Energy Efficient Steam Boiling System for Production of Quality Jaggery

Autor: Madhava Mondru, Sreedevi Pandraju, JaganadhaRao Polamarasetty Venkata Kali
Rok vydání: 2020
Předmět:
Zdroj: Sugar Tech. 23:915-922
ISSN: 0974-0740
0972-1525
DOI: 10.1007/s12355-020-00915-x
Popis: Traditionally, jaggery was prepared by boiling the sugarcane juice in an open pan system where much energy and time is consumed. A steam boiling system with an evaporation capacity of 300 kg/h was designed for concentration of sugarcane juice. The boiler system had a steam-jacketed pan with a capacity of 500 kg of sugarcane juice, fabricated from food grade stainless steel (SS304) with a diameter of 1.5 m and a depth of 0.5 m. The performance assessment of the steam boiling system revealed that it could save 36% of fuel consumption and 26% time compared to the traditional boiling. The thermal efficiency of the steam boiling system was 26% as against the traditional boiling system (17%). In terms of overall quality, the jaggery prepared from the steam boiling system was found to be lighter in color with less percentage of impurities. Thus, jaggery making in the steam boiling system can be suggested to the jaggery entrepreneurs for hygienic and large-scale production.
Databáze: OpenAIRE
Externí odkaz: