Research ArticleEnergy and Productivity Yield Assessment of a TraditionalFurnace for Noncentrifugal Brown Sugar (Panela) Production
Luis F Gutierrez-Mosquera 1 Sebastian Arias-Giraldo 2
and Adela M Ceballos-Pentildealoza 2
1Department of Engineering Food and Agribusiness Research Group Universidad de Caldas Calle 65 No 26ndash10Manizales Colombia2Food and Agribusiness Research Group Universidad de Caldas Calle 65 No 26ndash10 Manizales Colombia
Correspondence should be addressed to Luis F Gutierrez-Mosquera fernandogutierrezucaldaseduco
Received 7 February 2018 Revised 15 May 2018 Accepted 5 June 2018 Published 5 July 2018
Academic Editor Junwu Wang
Copyright copy 2018 Luis F Gutierrez-Mosquera et al is is an open access article distributed under the Creative CommonsAttribution License which permits unrestricted use distribution and reproduction in anymedium provided the original work isproperly cited
Noncentrifugal brown sugar (called panela in Colombia) is a natural sweetener obtained from the extraction purification andconcentration of sugarcane juices In this work energy and productivity yield of a traditional furnace for panela production wereevaluated considering five performance indices Experimental productions were developed in a pilot plant facility analyzingfurnace gas emissions of furnace and bagasse properties Mass energy and exergy balances were performede following indiceswere obtained from the experimental runs energy efficiency 12726plusmn 1091 exergy efficiency 9013plusmn 0710 energy lossesthrough chimney 72293plusmn 11507 yield 0144plusmn 0021 kgpanelakgbagasse productivity 7450plusmn 0520 kgpanelah and bagasse con-sumption 1258plusmn 0139 kgbagasse consumedkgbagasse produced It was found that these outcomes were strongly influenced by excess airand gas circulation velocity through the furnace which affects the combustion rate and heat transfer between the gases and thejuices Finally it was concluded that the traditional scheme is inefficient and requires various critical operational adjustmentssuch as combustion chamber chimney draft control and heat exchangers design
1 Introduction
Noncentrifugal brown sugar called jaggery in India panelain Colombia and rapadura in Brazil is a natural foodobtained by extraction and concentration of sugarcane juices(Saccharum officinarum) Worldwide it is used as a sweet-ener or as a ready-to-consumer product highly valued for itsappreciable energy supply and contribution to the foodsecurity emain component of panela is sucrose althoughglucose fructose vitamins A C D E and B and mineralssuch as calcium iron potassium and zinc also stand out[1 2] In the world Colombia has the highest consumptionof noncentrifugal brown sugar per capita (22 kgyear) and isthe second highest international producer with a 12 globalmarket share Approximately 350000 families work in theColombian noncentrifugal brown sugar sector which pro-duces more than 1330000 tons of panela annually in 236municipalities [3 4]
e production of panela from sugarcane is performedin locations called sugar mills (trapiche in Spanish) throughancestral and traditional methods To obtain noncentrifugalbrown sugar the sugarcane juices are extracted using a millto be subsequently filtered purified and clarified When thecontaminants have been removed it proceeds to evaporationand concentration of sugarcane juices using a series of metalreceptacles heat exchangers or panse residual bagasse ofthe milling is used as solid fuel material e determinationof appropriate heating time is made empirically Finally theconcentrate taken from the pans is beaten and molded andthen the noncentrifugal brown sugar is packed as the finalproduct [5]
e technological system in which thermal energytransfer is carried out between the combustion gases and thejuices in order to reach dissolved solids concentrationbetween 88ndash94deg Brix is called traditional furnace (Figure 1)e traditional furnace is composed of the bagasse feed zone
HindawiInternational Journal of Chemical EngineeringVolume 2018 Article ID 6841975 10 pageshttpsdoiorg10115520186841975
combustion chamber gases circulation tunnel heat ex-changers and chimney
High energy loss in the traditional furnace is the prin-cipal disadvantage of this technology Additionally theoverall productivity of the process is diminished by factorslike exhaust gases leaving the chimney poor combustionand the low heat transfer through the system is feature isalso carrying environmental problems such as burning oftires plastics and wood [6] In order to enhance the energyeciency of the traditional furnace some research projectshave been performed sugarcane concentration system usingsteam multiple eect evaporators and dierent CIMPAtype multiecient combustion chamber designs can befound in the scientic papers
In order to evaluate the process used in Colombia fortransforming sugarcane into panela and propose a future in-tervention to strengthen of the most critical points in thetechnological system that directly aect the energy indices andproductivity yield of the furnaces the goal of this work was theenergy and productivity yield assessment of a traditional furnaceemployed in the noncentrifugal brown sugar productionconsidering the following six indices energy eciency ()exergy eciency () energy loss through chimney () yield(kgpanelakgbagasse) productivity (kgpanelah) and bagasse con-sumption (kgbagasse consumedkgbagasse produced)
2 Materials and Methods
Experimental runs for panela productions were developed ina traditional furnace placed in the municipality of SupıaCaldas Colombia e raw materials used were the mostuniform possible acquiring cane sugar juices bagasse andclarifying agent with a sole provider Five noncentrifugalbrown sugar productions were realized In each one of themthe end product (panela) was obtained at 120degC of
temperature and a dissolved solids concentration equal to90deg Brix Sugarcane juices used in the process had an averagedissolved solids concentration between 17 and 18deg Brix [7]e clarication process of cane juices was performed usingmucilage from cadillo plant (Triumfetta lappulal) like clar-ifying agent added during the clarication process at 70degC oftemperature [8] In order to reach the stable state during theexperimental runs the traditional furnace was operatedinitially heating arbitrary volumes of water for one hour oruntil the temperature of the chimney gases gotten constantvalues
e following parameters were controlled and registeredin each treatment bagasse consumption rate sugarcane juicequantity clarifying extract dosage (occulant) collected mud(suspended matter obtained during the clarication process)work time dissolved solids concentration in juice and panela(ATAGO PAL-3 Digital Refractometer) temperature for theaddition of mucilage from cadillo temperature at the nalpoint of panela (Type K ermocouple associated witha ermoWorks Microtherma 2) room temperature andrelative humidity (EXTECH ermo-hygrometer)
An evaluation of gases emissions form chimney was ex-ecuted using the methodologies established by EPA [9] takingthe following information temperature and velocity of uidhumidity excess air and concentration of carbon monoxide(CO) carbon dioxide (CO2) oxygen (O2) nitrogen (N2) sulfurdioxide (SO2) and nitrogen dioxide (NO2) A combustion gasanalyzer (E-Instruments 5500) and an isokinetic sam-pling console (ESmdashEnvironmental Supply Company C-5000)were used for measuring these variables Moreover samples ofbagasse from each production were collected ey were ana-lyzed in the Fuels and Combustion Laboratory of the Uni-versidad del Valle located in Cali Colombia in order todetermine the moisture carbon hydrogen nitrogen sulfuroxygen and ash content by element analysis and the lowercaloric value (MJkg) through proximate analysis
21MassBalance Assessment of the traditional furnace wasperformed using the outcomes obtained from ve experi-mental run productions ermal physical and rheologicalproperties of sugarcane and panela were taken of Arias et al[10] Mass energy and exergy balance were solved usingMicrosoft Excel 2013 and Matlab R2013a software e massbalance of the traditional furnace for manufacturing panelawas adapted from the methodology described by Velasquezet al [6] and Shiralkar et al [11] supposing mass balancewithout chemical reaction and steady state conditionsFigure 2 shows the material ows involved in the processGlobal mass balance is described by (1) Equations (2)ndash(4)were used for the combustion chamber gas duct and thechimney (Figure 1)
mbs +mab +mas +maa +mjc +mfl
mgs +mat +mmp +mr +mp +mae +mch(1)
mbs +mab +mas +maa mgs +mat +mmp +mr (2)
4
1
2
3
5
Figure 1 Traditional furnace for panela production 1 Bagassefeed zone 2 Combustion chamber 3 Gas duct 4 Heat exchangers(pans) 5 Chimney
2 International Journal of Chemical Engineering
mbs mbh lowast (1minusw) (3)
mab mbh lowast (w) (4)
Knowing the excess air of combustion for each trial andconsidering the elemental composition of the dry bagassethe air supply into the traditional furnace was estimatedeinitial oxygen content in the bagasse and the stoichiometryof the reaction were taken into account to quantify thetheoretical oxygen required for the complete combustion ofC H and S With the molar composition for the standardair the oxygen and nitrogen mass inlet to combustionchamber were determined as dry air e air absolute hu-midity in kgH2Okgas was calculated according to Gean-koplis [12] and mass of water in the air intake wasdetermined Exhaust gases volumetric flow given in m3swas quantified as the product between the chimney gasesvelocity and the cross-sectional area of the duct at thesampling point On the other hand the total mass ofchimney gases was calculated knowing their density inkgm3 e methodology proposed by Seader et al [13] wasused for density estimation e quantity of dry exhaustgases and the humidity leaving the chimney were de-termined using the data provided by the emissions analysisthrough (5) and (6) At the end of each production theunburned residue that was accumulated into the gas ductwas collected in order to quantify its mass
mat mgh lowast wgh (5)
mgs mgh minus mat (6)
For determining evaporated water mass in the con-centration process (7) was solvede collected mud duringthe clarification of each production was decanted for onehour and later weighed e solid material (msch) and theremnant juice in the mud (mlch) were split according to (8)
e panela obtained from each experimental runs wasweighed packaged and stored
mjc + mfl mp + mch + mae (7)
mch msch + mlch (8)
22 Energy and Exergy Balances Energy balance for thetraditional furnace was solved following partially themodel presented by Velasquez et al [6] keeping steadystate conditions (according to Figure 3) e referencetemperature and pressure were 0degC and 1 atm respec-tively Equation (9) develops global energy balance forthe process
Using the lower calorific value of the bagasse expressedin MJkg the energy quantity associated with this materialwas calculated e enthalpy of the ambient humid air(kJkgas) was found according to Geankoplis [12]
E1 mbs + mab minusmr minusmmp1113872 1113873 lowast PCN
E2 mas lowast HY(10)
For the sugarcane juice solid contaminants flocculantextract and panela the following mathematical expressionswere used
120degC was established like the final temperature at whichnoncentrifugal brown sugar was obtained (Tpoint 120degC)
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
mbs
mab
mas
maa
mjc mfl mp mae mch
mr
mgs
mat
mmp
Figure 2 Traditional furnace mass balance mass in kgmbs dry bagasse (husk)mab quantity of water in the bagasse (moisture)mas dry airfor combustion maa water inlet with the air mjc mass of sugarcane juice mfl flocculant extract mp noncentrifugal brown sugar (panela)obtainedmae water evaporated during the concentrationmch mud removed from clarificationmgs dry combustion gases leaving throughchimneymat steam that accompanies the gases through the chimneymmp particulate material andmr unburned cinder collected from thetraditional furnace floor
International Journal of Chemical Engineering 3
e solid contaminants specific heat (flocculant) was as-sumed as 22 kJkgmiddotdegC is property was calculated as a mixof water and carbohydrates According to Montoya andGiraldo [14] the mud-specific heat was taken as 28 kJkgmiddotdegCe steam energy and energy of chimney gases were given by(13) and (14) For determining the thermodynamic prop-erties of evaporated water and chimney gases the SoavendashRedlichndashKwong (SRK) model was used [13]e roots of theequations were found with Matlab software version R2013aFor the case of the chimney gases the rules of mixingproposed by Seader et al [13] were used to estimate specificvolume molar enthalpy and molar entropy e kij valuewas predicted according to Coutinho et al [15]
E7 mch lowast 28 lowast Tcl (12)
E8 mae lowasthmae
Mae1113888 1113889 (13)
E9 mgh lowasthmgh
Mgh1113888 1113889 (14)
Exergy balance according to Velasquez et al [16] wasdeveloped for combustion chamber gas duct and chimneyin steady state In addition exergy analysis involves the panssystem where the cane juice evaporated water and panelastreams were considered (see Figure 4 and (15))
Exbh + Exjc Exgh + Exae + Exp + Exdp (15)
Exap Exae + Exp (16)
e physical exergy of chimney gases was calculated inorder to establish their available energy as shown in (17)e kinetic and potential exergy were neglected [17]
Physical exergy for the air the bagasse and the raw juicewere taken as zero since both materials enter to the systemat room temperature Ashes exergy was neglected becauseits low mass has a minimal level of energy e air does nothave chemical exergy given that this substance forms part ofthe natural environment [16] According to Kotas [18]bagasse chemical exergy (ExQbh) was given by the expression
Velasquez et al [16] reported a chemical exergy for thesucrose of 706 kJkg and (20) to calculate the chemicalexergy of sugarcane juice
Exjc mjc lowast ExQjc (19)
ExQjc xH2O lowast ExQH2O1113872 1113873
+ xsucrose lowast ExQsucrose1113872 1113873(20)
Chimney gases exergy have both physical and chemicalcomponents e physical availability is known by (17)while chemical exergy was calculated through [16]
Exgh mgh lowast ExFgh + ExQgh1113872 1113873
ExQgh RlowastTo lowast 1113944n
j1cj lowast ln
cj
cambientj
⎛⎝ ⎞⎠⎡⎢⎢⎣ ⎤⎥⎥⎦(21)
E3
E1
E2
E4 E5 E6 E7
E9
E8
E10
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 3 Energy balance in traditional furnace for making panela energy in kJ E1 bagasse E2 air E3 sugarcane juice E4 solidcontaminants in the sugarcane juice E5 flocculant extract E6 noncentrifugal brown sugar produced E7 mud E8 steam released during theevaporation E9 chimney gases and E10 other energy losses
