This is

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SUGAR MANUFACTURING PROCESSSugar Introduction, Raw and Refined Sugar, Factors Affecting Sugar Storage

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INTRODUCTION

Sugar• General term indicating sweet

carbohydrates• Mono-, di- and poly-saccharides• Obtained from plants, largely sugarcane

& sugar beet plant

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MANUFACTURING PROCESS

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Harvesting Of Sugarcane• Fully mature• Two types

– Manual– Mechanical

Steps included1. Firstly the cane is brought to the factory 2. later that is cleaned thoroughly3. Then it is cut into pieces 4. to extract the juice they were passed into large roll

crushers 5. then the juice is clarified in three stages 6. next they were boiled in the boilers7. They will be crystallized to form solid forms of sugar 8. Then they will be separated from a black liquid called

molasses trough a process called centrifuge

The pictorial representation of the following process

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FLOW DIAGRAM

transportation

Bringing cane to the factory

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Transport and Handling• Animal driven carts• Trolleys• Trucks

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FLOW DIAGRAM

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Material Handling and Storage

• Stored in cane yards• Carried from cane yard to feeding area by

– hook/chain– Cranes– Reeling's– Conveyer belt– Carry– Huge suction truck

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Washing

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Cutting of Canes• To aid the cane crushing• Cane knives to cut cane into small pieces

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FLOW DIAGRAM

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Shredding • To remove leaves and nodes• Hammer mill shredder

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Extraction of juice

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CRUSHING • Cane crushed to break

hard structure• Cells containing juice

are ruptured• No juice extracted• Increase efficiency of

juice extraction• Subjected to crusher

with corrugated blades

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FLOW DIAGRAM

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MILLING TANDEMS• 3 roller mills

connected in series– Top roller– Feed roller – Discharge roller

• 5-7 in number• Extract the juice from

crushed cane

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PRODUCTS OF MILLS

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FLOW DIAGRAM

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USE OF BAGASSE• Stored in bagasse storage• Used as fuel to generate steam• Steam used for

– Generating electricity– Evaporation of juice before crystallization

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FLOW DIAGRAM

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CLARIFICATION• To remove non-sugars and impurities

– Liming – Sulphitation– Carbonation

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FLOW DIAGRAM

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FILTRATION• Mud from

clarifier still contain some residual juice

• Filtered to extract residual juice in Rotary Vacuum Filters

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FLOW DIAGRAM

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EVAPORATION• Juice evaporated to obtain super saturated

solution• Increase concentration of juice from 15ᴼ brix

to 65ᴼ brix• Juice preheated to around 107-110ᴼC• Two types of evaporators

– Single effect evaporators– Multiple effect evaporators

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MULTI-EFFECT EVAPORATOR

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CONT…• Steam used to evaporate juice• 1 liter steam to evaporate 4 liter

juice• Steam temperature 113-130ᴼC

at 1st pan and 55ᴼC at last pan• Each subsequent vessel with

decreasing pressure • Last pan being under almost a

total vacuum

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FLOW DIAGRAM

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CRYSTALLIZATION• Carried out in single effect high-vacuum boiling

pans• Brix are increased from 65ᴼ to 75ᴼ by boiling at

60ᴼC• Three stages of crystallization

– Nucleation – Initiation– elongation

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CONT…• Massecuite

– mixture of crystals and mother liquor (molasses) resulting from the crystallization

• Transferred to crystallizer at low temprature

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FLOW DIAGRAM

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CENTRIFUGATION • Separate sugar from molasses • Centrifuge operates at 100-1800 rpm• Molasses pass through perforations• Sugar crystals are washed with 85ᴼC water• Raw sugar and molasses

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FLOW DIAGRAM

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DRYING AND PACKAGING• Sugar tumbled through large cylindrical dryers• Sorting • Packaging

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PACKAGING• Containers opaque, airtight, moisture/odor proof• Glass canning jars or cans for liquid sugars

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FACTORS AFFECTING SUGAR STORAGE

• Temperature• Moisture• Quality of sugar• Light • Grain size and distribution• Compression

Later the sugar is classified

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Thanks For Your Attention

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ANY QUIRIES

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