Hard to boil massecuite

N. Fowkes; M.G. Hennessy; I. Moyles; S. Thomson; G. Fareo; J. Atherfold

Hard to boil massecuite

N. Fowkes, M.G. Hennessy, I. Moyles, S. Thomson, G. Fareo, J. Atherfold

School of Physics, Mathematics and Computing

Research output: Chapter in Book/Conference paper › Conference paper › peer-review

Abstract

Evaporators are used to remove most of the water from sugar cane juice leaving a syrup which is fed into the pan boiler. Seed crystals are then added to the syrup and the mixture (referred to as massecuite) is further heated to remove moisture so that sugar crystals grow. The pan boiling process normally works smoothly. However in the South African harvesting season (the wet season) the syrup does not appear to boil and crystallisation is significantly slowed. The problem is thought to be due to the presence of impurities (specifically polysaccharides) which change the rheological properties of the massecuite. A range of models were produced to examine the effects of changes in massecuite properties on the operation on the boiler and the boiling process itself. The results suggest that the primary cause of hard to boil massecuite is bubble suppression although other mechanisms may also be involved.

Original language	English
Title of host publication	Proceedings of the Mathematics in Industry Study Group
Editors	D.P. Mason
Place of Publication	South Africa
Publisher	University of Witwatersrand
Pages	30-53
Number of pages	24
ISBN (Electronic)	9780987033673
Publication status	Published - 2017
Event	2017 Mathematics in Industry Study Group - African Institute for Mathematical Sciences, Cape Town, South Africa Duration: 16 Jan 2017 → 20 Jan 2017 Conference number: 14

Conference

Conference	2017 Mathematics in Industry Study Group
Abbreviated title	MISG 2017
Country/Territory	South Africa
City	Cape Town
Period	16/01/17 → 20/01/17

Cite this

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title = "Hard to boil massecuite",

abstract = "Evaporators are used to remove most of the water from sugar cane juice leaving a syrup which is fed into the pan boiler. Seed crystals are then added to the syrup and the mixture (referred to as massecuite) is further heated to remove moisture so that sugar crystals grow. The pan boiling process normally works smoothly. However in the South African harvesting season (the wet season) the syrup does not appear to boil and crystallisation is significantly slowed. The problem is thought to be due to the presence of impurities (specifically polysaccharides) which change the rheological properties of the massecuite. A range of models were produced to examine the effects of changes in massecuite properties on the operation on the boiler and the boiling process itself. The results suggest that the primary cause of hard to boil massecuite is bubble suppression although other mechanisms may also be involved.",

author = "N. Fowkes and M.G. Hennessy and I. Moyles and S. Thomson and G. Fareo and J. Atherfold",

year = "2017",

language = "English",

pages = "30--53",

editor = "D.P. Mason",

booktitle = "Proceedings of the Mathematics in Industry Study Group",

publisher = "University of Witwatersrand",

address = "South Africa",

note = "2017 Mathematics in Industry Study Group, MISG 2017 ; Conference date: 16-01-2017 Through 20-01-2017",

}

TY - GEN

T1 - Hard to boil massecuite

AU - Fowkes, N.

AU - Hennessy, M.G.

AU - Moyles, I.

AU - Thomson, S.

AU - Fareo, G.

AU - Atherfold, J.

N1 - Conference code: 14

PY - 2017

Y1 - 2017

N2 - Evaporators are used to remove most of the water from sugar cane juice leaving a syrup which is fed into the pan boiler. Seed crystals are then added to the syrup and the mixture (referred to as massecuite) is further heated to remove moisture so that sugar crystals grow. The pan boiling process normally works smoothly. However in the South African harvesting season (the wet season) the syrup does not appear to boil and crystallisation is significantly slowed. The problem is thought to be due to the presence of impurities (specifically polysaccharides) which change the rheological properties of the massecuite. A range of models were produced to examine the effects of changes in massecuite properties on the operation on the boiler and the boiling process itself. The results suggest that the primary cause of hard to boil massecuite is bubble suppression although other mechanisms may also be involved.

AB - Evaporators are used to remove most of the water from sugar cane juice leaving a syrup which is fed into the pan boiler. Seed crystals are then added to the syrup and the mixture (referred to as massecuite) is further heated to remove moisture so that sugar crystals grow. The pan boiling process normally works smoothly. However in the South African harvesting season (the wet season) the syrup does not appear to boil and crystallisation is significantly slowed. The problem is thought to be due to the presence of impurities (specifically polysaccharides) which change the rheological properties of the massecuite. A range of models were produced to examine the effects of changes in massecuite properties on the operation on the boiler and the boiling process itself. The results suggest that the primary cause of hard to boil massecuite is bubble suppression although other mechanisms may also be involved.

M3 - Conference paper

SP - 30

EP - 53

BT - Proceedings of the Mathematics in Industry Study Group

A2 - Mason, D.P.

PB - University of Witwatersrand

CY - South Africa

T2 - 2017 Mathematics in Industry Study Group

Y2 - 16 January 2017 through 20 January 2017

ER -

Hard to boil massecuite

Abstract

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