Extraction Sugar
Extraction Sugar
Extraction Sugar
and
SUGAR INDUSTRY
APPLICATIONS
EXTRACTION
1-LEACHING(SOLID EXTRACTION)
a) GENERAL INFORMATION
c) LEACHNG EQUPMENT
2- LIQUID-LIQUID EXTRACTION
a) EXTRACTION PROCESS
Particle size: The smaller the size ,the greater is the interfacial
area between the solid and liquid,and therefore the higher is the
rate of transfer of material and the smaller is the distance the
solute must diffuse within the solid.
Solvent:The liquid chosen should be a good selective solvent and
its viscosity should be sufficiently low for it to circulate freely.
Temperature:In most cases,the solubility of the material which is
being extracted will increase with temperature to give a higher
rate of extraction.Further ,the diffusion coefficient will be expected
to increase with rise in temperature and this will also improve the
rate of extraction.
Agitation of the fluid:Agitation of the solvent is important
because this increases the eddy diffusion and therefore the
transfer of material from the surface of particles to tha bulk of the
solution.
LEACHNG EQUPMENT
When the solids form an open ,permeable mass
throughout the leaching operation ,solvent may be
percolated through an unagitated bed of solids.With
impermeable solids or materials that dissintegrate during
leaching,the solids are dispersed into the solvent and are
later separated from it.Both methods may be either batch
or continuous.
Leaching by percolation through stationary solid beds
Bollman extractor
In the Rotocel extractor,illusrated
in figure b, a horizontal basket is
divided into walled compartments
with a floor that is permeable to the
liquid.The basket rotates slowly
about a vertical axis.Solids are
admitted to each compartment at
the feed point;the compartments
then successively pass a number of
solvent sprays, a drainage section,
and a discharge point at which the
floor of the compartment opens to
discharge the extracted solids.The
empty compartment moves to the
feed to point to receive its next load
of solids.To give countercurrent
extraction, fresh solvent is fed only
to the last compartment before the
discharge point, and the solids in
each preceeding compartment are
washed with the effluent from the Rotocel extractor
succeeding one.
Dispersed solid leaching
Figure.Baffle-plate column
The Scheibel column
One of the problems with perforated plate and indeed packed
columns is that redispersion of the liquids after each stage is very
poor. To overcome this, SCHEIBEL and KARR introduced a unit,
shown in the figure, in which a series of agitators is mounted on a
central rotating shaft. Between the agitators is fitted a wire mesh
section which successfully breaks up any emulsions.
Figure.Scheibel column
DIFFERENTIAL CONTACT EQUIPMENT FOR
EXTRACTION
Spray columns
Fig.Working principle of
Alfa-Laval centrifugal
extractor
EXTRACTION IN SUGAR
INDUSTRY APPLICATIONS
Extraction is needed for sucrose extraction from beets
and cane.
Beets are washed and seperated from any remaining beet
leaves before processing.
The processing starts by slicing the beets into thin chips.
The slicing is done with sharp knives which cut a V selection
slice 4 to 5 mm thickness to increase the surface area of the
beet to make it easier to extract the sugar.
The extraction takes place in diffusers. The two well
known diffusers for sucrose extraction are The fixed-bed
or Robert diffusion battery and Continuous diffusion
batteries or Silver continuous diffuser.
THE FXED-BED OR ROBERT
DFFUSON BATTERY
This was developed primarily in the beet-sugar industry, but is
also used for the extraction of tanning extracts from tanbark,
for the extraction of certain pharmaceuticals from barks and
seeds, and similar processes. It consists of a row of vessels filled
with the material to be extracted and through which water flows
in series.The piping is so arranged that the fresh water comes in
contact with the most nearly extracted material, and the strongest
solution leaves from contact with the fresh material.Since each
cell is filled and discharged completely ,
one at a time, each cell in the battery changes its position in the
cycle,and therefore the piping must be so arranged that water can
be fed to any cell, and the thick liquor drawn off from any cell, as
circumstances may dictate.The arrangement of valves and piping
became standardized in the beet industry and is generally found
an all forms of diffusion battery. Figure shows that is a
diagrammatic illustration of the principle of a diffusion battery.For
every vessel or cell there is a heater, because the diffusion
process takes place more rapidly at higher temperatures.Two main
headers are necessary .One handles water and the other handles
solution;and for every cell there must be three valves.In figure
shows that the valves that are open are shown as circles and the
valves that are closed are shown in solid black.
Fig.Diagram of diffusion battery
Consider figure; Cell 1 is nearly exhausted and the cell 3 has just
been charged.The space between the cossettes in cell 3 is
therefore filled with air.Water is introduced into cell 1 and flows
down through cell 2, and up through its heater.It would not be
convenient to pass the solution down through cell 3 because of
the air which would be entrapped;and the charge is cold,
therefore additional heating is desirable.Consequently, the liquid
flows from the heater of the cell 2 through the solution line, down
through the heater of cell 3,and up through cell 3. A vent at the
top of this cell discharges air.When liquid appears at this vent,
the valves are quickly changed to the position shown in
figure.Liquid now flows down through cell 3, up through its heater,
and out t the process.The operation shown in figure continued
until cell 1 is completely extracted.By this time another cell to the
right of those shown has been filled, cell 1 is dumped, water is
introduced to cell 2, and the process continued.In a diffusion
battery for beet cossettes there may be from 10 to 15 cells.
CONTNUOUS DFFUSON
BATTERES