Professional Documents
Culture Documents
13ch156sugurindustry 131113014208 Phpapp02
13ch156sugurindustry 131113014208 Phpapp02
INTRODUCTION:-
when we reach for the sugar bowl, we are reaching for sucrose. And,
whether you know it or not, we’re opting for one of the purest foods found
on the kitchen pantry shelf and in prepared food products. For thousands of
years sugar has been an important food ingredient that provides a balanced
sweet taste, safety as a preservative and provides functional properties
essential in a multitude of foods. Sugar (sucrose) is a natural carbohydrate,
found in fruits and vegetables.
All green plants manufacture sugar through photosynthesis , the process by
which plants generate energy and food reserves from sunlight .
Just as sugar plays a vital role in the growth
and life cycle of plants, it is an important ingredient in our food supply. While
all fruits and vegetables produce sugar, the sugar cane and sugar beet plants
contain the most accessible stores of sucrose.
RAW MATERIAL :-
In sugar industry processes sugar cane and sugar beet are used to
manufacture edible sugar. More than 60% of the world’s sugar production is
from sugar cane; the balance is from sugar beet. Sugar manufacturing is a
highly seasonal industry, with season lengths of about 6 to 18 weeks for
beets and 20 to 32 weeks for sugar cane. Approximately 10% of the sugar
cane can be processed to commercial sugar, using approximately 20 cubic
meters of water per metric ton of cane processed. Sugar cane contains 70%
water; 14% fiber; 13.3% saccharose (about 10 to 15% sucrose), and 2.7%
soluble impurities.
There are two main raw materials used for
production of sugar ,
Cane sugar
Beet sugar
Cane sugar :-
Structure of
sucrose :-