PREPERATION ON SUGER FROM SUGER CANE:

 

The preparation of sugar from sugar cane composed of following steps :

. Harvesting and delivery

. Juice extraction

. Clarification

. Concentration

. Crystallization

. Crystal separation and drying

 

HARVESTING AND DELIVERY OF SUGAR CANE:

                                                                                                              Sugarcane is generally harvested in the cooler month of the year , although it is harvested year-round in all over the Sindh . as much of two-third of the world cane crop is harvested by hands but in same countries this process is also done by machine . Harvested cane is transport to the factory by many means and vehicles , such as oxcarts, trucks, rail cars, or barges

 

JUICE EXTRACTION:

                                  After weighing, sugarcane is loaded by hand or crane onto a moving table. The table carries into one or two seats of revolving knifes, which chop the cane into chips in order to expose the tissue and open the cell structure, thus readying the material for efficient extraction of the juice

 

CLASSIFICATION OF EXTRACTED JUICE:

                                                                     Mixed juice from the extraction mills or diffuser is purified by addition of heat, lime, and flocculation aids. The lime is a suspension of calcium hydroxide, often in a sucrose solution, which form of calcium saccharate compound. The heat and lime kill enzymes solution, which forms a calcium saccharate compound. The heat and lime kill enzymes in the juice and increase pH from a neutral acid level of 5.0-6.5 to a neutral Ph . Control of pH important throughout sugar manufacture .

 

CONCENTRATION OF CLARIFIED JUICE :

                                                                                                Steam is used to heat the first of a series of evaporation. The juice is boiled and drawn to the next evaporation , which is heated by vapour from the first evaporation . The process continue through the series until the clarified juice, which consist of 10-15 percent sucrose, is concentrated to evaporator syrup, consisting of 55-59 percent sucrose and 60-65 percent by weight total solids

 

CRYSTALLIZATION ON CONCENTRATED JUICE:

                                                                                                                    Syrup from the evaporator is sent to vacuum pans, where it is further evaporated under vacuum, to super saturation . fine seed crystals are added , and the sager ‘’mother liquor” yield a solid precipitate of about 50 percent by weight crystalline sugar. Crystallization is a serial process and named as A molasses, B molasses, C molasses and final molasses. Which is 25% sucrose and 20%(glucose and fructose).

 

CRYSTAL SEPERATION AND DRYING:

                                                                                           Crystal are separated in basket-type centrifuge machine. The machine continuously break the crystals through continuous centrifuge process and a fine jet of water is sprayed on the sugar pressed against the wall of the centrifugal basket, reducing the syrup coating on each crystal. In modern process is quite extensive in an effort to produce high-purity raw sugar