Parametric study on the clarification of sweet sorghum SPV422

Date

12-2015

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Rex B. Demafelis

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

Classification is done in order to remove suspended solids from the juice that impedes the growth of the cells during fermentation. The parameters investigated were temperature, pH, lime treatment, flocculent concentration, flocculent charge, mixing speed, and mixing time. The highest percentage of turbidity removal and brix change was 95.81% and 13.79% while the lowest was 83.32% and 0% respectively. The statistical analysis yielded only mixing speed as the significant factor affecting turbidity removal while temperature is the only signifiant factor in °Bx change. The conditions that gave the highest turbidity removal was 65 ° C, pH 8, mixing speed of 400rpm, mixing time of 15 minutes, and using lime saccharate. The conditions that gave the maximum °Bx change was 90 °C, pH 8, mixing speed 1150, mixing time of 15 minutes, and using lime saccharate. The top three factors affecting turbidity removal were mixing speed, pH and flocculent concentration and temperature, mixing time, and pH for °Bx change. Since the main concern of clarification is the removal of turbidity, the top three factors affecting percent difference in turbidity is considered as the main factors affecting clarification.

Language

English

Location

UPLB College of Engineering and Agro-Industrial Technology (CEAT)

Call Number

LG 993.5 2015 E62 /G88

Document Type

Thesis

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