4 International Journal of Chemical Engineering
To determine total exergy efficiency of the productionprocess water and panela exergy values may be determinede physical and chemical exergies were obtained fromKotas [18]
Exae mae lowast ExFae + ExQae1113872 1113873
ExQae minusR lowast To lowast ln cambientH2O1113872 1113873
ExFae hae minus ho( 1113857minus To lowast sae minus so( 11138571113858 1113859
23 Performance Indices e traditional furnace formanufacturing panela was analyzed considering the indicespresented in Table 1 proposed by Velasquez et al [6] andVelasquez et al [16]
3 Results and Discussion
31 Sugarcane Bagasse Characterization Table 2 shows theresults of the elemental and proximate analyses of sugarcanebagasse e bagasse characterization outcomes are similarto those reported by Shiralkar et al [11] Nevertheless it isworth noting that bagasse composition depends on canevariety soil conditions and crop nutrition [5] For thisreason and considering that the cane harvest was done ina single cut some differences with respect to available in-formation in the literature can be found For example thelower calorific values reported by Shiralkar et al [11] werefound between 1520 and 1640MJkg determined for ba-gasse samples from different locations
According to Sanchez et al [19] in a fixed-bedcombustion gases composition and combustion ratecan be optimized using bagasse with a moisture contentbetween 10 and 30 as used in this work Low watercontent in solid fuel drives an appropriate carbon intoCO2 conversion increasing the volatile compounds re-lease rate and the material oxidation In this way thecombustion efficiency can be increased in a range between49 and 55 compared to the use of bagasse with hu-midity greater than 40 In addition the combustiontemperature is 16 higher [19]
Table 1 Performance indices used to assess the traditional furnace
Performance indices EquationEnergy efficiency () e [(E6 + E7 + E8)E1]lowast 100Exergy efficiency () ex [(Exae + Exp)(Exbh + Exjc)]lowast 100Energy loss through the chimney () n (E9E1)lowast 100Yield (kgpanelakgbagasse) R (mpmbh)
Productivity (kgpanelah) P (mptproduction)
Bagasse consumption (kgbagasse consumedkgproduced bagasse) B (mbhmbp)
Exbh
Exjc Exae Exp Exdp
Exgh
Exap
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 4 Exergy balance for the traditional furnace exergy in kJ Humid bagasse (Exbh) sugarcane juice (Exjc) evaporated water (Exae)panela (Exp) chimney gases (Exgh) and exergy destruction (Exdp) Exap represents the exergy harnessed and consumed during the operationand corresponds to the sum of Exae and Exp
International Journal of Chemical Engineering 5
32 Isokinetic Sampling and Analysis Table 3 shows theresults for the exhaust gases analysis e excess air was veryhigh compared with the parameters indicated by Kuprianovet al [20] and Sanchez et al [19] who suggested percentagesof excess air between 55 and 61 For this reason a de-crease in the combustion flame temperature was presented[11] Among the different treatments evaluated a reductionof temperature up to 50degC was found in the worst casesMoreover this additional air can be placed on the pansforming an isolating layer affecting the heat exchange ef-ficiency [21]
High excess air in the case of lots 03 and 04 promotedlower carbon monoxide formation and a complete com-bustion phenomenon [22ndash24] When the flame front isgenerated in a uniform way over bagasse (not shallow) theCO concentrations decrease due to oxidation of both volatileand carbonized materials [20] e chimney gases tem-perature in experiments 03 and 04 were greater in com-parison with productions 01 02 and 05 independent of theexistence of an additional airflow that cooled the systemis fact enhances the heat transfer in the two mentionedcases which is governed mainly by the mechanisms of ra-diation and forced convection
According to Parra [25] the optimal gases velocitythrough the duct is equal to 45ms In all experimental runsthe exhaust gases velocity was below of this value whichclearly indicates a chimney draft deficiency Consideringthat the principal heat transfer mechanisms in the processare radiation and convection the fluid slow circulationthrough the furnace affects its energy efficiency which mightincrease with the redesign of combustion chamber andfurnace [24]
33 Energy Exergy and Productivity Table 4 shows thefurnace performance indices For obtaining these indices themass energy and exergy balances established in this workwere solved
All performance indices except energy efficiency index(e) were found within the ranges established by Velasquezet al [6] Velasquez et al [16] and Sardeshpande et al [24]In the traditional furnace an average efficiency of 1273was obtained while the minimal efficiency reported by thecited authors was 28 Nevertheless the references men-tioned that this parameter can fall down to levels of 15elow energy efficiency of the traditional furnace used in thecurrent study can be attributed mainly to a wrong design of
the combustion chamber and the heat transfer section[6 21] Additionally in the pilot traditional furnace bagasseinlet was located on a lower level to that of the constructionlimiting the uniform contact between the primary air andsolid fuel (bagasse) Moreover installed heat exchangerscorrespond to traditional semicylindrical pans placed inparallel flow with respect to the combustion chamber whichmakes that technology inefficient by its design It is high-lighted that this type of pan exhibits low overall heat transfercoefficients [11 21]
ermal loss through the furnace walls and chimney isother feature that aids to further decrease energy efficiencyLikewise excess air in traditional furnace demands a comple-mentary energy transfer to achieve its preheating To guaranteedrying devolatilization and oxidation during the combustiona portion of bagasse energy available was used denoting anirreversibility in the process which reduced energy and exergyefficiencies in the traditional furnace [11 19]
Despite having the lowest energy loss through thechimney lots 01 and 05 also present a lower energy effi-ciency e energy efficiency index by definition refers tothe amount of heat lost with the gases leaving the line Inturn this parameter is a function of the outgoing gasesenthalpy and temperature [26] In these two experimentalcases the lowest temperatures in the chimney were found asa consequence the energy efficiency in lots 01 and 05 weresmaller In addition minor air excess during the combustionphenomena for these two experimental runs is the maincause of the few energy and exergy in the gases flow [20 22]Also the lowest excess air drives an incomplete combus-tion generating a high carbon monoxide concentratione CO has lower enthalpy and thermal conductivity than the
Table 2 Elemental analysis of bagasse and determination of its lower calorific value (PCN)
Property Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
Table 3 Results of the isokinetic testing for chimney gases
Parameter Lot 01 Lot 02 Lot 03 Lot 04 Lot 05Excess air () 129920 216210 173710 288130 127930Temperature (degC) 434650 473470 451410 465850 417390Velocity (ms) 2700 2900 2700 3270 2800Humidity(kgwaterkggh)
species obtained from complete combustion is fact causesthe heat transfer velocity reduction inside the furnace [1 17]e highest CO concentration from incomplete combustion
implies a physical exergy 30 lower in comparison with thephysical exergy when the CO2 formation predominates duringthe complete combustion In this way in an incomplete
Table 4 Efficiency productivity and environmental indices for the traditional furnace
Indices Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
e 11450 13846 14008 12794 11533 12726plusmn 1091ex 8168 9349 9882 9492 8172 9013plusmn 0710n 61924 75898 73757 91152 58736 72293plusmn 11507R (kgpanelakgbagasse) 0123 0144 0141 0183 0127 0144plusmn 0021P (kgpanelah) 7098 8223 6753 7356 7821 7450plusmn 0520B (kgused bagassekgproduced bagasse) 1443 1270 1149 1063 1366 1258plusmn 0139e indices are e energy efficiency ex exergy efficiency n index of energy loss through chimney R process yield P productivity B bagasseconsumption lowastMean values for the five production lotsplusmn standard deviation
Table 5 Technological alternatives for improving performance of traditional furnace
Fusion between the operation in counter-current and parallel flow juice clarificationnear the chimney evaporation above the
combustion chamber and finalconcentration of the product in the center
of the furnace
(i) Increase of energy efficiency Use of highamounts of heat for the evaporation of thewater present in the juice (phase change)(ii) Preservation of panela quality e finalproduct is protected from burning by theaction of the maximum heat transfer in
the concentration zone
Use of improved combustion chambersWARD-type chamber (CWC) developed byCIMPA (Colombia)
Combustion chamber with a drying rampfor wet bagasse It has and independententrance section both for primary and
secondary combustion air
(i) Reaction volume three times higher thana traditional chamber
(ii) Allows wet bagasse and works with betterexcess air
(iii) Facilitates the air circulation andprevents the formation of high amounts
of CO(iv) Range of temperatures up to 1200degC
Implementation of more efficient pans (heatexchangers)
Mainly there are three significantimprovements to traditional pansadjusted semicylindrical finnedexchanger and pyrotubular
(i) Increase in the overall heat transfercoefficient and in the areavolume ratio
(ii) Improves the heat exchange between thecombustion gases and the juice achievinggreater energy and exergy efficiencies
Chimney draft control
Utilization of blowers and valves to ensurethe suction of the necessary air to achievecomplete combustion Speed control ofthe combustion gases in order to favorconvective and radiant heat transfer
(i) Complete combustion Reduction inthe appearance of gaseous species such as
CO and NOx(ii) Generation of desired temperatures
(minimum of 500degC)(iii) Improvement of the energy exergyand productive efficiency of the process
Energy integration
Use of the chimney gases exergy for someoperation in the process For example
the bagasse drying the preheating of wateror juice among others can be considered
(i) Increase in the amount of energyused within the process
(ii) Presence of better energy exergy andproductive indices
(iii) Operational costs reduction(iv) Possibility of achieving fuel self-sufficiency in the traditional furnace
Use of steam in industrial operationsReplacement of the combustion chamber bya boiler that generates steam is fluid isused as energy source in the heat exchangers
(i) Improvement in the heat transfer rate tothe juice as the steam is a cleaner fluid
(ii) Possibility of using natural gas as fuel inthe boiler making the process more
convenient from the environmental point ofview
(iii) Greater control and automationpotential
(iv) Increase in the scale of production alsoallowing the reduction of associated costs
International Journal of Chemical Engineering 7
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
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combustion chamber gases circulation tunnel heat ex-changers and chimney
High energy loss in the traditional furnace is the prin-cipal disadvantage of this technology Additionally theoverall productivity of the process is diminished by factorslike exhaust gases leaving the chimney poor combustionand the low heat transfer through the system is feature isalso carrying environmental problems such as burning oftires plastics and wood [6] In order to enhance the energyeciency of the traditional furnace some research projectshave been performed sugarcane concentration system usingsteam multiple eect evaporators and dierent CIMPAtype multiecient combustion chamber designs can befound in the scientic papers
In order to evaluate the process used in Colombia fortransforming sugarcane into panela and propose a future in-tervention to strengthen of the most critical points in thetechnological system that directly aect the energy indices andproductivity yield of the furnaces the goal of this work was theenergy and productivity yield assessment of a traditional furnaceemployed in the noncentrifugal brown sugar productionconsidering the following six indices energy eciency ()exergy eciency () energy loss through chimney () yield(kgpanelakgbagasse) productivity (kgpanelah) and bagasse con-sumption (kgbagasse consumedkgbagasse produced)
2 Materials and Methods
Experimental runs for panela productions were developed ina traditional furnace placed in the municipality of SupıaCaldas Colombia e raw materials used were the mostuniform possible acquiring cane sugar juices bagasse andclarifying agent with a sole provider Five noncentrifugalbrown sugar productions were realized In each one of themthe end product (panela) was obtained at 120degC of
temperature and a dissolved solids concentration equal to90deg Brix Sugarcane juices used in the process had an averagedissolved solids concentration between 17 and 18deg Brix [7]e clarication process of cane juices was performed usingmucilage from cadillo plant (Triumfetta lappulal) like clar-ifying agent added during the clarication process at 70degC oftemperature [8] In order to reach the stable state during theexperimental runs the traditional furnace was operatedinitially heating arbitrary volumes of water for one hour oruntil the temperature of the chimney gases gotten constantvalues
e following parameters were controlled and registeredin each treatment bagasse consumption rate sugarcane juicequantity clarifying extract dosage (occulant) collected mud(suspended matter obtained during the clarication process)work time dissolved solids concentration in juice and panela(ATAGO PAL-3 Digital Refractometer) temperature for theaddition of mucilage from cadillo temperature at the nalpoint of panela (Type K ermocouple associated witha ermoWorks Microtherma 2) room temperature andrelative humidity (EXTECH ermo-hygrometer)
