Standard Fabrication Practices for Cane Sugar Mills (eBook)

Front Cover 1
Standard Fabrication Practices for Cane Sugar Mills 4
Copyright Page 5
Table of Contents 10
PREFACE 6
BIBLIOGRAPHY 12
GLOSSARY 14
LABORATORY AND CHEMICAL EXPRESSIONS 17
EQUIPMENT, MACHINERY 20
Chapter 1. STORAGE AND TRANSPORTATION OF CANE 24
REFERENCES 27
Chapter 2. SEPARATION OF JUICE FROM CANE 28
Importance of mill sanitation 29
REFERENCES 31
Chapter 3. BAGGASE-BAGACILLO — ITS USE AND BEHAVIOR 32
Chapter 4. JUICE WEIGHING OR MEASURING 34
Chapter 5. LIMING 36
Chapter 6. CLARIFICATION PROCESSES 42
REFERENCES 45
Chapter 7. SULFITATION PROCESS 46
Sulfur dioxide 47
Sample calculation of a sulfur burner 50
Chapter 8. CARBONATATION PROCESS 54
History of carbonatation 54
Lime kiln 57
Chapter 9. SPECIAL CLARIFICATION AGENTS 62
(a) Phosphate 62
(b) Magnesium compounds 62
(c) Clay 63
(d) Bauxite 63
(e) Diatomaceous earth (Kieselguhr) 64
(f) Charcoal and carbon 64
(g) Blankit 64
(h) Poly-electrolytes 64
(i) Dye colors 65
(j) Caramel 65
(k) Other additives 66
REFERENCES 66
Chapter 10. ION-EXCHANGE 68
REFERENCES 72
Chapter 11. EVAPORATION 74
Object of evaporation 74
History of evaporation 74
Technique of evaporation 76
Steam for heating 78
Entrainment 80
Dessin formula4 84
CALCULATION 84
Evaporator design 87
Operational criteria 88
Incondensable gas elimination 89
Juice feeding 90
Long-tube evaporators (Film evaporators) 91
Rectifier 92
Juice Purity 95
REFERENCES 95
Chapter 12. EVAPORATOR CLEANING 96
Downtime 96
Incrustation 96
Cleaning systems (chemical) 97
Variations on chemical cleaning 99
Technique of chemical cleaning 99
Steam cracking 101
Steam for cleaning 101
Mechanical cleaning 101
Cleaning of steam side 102
Vacuum pan cleaning 103
Prevention of scale 103
REFERENCES 103
Chapter 13. MEASUREMENT OF HEAT-TRANSFER COEFFICIENT 104
Practical use of heat-transfer coefficient 105
Cleaning shut-down 107
Miscellaneous on bleed-off 108
Soda and acid facilities 110
Taking advantage of sensible heat of condensates 110
REFERENCES 112
Chapter 14. BOILING HOUSE OPERATION 114
Introduction 114
Vacuum pans 115
REFERENCES 120
Chapter 15. SEEDING AND CRYSTALLIZATION 122
Pan-Seeding 125
Powdered-sugar preparation 126
Application of powdered sugar 126
Crystallization procedure in practice 128
Quality of C sugar as magma 131
Recirculation 132
Boiling systems 132
Chapter 16. TWO-BOILING SYSTEM 136
REFERENCES 136
Chapter 17. THREE-BOILING SYSTEM 138
REFERENCES 138
Chapter 18. HANDLING OF A AND B MOLASSES 140
Chapter 19. DOUBLE MAGMA, COMPLETE CRYSTALLIZATION, ETC. 142
Cut-over 143
Chapter 20. MOLASSES CENTRIFUGATION 144
Chapter 21. CRYSTALLIZERS 146
Crystallizer purpose 147
Water circulation 149
Massecuite dilution or reheating 150
REFERENCES 150
Chapter 22. CENTRIFUGAL STATION 152
Centrifugals 152
Improvements 154
Mechanics of purging in batch machine 155
Low-grade centrifugals 156
Description 156
Double purge 156
Chapter 23. EXHAUSTION OF FINAL MOLASSES 158
Formula of Sylmans 158
Formula of Douwes Dekker 159
Formula of Honig 160
Points of consideration 161
REFERENCES 161
Chapter 24. SUGAR HANDLING 162
Dryer and cooler 162
Drying and cooling mechanism 163
Storage 163
In bulk 164
Instrumentation 165
Scales 165
Transportation 166
REFERENCES 166
Chapter 25. INSULATION OF EQUIPMENT 168
What should be insulated? 168
REFERENCES 169
Chapter 26. VACUUM EQUIPMENT 170
Chapter 27. PRINCIPLES OF CONDENSING EQUIPMENT 172
Barometric and low-level-type condenser 175
Non-condensables elimination 176
Principle 177
Sample calculation of cooling pond 179
REFERENCES 180
Chapter 28. STEAM 182
Steam-out 183
Quantity and pressure of steam 184
Steam requirements 185
REFERENCES 188
Chapter 29. WATER SUPPLY FOR FABRICATION PURPOSES 190
Raw water 190
Cold water 190
Hot water 190
Chapter 30. PUMPS 192
Chapter 31. PIPING 196
REFERENCES 196
Chapter 32. PRODUCTS OTHER THAN SUGAR 198
Native sugars 198
Muscovado process — the Phillipines 199
Inverted molasses 199
REFERENCES 200
Chapter 33. INSTRUMENTATION IN RAW SUGAR MILLS 202
Cane scale 202
Juice scale 203
Magnetic flow-meter 203
Imbibition water 204
Lime 204
Heater temperature 204
Evaporators 205
Vacuum pans 206
Vacuum control 207
Crystallizers 208
Vacuum-pan supply tanks 208
In general 208
REFERENCES 208
Chapter 34. LABORATORY 210
Sampling 211
The occasional samples 213
Personnel required in a well equipped laboratory 216
Preparation for analysis 216
Final molasses bi-weekly sample 217
Mud sample treatment 217
Milk of lime 218
Massecuite and seed cyclones 219
REFERENCES 219
Chapter 35. LABORATORY REPORTS AND BOOK-KEEPING 224
Chapter 36. PURCHASE OF CANE 230
Trash in cane, and its consequences 231
Yield calculations 232
Determination of factor 232
Fresh cane versus stale cane 233
REFERENCES 233
Chapter 37. PAINT AND COLOR SPECIFICATIONS 236
Chapter 38. OFF-SEASON WORK FOR REGULAR STAFF PERSONNEL 240
Chapter 39. INTERPRETATION OF LABORATORY REPORTS 242
Milling data 243
Cane 243
Extraction 245
Bagasse 247
Sample calculation 248
Analysis 248
Glucose (R.S., invert) 250
Production data 251
Molasses storage 252
Miscellaneous data 253
Miscellaneous 258
Chapter 40. SOLIDS BALANCE 260
STEAM CONSUMED IN VACUUM PANS 267
SUBJECT INDEX 270