ruthvik ricky

This is

3

SUGAR MANUFACTURING PROCESSSugar Introduction, Raw and Refined Sugar, Factors Affecting Sugar Storage

4

5

INTRODUCTION

Sugar• General term indicating sweet

carbohydrates• Mono-, di- and poly-saccharides• Obtained from plants, largely sugarcane

& sugar beet plant

6

MANUFACTURING PROCESS

7

Harvesting Of Sugarcane• Fully mature• Two types

– Manual– Mechanical

Steps included1. Firstly the cane is brought to the factory 2. later that is cleaned thoroughly3. 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 boilers7. 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

The pictorial representation of the following process

10

FLOW DIAGRAM

transportation

Bringing cane to the factory

05/02/2023 12

Transport and Handling• Animal driven carts• Trolleys• Trucks

05/02/2023 13

FLOW DIAGRAM

14

Material Handling and Storage

• Stored in cane yards• Carried from cane yard to feeding area by

– hook/chain– Cranes– Reeling's– Conveyer belt– Carry– Huge suction truck

15

16

Washing

17

Cutting of Canes• To aid the cane crushing• Cane knives to cut cane into small pieces

18

FLOW DIAGRAM

19

Shredding • To remove leaves and nodes• Hammer mill shredder

20

Extraction of juice

21

CRUSHING • Cane crushed to break

hard structure• Cells containing juice

are ruptured• No juice extracted• Increase efficiency of

juice extraction• Subjected to crusher

with corrugated blades

22

FLOW DIAGRAM

23

MILLING TANDEMS• 3 roller mills

connected in series– Top roller– Feed roller – Discharge roller

• 5-7 in number• Extract the juice from

crushed cane

24

25

PRODUCTS OF MILLS

26

FLOW DIAGRAM

27

USE OF BAGASSE• Stored in bagasse storage• Used as fuel to generate steam• Steam used for

– Generating electricity– Evaporation of juice before crystallization

28

FLOW DIAGRAM

29

CLARIFICATION• To remove non-sugars and impurities

– Liming – Sulphitation– Carbonation

30

31

FLOW DIAGRAM

32

FILTRATION• Mud from

clarifier still contain some residual juice

• Filtered to extract residual juice in Rotary Vacuum Filters

33

FLOW DIAGRAM

34

EVAPORATION• Juice evaporated to 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

35

MULTI-EFFECT EVAPORATOR

36

CONT…• Steam used to 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

37

FLOW DIAGRAM

38

CRYSTALLIZATION• Carried out in single effect high-vacuum boiling

pans• Brix are increased from 65ᴼ to 75ᴼ by boiling at

60ᴼC• Three stages of crystallization

– Nucleation – Initiation– elongation

39

CONT…• Massecuite

– mixture of crystals and mother liquor (molasses) resulting from the crystallization

• Transferred to crystallizer at low temprature

40

FLOW DIAGRAM

05/02/2023 41

CENTRIFUGATION • Separate sugar from molasses • Centrifuge operates at 100-1800 rpm• Molasses pass through perforations• Sugar crystals are washed with 85ᴼC water• Raw sugar and molasses

42

05/02/2023 43

FLOW DIAGRAM

44

DRYING AND PACKAGING• Sugar tumbled through large cylindrical dryers• Sorting • Packaging

45

PACKAGING• Containers opaque, airtight, moisture/odor proof• Glass canning jars or cans for liquid sugars

46

FACTORS AFFECTING SUGAR STORAGE

• Temperature• Moisture• Quality of sugar• Light • Grain size and distribution• Compression

Later the sugar is classified

48

Thanks For Your Attention

49

ANY QUIRIES

???