Density Baume (% m/m) (kg/m 3 ) (lb/ft 3 ) (lb/ga) (degree) % (m/m) (kg/m 3 ) (lb/ft 3 ) (lb/ga) (degree)

Transcription

1 Appendix 779 List of Tables Table A.1 Density and Baume of Pure Sucrose Solutions Table A.2 Sucrose Solubility in Pure Sucrose Solutions Table A.3 Sucrose Solubility in Impure Sucrose Solutions Table A.4 Boiling Point Elevation (BPE) of Pure Sucrose Solutions Table A.5 Boiling Point Elevation (BPE) of Impure Sucrose Solutions Table A.6 Specific Heat Capacity (C P ) of Pure Sucrose Solutions Table A.7 Specific Heat Capacity (C P ) of Impure Sucrose Solutions Table A.8 Specific Enthalpy (H) of Pure Sucrose Solutions Table A.9 Specific Enthalpy (H) of Impure Sucrose Solutions Table A.10 Properties of Saturated Steam and Water Table A.11 Density of Massecuite at Different Crystal Contents and Temperatures Table A.12 Viscosity of Pure Sucrose Solutions Table A.13 Viscosity of Massecuites at Different Crystal Contents and Temperatures Table A.14 Refractive Index of Pure Sucrose Solutions Table A.15 Bulk Density of Materials used in Sugar Production Table A.16 Bulk Density of Products and By-products of a Beet-Sugar Factory Table A.17 Conversion Factors Table A.18 Useful Formulas from Geometry Table A.1 Density and Baume of Pure Sucrose Solutions (at 20ºC) DS Density Baume DS Density Baume (% m/m) (kg/m 3 ) (lb/ft 3 ) (lb/ga) (degree) % (m/m) (kg/m 3 ) (lb/ft 3 ) (lb/ga) (degree)

2 780 Appendix Table A.1 Continued DS Density Baume DS Density Baume (% m/m) (kg/m 3 ) (lb/ft 3 ) (lb/ga) (degree) % (m/m) (kg/m 3 ) (lb/ft 3 ) (lb/ga) (degree) Source: U.S. National Bureau of Standard, Circular C440

3 Appendix 781 Table A.2 Sucrose Solubility in Pure Sucrose Solutions Sucrose Sucrose Sucrose Tem- Solubility Solubility Solubility perature Temperature Temperature (ºC) (g/g) (% m/m) (ºC) (g/g) (% m/m) (ºC) (g/g) (% m/m) Calculated based on Eq. (3.16.2)

4 782 Appendix Table A.3 Sucrose Solubility in Impure Sucrose Solutions (g sucrose/g water) Purity (%) 20 Temperature (ºC)

5 Appendix 783 Table A.3 Continued Purity (%) 20 Temperature (ºC) Calculated based on Eq. (3.16.5)

6 784 Appendix Table A.4 Boiling Point Elevation (BPE) of Pure Sucrose Solutions Boiling Point of Water (ºC) DS (% m/m) Source: From U.S. National Bureau of Standard, Circular C440 and abstracted from Sugar Technologists Manual with the permission of Bartens

7 Appendix 785 Table A.5 Boiling Point Elevation (BPE) of Impure Sucrose Solutions Boiling Point of Water (ºC) Purity DS (%) (% m/m) Source: From Sugar Technologists Manual with the permission of Bartens

8 786 Appendix Table A.6 Specifi c Heat Capacity (C P ) of Pure Sucrose Solutions (kj/kg.ºc) Sucrose Content (%) Temperature (ºC) Note: Values for T > 90ºC were obtained by interpolation of the graph Calculated based on Eq. (1.18)

9 Appendix 787 Table A.7 Specifi c Heat Capacity (CP) of Impure Sucrose Solutions (kj/kg.ºc) Purity (P) = 90% Purity (P) = 80% Dry-Substance Content (%) Dry-Substance Content (%) Temp. (ºC)

10 788 Appendix Table A.7 Continued Purity (P) = 70% Purity (P) = 90% Dry-Substance Content (%) Dry-Substance Content (%) Temp. (ºC) Calculated based on Eq. (1.18)

