Google: flotation cane sugar -> flotation

Introduction
Since williamson first created a system to combine phosphatation and flotation in l9l9[1], which process was termed Phosflotation by saranin[2], many advances have been achieved and new flotation-clarification processes have been developed in the sugar industry. These processes have improved the quality of the sugar produced, and in some cases, increased the capacity of sugar plants. one important advance is the extensive application of highly efficient polyacrylamide flocculants, which greatly increased the velocity and the stability of the flotation-separation process. another advance is the application of special cationic surfactants such as talofloc[3], or dioctadecyl dimethyl ammonium chloride, which combines with the negatively charged colorants (the major portion of color) as well as other cationic impurities, which then precipitate together. By this means, the efficiency of color removal and clarification has been increased to a high level. However, these chemicals are still too expensive for many sugar plants, especially when the world price of sugar is low. In china, most cane sugar factories produce plantation white sugar using a double sulphitation or double carbonatation process. After the grinding season, some of them play the roe of a refinery and produce white sugar from imported raw sugar. since the 1970's, the author and his colleagues have carried out intensive research on phosflotation and other methods of flotation-clarification. Based on this research, a new, highly efficient and low cost system has been developed and brought into use in several sugar factories in the Guangdong Province of china. It is a process combining phosflotation with either sulphitation or carbonatation in which all of the precipitate is removed from the liquor by flotation. compared with decolorization of about 30% for the simple phosphatation process, this new system has a color removal of 50 to 70%, depending on the manner of combination and the working conditions of the process, which can be selected flexibly according to the quality of the raw sugar treated and the level of c1arification efficiency desired. There exists a special problem for this new system, as caso3, and caco3, precipitates are heavier and more difficult to float than calcium phosphate and, as the amount of these precipitates is much larger than that in the phosphatation process, it is quite difficult to make such heavy precipitate float steadily and quickly. to solve this problem some new equipment for aerating the liquor and for creating good flocculation and flotation have been designed by the author. they have given satisfactory results and enabled this system to run smoothly.

1. Combination of phosflotation and sulphitation

When the phosflotation process was first applied in our sugar factories to clarify raw sugar liquor, so2 was not used. it has been proved in practice, however, that the quality of sugar produced can be improved by addition of small amount of so2, into the clarified liquor after phosflotation, and the effect is even better when a higher level of

Google: flotation cane sugar -> flotation sulphitation is applied prior to phosflotation. in the latter method, the caso3 precipitate forming in the liquor can be removed together with calcium phosphate by flotation, and both functions of color removal - by so2 (mainly based on chemical reaction) and by caso3(main1y based on adsorption) - can be utilized, giving a higher decolorization of 50-65%, depending on the level of so2 added. the flow sheet of this combined process is shown below:

Google: flotation cane sugar -> flotation The main operating conditions are: 61 - 63Bx, 60 - 65c; (1) melter liquor: (2) pH of preliming: 8.2 - 8.8; (3) level of SO2 added: 0.4 - l .4 g/l (4) dosage of H3PO4: 300 - 500 ppm p2o5 on sugar solids; 75 - 80c; (5) heating temperature: (6) dosage of flocculent: 10 - l5 ppm on solids; (7) pH of clarified liquor: 6.6 - 6.8. The efficiency of color removal by the process increases with the amount of so2 added, and thus can be adjusted to the desired level according to requirement. when the raw sugars treated are of good quality, for instance, with a color value below 4000 mau, the addition of 0.4-0.8 g/l of so2, is sufficient to produce white sugar of normal quality (90-l20 mau); if it is increased to l.0 or even l.4 g/l, superior white sugar with a low color of 80 or down to 60 mau can be produced. on the other hand, when the raw sugars are poor in quality, such as with a high color of over 8000 mau, considerable problems would occur in the refining process, so a high level of sulphitation is necessary for these raws to keep the process running normally. for instance, in l987, mei-san sugar factory in guangdong province (with a crushing capacity of 6000 tons of cane per day) received imported raws with a dark brown color. during the two months refining period, by controlling the leve1 of so2 at l.2-l.4 g/l, the quality of white sugar was kept normal. some color figures during this period were as follows: raw sugar: 7200 - 8500 mau melter liquor: 2200 - 3200 mau clarified liquor: 900 - l300 mau decolorization: 56 - 63% white sugar: l00 - l20 mau During the milling season in our sugar factories, phosflotation is also used for syrup clarification, combined with juice clarification in which l.2-l.4 g/l of so2 is added. nevertheless, it has been proved that, when the clarified syrup absorbs a small amount of so2 of about 0.2 g/l again, the effect is even better. superior white sugar with the following quality index has been produced in zhong-san sugar factory by this process: pol: reducing sugars: moisture: ash content: color value: insoluble matter: residual so2: 99.8 0.0l6% 0.036% 0.022% 64 mau 10.2mg/kg 7.5mg/kg Moreover, it is a significant phenomenon that these sugars are of good keeping quality. some samples made in l983 have been stored in white glass bottles, without sealing to make them airtight. at the present time, although they have absorbed

Google: flotation cane sugar -> flotation moisture from the air and have turned wet and sticky, they still remain quite white and bright, without apparent yellowing or darkening. in this process, both juice and syrup sulphitation are necessary. according to our experience over a long period of time, both sulphitation and phosphatation each has its own function of removing colorants and other impurities. they can complement each other, but the one cannot completely replace the other. this is also true of the juice and syrup clarification process. The effectiveness of phosphatation has been studied in detail by many researchers[4] and has been accepted commonly in the sugar industry; but on the function of sulphitation, different evaluations exist. in l984, based on a series of researches, shore pointed out[5] " so2 is effective in inhibiting the color forming reactions which occur during the storage of sugar as well as during the processing stages", and " the major role of so2 as used in the factory process is that of inhibiting the non-enzymic browning reactions", and "so2 also has a role in inhibiting color formation by enzymic reactions". these conclusions are also confirmed by our experience. It is worthwhile to mention the fact that, in most sugar factories in guangdong province, both juice and syrup sulphitation are performed respectively using tubular reactors, which work under the condition of a slight vacuum created by juice or syrup injection. this equipment is of simple construction, having a high absorption efficiency of over 92% and with only a very short retention time of a few minutes.

