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All Journal International Journal of Basic and Applied Science
Dessy Agustina Sari
Universitas Singaperbangsa Karawang, Indonesia
Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Physics

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Optimization of distillation column reflux ratio for distillate purity and process energy requirements Fitriah Fitriah; Dessy Agustina Sari
International Journal of Basic and Applied Science Vol. 12 No. 2 (2023): Sep: Basic and Applied Science
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/ijobas.v12i2.260

Abstract

Recovering ethanol solutions from filtration, extraction, and stripping operations is done in the distillation column, a separation process unit in the carboxymethyl cellulose production plant. Because the ethanol produced by these techniques is produced at a lower concentration, distillation is required to purify the ethanol. This procedure can raise the concentration of ethanol by separating it from the mixture. The concentration of the ethanol solution needs to be 85% in order to be reused. This case study aims to determine the optimal reflux ratio for a distillation column, model the process in both real-world and manual calculation scenarios using Aspen Hysys software, and evaluate the effects of increasing the reflux ratio. Manual computations yielded a reflux ratio result of 0.91814. In the meantime, an ethanol concentration of 85% is produced by the reflux ratio of 1.080 that is derived from the Aspen Hysys simulation. By generating a heat flow of 1.889 x 106 kJ/h, the ideal reflux ratio of 1.080 was reached, whereas the Aspen Hysys simulation yielded a reflux ratio of 0.91814. This allowed for an ethanol concentration of 85%. The Aspen Hysys simulation yields an ethanol concentration of 82.11% and a heat flow of 1.399 x 106 kJ/h. The ethanol concentration and reboiler steam heat flow are impacted by the reflux ratio value, according to the reflux ratio results. The amount of reboiler steam heat generated may become linear with a larger reflux ratio, and the energy required to complete the distillation process may likewise rise.
Analysis of heat loss in wall insulators and sterilizer door covers in palm oil processing factories Aulia Suryaning Putri; Dessy Agustina Sari
International Journal of Basic and Applied Science Vol. 12 No. 2 (2023): Sep: Basic and Applied Science
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/ijobas.v12i2.265

Abstract

The main stage of crude palm oil (CPO) production takes place in the boiling process, which involves the role of sterilizer equipment. One of the ideal standards for producing CPO is to have an oil yield value in the range of 22.5-23.5%. However, the palm oil processing industry only found an oil yield of 20.25%. The decrease in yield was due to the steam pressure entering the sterilizer not being up to standard. Therefore, the purpose of this study is to analyze the effect of steam exiting the sterilizer or heat loss with the help of mathematical equations (including the Nusselt number and Rayleigh number) by utilizing field data. This research in the palm oil processing industry gave the highest result for heat loss at peak III of 58,074 kJ with Bunches of Fresh Fruit (BFF) boiling conditions at 2.7 bar and 130°C and a process time of 600 seconds. The resulting CPO oil yield was 20.25% (a decrease of about 10–14% from the production standard). The industry, together with a third party (a maintenance consultant from outside the company), assessed the need to maintain a continuous production process and a decrease in oil yield (2.25–3.25%). The yield gap leads to solving the problem through an operating condition optimization approach. The treatment that can be applied is equipment extension through the installation of double-glazed windows on the sterilizer equipment to minimize heat loss. This consideration is the best option considering the continuous palm oil production process and is able to prevent partial or total shut-down activities.
Effect of process temperature and percentage of rock sugar on the functional group intensity of red ginger extract Amalia Cantika Asyafa; Dessy Agustina Sari
International Journal of Basic and Applied Science Vol. 12 No. 3 (2023): December: Basic and Applied Science
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/ijobas.v12i3.268

Abstract

Red ginger has various health benefits that can be consumed in various ways, one of which is an instant powder drink, which is practical and extends the shelf life of the product. The processing process involves cooking at high temperatures with the help of sugar as a crystallization agent. This research aims to understand the effects of temperature and sugar concentration on red ginger extract. The variables used are temperatures of 80 and 90°C and rock sugar concentrations of 60% and 100%. Product evaluation was carried out using Fourier Transform Infrared Spectroscopy (FT-IR) to identify product functional groups. The research results showed that there were differences in functional group content between solid and liquid samples, both fresh raw materials and dregs. In the solid sample, seven functional groups were identified: N-H, C-H, C-H bending, C-N, C=C, C-C, and C-O. Meanwhile, in liquid samples, only six groups were identified, namely O-H, C=C, O-H bending, C-N, C-C, and C-O. Overall, this study shows that the functional group content in fresh red ginger is higher than that in red ginger pulp, even though the temperature is lower. However, if the comparison is between the solid and liquid sample conditions for fresh red ginger with fresh red ginger or dregs with dregs, the content at a cooking temperature of 90°C is higher than 80°C. Apart from that, the higher the rock sugar content in the red ginger pulp, the higher the content of functional groups identified in the extract
Co-Authors Amalia Cantika Asyafa Aulia Suryaning Putri Fitriah Fitriah