11 Appendix 789 Table A.8 Specifi c Enthalpy (H) of Pure Sucrose Solutions (kj/kg) Sucrose Content (%) Temp. (ºC) Note: Values for T > 100ºC were obtained by interpolation of the graph Calculated based on Eq. (1.19)

12 790 Appendix Table A.9 Specifi c Enthalpy (H) of Impure Sucrose Solutions (kj/kg.ºc) Purity (P) = 90% Purity (P) = 80% Dry-Substance Content (%) Dry-Substance Content (%) Temp. (ºC)

13 Appendix 791 Table A.9 Continued Purity (P) = 70% Purity (P) = 90% Dry-Substance Content (%) Dry-Substance Content (%) Temp. (ºC) Calculated based on Eq. (1.19)

14 792 Appendix Table A.10 Properties of Saturated Steam and Water (in Metric and English systems) Enthalpy Enthalpy Tem- Vapor Saturated Liquid Vapo- Tem- Vapor Saturated Liquid Vapoperature pressure Vapor (HV) (H C) rization (λ) perature pressure Vapor (HV) (H C) rization (λ) (ºC) (kpa) (kj/kg) (kj/kg) (kj/kg) (ºF) (lb/in. 2 ) (Btu/lb) (Btu/lb) (Btu/lb)

15 Appendix 793 Table A.10 Continued Enthalpy Enthalpy Tem- Vapor Saturated Liquid Vapo- Tem- Vapor Saturated Liquid Vapoperature pressure Vapor (H V ) (H C) rization (λ) perature pressure Vapor (HV) (H C) rization (λ) (ºC) (kpa) (kj/kg) (kj/kg) (kj/kg) (ºF) (lb/in. 2 ) (Btu/lb) (Btu/lb) (Btu/lb) Source: Abstracted from Steam Tables by Keenan et al. (1969), with the permission of John Wiley and Sons, Inc.

16 794 Appendix Table A.11 Density (kg/m 3 ) of Massecuites at Different Crystal Contents and Temperatures DS DS Crystal Temperature (ºC) Massecuite Mother Liquor Content (% m/m) (% m/m) (%) Source: From Sugar Technologists Manual with the permission of Bartens

17 Appendix 795 Table A.12 Viscosity (in cp) of Pure Sucrose Solutions Temperature (ºC) DS (% m/m)

18 796 Appendix Table A.12 Continued Temperature (ºC) DS (% m/m) Source: U.S. National Bureau of Standard, Circular C440 Note: Boldface values are extrapolated Table A.13 Viscosity (in Pa.s) of Massecuites at Different Crystal Contents (CC) and Temperatures DS DS Mother CC Temperature (ºC) Massecuite Liquor Massecuite (% m/m) (%) (%) Purity = 90% Purity = 80%

19 Appendix 797 Table A.13 Continued DS DS Mother CC Temperature (ºC) Massecuite Liquor Massecuite (% m/m) (%) (%) Purity = 70% Purity = 60% Source: Abstracted from Sugar Technologists Manual with the permission of Bartens Table A.14 Refractive Index (RI) of Pure Sucrose Solutions (at 20ºC) DS DS DS DS DS (% m/m) RI (% m/m) RI (% m/m) RI (% m/m) RI (% m/m) RI

20 798 Appendix Table A.14 Continued DS DS DS DS DS (% m/m) RI (% m/m) RI (% m/m) RI (% m/m) RI (% m/m) RI Source: U.S. National Bureau of Standard, Circular C440

21 Appendix 799 Table A.15 Bulk Density of Materials Used in Sugar Production kg/m 3 lb/ft 3 Beet seed Beets, washed Beet tare: Soil and sand, wet Soil and sand, dry Stones Trash Limestone Coke Carbonation gas Coal Note: Values are approximate Table A.16 Bulk Density of Products and By-products of a Beet-Sugar Factory kg/m 3 lb/ft 3 lb/ga Granulated-refined sugar Powdered sugar Brown sugar Molasses, 80% DS Betaine, 55% DS Raffinate, 60% DS Pulp: Pressed Dry pulp, 90% DS Dry molasses, 90% DS Pellets, 90% DS Carbonation lime residue, 70% DS Note: Values are approximate