An evaluation of gases emissions form chimney was ex-ecuted using the methodologies established by EPA [9] takingthe following information temperature and velocity of uidhumidity excess air and concentration of carbon monoxide(CO) carbon dioxide (CO2) oxygen (O2) nitrogen (N2) sulfurdioxide (SO2) and nitrogen dioxide (NO2) A combustion gasanalyzer (E-Instruments 5500) and an isokinetic sam-pling console (ESmdashEnvironmental Supply Company C-5000)were used for measuring these variables Moreover samples ofbagasse from each production were collected ey were ana-lyzed in the Fuels and Combustion Laboratory of the Uni-versidad del Valle located in Cali Colombia in order todetermine the moisture carbon hydrogen nitrogen sulfuroxygen and ash content by element analysis and the lowercaloric value (MJkg) through proximate analysis
21MassBalance Assessment of the traditional furnace wasperformed using the outcomes obtained from ve experi-mental run productions ermal physical and rheologicalproperties of sugarcane and panela were taken of Arias et al[10] Mass energy and exergy balance were solved usingMicrosoft Excel 2013 and Matlab R2013a software e massbalance of the traditional furnace for manufacturing panelawas adapted from the methodology described by Velasquezet al [6] and Shiralkar et al [11] supposing mass balancewithout chemical reaction and steady state conditionsFigure 2 shows the material ows involved in the processGlobal mass balance is described by (1) Equations (2)ndash(4)were used for the combustion chamber gas duct and thechimney (Figure 1)
mbs +mab +mas +maa +mjc +mfl
mgs +mat +mmp +mr +mp +mae +mch(1)
mbs +mab +mas +maa mgs +mat +mmp +mr (2)
4
1
2
3
5
Figure 1 Traditional furnace for panela production 1 Bagassefeed zone 2 Combustion chamber 3 Gas duct 4 Heat exchangers(pans) 5 Chimney
2 International Journal of Chemical Engineering
mbs mbh lowast (1minusw) (3)
mab mbh lowast (w) (4)
Knowing the excess air of combustion for each trial andconsidering the elemental composition of the dry bagassethe air supply into the traditional furnace was estimatedeinitial oxygen content in the bagasse and the stoichiometryof the reaction were taken into account to quantify thetheoretical oxygen required for the complete combustion ofC H and S With the molar composition for the standardair the oxygen and nitrogen mass inlet to combustionchamber were determined as dry air e air absolute hu-midity in kgH2Okgas was calculated according to Gean-koplis [12] and mass of water in the air intake wasdetermined Exhaust gases volumetric flow given in m3swas quantified as the product between the chimney gasesvelocity and the cross-sectional area of the duct at thesampling point On the other hand the total mass ofchimney gases was calculated knowing their density inkgm3 e methodology proposed by Seader et al [13] wasused for density estimation e quantity of dry exhaustgases and the humidity leaving the chimney were de-termined using the data provided by the emissions analysisthrough (5) and (6) At the end of each production theunburned residue that was accumulated into the gas ductwas collected in order to quantify its mass
mat mgh lowast wgh (5)
mgs mgh minus mat (6)
For determining evaporated water mass in the con-centration process (7) was solvede collected mud duringthe clarification of each production was decanted for onehour and later weighed e solid material (msch) and theremnant juice in the mud (mlch) were split according to (8)
e panela obtained from each experimental runs wasweighed packaged and stored
mjc + mfl mp + mch + mae (7)
mch msch + mlch (8)
22 Energy and Exergy Balances Energy balance for thetraditional furnace was solved following partially themodel presented by Velasquez et al [6] keeping steadystate conditions (according to Figure 3) e referencetemperature and pressure were 0degC and 1 atm respec-tively Equation (9) develops global energy balance forthe process
Using the lower calorific value of the bagasse expressedin MJkg the energy quantity associated with this materialwas calculated e enthalpy of the ambient humid air(kJkgas) was found according to Geankoplis [12]
E1 mbs + mab minusmr minusmmp1113872 1113873 lowast PCN
E2 mas lowast HY(10)
For the sugarcane juice solid contaminants flocculantextract and panela the following mathematical expressionswere used
120degC was established like the final temperature at whichnoncentrifugal brown sugar was obtained (Tpoint 120degC)
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
mbs
mab
mas
maa
mjc mfl mp mae mch
mr
mgs
mat
mmp
Figure 2 Traditional furnace mass balance mass in kgmbs dry bagasse (husk)mab quantity of water in the bagasse (moisture)mas dry airfor combustion maa water inlet with the air mjc mass of sugarcane juice mfl flocculant extract mp noncentrifugal brown sugar (panela)obtainedmae water evaporated during the concentrationmch mud removed from clarificationmgs dry combustion gases leaving throughchimneymat steam that accompanies the gases through the chimneymmp particulate material andmr unburned cinder collected from thetraditional furnace floor
International Journal of Chemical Engineering 3
e solid contaminants specific heat (flocculant) was as-sumed as 22 kJkgmiddotdegC is property was calculated as a mixof water and carbohydrates According to Montoya andGiraldo [14] the mud-specific heat was taken as 28 kJkgmiddotdegCe steam energy and energy of chimney gases were given by(13) and (14) For determining the thermodynamic prop-erties of evaporated water and chimney gases the SoavendashRedlichndashKwong (SRK) model was used [13]e roots of theequations were found with Matlab software version R2013aFor the case of the chimney gases the rules of mixingproposed by Seader et al [13] were used to estimate specificvolume molar enthalpy and molar entropy e kij valuewas predicted according to Coutinho et al [15]
E7 mch lowast 28 lowast Tcl (12)
E8 mae lowasthmae
Mae1113888 1113889 (13)
E9 mgh lowasthmgh
Mgh1113888 1113889 (14)
Exergy balance according to Velasquez et al [16] wasdeveloped for combustion chamber gas duct and chimneyin steady state In addition exergy analysis involves the panssystem where the cane juice evaporated water and panelastreams were considered (see Figure 4 and (15))
Exbh + Exjc Exgh + Exae + Exp + Exdp (15)
Exap Exae + Exp (16)
e physical exergy of chimney gases was calculated inorder to establish their available energy as shown in (17)e kinetic and potential exergy were neglected [17]
Physical exergy for the air the bagasse and the raw juicewere taken as zero since both materials enter to the systemat room temperature Ashes exergy was neglected becauseits low mass has a minimal level of energy e air does nothave chemical exergy given that this substance forms part ofthe natural environment [16] According to Kotas [18]bagasse chemical exergy (ExQbh) was given by the expression
Velasquez et al [16] reported a chemical exergy for thesucrose of 706 kJkg and (20) to calculate the chemicalexergy of sugarcane juice
Exjc mjc lowast ExQjc (19)
ExQjc xH2O lowast ExQH2O1113872 1113873
+ xsucrose lowast ExQsucrose1113872 1113873(20)
Chimney gases exergy have both physical and chemicalcomponents e physical availability is known by (17)while chemical exergy was calculated through [16]
Exgh mgh lowast ExFgh + ExQgh1113872 1113873
ExQgh RlowastTo lowast 1113944n
j1cj lowast ln
cj
cambientj
⎛⎝ ⎞⎠⎡⎢⎢⎣ ⎤⎥⎥⎦(21)
E3
E1
E2
E4 E5 E6 E7
E9
E8
E10
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 3 Energy balance in traditional furnace for making panela energy in kJ E1 bagasse E2 air E3 sugarcane juice E4 solidcontaminants in the sugarcane juice E5 flocculant extract E6 noncentrifugal brown sugar produced E7 mud E8 steam released during theevaporation E9 chimney gases and E10 other energy losses
4 International Journal of Chemical Engineering
To determine total exergy efficiency of the productionprocess water and panela exergy values may be determinede physical and chemical exergies were obtained fromKotas [18]
Exae mae lowast ExFae + ExQae1113872 1113873
ExQae minusR lowast To lowast ln cambientH2O1113872 1113873
ExFae hae minus ho( 1113857minus To lowast sae minus so( 11138571113858 1113859
23 Performance Indices e traditional furnace formanufacturing panela was analyzed considering the indicespresented in Table 1 proposed by Velasquez et al [6] andVelasquez et al [16]
3 Results and Discussion
31 Sugarcane Bagasse Characterization Table 2 shows theresults of the elemental and proximate analyses of sugarcanebagasse e bagasse characterization outcomes are similarto those reported by Shiralkar et al [11] Nevertheless it isworth noting that bagasse composition depends on canevariety soil conditions and crop nutrition [5] For thisreason and considering that the cane harvest was done ina single cut some differences with respect to available in-formation in the literature can be found For example thelower calorific values reported by Shiralkar et al [11] werefound between 1520 and 1640MJkg determined for ba-gasse samples from different locations
According to Sanchez et al [19] in a fixed-bedcombustion gases composition and combustion ratecan be optimized using bagasse with a moisture contentbetween 10 and 30 as used in this work Low watercontent in solid fuel drives an appropriate carbon intoCO2 conversion increasing the volatile compounds re-lease rate and the material oxidation In this way thecombustion efficiency can be increased in a range between49 and 55 compared to the use of bagasse with hu-midity greater than 40 In addition the combustiontemperature is 16 higher [19]
Table 1 Performance indices used to assess the traditional furnace
Performance indices EquationEnergy efficiency () e [(E6 + E7 + E8)E1]lowast 100Exergy efficiency () ex [(Exae + Exp)(Exbh + Exjc)]lowast 100Energy loss through the chimney () n (E9E1)lowast 100Yield (kgpanelakgbagasse) R (mpmbh)
Productivity (kgpanelah) P (mptproduction)
Bagasse consumption (kgbagasse consumedkgproduced bagasse) B (mbhmbp)
Exbh
Exjc Exae Exp Exdp
Exgh
Exap
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 4 Exergy balance for the traditional furnace exergy in kJ Humid bagasse (Exbh) sugarcane juice (Exjc) evaporated water (Exae)panela (Exp) chimney gases (Exgh) and exergy destruction (Exdp) Exap represents the exergy harnessed and consumed during the operationand corresponds to the sum of Exae and Exp
International Journal of Chemical Engineering 5
32 Isokinetic Sampling and Analysis Table 3 shows theresults for the exhaust gases analysis e excess air was veryhigh compared with the parameters indicated by Kuprianovet al [20] and Sanchez et al [19] who suggested percentagesof excess air between 55 and 61 For this reason a de-crease in the combustion flame temperature was presented[11] Among the different treatments evaluated a reductionof temperature up to 50degC was found in the worst casesMoreover this additional air can be placed on the pansforming an isolating layer affecting the heat exchange ef-ficiency [21]
High excess air in the case of lots 03 and 04 promotedlower carbon monoxide formation and a complete com-bustion phenomenon [22ndash24] When the flame front isgenerated in a uniform way over bagasse (not shallow) theCO concentrations decrease due to oxidation of both volatileand carbonized materials [20] e chimney gases tem-perature in experiments 03 and 04 were greater in com-parison with productions 01 02 and 05 independent of theexistence of an additional airflow that cooled the systemis fact enhances the heat transfer in the two mentionedcases which is governed mainly by the mechanisms of ra-diation and forced convection
According to Parra [25] the optimal gases velocitythrough the duct is equal to 45ms In all experimental runsthe exhaust gases velocity was below of this value whichclearly indicates a chimney draft deficiency Consideringthat the principal heat transfer mechanisms in the processare radiation and convection the fluid slow circulationthrough the furnace affects its energy efficiency which mightincrease with the redesign of combustion chamber andfurnace [24]
33 Energy Exergy and Productivity Table 4 shows thefurnace performance indices For obtaining these indices themass energy and exergy balances established in this workwere solved
All performance indices except energy efficiency index(e) were found within the ranges established by Velasquezet al [6] Velasquez et al [16] and Sardeshpande et al [24]In the traditional furnace an average efficiency of 1273was obtained while the minimal efficiency reported by thecited authors was 28 Nevertheless the references men-tioned that this parameter can fall down to levels of 15elow energy efficiency of the traditional furnace used in thecurrent study can be attributed mainly to a wrong design of
the combustion chamber and the heat transfer section[6 21] Additionally in the pilot traditional furnace bagasseinlet was located on a lower level to that of the constructionlimiting the uniform contact between the primary air andsolid fuel (bagasse) Moreover installed heat exchangerscorrespond to traditional semicylindrical pans placed inparallel flow with respect to the combustion chamber whichmakes that technology inefficient by its design It is high-lighted that this type of pan exhibits low overall heat transfercoefficients [11 21]
ermal loss through the furnace walls and chimney isother feature that aids to further decrease energy efficiencyLikewise excess air in traditional furnace demands a comple-mentary energy transfer to achieve its preheating To guaranteedrying devolatilization and oxidation during the combustiona portion of bagasse energy available was used denoting anirreversibility in the process which reduced energy and exergyefficiencies in the traditional furnace [11 19]
Despite having the lowest energy loss through thechimney lots 01 and 05 also present a lower energy effi-ciency e energy efficiency index by definition refers tothe amount of heat lost with the gases leaving the line Inturn this parameter is a function of the outgoing gasesenthalpy and temperature [26] In these two experimentalcases the lowest temperatures in the chimney were found asa consequence the energy efficiency in lots 01 and 05 weresmaller In addition minor air excess during the combustionphenomena for these two experimental runs is the maincause of the few energy and exergy in the gases flow [20 22]Also the lowest excess air drives an incomplete combus-tion generating a high carbon monoxide concentratione CO has lower enthalpy and thermal conductivity than the
Table 2 Elemental analysis of bagasse and determination of its lower calorific value (PCN)
Property Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
Table 3 Results of the isokinetic testing for chimney gases
Parameter Lot 01 Lot 02 Lot 03 Lot 04 Lot 05Excess air () 129920 216210 173710 288130 127930Temperature (degC) 434650 473470 451410 465850 417390Velocity (ms) 2700 2900 2700 3270 2800Humidity(kgwaterkggh)
