www The sugar cane industry is a big industry on Hawaii. Raw sugar cane is first...
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www The sugar cane industry is a big industry on Hawaii. Raw sugar cane is first cut from the fields, then chopped and shredded. The raw cane contains 15 wt% sucrose, 25 wt% solids, and water, along with some additional impurities that can be assumed to have negligible wt%. To produce raw sugar for shipment to California, the chopped sugar cane is mixed with some water and macerated in a mill. About 93% of the sugar juice in the cane is recovered in the mill. The spent cane (called bagasse) contains about 20 wt% water and is burned for fuel along with the unrecovered juice. The recovered juice is sent to a clarifier, where lime is added to precipitate impurities. You can assume that all the lime precipitates with the settled-out "mud," and that essentially no juice is lost to the mud. The juice leaving the clarifier, which contains 85 wt% water, is sent to an evaporator, where the water content of the juice is reduced to 40 wt%. The thickened juice is sent to an evaporator/crystallizing pan, where more water is removed and sugar crystals start to form. The crystals and syrup leaving the pan contain 10 wt% water. The crystals are separated from the syrup in a centrifuge. The raw sugar crystals are 97.8 wt% sucrose, and the syrup (called blackstrap molasses) is 50 wt% sugar. Assume that 10,000 lb/h of sugar cane is processed. Sketch a simplified process flow diagram. Calculate the flow rate of raw sugar crystals and molasses, the flow rate of water added to the cane fed to the mill, and the flow rate of water removed in the evaporator. www The sugar cane industry is a big industry on Hawaii. Raw sugar cane is first cut from the fields, then chopped and shredded. The raw cane contains 15 wt% sucrose, 25 wt% solids, and water, along with some additional impurities that can be assumed to have negligible wt%. To produce raw sugar for shipment to California, the chopped sugar cane is mixed with some water and macerated in a mill. About 93% of the sugar juice in the cane is recovered in the mill. The spent cane (called bagasse) contains about 20 wt% water and is burned for fuel along with the unrecovered juice. The recovered juice is sent to a clarifier, where lime is added to precipitate impurities. You can assume that all the lime precipitates with the settled-out "mud," and that essentially no juice is lost to the mud. The juice leaving the clarifier, which contains 85 wt% water, is sent to an evaporator, where the water content of the juice is reduced to 40 wt%. The thickened juice is sent to an evaporator/crystallizing pan, where more water is removed and sugar crystals start to form. The crystals and syrup leaving the pan contain 10 wt% water. The crystals are separated from the syrup in a centrifuge. The raw sugar crystals are 97.8 wt% sucrose, and the syrup (called blackstrap molasses) is 50 wt% sugar. Assume that 10,000 lb/h of sugar cane is processed. Sketch a simplified process flow diagram. Calculate the flow rate of raw sugar crystals and molasses, the flow rate of water added to the cane fed to the mill, and the flow rate of water removed in the evaporator.
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Cost management a strategic approach
ISBN: 978-0073526942
5th edition
Authors: Edward J. Blocher, David E. Stout, Gary Cokins
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