Distribution of heating surface areas in sugar juice evaporation process for maximum energy efficiency

Abstract

The conversion of diluted sugar juice into raw sugar and molasses requires thermal energy for evaporating the water content in sugar juice. The supply of thermal energy is saturated steam at around 200 kPa. The efficiency of energy use by the process is determined from the amount of saturated steam to process a given amount of sugar juice. It depends on heating surfaces of the juice heater and the evaporator. This article investigates the improvement in energy efficiency of the sugar juice evaporation process that has five evaporator effects by distributing fixed heating surface areas of the evaporator and the juice heater optimally. It is shown that there exists the optimum distribution of heating surfaces that results in the maximum energy efficiency for a specified sugar juice flow rate. Practical applications A mathematical model of quintuple‐effect evaporator in sugar juice evaporation process is presented in this paper. The proposed model should be useful for the design and analysis of the process. The article also presents an example of the application of the proposed model in determining the optimum distribution of fixed total heating surface areas that results in the maximum energy efficiency. The method presented in this article can be used by a process designer to determine the optimum distributions of evaporator and juice heater surface areas when total heating surface areas and sugar juice flow rate are given.

Evaluasi Kinerja Stasiun Penguapan Ditinjau dari Efisiensi Penggunaan Uap di PT. PG Rajawali II, Unit PG. Sindang Laut Cirebon

“…Nilai ini menunjukkan kinerja proses penguapan secara tidak langsung dengan parameter yang dapat terukur jelas yaitu dari nilai viskositas nira yang dihasilkan. Kinerja proses penguapan yang baik, dapat meningkatkan viskositas hingga 70% [18].…”

A comparative evaluation of energetic and exergetic performance parameters in syrup purification and evaporation lines

“…The purification of raw syrup includes several operation stages, which are expressed in the form of (1) preliminary liming, (2) main liming, (3) first carbonation, (4) second carbonation, and (5) sulphitation stages. In a carbonation operation, if the temperature of the process is low, foam may be formed and the operation may be disturbed; for this reason, before the carbonation operation, the temperature of the raw syrup in heat exchangers is increased to 90 C. Therefore, the syrup purification operation includes heating processes and is considered an energy-intensive operation (Chantasiriwan, 2019;Rezvanivand fanaei et al, 2020).…”

Energy audit of a sugarcane plant to find out the main energy saving opportunities

“…Many research on process plants of sugar factories focused on calculations relating to multi effect evaporators, such as (Chantasiriwan, 2019). In some other articles, such as (Taner and Sivrioglu, 2015), the energy or/and exergy efficiencies of sugar factories have been calculated based on thermodynamics calculations.…”