HANDBOOK OF CANE SUGAR ENGINEERING

Descripción

The technology of sugar manufacture has evolved so much in the course of the last twelve years that the preparation of a third edition has necessitated not only the revision of the major portion of the text but also the addition of numerous, entirely new sections. As important revisions and new sections, there will be found in particular in this new edition, the following: Powerful modern shredders Pressure feeders to mills, Australian type New formulae for maximal speed of mills A new formula for mill capacity A more complete table for calculation of power requirements in milling New systems of drive for mills Mill rollers The Lotus roller Calculation of weight of bagasse and weight of juices in the milling tandem Calculation of material balance in the tandem A new formula for reduced extraction A new type of diffuser liming of juice Rapid clarifiers Modification of existing clarifiers for rapid Dorrclones New formulae for heat-transfer coefficient in heaters Evaporator vessels with lateral or annular downtake Heat balance for the factory Falling-film evaporators Formulae for estimating coefficient k for flow in vessel and pan calandria Formulae for steam consumption of pans The method of calculating the material balance for the boiling house Continuous vacuum pans, including Langreney Vertical-crystalliser coolers Continuous centrifugals Sugar dryers Standard factory control Liquid-annulus air pumps Water requirements of the factory Forced-draught cooling towers Rain-type condensers and condenser heaters Drying of bagasse Steam balance of the factory for maximum economy Pelletisation of bagasse.

Detalles

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