Unit Operations in Cane Sugar Production (eBook)

Front Cover 1
Unit Operations in Cane Sugar Production 4
Copyright Page 5
Table of Contents 9
DEDICATION 8
PREFACE 6
ACKNOWLEDGMENTS 7
Chapter 1. FACTORY CONTROL 16
Procedures, 16
Schedule for measuring, sampling and analysis, 24
Daily report form, 27
Weekly report form, 28
Recovery and loss form, 29
Chapter 2. CANE CLEANING 30
Thinning, 30
Rock, gravel and sand removal, 30
Schematic diagram, 31
Washing, 32
Fibrous trash removal, 32
Operation, 33
Cane salvager, 33
Efficiency of cleaning, 33
Water reuse, 35
Waste disposal, 35
Losses, 35
References, 36
Chapter 3. MILLING 38
Cane preparation, 39
Two-roll crushers, 39
Mills, 40
Feeding devices, 40
Grooving, 41
Operation, 42
Control, 47
References, 49
Chapter 4. DIFFUSION 50
Introduction, 50
Cane preparation, 50
Juice displacement, 51
Bagasse dewatering, 54
Operation, 56
Diffuser flooding, 60
Control, 61
References, 62
Chapter 5. BAGASSE MOISTURE 64
Effect on extraction, 65
Effect on fuel value, 66
Chapter 6. THE IMPACT OF EXTRANEOUS MATTER ON MILLING AND DIFFUSION 68
Milling, 69
Diffusion, 71
Chapter 7. A COMPARISON OF DIFFUSION AND MILLING WITH RESPECT TO RECOVERY AND LOSSES 74
Chapter 8. CLARIFICATION 76
Polyelectrolytes, 76
Magnesium oxide, 77
Phosphatation, 77
Sulfitation, 78
Juice heaters, 78
Rotary vacuum filters, 79
Clarifiers, 83
References, 85
Chapter 9. EVAPORATION 86
Multiple effects, 86
Vapor bleeding, 87
Capacity, 88
Operation, 88
Evaporator calculations, 92
References, 95
Chapter 10 COMMERCIAL SUGAR CRYSTALLIZATION 96
Vacuum pan crystallization, 96
References, 108
Chapter 11. LOW GRADE SUGAR CRYSTALLIZATION 110
Crystallization by cooling, 110
Vacuum pan crystallization, 113
References, 118
Chapter 12. GENERALIZATIONS AND DATA ON SUCROSE CRYSTALLIZATION 120
Generalizations, 120
Data, 122
References, 126
Chapter 13. CENTRIFUGATION 128
Batch machines, 128
Continuous machines, 130
Operation, 130
Chapter 14. FINAL MOLASSES 132
References, 135
Chapter 15. RECOVERY FACTORS 136
96 DA Sugar Recovery % Pol in Syrup, 137
Molasses % Pol in Syrup, table, 138
Molasses % 96 DA sugar, table, 139
Chapter 16. SUGAR QUALITY 142
Pol, 142
Crystal size and uniformity, 143
Color, 143
Filterability, 145
Moisture, 145
Ash, 146
Chapter 17. SUGAR AND MOLASSES HANDLING 148
Sugar, 148
Molasses, 149
Chapter 18. STEAM GENERATION 152
Boiler design, 152
Control, 152
Boiler water, 155
Operation, 157
Bagasse drying, 158
Fibrous trash fuel, 159
References, 160
Chapter 19. USE OF STEAM 162
Steam pressures, 162
Steam balance, 163
Process steam requirements, 163
Power relations of steam, 165
Operation, 166
References, 167
Chapter 20. INSTRUMENTATION 168
Indicating instruments, 168
Controllers, 172
Operation, 173
Chapter 21. EQUIPMENT MAINTENANCE 174
Guidelines for maintenance scheduling, 175
Chapter 22. GENERAL RULES OF THUMB FOR APPRAISING FACTORY OPERATIONS AND OPERATIONAL TARGETS 184
General rules of thumb for appraising factory operations, 184
Operational targets, 185
Chapter 23. CANE 188
Structure 188
Cross section drawing, 189
Juice, 190
Fiber, 191
Varieties, 191
References, 191
Chapter 24. REGIONAL VARIATIONS IN SUGAR CANE PROCESSING 192
Control, 192
Milling, 193
Diffusion, 193
Clarification, 194
Sugar boiling, 194
Steam generation and utilization, 195
Manpower, 196
Chapter 25. ENGINEERING SPECIFICATIONS 198
Vessels, 198
Piping, 199
Valves, 200
Pumps, 201
Electrical, 201
Gears, 202
Turbines, 202
Boilers, 203
REFERENCES 203
SELECTED REFERENCE BOOKS FOR THE TECHNOLOGIST 204
INDEX 206