Abstract
The production of raw sugar from either sugarcane or sugar beet juice is an energy intensive process. Factories use evaporator stations in multiple stages to reduce the sugar solutions from 12–17w/v% to 65–70w/v% sucrose. Fouling reduces the heat transfer coefficient of the evaporators and if the evaporators are rate-limiting raw sugar production is reduced. This chapter discusses the types and locations of the scale formed in the evaporators in the raw cane and beet sugar industries, showing case studies with detailed scale analysis. Strategies for managing scale are discussed, in particular the role of scale inhibitors and chemical cleaning agents.
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