Effect of post harvest deterioration on efficiency of clarification

and crystallization process of white sugar manufacture of CoS 91269 cane

variety

Mehrotra, P., Mehrotra, A., Suryawanshi, R.

Abstract
Sugarcane is used as raw material for manufacture of white sugar. Quality of sugar cane juice available for processing determines the quality of
end product i.e. sugar. Deterioration in juice quality as a result of post harvest deterioration in sugarcane has a direct bearing on sugar quality
and its recovery. During processing of cane juice clarification and crystallization are the two vital unit operations, where removal of coloring
bodies and other non sugars are effected and sucrose is taken out from mother liquor by increasing the super saturation. Authors in present study
have discussed the magnitude of post harvest deterioration on efficiency of these two unit operations on CoS 91269 cane variety. © 2009 IEEE.
Language of original document
English

Author keywords
Brix%; Clarification; Crystallization; Dextran; Post harvest deterioration
Index Keywords
Brix%; Crystallization process; End-products; Mother liquor; Post harvest; Post harvest deterioration; Unit operation; White sugar
Engineering controlled terms: Clarification; Clarifiers; Crystallization; Deterioration; Dextran; Glucose; Harvesting; Sugar (sucrose); Sugar
cane; Transition metal compounds
Engineering main heading: Sugar manufacture

In vitro effect of lemon and orange juices on calcium oxalate crystallization

Kulaksizoǧlu, S.a , Sofikerim, M.b , Çevik, C.c

a
Department of Biochemistry, Faculty of Medicine, Başkent University, Konya, Turkey
b
Department of Urology, Faculty of Medicine, Erciyes University, Kayseri, Turkey
c
Department of Biochemistry, Faculty of Medicine, Gazi University, Ankara, Turkey

Abstract
Aim: In recent years significant progress has been made in identifying and quantitating physico-chemical processes involved in urinary stone
formation. The ability of urine to inhibit calcium oxalate crystallization is an important mechanism against stone formation. Dietary factors appear
to affect the ability of urine to inhibit calcium oxalate crystallization. These factors encouraged us to study the effects of lemon and
orange juices on calcium oxalate crystallization in vitro. Material and methods: The nucleation and aggregation of calcium oxalate monohydrate
crystals were studied using turbidimetric 30-min time course measurements of optic density at 620 nm after mixing solutions containing calcium
chloride and sodium oxalate at 37°C, pH 5.7. The formation of crystals is induced by the addition of the oxalate and calcium solution. The effects
on calcium oxalate crystal growth of trisodium citrate, lemon and orange juices were examined. The effects of lemon and orange juices were
evaluated by the addition of 50 ml of juices. The optical density is measured at physiological conditions. The maximum increase of optic density
with time, termed SN, reflects maximum rate of formation of new particles. After an equilibrium has been reached, a progressive decrease of optic
density with time is observed. Rate of aggregation, SA, is derived from the maximum decrease in optic density. Results: Among the modifiers
studied, citrate decreased both SN and SA (P < 0.001). Lemon juice was also found to inhibit the rate of crystal nucleation and aggregation. But
orange juice did not have any effect on the calcium oxalate crystallization (P > 0.05). Conclusion: These results show that effective prevention
of urinary stone formation should aim at restoring the urine's ability to inhibit calcium oxalate crystallization and more emphasis should be given
to dietary measures. © Springer Science+Business Media B.V. 2007.
Language of original document
Some notes on developments in high grade continuous
evaporating crystallization

Getaz, M.A.a , Journet, G.b , Love, D.J.c , Sanders, R.R.a

a
Fives Fletcher, 133 Brunel Parkway, Pride Park, Derby DE24 8HR, United Kingdom
b
Fives Cail, 22, rue du Carrousel, 59669 Villeneuve d'Ascq Cedex, France
c
Tongaat Hulett Sugar, Amanzimnyama Hill, Tongaat, KwaZulu-Natal, PO Box 3, Tongaat 4400, South Africa