2. Combination of phosflotation and carbonatation

The carbonatation process is well known to be more effective in removing colorants and other impurities than sulphitation; however, it requires a great deal of capital investment for equipment and produces a large amount of alkaline filter mud, the disposal of which is becoming increasingly difficult because of pollution problems. Tto make use of the advantages of carbonatation but avoid its shortcomings, a new system, consisting of lowlevel carbonatation and phosflotation, has been developed in guangdong and put into use with satisfactory results. this process involves two stes of treatment and flotation as shown in flow sheet 2:

Google: flotation cane sugar -> flotation

The main operating conditions are as follows: (1) (2) (3) (4) (5) melter liquor: liming: final pH of saturation: heating temperature: Dosage (lieu dung) of flocculent: 6l - 63Bx 60 -65c 0.4 - 0.5% CaO 8.0 - 8.5 78 - 82 primary, 20 ppm on solids; secondary, l0 ppm on solids 200ppm P2O5on solids 0.2 - 0.4 g SO2 per liter

(6) dosage of phosphoric acid: (7) level of sulphitation:

Google: flotation cane sugar -> flotation (8) final pH of clarified liquor: 6.6- 6.8 This process obtains high efficiency of color removal. some practical figures of color were as follows: melter liquor: 3200 - 3800 mau final clarified liquor: l000 - l200 mau color removal: 66 - 70%

Although the raw sugar is of a very dark color, this process yields a white sugar of low color and sparkling appearance. In this process, the amount of lime added is reduced considerably and hence, the amount of filter mud is also much less than with traditional carbonatation. since the mud contains phosphate and is lower in alkalinity, it is a suitable fertilizer for acid soil, and the problem of pollution is decreased to a minimum. The CO2 used in this process may be obtained from either alcohol fermentation or flue gas, but the former is much better in this application. when fermentation gas is used, the equipment of this system can be considerably simplified because this gas is nearly pure co2. a tubular reactor used for co2 saturation of sugar liquor designed by the author has resulted in good performance and high efficiency of co2 absorption. the gas enters the tubular reactor and mixes with the liquor for only a few seconds, during which about 70% of the co2 is absorbed; the mixture then enters a small tank where co2 is further absorbed to approximately 90% in about ten minutes. this process is easy to control, the equipment and gas pipe are of small size and quite simple, and the power consumption is small. the greatest benefit is obtained when this process is applied in a plant, which has adjacent alcohol production. investment cost for this simplified carbonatation process is much lower than with traditional carbonatation. on the other hand, if flue gas is used to provide co2, the saturator, washing equipment and gas piping are larger and more complicated, and the power consumption is much bigger than when using fermentation gas. The precipitated CaCO3 formed in the liquor is around l0 g/l, and such an amount of heavy precipitate particles is very difficult to float. to solve this problem is of vital importance. in this area, some effective measures in aeration and flocculation have been applied which will be described below. This system involves two stages of flotation, and the primary stage needs more flocculent and air bubbles for floating more precipitate. to serve the two stages of treatment, a newly designed double-layer clarifier of shallow type is used, and the retention time of each layer is l4 to l8 minutes, depending on the amount of liquor treated. Usually, good and complete flocculation and flotation can be achieved in both steps of this process when running under normal conditions, and both clarified liquors are transparent. but if the working conditions of carbonatation are unstable or unsuitable, the first flotation would worsen and the primary clarified liquor would be turbid. however, this residual suspended matter can be removed at the secondary flotation, which works under more

Google: flotation cane sugar -> flotation favorable conditions (with less precipitate mainly comprising calcium phosphate which is easier to flocculate and float); thus the final liquor is still clean and bright. It appears that this process can be further simplified into one step of flotation, by prior addition of phosphoric acid, controlling the ph at around 8.0, and providing with automatic devices to maintain the temperature, ph and chemical dosage suitable and stable. then the system will be more beneficial and economical.

3. Mmechanism of flotation process

The modern flotation process is a highly efficient technology for separating solid particles in liquid to remove or recover them through addition of suitable air bubbles and flocculent. by comparison with the traditional method of sedimentation that is still in common use in the sugar industry and many other areas, the flotation process has a much higher separation velocity so that the flotation equipment can be of smaller volume. most solid particles in sugar juices settle under gravity at such a low velocity that many factories have to install sedimentation tanks (clarifiers) with a very large volume. an additional advantage for the sugar industry of increasing the separation velocity is shortcoming of the retention time and, hence, reduced sugar loss. The flotation process works on the princip1e of forming low-density aggregates of particles and bubbles, and the lower the density, the more quickly they float. it is obvious therefore that the most important factor for this process is to have all solid particles attached firmly to sufficient air bubbles, which in turn is determined by many physical-chemical factors and hydrodynamic parameters. Physical-chemically, the properties of the solid particle surface can be divided into two classes: hydrophobicity and hydrophilicity. particles with hydrophobic surfaces themselves repel the water from their surfaces and tend to adhere to air bubbles by their own nature, so they can become firmly attached to the bubbles and rise together spontaneously. on the other hand, hydrophilic particles have surfaces with affinity for water, so they do not adhere readily to bubbles and are difficult to float. As pointed out by gochin[6]: "almost all naturally occurring solid particles and most inorganic chemical precipitates have surfaces with a strong affinity for water (hydrophilicity) and they are invariably unflotable". this is or liquor: most insoluble matters are coagulates of hydrophilic organic colloids and various calcium salts and are typical substances having hydrophilic surfaces. experience shows that it is not easy to make them float. In order to further examine this problem and the relative mechanism of the flotation process, the author has carried out a series of researches and some important phenomena have been studied. the first problem is to find out the properties of calcium phosphate - a major chemical constituent in the phosflotation process. a test was made as follows: sodium phosphate and calcium chloride solutions were added to distilled water, equivalent to the mixture containing 300 ppm p2o5, and 400 ppm cao. calcium phosphate was precipitated in the form of many tiny solid

Google: flotation cane sugar -> flotation particles. these gradually combined into floccules of a slightly larger size and settled slowly. subsequently this liquid was aerated by the addition of some aerated water, which is made by pressurization of the mixture of water and injecting compressed air under 6 kg/cm2 pressure with a retention time of 3 minutes to make the air dissolve in the water. this aerated water, called "dissolved air" water, liberates a great many minute air bubbles when it comes out from the pressurized vessel, because the solubility of air in water decreases at low pressure. when this water was mixed with the liquid containing the phosphate particles in the above-mentioned test, although lots of minute air bubbles were released, they did not adhere to the solid particles and rose by themselves. none of the solid particles were floated, and all of them continued settling gradually. this demonstrated that the phosphate precipitate has hydrophilic surfaces. further tests showed that if some surface-active agents were added to the liquid before the aeration, the air bubbles would attach to the solid particles and cause them to float together. this is because of the orientation of the adsorbed surfactant molecules on the surface of the particles, whereby the hydrocarbon chains of the surfactant make the surface of particles hydrophobic. however, it is impossible to use this method in the production of sugar. Calcium phosphate has a characteristic in that it can flocculate spontaneously into forms having a loose structure, with plenty of cavities inside. in the course of forming floccules, some other solid particles such as the impurities in sugar liquor can be trapped inside and these settle together. this is why phosphate is very effective in removing suspended matter (including chemically inert particles). similarly, in the course of flocculation, calcium phosphate particles can also trap minute air bubbles forming floccules having a lower density than the liquid. this can be proved by a test, which is like that described above but in a different sequence as follows: Water containing dissolved air is continuously added at the same time as sodium phosphate solution to a liquid that contains calcium chloride. calcium phosphate is precipitated, and gradually forms floccules that have air bubbles inside or on the surface that can be seen clearly. they float upwards at different velocities depending on the size of the floccules and the amount of air occluded. this type of flotation is based on the flocculation of the solid particles, and it has different characters from that of hydrophobic particles. When the air bubbles float up singly, the larger bubbles rise more quickly and the smaller ones slowly. in the case of flocculation-flotation, only minute bubbles can be trapped and are effective, whereas the bigger bubbles are wasted and may even be harmful. in the system, the major factors that have been found to be most important in determining the success and efficiency of flotation-separation are the parameters of the bubbles and the creation of flocculation.

