Extraction and clarification of raw juice.pptx

EXTRACTION
The act of extracting to some degree, particularly using effort or force called extraction.
Sugarcane juice is the liquid extracted from pressed. It is used as a beverage in many places,
specially where sugarcane is exchange grown such as Southeast Asia, South Asia, and Egypt.
JUICE EXTRACTION OF SUGARCANE
Sugarcane juice is extracted at two levels, which are included:
1. Indigenous level
2. Industrial level

1. INDIGENOUS LEVEL
At local level sugarcane is harvested physically and is processed or juice is take out on farm
commonly.
 Most nonindustrial sugar producers use a simple crusher containing of three metal rollers.
 This is ambitious by whichever animal or diesel power. A crusher ambitious by a single
roller can be predictable to process around 50kg of cane per hour.
 A 5HP diesel set might increase this to around 300kg per hour.
 Sugarcane is introduced at one side, rollers squeeze the juice containing cells of
sugarcane and extracted juice is obtained from the other side also the pressed cane is
obtained.
 Rollers may be set vertically or horizontally
INDUSTRIAL LEVEL
Start from harvesting then loading, transportation, cane yard development, unloading and
cleaning, then milling or extraction

HARVESTING
The most common harvesting method is Hand cutting throughout the world but some sites have
used mechanical harvesters for some years.
LOADING
After cutting or harvesting of sugarcane the sugarcanes are loaded by the following loaders
 Hand loader
 Mechanical grab loaders

IMPORTANT ASPECTS
There are numerous important features to extraction which include the energy balance of the
factory, the productivity of extraction and therefore eventually the profitability of operations:
 The manager needs to process the cane as soon as possible if sugars losses are to be
avoided yet needs to have a sufficient supply in storage for times when cutting and
transport are stopped, whether purposely or not. Naturally, cane is processed within 24
hours of cutting.
 Cane preparation is acute to good sugar extraction, particularly with dispersal extraction.
This is reached with rotating knives and sometimes strike mills called "shredders".
However shredding requires extra energy and more apparatus.
 The extraction is really lead as a counter current process using fresh hot water at one end
being pushed in the opposite way to the cane.
 The additional water that is used, the extra sugar is extracted but the more diluted the
varied juice is and later the more energy that is essential to evaporate the juice.
A classic mixed juice from extraction will contain possibly 15% sugar and the remaining fiber,
called bagasse, will hold 1 to 2% sugar, about 50% moisture and some of the sand and
determination from the pitch as "ash". A typical cane might contain 12 to 14% fiber which, at
50% moisture content gives about 25 to 30 tons of bagasse per 100 tons of cane or 10 tons of sugar.

1. EXTRACTION AND CLARIFICATION OF SUGARCANE JUICE Hoor Bahadur

2. EXTRACTION The act of extracting to some degree, particularly using effort or force called extraction. EXTRACTED SUGARCANE JUICE Sugarcane juice is the liquid extracted from pressed. Used as beverage in Southeast Asia South Asia Egypt .

3. Indigenous level JUICE EXTRACTION OF SUGARCANE 2. Industrial level

4. INDIGENOUS LEVEL

5. S imple crusher containing of three metal rollers. This is ambitious by animal or diesel power. Sugarcane is introduced at one side Rollers squeeze the juice containing cells of sugarcane and extracted juice is obtained from the other side also the pressed cane is obtained.

6. INDUSTRIAL LEVEL

7. HARVESTING LOADING TRANSPORTATION CANE YARD DEVELOPMENT UNLOADING CLEANING

8. Breaking the hard structure MILLING 2. Grinding the cane

9. BREAKING HARD STRUCTURE

10. REVOLVE KNIVES CRUSHERS SHREDDERS Equation of motion for the sharp border of a spinning knife disc type sugarcane improper cutter is imitative using the method of direct alike changes. Beneficial machine which helps a sugarcane mill Used for shredding leaves of sugar cane Very less amount of electricity. Available in various capacities required by the industry. The Sugarcane Crusher Mills contains of three roller mills, fluted rollers with under feed rough roller and Donnelly type waterfalls for feeding of fiberized cane to Mill.

11. GRINDING

12. Grinding or milling of the crumpled cane, uses multiple sets of three-roller mills, although some mills consist of four, five, or six rollers in several sets. These several set of three roller mills can be named as: Top roller Delivery roller Feed roller

13. IMBIBITION Imbibition is the procedure in which hot water or juice is applied to the crushed cane to improve the extraction of the juice at the next mill.

14.   PRODUCTS AFTER EXTRACTION BAGASSE JUICE

15. Produce electrical energy in turbine Paper manufacture Used in building materials The residual rubbery solids, called bagasse, Generate electricity for sale. Used animal feed Burned For Fuel Used to run the roller mills.

16. Clarification of sugarcane juice by physical method

17. Introduction : Clarification is a key process. Process of removing visible impurities The clearing of liquid substances  Remove unwanted particles

18. Purpose : In sugarcane juice water and sugars present Also contain non-sugar components inorganic salts colloidal substances organic acids pigments Causes dark brown color of juice. Purpose is to remove the non-sugar residues as much as possible

19. Advantages : Improves the purity of juice Color reduction to 20% Reduce viscosity Faster boiling in evaporation process Improves keeping quality of sugar

20. Methods of clarification: There are two methods of clarification: Physical method Chemical methods Physical method: Physical method of clarification is Pressure filtration

21. Pressure filtration: Membrane filtration separate components according to their structure and size.

22. Principle: Pressure as a driving force is applied across the membrane Membrane acts as a barrier Allow the passage of components out of the mixture and reject residues within a mixture.

