This power point presentation explain about the production steps of jaggery

1. GUR

2. INTRODUCTION
⦿ Jaggery is a traditional non-centrifugal cane
sugar
⦿ Consumed in Asia and African countries
⦿ Also obtained from palm tree
⦿ According to prevention of food adulteration
rules:
◼ Jaggery means, the product obtained by boiling
or processing juice crushed out of sugar cane

3. OTHER NAMES OF JAGGERY
⦿ Gur – India
⦿ Desi- Pakistan
⦿ Panela - Mexico
⦿ rapadura - Brazil
⦿ Hakuru - Sri Lanka
⦿ Naam Taan Oi- Thai land
⦿ chancaca - Chile and Peru

5. PROCESSING OF JAGGERY
⦿ Major steps
◼ Extraction of juice
◼ Clarification of juice
◼ Concentration of juice

6. EXTRACTION OF JUICE
⦿ Three roller mill
⦿ Driven by motor or diesel engine
⦿ Extraction of juice is in range of 60-70%
⦿ After extraction suspended matters are
removed by cotton cloth or fine mesh green

7. CLARIFICATION OF JUICE
⦿ Sugar juice contains colloidal matter, inorganic salts,
fiber, various nitrogenous substances, lipids, gums,
wax organic acid, inorganic acid, pectin etc. –
removed via clarification
⦿ Two types of clarificants used
1. organic clarificants- Vegetable origin like bhindi,
sukhali and Deola
2. In organic clarificants – lime, hydrous power and
super phosphate
⦿ The screen juice taken in open pan and firing starts
slowly so that dissolved air escaped and gummy,
colloidal substances get coagulated by the adding of
clarificants

8. ⦿ 1st add vegetable origin simultaneously small
quantity of lime water is added - reduce the
acidity of juice but not to the extent to make
juice neutrals
⦿ Neutral pH affect taste and colour
⦿ Process temperature 70-80 degree celcius
⦿ Scum at the top removed continuously
⦿ pH= 6.2-6.5
⦿ Hydrous phosphate 0.25% - responsible to
obtain good colour

9. ⦿ Deola
◼ hibiscus ficulneus
◼ Mucilage
◼ Tamil – Nari vendai

10. ⦿ Sukhlai
◼ Kydia Calycina
◼ Tamil - PULA

11. CONCENTRATION OF JUICE
⦿ After clarification juice is vigorously boiled
around 110-115 deg.celcius
⦿ Time = 2-3 hrs
⦿ Semi solid mass is transferred to the
rectangular boxes or bucket and allow to
cool solid form

13. STORAGE OF GUR
⦿ Jaggery consumed throughout year
⦿ Deteriorates faster at monsoon season (i.e)
When RH>>70%
⦿ During monsoon season , gur absorbs
moisture from atmosphere and become
viscous and dark colour
⦿ Hence jaggery blocks packed in gunny bags
along with water proof sheet

14. GRADING OF GUR
⦿ Agriculture produce (grading and marketing)Act
1937
⦿ i.e AGMARK
⦿ MINMUM REQUIREMENTS
◼ well dried, of firm consistency- not sticky or plastic;
◼ having characteristic taste and flavour;
◼ clean and free from insect infestations, live insect ,
dead insects, insect fragments, mould or mites, larvae,
rodent hair and excreta;
◼ free from fermented and musty odour;
◼ free from dirt or soil;
◼ free from natural or synthetic colours, artificial
sweetening agents;
◼ free from any fungal or bacterial contamination;
◼ free from deleterious substances injurious to health;
◼ free from bleaching agents;
◼ free from added starch.