Documente Academic
Documente Profesional
Documente Cultură
FACULTY OF TECHNOLOGY
BY GROUP MEMBER
NAME ID NO
1),OBSA CHIMDESSA…………………0898/15
2),YOHANNES JALETA.........................1125/15
3) DIRIBA GADISA………………………0370/15
WOLLEGA, ETHIOPIA
INTERNSHIP REPORT ON SUGAR PRODUCTION 2019
DECLARATION
We declare that the work which is being presented in the report on internship at FSF
ETHIOPIA for the completion of internship program carried out from November 2018-2019
February under the mentor of Department of chemical Engineering, in Wollega University.
All relevant resources of information used in these papers have been acknowledged.
Name of student: ID №
Certify that the above statement made by the candidate is correct to the best of our knowledge
and belief. Not only our but also the mentor and supervisor contribute the way of report
writing, fulfillments of body report and way of final presentation and they contribute in our
work by outlining training program operation in FSF. By these approval on what have to be
done continuous check, material support improvement of work and monthly and final
evaluation where performed by them. This report has been submitted for presentation with
our effort.
Date ……………….
Table of Contents
DECLARATION ..................................................................................................................................... i
ACKNOWLEDGEMENT ................................................................................................................... viii
ABIRIVETION ........................................................................................ Error! Bookmark not defined.
EXECUTIVE SUMMARY .................................................................................................................... x
CHAPTER ONE ..................................................................................................................................... 1
INTRODUCTION .................................................................................................................................. 1
1.1. Historical Back Ground of the Company ........................................................................ 1
1.2. Vision, Mission, Value of the Organization .................................................................... 2
1.2.1. Vision .................................................................................................................................... 2
1.2.2. Mission.................................................................................................................................. 2
1.2.3. Values ................................................................................................................................... 2
1.3. Organizational Structure ................................................................................................. 2
CHAPTER TWO .................................................................................................................................... 4
UNIT OPIRATION OF SUGAR PRODUCTION ................................................................................. 4
2.1. MATERIALS .................................................................................................................. 4
2.2. Methods of Sugar Production.......................................................................................... 5
2.2.1. Cane Preparation ................................................................................................................... 5
2.2.1.1 Cane Burning.............................................................................................................. 5
2.2.1.3 Cane Yard ................................................................................................................... 5
2.2.1.4 Weight Bridge .......................................................................................................... 5
2.2.1.5 Cane Unloading .......................................................................................................... 6
ACKNOWLEDGEMENT
First and foremost, we would like to acknowledge God who helps me and being with me
throughout my endeavor. And, we would like to express my deepest gratitude to the FSF
Company Supervisor Mr. Fasil and Mr. Alemayo for their assistance and consistent help
throughout my stay. And we would also like to thank my advisor Mr. Gadisa Mosisa (MA)
for his guidance, constructive comments and suggestions for better preparation of my
internship report. Finally, we would like to thank Wollega University and Chemical
Engineering Department, for giving me the chance of the internship program to improve my
interpersonal communication skills, practical skills, upgrade theoretical skills, team playing
skills, leadership skills.
ABIRIVETOIN
IW Imbibition Water
SJ Sulphited Juice
EXECUTIVE SUMMARY
An inter ship means knowledge developing program for engineering students. The company
have different departments which their own working principles. To execute the process & get
desired product each department works sequentially one another. This paper is written for
practical fulfillment of internship program which was planned to help apparent students to
understand practical knowledge of engineering projects. This includes design process,
implementation and evaluation in general. The paper includes the background of the host
company including its history, major production, the overall function, process product and
flow diagram of the process, working principles of each unit operation, mini project and etc.
The content of the paper has been divided in to six chapters and topics covered including the
introduction, sugar production, discussion and experience gained and conclusion and
recommendations. During the intern time, we have learnt dealing with different things from
different conditions starting from ethics and how to manage large companies along with what
is expected from me by applying the theoretical knowledge which is learned in the class into
practice.
INTRODUCTION
FSF inaugurated by his Excellency Dr.Negaso Gidada in 1996 E.C. But founded since at
1990 and started to produce sugar in 1992.FSF is formally established according to
FSF has paid a capital of birr 567, 000,000.The total cost of FSF is 1.8 billion birr which is
financed by government equity capital, soft loan and grants obtained from various
governments, international institution, local banks and the Ethiopian government.
According to the financial plan the Ethiopian government took its share (35%) of financing
the project while other sources financed the remaining (65%)
The major sources of finances are African development fund. However, the Swedish,
Australian and Spanish government has also played a significant role in financing this
huge project or factory.Housing and infrastructure development at cost of birr 71.8
million ,construction of 43.6km irrigation canal, installation of 340 pipes and 6 pump
station and the construction of 160km long internal access all weather rods in aggregate
casted birr 259.2 million, development of 6678 hectares of cane with a total cost of 245.3
million, Construction of their sub stations, installations of a 37km high standard electric
distribution line in addition to construction of small village which have grossly coasted
64.6million birr and Construction, erection and commissioning of the sugar and ethanol
1
INTERNSHIP REPORT ON SUGAR PRODUCTION 2019
plants coasted 649.5 million birr. A number of contractors and sub-contractors, both local
and foreign, have participated in the constructions of this huge sugar and ethanol
manufacturing complex namely:
To create a leading sugar factory in producing sugar and ethanol at competitive production
cost and quality
1.2.2. Mission
Fincha as an agro industry is striving to increase stake holders’ satisfaction through core
business activity including:-
Expanding and optimizing sugar cane plantation of own and out growers cane
to meet own requirement and creating income for the out growers, sufficient
employment opportunities in plantation.
Producing and marketing sugar and downstream products participating in the
renewable energy sector through the integration of the national portfolio of
cost efficient bio fuel and bio energy assets.
1.2.3. Values
General Manager
Irrigation
group Sugar
Human Purchaser
resource
Maintenance vacancy
Electric
group management
power
Resource
management
Sugar cane
cutter and Ethanol
supply group group
CHAPTER TWO
UNIT OPIRATION OF SUGAR PRODUCTION
2.1. MATERIALS
Sugarcane, with its high fiber and carbohydrate content constitutes an important renewable
source of energy. Sugarcane sets are planted in soil and the plant growth in the course of its
life cycle, during which it converts water and CO2 from atmosphere into carbohydrates in the
presence of sunshine, a phenomenon termed as photosynthesis.
The principal components of the cane stalks to be processed for commercial sugar production
are:-
Water ------------------------------70-75%
Sucrose ----------------------------10-17%
Fiber-------------------------------10-16%
Besides these the composition of juice extracted from cane is marked by varying amounts of
mineral salts and organic compounds. The composition of sugarcane is conditioned by the
variety of cane, soils and agricultural factors in addition to the climate during the different
phases of growth of the plant.
Sugars in general are known as carbohydrates being formed of carbon, hydrogen and oxygen.
Simple sugars like glucose, fructose etc. are monosaccharaides which cannot be further
decomposed into simple carbohydrates by either acids or enzymes.
The sugar industry processes sugar cane and sugar beet to manufacture edible sugar. More
than 60% of the world’s sugar production is from sugar cane and the balance is from sugar
beet, but in FSF white sugar production is from sugar cane.
The extent to which an organization pays attention towards developments in the business
environment and the way it is prepared to respond determines it’s success and sustainability
in business it is engaged. This strategic planning of Fincha sugar factory (FSF) is therefore
prepared considering developments that took place in the environment.
To remove impurities
To reduce transportation cost
To increase extraction capacity
To reduce loading
To reduce sugar losses
Mature sugar canes are gathered manually and mechanically. Hand cutting is the most
common method, but some locations use mechanical harvesters. Canes are cut at ground
level, the leaves are removed and the top is trimmed by cutting off the last mature
joint. Cane is then tied in bundles and transported to a sugar factory. After cutting, cane
deteriorates rapidly, so the sugar cane cannot be stored for later processing without excessive
deterioration of the sucrose content.
production of the factory, loss by the weight bridge cane is transported to cane unloading
crane.
To accurately know the different cane varieties and calculate the yield of cane.
To determine input and output capacity.
To estimate the cost which is paid for the farmer whose the cane is belongs.
To know the chemical control and determination of factory performance.
The feeding table is rectangular table having a dimension of 8m width and 12.5m long. It
carries about 275t/hr. The leveler is installed on the feeding table rotates in reverse
direction to the movement of the feeding table with 40rpm. The cane table feeds uniformly
over the horizontal cane carrier. Good cane preparation is defined as it should be
uniform having long fiber with minimum dust & having 85%-95% juice cells opened & it
should be consistently uniform all the time during whole crushing season.
Good cane preparation not only improves mill extraction, but also in FSF they use hot water
at 75% and juice for imbibition. This imbibition is said to be compound imbibition
The function of this moving apron type conveyor, commonly known as cane carrier is
to convey sugarcane from the feed table to the knifes. A cane carrier should have
horizontal portion of 30m suitable for cane feeding and the inclined portion has a
slope of normally 18°.The capacity of cane carrier is 275t/hr. with the speed of 15m/min.
2.2.1.8 Knives
The role of the knives is to break the rind of the cane to facilitate the disintegration of the
cells and extraction of juice. It also increases the bulk density of the cane by cutting it into
very small and short pieces.
There are some factors which affects the efficiency of the cane knives directly. These factors
are listed as follows:-
Speed of rotation
Pitch of knives
Quality of knives
Cane variety
The radius of cutting circle
Shredder is essentially a hammer mill adapted to the function of sugar cane pulverizing and
swing hammer type shredders of different designs are common in sugar producing. The
hammers revolve on pivots. As the shredder starts rotating the hammers are thrown out
radially by centrifugal force. The shredders rotate at 1000-1200 rpm.
In Fincha sugar factory we do have two sets of knives seriously installed over the same
elevation (clearance).
The first set of knives rotates in the direction corresponding to the movement of the carrier
(i.e. counter clockwise direction) and the second set of knives rotates in the opposite direction
of the movement of the carrier(i.e. clockwise direction). In such a way the first set of knives
cut the cane into pieces and conveyed to the second set of knives for more size reduction. The
more size reduced cane will be obtained after the effect of knives.
Electric Motors or
Steam Turbines
The trend in the sugar industry and in modern factories is to utilize electric motors to drive
cane knives and shredders, while mills are generally driven by steam turbines. One of the
advantages of the steam turbine is that its speed regulator allows some speed variation. Drive
transmission is done directly through a flexible coupling.
Table 2.2 Comparison of first knives’ set with that of the second knives set
In Fincha sugar factory there are four mills for extraction of juice from sugarcane. The
prepared cane from preparation plant feed to the first mill by gravity. The top roller is driven
by the prime mover. The feed & delivery rollers are meshing to the top roller by pinions.
Thus the top roller drives the other two rollers. In the three, rollers are arranged, by applying
hydraulic pressure on top roller, the layer of the prepared cane is compressed twice. In most
cases the opening ratio feed to delivery is 2:1.
During juice extraction, hot water is sprayed onto the sugarcane to dissolve any
remaining hard sugar. The prepared cane residue (bagasse) that remains at the last mill
with a moisture of 49-51% passes to the steam generating plant as a main fuel and the raw
(mixed juice) is pumped to the boiling house for further weighing clarification, heating,
evaporation and crystallization process.
Imbibition water
Milling Plant
Prepared cane Mixed Juice
Bagasse
Is cast iron shell mounted shafts & rotates in bearing supporting the housing. The wear
of the rollers occurs due to corrosion of metal by the acid in the juice of sugar cane, friction
between scraper & trash plate to the roller, passage of tramp iron. In mill standard
design the maximum wear permissible in roller is approximately 4-6%.
Milling is the process of extracting juice from prepared cane or the process where bagasse is
removed. . The cane is made to pass through a succession of rollers that comprises the milling
tandem, and its juice is squeezed out as it goes through. To help to extract the maximum
juice, use of imbibition’s water is made. The extracted juice is sent to process and the fibrous
material left after milling, known as final bagasse, is sent to the boilers to be used as fuel for
the generation of steam.
The sugar content of cane is dissolved in juice contained in millions of plant cells. There are
two different systems of extracting the sugar containing juice from the cane. Such methods of
Extraction are: -
By means of pressure in a number of mills provided with three rollers through which
the cane is forced.
By means of diffusion, extracting juice by applying heat, immersion in water drum
and squeezing of the bagasse. In this room there is about 80% of the juice are
extracted by adding imbibition water and lime. The lime used for settling material by
increasing density difference.
Mill is a combination of three rollers
DEPARTEMENT OF CHEMICAL ENGINEERING Page 11
INTERNSHIP REPORT ON SUGAR PRODUCTION 2019
Top roller: - is driven from prime mover through a redaction gearing.it is controlled by
hydraulic drum may rise or float with the variation in the feed cane.it is flexible roller.
Delivery and feed roller: - are moved by the fraction of top roller .they are rigidly fixed on
their position.
Trash plate: - The plate is which act as a bridge between the feed and delivery roller. It
maintains a part of compaction achieved at the feed roll while turning the bagasse in to the
nip between the top and discharge roll. Also it conducts the bagasse from feed roller to the
real mill opening have the teeth cut in the side of feed roller.
Roller scraper: - it is fitted on the top and delivery rollers. Their purpose is to scratch of the
bagasse caught.
Second mill-fourth mill:-the left 35% of juice is extracted by these mills. This juice is called
secondary juice.
2.2.3. Imbibition
It is not possible to remove all juice from the bagasse by pressure. In order to obtain a
satisfactory extraction of sugar, it is necessary to dilute the juice remaining in the bagasse by
adding water. Therefore; imbibition’s is the process in which the water is put on the bagasse
to mix with and dilute the juice present in the bagasse. The water so used is termed as
imbibition’s water.
Simple imbibition’s:- where water only is applied to the blanket of the bagasse. This is
not practical in modern installation.
In Fincha sugar factory compound imbibition is practicing now a day. The other thing is
imbibition’s water is added over the second mill in Fincha sugar factory.
Advantage
Brix: - is the weight of soluble solid in 100gm parts by weight of juice. Because of the
addition imbibition waters to the fourth mill the brix of mixed juice decreases from the first to
the last successive mills. The juice obtained from the mills has a brix value of 120 in FSF.
Pol: - is the apparent sucrose content of a mixed juice. Pol is also decreasing from the first to
last mills because of addition of imbibition water.
Purity: - indicates what percentage of the solid in a sugar solution is composed of sugar.
Purity = x100%
Cane preparation: - the more the prepared cane the more the extraction.
In a sugar mill the main material whose weight must be determined is cane. The weight of
cane is the most important information, since other materials are always related to
cane weight. Therefore cane weighing is compulsory. Mixed juice is normally weighed or
measured. If the juice is measured samples of each measuring tank is taken to obtain an
average density of the measured juice and find the correct specific gravity. The volume of the
juice is converted to weight by multiplying it by its specific gravity. Imbibition water is also
weighed or measured. When it is measured, its volume is converted to weight multiplying
its, specific gravity. Weighing of bagasse is very inconvenient. Under normal conditions, the
factor relating cane, imbibition water and mixed juice is bagasse.
The purpose of mixed juice weighing carried out in sugar industries are:
Weighed mixed juice is pumped to juice liming and Sulphitation station through primary
heater by weighed juice pump. The type of juice heaters normally used in sugar mill called a
shell and tube heat exchanger, essentially comprises of shell containing top and bottom tube
plates which hold the heat exchanging tubes in position. The juice follows upward downward
flow through the different passes, in order to achieve the required contact time, maintaining
the juice velocity at optimum for better heat transfer. The juice heaters are also called as
multi-pass juice heater. The juice flows inside the tubes while steam or vapors is applied on
shell side .
In primary juice heaters the temperature of mixed juice is raised to 70-76°c with help of heat
exchanger. Primary juice heating has the following major purpose:
It accelerates the reaction rate between juice acid and milk of lime during lime
process,( Acid +Base = salt +water)
For avoiding fermentation
Heating destroys the microorganisms and enzymes contained in juice and hence
preventing lose of sucrose by microbiological activity.
Limed and Sulphited juice is heated to above the boiling point (to temperature of about 100-
105°c) before admitting it to clarifier’s that the pressure in the juice will be above
atmospheric pressure .Purpose of secondary heater is:-
Removing air bubbles (contained in the juice) that would retard settling of impurities
in clarifiers are flashed out of the juice in the tank.
Settle for the impurity to fall in the bottom
Clarified juice is heated to about 110-115°c before it flows to evaporator, such heating of
clarified juice brings the immediate starting of boiling in the evaporator as result of which the
evaporation capacity of the vessel is raised.
For juice heating the steam or vapor comes in contact with the heating surface and
the temperature of juice at the other side is lower than that of steam. The steam is able to
transfer heat to the juice through the metal surface of the tube. This causes the temperature
reduction of the steam. This reduction is possible only if certain amount of steam condenses.
If there is no condensation of steam, there is no heat transfer from steam to juice. Therefore
superheat steam cannot be used for heating, because it has to lose the superheat first
before it can start condensing. The steam of very low pressure is not normally used
for heating even though its latent heat is higher.
2.2.6.1. Clarification
There are three chemicals which are used in FSF for purification of juice in general. This are:
Eliminate (neutralize) the organic acid (oxalic acid and tartaric acid).
(i.e.3ca (OH) 2+p2O5 Ca3 (p2O5)2+3H2O)
They are less viscous and boil faster (better crystallization in consequence);
The phosphate content of the juice is the most important factor in efficient clarification. In
sugar cane the phosphates are found as inorganic as well as organic forms. It is obvious that
only the free phosphate ions (inorganic form) take part in juice clarification.
Therefore, the juice with adequate quantity of inorganic phosphate is most desirable. During
cane growing, if fertilizers are not properly applied, there may be more organic phosphate in
the juice than inorganic phosphate. Then the juice may not respond well to clarification.
It is demonstrated that the inorganic phosphate level in raw juice is less than 300 ppm, the
juice can’t be properly clarified and addition of phosphate is required.
Receiving tank:-is used as storage equipment for the juice comes from extraction plant
before and after it enters the measuring tank.
Measuring tank:-used to measure the amount of the raw mixed juice extracted and to know
the performance of extraction plant
Sulphitation tank: -is a tank where Sulphitation process is takes place. SO2 eliminates some
of the colored matter and reduce colorless compounds like ferric salt. The Sulphitation tank
has two compartments. The first compartment is station where lime and juice are mixed and
the second compartment is where limed juice is mixed with SO2.
At this station the milk of lime suspension is added over the hot mixed juice to bring the PH
from 5-8.6. After liming station it reaches Sulphitation station and S02 gas is injected from
the bottom of the container with high pressure. This brings the PH from 8.8-7.2 which is
nearly neutral media.
This neutralized juice will be pumped to the Dorr clarifier. But on the way to Dorr clarifier;
the second heating will be applied to juice from Sulphitation station. This application of the
second heating brings the juice with a temperature from 100-103OC.
Flash tank: - is used for flashing air bubbles and vapor come from second heater by chemical
structure also as well as volatile components. This is used for properly juice in the clarifier. It
is a simple cylindrical tank located just above and a head of the clarifier, with a flue open to
the atmosphere.
The juice from second heater is discharged to flash tank tangentially. Since this juice is
heated to 100-1030C it partially flash in to vapor when discharged in to this vessel at
atmospheric pressure. The vapor or the flashing from the suspended particles the air bubbles
attached to them and the juice is sent to the door clarifier.
OC Filter: - is used to separate juice that rest in mud which comes from door clarifier.
First the mud comes from door clarifier is mixed with bagacillo in the mixer and flow to the
rotary drum. The rotary drum has lower and higher vacuum. When the drum rotates the mud
is attached to lower vacuum and the juice is sacked by higher vacuum. The lower vacuum is
showered by hot water to remove the juice from the mud. The juice filtered is called filtrate
and solid part is called filter cake. The filtrate is goes to receiving tank and mixed with raw
juice for further clarification whereas the filter cake is collected for fertilizer purpose in the
field of sugar cane.
Liming
Sulphitation
Flashing
Flocculent Addition
To 3rd heater
Door Clarifier Clear juice
Muddy Juice
Filtrate
OC Filter
Filter cake
2.2.7. Evaporation
Condensate (950c-1000c)
Based on the concept of steam economy two evaporator arrangements are realized.
In Fincha sugar factory multiple effect evaporators used in current time. These
evaporator consists of several vessels in series and these vessels are connected, so that the
vapor from one goes to the calanderia of the following vessels and ultimately to the last
vessel which is connected to a condenser. Steam is admitted to the first vessel. Juice enters
below the calanderia of the first vessel where it boils and goes out by means of a down take
to the next vessels and ultimately out from the last vessels as syrup. The water which is
evaporated from the evaporate section will be condensed and pumped to the boiler. The
calendric tubes of each of the five evaporators are identified with the following
Specifications.
This is the area of a sugar plant where cane juice is treated, clarified concentrated and
then sugar is manufactured with proper procedure. And according to the process there is a big
list of machineries but in short we are giving here under about some main equipment’s
commonly used in all type of sugar industries.
Pan boiling is the process of forming crystals by mere evaporation and concentration. The
primary objective of pan boiling is to develop grain (formation of crystals). So, it is to
produce satisfactory sugar crystal from syrup or molasses.
The vacuum pan is an evaporative crystallizer which the degree of super saturation is
controlled by evaporating solvent as the solute crystallizer out.
efficient extraction of the sugar. To achieve these, massecuite have to be evaporated to a brix
content of b/n 92 % and 96%
The pan boiling is essentially consists of the removal of water by evaporation in a single
effect vessel known as vacuum pan and crystalizing out sugar by increasing the
concentration.
The operation known in the sugar factory as sugar boiling is essentially the process of
crystallization, which is carried out in single effect vacuum evaporators designed for handling
viscous materials and known as vacuum pans. Thus, the vacuum pan is an evaporative
crystallizer in which degree of supper saturation is controlled by evaporating solvent as the
solute crystallizes out.
Batch Vacuum Pan: - used in production of high grade sugar and low grade sugar except
“B” sugar.
Continuous Pan: -used in the production of B sugar.
2.2.8.2. Crystallizer
Crystallization is the process of forming crystals after the massecuite leaves vacuum pan.
Crystallizers are fitted with agitators to:
Renew the layer of mother liquor around the crystals and ensure uniform super
saturation
To bring fresh massecuite in contact with the cooling surface.
Cooling can be achieved by natural cooling (air cooled) or
By circulation of water in cooling element (water cooled)
FINAL MOLASSES
33-35%PURITY
Figure 2.8 Flow sheet of Crystallization
The viscosity- the higher the viscosity of the mother liquor, the more difficult
for diffusion of molecule.
The temperature- higher temperature favours faster crystallization.
The super saturation- the higher the super saturation, the higher the rate of
crystallization.
The crystal surface area- Crystal surface area improves accommodation rate.
For manufacture of plantation white sugar with Sulphitation process as followed in FSF the
syrup is generally subjected to three stages boiling, to prepare A, B and C
massecuite. The massecuite are centrifuged to separate the grains and mother liquor. High
grade(i.e. massecuite cured in vertical batch) , automatic recycling or semi-automatic
machines with application of sugar heated water wash or hot water wash and steaming
, heavy and light molasses are separated and stored separately. A light molasses is fed back to
a massecuite and a heavy is used to prepare B massecuite. Efficient separation of heavy and
light molasses is very important for proper pan boiling and quality of sugar.
For curing of C massecuite, continues type of centrifugal are generally used with application
of some water or diluents i.e. mixture of molasses and water in the feeding cup to improve
mobility or fluidity of massecuite. C massecuite are double cured by making magma of C-
single cured sugar in water or C- light molasses. C double cured sugar is melted and
used to build a massecuite. B single cured sugar is other melted like. Sugar or sometimes
used as footing for an A massecuite by making is magma.
Machines with flat bottom mechanical discharge, with capability of automated recycling are
in progressive use in Fincha sugar factory. Basically, these machines have a cylindrical
perforated basket duly ribbed for strength fitted to a shaft driven by AC or DC motor fitted at
the top. The basket is provided with supporting liners and fine screens for retention of
crystals in the basket and easy passage of molasses to the draining channel in the
monitor casing. Massecuite for purging is charged from top and sugar is discharged
through the bottom of the basket which during running operation is closed by stop
valve. The basket is provided with arrangement of water and /or steam wash application.
The molasses channel with separators is attached with monitor casing to fractionate heavy
and light molasses according to the timers for wash applications. Basket speeds are varied
during operation of charging curing and discharging etc. with the help of timers.
As its name implies this type of centrifugal machines are used to cure continuously low grade
massecuite of high viscosity at constant speed at constant speed of 1500-2000rpm.
The centrifugal is fed continuously by the massecuite and the cured sugar is discharged
continuously at high speed. Thus it avoids wastage of time and power in frequent
stoppage, starting the machine, charging and discharging less accelerating power is required.
Sugar discharged from centrifugal is in moist condition, and cannot be stored as such. Thus
before packing it is dried and cooled to a reasonable limit for maintaining keeping quality.
For this purpose sugar driers are used.
In static bed which, tray remains static, both fluidization and shifting of sugar takes place
with air.
In this type of drier tray is vibrating and sugar is fluidized by air. Shifting of sugar takes place
due to vibrating tray. Moving bed type fluidized bed drier are more common. It contains
double deck tray, having separated by a grid plate. Grid plate is a specially designed
perforated plate, having’ perforations with caps to ensure only air to come out and sugar does
not. On top deck, over grid plate, sugar is fluidized and, slides from one end to the other.
Bottom deck has partitions for hot air blowing and cold air blowing. Entire tray is covered
with a hood, in which fluidization is made.
2.2.10. Packing
Export raw sugar goes directly from the drier to the storage ware houses (silo) .In the ware
houses ,it is loaded in trucks that transport the same to shipping port .standard white and
refined sugar are packed in suck of 100kg.
2.2.11.Sugar Stories
For good keeping qualities of the sugar in a store, it is necessary to observe the following:-
The sugar should be bagged dry, and not too hot. The sugar is at a temperature above
38°C it hardens in the sacks.
Similarly, the sugar store should be kept at a temperature as uniform as possible. It should not
be opened except on dry and cooler days.
Finally packing is finished sugar bags are then transferred through conveyors to controlled
environment that particular place is called storage.
Boiler is the equipment which is designed for the production of steam generation. Boilers use
bagasse as a main fuel source. Since bagasse is the solid fibrous material which leaves the
delivery opening of the last mill of the tandem, after extraction of the juice.
To produce a steam sufficient for the production of electrical power and steam for the
other plant by using the condensate water and bagasse as the main input.
Boiler Auxiliaries are in the boiler circuit to increase the boiler efficiency
heat exchanger which reduces boiler flue requirements by transferring from the flue gas to in
coming feed water.
Steam drum: Is a large cylindrical pressure vessel in which the saturated steam is separated
from the two phase mixture leaving the boiler tubes.
Super heater: Remove moisture from saturated steam.
De-aerator: Remove dissolved gases from water.
Feed water pump: pump and feed water to the boiler at high pressure.
Furnace: a place where combustion takes place
Feed water tank: a place where treated water is stored.
Air induced draft fan (AID Fan): They suck flue gases through the interior of the boiler and
dust extracting equipment the chimney
Over fire air fan (OFA Fan):supply air to the furnace at its bottom through air. Push air
through air pre heater, dampers various ducts burners and in to furnace heater
Forced draft fan (FD Fan):supply air to furnace at its top for bagasse combustion .It is used
for bagasse distribution and combustion by over firing process .They handle hot gases, ash
and particulates.
Capacity of the boiler
The FSF’s boiler is four in number and this boiler have the maximum capacity to produce 9
tons/hr. steam; used to rotate the turbine to generate electric energy as well as used for
factory process. In FSF there are two turbines and each turbine generates 1.2 MW. Totally
around 2.4 MW electricity can be produced.
Ethyl alcohol is produced from byproduct of sugar (i.e. molasses). Yeast used as a device for
the change of molasses in to alcohol. Molasses not the only raw material, and also used water
and nutrition, the main raw material are molasses, fertilizer and water. Molasses released
from sugar factory, which has sucrose, sucrose in molasses used as feed to yeast. Yeast
Reproduce in culture vessel; they used molasses as a food. Yeast changes sucrose in to
glucose and fructose by the enzymes of inverters later, glucose changes to alcohol and CO2
by the in enzyme.
Yeast: - is a single celled microorganism that is capable of living with oxygen or without
oxygen this incredible organism is not only the basis for food and beverage production but is
also used as “manufactory” providing by products for bio chemical and life science
applications. Yeast used as avails for changing molasses and water in to alcohol or sucrose in
to glucose, then glucose in to alcohol and CO2. Type of yeast, which used for this application
are: - (1) saccharomyces serves and (2) saccharomyces pumped.
This type of yeast first reproduces in laboratory after laboratory, the scale up in culture
vessel.
Yeast has two enzymes, which used in ethanol production; the first used to change such as to
glucose that is called inverts .The second is called zymase which converts glucose to alcohol,
CO2 and 2ATP
2.2.13.3. Fermentation
At the last fermented expect 8% of alcohol content and 92% water and other impurities.
2.2.13.4. Distillation
It is the separation of a mixture in to its component parts or fractions depends on their boiling
point. Fractional distillation a selective distillation for this operation in case of their boiling
point difference for example in FSF ethanol production, the fractional distillation, and
separate ethanol and, water depend on their boiling temperature and high volatile. The
distillation column top to bottom is increase relative to ethanol so, ethanol first separate from
water. General fractional distillation worked by temperature difference.
The separation is difficult or impossible, when the amount of water reaches to 4% this
problems solved by designed molecular sieve dehydration process. Molecular sieve
dehydration has abed. They are made up of bronteyolate, and stainless steel. It works under
vacuum pressure and under normal pressure at the same time. Water enters in to beds and
alcohol passes at the side of beds this is adsorption processes done by vacuum pressure.
Water and beds have polarization. And the sites of beds are 3.2Ao.the separation of ethanol is
adsorption and water is absorption.
The first step for production of ethyl alcohol molasses weights for in bulk tanks for some this,
molasses released into culture vessel and fermented. The weighted molasses and, water enter
into culture vessels (CV), and also used air, acid and nutrient used up to CV4. Yeast
preparation takes placed in this vessel (CV1 up to CV4) by aerobic reaction after yeast
preparation fermentation begins. Fermentation the propagated yeast released in to first in
fermented molasses dilated to very low brix for sample feed to yeast in fermented one and
two use aerobic reaction, but fermented 3 and 4 are an aerobic reaction. After fermentation,
proceed is to distillation. The clear holding wash enters in to distillation. Holding wash which
contains 8% of alcohol content, released in to primary columns. In this process the two
mixtures separate depend on their volatility. From this column produce 45% of alcohol. After
this, it released to rectifier column up to de aldehyde column to produce 96% alcohol then
recollery column after that molecular sieve dehydration (MSDH) The alcohol content, riches
to100%or 99% first alcoholic content ethanol, when feed to sieve 96% first alcoholic content
and water enter the beds. The water is absorption and ethanol is adsorption.
