Manufacturing Process of Sugarcane To Sugar
Manufacturing Process of Sugarcane To Sugar
Manufacturing Process of Sugarcane To Sugar
Sugarcane to Sugar
Introduction
For thousands of years, sugar has been an important food ingredient that provides a
balanced sweet taste, act as a preservative and has many functional attributes in
food preparation.
Sugar is a natural carbohydrate, which is 99.5 % of sucrose found in fruits and
vegetables.
While all fruits and vegetables produce sugar, sugar cane and sugar
beet plants contain the most accessible stores of sucrose.
Today, 70% of the worlds sugar is made from cane and only about
30% is made from beets. In Malaysia, sugar is produced from
sugarcane where the cultivation of sugarcane is based in The
Northern region of Malaysia.
Raw Material
Manufacturing
Process
of Sugarcane
3) Cane Preparation
5) Crystallization
6) Centrifugaling
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Cane preparation
Extraction of juice by milling or diffusion
Milling
Basic cane mill consist of 3 grooved rollers
Prepared cane is squeezed between the rollers, thus forcing the juice out of the fibre.
To displace retained juice, water is poured onto the cane fibre before
crushing(imbibition)
Diffusion
Extracting raw juices by process of lixiviation using for that imbibitions hot water
and recirculation of juice extracted.
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Evaporation
Before crystal growth can take place the clear juice must be concentrated to syrup by
removal of water via evaporation.
To improve effeciency of water removal step, a process known as multiple effect
evaporation is used. (normally a series of 5 evaporators)
Steam from large boiler is used to heat the first evaporator
Steam from water evaporated in first evaporator will be used to heat second evaporator.
The same process repeated until final evaporator
As the temperature decrease(due to heat loss) from evaporator to evaporator, the
pressure inside each evaporator also decrease which allows the juice to boil at lower
temperatures in the subsequent evaporator.
The evaporation process typically produces syrup with about 65% solids and 35% water.
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Multiple effect or stages are used to minimize the energy input required
to evaporate or boil of undesired water content
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