INDUSTRIAL TRAINING REPORT

OF

DHAM PUR
SUGAR MILL
(SUGAR MANUFACTURING PROCESS)
(2016)

SUBMITTED BY: SUBMITTED TO:

VIPUL SHARMA Mr. H.N Gupta

ROLL NO:(1405240061)
BATCH: 2014-2018

ACKNOWLEDGEMENT
 
At the very outset, I am highly indebted to DHAMPUR SUGAR MILLS,
DHAMPUR, BIJNOR for giving me an opportunity to carry out my TRAINING
REPORT on
“SUGAR MANUFACTURING PROCESS”
at their esteemed organization. I would specially thank 
Mr. SHOBHIT SAXENA ( Head Trainer),

DHAMPUR SUGAR MILLS, BIJNOR for giving time and guidance throughout
my training without whom it would have been impossible to attain success. My
heartiest thanks to other trainees and employees at DHAMPUR SUGAR MILLS
for helping me throughout the training tenure .I own my regards to the entire
faculty of the department of Mechanical Engineering at
INSTITUTE OF ENGINEERING AND TECHNOLOGY
from where I have learnt the basics of Mechanical Engineering and whose informal
discussions and able guidance was become a light for me in theentire duration of
this work. Not only to fulfill a formality but also to express the feelings in our
heart, we put on record our deepest grated and profound indebtedness to all of
them who help us by right guidance, upgrading our programming skills, and
troubleshooting while doing the assignments. At last but not the least, I would like
to pay my sincere regards to the Faculty members for their invaluable support and
blessings, which were a vital necessity for the completion of my project work .As a
final personal note, I am grateful to, my parents, who are inspirational to me in
their understanding, patience and constant encouragement.

VIPUL SHARMA

Sugar Manufacturing Process

1. Growing & Harvesting the Cane.
2. Cane preparation for Milling.
 3. Milling.
4. Clarification.
5. Evaporation.
6. Crystallization.
7. Centrifugation.
8. Drying.
9. Refining.

Cane weighting: -
The cane is generally weighted on large
platform scale in the transport unit in which it is
received at the mill-railway car, trailer cart o
the like, where direct weighting is
impracticable.
Cane cleaning equipment: -
 As apart of the cane carrier or auxiliary to it,
is a process of cleaning the cane by water
from associated mud resulting due to
harvesting

Preparations of Cane for milling: -

The milling process may be separated into
tow steps, the preparation of the cane by
breaking down the hard structure and purring
the cell, and the actual grinding the cane. The
preparation of the cane is accomplished in
several ways:
1. By revolving cane knifes that cut the cane
into chips but extracted no juice.
2. By shredders that tear the cane into
shreds but extract no juice.
 3. By crushers that break and crush the
structure of the cane, extracting a large
proportion of the juice.
4. By combination of any or all of the previous
ways.

Milling machinery: -
• Milling Machinery is composed of three
rollers arranged in triangular form.
• A set of three to seven machines.
• Each mill unit is commonly driven by
separate motor power, steam engine,
electric motor, or steam turbine.
• The three rolls are known respectively as
the top roll, the cane roll (entering) or feed
roll, the bagasse roll or discharge roll.
Adding water or thin juice to the bagasse after
each mill dilutes the content juice and increases
the extraction as this juice is expressed
Clarification
– The primary object of the clarification is
to remove from the juice the maximum
quantity of impurities.
• The degree of clarification has great bearing
on the subsequent stations of the factory,
affecting the pan boiling, the centrifuging,
the quality of the products, and most
important of all, the yield of raw sugar.
Added Chemicals as follows:
1. Soluble phosphates (P2O5)
 clearer juice.
 fewer lime salts in clarified juice.
 more rapid settling.
 faster mud filtration.
 better sugar.
2. Polymer flocculants:
 increases settling rate.
 reduces mud volume.
 decreases poly in cake.
 and most important increases the
clarity of the clarified juice.
3. Lime: (as milk) in order to raise pH to 7.
• Result of clarification:
The clarification process divides the whole
juice into tow portions: -
1. The clarification that comprises 80 to 90%
of the original juice, almost invariable, goes to
the evaporators without further treatment.
2. The precipitated settling, the scrums or
mud waters; which are filtered after various
methods of treatment.
Filtration:

• In filtration process the rotary -type vacuum

filter in common use.
• The filter consists of rotating drum covered
with perforated plate of copper or other
metal, which dips into a bath containing the
mud water.
• The filter divided into four sections.
• Hot water and Bagacillo are added to the
mud to increase filtration efficiency.
• Filtration Result:
– Clarified Juice Sent directly to
the evaporators.
– Filter Cake.
Evaporation & Crystallization:
• Evaporation of water from the sugar
solution to yield a final crystalline product.
• The evaporation is done in tow stages:
1. First in an evaporator station to
concentrate the solution.
2. Second in Evapo- Crystallizer to crystallize
the sugar from solution.
Evaporation:
• Removes about 90% of the water from the
clarified juice;
• The multiple-effect is usually extended to
three, four, and more effects.
• Evaporation increasing the juice solids from
about 15 Brix to about 65-70 Brix. Which is
the Syrup.
Evapo- Crystallizers:
• There fore the function of evapo-crystallizer
is to produce satisfactory sugar crystals
from syrup
• (seed grain) to serve as the nuclei for the
sugar syrup.
• When Brix reaches 78-80, crystals begin to
appear and the nature of the material
changes.
It’s then called “massecuite

Centrifugal Machines:

• The basic function of the Centrifugal

machines is to the crystals in the
 massecuite from the surrounding molasses
or syrup by centrifugal force.
• The Raw sugar is then sent to dryers or
refining unit according to the type of
desired final product.
• Molasses is by-product which is used as a
raw material for other products.
Dryers:

The wet raw sugar from centrifuges goes to

rotary drier to remove the water from the wet
sugar to reduce moisture content to 0.5-2%;
using hot air at 110ºC which flow counter
currently with sugar