BUKU PINTAR

PROCESS GROUP
UNIT PHYSICAL OPERATION 1. Structure of Sucrose
Sucrose ( Saccharose, Cane sugar, Beet sugar ) is a carbohydrate of the brutto formula C12 H22 O11. It is a disaccharide, consisting of two mono saccharidic components : Exact chemical name of sucrose is D glucopyranosyl D fructofuranoside.
CH2OH H H - C - C OH H OH O O C HO - C- H H - C- OH H-C CH2OH O

HO - C H H - C - C CH2OH -

( Glucose Component ) ( Fructose Component ). Sucrose In plants the carbohydrates ( sugars, starch, cellulose ) are formed by the photosynthetic assimilation process. 6CO2 + 6H2O + 675cal = C6H12O6 + 6O2. The process is catalyzed by the chlorophyll. The carbon dioxide taken from the air is equivalent to the oxygen given to the air. The necessary energy per molecule of formed oxygen corresponds with air least three quanta of the orange light absorbed by the chlorophyll. It seems that first phosphoglyceric acid, these phosphates, and hexose phosphates are formed, and that the sucrose is the first free carbohydrate in the plant, formed prior to the free fucose and fructose. The formation takes plants in the green parts of the plants, but sucrose is found also in stall, roots, fruits. Sucrose is by for the most widespread, sugar present in the sap of plant. More than 17% of sucrose are contained in the sap of sugar cane.

Carbohydrate The simplest carbohydrates are carbon chains, containing alcohol group ( H C OH ) and one aldehyde ( H - C = 0 )

2. Physical Properties of sucrose

1) Molecule The molecule weight of sucrose is 342.296. The calculation from grams of sucrose to moles of sucrose. Grams of sucrose Moles of sucrose Moles of sucrose Grams of sucrose 100 0.292145 1 342.296 200 0.584290 2 684.592 500 1.46072 5 1701.48 The normal entropy (at 25C and 760 mm pressure) of sucrose is 86.1 cal/ absolute per mole. Content of heat (at 25C and 760 mm pressure) is 530.8 Kcal per mole. The enthalpy of combustion is 1351.3 Kcal per mole, accordingly the heat of combustion is 1351.3 Kcal per mole or 3.949 Kcal per gram of sucrose. 2) Followings formula are recommended to use computer calculation. (Baikow second revision Appendix III). Specific gravity 20/20 Density True weight (in vacuo) Temperature correction factor = Refer to the table = Refer to the table = apparent weight [1 + 0.0012 ( = Refer to the table

1 1 )] d 8.4

3. General Formula for chemical calculation Bx (0.6 0.0018 t C) a. Specific heat = 1 100
Approx = 1 0.6 Bx Heat of crystallization (BTU lb-1) = Total Heat (BTU lb-1) Solubility (Bx) Boiling point rise (C)
1.8 Bx 258 C Bx 100 + Bx ( )+ ( ) C 10 900 8 Bx 210 1000 Bx 100 + Bx Bx ( ) + [(1 (0.6 0.0009 C)] = 10 900 8 Bx 100

25.200 400 C 0.54 vacuum (in ) Bx 30 + Bx ( ) (1 ) = 40 103.6 Bx 90 vacuum (in )

=

b. Self Evaporation (lb per 1000 lb of solution) = C temp drop [2.27 (1 Specific Gravity

low temp Bx ) (1 + )] 1000 100

= [1 +

Bx (Bx + 200) 0.036 (C 20) ][1 ] 54,000 100 C

4. Relation between brix, pol & purity water

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Pol Solid

Non sugar Total weight Sucrose (pol) Solid

: polarization = sucrose : non sugar (+) sucrose (pol) water Brix = 100 Total weight sucrose ( pol ) Purity = solid

5. How to Calculate Chemical Balance in Boiling

(To prepare for PTPN 13 in June 2008, referring is as same as same step) 1) Sugar Recovery by SJM Formula (Deerr)
M 100 (1) SM S ( M ) Solid recovery = 100 ( 2) (S M ) = Massecuite purity = Molasses purity after centrifugal separation = Sugar purity after centrifugal separation
Solid Recovery =

M S

Solid % in sugar and molasses in massecuite

Massecuite purity molasses purity x (%) = Syrup purity molasses purity 100

Solid % in molasses per solid in massecuite = 100 x % -------- (3) 2) Cobenze diagram Required massecuite purity, Pme = 65 boiled with syrup (purity, Ps = 85) and molasses (purity, Pm = 55), what is solid ratio in syrup and molasses.
Ps Pme Pm (Ps Pme) 55 (Pm Pme) 85 65 20 10

Syrup and molasses mixing ratio is 10:20 Or syrup solid 10 and molasses solid 20.