3.Mmechanism ca qu trnh tuyn ni

Qu trnh tuyn ni hin i l mt cng ngh c hiu qu cao tch cc ht rn trong cht lng loi b hoc khi phc li chng thng qua vic b sung cc bong bng kh ph hp v flocculent. bng cch so snh vi phng

Google: flotation cane sugar -> flotation php truyn thng ca cc trm tch m vn cn s dng ph bin trong ngnh cng nghip ng v nhiu lnh vc khc, qu trnh tuyn ni c tc phn tch cao hn nhiu cc thit b ni c th c khi lng nh hn. cc ht rn nht trong cc loi nc gii quyt ng di lc hp dn tc thp nh vy m nhiu nh my phi ci t cc b trm tch (clarifiers) vi mt khi lng rt ln. mt li th b sung cho ngnh cng nghip ng tng vn tc tch l thiu st ca thi gian lu gi v, do , mt ng gim. Qu trnh tuyn ni hot ng trn princip1e hnh thnh mt thp ca cc ht ct liu v bong bng, v mt thp hn, nhanh hn chng ni c. n l hin nhin v th m yu t quan trng nht cho qu trnh ny l tt c cc ht rn gn vng chc bong bng khng kh y , do c xc nh bi nhiu yu t vt l-ha hc v cc thng s thy ng lc hc. Vt l-ha hc, cc tnh cht ca b mt ht rn c th c chia thnh hai lp: s nc v hydrophilicity. cc ht vi cc b mt k nc t y nc t b mt ca h v c xu hng tun th cc bong bng kh do bn cht ring ca h, h c th tr nn vng chc gn lin vi cc bong bng v s gia tng vi nhau mt cch t nhin. Mt khc, cc ht c b mt thm nc vi i lc vi nc, h khng tun th d dng bong bng v rt kh ni. Nh ch ra bi gochin [6]: "t nhin gn nh tt c cc ht rn v kt ta ha hc v c nht c b mt vi mt mi quan h mnh m i vi nc (hydrophilicity) v h lun unflotable". iu ny l hoc ru: vn khng ha tan nht l coagulates ca cht keo a nc v cc mui canxi hu c khc nhau v l cc cht in hnh c b mt a nc. kinh nghim cho thy rng n khng phi d dng lm cho h ni. tip tc xem xt vn ny v c ch tng i ca qu trnh tuyn ni, tc gi thc hin mt lot cc nghin cu v mt s hin tng quan trng c nghin cu. vn u tin l tm ra cc thuc tnh ca phosphate canxi - mt thnh phn ha hc chnh trong qu trnh phosflotation. th nghim c thc hin nh sau: natri phosphate v cc gii php clorua canxi c thm vo nc ct, tng ng vi hn hp c cha 300 ppm P2O5, v cao 400 ppm. b kt ta canxi phosphate dng ht nh nhiu rn. dn dn kt hp thnh nhng floccules c kch thc ln hn mt cht v gii quyt t t. sau cht lng ny l sc kh bng cch cho thm mt t nc c ga, l do p ca hn hp nc v bm kh nn di 6 kg/cm2 p lc vi thi gian lu gi ca 3 pht lm cho khng kh ha tan trong nc. nc ny c ga, gi l "ha tan khng kh" nc, gii phng mt nhiu bong bng khng kh pht tuyt vi khi n i ra t tu p lc, bi v tan ca kh trong nc gim p sut thp. khi nc ny c trn vi cht lng c cha cc ht phosphate trong cc kim tra ni trn, mc d rt nhiu bong bng kh pht c pht hnh, h khng tun th cc ht rn v sng ca mnh. khng ai trong s cc ht rn c th ni, v tt c chng tip tc gii quyt t t. ny chng minh rng cc kt ta phosphate c b mt a nc. thm cc xt nghim cho thy nu mt s i l hot ng b mt c thm vo cht lng trc khi sc kh, cc bt kh s gn vo cc ht rn v lm cho chng ni vi nhau. iu ny l do s nh hng ca cc phn t b mt hp ph trn b mt ca cc ht, nh cc chui hydrocarbon ca b mt lm cho b mt ca cc ht k nc. Tuy nhin, khng th s dng phng php ny trong sn xut ng. Calcium phosphate c mt c tnh ch n c th lam thanh tng cuc t pht thnh cc hnh thc c mt cu trc lng lo, vi nhiu khoang bn trong. trong qu trnh floccules hnh thnh, mt s ht rn khc nh cc tp cht trong ru ng c th b gi bn trong v nhng gii quyt vi nhau. y l l do ti sao phosphate l rt hiu qu trong vic loi b cht l lng (bao gm c cc ht tr ha hc). tng t, trong qu trnh keo t, canxi phosphate ht cng c th by hnh thnh bong bng kh pht floccules c mt thp hn so vi cht lng. iu ny c th c chng minh bng mt bi kim tra, m l ging nh m t trn, nhng theo mt trnh t khc nhau nh sau:

Google: flotation cane sugar -> flotation Nc c cha kh ho tan l lin tc gia tng ng thi l gii php phosphate natri cht lng c cha clorua canxi. l kt ta canxi phosphate, v dn dn hnh thc floccules c bong bng khng kh bn trong hoc trn b mt c th c nhn thy r rng. chng ni ln trn vi vn tc khc nhau ty thuc vo kch thc ca cc floccules v lng khng kh occluded. loi hnh ny ni c da trn kt bng ca cc ht rn, v n c nhn vt khc nhau t ca cc ht k nc. Khi bong bng kh ni ln n l, cc bong bng ln hn tng nhanh hn v nh hn nhng ngi chm. trong trng hp ca tuyn ni, keo t, ch c bong bng c th b gi pht v c hiu qu, trong khi cc bong bng ln hn l lng ph v thm ch c th c hi. trong h thng, nhng yu t chnh c tm thy l quan trng nht trong vic xc nh s thnh cng v hiu qu ca phn-tuyn ni l cc thng s ca cc bong bng v to ra cc flocculatione, lm r hiu qu cao cng nh u t thp v chi ph vn hnh c t c. cc yu t ch cht cho h thng ny l m bo mt qu trnh ph hp v iu kin lm vic ca n v p dng cc phng php tt trong thng kh v keo t kt hp vi my mc mi. nhiu ci tin mi cho h thng ny vi c ch v ng dng ca h c tho lun chi tit.

4. Air bubble parameters

Air bubbles provide the lifting force for flotation of the solid floccules; their size and number have great influence on the stability and velocity of flotation. a basic physical-mathematical analysis has been made, from which some fundamental rules can be shown. The force f1, causing a body to float in a liquid is: f1 = v (d2 -- d1) The resistance f2 to a body in motion is given by f2 = cd2 av2 / 2g and g the acceleration due to gravity. The resistance coefficient varies with some other factors. under the conditions to be examined, it can be expressed as: c = 24 / re (3) (2) Where c is the coefficient of motion resistance, a the sectional area of the body, v the moving velocity of the body, (l) Where v is the vo1ume of the body, d2 the density of the liquid, d1 the density of the body.

