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| dc.contributor.author | TESFAYE, TEWODROS | |
| dc.date.accessioned | 2020-10-08T07:46:18Z | |
| dc.date.available | 2020-10-08T07:46:18Z | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/11336 | |
| dc.description.abstract | In this study, optimization has been applied to chemicals such as phosphate, lime and SO2 on juice clarification in the cause of MSF to reduce sucrose losses with filter cake and final molasses and to minimize scale formation inside tubes of heat exchangers and evaporators. Turbidity, mud volume, mud settling rate and calcium oxide content were taken as response variables to measure juice clarification efficiency towards reduction of filter cake and final molasses purity, and minimization of scale formation inside tubes of evaporators and heat exchangers. Design Expert-Response surface methodology was applied to statistically evaluate the data and to solve optimum values of factors and response variables. Goals of this study were at the range of factors minimize turbidity, mud volume, CaO content and maximize settling rate as much as possible. The optimum points that keeps all the parameters to a reasonable degree of importance and the solution with maximum desirability were phosphate content of 332.33 ppm, liming pH of 8.51 and clear juice of pH 7.02. At these optimum conditions; turbidity of 663.34 IU, mud volume of 129.601 ml and CaO content of 567.21 ppm were selected as minimum and settling rate of 0.016 cm/s was selected as maximum. Therefore, all parameters were achieved their optimization goals. The overall results of chemicals optimization were purity of filter cake reduced from 3.74 to 3.12 % and purity of final molasses reduced from 35.8 to 33.7 %. This means, reduction in filter cake purity by 0.62 units and reduction in final molasses purity by 2.1 units. And also, formation scale inside tubes of evaporators and heat exchangers were minimized. Therefore, it is possible to reduce sucrose losses and scale formation by optimization of chemicals on the juice clarification. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Process Engineering | en_US |
| dc.title | OPTIMIZATION OF CHEMICALS ON JUICE CLARIFICATION TO REDUCE SUCROSE LOSSES AND SCALE FORMATION | en_US |
| dc.type | Thesis | en_US |
