121
Chapter 8. THEORY OF EXTRACTION AND MILL FEEDING 122
VOLUME RELATIONSHIPS IN MILLING 122
PRESSURE ON THE ROLL SURFACE 129
REFERENCES 134
Chapter 9. PRESSURES IN MILLING 135
PRESSURE-VOLUME RELATIONSHIPS 135
REFERENCES 143
Chapter 10. MILL CAPACITY 144
CAPACITY FORMULA 148
REFERENCES 151
Chapter 11. POWER FOR MILLING 152
EVALUATION OF POWER REQUIREMENTS 152
REFERENCES 159
Chapter 12. IMBIBITION 160
OBJECT OF IMBIBITION 160
SYSTEMS OF IMBIBITION 160
ASSESSMENT OF EFFICIENCY 170
OTHER CONSIDERATIONS 175
SUMMARY 176
Chapter 13. CANE "DIFFUSION" 178
HISTORICAL 178
MODERN DIFFUSION PROCESSES 178
REFERENCES 183
PART II: THE CLARIFICATION PROCESS 184
Chapter 14. JUICE SCREENING AND WEIGHING 186
JUICE SCREENS 186
JUICE WEIGHING 189
REFERENCES 190
Chapter 15. CLARIFICATION PROCEDURE AND REACTIONS 191
SUMMARY OF PROCESS 191
HISTORICAL 191
CLARIFICATION PROCESSES 192
LIME DEFECATION 192
REFERENCES 206
Chapter 16. CLARIFICATION PLANT 208
LIME SUPPLY AND HANDLING 208
pH CONTROL 210
JUICE HEATERS 213
SUBSIDERS 216
REFERENCES 227
Chapter 17. RECOVERY OF SUGAR FROM MUD 228
DECANTATION 228
FILTER PRESSES 228
CONTINUOUS DECANTATION PROCESS 230
ROTARY VACUUM FILTERS 231
REFERENCES 239
PART III: EVAPORATION 240
Chapter 18. EVAPORATION: GENERAL 242
HISTORICAL 242
GENERAL CONSIDERATIONS 243
EQUIPMENT 245
VAPOUR BLEEDING 249
PERFORMANCE OF MULTIPLE EFFECTS 251
REFERENCES 261
Chapter 19. EVAPORATOR CALCULATIONS 262
INTRODUCTION 262
METHODS OF CALCULATION 262
EXAMPLES 264
REFERENCES 273
Chapter 20. EVAPORATOR SCALE 274
NATURE AND FORMATION OF SCALE 274
METHODS OF SCALE REMOVAL 276
DEPOSITS ON STEAM SIDE 279
REFERENCES 280
PART IV: THE CRYSTALLIZATION PROCESS 282
Chapter 21. SUGAR BOILING 284
OUTLINE OF PROCESS 284
SUGAR BOILING PRINCIPLES 288
CONTINUOUS SUGAR BOILING 302
REFERENCES 302
Chapter 22. VACUUM PANS 304
HISTORICAL 304
GENERAL SURVEY 305
GENERAL DESCRIPTION OF PAN 305
CONSIDERATIONS IN PAN DESIGN 315
CIRCULATION IN THE PAN 317
SUMMARY 332
REFERENCES 332
Chapter 23. INSTRUMENTS FOR PAN CONTROL 334
INSTRUMENTS BASED ON BOILING POINT RISE 334
CONDUCTIVITY INSTRUMENTS 338
HEAT TRANSMISSION INSTRUMENTS 341
MOBILITY RECORDER 342
REFRACTOMETERS 343
REFERENCES 343
Chapter 24. CENTRIFUGAL SEPARATION 344
HISTORICAL 344
BATCH MACHINES 344
CONTINUOUS MACHINES 360
SUMMARY 366
REFERENCES 366
Chapter 25. CRYSTALLIZATION 367
INTRODUCTION 367
TYPES OF CRYSTALLIZER 368
CRYSTALLIZER OPERATION 374
USE OF CRYSTALLIZERS ON HIGH GRADE MASSECUITES 380
REFERENCES 381
Chapter 26. LOW GRADE MASSECUITE 382
IMPORTANT FACTORS IN LOW-GRADE WORK 382
FACTORS LIMITING RECOVERY 387
EXHAUSTIBILITY FORMULAE 393
CHEMICAL THEORIES 399
REFERENCES 400
Chapter 27. DRYING AND STORAGE OF RAW SUGAR 402
SUGAR DRIERS 402
DESIGN OF DRIER 404
STORAGE OF RAW SUGAR 410
REFERENCES 416
Chapter 28. REFINING QUALITIES OF RAW SUGAR 417
THE REFINING PROCESS 417
REFERENCES 427
PART V: STEAM GENERATION AND USAGE 428
Chapter 29. STEAM GENERATION 430
HISTORICAL 430
THE BOILER UNIT 430
AUXILIARY HEATING SURFACES 439
BOILER FEED WATER 445
REFERENCES 447
Chapter 30. DETERMINATION OF BOILER EFFICIENCY 448
BOILER TESTING 448
REFERENCES 466
Chapter 31. STEAM USAGE 467
THE STEAM CYCLE 467
CALCULATION OF HEAT BALANCE 470
REFERENCES 484
AUTHOR INDEX 486
SUBJECT INDEX 489