species obtained from complete combustion is fact causesthe heat transfer velocity reduction inside the furnace [1 17]e highest CO concentration from incomplete combustion
implies a physical exergy 30 lower in comparison with thephysical exergy when the CO2 formation predominates duringthe complete combustion In this way in an incomplete
Table 4 Efficiency productivity and environmental indices for the traditional furnace
Indices Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
e 11450 13846 14008 12794 11533 12726plusmn 1091ex 8168 9349 9882 9492 8172 9013plusmn 0710n 61924 75898 73757 91152 58736 72293plusmn 11507R (kgpanelakgbagasse) 0123 0144 0141 0183 0127 0144plusmn 0021P (kgpanelah) 7098 8223 6753 7356 7821 7450plusmn 0520B (kgused bagassekgproduced bagasse) 1443 1270 1149 1063 1366 1258plusmn 0139e indices are e energy efficiency ex exergy efficiency n index of energy loss through chimney R process yield P productivity B bagasseconsumption lowastMean values for the five production lotsplusmn standard deviation
Table 5 Technological alternatives for improving performance of traditional furnace
Fusion between the operation in counter-current and parallel flow juice clarificationnear the chimney evaporation above the
combustion chamber and finalconcentration of the product in the center
of the furnace
(i) Increase of energy efficiency Use of highamounts of heat for the evaporation of thewater present in the juice (phase change)(ii) Preservation of panela quality e finalproduct is protected from burning by theaction of the maximum heat transfer in
the concentration zone
Use of improved combustion chambersWARD-type chamber (CWC) developed byCIMPA (Colombia)
Combustion chamber with a drying rampfor wet bagasse It has and independententrance section both for primary and
secondary combustion air
(i) Reaction volume three times higher thana traditional chamber
(ii) Allows wet bagasse and works with betterexcess air
(iii) Facilitates the air circulation andprevents the formation of high amounts
of CO(iv) Range of temperatures up to 1200degC
Implementation of more efficient pans (heatexchangers)
Mainly there are three significantimprovements to traditional pansadjusted semicylindrical finnedexchanger and pyrotubular
(i) Increase in the overall heat transfercoefficient and in the areavolume ratio
(ii) Improves the heat exchange between thecombustion gases and the juice achievinggreater energy and exergy efficiencies
Chimney draft control
Utilization of blowers and valves to ensurethe suction of the necessary air to achievecomplete combustion Speed control ofthe combustion gases in order to favorconvective and radiant heat transfer
(i) Complete combustion Reduction inthe appearance of gaseous species such as
CO and NOx(ii) Generation of desired temperatures
(minimum of 500degC)(iii) Improvement of the energy exergyand productive efficiency of the process
Energy integration
Use of the chimney gases exergy for someoperation in the process For example
the bagasse drying the preheating of wateror juice among others can be considered
(i) Increase in the amount of energyused within the process
(ii) Presence of better energy exergy andproductive indices
(iii) Operational costs reduction(iv) Possibility of achieving fuel self-sufficiency in the traditional furnace
Use of steam in industrial operationsReplacement of the combustion chamber bya boiler that generates steam is fluid isused as energy source in the heat exchangers
(i) Improvement in the heat transfer rate tothe juice as the steam is a cleaner fluid
(ii) Possibility of using natural gas as fuel inthe boiler making the process more
convenient from the environmental point ofview
(iii) Greater control and automationpotential
(iv) Increase in the scale of production alsoallowing the reduction of associated costs
International Journal of Chemical Engineering 7
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
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mbs mbh lowast (1minusw) (3)
mab mbh lowast (w) (4)
Knowing the excess air of combustion for each trial andconsidering the elemental composition of the dry bagassethe air supply into the traditional furnace was estimatedeinitial oxygen content in the bagasse and the stoichiometryof the reaction were taken into account to quantify thetheoretical oxygen required for the complete combustion ofC H and S With the molar composition for the standardair the oxygen and nitrogen mass inlet to combustionchamber were determined as dry air e air absolute hu-midity in kgH2Okgas was calculated according to Gean-koplis [12] and mass of water in the air intake wasdetermined Exhaust gases volumetric flow given in m3swas quantified as the product between the chimney gasesvelocity and the cross-sectional area of the duct at thesampling point On the other hand the total mass ofchimney gases was calculated knowing their density inkgm3 e methodology proposed by Seader et al [13] wasused for density estimation e quantity of dry exhaustgases and the humidity leaving the chimney were de-termined using the data provided by the emissions analysisthrough (5) and (6) At the end of each production theunburned residue that was accumulated into the gas ductwas collected in order to quantify its mass
mat mgh lowast wgh (5)
mgs mgh minus mat (6)
For determining evaporated water mass in the con-centration process (7) was solvede collected mud duringthe clarification of each production was decanted for onehour and later weighed e solid material (msch) and theremnant juice in the mud (mlch) were split according to (8)
e panela obtained from each experimental runs wasweighed packaged and stored
mjc + mfl mp + mch + mae (7)
mch msch + mlch (8)
22 Energy and Exergy Balances Energy balance for thetraditional furnace was solved following partially themodel presented by Velasquez et al [6] keeping steadystate conditions (according to Figure 3) e referencetemperature and pressure were 0degC and 1 atm respec-tively Equation (9) develops global energy balance forthe process
Using the lower calorific value of the bagasse expressedin MJkg the energy quantity associated with this materialwas calculated e enthalpy of the ambient humid air(kJkgas) was found according to Geankoplis [12]
E1 mbs + mab minusmr minusmmp1113872 1113873 lowast PCN
E2 mas lowast HY(10)
For the sugarcane juice solid contaminants flocculantextract and panela the following mathematical expressionswere used
120degC was established like the final temperature at whichnoncentrifugal brown sugar was obtained (Tpoint 120degC)
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
mbs
mab
mas
maa
mjc mfl mp mae mch
mr
mgs
mat
mmp
Figure 2 Traditional furnace mass balance mass in kgmbs dry bagasse (husk)mab quantity of water in the bagasse (moisture)mas dry airfor combustion maa water inlet with the air mjc mass of sugarcane juice mfl flocculant extract mp noncentrifugal brown sugar (panela)obtainedmae water evaporated during the concentrationmch mud removed from clarificationmgs dry combustion gases leaving throughchimneymat steam that accompanies the gases through the chimneymmp particulate material andmr unburned cinder collected from thetraditional furnace floor
International Journal of Chemical Engineering 3
e solid contaminants specific heat (flocculant) was as-sumed as 22 kJkgmiddotdegC is property was calculated as a mixof water and carbohydrates According to Montoya andGiraldo [14] the mud-specific heat was taken as 28 kJkgmiddotdegCe steam energy and energy of chimney gases were given by(13) and (14) For determining the thermodynamic prop-erties of evaporated water and chimney gases the SoavendashRedlichndashKwong (SRK) model was used [13]e roots of theequations were found with Matlab software version R2013aFor the case of the chimney gases the rules of mixingproposed by Seader et al [13] were used to estimate specificvolume molar enthalpy and molar entropy e kij valuewas predicted according to Coutinho et al [15]
E7 mch lowast 28 lowast Tcl (12)
E8 mae lowasthmae
Mae1113888 1113889 (13)
E9 mgh lowasthmgh
Mgh1113888 1113889 (14)
Exergy balance according to Velasquez et al [16] wasdeveloped for combustion chamber gas duct and chimneyin steady state In addition exergy analysis involves the panssystem where the cane juice evaporated water and panelastreams were considered (see Figure 4 and (15))
Exbh + Exjc Exgh + Exae + Exp + Exdp (15)
Exap Exae + Exp (16)
e physical exergy of chimney gases was calculated inorder to establish their available energy as shown in (17)e kinetic and potential exergy were neglected [17]
Physical exergy for the air the bagasse and the raw juicewere taken as zero since both materials enter to the systemat room temperature Ashes exergy was neglected becauseits low mass has a minimal level of energy e air does nothave chemical exergy given that this substance forms part ofthe natural environment [16] According to Kotas [18]bagasse chemical exergy (ExQbh) was given by the expression
Velasquez et al [16] reported a chemical exergy for thesucrose of 706 kJkg and (20) to calculate the chemicalexergy of sugarcane juice
Exjc mjc lowast ExQjc (19)
ExQjc xH2O lowast ExQH2O1113872 1113873
+ xsucrose lowast ExQsucrose1113872 1113873(20)
Chimney gases exergy have both physical and chemicalcomponents e physical availability is known by (17)while chemical exergy was calculated through [16]
Exgh mgh lowast ExFgh + ExQgh1113872 1113873
ExQgh RlowastTo lowast 1113944n
j1cj lowast ln
cj
cambientj
⎛⎝ ⎞⎠⎡⎢⎢⎣ ⎤⎥⎥⎦(21)
E3
E1
E2
E4 E5 E6 E7
E9
E8
E10
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 3 Energy balance in traditional furnace for making panela energy in kJ E1 bagasse E2 air E3 sugarcane juice E4 solidcontaminants in the sugarcane juice E5 flocculant extract E6 noncentrifugal brown sugar produced E7 mud E8 steam released during theevaporation E9 chimney gases and E10 other energy losses
4 International Journal of Chemical Engineering
To determine total exergy efficiency of the productionprocess water and panela exergy values may be determinede physical and chemical exergies were obtained fromKotas [18]
Exae mae lowast ExFae + ExQae1113872 1113873
ExQae minusR lowast To lowast ln cambientH2O1113872 1113873
ExFae hae minus ho( 1113857minus To lowast sae minus so( 11138571113858 1113859
23 Performance Indices e traditional furnace formanufacturing panela was analyzed considering the indicespresented in Table 1 proposed by Velasquez et al [6] andVelasquez et al [16]
3 Results and Discussion
31 Sugarcane Bagasse Characterization Table 2 shows theresults of the elemental and proximate analyses of sugarcanebagasse e bagasse characterization outcomes are similarto those reported by Shiralkar et al [11] Nevertheless it isworth noting that bagasse composition depends on canevariety soil conditions and crop nutrition [5] For thisreason and considering that the cane harvest was done ina single cut some differences with respect to available in-formation in the literature can be found For example thelower calorific values reported by Shiralkar et al [11] werefound between 1520 and 1640MJkg determined for ba-gasse samples from different locations
According to Sanchez et al [19] in a fixed-bedcombustion gases composition and combustion ratecan be optimized using bagasse with a moisture contentbetween 10 and 30 as used in this work Low watercontent in solid fuel drives an appropriate carbon intoCO2 conversion increasing the volatile compounds re-lease rate and the material oxidation In this way thecombustion efficiency can be increased in a range between49 and 55 compared to the use of bagasse with hu-midity greater than 40 In addition the combustiontemperature is 16 higher [19]
Table 1 Performance indices used to assess the traditional furnace
Performance indices EquationEnergy efficiency () e [(E6 + E7 + E8)E1]lowast 100Exergy efficiency () ex [(Exae + Exp)(Exbh + Exjc)]lowast 100Energy loss through the chimney () n (E9E1)lowast 100Yield (kgpanelakgbagasse) R (mpmbh)
Productivity (kgpanelah) P (mptproduction)
Bagasse consumption (kgbagasse consumedkgproduced bagasse) B (mbhmbp)
Exbh
Exjc Exae Exp Exdp
Exgh
Exap
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 4 Exergy balance for the traditional furnace exergy in kJ Humid bagasse (Exbh) sugarcane juice (Exjc) evaporated water (Exae)panela (Exp) chimney gases (Exgh) and exergy destruction (Exdp) Exap represents the exergy harnessed and consumed during the operationand corresponds to the sum of Exae and Exp
International Journal of Chemical Engineering 5
32 Isokinetic Sampling and Analysis Table 3 shows theresults for the exhaust gases analysis e excess air was veryhigh compared with the parameters indicated by Kuprianovet al [20] and Sanchez et al [19] who suggested percentagesof excess air between 55 and 61 For this reason a de-crease in the combustion flame temperature was presented[11] Among the different treatments evaluated a reductionof temperature up to 50degC was found in the worst casesMoreover this additional air can be placed on the pansforming an isolating layer affecting the heat exchange ef-ficiency [21]
High excess air in the case of lots 03 and 04 promotedlower carbon monoxide formation and a complete com-bustion phenomenon [22ndash24] When the flame front isgenerated in a uniform way over bagasse (not shallow) theCO concentrations decrease due to oxidation of both volatileand carbonized materials [20] e chimney gases tem-perature in experiments 03 and 04 were greater in com-parison with productions 01 02 and 05 independent of theexistence of an additional airflow that cooled the systemis fact enhances the heat transfer in the two mentionedcases which is governed mainly by the mechanisms of ra-diation and forced convection
According to Parra [25] the optimal gases velocitythrough the duct is equal to 45ms In all experimental runsthe exhaust gases velocity was below of this value whichclearly indicates a chimney draft deficiency Consideringthat the principal heat transfer mechanisms in the processare radiation and convection the fluid slow circulationthrough the furnace affects its energy efficiency which mightincrease with the redesign of combustion chamber andfurnace [24]
33 Energy Exergy and Productivity Table 4 shows thefurnace performance indices For obtaining these indices themass energy and exergy balances established in this workwere solved