23. Process :

24. Application in sugar industry: Conventional methods has many disadvantages need heavy equipment high operating costs and also cause environmental problems Sugar industry has to upgrade quality of sugar Optimizing the production cost using membrane filtration.

25. Membrane materials: Ceramic membrane Stainless steel membrane Polymeric membrane Carbon membrane

26. Types of membrane filtration: The types of membrane filtration on the basis of pore size: Microfiltration (MF) Ultrafiltration (UF) Nanofiltration (NF) Reverse Osmosis (RO)

27.   Membrane process   Pore size   Pressure(bar)   Reject   Microfiltration (MF)     0.05-10 µm   Up to 3   Particulate matter, suspension   Ultrafiltration (UF)     0.01 µm   7   Colloidal matter- macromolecules   Nanofiltration (NF)     0.001 µm   20   Divalent ions- organic solutes   Reverse Osmosis (RO)     0.0001 µm   20-100   Allow only water to pass through

28. MUD a by-product: The insoluble particulate matter produced as a by-product in clarification The mud is again filtered Filtercake is washed with water Mud or filtercake is used as a fertilizers.

29. CLARIFICATION OF RAW JUICE

30. The basic purpose for clarification of sugarcane raw juice to reduce impurities and particles for making clear syrup. Clarification of juice is done to obtain high quality yield of sugar. This clarification removes particles except sucrose. Sugarcane id clarified so it don’t change into dark color because of oxidation of some compounds (chlorophyll and polyphenolic compounds) present in it.

31. SOME CHEMICAL METHODS OF CLARIFICATION :

32. Clarification by liming : Raw juice is limed with suspension of Ca (OH)2 to pH 6.4 and its temperature is increased by heating it on a hot plate at 93 degree of Celsius. And is continuously stirred on a magnetic stirrer. The juice which is heated is then limed to pH 7.0, 8.0 and 9.0 and then temperature is increased to 100 degree of Celsius. After that cool down the juice and leave it for 30 minutes and then filter it with muslin cloth piece.

33. Clarification by liming and activated carbon : Liming is done at pH 7.0 and after filteration activated carbon is added in it at 0.1, 0.2, 0.3% (w/w) and then it is heated at temperature of 70 degree of Celsius. Then it is cooled for 30 minutes and then filtered with cotton wools. Higher amount of activated carbon results in more clear juice and lighter color. The most important colorants produce during sugar processing are melanoidin and melanin. Activated carbon act as decolorizer in syrup production and it absorbs organic substances.

34. Clarification by adding bentonite : Juice is clarified by adding 3, 4 and 5% (w/w) concentration of bentonite . This is heated at 80 degree Celsius of temperature ad then let it cooled and then filtered with muslin cloth. When juice is clarified with high amount bentonite the color is slightly darker than less amount of bentonite . Bentonite was mostly used in sugar beet manufacture for removing color and turbidity of juice .

35. Clarification by adding bentonite and activated carbon : Raw juice is clarified by 3% bentonite (w/w) and activated carbon is added at 0.1, 0.2 and 0.3% (w/w) and is then heated at 70 degree of celsius . Then leave it for 30 minutes and then filter it with cotton cloth. Three levels of activated carbon was added and juice become more clear and less turbid due to large surface area for adsorption

36. Advantages : It is most commonly used. It is very effective and do not add salts to effluents. It is effective adsorbent because it is a highly porous material and provides a large surface area to which contaminants may adsorb. it does not dependent on concentration of metal. Liming is simple, traditional and less expensive method

37. Disadvantages: Its drawback is that it produces large quantities of sludge. Its quantity is measured accurately overdose of it can result in poor effluent quality. Fouled carbon needs to be generated again by heating. In liming, high sucrose losses, less turbidity removal, excessive lime used, dextran formation in lime tank.

38. THANKS For listening us

39. EXTRACTION https://www.longdom.org/open-access/sugarcane-juice-processing-microbiological-monitoring-2157-7110-1000607.pdf https://patents.google.com/patent/US6245153B1/en https://www.slideshare.net/najjatariq/sugar-manufacturing-process http://www.geocities.ws/talha/files/JUICE%20EXTRACTION%20OF%20SUGARCANE.pdf https://www.researchgate.net/figure/The-Revolving-knife-Disc-type-Sugarcane-Basecutter_fig1_258832100 https://caneshredder.wordpress.com/tag/cane-shredder/ https://www.epa.gov/sites/production/files/2020-10/documents/c9s10-1a.pdf CLARIFICATION https://www.hindawi.com/journals/mpe/2013/868313/ https://www.sugarprocesstech.com/syrup-clarification-system/ https://www.researchgate.net/publication/283349062_New_Trends_in_the_Clarification_Process_in_the_Sugar_Industry https://www.researchgate.net/publication/283349075_Utilizing_of_Membrane_Filtration_in_the_Sugar_Industry_A_Review https://www.researchgate.net/publication/283348893_Membrane_Filtration_in_Sugar_Industry_Membrane_Fouling CLARIFICATION OF RAW JUICE Clarification_of_sugarcane_juice_for_syrup_product%20(1).pdf REFERENCES