Plate Heat Exchanger Working | PHE Application in Sugar Industry Process Plate Heat Exchanger were first Introduced in the 1920s. Now it is widely used in a great number of sectors like sugar industry, pharmaceutical industry, food processing industries.. etc . PHE Principle and Basic Structure: The plate type heat exchanger is a pack of […]
Vertical Cooling Crystalliser Design Calculation in Sugar Plant In the following link covered information regarding the Vertical crystalliser design Click Here Vertical crystalliser advantages over the series of crystallisers. Types of Vertical cooling crystallisers like Mono Vertical crystalliser (MVC ), Riser type Vertical Crystalliser , Twin Vertical crystalliser. Cooling surface requirement for vertical crystalliser ( […]
Vertical Crystallizer Application in low grade massecuite cooling The advantage of continuous crystallizer is that all cooling surface remain covered with massecuite at all times. In Continuous cooling system, used series of batch type “U” shaped cystallizers and vertical crystallizer. Vertical crystallizers have a number of advantages over horizontal crystallizers. a) Large volume for small […]
Conversion of units in Sugar Industry Equipment Design Calculations In this page provided some unit conversion factors. It will helpful to sugar industry Capacity and EDD calculations. Length Conversion Factors 1 kilometer (km) – 1000 meters (m) = 0.62137 miles 1 meter (m) – 100 centimeter (cm) 1 centimeter (cm) = 0.001 m = 0.3937 […]
Massecuite Cooling Treatment Process in Crystallizer | Sugar Tech The massecuite when discharged from the vacuum pan is at a high supersaturation. If we have to take as advantage of this super saturation of masseccuite, it must be kept in motion to separate the sugar crystals from the mother liquor. In Crystalizers, it is a process […]
Cooling and reheating Process of low grade (B & C) massecuites The mother liquor in low grade massecuite can not be completely exhausted in vacuum pan this is due to decrease in crystallization rate and high viscosity. Final stage in sugar recovery is allowed to take place by cooling in crystalliser rather then during evaporation […]