(e) Quiz on Sugar Drying and Conditioning (true or false)

 

1.

The % moisture of well conditioned sugar should not exceed 0.025% (ICUMSA oven moisture).

2.

Fluctuation in Ambient temperature do not affect sugar caking.

3.

Automation will help to maintain consistency in product quality.

4.

Bound moisture is most detrimental to sugar caking.

5.

Migration of moisture in bulk storage of sugar also contribute to sugar caking.

6.

Control of sugar caking starts at pan boiling of uniform sugar crystal.

7.

High CV (coefficient of variation) of sugar indicate better uniformity of sugar crystals.

8.

Based on Young & Laplace theory, water on sugar crystal surface couldmigrate to smaller capillary/contact point causing caking problem.

9.

Moisture in bulk stored sugar can migrate to contact points via vapor phase transfer based on Kelvin theory.

10.

Drying sugar too fast and at too high a temperature would create more amorphous suga.

11.

(11) As compare to crystalline sugar, amorphous sugars retain high moisture .

12.

Screening to remove both conglomerate and fine sugar is a practical way to minimize sugar caking.

13.

Continued recycling of sugar during storage in silo, although would help conditioning of sugar, but is not advice because of creation of too much fire hazardous fine sugar.

14.

To minimize sugar caking potential, displace humid air from rail car or shipping container before loading with bulk sugar.

15.

Retention time of sugar in granulator is not affected by the inclination /pitch of the drum.

16.

Too high a screen vibration frequency will reduce efficiency of screening.

17.

Sugar shipped by truck has less tenancy to cake.

18.

Washing of sugar at centrifugal to move syrup film would help sugar conditioning.

19.

The temperature of sugar should not exceed 100 oF during loading/packing.

20.

Either or both improper processing technique and ambient conditions (temperature and humidity) could cause sugar caking problem.

21.

High ambient humidity aggravate sugar caking problem.

22.

Both number of contact point and the size/opening of contact point significantly affect the degree of sugar caking.

23

More bound moisture is produced when the rate pf water evaporation from sugar crystal surface far exceed the rate of crystallization.

24

Sugar caking is caused by either improper processing technique (Efflorescent caking) or by exposure to fluctuation in ambient temperature and humidity (Deliquescent caking) or both.

25

Other things being equal, the larger the sugar crystal, the lesser the caking tendency .

26

Based on Kelvin Theory of capillary phenomenon, water evaporates from large opening/capillary and sugar crystal surface and then condenses into small opening/capillary causing caking problem.

27

Conglomerated sugar has no role in sugar caking.

28

Amorphors sugar eventually re crystalize and release water onto interspace of sugar crystals causing sugar caking.

29

Ideally, % moisture of sugar discharged from centrifugal should be around 0.5%.

30

Place sugar in holding/curing bins for 16 to 24 hours will help to alleviate sugar caking problem.

31

Counter currently granulator tend to produce “sparkling” sugar, as compare to co-current granulator .

32

West sugar tends to blind the sugar screen.

33

Increase the frequency of screener’s vibration disproportionally will decrease the efficiency of screening

34

To ensure that sugar is dried, the counter current granulatoer should be at least 12 meter in length.

35

The % moisture of sugar coming out of the granulator should not exceed 0.1%.

 

 
   
   
 

last updated 10/30/2017