Estimation of sucrose loss due to inversion process as a result of multiple effect evaporation
| dc.contributor.author | Muwanika, Ibrahim | |
| dc.date.accessioned | 2020-01-15T11:52:39Z | |
| dc.date.available | 2020-01-15T11:52:39Z | |
| dc.date.issued | 2017-09 | |
| dc.description | A research project submitted to the Department of Physical Sciences, School of Engineering and Applied Sciences Kampala International University In partial fulfillment for the requirement for the Award of Bachelors of Science in Industrial Chemistry | en_US |
| dc.description.abstract | A major aim of this research project has been to quantify industrial sucrose losses due to inversion in multiple effect evaporators. This paper discusses new insights gained from this project on sucrose losses in sugarcane juices and syrups at high temperatures during different evaporation and clarification processes. In general, for the factory most sucrose inversion losses occurred in the pre-evaporators and were more of a function of temperature, pH and retention time (R.). Sucrose inversion only occurred in later evaporator bodies when scale had built up. Increasing the factory target pH of the clarified juice (Ci) or final evaporator syrup (FES) systematically reduced losses of sucrose and a target FES pH of 6.5 - 6.8 (equivalent to a target CJ pH of 7.0-7.2) is recommended; however, scaling effects can override pH effects. | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12306/7097 | |
| dc.language.iso | en | en_US |
| dc.publisher | Kampala International University, School of Engineering and Applied Sciences | en_US |
| dc.subject | Estimation | en_US |
| dc.subject | Sucrose loss | en_US |
| dc.subject | Inversion process | en_US |
| dc.subject | Evaporation | en_US |
| dc.title | Estimation of sucrose loss due to inversion process as a result of multiple effect evaporation | en_US |
| dc.type | Other | en_US |