Abstract
In the industrial processing of sugar beet, after drying and cooling, the sugar crystals are still likely to contain water. During storage in silos, the bound water on the crystal surface is changed into free water that enhances caking and the formation of lumps. Preventing caking requires a good knowledge of mass and heat transfer phenomena. To obtain this information, a laboratory silo was built and equipped out with thermohygrometers. Moreover, a model based on transient mass and heat balances was conceived which correlated well with experimental results (i.e. the temperature and humidity of air and the moisture content of sugar). Identification of certain parameters such as the mass transfer coefficient for sugar dehydration was thus possible.
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