Description

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
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Details

Language:
English
Copyright:
© 1982
Published:
Imprint:
Elsevier Science
Print ISBN:
9780444421043
Electronic ISBN:
9781483289755