DEPARTMENT OF MECHANICAL AND TECHNOLOGY

SUGAR SUGAR TECHNOLOGY,

CAKES

TOPIC: CENTRIFUGAL - DRYING, PACKING AND

PRESERVING

Instructors: Associate Professor Ph.D Nguyen Van Toan

Class: Food Technology 52B
Group: 03
Member : 1. Hoang Thi Hong Luu
2. Duong Vu Quoc Khanh
3. Vo Thi Yen Linh
4. Tran Thi Kieu Huong
5. Tran Thi Ly

Hue
 TABLE OF CONTENTS

PART 1: CENTRIFUGAL....................................................................................4
1.1 OVERVIEW................................................................................................4
1.1.1. Purpose of sugar centrifuge...................................................................6
1.1.2. Centrifugal principle.............................................................................6
1.2 TREATING YOUNG SUGAR BEFORE CENTRIFUGATION................8
1.2.1. The dilution of young sugar..................................................................8
1.2.2. Sugar heating.........................................................................................8
1.2.3. Devices containing young sugar before centrifugation.........................8
1.3. FACIAL SEPARATION CENTRIFUGE.................................................10
1.3.1. Startup.................................................................................................10
Sinh viên: Nguyễn Thị Hương
Lớp: Sử1.3.2.
K28C Charge.................................................................................................11
1.3.3. Molasses..............................................................................................11
1.3.4. Washing the sugar...............................................................................12
1.3.5. Stop and discharge the road................................................................14
1.4. FACTORS AFFECTING THE CENTRIFUGAL PROCESS..................14
Huế, tháng 11/2007
1.4.1. Massecnite quality...............................................................................14
1.4.2. Worker's operation techniques............................................................15
1.5. CLASSIFICATION OF CENTRIFUGAL PROCESS.............................15
1.5.1. Single Centrifuge................................................................................15
1.5.2. Dual centrifuge....................................................................................15
1.5.3. C line double bile (C line re-sieve).....................................................16
1.6. LOW SUGAR TREATMENT AFTER CENTRIFUGATION................16
1.6.1. Road Lake...........................................................................................16
1.6.2. Recollection of cane sugar..................................................................17
1.6.3. Cane sugar screw conveyor.................................................................17
1.7 EQUIPMENT.........................................................................................18
1.7.1 Flat bottom Weston discontinuous centrifuge.....................................18
1.7.2 Inertial continuous centrifuge..............................................................19
PART 2 DRYING SUGAR.................................................................................20
2.1. OVERVIEW.............................................................................................20
2.1.1. Purpose of sugar drying process.........................................................20
2.1.2. The principle of sugar drying..............................................................21
2.1.3. Methods of drying crystalline sugar....................................................21
2.2. SOME EQUIPMENT IN THE SUGAR DRYING PROCESS................22
2.2.1. Equipment for conveying granulated sugar from centrifuge to sugar
dryer..............................................................................................................22
2.1.3 Rotary drum dryer................................................................................24
2.1.4. Fluidized bed dryers............................................................................25
PART 3: SUGAR PRESERVATION..............................................................27
3.1. Possible phenomena when storing sugar...............................................27
 LIST OF PICTURES

Figure 1. 1 Diagram of the centrifugal system with intermittent line A...............5

Figure 1. 2 Diagram of the continuous centrifugation system for road B.............6
Figure 1. 3. Diagram of continuous centrifugation system for line C
(centrifugation twice for line C)............................................................................7
Figure 1. 4 Screw-type road distribution trough.................................................10
Figure 1. 5 Sugar heating equipment...................................................................10
Figure 1. 6 Cane sugar screw conveyor..............................................................18
Figure 1. 7 Flat bottom Weston discontinuous centrifuge..................................19
Figure 1. 8 Inertial continuous centrifuge...........................................................20
Figure 2. 1 Diagram of drying system and finished product..............................21
 PART 1: CENTRIFUGAL

1.1 OVERVIEW

Figure 1. 1 Diagram of the centrifugal system with intermittent line A

1. Assistive devices; 2. Distribution trough; 3. Intermittent centrifuge; 4.

Container for raw honey A; 5. Container containing diluted bile A; 6. Sand sugar
A.
 Bile pump B
Bile pump B

Figure 1. 2 Diagram of the continuous centrifugation system for road B

1. Horizontal assistant; 2. Distribution trough; 3. Continuous centrifuge

equipment; 4. Container for bile B.

