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Abstract
Summary
The purpose of this research aimed to study the effect of hydrogen peroxide on the impurities present in the sugar solutions which are:-
1- mixed juice (cane)
2- liquor of raw sugar(refining)
Through testing new treatment processes by using :-
1- Using of hydrogen peroxide as the only neutralization agent in the treatment Process of limed juice
2- Using a mixture of hydrogen peroxide and ortho- phosphoric acid in the neutralization of limed juice
3- Using a mixture of hydrogen peroxide and lime and then neutralize with ortho phosphoric with the using of the coagulant agent and try
at different PH ,different temperatures and different clarification times.
Results of this research showed that:
1- Failed hydrogen peroxide alone as the only essential agent in neutralization process of limed juice because it is weak acid.
2- in case of using mixture of hydrogen peroxide and ortho- phosphoric acid in the neutralization of Limed juice the clear juice produced from the experiments increased than the factory clear juice in all cases with the decrease of colour % bnx in some cases and increase in others.
We have identified the most suitable conditions of special treatment for this phase
3- Although in case of using mixture of hydrogen pero and lime and. ortho phosphoric acid in the neutralization process it is failed in decreasing colour
of the juice it showed a very important results:
1- increase the purity of the clear juice produced from the experiments increased than the factory clear juice in 1l casses with agreat value.
2- the mixture of hydrogen peroxide and Lime cause effervescence for sugar solutions which increase through heating , this effervescence cause flotation of the impurities up to the surface of the solution in a seme aeration process . The isolated impurities determined as 40% from the total quantity of mixed juice impurities
We have identified the most suitable conditions of special
treatment for this phase4-
In case of treatment of raw sugar solutions (brix 60 )with 100 ppth of ortho.I phosphoric acid and neutralized with lime in the presence of coagulant agent ( SOppm ) tell a defined PH values and then
treated with different concentration of hydrogen peroxide at 80°C. this experimental results improve that the importance of H as a preservatjv agent due to the slightly decrease in PH after 24 hour which cause a noted increase in purity and a noted decrease in Colour % brix.
We have identified the most suitable Conditions of special treatment for this phase
results were obtained such as:
1- The great importance of Hydrogen Peroxide as a preservative and polishing agent this is shown from keeping the PH values for mixed juice (sugar cane
Manufacturing) and the sugar liquor (sugar refining)which treated with H slightly change with time going, which resulting in decreasing the color %brix simultaneously with the purity, this wasn’t occurred in any other treatment
Process without H
2- Color removing process was oxidation process and wasn’t only reversable process but also it was development process with time.
3- Adding Hydrogen Peroxide as a mixture with lime catalyzes flotation process through accelerating the flotation of the impurities to the surface in a
effervescing or bubbling process. Which increase as heat increases due to the formation of calcium peroxide .which react with the acids presented in the juice and produce hydrogen peroxide so it remain for a lot of time in the solution with controlled rate, also it’s active oxidizing agent one mole of calcium peroxide give one molecule of oxygen through its decomposition while H
decomposition yield only one oxygen atom.
4- The flotated layer of impurities was isolated from the surface of the solution treated with mixture of hydrogen peroxide and lime determined as 40% from
the total quantity of juice impurities that must take careRecommendations -
1- Adding Hydrogen Peroxide as a mixture with ortho-phosphoric in case of clarification of mixed juice (precipitation technology
in sugar cane manufacturing).
2- Adding Hydrogen Peroxide as a mii with lime in case of clarification of mixed and mud juice in talodora or talofeltrate
plants (flotation technology sugar cane manufacturing)
3- Adding Hydrogen Peroxide as a mixture with lime in case of clarification of sugar liquor and sugar mud in talôdora or
talofeltrate plants (Flotation technology).
4- Adding Hydrogen Peroxide as a preservative agent in case of storage or conveying juices and syrups away also in case of case of
temporary factory cessation due to industrial troubles
5- Running the experiment of removing The rising layer of impurities from the surface of the solution treated with mixture of hydrogen peroxide and
lime through flotation technology on the half industry field to
decided the ability to used in a great scale.