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Energy losses in traditional jaggery processing

Jaggery is a traditional Indian sweetener prepared using sugarcane. Farmers make jaggery in their own farms using juice obtained after crushing sugarcane with a crusher. The settled juice is boiled in open pans with continuous stirring and, simultaneously clarificants are added in required quantity. The consistency of the juice becomes thick on concentration by boiling and then it is poured into moulds to make jaggery blocks on cooling. The efficiency of crushing and concentration process is 60% and 14.75% respectively. The low efficiency is due to the use of open pans for concentration and using moulds for cooling. Adopting alternative technologies like a steam jacketed vessel which will get preheated water from the cooling and moulding section. Hot water can also be used in improving the crushing efficiency thereby making the jaggery processing energy efficient

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