Bile pump C

Bile pump C2 Resuscitation pump Molasses pump

 Figure 1. 3. Diagram of continuous centrifugation system for line C
(centrifugation twice for line C)

1. Horizontal assist device; 2. Distribution trough; 3. Continuous centrifuge

equipment; 4. C2 bile container; 5. Return sugar barrel; 6. Container for
molasses.

1.1.1. Purpose of sugar centrifuge

Sugar centrifugation is the process of separating sugar crystals from molasses
by centrifugal force in rotating vats at high speed. After centrifugation, for
young sugar A, you will get sugar A, brown molasses (raw honey A) and white
bile (diluted honey A). The dissociation process relies on the centrifugal force
field to separate the two solid-liquid phases into separate components.

1.1.2. Centrifugal principle

Young sugar is a suspension mixture (consisting of sugar crystals and
molasses). In principle, to separate the solid phase from the liquid phase, the
methods of centrifugation, gravity sedimentation, and centrifugal filtration are
used. However, young sugar has a large solid phase ratio and high viscosity, so
to separate the sugar crystals from the molasses, people use centrifugal filtration
and are based on the principle of centrifugal force.

1.1.2.1. Centrifugal force

- When an object rotates about an axis, a centripetal force is generated on the

surface of the object towards the center of the axis of rotation. According to
Newton's 3rd law, the reaction of the centripetal force will have the same
direction, same magnitude but opposite direction and that reaction is called
centrifugal force. So centrifugal force is the reaction of the centripetal force
obtained when an object is rotated about an axis.

When the centrifuge rotates to make the granulated sugar (solid) in the young
sugar separate from the molasses (liquid body), centrifugal force is used. The
rotating centrifuge plate generates centrifugal force, causing the honey to splash
out through the side mesh of the machine, while the fine grained sand that does
not pass through the mesh stays behind. Bile in the young sugar is separated
under the action of centrifugal force.

- To increase the centrifugal force, we can increase the diameter of the

turntable or the number of revolutions and increase the rotation speed to make
the centrifugal force increase faster than the diameter. However, in practice, it is
necessary to check the quality of materials to increase the speed and not exceed
the maximum speed allowed.

1.1.2.2. Dissociation value

The effects of different centrifuges are compared by calculating the ratio

between gravity and the centrifugal force that can be exerted on the centrifuge
mass. The relationship between centrifugal force and gravity is expressed by the
dissociation value. The dissociation value is the ratio of centrifugal force to
weight, which is also the ratio of centrifugal acceleration to gravity. This value
represents the principal characteristic of the centrifuge.

f = F/G

When designing a centrifuge, it is calculated to have the largest

centrifugation value. In the case of wanting to increase speed, it is necessary to
reduce the size of the wheel reasonably to ensure the stability of the turntable.

1.1.2.3. Centrifugal pressure

When the centrifuge rotates, the sugar fed into the rotating plate is subjected
to centrifugal force and pressed against the wall of the plate, the honey through
the sugar crystal layer exits the floor hole on the plate wall and flows out. Due to
the pressure of centrifugal force, the sugar layer is pressed close to the mesh
wall.
1.2 TREATING YOUNG SUGAR BEFORE CENTRIFUGATION
1.2.1. The dilution of young sugar
The high concentration of molasses, combined with the high stickiness of the
molasses, makes the transport and distribution of young molasses more difficult.
To overcome it, it is possible to dilute the young sugar by adding hot water to
the outlet of the aid tank to ensure an even distribution of water. The amount of
water to dilute is about 2% of the volume of young sugar.

1.2.2. Sugar heating

While diluting the young sugar it is inevitable that some crystals will be
dissolved. Heating is another combined or alternative means of reducing the
viscosity of the raw sugar, thereby reducing the re-dissolving of the unresolved
sugar.

According to studies, the viscosity of molasses decreases by 50% or the

ability to break down bile increases by 50% when the temperature is increased
by 5℃ .

