Introduction to Cane Sugar Technology

1st Edition - January 1, 1966
Author: G. H. Jenkins
Language: English
eBook ISBN:
9 7 8 - 1 - 4 8 3 2 - 7 7 9 7 - 4

Introduction to Cane Sugar Technology provides a concise introduction to sugar technology; more specifically, cane sugar technology up to the production of raw sugar. Being… Read more

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Introduction to Cane Sugar Technology provides a concise introduction to sugar technology; more specifically, cane sugar technology up to the production of raw sugar. Being intended originally for use in a post-graduate university course, the book assumes a knowledge of elementary chemical engineering as well as adequate knowledge of chemistry. In the field of sugar manufacture itself, the object of the book is to place more emphasis on aspects which are not adequately covered elsewhere. In accordance with this objective, attention has been concentrated mainly on processes and operation of the factory, and description of equipment is made as brief as possible, with numerous references to other books where more detail is available. The emphasis on operation rather than equipment has also been prompted by observation of quite a few factories in different countries where good equipment is giving less than its proper performance due to inefficient operation and supervision. The book is confined to the raw sugar process, which has been the author's main interest. Refining is discussed only to the extent required to explain refiners' requirements concerning quality of raw sugar.

ForewordPrefaceAcknowledgments Chapter 1. Introduction Purpose and Scope of the Book The Cane Sugar Industry The Manufacturing Process ReferencesPart I. Milling Station Chapter 2. Cane Unloading and Conveying Cane Carrier Cane Unloading Feeding Tables and Cross Carriers Cane Storage Cane Laundry References Chapter 3. Milling Plant Historical The Three-Roller Mill The Milling Tandem References Chapter 4. Cane Preparation Plant Historical Objects of Cane Preparation Crushers Knives Shredders References Chapter 5. Factors Influencing Milling Work Factors in Crushing Factors Influencing the Work of Imbibition Conclusions References Chapter 6. Cane Preparation and Milling Performance Objects of Cane Preparation Assessment of Preparation Tests on Preparation and Mill Performance Optimum Preparation in Practice Power Requirements References Chapter 7. Mill Settings Object Definitions Methods of Calculating Settings Setting of Trash Plate References Chapter 8. Theory of Extraction and Mill Feeding Volume Relationships in Milling Pressure On the Roll Surface References Chapter 9. Pressures in Milling Pressure-Volume Relationship Pressure from Permeability Considerations References Chapter 10. Mill Capacity Factors Influencing Capacity Capacity Formula References Chapter 11. Power for Milling Evaluation of Power Requirements References Chapter 12. Imbibition Systems of Imbibition Mathematical Study of Imbibition Assessment of Efficiency Other Considerations Summary References Chapter 13. Cane "Diffusion" Historical Modern Diffusion Processes ReferencesPart II. The Clarification Process Chapter 14. Juice Screening and Weighing Juice Screens Juice Weighing References Chapter 15. Clarification Procedure and Reactions Summary of Process Historical Clarification Processes Lime Defecation References Chapter 16. Clarification Plant Lime Supply and Handling pH Control Juice Heaters Subsiders References Chapter 17. Recovery of Sugar from Mud Decantation Filter Presses Continuous Decantation Process Rotary Vacuum Filters ReferencesPart III. Evaporation Chapter 18. Evaporation: General Historical General Considerations Equipment Vapor Bleeding Performance of Multiple Effects References Chapter 19. Evaporator Calculations Introduction Methods of Calculation Examples References Chapter 20. Evaporator Scale Nature and Formation of Scale Methods of Scale Removal Deposits on Steam Side ReferencesPart IV. The Crystallization Process Chapter 21. Sugar Boiling Outline of Process Crystal Content of Massecuites Sugar Boiling Principles Continuous Sugar Boiling References Chapter 22. Vacuum Pans Historical General Survey General Description of Pan Considerations in Pan Design Circulation in the Pan Summary References Chapter 23. Instruments for Pan Control Instruments Based on Boiling Point Rise Conductivity Instruments Heat Transmission Instruments Mobility Recorder Refractomers References Chapter 24. Centrifugal Separation Historical Batch Machines Continuous Machines Summary References Chapter 25. Crystallization Introduction Types of Crystallizer Crystallizer Operation Use of Crystallizers on High Grade Massecuites References Chapter 26. Low Grade Massecuites Important Factors in Low-Grade Work Exhaustibility Formula Chemical Theories Summary References Chapter 27. Drying and Storage of Raw Sugar Sugar Driers Design of Drier Storage of Sugar References Chapter 28. Refining Qualities of Raw Sugar The Refining Process Refining Qualities ReferencesPart V. Steam Generation and Usage Chapter 29. Steam Generation Historical The Boiler Unit Auxiliary Heating Surfaces Boiler Feed Water References Chapter 30. Determination of Boiler Efficiency Boiler Testing References Chapter 31. Steam Usage The Steam Cycle Calculation of Heat Balance ReferencesAuthor IndexSubject Index