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.
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 evapocrystallizer 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: