Chapter 7 :

Food Industries
Part 2
Mrs.Eman Al Futaisi
 Types of food Processing
1-Refining
Refining means : sugar obtained from its
source (cane or beets) and converted to the
common food product by various processes
known as refining .
•What is a sugar refinery?
•A sugar refinery is a refinery which
processes raw sugar into white refined
sugar.
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 Sugar Refining
What is the process of
sugar?
Sugarcane is a tropical
grass that grows 10-20 feet
high. A stalk of the sugar
cane plant contains 12-14%
sucrose. The process of
separating sugar from the
sugarcane plant is
accomplished in two steps:
(1)Sugar Mills
(2)Sugar Refineries.

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 (1) Sugar Milling

Sugar cane legs are cut and squeezed to extract it natural

juice, which is boiled until it thickens and molasses-rich
sugar crystals begin to settle.
The molasses-rich crystals are sent to a rapidly spinning
centrifuge to remove molasses and leave pure naturally
sugar crystals.

Molasses : thick, dark brown syrup obtained from raw

sugar during the refining process

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5
 Sugar cane Sugar cane Juice

Molasses Clarified sugar juice

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 (2) Sugar Refining
 The refining process begins with a process called affination
which involves mixing the raw sugar with hot concentrated
syrup to soften the outer coating on the crystals. The crystals
are then separated from the syrup by spinning in a
centrifugal.

 What is AFFINATION?
 Affination is the mix of raw sugar with a warm, heavy
concentrated syrup, which removes the molasses coating
from the sugar crystal. The syrup and crystals are separated
in a spinning centrifugal basket, and the crystals are further
“washed” by a water spray.

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 Simplified scheme of Cane Sugar
Refining( refer to chapter 30)

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 Cane Sugar Refining
Raw sugar is transported in bulk from sugar mills to refineries
where it is transported to the Affination section. In this section,
raw sugar is mixed with affination syrup at 76 oC, producing
affination magma.
This magma is then centrifuged in high-speed centrifugal with
hot water washing. During centrifugation sugar crystals are
retained in the screen and syrup is separated from the raw sugar.
The resulting sugar, affined sugar, is melted with sweet waters
producing affination liquor. Excess of affination syrup will be
sent to the Recovery section.

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 • Due to its high turbidity and due to suspended solids present, affination
liquor must be clarified before decolourization. Clarification can be
performed using one of these processes: (1) Carbonatation or (2)
Phosphatation.
• These processes trap suspended impurities in larger particles which are
easier to separate from the sugar liquor.
1. Carbonation involves adding carbon dioxide and lime(Calcium
hydroxid) to the melted sugar to form a precipitate of calcium carbonate.
2. Phosphatation involves adding phosphoric acid to the melted sugar and
removing the precipitate as a layer from the top of a flotation clarifier.
• In clarifiers the precipitate is separated from the clarified liquor and  a
decolourization of 30 to 50% can be achieved

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 • Clarified liquor is then decolourized, before evaporation
and crystallization. The main decolourizing systems are:
ion exchange resins and Adsorbent Carbons, as granular
carbons and bone char. Other auxiliary decolourizers can
be used, as: powder activated carbons and oxidants as
hydrogen peroxide and ozone.

• After clarification and decolourization a clear liquor,

named fine liquor is obtained.

• In order to save energy and to increase vacuum pan

capacity, fine liquor must be concentrated . This is done by
evaporation, normally using a double effect evaporator.

• Concentrated liquor, named fine syrup, is then crystallized

11 to extract the maximum possible of sucrose in it.
 • The excess of syrups from Affination (affination syrup) or
Crystallization  is crystallized in the Recovery section .The
result products of Recovery are: recovered sugar, which
returns to Affination, and molasses that is discharged from the
Refining process.

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 Watch video on Cane Sugar Refining

https://www.youtube.com/watch?v=93fIwyepBc4

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 Concentration
2. Concentration
Foodstuffs that naturally contain a high percentage of water may be
partially dehydrated as a method or preservation . The processes are
available for food concentration remove water through several
processes like evaporation , reverse osmosis and freeze concentration.
The three processes are competitive and the choice depends upon the
nature of the food although evaporation is by far the most economical
and common . A double-effect evaporator is used for concentration .

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 Concentration
 Evaporation, or concentration by boiling, is the partial
removal of water from liquid foods by boiling off water
vapor.
 It increases the solids content of a food and hence preserves
it by a reduction in water activity.
 Evaporation is used to pre-concentrate foods (for example
fruit juice, milk and coffee) prior to drying, freezing or
sterilization and hence to reduce their weight and volume.
 Advantages:
1. This saves energy in subsequent operations and reduces
storage, transport and distribution costs.
2. There is also greater convenience for the consumer (for
example fruit drinks for dilution, concentrated soups,
tomato or garlic pastes, sugar).

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 Concentration
A multiple-effect evaporator, as defined
in chemical engineering, is an apparatus for
efficiently using the heat from steam to evaporate
water.  In a multiple-effect evaporator, water is
boiled in a sequence of vessels, each held at a
lower pressure than the last. Because the boiling
temperature of water decreases as pressure
decreases, the vapor boiled off in one vessel can
be used to heat the next, and only the first vessel
(at the highest pressure) requires an external
source of heat.

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 Multiple-effect evaporator

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