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Latest revision as of 13:34, 26 February 2013
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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.
Figure 1: Sugar evaporation general flowsheet. LITERATURE: http://www.monitorsugar.com/htmtext/btintro.htm
- Sugar evaporation process
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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