Therefore
y1
= 9.7 ppm = ya
= xn L/V + ya - xa L/V
yn+1
= xn x1 + 9.7 10 x 1
= xn + 0.43
= 0.201/35.7
= 0.56% on a dry basis
=
Osmotic pressure
=
20kg 100kg-1
20 x 1081/100
216 kg m-3
216/342 mols m-3
0.632 mols m-3
8.314 kPa m3mole-1 oK-1
273 + 20
293
0.632 x 8.314 x 293
1540kPa
5. Crystallization of sugar
0.3% non-sucrose solids are in the original sugar solution..
Base 1000kg sucrose in original solution and there is 3 kg of non-sugar solids
Nonsugar
Effect 1
Effect 2
Effect 3
Effect 4
Effect 5
Effect 6
% yield
Sugar In
66.7
60
60
50
50
33
1000
333
133.2
53.3
26.6
13.3
Sugar crystallized
667.0
199.8
79.9
26.7
13.3
4.4
991.1
(a) In mother liquor there are 8.9 + 3 = 11.9kg solids
% of non-sugar solids
= 25%
(b) Proportion of original sugar in molasses = 0.89%
Sugar in liquor
333.0
133.2
53.3
26.6
13.3
8.9
8.9
3
3
3
3
3
3
3
So flow rate
F1
F2
= KA ln( ci/co)
= KA ln(7)
= KA ln(2)
F1/ F2 = ln(7)/ln(2)
F2
= 570 x (1.946/0.693)
= 1600 kgm-2 h-1