Some standard content:
National Standard of the People's Republic of China
Terminology in sugar industry
Terminology in sugar industrySubject Content and Scope of Application
This standard specifies the unified terminology of the sugar industry using sugarcane, beet or raw sugar as raw materials. UDC 664.1:001.4
GB9289—88
This standard is applicable to the preparation of standards, design documents, teaching materials, books, research reports, papers, etc. for the sugar industry. 2 Terminology
2.1 General Terms for Sugar Factory
2.1.1 General Terms
2.1.1.1 Campaign (grinding season) The sugar production season of a sugar factory. For sugarcane sugar factories, it is called the crushing season. 2. 1. 1.2 Running-in Running-0n Before the official start of production, the trial operation of mechanical equipment, including mechanical idling, water and steam flow and load trial operation of the process flow, etc.
2.1.1.3 Production period; runs
Sugar Guang In order to carry out production accounting and machine cleaning, the production period is divided into several periods for production. Daily processing capacity (daily processing capacity)actuat dailycapacity2. 1. 1. 4
Sugar Guang The weight of sugar materials actually processed every day and night (24 hours). Expressed in tons/day. Rated daily processing capacitydailycapacity
The rated weight of sugar materials processed every day and night (24 hours) of the sugar factory, that is, the design nominal capacity of the sugar factory. Expressed in tons/day. 2.1. 1.6 Boiling processingA general term for the entire production process from mixed juice (or exudate) through purification, evaporation, sugar boiling to obtaining finished sugar. 2.1.1.7 Semi-product; stock in process In the production process of a sugar factory, in addition to sugar materials, finished sugar, waste honey, bagasse, waste cake and filter mud, the materials (or products) being processed or to be processed in each process are collectively referred to as semi-product. For example: various sugar juices, syrups, sugar paste and molasses, etc. 2.1.1.8 Coal consumption percent Raw material The weight percentage of standard coal consumed to the processed sugar materials. 2.1.1.9 Steam consumption percent Raw material The weight percentage of standard steam consumed to the processed sugar materials. 2.1.1.10 Electric consumption The amount of electricity consumed to process 1 t (or 100 t) of sugar materials, expressed in dry watt-hours/ton (kW·h/t) or kilowatt-hours/hundred tons (kW·h/100 t).
2.1.2 Varieties of Sugar
2.1.2.1 Sugar
Approved by the Ministry of Light Industry of the People's Republic of China on June 9, 1988, 164
Implemented on January 1, 1989
GB9289-88
A general term for sugar factory products with sucrose as the main ingredient. 2.1.2.2 Granulated sugar Granulated sugar. Due to the difference in particle size, there are fine granulated sugar, medium granulated sugar and coarse granulated sugar. Due to the difference in quality and color, there are white granulated sugar and brown granulated sugar.
2.1.2.3 White granulated sugar White granulated sugar obtained by purifying sugarcane, beet juice or raw sugar liquid by sulfite method or carbonation method, and then concentrating, crystallizing, separating honey and drying.
2.1.2.4 Brown granulated sugar Brown or yellowish brown sugar with honey.
2.1.2.5 Soft white sugar Sugar obtained by mixing fine-grained white sugar with an appropriate amount of invert sugar syrup. It can be divided into refined and premium grades. 2.1.2.6 Refined sugar Sugar obtained by refining raw sugar or other sugar liquid. There are refined white sugar and refined soft white sugar. 2.1.2.7 Cube sugar
Sugar made by adding a small amount of water or syrup to white sugar (or refined white sugar) with moderate granularity and pressing (or casting) into small cubes. There are two types: cube sugar and half cube sugar.
Raw sugar
Sugar obtained by purifying sugarcane juice with lime. Contains molasses and is light yellow. Non-centrifugal sugar 2.1.2.9
Sugar made without centrifugal treatment.
2.1.2.10 Brown sugar
Sugar cane juice is purified by lime method and boiled directly into brown or yellowish brown sugar without centrifugal treatment. Including brown sugar powder, slab sugar, etc.
2.1.2.11 Brown slab sugar Brown sugar with three layers of different color depth and grain size. 2 Golden slab sugar
2. 1. 2. 12
Golden slab sugar made from rock sugar molasses or granulated sugar plus raw molasses, partially converted by adding acid, and boiled. 2.1.2.13
Rock sugar
Large crystal sugar obtained by re-dissolving, purifying and recrystallizing granulated sugar. There are two types: single crystal and multi-crystal, which are transparent or translucent.
2.1.2.14 Monocrystal rock sugar (single crystal rock sugar, single crystal ice) monocrystal rock sugar large crystal (each weighing about 1.5-2g) rock sugar. 2.1.2.15 Multi-crystal rock sugar (basin ice, bucket ice) multi-crystal rock sugar large block of rock sugar made of multiple crystals. According to the color, it can be divided into white rock sugar and yellow rock sugar. 2.1.3 Sugar factory
cane sugar factory; sugar mill2.1.3.1 Cane sugar
A factory that produces sugar using sugarcane as raw material. 2.1.3.2 Beet sugar factory A factory that produces sugar using beets as raw material. 2.1.3.3 Sugar refinery A factory that produces refined sugar or white sugar using raw sugar as raw material. 2.1.3.4 Raw sugar factory A factory that produces raw sugar. 2.1.3.5 Brown sugar factory A factory that produces brown sugar.
2.2 Raw material preservation and pretreatment
2.2.1 General terms
2.2.1.1 Sugarcane pretreatment
Icane preparation.
GB9289—88
After sugarcane falls into the sugarcane conveyor, before entering the pressing unit or the percolation equipment, the sugarcane is crushed by the sugarcane cutter, tearing machine, etc.
