Kanpur COURSE - National Sugar Institutensi.gov.in/Syllabus/ANSI(ST)3rdYear.pdfand at the time of supply to sugar mill. 3 ... Different types of grooving and juice drainage systems,

NATIONAL SUGAR INSTITUTE Kanpur

COURSE : A.N.S.I.(SUGAR TECHNOLOGY) THIRD YEAR 2014-15 DURATION OF CLASS : JULY TO SEPTEMBER (9 WEEKS)

SUBJECT : SUGAR CHEMISTRY ; CODE : ST/301 UNIT

No. CONTENTS

No. of periods for lecture , assignments & class tests

Review by the Faculty as on _____

Format No 7.1/1 Revised as on ____________ Reviewed by HoD Approved by Director page 1 |

1 Formation and accumulation of Sugar in Sugarcane:

a. Photosynthesis, site of sugar synthesis, radiant

energy capturing by photosystem I & II, Hill reaction,

light and dark reaction, Photosynthetic phosphorylation,

Reduction of CO2 to form glucose (Calvin cycle or C3

cycle) , Regeneration of ribulose diphosphate, C4 pathway

of CO2 fixation.

b.Synthesis of surcrose, movement of sucrose from the

site of synthesis to the place of consumption or storage

8

2 1. Post harvest deterioration of sugarcane, factors affecting

post harvest deterioration, effect of post harvest

deterioration on composition of sugarcane.

4

3 1. Role of various non-sucrose constituents of sugar cane

juice in the process of sugar manufacture. 3

4 1. Factors affecting sugarcane quality at the time of harvest

and at the time of supply to sugar mill. 3

TOTAL 18


COURSE :A.N.S.I.(SUGAR TECHNOLOGY) THIRD YEAR 2014-15 DURATION OF CLASS : JULY TO SEPTEMBER (9 WEEKS)

SUBJECT : STATISTICAL QUALITY CONTROL ; CODE : ST/302A UNIT

No. CONTENTS




1 Sampling Techniques, Sampling Definition, Sampling

and Non-sampling error, uses. 4

2 Description of Simple Random Sampling, Stratified

Sampling, Systematic Sampling. Two Stage, Multistage

Sampling.

5

TOTAL 9



SUBJECT : BY PRODUCTS; CODE : ST/302B UNIT

No. CONTENTS




1 MOLASSES: (A) Different types of molasses & their

characteristics, alcoholic fermentation of molasses-

manufacture of rectified spirit, denatured spirit and power

alcohol. potable liquors etc,

3

2 (B) Manufacture of citric acid, aconitic acid, monosodium

glutamate, lactic acid, manufacture of bakers’ yeast from

molasses and production of lysine. 3

3 (C) Utilization of beet molasses and use as cattle feed. 3

TOTAL 9



SUBJECT : BUSINESS MINAGEMENT; CODE : ST/303A UNIT

No. CONTENTS




1 Location of factory, layout of plant building equipment

etc. Factors important in decision making about the

location of an industry.

2

2 Joint Stock Companies, Cooperative Societies, Board

of Director, Managing Director, Division into various

sections. Financial structure and debt equity ratio of

companies.

3

3 Sales organization and control. 2

4 Role of Sugar Industry in promoting economic growth

for the social good. 1

5 Discipline in industry, meaning of disciplines,

discipline by legal sanction, code of discipline,

grievances, motivation, morals and supervisory

leaders.

5

6 Training of operatives, up gradation of skills, training

programme, In-house training maintenance manuals. 3

7 Job analysis crisis handling in Sugar Industry. 2

TOTAL 18



SUBJECT : COMPUTER AWARENESS; CODE : ST/303B UNIT

No. CONTENTS




1 COMPUTER FUNDAMENTALS:

- Definition of computer and its history. Parts of a computer.

- Types of computers. Computer generations.

- Types of input and output devices.

- Types of memory: RAM,ROM, Tapes and Disks.

- Types of computer languages.

- Data representation inside computers. Binary number system.

- Arithmetical operations in binary number system.

- Octal and Hexadecimal Number System.

9

2 . DISK OPERATING SYSTEM:

- what is an operating system? Booting a system.

- Internal and external commands.

- Difference between single-user and multi-user operating system.

3

3 BASIC:

- Flow chart.

