Investigation and Improvement of Sugar Clarification Process: A Case of Wonji/Shoa Sugar Factory

Abstract

Juice clarification is an important stage in cane sugar production. In this context, this study was conducted aiming to minimize color and turbidity, maximize purity change and settling rate. Hence, analysis, modeling and optimization to examine the impact of lime, SO₂ and juice heating temperature on juice clarification in the cause of Wonji/shoa sugar factory. Purity change, color, mud settling, and Turbidity were taken as response variables to measure juice clarification efficiency of clarification plant: towards reduction of sucrose through filter cake and final molasses. particularly, modeling and optimization on the dose of main clarification inputs, first and second heating temperature were done for efficiency improvement of clarification plant by varying the liming pH (8.1, 9.0 and 9.9); sulphited juice pH (6.2, 7.0 and 7.8); first heating temperature (60 ⁰C, 70 ⁰C and 80 0C) and second heating temperature (90 ⁰C, 105 ⁰C and 120 oC). The data obtained from the experiments were statistically validated using one-way ANOVA. Process parameters such as liming, sulphitation pH, and temperatures (first and second heating) were statistically optimized by response surface methodology (RSM) using central composite design Moreover artificial neural network (ANN) was used for prediction purpose. As a result, the optimum points that keeps all the parameters to a reasonable degree of importance and the solution with reasonable desirability were, liming pH of 9.6, sulphitation pH of 7.2, first heating of 71 oC, and second heating of 101 oC The optimal results of purity change, color, mud settling, and turbidity were 1.64%, 6,943.15 IU, 0.057 cm/s, and 836.98 IU respectively. The sugar quality obtained adequately meet international standards (i.e., ICUMSA). Also, by applying the above optimum conditions can increase productivity and quality of sugar and minimize the sucrose loss with filter cake and final molasses. Consequently, productivity can be improved.