Google: flotation cane sugar -> flotation

where re is the reynolds number of the system examined. The rising velocity of an air bubble in a liquid is determined by its size and the properties of the liquid, which can be calculated according to the above formulae and the relative parameters. some figures of these velocities for air bubbles of various diameters in water and in a 60brix sugar solution at various temperature are shown in figure l. they coincide with the results of practical measure. It can be seen from the figure that the rising velocity of air bubbles increases rapidly with their size, and is approximately proportional to the square of the diameter, under same other conditions. from this relationship, the size of bubbles can be estimated roughly by observing their rising velocity. for the sugar flotation process, minute air bubbles smaller than 50 micrometers are advisable; their floating velocity in 60brix sugar solution at 60-80c is less than 2 cm/min. if aerated sugar liquor is held at rest for about two minutes then plenty of bubbles remain, the aeration effect is satisfactory. In a high brix sugar solution, the rising velocity of small air bubbles is quite low. but in a good flotation process, the floccules can rise at higher speed. therefore, after most of the floccules rise, there are still some minute bubbles left in the clarified liquor that makes the liquor look somewhat turbid. the floccules have a much higher density than that of the air bubbles but, because they are much larger than the bubbles, when their density is lower than the liquid by occlusion of many air bubbles, the floccules will rise faster than individual bubbles.

Google: flotation cane sugar -> flotation

Calculating the rising velocity of floccules of different size and different density by the above formulae can also show this. the results of such calculations are shown in figure 2, which gives the rising velocity of spherical bodies having densities of 0.9. 1.0 and l.1, respectively, and having diameters of 0.l to 0.8 mm, floating in a 60brix sugar solution at 60c (with density of l.264 and viscosity of 9.69 centipoises). it can be seen that the rising velocity of these bodies increases rapidly with their sizes; this is the same as in the sedimentation process (only replacing rising by settling). particles larger than 0.5 mm and with densities lower than l.l can rise at more than 10 cm/min that is much faster than that of small air bubbles. The above figures are calculated for spherical bodies, whereas, in practice, floccules have different, complicated shapes. this affects the coefficient of motion resistance and the rising velocity to some extent, but the above correlation between the relative parameters is still applicable on the whole. The size and density of the floccules are two major factors in determining their rising velocity in a certain liquid. it can be seen from figure 2 that, if the density decreases by 0.1, the rising velocity increases by 40 to 70%. since the densities of the solid and the liquid show little variation, the density of the floccules is mainly determined by the amount of air bubbles occluded. this discussion explains the important role of modern flocculation technique in considerably improving the flotation-separation velocity through forming floccules with large size and low density by occluding bubb1es. through a series of researches, the following factors have been found to be essential in achieving good results. (1) Air bubbles must be of microscopic size. as pointed out by saranin[2]: "the bubbles need to be of sufficiently

Google: flotation cane sugar -> flotation small size as to be easily enmeshed into the floccules of the precipitate". generally, sizes smaller than 30 microns are preferable, and smaller than 50 microns are acceptable. larger bubbles are wasted and may even be harmful, because they can bring about detrimental turbulence in the clarifier and interfere with the flotation of floccules. (2) Tthe quantity of bubbles should be sufficient but not too much; as the floccules can only enmesh a certain quantity of bubbles, excessive bubbles are useless and harmful. in a good system using a high-efficiency flocculent where air bubbles can be utilized effectively, the quantity of bubbles required for lifting these floccules is not large. in the simp1e phosflotation and sulphitation-phosflotation process, a volume ratio of bubbles to liquor between 0.5 and 1% is sufficient. taking into account the amount of insoluble solids in the liquor, including the precipitate formed by chemical treatment is only l-3 g/l, the bubbles of the above-mentioned volume of air amount to 3-5 ml per gram of solid. if the bubbles and solids can mix together by themselves, the mixture will have a density as low as 0.2-0.3. it is obvious that, in this case, the key factor is to utilize the bubbles effectively, but not to supply too many. on the other hand, too many bubbles increase the volume of floating scum and, hence, decrease the effect of a certain amount of flocculent in the floccules and the scum. (3) Good flocculation is of great help in the occlusion of bubbles by the floccules. during the flocculation of calcium phosphate, named "primary flocculation", they can enmesh some bubbles. based on this function, the phosflotation process has been applied in many sugar refineries for some fifty years. however, this effect is limited, the process is therefore not too stable, and the practical results are not very good. the application of polyacrylamide greatly improves flocculation in what is known as "secondary flocculation", when floccules are formed of much larger size, often reaching several millimeters, while they have many more bubbles occluded inside. these make the flotation process more stable and of much higher efficiency. in this aspect aeration at the right time to coordinate both flocculation to achieve the best effect is also important.

Phn dch: 4. Air bong bng thng s

Bong bng khng kh cung cp cho lc lng nng cho tuyn ni ca floccules rn; kch thc v s lng ca h nh hng ln n s n nh v vn tc ca tuyn ni. mt phn tch vt l ton hc c bn c thc hin, t mt s quy tc c bn c th c hin th. Cc lc lng f1, gy ra mt c th tri ni trong mt cht lng l: f1 = v (d2 - d1) (l) Trng hp v l vo1ume ca c th, d2 mt ca cht lng, d1 mt ca c th. Cc f2 khng vi mt c th chuyn ng c cho bi f2 = cd2 AV2 / 2g (2)

Google: flotation cane sugar -> flotation Trong c l h s khng chuyn ng, mt khu vc ct ca c th, v vn tc di chuyn ca c th, v g gia tc do trng lc. H s khng thay i theo mt s yu t khc. theo cc iu kin c kim tra, n c th c th hin nh: c = 24 / li (3) m li l s Reynolds ca h thng kim tra. Vn tc tng ca mt bong bng khng kh trong cht lng c xc nh bi kch thc ca n v cc tnh cht ca cht lng, c th c tnh theo cng thc trn v cc thng s tng i. mt s con s ca nhng vn tc cho bong bng kh c ng knh khc nhau trong nc v trong mt dung dch ng 60 o Brix nhit khc nhau c th hin trong hnh l. h trng vi kt qu o thc t. N c th c nhn thy t con s rng vn tc tng ca bong bng khng kh tng nhanh vi kch thc ca chng, v xp x t l vi bnh phng ca ng knh, di iu kin tng t khc. t mi quan h ny, kch thc ca bong bng c th c c tnh khong bng cch quan st tc ca h tng ln. cho qu trnh tuyn ni ng, pht bt kh nh hn 50 micromet c khuyn khch, vn tc ni ca h trong 60 gii php ng Brix 60 -80 c l t hn 2 cm / pht. nu ru c ga ng c t chc ti phn cn li khong hai pht sau vn cn rt nhiu bong bng, hiu ng kh l tha ng. Trong mt dung dch ng cao Brix, vn tc tng ca bong bng khng kh nh l kh thp. nhng trong mt qu trnh tuyn ni tt, floccules c th tng ln tc cao hn. do , sau khi hu ht cc tng floccules, vn cn mt s bong bng pht cn li trong ru lm r m lm cho ru nhn hi c. cc floccules c mt cao hn nhiu so vi cc bong bng khng kh, nhng v h l ln hn nhiu so vi cc bong bng, khi mt ca h thp hn cht lng bng cch tc ca bong bng kh nhiu, cc floccules s tng nhanh hn so vi bong bng c nhn. Tnh ton vn tc tng ca floccules kch thc khc nhau v mt khc nhau bi cc cng thc trn cng c th hin th ny. kt qu tnh ton nh vy c th hin trong 2 con s, cho php tc tng ca cc c quan hnh cu c mt l 0,9. 1,0 v l.1, tng ng, v c ng knh n 0,8 mm 0.l, tri ni trong mt dung dch ng 60 o Brix ti c 60 (vi mt v nht ca l.264 centipoises 9,69). c th thy rng tc tng ca cc c quan ny tng nhanh vi kch thc ca chng, iu ny cng ging nh trong qu trnh trm tch (ch thay th tng gii quyt). cc ht ln hn 0,5 mm v vi mt thp hn s c th tng mc hn 10 cm / pht l nhanh hn nhiu so vi cc bt kh nh. Cc con s nu trn c tnh cho cc c quan hnh cu, trong khi , trong thc t, floccules c khc nhau, hnh dng phc tp. ny nh hng n h s cn chuyn ng v vn tc tng ln n mc no , nhng mi tng quan gia cc thng s trn tng i vn cn p dng trn ton b. Kch c v mt ca floccules l hai yu t chnh trong vic xc nh vn tc ca h tng ln trong mt cht lng

