Performance of A – Sugar Crystallization: A Case Study of Elguneid Sugar Factory, Sudan

الموضوعات

علوم تطبيقية وتكنولوجية

الملخص

As well as affecting the hydrodynamics of the solution and sucrose solubility, nonsugars can interact directly with single faces of the sucrose crystals. Modification of both growth rate and crystal morphology can be observed. Crystallization of A-massecuite was carried out at Elgunied Sugar Factory. The objectives of this research study is to study the sugar boiling system , to find the parameters for A – massecuite and different molasses (Pol%, Brix% and Purity%), to calculate A- massecuite crystal content of different strikes and to evaluate A – boiling system. In order to determine the parameters for the massecuites and molasses a South African methods book was used The obtained results had shown that, a three boiling system was adopted at Elgunied Sugar Factory. It was also noticed that the Brix% of A- massecuite is 92.5 instead of 93 – 94. That means the Brix value at Elgunied Factory is below the international standards The Pol% at Elgunied Factory is in the range of 78% – 79%, where 77% is considered a normal value at Elgunied Sugar Factory. The crystal content (K%) lies between 64.04 and 67.47, and this is considered a high value, and it is advised to boil the massecuite with a crystal content in the neighboarhound of 50%. The most favorable temperature for A – massecuite is from 63 – 65.5C. In the case of Elgunied Factory this temperature is 65C and this is considered as an ideal temperature. According to purity drop calculated at Elgunied Factory the A – massecuite boiling has revealed the pan has better and efficient performance. It is recommended to introduce a continuous sugar boiling system at Elgunied Factory instated of a batch system which is adopted now in Elgunied Factory

روابط وملفات

التعريف والنوع

رقم الوثيقة

07967614-428c-4772-a6a5-9f78998dca39

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

72903_1.pdf

بيانات النشر

ترجمة العنوان

تقييم الأداء لبلورة السكر (أ): دراسة حالة مصنع سكر الجنيد - السودان

ألقاب المؤلفين

[{"name_ar":"أريج سرالله المكاوي عبدالقادر","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"كمال سليمان حسن","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"مصطفى محمد","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

English

المصدر والدورية

اسم المصدر

Performance of A – Sugar Crystallization: A Case Study of Elguneid Sugar Factory, Sudan

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

كمال سليمان حسن, مصطفى محمد

الإعداد

أريج سرالله المكاوي عبدالقادر

الاقتباسات الببليوغرافية