SUGAR

INDUSTRY
Prepared by:
Metran, Ma. Glorina Ivy D.
Mifa, Jeryll Danne
Quion, Lorraine T.
I. INTRODUCTION: SUGAR
■ Carbohydrates that provide
energy for the body.
■ The most common sugar in the
body is glucose
■ Some are found naturally in
foods (e.g. fruit, vegetables and
milk)
■ Others are used during
processing and cooking
 The most common kinds of sugar
 The most common kinds of
sugar
 Sugar in our kitchen
 Sugar in our kitchen
II. PROCESS DESCRIPTION
■ Planting and harvesting
– Sugarcanes grow in tropical or subtropical areas
– tall cane stalks are cut down and laid on the ground before
burning
– harvested cane stalks are loaded mechanically into trucks
or railroad cars and taken to mills for processing into raw
sugar.
II. PROCESS DESCRIPTION
■ Preparation and Processing
– excessive soil and rocks are removed (sugarcane)
– washed and then cut into strips (beets)
–  diffusion cells
II. PROCESS DESCRIPTION
■ Juice Extraction Pressing
– heavily grooved crusher rollers break the cane and extract a
large part of the juice (swing-hammer type shredders or
Revolving knives)
– pressing process
– Hot water is sprayed onto the crushed cane
countercurrently as it leaves each mill for diluting.
– The mass is then diffused
– sugar is separated from the cut stalks
II. PROCESS DESCRIPTION
■ Purification of juice — Clarification 
and Evaporation
– clarification (or defecation) process is designed to remove
both soluble and insoluble impurities that have not been
removed by preliminary screening.
– The muds separate from the clear juice through
sedimentation. 
– two-thirds of the water is removed through vacuum
evaporation.
II. PROCESS DESCRIPTION
■ Crystallization
– syrup is evaporated until saturated with sugar
– small grains of sugar (seeds) are added to the pan
– dense mixture of syrup and sugar crystals,
called massecuite, is discharged into large containers
known as crystallizer
II. PROCESS DESCRIPTION
■ Centrifugaling
– high-speed centrifugal action used to separate the
massecuite into raw sugar crystals and molasses
II. PROCESS DESCRIPTION
■ Drying and Packaging
– dried by being tumbled through heated air in a granulator.
– Sugar is then sent to be packed in bulk packaging, or in
liquid form for industrial use
III. PROCESS FLOW DIAGRAM
IV. ADVANCES ON SUGAR
PRODUCTION
“GREEN”

GREATLY REDUCED ENERGY and EQUIPMENT NEEDS

IV. ADVANCES ON SUGAR
PRODUCTION

Improved design of Cane and Bagasse Diffuser

V. LOCAL MANUFACTURERS

 Department of
Agriculture - Sugar
Regulatory Admission
– Governs and takes care
of the statistics,
researches,
advancements, etc. about
sugar in the country.

https://www.sra.gov.ph/stak
e-holders/directory-of-
sugar-mills/
V. LOCAL MANUFACTURERS
 VI. INTERNATIONAL
MANUFACTURERS
 Südzucker AG
– German company, the largest
sugar producer in Europe
– Annual production of around
4.8 million tonnes.
– Has 30 sugar factories and 3
refineries in Austria, Belgium,
Czech Republic, France,
Germany, Hungary, Moldova,
Poland, Romania Slovakia
and Bosnia-Herzegovina.
VI. INTERNATIONAL
MANUFACTURERS■ Ranked as the world's fifth
largest sugar producer, and the
largest producer in Asia.
■ In Thailand, Mitr Phol has six
sugar mills, with a total
processing capacity of
130,500 tons of sugar cane
daily.
■ The yearly sugar cane
processing capacity is about
20 million tonnes, yielding a
sugar output of approximately
2 million tonnes per year.
THANK YOU!