History of the Sugar Industry

• 5th century CE
Indians discovered methods of
turning sugarcane juice into
granulated crystals. these
crystals were called khanda
• 510 BC
Emperor Darius of what was then Persia invaded India where he found "the
reed which gives honey without bees"

• 642 AD
Arab people found sugar cane being grown and learnt how sugar was made

• 11th century AD
Sugar was discovered by western Europeans as a result of the Crusades
• 15th century AD
European sugar was refined in Venice, Venice was the chief sugar refining and
distribution center in Europe
• 1747
Sugar beet was first identified as a source of sugar. This discovery was made by
the German Scientist Andreas Marggraf.
• 1813
Edward Charles
Howard introduced
boiling of sugar mass in
closed kettle
• 1820
Sugar was treated in multiple effect evaporators

• 1852
David Weston introduced a mechanical way of
separating sugar from molasses
Sugar
• Sugar is the generic name for sweet, soluble carbohydrates, many of which
are used in food
• Sugars are found in the tissues of most plants and are present in sugarcane
and sugar beet in sufficient concentrations for efficient commercial
extraction
• The word "sugar" ultimately originates from the Sanskrit word “śarkarā”
meaning pebble
Raw Materials
• Sugar cane
• Sugar beets
• Sorghum
• Maples
• Palms
Types of Sugar
• Caster Sugar
• Icing or Confectionary Sugar
• Sugar Cubes
• Preserving Sugar
• Brown Sugar
• Liquid Sugar
Application of Sugar
• Food industry
• Wine making
• Detergents
• Cement retardant
• Medical use
• Textile industry
SUGAR MANUFACTURING
PROCESS
White Sugar from Sugar Beets Brown Sugar from Sugarcane
1. Sugar beet preparation 1. Sugar cane preparation
2. Extraction 2. Extraction
3. Pressing 3. Clarification
4. Carbonatation 4. Evaporation
5. Filtration 5. Boiling
6. Evaporation 6. Separation of crystals from the mother liquor
7. Boiling 7. Product storage
8. Separation of crystals from the mother liquor
9. Product storage
Sugarcane
• Sugar cane is a genus of tropical grasses which
requires strong sunlight and abundant water for
satisfactory growth.
• A typical sugar content for mature cane would
be 10% by weight but the figure depends on the
variety and varies from season to season and
location to location.
Sugar Beets
• Sugar beet is a temperate climate biennial
root crop.
• A typical sugar content for mature beets is
17% by weight but the value depends on
the variety and it does vary from year to
year and location to location.
 Raw Material Preparation
• Sugarcane • Sugar Beets
The sugar cane is delivered into the After the harvest the beet roots are
sugar mill separated from the leaves and are
Leaves are removed from the stalk washed to remove soil
and the cane is cut into smaller sized The beet roots are sliced into thin
stalks. chips
 Juice Extraction

• Sugarcane
In some factories, the sugarcanes are
shredded before juice extraction
The cane is crushed in a series of
large roller mills
 Juice Extraction and Pressing
• Sugar Beets
Extraction takes place in a diffuser where the beet is kept in contact with hot
water for about an hour.
The diffuser is a large horizontal or vertical agitated tank in which the beets
slices slowly work their way from one end to the other and the water is moved
in the opposite direction.
The exhausted beet slices from the diffuser are pressed in screw presses to
squeeze as much juice as possible out of them
 Clarifying/Carbonatation
• The juice must be cleaned up before it
can be used for sugar production. This
is done by a process known as
carbonation where small clumps of
chalk are grown in the juice
• The clumps of chalk and dirt are
separated from the juice through the
clarifier
 Evaporation
• The next stage of the process is to
evaporate the juice in a multi-stage
evaporator
Boiling
• The syrup is placed into a very
large pan for boiling
• Even more water is boiled off
until conditions are right for sugar
crystals to grow
 Separation of the Sugar Crystals from the
Mother Liquor
• The mixture of crystals and mother liquor from a boiling, called the
"massecuite", is dropped into a receiving tank called a crystallizer where it is
cooled down and the crystals continue to grow
• From the crystalliser the massecuite is fed to the centrifuges
 Storage
• The white sugar from the sugar beet processing is the packed ready for
transport or storage
• The brown sugar from processing the sugarcane is stored and may be
subjected to refining depending on the demand of the customers
SUGAR REFINING
• 1. Affination
• 2. Carbonatation
• 3. Decolorization
• 4. Boiling
• 5. Recovery
• 6. Storage
• Affination
The raw sugar is soften and then the layer of mother liquor surrounding the
crystals is removed. The resulting magma is centrifuged to separate the crystals
from the syrup.
• Carbonatation
Aimed at removing the solids which make the liquor turbid
• Decolorization
Using GAC (Granular Activated Carbon) or ion exchange resin
• Crystallization
• Recovery
The mother liquor still have viable sugar content and is then reprocessed
Environmental Impact

• Air Emissions
• Waste water
• Energy consumption
International Market Players
Local Market Players
Thank you for listening. 
1. What chemical is used in the
carbonatation process?
2-3. Give two other sources of sugar aside
from sugar cane and sugar beet.
4-5. Give one environmental issue regarding the
sugar manufacturing industry and explain.