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NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : SUGAR TECHNOLOGY ; CODE : EC/201 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 Single and multiple effect evaporation, Vapour cell
(Robert type) and semi-Kestners. Economy and capacity
of evaporator; Vapour bleeding; Scales formation and
their effect on efficiency of evaporators, removal of
scales, removal of condensate and in-condensable gases,
causes of entrainment and remedial measures for
checking.(MOOL CHAND)
12
2 Syrup treatment for white sugar manufacture. (N. DEO) 4
3
Different methods of graining. Merits of true seeding
graining method over other methods;2,3 and 4 Massecuits
boiling schemes giving purities of syrup, Massecuits,
molasses etc.; false grain and conglomerate type of
vacuum pans-Coil and Calendria pans. Circulation inside
pans, pan control instruments. (N. DEO)
4
4 Specifications of raw sugar. A brief description of the
process for its production. Storage of raw sugar.
(M. MANDAL)
12
5 Different types of air cooled, water cooled and vacuum
crystallizers. Treatment of low grade Massecuits in
crystallizers. (N. DEO)
4
6 Rotary sugar driers, grass hopper drier elevators, sugar
graders.(A.K.AWASTHI) 8
7 Indian Standard Specifications of plantation white sugar.
Factory Practical: Study the Construction and operational technique of boiling
house equipments in Experimental Sugar Factory.
(A.K.AWASTHI)
4
TOTAL 48
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : SUGAR TECHNOLOGY ; CODE : EC/201 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 2 | F o r m a t N o 7 . 1 / 1
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12WEEKS)
SUBJECT : CHEMICAL ENGINEERIG ; CODE : EC/202 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 Introduction to leaching and extraction process.
Basic principles – Equilibrium stages and stage
efficiencies, single, cross current and counter current
operations.
2
2 Application of fundamental principles to cane sugar
milling and imbibitions processes and to diffusion in beat
sugar manufacture. 2
3
Chemical Engineering analysis of equipment for milling
and diffusional operations. 2
4 Process and waste water engineering.
Basic principle of waste water engineering – Primary,
secondary and tertiary treatment 2
5 Water treatment practice in sugar manufacture. Concept of
zero discharge, treatment, recovery and reuse of waste
water standards for sugar industries. 2
6 Process water and condensates- Selection and sizing of
storage, piping and heat recovery systems.
2
TOTAL 12
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : SUGAR ENGINEERING ; CODE : EC/203 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 Mill gearings, mill speeds, mill settings, power
requirements, mill capacity calculations, mill
performance, etc. 7
2 Diffusion and Diffusers- Introduction and comparison
with milling systems 4
3
Boiler Feed Water, quality, control and systems. 3
4 Steam accumulators, reducing values and de-super
heaters. 3
5 Prime movers: Estimation of power requirements and
exhaust production in the sugar factory. 5
6 Process steam consumption and heat balance
calculations. 5
7 Conservation of Heat: Heat losses and their prevention
by lagging, different types of steam traps etc. 4
8 Different types of pumps used in the sugar factories. 2
9 Preventive and Predictive maintenance in the sugar
factory. 3
TOTAL 36
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : ELECTRICAL ENGINEERING; CODE : EC/204 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 Poly-phase Circuits: Star - delta connections,
Calculations etc. 4
2 Transformer: Principle, Classification, Transformation -
ratio, Auto- transformer etc. 4
3
A.C. induction motors, principle, classification, different
types of starters, variable speed systems, their use with
respect to sugar plants. 8
4 Alternator: Principle, Construction & Testing. 4
5 Power Factor- Improvement Calculations etc. 4
TOTAL 24
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : MECHANICAL ENGINEERING ; CODE : EC/205 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 Steam Engines: Classification, its parts and their
functions, testing of engines. 6
2 Steam turbines: Classifications, Compounding, Specific
steam consumptions, different types of efficiencies,
Calculations.
10
3
Reciprocating & Rotary Air Compressors, Classification,
principle & operation. 8
TOTAL 24
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : INSTRUMENTATION; CODE : EC/206 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 pH, definition, measurement of pH by electrode system,
cleaning of electrodes. 2
2 Boiler Instrumentation: Pressure measurement of steam,
use of pig tail siphon for such measurement.
