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.
9. Refining.
 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.
– Filter Cake.
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.
• It’s 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 110ºC which flow counter
currently with sugar.
Dryers: