The Effect of Three Factors Interaction on the Size Distribution of White Sugar Crystals in the Batch Vacuum Pan

Abstract

Crystal size disribution is a parameter used to indicate the quality of sugar crystals obtained from the crystallization process. The better the crystal size distribution, the better the quality of the sugar crystals produced. The good quality of sugar crystals has an impact on the easier separation process that will occur in the centrifugal machine and can reduce sugar loss both in the centrifugal machine and in the sugar grader. The purpose of this study is to determine the effect of the number of sugar seeds, the quality of the mother liquor and the length of time used in the crystallization process on the quality of white sugar crystals produced in the Batch Vacuum Pan and to obtain the best interaction from several levels used for each factor, which can be used as a reference for producing sugar products that have crystal size distribution values according to the desired standard. Each treatment was carried out twice. Observations were made on material characteristics (brix, pol, and purity) and product sugar characteristics (average crystal size and coefficient of variation of crystal size). Measurement of the characteristics of sugar using a sieving (granulometer) which is then calculated using the ICUMSA GS2-37 method. The influence of factor’s main effect and interaction were analyzed using analysis of variance at the level of p value ≤ 0.05. Further tests for each factor’s main effect and interaction with p values ≤ 0.05 were carried out using the Duncan Multiple Range Test (DMRT). The best distribution of sugar crystal size was obtained from the interaction of sugar seed factors with levels of 3 m3, 5 m3, or 10 m3 which interacted with the quality factor of mother liquor (fine liquor + 0 m3 molasses), and 2 hours of cooking time, Where the results of the interaction of this factor produce a percentage of sugar with a size larger than 0.8 mm as much as 80%.