22 800 Appendix Table A.17 Conversion Factors Acceleration 1 ft/s 2 = m/s 2 Acceleration of gravity (gravitational force) = ft/s 2 = 9.81 m/s 2 Area 1 ft 2 = m 2 1 acre = 4047 m 2 = ft 2 = hectare 1 hectare = 10 4 m 2 = acre 1 in. 2 = m 2 = mm 2 1 yd 2 = 9 ft 2 = m 2 Density 1 lb/ft 3 = kg/m 3 1 lb/ga = kg/m 3 1 kg/m 3 = lb/ft 3 = lb/ga Diffusivity 1 ft 2 /hr = m 2 /s Energy 1 Btu = kj = cal = kcal 1 kcal = kj 1 J = 1 N.m = 1 kg.m 2 /s 2 1 kwh = kj Enthalpy 1 Btu/lb = kj/kg Force( f ) 1 lbf = N 1 N = 1 kg.m/s 2 1 dyne = 1 g.cm/s 2 = 10 5 kg.m/s 2 Heat flow 1 Btu/h = W 1 Btu/min = W 1 kj/h = kw 1 J/s = 1 W Heat flux 1 Btu/h.ft 2 = W/m 2 Heat transfer coefficient 1 Btu/h.ft 2.ºF = W/m 2.ºC = kj/m 2.ºC 1 Btu/h.ft 2.ºF = cal/s.cm 2.ºC Length 1 ft = m 1 in. = m = 2.54 cm = 25.4 mm 1 micron = 1 μm = 10 6 m 1 nm = 10-9 m 1 Å = 1 μm = m 1 mile = m Mass 1 lb = kg = 16 oz 1 oz = g 1 metric ton = 10 3 kg = short ton 1 g = 10 3 mg = Dalton Power 1 hp = W = 550 ft.lb/s = Btu/s 1 W = 1 J/s = cal/min 1 kwh = 3412 BTU 1 Btu/h = W Pressure 1 psi = psig psi = kpa = bar = N/m 2 1 bar = 10 5 Pa = 10 5 N/m 1 Pa = 1 N/m 2 1 atm = bar = 14.7 psi 1 atm = Pa = kpa = 760 atm 1 lb/ft 2 = dyne/cm 2 = N/m 2 Specific heat 1 Btu/lb.ºF = 4186 J/kg.ºC = 10 3 cal/kg.ºc Temperature T F = 1.8 T C + 32 T C = (T F 32)/1.8 K = ºC = 273 Thermal conductivity 1 Btu/h.ft.ºF = W/m.K 1 Btu.in./ft.h.ºF = W/m 2.K Velocity 1 ft/s 2 = m/s 2 Viscosity 1 cp = 10 2 g/cm.s = 10 3 kg/m.s 1 cp = 10 2 poise = 10 3 Pa.s = 10 3 N.s/m 2 1 lb/ft.h = cp 1 lb/ft.s = cp 1 N.s/m 2 = 1 Pa.s = 1 kg/m.s Volume 1 ft 3 = U.S. ga 1 U.S. ga = 4 qt = British ga 1 U.S. ga = L = m 3 1 ft 3 = m 3 = L = in. 2 1 qt = L 1 oz = ml 1 m 3 = 10 3 L = ft 3 1 L = 10 3 cm 3 = 10 3 ml Work 1 hp.h = kwh = J = Btu 1 ft.lb = J

23 Table A.18 Useful Formulas from Geometry Rectangle Cylinder a b A: area A = ab Perimeter = sum of all sides h 2 Square r A = a 2 Hollow cylinder a r1 r2 Parallelogram h b A = ab a Cone Triangle b Circle r a d A = ab 2 r: radius d: diameter C: circumfrence 2 A πr d 2r C πd h r Truncated cone r s h r 1 Pyramid 2 2 V = V = (r 1 + r 2 +r 1r 2) 3 Rectangular solid b a Sphere r c V: volume S: surface area V = abc S = 2 (ab + ac + bc) 3 V = r 3 V = 3 d 6 b h a Truncated pyramid b 1 a h 2 a 1 b 2 abh V = 3 V =