2.2.1.2 Beet preparationBefore entering the shredder, the sugarcane is subjected to a combination of treatments such as fluting, stone removal, weeding, washing and iron removal. 2.2.1.3 Beet fluming
The process of conveying sugarcane in the fluting ditch with water. Stone removal
2. 2. 1.4
The process of removing stones mixed in the sugarcane and inclusions with a specific gravity greater than that of the sugarcane. 2.2.1.5 Trash removal
The process of removing weeds, stems and leaves and other light inclusions mixed in the sugar beet. 2.2.1.6 Washing
The process of washing away mud, sand and other debris attached to the surface of the sugar beet with water in a washing machine. 2.2.2 Raw materials
(Sugar) Sugar cane
2. 2. 2. 1
Sugar cane with a high sucrose content and supplied to sugar factories for processing. 2.2.2.2 Fresh sugar cane
Sugar cane that has just been harvested, has grown normally, has not been infected by bacteria, and has not deteriorated. 2.2.2.3 Stale cane
Sugar cane that has deteriorated due to pests and diseases, microbial damage, or has been stored for too long or frozen. Sugar beet
2. 2. 2. 4
Sugar beet with high sucrose content, used for sugar processing in sugar factories. 2.2.2.5Fresh beet (fresh beet, warm beet) beet that has not deteriorated or been frostbitten after being harvested. 2.2.2.6Frozen beet (frozen beet) beet that has been completely frozen after being frozen at low temperature. 2.2.2.7Thawed beet (thawed vegetable) beet that has deteriorated after being frozen and thawed several times.
2.2.2.8Rotten beet
Beet that has deteriorated due to microbial attack. Dehydrated beet (wilted beet) dehydrated beet; wilted beet 2. 2.2.2.9
Beet that has lost water and become soft.
2.2.2.10Beet top; top; crown beet that has leaf marks on the top of the root.
2.2.2.11 beet tail
The thinner part of the root of the beet.
2.2.3 beet storage
2.2.3.1 beet pile
A pile of beets in accordance with the technical requirements for storage. 166
2.2.3.2 beet storage
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The process of storing beets in accordance with the technical requirements for storage before sugar processing. 2.2.3.3. Fresh beet storage The process of preserving beets in accordance with the technical requirements for fresh beet storage. 2.2.3.4 Frozen beet storage The process of preserving beets in accordance with the technical requirements for frozen beet storage. 2.2.4 Pretreatment equipment
2.2.4.1 Cane crane;crane for hoisting cane Hoisting equipment used for lifting and unloading sugarcane. There are rotary and bridge type cane cranes. Cane weighing scale
Equipment for weighing sugarcane.
Feeding table
Platform used to feed sugarcane to the cane feeder. There are three types: fixed type, chain plate type and dumping type. Cane carrier
Conveying equipment that continuously feeds sugarcane to the sugarcane crushing equipment and pressing unit. The commonly used types are belt type and chain plate type. 2.2.4.5 Equaliser;leveller ;cane levelling machine Equipment that levels the messy and loose sugarcane on the cane feeder into a more uniform and compact layer. 2.2.4.6 Caneknives Equipment equipped with multiple rotating knives to break sugarcane. Shredder
Equipment that breaks sugarcane into filaments. 2.2.4.8 Tramp iron separator; tramp iron catcher Device that uses a magnetic field to remove iron and steel objects mixed in the sugarcane layer or sugar beet. 2.2.4.9 Feed chute; feed plate The chute that guides the sugarcane material delivered by the sugarcane conveyor into the crusher or the first press. Feed hopper; donnelly chute 2.2.4. 10
A trough that helps the sugarcane material enter the trough by relying on the static pressure generated by the high-level material. Beet silo
2.2.4. 11
A structure used by the sugar mill for short-term storage of sugar beets for continuous production. 2.2.4.12 Beet loader Equipment for shoveling beets from the ground and loading them onto trucks. Beet piler
2. 2. 4. 13
Equipment for piling beets from transport vehicles. 2.2.4.14
Beet unloader
Equipment for unloading beets from trains or cars onto the ground or into beet cellars. 5 Hydraulic nozzle for silo unloading 2.2.4.15
Equipment for flushing beets into a flow ditch with water at a certain pressure. 2.2.4.16 Flume
A chute with a certain slope that uses water to convey beets to the sugar making workshop. Mostly made of concrete or stone. 2.2.4.17 Stone catcher A device for removing stones and other foreign objects heavier than beets from the beets. 2.2.4.18 Trash catcher A device for removing weeds, stems and leaves and other light foreign objects from the beets. 167
2.2.4.19 Beer pump A centrifugal pump that delivers beets and flow water to a beet washer. 2.2.4.20 Beet wheel A device with a bucket and a rotating wheel that delivers beets from the flow ditch to a beet washer. 2.2.4.21 Beet washer A device for washing beets and further removing foreign objects. 2.2.4.22 Beet scale
Equipment for weighing beet.
3 Tail separator
A device that can capture beet tails and fragments from the washing water. 2.3 Extraction of sucrose
2.3.1 General terms
2.3.1.1 Milling
The process of applying pressure to sugarcane or sugarcane material with a mill to extract sugarcane juice. 2.3.1.2 Milling process The method of using a milling unit and an infiltration system to fully extract sugarcane juice and sucrose after pretreatment of sugarcane. 2.3.1.3 Grinding capacity The weight of sugarcane processed by the milling unit per unit time under the condition of maintaining a certain extraction rate. Usually expressed in tons/hour or tons/day.
2.3.1.4 Diffusion
The process of extracting sucrose from sugarcane shreds (or intermediate bagasse) or beet shreds with water by diffusion and dialysis. 2.3. 1. 5 Diffusion processThe process of extracting sucrose from sugarcane shreds (or intermediate bagasse) or beet shreds by diffusing equipment. 2.3. 1. 6 Extraction of the juiceThe process of extracting juice from sugar material by pressing or diffusing. Draft
2. 3. 1. 7
The percentage of the weight of the sugarcane juice extracted from the distiller or press to the weight of the processed sugar material. Beet slicing
2. 3. 1.8
The process of cutting beets into shreds of specified shape by a shredder. 2.3.1.9 Cossettes with V-shaped cross sections The length of cossettes with V-shaped cross sections in 100g of cossettes. Usually expressed in meters. 2.3.1.10 Length of cossettes The total length of cossettes longer than 1cm in 100g of cossettes. Usually expressed in meters. Chip
2. 3. 1. 11
The weight percentage of cossettes shorter than 1cm and thinner than 0.5cm in 100g of cossettes. 2.3. 1. 12
Scalding of cossettes The process of heating cossettes with blanching juice in a scalder before exudation to denature the cells. 2.3.1.13 Cell denaturation The process of coagulating the protein in the protoplasm of sugar beet cells due to temperature, thereby increasing the permeability of the cell wall. 2.3.1.14 Imbibition maceration The process of spraying the intermediate bagasse with water or dilute cane juice to dilute the residual sugar juice. The water and dilute cane juice used are called maceration water and maceration juice, respectively.
dewatering
2.3.1.15 Dehydration (process) 9
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The process of mechanically squeezing out the water in the bagasse discharged by the percolator. 2.3.2 Materials
2.3.2.1 Chopped or (and) shredded cane, prepared cane The shredded material of sugar cane after being shredded by a cane cutter (or tearer). 2.3.2.2 cane layer zcane blanket The layer of sugarcane on the sugarcane conveyor.
