This document discusses instrumentation in the sugar industry. It describes the key process steps in sugar production, which include cutting cane, juice extraction, clarification, evaporation, crystallization, centrifuging, drying, and screening. Sensors are used to measure important process variables like level, pressure, temperature, flow, pH, etc. to control factors like productivity, optimization, stability, reliability, and safety. The document provides details on sensors and instrumentation used for controlling variables at each processing step.

1. In the respect of Sir Hira lal Soni

2. GROUP MEMBERS
 Junaid korai 14CH03
 Imtiaz Bhurt 14CH17
 Faisal Bhangwar 14CH30
 Abdul Haseeb 14CH34
 Muhammad Saleh 14CH41
 Abdullah Gopang 14CH51

3. Instrumentation in sugar industry
 Instrumentation is the art and science of
measurement and control of process variables within a
production or manufacturing area. The process
variables used in industries are Level, Pressure,
Temperature, Humidity, Flow, pH, Force, Speed etc.
 When a device is designed to perform without the
need of human inputs for correction it is called
automatic control

4. Goal Instrumentation
 Instrumentation and control engineers works with the
goal of improving.
 Productivity,
 Optimization,
 Stability,
 Reliability,
 Safety,
 Continuity.

5. Sensors
 Sensor measure the physical quantity and converts
into signal which can be observed by observer or by an
instrument.
 E.g, thermocouple measure the temperature and
converts it into the voltage which can be observed by
voltmeter.

6. Process steps in sugar industry
 Cutting or slicing
 Juice Extraction
 Clarification (juice purification)
 Evaporation
 Crystallization
 Centrifugaling
 Drying and Screening

7. CUTTING or SLICING
 The cane is cut into small pieces.
 Here, We control the flow rate of cane towards the cutter
& the size of pieces.
 & the flow rate is depend upon capacity of the cutter.

9. Juice extraction
 Here the juice is extracted from sugar cane
 Juice extraction is the process of squeezing the juice
from the cane under a set mills using high pressure
between heavy iron rollers. Those mills can have from
3 up to 6 rolls.
 Before , entering in the rollers there is electric
magnetic drum which removes the metallic parts
present in raw material.

10. Juice extraction
 Its actioning is provided by steam turbines , electric
motors or hydraulic devices.

11. Juice extraction
 During grinding, hot water is sprayed on to the
sugarcane to dissolve any remaining hard sugar. The
smaller pieces of cane are then spread out on a
conveyer belt.

12. Roller Mill

13. Juice clarification
 In juice clarification tank , a PH detector is fitted
which measure the PH of the juice .
 Sugar cane juice has a pH of about 4.0 to 4.5 which is
quite acidic. Calcium hydroxide, also known as Milk of
lime or limewater, is added to the cane juice to adjust
its pH to 7.
 Here the Controlling Variable is PH maintaing.

14. PH measuring methods
 Measuring PH by using indicator.
 Hydrogen electrode method.
 Semi-conductor sensor method.
 PH imaging.

15. PH Meter

16. Juice clarification

17. Evaporator
• Generally the evaporators are used to remove the
water percentage from the Juice,
• three vacuum-boiling cells or bodies are arranged in
series so that each succeeding body has a higher
vacuum (and therefore boils at a lower temperature).
• The syrup leaves the last body continuously with about
65 percent solids and 35 percent water.

18. Controlling variable in Evaporator
 The controlling variable in Evaporator are
 Feed flow rate
 Concentration (composition)
 Temperature
 Steam flow rate

19. Evaporator

20. Crystallization & Centrifuging
 This syrup is further concentrated under vacuum in a
vacuum boiling pan until it becomes supersaturated.
 This method boils the sugar liquors in three stages,
called A-, B- and C-.
 The mother liquor from the first crystallization step
(A-product) is again crystallized in vacuum pans and
then passed through continuous sugar centrifuges

21. Crystallization & Centrifuging
 The mother-liquor is again crystallized in vacuum
pans for sufficient to exhaust molasses (called
massecuite).
 Then the massecuite is re-heated in order to reduce its
viscosity and then purged in the C-produced
centrifugals.
 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

22. Controlling Variables
 Feed controlling
 Brix Value
 Concentration (Composition)
 Temperature

23. Dryer
 Dryer removes the Moisture content from sugar
Granulators.
 Controlling variables are
 Feed flow rate,
 Hot air flow rate,
 Moisture

24. Dryer

25. Screening
 Here the sieve separates the regular and irregular
granulators.
 The irregular crystals are recycled to the Crystallizer.
 Regular crystals go towards to the Packing section

26. Solid level measuring sensors
 Vibrating point level sensors
 Ultrasonic level sensors.
 Laser sensors
 Load cell
 Radar sensors
 Microwave level sensors
 float level sensors
 optical level sensors