Principles Of Sugar Technology Pdf
Author by: Pieter Honig Language: en Publisher by: Elsevier Format Available: PDF, ePub, Mobi Total Read: 57 Total Download: 876 File Size: 55,6 Mb Description: Principles of Sugar Technology focuses on the principles, methodologies, and processes involved in sugar technology, including properties of sugar and agents involved in its manufacture. The selection first offers information on the chemical and physical properties of sucrose, as well as decomposition, structure of the sucrose molecule, sucrose derivatives, crystallized and amorphous sucrose, and solvents. The book then takes a look at the physical and chemical properties of reducing sugars and non-nitrogenous organic acids of sugarcane. The publication ponders on nitrogen-containing nonsugars (amino acids and proteins), complex organic nonsugars of high molecular weight, and lipids of sugarcane. Discussions focus on the distribution of nitrogen in sugarcane, amino acids in cane juice and leaves, lignin, pectin, proteins, and significance of waxy and fatty lipids in sugar manufacture. The text also examines color and colored nonsugars, inorganic nonsugars, and agents used in sugar manufacture.
The selection is a dependable reference for readers interested in sugar technology. Author by: G. Jenkins Language: en Publisher by: Elsevier Format Available: PDF, ePub, Mobi Total Read: 87 Total Download: 340 File Size: 44,8 Mb Description: 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.
Principles Of Sugar Technology Pdf
Author by: Pieter Honig Language: en Publisher by: Elsevier Format Available: PDF, ePub, Mobi Total Read: 58 Total Download: 269 File Size: 53,7 Mb Description: Principles of Sugar Technology, Volume II: Crystallization summarizes the principles of the crystallization process applied in the sugar industry all over the world. This book describes the control systems and theories concerned with crystallization, reviewing the complicated technological process in sugar manufacture. The crystallography of sucrose in relation to the techniques, control methods, and fundamental changes and evolutions in the equipment used in factories for the crystallization process are also considered. Other topics include the developments in the technology as to crystallization by cooling, solubility of sucrose in impure solutions, and control instruments and technological and engineering developments in vacuum control and adjustment. The regulation of vapor pressures, significance of the circulation in vacuum pans, and nucleation technique are also covered in this publication.
The online version of Principles of Sugar Technology by Pieter Honig on ScienceDirect.com, the world's leading platform for high quality peer-reviewed full-text books.
This volume is valuable to sugar technologists and individuals connected with the sugar industry. Author by: V. Baikow Language: en Publisher by: Elsevier Format Available: PDF, ePub, Mobi Total Read: 24 Total Download: 286 File Size: 42,6 Mb Description: Manufacture and Refining of Raw Cane Sugar provides an operating manual to the workers in cane raw sugar factories and refineries.
While there are many excellent reference and text books written by prominent authors, there is none that tell briefly to the superintendent of fabrication the best and simplest procedures in sugar production. This book is not meant to replace existing books treating sugar production, but rather to supplement them.
All that is written in this book, each chapter of which deals with a separate station in a raw sugar factory and refinery, is also based on material already published and known to many in the sugar industry. The book is organized into two parts. Part I covers raw sugar and includes chapters on the harvesting and transportation of sugar cane to the factory; washing of sugar cane and juice extraction; weighing of cane juice; boiling of raw sugar massecuites; and storing and shipping bulk sugar. Part II on refining deals with processes such as clarification and treatment of refinery melt; filtration; and drying, cooling, conditioning, and bulk handling of refined sugar. Author by: E.
Delden Language: en Publisher by: Elsevier Format Available: PDF, ePub, Mobi Total Read: 84 Total Download: 408 File Size: 48,6 Mb Description: Sugar Series, Vol. 1: Standard Fabrication Practices for Cane Sugar Mills focuses on the processes, methodologies, and principles involved in standard fabrication practices for cane sugar mills. The publication first tackles the storage and transportation of cane, separation of juice from cane, use and behavior of bagasse, and juice weighing or measuring. The book then elaborates on liming, clarification, carbonatation, and sulfitation processes, and special clarification agents and their history. Topics include phosphate, magnesium compounds, clay, bauxite, charcoal and carbon, blankit, lime kiln, sulfur dioxide, and sample calculation of a sulfur burner. The text examines ion-exchange, evaporation, evaporator cleaning, measurement of heat-transfer coefficient, boiling house operation, seeding and crystallization, molasses centrifugation, and crystallizers. Discussions focus on water circulation, powdered-sugar preparation, crystallization procedure in practice, soda and acid facilities, cleaning shut-down, and variations on chemical cleaning.
The manuscript is a vital source of data for researchers wanting to study the standard fabrication practices for cane sugar mills.
Japanese 19th century wood sugarcane press in There are two processes for extracting juice from cane:. Milling, and. Diffusion. Milling Juice extraction by milling is the process of squeezing the juice from the cane under a set mills using high pressure between heavy iron rollers. Those mills can have from 3 up to 6 rolls; every set of mills are called tandem mill or mill train. For improve the milling extraction efficiency, imbibition water is added at each mill: Hot water is poured over the cane just before it enters the last mill in the milling train and is recirculated up to the reach the first mill.
