ES CAD 10:30 1.

30 AM Tue
Computer-Aided Drafting
Sir Joey Pastoril

Sugar Cane Industry

Calculations

Aldemita, Lyka Bianca L.

Perez, Muriel Tamar T.
Siasar, Christine Anne D.
Sojor, Bea Alexa R.
Uy, Allaine S.

3-19-2016
 HOW CANE SUGAR IS MADE

The mixed juice from extraction is preheated prior to liming so that the clarification is
optimal. The milk of lime, calcium hydroxide or Ca(OH)2, is metered into the juice to hold the
required ratio and the limed juice enters a gravitational settling tank: a clarifier. The juice travels
through the clarifier at a very low superficial velocity so that the solids settle out and clear juice exits.

The mud from the clarifier still contains valuable sugar so it is filtered on rotary vacuum
filters where the residual juice is extracted and the mud can be washed before discharge, producing a
sweet water. The juice and the sweet water are returned to process.

The clear juice has probably only 15% sugar content but saturated sugar liquor, required
before crystallization can occur, is close to 80% sugar content. Evaporation in a steam heated
multiple effect evaporator is the best way of approaching the saturated condition because low
pressure water vapors can be produced for heating duties elsewhere in the factory.

The evaporator sets the steam consumption of the factory and is designed to match the
energy balance of the entire site: the manager wants to avoid burning auxiliary fuel and equally wants
to avoid paying to dispose of surplus bagasse. The greater the number of effects, the less steam is
required to drive the first effect. Each subsequent effect is heated by the vapor from the previous
effect so has to be operated at a lower temperature and therefore lower pressure.

Source: http://www.sucrose.com/evaprate.html

1
Source : http://www.sugar.ca/Nutrition-Information-Service/Educators-Students/Purification-of
Sugar/Cane-Sugar-Refining.aspx

2
 CHOPPING/SLICING
Calculated Values : 20,408 kg sugar , 25,510 kg water ; 0.8 kg sugar/L water

Cane Composition : 20% sugar

25% water

55% bagasse

Basis : 102,040 kg cane

(0.20 ) (102040 ) = 20408

(0.25 ) (102040 ) = 25510

(0.55 ) (102040 ) = 56122

0.8 w/v % - 1.00132 kg/L (density of sugar mixture)

- 120.1 kg/m3 (density of bagasse)

Interpolation for kg sugar/L water :

1 0.8 1.0021
=
10 1.0021 0.9982

= 1.00132 3


1 3
= (20408 + 25510 ) ( ) ( )
1.00132 103
3
+ (56122 ) ( )
120.1

= 513.15 3

3
DIMENSIONS OF CHOPPER

Approximate the volume calculated above to 520 m3

Parts of the Chopper: Shaft and Knives

Data calculated: Shaft 65.36 m3

Knives 11.88 m3

Finding the length of the chopper:

Volume: V = length x width x height

Let the width and height be equal, and equal to 20 meters

V = length x width2: 520 m3 = length x 202

length of chopper= 20.8 m

Shaft:

Making the radius of the shaft equal to 1 meter

V = r2h = (1)2(20.8m) = 65, 34513 m3

Lateral surface area

A = 2 rh = 2 (1.0)(19.8) = 124.40701 -> Capacity of two 6,220 knives

Knives:

Volume of knife, (0.1)(0.3)(1)

Volume of each Knife Total Volume (396 knives)

V = (0.1)(0.3)(1) VT = (0.03)(396)

V = 0.03 m3 = 11.88 m3

SLICING

2 cylinders: length = 15 m, radius = 0.5 m

V = r2h = (0.5)2(15); Volume for 2 slicers = 253.61945 m3

Volume for 1 slicer = 116.80972 m3

4
 DIFFUSING
Input: 20408 kg sugar ~ 0.25 kg sugar/L water

56122 kg bagasse

81632 kg water

0.25 w/v% - 0.999174 kg/L (sugar solution)

10.25 1.0021 (10.25)(1.00210.9982)
= 1.00210.9982 ; = 1.0021
10 10

= 0.99175

V = (20408 kg sugar + 81632 kg water)(L soln/0.999175 kg)(1 m3/103L)

= 569.42 m3 solution

DIMENSIONS OF THE DIFFUSER:

r=7m h = 3m

V = r2h = (7)2(3) = 461.81412 m3

CLARIFICATION
Input : 77550.4 kg water ~ 0.26 kg sugar/L water

20000.0 kg sugar

2806.00 kg bagasse

0.26 w/v % 0.999214 kg/L

120.1 kg/m3 (bagasse)

10.26 1.0021 (10.26)(1.00210.9982)
= 1.00210.9982 ; = 1.0021
10 10

= 0.999214 kg solution

V = (20000 kg sugar + 77550.3 kg water)(L soln/0.999214 kg)(1 m3/103L) + (2806 kg

bagasse)(m3 bagasse/120.1 kg bagasse)

V = 120.99 m3 bagasse solution

5
 EVAPORATOR
Input : 77,550.4 kg water ~ 0.26 kg sugar/L water

20,000.0 kg sugar

Where 0.26 w/v% 0.999214 kg sugar/L

V = (77550.4 kg water + 20000 kg sugar)(L

soln/0.999214 kg)(1 m3/103L)

= 97.63 m3 solution

CRYSTALLIZER
Input : 31,020.16 kg water ~ 0.64 kg sugar/L water

20,000.00 kg sugar

Where 0.64 w/v% 1.00069 kg sugar/L water

10.64 1.0021 (10.64)(1.00210.9982)
through : = 1.00210.9982 ; = 1.0021
10 10

= 1.000696

V = (31,020.16 kg water + 20,000 kg sugar)(L soln/1.000696

3 3
kg)(1 m /10 L)

V = 50.98 m3