QUESTION 4 The Chaudhari et al paper discussed in this course is concerned with

Question

QUESTION 4 The Chaudhari et al paper discussed in this course is concerned with the treatment of spent wash water coming from a molasses-based alcohol distillery. This spent wash is dark brown in colour and has very high levels of CoD (up to 200 kg/m and BoD (up to 75 kg/m 0. Around 15 m of spent wash are formed per m3 ethanol produced. This stream is sent first to an anaerobic reactor which greatly reduces its organic load (quoted values for the biodigester effluent are COD 38,800 mg/L, BOD 7,200 mg/L).

Explanation / Answer

Sugar cane or sugar beets are the primary ingredient for the sugar process of which molasses is a byproduct.

Sugar beets (Beta vulgaris) can tolerate more temperate or colder climates than sugar cane. Therefore, the choices of growing areas is greater.

Milk of lime is used in the clarification process. Essentially burnt lime, it is produced in the factory by heating lime rock in a kiln. The lime rock is then mixed with sweet water—a byproduct of a previous clarification process.

Carbon dioxide is released in the lime milk process. It is purified in tanks and also used in to clarify the sugar juice.

How It Is Made

Whether the base is sugar cane or beets, the sugar extraction and refining process of which molasses is a byproduct is a circular path of washing and heating the cane and beets with hot water.

Washing and cutting

Beet roots are loaded into a tunnel-like machine called a flume, in which leaves, weeds, and rocks are separated out. A pump pushes the beets into a washer fitted with a large shaft that moves the beets through the water to remove any remaining dirt. The beets move through a slicer that cuts the beet roots into thin strips called cossettes.

Extracting the sugar juice

In the sugar beet factory, the sliced beet roots, or cossettes, are loaded into cylindrical diffusers that wash the beet juice out with the aid of hot water. The discarded beet juice is used to pre-scald cossettes in the mixer so that they absorb even more of the sugar.

Clarifying the juice

Evaporating and concentrating the syrup

Storage and boffling

Read more: http://www.madehow.com/Volume-5/Molasses.html#ixzz4jlKw986t

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