International Sugar Journal

Successful conversion of a horizontal steam tube from a continuous pan (CVP) to a vertical massecuite tube configuration* [Full subscriber]

The sugar factory of Sucrerie de Bois Rouge in Reunion had experienced problems with the performance and quality of sugar from their 120 m3, 1200 m2 heating surface horizontal steam tube A continuous pan. The problems included: rapid incrustation after boil-outs leading to poor average heat transfer rates (HTCs); poor crystal quality; high entrainment rates, especially immediately following boil-outs; ‘dark specks’ in the product sugar; and low massecuite brix and poor exhaustions. Management was concerned that these problems would be more severe when they planned to boil higher purity A massecuites in future. It was therefore decided to convert the…

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