Investigatory Project Ideas on energy efficiency in sugar processing

Energy efficiency in sugar processing

1. Multiple effect evaporator:

Adding one evaporator to the original decreases the energy consumption to 50% of the original amount. Adding another effect reduces it to 33% and so on.

2. Falling film evaporator 

Falling film evaporator has the advantage of gravity pulling the film down ward. This results in a thinner, faster moving film, gives high heat transfer coefficient and can be operated with very low temperature differences between the heating media and the boiling liquid, and they also have very short product contact times, typically just a few seconds per pass.


3.Fully Automated Continuous Vacuum Pans for Curing

 

Besides the automation facilities, the continuous vacuum pans have many advantages:

• There is no heat injury to the sugar crystal, due to reduced hydrostatic head and lower boiling point elevation.
• The use of smaller diameter tubes provides greater heating area per unit of calendria. This aspect gives more flexibility on thermal conditions of the steam that can be used.
• This also allows maximum evaporation rates, commensurate with maximum possible crystallization rates

4. Bagasse drier: Increases caloric value, heat recovery from flue gas and saving in bagasse

5. Improved combustion conditions