Dextran content in relevancy with viscosity increase and spontaneous destruction of final molasses in storage
1995
Mochtar, H.M. | Sumarno (Indonesian Sugar Research Inst., Pasuruan (Indonesia))
Cause of final molasses explosion in some Indonesian sugar factories is described. A very significant relationship between dextran content and viscosity in connection with final molasses spontaneous reaction during storage has been found. When dextran causes high viscosity in low grade massecuites these massecuites have to be cured at higher temperatures (less colling) and/or with excessive washing/heating using hot water/steam. This results in an increase in temperature of final molasses sent to storage tanks. At temperatures much higher than 40 deg C spontaneous chemical reaction, sometimes followed by explosion, could not be avoided. To overcome the problems, a counter current molasses cooler or a redundant rapid cooling crystallizer could be used to lower the temperature of final molasses from around 60 deg C to below 40 deg C.
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