Chemical and Physical Data for Sugar Manufacturers and Users

 

The Sugar Technologists Manual, formerly Zuckertechniker Taschenbuch, provides you with all available data on

– Crystalline sucrose

– Pure sucrose solutions

– Technical sugar solutions

– Mono-, di- and oligosaccharides. Wherever necessary for practical work the  relevant algorithm is given.

The physical properties of steam and water as well as methods for calculating steam losses will help you to optimize the heat economy of a factory. The collection of sugar technological formulas will make your process control easier.

The Manual is your practical tool, indispensable for calculations in the

– Laboratory,

– Process control

– Engineering and design.

8th edition formerly Zuckertechniker-Taschenbuch

416 pages, 243 tables, 62 figures and diagrams, 45 algorithms, 60 formulas,

Format 16,5 x 12 cm, ISBN 3-87040-056-0

Price M79.– (US$107.84) + VAT (where applicable)

Text in English, Table of contents and list of symbols in English, German, French and Spanish

Index (ca. 1500 entries) in English and German

Contents

1 General

1.1 Mathematics

Mathematical and statistical symbols – Constants

Algebra and trigonometry: Relation of angular functions in terms of one another – Value of angular functions of frequently used angles

1.2 Quantities and units

SI base units, derived units, supplementary units

Units and symbols: SI, base, derived, supplementary and sugar technological units

Conversion factors: Units of: Length – Area – Volume – Mass – Force – Pressure and stress – Work, energy and quantity of heat – Power, energy flow and heat flow – Viscosity – Velocity – Specific heat capacity – Heat flow coefficients, heat transfer coefficients and diathermancy – Thermal conductivity – Heat flow density – Density – Volume flow rates – Mass flow rates – Temperature scales – Temperatures in °C and °F – Relation between °Bx and °Bé – Specific units of some sugar cane growing countries

2.1 Physics

Definitions – Physical properties – Properties of: Solids – Liquids – Gases – Liquefied gases – Bulk density of bulk materials – Natural angle of repose of bulk materials – Thermoelectric potentials

2.2 Chemistry

Definitions – Periodic table of the elements – Numerical values of elements – Numerical values of some compounds and their solutions – Content and density of solutions of: H2SO4, HCI, H3PO4, NaOH, KOH, NH3, NaCI, Na2CO3, MgCI, Al2(SO3)3 (NH4)2SO4, CaCI2, Ca(OH)2, H2CO – Solubility of calcium and magnesium compounds in water – Conductivity of potassium chloride solutions – Density of milk of lime: Mass fraction – Mass concentration

Hydrogen ion activity: Ionic product and pH value of pure water – Acid/base indicators –pH values of primary buffer solutions

Specifications of concentration: Definitions – Calculation of content specifications – Graphical method to calculate the content of mixtures

2.3 Process engineering

Basic operations – Physical constants – Physico-technical parameters: momentum trans-port – constants of matter – transport of heat – transport of matter in binary mixture for mass transfer

3 Saccharides and their solutions

3.1 Saccharides

Sucrose: Constitutional formulas, crystallography and morphology of the crystal – Infrared spectrum – Chemical, physical, thermo-physical and optical properties – Specific and molar heat capacity – Density and specific volume – Algorithms

Mono-, di- and oligosaccha-rides: Physico-chemical properties: Glucose – Fructose –Rhamnose – Sorbose – Lactose, Maltose – Leucrose – Isomaltulose – Raffinose – Kestose, Melizitose: Density – Melting point – Specific rotation – Calorific value – IR-spectra of glu-cose and fructose – Dissociation constants

Sugar alcohols: Physico–chemical properties: Sorbitol – Xylitol – Isomalt – Lactitol – Erythritol – Maltitol

3.2 Solutions ofpure saccharides

Solubility of saccharides: Sucrose in water – Saturation and supersaturation curves of sucrose – Sucrose solubility in: Ethanol-water – Glycerol-water – Propylene glycol-water – Sucrose solubility in the presence of invert sugar – Sucrose solubility in the presence of raffinose – Solubility of monosaccharides: Glucose – Fructose –Invert sugar – Solubility of oligosaccharides: Maltose – Lactose – Raffinose – Algorithms

Pure sucrose solutions: Density – Refractive index – Dynamic and kinematic viscosity – Surface tension – Pressure of water vapor – Osmotic pressure – Dry substance content of saturated and supersaturated solutions – Diffusion coefficient – Specific heat capacity – Specific enthalpy – Thermal conductivity – Freezing point depression – Reynolds number – Prandtl number – Specific volume – Boiling point elevation – Water activity – 13C chemical shifts – Enthalpy of dilution – Crystallization heat – Conversion of concentration specifications – Algorithms

