What is Sugar?
What we call sugar,
sugar the chemist knows as
sucrose, in the grouping called carbohydrates.
The simplest
p
of the sugars
g
is g
glucose,, C6H12O6
Sucrose, C12H22O11, is a condensation molecule
made up of two glucose molecules.
Prepared by Dr. Noaman Ul-Haq
The p
process wherebyy p
plants make sugars
g
is p
photosynthesis.
y
The p
plant
takes in carbon dioxide from the air though pores in its leaves and absorbs
water through its roots. These are combined to make sugar using energy
from the sun and with the help of a substance called chlorophyll.
chlorophyll Chlorophyll
is green which allows it to absorb the sun's energy more readily and which,
of course, gives the plants' leaves their green color. The reaction of
photosynthesis
h t
th i can be
b written
itt
as the
th following
f ll i
chemical
h i l equation
ti
when
h
sucrose is being made:
12 CO2 + 11 H2 O = C12 H22 O11 + 12 O2
carbon + water = sucrose
dioxide
+ oxygen
Statistics of Sugar
StatisticsofSugar
Sugar is produced in 121 Countries.
Global production now exceeds 120
Million tons a year.
Per Capita annual consumption is 30 46
kg.
Approximately 70% is produced from
sugar cane.
The remaining 30% is produced from
sugar beet.
Prepared by Dr. Noaman Ul-Haq
History of Sugar
It is thought that cane sugar was first used by man in
P l
Polynesia
i from
f
where
h
it spread
d to
t India.
I di
In 510 BC the Emperor Darius of what was then Persia
invaded India where he found "the reed which gives
h
honey
without
ith t bees.
b
10
11
PreparedbyDr.NoamanUlHaq
12
Cane weighting
The cane is generally weighted on large
platform scale in the transport unit in which it
is received at the mill-railway car, trailer cart o
the like, where direct weighting is
impracticable.
impracticable
13
14
15
3 Milling
3.
Milling
g Machinery
y is composed
p
of three rollers
arranged in triangular form.
A set of three to seven machines.
Each mill unit is commonly driven by separate
motor power, steam engine, electric motor, or
steam turbine.
The
Th th
three rolls
ll are kknown respectively
ti l as th
the ttop
roll, the cane roll (entering) or feed roll, the
bagasse roll or discharge roll.
Adding water or thin juice to the bagasse after
each mill dilutes the content juice and increases
p
the extraction as this jjuice is expressed.
Prepared by Dr. Noaman Ul-Haq
16
4 Clarification
4.
The primary object of the clarification is to
remove from the juice the maximum
quantity
q
y of impurities.
p
The degree of clarification has great
g on the subsequent
q
stations of the
bearing
factory, affecting the pan boiling, the
centrifuging, the quality of the products,
and
d mostt iimportant
t t off all,
ll the
th yield
i ld off raw
sugar.
Prepared by Dr. Noaman Ul-Haq
17
clearer juice.
fewer lime salts in clarified juice.
more rapid settling.
faster mud filtration.
better sugar
sugar.
18
2. Polymer flocculants:
iincreases settling
ttli rate.
t
reduces mud volume.
decreases poly in cake
cake, and
most important increases the clarity of the clarified
juice.
19
Result of clarification:
The clarification process divides the whole
juice into two portions:
1 Th
1.
The clarification
l ifi ti th
thatt comprises
i
80 tto 90% off th
the
original juice, almost invariable, goes to the
evaporators
p
without further treatment.
2. The precipitated settling, the scrums or mud
waters; which are filtered after various methods
of treatment.
treatment
PreparedbyDr.NoamanUlHaq
20
5 Filtration
5.
In filtration p
process the rotaryy -type
yp vacuum filter
is commonly used.
The filter consists of rotating drum covered with
perforated plate of copper or other metal,
metal which
dips into a bath containing the mud water.
The filter divided into four sections.
Hot water and Bagacillo are added to the mud to
increase filtration efficiency.
Filtration Result:
Clarified Juice Sent directly to the evaporators.
Filter Cake.
Prepared by Dr. Noaman Ul-Haq
21
6. Evaporation &
7.Crystallization
C
lli i
Evaporation of water from the sugar
solution is to yield a final crystalline
product.
product
p
is done in two stages:
g
The evaporation
1. First in an evaporator station: to concentrate
the solution.
