Sugar production process slides in brief.pptx

This slides give a brief insight of the sugar production process and chemistry behind some of the key steps in the process.

1. THE PRODUCTION PROCESS OF SUGAR FROM SUGARCANE Introduction to sugar production provides an overview of the process of extracting sugar from sugarcane or sugar beets. It covers the various steps involved in sugar production, including harvesting, milling, extraction, clarification, and crystallization, as well as the different types of sugar produced and their uses in various industries.

2. 2 HARVESTING AND MILLING OF SUGARCANE 1 HARVESTING PROCESS Sugarcane is typically harvested by hand or by machines, depending on the size of the plantation. Once harvested, the sugarcane is transported to a nearby mill for processing. 2 MILLING PROCESS At the mill, the sugarcane is crushed to extract the juice. This juice is then filtered and boiled to remove impurities and reduce it to a thick syrup. The syrup is further processed to produce raw sugar and molasses. 3 FINAL PROCESSING The raw sugar is then sent to refineries for further processing to produce the final refined sugar product. The molasses is used in the production of ethanol and other byproducts.

3. 3 EXTRACTION OF SUCROSE FROM SUGARCANE EXTRACTION PROCESS OVERVIEW Sucrose is extracted from sugarcane by harvesting and crushing it to extract the juice. The juice is then filtered, heated to remove water, and turned into a thick syrup. CRYSTALLIZATION AND SEPARATION After syrup is formed, it is purified through crystallization by cooling and allowing sugar crystals to form. The crystals are separated from the liquid (molasses), dried, and packaged for distribution. REFINING FOR PURITY The last step in extracting sugar is refining the crystals to produce pure sucrose. This involves processing to remove impurities and ensure high quality. The refined sugar is then ready for sale and use in food and drinks.

4. 4 CLARIFICATION AND EVAPORATION OF SUGARCANE JUICE CLARIFICATION PROCESS Clarification of sugarcane juice involves removing impurities such as dirt, fibers, and other solid particles to obtain a clear liquid. This process is typically done using filtration methods or settling tanks. EVAPORATION PROCESS Evaporation of sugarcane juice is the process of removing water from the juice to concentrate the sugar content. This is typically done by heating the juice in evaporators to evaporate the water. CRYSTALLIZATION PROCESS The clarified and concentrated sugarcane juice is then further processed to produce sugar crystals through crystallization. This involves cooling the concentrated juice and allowing sugar crystals to form. FINAL PROCESSING STEP The final step in the production of sugar from sugarcane juice is drying and packaging the sugar crystals for distribution and consumption. This ensures the sugar remains in a stable form for storage and use.

5. 5 CRYSTALLIZATION OF SUGAR PROCESS OF CRYSTALLIZATION Sugar crystallization is the process of dissolving sugar in water, allowing it to cool and form solid crystals. The molecules come together in a repeating pattern, commonly used in candy production. FACTORS AFFECTING CRYSTALLIZATION Successful sugar crystallization depends on controlling cooling rate and crystal size. Rapid cooling creates small crystals, while slower cooling produces larger ones. Factors like stirring, impurities, and cooling temperature impact crystal size and quality. SEPARATION AND APPLICATION Sugar crystals are formed, separated, dried, and used in beverages and baking. The process requires precision and attention to detail for desired results.

6. 6 REFINING AND PACKAGING OF SUGAR REFINING PROCESS The process of refining and packaging sugar involves multiple steps to ensure the final product meets quality standards. First, raw sugar is dissolved in water to create a syrup, which is then filtered to remove impurities. The syrup is then crystallized and dried to produce granulated sugar . PACKAGING PROCESS After the sugar has been refined, it is packaged into various sizes and types of containers for distribution to consumers. Packaging methods can include bags, boxes, and even individual packets for convenience. Proper labeling and sealing of the packages is essential to maintain the quality and freshness of the sugar .

7. 7 CHEMICAL REACTIONS IN SUGAR PRODUCTION EXTRACTION PROCESS Sugar production involves chemical reactions that extract sugar from sugar cane or sugar beets by crushing and pressing the raw material to extract juice. The juice is then purified and filtered to remove impurities like plant fibers and proteins. CRYSTALLIZATION PROCESS After purification, the juice is chemically converted into crystalline sugar through boiling, cooling, and drying. USE OF CHEMICALS Chemicals like lime and sulfur dioxide are used in sugar production to extract and purify the sugar. Lime neutralizes acids in the juice, while sulfur dioxide bleaches the sugar and removes impurities, ensuring the final product's quality and purity. COMPLEX PROCESS Sugar production involves a series of controlled chemical reactions to extract, purify, and crystallize sugar from raw materials, ensuring quality and consistency.

8. 7 The Chemistry – The Key Molecule: Sucrose Sucrose (C₁₂H₂₂O₁₁) · Sucrose is a Disaccharide: Composed of two simple sugars (monosaccharides):
· One Glucose molecule
· One Fructose molecule
· Joined by a Glycosidic Linkage: This bond is stable under mild conditions but can be broken by heat and acid (inversion), forming invert sugar (glucose + fructose). This is undesirable in production.

9. 7 The Chemistry – Clarification with Lime 2CH₃COOH + Ca(OH)₂ → Ca(CH₃COO)₂ + 2H₂O Neutralization of Acids: · Juice contains acids (e.g., acetic acid).
· Lime (a base) neutralizes them, raising the pH. · Why? Prevents acid hydrolysis (inversion) of sucrose into glucose and fructose. Coagulation and Flocculation: · Ca(OH)₂ reacts with phosphates in the juice to form calcium phosphate, which traps suspended impurities and helps them settle out.

10. 7 The Chemistry – Crystallization Supersaturation is Key: · Crystallization occurs when a solution becomes supersaturated (more solute dissolved than is theoretically possible at equilibrium). How it’s Achieved: 1. Concentration (Boiling): Removes solvent (water), increasing solute concentration.
2. Cooling (in vacuum pan): Lowering temperature decreases sucrose solubility. Seeding: Adding tiny sugar crystals provides a template for new crystals to grow on, ensuring uniform size.

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