COMSATS UNIVERSITY ISLAMABAD, LAHORE CAMPUS

MARYAM FATIMA

FA19-CHE-083

SECTION : A

DEPARTEMENT OF CHEMICAL ENGINEERING

ASSIGNMENT # 1

COURSE : Chemical Process Industries

SUBMIT TO : DR . Farrukh Jamil

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Chemical Process Industries in Locality:

Contents
1. Fragrance Industry......................................................................................................................3
Introduction:......................................................................................................................................3
HISTORY OF PERFUME................................................................................................................3
Raw Materials:..................................................................................................................................3
Constituents:......................................................................................................................................3
1. Vehicles or Solvent...............................................................................................................3
2. Fixative:................................................................................................................................4
3. Odoriferous elements:.........................................................................................................4
Steps of Manufacturing methods:......................................................................................................4
2. Sugar Industry:............................................................................................................................5
Introduction:......................................................................................................................................5
History of sugarcane or sugar:...........................................................................................................5
Raw Materials:..................................................................................................................................6
Manufacturing methods:....................................................................................................................6
1. Juice Extraction:....................................................................................................................6
2. Clarification...........................................................................................................................6
3. Concentration:.......................................................................................................................7
4. Crystallization:.......................................................................................................................7
5. Crystal separation and drying:...............................................................................................7
6. Drying of crystals:.................................................................................................................7
Sugar refining:...................................................................................................................................7
1. Affined and melted:...............................................................................................................8
2. Clarification and Decolorization:...........................................................................................8
3. Crystallization........................................................................................................................8
4. Dried, packaged, and stored:..................................................................................................8
Sugar By-product:.............................................................................................................................8

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1. Fragrance Industry
Synarome Manufacturing Company (Pvt) Ltd. (Flavors & Fragrances)
Address: Quaid e Azam Industrial Estate, Lahore, Punjab

Introduction:
Fragrances are a mixture of aromatic oils or fragrances, compounds and solvents used to give
the human body, animal, food, and fragrance habitats. It has been used by humans for
centuries. Perfume should give off a persistent fragrance that will give a long-lasting feeling
of youth.It was originally used for religious purposes but has now become an art form for
men and women. A fragrant product from the art formulation of certain fragrant substances in
appropriate proportions.
The word is derived from the Latin fumum, meaning “smoke.” The art of perfume was
evidently known to the ancient Chinese, Hindus, Egyptians, Israelites, Carthaginians, Arabs,
Greeks, and Romans. References to perfumes and perfumes are found in the Bible.
HISTORY OF PERFUME
The Egyptians were the first to use perfumes for their own pleasure, but perfumes were kept
for the priests and used for religious purposes. The Greeks used a lot of perfume and in every
part of the body they used a different scent of cleanliness and worship of the body. Arab
history is a combination of art and science. Two talented Arab chemists — Jābir ibn Hayyān
and Al-Kindi — established a perfume industry. The Romans used perfumes as a luxury. The
oldest perfume found on the island of Cyprus 4,000 years ago indicates that the production of
perfumes was an industrial level. Hungarians brought the first modern perfumes, made from
aromatic oils mixed with an alcoholic solution at the order of Queen Elizabeth of Hungary.
France is the birthplace of modern perfumes. France has provided for the cultivation of
aromatic plants for industrial purposes. Even today, France remains the center of European
perfume and trade. England and Germany also contributed significantly to the revival of
perfumes.

Raw Materials:
Fragrances derived from perfumes are available from the following sources:
 Source of plants: Bark, flowers, blossoms, fruits, resin, roots, seeds, wood etc.
 Animal source: Musk, civet, honeycomb etc.
 Synthetic Source: Calone, synthetic terpenes etc.

Constituents:
 Vehicles or solvents
 Fixatives
 Odoriferous elements

1. Vehicles or Solvent
Today different solvents (such as ethanol) are used. The solvent removes odors from the
plant and releases heat. After that the oil note is separated with the help of alcohol

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2. Fixative:
Preventing more volatile perfume ingredients from evaporating too rapidly. They are
usually employed in the form of alcoholic solutions.
 Animal fixatives
 Resinous fixatives
 Essential oil fixatives
 Synthetic fixatives
3. Odoriferous elements:
 Essential oil
 Isolates
 Synthetic or semisynthetic chemicals
 Essential oil:
Oils are extracted from plants and other substances by several methods.
 Isolates:
Isolates are pure pure compounds whose source is an essential oil or other natural spices
materials
 Synthetic or semisynthetic chemicals:
Important constituents of perfume and flavors are being made by the usual chemical synthetic
procedure. Composition containing predominately inexpensive synthetics now account for more than
50% of different fragance used in perfume. Some constitutions are chemically synthesized form an
isolate and other naturally starting materials are classed as semi synthetic.