Heating can be done in the vat or by means of a coiled tube in a gully or

rapid heating devices.

1.2.3. Devices containing young sugar before centrifugation

1.2.3.1. Road distribution troughs

The young sugar after semen is discharged into the distribution trough to stir
well and distribute to the centrifuges.

The young sugar dispenser is almost like the small aid box placed above the
centrifuges, also in the centrifuge array, must have a volume corresponding to
the volume of young sugar enough to handle in 15 or 30 minutes. The trough is
in the form of a U-shaped or closed cylindrical horizontal cylinder, inside with a
screw-type stirrer with a speed of < 1 - 8 rpm. To prevent sugar crystals from
settling to the bottom of the trough, a small stirrer with rake is installed at the
bottom with a speed of 3 rpm. The trough is tilted towards the centrifuge and has
a drain hole for each centrifuge.

Figure 1. 4 Screw-type road distribution trough

In actual production, another type of trough is also U-barrel type but has a
square hollow shaft with paddle-type stirrer suitable for feeding the granules to
each centrifuge.

For road C, the distribution trough is usually a two-shell device or has a

heating element with hot water to raise the temperature of the young road to
reduce viscosity. Or there is also a closed cylindrical horizontal distribution
trough with a propeller-type stirrer, without a heating system, so this type is
often accompanied by a device to heat the path before entering the centrifuge.

1.2.3.2. Resistive road heating device

Figure 1. 5 Sugar heating equipment

 1. Raw road distribution trough; 2. Electric heating; 3. Continuous
centrifugation; 4. Line load screw.

Heating the slope with a resistor has many advantages:

- Simple

- Easy temperature check

- The length of the road is short.

-> Thus, reducing the risk of crystals being re-dissolved and fully adapted to
continuous centrifuges.

The optimal heating limit in the aid box or in the distribution trough is about
50 - 55℃ , but with the small line resistance heating device, it saves very little
time at high temperature, so it can be easily raised to 57℃ .

The young sugar heater is formed by two concentric tubes. The sapling
passes in the space between the two tubes. The two tubes form two electrodes
and create a potential difference between the two electrodes. The molasses flows
down the centrifuge through a gravity-driven rapid heating device. Since the
centrifuge is continuous, the molasses flow is steady and continuous with no rest
time between heating and centrifugation.

1.3. FACIAL SEPARATION CENTRIFUGE

The important requirement of the molasses separation process is to separate
the crystalline from the molasses to achieve the quality of products in
accordance with standard, at the same time the output must mass produce, the
bile and bile dilute clearly separated, save water and follow the order of
production conditioning.

1.3.1. Startup
Conduct a rotation test using the wheel's hand several times, after making
sure there are no problems, lower the shot, open molasses branch and press the
power button so that the centrifuge rotates slowly, when it reaches a speed of
200 rpm, proceed to charge.

1.3.2. Charge
Performing the lifting of the massecnite outlet, in order to help the sugar be
evenly distributed in the barrel, the factors affecting the feed time are the
concentration of massecnite and the speed of the centrifuge.

Machine speed when charging:

+ For non C: because of the high concentration, high viscosity, the charge
speed is lower with non-A, the machine speed is 150-200 rpm. If loaded at high
speed, it makes it difficult for massecnite to stick evenly on the grid wall of the
machine.

+ For non A: Because of the lower viscosity, it is usually loaded at a speed

of about 250-300 rpm to avoid unevenly distributed massecnite.

In addition, the charge speed is controlled to suit the characteristics of the

centrifuge being used.

Charge: massecnite materials are filled with rotating barrels, to improve

equipment productivity but should not be too full, avoiding the phenomenon of
massecnite thrown out to increase process losses.

For massecnite have a large, equal and low viscosity. We can increase the
amount of charge.

For massecnite of small size, uneven, with false chimpanzees and large
viscosity, the charge is reduced. Non B, non C control the molasses layer
thinner than young A sugar so that it can be easily separated.

After charging, the massecnite layer in the entrance chum will be

scratched into the rotating wheel of the device.
 1.3.3. Molasses
After loading, the speed is gradually increased to the maximum and under
the influence of centrifuge forces that most of the in the massecnite is
separated, and then enters molasses branch. These molasses is also known as
brown sugar.

