This investigation was carried out at Delta Sugar Factories during (2013),
(2014) and (2015) working seasons to minimize the milk of lime consumption
which added to the diffusion juice in the juice purification station in a few steps
to precipitate and destabilize the non-sugars (impurities).Also to reduce the steam
consumption % on beet in the evaporation station and hence reduce the costs
during sugar beet processing.
From the results obtained, it could be noticed that the analysis of the
comparison between the additions of milk of lime on hot and cold diffusion juice
gave a high difference values between hot and cold liming in two different
production lines , line(1) (hot liming) and line(2) (cold liming). Thin juice purity,
non –sugar elimination in juice purification (% beet), juice purification
efficiency(%), gain in purity(%) and recovery (%) were higher in cold liming
than in hot liming, while non -sugar in thin juice (% beet), color formation in
thin juice (IU at 420 nm), thin juice hardness (mg/100DS), sugar loss to molasses
(% on beet), and molasses (% on beet) were higher in hot liming than in cold
Liming.
Also, in the first production line of Delta Sugar Company the steam
consumption % on beet is very high values reached to about 43% on beet, so that
some trials were occurred to reduce it by addition a new Booster evaporator in
parallel with first effect, a new falling film (third effect) and plate evaporator unit
(fifth effect). Consequently, the capacity of the first production line increases to
8000 ton beet per day, and so we will hope to increase the overall capacity for the
factories to 18000 ton beet per day.