 Condensation process
 Esterification processes
 Grignard processes
 Hydrogenation
 Nitration process
 Oxidation process

Steps of Manufacturing methods:

1. Collection: Before the production process begins the appropriate fragrance sources are
collected at the production facility.
2. Extraction: Oils are extracted from plants and other substances.
 Expression: The citrus fruits or plants are manually or mechanically pressed until all
the oil is squeezed out.
 Distillation: steam is passed through plant materials held in a still, whereby the
essential oil turns to gas. This gas is then passed through tubes, cooled, liquefied and
collected
 Steam distillation - in this process the ingredients are heated in a water solvent
and the steam that passes through them releases essential oils. It is used to extract
the scent of flowers, leaves, and stems.

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  Dry distillation - the process is the same, but the plant is heated directly (without
using water). It is advisable to extract notes and various notes of wood, adding to
them some "burnt" effect.
 Solvent extraction: The flower parts are dissolved in benzene or petrolatum that
retains the fragrance of the flower. Alcohol is used to dissolve the fragrance and heated
to obtain it after evaporation of alcohol.
 Enfleurage: it also called cold-fat extraction process. Flowers are kept in glass sheet
with grease that absorb the fragrance of flowers.
 Maceration: It is one of the most widely used fragrances for perfumes. It is used to
extract fragrant ingredients from many plants and all notes from animals. It is the
process by which raw material is diluted in a solvent that releases aromatic substances
3. Blending: Once the perfume has been collected, it is ready to be mixed together in the
manner prescribed by the king in the field, known as "nose." After the scent is formed, it
is mixed with alcohol. Most perfume is made up of about 10-20% of the perfume oil
dissolved in alcohol and the availability of water.
4. Aging: Fragrances usually last for months or even years after mixing to ensure the right
smell.

2. Sugar Industry:

Address: It is located Gourmet Foods Unit-06 Mauza Bhobhatian Main Defense Road
Lahore.

Introduction:
Sugar, or any of the many sweet, colorless chemicals, is dissolved in the seed grain of plant
seeds and mammals and forms a very simple group of carbohydrates. The most common
sugars are sucrose, a crystalline table and an industrial sweetener used for food and
beverages. As a chemical name, “sugar” usually refers to all carbohydrates of the common
formula Cn (H2O) n.

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 Sucrose is a disaccharide, or doubled sugar, composed of one sugar molecule linked to one
fructose molecule. Because a single water molecule (H2O) is lost in the condensation
reaction that binds glucose to fructose, sucrose is represented by the formula C12H22O11.
History of sugarcane or sugar:
The extraction of sugarcane from the sugarcane plant recover in the tropical regions of
Southeast Asia about 4,000 BC. The invention of the sugar cane production of sugar cane
juice from India more than two thousand years ago, was followed by the development of
refining crystal crystals in India in the first centuries AD. The spread of sugarcane cultivation
and production in the ancient Islamic world and other advances in production methods. The
widespread production and production of sugarcane in the West Indies and in the tropics of
the Americas began in the 16th century, followed by major developments in the 17th and
19th centuries in that part of the world. In the 19th and 20th centuries the development of
beetroot sugar, high-fructose corn syrup and other sweeteners in the 19th and 20th centuries.

Raw Materials:
 Sugarcane
 Water
 Lime
 carbon adsorbents

Manufacturing methods:
The essential process consists of the following steps:
 Extraction of the cane juice by milling or diffusion
 Clarification of the juice
 Concentration of the juice to syrup by evaporation
 Crystallization of sugar from the syrup
 Separation
 Drying of the crystals.
 Refining sugar.
1. Juice Extraction:
After weighing, the sugar cane is loaded by hand or crane on a moving table. The table
carries sugarcane in one or two revolving knives, which cut the cane into pieces to expose the
tissue and open the cell structure. Usually, the knives are followed by a shredder, which
breaks the chips into pieces to prepare the cane properly. The cut cane then passes through a
crusher, a set of grinding tools in which the sugarcane cells are crushed to extract the juice.
As the crushed sugarcane continues through a series of four to eight rolls, it is forced to resist
the water of resistance known as maceration water. Streams of juice extracted from the
sugarcane mixed with maceration water from all mills are combined called dilute juice. The
juice from the last mill in the series is called residual juice. Sugar release is higher with
increase (average between 93 percent, compared to 85-90 percent by miling), but nonsugar
extraction is also higher. diffiusion, therefore, is widely used when the sugar level is too high.
2. Clarification
Mixed juice from extraction mills is diluted with a mixture of heat, lime, and flocculation.
Lime and Heat kill the enzymes in the juice and increase the level of pH from the natural acid

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level of 5.0-6.5 to a neutral pH. Control of pH is important in all sugar production because
sucrose inverts, or hydrolyzes, contain fractions of glucose and fructose into acid pH (less
than 7.0), and all three of these sugars decompose rapidly with high pH (greater than 11.5).
Heated to 99 ° –104 ° C (210 ° –220 ° F), the diluted juice is treated with flocculants and then
transferred to a continuous container, a large, enclosed tank, warmed when clear juice flows
from the upper part while the mud remains below. This process of sorting and sorting is
known as defecation. The sludge is placed in a rotary vacuum filter, where the residual
sucrose is cleaned with a water spray in a circulating filter. The specified juice entered in a
series of evaporators for three to five multiple effects.
3. Concentration:
American sugar industry in 1843 developed steam was used to heat the first in a series of
evaporators. The juice is boiled and extracted from the next evaporator, heated by the vapors
from the first evaporator. The process continues through the series until the specified juice,
which contains 10-15 percent sucrose, is concentrated in the evaporator syrup, which contains
55-59 percent sucrose and 60-65 percent by the weight of the solids. Nonsugars deposits on
walls and evaporator tubes, built deposits on scales and reduced heat transfer efficiency.
4. Crystallization:
The syrup from the evaporator is sent to the vacuum, where it re-evaporates. Beautiful seed
crystals are added, and the sugar "mother liquor" emits 50 percent crystalline weight sugar.
Crystallization is a serial process. The first crystallization, which produces sugar or strikes,
leaves a residual alcohol known as A molasses. Molasses is concentrated in the production of
B-stroke, while low-grade molasses is concentrated in the production of C sugar and final
molasses, or blackstrap. Blackstrap contains about 25 percent sucrose and 20% inverters
(glucose and fructose) at these levels sugar cannot be economically removed by
crystallization
5. Crystal separation and drying:
Crystals and mother liquor are separated by centrifuges of the basket type. A fine jet of water
is pumped into the wall of the centrifugal basket, reducing the syrup cover of each crystal. In
modern industries, the washing process is quite widespread in an effort to produce crude raw
sugar. Total sugar intake ranges from about 70 to 80 percent of sugarcane juice.
6. Drying of crystals:
Washed sugar, discarded from the basket to the conveyor belts, will dry and cool on the belts
as you go to the main storage. At this point there is a light brown to golden yellow color, with
a sucrose content of 97-99 percent and a moisture content of 0.5 percent. This uncooked
sugar, commercial sugar, is stored in bags in countries where workers are more and cheaper.
Usually, however, it is stored in large quantities and shipped freely, like grain, to dry ships in
areas where it will be refined.
Sugar refining:
Refined sugar is the production of high-quality sugar from raw sugarcane sugars about 35
percent sugar cane pure; the rest is eaten as a white plant or as a raw sugar. In the tropics,
small “white” refineries are often built to refine the raw sugar produced by sugarcane plants.
The sugar factories that produce it produce their own steam by burning bagasse, and the

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efficient plant has an excessive 20 percent bagasse. This can be heated using a white end
filter, or it can be used to make a distillery or generate electricity for the local power grid.
 Affined and melted (washed and dissolved),
 Clarification and decolorization
 Crystallized.
 Dried, packaged, and stored.
1. Affined and melted:
The tendency is to mix raw sugar with warm, heavy syrup, which removes the covering of
molasses from the sugar crystal. The syrup and crystals are separated in a centrifugal
spinning basket, and the crystals continue to be “washed” with a spray of water. The raw
sugar is washed by a screw conveyor to the melting point, where it is melted at 65 ° C (150 °
F) in hot, sweet water with fresh, hot water added to a 65 percent solid dissolved.
2. Clarification and Decolorization:
The soluble solvent is clarified either by phosphatation removed by surface extraction in a
flotation, or by filtered carbonatation. Color precipitants were added to each process.
Carbonated liquor are filtered through a pressure filter using a diatomaceous soil, a filtration
aid designed to process sugar. The effect of yellow and light alcohol is also decolorize by
carbon adsorbents, such as granular activated carbon or coal, or resin ion-exchange of
acrylic or styrenic materials.
3. Crystallization
Refined liquor is boiled to white sugar similar to processing for sugarcane. The fermentation
process is complicated because the purity of pure liquor is over 98 percent, and at least six or
seven stages of fermentation are required before molasses is exhaust.
The first three or four strikes are combined to form commercial white sugar. Special large
sugar (bakery and confectionery) is boiled separately. Fine grains (sand or fruit sugar) are
usually made with filtration products of mixed grain size. Powdered icing sugar, or
confectioners' sugar, comes when white powdered sugar is finely ground, filtered, and mixed
with small (three percent) starch or calcium phosphate to keep it dry. Brown sugar (light to
dark) may be chemically derived from a mixture of brown and yellow syrups (with caramel
added to a very dark color) or made by covering white crystals with brown sugar syrup.
4. Dried, packaged, and stored:
Crystalline and liquid sucrose products will be dried and packaged in packaging plants in the
food grade.
Package sizes range from individual to one-tone bags, packaging materials from paper to a
plastic or cloth-covered bottle. Sugar tubes are made by mixing white (or brown) sugar with
syrup and then molding and drying.
Refineries can also produce syrups of various colors and flavors of the food processing
industry.
Sugar By-product:
1. Fiber
 Bagasse

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  Sugar beet pulp
2. Molasses