Manufacturing Process of Sugarcane To Sugar

Manufacturing Process of
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
Sugar is a broad term applied to a large number of carbohydrates

presents in many plants
Characterized by a more or less sweet taste
The primary sugar- glucose is a product of photosynthesis
Main sources of commercial sugar:

1. Juices of sugarcane
2. Sugar beet
Manufacturing
Process
of Sugarcane
1) Planting and harvesting
2) Cane Pre Preparation
3) Cane Preparation
4) Purification Clarification and evaporation
5) Crystallization
6) Centrifugaling
7) Drying and Packaging
Planting and harvesting

Planting
Requires an average temperature of
40.1degrees
Sugarcane takes about 7 months to
mature in tropical area.
Haversting
Cane needs to be burn for few hours
to form hard and dry cane.
Cane being harvest either by manually
or by machine
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Cane Pre - preparation
At mill yard, cane are unloaded and excessive soil and

rocks are removed.
The cane is clean by flooding by the carrier with warm
water or by spreading the cane on agitating conveyor that
pass through jet water.
Cane will be cutting into small pieces by knives and
shredders.
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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.
Lixiviation-process of seperating soluble from insoluble by dissolving the former in water or

some other solvent
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Purification clarification and

evaporation
Clarification
The juices from the mills, dark green color , is acid and turbid
Process to remove both soluble and insoluble impurities that not being removed
by preliminary screening.
The process employs lime and heat as clarifying agents.
Milk of lime neutralize the natural acidity of the juice forming insoluble lime salts
Heating the lime juice to boiling coagulate to form entrap suspended solid.
(flocculation)
The purpose of clarification is to produce a clear juice that light in color and free
from suspended matter.
The muds separate from clear juice through sedimentation, clear juice is then
concentrate through evaporation process
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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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Crystallization and centrifugaling

Crystallization
Take place in single stage vacuum pan
The syrup is evaporated until saturated with sugar
At the end of crystallization process, massecuite (cystal/molasses mixture) is
formed
Centrifugaling
Massecuite leaving the crystallization are now to be separated into crystal and
molasses
The most sucrose will recovered as sugar while less sucrose will be lost in
molasses
Purpose of centrifugaling is to separate crystal from molasses.
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Drying and Packaging

Drying
Sugar leaving centrifugals has excces moisture which has extremely detrimental effect
on keeping the quality of raw sugar.
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Advantages of Multiple Effect

Evaporator
Suitable for large scale & for continuous operation
Highly economical when compared to single effect evaporator
Multiple effect or stages are used to minimize the energy input required
to evaporate or boil of undesired water content
The total evaporation achieved in these system is approximately the

number of effects times the energy input to the first effect
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Manufacturing Process of Sugarcane To Sugar

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What are the main steps involved in the manufacturing process of sugarcane?

What are the main steps involved in the manufacturing process of sugarcane?

What are the purposes of clarification and evaporation processes?

What are the purposes of clarification and evaporation processes?

Manufacturing Process of

Sugar is a broad term applied to a large number of carbohydrates

Characterized by a more or less sweet taste

The primary sugar- glucose is a product of photosynthesis

Main sources of commercial sugar:

1) Planting and harvesting

2) Cane Pre Preparation

4) Purification Clarification and evaporation

7) Drying and Packaging

Planting and harvesting

Cane Pre - preparation

At mill yard, cane are unloaded and excessive soil and

Lixiviation-process of seperating soluble from insoluble by dissolving the former in water or

Purification clarification and

Crystallization and centrifugaling

Drying and Packaging

Advantages of Multiple Effect

Suitable for large scale & for continuous operation

Highly economical when compared to single effect evaporator

The total evaporation achieved in these system is approximately the

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