CHST-106: Sugar production Technology syllabus for DCHST 1st Year C20 regulation APSBTET

Sugar production Technology detailed syllabus for Diploma in Chemical Engineering (Sugar Technology) (DCHST) for C20 regulation curriculum has been taken from the APSBTET official website and presented for the DCHST students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.

For Diploma in Chemical Engineering (Sugar Technology) 1st Year scheme and its subjects, do visit DCHST 1st Year C20 regulation scheme. The detailed syllabus of sugar production technology is as follows.

Course Objectives

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Course Outcomes:

1. State definitions, analyse the flow diagram of white sugar manufacturing for sulphitation and carbonation plants
2. Illustrate extraction of juices, efficiency of mills, clarification of juice at various conditions
3. Explain the process of Evaporation under negative pressure, generating of vacuum by using different types condensers in the sugar industry.
4. Contrast various graining methods in the sugar pans and crystallization.
5. Explain the centrifugation process for separation of molasses, significance of drying of sugar, grading of sugar as per Indian standards.

1. Definitions, White Sugar Manufacture Process Flow Diagrams and Milling:

1. Define the terms : Cane, Primary juice, Secondary juice, Absolute juice, Mixed juice, Last mill juice, Fiber, Clear juice, Sulphured juice, Undiluted juice, Muddy juice, Syrup, Massecuite, Molasses, Filter cake, Press cake, Imbibition, Maceration, Bagasse, Light filtrate, Heavy filtrate, BIS Sugar,A-Heavy molasses, B-Heavy molasses, Final molasses, Slurry.
2. Chemicals used in the process of white sugar manufacture,Various units in sugar industry, Distinguish cane kicker, leveler and cutter, Advantages of using Shredder, Crusher and mills,
3. Different types of mill grooving ,factors contributing for good milling, Role of strainers, Simple imbibition, Compound imbibition, Advantages of hot imbibitions, Efficiency of evaporation.
4. Diffusion, Flow diagram of single and double Sulphitation process, Open chain and ring structure of sucrose, glucose and fructose, Colouring matters in juices, By- products in sugar industry,Fermentation.

2. Juice Extraction and Clarification

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4. Evaporation, Condensers

Rillieux first,second,third principles with its limitation, Advantages of multiple effect evaporation,Line sketch of a quadruple effect evaporator. Thermo compression in evaporators,Various features of evaporator design applied to the multiple effect evaporators,Factors which influence the efficiency of evaporation,Scale constituents present in the different bodies of evaporators,Write the origin of different scale forming constituents in evaporator scale,Methods of scales/incrustations removal over the heating surface of an evaporator, Condensate removal, Entrainment, entrainment catchers used in sugar industry, Vapour cell or pre evaporator, Condensate removal system, Types of condensers, Construction and working of Multijet condenser, barometric condensers.

5. Pan Boiling and Crystallization

Types of pans, Significance of (S/V) in pans, Principles of pan boiling for three boiling scheme,Essential requirements for good pan boiling, Advantages and disadvantages of two massecuite boiling scheme, Three, four massecuite boiling scheme for white sugar manufacture, Coefficient of super saturation, Various graining methods, Causes of false grain formation andconglomerates their preventive methods, Factors effecting crystallization, Conditions influence the character of grain formation, Rate of crystallization, Molasses exhaustibility, Movement water in pans, Advantage of mechanical circulators in pans, Different types of crystallizers.

6. Centrifugation, Drying and Grading

Centrifugal operation in sugar industry, Centrifugal liners, Washing and steaming in centrifugals, Single, double, Continuous curing/purging, Advantages and disadvantages of continuous centrifugal machines, Advantages of fully automatic centrifugal machines, Advantages of using high speed centrifugals, Drying and grading operations at sugar drier hall, Significance of drying sugar in keeping quality, Rotary drier,Drying of sugar in centrifugals, Bucket type elevators, Grades of sugar by sieving, Types of graders and their function,Vibrating screen, State safety factor for white sugar, Specifications of sugar bagging gunnies as per statutory control, Stacking of sugar bags in the Go-down, Molasses pits.

Reference Books:

For the complete syllabus, results, class timetable, and many other features kindly download the iStudy App
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For detailed syllabus of all other subjects of Diploma in Chemical Engineering (Sugar Technology), C20 regulation curriculum do visit DCHST 1st Year subject syllabuses for C20 regulation.

For all Diploma in Chemical Engineering (Sugar Technology) exam timetable, visit APSBTET DCHST all semester exam timetable direct link.