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Experimental design of Crystallization processes using classical method

Crystallization has become one of the most important unit operations in the sugar cane processing. The need to reduce the time from product discovery to market introduction is an inherent concern. In order to achieve the prescribed product quality characteristics, the process of engineering experime...

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Main Author:	Norsyazwani Samsudin
Other Authors:	Zuraidah Mohd Zain, P.M. Dr. (Advisor)
Format:	Learning Object
Language:	English
Published:	Universiti Malaysia Perlis 2008
Subjects:	Crystallization Sugarcane Crystallization process Sugar growing Sugar > Manufacture and refining Sugarcane industry Chemical process control
Online Access:	http://dspace.unimap.edu.my/xmlui/handle/123456789/2402
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id	my.unimap-2402
record_format	dspace
spelling	my.unimap-24022008-10-29T06:35:39Z Experimental design of Crystallization processes using classical method Norsyazwani Samsudin Zuraidah Mohd Zain, P.M. Dr. (Advisor) Crystallization Sugarcane Crystallization process Sugar growing Sugar -- Manufacture and refining Sugarcane industry Chemical process control Crystallization has become one of the most important unit operations in the sugar cane processing. The need to reduce the time from product discovery to market introduction is an inherent concern. In order to achieve the prescribed product quality characteristics, the process of engineering experimentation has to be optimized. Therefore, an experimental design method for crystallization processes is presented in this paper. The usage of Classical approach Design of Experiments from the designing steps until the analyzing phase from the experiment was used. The data obtained from the experiments were analyzed using version 7 of Design-Expert software. In this study, Design of Experiment 23 layout used is used and the parameters determined were the seed volume (c.c.), seeding time (sec.) and seeding Brix (ºBrix). These parameters used to analyze the setting required for optimizing the process variables in crystallization to gain the best combination. The responses measured were the Mean Aperture (MA) and Coefficient Variance (CV). The best run for both responses was done by using the setting of 400 c.c.(seed volume), 3 seconds (seeding time) and 79°Brix (seeding Brix). The estimated optimum value for MA was 1.03 mm while for CV was 31. The yield produced was 23.14 tonnes and the profits gain by the company was about RM 34,710. 2008-10-14T03:37:45Z 2008-10-14T03:37:45Z 2008-05 Learning Object http://hdl.handle.net/123456789/2402 en Universiti Malaysia Perlis School of Manufacturing Engineering
institution	Universiti Malaysia Perlis
building	UniMAP Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Perlis
content_source	UniMAP Library Digital Repository
url_provider	http://dspace.unimap.edu.my/
language	English
topic	Crystallization Sugarcane Crystallization process Sugar growing Sugar -- Manufacture and refining Sugarcane industry Chemical process control
spellingShingle	Crystallization Sugarcane Crystallization process Sugar growing Sugar -- Manufacture and refining Sugarcane industry Chemical process control Norsyazwani Samsudin Experimental design of Crystallization processes using classical method
description	Crystallization has become one of the most important unit operations in the sugar cane processing. The need to reduce the time from product discovery to market introduction is an inherent concern. In order to achieve the prescribed product quality characteristics, the process of engineering experimentation has to be optimized. Therefore, an experimental design method for crystallization processes is presented in this paper. The usage of Classical approach Design of Experiments from the designing steps until the analyzing phase from the experiment was used. The data obtained from the experiments were analyzed using version 7 of Design-Expert software. In this study, Design of Experiment 23 layout used is used and the parameters determined were the seed volume (c.c.), seeding time (sec.) and seeding Brix (ºBrix). These parameters used to analyze the setting required for optimizing the process variables in crystallization to gain the best combination. The responses measured were the Mean Aperture (MA) and Coefficient Variance (CV). The best run for both responses was done by using the setting of 400 c.c.(seed volume), 3 seconds (seeding time) and 79°Brix (seeding Brix). The estimated optimum value for MA was 1.03 mm while for CV was 31. The yield produced was 23.14 tonnes and the profits gain by the company was about RM 34,710.
author2	Zuraidah Mohd Zain, P.M. Dr. (Advisor)
author_facet	Zuraidah Mohd Zain, P.M. Dr. (Advisor) Norsyazwani Samsudin
format	Learning Object
author	Norsyazwani Samsudin
author_sort	Norsyazwani Samsudin
title	Experimental design of Crystallization processes using classical method
title_short	Experimental design of Crystallization processes using classical method
title_full	Experimental design of Crystallization processes using classical method
title_fullStr	Experimental design of Crystallization processes using classical method
title_full_unstemmed	Experimental design of Crystallization processes using classical method
title_sort	experimental design of crystallization processes using classical method
publisher	Universiti Malaysia Perlis
publishDate	2008
url	http://dspace.unimap.edu.my/xmlui/handle/123456789/2402
_version_	1643787604251901952
score	13.211869

Experimental design of Crystallization processes using classical method

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