Google: flotation cane sugar -> flotation nht nh. n c th c nhn thy t hnh 2 rng, nu mt gim t 0,1, tng vn tc ln ti 40 n 70%. k t khi mt ca nhng cht rn v cht lng cho thy t s thay i, mt ca cc floccules ch yu l xc nh bi s lng bong bng khng kh occluded. tho lun iu ny gii thch vai tr quan trng ca k thut hin i trong kt bng ci thin ng k tc tuyn ni, tch thng qua floccules hnh thnh vi kch thc ln v mt thp bi bubb1es occluding. thng qua mt lot cc nghin cu, cc yu t sau y c tm thy l cn thit trong vic t c kt qu tt. (1) Air bong bng phi c kch c nh. nh ch ra bi saranin [2]: "cc bong bng cn phi c kch c nh c d dng vng vo floccules ca kt ta". ni chung, kch thc nh hn 30 micron l thch hp hn, v nh hn 50 micron l chp nhn c. bong bng ln hn l lng ph v thm ch c th c hi, bi v h c th mang li s nhiu lon gy bt li trong lng v cn tr ni ca floccules. (2) Tthe s lng bong bng l nhng khng qu nhiu, nh l ch c th moc khia floccules mt s lng nht nh ca bong bng, bong bng qu mc l v ch v c hi. trong mt h thng tt s dng mt flocculent hiu qu cao, ni bong bng kh c th c s dng c hiu qu, s lng bong bng cn thit nng nhng floccules l khng ln. trong phosflotation simp1e v qu trnh sulphitation-phosflotation, mt t l khi lng ca bong bng vi mt hng ru t 0,5 n 1% l . c tnh n lng cht rn khng ha tan trong ru, bao gm kt ta c hnh thnh bng cch x l ha hc ch l-3 g / l, cc bong bng ca khi lng ni trn ca lng khng kh 3-5 ml mi gram ca rn. nu bong bng v cht rn c th kt hp vi nhau t, hn hp s c mt thp 0,2-0,3. r rng l, trong trng hp ny, yu t quan trng l s dng cc bong bng c hiu qu, nhng khng cung cp qu nhiu. Mt khc, bong bng qu nhiu lm tng khi lng ca cn b ni v do , lm gim tc dng ca mt s tin nht nh ca flocculent trong floccules v cc cn b. (3) Tt keo t l gip rt nhiu trong tc ca bong bng ca floccules. trong qu trnh keo t ca canxi phosphat, t tn l "chnh keo t", h c th moc khia mt s bong bng. da trn chc nng ny, qu trnh phosflotation c p dng trong cc nh my lc nhiu ng cho mt s nm mi nm. Tuy nhin, hiu ng ny l hn ch, qu trnh ny l do khng qu n nh, v kt qu thc t khng phi l rt tt. vic p dng polyacrylamide kt bng ci thin ng k trong nhng g c gi l "keo t th cp", khi floccules c hnh thnh c kch thc ln hn nhiu, thng t ti vi mm, trong khi h c nhiu bong bng hn occluded bn trong. nhng lm cho qu trnh tuyn ni n nh hn v hiu qu cao hn nhiu. trong kha cnh ny sc kh vo ng thi im c hai phi hp keo t t c hiu qu tt nht l cng quan trng.

5. Method of aeration ( PP sc kh)

Many aeration methods have been used in the flotation process in the sugar processing and other industries. in

Google: flotation cane sugar -> flotation the early years, the aeration of liquor was done by injecting compressed air into it, or pumping either the whole or a part of the liquor through an injector to suck air in, but these methods formed many large bubbles. in the 1950's, the so-called "dissolved air" method was introduced in some sugar refineries. this method can make minute and uniform air bubbles and has been used extensively in other industries. saranin examined its application in the sugar industry in detail[2]. however this aeration system is somewhat complicated. another method is the use of an aerating pump, usually a modification of a centrifugal pump, with some changes in the construction to increase the breaking effect on the bubbles. in general, these machines provide bubbles that are not so good as those produced by the "dissolved air" method. according to the above-mentioned mechanism, the author has designed a new aeration system. the aerator is of multi-knife style, consisted of a rotor having 20 knife blades running at high speed (about 2900 rpm) inside a cylindrical shell. the knives are machined to make their edges very sharp, and both ends are made tortuous in a special shape to increase the cutting effect on the bubbles; the shell is machined to form hundreds of small troughs with sharp edges on the inner surface. the annular clearance between the rotor and the shell is very small. the treated liquor or syrup with air flows through the passage formed by this clearance, and is cut by knives and ground by the shell, producing numerous minute bubbles. all larger bubbles are broken down and eliminated. microscopic observation shows that the bubbles formed are in the size range 10 to 30 microns, as good as those liberated in the "dissolved air method, and much more suitable than those produced by other methods. the aerator is equipped with a 7 kw electric motor and can provide sufficient aeration for a refinery with a capacity of 1000 tons raw sugar per day. The aerated liquor or syrup from this aerator is a yellowish emulsion, containing 10-30% by volume of minute bubbles, depending on the composition of the liquor. genera1ly speaking, washed raw sugar liquors contain less surface-active substances and bubble-forming action is not too strong. on the other hand, during the crushing season, cane syrups contain much more surface-active substances, such as nitrogenous compounds; they often form many bubbles which are very stable and can stand for a long time. some syrup samples have been found to be able to form an aerated emulsion containing as much as 40% by volume of stable minute bubbles. Since the aerated liquors contain a great many bubbles, it is not necessary to put all the liquor through the aerator. if a part of the liquor is treated by the aerator and then mixed with the rest, by adjusting the proportion of this first part the amount of bubbles in the whole liquor can easily be controlled at a suitable level. usually, this proportion is 15-25% for cane syrup and 25-40% for washed raw sugar liquor. since some air bubbles will disappear (merge and break) in the course of the process before they pass into the clarifier, the proportion of aerated liquor should be controlled according to the flotation in the clarifier.