- What is an interpretor?

- Variables and constants.

- Types of variables in BASIC

- INPUT, PRINT, PRINT USING ONE LINE MISSING

- LEFT PRINT, PRINT USING.

- GOTO.

- IF THEM-ELSE-FOR-NEXT.

- GOSUB

- Functions and sub routines.

- Single and double dimension arrays.

- Some library functions (INT, VAL, MOD, SIN, COS, TAN, LOG, LEFTS, RIGHTS, MIDS)

Preparation of daily manufacturing report and other reports

required to be prepared regularly by sugar factories with the help

of computers.

6

TOTAL 18



SUBJECT : COMPUTER AWARENESS; CODE : ST/303B UNIT

No. CONTENTS





COURSE : A.N.S.I.(SUGAR TECHNOLOGY) THIRD YEAR 2014-15 DURATION OF CLASS : JULY TO SEPTEMBER (9WEEKS)

SUBJECT : SUGAR ENGINEERING ; CODE : ST/304A UNIT

No. CONTENTS




1 Milling Tandem

Different types of grooving and juice drainage

systems, Mill setting, concept of trash plate profile,

hydraulic accumulator and calculation of hydraulic

loads, mill imbibition systems, power requirement for

milling; brief description of under feed rollers, feeding

devices like GRPF, TRPF etc. Different types of

driving arrangements for mills like turbines, electric

and hydraulic drives.

8

2 Steam Economy

Different systems of vapour bleeding like single, double

effect and pre-evaporator. Calculation of complete

steam balance of sugar plant. Importance of exhaust

steam pressure and its temperature, pressure reducing

and de-superheating of steam used for heating and

boiling.

8

3 Heat Conservation

(i) Lagging , steam traps

(ii) Bagasse drying

(iii) By-product power

2

4 Utilization of induction motor etc. in sugar industry

including variable speed systems. 5

5 Power factor, causes of low power factor and ways to

improve it. 4

TOTAL 27



SUBJECT : INSTRUMENTATION ; CODE : ST/304B UNIT

No. CONTENTS




1 Pneumatic Control System :

Control Elements : Different types of valves and their

characteristics, use of the above pneumatic system for

exhaust pressure regulation and exhaust temperature

regulation (pneumatic type area regulator). Juice heater

temperature control based on pneumatic system.

3

2 Pan Boiling Instrumentations:

Method of scientific pan boiling adopted in

developed countries (automatic pan boiling).

(a) Observatory instruments in pan boiling-

(i) Microscopic analysis at different stages.

(ii) Refractive brix measurement and its importance in

pan boiling.

(iii) Monitoring of control of different sensors, selection

of the most dependable sensor.

(a) Degree of super saturation Different methods of

measurement of degree of super saturation with

special reference to Zeigler’s super saturation

monitor.

(b) Consistency/ Rheology measurement.

(i) Indirect measurement i.e. electrical conductivity

method (cuitometer or panometer).

(ii) Direct methods of consistency Rheology

measurement i.e. electrical viscometer and Zeigler’s

consistency monitor. Discussion on results obtained

by direct and indirect method.

2

3 Automatic Controls of Pans:

(a) Based on measurement of dielectric loss .

(b) Automatic control system using viscosity control.

(c) Consistency control.

(d) KWh-measurement of feed regulator(Viscosity

measurement).

2



SUBJECT : INSTRUMENTATION ; CODE : ST/304B UNIT

No. CONTENTS




4 Computer a tool to sugar industry , ON Line Computer

Control Configuration. 2

TOTAL 9



SUBJECT : CHEMICAL ENGG.; CODE : ST/305 UNIT

No. CONTENTS




1 General Chemical technology. Study of the process

technology of the following.

(a) Sulphur dioxide and sulphuric acid from sulphur,

Heat recovery

(b) Pulp and paper-manufacture, chemical recovery &

waste treatment.

(c) Lime

(d) Carbon dioxide

(e) Activated Carbon

(f) Surface coatings- paints, pigments and varnishes

15

2 Waste water engineering

(a) Introduction to waste water treatment and

its reuse.

(b) Basic principles of waste water treatment –

Primary, Secondary and Tertiary.

(c) Condensate utilization, problems and

precautions of condensate utilization at

boilers.

(d) Heat recovery from condensate and its

impact on energy economy.

