The document describes the process for producing sugar from sugarcane. Sugarcane is transported to the mill and prepared by shredding, hammering, and passing through multiple rollers to extract the juice. The juice is heated, filtered, concentrated in evaporators, and crystallized. It is then centrifuged to separate sugar crystals from molasses. The sugar crystals are further dried and separated by size before bagging and storage. Key steps include juice extraction, heating and filtering, concentration, crystallization, centrifugation, and final processing. Quality control of temperature, moisture and grain size is important to optimize sugar production.

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5.  Fully mature
 Two types
› Manual
› Mechanical
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6.  Transportation of cane through
truck,trolly,camel cart & cow cart.

7.  measure the weight of sugar cane in any
vehicle through weibridge.

8.  we can unload cane through 2 type
 a)manually
through man power .
 b)hydraulic jack
through hydraulic cylinder

9.  we can feed cane through
a)feeding table
b)auxiliary cane carrier
c)main cane carrier

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11.  To aid the cane crushing
 Cane knives to cut cane into small
pieces
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12.  we use three machines for preparation
of cane
 a)shredder
 b)unigrator
 c)fibrizer
We prepare it through hammer
To remove leaves and nodes.

13. Mill consist of 5 roller's
 3 roller for milling
 2 pressure feeder roller for milling
pressure roller
 (T)top(B)bottom
milling
 top(T)
 feed(F)
 discharge roller(D)
Extract the juice from crushed cane

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17.  Through career we take baggase as a
boiler fuel.

18.  bagasse Stored in godown
 Used as fuel to generate steam
 Steam used for
› Generating electricity
› Evaporation of juice before crystallization
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19.  In case of emergency we take return
baggase for fuel.

21.  and now we have juice of SUGAR cane

22.  a)juice scale
This is a old method in this we have a
tank for the measurement of juice .
 b)FLOW MEETER
which connect through the line this is
technological equipment.

23.  IN This we cross the juice from primary
juice heater
 and temperature is 35-68

24.  why we mix liming because to separate
the organic and inorganic compound
 to remove the bacteria.

25.  After mixing of liming we cross it from
secondry juice heater
 liming take 8-9 mints retention time for
mixing to maintain the PH.

26.  through this EQUIPEMENT we separate
the clear juice and mud .
 This is a huge tank and have four
compartments,

28.  A type of wastage

29.  This is a rotating equipment we use for
filtering

30.  we filter the juice from mud that juice is
called clear cloudy juice .

31.  and the output of mud is in the face of
cake .so we dispose it.

33.  and 2nd thing is we have clear juice .

34.  It is a heating element for increasing the
brix of juice.
 Increase concentration of juice from
15ᴼ brix to 65ᴼ brix
 Two types of evaporators
› Single effect evaporators
› Multiple effect evaporators

35.  And n0w we call it syrup because the
brix(solid in liquid) has been increased.

36.  we have 4 steps of boiling system
A-massecuite
B-massecuite
C-massecuite
Refine massecuite

37.  Massecuite
› mixture of crystals and mother
liquor (molasses) resulting from the
crystallization
 Transferred to crystallizer
at low temprature
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38.  Brix are increased from 65ᴼ to 75ᴼ by
boiling at 60ᴼC.
 Three stages of crystallization
› Nucleation
› Initiation
› elongation

39.  Through centrifugal force we distribute 2
things
 which are our products
A)molasses
B)WHITE SUGAR

41.  n0w we have white sugar

42.  To remove the moisture we heat the
sugar through live steam.

43.  To elevate the sugar we use this
machine.

44. we use this machine for separate the
grain of sugar which have different sizes
 a)commercial sugar
 b)fine grain 1
 c)fine grain 2
 d)dust sugar

45.  After that sugar will be bagged .

46.  Raw sugar
 Obtained directly from sugarcane juice
without refining
 Most natural sugar
 Brown in color due to molasses
 Refined sugar
 Have white luster and transparent
 Bleached to remove color and other
impurities
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47.  And then we store the sugar in go down

48.  last thing is sale .we sale it after all
pr0cess....!

49.  Temperature
 Moisture
 Quality of sugar
 Grain size and distribution
 These factors directly affect on sugar
production
WE HAVE TO VERY CAREFULL ABOUT THESE
SMALL things.

50.  IN MY OPENION IN THIS ORGANIZATION
WE HAVE TO REDUCE THE WASTAGE OF
HOUSE CONTROLLING LOSSES.

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