Sugar Manufacturing Process:

1. Growing & Harvesting the

Cane.
2. Cane preparation for
Milling.
3. Milling.
4. Clarification.
5. Evaporation.
6. Crystallization.
7. Centrifugation.
8. Drying.
Sugar Manufacturing
Process
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.
Cane cleaning equipment: -
As apart of the cane carrier or
auxiliary to it, is a process of
cleaning the cane by water from
associated mud resulting due to
harvesting.

Preparations of Cane for milling: -

The milling process may be separated into tow
steps, the preparation of the cane by breaking
down the hard structure and purring the cell, and
the actual grinding the cane. The preparation of
the cane is accomplished in several ways:
1. By revolving cane knifes that cut the cane into
chips but extracted no juice.
2. By shredders that tear the cane into shreds
but extract no juice.
3. By crushers that break and crush the structure
of the cane, extracting a large proportion of the
juice.
4. By combination of any or all of the previous
ways.
Milling machinery: -
Milling Machinery is composed 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 three rolls are known respectively as
the top 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 the extraction as this juice is
expressed.
Milling machinery: -
Clarification
The primary object of the clarification
is to remove from the juice the
maximum quantity of impurities.
The degree of clarification has great
bearing on the subsequent stations
of the factory, affecting the pan
boiling, the centrifuging, the quality
of the products, and most important
of all, the yield of raw sugar.
Clarification
Added Chemicals as follows:
1. Soluble phosphates (P2O5)
clearer juice.
fewer lime salts in clarified
juice.
more rapid settling.
faster mud filtration.
better sugar.
Clarification
2. Polymer flocculants:
increases settling rate.
reduces mud volume.
decreases poly in cake.
and most important increases the
clarity of the clarified juice.

3. Lime: (as milk) in order to raise pH

to 7.
Clarification
Result of clarification:
The clarification process divides the
whole juice into tow portions: -
1. The clarification that comprises 80
to 90% of the original juice, almost
invariable, goes to the evaporators
without further treatment.
2. The precipitated settling, the scrums
or mud waters; which are filtered
after various methods of treatment.
Filtration:
In filtration process the rotary -type
vacuum filter in common use.
The filter consists of rotating drum covered
with perforated plate of copper or other
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.
Filtration:
Evaporation &
Crystallization:
Evaporation of water from the sugar
solution to yield a final crystalline
product.

The evaporation is done in tow

stages:
1. First in an evaporator station to
concentrate the solution.
2. Second in Evapo- Crystallizer to
crystallize the sugar from solution.
Evaporation:
Removes about 90% of the water
from the clarified juice;
The multiple-effect is usually
extended to three, four, and more
effects.
Evaporation increasing the juice
solids from about 15 Brix to about
65-70 Brix. Which is the Syrup.
Evaporation:
Evapo- Crystallizers:
There fore 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.
Its then called massecuite.
Centrifugal Machines:
The basic function of the Centrifugal
machines is to the crystals in the
massecuite from the surrounding
molasses or syrup by centrifugal
force.
The Raw sugar is then sent to dryers
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.
Dryers:
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.
Dryers: