Relevant bibliographies by topics / Massecuite

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Massecuite'

Author: Grafiati
Published: 28 May 2022
Last updated: 30 July 2025

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Journal articles on the topic "Massecuite"

1

Sima, M. A., and J. A. Harris. "Numerical Modeling of Flow in a Vertical Cooling Crystallizer." Journal of Fluids Engineering 121, no. 1 (1999): 148–54. http://dx.doi.org/10.1115/1.2821995.

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Simulations of the flow field and temperature distribution in a low grade vertical continuous cooling sugar crystallizer were carried out by numerically solving the Navier-Stokes equations in a cylindrical coordinate system. The model results indicate highly nonuniform massecuite cooling, primarily due to the massecuite’s large Prandtl number, and significant short-circuiting of flow between inlet and outlet. Modifications to the crystallizer design are proposed and demonstrated to be successful in improving the performance of the vessel.
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Slavyanskiy, Anatoliy, Natalia Lebedeva, and Vladimir Voitsekhovsky. "Formation of sucrose crystallization centers and their growth in a vacuum apparatus." BIO Web of Conferences 32 (2021): 03016. http://dx.doi.org/10.1051/bioconf/20213203016.

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The article considers sucrose crystallization as a mass transfer process, which is a phase transition from a liquid phase to a solid phase, and includes two main stages: the formation of crystallization centers and the growth of crystals to the desired size. The scientific novelty of the work lies in the development of existing theoretical and practical ideas about the formation of centers of crystallization of sucrose and their growth in the massecuite mass, the analysis of the main factors affecting this process. On the basis of the studies obtained, a method has been developed to improve th
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ГРИБКОВА, В. А., Е. В. СЕМЁНОВ, А. А. СЛАВЯНСКИЙ, Д. П. МИТРОШИНА, and А. А. АВАКОВА. "PHYSICO-MATHEMATICAL MODELING OF THE KINETICS OF SEDIMENT FORMATION IN PROCESS OF SEPARATING MASSECUITE IN A BATCH CENTRIFUGE." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 74–81. http://dx.doi.org/10.26297/0579-3009.2024.2-3.12.

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Технологический процесс производства кристаллического белого сахара чрезвычайно сложен и вклю- чает в себя ряд последовательных этапов. Одним из наиболее важных является разделение утфеля в поле дейст- вия центробежных сил, поскольку центрифугирование играет важную роль в формировании качественных харак- теристик готового продукта – кристаллов белого сахара. При этом на этапе разделения утфеля в целом необходима информация о физическо-механических и геометрических параметрах, а также дисперсионных свойствах оттеков утфеля I кристаллизации как предмета их обработки в дальнейшем для условий увар
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Mahardhika, Pekik. "DESAIN PELETAKAN PENYANGGA DAN EVALUASI TEGANGAN PADA SISTEM PERPIPAAN FLUIDA MASSECUITE DARI REHEATER MENUJU FEED MIXER." JTT (Jurnal Teknologi Terapan) 6, no. 1 (2020): 39. http://dx.doi.org/10.31884/jtt.v6i1.247.

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The sugar industry is a very important industry in Indonesia to meet the needs of the domestic market. One of the products of the sugar company is white crystal sugar. In the process of producing white sugar there is a fluid called Massecuite. Massecuite is a mixture of fluid crystals of sugar and water. Massecuite can cause sedimentations and blockages in the pipeline from the heater to the feed mixer. The line pipe from the reheater to the feed mixer has been redesigned. But the line pipe has not been designed for laying penyangga and evaluate piping stress. So that the line pipe needs to be
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Kulneva, N. G., V. A. Fedoruk, N. A. Matvienko, and E. M. Ponomareva. "Improving the massecuite crystallization in sugar production." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (2021): 86–93. http://dx.doi.org/10.20914/2310-1202-2021-1-86-93.

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The article discusses the concepts of continuous vacuum apparatus operation: vertical VKT (VKT – Verdampfungs-Kristallisations-Turm) and horizontal cascade of VKH vacuum apparatus (VKH —horizontal vacuum pan) from BMA (Germany). The advantages and features of the vertical continuous vacuum apparatus VKT are shown, as well as the possibilities for increasing the efficiency of the product department of sugar factories. Thanks to the special design of the crystallization chambers, the low massecuite level above the heating chamber and the use of mechanical stirrers in each chamber, the VKT appara
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Grygorchuk, G. V., L. I. Grygorchuk, and R. I. Khrabatyn. "MODELING OF THE MASSECUITE DRYING PROCESS." Scientific notes of Taurida National V.I. Vernadsky University. Series: Technical Sciences 2, no. 2 (2025): 72–77. https://doi.org/10.32782/2663-5941/2025.2.2/10.

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Belyaeva, L. I., A. V. Ostapenko, V. N. Labusowa, and T. I. Sysoeva. "The state of the I crystallization massecuite food system with the cumulative effect of surfactants, sugar decolorant, descaling agent." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 151–55. http://dx.doi.org/10.20914/2310-1202-2018-4-151-155.

