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Cryoconcentration du jus de canne à sucre dans une installation de traitement de la canne à sucre.

Freeze concentration of sugarcane juice in a jaggery making process.

Auteurs : RANE M. V., JABADE S. K.

Type d'article : Article

Résumé

A heat pump based Freeze Concentration System (FCS) is proposed to concentrate sugarcane juice from 20 to 40 Brix in a jaggery making process. Inclusion analysis is carried out to estimate sucrose loss in the ice formed in a layer freezing process. A mathematical model is developed taking into consideration the effect of time varying ice thickness on evaporator temperature, compressor capacity, COP of the heat pump. The energy consumption of the FCS is calculated using results of the mathematical model. Total energy consumption of the FCS integrated jaggery making process is calculated. Comparison of the conventional process and FCS integrated process is presented.

Détails

  • Titre original : Freeze concentration of sugarcane juice in a jaggery making process.
  • Identifiant de la fiche : 2006-0443
  • Langues : Anglais
  • Source : Applied Thermal Engineering - vol. 25 - n. 14-15
  • Date d'édition : 10/2005

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