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Sugar

The document summarizes the process of sugar production from sugarcane. Sugarcane is harvested and transported to a sugar mill. At the mill, the cane is cleaned, shredded, and pressed to extract juice. The juice is clarified by adding lime to remove impurities. It is then evaporated and boiled to crystallize the sugar, which is centrifuged to separate sugar crystals from molasses. The crystals are dried, packaged, and shipped as refined white sugar, while bagasse is used to fuel boilers that power the factory.

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364 views19 pages

Sugar

The document summarizes the process of sugar production from sugarcane. Sugarcane is harvested and transported to a sugar mill. At the mill, the cane is cleaned, shredded, and pressed to extract juice. The juice is clarified by adding lime to remove impurities. It is then evaporated and boiled to crystallize the sugar, which is centrifuged to separate sugar crystals from molasses. The crystals are dried, packaged, and shipped as refined white sugar, while bagasse is used to fuel boilers that power the factory.

Uploaded by

ashutosh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
  • Chemical Technology Cover: Cover page featuring the title of the document.
  • Introduction to Sugar Technology: Introduction to sugar technology with an image, possibly indicating the focus of the document.
  • Overview of Sugar Processing: Summarizes key steps in sugar processing from cane preparation to crystallization.
  • Collecting the Harvest: Describes the methods of harvesting sugar cane, preparing it for processing.
  • Cleaning and Grinding: Explains the cleaning and grinding process essential for sugar extraction.
  • Sugarcane Processing Equipment: Illustrates the equipment used in processing sugarcane.
  • Juicing: Covers the extraction and clarification of juice from the sugarcane.
  • Clarifying the Juice: Details the chemical processes involved in clarifying sugar juice.
  • Rotary Filter: Explains the purpose and function of the rotary filtering system in sugar production.
  • Evaporation: Describes the evaporation process to concentrate sugar solution.
  • Crystallization & Centrifugation: Explores the crystallization and centrifugation processes to form sugar crystals.
  • Molasses & Massecuite: Discusses by-products of sugar production such as molasses and massecuite.
  • Separation and Packaging: Explains the steps of separating and packaging refined sugar.
  • Power and Energy Use: Covers energy generation from residual fibers after sugar extraction.

Chemical Technology

1
SUGAR TECHNOLOGY

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3
OVERVIEW
 The cane is broken/cut into small pieces to enable easier
movement through the milling machine.
 Pressing of sugarcane to extract the juice.
 Clarification of juice
 Boiling the juice until it begins to thicken and sugar begins to
crystallize.
 Spinning the crystals in a centrifuge to remove the syrup,
producing raw sugar.
 Drying and packaging the refined sugar

4
COLLECTING THE HARVEST

 Mature canes are gathered by a combination of


manual and mechanical methods. Canes are
cut at ground level, its leaves are removed and
the top is trimmed off by cutting off the last
mature joint. Cane is then placed into large
piles and picked up, tied, and transported to a
sugar factory.

5
CLEANING AND GRINDING

 Stalks are thoroughly washed and cut when


reaching the sugar mill. After the cleaning
process, a machine led by a series of rotating
knives , shreds the cane into pieces. This is
known as "grinding.”

6
 Cutter
 Crusher
JUICING

 The shredded pieces of sugarcane travel on the


conveyer belt through a series of heavy-duty
rollers, which extract juice from the pulp. The
pulp that remains or "bagasse" is dried and
used as fuel. The raw juice moves on through
the mill to be clarified

9
JUICING

 The sweet juice comes gushing out and the


cane fibre is carried away for use in the boilers.
The juice is pretty dirty: the soil from the fields,
some small fibres and the green extracts from
the plant are all mixed in with the sugar

10
CLARIFYING

 Carbon dioxide and the milk of a lime are


added to the liquid sugar mixture and it is
heated to the boiling point, as the process of
clarifying begins. As the carbon dioxide travels
through the liquid it forms calcium carbonate,
which attracts non-sugar debris (fats, gums,
and wax) from the juice, and pulls them away
from the sugar juice. The juice is then pushed
through a series of filters to remove any
remaining impurities.
11
CLARIFYING

 The sugar solution is clarified by the addition of


phosphoric acid and calcium hydroxide, which
combine to precipitate calcium phosphate. The
calcium phosphate particles entrap some
impurities . An alternative to this
"phosphatation" technique is 'carbonatation,'
which is similar, but uses carbon dioxide and
calcium hydroxide to produce a calcium
carbonate precipitate.
12
ROTARY FILTER

The underflow mud from the bottom of thickener


is passed to a continuous rotary filter press to
recover sugar solution.
This sugar solution if it is clear, is passed to
multieffect evaporator or otherwise recycled back
to clarifier.
The filter cake produced is used for fertilizer

13
EVAPORATION

 The clear juice which results from the clarifying


process is put under a multiple effect evaporator,
where the juice boils at a low temperature and
begins to evaporate. It is heated until it forms
into a thick, brown syrup.
 Here juice is concentrated from 80-85% H2O to
40% H2O to make juice ready for crystallization.

14
CRYSTALLIZATION & CENTRIFUGATION
The clarified concentrated sugar solution comes to
crystallizer.The sugar solution is further boiled in
vacuum pans at vapor temperature of 57˚C until fine
cloud of crystals is seen.
Crystallization is completed in vacuum pan unit.
By evaporating what little water is left in the sugar syrup,
crystallization takes place. Inside a sterilized vacuum
pan, pulverized sugar is fed into the pan as the liquid
evaporates, causing the formation of crystals.
The remaining mixture is a thick mass of large crystals,
which is sent to a centrifuge to spin and dry the crystals.
The dried product is raw sugar, still inedible. 15
CRYSTALLIZATION & CENTRIFUGATION

 In the factory the workers usually have to throw


in some sugar dust to initiate crystal formation.
Once the crystals have grown the resulting
mixture of crystals and mother liquor is spun in
centrifuges ( 800 – 1000 rpm) to separate the
two. The crystals are then given a final dry with
hot air before being stored ready for despatch.

16
MOLASSES & MASSECUITE

 Molasses is defined as the syrupy mother


liquor which is left after the sucrose has been
removed from the cane juice. This is usually
turned into a cattle food or is sent to a distillery
where alcohol is made.
 Massecuite ( sugar crystals+ mother liquor)

17
SEPARATION AND PACKAGING

 Once the final evaporation and drying process


is done, screens separate the different sized
sugar crystals. Large and small crystals are
packaged and shipped, labeled as white,
refined, sugar.

18
POWER

 So what happened to all that fibre from crushing


the sugar cane? It is called "bagasse" in the
industry. The factory needs electricity and steam
to run, both of which are generated using this
fibre. The bagasse is burnt in large furnaces
where a lot of heat is given out which can be
used in turn to boil water and make high
pressure steam. The steam is then used to drive
a turbine in order to make electricity
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