(e) Waste water treatment practice in sugar

factory and Zero effluent discharge.

12

TOTAL 27



SUBJECT : SUGAR TECH (MANUFACTURING- I); CODE : ST/306 UNIT

No. CONTENTS




1 Clarification:-

(A) Ion- exchange process, theory of Ion exchange, use of

Ion- exchange resins, application of Ion exchange,

different techniques of Ion- exchange, regeneration of

resins.

(JITENDRA SINGH)

2

2 (B) Syrup Treatment- continuous sulphitation vessels,

clarification of syrup, pH & brix of syrup. Separation

of sediments by centrifuging technique, flotation of

syrup, super centrifuging for separation of sediments.

(JITENDRA SINGH)

3

3 (C) Practical problem related to subject. (JITENDRA

SINGH) 3

4 (D)Idea of membrane filteration.

(JITENDRA SINGH) 1

TOTAL 9



SUBJECT : SUGAR TECH (MANUFATUTING-I I); CODE : ST/307 UNIT

No. CONTENTS




1 Centrifugals:-

(A) Different types of centrifugals (belt, water,

electrically driven), gravity factor, high gravity factor

machines, continuous machines thyristor control

centrifugals, time settings in centrifugals, mesh

arrangements, fitting of liners & interliners, washing of

sugars, use of hot & cold water, steam arrangements,

disposal of molasses, different types of pug mills, idea

about semi-automation and automation of centrifugals,

factors leading to rise of purity in continuous

centrifugal. (A. K.ASTHANA)

3

2 (B) Sugar driers & rotary driers, horizontal & vertical

type, air fans, heating equipments dust collector, grass

hopper driers, cooling towers, breakage of crystal, luster

of sugar, mechanical screens and suspended screens,

size of mesh, grading of sugar, fluidized bed sugar

driers. (A. K.ASTHANA)

2

3 (C) Storage of sugar, keeping quality of sugar, sugar

godown, N.S.I. standards, ISI standards, type of walls,

moisture content of air & its control, storage of

molasses in steel tanks & pits & their requirements,

Deterioration & auto combustion of molasses during

storage. (A. K.ASTHANA)

2

4 (D) Sugar dust collecting system & its design,

advantages & disadvantages of different methods of

sugar packing, mechanical handling of sugar bags.

(A. K.ASTHANA)

2



SUBJECT : SUGAR TECH (MANUFATUTING-I I); CODE : ST/307 UNIT

No. CONTENTS




5 Pan boiling:-

(A) Different boiling schemes- 4 massecuite, 3

massecuite & 2 massecuite boiling & control of

molasses purity, steam consumption at pans with

different pan boiling schemes, (N.MOHAN)

8

6 (B) Standard specification of raw sugar, white sugar &

refined sugar, classification of Indian white sugar with

respect to grain size & colour. (N.MOHAN)

6

7 (C) Practical problems related to subject (N.MOHAN) 4

TOTAL 27



SUBJECT : SUGAR TECH (MANUFATUTING-III); CODE : ST/308 UNIT

No. CONTENTS




1 Sugar Beet:-

(a) Beet harvesting & its supply to sugar factories,

distribution of sugar in beet root, chemical

composition of sugar beet, primary operation

equipment-beet silos, fluming channel, fingergate,

beet pulp, stone catcher; leaf & wood catcher; beet

washer; beet elevator & beet slicer & beet pulp press

for dewatering of pulp, manufacturing process of

Sugar from Sugar-beet in brief. (K. JAGDEESH)

9

2 (b) Cane & beet diffusers- Concept of diffusion;

difference between diffusion & lixiviation; principle

of sugar cane & sugar beet diffusion; cane diffusers.

Continuous diffusers based on percolation ,

maceration, maceration-cum-squeezing system;

detailed features of cane & beet diffusers available-

De Smet, Saturne, D.D.S. different dewatering

equipment namely, Succalton or Fench screw press

& three roller mills. Extraction limits of diffusion

(Equivalent to R.M.E.) (K. JAGDEESH)

9

3 Open pan boiling: Khandsari & gur processing

clarification sugar manufacture by open pan system,

indigenous Khandsari & gur industry, difference

between open & vacuum pan boiling. (S.K.TRIVEDI)

5

4 Raw sugar production- Specification of raw sugar,

process of clarification, process of boiling schemes.