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At the present stage for the sugar beet factories of the CIS countries in connection with the entry into the world market, a trend for high quality white sugar production appeared. It is shown that the white sugar quality is largely determined by the state of the food system of the I crystallization massecuite, in the formation of which technological aids for the functional groups of surfactants, sugar decolorants, and descaling agents (descalers) are used. It is noted that between the means applied, joint interactions are possible in the form of antagonism-synergism, which ultimately affect t
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Lu, Fu Ning, Xian Yu, Yan Mei Meng, Xiao Chun Wang, Zhi Hong Tang, and Jian Chen. "An Approach for Sugar Equipment Optimal Model Based on Multiple Fields Synergy." Applied Mechanics and Materials 533 (February 2014): 516–20. http://dx.doi.org/10.4028/www.scientific.net/amm.533.516.

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In cane sugar production field, there are a few indexes should be highlighted, which are the product quality, refining efficiency, sugar boiling time and heat transfer performance. And those indexes are all related to the massecuite circulation flow. With the goal of better sugar production, this paper developed a model for optimal global coordination of all the sugar boiling facilities based on the multiple coupling synergies of the sugar boiling system. With a synergy solver developed by knowledge base and data base, the model solution was yielded. Emulation and experimental results showed t
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Aravind, C., S. J. Suji Prasad, J. Aarthi, L. Aruna, M. Lavanya, and T. Madhan Kumar. "Automatic Control of Massecuite Temperature in the Sugar Processing Industry." IOP Conference Series: Materials Science and Engineering 1055, no. 1 (2021): 012025. http://dx.doi.org/10.1088/1757-899x/1055/1/012025.

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Slavyanskii, A. A., E. V. Semenov, and S. T. Antipov. "Criterial modeling of centrifugal separation process of massecuite III crystallization." Proceedings of the Voronezh State University of Engineering Technologies 79, no. 4 (2018): 11–17. http://dx.doi.org/10.20914/2310-1202-2017-4-11-17.

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Dissertations / Theses on the topic "Massecuite"

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Приступа, М. Г. "Автоматизоване управління процесом кристалізації утфеля в вакуум апараті". Master's thesis, Сумський державний університет, 2021. https://essuir.sumdu.edu.ua/handle/123456789/86813.

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У даній роботі висуваються такі технічні пропозиції, пов'язані з комплексною автоматизацією всіх відділень бурякоцукрового виробництва. Особливо має сенс в даних умовах автоматизація барометричного конденсатора, що дозволить більш якісно підтримувати розрідження на вакуум-апаратах в технологічних нормах.
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Rouillard, Ernest Edouard Andre. "A Study of boiling parameters under conditions of laminar non-Newtonian flow with particular reference to massecuite boiling." Thesis, 1985. http://hdl.handle.net/10413/8707.

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Crystallization is done in the sugar industry using natural circulation vacuum evaporative crystallizers known as vacuum pans. the fluid which is known as massecuite consists of a suspension of crystals in concentrated molasses. It is highly viscous and slightly non-Newtonian, and laminar conditions prevail in the apparatus. Research on forced convection boiling heat transfer, pressure drop and vapour holdup has been done mostly in turbulent flow under pressures higher than atmospheric, but no studies have been made when boiling viscous fluids under vacuum. This thesis describes a series of ex
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Book chapters on the topic "Massecuite"

1

"massecuite, n." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/9110394214.

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JENKINS, G. H. "LOW GRADE MASSECUITE." In Introduction to Cane Sugar Technology. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3195-2.50030-0.

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DE BRUYN, G. C. "CRYSTALLIZATION OF MASSECUITES BY COOLING." In Crystallization. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3051-1.50018-5.

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PAYNE, JOHN H. "CONDITIONING OF MASSECUITES IN CRYSTALLIZERS." In Crystallization. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3051-1.50019-7.

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BAIKOW, V. E. "Boiling of Raw Sugar Massecuites." In Manufacture and Refining of Raw Cane Sugar. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3212-6.50018-9.

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BAIKOW, V. E. "Centrifugals and Purging of Massecuites." In Manufacture and Refining of Raw Cane Sugar. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3212-6.50020-7.

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KHAN, M. M. K., and R. BROADFOOT. "RHEOLOGY AND FLOW CHARACTERISATION OF MASSECUITES AND MOLASSES." In Theoretical and Applied Rheology. Elsevier, 1992. http://dx.doi.org/10.1016/b978-0-444-89007-8.50318-x.

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BAIKOW, V. E. "Crystallization by Cooling and Motion of Low Grade Massecuites, and the Exhaustion of Final Molasses." In Manufacture and Refining of Raw Cane Sugar. Elsevier, 2013. http://dx.doi.org/10.1016/b978-1-4832-3212-6.50019-0.

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Conference papers on the topic "Massecuite"

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Sreedhanya, L. R., Philomina Simon, and Lancy Thomas. "Automated Massecuite Sucro Crystal Size characterization system for crystallization pan in sugar industry." In 2016 International Conference on Information Technology (InCITe): Next-Generation IT Summit on the Theme "Internet of Things: Connect Your Worlds". IEEE, 2016. http://dx.doi.org/10.1109/incite.2016.7857595.

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Journal articles
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