Sugar IndustryPresented By:

Naqash SaeedAqeel Asif

Hafiz Luqman KhalilMuhammad Hassam Khan

Presented to: Engr. Ghulam Abbas

Introduction

A carbohydrate

Sugar

Table sugar (sucrose) is C12H22O11

•GLUCOSE IS A SUGAR MONOSACCHARIDE (MONOMER):

• C6H12O6

•Scientifically, the word "sugar" is used for any• mono- or di-saccharide.

•Sugar added in food is called sucrose.

•Sugar naturally found in fruit is called fructose

MAJOR PRODUCT OF PHOTOSYNTHESIS

Sugar occurs naturally in every fruit and vegetable

Occurs in greatest quantities in sugarcane and sugar beets

Types of Sugar

Raw Sugar.• It is less processed than other kinds of sugar. •It still contains molasses because it has not reached the point where it would have been removed to create other sugars, like granulated sugar.

Granulated Sugar. • most common type of sugar. •It is made up of small white granules.• It is popular in many recipes and can also be found sold as cubes.

Superfine Sugar.

•It has extra-small crystals.•This type of sugar is quick to dissolve.

Powdered Sugar.•It has been ground down into a very fine powder and mixed with a small amount of corn starch.Often used for frosting and icing recipes.

Brown Sugar.•It is a dark tan color and has moisture than other types of sugar. •This sugar gets its brown color from molasses, and can be either light or dark depending on the amount used in the sugar.

Coarse Sugar.

•This variety of sugar is known for its large granuler size and • Round shape. • It is often used for decoration.

•Sugar is produced in •121 Countries • Global production now exceeds 168 Million tons a year.

Sugar Production

Sugar caneSugar cane is a grass and the source of 70% of the world's sugar which is extracted from the sweet, juicy stems.

General Information•In U.S.A average person consume sugar 32kg/year•In Pakistan average person consume sugar 6kg/year•For healthy man sugar needed 2000-3000 cal/day•For baby sugar needed 1000-1500 cal/ day

Continue…..

•Firstly Sugar was manufactured by America by West Indies cane.•At the end of 18 century, in sugar industry all equipments are run by steam.•Vacuum pan crystallization was invented in 1824.•Multiple Effect Evaporator was invevted in 1934.

Sugar manufacturing

process

Import of Raw Material

Cutting and Washing

•EXTRACTIONThe first stage of processing is the extraction of the cane juice. •In many factories the cane is crushed in a series of large roller mills to squeeze out the cane juice.• The sweet juice comes gushing out and the cane fibre is carried away for use in the boilers.

• The juice obtained is pretty dirty. It has soil from the fields, some small fibres and the green extracts from the plants are all mixed in with the juice.

Clarifier

EvaporationThe factory can clean up the juice quite easily with slaked lime •It settles out a lot of dirt so that it can be sent back to the fields. •After this the juice is thickened up into a syrup by evaporation. •Sometimes the syrup is cleaned up again.

Boiling off the water to concentrate the cane juice (mostly using steam) is called evaporation

Vacuume pane•In this section the juice is boiled until it becomes thick. Now we add some sugar dust to start the crystallization of sugar.

StorageThe final impure raw sugar forms a sticky brown mountain in the store. This sugar is sent to the refinary unit for further processing to make it pure.

• Because one cannot get all the sugar out of the juice, there is a sweet by-product

made: molasses.• This is usually turned into a cattle food or• Is sent to a distillery where alcohol is made.

Sugar by product

Refining of sugar

The removal of molasses, colours, resins and gums, carbonates and phosphates, un-wanted organic materials and other impurities from the sugar crystals is called as refining of sugar.

Refining

AffinationThe process contains two steps•Softening.•Removal of mother liquor surrounding the crystals.

• The raw sugar is mixed with a warm, concentrated syrup of slightly higher purity to prevent the crystals to dissolve in it.

Cont…

•Resulting magma is centrifuged to separate the crystals from the syrup.• In this way liquid crystals and mother liquor are separated from each other so that the greater part of the impurities from the input sugar is removed.

Cont…

•The crystals obtained are dissolved in water and heated. This mixture still has • some colour• fine particles• gums and •resins • other non-sugars.

Cont…

•Small clumps of chalk are grown in the juice. •The clumps, as they form, collect a lot of the non-sugars .•On filtering out the chalk one also takes out the non-sugars.

Once this is done, the sugar liquor is now ready for decolourisation

Carbonation

The other technique, phosphatati on, is chemically similar but uses phosphate rather than carbonate formati on .

Phosphatation

There are also two common methods of colour removal in refineries,• Both relying on absorption techniques

Decolourisation

Absorption techniques

•GAC•Ion exchange resin

GAC•Granulated activated carbon [GAC] which removes most colour but little else. •The carbon is regenerated in a hot kiln where the colour is burnt off from the carbon.

•It removes less colour than GAC but also removes some of the inorganics impurities present. •The resin is regenerated chemically which gives rise to large quantities of unpleasant liquid effluents.

Ion exchange resin

•The clear, lightly coloured liquor is now ready for crystallisation but it is somewhat dilute.It is evaporated to cocentrate it prior going to the crystallisation pan.

Vacuum PanIn the pan even more water is boiled off until conditions are right for sugar crystals to grow..• Some sugar dust is thrown into it to initiate crystal formation. •Once the crystals have grown the resulting mixture of crystals and mother liquor is sent to centrifuges to separate the two. •The crystals are then given a final dry with hot air before being packed and/or stored ready for despatch.

•The liquor left over from the preparation of white sugar and the washings from the affination stage both

contain sugar which it is economic to recover. •They are therefore sent to the recovery house, It operates rather like a raw sugar factory.•It makes a sugar with a quality comparable to the washed raws after the affination stage.

Recovery

•White sugar is essentially pure sucrose.•There is no difference between that derived from cane and that from beet. •Different manufacturers produce crystals of different sizes

It depends on how much processing the manufacturer applies.

• Some white sugars are less white than others.

Washing tank

lime

heat

ers

Milling point

water

Multiple effect evaporator

First bodySecondbody

Thirdbody

Fourthbody

knives

Press juice

ClarifiedJuice12-16%

Steam inlet

163kPa

114o C

Cane enters here

Mixed raw juice

Rotary vacume filterCake discarded

Bagasse to boilers

syrup

60% solids

syrup

A suga

r B Sugar

crystallizers

Commercial sugar

Final molasses

mingler

C-Sugar magmaFor seed

A m

asse

cuite

A m

olas

ses

B m

asse

cuite

B m

olas

ses

C centrifugals

B centrifugals

syrup

Any Question?

REFRENCESwww.wikipedia.com www.wikianswers.com www.sugar.info.com

Book:

Shreve’s Chemical Process Industries