Unit Operations in Cane Sugar Production
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An indispensable, practical guide for everyone involved in the processing of sugar cane. Confined to essentials, the book is a compact and concise delineation of the unit processes in the manufacture of raw sugar from sugar cane, giving recommended procedures for achieving optimum results.
Table of Contents
Preface
Acknowledgments
Chapter 1. Factory Control
Procedures
Schedule for Measuring, Sampling and Analysis
Daily Report Form
Weekly Report Form
Recovery and Loss Form
Chapter 2. Cane Cleaning
Thinning
Rock, Gravel and Sand Removal
Schematic Diagram
Washing
Fibrous Trash Removal
Operation
Cane Salvager
Efficiency of Cleaning
Water Reuse
Waste Disposal
Losses
References
Chapter 3. Milling
Cane Preparation
Two-Roll Crushers
Mills
Feeding Devices
Overfeed Roll
Underfeed Roll
Pressure Feeder
Two-Roll Feeder
Grooving
Circumferential Grooves
Juice (Messchaert) Grooves
Chevron Grooves
Operation
Mill Settings
Maceration
Hydraulic Loading
Speed
General Effects
Control
Juice Density Curves
Mill Juice Curve, Graph
References
Chapter 4. Diffusion
Introduction
Cane Preparation
Juice Displacement
Silver Ring Diffuser
Diagram, Silver Ring Diffuser
Diffuser Gradients, Graph
Bagasse Dewatering
Press Juice Treatment
Press Juice Percolation, Graph
Operation
Permeability Bed Depth and Diffuser Speed
Diffuser Flow Balance, Graph
Cell Rupture
Draft and Dilution
Press Return
Juice Flow Percent Fiber, Diagram
Temperature
Bagasse Dewatering
Diffuser Flooding
Control
References
Chapter 5. Bagasse Moisture
Effect on Extraction
Effect on Fuel Value
Chapter 6. The Impact of Extraneous Matter on Milling and Diffusion
Milling
Diffusion
Chapter 7. A Comparison of Diffusion and Milling with Respect to Recovery and Losses
Chapter 8. Clarification
Polyelectrolytes
Magnesium Oxide
Phosphatation
Sulfitation
Juice Heaters
Rotary Vacuum Filters
Bagasse Fines
Filter Station, Diagram
Operating Action Diagram
Mixing Fines with Settlings
Pickup Vacuum
Wash Vacuum
Washing
Speed
Cake Pol
Cake Quantity
Clarifiers
Flashing
Settling Space
Operation of Multi-Compartment Clarifiers
Holdover Juice
Clarified Juice Screening
References
Chapter 9. Evaporation
Multiple Effects
Vapor Bleeding
Capacity
Operation
Automatic Control
Condenser and Vacuum System
Condensate Removal
Noncondensible Gas
Scaling
Entrainment
Malfunctions
Evaporator Calculations
References
Chapter 10 Commercial Sugar Crystallization
Vacuum Pan Crystallization
A-Massecuite
Purity Refractometer Solids Saturation Diagram
Purity Refractometer Solids 1.2 Supersaturation Diagram
Purity Refractometer Solids Boiling Point, 1.3 Supersaturation, Nomograph
B-Massecuite
Crystal Content and Pan Drops
Vacuum Pan Design
Procedures
Quantity of Massecuites
References
Chapter 11. Low Grade Sugar Crystallization
Crystallization by Cooling
Viscosity-Temperature Relations, Saturated Molasses, Graph
Crystallizer Design
Operation
Continuous Crystallizer Flow Diagram
Vacuum Pan Crystallization
Molasses Refractometer Solids at 1.2 Supersaturation Table
Vacuum Pan Design
Procedures
References
Chapter 12. Generalizations and Data on Sucrose Crystallization
Generalizations
Temperature
Supersaturation
Viscosity
Purity
Recirculation of Final Molasses
Low Grade Seeding
Seedslurry
Crystal Yield
Exhaustion
Data
Single Crystal Measurements
Crystal Growth Rate, Table
Effect of Purity on Crystallization Rate, Figure
Variables Governing Molasses Exhaustion, Figure
3-Massecuite, 1-High Pol Sugar Boiling System, Figure
References
Chapter 13. Centrifugation
Batch Machines
Commercial Sugar
Low Grade Sugar
Continuous Machines
Commercial Sugar
Low Grade Sugar
Operation
Batch Machines, Commercial Sugar
Batch Machines, Low Grade Sugar
Continuous Machines, Low Grade Sugar
Chapter 14. Final Molasses
References
Chapter 15. Recovery Factors
96 DA Sugar Recovery % Pol in Syrup, Table
Molasses % Pol in Syrup, Table
Molasses % 96 DA Sugar, Table
Chapter 16. Sugar Quality
Pol
Crystal Size and Uniformity
Color
Crystal
Whole Sugar
Filterability
Moisture
Ash
Chapter 17. Sugar and Molasses Handling
Sugar
Molasses
Chapter 18. Steam Generation
Boiler Design
Control
Boiler Efficiency
Boiler Water
Boiler Water Treatment
Operation
Bagasse
Air Supply
Boiler Water
Oil Firing
Stack Emission
Bagasse Drying
Fibrous Trash Fuel
References
Chapter 19. Use of Steam
Steam Pressures
Steam Balance
Process Steam Requirements
Evaporation
Juice Heating
Sugar Boiling
Total Process Steam Required
Power Relations of Steam
Operation
References
Chapter 20. Instrumentation
Indicating Instruments
Temperature
Pressure
Flow
Level
Specific Purpose Instruments
Controllers
Operation
Chapter 21. Equipment Maintenance
Guidelines for Maintenance Scheduling
Conveyors
Knives
Shredder
Mills
Diffuser System
Boilers
Turbines
Generators
Electric Motors
Gear Reducers
Scales
Heaters
Clarifiers
Filters
Pans
Centrifugals
Crystallizers
Pumps
Tanks
Piping
Valves
Fans
Instruments
Chapter 22. General Rules of Thumb for Appraising Factory Operations and Operational Targets
General Rules of Thumb for Appraising Factory Operations
Cane
Tops
Fibrous Trash
Bagasse
Mixed Juice
Filter Cake
Syrup
Massecuites
Low Grade Sugar
Sugar
Final Molasses
Operational Targets
Cane Preparation
Imbibition
Bagasse
Last Expressed Juice
Filter Cake
Syrup
Massecuites
Sugar
Final Molasses
Undetermined Loss
Chapter 23. Cane
Structure
Cross Section Drawing
Juice
Fiber
Varieties
References
Chapter 24. Regional Variations in Sugar Cane Processing
Control
Milling
Diffusion
Clarification
Sugar Boiling
Steam Generation and Utilization
Manpower
Chapter 25. Engineering Specifications
Vessels
Non-Pressure Tanks
Pressure Vessels
Juice Heaters
Evaporators
Vacuum Pans
Piping
Valves
Gate Valves
Butterfly Valves
Diaphragm Valves
Globe Valves
Check Valves
Pressure Reducing Valves
Control Valves
Pumps
Electrical
Motors
Low Voltage Switchgear
Gears
Turbines
Boilers
Selected Reference Books for the Technologist
Index
Product details
- Language: English
- Copyright: © Elsevier Science 1982
- Published: August 1, 1982
- Imprint: Elsevier Science
- eBook ISBN: 9781483289755
About the Author
J.H. Payne
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