Abstract
The objective of this work is to unveil the nature of scale and of particles responsible for turbidity in white beet sugar. Different techniques such as scanning electron microscopy (SEM) and X-ray diffraction (XRD) were applied for identification of the structure of scale and turbid particles. Results clearly showed that sugar turbidity is mainly constituted of fine crystals of calcium oxalate dihydrate (COD). These turbid particles were found comparable to the scale observed in the last effects of evaporation station. The role of anti-scale agents was studied. It was found that the chelating of calcium by anti-scales prevents the formation of calcium oxalate in evaporators. However, this chelating is temporary and the problem posed by the precipitation of oxalate particles is delayed to the crystallisation step where it was identified as responsible for stored syrup precipitate and granulated sugar turbidity.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