Google: flotation cane sugar -> flotation

Phn Dch:
Nhiu phng php sc kh c s dng trong qu trnh tuyn ni trong ch bin ng v cc ngnh cng nghip khc. trong nhng nm u, cc thng kh ca ru c thc hin bng cch bm kh nn vo n, hoc bm hoc ton b hoc mt phn ru qua mt vi phun ht khng kh trong, nhng cc phng php ny c hnh thnh bong bng nhiu ln. vo nhng nm 1950, ci gi l "ha tan khng kh" phng php c gii thiu trong mt s nh my tinh ch ng. phng php ny c th lm cho bong bng kh pht, thng nht v c s dng rng ri trong ngnh cng nghip khc. saranin kim tra ng dng ca n trong ngnh cng nghip ng chi tit [2]. Tuy nhin h thng sc kh c phn phc tp. phng php khc l s dng mt my bm np ga, thng l mt sa i ca mt my bm ly tm, vi mt s thay i trong xy dng tng hiu qu ph v cc bong bng trn. ni chung, cc my ny cung cp bong bng khng c tt nh vy l nhng ngi sn xut theo phng php "ha tan khng kh". theo c ch ni trn, tc gi thit k mt h thng sc kh mi. aerator l phong cch con dao a, bao gm mt rotor c 20 li dao chy tc cao (khong 2900 rpm) bn trong mt v hnh tr. cc dao c gia cng lm cho cc cnh ca h rt sc nt, v c hai u c thc hin quanh co trong mt hnh dng c bit tng hiu lc ct trn cc bong bng, v c gia cng to thnh hng mng nh vi cc cnh sc nt trn b mt bn trong. gii phng mt bng hnh khuyn gia cc cnh qut v v l rt nh. ru c iu tr hoc xi-r vi khng kh chy qua on hnh thnh gii phng mt bng ny, v c ct bng dao v mt t bng v, sn xut bong bng nhiu pht. tt c cc bong bng ln hn l chia nh v loi b. knh hin vi quan st cho thy cc bong bng hnh thnh trong khong kch thc 10-30 micron, tt nh nhng ngi gii phng trong phng php "ha tan khng kh", v nhiu hn na ph hp hn so vi sn xut bng phng php khc. aerator c trang b vi mt in 7 kw ng c v c th cung cp kh cho nh my lc du vi cng sut 1000 tn ng th mi ngy. Cc ru c ga hoc xi-r t aerator y l mt mu vng nh tng, c cha 10-30% theo th tch ca bong bng pht, ty thuc vo thnh phn ca ru ny. genera1ly ni, ra ru ng th c cha cc cht hot ng b mt t hn v bong bng hnh thnh hnh ng khng phi l qu mnh. Mt khc, trong ma nghin, xir ma cha cc cht nhiu hn na hot ng b mt, chng hn nh cc hp cht cha nit; chng thng to nhiu bong bng c rt n nh v c th ng trong mt thi gian di. mt s mu xi-r c tm thy c th to thnh mt nh tng c ga cha nhiu nh 40% theo th tch n nh ca bong bng pht. V ru c ga cha nhiu bong bng tuyt vi, n khng cn thit phi t tt c cc ru thng qua cc aerator. nu mt phn ca ru l iu tr bng aerator v sau trn vi phn cn li, bng cch iu chnh t l ny phn u

Google: flotation cane sugar -> flotation tin s lng bong bng trong ru ton c th d dng c kim sot mc ph hp. thng, t l ny l 15-25% i vi xi-r ma v 25-40% i vi ru ra ng th. v mt s bong bng kh s bin mt (kt hp v ph v) trong qu trnh ca qu trnh ny trc khi h i vo s lng, t l ru c ga nn c kim sot theo quy nh ca tuyn ni trong cc lng.

6. Flocculation and the use of flocculent (ha cht s ding v cch dung ha cht)
The efficiency of modern flotation process has been raised greatly by using polyacrylamide, of which the chemical constitution and the relative parameters, as well as the preparation and application method, have great influence on the effect of flotation. Most flocculants used in the sugar industry are co-polymers of acrylamide and acrylic acid, the latter component usually comprising about 20-30%. some other flocculants have other components containing other chemically active groups. a chemical plant in guangzhou has made many species of flocculent samples according to our requirements and, through a series of tests and comparisons, some highly effective flocculants have been selected for sugar industry application. in general, polyacrylamides of higher molecular weight have higher efficiency in flocculation. the flocculants we use now have a molecular weight of over ten million and also contain some other special active groups. they should be carefully dissolved in warm soft water using a low-shear stirrer to give a 0.1% solution.

The dosage of flocculent has great influence on the flotation velocity of floccules. some results of our laboratory tests shown in figure 3 present the effect of flocculent dosage on the rising velocity of floccules in cane syrup treated by phosflotation. it can be seen that the rising velocity obviously increases with the dosage of flocculent, since bigger floccules containing more bubbles are formed.

Google: flotation cane sugar -> flotation The flocculent dosage required for the process is not only dependent on the variety of flocculent used and its properties, but also on the arrangement of the process. for example, in the cane syrup phosflotation process, aeration should be arranged before phosphate flocculation, so that the primary flocculation of phosphate can play a useful role in enmeshing air bubbles. this action decreases the density of floccules, thus diminishing the load of flocculent and the dosage required. by this means, combined with good treatment, 3 ppm flocculent on solids in the laboratory and 5 ppm in production are sufficient to obtain good and fast flotation. on the other hand, when treating raw sugar liquors, even if aerated earlier, some of the bubbles will disappear in the course of treatment. so, the principal aeration mainly depends on the action of the secondary flocculation through adding the flocculent, and more flocculent is therefore needed. as a rule, 8-10 ppm on solids for simple phosflotation, l0-15 ppm for sulphitation-phosflotation, and 20 ppm for carbonatation-flotation are required. The thorough mixing of flocculent and 1iquor is another aspect that must be emphasized but may often be neglected in practice. since the flocculent solution is very viscous, it is not easy to disperse it uniformly in the liquor that is also viscous. incomplete mixing often leads to uneven distribution and distinctly decreases the effect of the flocculent. in some systems, flocculent solution is added into the liquor pipe prior to the entry of the clarifier, as the pipe is quite short and without a stirrer, the flocculent hardly ever disperses to the whole liquor. in l some other systems, flocculent is added to the overflow-exit of a high-level container prior to the c1arifier; since the pipe is longer and the greater level difference leads to a stronger turbulence, the mixing effect is better. but this method often brings about another problem: sucking in air from the opening of the overflow, which produces many large bubbles that seriously disturb the flotation process in the clarifier. In the new system designed by the author, a special mixer is equipped beside the clarifier. it first mixes the aerated liquor with the rest, and then mixes the whole liquor with the flocculent. each step is achieved completely. the liquor stays in it for about one minute to get better mixing and to bring-about preflocculation to trap the air bubbles. the mixture flows out from the bottom of the mixer, which ensures the liquor only carries away minute bubbles. the larger bubbles, having a higher upward velocity, will rise to the surface of the mixer and separate from the liquor. this measure eliminates the detrimental effect on the flotation process of large bubbles, which are often formed in liquid or syrup.