All performance indices except energy efficiency index(e) were found within the ranges established by Velasquezet al [6] Velasquez et al [16] and Sardeshpande et al [24]In the traditional furnace an average efficiency of 1273was obtained while the minimal efficiency reported by thecited authors was 28 Nevertheless the references men-tioned that this parameter can fall down to levels of 15elow energy efficiency of the traditional furnace used in thecurrent study can be attributed mainly to a wrong design of
the combustion chamber and the heat transfer section[6 21] Additionally in the pilot traditional furnace bagasseinlet was located on a lower level to that of the constructionlimiting the uniform contact between the primary air andsolid fuel (bagasse) Moreover installed heat exchangerscorrespond to traditional semicylindrical pans placed inparallel flow with respect to the combustion chamber whichmakes that technology inefficient by its design It is high-lighted that this type of pan exhibits low overall heat transfercoefficients [11 21]
ermal loss through the furnace walls and chimney isother feature that aids to further decrease energy efficiencyLikewise excess air in traditional furnace demands a comple-mentary energy transfer to achieve its preheating To guaranteedrying devolatilization and oxidation during the combustiona portion of bagasse energy available was used denoting anirreversibility in the process which reduced energy and exergyefficiencies in the traditional furnace [11 19]
Despite having the lowest energy loss through thechimney lots 01 and 05 also present a lower energy effi-ciency e energy efficiency index by definition refers tothe amount of heat lost with the gases leaving the line Inturn this parameter is a function of the outgoing gasesenthalpy and temperature [26] In these two experimentalcases the lowest temperatures in the chimney were found asa consequence the energy efficiency in lots 01 and 05 weresmaller In addition minor air excess during the combustionphenomena for these two experimental runs is the maincause of the few energy and exergy in the gases flow [20 22]Also the lowest excess air drives an incomplete combus-tion generating a high carbon monoxide concentratione CO has lower enthalpy and thermal conductivity than the
Table 2 Elemental analysis of bagasse and determination of its lower calorific value (PCN)
Property Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
Table 3 Results of the isokinetic testing for chimney gases
Parameter Lot 01 Lot 02 Lot 03 Lot 04 Lot 05Excess air () 129920 216210 173710 288130 127930Temperature (degC) 434650 473470 451410 465850 417390Velocity (ms) 2700 2900 2700 3270 2800Humidity(kgwaterkggh)
species obtained from complete combustion is fact causesthe heat transfer velocity reduction inside the furnace [1 17]e highest CO concentration from incomplete combustion
implies a physical exergy 30 lower in comparison with thephysical exergy when the CO2 formation predominates duringthe complete combustion In this way in an incomplete
Table 4 Efficiency productivity and environmental indices for the traditional furnace
Indices Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
e 11450 13846 14008 12794 11533 12726plusmn 1091ex 8168 9349 9882 9492 8172 9013plusmn 0710n 61924 75898 73757 91152 58736 72293plusmn 11507R (kgpanelakgbagasse) 0123 0144 0141 0183 0127 0144plusmn 0021P (kgpanelah) 7098 8223 6753 7356 7821 7450plusmn 0520B (kgused bagassekgproduced bagasse) 1443 1270 1149 1063 1366 1258plusmn 0139e indices are e energy efficiency ex exergy efficiency n index of energy loss through chimney R process yield P productivity B bagasseconsumption lowastMean values for the five production lotsplusmn standard deviation
Table 5 Technological alternatives for improving performance of traditional furnace
Fusion between the operation in counter-current and parallel flow juice clarificationnear the chimney evaporation above the
combustion chamber and finalconcentration of the product in the center
of the furnace
(i) Increase of energy efficiency Use of highamounts of heat for the evaporation of thewater present in the juice (phase change)(ii) Preservation of panela quality e finalproduct is protected from burning by theaction of the maximum heat transfer in
the concentration zone
Use of improved combustion chambersWARD-type chamber (CWC) developed byCIMPA (Colombia)
Combustion chamber with a drying rampfor wet bagasse It has and independententrance section both for primary and
secondary combustion air
(i) Reaction volume three times higher thana traditional chamber
(ii) Allows wet bagasse and works with betterexcess air
(iii) Facilitates the air circulation andprevents the formation of high amounts
of CO(iv) Range of temperatures up to 1200degC
Implementation of more efficient pans (heatexchangers)
Mainly there are three significantimprovements to traditional pansadjusted semicylindrical finnedexchanger and pyrotubular
(i) Increase in the overall heat transfercoefficient and in the areavolume ratio
(ii) Improves the heat exchange between thecombustion gases and the juice achievinggreater energy and exergy efficiencies
Chimney draft control
Utilization of blowers and valves to ensurethe suction of the necessary air to achievecomplete combustion Speed control ofthe combustion gases in order to favorconvective and radiant heat transfer
(i) Complete combustion Reduction inthe appearance of gaseous species such as
CO and NOx(ii) Generation of desired temperatures
(minimum of 500degC)(iii) Improvement of the energy exergyand productive efficiency of the process
Energy integration
Use of the chimney gases exergy for someoperation in the process For example
the bagasse drying the preheating of wateror juice among others can be considered
(i) Increase in the amount of energyused within the process
(ii) Presence of better energy exergy andproductive indices
(iii) Operational costs reduction(iv) Possibility of achieving fuel self-sufficiency in the traditional furnace
Use of steam in industrial operationsReplacement of the combustion chamber bya boiler that generates steam is fluid isused as energy source in the heat exchangers
(i) Improvement in the heat transfer rate tothe juice as the steam is a cleaner fluid
(ii) Possibility of using natural gas as fuel inthe boiler making the process more
convenient from the environmental point ofview
(iii) Greater control and automationpotential
(iv) Increase in the scale of production alsoallowing the reduction of associated costs
International Journal of Chemical Engineering 7
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
Propagation
International Journal of
Hindawiwwwhindawicom Volume 2018
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Navigation and Observation
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Hindawi
wwwhindawicom Volume 2018
Advances in
Multimedia
Submit your manuscripts atwwwhindawicom
e solid contaminants specific heat (flocculant) was as-sumed as 22 kJkgmiddotdegC is property was calculated as a mixof water and carbohydrates According to Montoya andGiraldo [14] the mud-specific heat was taken as 28 kJkgmiddotdegCe steam energy and energy of chimney gases were given by(13) and (14) For determining the thermodynamic prop-erties of evaporated water and chimney gases the SoavendashRedlichndashKwong (SRK) model was used [13]e roots of theequations were found with Matlab software version R2013aFor the case of the chimney gases the rules of mixingproposed by Seader et al [13] were used to estimate specificvolume molar enthalpy and molar entropy e kij valuewas predicted according to Coutinho et al [15]
E7 mch lowast 28 lowast Tcl (12)
E8 mae lowasthmae
Mae1113888 1113889 (13)
E9 mgh lowasthmgh
Mgh1113888 1113889 (14)
Exergy balance according to Velasquez et al [16] wasdeveloped for combustion chamber gas duct and chimneyin steady state In addition exergy analysis involves the panssystem where the cane juice evaporated water and panelastreams were considered (see Figure 4 and (15))
Exbh + Exjc Exgh + Exae + Exp + Exdp (15)
Exap Exae + Exp (16)
e physical exergy of chimney gases was calculated inorder to establish their available energy as shown in (17)e kinetic and potential exergy were neglected [17]
Physical exergy for the air the bagasse and the raw juicewere taken as zero since both materials enter to the systemat room temperature Ashes exergy was neglected becauseits low mass has a minimal level of energy e air does nothave chemical exergy given that this substance forms part ofthe natural environment [16] According to Kotas [18]bagasse chemical exergy (ExQbh) was given by the expression
Velasquez et al [16] reported a chemical exergy for thesucrose of 706 kJkg and (20) to calculate the chemicalexergy of sugarcane juice
Exjc mjc lowast ExQjc (19)
ExQjc xH2O lowast ExQH2O1113872 1113873
+ xsucrose lowast ExQsucrose1113872 1113873(20)
Chimney gases exergy have both physical and chemicalcomponents e physical availability is known by (17)while chemical exergy was calculated through [16]
Exgh mgh lowast ExFgh + ExQgh1113872 1113873
ExQgh RlowastTo lowast 1113944n
j1cj lowast ln
cj
cambientj
⎛⎝ ⎞⎠⎡⎢⎢⎣ ⎤⎥⎥⎦(21)
E3
E1
E2
E4 E5 E6 E7
E9
E8
E10
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 3 Energy balance in traditional furnace for making panela energy in kJ E1 bagasse E2 air E3 sugarcane juice E4 solidcontaminants in the sugarcane juice E5 flocculant extract E6 noncentrifugal brown sugar produced E7 mud E8 steam released during theevaporation E9 chimney gases and E10 other energy losses
4 International Journal of Chemical Engineering
To determine total exergy efficiency of the productionprocess water and panela exergy values may be determinede physical and chemical exergies were obtained fromKotas [18]
Exae mae lowast ExFae + ExQae1113872 1113873
ExQae minusR lowast To lowast ln cambientH2O1113872 1113873
ExFae hae minus ho( 1113857minus To lowast sae minus so( 11138571113858 1113859
23 Performance Indices e traditional furnace formanufacturing panela was analyzed considering the indicespresented in Table 1 proposed by Velasquez et al [6] andVelasquez et al [16]
3 Results and Discussion
31 Sugarcane Bagasse Characterization Table 2 shows theresults of the elemental and proximate analyses of sugarcanebagasse e bagasse characterization outcomes are similarto those reported by Shiralkar et al [11] Nevertheless it isworth noting that bagasse composition depends on canevariety soil conditions and crop nutrition [5] For thisreason and considering that the cane harvest was done ina single cut some differences with respect to available in-formation in the literature can be found For example thelower calorific values reported by Shiralkar et al [11] werefound between 1520 and 1640MJkg determined for ba-gasse samples from different locations
According to Sanchez et al [19] in a fixed-bedcombustion gases composition and combustion ratecan be optimized using bagasse with a moisture contentbetween 10 and 30 as used in this work Low watercontent in solid fuel drives an appropriate carbon intoCO2 conversion increasing the volatile compounds re-lease rate and the material oxidation In this way thecombustion efficiency can be increased in a range between49 and 55 compared to the use of bagasse with hu-midity greater than 40 In addition the combustiontemperature is 16 higher [19]
Table 1 Performance indices used to assess the traditional furnace
Performance indices EquationEnergy efficiency () e [(E6 + E7 + E8)E1]lowast 100Exergy efficiency () ex [(Exae + Exp)(Exbh + Exjc)]lowast 100Energy loss through the chimney () n (E9E1)lowast 100Yield (kgpanelakgbagasse) R (mpmbh)
Productivity (kgpanelah) P (mptproduction)
Bagasse consumption (kgbagasse consumedkgproduced bagasse) B (mbhmbp)
Exbh
Exjc Exae Exp Exdp
Exgh
Exap
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 4 Exergy balance for the traditional furnace exergy in kJ Humid bagasse (Exbh) sugarcane juice (Exjc) evaporated water (Exae)panela (Exp) chimney gases (Exgh) and exergy destruction (Exdp) Exap represents the exergy harnessed and consumed during the operationand corresponds to the sum of Exae and Exp
International Journal of Chemical Engineering 5
32 Isokinetic Sampling and Analysis Table 3 shows theresults for the exhaust gases analysis e excess air was veryhigh compared with the parameters indicated by Kuprianovet al [20] and Sanchez et al [19] who suggested percentagesof excess air between 55 and 61 For this reason a de-crease in the combustion flame temperature was presented[11] Among the different treatments evaluated a reductionof temperature up to 50degC was found in the worst casesMoreover this additional air can be placed on the pansforming an isolating layer affecting the heat exchange ef-ficiency [21]
High excess air in the case of lots 03 and 04 promotedlower carbon monoxide formation and a complete com-bustion phenomenon [22ndash24] When the flame front isgenerated in a uniform way over bagasse (not shallow) theCO concentrations decrease due to oxidation of both volatileand carbonized materials [20] e chimney gases tem-perature in experiments 03 and 04 were greater in com-parison with productions 01 02 and 05 independent of theexistence of an additional airflow that cooled the systemis fact enhances the heat transfer in the two mentionedcases which is governed mainly by the mechanisms of ra-diation and forced convection
According to Parra [25] the optimal gases velocitythrough the duct is equal to 45ms In all experimental runsthe exhaust gases velocity was below of this value whichclearly indicates a chimney draft deficiency Consideringthat the principal heat transfer mechanisms in the processare radiation and convection the fluid slow circulationthrough the furnace affects its energy efficiency which mightincrease with the redesign of combustion chamber andfurnace [24]
33 Energy Exergy and Productivity Table 4 shows thefurnace performance indices For obtaining these indices themass energy and exergy balances established in this workwere solved
All performance indices except energy efficiency index(e) were found within the ranges established by Velasquezet al [6] Velasquez et al [16] and Sardeshpande et al [24]In the traditional furnace an average efficiency of 1273was obtained while the minimal efficiency reported by thecited authors was 28 Nevertheless the references men-tioned that this parameter can fall down to levels of 15elow energy efficiency of the traditional furnace used in thecurrent study can be attributed mainly to a wrong design of
