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Cane Sugar Production - Things you didnt know
1 – Receipt of Cane
The cane sugar is received on the scales, weighing and control of raw material in industry.
2 – Storage
The raw material is discharged into the feeder table, side by dischargers, called Hillo, and also a part discharged by the same process in the warehouse, which serves for storage of cane to be processed during the night.
This cane is transported from the warehouse, the tables for feeding through cranes equipped with hydraulic clutches.
3 – Preparation of Cane
Preparation means chipping and shredding, which facilitates the process of crushing and the juice extracted.
4 – Crushing and Juice Extraction
The process of extracting the juice is made by smashing through a set of crushing rolls, which draws 98% of the juice contained in the fibers of cane sugar. This efficiency is possible, provided that the equipment is very well regulated.
5 – sieve
All sugar cane after crushing, goes through a series of sieves, which draw straws, bits of bagasse and thick part of the impurities.
The broth used for the manufacture of sugar is obtained from the first crush, which is equivalent in principle, 70% of the entire content of sugarcane juice. This raw material does not pass through the imbibition compound, which is used to wash the fiber to remove any sucrose contained in sugarcane.
6 – Preparation of Broth
The juice of the first milling is sent to the processing of juice, which receives the milk of lime to correct pH, near 6.5 to 7.0 and also helps in settling of organic and inorganic materials, leaving the broth clear. This is automatically controlled by a pH meter, dosing the required volume of milk of lime, given the normalization control.
After this process, the juice is sent to a set of heaters (heat exchangers), and heated to 105 degrees Celsius.
The heated juice is sent to clarifiers, where it stays for 2-3 hours at low speed (rest), where in this case, he decanted the impurities, leaving clean and clear, slightly yellowish hue and totally transparent to light (no turbidity).
Concentration at point of syrup is attained by evaporation of water in the broth, a set of heat exchangers, evaporators called multi-purpose task of running the concentration of juice at the beginning of milling was 17 Brix, bringing that point between 60 at 65 Brix Grade.
Syrup with this concentration is then sent to a syrup fratador, where he received a chemical treatment to remove remaining particles of suspended matter, which in the process of pencil rubbings are eliminated by raising the quality of raw materials and consequently the quality of sugar to be produced.
7-Concentration and Crystallization by Cook
The syrup is shipped to the sugar factory and initially deposited into a tank where it is mined continuously for vacuum cookers.
The process starts by the concentration of the syrup in a heating environment and negative pressure (180-190 Millibars) (23 to 26 inches of vacuum), and when you reach a point of optimal concentration, receives the seed (micro crystals) prepared in the laboratory. From there, we started to develop the crystals, by deposition of sucrose on the tiny cells initials.
This material, after reaching a certain development, is discharged seed (deposit or liquid magma mater), where it will be sent through continuous pumping and controlled for continuous vacuum cooker.
This equipment, the magma (seed) will increase its development.
Receiving more syrup, and increasing the size of the crystals up to 0.8 or 0.9 mm (mean standard used in Brazil).
The mass of sugar, ready made, is sent to crystallizer, where it remains for a short time, always being stirred (stirred) for a drive, propeller type, before being forwarded to spin.
8-Spin
In the process of continuous cooking of a single mass, the separation of sugar crystals of honey contained in the mass, we adopted the use of honey for the production of ethanol.
The crystals, already separated, contains about 1% moisture. Through transporters, type of game spout, bucket elevators, conveyor belts health, sugar is taken to the dryer.
9 – Dryer The dryer gets wet sugar, and process heating and indoor air ventilation eliminates moisture, leaving the material at an ideal storage. This process is also controlled methodically through laboratory analysis of moisture entering the dryer sugar and the salt.
Temperatures in the equipment is constantly monitored and controlled according to information from the quality lab.
10 – Storage
After drying the granulated sugar is bagged in quantities of 50 kg, using an automated mechanical or electronic balance to the physical control (measured by INPM-Inmetro). The bags have sewn their mouths, and referred to stacks (storage).
Sugar has, once produced, a control technology classification by quality, color, etc..
This control is done by the laboratory industry, which ranks the quality of the product.
Execerpts from
Consolida Sugar Corporation
http://www.icumsa-sugar-sellers.com
About the Author
Consolida Sugar Corporation is involved in Growing, Milling and Exporting different kinds of Sugar to Clients around the world and has a track record that dates back to the 1960's. Fpr more information on Consolida Sugar Corporation, please visit http://www.icumsa-sugar-sellers.com
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