Phn dch:
Hiu qu ca qu trnh tuyn ni hin i c nng ln rt nhiu bng cch s dng polyacrylamide, trong hin php ha hc v cc thng s tng i, cng nh phng php chun b v ng dng, c nh hng ln n hiu qu ca vic tuyn ni. Hu ht flocculants c s dng trong ngnh cng nghip ng l ng polymer ca acrylamide v axit acrylic,

Google: flotation cane sugar -> flotation thnh phn th hai thng chim khong 20-30%. mt s flocculants khc c thnh phn khc c cha cc nhm ha hc khc hot ng. mt nh my ha cht Qung Chu c nhiu loi flocculent mu theo yu cu ca chng ti v, thng qua mt lot cc xt nghim v so snh, mt s flocculants c hiu qu cao c chn ng dng cng nghip ng. ni chung, polyacrylamides trng lng phn t cao hn c hiu qu cao hn trong kt bng. cc flocculants chng ti s dng by gi c trng lng phn t hn mi triu USD v cng c cha mt s c bit cc nhm khc hot ng. h cn phi cn thn ha tan trong nc mm mi m p bng cch s dng my khuy thp ct cho mt gii php 0,1%. Liu lng ca flocculent c nh hng ln n tc ni ca floccules. mt s kt qu xt nghim ca chng ti th hin trong hnh 3 trnh by cc tc dng ca liu flocculent vo vn tc tng ca floccules trong xi-r ma iu tr bng phosflotation. c th thy rng vn tc tng ln r rng l tng theo liu lng ca flocculent, v floccules ln hn c cha nhiu bong bng c hnh thnh. Liu lng cn thit cho qu trnh flocculent khng ch ph thuc vo s a dng ca flocculent s dng v tnh cht ca n, m cn v s sp xp ca qu trnh. v d, trong qu trnh ma phosflotation xi-r, thng kh nn c sp xp trc khi kt bng phosphate, cc kt bng chnh ca phosphate c th ng mt vai tr hu ch trong enmeshing bong bng kh. hnh ng ny lm gim mt floccules, do gim bt ti trng ca flocculent v liu lng cn thit. bi iu ny c ngha, kt hp vi iu tr tt, 3 ppm flocculent trn cht rn trong phng th nghim v 5 ppm trong sn xut l c c tuyn ni tt v nhanh chng. Mt khc, khi iu tr ru ng th, ngay c khi c ga trc , mt s cc bong bng s bin mt trong qu trnh iu tr. nh vy, ch yu l kh ch yu ph thuc vo hnh ng ca keo t th cp thng qua thm flocculent, v do flocculent hn l cn thit. nh mt quy lut, 8-10 ppm trn cht rn cho phosflotation n gin, ppm l0-15 cho phosflotation-sulphitation, v ppm-20 cho tuyn ni carbonatation c yu cu. S pha trn trit cc flocculent v 1iquor l mt kha cnh khc cn phi c nhn mnh nhng thng c th c b qua trong thc t. k t khi gii php flocculent l rt nht, n khng phi l d dng gii tn n thng nht trong ru cng l nht. trn khng y thng dn n phn b khng ng u v r rng lm gim hiu qu ca cc flocculent. trong mt s h thng, gii php flocculent c thm vo cc ng ng ru trc khi nhp cnh ca lng, nh ng ng l kh ngn v khng c my khuy mt flocculent vic hu nh khng phn tn n ru c. trong l mt s h thng khc, flocculent c thm vo li ra-trn ca mt container cp cao trc khi c1arifier; k t khi ng ng di hn v s khc bit cp ln hn dn n mt bin ng mnh hn, hiu qu trn l tt hn. nhng phng php ny thng mang li mt vn khc: ht trong khng kh t vic m ca trn, trong sn xut nhiu bong bng ln nghim trng lm phin qu trnh tuyn ni trong cc lng. Trong h thng mi c thit k bi tc gi, mt my trn c bit c trang b bn cnh lng ny. n ln u tin

Google: flotation cane sugar -> flotation hn hp ru c ga vi phn cn li, v sau ton b hn hp ru vi cc flocculent. tng bc t c hon ton. ru li trong n trong khong mt pht c c pha trn tt hn v mang li-v preflocculation by cc bong bng kh. hn hp chy ra t pha di ca my trn, m bo cc ch mang ru ra bong bng pht. cc bong bng ln hn, c vn tc cao hn tr ln, s tng ln b mt ca my trn v tch bit vi ru ny. bin php ny gip loi b s nh hng bt li n qu trnh tuyn ni ca bong bng ln, m thng c hnh thnh trong cht lng hoc xi-r.

7. Clarifiers
Clarifiers are main equipment in the flotation process and many designs have been used in the sugar industry. the major ones are: williamson's, jacobs', bulkley-dunton's, saranin's and the talo clarifier. some designs are round, and some are rectangular; most are of single layer, and one is multicell. although they have different structures, their basic principles are similar. The aim of the flotation process is to achieve high-quality clarified liquor with high separation rate and short retention time, in conjunction with a small volume of concentrated scum. the attainment of these goals mainly depends on the previous treatment before the clarifier, but also depends on the working of the clarifier, the construction of which is also significant. A new style of clarifier having many new improvement designed by the author has obtained satisfactory results in recent years. it has two layers, shallow but broad in cross-section, which serve for two steps of flotation. the shallowness shortens the distance the floccules are required to float through the liquor, and thus shortens the retention time, while the broad area improves scum concentration. the construction of this clarifier is illustrated in figure 4. the upper layer is used for the carbonatation-flotation process, and the lower for phosflotation sulphitation. the empty space between the two layers is provided for laying out the accessories and piping. the design of both layers is similar but, for ease of construction, the upper layer is slightly larger than the lower one. some main dimensions are as follows.

Google: flotation cane sugar -> flotation

upper lower Diameter, m 4.7 4.4 2 Flotation area, m l7.3 15.2 3 Available volume, m 15.l 13.4 The avai1able depth of each layer is 0.8 meter or only about one-fifth of its diameter. this ratio is much

Google: flotation cane sugar -> flotation lower than that of many other designs. in this shallow clarifier, the liquor flow is mainly in the horizontal direction, giving less interference with the rising of the floccules. this is quite different from that in some clarifiers with a deep flotation cell, in which the liquor flows mainly in a vertical direction, which exerts a direct influence on the floccules' floating. if the descending velocity of the liquor is higher than the rising velocity of the floccules, some of the smaller particles will be carried out by the liquor, make the liquid turbid. Of course, the adoption of the shallow clarifier must be based on good flotation with the system having good aeration and good flocculation, and the floccules rising quickly. moreover, the entry of liquor must be smooth without surging, and in the clarifier the liquor must be evenly distributed over the whole area and flow in a laminar state without turbulence. for this purpose, the entrance of the clarifier and the method of discharge must be carefully designed with reference to hydrodynamic principles, and adjusted through practical test running for new designs. In our clarifier, the liquor enters the bottom at the center, through a preparing chamber, which plays the role of ensuring good flocculation and bubbles entrapment and eliminating turbulence in the feed liquor, which is then distributed over the whole area of the clarifier. the flocculum floats to the surface and then gradually concentrates into scum, which is scraped off by a low-speed rotating scraper into an annular chute and discharged. the clarifier liquor flows towards the outer circumference of the clarifier and passes through an annular pipe with many small holes, to discharge in a control tank. this controls the level of liquor in the clarifier, which is slightly lower than the overflow surface, so that the scum has a suitable time for concentration to reduce its volume. In the process having two steps of flotation, the upper layer of the clarifier discharges more scum containing a large amount of caco3. it flows down to the scum chute of the lower layer, mixes with the scum discharged there, and then is sent to the filtration station. this method can improve and simplify the treatment of scum. Experience has shown that this clarifier has a capacity of treating 800 to 1000 tons of raw sugar per day, depending on the quality of the raws and the working conditions of the process. the retention time of the liquor in each layer is l4-18 minutes. this double-layer clarifier also has the advantages of reducing the area required for the equipment centralizing operation and control, and reducing the heat loss.

Phn Dch:
Clarifiers l thit b chnh trong qu trnh tuyn ni v nhiu mu thit k c s dng trong ngnh cng nghip ng. nhng ngi ln l: Williamson, Jacobs, bulkley-dunton ca, saranin v vng lng talo. mt s thit k trn, v mt s hnh ch nht, nht l ca lp, v mt l multicell. mc d chng c cu trc khc nhau, nguyn tc c bn l tng t. Mc ch ca qu trnh tuyn ni l t c cht lng cao vi ru lm r t l chia tch cao v thi gian lu gi ngn, kt hp vi mt lng nh cn b tp trung. vic t c cc mc tiu ny ch yu ph thuc vo iu tr

Google: flotation cane sugar -> flotation trc trc khi lng, nhng cng ph thuc vo lm vic ca vng lng, vic xy dng cng l ng k. Mt phong cch mi ca lng c nhiu ci tin mi c thit k bi tc gi thu c kt qu kh quan trong nhng nm gn y. n c hai lp, nng cn nhng rng trong mt ct ngang, phc v cho hai bc ca tuyn ni. nng cn cc rt ngn khong cch floccules c yu cu phi th ni thng qua ru, v do rt ngn thi gian lu gi, trong khi khu vc rng ln tp trung ci thin vng. xy dng lng ny c minh ha trong hnh 4. cc lp trn c s dng cho qu trnh carbonatation-ni, v thp hn cho sulphitation phosflotation. khng gian trng gia hai lp c quy nh t ra cc ph kin v ng ng. thit k ca c hai lp l tng t nhng, d xy dng, lp trn l ln hn mt cht so vi ci thp hn. mt s kch thc chnh nh sau.

trn thp hn ng knh, m 4,7 4,4 Khu vc tuyn ni, 15,2 m2 l7.3 C sn khi lng, 13,4 m3 15.l su avai1able ca mi lp l 0,8 mt hoc ch c khong mt phn nm ng knh ca n. t l ny l thp hn nhiu so vi nhiu thit k khc. trong lng su, dng ru ch yu theo hng ngang, cho can thip t hn vi tng ca floccules. iu ny l kh khc nhau t trong mt s clarifiers vi mt t bo ni su, trong ch yu l ru chy theo mt hng thng ng, m tc dng nh hng trc tip ni ca floccules. nu vn tc gim dn ca ru l cao hn tc tng ca floccules, mt s cc ht nh hn s c thc hin bi ru, lm cho cc cht lng c. Tt nhin, vic thng qua lng nng phi cn c vo ni tt vi cc h thng thng kh tt v c kt bng tt, v floccules tng nhanh chng. hn na, s xm nhp ca ru phi c trn tru, khng tng, v trong lng ru phi c phn b u trn ton b din tch v lu lng trong mt trng thi thnh lp m khng nhiu lon. cho mc ch ny, cc li vo ca lng v phng php x phi c thit k cn thn vi tham chiu n cc nguyn tc thy ng lc hc, v iu chnh thng qua kim tra thc t hot ng cho cc thit k mi. Trong lng ca chng ti, ru i vo pha di cng trung tm, thng qua mt bung chun b, c vai tr m bo kt bng tt v ngm bong bng v loi b s nhiu lon trong ru thc n, m sau c phn phi trn ton b din tch lng ny. flocculum ni ln mt t v sau dn dn tp trung vo cc cn b, l co i bi mt scraper quay tc thp vo mt mng hnh khuyn v x. ru lng dng chy v pha chu vi bn ngoi ca lng v truyn qua mt ng hnh khuyn vi nhiu l nh, x trong h iu khin. ny iu khin mc ru trong vng lng, m l hi thp hn so vi b mt trn, cn b c mt thi gian thch hp tp trung gim khi

Google: flotation cane sugar -> flotation lng ca n. Trong qu trnh c hai bc ca tuyn ni, lp trn ca phng lng nhiu cn b c cha mt lng ln CaCO3. n chy xung mng cn b ca lp thp hn, trn vi cn b thi ra , v sau c gi n trm lc. phng php ny c th ci thin v n gin ha vic x l cn b. Kinh nghim cho thy lng ny c cng sut x l 800-1000 tn ng th mi ngy, ty thuc vo cht lng ca cc raws v iu kin lm vic ca qu trnh. thi gian lu gi ca cht lng trong mi lp l L 4-18 pht. lng ny hai lp cng c nhng u im ca vic gim din tch cn thit cho cc hot ng tp trung thit b v kim sot, v gim s mt nhit.

Acknowledgements The author expresses his thanks to professor chen shi-zhi of guangzhou cane sugar institute for his generous guidance, and to mr. li chi-sin, san shi-you, and zhi you-zhong, etc., engineers of zhongsan and meisan sugar factories, for their cooperation in this work. Summary It has always been a goal for sugar technologists to find a way to yield high quality white sugar by a simple method at low cost. many achievements have been made, especially since the l970's. our work has shown an economical benefit and an encouraging future. through combining the traditional sulphitation or carbonatation with a newly developed flotation technique, high clarification efficiency as well as low investment and running cost has been achieved. the key factors for this system are to ensure a suitable process and its working conditions, and to adopt good methods in aeration and flocculation in conjunction with new machinery. many new improvements for this system with their mechanism and application have been discussed in detail. reference [1] U.S.patent 1,317,607 [2] Sugar Technol.rev., 1972(vol 2), 1-72 [3] Bennett et al.: prtoc.14th congr.issct,1973,1569-1590 [4] Bennett: isj, 1974,40-44,68-73 [5] Shore et al.: sugar technol.rev., 1984(vol12), 1-99 [6] in solid-liquid separation ed.Svarovsky, 1981,chapter 19,503-535