ASSESSMENT OF SUGAR NON-SUGAR CIRCULATION IN PAN BOILING PROCESS

机译：锅煮过程中糖与非糖循环的评估

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In various sugar literature as well as in sugar industry the use of concept / phrase such as "sugar circulation" & "non-sugar circulation" is quite common. However, there is no method available to calculate or evaluate the "sugar circulation" & "non-sugar circulation". In this article author has discussed the concept of "recirculation index", which can be used as a tool for quantifying "sugar circulation" & "non-sugar circulation" in a pan boiling process. This article gives the comparative study of various pan-boiling schemes vis a vis recirculation index for various pan boiling schemes implemented in India.

机译：在各种制糖文献中以及制糖业中，诸如“糖循环”和“非糖循环”之类的概念/短语的使用是相当普遍的。但是，没有可用的方法来计算或评估“糖循环”和“非糖循环”。在本文中，作者讨论了“再循环指数”的概念，该概念可以用作量化锅煮过程中“糖循环”和“非糖循环”的工具。本文对印度实施的各种锅沸腾方案的可见回流比与各种锅沸腾方案进行了比较研究。

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《》|2008年|MANUFACTURING.7-MANUFACTURING.28|共22页
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M.B. Londhe; R.V. Dani;
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中图分类制糖工业;
关键词
purity drop, exhaustion; non sugar circulation; sugar circulation; purity rise from clear juice to high grade massecuite; massecuite cane per unit recovery; recirculation index;

机译：纯度下降，％耗尽;非糖循环;糖循环纯度从纯净果汁变成高级蜜糖;单位回收率的甘蔗％;再循环指数;

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ASSESSMENT OF SUGAR NON-SUGAR CIRCULATION IN PAN BOILING PROCESS

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