2.3.2.3 defibrated cane
The shredded cane after the sugarcane is torn and broken by the tearing machine. 2.3.2.4
cossettes
Strips cut from sugarcane by the shredder. There are two types: V-shaped and flat slices. 2.3.2.5 cane juice
The juice contained in sugarcane.
2.3.2.6 first expressed juice The juice spread out by the first two rollers of the pressing unit. 2.3.2.7 last expressed juice The juice squeezed out by the last two rollers of the pressing unit. 2.3.2.8
last-mill juice
The juice squeezed out by the last press of the pressing unit. 2.3.2.9 Mixed juice
Sugarcane juice extracted by pressing or intermediate bagasse percolation and sent to purification. 2.3.2.10 Diffusion juice Sugar juice extracted from sugarcane shreds (or intermediate bagasse) or beet shreds by percolation. 2.3.2.11 Scalding juice Mixed juice used for blanching beet shreds after heating. 2 Bagasse
Material remaining after sugarcane material or sugarcane shreds are pressed or percolated for juice extraction. Pressed juice can be divided into intermediate bagasse (divided into first-stage decoction, second-stage bagasse, etc. according to the order of the pressing units) and final bagasse (referred to as bagasse). Percolation juice can be divided into undehydrated bagasse and dehydrated bagasse.
2.3.2.13 Cush-cush; bagacillo Fine fibers and pith formed after sugarcane is crushed and crushed. Bagassepith
2. 3.2. 14
Sugarcane residue sifted from bagasse is the soft cells in the sugarcane stem tissue, with thin and soft pith. 2.3.2.15
Pulp
The waste silk of sugar beet after sucrose is extracted from the percolator. 2.3.2.16 Pressed water The thin sugar juice squeezed out of the bagasse discharged from the percolator by mechanical means. 2.3.2.17 Pulp press water The thin sugar juice squeezed out of the waste pulp by the waste pulp press. 2.3.3 Juice extraction equipment and its accessories
2.3.3.1 Crusher
Sugarcane crushing equipment located at the front of the press group, with a press roller with coarse or special teeth. Usually two-roller and three-roller types.
2.3.3.2 Mill
GB9289--88
Equipment for squeezing sugarcane to extract sugarcane juice. Usually three-roller type, but also four-roller type, five-roller type, etc. 2.3.3.3 Milling train; milling tandem A train consisting of a crusher and multiple crushers. 2.3.3.4 Roller
Cylindrical roller used by a crusher (or crusher) to squeeze sugarcane, usually with teeth on its surface. According to the different installation positions, there are top rollers, front rollers and rear rollers.
2.3.3.5 Groove
Grooves of different shapes and sizes are processed on the surface of the milling roller. 2.3. 3.6 Juice groove; messchaert groove The deep annular groove at the root of the tooth pattern of the front roller and the rear roller for draining the sugarcane juice. 2.3.3.7 Openings between rollers The actual effective space between the rollers of the press. The opening between the top roller and the front roller is the entrance, and the opening between the top roller and the rear roller is the exit.
2.3.3.8 Trash plate; turn plate; trash turner Located below the multi-roll press, the device that allows the sugarcane material to transfer from the front roller to the rear roller. Intermediate conveyor (intermediate belt) intermediatecarrier2. 3.3. 9
Equipment that transports sugarcane material or intermediate bagasse from the outlet of the front press to the inlet of the rear press. Usually there are chain plate type, belt type, tooth type and fixed (forced type). 2.3.3.10 Beater Equipment that breaks up the intermediate bagasse discharged from the press. 2.3.3.11 Fine bagasse separator;cush cush screen Equipment that separates the bagasse from the juice. Usually there are scraper type, dynamic type and rotary type. 2.3.3.12 Curved screen;\DSM\screen An isolated screen that separates the bagasse from the juice. Commonly used are mixed juice curved screen, clear juice curved screen, etc. 2.3.3.13 Juice scale
Equipment for weighing mixed juice or exudate juice. Commonly used are manual and automatic types. 2.3:3.14 Bagasse carrier Equipment that transports the bagasse discharged from the last press to the boiler, packaging room or storage yard. 2.3.3.15Hydraulic accumulatorA type of energy storage device connected to the hydraulic cylinder of the press top cover. Common types include weight block type, capsule type, high pressure gasoline type and low pressure gasoline type.
2.3.3.16Beet slicer.Equipment for cutting beets into shreds of specified shape. Commonly used types include centrifugal type, flat disc type and drum type. Beet knife
2. 3. 3. 17
Special blade for cutting beets into shreds of specified shape. 2.3.3.18Knife blockA metal frame specially used to fix the beet knife. 2.3.3.19Knife "up"
The vertical distance between the tip of the knife spine and the knife frame adjustment plate after the beet knife is installed in the knife frame. Usually expressed in millimeters. 2.3.3.20 Knife “back” The horizontal distance between the triangular blade of the beet shredder and the blade frame adjustment plate. Usually expressed in millimeters. 2.3.3.21
Cossettes belt weigher A weighing device installed on the beet shredder conveyor belt for continuous and automatic weighing of the shredder. 170
Diffuser
2. 3. 3.22
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Equipment for extracting sugar juice from sugarcane shreds (or intermediate bagasse) or beet shreds by dilution. Scalder
2. 3. 3.23
Equipment for blanching beet shreds.
Marcremover
2. 3. 3. 24
Equipment for removing beet pulp from the seepage juice. Commonly used mechanical removers. 2.3.3.25
Diffusion juice measuring tankA container for measuring the volume of seepage juice.
2.4 Juice purification
2.4.1 General terms
2.4.1.1 Purification
The process of removing non-sucrose substances from juice. 2.4.1.2 Purification efficiencyThe percentage of non-sucrose substances removed in the purification process to the non-sucrose substances originally contained in the juice is calculated according to formula (1): Purification efficiency (%) =
Where: P. Purity of juice before purification, %
P—-Purity of juice after purification, %.
2.4.1.3 Sulfur dioxide gas (sulfur gas) The gas produced when sulfur is burned.
100(P2 Pr)
P,(100 - P)
2. 4. 1. 4 Absorption rate of sulfur dioxide The percentage of sulfur dioxide absorbed by sugar juice during sulfur fumigation to the total amount of sulfur dioxide entering the sulfur fumigator. 2.4.1.5 Intensity of sulfitation (1
The amount of sulfur dioxide absorbed by sugar juice. It is expressed as the number of milliliters of iodine solution with a concentration of one thirty-second atomic molar consumed by 10 mL of sulfur fumigated juice.
2.4.1.6 Reflux
recirculation
The process of returning the carbon juice (or mud juice) with sediment particles to the pre-ash tank or saturated tank to mix with the sugar juice. 2.4.1.7
recirculation ratio
The ratio of the amount of carbon juice (or mud juice) recirculated to the amount of mixed juice or seepage juice. 2.4.1.8 decolorization ratio percentage of decolorization; decolorization ratio percentage of color value reduction before and after decolorization of sugar juice. 2.4.1.9 fuel (coal) consumption% limestone percentage of coking coal (or anthracite) used in burning limestone to limestone. 2.4.1.10
carbon dioxide; kiln gas gas produced when burning limestone.
Gas washing
The process of washing and cooling kiln gas with water.
2.4.1.12 Slaking
The process of converting solid calcium oxide into milky calcium hydroxide with water 2.4.2 Related physical and chemical terms
2.4.2.1 Optimum alkalinity The alkalinity that is most conducive to the colloid aggregation and calcium salt removal in sugar juice. 2.4.2.2 Destruction (or decomposition) of reducing sugars171
GB928988
Sugar making process The process of reducing sugars in sugar juice decomposing under strong alkalinity and long high temperature conditions, continuously generating colloidal substances, pigments and organic acids.
2.4.2.3 Inversion of sucrose The process of hydrolyzing sucrose solution under the action of acid or enzyme to generate a molecular mixture of glucose and fructose. 2.4.2.4 Calcium saccharate Molecular complex of sucrose and calcium oxide. There are monocalcium saccharate, dicalcium saccharate, tricalcium saccharate, etc. 2.4.2.5 Softening of thin juice The process in which calcium and magnesium ions in the juice are replaced by sodium ions in the resin after the juice is treated with ion exchangers. 2.4.3 Material
Purified juice (thin juice) Juice sent to the evaporator after purification. 2.4.3.2 Refractory juice Juice that is difficult to purify and difficult to obtain the expected effect by normal purification methods. 2.4.3.3 Middle juice
Juice drawn from a certain effect in the middle of the multi-effect evaporator group and concentrated to different degrees. Its concentration is between purified juice and syrup. 2.4.3.4 Preliming juice Mixed juice or exudate juice after preliming. 2.4.3.5 Limed juice; defecated juice Juice treated with lime (lime). 6 First carbonatation juice 2.4.3.6
Juice treated with the first carbonatation. 2.4. 3.7 Ist carbonatation clear juice Clear juice obtained by removing suspended solids from ist carbonatation juice. 2.4.3. 8 2nd carbonatation juice Juice treated with the second carbonatation. 2.4.3.9 2nd carbonatation clear juice Clear juice obtained by filtering ist carbonatation juice. Sulfur-smoked juice (sulfur-bleached juice) 2. 4. 3. 10
Juice treated with sulfur.
2.4.3.11 Clarified juice Clear juice obtained by clarification.
2.4.3.12 Filtered juice Clear sugar juice filtered from a filter.
2.4.3.13 Mud juice
Sugar juice containing thick suspended matter discharged from a clarifier (or thickening filter). Filter washings; sweet-water; filter water 2.4.3.74
Water containing a certain amount of sucrose is discharged from the filter after washing the filter mud. Filter cake; mud
Filter residue discharged from a filter.
2.4.3.16 Milk of lime; lime-milk Milky suspension obtained after lime is dissolved in water. 2.4.4 Purification method
2.4.4.1 Defecation process172
Method of using lime to purify sugar juice.
2.4.4.2 Sulfitation processGB9289-88
Method of using lime and sulfur dioxide gas to purify sugar juice. There are acidic sulfitation process, alkaline sulfitation process and neutral sulfitation process. 2.4.4.3 Neutral sulfitation process A method of simultaneously fumigating and adding ash to the mixed juice during the purification process. "2.4.4.4 Carbonation process A method of purifying sugar juice or syrup using lime and carbon dioxide-containing gas. There are single carbonation and double carbonation, and double carbonation is usually used.
2.4.4.5 Double carbonation process A method of purifying sugar juice using primary ash and double carbonation. 2.4.4.6 Middle juice carbonation processThe method of purifying the intermediate juice according to the double carbonation process. 2.4.5 Purification process
2.4.5.1 Preliming (preliming) preliming; pre-defecationThe process of adding a small amount of lime milk to the mixed juice or exudate juice or adding reflux juice. There are cold preliming, hot preliming and progressive preliming methods.
