Optimization design of cane sugar evaporative crystallizer based on orthogonal test and computational fluid dynamics

Zhang, Jinlai; Meng, Yanmei; Wang, Hui; Tao, Yao; Yu, Shuangshuang; Ji, Chen

doi:10.1111/jfpe.13355

Cited by 13 publications

(7 citation statements)

References 27 publications

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“…It is representative of oolong tea and one of the top 10 most popular teas in China. To verify the feasibility of the new rolling and formation process of oolong tea strips and obtain the optimal process parameters, a multi‐index orthogonal experiment was performed (Ma et al, 2020; Zhang et al, 2020). The experimental site was Fujian Jiayou Tea Machinery Intelligence Co., Ltd.…”

Section: Orthogonal Experiments On the Integration Of Rolling And Forming Oolong Tea Stripsmentioning

confidence: 99%

Development and process parameter optimization with an integrated test bench for rolling and forming strips of oolong tea

Jia

Zhang

Yuan

et al. 2021

J Food Process Engineering

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To solve the problems associated with the low rate of single‐use tea formation in oolong tea rolling equipment and the need for multiple rolling and formation processes, a new rolling and formation process is proposed. Based on the traditional rolling process, a heavy pressure holding process is added to keep the tea in a tight and curved state after the rolling is completed. Based on the traditional 25‐type rolling machine, the overall structure design of a test bench with integrated rolling and formation is described, and the control system of the test bench is established. In this article, a new orthogonal experiment using 12 factors and 3 levels for the rolling and formation of oolong tea strips is conducted, and the optimal process parameters are obtained. The experiment is carried out under the optimum process parameters, and the experimental results show that the strip formation rate of oolong tea is 77.37%, the tea breakage rate is 3.73%, and the time efficiency is 1.062 g s−1. Compared with the traditional rolling process, the formation rate and time efficiency of this process are significantly improved, and the comprehensive score is 1.613 times higher than that of the traditional rolling process. This shows that the new rolling and formation process improves the strip formation rate and efficiency of oolong tea production to ensure tea quality. Practical Applications Oolong tea is popular because of its high medicinal value and lasting fragrance. Efficient rolling and forming equipment can improve the efficiency of oolong tea production. The optimal parameters also provide a reference for rolling and forming equipment.

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Section: Orthogonal Experiments On the Integration Of Rolling And Forming Oolong Tea Stripsmentioning

confidence: 99%

Development and process parameter optimization with an integrated test bench for rolling and forming strips of oolong tea

Jia

Zhang

Yuan

et al. 2021

J Food Process Engineering

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“…Reducing energy consumption is very important not only from an economic viewpoint but also from the viewpoint of preserving the environment. In developing the management model of transformation industries, it is necessary to consider various factors such as maintaining non‐renewable resources and reducing environmental effects (Ensinas et al, 2007; Taner & Sivrioglu, 2015a; Tekin & Bayramoǧlu, 1998; Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

A comparative evaluation of energetic and exergetic performance parameters in syrup purification and evaporation lines

Piri,

Fanaei,

Rostampour

2024

J Food Process Engineering

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Considering the global challenges of environmental destruction, limited fossil reserves, and the reduction of the share of energy in the final price of the product, a detailed evaluation of energy‐intensive systems is needed to improve performance. The syrup heating process is one of the basic processes in sugar factories. In this study, the syrup heating system in the purification and evaporation lines, located in the Urmia sugar plant, was evaluated, analyzed, and compared with energy and exergy analysis. Also, the subsystems of the syrup heating process were evaluated with thermodynamic analysis. Mass, energy, and exergy balances were carried out by coding in EES software, and energetic and exergetic operational parameters were extracted. The heat loss rate and exergy destruction rate in the syrup heating system of the purification line were calculated as 121.29 and 404.36 kW, respectively, and in the syrup heating system of the evaporation line as 112.70 and 238.62 kW, respectively. The recovery potential rate was 134.99 kW for the purification line and 37.70 kW for the evaporation line. The stability index and exergy efficiency for the purification line were calculated as 3.03% and 67.01% for the purification line and 6.54% and 84.71% for the evaporation line. The results of the thermodynamic analysis showed that the syrup heating process in the purification line has weaker performance from the energetic and exergetic point of view, is accompanied by large losses, and imposes a greater environmental burden. Accordingly, it is suggested that the improvement of the syrup heating performance in the purification line should be prioritized for engineering optimization and redesign in sugar processing plants.Practical applicationsMonitoring the operational state of the systems and determining system losses are critical steps in food thermal processing. A practical and accurate method to evaluate the purification and evaporation lines is required to improve the thermal efficiency. According to exergy analyses, the performance of the syrup heating process in the purification line is low due to large losses and imposes a greater environmental burden. Therefore, the improvement of the syrup heating performance in the purification line should be prioritized for engineering optimization and redesign in sugar processing plants.

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“…The production of sugar from sugarcane juice is a multi-stage process [ 1 ]. It usually includes juice extraction, juice clarification, evaporation, sucrose crystallization, separation and drying [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Effective Adsorption of Colorants from Sugarcane Juice by Bagasse-Based Biochar-Hydroxyapatite Composite

Wang

Luo

Xie

et al. 2022

Foods

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The clarification of sugarcane juice is a crucial stage in the sugar manufacturing process, as it affects evaporator performance, sugar quality and yield. The emergence of environmentally friendly and efficient adsorption technology has resulted in widespread interest in carbon-based materials. However, their low adsorption capacity and reusability make them unsuitable for processing sugarcane juice. Here, we provide a cost-effective and sustainable method to dope hydroxyapatite (HAP) nanoparticles on porous carbon (BBC) derived from sugarcane bagasse (BBC-HAP). The composite shows excellent adsorption capacity for color extract from sugarcane juice of 313.33 mg/g, far more effective than the commercially available carbon-based adsorbents. Isotherm studies show that the adsorption of BBC-HAP composite to the colorants is a monolayer process. The pseudo-first-order (PFO) and pseudo-second-order (PSO) kinetic models demonstrate that the adsorption process is dominated by chemisorption and supplemented by physical adsorption.

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Optimization design of cane sugar evaporative crystallizer based on orthogonal test and computational fluid dynamics

Cited by 13 publications

References 27 publications

Development and process parameter optimization with an integrated test bench for rolling and forming strips of oolong tea

Development and process parameter optimization with an integrated test bench for rolling and forming strips of oolong tea

A comparative evaluation of energetic and exergetic performance parameters in syrup purification and evaporation lines

Effective Adsorption of Colorants from Sugarcane Juice by Bagasse-Based Biochar-Hydroxyapatite Composite

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