The duration of the separation molasses depends on:

+ The thickness of the massecnite layer: the larger molasses separation time.

+ Viscosity: The large molasses viscosity makes the time of separation of

molasses even more.

+ Grain size and quality: if the grain is large and equal in size, the
molasses separation time decreases.

+ Rotary barrel size: large size and large grid area, molasses separation
time decreases.

1.3.4. Washing the sugar

To remove all the sticky molasses on the surface of the crystal, one must
use water to wash the surface. After molasses seperation, there is still a thin
layer of molasses membrane clinging to the surface of the crystal. So we have
to wash the sugar to separate that layer of brown molasses.

- The process of washing the sugar (this is the process of using water to
remove molasses and at the same time is the process of diffusion of sugar).

First, the water will dissolve partly outside the crystal to form sugar
water. Then, thanks to the effect of centrifugal force, sugar water flows
through the crystal membrane, which take place at same time as that process,
the diffusion, eventually the amount of sugar water efflux in the sieve hole,
forming sugar.

In locally concentrated and very densely, only the amount of water cannot
be dissolved enough, so it is required to wash further with steam.
 For low-grade sugars, sugar B may only need to wash the water, while
sugar C should not washed, as they will be reprocessed during production.

The molasses after washing the sugar is called white molasses, washed
molasses or diluted molasses.

* Water washing:

+ Often use hot water with a temperature of > 60 oC or overcizzly hot water >
105 - 110oC.

+ The amount of washing water used is about 2-3% compared to the

amount of massecnite. The amount of water depending on the size of the
crystal grain. Large grain use not much water. If you use too much water, the
crystal angle is deformed, affecting the sparkle of sugar and increasing the
amount of molasses to be recooked.

+ Water quality: no turbidity, no impurities or odors, often use

condensation water to wash.

* Steam washing:

+ After washing the water, use saturated vapor with pressure of 3-4 at to
continue washing.

+ The amount of steam used is about 2-3% of the amount of massecnite.

The purpose of the steam-ejector process:

+ Steam easily passes through small gap between crystals, raising

temperature, reducing viscosity to help the centrifuge process occur better.

+ When the heat is lost, it condenses into water and washes the sugar
crystal again.

+ High temperature steam will make the crystal drier. In addition to the
preliminary drying effect, which makes the sugar grain shinier, it also reduces
lump of sugar.
 For non A sugar to ensure the quality of finished sugar, it is imperative to
wash water and wash steam. As for non B and non C if necessary, it should
only be washed slightly.

Separated molasses and diluted molasses:

+ Because washing sugar not only washes the molasses clinging to the
surface of the crystal, but also causes the crystal sugar to be dissolved,
causing the purity of molasses to increase higher than the purity of the
molasses.

=> Therefore, it is extremely important to separate molasses, to open the

diluted branch of molasses in time and at the right time, so that molasses and
diluted molasses are not mixed together, adversely affecting purity, making it
difficult to control the purity during the cooking process.

1.3.5. Stop and discharge the road

+ After washing by steam, close the steam valve, brake the machine and
discharge the sugar.

+ The entire duration of the completion of the centrifugal process called the
centrifugal cycle

1.4. FACTORS AFFECTING THE CENTRIFUGAL PROCESS

Centrifuge is the fundamental factor that determines the effectiveness of
molasses separation, in addition to a number of other factors that affect the
process.

1.4.1. Massecnite quality

The quality of massecnite is an important factor that greatly affects the rate
of separation of molasses.

The speed of separation molassesis affected by the size of sugar crystal

grain, the viscosity of massecnite or the stickiness of the molasses.

1.4.1.1. Grain size and quality

 The crystal grain of the massecnite are moderately sized and arranged
regularly, a gap between crystals grain very large and easily separate molasses.

If the particle size is uneven, especially there are many mischievous, when
it comes to the process of molasses feces it is easy to choke the net.

If a beam occurs, it is extremely difficult to separate the bile between the

crystals.

1.4.1.2. Viscosity of massecnite

Molasses has too much viscosity, the centrifugation process will be very
difficult. Therefore, in order to overcome this situation, it is necessary to
perform well the reheat of massecnite (especially for massecnite C).