2.4.5.2 Liming
The process of adding a large amount of lime milk to the sugar juice. There are cold main liming, hot main liming, instant hot main liming, etc. 2.4.5.3
The process of treating sugar juice or syrup with a gas containing carbon dioxide. The process of treating the main lye (added lye) with a gas containing carbon dioxide is called one-carbon saturation, and the process of treating the clear juice with a gas containing carbon dioxide is called two-carbon saturation. 2.4.5.4 Sulfur fumigation (sulfur bleaching) Sulfitation The process of treating sugar juice or syrup with sulfur dioxide gas. 2.4.6 Purification equipment and its accessories
2.4.6.1 Preliming tank is a device for treating mixed juice or exudate by adding a small amount of lime milk or reflux juice. 2.4.6.2 Main ash tank (ash adding tank) Liming tank; defecator is a device for treating sugar juice by adding a large amount of lime milk. 2.4.6.3 Carbonator; carbonating tank is a device for carbonating sugar juice. There are bubbling type, grid type and spray type. The device for carbonating sugar juice for the first time is called a carbonation tank, and the device for carbonating sugar juice for the second time is called a carbonation tank. 2.4.6.4 Sulfur burner is a device for burning sulfur to produce sulfur dioxide gas. There are two types: fixed and rotary. Sulfur fumigator (sulfur bleaching tank) Sulfitator
Equipment for treating sugar juice and syrup with sulfur dioxide gas. There are sprinkling, suction and pipeline types. Suction pipeline neutralizer jet sulfitator2.4.6.6
Pipeline equipment used for sulfur fumigation and neutralization of sugarcane juice. There are two types: horizontal and vertical. 2.4.6.7 Lime kilnlimekiln
Equipment used to burn limestone to produce lime and gas. Usually vertical. 2.4.6.8 Dust collector; dust catcher Equipment used to capture dust in kiln gas. 2.4.6.9 Gas washer
Equipment for washing and cooling kiln gas with water. There are packing type, bubble cap type and baffle type. 173
2.4.6.10 Slaker GB9289—88
Equipment for converting solid calcium oxide into milky calcium hydroxide with water. 2.4.6.11 Lime-milk classifier (or strainer) Equipment for removing sand and gravel from lime milk. 2 Lime-milk stirrer 2. 4. 6. 12
Container for storing lime milk with stirring device. 2.4.7 Solid-liquid separation and its equipment
2.4.7.1 Sedimentation The process of making the solid particles suspended in the sugar juice sink and separate from the sugar juice. 2.4.7.2 Flotation The process of separating suspended particles in sugarcane juice (or syrup) by flocculation and flotation. 2.4.7.3 Clarification The process of clarifying the sugar juice after the suspended solid particles in the sugar juice sink. 2.4.7.4 Filtration The process of separating the precipitated particles from the sugar juice through the filter medium. 2.4.7.5 Filtration coefficient The filtration resistance gradient of the unit volume of the solution during filtration, usually expressed as F. The smaller the F value, the better the filtration performance. 2.4.7.6 Clarifier (sedimenter) Clarifiex, Subsider The equipment that clarifies the sugar juice after the suspended solid particles in the sugar juice sink. The clarifier used specifically for thickening mud juice is called a thickener. It is divided into two types: intermittent and continuous.
Floating clarifier2.4.7.7
Equipment used to separate suspended particles in sugarcane juice (or syrup) by flocculation and floating. The scum is scraped off the liquid surface and the clarified juice (or slurry) is discharged from the bottom of the device.
2.4.7.8 Filter
Equipment used to separate the precipitated particles from the sugar juice through the filter medium. It is divided into two types: intermittent and continuous, among which there are pressurized and decompressed types.
Filter pressplate and frame filter-press; filter-pressintermittent pressurized sugar juice filtering equipment. There are plate and frame, disc, blade and other types. 2.4.7.10 Vacuum filterrotaryvacuum filterContinuous decompression sugar juice filter. There are multi-partition type, non-partition type and rotary belt type. 2.4.7.11 Bag filter
Equipment that uses the position pressure of the sugar juice (or syrup) itself for filtering. It consists of multiple parallel filter bags. 2.5 Evaporation of sugar juice
2.5.1 General terms
2.5.1.1 (Juice) heating (juice) heating The process of transferring the heat energy of the heat source to the sugar juice to increase its temperature. It is divided into direct and indirect heating. 2.5.1.2 Exhaust steam (waste steam) exhaust steam The steam exhausted after the turbine or steam engine works. 2.5.1.3 Juice vapor; secondary vapor The secondary steam generated when the sugar juice evaporates.
2.5.1.4 Juice vapor bleeding The process of extracting juice vapor from each effect for use by other departments in a multi-effect evaporation system. 2.5.1.5 Evaporation
GB9289-88
The process of boiling the sugar juice and condensing part of the water in it by vaporization. Sugar juice evaporation can be carried out under pressure or vacuum. Flashing is pontaneous evaporation 2.5. 1.61
The phenomenon that sugar juice or condensed water evaporates by itself due to pressure difference. 2.5.1.7 Condensation
The process of condensation of juice vapor in direct contact with low-temperature water. 2.5.1.8 Non-condensable gas (non-condensable gas, ammonia) Non-condensable gas mixed with steam, exhaust steam or juice vapor cannot condense. 2.5.1.9 Condensate (steam condensed water) Condensate Steam or juice vapor condenses after heat exchange. 2. 5. 1. 10 Condenser water Water discharged from the condenser. It is a mixture of cooling water and water condensed from juice vapor. Scale
2. 5. 1. 11±
Deposits attached to the inner wall of the heater and the heating tube of the evaporator. 2.5.1.12 Cleaning of evaporator; descaling The operation of removing the scale on the inner wall of the heating tube. There are two types of methods: chemical method and mechanical method. 2.5.2 Utilization of heat
2.5.2.1 Multiple effect evaporation An evaporation system consisting of several evaporators. The evaporated sugar juice is passed into each effect in turn. The first effect is heated by steam or exhaust steam, and the latter effect is heated by the juice vapor of the previous effect. The pressure and temperature of each effect decreases. The juice vapor of the last effect is sent to the condenser or used as waste heat. Usually used: three-effect pressure evaporation, four-effect, five-effect vacuum evaporation, etc. Compression of vapor2. 5.2.2
The process of adiabatically compressing the juice vapor by using a high-pressure steam jet pump or a turbo compressor to increase its temperature and pressure. 2.5.2.3 Utilization of waste heat In addition to the use of steam in the evaporation system, the thermal system of the sugar factory also uses various condensed water, steam from boiling sugar juice, continuous boiler blowdown and flue gas heat.
