Technical Calculations for Sugar Works: A Contribution to the Chemical Control of Sugar Manufacture (Classic Reprint)($23.89Value)

Description

Master the numbers behind sugar making with this practical guide. Learn proven methods to calculate yields, dry substances, and the true composition of sugar products, using coefficients and clear formulas that keep processes running smoothly. This edition presents a rigorous, workmanlike approach to technical calculations in sugar works. It explains fundamental notions like dry substance, non-sugar, and the coefficient of purity, and shows how to apply these ideas to real factory problems—from raw sugar and massecuite to refinery outputs. The text blends theory with step‑by‑step methods, enabling technicians to compute weights, proportions, and yields accurately, even in complex cases. How to determine absolute weights and dry substance from volume, specific gravity, or Brix measurements. - Ways to convert thin juices to thick massecuites and back, with practical formulas for evaporation and boiling. - Techniques to calculate sugar content, non-sugar fractions, and the overall purity of products. - Methods to estimate the output of massecuites and the sugar yield in refining operations. Ideal for plant engineers, chemists, and technicians who work in beet sugar factories or refineries, this book provides essential tools for day‑to‑day decision making and process control.