S U G A R & S TA R C H

INDUSTRIES
GROUP 2
1 . L A R A S AT I D I A N P. (I8316032)
2.RIFO NUR A. (I8316047)
3.TOMMY ARBIANZAH (I8316055)
4 . T U T U T AY U K . (I8316056)
5 . W I D H I YA N T O E . (I8316060)
 Historical
Sugar was first extracted in Noth America in
1689 using cane. From that time on, the
industry increased steadily. Evaporation,
adsorption, centrifugation and filtration were
from the beginning the important and
necessary steps in the sugar industry.
Past
1689 1747
In 1747 beet sugar was
discovered and no successfull
plants until 1870.
The first preparation of dextrose
in 1811. The manufactaring
began about 1872, the product
being liquid glucose.
1811 1970
High-fructose corn-derived sweetener
(HFCS) became commercial in 1970. This
made available high quality sweetening
material which made corn competitive
with cane and sugar beets.
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Uses and Economics

Sugar is used as bakery products, beverage, confectionery, hotel and restaurant use, ice cream
and dairy products, jams, jellys, other food uses and nonfood uses.

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 Sugarcane is a member of grass family. It
has a bamboolike stalk and contains 11-15%
sucrose by weight. Harvesting is done by hand with
machetes or mechanical cutters following burning

CANE to remove the leaves. The workers cut off the stalks
close to the ground and top the cane. There can be
no delay in transporting the freshly cut cane to the
factory because failure to process it within 24 h
after cutting causes loss by inversion to glucose
and fructose.

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 RAW SUGAR PRODUCTION
PROCESS
The cane is first whased to remove mud and debris. The cane is chopped and shredded by crushers in
preparation for removing the juice. The juice is extracted by passing the crushed cane through a series of mills. 93%
of juices is extracted from the cane. The spent cane (bagasse) is neither burned for fuel or used to manufacture
paper, hardboard or insulating material.
The juice is screened to remove floating impurities. Phosphoric acid may be added because juices that
do not contain a small amount of phosphates do not clarify well. The mixtyre is heated with high pressure steam.
The filtrate, a clarified juice of high lime content. It is evaporated to approximately 40% water. The result goes to
vacuum pans where it is evaporated to a predetermined degree of supersaturation and the sugar nuclei are added.
The massecuite is then centrifuged to remove the syrup. The crystals are quality, high grade raw sugar
and the final liquid water after reworking is known as blackstrap molasses.

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 CANE SUGAR REFINING

The first step is called affination, where in the raw sugar crystals are treated with a heavy syrup in
order to remove the film of adhering molasses. The resulting syrup is removed by a centrifuge, and the sugar
cake is sprayed with water. The crystals are dumped into the melter,and the syrup form the centrifugals is
divided, part being diluted and reused as mingler syrup and the remainder sent either to the char housefor
clarification and refiltration or to the pans to be boiled with remelt.
The melted and washed raw sugar (in refineries,melted means dissolved) is then treated by
aprocess known as clarification or defecation. Either mechanical or chemical processes can be used.
Mechanical clarification requires the addition of diatomaeous earth or a similar inert material. The chemical
system uses either a frothing clarifier or a carbonation sytem

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D E C O L O R I Z AT I O N - C H A R F I LT R AT I O N

The clarified effluent liquor, now free of insoluble material, still retains a large amount of
dissolved impurities. These impurities are removed by percolation through bone char. After a certain
amount of use, the char loses its decolorizing ability and must be revivified. This is done approximately
every hour by first washing it free of sugar and roasting it. The Darker-colored liquors are treated with
either bone char, synthetic bone char(synthad), activated carbon,ion exchange resins,or some
combinationto form what are known as soft brown sugars. When the bone char loses its decolorizig
power, it can be revivified by heating it to 400 to 500C in vertical pipe or Herreschoff kilns.
For small installations or seasonal batches, once-through decolorization employs powdered
carbon, which is discarded after a single use. A recent development makes use of a decolorizing
chemical additive, dioctadecyl dimethylammonium chloride.

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 The burning of about 70 % of the bagasse
produced furnishes enough steam for power heat to run
the mill. Hence 30% is available to make an insulating
and building board like Celotex or to digest the bagasse
BAGASSE with chemicals to apulp for papaer manufacture on
Foundrineier machines. The amount of bagasse usually
avalaible is equal to the sugar yield.

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 Cane grows well only in tropical and
semitropical climates, but sugar beets grow well in the
temperate zones. Only a skilled chemist can tell whether
a sample of refined sugar originated fromthe cane or the
beet. Sucrose content of both sugars is very high,over
99,9%. For all normal purposes, the sugarsobtained are

BEET interchangeable. All plants produce some sugar, but

only beets and cane are major sources. Other minor

SUGAR sources are the maple tree, certain palmtrees, and

honey. Food value and sweetness are economically
obtained from corn, which increasingly effectively
competes with beets and cane. Corn seems to be
gradually diminishing the beet market in the United
States.

