Difference between revisions of "Process info: Evaporation in sugar production"

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(New page: Back to Evaporation in sugar production '''I. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT''' ;Method description: The sugar factory can clean up the juice quite easily with s...)
 
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Revision as of 13:24, 4 November 2010

Back to Evaporation in sugar production


I. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


Method description

The sugar factory can clean up the juice quite easily with slaked lime (a relative of chalk) which settles out a lot of the dirt so that it can be sent back to the fields. The purified juice is a sugar solution containing approximately 14% sugar and 1% non-sugars. It is now necessary that this solution is thickened up into a syrup by boiling off excess water in a series of connected vessels. Under automatically controlled conditions in the evaporator station, each subsequent vessel operates under decreasing pressure with the last one being under almost a total vacuum. This "thick juice" leaving the evaporator station has a dark yellow to light brown colour and contains approximately 60% sugar.


Sugar evaporation process.jpg


Figure 1: Sugar evaporation general flowsheet. LITERATURE: http://www.monitorsugar.com/htmtext/btintro.htm


Sugar evaporation process


Sugar evaporation process2.jpg


Figure 2: (a) 4-stage pressured evaporation in the sugar beet industry, (b) 4-stage vacuum evaporation in the sugar cane industry.


II. NEW TECHNOLOGIES:


No information available.


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