2. Second in Evapo- Crystallizer: to crystallize
the sugar from solution.
Prepared by Dr. Noaman Ul-Haq
22
Evaporation:
Removes about 90% of the water from the
clarified juice;
The
Th multiple-effect
l i l ff
is
i usually
ll extended
d d to
three, four, and more effects.
Evaporation
E
ti increasing
i
i th
the jjuice
i solids
lid ffrom
about 15 Brix to about 65-70 Brix. Which is
the Syrup.
Syrup
23
24
Evapo- Crystallizers:
The function of evapo-crystallizer is to
produce satisfactory sugar crystals from syrup
(seed grain) to serve as the nuclei for the
sugar syrup.
When Brix reaches 78-80, crystals begin to
appear and the nature of the material
changes.
changes
Its then called massecuite.
25
8 Centrifugation
8.
The basic function of the Centrifugal
machines is to the crystals in the
g
massecuite from the surrounding
molasses or syrup by centrifugal force.
The Raw sugar
g is then sent to dryers
y
or
refining unit according to the type of
desired final product.
Molasses is by-product which is used as a
raw material for other products.
Prepared by Dr. Noaman Ul-Haq
26
9 Drying
9.
The wet raw sugar from centrifuges goes
to rotary drier to remove the water from
the wet sugar to reduce moisture content
to 0.5-2%; using hot air at 110C which
flow counter currently with sugar
sugar.
27
10 Refining
10.
A.
B.
C.
D.
E.
F.
G.
H
H.
I.
Affination
Melting
Carbonation
Filtration
Charring
VacuumPans
CentrifugalMachines
D i
Drying
Packaging
Prepared by Dr. Noaman Ul-Haq
28
29
A. Affination
A.Affination
Mixed
MixedwithRawSyrup
with Raw Syrup fromapreviousbatch
from a previous batch
tosoftentheadheringmolasses,theresulting
Magma isspuninCentrifugalMachines to
washoffasmuchmolassesaspossible.
Thenewlywashedandcollectedrawsyrupis
partlyusedinfurthermagma,theremaining
sugarfromtherestbeingrecoveredbyboiling
i
invacuumpans.Themolassesisusedin
Th
l
i
di
distilling,andascattlefeed.
Prepared by Dr. Noaman Ul-Haq
30
31
32
B. Melting
B.Melting
The sugar from affination and recovery is
stirred and dissolved in hot water to the
correct concentration,
concentration whilst strainers
and brushes remove foreign objects.
33
C. Carbonation
C.Carbonation
The solution is treated with Milk of Lime,
Lime
and Carbon Dioxide is bubbled through it
causing the chalk to precipitate removing
further impurities....
34
35
36
37
D. Filtration
D.Filtration
which are then filtered off
off, the resulting
Brown Liquor being sparkling bright and
pale yellowish brown in colour.
colour
38
E Charring (Decolourisation)
E.
By running the brown liquor through filters
of small granules of Bone Charcoal, it is
decolourised and purified
purified, leaving a waterwater
white Fine Liquor.
39
40
41
F. Vacuum Pans
F.VacuumPans
The
ThefineliquorisnowdrawnintotheVacuum
fine liquor is now drawn into the Vacuum
Pans forconcentrationandcrystalisation.Itis
Evaporated underreducedpressuretoform
under reduced pressure to form
SugarCrystals.
(...whichmaysoundeasy,butrequiresallthe
skills of the highly experienced Pansmen to
skillsofthehighlyexperiencedPansmen
to
achievethecorrectcrystalisation.)
Prepared by Dr. Noaman Ul-Haq
42
G. Centrifugal Machines
G.CentrifugalMachines
The
Thesolutionofmothersyrupandcrystalsis
solution of mother syrup and crystals is
thenspuninCentrifugalMachines leavingthe
White Sugar Crystals whicharethenwashed.
WhiteSugarCrystals
which are then washed
(...andthemothersyrupisfurtherusedto
produce Golden Syrup andlowergrademoist
produceGoldenSyrup
and lower grade moist
sugars.)
43
H. Drying
H.Drying
ThewetsugarisDried
The wet sugar is Dried inacurrentofhotair.
in a current of hot air
44
I. Packaging
I.Packaging
After
Aftergrading,theDryGranulatedSugar
grading the Dry Granulated Sugar is
is
packeted forthedomesticmarket,andbagged
for the commercial market
forthecommercialmarket.
45