OZsugar

Beet sugar factory: Evaporation mass & heat balances at processing rate 12,000-ton sugar beet/day. Thin juice brix 17% is concentrated to 73.4%t through heating with turbine's exhaust steam of 2.8 bar abs in a five evaporator effects, the steam and juice flowing in co-current flow. Evaporated vapors from all effects are used for heating juices & run offs and sugar boiling processes while the condensates are used as hot water source for beet wash, juice extraction/purification, and sugar house processes. Evaporation heat balances showing that running sugar boiling by 3rd and 4th vapors, the steam consumption is low "24.5%OB", and 3rd vapor pressure is high "1.55 bar abs". While running sugar boiling by only 3rd vapor, the steam consumption is raised to 26.5%OB and 3rd vapor pressure is dropped to 1.36 bar abs as result of the raise in BPE "2.61 C" and brix "54.93%"of 3rd effect juice. The right vapors bleeding and distribution enhances energy saving and economic sugar production. #EnergyEfficiency #Sustainability #SugarProcessing #SugarIndustry #Energysavingsolutions #Simulation #Sugartechnology #Optimization #Modeling.

A new approach has been developed, leading to a remarkable 16% energy saving reduction compared to current operations. This achievement was made possible with minimal changes in evaporation and sugar house processes. In the current beet sugar operation, sugar boiling evaporation stands at 11.41% OB, with 2% OB of sugar crystal washing water. However, in the innovative approach, these figures have significantly improved to 7.4% OB and 1.45% OB, respectively. Moreover, the total steam consumption has seen a notable decrease from 25% OB in the current setup to just 21% OB in the new approach. These advancements not only showcase a commitment to sustainability but also demonstrate the industry's continuous efforts to enhance efficiency and reduce energy consumption. For further insights into this new approach, discussions, mass balance, and details are available through private messages and email. #EnergyEfficiency #Sustainability #Innovation #SugarProcessing #SugarIndustry #Energysavingsolutions #Sugartechnology #Sugarcrystallization #Optimization #Modelling #Simulation

Steam and energy consumption can be effectively reduced by running vacuum pans at lower vacuum pressure levels. For instance, the steam consumption of R1 vacuum pan decreases from 0.45 to 0.43 T steam/T sugar when operating at vacuum 0.15 bar abs, compared to 0.22 bar abs. Similarly, Beet A vacuum pan shows a decrease from 0.49 to 0.47 T steam/T sugar at the same vacuum levels. This approach not only lowers steam consumption but also allows for working with low-pressure steam/vapors, achieving the desired sugar quality while minimizing color formation. Moreover, when calculating massecuite viscosity in vacuum pan operations, it is crucial to consider a 65% decrease from the calculated value to adjust for practical operation conditions, where thinning properties are not taken into account. With considering smooth massecuite handlling at higher viscosity values using little run off lubrication, massecuite brix could be maintained at the same value and getting advantage of 3.5% increase in the crystal content (for R1 massecuite case: at massecuite brix 90.8%, CC increase from 57.4% obtained at 0.22bar abs to 60.8% obtained at 0.15 bar abs). Efficient use of vacuum pans at lower pressure levels presents a practical solution for reducing steam consumption, maintaining product quality, and optimizing energy efficiency in sugar processing operations. #EnergyEfficiency #SugarProcessing #SugarIndustry #Energysavingsolutions #Sugartechnology #Optimization

Carbonatation process plays a crucial role in the purification of beet juice and decolorization of cane refining liquor. Achieving a 35% elimination of non-sugar in beet juice leads to a significant 3:4 purity points increase, while a 55% decolorization of cane refining sugar liquors is achievable through the carbonation process. During the two-stage process, the first stage involves injecting a maximum amount of CO2 gas at high pressure into hot limed juice. This facilitates the absorption of non-sugars and impurities by the resulting CaCO3 carbonated mud, which is then separated from the clarified juice through sedimentation clarifiers. In the second stage, excess lime salts are removed through overcarbonatation, leading to the attainment of the required final alkalinity and pH levels. Moreover, the second carbonated juice undergoes fine and safety filtration stages, resulting in thin juice. For beet juice, the thin juice is further processed through IXR decalcification for juice softening, ensuring optimal heat transfer of evaporators and vacuum pans. The soft juice's alkalinity is reduced to 0.005%, enhancing its purity. #SugarProcessing #QualityImprovement #SugarIndustry #Optimization #EnergyEfficiency #Sugartechnology

Optimized Cane raw sugar refining's mass balance at processing rate 2000 ton refined sugar/day. Sugar liquor declorization by carbonatation and granular activated carbon GAC, Seven sugar boiling system. #EnergyEfficiency #SugarIndustry #Optimization #SugarProcessing #Sugartechnology #SugarRefining #EfficiencyImprovement