Sucrose

- sweetening agent
- manufactured by plants
- energy source
C12H22O11 + O2 CO2 + H2O + heat

- produced from the hydrolysis of sucrose by the

Invert Sugar
enzyme invertase

ain sugar source in industry

1. Sugar- cane
from the grass family of the genus Saccharum
- a matured stalk is typically composed of 1116%
fiber,
1216% soluble sugars, 23% non-sugars, and 63
73% water.

2. Sugar beets
- Beta vulgaris
- a matured root contains 75% water, about 20% sugar and 5%

teps in Sugar Production

1. Washing and Cutting
2. Extraction
3. Clarification
4. Evaporation and Concentration
5. Crystallization
6. Packaging
1. WASHING/CUTTING
Sugar cane - the stalks are loaded onto conveyer belts and
subjected to hot
water sprays to remove dirt and other field
debris. Then, they are
passed under rotating knife blades that cut the
stalk into short
pieces or shreds

r beets - the roots are loaded into a tunnel-like machine called a flume,
in which leaves, weeds, and rocks are separated out. A pump
pushes the beets into a washer fitted with a large shaft that
moves the beets through the water to remove any remaining
The beets move through a slicer that cuts the beet roots into t
strips called cossettes
2. EXTRACTION
the cut stalks/roots are dissolved or
macerated in hot
water. This method is preferred for sugar
Milling process -beets.
the stalks/roots are passed under several
successive heavy
rollers, which squeeze the juice out of the cane
pulps. Water
is sprayed throughout the process to facilitate
the dissolving

Diffusion method-

3. CLARIFICATION OF THE JUICE

the juice is filtered or centrifuged to remove insoluble debris

iming addition of calcium oxide, CaO, or milk of lime, Ca(OH) 2. The Ca

precipitates the organic impurities as insoluble calcium compo
Usually 6 15 kg CaO per cubic meter of juice is added.
arbonation after liming, carbon dioxide is added to remove any unreact
lime as calcium carbonate. pH can go as high as 8.0
ulfitation - the clarified juice is colored (yellow to brown). For bleaching,
the juice is sprayed against a current of sulfur dioxide, SO 2
The acidity may go as low as pH 4.0
4. EVAPORATION/CONCENTRATION

H adjustment - prior to evaporation, pH is adjusted to around 6.8 7.0

addition of lime

vaporation to concentrate the thin sugar solution to around 60 0 Brix

Degree Brix (symbol Bx) is the sugar content of an aqueous
solution. One degree Brix is 1 gram of sucrose in 100 grams of
solution.
Evaporation temperature is commonly from 900C to 1000C but may
reach up to 1300C.

5. CRYSTALIZATION
he massecuite is further evaporated until a saturated sugar solution is ob

* massecuite - sugar-molasses mixture prior to the removal

of the molasses
the saturated sugar solution is seeded by a small amout of sugar crystal
to start the crystallization process. The temperature is lowered
1. nucleation
2. crystal growth

- the sugar crystal is separated from the mother liqour

molasses the thick brown syrup (mother liquor) separated from sugar cr
6. PACKAGING