(d) Quiz on subject of Sugar Boiling

 

1.

A Strike has a super-saturation of 1.15 SS at seeding, at the end ofthe Strike its Syrup Purity has Decrease and its Crystal Content has Increased will its Syrup SS at the end of the strike.

 

    a. Increased

 

    b. Decreased

 

    c. Remained the Sam

2.

If one Shock Seeds a Strike vs. a Full Pan Seeded Strike the CrystalSize Distribution [Crystal Size Range] of the Shocked Pan will be :

 

    a. Smaller

 

    b. Larger

 

    c. The Same

3.

List four [4] pieces of information one must have to determine asolution’s super-saturation:

 

    a. ____________________________

 

    b. ____________________________

 

    c. ____________________________

 

    d. ____________________________

4.

A Massecuite exposed to Under-Saturated condition will have a

 

    a. Smaller

 

    b. LargerMassecuite Purity to run Off Syrup Purity difference [drop]

5.

What is the number One element making up the Sucrose Molecule:

 

    a. Carbon

 

    b. Hydrogen

 

    c. Oxygen

6.

Name one component of a final strike that after 24 hours of curingin a cooling crystallizer Does Change and One that Does Not Change

 

    a. Does Change ___

 

    b.Does Not Change ______

7.

In a High Grade 4 Strike Boiling Scheme does each next strikes

 

    * Crystallized Sugar: Purity Remains Same, Its Color Increases

 

    * Its Syrup Purity: Increases and Its Color Increases

 

    a. True

 

    b. False

8.

In low grade crystallization the larger the difference between the Massecuite Purity and its Centrifuged Run- off Syrup Purity the Lower its Crystal Solids to Syrup Solid will be:

 

    a.True

 

    b.False

9.

Boiling sugar under vacuum would minimize both color and invert formation:

 

    a.True

 

    b.False

10.

In a High Grade four (4) strike boiling what is the Ratio (Numbers) of First Strikes to its Fourth & Last Strike

.

    a.Two to One

 

    b.Three to One

 

    c.Four to One

 

    d.Six to One

 

    e.Eight to One

 

    f.None of the Above

11.

Spontaneous Crystallization [Fines] is a result

.

    a.Not enough crystal content

 

    b.Boiling the pan Too Fast

 

    c.Changing Vacuums too Fast

 

    d.Too High of a SS during boiling

 

    e.Some of the above

 

    f.All of the Above

 

    g.None of the Above

12.

Circle Three Critical Steps in Crystallizing Quality Sugar:

.

    a.Vacuum Control

 

    b.Steaming Out the Pan

 

    c.Seeding the Pan at the Right SS

 

    d.Control (Fluidity)

 

    e.Minimum Feed Control

 

    f.Boiling the Pan in a Specific Time

13.

The Lower the Operating Vacuums used in Pans the more water they will use to condense their Vapors compared to Higher Vacuums

 

    a.True

 

    b.False

14.

If one is to learn to boil sugar, it is better to start their training on

 

    a.High Grade

 

    b.Low Grade

 

    c.It Does Not Matter

15.

During crystallization what is the most influential impact on the dynamic of that pans end result?

 

    a.Temperature of the pan

 

    b.Brix of the Pan

 

    c.Controlling Super Saturations levels during the pan boiling

 

    d.Impurities in the feed material

16.

A Massecuite contains 80 lbs of solid per cubic foor, it’s Purity is 50, how many lbs of impurities are contained In a 2000 cu. ft Strike ____________?

17.

An Ideal Target Purity Difference between Recovery Massecuite Purities and their Run-off Syrup Purities Is _____________points.

18.

The major purpose of boiling sugar under vacuum is to increase evaporation rate to reduce boiling time.

19.

Under well designed sugar boiling profile, feeding a pan with 74/75 brix liquor will not necessarily form false grain.

 

    a.True[

 

    b.False

20.

In general, lower the temperature of massecuite before discharging the pan will increase sugar extraction.

 

    a.True

 

    b.False

 

     

   
   
 

last updated 10/30/2017