Title : Production of Sugar (Part-1)

Date:
Name of Faculty: Dr. Nilesh Badgujar
Lecture No : 1 to 4
Source of information : Dryden/Internet Source / Research Paper

SHROFF S R ROTARY INSTITUTE OF CHEMICAL TECHNOLOGY 1

Course Outcome
CO-1 Develop fundamental understanding of the process carried out in chemical
industry.
CO-2 Explain the basic reaction steps involved in the production of various grades of
products.
CO-3 Construct process flow diagrams for different chemical manufacturing plants.
CO-4 Predict all possible trouble shootings arise in chemical plants.
CO-5 To review the practical importance and relevance of process takes place in
chemical industry.
CO-6 Resolve all technological and economic problems arise in the chemical
manufacturing plants.
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Title : Production of Sugar (Part-2)
Date: 09-02-2023
Name of Faculty: Dr. Nilesh Badgujar
Lecture No : 2 (11.30-12.30 hrs.)
Source of information : Dryden/Internet Source / Research Paper

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Process
 Cane are shredded in crushers and then squeezed through a series of pressure mills
containing grooved walls
 Weak juice and make-up water are added as extracting fluids before squeezing to optimize
juice yield at 95-97%.
 The juice is treated with calcium phosphate, followed by lime to precipatate the colloids.
 SO2 is next bubbled through until the pH is 7.0 to 7.1
 This procedure provides maximum flocculation of impurities.
 The SO2 is also acts as a bleaching agent.
 Phosphoric acid or CO2 can be substituted as the acidifying agent depending on the type of
extract handled.
 Closed steam in a coil is used to heat and further flocculate the impurities in a continuous
settler.
 The clarified liquor overflows to the evaporator.
 The underflow muds are processed on a continuous rotary press to recover sugar solution which either
passed forward to the evaporator or backward to the thickener again if it is not clear
 The filter cake is used for fertilizer.
 The clarified juice is concentrated from 80-85 % water to 40 % in a 3 or 4 effect evaporator with
crystallization completed in a vacuum pan unit.
 The mixture of crystal and syrup, called massecuite, is separated via high –speed basket centrifugal
 The syrup is reconcentrated and cooled successively to obtain one or two more crops of crystals.
 The final mother liquor is known as “blackstrap molasses” which is sent to distilleries for conversion
to ethyl alcohol.
 The pulp expelled from the last mill, kwon as bagasse, is used as steam boiler fuel.
 It may aslo be used to make insulating board for building construction.
 Other uses of bagasse are fertilizer, cattle feed, and for paper making.
Major engineering problems:
(a) Extraction of juice from cane
continuing effort is being placed on optimizing this step with design of rolls, temperature
and time of operation, use of ultrasonic vibration as major considerations.

(b) Choice of flocculation agents

More than 700 materials have been investigated to achieve the ideal conditions of complete
precipitation and filtration, high magnesia lime is one of the oldest ,yet still the best choice .
Use of CO2 in a carbonation step to reduce alkalinity and improve filterability has eliminated
filter aid and improve decolarization.

(c) Evaporation and crystallization

Sucrose does not crystallize when a saturated solution is reached and will supersaturate
Even when seeded. Calendria –type evaporators are used to concentrate the dilute juice.
Crystalization is done batch wise in the 4th or last effect.
 Two critical zones of supersaturation exist:
1. Transition Region – pulverized sugar seeds are added and new nuclei are produced at
the highest point of saturation
2. Metastable region – the degree of suapersaturation is reduced by decreasing the vacuum
and crystals will grow, but no new sites form.

d) Separation of crystals from syrup

Centrifugal machine design has improved yield and time of separation by substituting high-
speed (1800 -2400 rpm) automatic discharging machines for the older 1000- 1200 rpm batch
machines.
Control of viscosity and surface tension of syrup is important in getting a clean and rapid
separation.
e ) Inversion of sugar

Sugar inversion is the chemical conversion of saccharose into glucose and fructose.

In handling sucrose, particularly in the sugar cane before pressing, the inversion to
monosaccharaides is possible

The inversion is minimized by shading cuttings and making quick delivery to the sugar cane
presses, less than 2days being a practical goal.
During the remainder of operations, the process is designed for low temperature-short times
conditions to reduce both inversion and caramelization.
•Phone number of faculty: 9978187393

Assignment
1. With neat flow diagram and reactions, discuss manufacturing process of
Sugar.

Assignment to be submitted in hard copy on 23rd Feb.2023