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FILTRATE
JUICE HEATER CLARIFIER FILTERS
FILTER CAKE
SYRUP EVAPORATOR
CLARIFIER RRRRRRRRRR
A-sugar
CHAPTER THREE
B=C+I-J
Where
c = prepared cane
B = bagasse to boiler
Imbibition
Bagasse
= ton/hr
j1
C = j1 + b1 => j1 = C = b = 100% - 0.445% =0.555
Juice around mill:-
b1 Second mill b2
j1 f2 j1 b1 = j2 b2
j2
j2 = :- j2 = 0.643
o Then from equation 4, to get j3:-
j3 = j2 + b2 – b1 = 0.643 + 0.368 – 0.445
= 0.566
b2 Third mill b3
f2 f3
j3
b2+ j5 = b3 + j3
b2 f2+ j5 = b3f3 + j3
j5 = b3 + j3 - b2 j5 = b3f3 + j3 - b2 f2
= 0.5658
b3 Fourth
j4 mill b4
f3 f4
j4
b3 + Iw = j4 + b4
b3f3 + Iw = j4 + b4 f4
= 0.3097 j4 = b3 f3 + Iw - b4 f4
b4 jFifth
5 mill b5
f4 f5
j5
b4 = j5 + b5
j5 = b4 f4 - b5 f5
b4f4 = j5 + b5f5 =>
= 0.00011
Basic data
Cane crushed =49.15ton/hr
Weight of net mixed juice =44.73ton/hr(Wm)
Average ton % lime for 100ton cane =0.172(i.e. 0.142ton/hr milk of lime)
Average kg % of sulphur per 1000ton cane =0.049% of cane
Average amount of so2 =0.07ton/hrs
Filtrate on cane(Fc) 14% =0.14*49.15ton/hr =6.88ton/h
Liming tank
Raw juice (R) Lamed juice
R+M=L
R = 44.726 + (0.14 * 49.15) = 51.607 ton/hr
L = 51.607 + 0.14 = 51747
So2
Sulphitation
Limed juice sulphited juice (sj)
tank
@75o (L)
L + S = Sj
51.747 + 0.07 ton/hr = 51.817 ton/hr
Sj = 51.817 ton/hr
Flocculants (F)
Sulphited
Juice (Sj) Dorr-clarifier Clarifier juice
Filtrate
Filter cake (F’’)
M+B =F’+F’’
Where B= 0.6*0.06*9.98=0.36t/hr
F’ = 0.04*49.15= 1.966t/hr
F’’ =M+B - F’ = 9.98 + 0.36 - 1.966 = 8.37t/hr
3.4. Mass Balance and Energy Balance for Multiple- Effect Evaporators
V1 V2 V3 V4
Mass balance
Min-M out + M gen= Macc.
At steady state
Mgen and M acc.= 0
So, M in=M out or juice in = juice out + vapor
F –V- P = 0
BFF=BPP+XVV
BFF=BPP + 0 = BFF juice = Bsyrup P
BF= brix of feed and BF brix of final product.
Therefore general mass balance
F juice –V1-4 – P
Energy balance
Energyin – energyout + energygeneration- energyconversion = energyaccumulation
Qin – Qout + Qgen-Qcon = Qacc.
For steady state evaporator
Qgen, Qcon and Qacc. =0
So, Qin = Qout
Qin: steam enters evaporator and the heat of juice enters.
Q of steam= msteam hs
Q of juice= FhF
Hf= Cp juice (Tjuice-Tr)
Where, Cp1, Cp1, Cp2, Cp3 are the specific heat capacity of juice to the 1st, 2nd, 3rd and 4th
respectively,
T1, T2, T3 and T4, 1st, 2nd, 3rd, and 4th evaporator temperature respectively
The total heat flux across the heating surface of a heater is given by a usual formula
Q= UA∆T
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From 100% solid in syrup which could be splitted into three products, A/B/C sugar and final
molasses.
Pmol = 33,
85
33 (14.5/66.5)*100 = 21.8%
Out of 100 % solid in syrup, 78.2 % in produces as “A/B/C” sugar while 21.8% in produced
as final molasses.
= W* ( )
Put G =
C.F=W*G
D = diameter of basket
W = weight of massecuite
Flue gas
Bagasse Steam
Fuel
B + W + f = F + S + A …………………..Overall balance
CHAPTER FOUR
From our internship program we have gained so many benefits which were important for our
basis of knowledge and lead us good experience for the future, as well as good opportunity
from different occupation. During our internship program we have so many knowledge’s
gained these are;
- We have seen procedure how the Forman and technician performs their job
In our staying Fincha Sugar Factory we upgrade our theoretical knowledge by referring
different books such as E. Hugot and manual that prepared on different machine parts that
found in factory’s library. Again this internship program initiate to more a theoretical part we
have seen in the practice. While we are discuses with our factory advisor we get some
information that develops our theoretical knowledge
In our company we have been able to see different people in hierarchy work and the workers
under them, but on other side we learn how to communicate with person among: Good
speaking ability
Cooperation: each worker should interact and cooperate with each other while working.
Punctuality: this is arriving at a time to work of the company to begin and ending with point
of time.
Honesty: regarding this value, each worker regardless of his status should abstain from bud
behavior such as cheating, bias, corruption and etc.
Reliability: the worker should be qualified for the part he has supposed to performing.
CHAPTER FIVE
5.2. Design of Belt Conveyor to Transport Limestone (CaCO3) From Store to Lime
Mixer.
5.2.1. Introduction
From above problem identified, you try to solve /design ways of transporting lime stone from
storage to lime mixer by using belt conveyor. Because there is many human power used,
down time, small efficiency and factory needs at that place.
the help of standard model calculation. During the project design stage for the transport of
raw materials or finished products, the choice of the method must favor the most cost
effective solution for the volume of material moved. It flexibility for adaptation and its ability
to carry a variety of loads and even be over loaded at times. The belts are used to transmit
power from one shift to another by means of pulleys which rotate at the same speed or at
different speeds.
The main objective of this paper was to analysis the gravity Roller Conveyor, the detail
study of existing gravity roller and optimizing its parts by using aim was to create a modified
design to achieve larger scale production of idler which enhance the efficiency and
productivity. The remedies on various problems was given in this paper. Rohini Sangolkar et
al. [8]: In this paper the study of structural analysis was done. The modelling is done by using
Creo Software and the FEA is performed to obtain variation of stress at critical location of
system using the ANSYS software and applying the boundary conditions to evaluate the total
deformation, equivalent stress and shear stress. ASTM A-36 hot rolled steel bar and nylon 66
materials was studied for rollers in system and belt respectively.
5.4 Scope
The present scenario of factory is high weight belt conveyor that causes various issues for
workers like back and muscles strain at time of maintenance due to heavy weight of system
and technical issues like difficulty in maintenance of critical components. The detail study of
current belt conveyor system with its design and specifications and finding suitable method
for optimization of current design, and later wards results of redesign compile as modeling
will be done using CATIA software and analysis of components will done using ANSYS
software. Results of Linear static, Model and Transient analysis of existing design and
optimized design are compared to prove design is safe. Optimization leads to give an
appropriate optimum design for carrying the same load while saving the material of system,
weight reduction and power conservation of the system.
