Neory T.

Mangaliman ChE150 A01 Sugar Milling Process

The sugarcanes are (1) washed to remove soil and other particles. Then, the sugarcanes are (2) cut into shorter fragments for easy milling. Then cut fragments are (3) milled/crushed by crushing rolls and solid-liquid extraction is done in a counter-current process using fresh hot water at one end pumped in the opposite direction to the cane. Usually, there are three to seven sets of three-roll crushers employed in the sugar industry. Compound imbibition or repeated dilution and milling of the sugarcane are done to ensure a higher yield of sucrose. After this stage, the raw juice is turbid (highly colored) and the pH of the solution is about 5.5 to 6.5. Under acidic conditions, inversion happens. Inversion is when sucrose, a disaccharide, reverts back to its original constituents, glucose and fructose. To prevent this from happening, (4) milk of lime is added to raise the pH of the solution to 7.5 to 8.5 and phosphate is added to the solution to coagulate impurities and let them settle at the bottom. The precipitated mud is removed in the clarifier. The clarified solution is usually 85% water and 15% sucrose. By (5) evaporation, the concentration of this liquid will be increased to 65% to 68% sucrose solution. Mutiple-effect evaporators are commonly employed because of increased efficiency. The syrup, which is very dark brown in color, is agitated in the crystallizer to induce (6) crystallization of sucrose crystals, sugar. The sugar crystals, with some adhering mother liquor, are (7) dried in the centrifuge. After this, raw sugar is now ready for (8) packing to be sold or to be processed and refined. Trivia: A typical sugar cane stalk might contain 12-14% fibre which, with 50% moisture content, gives about 25 to 30 tonnes of bagasse per 100 tonnes of cane or 10 tonnes of sugar.