In sugar distilleries, refined sugar is fed via belt conveyers to sugar bins or hoppers. At this point, the sugar is at about 48°C with moisture content of approximately 0.035% of its weight. This sugar, however, has to be cooled to about 38°C to 40°C before it can be packed. If cooled by the conventional method, the cooling process takes about 12-36 hours during which condensation takes pace on the bin ceiling. This results in lumping of the top layer and deterioration in quality.
Causes of Uncontrolled Humidity
Presence of water body (as water required for production).
Sucrose extraction process releasing a large amount of vapor in the environment air
Presence of small electricity generation units within the factory premises
Relative Humidity during Sugar Storage Areas should be maintained at 20% RH at 24°C (75°F).
Bry-Air Desiccant Dehumidifiers have been able to solve many ‘moisture’ problems during storage and packaging of sugar. Bry-Air Dehumidifiers remove moisture from the air, through a process of continuous physical adsorption, thus preventing condensation.
Bry-Air Desiccant Dehumidifiers can effectively maintain the most stringent humidity conditions required for sugar storage and packaging since they are capable of maintaining RH as low as 1% or even lower at a constant level, regardless of ambient conditions.
Also, the dry air from the dehumidifier is pre-cooled before being blown into the storage bin, which cuts down the cooling time.
Bry-Air has a large range of standard as well as engineered Dehumidifiers which are packaged to ensure dry packaging of sugar whether in sachets or in cubes.
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Excess moisture during sugar manufacturing can lead to quality deterioration. Failing to control excess moisture during storage and packaging of sugar can create lumping of the top layer and slowing the cooling process.