In addition, the viscosity is too large to reduce the washing time, increase
the amount of hot water, and put steam in the rotating barrel to increase the
flow rate of molasses. In some cases, hot air is also put in a closed barrel to
prevent sugar from cooling and speed up the flow of molasses.

1.4.2. Worker's operation techniques

The worker has full knowledge, mastering the technical basis of molasses
separation operation: massecnite quality indicators, having the judgment the
degree of separation and humidity of the refined sugar, knowing how to
maximize the ability of the centrifuge, the centrifugal process will be highly
effective in terms of sugar quality, reduce losses, save energy, electricity and
water costs.

1.5. CLASSIFICATION OF CENTRIFUGAL PROCESS

1.5.1. Single Centrifuge
The centrifugal process is once sequenced according to the stages of bile
sorting cycle. Start, recharge, declassify, wash the road, stop the machine and
discharge the sugar.
 1.5.2. Dual centrifuge
Centrifuge twice. In the first centrifugation without steam washing, also
known as pre-centrifugation. The bile removed is bile.

The sugar after separating the molasses is discharged into the sugar tank
placed under the preliminary centrifuges. Here, we create young sugar by
mixing with a density higher in purity than its female bile or mixing with tea
bile or hot water to the appropriate concentration for the centrifuge
process. Take this mixture of lake roads to the second bile, called a complete
centrifuge, this time it is possible to wash water or wash steam. The bile
obtained is diluted bile.

The dual centrifuge method gives good quality sugar and bile is very well
divided but it requires two centrifuges instead of one. This bile-defecation
process is often called re-sieve and is usually done for young C sugar.

1.5.3. C line double bile (C line re-sieve)

Purpose:

+ Increases the ability to recover roads and ensures the safety of erratic
treatment of the end line for reuse

+ Remove a large amount of starch in sugar i.e. increase the quality of sugar
A, sugar B.

The C path through the preliminary centrifuge, the C sand road is discharged
into the lake barrel here is recycled into magma. The substance used for the road
is bile B. B bile is taken in the container and diluted 70°Bx and heated to
70°C. Magma is pumped onto the distribution trough of the finished
centrifuge. Redistributed C sugar falls in the sugar lake barrel mixed with
magma C. The rich C bile from the finishing centrifuges is used to cook C, not
cook B.
1.6. LOW SUGAR TREATMENT AFTER CENTRIFUGATION
1.6.1. Road Lake
The concept of sugar lake: using raw materials such as bile or hot water
mixed with sand sugar obtained after centrifuging into a mixture of young sugar
(magma) with the required concentration used to sift back to obtain higher
quality sand sugar or to make varieties of cooking higher-grade young sugars.

In factories producing white sand sugar, cooking 3-system sugar, sand B

sugar is lakeed into magma (diluted sugar) as the same as cooking young sugar
A: Sugar B from the centrifuge is conveyed by screw to the sugar slurry device,
sprinkled with sugar and given an appropriate amount of tea molasses or clean
water, dilute B sugar into a lake with a concentration of 86-91% pumped onto
the A-sugar-like container stored. The concentration of diluted sugar should not
be too high or too low, if too high, it is difficult to pump the lake road, if too low
will dissolve part of the sugar at a serious level, affecting the production rate.

1.6.2. Recollection of cane sugar

The concept Cane sugar recovery: use hot water in combination with
saturated steam if necessary to completely dissolve the sand sugar into a sugar
solution with an appropriate concentration into a higher-grade raw material for
cooking young sugar.

Cane sugar recovery is done when you want to train raw sugar in the white
sand sugar factory to make the most of equipment, steam, electricity and
water... Normally, the C sand line passed through resuscitation device into syrup
with a concentration equivalent to or higher than the concentration of tea
density, preliminary filtration through the grid to remove impuritiestreated with
SO2 for a second time to reduce color, along with molasses cooked with young
sugar A.

Technology requirements:must completely dissolve the sand sugar into syrup

with the appropriate concentration or it will interfere in the cooking of young A
sugar.
 1.6.3. Cane sugar screw conveyor
Load screws are used for low-level road transfer, round particles with high
stickiness. It is common to use the transport of sand B, sand road C to the
equipment of road lakes and road regression.