2.5.3 Evaporation equipment and its accessories
2.5.3.1 Heater
Equipment that transfers the heat energy of the heat source to the sugar juice to increase its temperature. There are tube, coil and plate types. 2.5.3.2 Water evaporator
Water evaporator
An evaporator installed before the multi-effect evaporator group. It is heated by the exhaust steam discharged from the turbine, and the steam generated is used for heating the first effect. The condensed water of the second effect enters the water boiling tank, and the water quality is improved by re-evaporation for use in the boiler. 2.5.3.3 Evaporator
Equipment that boils the sugar juice and vaporizes part of the water in it to concentrate it. There are standard type, long tube type and external heating chamber type. 2.5.3.4 Catch-all; entrainment separator A device used to capture the sugar juice mist in the juice vapor. Heating chamber (steam drum) calandria; steam chest; heating element 2.5.3.5
A component in the evaporator (or crystallizer) that uses steam to heat the sugar juice. 2.5.3.6 Thermo-compressor A device that increases the pressure of juice vapor or exhaust steam for thermal energy compression. Commonly used steam jet pumps, heat pumps (turbo compressors), etc. 2.5.3.7 Condenser
A device that condenses juice vapor in direct contact with low-temperature water. Commonly used are suction type and spray type. 2.5.3.8 Condensate remover (drainer, water separator) steamtrap A device that removes condensate. There are two types: continuous type and intermittent type. 1753 Clarification
The process of clarifying the sugar juice after the suspended solid particles in the juice sink. 2.4.7.4 Filtration
The process of separating the precipitated particles from the sugar juice through the filter medium. 2.4.7.5 Filtration coefficient The filtration resistance gradient of the unit volume of the solution during filtration, usually expressed as F. The smaller the F value, the better the filtration performance. 2.4.7.6 Clarifier (settler) clarifiex,subsider The equipment that clarifies the sugar juice after the suspended solid particles in the sugar juice sink. The clarifier used specifically for thickening mud juice is called a thickener. It is divided into two types: intermittent and continuous.
Floating clarifier 2.4.7.7
The equipment used for the separation of suspended particles in sugarcane juice (or syrup) by flocculation and floating. The scum is scraped off the liquid surface and the clarified juice (or slurry) is discharged from the bottom of the device.
2.4.7.8 Filter
Equipment used to separate the precipitated particles from the sugar juice through the filter medium. It is divided into two categories: intermittent and continuous, among which there are pressurized and decompressed types.
Filter press Plate and frame filter-press; filter-press Intermittent pressurized sugar juice filtering equipment. There are plate and frame, disc, blade and other types. 2.4.7.10 Vacuum filter (suction filter) Rotaryvacuum filter Continuous decompression type sugar juice filter. There are multi-partition type, non-partition type and rotary belt type. 2.4.7.11 Bag filter
Equipment that uses the position pressure of the sugar juice (or syrup) itself for filtering. It consists of multiple parallel filter bags. 2.5 Evaporation of sugar juice
2.5.1 General terms
2.5.1.1 (juice) heating (juice) heating The process of transferring the heat energy of the heat source to the sugar juice to increase its temperature. Divided into direct and indirect heating. 2.5.1.2 Exhaust steam exhaust steam Steam discharged after the turbine or steam engine works. 2.5.1.3 Juice vapor; secondary vapor Secondary vapor produced when sugar juice evaporates.
2.5.1.4 Vapor bleeding The process of extracting juice vapor from each effect for use by other departments in a multi-effect evaporation system. 2.5.1.5 Evaporation
GB9289—88
The process of boiling sugar juice and condensing part of its water by vaporization. Sugar juice evaporation can be carried out under pressure or vacuum, flashing is pontaneous evaporation2.5. 1.61
The phenomenon that sugar juice or condensed water evaporates by itself due to pressure difference. 2.5.1.7 Condensation
The process of condensation of juice vapor by direct contact with low-temperature water. 2.5.1.8 Non-condensable gas (non-condensable gas, ammonia) non-condensable gas mixed with steam, exhaust steam or juice vapor that cannot condense. 2.5.1.9 Condensate (steam condensate) condensate steam or juice vapor after heat exchange, water condensed. 2. 5. 1. 10 Condenser water condenser water discharged from the condenser. It is a mixture of cooling water and water condensed from juice vapor. Scale (scaling) scale
2. 5. 1. 11±
Deposits attached to the inner wall of the heater and evaporator heating tube. 2.5.1.12 Cleaning of evaporator; descaling The operation of removing scale from the inner wall of the heating tube. There are two types of methods: chemical and mechanical. 2.5.2 Utilization of heat
2.5.2.1 Multiple effect evaporation multiple effect evaporation multiple effect evaporation Evaporation system composed of several evaporators. The evaporated sugar juice is passed into each effect in turn. The first effect is heated by steam or exhaust steam, and the latter effect is heated by the juice vapor of the previous effect. The pressure and temperature of each effect decreases. The juice vapor of the last effect is sent to the condenser or used as waste heat. Usually, three-effect pressure evaporation, four-effect and five-effect vacuum evaporation are adopted. Compression of juice vapor2. 5.2.2
The process of adiabatically compressing juice vapor by high-pressure steam jet pump or turbo compressor to increase its temperature and pressure. 2.5.2.3 Utilization of waste heat In addition to the use of juice vapor in the evaporation system, the thermal system of the sugar factory also utilizes various operations such as condensed water, boiled sugar juice vapor, continuous boiler blowdown and flue gas heat energy.
2.5.3 Evaporation equipment and its auxiliary devices
2.5.3.1 Heaterheater
Equipment that transfers the heat energy of the heat source to the sugar juice to increase its temperature. There are tube, coil and flat plate types. 2.5.3.2 Water evaporator
An evaporator installed before the multi-effect evaporator group. It is heated by exhaust steam from the turbine. The steam generated is used for heating the first effect. The condensed water from the second effect enters the water evaporator and is re-evaporated to improve the water quality for use in the boiler. 2.5.3.3 Evaporator
Equipment for boiling sugar juice and vaporizing part of the water in it to concentrate it. There are standard type, long tube type and external heating chamber type. 2.5.3.4 Catch-all; entrainment separator A device used to capture the sugar juice mist carried by the juice vapor. Heating chamber (steam drum) calandria; steam chest; heating element2.5.3.5
The component in the evaporator (or crystallizer) that uses steam to heat the sugar juice. 2.5.3.6 Thermo-compressor A device that increases the pressure of juice vapor or exhaust steam to compress heat energy. Commonly used are steam jet pumps, heat pumps (turbo compressors), etc. 2.5.3.7 Condenser
A device that condenses juice vapor in direct contact with low-temperature water. Commonly used are suction type and spray type. 2.5.3.8 Condensate remover (drainer, water separator) steamtrap A device that removes condensate. There are two types: continuous type and intermittent type. 1753 Clarification
The process of clarifying the sugar juice after the suspended solid particles in the juice sink. 2.4.7.4 Filtration
The process of separating the precipitated particles from the sugar juice through the filter medium. 2.4.7.5 Filtration coefficient The filtration resistance gradient of the unit volume of the solution during filtration, usually expressed as F. The smaller the F value, the better the filtration performance. 2.4.7.6 Clarifier (settler) clarifiex,subsider The equipment that clarifies the sugar juice after the suspended solid particles in the sugar juice sink. The clarifier used specifically for thickening mud juice is called a thickener. It is divided into two types: intermittent and continuous.
