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Rotary Pressure Filters Sugar Refinery

Rotary pressure filters are extensively utilized in the sugar industry to filter carbonated liquor , a solution consisting of sugar and lime that has undergone carbonation to eliminate impurities. These filters are known for their ability to conduct both pressure filtration and cake washing within a single unit. A rotary pressure filter comprises a cylindrical drum that rotates at a gradual pace either horizontally or vertically. The drum is partitioned into multiple sections, each equipped with its individual filter medium, commonly made of cloth, and designated process zone. The drum is enclosed within a pressure vessel, which contains the feed slurry, wash liquid, and filtrate. Rotary pressure filter involves several key steps for proper filtration- Distribution: Carbonated liquor, containing a mixture of sugar crystals and molasses, is evenly distributed onto a filter medium (typically a cloth) that covers a rotating drum. The drum is divided into compartments, each filled with t
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Liquid Ring Vacuum Pump

Liquid Ring Vacuum Pump is a type of rotary positive displacement pump which functions by means of a spinning rotor/impeller that forms a ring of liquid around its cylindrical casing. The ring fluid is usually water or oil. The liquid ring makes a seal around the impeller which makes the gases or vapors draw into the pump casing through suction. The liquid ring is continuously replenished by circulation. As the gas or vapor is drawn into the pump, it's forced towards the discharge port by the impeller. At this point, the centrifugal force of the liquid ring compresses the gas or vapor, elevating its pressure. Finally, the compressed gas or vapor is discharged from the pump via the discharge port, and directed to a collector or condenser. Working Principle of a liquid ring vacuum pump can be summarized by the following steps As the impeller rotates counterclockwise (as seen from the inlet port), the first blade passes the inlet port and a chamber is formed between the blade and th
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Vacuum & Condenser System Overview

In the sugar industry, vacuum systems are used to create and maintain a low-pressure environment inside a vacuum pan during the sugar boiling process. The vacuum system is an essential part of the sugar refining process, as it allows the sugar to be boiled at a lower temperature than it would under atmospheric pressure, which helps to prevent caramelization and degradation of the sugar. The vacuum system typically consists of vacuum pumps , which are used to remove air, vapor and other gases from the vacuum pan, and a condenser system which is used to remove the water vapor that is produced during the sugar boiling process. The vacuum pump is typically a liquid ring pump or a rotary vane pump, and is capable of creating a vacuum pressure of several hundred mmHg gauge. As the sugar is heated and boiled in the vacuum pan, water vapor is produced, which is removed from the pan by the vacuum pump. The water vapor is then condensed back into a liquid by the condenser system, which typically
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Vacuum Pump: Working Principles & Classifications

A vacuum pump works by removing gas molecules from an enclosed space to create a partial or near-vacuum. This is achieved by creating a pressure difference between two areas, causing gas molecules to move from the area of higher pressure to the area of lower pressure. This process continues until the desired level of vacuum is reached. All types of vacuum pumps operate on this basic principle There are several types of vacuum pumps, each with its own advantages and limitations. Some of the main types of vacuum pumps include: Gas transfer pump Kinetic/Momentum pump Turbomolecular pump Diffusion pump Positive displacement pump Liquid ring pump Water ring pump Oil ring pump Turbomolecular pump Rotary vane pump Piston pump Diaphragm pump Entrapment pump Cryogenic pump Sorption pump Combination pump Hybrid pumps (Combination of a positive displacement pump and a turbomolecular pump) ion pumps (Combination of a high-vacuum pump and an ionization chamber) GAS TRANSFER VACUUM PUMP is a type of
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Controlling Measures of Dextran and Starch in Sugar Refinery

 To dissipate the adverse effects Dextran and Starch may cause in the refining process, Dextranase & Amylase enzymes are used. Alpha amylase is used in sugar refinery to hydrolyze starch into glucose and other sugars that can be crystallized or fermented. Starch is an impurity in sugarcane juice that causes viscosity and filtration problems, delays or inhibits crystallization, increases sugar losses in molasses, and impedes decolorization in refining. Alpha amylase can reduce the starch content and improve the quality and yield of sugar. Alpha amylase can also enhance the flavor and color of sugar by producing maltose and other dextrins. The ideal temperature for alpha-amylase in sugar refining varies depending on the source and type of the enzyme. Generally, alpha amylase is a thermally stable enzyme that can work between 40-70°C. Although activity of some fungal alpha-amylases may increase with temperature as high as 70-90°C. The ideal temperature of the enzyme in sugar refinery
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Effects of Dextran and Starch in Sugar Refinery

This article provides an overview of the adverse role of Dextran and Starch in the sugar production process, including their effects on the process house and measures to control them. Dextran Leuconostoc mesenteroides is a type of lactic acid bacteria that can break down sucrose into dextrose and levulose through a biological process. Dextrose and Levulose are monosaccharide isomers of Glucose and Fructose. Leuconostoc mesenteroides produces an enzyme called dextran sucrase during the break-down which causes the polymerization of dextrose into a polysaccharide called dextran. C12H22O11 => C6H12O6+C6H12O6 => (C6H12O6)n Sucrose => Dextrose + Levulose => Dextran Dextran isn’t a specific molecule but rather a group of long chain polysaccharides which have a varying range of molecular weight from 2000 to 20000. Dextran is formed when many glucoses is attached together at ɑ 1,6 by glycosidiclinkages. It may also have branches at ɑ 1,2 or ɑ 1,4 or ɑ 1,4. Generally, it has more tha
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Milk of Lime Preparation

Milk of lime(MOL), also known as lime slurry or lime milk, is a suspension of calcium hydroxide Ca(OH)2 in water. It is used in the sugar industry for pH correction and as an auxiliary of flocculation in bleaching of the sugar solution. Milk of lime plays an important role in improving the quality and purity of the sugar product. Lime is an essential and inexpensive clarifying agent used in juice clarification processes such as sulphitation, and carbonation. Preparation of Milk of Lime requires careful selection of raw materials, proper slaking process, adequate mixing and storage conditions, and regular quality control. In this blog post, we will discuss some of the factors that influence the preparation of milk of lime for sugar industries, and provide some tips and best practices to optimize the process. Lime is available in various forms such as quicklime, limestone, and hydrated lime. The raw materials for preparing milk of lime are quicklime (CaO) and water (H2O). As Quicklime an
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