The juice squeezed from this cane is low in sugar concentration and is pumped to the preceding mill and poured onto the cane just before it enters the rollers, the juice from this mill is the same way pumped back up the milling train. Mixed juice (that is to say cane juice mixed with the water introduced at the last mill) is withdrawn from the first and second mills and is sent for further processing. Milling trains typically have four, five or six mills in the tandem.
For improve the milling extraction performance before the cane reach the first mill, normally are used knife and shredder as preparation equipments. Diffusion Sugarcane diffusion is the process of extracting the sucrose from the cane with the use of imbibtion but without the squeezing by mills. Shredded cane is introduced into the diffuser at the feed end, Hot water is poured over the shredded cane just before the discharge end of the diffuser. The hot water percolates through the bed of cane and removes sucrose from the cane.
This dilute juice is then collected in a compartment under the bed of cane and is pumped to a point a little closer to the feed end of the diffuser and this dilute juice is allowed to percolate through the bed of cane. At this point the concentration of sucrose in the cane is higher than the concentration of sucrose in the dilute juice just mentioned and so sucrose diffuses from the cane to the juice, this now slightly richer juice is pumped back up the diffuser and the process is repeated, typically, 12 to 15 times (compared with the four to six times for the milling process) Juice clarification Sugar cane juice has a of about 4.0 to 4.5 which is quite acidic. Calcium hydroxide, also known as or limewater, is added to the cane juice to adjust its to 7.
The lime helps to prevent sucrose's decay into glucose and fructose. The limed juice is then heated to a temperature above its boiling point. The superheated limed juice is then allowed to flash to its saturation temperature: this process precipitates impurities which get held up in the calcium carbonate crystals. The flashed juice is then transferred to a clarification tank which allows the suspended solids to settle. The, known as clear juice is drawn off of the clarifier and sent to the evaporators. Juice evaporating The clarified juice is concentrated in a to make a syrup of about 60 percent sucrose by weight.
Crystallisation and centrifuging This syrup is further concentrated under vacuum in a vacuum boiling pan until it becomes, finely ground sugar crystals suspended in alcohol are introduced into the vacuum pan as seed crystals around which sucrose is deposited and these crystals then grow in size until they are ready to be discharged (typically about 1 millimetre (0.039 in)) A number of boiling schemes are possible, the most commonly used boiling scheme is the three-boiling scheme. This method boils the sugar liquors in three stages, called A-, B- and C. A batch type sugar separates the sugar crystals from the mother liquor. These centrifuges have a capacity of up to 2,200 kilograms (4,900 lb) per cycle. The sugar from the centrifuges is dried and cooled and then stored in a silo or directly packed into bags for shipment. The mother liquor from the first crystallization step (A-product) is again crystallized in vacuum pans and then passed through continuous sugar centrifuges.
The mother-liquor is again crystallized in vacuum pans. Due to the low purity the evapo-crystallization alone is not sufficient to exhaust, and so the so-called massecuite (French for “boiled mass”) is passed through cooling crystallizers until a temperature of approx. 45 °C (113 °F) is reached. Then the massecuite is re-heated in order to reduce its viscosity and then purged in the C-produced centrifugals.
The run-off from the C-centrifugals is called molasses. The spun-off sugar from the B-product and C-product centrifuges is re-melted, filtered and added to the syrup coming from the evaporator station. Continuous sugar centrifuge for recovery products Back-end refineries Some cane sugar mills have so-called back-end refineries.
In this case, a portion of the raw sugar produced in the mill is directly converted to refined sugar with a higher purity for local consumption, exportation, or bottling companies. Wastage is used for heat generation in the sugar mills. Energy in the sugar mill The remaining fibrous solids, called, are burned for fuel in the mill's steam boilers. These boilers produce high-pressure steam, which is passed through a turbine to generate electrical energy. The exhaust steam from the turbine is passed through the multiple effect evaporator station and used to heat vacuum pans in the crystallization stage as well as for other heating purposes in the sugar mill. Bagasse makes a sugar mill more than energy self-sufficient; surplus bagasse goes in animal feed, in paper manufacture, or to generate electricity for sale.
Factory automation As in many other industries has been promoted heavily in sugar refineries in recent decades. The production process is generally controlled by a central process control system, which directly controls most of the machines and components. Only for certain special machines such as the centrifuges in the sugar house decentralized are used for security reasons. History Sugar mills first appeared in the. They were first driven by, and then from the 9th and 10th centuries in what are today, and.
In the, sugar mills came into extended use in the 13th and 14th centuries, which greatly increased sugar production. The was applied to sugar-milling, with evidence of its use at in 1540, but possibly dating back several centuries earlier, and was mainly used in the northern Indian subcontinent. Sugar also first appeared in the Indian subcontinent, using the principle of rollers as well as, by the 17th century. See also. Notes and references. Steindl, Roderick (2005), Hogarth, DM, ed., (PDF), Proceedings of the XXV Congress of International Society of Sugar Cane Technologists, Guatemala, Guatemala City, pp. 106–116.
Adam Robert Lucas (2005), 'Industrial Milling in the Ancient and Medieval Worlds: A Survey of the Evidence for an Industrial Revolution in Medieval Europe', Technology and Culture 46 (1): 1-30 10-1 & 27. Adam Lucas (2006), Wind, Water, Work: Ancient and Medieval Milling Technology, p. 65,. (2011).