Energy Efficient Steam Boiling System for Production of Quality Jaggery
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RESEARCH ARTICLE
Energy Efficient Steam Boiling System for Production of Quality Jaggery Sreedevi Pandraju1,2 • JaganadhaRao Polamarasetty Venkata Kali3 Madhava Mondru1,2
•
Received: 9 July 2020 / Accepted: 24 October 2020 Ó Society for Sugar Research & Promotion 2020
Abstract Traditionally, jaggery was prepared by boiling the sugarcane juice in an open pan system where much energy and time is consumed. A steam boiling system with an evaporation capacity of 300 kg/h was designed for concentration of sugarcane juice. The boiler system had a steam-jacketed pan with a capacity of 500 kg of sugarcane juice, fabricated from food grade stainless steel (SS304) with a diameter of 1.5 m and a depth of 0.5 m. The performance assessment of the steam boiling system revealed that it could save 36% of fuel consumption and 26% time compared to the traditional boiling. The thermal efficiency of the steam boiling system was 26% as against the traditional boiling system (17%). In terms of overall quality, the jaggery prepared from the steam boiling system was found to be lighter in color with less percentage of impurities. Thus, jaggery making in the steam boiling system can be suggested to the jaggery entrepreneurs for hygienic and large-scale production. Keywords Jaggery Furnace Steam boiling Thermal efficiency Quality analysis
& Sreedevi Pandraju [email protected] 1
Regional Agricultural Research Station, Anakapalle, Andhra Pradesh 533105, India
2
Acharya NG Ranga Agricultural University, Guntur, India
3
College of Agricultural Engineering, Acharya N.G.Ranga Agricultural University, Madakasira, India
Introduction Sugarcane is the world’s second largest crop in production with about 1.9 billion tonnes of cane during the year 2017–2018 and provides 60 to 70% of world sugar (FAOSTAT 2018). India is the second leading producer of sugar next to Brazil. Sugar cane is grown in India covering an area of approximately 4.435 9 106 hectares with an annual production of about 306.06 9 106 tonnes (Anonymous 2018). Typically, about 63% of India’s total sugarcane is used for white sugar, 25% for jaggery and khandasari, which is unrefined sugar with strong molasses content, and the remaining 11% is used for extracting juice and seed material (Anonymous 2018). Jaggery has been the popular sweetener made from sugarcane juice in India since time immemorial. India is the leading producer of jaggery, run in an unorganized manner in the agro-processing sector. Jaggery making is very common in rural areas, generating a lot of employment opportunities for the rural population. The chemical composition of jaggery primarily consists of sucrose (65–85%), reducing sugars including glucose and fructose (10–15%), non-sugars such as calcium (0.4%), magnesium and phosphorus (0.045%), protein (0.25%) and fat (0.05%) (Rao et al. 2007). Vitamins and minerals present in jaggery help to purify the blood, inhibit rheumatic and bile disorders, and help to cure jaundice, etc. (Singh et al. 2013). The high medicinal qualities of jaggery make it q
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