the combustion chamber and the heat transfer section[6 21] Additionally in the pilot traditional furnace bagasseinlet was located on a lower level to that of the constructionlimiting the uniform contact between the primary air andsolid fuel (bagasse) Moreover installed heat exchangerscorrespond to traditional semicylindrical pans placed inparallel flow with respect to the combustion chamber whichmakes that technology inefficient by its design It is high-lighted that this type of pan exhibits low overall heat transfercoefficients [11 21]
ermal loss through the furnace walls and chimney isother feature that aids to further decrease energy efficiencyLikewise excess air in traditional furnace demands a comple-mentary energy transfer to achieve its preheating To guaranteedrying devolatilization and oxidation during the combustiona portion of bagasse energy available was used denoting anirreversibility in the process which reduced energy and exergyefficiencies in the traditional furnace [11 19]
Despite having the lowest energy loss through thechimney lots 01 and 05 also present a lower energy effi-ciency e energy efficiency index by definition refers tothe amount of heat lost with the gases leaving the line Inturn this parameter is a function of the outgoing gasesenthalpy and temperature [26] In these two experimentalcases the lowest temperatures in the chimney were found asa consequence the energy efficiency in lots 01 and 05 weresmaller In addition minor air excess during the combustionphenomena for these two experimental runs is the maincause of the few energy and exergy in the gases flow [20 22]Also the lowest excess air drives an incomplete combus-tion generating a high carbon monoxide concentratione CO has lower enthalpy and thermal conductivity than the
Table 2 Elemental analysis of bagasse and determination of its lower calorific value (PCN)
Property Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
Table 3 Results of the isokinetic testing for chimney gases
Parameter Lot 01 Lot 02 Lot 03 Lot 04 Lot 05Excess air () 129920 216210 173710 288130 127930Temperature (degC) 434650 473470 451410 465850 417390Velocity (ms) 2700 2900 2700 3270 2800Humidity(kgwaterkggh)
species obtained from complete combustion is fact causesthe heat transfer velocity reduction inside the furnace [1 17]e highest CO concentration from incomplete combustion
implies a physical exergy 30 lower in comparison with thephysical exergy when the CO2 formation predominates duringthe complete combustion In this way in an incomplete
Table 4 Efficiency productivity and environmental indices for the traditional furnace
Indices Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
e 11450 13846 14008 12794 11533 12726plusmn 1091ex 8168 9349 9882 9492 8172 9013plusmn 0710n 61924 75898 73757 91152 58736 72293plusmn 11507R (kgpanelakgbagasse) 0123 0144 0141 0183 0127 0144plusmn 0021P (kgpanelah) 7098 8223 6753 7356 7821 7450plusmn 0520B (kgused bagassekgproduced bagasse) 1443 1270 1149 1063 1366 1258plusmn 0139e indices are e energy efficiency ex exergy efficiency n index of energy loss through chimney R process yield P productivity B bagasseconsumption lowastMean values for the five production lotsplusmn standard deviation
Table 5 Technological alternatives for improving performance of traditional furnace
Fusion between the operation in counter-current and parallel flow juice clarificationnear the chimney evaporation above the
combustion chamber and finalconcentration of the product in the center
of the furnace
(i) Increase of energy efficiency Use of highamounts of heat for the evaporation of thewater present in the juice (phase change)(ii) Preservation of panela quality e finalproduct is protected from burning by theaction of the maximum heat transfer in
the concentration zone
Use of improved combustion chambersWARD-type chamber (CWC) developed byCIMPA (Colombia)
Combustion chamber with a drying rampfor wet bagasse It has and independententrance section both for primary and
secondary combustion air
(i) Reaction volume three times higher thana traditional chamber
(ii) Allows wet bagasse and works with betterexcess air
(iii) Facilitates the air circulation andprevents the formation of high amounts
of CO(iv) Range of temperatures up to 1200degC
Implementation of more efficient pans (heatexchangers)
Mainly there are three significantimprovements to traditional pansadjusted semicylindrical finnedexchanger and pyrotubular
(i) Increase in the overall heat transfercoefficient and in the areavolume ratio
(ii) Improves the heat exchange between thecombustion gases and the juice achievinggreater energy and exergy efficiencies
Chimney draft control
Utilization of blowers and valves to ensurethe suction of the necessary air to achievecomplete combustion Speed control ofthe combustion gases in order to favorconvective and radiant heat transfer
(i) Complete combustion Reduction inthe appearance of gaseous species such as
CO and NOx(ii) Generation of desired temperatures
(minimum of 500degC)(iii) Improvement of the energy exergyand productive efficiency of the process
Energy integration
Use of the chimney gases exergy for someoperation in the process For example
the bagasse drying the preheating of wateror juice among others can be considered
(i) Increase in the amount of energyused within the process
(ii) Presence of better energy exergy andproductive indices
(iii) Operational costs reduction(iv) Possibility of achieving fuel self-sufficiency in the traditional furnace
Use of steam in industrial operationsReplacement of the combustion chamber bya boiler that generates steam is fluid isused as energy source in the heat exchangers
(i) Improvement in the heat transfer rate tothe juice as the steam is a cleaner fluid
(ii) Possibility of using natural gas as fuel inthe boiler making the process more
convenient from the environmental point ofview
(iii) Greater control and automationpotential
(iv) Increase in the scale of production alsoallowing the reduction of associated costs
International Journal of Chemical Engineering 7
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
Propagation
International Journal of
Hindawiwwwhindawicom Volume 2018
Hindawiwwwhindawicom Volume 2018
Navigation and Observation
International Journal of
Hindawi
wwwhindawicom Volume 2018
Advances in
Multimedia
Submit your manuscripts atwwwhindawicom
To determine total exergy efficiency of the productionprocess water and panela exergy values may be determinede physical and chemical exergies were obtained fromKotas [18]
Exae mae lowast ExFae + ExQae1113872 1113873
ExQae minusR lowast To lowast ln cambientH2O1113872 1113873
ExFae hae minus ho( 1113857minus To lowast sae minus so( 11138571113858 1113859
23 Performance Indices e traditional furnace formanufacturing panela was analyzed considering the indicespresented in Table 1 proposed by Velasquez et al [6] andVelasquez et al [16]
3 Results and Discussion
31 Sugarcane Bagasse Characterization Table 2 shows theresults of the elemental and proximate analyses of sugarcanebagasse e bagasse characterization outcomes are similarto those reported by Shiralkar et al [11] Nevertheless it isworth noting that bagasse composition depends on canevariety soil conditions and crop nutrition [5] For thisreason and considering that the cane harvest was done ina single cut some differences with respect to available in-formation in the literature can be found For example thelower calorific values reported by Shiralkar et al [11] werefound between 1520 and 1640MJkg determined for ba-gasse samples from different locations
According to Sanchez et al [19] in a fixed-bedcombustion gases composition and combustion ratecan be optimized using bagasse with a moisture contentbetween 10 and 30 as used in this work Low watercontent in solid fuel drives an appropriate carbon intoCO2 conversion increasing the volatile compounds re-lease rate and the material oxidation In this way thecombustion efficiency can be increased in a range between49 and 55 compared to the use of bagasse with hu-midity greater than 40 In addition the combustiontemperature is 16 higher [19]
Table 1 Performance indices used to assess the traditional furnace
Performance indices EquationEnergy efficiency () e [(E6 + E7 + E8)E1]lowast 100Exergy efficiency () ex [(Exae + Exp)(Exbh + Exjc)]lowast 100Energy loss through the chimney () n (E9E1)lowast 100Yield (kgpanelakgbagasse) R (mpmbh)
Productivity (kgpanelah) P (mptproduction)
Bagasse consumption (kgbagasse consumedkgproduced bagasse) B (mbhmbp)
Exbh
Exjc Exae Exp Exdp
Exgh
Exap
Traditional furnace formanufacturing panela
Gas ductHeat exchangers
Figure 4 Exergy balance for the traditional furnace exergy in kJ Humid bagasse (Exbh) sugarcane juice (Exjc) evaporated water (Exae)panela (Exp) chimney gases (Exgh) and exergy destruction (Exdp) Exap represents the exergy harnessed and consumed during the operationand corresponds to the sum of Exae and Exp
International Journal of Chemical Engineering 5
32 Isokinetic Sampling and Analysis Table 3 shows theresults for the exhaust gases analysis e excess air was veryhigh compared with the parameters indicated by Kuprianovet al [20] and Sanchez et al [19] who suggested percentagesof excess air between 55 and 61 For this reason a de-crease in the combustion flame temperature was presented[11] Among the different treatments evaluated a reductionof temperature up to 50degC was found in the worst casesMoreover this additional air can be placed on the pansforming an isolating layer affecting the heat exchange ef-ficiency [21]
High excess air in the case of lots 03 and 04 promotedlower carbon monoxide formation and a complete com-bustion phenomenon [22ndash24] When the flame front isgenerated in a uniform way over bagasse (not shallow) theCO concentrations decrease due to oxidation of both volatileand carbonized materials [20] e chimney gases tem-perature in experiments 03 and 04 were greater in com-parison with productions 01 02 and 05 independent of theexistence of an additional airflow that cooled the systemis fact enhances the heat transfer in the two mentionedcases which is governed mainly by the mechanisms of ra-diation and forced convection
According to Parra [25] the optimal gases velocitythrough the duct is equal to 45ms In all experimental runsthe exhaust gases velocity was below of this value whichclearly indicates a chimney draft deficiency Consideringthat the principal heat transfer mechanisms in the processare radiation and convection the fluid slow circulationthrough the furnace affects its energy efficiency which mightincrease with the redesign of combustion chamber andfurnace [24]
33 Energy Exergy and Productivity Table 4 shows thefurnace performance indices For obtaining these indices themass energy and exergy balances established in this workwere solved
All performance indices except energy efficiency index(e) were found within the ranges established by Velasquezet al [6] Velasquez et al [16] and Sardeshpande et al [24]In the traditional furnace an average efficiency of 1273was obtained while the minimal efficiency reported by thecited authors was 28 Nevertheless the references men-tioned that this parameter can fall down to levels of 15elow energy efficiency of the traditional furnace used in thecurrent study can be attributed mainly to a wrong design of
the combustion chamber and the heat transfer section[6 21] Additionally in the pilot traditional furnace bagasseinlet was located on a lower level to that of the constructionlimiting the uniform contact between the primary air andsolid fuel (bagasse) Moreover installed heat exchangerscorrespond to traditional semicylindrical pans placed inparallel flow with respect to the combustion chamber whichmakes that technology inefficient by its design It is high-lighted that this type of pan exhibits low overall heat transfercoefficients [11 21]
ermal loss through the furnace walls and chimney isother feature that aids to further decrease energy efficiencyLikewise excess air in traditional furnace demands a comple-mentary energy transfer to achieve its preheating To guaranteedrying devolatilization and oxidation during the combustiona portion of bagasse energy available was used denoting anirreversibility in the process which reduced energy and exergyefficiencies in the traditional furnace [11 19]
Despite having the lowest energy loss through thechimney lots 01 and 05 also present a lower energy effi-ciency e energy efficiency index by definition refers tothe amount of heat lost with the gases leaving the line Inturn this parameter is a function of the outgoing gasesenthalpy and temperature [26] In these two experimentalcases the lowest temperatures in the chimney were found asa consequence the energy efficiency in lots 01 and 05 weresmaller In addition minor air excess during the combustionphenomena for these two experimental runs is the maincause of the few energy and exergy in the gases flow [20 22]Also the lowest excess air drives an incomplete combus-tion generating a high carbon monoxide concentratione CO has lower enthalpy and thermal conductivity than the
Table 2 Elemental analysis of bagasse and determination of its lower calorific value (PCN)
Property Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
Table 3 Results of the isokinetic testing for chimney gases
Parameter Lot 01 Lot 02 Lot 03 Lot 04 Lot 05Excess air () 129920 216210 173710 288130 127930Temperature (degC) 434650 473470 451410 465850 417390Velocity (ms) 2700 2900 2700 3270 2800Humidity(kgwaterkggh)
species obtained from complete combustion is fact causesthe heat transfer velocity reduction inside the furnace [1 17]e highest CO concentration from incomplete combustion
implies a physical exergy 30 lower in comparison with thephysical exergy when the CO2 formation predominates duringthe complete combustion In this way in an incomplete
Table 4 Efficiency productivity and environmental indices for the traditional furnace
Indices Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
e 11450 13846 14008 12794 11533 12726plusmn 1091ex 8168 9349 9882 9492 8172 9013plusmn 0710n 61924 75898 73757 91152 58736 72293plusmn 11507R (kgpanelakgbagasse) 0123 0144 0141 0183 0127 0144plusmn 0021P (kgpanelah) 7098 8223 6753 7356 7821 7450plusmn 0520B (kgused bagassekgproduced bagasse) 1443 1270 1149 1063 1366 1258plusmn 0139e indices are e energy efficiency ex exergy efficiency n index of energy loss through chimney R process yield P productivity B bagasseconsumption lowastMean values for the five production lotsplusmn standard deviation
Table 5 Technological alternatives for improving performance of traditional furnace
Fusion between the operation in counter-current and parallel flow juice clarificationnear the chimney evaporation above the
combustion chamber and finalconcentration of the product in the center
