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Ruthvik Ricky
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- 3. Sugar Introduction, Rawand Refined Sugar, Factors Affecting Sugar Storage 3
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- 5. INTRODUCTION Sugar • General termindicating sweet carbohydrates • Mono-, di- and poly-saccharides • Obtained from plants, largely sugarcane & sugar beet plant 5
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- 7. Harvesting Of Sugarcane •Fully mature • Two types – Manual – Mechanical 7
- 8. Steps included 1. Firstlythe cane is brought to the factory 2. later that is cleaned thoroughly 3. Then it is cut into pieces 4. to extract the juice they were passed into large roll crushers 5. then the juice is clarified in three stages 6. next they were boiled in the boilers 7. They will be crystallized to form solid forms of sugar 8. Then they will be separated from a black liquid called molasses trough a process called centrifuge
- 9. The pictorial representationof the following process
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- 11. Bringing cane to thefactory
- 12. Transport and Handling •Animal driven carts • Trolleys • Trucks 5/13/2016 12
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- 14. Material Handling andStorage • Stored in cane yards • Carried from cane yard to feeding area by – hook/chain – Cranes – Reeling's – Conveyer belt – Carry – Huge suction truck 14
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- 17. Cutting of Canes •To aid the cane crushing • Cane knives to cut cane into small pieces 17
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- 19. Shredding • To removeleaves and nodes • Hammer mill shredder 19
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- 21. CRUSHING • Cane crushedto break hard structure • Cells containing juice are ruptured • No juice extracted • Increase efficiency of juice extraction • Subjected to crusher with corrugated blades 21
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- 23. MILLING TANDEMS • 3roller mills connected in series – Top roller – Feed roller – Discharge roller • 5-7 in number • Extract the juice from crushed cane 23
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- 27. USE OF BAGASSE •Stored in bagasse storage • Used as fuel to generate steam • Steam used for – Generating electricity – Evaporation of juice before crystallization 27
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- 29. CLARIFICATION • To removenon-sugars and impurities – Liming – Sulphitation – Carbonation 29
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- 32. FILTRATION • Mud from clarifierstill contain some residual juice • Filtered to extract residual juice in Rotary Vacuum Filters 32
- 33.
- 34. EVAPORATION • Juice evaporatedto obtain super saturated solution • Increase concentration of juice from 15ᴼ brix to 65ᴼ brix • Juice preheated to around 107-110ᴼC • Two types of evaporators – Single effect evaporators – Multiple effect evaporators 34
- 35.
- 36. CONT… • Steam usedto evaporate juice • 1 liter steam to evaporate 4 liter juice • Steam temperature 113- 130ᴼC at 1st pan and 55ᴼC at last pan • Each subsequent vessel with decreasing pressure • Last pan being under almost a total vacuum 36
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- 38. CRYSTALLIZATION • Carried outin single effect high-vacuum boiling pans • Brix are increased from 65ᴼ to 75ᴼ by boiling at 60ᴼC • Three stages of crystallization – Nucleation – Initiation – elongation 38
- 39. CONT… • Massecuite – mixtureof crystals and mother liquor (molasses) resulting from the crystallization • Transferred to crystallizer at low temprature 39
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- 41. CENTRIFUGATION • Separate sugarfrom molasses • Centrifuge operates at 100-1800 rpm • Molasses pass through perforations • Sugar crystals are washed with 85ᴼC water • Raw sugar and molasses 5/13/2016 41
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- 44. DRYING AND PACKAGING •Sugar tumbled through large cylindrical dryers • Sorting • Packaging 44
- 45. PACKAGING • Containers opaque,airtight, moisture/odor proof • Glass canning jars or cans for liquid sugars 45
- 46. FACTORS AFFECTING SUGAR STORAGE •Temperature • Moisture • Quality of sugar • Light • Grain size and distribution • Compression 46
- 47. Later the sugaris classified
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- 49.
Editor's Notes
- #29 FlocculantPolyelectrolyte in solution added to juice to assist clarification. The increase in alkalinity coagulates proteins in the juice. Calcium carbonate absorbs colourants Alkalinity destroys some monosaccharide sugars, mostly glucose and fructose
- #30 Phosphatation involves addition of lime (CaO) and phosphoric acid (H3 PO4 or P2 O5 ) to the melt liquor which results in formation of a calcium phosphate precipitate. Color bodies adsorb onto the calcium phosphate precipitate and are removed during the subsequent clarification and filtration. Polymers are added to aid in the formation of a precipitate floc which is more easily filtered.
- #31 CarbonatationProcess involving introduction of carbon dioxide gas into limed juice or syrup to remove color and nonsugar solids.
- #33 Filter cakeMaterial retained on the filter screens and discharged from the filters after filtering clarifier muds.FiltrateLiquid passed through the screens of the filters.
- #35 CalandriaTubular or plate heating element in a vacuum pan or evaporator vessel.
- #39 3 zones of supresat Metastable, intermediate, labile zones… molecules arrange in crystallization pattern and form a site of attachment of crystals
- #40 Seed Suspension of fine crystals in saturated solution of alcohol