Jenkins Introduction to Cane Sugar Technology

1. Auflage 2013
ISBN: 978-1-4832-7797-4
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 496 Seiten, Web PDF

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.

Autoren/Hrsg.

Jenkins, G. H.

Inhaltsverzeichnis

1;Front Cover;1
2;Introduction to Cane Sugar Technology;4
3;Copyright Page;5
4;Table of Contents;10
5;FOREWORD;6
6;PREFACE;7
7;ACKNOWLEDGMENTS;9
8;ABBREVIATIONS USED IN LITERATURE REFERENCES;9
9;Chapter 1. INTRODUCTION;20
9.1;PURPOSE AND SCOPE OF THE BOOK;20
9.2;THE CANE SUGAR INDUSTRY;21
9.3;THE MANUFACTURING PROCESS;24
9.4;REFERENCES;26
10;PART I: MILLING STATION;28
10.1;Chapter 2. CANE UNLOADING AND CONVEYING;30
10.1.1;CANE CARRIER;30
10.1.2;CANE UNLOADING;33
10.1.3;FEEDING TABLES AND CROSS CARRIERS;36
10.1.4;CANE STORAGE;37
10.1.5;CANE LAUNDRY;38
10.1.6;REFERENCES;38
10.2;Chapter 3. MILLING PLANT;39
10.2.1;HISTORICAL;39
10.2.2;THE THREE-ROLLER MILL;40
10.2.3;THE MILLING TANDEM;55
10.2.4;REFERENCES;67
10.3;Chapter 4. CANE PREPARATION PLANT;68
10.3.1;HISTORICAL;68
10.3.2;OBJECTS OF CANE PREPARATION;68
10.3.3;CRUSHERS;68
10.3.4;KNIVES;72
10.3.5;SHREDDERS;75
10.3.6;COMBINATIONS OF CANE PREPARATORS;80
10.3.7;REFERENCES;80
10.4;Chapter 5. FACTORS INFLUENCING MILLING WORK;81
10.4.1;FACTORS IN CRUSHING;81
10.4.2;FACTORS INFLUENCING THE WORK OF IMBIBITION;89
10.4.3;CONCLUSIONS;91
10.4.4;REFERENCES;91
10.5;Chapter 6. CANE PREPARATION AND MILLING PERFORMANCE;92
10.5.1;OBJECTS OF CANE PREPARATION;92
10.5.2;ASSESSMENT OF PREPARATION;95
10.5.3;TESTS ON PREPARATION AND MILL PERFORMANCE;97
10.5.4;OPTIMUM PREPARATION IN PRACTICE;102
10.5.5;POWER REQUIREMENTS;105
10.5.6;REFERENCES;106
10.6;Chapter 7. MILL SETTINGS;108
10.6.1;OBJECT;108
10.6.2;DEFINITIONS;108
10.6.3;METHODS OF CALCULATING SETTINGS;109
10.6.4;SETTING OF THE TRASH PLATE;118
10.6.5;REFERENCES;121
10.7;Chapter 8. THEORY OF EXTRACTION AND MILL FEEDING;122
10.7.1;VOLUME RELATIONSHIPS IN MILLING;122
10.7.2;PRESSURE ON THE ROLL SURFACE;129
10.7.3;REFERENCES;134
10.8;Chapter 9. PRESSURES IN MILLING;135
10.8.1;PRESSURE-VOLUME RELATIONSHIPS;135
10.8.2;REFERENCES;143
10.9;Chapter 10. MILL CAPACITY;144
10.9.1;CAPACITY FORMULA;148
10.9.2;REFERENCES;151
10.10;Chapter 11. POWER FOR MILLING;152
10.10.1;EVALUATION OF POWER REQUIREMENTS;152
10.10.2;REFERENCES;159
10.11;Chapter 12. IMBIBITION;160
10.11.1;OBJECT OF IMBIBITION;160
10.11.2;SYSTEMS OF IMBIBITION;160
10.11.3;ASSESSMENT OF EFFICIENCY;170
10.11.4;OTHER CONSIDERATIONS;175
10.11.5;SUMMARY;176
10.12;Chapter 13. CANE "DIFFUSION";178
10.12.1;HISTORICAL;178
10.12.2;MODERN DIFFUSION PROCESSES;178
10.12.3;REFERENCES;183
11;PART II: THE CLARIFICATION PROCESS;184
11.1;Chapter 14. JUICE SCREENING AND WEIGHING;186
11.1.1;JUICE SCREENS;186
11.1.2;JUICE WEIGHING;189
11.1.3;REFERENCES;190
11.2;Chapter 15. CLARIFICATION PROCEDURE AND REACTIONS;191
11.2.1;SUMMARY OF PROCESS;191
11.2.2;HISTORICAL;191
11.2.3;CLARIFICATION PROCESSES;192
11.2.4;LIME DEFECATION;192