The current design for belt conveyor is heavy weight that includes the critical parts like
roller, roller shaft, supporting brackets, L channel base frame which directly affects on excess
use of material with increase in costs, so that power consumption and also the maintenance is
more due to heavy weight system. To overcome these problem redesign of existing system
and analysis with optimization will be done
1. Flat belt: is mostly used in the factories and workshops, where a moderate amount of
power is to be transmitted from one pulley to another, when the two pulleys are not more than
8 meters
2. V_ belt: is mostly used in the factories and workshops, where great amount of power is to
be transmitted from one pulley to another, when the two pulleys are very near to each other.
3. Circular belt or rope: is mostly used in the factories and workshops, where a great
amount of power is to be transmitted from pulley to another, when the two pulleys are more
8m apart. Hence, the two pulley of my design are very near to each other we have to design
V-belt are made up of fabrics and cords molded in rubber and covered with fabric and rubber
.These belt are molded to a trapezoidal shape and are made endless. The included angle for
the v- belts usually from 30o to 40o.the power is transmitted by wedging action between the
belt and v-groove in the pulley results in higher force of friction .A little consideration will
show that the wedging action transmitted torques will be more if the groove will require more
force to pull the belt out of the groove which will result in loss of power and excessive belt
wear due to friction and heat .Clearance must be provided at the bottom of the grooves in
order to prevent touching of the bottom as it becomes narrower from wear. In Fincha sugar
factory the lime stone is transported by human power. This need many power and it take
many cost that affect the budget of the company. In order to solve the problem we design the
belt conveyer that used to transport the lime stone from its storage to the clarification
.because this is use with less power as well less time.
Advantage of the project
it save power
it use to save time
It save cost
The general objective of this project is solving the problem of transporting limestone
(CaCO3) from store to lime mixer by designing the belt conveyor and to solve the problem of
the company.
5.6,2 Specific objectives
According to Indian standards (IS: 2494-1974),the v-belt are made in five type i, e A,B,C,D
and E. the dimension for standard v-belt are shown below.
Based on my input power of motor (5kw) we can select B –type of belt from standard V-
belts according to is: 2494 -1974
θ – Angle of contact
Density of pulley made from cast iron is 7200 kg/m3 and allowable Stress 2.1 Mpa.
From above given data we can calculate the parameter necessary to design V- grooved
pulley. From speed ratio:
Θd=1800-2sin-1((400-200)/2*800)
Θd=1640
θD=180+2sin-1((D-d)/2x)
θD=180+2sin-1((400-200)/2*800)
θD=180+2SIN-1(0.125)
θD= 180 + 15.96
θD= 195.960
Design of V- belt
From standard table 5.1 we take B –type of V- belts that have width (b) 17mm= 0.017 m
Speed of belt,
V = πdNm/60=(π*0.2m*1445rmp)/60
V= 15.13 m/s
= 17 mm* 11 mm
= 1.87*10-4 m2
= 1.35 kg/m
TC = MV2
TC = 309.04N
T= Stress *Area
T= δ*A
T= 2.1 *106*1.87*10-4
T=392.7N
The tension in the tight of the belt (T1) and the tension in the slack side of the belt (T2)
T=T1+TC
T1=T-TC = 392.7N-309.04N
T1= 83.66N
We also know that, from tension, friction, angle of contact and groove angle relation
P= (T1-T2)*V
P= (83.66N-9.13N)*15.13m/s
P=1127.64W
n= 50,000w/1127.64w =4.12
L = 2.65m
L= 1.04+34.64+6.29*10-3 L= 35.69m
Idler – is used to support the load moving on the v- belt by rotating in the same direction to
the belt rotation.
The length of the idler depending on belt conveyor width and clearance taken (wi)
=600+2*100= 800mm The number of idler we use for my design is depending on:
So, the number of idler in tight side or upper part can be arranged parallel with 0.5m apart to
one another, then;
And, the number of idler in slack side or lower part can be arranged parallel with 3m apart to
one another, then;
Nis = 17.32/3=5.7 = 6
We select gear box from the factory work shop for the following reasons;
A bearing is a machine element which support another moving machines element .It permits
a relative motions between the contact surfaces of the members, while carrying the load .So
from types of rolling contact bearing we select for my shaft, rolling Ball bearing .The ball
bearing consist of an inner race, which is mounted on the shaft or journal and an outer race
which is carried by the housing or casing
So, from standard dimensions and designations of Ball bearings we take bearing bore of 35
mm due to shaft diameter
Totally, four (4) the same size ball bearing is used in my design
DISCUSION
CHAPTER SIX
6.1. Conclusion
We conclude that every chemical Engineering students working in such like factories
can get good knowledge and tangible information that learned theoretically in the class
and can do practically in the factory. We developed our skills during this practice and
confidence to deal with problem arises in the factory, community and other technological
world.
The present process aims at covering theoretical and practical aspects of each and
every operation involved in the present process of white sugar manufacture from sugar cane
and deals with recent techniques established in various cane sugar producing countries
of the world. During this four month internship program we had been able to see: how to
operate machines, how to process the productive of factory, communicate with workers at
work place, with the manager in the office and how to solve the problem arises in the factory.
We conclude that every chemical Engineering students working in such like factories can get
good knowledge and tangible information that they learned theoretically in the class and can
do practically in the factory. This internship program played a great role to break the
convection thought that the student and other skilled labors. We developed my skills during
this practice and confidence to deal with problem arises in the factory, community and other
technological world. The internship program essential for any chemical engineer in order to
develop Practical skill, communication skill, team playing skill, Work ethics..
The present process aims at covering theoretical and practical aspects of each and every
operation involved in the present process of white sugar manufacture from sugar cane and
deals with recent techniques established in various cane sugar producing countries of the
world. Moreover different technological options have also been discussed, as for instance, in
juice extraction from cane apart from milling. The cane received in the factory yard is fed to
the carrier by mechanical un loader from trucks and trailers while the cane carts are manually
emptied. The cane is passed through preparatory devices like knives, for fine cutting before
being subjected to crushing in a milling tandem comprising 4 to 6 four roller mills. Fine
preparation, with its impact on final extraction, is receiving special attention and shredders
and particularly the fiberizes are gaining popularity. The mills are of modern design, being
equipped with turbine drive, special feeding devices, efficient compound imbibition system
etc.
Diffusion has been described in details and in the section on cane juice clarification various
processes tried out have been dealt with although sulphitation and carbonation processes have
been discussed at great length.
White sugar by sulphitation process the raw juice after being heated to 65-75°C is treated
with phosphoric acid, sulphur dioxide and dilute lime solution for removal of impurities in
suspension in a continuously working apparatus. The treated juice on boiling is fed to
continuous clarifier from which the clear juice is decanted while the settled impurities known
as mud are sent to continuous vacuum filter for removal of unwanted stuff. The clear juice
with about 85% water is concentrated in a multiple effect evaporator under vacuum to yield
syrup with about 35% water content. The syrup is again treated with sulphur dioxide before
being sent to the pan station for crystallization of sugar.