3) Sample Chemical Balance in Boiling House

SYRUP 85 A. MASS. 85 70 A. SUGAR 98 Figure are all of purity, A sugar, B Sugar & C Sugar are as product.

A. MOL

B. MASS. 75 55 B. SUGAR 98

B. MOL

C. MASS. 60 30 C. SUGAR 87

C. MOL

A-Massecuite
Solid % of A Sugar = 85 70 100 = 53.5 % 98 70

Solid % of A mol = 100 53.5 = 46.5 %

B-Massecuite
Solid % of B. Sugar = 73 55 100 = 42 % 98 55

Solid % of B. mol = 100 42 = 58 %

Syrup solid % in B-Massecuite = 100 20 = 80 % Syrup solid % in B-massecuite is 11.7 % in A-massecuite solid
46.5 20 = 11.7 % 80

Total solid of B-Massecuite is 58.2 % in A-massecuite

11.7 % + 46.5 = 58.2 %

C Massecuite
Solid % of C Sugar = 60 30 100 = 52.7 % 87 30

Solid % of C. Mol = 100 52.7 = 47.3 %

Syrup % of C M assecuite = 60 55 100 = 16.7 % 85 55

B-Mol % of C-Massecuite = 100 16.7 = 83.3 %

Solid % of B-molasses per A-massecuite solid (100) = 58.2 x 0.58 = 33.8 % Syrup solid % in B massecuite solid =
16.7 100 = 20 % 83.3

Syrup solid % of B massecuite per A-massecuite solid (100) = 33.8 x 0.2 = 6.7 % Total solid of C-massecuite per A-massecuite solid (100) = 33.8 + 6.7 = 40.5 % Total solid in total massecuite per A-massecuite solid (100) From syrup, 100 (A-Mass) + 11.7 (B-Mass) + 6.7 (C-Mass) = 118.4 From A-Mol From B-Mol Total Total solid in total massecuite per syrup solid (100) A-Massecuite solid per syrup solid (100)
= 100 100 = 84.5 % 118.4

= 46.5 = 33.8 = 198.7

From syrup From A-Mol From B-Mol

100

= 100
100 0.465 = 38.4 118 .4

100

100 0.338 = 28.5 118.4

Total = 166.9

B-Massecuite solid per syrup solid (100) 84.5 x 0.582 = 49 % C-Massecuite solid = 84.5 x 0.405 = 34 % C-Massecuite solid per syrup solid (100) 84.5 x 0.405 x 0.473 = 16.2 % In case C-Sugar remelt or use as seed So total solid in total massecuite per total solid in syrup (100) 166.9 + 18 = 185

4) Pol Recovery (Chemical Balance)

Pol recovery will be 96.8 % in good practice factory. Losses are 3.2 % and details are as follows :In Filter Cake ------ 0.1 % In Final Molasses ------ 1.6 % In Unknown Losses (others) ------ 1.5 % Total 3.2 %

5) Weight Yield
Based on above it should be approx 95%.

6. Mixture of Liquid / Solid

1) To mix molasses 100 kg having brix 60 and 100 kg of sweet water having brix 20. (Answer) Brix Solid Water Total Molasses 60 60 40 100 Sweet Water 20 20 80 100 80 120 200 Brix = Solid 80 = 100 Total weight 100 = 40

2) To operate fine liquor evaporator, flow rate is 100 ton/hr and brix 60. Now require to increase brix to 72. How much water to be removed ? (Answer) 60 W = 100 1 72 = 16.67 ton/hr 3) Following Labo data received, how much sugar content in R1 massecuite. To calculate by cobenzs diagram. R1 Massecuite Bx = 90 Pty = 98.5 R1 MOL Solid = 73 Pty = 97.4 (Answer) R1 sugar 99.5 98.5 R1 MOL 97.4 1.0 2.1 47.6 % 100 % 1.1 52.4% Centrifugal R1 Sugar Solid = 99.9 pty = 99.5

4) Continue centrifugal machines are operating for E-massecuite. Following data received from labo. Final Molasses purity = 32 E Sugar Purity = 84 E Massecuite = 62

What is solid balance in final molasses solid of 20.85 tons To calculate by coenzs diagram. (Answer) 30 (+) 22 52 62 84 32 E-sugar Final mol Final molasses solid = 20.85 tons 52 E-massecuite solid = 20.85 x = 49.28 ton 22 Ton pol E-massecuite = 49.28 x 0.62 = 30.55 ton Ton solid E-sugar = 49.28 20.85 = 28.43 ton Ton pol E-sugar = 28.43 x 0.84 = 23.88 ton

E - Massecuite

Brix = 49.28 Pol = 30.55

(57.7%) E-sugar Brix : 28.43 Pol : 23.88

(42.3%) Final Molasses Brix : 20.85 pol : 6.67

Centrifugal