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BEET SUGAR PRODUCTION
Crystallization
The thick juice is boiled until
crystals are formed. The syrup is separated
4 1
from the crystals in a centrifuge. Hot water
is used to rinse off any residual syrup. The
remaining sugar crystals are clear as glass,
and the light refracted from them is white as
snow. This sugar is dissolved and re-
crystallized to produce refined sugar
sugar that is extremely pure.
3 2
Evaporation
The thin juice is concentrated by
heating to make a thick golden brown juice with
a sugar content of about sixty-seven percent The
thick juice is boiled until crystals are formed.
Juice extraction
The beets are rewashed,
weighed and sliced into long narrow
strips called cossetries. The beets are
sliced into thin strips, preheated in a
cossette scalder and are then sent to
an extraction tower.
Juice purification
A lime kiln is used to
produce the natural substances lime and
carbon dioxide, which are added
sequentially to the raw juice to bind and
precipitate out the non-sugar impurities.
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 Lactose, or milk sugar is made from
waste skim milk. Sorbitol is manufactured by
hydrogenation of dextrose under pressure using
nicel catalyst or by reduction in an electryc cell.
Mannitol, made by hydrogenating sucrose to yield a
MISCELLANEOUS 3:1 sorbitol/mannitol mixture difficult to separate, is
used in pill manufacture & electrolytic condenser.
SUGAR Xylitol,a sugar alcohol made by reduction of xylose.
Gluconic acid made by oxidizing glucose by
fermentation or by electrolytic oxidation, form useful
calcium and iron salts used pharmatically.

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 Conversion of starch into glucose by
treatment with acid or with enzyme amylase.
Glucose syrup prepared from starch by treatment
amylase can be treated with with a different
CORN immobilized enzyme, glucose isomerase. This
syrup can be used directly as sweetening syrup

SWEETENER essentially equivalent to sucrose syrup or by

separating fructose and recirculating the syrup over
the enzyme.

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 S TA R C H E S A N D R E L AT E D
PRODUCTS
Starch consists of a chain of D-glucopyranosyl units and has the general formula (6 10 5 ) with n = 250 to over 100.

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Uses and Economics

Corn sugar or dextrose is the sugar found in the blood and is our primary energy food. Dextrose is
consumed in baking and has additional uses in preserved foods, soft drinks, candy and ice cream.
Industrially, it is important as a constituent of the viscose-rayon spinning bath, in leather tanning, in
tobacco industries.
Rise starch is particularly preferred for laundry purposes.
Tapioca starch is very common as a food.

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 MANUFACTURE OF STRACH,
DEXTRAIN AND DEXTROSE FROM
CORN
1) Corn wet is refining is a large industry, processing more than 12,8 x 108 kg of corn/year.
2) The first operation consist of cleaning the corn, compressed air and electromagnet. Its soaked
(steeped) for 2 days in circulating warm water (45-52) containing 0,10-0,30% sulfur dioxide to
prevent fermentation during the soaking period
3) Which softens the gluten and loosens the bulk. The steep water dissolves salt, soluble
carbohydrates and protein
4) The remainder of the corn kerned contains strach, gluten andcellulotic fiber. Its in the ground in
impact fiber mills and passed through high-capacity stationary screens

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 MANUFACTURE OF STRACH,
DEXTRAIN AND DEXTROSE FROM
CORN

5) In the sieve bends the starch and gluten are wished tercurrently with process water to remove them from fiber
6) To separate the heavier strach from the gluten, the old, cumbersome, gravity starch hae been discrded and this
separetion is now done in pressure-nozle discharge centrifigures and puritication by pumping through strach-washing
hydroclones
7) The highly mechanically purified strach is dried and sold of cooked to heat-convert it to soluble dextrins and gums
8) If comercial starch is to be made, the strach is removed suspension with a vacuum sukary string-discharge filter. The
cake is broken and dried by flashing or in a continous
9) The starch enters with a moisture contents of 46% and exits at 10-40%. This form is sold as pearls strach. Fowded
strach is ground and screened pearl strach
10) Precooking the strach yields gelatinized straches, in thich-boiling strach, alkali conversion is used

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 Amylose
1. a linear polymer chain that contains hundreds to
thousands of glucose molecules

White potato starch

2. Contain 10-30% starch.

Cassava (Tapioca) starch

3.
Miscellaneous
Starches
Other Starch Sources. Sweet potatoes, soghum, waxy
Sago Starch
soghum, waxy corn.
4. This obtained from the pith of the sago palm.

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