REDUCING THE VISCOSITY AND CONTROL OF SCALE FORMATION IN SUGAR FACTORY BY ECO-FRIENDLY FLUID CONDITIONER

摘要

The first industrial experimental evidence with proposed theory of negative magnetic effect on fluid viscosity and scale formation is presented here. The magnetic energy is partially transformed into the linear momentum of the fluid particle which in turn is converted into hydrodynamic motion of the fluid which leads to increase in ionic velocity (kinetic energy) and decreases viscosity of molasses and massecuite; consequently increases the molasses exhaustion. By EFFC treatment, precipitates containing up to 90 % vaterite were recorded. The SEM analysis of the scale implied that the magnetic treatment suppresses the formation of calcite crystals (hard) and prefers vaterite; a thermodynamically least stable (soft) polymorph. The results are consistent with the literature model of CaCO3 crystallization. The laboratory experiment coupled with commercial trials is confirmed to be beneficial for process control and significant energy saving during sugar manufacturing. The theory proposed here is consistent with the experimental results. A complete mechanism and explanations are offered to explain some of the apparently conflicting information previously published on this topic. A technique to reduce the viscosity of the syrups and scale formation employing an eco-friendly fluid conditioner (EFFC) during sugar processing is developed.