What is mechanical circulation in sugar industry ? what are its disadvantages ?
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Answer:
The crystallization of sucrose involves complex processes that require the correct design of vacuum pans and precise operation. Numerous parameters, such as tube dimensions, downtake size and pan geometry, determine the quality of the sugar produced and the throughput, which results in certain vacuum pans giving better performance than others. A particularly important factor is the circulation, which is strongly interrelated with the convective- boiling heat transfer in the calandria and determines, to a large extent, the velocity of crystallization and the uniformity of the conditions inside the vessel. In this paper several factors that affect boiling and circulation in vacuum pans are identified. The use of Computational Fluid Dynamics in the analysis of circulation and in the evaluation of alternatives for hydrodynamic optimization is discussed. Options for making changes to batch pans to improve the characteristics of the pan are identified, either to change the geometry or assist circulation. Some results with steam-assisted circulation (steam jiggers) are given, which show how the performance of a pan can be improved.
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The crystallization of sucrose involves complex processes that require the correct design of vacuum pans and precise operation. Numerous parameters, such as tube dimensions, downtake size and pan geometry, determine the quality of the sugar produced and the throughput, which results in certain vacuum pans giving better performance than others. A particularly important factor is the circulation, which is strongly interrelated with the convective- boiling heat transfer in the calandria and determines, to a large extent, the velocity of crystallization and the uniformity of the conditions inside the vessel. In this paper several factors that affect boiling and circulation in vacuum pans are identified. The use of Computational Fluid Dynamics in the analysis of circulation and in the evaluation of alternatives for hydrodynamic optimization is discussed. Options for making changes to batch pans to improve the characteristics of the pan are identified, either to change the geometry or assist circulation. Some results with steam-assisted circulation (steam jiggers) are given, which show how the performance of a pan can be improved.
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