11.2.5;REFERENCES;206
11.3;Chapter 16. CLARIFICATION PLANT;208
11.3.1;LIME SUPPLY AND HANDLING;208
11.3.2;pH CONTROL;210
11.3.3;JUICE HEATERS;213
11.3.4;SUBSIDERS;216
11.3.5;REFERENCES;227
11.4;Chapter 17. RECOVERY OF SUGAR FROM MUD;228
11.4.1;DECANTATION;228
11.4.2;FILTER PRESSES;228
11.4.3;CONTINUOUS DECANTATION PROCESS;230
11.4.4;ROTARY VACUUM FILTERS;231
11.4.5;REFERENCES;239
12;PART III: EVAPORATION;240
12.1;Chapter 18. EVAPORATION: GENERAL;242
12.1.1;HISTORICAL;242
12.1.2;GENERAL CONSIDERATIONS;243
12.1.3;EQUIPMENT;245
12.1.4;VAPOUR BLEEDING;249
12.1.5;PERFORMANCE OF MULTIPLE EFFECTS;251
12.1.6;REFERENCES;261
12.2;Chapter 19. EVAPORATOR CALCULATIONS;262
12.2.1;INTRODUCTION;262
12.2.2;METHODS OF CALCULATION;262
12.2.3;EXAMPLES;264
12.2.4;REFERENCES;273
12.3;Chapter 20. EVAPORATOR SCALE;274
12.3.1;NATURE AND FORMATION OF SCALE;274
12.3.2;METHODS OF SCALE REMOVAL;276
12.3.3;DEPOSITS ON STEAM SIDE;279
12.3.4;REFERENCES;280
13;PART IV: THE CRYSTALLIZATION PROCESS;282
13.1;Chapter 21. SUGAR BOILING;284
13.1.1;OUTLINE OF PROCESS;284
13.1.2;SUGAR BOILING PRINCIPLES;288
13.1.3;CONTINUOUS SUGAR BOILING;302
13.1.4;REFERENCES;302
13.2;Chapter 22. VACUUM PANS;304
13.2.1;HISTORICAL;304
13.2.2;GENERAL SURVEY;305
13.2.3;GENERAL DESCRIPTION OF PAN;305
13.2.4;CONSIDERATIONS IN PAN DESIGN;315
13.2.5;CIRCULATION IN THE PAN;317
13.2.6;SUMMARY;332
13.2.7;REFERENCES;332
13.3;Chapter 23. INSTRUMENTS FOR PAN CONTROL;334
13.3.1;INSTRUMENTS BASED ON BOILING POINT RISE;334
13.3.2;CONDUCTIVITY INSTRUMENTS;338
13.3.3;HEAT TRANSMISSION INSTRUMENTS;341
13.3.4;MOBILITY RECORDER;342
13.3.5;REFRACTOMETERS;343
13.3.6;REFERENCES;343
13.4;Chapter 24. CENTRIFUGAL SEPARATION;344
13.4.1;HISTORICAL;344
13.4.2;BATCH MACHINES;344
13.4.3;CONTINUOUS MACHINES;360
13.4.4;SUMMARY;366
13.4.5;REFERENCES;366
13.5;Chapter 25. CRYSTALLIZATION;367
13.5.1;INTRODUCTION;367
13.5.2;TYPES OF CRYSTALLIZER;368
13.5.3;CRYSTALLIZER OPERATION;374
13.5.4;USE OF CRYSTALLIZERS ON HIGH GRADE MASSECUITES;380
13.5.5;REFERENCES;381
13.6;Chapter 26. LOW GRADE MASSECUITE;382
13.6.1;IMPORTANT FACTORS IN LOW-GRADE WORK;382
13.6.2;FACTORS LIMITING RECOVERY;387
13.6.3;EXHAUSTIBILITY FORMULAE;393
13.6.4;CHEMICAL THEORIES;399
13.6.5;REFERENCES;400
13.7;Chapter 27. DRYING AND STORAGE OF RAW SUGAR;402
13.7.1;SUGAR DRIERS;402
13.7.2;DESIGN OF DRIER;404
13.7.3;STORAGE OF RAW SUGAR;410
13.7.4;REFERENCES;416
13.8;Chapter 28. REFINING QUALITIES OF RAW SUGAR;417
13.8.1;THE REFINING PROCESS;417
13.8.2;REFERENCES;427
14;PART V: STEAM GENERATION AND USAGE;428
14.1;Chapter 29. STEAM GENERATION;430
14.1.1;HISTORICAL;430
14.1.2;THE BOILER UNIT;430
14.1.3;AUXILIARY HEATING SURFACES;439
14.1.4;BOILER FEED WATER;445
14.1.5;REFERENCES;447
14.2;Chapter 30. DETERMINATION OF BOILER EFFICIENCY;448
14.2.1;BOILER TESTING;448
14.2.2;REFERENCES;466
14.3;Chapter 31. STEAM USAGE;467
14.3.1;THE STEAM CYCLE;467
14.3.2;CALCULATION OF HEAT BALANCE;470
14.3.3;REFERENCES;484
15;AUTHOR INDEX;486
16;SUBJECT INDEX;489