Abstract
Improving operational efficiencies, when crystallizing high grade massecuite in continuous evaporating crystallizers (continuous vacuum pans),
has been the focus of considerable effort within the Fives Cail Group. This has resulted in the implementation of several innovations to both the
operation and design of continuous evaporating crystallizers. Operational developments include methods for controlling encrustation build-up as
well as means for improving the efficiencies of cleaning the evaporating crystallizers to remove encrustation using water, steam and juice as
alternatives. Design innovations include the development of the Fives Cail double and Fletcher Smith split evaporating crystallizers. The
advantages of these alternatives compared with standard units are described and details of practical results from actual installations are also
provided. Approaches for achieving efficient operation are also described.
Language of original document
English

Crystallization scheme in relation to increasing thick juice purity

Vermeulen, D.P., Zagers, P.
Suiker Unie, P.O. Box 100, 4750 AC Oud Gastel, Netherlands

Abstract
During the past 30 years, the purity of thick juice in the sugar factories of Suiker Unie, The Netherlands, has increased from less than 92% up to
over 94%, mainly during the past ten years. The question was raised if further increasing thick juice purities will eventually lead to substantially
higher sugar losses in molasses, and if so, to determine what process changes could be made to improve the economy of the process. In order to
make process evaluations and to quantify the effect of alternative configurations, use was made of recently developed and validated
mathematical models available for each of the three factories (Dinteloord, Groningen and Puttershoek). These steady-state Matlab-Simulink
models have been developed in close cooperation with Cosun Food Technology Centre. Extrapolation from historical data and assuming further
improvements of the technological quality of the sugarbeets received, in 5 to 7 years a thickjuice purity rise between 0.6 and 1.2% is expected.
This purity effect was used to study process alternatives.
Language of original document
Cooling crystallization of raw juice

Vaccari, G., Mantovani, G., Sgualdino, G., Tamburini, E., Dosi, E.

Dipartimento di Chimica, Università di Ferrara, Via L. Borsari 46, 44100 Ferrara, Italy

Abstract
For some years, the problem of the elimination of the calco-carbonic purification process has been studied by using alternative technologies.
Some of them, firstly studied in the laboratory and then in pilot plants, are based on the direct concentration, under reduced pressure and
countercurrently, of the raw juice, which is then crystallized by cooling. The raw sugar obtained needs to be refined in order to be turned into
commercial white sugar and such a process is based on steps of solution, filtration and recrystallization. In this paper the possible application of
cooling crystallization as a method of beet or cane sugar purification is discussed. The cooling crystallization experiments made both under
laboratory conditions and on a pilot plant are reviewed. The authors conclude by presenting a picture of the situation as regards adopting the
cooling crystallization technique by taking into account the possibility of utilizing plants which do not automatically require high investment costs.
The results of laboratory tests carried out on microfiltered syrups are presented and discussed.

Cooling crystallization of raw juice

Vaccari, G., Mantovani, G., Sgualdino, G., Tamburini, E., Dosi, E.

Dipartimento di Chimica, Università di Ferrara, Via L. Borsari 46, 44100 Ferrara, Italy

Abstract
For some years, the problem of the elimination of the calco-carbonic purification process has been studied by using alternative technologies.
Some of them, firstly studied in the laboratory and then in pilot plants, are based on the direct concentration, under reduced pressure and
countercurrently, of the raw juice, which is then crystallized by cooling. The raw sugar obtained needs to be refined in order to be turned into
commercial white sugar and such a process is based on steps of solution, filtration and recrystallization. In this paper the possible application of
cooling crystallization as a method of beet or cane sugar purification is discussed. The cooling crystallization experiments made both under
laboratory conditions and on a pilot plant are reviewed. The authors conclude by presenting a picture of the situation as regards adopting the
cooling crystallization technique by taking into account the possibility of utilizing plants which do not automatically require high investment costs.
The results of laboratory tests carried out on microfiltered syrups are presented and discussed.
Language of original document
English

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References (38) View in table layout