Flow of steam by Orifice plate and D/P transmitter.
Use of condensate pot for such measurement. Boiler
drum level measurement by sight gauge glass method
Draft gauges: Flue gas temperature, steam temperature,
boiler feed water temperature etc. measurement by
using Thermocouple. Flue gas analysis for CO2, O2 and
CO by Orsat apparatus.
3
3
Desuperheating station : Introduction to.
1
4 Pan Instrumentation.
1
5 Introduction to control system: Open loop and closed
loop system. 2
6 Control valve: Construction, type and application of
control valves. 1
7 Computer Control:
Computer a tool to sugar industry , ON Line computer
control configuration. 2
TOTAL 12
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : DRAWING & DESIGN ; CODE : EC/207 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 MILLS:
(A) THEORY
Design of mill roller shaft & shell, Design of rake carriers.
Design of various feeding devices like under feed roller,
Donnelly chute, Pressure feeders – G.R.P.F. and T.R.P.F.
4
2 (A) PRACTICAL
1. Drawing of trash plate profile.
2. Drawing of Donnelly chute and under feeder along with
a three roller mill.
3. Drawing of feed hopper, continuous pressure feeder
along with three roller Mill.
30
3
PAN:
(A)THEORY
Objective and function of Pan
Design procedure of batch type Pan:- To calculate no.
of tubes for given pan heating surface, dia of tube plate
and down take, graining volume and strike level of
pan, thickness of calendria shell & body. Design of
catch- all and vapour pipe. Brief description of
continuous pan.
3
4 (B)PRACTICAL
i. Drawing of top and bottom tube plate, showing
steam gullies, tie-rods, ventings, condensate removal
etc.
ii. Drawing of catch-all.
iii. General arrangement drawing of pan.
24
5 CONDENSER:
(A)THEORY
Objective and function of condenser.
Design procedure of Barometric and multijet condensers:
Baffle type, rain & shower type, Multijet condenser with
separate spray & jet nozzle box as well as combined jet
3
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : DRAWING & DESIGN ; CODE : EC/207 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 2 | F o r m a t N o 7 . 1 / 1
and spray box. To calculate the dia and height of
condenser, quantity of injection water required and air to
be removed from the system, size of injection water and
air pipe, size and no. of spray and jet nozzles in case of
multijet condenser, size of tail pipe, size of sealing pipe
etc.
6 (B)PRACTICAL
Drawing of Barometric and Multijet Condenser.- General
Arrangement 9
7 CRYSTALLIZER:
(A)THEORY
Objective and function of crystallizers. Design
procedure of air cooled and water cooled crystallizers :-
Batch & Continuous. To calculate size of crystallizer,
shaft dia, cooling surface for batch & continuous
crystallizer.
2
8 (B)PRACTICAL
Drawing of water cooled crystallizer. 9
TOTAL 84
NATIONAL SUGAR INSTITUTE Kanpur
COURSE : S.E.C.C. SECOND YEAR 2014-15 DURATION OF CLASS : JULY TO OCTOBER (12 WEEKS)
SUBJECT : SUGAR TECHNOLOGY (PRACTICAL); CODE : EC/208 UNIT
No. CONTENTS
No. of periods for lecture , assignments & class tests
Review by the Faculty as on _____
Revised as on ______________ Reviewed by HoD Approved by Director 1 | F o r m a t N o 7 . 1 / 1
1 Determination of following constituents in juices & molasses: (i) Brix (ii) Pol 6
2 Determination of following constituents in juices & molasses: (iii) Apparent purity (iv) pH 6
3 Determination of following constituents in juices & molasses: (v) Reducing sugars (by lane Eynon Method) 6
4 Determination of sucrose and calculation of gravity purity in juices and molasses By Jackson and Gills Method 3
5 Analyses of sugar for moisture per cent determination 3
6 Analysis of bagasse for (i) pol per cent and (ii) Moisture percent. 6
7 Preparation of solutions and determination of sugar traces by - Naphthol Test in condensate water and boiler feed water.
3
8 Determination of pH in condensate water and boiler feed water. 3
TOTAL 36
