Cane sugar crystallization using submerged vacuum membrane distillation crystallization (SVMDC)
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ORIGINAL ARTICLE
Cane sugar crystallization using submerged vacuum membrane distillation crystallization (SVMDC) Helen Julian1,2 • Hafizh Rizqullah2 • Michael Armando Siahaan2 • I. Gede Wenten1
Revised: 25 July 2020 / Accepted: 18 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The performance of Submerged Vacuum Membrane Distillation and Crystallization (SVMDC) for cane sugar concentration and crystallization was investigated in this study. Using hollow fiber membrane, the effect of operation parameters, such as feed concentration, feed temperature, and feed agitation were evaluated against the permeate flux. Following the operation parameters optimization, long-term SVMDC tests were performed using cane sugar model solution and raw sugarcane juice as the feed. Porous fouling layer was formed in test using cane sugar model solution which led to membrane fouling and wetting. However, sugar crystals were successfully formed in this test, despite under-saturated final feed concentration of 73.3°Brix. This indicated the occurrence of heterogeneous crystallization in the feed solution, that was induced by the sugar crystals detached from the membrane surface. In test using raw sugarcane juice as the feed, extremely low flux was observed due to the presence of impurities. However, membrane wetting did not occur as the implication of weak drag force occurred due to the low permeate flux. In this test, there was no observable crystal formed as the final feed concentration was much lower than the saturation concentration. In addition, the impurities hindered the interaction of sucrose molecules and disrupted crystal growth.
& I. Gede Wenten [email protected] 1
Chemical Engineering Department, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia
2
Food Engineering Department, Institut Teknologi Bandung, Jalan Let. Jen. Purn. Dr. (HC). Mashudi No.1/ Jl. Raya Jatinangor Km 20,75, Sumedang 45363, Indonesia
Keywords Sugar Membrane distillation Membrane distillation crystallization Fouling Crystallization
Introduction Sugar is one of the biggest commodities in the food industry with annual sales worldwide reaches more than 170 metric tons (USDA 2019). Sugar is mainly produced from sugarcane and the main processes of sugar production are juice extraction, clarification, concentration, and crystallization (de Souza Dias et al. 2015). Clarified juice concentration is conducted in the multiple-effect evaporator at a temperature of 117 °C and pressure of 180 kPa to achieve concentrated juice with concentration of 65°Brix (Rein 2007). Further water removal in the concentrated juice is conducted in a vacuum pan, which is accompanied by simultaneous sugar crystallization (Rein 2007). This establish process has proven to be able to economically produce high-quality sugar. However, continuous improvement of the production process is a must, particularly as energy efficiency has become a stressing issue (Gul and Harasek 2012). The highest energy consumer in the sugar pro
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