of the furnace
(i) Increase of energy efficiency Use of highamounts of heat for the evaporation of thewater present in the juice (phase change)(ii) Preservation of panela quality e finalproduct is protected from burning by theaction of the maximum heat transfer in
the concentration zone
Use of improved combustion chambersWARD-type chamber (CWC) developed byCIMPA (Colombia)
Combustion chamber with a drying rampfor wet bagasse It has and independententrance section both for primary and
secondary combustion air
(i) Reaction volume three times higher thana traditional chamber
(ii) Allows wet bagasse and works with betterexcess air
(iii) Facilitates the air circulation andprevents the formation of high amounts
of CO(iv) Range of temperatures up to 1200degC
Implementation of more efficient pans (heatexchangers)
Mainly there are three significantimprovements to traditional pansadjusted semicylindrical finnedexchanger and pyrotubular
(i) Increase in the overall heat transfercoefficient and in the areavolume ratio
(ii) Improves the heat exchange between thecombustion gases and the juice achievinggreater energy and exergy efficiencies
Chimney draft control
Utilization of blowers and valves to ensurethe suction of the necessary air to achievecomplete combustion Speed control ofthe combustion gases in order to favorconvective and radiant heat transfer
(i) Complete combustion Reduction inthe appearance of gaseous species such as
CO and NOx(ii) Generation of desired temperatures
(minimum of 500degC)(iii) Improvement of the energy exergyand productive efficiency of the process
Energy integration
Use of the chimney gases exergy for someoperation in the process For example
the bagasse drying the preheating of wateror juice among others can be considered
(i) Increase in the amount of energyused within the process
(ii) Presence of better energy exergy andproductive indices
(iii) Operational costs reduction(iv) Possibility of achieving fuel self-sufficiency in the traditional furnace
Use of steam in industrial operationsReplacement of the combustion chamber bya boiler that generates steam is fluid isused as energy source in the heat exchangers
(i) Improvement in the heat transfer rate tothe juice as the steam is a cleaner fluid
(ii) Possibility of using natural gas as fuel inthe boiler making the process more
convenient from the environmental point ofview
(iii) Greater control and automationpotential
(iv) Increase in the scale of production alsoallowing the reduction of associated costs
International Journal of Chemical Engineering 7
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
Propagation
International Journal of
Hindawiwwwhindawicom Volume 2018
Hindawiwwwhindawicom Volume 2018
Navigation and Observation
International Journal of
Hindawi
wwwhindawicom Volume 2018
Advances in
Multimedia
Submit your manuscripts atwwwhindawicom
32 Isokinetic Sampling and Analysis Table 3 shows theresults for the exhaust gases analysis e excess air was veryhigh compared with the parameters indicated by Kuprianovet al [20] and Sanchez et al [19] who suggested percentagesof excess air between 55 and 61 For this reason a de-crease in the combustion flame temperature was presented[11] Among the different treatments evaluated a reductionof temperature up to 50degC was found in the worst casesMoreover this additional air can be placed on the pansforming an isolating layer affecting the heat exchange ef-ficiency [21]
High excess air in the case of lots 03 and 04 promotedlower carbon monoxide formation and a complete com-bustion phenomenon [22ndash24] When the flame front isgenerated in a uniform way over bagasse (not shallow) theCO concentrations decrease due to oxidation of both volatileand carbonized materials [20] e chimney gases tem-perature in experiments 03 and 04 were greater in com-parison with productions 01 02 and 05 independent of theexistence of an additional airflow that cooled the systemis fact enhances the heat transfer in the two mentionedcases which is governed mainly by the mechanisms of ra-diation and forced convection
According to Parra [25] the optimal gases velocitythrough the duct is equal to 45ms In all experimental runsthe exhaust gases velocity was below of this value whichclearly indicates a chimney draft deficiency Consideringthat the principal heat transfer mechanisms in the processare radiation and convection the fluid slow circulationthrough the furnace affects its energy efficiency which mightincrease with the redesign of combustion chamber andfurnace [24]
33 Energy Exergy and Productivity Table 4 shows thefurnace performance indices For obtaining these indices themass energy and exergy balances established in this workwere solved
All performance indices except energy efficiency index(e) were found within the ranges established by Velasquezet al [6] Velasquez et al [16] and Sardeshpande et al [24]In the traditional furnace an average efficiency of 1273was obtained while the minimal efficiency reported by thecited authors was 28 Nevertheless the references men-tioned that this parameter can fall down to levels of 15elow energy efficiency of the traditional furnace used in thecurrent study can be attributed mainly to a wrong design of
the combustion chamber and the heat transfer section[6 21] Additionally in the pilot traditional furnace bagasseinlet was located on a lower level to that of the constructionlimiting the uniform contact between the primary air andsolid fuel (bagasse) Moreover installed heat exchangerscorrespond to traditional semicylindrical pans placed inparallel flow with respect to the combustion chamber whichmakes that technology inefficient by its design It is high-lighted that this type of pan exhibits low overall heat transfercoefficients [11 21]
ermal loss through the furnace walls and chimney isother feature that aids to further decrease energy efficiencyLikewise excess air in traditional furnace demands a comple-mentary energy transfer to achieve its preheating To guaranteedrying devolatilization and oxidation during the combustiona portion of bagasse energy available was used denoting anirreversibility in the process which reduced energy and exergyefficiencies in the traditional furnace [11 19]
Despite having the lowest energy loss through thechimney lots 01 and 05 also present a lower energy effi-ciency e energy efficiency index by definition refers tothe amount of heat lost with the gases leaving the line Inturn this parameter is a function of the outgoing gasesenthalpy and temperature [26] In these two experimentalcases the lowest temperatures in the chimney were found asa consequence the energy efficiency in lots 01 and 05 weresmaller In addition minor air excess during the combustionphenomena for these two experimental runs is the maincause of the few energy and exergy in the gases flow [20 22]Also the lowest excess air drives an incomplete combus-tion generating a high carbon monoxide concentratione CO has lower enthalpy and thermal conductivity than the
Table 2 Elemental analysis of bagasse and determination of its lower calorific value (PCN)
Property Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
Table 3 Results of the isokinetic testing for chimney gases
Parameter Lot 01 Lot 02 Lot 03 Lot 04 Lot 05Excess air () 129920 216210 173710 288130 127930Temperature (degC) 434650 473470 451410 465850 417390Velocity (ms) 2700 2900 2700 3270 2800Humidity(kgwaterkggh)
species obtained from complete combustion is fact causesthe heat transfer velocity reduction inside the furnace [1 17]e highest CO concentration from incomplete combustion
implies a physical exergy 30 lower in comparison with thephysical exergy when the CO2 formation predominates duringthe complete combustion In this way in an incomplete
Table 4 Efficiency productivity and environmental indices for the traditional furnace
Indices Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
e 11450 13846 14008 12794 11533 12726plusmn 1091ex 8168 9349 9882 9492 8172 9013plusmn 0710n 61924 75898 73757 91152 58736 72293plusmn 11507R (kgpanelakgbagasse) 0123 0144 0141 0183 0127 0144plusmn 0021P (kgpanelah) 7098 8223 6753 7356 7821 7450plusmn 0520B (kgused bagassekgproduced bagasse) 1443 1270 1149 1063 1366 1258plusmn 0139e indices are e energy efficiency ex exergy efficiency n index of energy loss through chimney R process yield P productivity B bagasseconsumption lowastMean values for the five production lotsplusmn standard deviation
Table 5 Technological alternatives for improving performance of traditional furnace
Fusion between the operation in counter-current and parallel flow juice clarificationnear the chimney evaporation above the
combustion chamber and finalconcentration of the product in the center
of the furnace
(i) Increase of energy efficiency Use of highamounts of heat for the evaporation of thewater present in the juice (phase change)(ii) Preservation of panela quality e finalproduct is protected from burning by theaction of the maximum heat transfer in
the concentration zone
Use of improved combustion chambersWARD-type chamber (CWC) developed byCIMPA (Colombia)
Combustion chamber with a drying rampfor wet bagasse It has and independententrance section both for primary and
secondary combustion air
(i) Reaction volume three times higher thana traditional chamber
(ii) Allows wet bagasse and works with betterexcess air
(iii) Facilitates the air circulation andprevents the formation of high amounts
of CO(iv) Range of temperatures up to 1200degC
Implementation of more efficient pans (heatexchangers)
Mainly there are three significantimprovements to traditional pansadjusted semicylindrical finnedexchanger and pyrotubular
(i) Increase in the overall heat transfercoefficient and in the areavolume ratio
(ii) Improves the heat exchange between thecombustion gases and the juice achievinggreater energy and exergy efficiencies
Chimney draft control
Utilization of blowers and valves to ensurethe suction of the necessary air to achievecomplete combustion Speed control ofthe combustion gases in order to favorconvective and radiant heat transfer
(i) Complete combustion Reduction inthe appearance of gaseous species such as
CO and NOx(ii) Generation of desired temperatures
(minimum of 500degC)(iii) Improvement of the energy exergyand productive efficiency of the process
Energy integration
Use of the chimney gases exergy for someoperation in the process For example
the bagasse drying the preheating of wateror juice among others can be considered
(i) Increase in the amount of energyused within the process
(ii) Presence of better energy exergy andproductive indices
(iii) Operational costs reduction(iv) Possibility of achieving fuel self-sufficiency in the traditional furnace
Use of steam in industrial operationsReplacement of the combustion chamber bya boiler that generates steam is fluid isused as energy source in the heat exchangers
(i) Improvement in the heat transfer rate tothe juice as the steam is a cleaner fluid
(ii) Possibility of using natural gas as fuel inthe boiler making the process more
convenient from the environmental point ofview
(iii) Greater control and automationpotential
(iv) Increase in the scale of production alsoallowing the reduction of associated costs
International Journal of Chemical Engineering 7
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
Propagation
International Journal of
Hindawiwwwhindawicom Volume 2018
Hindawiwwwhindawicom Volume 2018
Navigation and Observation
International Journal of
Hindawi
wwwhindawicom Volume 2018
Advances in
Multimedia
Submit your manuscripts atwwwhindawicom
species obtained from complete combustion is fact causesthe heat transfer velocity reduction inside the furnace [1 17]e highest CO concentration from incomplete combustion
implies a physical exergy 30 lower in comparison with thephysical exergy when the CO2 formation predominates duringthe complete combustion In this way in an incomplete
Table 4 Efficiency productivity and environmental indices for the traditional furnace
Indices Lot 01 Lot 02 Lot 03 Lot 04 Lot 05 Meanlowast
e 11450 13846 14008 12794 11533 12726plusmn 1091ex 8168 9349 9882 9492 8172 9013plusmn 0710n 61924 75898 73757 91152 58736 72293plusmn 11507R (kgpanelakgbagasse) 0123 0144 0141 0183 0127 0144plusmn 0021P (kgpanelah) 7098 8223 6753 7356 7821 7450plusmn 0520B (kgused bagassekgproduced bagasse) 1443 1270 1149 1063 1366 1258plusmn 0139e indices are e energy efficiency ex exergy efficiency n index of energy loss through chimney R process yield P productivity B bagasseconsumption lowastMean values for the five production lotsplusmn standard deviation
Table 5 Technological alternatives for improving performance of traditional furnace
Fusion between the operation in counter-current and parallel flow juice clarificationnear the chimney evaporation above the
combustion chamber and finalconcentration of the product in the center
of the furnace
(i) Increase of energy efficiency Use of highamounts of heat for the evaporation of thewater present in the juice (phase change)(ii) Preservation of panela quality e finalproduct is protected from burning by theaction of the maximum heat transfer in
the concentration zone
Use of improved combustion chambersWARD-type chamber (CWC) developed byCIMPA (Colombia)
Combustion chamber with a drying rampfor wet bagasse It has and independententrance section both for primary and
secondary combustion air
(i) Reaction volume three times higher thana traditional chamber
(ii) Allows wet bagasse and works with betterexcess air
(iii) Facilitates the air circulation andprevents the formation of high amounts
of CO(iv) Range of temperatures up to 1200degC
Implementation of more efficient pans (heatexchangers)
Mainly there are three significantimprovements to traditional pansadjusted semicylindrical finnedexchanger and pyrotubular
(i) Increase in the overall heat transfercoefficient and in the areavolume ratio
(ii) Improves the heat exchange between thecombustion gases and the juice achievinggreater energy and exergy efficiencies
Chimney draft control
Utilization of blowers and valves to ensurethe suction of the necessary air to achievecomplete combustion Speed control ofthe combustion gases in order to favorconvective and radiant heat transfer
(i) Complete combustion Reduction inthe appearance of gaseous species such as
CO and NOx(ii) Generation of desired temperatures
(minimum of 500degC)(iii) Improvement of the energy exergyand productive efficiency of the process
Energy integration
Use of the chimney gases exergy for someoperation in the process For example