Raw sugar storage & transport. (S.K.TRIVEDI)

2



SUBJECT : SUGAR TECH (MANUFATUTING-III); CODE : ST/308 UNIT

No. CONTENTS




5 Manufacture of Plantation White sugar by Raw sugar.

(S.K.TRIVEDI) 2

6 Sugar refining- Affination, filtration, carbon filters,

decolourisation material, raw material for refineries,

their specifications. Ash contents, invert sugar,

refining & phospholoatation process of clarification,

boiling schemes, sugar cube, candy sugar. Practical

problem related to subject.

(DR. A.BAJPAI)

5

7 Process option for making low ICUMSA Sugar.

(DR. A.BAJPAI) 4

TOTAL 36



SUBJECT : SUGAR TECH (CAPACITY ); CODE : ST/309 UNIT

No. CONTENTS




1 Condensers, cooling system, condensate extraction

(DR. A.BAJPAI) 1

2 Syrup sulphitation tanks, syrup & molasses tanks

(DR. A.BAJPAI) 1

3 Vacuum pans

(DR. A.BAJPAI) 1

4 Crystallizers

(DR. A.BAJPAI) 1

5 Centrifugal machines

(DR. A.BAJPAI) 1

6 Storage of sugar & godowns

(DR. A.BAJPAI) 1

7 Practical problem related to subject

(DR. A.BAJPAI) 1

8 Capacity Calculation of Continuous Pan

(DR. A.BAJPAI) 2

TOTAL 9



SUBJECT : SUGAR TECH (CONTROL); CODE : ST/310 UNIT

No. CONTENTS




1 Stock taking, preparation of various balance viz. Pol

balance, Non sugar balance & crystal balance,

comments on various balances & known & unknown

sugar losses.(K.JAGDEESH)

4

2 Time account, capacity utilisation – crushing rate/24

hours operation & crushing rate/22 hours operation

excluding cane shortage & holidays only.

Practical problems related to subject

(K.JAGDEESH)

5

TOTAL 9



SUBJECT : DRAWING & DESIGN; CODE : ST/311 UNIT

No. CONTENTS




1 Pan: Types – Batch & continuous, Constructional

and functional details, Material of construction and

its mechanical properties optimum design

parameters, graining volume, hydrostatic head,

circulation ratio and S/v ratio, determination of the

heating surface, total no. of tubes, dia of down take,

dia of tube plate, standard thickness of body, shell,

tube-plate and bottom cone. Calculation of graining

volume, hydrostatic head above top tube plate,

vapour space above strike level, size of steam entry

in calandria, condensate outlet, vent pipes, discharge

value. Design of internal catch all.

6

2 Condenser : Constructional and functional details,

Material of construction and its mechanical

properties. Types of condensers and its application.

Performance parameter – Approach Temperature.

(a)Barometric Condenser : Types – Baffle & rain &

shower. Determination of the size of vapour pipe, dia

and height of condenser, quantity of injection water

and air, size of injection water pipe, air pipe, tail pipe.

2

3 (b) Multijet Condenser : Determination of the size of

vapour pipe, dia & height of condenser, quantity of

injection water, quantity of injection water in spray

and jet nozzles, no. and size of spray nozzles, no. and

size of jet nozzles, size of injection water pipes, tail

pipe.

3

4 Crystallizer : Constructional and functional details, 4



SUBJECT : DRAWING & DESIGN; CODE : ST/311 UNIT

No. CONTENTS




material of construction and its mechanical properties.

Type of crystallizers i.e. batch and continuous type.

Horizontal & vertical. Calculation of the capacity of

crystallizer, No. of crystallizers, dimensions of

crystallizers, cooling surface of batch type and

continuous crystallizers.

5 Molasses Storage Tank : Material of construction and

mechanical properties. Optimum tank proportions, Factors,

influencing the optimum tank proportions. Determination

of number and capacity of each molasses tank. Dia and

height of molasses tank, no. and size of courses, standard

thickness of bottom plate & roof plate

3

TOTAL 18

Documents

Kanpur COURSE - National Sugar Institutensi.gov.in/Syllabus/ANSI(ST)3rdYear.pdfand at the time of supply to sugar mill. 3 ... Different types of grooving and juice drainage systems,