Credit hours
In-class work per week |
Practice per week |
Credits |
Duration |
Total |
4 |
2 |
8 |
15 weeks |
120 hours |
Instructor
Claudio Lima de Aguiar
Objective
The teaching of this subject aims to transfer to the participating students, indispensable knowledge for conducting research in the field of sugar technology, relating the stages of industrial production to obtain sugar. Clear and objective understanding of the agroindustrial interaction, focusing on the current Brazilian sugarcane agroindustrial system.
Content
Preparation of sugar cane for grinding and extraction of juice. Purification of broth. Principles of broth evaporation. Crystallization of sucrose. Centrifugation of cooked pasta. Final sugar manufacturing operations. By-products of the sugar industry. Steam production, thermal balance and water balance. Control of products at various stages of manufacturing.
Bibliography
Afrânio Antônio Delgado, Marco Antônio Azeredo Cesar, Fábio Cesar da Silva. ELEMENTOS DE TECNOLOGIA E ENGENHARIA DA PRODUÇÃO DO AÇÚCAR, ETANOL E ENERGIA. ISBN: 978-85-7133-093-1. FEALQ: Piracicaba. 984p.
P W van der Poel; H Schiweck; Thomas K Schwartz; Sugar technology : beet and cane sugar manufacture. Berlin : Verlag Dr Albert Bartens KG, 1998.
Peter Rein. Cane Sugar Engineering 2nd edition. Berlin : Verlag Dr Albert Bartens KG, 2007.
De Whalley, Hubert Charles Siegfried. ICUMSA methods of sugar analysis. International Commission for Uniform Methods of Sugar Analysis: Bartens, 166p.