Hard to boil massecuite

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

Research output: Chapter in Book/Conference paperConference paper

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 languageEnglish
Title of host publicationProceedings of the Mathematics in Industry Study Group
EditorsD.P. Mason
Place of PublicationSouth Africa
PublisherUniversity of Witwatersrand
Pages30-53
Number of pages24
ISBN (Electronic)9780987033673
Publication statusPublished - 2017
Event14th Mathematics in Industry Study Group - African Institute for Mathematical Sciences, Cape Town, South Africa
Duration: 16 Jan 201720 Jan 2017
Conference number: 14

Conference

Conference14th Mathematics in Industry Study Group
Abbreviated titleMISG
CountrySouth Africa
CityCape Town
Period16/01/1720/01/17

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crystal
sugar cane
polysaccharide
wet season
bubble
sugar
crystallization
moisture
water
boiler
effect

Cite this

Fowkes, N., Hennessy, M. G., Moyles, I., Thomson, S., Fareo, G., & Atherfold, J. (2017). Hard to boil massecuite. In D. P. Mason (Ed.), Proceedings of the Mathematics in Industry Study Group (pp. 30-53). South Africa: University of Witwatersrand.
Fowkes, N. ; Hennessy, M.G. ; Moyles, I. ; Thomson, S. ; Fareo, G. ; Atherfold, J. / Hard to boil massecuite. Proceedings of the Mathematics in Industry Study Group. editor / D.P. Mason. South Africa : University of Witwatersrand, 2017. pp. 30-53
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Fowkes, N, Hennessy, MG, Moyles, I, Thomson, S, Fareo, G & Atherfold, J 2017, Hard to boil massecuite. in DP Mason (ed.), Proceedings of the Mathematics in Industry Study Group. University of Witwatersrand, South Africa, pp. 30-53, 14th Mathematics in Industry Study Group, Cape Town, South Africa, 16/01/17.

Hard to boil massecuite. / Fowkes, N.; Hennessy, M.G.; Moyles, I.; Thomson, S.; Fareo, G.; Atherfold, J.

Proceedings of the Mathematics in Industry Study Group. ed. / D.P. Mason. South Africa : University of Witwatersrand, 2017. p. 30-53.

Research output: Chapter in Book/Conference paperConference paper

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T1 - Hard to boil massecuite

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AU - Thomson, S.

AU - Fareo, G.

AU - Atherfold, J.

PY - 2017

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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.

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Fowkes N, Hennessy MG, Moyles I, Thomson S, Fareo G, Atherfold J. Hard to boil massecuite. In Mason DP, editor, Proceedings of the Mathematics in Industry Study Group. South Africa: University of Witwatersrand. 2017. p. 30-53