Figure 1. 6 Cane sugar screw conveyor

The type of screw conveyor consists of a U-shaped trough, in the trough is

installed a chicken intestine spiral shaft, the two ends of the shaft are
supported. The trough body is relatively long so there is a mid-support
pillow. This type often abrasives road particles, so it is often used to transport
low-level roads to road lake equipment or road regression.

1.7 EQUIPMENT

1.7.1 Flat bottom Weston discontinuous centrifuge

- This type of centrifuge is commonly used for sand road A and sand road B
at a speed of 960 rpm or a highway centrifuge for road C at a speed of 1,450 -
1,850 rpm.
 Figure 1. 7 Flat bottom Weston discontinuous centrifuge

1. Mesh basket, 2. Rotary, 3. Support pillow, 4. Cone, 5. Ledge, 6. Rotary

barrel, 7. Engine, 8. Coupling, 9. Engine stop brake

The machine consists of a 6th rotating crankshaft attached to the 2th axis, the
shaft together with the barrel. Thanks to the 3-axis support pillow is hung freely
compared to the barrel. The bottom of the machine is covered with the tip of the
4th cone located on the 5th ledge. When discharging the top of the cone is raised
by hand. The barrel rotates in a fixed shell. The bile separates through the grid
as the centrifuge flows into the middle of the mesh and the barrel case, and then
flows into the container. Normally, on centrifuges lined with 2 copper mesh
panels, the outer plate has a hole size of 5 × 5 mm, the inner plate has a hole size
of 0.5 × 5 mm. On the lock to the shaft bearing with a rubber layer of cushioning
allows the shaft to move slightly around the vertical position. This is the
advantage of centrifuges, because if the shaft is hard in the bearing when new
material is inserted, especially in the case of uneven raw materials, the machine
is islanded, vibrating the floor, the shaft is strongly bending. The centrifuge
rotates thanks to the 7 engine via coupling 8. Stop with brake 9. In addition, on
the machine there is a steam and water drainage system for washing the road.
 1.7.2 Inertial continuous centrifuge

Figure 1. 8 Inertial continuous centrifuge

The working principle of the centrifuge is constantly inertial type: continuous

centrifuges are often placed on the ground. The young path leads in through a
fixed tube to the bottom of the rotating barrel. Thanks to the young road
centrifuge force splashed around the barrel wall, and horizontally the barrel will
be moved upwards. Bile splashes through the hole of the barrel wall, while the
line is splashed out above the rotating barrel

PART 2 DRYING SUGAR

2.1. OVERVIEW

Figure 2. 1 Diagram of drying system and finished product

 1. Centrifugal zone; 2. Sugar dryer; 3. Sieve; 4. Packing area; 5. Silo;

6. Special sugar production zone; 7. Transport vehicle; 8. Warehouse.

2.1.1. Purpose of sugar drying process

After centrifugation, if washed with hot water, the initial moisture is 1-2%
and the temperature is about 60°C; In the case of steam washing, the initial
humidity is 0,7 – 1,0% and the temperature is about 80°C. With such humidity
and temperature it is not possible to bag and store.

To avoid the sugar from clumping and metamorphosing, and at the same time
to make the color of the finished sugar shiny. Therefore, it is necessary to
perform sugar drying to bring the temperature of the road down to the ambient
temperature and humidity to only 0,05%, in order to ensure product quality and
safety requirements in storage and circulation on the road market.

Thus, the purpose of sugar drying is to bring sugar to the appropriate

humidity, increase the storage time, make the finished sugar shiny, not damaged
or deformed during storage.

2.1.2. The principle of sugar drying

Use the heat released from the sugar itself after centrifugation, or use hot air
to evaporate the water on the road surface.

The main factors affecting the drying rate of sugar:

The grain size of the granules of the granulated sugar and the thickness of the
layer. The drying time will be shortened as the water evaporation surface area of
the sugar increases. If the crystals are too small, the sugar layer is too thick, the
moisture inside is difficult to diffuse, and the drying speed is small.
 The amount of water contained in the sugar is dried: if the granulated sugar
after centrifugation has high moisture, the drying time will be prolonged.