Saccharide solutions other than sucrose: Glucose – Fructose – Invert sugar – Maltose – Lactose: Density – Osmotic pressure – Optical rotation – Dynamic viscosity – Refractive index – Freezing point depression – Water activity – Mass fractions of the anomeric fructose forms – Dry substance content of sucrose solutions in the presence of invert sugar – Algorithms

Solubility of calcium and magnesium compounds in sucrose solutions – Solubility of gases in sucrose solutions

Density – Specific heat capacity and enthalpy – Prandtl number – Boiling point elevation – Solubility and supersaturation coefficient – Saturated solutions: Nonsucrose/water ratio, DS content – Supersaturated solutions: DS content – Solubility coefficient of molasses – Saturation coefficient and nonsugar/water ratio – Algorithms

pH value: Temperature coefficient for intermediate products – pH value of juices at different temperatures

Electrical conductivity: Definition – Conductivity of intermediate and final products – Effect of concentration and purity

Dynamic and kinematic viscosity: Technical solutions – Beet molasses – Conversion of beet molasses viscosity to other temperatures – Algorithms

Color: Conversion of transmission into extinction – Absorption of syrups and sugar

Sucrose hydrolysis: Reaction constants of sucrose hydrolysis – Isocatalytic point – Degradation rates

3.5 Crystal suspensions/ massecuites

Density – Specific heat capacity – Viscosity – Algorithms

3.6 Saccharides and sweeteners

Relative sweetness of saccharides and sweeteners – Intensity-equivalent concentrations – High intensity sweeteners

4 Heat engineering

4.1 Fundamentals

Thermodynamic properties: Definitions – Atmospheric pressure as a function of altitude

Thermodynamic functions: Definitions – Specific enthalpy: beets, exhausted, pressed and dried pulp, calcium compounds and carbonation lime – Properties of: Air – Moist air – Water vapor content of moist air – Algorithms – Rules for mixtures of liquids, gases and vapors

4.2 Steam properties

Water and steam at saturation: Temperature and pressure table

Properties of steam: Enthalpy of saturated and superheated steam – Specific volume of saturated and superheated steam

4.3 Boiler operation

Fuels: Coals, liquid fuels and gaseous fuels: Composition and combustion parameters –Minimum specifications for fuel oil

Combustion: Air ratio for different burners – Ignition temperatures of fuels in air – Approximate boiler efficiency values

Flue gas: Attainable draught in mm water column per m stack height

Feedwater and boiler water: Specifications for boilers of up to 68 bar pressure and for more than 68 bar – Water hardness units – Steam specifications for condensing turbines – Notes on the meaning of bench mark parameters – Water volumes subject to sludge separation

4.4 Steam utilization

Steam transport by pipelines: Definitions – Colebrook and Nikuradse pipe friction numbers – Approximate wall roughness values – Equivalent pipe lengths for component resistances in steam lines – Approximate flow velocities in pipelines

Thermal insulation: Approximate economical insulating thicknesses – Properties of building and insulating materials

Steam consumption of steam engines and turbines

Utilization of steam enthalpy: Heating by steam injection –Heating and evaporation –Heating surface areas and mean logarithmic temperature difference – Heat transfer in evaporators and heat exchangers – Mean logarithmic temperature difference for countercurrent or cocurrent cooling and heating

Specific values for thermal processes: Heat conductivity for various tube metals and deposits – Heat transfer coefficient for heat exchangers –Venting gases requirements in a pressure evaporation station – Heat transfer coefficient: As a function of scale thickness – For evaporators – Of quadruple evaporators in the cane sugar industry – For plate heat exchangers – Of batch evaporating crystallizers

Calculation of mass balances according to Cecil – Conversion of concentration specifications – Conversion of concentration specifications of syrups for afterproduct work – Formulas for: Beet extraction – Juice purification – Evaporation – Crystallization – Centrifugation – Pulp drying – Sugar balances

6 Appendix (in German)

Anwendungsbereich von TA Luft und GFAVO 330 – TA Luft vom 27.2.1986 – Emissions-grenzwerte – Mindestanforde-rungen an das Einleiten von Abwasser, Anhang 18: Zuckerherstellung – Zuordnungs-kriterien für die Zuordnung von Abfällen zur oberirdischen Ablagerung – Zuckertechnische Fachausdrücke