Imbibition: In the milling process, the first mill extracts 50-70% of the total juice contained in
the prepared cane, the remaining offering resistance to removal from fibre by simple
compression in rollers. With a view to extracting the remaining juice it is imperative to resort
to 'imbibitions' which consists in spraying diluted juice or water on the bagasse emerging
after each mill in the milling tandem.
In juice clarification the raw juice is turbid and contains undesirable impurities which have to
be eliminated so that the concentrated clear juice or syrup is suitable for sucrose
crystallization in boiling strikes from which white sugar is produced. Thus, the treatment in
purification should impart transparency to juice and syrup. Various chemicals and number of
organic and inorganic substances have been proposed so far for bringing about the desirable
results in clarification. Sulphur is an important chemical used in plantation white sugar
manufacture for generating SO2in the clarification house.
The main function of the evaporator station is to concentrate clear juice containing around
85% water, and transform it into syrup containing 35% water with minimum expenditure of
steam without bringing about any change in the composition of dissolved constituents, which
would affect adversely the recoverable sugar at the crystallization stage. At the time of
commencement of this operation the condenser water is started and vacuum developed in the
last body connected to a condenser.
Evaporation or heating in any process operation like juice heating, pan boiling or juice
concentration depends on the rate at which the heat is transferred from the hot condensing
steam or vapor to the cooler liquid through the tube walls. Thus in an evaporator evaporation
will be rapid when the heat transmission rate is high.
The process of pan boiling for plantation white sugar manufacture differs considerably from
that followed in raw sugar plants and also sugar refineries, in as much as the objectives in this
case are to produce white crystalline sugar from syrups of purities varying from 77 to 86 and
at the same time to ensure minimum loss of sugar in final molasses.
However to bring down the final molasses purity, the final massecuite purity has to be as low
as practicable, which many times calls for practicing four stage boiling in place of the
conventional three massecuite system These massecuites are designated by letters as A, B, C
depending on first, second or third stage of boiling respectively.
The 'Molasses' is the mother liquor separated from sugar crystals during centrifuging of
massecuite. When the molasses is separated with minimum washing in centrifuges or without
any application of water it is comparatively of high brix and low purity and is denoted as
heavy molasses like A Heavy from A massecuite B heavy from B massecuite. Separation of
heavy molasses is followed by liberal wash or resorting to second time curing in centrifugal.
The liquor thus obtained is of higher purity than the heavy molasses and is named as light
molasses and from A massecuite A light is obtained after A heavy is separated and similarly
for 'B' and 'C'.
Final molasses is that mother liquor obtained from final massecuite from which sugar can no
longer be crystallized out economically with the present technological practices.
In a similar fashion the sugars from different massecuites are known as A Sugar, B Sugar
etc., the sugar from first curing in case the massecuite is double cured is known as fore cured
sugar of that massecuite and from second curing as after worker sugar.
In a batch centrifugal machine the basket is a cylindrical drum with perforations, supported
on a heavy vertical shaft with drive arrangement at the top. Normally the basket is open at the
top as well as at the bottom and whereas bottom is closed by a cone at the time of taking the
DEPARTEMENT OF CHEMICAL ENGINEERING Page 57
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massecuite charge or during running, the top is kept open while charging, the exception being
the conical self-discharging machines with no bottom cover. The perforated basket is lined
with wire gauze and a perforated brass liner for allowing the separated molasses to flow out,
while retaining the sugar crystals.
During this four month internship program I had been able to see:-
How to operate machines
How to process the productive of factory.
Communicate with workers at work place, with the manager in the office.
How to solve the problem arises in the factory
Generally, as chemical engineers I identify the problem in order to maximize the efficiency
of the factory and I design the lime stone transporter by belt conveyor
6.2. Recommendation
Fincha Sugar Factory is a huge industry in Ethiopia .but the condition is difficult for worker.
Such as:-
- No measurement was taken around evaporator and heater, in our point of view better
insulation should be introduced
- Steam line should be well insulated.
- Rather than manual cleaning, it should be cleaned mechanically and adding chemical.
- The factories better to be building bagasse storage house.
- The water that used for washing cane better to be recycled and re used
- They should have to overcome the shortage of safety material.
Appendix
Ash – The residue remaining after burning of all organic matter.
Bagacillo – Very fine particles of bagasse separated either from final bagasse for filtration
aid or from preclarification juices.
Bagasse- The residual obtained from crushing cane. Its components are fiber, pith, water,
solids, lost sucrose all water insoluble in the cane.
Brix- Amount of soluble solid found in solution (mass as part of sucrose per 100 parts of
solution).
Clarified juice- The juice obtained after clarification and used as evaporator feed.
Final molasses – The molasses obtained from the last stage of massecuite
Filter cake – The residue removed by filtration of the muddy juice in the process of
clarification including any added filter aid.
Latent Heat: is the amount of Heat Energy required to transform water at the boiling point
(saturated liquid) to steam.
Imbibition water- The water added to the second mill (in FSF) units to dilute and displace
juice left in the bagasse, to reduce sugar loss in it.
Magma – A mechanical mixture of sugar crystals with a liquid such as syrup, juice, wash or
water.
Massecuite – The mixture of crystals and mother liquor obtained from the evaporation of
sugar boiling in vacuum pan. Massecuites are classified according to the descending purity as
A, B, C. etc.
Molasses – The mother liquor of massecuite separated from the crystal. It is distinguished by
the same term as massecuite which it was extracted (A, B, C, molasses).
Mixed juice- The juice sent from the extraction plant to the boiling house.
Pol – The apparent sucrose content of a sugar product determined by direct or single
polarization.
Purity – The percentage ratio of sucrose or pol (by weight) to the total soluble solids or brix
in a sugar product.
Reducing sugars - The reducing substances in the cane and its products calculated as invert
sugar. (Glucose, Fructose)
Refined sugar – high purity white sugar manufactured from re melted raw sugar.
Raw sugar – The product of cane sugar factories which is an intermediate crystalline product
resulting from the evaporation of water from sugar cane stalk juice.
Seed – A finely powdered sugar used for starting crystallization of the massecuite. Usually it
is used in the form slurry for low grade massecuite and magma is used for high grade
massecuite.
REFERENCES
6. Cane Sugar Hand Book – 12th Edition James C.P. Chen Chunge Chichon – 1993.