Raw Sugar Manufacture detail syllabus for Sugar Technology (111), M scheme is taken from TNDTE official website and presented for diploma students. The course code (37482), and for exam duration, Teaching Hr/week, Practical Hr/week, Total Marks, internal marks, theory marks, duration and credits do visit complete sem subjects post given below.
For all other sugar 6th sem syllabus for diploma m scheme tndte you can visit Sugar 6th Sem Syllabus for Diploma M Scheme TNDTE Subjects. For all other Elective Theory II subjects do refer to Elective Theory II. The detail syllabus for raw sugar manufacture is as follows.
Rationale:
Now a days , shortage of sugar cane all over India and some countries, also due to that crushing season is reduced and the management face financial problems for to give wages to worker, purchase of raw materials and others factors hence, the management force to increase the production , they go for raw sugar manufacture .
Objectives:
On completion of the units of syllabus contents the students must be able to know About
- The student gets to know about how to clean the cane in field before sending to crushing .
- He know about what are the ingredients present in the cane and cane juice.
- He will also be able to know how the whole cane changes to small pieces with help of preparatory devices.
- The student know about how to separate the bagacillo from juice.
- The student know about, what is the necessity to heat the juice.
- Know about juice velocity in juice heater.
- He know about, what is scale, how it is formed.
- They know about, what is the main role of phosphate for juice settling.
- The student will also know about, why defecation process is good for raw sugar.
- He know about, what are the factors affect the filtration.
- The student know about how the mud mixer is working.
- He will also be able to know the composition of mud.
- How colour, pH, temperature affect the raw sugar quality when improper boiling.
- He know about, what are the ingredients present in the scale and how to remove.
- The student gets to know boiling principles for sugar crystal making.
- This unit also tells about reduce the sugar loss, when to follow proper boiling scheme.
- He comes to know about, what is the entrainment, how to prevent.
- This unit deal about massecuite cooling.
- The student know about double curing and its merits.
- He also know about how to operate the hopper, grader and elevator.
- This topic tells about proper temperature for sugar bagging.
- Students learn about how to stack the sugar bags in go down.
- This topic compares the different quality of raw sugar.
Unit 1
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Unit 2
Heating And Settling
Juice weighing scale – Juice heating – primary juice heating, secondary juice heating, juice velocity of heater, construction and working of vertical Juice Heater Scale – composition of juice heater scale – Removal of scale.
Chemicals used for clarification – Quality of lime stone, construction and working of lime slaker, preparation of milk of lime – construction and operation of sulphur burner – Roll of phosphate in the manufacture of raw sugar – Defecation process -construction and working of sulphitation tank – Reaction tank juice pH – flash tank. Flash tank – settling aid – factors affecting settling – construction and working of 444 Rapi dorr – juice clarity.
Unit 3
Filtration And Evaporation
Muddy juice – pH, cao content, factors affecting filteration, mud mixer, amount of bagacillo – Construction and operation of Rotary Vacuum Filter – cake – washing, moisture and pol % Filter cake. Evaporation – Rilleux’s principles – object of evaporation, percentage of evaporation in a multiple effect evaporator – Quad system – vapour bleeding arrangements – colour, pH, temperature and brix of syrup – Entrainment and entrainment catcher – scale formation and removal.
Unit 4
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Unit 5
Centrifuging, Bagging And Storage
Curing – Double curing all 3 massecuite – merits and demerits of double curing – Hopper – sugar elevator – Grader for raw sugar. Bagging – ambient temperature – high temperature affect raw sugar colour and quality of raw sugar. Comparison of Three Types of raw sugar qualities. Storage: Belt conveyor transport – 50 kgs Bags for packing the raw sugar, Godown – away from spray pond – Raw sugar bags keeping in well constructed go down – Delivery – FIFO system.
Reference Books:
- Cane sugar hand book By James C.P Chen, 2nd Edition.
- Production of Quality Raw sugar by A.A Zende, (All India seminar on production of quality raw sugar)
- Production of sulphur less sugar for Export-R.V. Dani (All India seminar on production of quality raw sugar)
For detail syllabus of all other subjects of BE Sugar, M scheme do visit Sugar 6 syllabus for M Scheme.
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