Clarification
1.Juice Heaters
: Total heating surface area = 4.29 to 13.1 m2/TCH (Avg –
8.0).
2. Every 10oC juice
temperature rising required steam = 1.8 % on cane.
3. Steam
required for Juice heating = 12 to 15% on cane. ( Vary according to waste heat
recovery from condensate or pans vapour or last effect vapour).
4. Head loss in tubular
juice heater = 12 to 16mwc & in plate type heater (PHE) = 10 to
12mwc.
5. Trayless
Clarifier : Total volumetric capacity = 0.75 to 1.73 m3/TCH (Avg –
1.14).
6. Trayless
Clarifier : Total cross sectional area = 0.2 to 0.22 m2 /TCH
7. Trayless
Clarifier : Tray area = 0.22 to 0.33 m2/TCH.
8. Tray Type
Clarifier : Total volumetric capacity = 2 to 3 m3/TCH (Avg –
2.5).
9. Tray Type
Clarifier : Tray area =1.6 to 1.7 m2/TCH.
10. Tray Type
Clarifier : Total cross sectional area = 0.38 to 0.42 m2 /TCH
11. Rotary Vacuum
Filter : Total effective area = 0.6 to 0.7 m2/TCH.
12. Bagacillo
requirement for vacuum filter = 7 to 8 kg per TCH
13.
BagacilloQty available for 8mesh = 60 to 75 kg of bagacillo /m2/hr.
14. Air
requirement for bagacillo conveying = 6.25
M3 of air
will be required per kg of bagacillo
15. Legment :
Dead end Juice heater = 12mm, Dynamic
= 15mm, Vapour line juice heater = 15mm.
16. Sulphitor or Defecator
working volume in M3 = TCH x
(0.14 to 0.16) (Avg – 0.15).
17. Air
requirement of sulphur bunner in M3 = 8 t0 9
times of sulphur wt. in kgs.
18. Syrup
Sulphitor : Working volume of syrup sulphitor in HL = (0.02 x
TCD)
Crystalization
1.Vacuum pans :
Total capacity = 1.25 to 1.90 m2/TCH (Avg –
1.52).
2. Steam
required for m/c boiling in white sugar production = 17 to 23% on
cane. ( Vary according to the inlet liquor brix, type of the pan, m/c
boiling scheme).
3. Steam
required for m/c boiling in Refined sugar production = 22 to 28% on
cane. ( Vary according to the inlet liquor brix, type of the pan, m/c
boiling scheme).
4. Syrup supply
tanks required in HL = TCH x (6 to 8).
5. Supply tanks
all molasses required in HL = TCH x (10 to 12).
6. S/V ratio
for batch pans = 6 to 7 (Avg 6.6)
7. S/V ratio
for continuous pans = 10 to 11.
8. Batch pan
vapour outlet line dia = 66.1 x SQRT(heating surface in m2).
9. Legment
of pans = 16mm.
10. Dow take
area of batch pan = 40 % on total dia of the pan.
11. Vapour
velocity in vapour space of pan = 25 m/sec.
12.
Crystallizers : Total capacity = 4.5 to 6 m3/TCH (Avg – 5.25
).
13. S/V ratio
for B m/c cooling crystalizer = 1.2.
14. S/V ratio
for C m/c cooling crystalizer = 2.0.
15. Mono
Vertical Crystalizer ( MVC ) capacity for C m/c cooling in Ton = (
TCD /10)
16. Condenser
water requirement in M3 = (40 to 55)
x ton of vapour to be condense. ( For single entry = 40, Barometric = 47, Jet
type = 55).
17. Spray
Pond area : 750 kg/hr of warm water requires 1 m² of area of spray pond ( Suppose
spray pump capacity 2000m3/hr require spray area =
2000/0.75 = 2666 m² )
18. Horizontal
cross-section of the body of the condenser = 0.16m2/ ton of vapour
to be condensed per hour.
19. Colour
transfer from massecuite to sugar :(IU in G-10 method)
For 1st m/c in
Sulphitation plant 1 to 1.5% ( ex: m/c colour 6000 then sugar colour
60 to 90 IU)
Raw and refined
sugar from its massecuite – 4 to 6% ( ex: m/c
colour 14000 then sugar colour 560 to 840IU)
Centrifuging
1. Each
Magma and seed pumps capacity required = (TCD x 0.008 ) T/hr.
2. B and C
Sugar Melter capacity required (working volume) = (TCD x 0.004) M3
3. Thickness :
18g = 1.22mm , 16g = 1.625, 14g = 1.8mm.
These all thumb rules gives only
approximate values for sugar industry equipment sizing.
Good Job 👍....very Informative
ReplyDeleteThanks
Well done Rana ji
ReplyDeleteWell done rana ji
ReplyDelete