The use of crystallizers for the cooling of high grade strikes in raw sugar manufacture
| MSI99P0886 | |
| Lamusse, J. P. Wiehe, H. F. Randabel, M. | |
| The use of crystallizers for the cooling of high grade strikes in raw sugar manufacture | |
| Periodical article | |
| 1963 | |
| Proc. int. Soc. Sug. Cane Technol. | |
| 11: 885-893 | |
| En | |
| En | |
| Experiments carried out in 5 raw-sugar factories have shown that the purity drop between massecuite and molasses is higher by an average of 6.7 points for A-massecuites and 4.7 points for B-massecuites when these massecuites are cooled in crystallizers. Similarly the crystal content of individual runs vary widely and it was not possible to establish a rate of increase in either purity drop or crystal contents per degree of temperature drop. An attempt was made to calculate the volumes of massecuites involved in the two processes. It was found that if the high-grade strikes are not cooled, 16.9 per cent more A-massecuites would have to be boiled to achieve the same molasses exhaustion. For a 100 tons cane/hour factory this would require 432 cu. ft. of additional pan capacity, plus one 42" x 24" centrifugal, and would bring about an increase in steam consumption of 1 ton/hour. On the other hand, if A- and B-massecuites are cooled, 6 additional crystallizers of 1000 cu. ft. each would be required. | |
| SUGAR CRYSTALLIZATION COOLING SYSTEMS PROCESSING | |
| MAURITIUS | |
| Sugar processing | |
| 1992-05-11 | |
| En | |
| Mauritius Sugar Industry Research Institute | |
| LIB | |
| CAT | |
| ST |