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SUGAR MANUFACTURING PROCESS FROM SUGARCANE.pptx
- 1. SUGAR MANUFACTURING PROCESS FROMSUGARCANE
- 2. RAW MATERIAL Sugarcane: Thick Tall Perennial grass Flourishes in tropical and subtropical regions.
- 3. Types of sugar Whitesugar (full refined sugar) Brown Sugar (less fully refined and contains a greater amount of thick viscous liquid calledTreacle)
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- 7. PLANTING AND HARVESTING Sugarcane requires 240 C and uniform rainfall of about 80 inches/year. Takes about 7 months to mature in tropical areas. Takes about 12-22 months to mature in subtropical areas.
- 8. Harvesting of sugarcane By HandBy Machine
- 10. Preparation and Processing Cane arrive atthe mill yard Mecha nically unload ed Excess soil and rocks are remov ed Cleani ng 1) Floodi ng warm water 2) Spread ing the cane on agitati ng convey ors 3) Combi ng drums Cane is ready to be milled
- 12. Juice Extraction/ Pressing The pressing process involves crushing the stalks between the heavy and grooved metal rollers to separate the fiber (bagasse) from the juice that contains the sugar. The extracted juice contains 95% or more of the sucrose present.
- 13. Types of machinesused for juice extraction Heavily grooved crusher rollers Swing hammer type shredders Revolving knives cutting the stalks into chips
- 14. Purification of Juice-Clarification and Evaporation The juice from the mill Dark green in color Acid Turbid (thick, muddy)
- 15. Clarification Lime (1 pound/tonof sugarcane juice) Neutralizes the natural acidity of the juice forming insoluble lime salts Heat Coagulates albumin and some of the waxes, fats and gums
- 16. Mud isseparated from the juice through the process of sedimentation The non-sugar impurities are removed by continuous filtration. The final clarified juice contains 85% water and has the same composition as the extracted juice except for the removed impurities.
- 17. Evaporation: Multiple-effect evaporation (4vacuum boiling cells) Condenser Syrup 65% solids 35% water
- 18. Crystallization Singl e stage vacu um pan Syr up is eva por ate d unti l sat ura ted wit h sug ar Sma ll grai n is add ed to the pan “nu clei” Mas sec uite den se mix tur e of syr up and sug ar cry stal s wit h desi red leve lof suc ros e Mas sec uite is disc har ged in cry stall izer s Mas sec uite stir red slo wly and coo led For mat ion of cry stal s
- 19. Centrifugation Done incentrifugal machine. They move at a speed of 1000-1800 RPM. It has a metal sheet containing 400-600 perforations. The metal sheet holds the sugar crystals and the molasses is drained out of it, Sugar crystals after centrifugation are sent to granulator which uses heated air for drying.
- 20. Packaging The driedsugar crystals are then sorted by size through vibrating screens and place in storage bins. Sugar is then sent to be packed in the familiar packaging we see in grocery stores, in bulk packaging or in liquid form for industrial use.
Editor's Notes
- #16 Sedimentation: Separating a particle from a liquid by using force of gravity. The sediment settle at the bottom of the liquid.