Air temperature and humidity: the temperature of the air is high, the relative
humidity is low, the hygroscopicity is strong, the drying speed is fast. However,
the hot air temperature should not be too high because it will affect the quality
of sugar after drying.

Drying equipment: different equipment structure, drying speed is also

different.

2.1.3. Methods of drying crystalline sugar

2.1.3.1 Natural drying

Normally, the temperature of granulated sugar after coming out of the

centrifuge is higher than 80oC, we cool it down naturally to an appropriate
temperature. Taking advantage of its own heat to make the sugar dry. However,
this method takes a long time, it is difficult to control the finished product, and
when the moisture content of the sugar after centrifugation is unstable, it will
affect the drying efficiency.

2.1.3.2 Hot air drying

Dry the air first, reduce its relative humidity, and then put it in the dryer to
contact the granules to absorb their moisture. For this method, the drying time is
relatively short and the amount of moisture in the finished sugar can be
controlled.

2.2. SOME EQUIPMENT IN THE SUGAR DRYING PROCESS

2.2.1. Equipment for conveying granulated sugar from centrifuge to sugar
dryer
2.2.1.1. Vibrating conveyors transporting sugar (Vibrating floor)
 Figure 2. 2 Vibrating floor

1. Sieve surface; 2. Connecting rod; 3. Eccentric swing arm; 4. Eccentric wheel;

5. Sugar after centrifugation; 6. Vibrating chute.

Vibrating sieves are placed directly under the centrifuges. The main task of
the vibrating screen is to transport the sugar released from the centrifuge to the
bottom of the bucket. At the same time, the sugar will cool and dry a small part,
when transporting the sugar, it will not be crushed. Usually used to transport
sand road A.

The vibrating sieve is a deep flat-bottomed steel trough, the sides of which
are fitted with a number of tweezers with dynamic joints and through a motor
with an eccentric arm that causes the chute to vibrate and move back and forth.

2.2.1.2 Bucket Load

In the sugar manufacturing industry, using a lifting bucket is a type of

equipment used to transport bulk materials (sand lines) from low to high in the
vertical direction.
 Figure 2. 3 Bucket load lifting

1. Bucket load; 2. Chain load; 3. Bucket load body; 4. Sprocket.

The two bucket ends have a sprocket, on the chain with equal distances,
install the buckets. Drive the lifting bucket by the motor through the reducer.
When in motion, the bucket transports the sand at the bottom by the chain
moving up and through the top of the tower, the bucket reverses direction and
pours the free-falling sand, making the road dry naturally.

This type of bucket takes up a very small area, but the granulated sugar is
easily broken, causes dust, and is difficult to handle and classify. If using a
conveyor dryer for natural drying, do not use a lifting bucket. Just use the
vibrating sieve to direct the route to the dryer.

2.1.3 Rotary drum dryer

At present, rotary drum dryer is being widely used in the sugar drying
industry.
 Figure 2. 4 Rotary drum dryer

1. Air intake door; 2. Caloriphe; 3. Loading door; 4. Gears; 5. Rotary barrel; 6.

Belt; 7. Exhaust gas pipes; 8. Conveyor belt; 9. Door outlet after drying; 10.
Transmission mechanism; 11. Engine.

The machine consists of a cylindrical barrel that is placed horizontally and

tilted slightly from the ground from 3 to 6°. Box 5 rests on belt 6 thanks to the
11 support roller system, which can be moved by the transmission system 10
through gear 4 rotating at 3 - 8 rpm. The entrance to the dryer is from inlet 3 to
the revolving drum. After drying and cooling, the sugar is taken out through
door 9 and transferred to the bagging unit by conveyor 8. The air is heated by
caloriphe 2 unit moving in the same direction as the sugar. The air exits the
dryer through the recovery cyclone. The air temperature in and out of the dryer
can be controlled automatically.

Working principle of the machine: after the wet material is put into the
machine from the top of the rotating barrel, the machine starts to rotate and the
inner blades do the job of stirring the ingredients. The material is stirred so that
it will be fully exposed to the hot air and the moisture will be removed. During
such turning and drying, the material is moved from the top of the rotating barrel
to the end of the barrel and reaches the required dryness, and finally the material
is released through the unloader.

