The document summarizes the manufacturing process for sugar from sugar cane. Key steps include: 1) Crushing sugar cane and extracting juice through a series of pressure mills. 2) Treating the juice with lime and sulfur dioxide to precipitate impurities. 3) Heating and clarifying the juice in an evaporator to concentrate it for crystallization. 4) Separating sugar crystals from syrup using centrifugal separation. Bagasse is used as fuel.

1. CHEMICAL ENGINEERING
L.D. COLLEGE OF ENGINEERING
CHEMICAL PROCESS INDUSTRY-2
o Kansagara Meet
o Enrolment No.- 130280105021

2. MANUFACTURING
OF
SUGAR

3.  Quantative Requirement
 Flow Sheet
 Process Description
 Major Engineering Problems

4. Quantative Requirement
o BASIS:
- 1 ton of raw sugar (97% sucrose)
- Sugar Cane
- Water
- Lime
- SO2
o PLANT CAPACITY:
- 100-400 tons per day of sugar

5. Flow Sheet

6.  Process Description
 Canes are crushed in crushers and then passed through a series of pressure mills
containing grooved walls. Weak juice and water are make-up added as extra fluid to
optimize juice yield at 95%-97%.
 Then juice treated with calcium phosphate and lime to get precipitate and SO2 is
bubbled through until the pH is 7 to 7.1. This product provide maximum impurities. SO2
also act as bleaching agent.
 In this closed system, coil is used to heat and then clarify liquid outlet. This clarified
liquor overflows to the evaporator. The underflow muds are process on continuous
rotary press to recover sugar solution. The filter cake is used for fertilizer.
 This juice send to 3,4, effect evaporator to decrease concentration of water and
crystallization.
 Mixture of crystals and syrup, called massecuite, is separated by high speed basket
centrifugal. The final mother liquor is known as blackstrap molasses sent to evaporation
and get final product of crystal of sugar.
 The pulp expelled from the last mill, known as bagasse used as steam boiler fuel.

7.  Major Engineering Problems
o Extraction of juice from cane
o Choice of flocculation agent
o Evaporation and crystallization
o Separation of crystals from syrup
o Inversion of sugar