Floating clarifier 2.4.7.7
The equipment used for the separation of suspended particles in sugarcane juice (or syrup) by flocculation and floating. The scum is scraped off the liquid surface and the clarified juice (or slurry) is discharged from the bottom of the device.
2.4.7.8 Filter
Equipment used to separate the precipitated particles from the sugar juice through the filter medium. It is divided into two categories: intermittent and continuous, among which there are pressurized and decompressed types.
Filter press Plate and frame filter-press; filter-press Intermittent pressurized sugar juice filtering equipment. There are plate and frame, disc, blade and other types. 2.4.7.10 Vacuum filter (suction filter) Rotaryvacuum filter Continuous decompression type sugar juice filter. There are multi-partition type, non-partition type and rotary belt type. 2.4.7.11 Bag filter
Equipment that uses the position pressure of the sugar juice (or syrup) itself for filtering. It consists of multiple parallel filter bags. 2.5 Evaporation of sugar juice
2.5.1 General terms
2.5.1.1 (juice) heating (juice) heating The process of transferring the heat energy of the heat source to the sugar juice to increase its temperature. Divided into direct and indirect heating. 2.5.1.2 Exhaust steam exhaust steam Steam discharged after the turbine or steam engine works. 2.5.1.3 Juice vapor; secondary vapor Secondary vapor produced when sugar juice evaporates.
2.5.1.4 Vapor bleeding The process of extracting juice vapor from each effect for use by other departments in a multi-effect evaporation system. 2.5.1.5 Evaporation
GB9289—88
The process of boiling sugar juice and condensing part of its water by vaporization. Sugar juice evaporation can be carried out under pressure or vacuum, flashing is pontaneous evaporation2.5. 1.61
The phenomenon that sugar juice or condensed water evaporates by itself due to pressure difference. 2.5.1.7 Condensation
The process of condensation of juice vapor by direct contact with low-temperature water. 2.5.1.8 Non-condensable gas (non-condensable gas, ammonia) non-condensable gas mixed with steam, exhaust steam or juice vapor that cannot condense. 2.5.1.9 Condensate (steam condensate) condensate steam or juice vapor after heat exchange, water condensed. 2. 5. 1. 10 Condenser water condenser water discharged from the condenser. It is a mixture of cooling water and water condensed from juice vapor. Scale (scaling) scale
2. 5. 1. 11±
Deposits attached to the inner wall of the heater and evaporator heating tube. 2.5.1.12 Cleaning of evaporator; descaling The operation of removing scale from the inner wall of the heating tube. There are two types of methods: chemical and mechanical. 2.5.2 Utilization of heat
2.5.2.1 Multiple effect evaporation multiple effect evaporation multiple effect evaporation Evaporation system composed of several evaporators. The evaporated sugar juice is passed into each effect in turn. The first effect is heated by steam or exhaust steam, and the latter effect is heated by the juice vapor of the previous effect. The pressure and temperature of each effect decreases. The juice vapor of the last effect is sent to the condenser or used as waste heat. Usually, three-effect pressure evaporation, four-effect and five-effect vacuum evaporation are adopted. Compression of juice vapor2. 5.2.2
The process of adiabatically compressing juice vapor by high-pressure steam jet pump or turbo compressor to increase its temperature and pressure. 2.5.2.3 Utilization of waste heat In addition to the use of juice vapor in the evaporation system, the thermal system of the sugar factory also utilizes various operations such as condensed water, boiled sugar juice vapor, continuous boiler blowdown and flue gas heat energy.
2.5.3 Evaporation equipment and its auxiliary devices
2.5.3.1 Heaterheater
Equipment that transfers the heat energy of the heat source to the sugar juice to increase its temperature. There are tube, coil and flat plate types. 2.5.3.2 Water evaporator
An evaporator installed before the multi-effect evaporator group. It is heated by exhaust steam from the turbine. The steam generated is used for heating the first effect. The condensed water from the second effect enters the water evaporator and is re-evaporated to improve the water quality for use in the boiler. 2.5.3.3 Evaporator
Equipment for boiling sugar juice and vaporizing part of the water in it to concentrate it. There are standard type, long tube type and external heating chamber type. 2.5.3.4 Catch-all; entrainment separator A device used to capture the sugar juice mist carried by the juice vapor. Heating chamber (steam drum) calandria; steam chest; heating element2.5.3.5
The component in the evaporator (or crystallizer) that uses steam to heat the sugar juice. 2.5.3.6 Thermo-compressor A device that increases the pressure of juice vapor or exhaust steam to compress heat energy. Commonly used are steam jet pumps, heat pumps (turbo compressors), etc. 2.5.3.7 Condenser
A device that condenses juice vapor in direct contact with low-temperature water. Commonly used are suction type and spray type. 2.5.3.8 Condensate remover (drainer, water separator) steamtrap A device that removes condensate. There are two types: continuous type and intermittent type. 1753 Juice vapor; secondary vapor Secondary vapor produced when sugar juice evaporates.
