PERFORMANCE IMPROVEMENT IN WORKING OF JUICE SULPHITER

摘要

Juice clarification is described as a simple process; it is not always easy to maintain good and even results. Every phase from juice heating up to mud filtration requires strict control to produce brilliant clear juice. Liming & sulphitation phase is the back bone of clarification process. In the juice sulphiter considering basic design aspects, if we maintained efficient mixing of lime, sulphur di oxide gas with proper reaction time, it is possible to remove about 40-45% colour contents in juice and maximum non-sugars are removed by maintaining proper pre-lime or shock lime pH. The demandfor better and better quality sugar is increasing in international market as well as in domestic market. For sugar mills with same process and machinery, it becomes quite difficult to meet the quality demand as per market expectation. However with close control on number of process variables, the better quality sugar may be produced with existing process and machinery. The scientific design of all equipments is very important especially when quality sugar is to be produced. For the sugar mills who wish to produce export quality sugar, Vasantdada Sugar Institute, Pune has prepared a specialfield demonstration programme for improving the sugar quality. This article discusses one of the finding of juice sulphiter working and possible modifications made to overcome the problem.