Evaporation in the sugar industry

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dc.contributor.authorKoç M.
dc.contributor.authorZungur Bastioğlu A.
dc.contributor.authorKaymak Ertekin F.
dc.date.accessioned2024-08-31T07:42:25Z
dc.date.available2024-08-31T07:42:25Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractSugar is produced mostly from plant sources, sugarcane, and sugar beets. Sugar production involves several processes including extraction, purification, filtration, crystallization, centrifugation, and drying; however, evaporation is a critical step in the case of sugar manufacturing. By eliminating a large amount of water during the evaporation process, diluted sugar juice produces concentrated raw sugar syrup. However, due to the high latent heat of the water, the evaporation process consumes a significant amount of energy. Because evaporation is one of the most energy-intensive unit operations in the sugar industry, evaporation parameters such as feed temperature, steam temperature, boiling point temperature, heating surface area, and overall heat transfer coefficient should be considered as a whole and examined in detail. Besides that, the amount of steam that is required should be minimized to increase profitability in production; therefore evaporation usually takes place in a multiple-effect evaporator that generally relies on the steam. This chapter presents the significance of the evaporation process for the sugar industry. Also, the types of evaporators that are used in the industry are examined in detail. Also, a thermo-economic analysis of the evaporator system is performed by considering important evaporator design principles and evaporator types in the sugar plant. © 2024 Elsevier Inc. All rights reserved.en_US
dc.identifier.doi10.1016/B978-0-12-818764-7.00011-6
dc.identifier.endpage207en_US
dc.identifier.isbn978-012818764-7
dc.identifier.isbn978-012818765-4
dc.identifier.scopus2-s2.0-85193340769en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage183en_US
dc.identifier.urihttps://doi.org10.1016/B978-0-12-818764-7.00011-6
dc.identifier.urihttps://hdl.handle.net/11454/103856
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofEvaporation Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industryen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectCalandriaen_US
dc.subjectmultiple-effect evaporatoren_US
dc.subjectsugar beeten_US
dc.subjectSugarcaneen_US
dc.subjectvapor recompressionen_US
dc.titleEvaporation in the sugar industryen_US
dc.typeBook Chapteren_US

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