2.5.1.4 Vapor bleeding The process of extracting juice vapor from each effect for use by other departments in a multi-effect evaporation system. 2.5.1.5 Evaporation
GB9289—88
The process of boiling sugar juice and condensing part of its water by vaporization. Sugar juice evaporation can be carried out under pressure or vacuum, flashing is pontaneous evaporation2.5. 1.61
The phenomenon of sugar juice or condensed water evaporating by itself due to pressure difference. 2.5.1.7 Condensation
The process of condensation of juice vapor due to direct contact with low-temperature water. 2.5.1.8 Non-condensable gas (non-condensable gas, ammonia) non-condensable gas mixed with steam, exhaust steam or juice vapor that cannot condense. 2.5.1.9 Condensate (steam condensate) condensate steam or juice vapor after heat exchange, water condensed. 2. 5. 1. 10 Condenser water condenser water discharged from the condenser. It is a mixture of cooling water and water condensed from juice vapor. Scale (scaling) scale
2. 5. 1. 11±
Deposits attached to the inner wall of the heater and evaporator heating tube. 2.5.1.12 Cleaning of evaporator; descaling The operation of removing scale from the inner wall of the heating tube. There are two types of methods: chemical and mechanical. 2.5.2 Utilization of heat
2.5.2.1 Multiple effect evaporation multiple effect evaporation multiple effect evaporation Evaporation system composed of several evaporators. The evaporated sugar juice is passed into each effect in turn. The first effect is heated by steam or exhaust steam, and the latter effect is heated by the juice vapor of the previous effect. The pressure and temperature of each effect decreases. The juice vapor of the last effect is sent to the condenser or used as waste heat. Usually, three-effect pressure evaporation, four-effect and five-effect vacuum evaporation are adopted. Compression of juice vapor2. 5.2.2bzxZ.net
The process of adiabatically compressing juice vapor by high-pressure steam jet pump or turbo compressor to increase its temperature and pressure. 2.5.2.3 Utilization of waste heat In addition to the use of juice vapor in the evaporation system, the thermal system of the sugar factory also utilizes various operations such as condensed water, boiled sugar juice vapor, continuous boiler blowdown and flue gas heat energy.
2.5.3 Evaporation equipment and its auxiliary devices
2.5.3.1 Heaterheater
Equipment that transfers the heat energy of the heat source to the sugar juice to increase its temperature. There are tube, coil and flat plate types. 2.5.3.2 Water evaporator
An evaporator installed before the multi-effect evaporator group. It is heated by exhaust steam from the turbine. The steam generated is used for heating the first effect. The condensed water from the second effect enters the water evaporator and is re-evaporated to improve the water quality for use in the boiler. 2.5.3.3 Evaporator
Equipment for boiling sugar juice and vaporizing part of the water in it to concentrate it. There are standard type, long tube type and external heating chamber type. 2.5.3.4 Catch-all; entrainment separator A device used to capture the sugar juice mist carried by the juice vapor. Heating chamber (steam drum) calandria; steam chest; heating element2.5.3.5
The component in the evaporator (or crystallizer) that uses steam to heat the sugar juice. 2.5.3.6 Thermo-compressor A device that increases the pressure of juice vapor or exhaust steam to compress heat energy. Commonly used are steam jet pumps, heat pumps (turbo compressors), etc. 2.5.3.7 Condenser
A device that condenses juice vapor in direct contact with low-temperature water. Commonly used are suction type and spray type. 2.5.3.8 Condensate remover (drainer, water separator) steamtrap A device that removes condensate. There are two types: continuous type and intermittent type. 1753 Juice vapor; secondary vapor Secondary vapor produced when sugar juice evaporates.
2.5.1.4 Vapor bleeding The process of extracting juice vapor from each effect for use by other departments in a multi-effect evaporation system. 2.5.1.5 Evaporation
GB9289—88
The process of boiling sugar juice and condensing part of its water by vaporization. Sugar juice evaporation can be carried out under pressure or vacuum, flashing is pontaneous evaporation2.5. 1.61
The phenomenon of sugar juice or condensed water evaporating by itself due to pressure difference. 2.5.1.7 Condensation
The process of condensation of juice vapor due to direct contact with low-temperature water. 2.5.1.8 Non-condensable gas (non-condensable gas, ammonia) non-condensable gas mixed with steam, exhaust steam or juice vapor that cannot condense. 2.5.1.9 Condensate (steam condensate) condensate steam or juice vapor after heat exchange, water condensed. 2. 5. 1. 10 Condenser water condenser water discharged from the condenser. It is a mixture of cooling water and water condensed from juice vapor. Scale (scaling) scale
2. 5. 1. 11±
Deposits attached to the inner wall of the heater and evaporator heating tube. 2.5.1.12 Cleaning of evaporator; descaling The operation of removing scale from the inner wall of the heating tube. There are two types of methods: chemical and mechanical. 2.5.2 Utilization of heat
2.5.2.1 Multiple effect evaporation multiple effect evaporation multiple effect evaporation Evaporation system composed of several evaporators. The evaporated sugar juice is passed into each effect in turn. The first effect is heated by steam or exhaust steam, and the latter effect is heated by the juice vapor of the previous effect. The pressure and temperature of each effect decreases. The juice vapor of the last effect is sent to the condenser or used as waste heat. Usually, three-effect pressure evaporation, four-effect and five-effect vacuum evaporation are adopted. Compression of juice vapor2. 5.2.2
The process of adiabatically compressing juice vapor by high-pressure steam jet pump or turbo compressor to increase its temperature and pressure. 2.5.2.3 Utilization of waste heat In addition to the use of juice vapor in the evaporation system, the thermal system of the sugar factory also utilizes various operations such as condensed water, boiled sugar juice vapor, continuous boiler blowdown and flue gas heat energy.
2.5.3 Evaporation equipment and its auxiliary devices
2.5.3.1 Heaterheater
Equipment that transfers the heat energy of the heat source to the sugar juice to increase its temperature. There are tube, coil and flat plate types. 2.5.3.2 Water evaporator
An evaporator installed before the multi-effect evaporator group. It is heated by exhaust steam from the turbine. The steam generated is used for heating the first effect. The condensed water from the second effect enters the water evaporator and is re-evaporated to improve the water quality for use in the boiler. 2.5.3.3 Evaporator
Equipment for boiling sugar juice and vaporizing part of the water in it to concentrate it. There are standard type, long tube type and external heating chamber type. 2.5.3.4 Catch-all; entrainment separator A device used to capture the sugar juice mist carried by the juice vapor. Heating chamber (steam drum) calandria; steam chest; heating element2.5.3.5
The component in the evaporator (or crystallizer) that uses steam to heat the sugar juice. 2.5.3.6 Thermo-compressor A device that increases the pressure of juice vapor or exhaust steam to compress heat energy. Commonly used are steam jet pumps, heat pumps (turbo compressors), etc. 2.5.3.7 Condenser
A device that condenses juice vapor in direct contact with low-temperature water. Commonly used are suction type and spray type. 2.5.3.8 Condensate remover (drainer, water separator) steamtrap A device that removes condensate. There are two types: continuous type and intermittent type. 175
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