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Evaporators
CRUSHING CAPACITY : 500 TCD TO 25000 TCD
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In sugar mills and sugarcane processing plants, different types of evaporators are used for concentrating sugarcane juice by removing excess water. The evaporators are crucial in the sugar production process, as they play a significant role in producing thick and concentrated syrup, which is essential for subsequent sugar crystallization. Here are some common types of sugarcane juice evaporators:
- Multiple Effect Evaporators (MEE): Multiple effect evaporators are one of the most commonly used types in the sugar industry. They consist of a series of evaporator vessels, each operating at a progressively lower pressure and temperature than the previous one. The vapor from the first effect is used to heat the juice in the second effect, and so on. This cascading effect increases the overall efficiency and energy savings of the evaporation process.
- Falling Film Evaporators: Falling film evaporators are designed to allow the juice to flow in a thin film down the heating surface, maximizing heat transfer efficiency and reducing the risk of fouling. They are particularly effective for heat-sensitive materials like sugarcane juice.
- Forced Circulation Evaporators: In forced circulation evaporators, a circulation pump is used to move the juice through the heating tubes or surfaces, ensuring a controlled and consistent flow rate. This type of evaporator is known for its high evaporation rates and is suitable for handling viscous juices.
- Plate Evaporators: Plate evaporators use a series of plates with alternating channels for the juice and steam flow. The large surface area of the plates facilitates efficient heat transfer, making them suitable for handling large volumes of juice.
VACUUM PANS
CRUSHING CAPACITY : 500 TCD TO 25000 TCD
In the sugar industry, cane vacuum pans are used for the final stage of sugar crystallization, where the concentrated syrup from the evaporators is further boiled under vacuum to produce sugar crystals. Different types of cane vacuum pans are used based on various factors such as sugar production capacity, operational efficiency, and sugar crystal size control. Here are some common types of cane vacuum pans:
- Batch Vacuum Pans: Batch vacuum pans are one of the most traditional types of vacuum pans used in sugar mills. They are typically large vessels where a batch of concentrated syrup is boiled under vacuum to produce sugar crystals. Once the batch is completed, the sugar crystals are separated from the remaining syrup, and the pan is then reloaded with a new batch for the next cycle.
- Continuous Vacuum Pans: Continuous vacuum pans are designed for continuous sugar crystallization. The concentrated syrup continuously enters the pan from one end, while the sugar crystals are continuously discharged from the other end. This type of pan allows for a continuous and steady sugar production process.
- Vertical Tube Vacuum Pans: Vertical tube vacuum pans have a vertical cylindrical design with tubes or heating elements that allow steam to circulate. The concentrated syrup is boiled under vacuum as it flows through the tubes, promoting efficient heat transfer and uniform crystallization.
- Horizontal Tube Vacuum Pans: Horizontal tube vacuum pans have a horizontal cylindrical design with tubes or heating elements that allow steam to circulate. The concentrated syrup is boiled under vacuum as it flows through the tubes, similar to the vertical tube vacuum pans.
- Continuous Circulation Vacuum Pans: Continuous circulation vacuum pans are a type of continuous vacuum pan with an internal circulation system. The syrup is continuously circulated through tubes within the pan, promoting consistent sugar crystal growth and uniform product quality.
- Low Head Vacuum Pans: Low head vacuum pans are designed to operate at lower pressures and temperatures, which helps to reduce the caramelization of sugars and improve the color and quality of the sugar crystals.