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Chapter 2 Ugar Cane Final
Chapter 2 Ugar Cane Final
SUGARCANE
1. Cane Quality
The condition maintained in the process operation are
essentially based on preventing sucrose from decomposition
due to chemical and microbial causes.
For example by chemical cause, under the action of acid the
sucrose solution is decomposed into inverted sugar ( i.e
glucose and fructose).
The importance monosaccharaides present in cane sugar juice
are glucose and fructose termed as reducing sugars, these occurs
in abundance in growing and immature portion of cane but
decrease in the lower parts of the cane stalk.
Sugarcane from field to factory
Cane being perishable raw materials subjected to microbial
deterioration.
2. Post – harvest Deterioration
( glucose and fructose, but low fiber and sucrose, while the
over mature phase is characterized by high fiber and organic
impurities ( organic acid) , but low water.
Forcing maturity
for feeding the mills as also to rupture the cells without extracting
juice.
The preparatory device commonly employed and installed before
2.Shredders which shred cut the cane into long fine pieces.
50-70 %
Dilute
Juice for imbibition
2ND Raw
1 Raw Juice
ST
Juice
Collector Collector
The first mill extracts high purity juice and the brix as also the
1. Simple imbibition: Water alone is applied to bagasse from each mill and
it is not longer practice
a sweet water.
Mixed
Juice
Juice Heater Sulphination/
(65-76 oC Carbonation Tank
Filtrate
liquor ( molasses).
the vacuum pan and reboiled to yield a second masseucite B……. With
Molasses “B”
Centrifuge Centrifuge Centrifuge
“A” “B” “C”
Final Molasses
crystals.
The final refining steps include melting the brown or raw sugar,
CARBONATION
FILTRATION
The clear but tan coloured sugar solution is pumped through a series of
columns containing an ion exchange resin which absorbs the remaining colour
to produce a clear and colourless solution known as fine liquor.
EVAPORATION
The wet crystals are discharged through a rotating drum into which hot air is
continuously blown to remove moisture and dry the crystals. At the exit of
the dryer the crystals are cooled and passed through a sieve to grade the
crystal size. Any dust formed during this process is removed by vacuum and
the sugar then conveyed to the packing area for final packing into 50kgs
bags.