PRODUCTION OF SUGAR

Tamkanat saad
Redha Khalid
Uswa Zahid
Kaneez Fizza
 Introduction
sugar
General term indication sweet
carbohydrates

Mono, di and poly-saccharides

Obtained from plants largely

sugarcane and sugar beet plant

Pakistan 12th largest producer of sugar

More than 81 sugar mills in Pakistan

Manufacturing process
HARVESTING OF SUGARCANE
 Manual  Mechanical
 Transport and handling

•Animal driven carts

•Trolleys
•Trucks
 Material handling and storage

•Stored in cane yards

•Carried from cane yard to feeding area by

Hook chain

Cranes

Reeling's

Conveyer belt

Huge section truck

Washing
 Cutting of canes

To aid the cane crushing

Cane knives to cut cane into small pieces
 shredding

•To remove leaves and nodes

•Hammer mil shredder
 crushing

Cane crushed to break hard

structure

Cells containing juice are No juice

ruptured extracted

Increase Subjected to
efficiency of crusher with
juice extraction corrugated
 Milling tandems

•Three roller mills connected

in series
-Top roller
-Feed roller
-Discharge roller

•5-7 in number
•Extract the juice from
crushed cane
Products of mills
 Use of Bagasse

Generating
Stored in electricity
bagasse
storage Steam
used for
Evaporation
Used as fuel of juice
to generate before
steam crystallizatio
n
 Clarification or defecation
•To remove non sugar and impurities

-Liming
-Sulphitation
-Phosphatation
-carbonation
 Filtration

•Mud from clarifier still contain some residual juice

•Filtered to extract residual juice in rotary vacuum filters
 Evaporation

Juice evaporated to obtain super saturated solution

Increase concentration of juice from 15 brix to 65 brix
juice preheated to around 107-110 c
Two types of evaporation

Multiple
Single effect
effect
evaporator
evaporator
 continue

•Steam used to evaporate juice

•I liter steam to evaporate 4 liter juice
•Steam temperature 113-130
•Each subsequent vessel with decreasing pressure
 crystallization

Process takes place in

vacuum pan which
boils the juice at lower
temperatures under
vacuum
 crystallization

Carried out in single effect high vacuum boiling pans

Brix are increased from 65 to 75 C by boiling at 60C

Three stages of crystallization

Nucleation Initiation Elongation

Transferred to crystallizer at low temperature

 centrifugation
•Separate sugar from molasses
•Centrifuge operate at 100 to 1800 rpm
•Molasses pass through perforations
•Sugar crystals are washed with 85C water
•Raw sugar and molasses
 centrifuging

Centrifuging removes the liquid that

surrounds the crystals after crystallization

continues Batch

simpler, easier to
result in the extraction
operate and have
of a higher quality
lower maintenance
sugar crystal
costs
Drying and packaging

packaging

sorting

Sugar tumbled
through large
and cylindrical
dryers
Refining
 Affination
•Mixture of raw sugar with high purity syrup 85%
called magma
•Melt outer moat layer of raw sugar crystal at 50c
•Centrifugation to remove resulting syrup from
melting of the outer layer

•The process contains two steps

 Melting and purification

Affinated sugar dissolved with hot condensate to conc. of

72 brix
Melted at 85c in batch or continuous melter

Re-melt may contain some impurities and colorants

Liming
Partial or complete
Carbonization
Colorants remove by decolonization
 Drying and storage

The basic principle to meet

behind the drying customer
process is to pass dry
warm air though a
specifications
loosely packed or
falling layer of raw
sugar to
prevent sucrose lose
as a result of
microbiological or
chemical degradation
packaging
 Raw and refined sugar

Refined
Raw sugar
sugar

Obtained directly from sugar Have white luster and

cane juice without refining transparent

Most natural sugar Bleached

Brown in color due to To remove color and

molasses other impurities
Thank you