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•
Bottom of Form

Vaccari, G.; Dipartimento di Chimica, Università di Ferrara, Via L. Borsari 46, 44100 Ferrara, Italy
© Copyright 2004 Elsevier Science B.V., Amsterdam. All rights reserved.
Zuckerindustrie
Volume 124, Issue 12, December 1999, Pages 947-954
FORMATION Vavrinecz, Gabriel 1979 Sugar 12
AND technolog
COMPOSITIO y
N OF BEET reviews 6
MOLASSES - 1. (2-3), pp.
THE 117-129
EQUATION
FOR
SOLUBILITY.

Show abstract
Vaccari, G., 1993 Int. Sugar J. 95, pp. 8
Cooling Mantovani, 381-390
5 crystallization of raw G., Sgualdino,
juice: Results of the G., Andreoli,
second year's pilot F.
plant experimentation

Kearney, M. 1996 Proceedings of the 7

The amalgamated Workshop on
6 beet/cane raw juice Separation
chromatographic Processes in the
separator: 1995-1996 Sugar Industry , pp.
beet pilot test 69-86

Vaccari, G., 1995 Int. Sugar J. 97 7

A pilot plant Mantovani, (1157), pp. 209-218
7 continuous for G., Sgualdino,
continuous G., Andreoli,
crystallization from F.
raw juice

Vaccari, G., 1993 Zuckerind. 118, pp. 6

Cooling Mantovani, 780-782
8 crystallization of raw G., Sgualdino,
juice: Determination of G., Andreoli,
sucrose solubility F.

Vaccari, G., 1992 Zuckerind. 117, pp. 6

Cooling Mantovani, 724-728
9 crystallization of raw G., Sgualdino,
juice: Pilot plant G., Andreoli,
testing F., Frezzotti,
R.
Continuous counter- Vaccari, 1996 Zuckerindustrie 121 5
current concentration G., Mantovani (10), pp. 802-806
10 and cooling ,
crystallization of raw G., Sgualdino,
juice G.,Andreoli,
 F., Vallini, G.

Show abstract
Vaccari, G., 1988 Int. Sugar J. 90 5
[No title available] Mantovani, (1079), pp. 213-220
11 G., Sgualdino,
G.
Mantovani, 1964 Z. Zuckerind. 14, 5
Untersuchungen G., Fagioli, F. pp. 202-205
12 ̈
uber die
saccharosekristallisalio
n in Gegenwart von
Raffinose

An interfacial model Lionnet, 1998 Chemical 4

for the transfer of G.R.E. Engineering
13 impurities into the Research and
sucrose crystal Design 76 (A7), pp.
803-808

View at publisher |
Show abstract
Cooling crystallization Vaccari, 1998 International Sugar 4
of SMB-fractionated G., Mantovani Journal100 (1195),
14 molasses , pp. 345-351
G., Sgualdino,
G.,Colonna,
Show abstract W.J.
Urbaniec, K., 1996 Zuckerindustrie 121 4
Raw juice Vaccari, G., , pp. 807-811
15 continuous Andreoli, F.,
concentration and Mantovani, G.
crystallization: Possible
schemes for the energy
supply

Mantovani, 1988 Zuckerindustrie 113 4

Unconventional G., Vaccari, , pp. 137-140
16 cooling crystallization G., Sgualdino,
G.
Vaccari, G. 1996 Ind. Alim. Agr. 113, 3
[No title available] pp. 525-535
17
Vaccari, G., 1996 Sugar y Azucar 91 3
Potential application Mantovani, G. (1), pp. 33-40
18 of cooling
crystallization to cane
sugar refining
 Lionnet, 1998 Proc. S. Afr. 2
Impurity transfer G.R.E. Technol. Ass.72, pp.
19 rates during the 261-268
crystallization of
sucrose

Vaccari, G. 1996 Proc. Workshop on 2

Continuous cooling Separation Process
20 crystallization versus in the Sugar
boiling crystallization Industry , pp. 238-
274
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