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Thin Layer Principle

11/18/2014 3:44 AM

In the Sugar Industry Low Grade Sugar is mxed with water and made as MAGMA and this magma is cured in a CONTINUOUS CENTRIFUGAL MACHINE (Vertical) at a speed of about 1600-1650 RPM in an inclined Basket, of 34 Degree slope.

The magma is fed to the revolving perforated SS basket at the bottom of the basket at the centre and due to centrifugal force the magma raises with a THIN LAYER and dry sugar is thrown out and the viscous liquid known as MOLASSES escaping through the perforations is collected back.

It is said that this type of working is termed as 'WORKING ON THIN LAYER PRINCIPLE"

I tried to google and found a lot , but that talks about CHROMTOGRAPHY.

I request CR4 Members to inform where I can get the details for the working as explained above.

Thanks,

DHAYANANDHAN.S

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#1

Re: THIN LAYER PRINCIPLE

11/18/2014 3:46 AM

YOU can OBTAIN it FROM the EQUIPMENT manufacturer.

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#2

Re: THIN LAYER PRINCIPLE

11/18/2014 4:33 AM

Please learn not to shout.

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#7
In reply to #2

Re: THIN LAYER PRINCIPLE

11/19/2014 9:24 AM

That shouting was a little out of character, even for the 'normally charming' Crabtree.

I suspect that someone swapped his French Roast coffee for English Breakfast, and added some Chicory to the grounds to make it taste like a darker roast.

(With coffee, the darker the roast, the bolder the flavor and the less caffeine. Any coffee blend with 'Breakfast' in the name is a Light Roast, mild flavor, and more caffeine.)

So Crabtree's a bit more irritated because A) he's overcafinated, B) someone switched his French coffee for English coffee, and C) he's still reeling from the horror that he DRANK English coffee.

(Of course, this could all be completely wrong, and little more than ramblings from my own overcafinated mind, but then again, I'm an American, I'm USED to being overcafinated.) ( cue Kubrick Stare ) <-( look it up on tvtropes.com if you're confused)

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#8
In reply to #7

Re: THIN LAYER PRINCIPLE

11/19/2014 9:32 AM

Upon further review, I realize that you were referring to the OP's tendency to Caps Lock what he considered important terms, not Crabtree's Caps Locking of every other work.

Crabtree, I apologize if I besmirched your character with my insinuation that you would drink English coffee without realizing it.

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#3

Re: THIN LAYER PRINCIPLE

11/18/2014 7:56 AM

<...It is said that...>

Go back to where <...It is said...>, and ask there. Try not to use Caps Lock while asking.

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#4

Re: THIN LAYER PRINCIPLE

11/18/2014 9:07 AM

Below is a link that may be useful for answering your questions.

As for the "thin layer" catch phrase: It is my understanding that this terminology is referring to the method used for drying the excess sugar extracted during the molasses evaporation process.

http://www.sugar.org/images/docs/refining-and-processing-sugar.pdf

I would also suggest that you do a search on "Thin Layer Molasses Processing" for more information on the subject.

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#5
In reply to #4

Re: THIN LAYER PRINCIPLE

11/18/2014 10:29 AM

Dear Mr. SHOCKHISCAN

Thank you for your response.

I am a member in the www.sugar.org and the link given by you gives a simple detail about sugar process/production.

However, the thin layer principle is purely of Engg. aspect.

Let me wait and see.

DHAYANANDHAN.S

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#6

Re: Thin Layer Principle

11/19/2014 7:23 AM

Hi dhayanandhan

http://books.google.com.br/books?id=LacV6eM2NXMC&pg=PA204&lpg=PA204&dq=thin+layer+flow+sugar&source=bl&ots=q1wfBMO8NY&sig=5FHksLngZpu4-PRjxTkjWNp1LGc&hl=pt-BR&sa=X&ei=O4psVLSCNMHMgwTF_oIg&ved=0CBkQ6AEwAA#v=onepage&q=thin%20layer%20flow%20sugar&f=false

page 204 - a static process is described, but the thin layer concept is clear:

Filtration proceeds by several phases / mechanisms:

phase 1 - sugar xtals in mother liquor, which drains thru gaps between xtals

phase 2 - liquor recedes; xtals covered by thin layer of liquor

phase 3 - thin film drainage

brgds

Snel

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#9
In reply to #6

Re: Thin Layer Principle

11/20/2014 3:24 AM

Dear Mr.Snel,

Thank you for your reply. Indeed, it is good to read the book.

Any doubt, I will come back to you.

Thanks,

DHAYANANDHAN.S

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#10

Re: Thin Layer Principle

11/20/2014 4:41 PM

The thin layer principle: a thin layer of moisture laden product is faster drying than a big fat gob of it. Can it really be all that hard?

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#11
In reply to #10

Re: Thin Layer Principle

11/21/2014 3:34 AM

Dear Mr.James Stewart,

Thank you for your response.

It is NOT drying of the mixture. It is the requirement of SEPERATING THE SUGAR CRYSTAL and the LIQUID MOLASSES which is viscous.

DHAYANANDHAN.S

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#12
In reply to #11

Re: Thin Layer Principle

11/21/2014 11:57 AM

Then it is just the centripetal force acting on viscous liquid and solids (crystals) that is at play, with the liquid being squirted out through a mesh? I don't really see this as much more complicated than the spin cycle in your home washing machine.

I suppose things the operator needs to be concerned with is (1) temperature of the mixture you referred to as magma, (2) humidity in the air above the magma, and (3) relative amounts of crystals/molasses in the magma. Once those are more or less nailed down into place, it is just a matter of finding process controls that keep these in balance.

All in all, it sounds like a point in the process that is looking for a reason to become a big sticky mess. Glad I am not working on that.

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Users who posted comments:

adreasler (2); Crabtree (1); dhayanandhan (3); James Stewart (2); PWSlack (1); SHOCKHISCAN (1); Snel (1); Tornado (1)

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