INVESTIGATIONS INTO CARBONATATION

摘要

Refinery carbonatation is widely practised in South Africa and about 80% of the refined sugar produced in South Africa is clarified/decolourised using this method. Attempts have therefore been made to optimise the carbonatation process with regard to impurity removal. Some of the main factors that have been investigated to improve the decolourisation and filterability of the carbonated liquor are: 1. Amount of milk of lime added during carbonatation. 2. Final carbonated liquor pH. 3. Addition of cationic flocculants. 4. Addition of hydrogen peroxide. 5. Addition of ozone. The results from both pilot plant and full-scale tests are discussed.