Chemist

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  • Topic: Sugar, Sugarcane, Sucrose
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THE UNIVERSITY OF DODOMA

COLLEGE OF NATURAL AND MATHEMATICS SCIENCES SCHOOL OF PHYSICAL SCIENCES DEPARTMENT OF CHEMISTRY
THE PRACTICAL TRAINING AT MTIBWA SUGAR ESTATE (MSE) LTD BASED ON SUGAR PRODUCTION

WRITTEN BY: JATOSH SAMWEL
WITH REGISTRATION NO: T/UDOM/2010/00492
A report submitted under partial fulfillment of the requirements of practical training course CH 212 for Bachelor of Science in chemistry, the University of Dodoma. NAME OF SUPERVISOR: POLYCARP W. MASHELE

DATE OF SUBMISSION: 14/10/2012

THE PRACTICAL TRAINING AT MTIBWA SUGAR ESTATE (MSE) LTD BASED ON SUGAR PRODUCTION

WRITTEN BY: JATOSH SAMWEL
WITH REGISTRATION NO: T/UDOM/2010/00492
A report submitted under partial fulfillment of the requirements of practical training course CH 212 for Bachelor of Science in chemistry, the University of Dodoma. INSTITUTION NAME: THE UNIVERSITY OF DODOMA

THE PRACTICAL TRAINING WAS CONDUCTED AT MTIBWA SUGAR ESTATE IN MOROGORO REGION TANZANIA
CODE NO: CH 212
DEGREE PROGRAMME: BACHELOR OF SCIENCE IN CHEMISTRY
DEPARTMENT OF CHEMISTRY
NAME OF SUPPERVISOR: POLYCARP W. MASHELE

DATE OF SUBMISSION: 14/10/2012
TABLE OF CONTENTS

DECLARATION………………………………………………………………………..
ACKNOWLEDGEMENTS……………………………………………………………..
ABSTRACT……………………………………………………………………………. MTIBWA SUGAR ESTATE ORGANIZATION CHART…………………………… COMMON DEFINITIONS……………………………………………………………. 1. INTRODUCTION AND BACKGROUND…………………………………………… 1.1. The vision of Mtibwa Sugar Estate Limited……………………………………… 1.2. Mission of the Mtibwa Sugar Estate Limited……………………………………. 2. RAW MATERIALS FOR SUGAR PRODUCTION……………………………………… 2.1. Sugarcane……………………………………………………………………………… 2.2. Sugarcane cultivation…………………………………………………………………. 2.3. Sucrose………………………………………………………………………………... 2.4. Pests and Diseases affecting Sugarcane………………………………………………. 2.5. Sugarcane harvesting………………………………………………………………….. 3. SUGAR PRODUCTION PROCESSES…………………………………………………… 3.1. Weighing…………………………………………………………………………….. 3.2. Calibration of scales…………………………………………………………………. 3.3. Weighing methods……………………………………………………………………. 3.3.1. Cane……………………………………………………………………………. 3.3.2. Mixed Juice…………………………………………………………………….. 3.3.3. Imbibitions……………………………………………………………………… 3.3.4. Filter Cake………………………………………………………………………. 3.3.5. Sugars………………………………………………………………………….... 3.4. Cane preparation………………………………………………………………………. 3.5. The Milling process…………………………………………………………………… 3.6. Juice extraction and screening………………………………………………………… 3.7. Uses of Bagasse……………………………………………………………………….. 3.8. Heating of Mixed Juice……………………………………………………………… 3.9. Importance of heating mixed juice before liming…………………………………… 3.10. Juice clarification…………………………………………………………………… 3.11. Liming process……………………………………………………………………… 3.11.1. Preparation of milk of lime ……………………………………………….. 3.11.2. The quality of lime…………………………………………………………. 3.11.3. pH control…………………………………………………………………. 3.12. Evaporation system………………………………………………………………… 3.13. Crystallization system……………………………………………………………… 3.14. Centrifugals system………………………………………………………………… 3.15. Drying and sugar bagging………………………………………………………….. 4. BOILER………………………………………………………………………………….. 4.1....
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