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Chemical Investigation of Molasses and Reducing Sugar Wastes of Molasses in Hakim Farabi Sugar Factory

Mohebbi, Javad | 2013

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 45178 (03)
  4. University: Sharif University of Technology
  5. Department: Chemistry
  6. Advisor(s): Alamolhoda, Ali Asghar; Matloubi Moghaddam, Firouz
  7. Abstract:
  8. Sugar extraction from cane sugar is based on crystallization. Sucrose crystallization is a mass transfer process. Sucrose molecule's migration from solution to crystal is driven by concentration difference between the mother liquor and the crystal surface; the coefficient of super saturation is the most important parameter for the process. It has large influence on product quantity and quality (crystal yield, crystal size and size distribution). In this project, first the efficiency of sucrose extraction studied by crystallization in HAKIM FARABI sugar factory. Crystal size distribution (CSD) is the more accurate measure for monitoring crystallization processes. CSD depending on the seeds produced. So at the first step the CSD of tree seeds (Ball Milled, Solute, and Powdered) is investigated by microscopically analysis and compared. The Coefficient of Variation (CV) of refinery sugar crystallization for Ball Milled, Solute and powdered seeds respectively are 0.28, 0.31 and 0.36 and for raw syrup, respectively are 0.29, 0.33 and 0.41.Uniformity Coefficient of refinery sugar crystallization for Ball Milled, Solute and powdered seeds respectively are 5.46, 5.22 and 4.39 and for raw syrup, respectively are 6.00, 5.25 and 3.38. Thus the Solute seed gives the best results. At the next step, the Solute seed is used for the extraction of C sugar. CSD for the Continuous Vacuum Pan (CVP) from 3rd cell to discharging section was larger in the small size ranges, which indicates the fine crystals created in the pan. By investing of the Brix, temperature and viscosity, the ununiformity was due to small crystals in B molasses. By dissolving small crystals of the B molasses, the crystal yield increased 2.4 percent and the purity of final molasses decreased by 1.6 degree
  9. Keywords:
  10. Crystallization ; Cane Molasses ; Particles Size Distribution ; Distribution Ratio ; Sugar Cane

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