Presentation Transcript

Slide1:
OKS Products Applications For Sugar Industry

Slide2:
PROUCTION PROCESS SUGAR INSUDTRY

Slide3:
1. WEIGHING AND SAMPLING Once inside the factory grounds the lorries drive over a
weighbridge where their gross weight is automatically measured. At the same time a sample of
the particular load is taken to determine the sugar percentage and the amount of tare in the
overall load. Tare may consist of clay, stones, beet tops, etc. It is deducted from the gross weight
of the load in order to determine the net weight of clean beet delivered.

Slide4:
2. UNLOADING There are two systems of unloading - dry unloading and wet unloading. When
dry unloading, the beet is conveyed from the lorry by a series of conveyer belts to open air silos
where it is stored. In wet unloading the beet is washed from the lorry by means of a powerful jet
of water. Beet is transferred from the silos to the factory by means of water. En route to the
production process, stones and grass are removed in a series of stone and grass catchers. The beet
is thoroughly washed before processing to remove all traces of clay and sand.

Slide5:
3. DIFFUSION The actual sugar is inside the beet and has to be extracted. In order to extract the
sugar the beet is first cut up into elongated slices. Sugar is then extracted from the beet by
diffusing it out with hot water. This is done in a large vessel specially designed for this purpose.
Beet slices are fed in continuously at one end and hot water at the other end. A solution of sugar
emerges from one end and the exhausted beet slices emerge from the other. The exhausted beet
slices, or pulp, are mixed with molasses then dried and sold as an animal feed. The solution now
left to continue for the rest of the process is referred to as the raw juice. This contains about 14%
sugar and is black in colour.

Slide6:
4. SATURATION At the diffusion stage other substances are extracted from the beet as well as
the sugar. But before sugar can be produced in a white crystalline form it is necessary to remove
as many of these non-sugars as possible. This part of the process is referred to as juice
purification. The main raw materials used in the purification are lime and carbon dioxide gas
which are got by burning limestone in a kiln. These substances are added to the juice causing
non-sugars to be precipitated out of the solution. The solid material is then filtered off. After
juice purification the juice has a light yellow colour.

Slide7:
5. EVAPORATION The purified juice is a sugar solution containing approximately 14% sugar
and 1% non-sugars. It is now necessary to concentrate this solution. This is done by boiling off
water from the solution in large vessels known as evaporators. On entering the evaporators, the
solution contains approximately 14% sugar. On leaving the evaporators it contains
approximately 60%.

Slide8:
6. VACUUM PANS In order to turn the sugar into a crystalline form it is now necessary to
evaporate still more water. This is done at a reduced temperature and pressure in large vessels
known as vacuum pans. Syrup is fed to the pans and as the water is evaporated off, the crystals
of sugar begin to grow. When the pan is full it contains about 50 tonnes of a mixture of sugar
crystals in syrup. The contents are then discharged into large holding vessels known as
crystallizers.

Slide9:
7. CENTRIFUGALS The next step in the operation is to separate the sugar from the syrup. This
is done in automatically controlled machines known as centrifugals. In them the syrup is spun off
and the sugar crystals remain. The wet sugar is then dried, screened, cooled and sent to large
bulk storage silos each of which can contain up to 50,000 tonnes. The syrup from the centrifugals
still contains a lot of dissolved sugar. This syrup is put back through two more boiling stages in
order to extract still more sugar. The final syrup from which it is no longer practical or
economical to extract more sugar is known as molasses. It contains some sugar together with
non-sugars which were not removed at the juice purification stage. It is mainly used for animal
feed. The total time from beet washing to white sugar is about twelve hours. Depending upon
sugar content of the beet, 100 tonnes of beet will give approximately 12-14 tonnes of sugar and
3-4 tonnes of molasses.

Slide10:
WEIGHING AND SAMPLING 2. UNLOADING 3. DIFFUSION 4. SATURATION 5.
EVAPORATION 6. VACUUM PANS 7. CENTRIFUGALS Cane Leveling Bearings – OKS
410 Fibrizer Bearings – OKS 400 Crown & Pinion Gear Lubricant – OKS 400 Heavy Duty
Reduction Gear Boxes – OKS 30 as an additive Centrifuge Bearings – OKS 420

Slide11:
OKS MRO Products For Sugar Industry OKS 601- Multifunctional Oil OKS 2621 – Contact
Cleaner OKS 451 – Adhesive Chain Lubricant OKS 2901 – Belt Dressing Spray OKS 200 –
Mos2 Assembly Paste OKS 240 – Copper Anti Seize Compound OKS 260 – Food Grade
Assembly Paste - White OKS 476 – Multipurpose Food Grade Grease OKS 1110 – Silicon
Valve & Packing Grease – For Elastomer OKS 2650 – Biological,water based NSF approved
Cleaner

Slide12:
Thank You For Your Attention
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