the bagasse drying the preheating of wateror juice among others can be considered
(i) Increase in the amount of energyused within the process
(ii) Presence of better energy exergy andproductive indices
(iii) Operational costs reduction(iv) Possibility of achieving fuel self-sufficiency in the traditional furnace
Use of steam in industrial operationsReplacement of the combustion chamber bya boiler that generates steam is fluid isused as energy source in the heat exchangers
(i) Improvement in the heat transfer rate tothe juice as the steam is a cleaner fluid
(ii) Possibility of using natural gas as fuel inthe boiler making the process more
convenient from the environmental point ofview
(iii) Greater control and automationpotential
(iv) Increase in the scale of production alsoallowing the reduction of associated costs
International Journal of Chemical Engineering 7
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
Propagation
International Journal of
Hindawiwwwhindawicom Volume 2018
Hindawiwwwhindawicom Volume 2018
Navigation and Observation
International Journal of
Hindawi
wwwhindawicom Volume 2018
Advances in
Multimedia
Submit your manuscripts atwwwhindawicom
combustion the exergy from the gases is lower contributing toa less energy availability to be used for carrying out the heatingand evaporation of sugarcane juice and panela [16 19]
e average exergy efficiency for the experiments was9013plusmn 0710 Considering the values reported by Velasquezet al [16] between 733 for an industrial process workingwith steam and 2206 for an improved counter-currentfurnace (called GIPUN) it can be concluded that theexergetic performance of the traditional furnace was withinstandard values For the same type of technology used in thisresearch cataloged as traditional and artisanal the authorsfound an exergy efficiency of 1094
Because of low energy efficiency index found in the processassessment none of the experiments presented a self-sustainingfuel (Blt 1) is fact indicates a low utilization of biomassenergy resource In all experimental runs exergy flow in ex-haust gases with available potential was proved us exergyavailable can be performing subsequent heating operationsusing the hot chimney gases as the energy main source
High standard deviation presented by the results was dueto the minimal control maintained over the excess air andthe combustion process which directly affects the compo-sition temperature and velocity of the chimney gases [6] Incases of minor oxidizing flow (Lot 01 02 and 05) it causesa biomass incomplete burn a low heat transfer via con-vection and a great emission of particulate material [20]
As can clearly be seen the combustion phenomenon di-rectly affects the energy exergy and productivity indices for thetraditional panela-making furnace e operation efficiencyalso depends on the way in which the heat transfer is carriedout between the energy resource and the evaporated juiceerefore its behavior depends directly on the area and theheat transfer coefficient as well as on the temperature dif-ference between the gases and the pans [11 16 21 22 24 26]According to Gutierrez et al [27] certain modifications can bemade to the traditional process in order to improve its per-formance from different the points of view Table 5 presentssome of these technological options
4 Conclusions
e assessment of traditional furnace for manufacturingpanela indicates that this technological configuration offerscertain performance limitations and control over some op-erations such as bagasse combustion concentration of sug-arcane juice and noncentrifugal brown sugar obtainingAmong these problems are highlighted the inappropriatelocation of the bagasse inlet deficient furnace wall isolationselection and use of inefficient pans (heat exchangers) highenergy loss with exhaust gases poor chimney draft and thesolid fuel uncontrolled burning ese last two aspects affectthe traditional furnace performance due to the fact that it givesway to the existence of an incomplete combustion phenom-enon generating low heat transfer rates through the juicesadditionally producing carbonmonoxide particulate materialnitrous oxide and sulfur oxide According to this it can beconcluded that the artisanal methods are inefficient from anenergy and productivity point of view and generate a highenvironmental impact on the areas around the sugar mills
e excess air is the most important factor that must beanalyzed and controlled to enhance energy and productivityperformances in the panela manufacturing process sincecontact between the solid fuel and air allows using efficientadvantage of the bagasse energy resource Chimney gasescomposition depends on the factors temperature and ve-locity air through the furnacee production process can bedetained due to the loss through chimney draft and furnaceduct clogging In a direct manner the excess air and chimneydraft control the heat transfer rate by convection and ra-diation among the juices and fluids
Nomenclature
B Index for bagasse use and consumption(kgused bagassekgproduced bagasse)
Cpfl Flocculant specific heat (kJkgmiddotdegC)Cpjc Cane juice specific heat (kJkgmiddotdegC)Cpp Panela specific heat (kJkgmiddotdegC)Cpsch Specific heat of mud (kJkgmiddotdegC)Exae Exergy of evaporated water during the juice
concentration (kJ)Exap Harnessed exergy (kJ)Exbh Humid bagasse exergy (kJ)Exdp Exergy destruction in the process (kJ)ExFae Evaporated water physical exergy (kJkg)ExFgh Chimney gases physical exergy (kJkg)ExFp Panela physical exergy (kJkg)Exgh Chimney gases exergy (kJ)Exjc Sugarcane juice exergy (kJ)Exp Panela exergy (kJ)ExQae Water evaporated chemical exergy (kJkg)ExQbh Humid bagasse chemical exergy (kJkg)ExQgh Chimney gases chemical exergy (kJkg)ExQjc Raw juice chemical exergy (kJkg)ExQH2O Water chemical exergy (kJkg)ExQp Panela chemical exergy (kJkg)ExQsucrose Sucrose chemical exergy (kJkg)E1 Cane bagasse energy (kJ)E2 Air energy (kJ)E3 Cane juice energy (kJ)E4 Energy of solid contaminants presents in cane
juice (kJ)E5 Clarification extract energy (kJ)E6 Panela energy (kJ)E7 Mud energy (kJ)E8 Energy of steam removed during concentration (kJ)E9 Chimney gases energy (kJ)E10 Other energy losses (kJ)h Mass enthalpy (kJkg)hmae Molar enthalpy of water evaporated from juices
(kJkmol)hmgh Molar enthalpy of humid chimney gases
(kJkmol)HY Enthalpy of humid ambient air (kJkgas)ho Mass enthalpy evaluated at room temperature
(kJkg)maa Water mass with the combustion air (kg)
8 International Journal of Chemical Engineering
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
Propagation
International Journal of
Hindawiwwwhindawicom Volume 2018
Hindawiwwwhindawicom Volume 2018
Navigation and Observation
International Journal of
Hindawi
wwwhindawicom Volume 2018
Advances in
Multimedia
Submit your manuscripts atwwwhindawicom
mab Water mass contained in the bagasse (kg)mae Evaporated water mass (kg)Mae Molecular weight of evaporated water (kgkmol)mas Dried air mass used in combustion (kg)mat Steam mass leaving the system with the chimney
gases (kg)mbh Humid bagasse mass (kg)mbs Dried bagasse mass (kg)mch Removed mud mass (kg)mfl Mass extract flocculant (kg)Mgh Molecular weight of humid gases in chimney
(kgkmol)mgh Humid gases mass in chimney (kg)mgs Dry gases mass through chimney (kg)mjc Cane juice mass (kg)mlch Juice mass remaining from mud (kg)mmp Particulate material (kg)mp Panela obtained at the end of process (kg)mr Unburned residues (kg)msch Mass of solids presents in mud (kg)P Furnace productivity (kgpanelah)PCN Lower calorific value of the bagasse (MJkg)R Universal constant of ideal gases
(83140 kPamiddotm3kmolmiddotK)R Yield (kgpanelakgbagasse)s Entropy (kJkgmiddotK)so Entropy evaluated at room temperature
(kJkgmiddotK)Tcl Temperature at cane juice clarification (degC or K
according to equation)Tfl Flocculant extract temperature (degC or K
according to equation)Tjc Cane juice temperature (degC or K according to
equation)tproduction Total production time (s)Tpoint Temperature of Panela-making point (degC or K
according to equation)Tsc Temperature of contaminant solids in cane
juice (degC or K according to equation)T0 Reference temperature (K)To Room temperature (K)w Raw bagasse mass fraction of humidity
(kgH2Okg)wgh Mass fraction of humidity in chimney gases
(kgH2Okg)x Mass fractione Energy efficiencyex Exergy efficiencyn Energy loss via furnace chimneycH2O Molar fraction of waterci Molar fraction of material icj Molar fraction of material jφ Physical exergy for a gas flow (kJkg)
Data Availability
e data used to support the findings of this study areavailable from the corresponding author upon request
Conflicts of Interest
e authors declare that there are no conflicts of interestregarding the publication of this paper
Acknowledgments
anks are due to Universidad de Caldas and the projectldquoImplementation of the Research Innovation and Tech-nology Center for the Panela Sector of the Department ofCaldas BEKDAU Centerrdquo financed by the General Systemof Royalties (SGR)
References
[1] G N Tiwari S Kumar and O Prakash ldquoStudy of heat andmass transfer from sugarcane juice for evaporationrdquo De-salination vol 159 no 1 pp 81ndash96 2003
[2] J Singh S Solomon and D Kumar ldquoManufacturing jaggerya product of sugarcane as health foodrdquo Agrotechnologyvol 11 no S11 pp 1ndash3 2013
[3] Revista Dinero El negocio de la panela crece y se derrite a lavez [OL] 2014 httpwwwdinerocomempresasarticulobalance-del-sector-panelero-colombia-2014202561
[4] Periodico El Paıs Campantildea para consumo de panela recibiopremio internacional enArgentina [OL] 2015 httpwwwelpaiscomcoelpaiseconomianoticiascampana-para-consumo-panela-recibio-premio-internacional-argentina
[5] H R Garcıa L C Albarracın A Toscano et al Guıa Tec-nologica para el Manejo Integral del Sistema Productivo deCantildea Panelera Corpoica Bogota Colombia 2007
[6] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoenergetico de los procesos productivos de la panela enColombiardquo Revista Facultad Nacional de AgronomıaMedellın vol 57 no 2 pp 1ndash15 2004
[7] P V K Jagannadha Rao M Das and S K Sas ldquoChanges inphysical and thermo-physical properties of sugarcane palmyra-palm and date-palm juices at different concentration of sugarrdquoJournal of Food Engineering vol 90 no 4 pp 559ndash566 2009
[8] P Laksameethanasan N Somla S Janprem et al ldquoClarifi-cation of sugarcane juice for syrup productionrdquo ProcediaEngineering vol 32 pp 141ndash147 2012
[9] EPA United States Environmental Protection Agency Code ofFederal Regulations Title 40 Protection of Environment Part60 (Appendix) US EPA Washington DC USA 1991
[10] S Arias A M Ceballos and L F Gutierrez ldquoDeterminacionexperimental de propiedades termicas y fısicas para jugo decantildea miel y panelardquo Vitae vol 23 no 1 pp 145ndash148 2016
[11] J Y Shiralkar S K Kancharla N G Shah et al ldquoEnergyimprovements in jaggery making processrdquo Energy for Sus-tainable Development vol 18 pp 36ndash48 2014
[12] C J Geankoplis Transport Processes and Separation ProcessPrinciples (Includes Unit Operations) Prentice Hall UpperSaddle River NJ USA 4th edition 2003
[13] J D Seader E J Henley and D K Roper Separation ProcessPrinciples Chemical and Biochemical Operations John Wileyand Sons Inc New York NY USA 3rd edition 2010
[14] C F Montoya and P A Giraldo Propuesta de Disentildeo de Plantade Procesamiento de Cantildea para la Elaboracion de Panela enYolombomdashAntioquia Universidad Nacional de ColombiaMedellın Colombia 2009
[15] J Coutinho G Kontogeorgis and E Stenby ldquoBinary in-teraction parameters for nonpolar systems with cubic
International Journal of Chemical Engineering 9
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
Chemical EngineeringInternational Journal of Antennas and
Propagation
International Journal of
Hindawiwwwhindawicom Volume 2018
Hindawiwwwhindawicom Volume 2018
Navigation and Observation
International Journal of
Hindawi
wwwhindawicom Volume 2018
Advances in
Multimedia
Submit your manuscripts atwwwhindawicom
equations of state a theoretical approach CO2hydrocarbonsusing SRK equation of staterdquo Fluid Phase Equilibria vol 102no 1 pp 31ndash60 1994
[16] H I Velasquez F Chejne and A F Agudelo ldquoDiagnosticoexergetico de los procesos productivos de panela enColombiardquo Energetica vol 35 pp 15ndash22 2006
[17] Y A Cengel and M A Boles Dermodynamics an Engi-neering Approach McGraw-Hill College Boston MA USA5th edition 2006
[18] T J Kotas De Exergy Method of Dermal Plant AnalysisParagon Publishing London UK 2012
[19] Z Sanchez H R Garcıa and O A Mendieta ldquoEfecto delprecalentamiento del aire primario y la humedad del bagazode cantildea de azucar durante la combustion en lecho fijordquoCorpoica Ciencia y Tecnologıa Agropecuaria vol 14 no 1pp 5ndash16 2013
[20] V I Kuprianov W Permchart and K Janvijitsakula ldquoFlu-idized bed combustion of pre-dried thai bagasserdquo Fuel Pro-cessing Technology vol 86 no 8 pp 849ndash860 2005
[21] S I Anwar ldquoFuel and energy saving in open pan furnace usedin jaggery making through modified juice boilingconcentrating pansrdquo Energy Conversion and Managementvol 51 no 2 pp 360ndash364 2010
[22] M Baratieri P Baggio L Fiori et al ldquoBiomass as an energysource thermodynamic constraints on the performance of theconversion processrdquo Bioresource Technology vol 99 no 15pp 7063ndash7073 2008
[23] LWang C LWeller D D Jones et al ldquoContemporary issuesin thermal gasification of biomass and its application toelectricity and fuel productionrdquo Biomass and Bioenergyvol 32 no 7 pp 573ndash581 2008
[24] V R Sardeshpande D J Shendage and I R Pillai ldquoermalperformance evaluation of a four pan jaggery processingfurnace for improvement in energy optimizationrdquo Energyvol 35 no 12 pp 4740ndash4747 2010
[25] J A Parra ldquoAnalisis termico de una paila panelerardquo RevistaIngenio Libre vol 5 pp 44ndash50 2006
[26] J A Osorio H J Ciro and A Espinosa ldquoEvaluacion termicay validacion de unmodelo por metodos computacionales parala hornilla panelera GP150rdquo Dyna vol 77 no 162pp 237ndash247 2010
[27] L F Gutierrez S Arias and A M Ceballos ldquoAdvances intraditional production of panela in Colombia analysis oftechnological improvements and alternativesrdquo Ingenierıa ycompetitividad vol 20 no 1 pp 107ndash123 2018
![DiestersBiolubricantBaseOil:Synthesis,Optimization ...downloads.hindawi.com/journals/ijce/2012/896598.pdfbiolubricants [2]. Synthetic biolubricant based on renewable resources are](https://static.documents.pub/doc/80x56/5fb2937c9caf334bb4463247/diestersbiolubricantbaseoilsynthesisoptimization-biolubricants-2-synthetic.jpg)
