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Sugar

Sugar can be extracted from sugar cane or sugar beets. The extraction process involves chopping or shredding the raw materials, crushing them to extract the juice, clarifying the juice by adding lime and heating it, evaporating water from the clarified juice in vacuum boilers, crystallizing the syrup in vacuum pans by adding seed crystals and evaporating more water, and centrifuging the crystallized mixture to separate the sugar crystals from the molasses. The crystals are raw sugar and the final molasses has other industrial uses.

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48 views

Sugar

Sugar can be extracted from sugar cane or sugar beets. The extraction process involves chopping or shredding the raw materials, crushing them to extract the juice, clarifying the juice by adding lime and heating it, evaporating water from the clarified juice in vacuum boilers, crystallizing the syrup in vacuum pans by adding seed crystals and evaporating more water, and centrifuging the crystallized mixture to separate the sugar crystals from the molasses. The crystals are raw sugar and the final molasses has other industrial uses.

Uploaded by

jantskie
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Manufacture of Sugar

Sugar
SUGAR is manufactured by many plants, and
many occur naturally.

Nomenclature
by their chemical and physical properties
(e.g. sucrose, glucose, fructose, etc.)
by where they are extracted (commercially)
(e.g. cane sugar, beet sugar, etc.)
Sugar

Simple Sugars Glucose C6(H2O)6


(monosaccharides) Fructose

Sucrose
Compound Sugars
Carbohydrates Lactose C12(H2O)11
(disaccharides)
Cm(H2O)n Maltose

Cellulose
Polysaccharides (C6H10O5)n
Starch
Formation of Sucrose

Sucrose chief constituent of all sugars (also


called saccharose)

CO2 + H2O = CH2O + O2


12CH2O = C6H12O11 + C6H12O6
C6H12O11 + C6H12O6 = C12H22O11 + H2O
Raw Materials
Sugar Beet
Raw Materials
Sugar Cane
Sugar Cane & Sugar Beet Compared
BEET CANE

Wt. of crop per acre (tons) 12 66

% sucrose in plant 16 17 16

Commercial sugar obtained


1.7 2.0 6.0
per acre (tons)
Commercial sugar obtained
15 16.5 14.5
% on plant
Extraction of Juice
1. Cane preparation
- unloaded canes are
a. cut by revolving
cane knives to chips but
extract no juice
b. shredded by
shredders tearing the
canes into shreds but
extract no juice
Extraction of Juice
2. Cane milling
-from the shredder
canes are crushed in
grooved mill rollers
that break the cane
and express a large
part of the juice
Extraction of Juice
To aid in the extraction of juice, sprays of
water (65 -85 C) or thin juice directed on the
blanket of bagasse as it emerges from each mill
to help leach out the sugar, this is called
imbibition.
Purification of Juice: Clarification
The clarification process is designed to
remove both soluble and insoluble
impurities by employing lime and heat as
clarifying agents.

Milk of lime is added to the extracted


juice and is heated to boiling.
Ca(OH)2(aq) + CO2(g) CaCO3(s) + H2O(l)
Purification of Juice: Clarification
Heating the limed juice:
a. coagulates albumin and some fats, waxes
and gums
b. the precipitate entraps suspended solids
and other particles
Muds are then filtered and the juice goes back
to clarification. The press cake is discarded
to the fiels as fertilizers.
Evaporation
The clarified juice has the same
composition as the raw extracted juice
except for the removed impurities. It
contains about 85% water. 2/3 of this water
is evaporated in succeeding vacuum-boiling
cells (bodies). The syrup leaves the last body
with 65% solids and 35% water.
Crystallization
Crystallization takes place in single-
effect vacuum pans where the syrup is
evaporated until saturated with sugar. Seed
grain is added to serve as nuclei for the sugar
crystals, and more syrup is added as the water
evaporates. Then the crystals and syrup form
a dense mass known as massequite. The strike
is then discharged into a mixer or crystallizer.
Crystallization
Crystallization in Motion
- progressive lowering of the temperature
with continuous stirring reduces the
solubility and forces crystallization to occur.
Crystallization in vacuum pans
- solubility is reduced by evaporating water
from the solution.
Centrifuging

The massecuite from the mixer or


crystallizer is sent to centrifugals. These
cylindrical baskets have perforated walls
and wire cloth, where the molasses passes
through leaving the crystals behind.
Products
The crystals collected from the
centrifuges of the vacuum pans (except for
the last) are sold in the market as raw sugar.
While crystals from the centrifuge of the
last vacuum pan are used as seed grain
(nuclei) mixed with syrup for the preceding
pans. The final molasses (or blackstrap) is
used as cattle feed, in the manufacture of
industrial alcohol, yeast production, etc.

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