Flow Diagram

MIXED JUICE
MILLING MIXED JUICE
HEATING
MILK OF LIME

FILTR CLARIFICATION

CLEAR JUICE
ATE

MUDDY JUICE
FILTRATION EVAPORATION
FILTER
CAKE
CRYSTALLISATION&
CENTRIFUGATION

DEEP BED RAW SUGAR

PHOSPHOTATION
FILTER MELTER

PRE-FILTER IER CRYSTALLISATION CENTRIFUGATION

DRYING

GRADING
 Defecation Process Cont...
FILTRATE

MILK OF LIME FIOCCULENT

RAW JUICE 65-70°C

RAW JUICE 102-103°C
DEFECATION SETTLING CLEAR JUICE
HEATING Heating Heating
pH-5-5.5 pH-7.2-7.5

MUDDY JUICE

TO
BOILINGHOUSE
FILTER CAKE FILTRATION

FILTRATE

TO DISPOSAL
 2. Double Sulphitation Process
1. Screened Raw juice is heated to 65-70 ° C
2. MOL & SO2 is added simultaneously & pH is maintained 7.10 ± 1
3. Sulphited Juice is heated to 100-102 ° C and sent to clarifier
Reactions during Sulphitation:
Ca (OH) 2 ↔ Ca++ +2OH–
O2 + H2O ↔ H2SO3
H2SO3 ↔ 2H+ + SO3— ↔ H+ + SO3— (At PH > 5.0)
H+ + OH– ↔ H2O
Ca++ + SO3— ↔CaSO3

But if pH goes below 4.5 no SO₃⁻⁻ ion is formed and to maintains Ca ⁺⁺

SO₃⁻⁻ saturation level in solution some CaSO₃ already formed
dissolves back
Ca++ + HSO3¯ Ca(HSO3)₂ CaSO3 + H₂
 2. Double Sulphitation Process
FILTRATE

MILK OF LIME FIOCCULENT

RAW JUICE RAW JUICE 65-70°C 100-102°C

SULPHITATION CLARIFIER CLEAR JUICE
HEATING Heating pH-7.1-7.2 Heating
SO2
MUDDY JUICE

EVAPORATION
FILTER CAKE FILTRATION
SYRUP

SYRUP
SULPHITATION
SO2

SYRUP
CLEAR
TO DISPOSAL
FILTRATE

Note: For better results sock liming is also TO PAN

used. In sock liming depending up on BOILING
reducing sugar level in juice, momentarily
pH is Raised to 9.0- 10.