2.1.4. Fluidized bed dryers

The structure of this type of dryer is similar to a vibrating type dryer.

Figure 2. 5 Fluidized bed dryers

1. Distribution segment; 2. The boiling segment; 3. The selection screening

section; 4. Air chamber;

5. Current guide plate; 6. Micro-perforated sheet; 7. Adjustable brake plate; 8.

Top cap;

9. Air; 10. Road; 11. Powdered sugar; 12. Finished sugar;13. Lump sugar.
 Figure 2. 6 Schematic diagram of fluidized bed dryer

1. Wet road; 2. Hot air; 3. Cold air; 4. Air out; 5. Dry sugar.

Fluidized bed drying is air-buffer drying, fast drying speed, large

production capacity. Cane sugar is placed on plates with microscopic holes,
hot air is blown through small holes from below the plates to contact the top
surface granulated sugar. When the speed of the air flow reaches a certain
value, the sugar layer will be smooth and together with the air form a uniform
mixed state that rises to the conveyor belt like boiling water. At this point, the
sugar layer separates from the conveyor belt with the buffer air layer below.

Due to the constant vibration drying machine, the sugar layer will move in a
floating state in the airflow, reducing the friction of the sand line with the
extremely small hole sheet, avoiding damage to the angle of the crystal making
the brightness of the crystal particle relatively good.

Typical boiling floor dryer: total length 13m, width 1m, inside the division in
3 segments: distribution segment, boiling segment and selection segment.

The road is transferred to the distribution segment, during which the road
movement is evenly distributed. At the end of the distribution section place the
wiper to control the thickness of the sugar layer before going into the boiling
section.

The boiling segment is made up of the air chamber, the extremely small
hole plate and the top cover. In the lower layer there are two curved air current
plates for even distribution of air, avoiding affecting the rate of drying. Hot air
enters the air chamber downstairs, passes through the current through the
extremely small hole to enter the boiling section, then gets through the line and
discharges out from the top cover.

The sand line from the boiling section comes out through the selection
section and divides into 3 types of sugar of different sizes.

Advantage:

High drying effect, usually drying at the boiling point for only 12 seconds.

The total drying and sieve time is 70-80 seconds.

+ Average yield per hour of 7.61 tons of sand sugar is equivalent to the
yield of 1,500 tons of sugarcane per day.

Shortcoming:

+ Materials for making extremely small perforated panels

+ Relatively large drying bins

PART 3: SUGAR PRESERVATION

After drying and cooling, the sugar is transported by conveyor system to
sorting sieve and then to the sugar-containing funnels. Then, pack 50 kg on the
bott machine. Use a conveyor belt or hand truck to carry the road into the
warehouse. As well as packaged preserved foods, sugar bags are arranged in
rows in the warehouse, which can be stacked 4-5 m high. The warehouse is dry,
the air humidity is relatively in the storage maintained from 55-65%. Walls and
warehouse floor lined with damp materials, with shelves lined with sugar

3.1. Possible phenomena when storing sugar

3.1.1. The sugar is damp

- This phenomenon most often occurs and is most important during storage.
The air entering the warehouse will condense to the surface of the sugar crystal,
making the sugar moist.
 3.1.2. Baking sugar

- The main reason is that the sugar when drying has not cooled has been
packed. When the external temperature drops suddenly, the saturated layer of
water around the sugar crystals can reach oversaturation giving birth to new
crystals, which bind together gradually forming pieces of sugar. It could also be
for many other reasons.

3.1.3. Metamorphes

- Some microorganisms and molds turn sugar into butiric acid and lactic,
xitric, acetic acid...

- After the sugar is moist, there are many yeasts that make the sugar
metabolize

These microorganisms are available in sugar cane, during the production may
not be completely destroyed, when encountering low temperatures and the
appropriate environment they return to action, or due to their penetration from
the external environment. To prevent this phenomenon, in the technology pay
attention to cleaning sugar cane bran, do not extend the time of cleaning and
drying sugar crystals.

3.1.4. Reduced sugar composition

- It is also caused by sugar moisture. Because when moistened sugar is

susceptible to microorganisms and can cause the metabolism of sugar.