PREPARATION OF TRADITIONAL SWEETENER AND AUTOMATION TECHNIQUES IN INDIA
*Vinod K. Barote, Ganesh M. Agnihotri and Raosaheb K. Barote
Jaggery is one of the main agricultural products which are widely used in individual Households, eateries, restaurants, hotels, clubs and industrial applications. Jaggery is particularly made in the villages by concentration of sugarcane juice in open pans using underground furnace and bagasse fuel. The exhaust gases are released through a vertical chimney. The improved design of furnace and chimney as well as the charging systems result in increase in productivity, 20% savings in fuel and improved quality of jaggery having a light brown colour. Due to efficient fuel combustion, the smoke in the flue gases is significantly reduced thereby mitigating environmental pollution. The plant life is also enhanced. This proposed modern technique is designed to monitor, control and maintain the earth furnace temperature using thermocouple and proper design of furnace as well as curve shape of exhaust to save the bagasse to process of manufacturing traditional sweetener in Marathwada region. The open pan is lifted by Power mechanism system which helps to carry it towards cooling pit. In this paper an automation system is used to improve the production rate, increase the quality of product and to address the labor problems in the plant is presented.
Keywords: Design techniques, Preparation technique, Temperature controller, use of Additives.
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