A CASE STUDY ON ECONOMICAL USE OF QUADRUPLE EFFECT OVER QUINTUPLE EFFECT EVAPORATOR IN SUGAR INDUSTRY

摘要

Relative velocity of inversion of sugar takes place at higher temperature i.e., at 100 °C it is 1.0 whereas at 55 °C it is 0.01. Also pH role is considerable in inversion of sugar i.e., at 6 pH it is 0.21% whereas at 7 pH it is 0.021%. Considering these two facts and taking help of Reileaux principle practice of installing 5 or 6 bodies in series (last effect at 625-650 mm Hg vac.) to achieve steam saving/bagasse saving had been adopted since long years back without evaluating the overall impact in comparison to lesser number of effects in series. With the idea of shifting the vapor bleding towards last effect to get steam saving it has become necessary to raise the temperature of last effect upto 80-85 °C instead of 55-56 °C. Simultaneously to reduce retention of juice in vessel which also plays important role in destroying sugar it is also necessary to reduce the number of effects. Keeping the above facts in mind author has sincerely describes the procedure in two Cases i.e., Case Ⅰ (Quadruple) & Case Ⅱ (Quintuple) and reached at a conclusion that Case Ⅰ is overall better system in compare to Case Ⅱ.