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Sugar cane
Introduction
Sugar, compound of carbon, hydrogen, and oxygen
belonging to a class of substances called carbohydrates.
Sugars fall into three groups: the monosaccharides,
disaccharides, and trisaccharides.
The monosaccharides are the simple sugars; they include
fructose and glucose.
The disaccharides are formed by the union of two
monosaccharides with the loss of one molecule of water.
Disaccharides include lactose, maltose, and sucrose
Less well known are the trisaccharides; raffinose is a
trisaccharide present in cottonseed and in sugar beets
What we call sugar, the chemist knows as 'sucrose', one of
the family of sugars otherwise known as saccharides in the
grouping called carbohydrates
Sucrose, C12H22O11, is a disaccharide, a condensation
molecule made up of two glucose molecules
The process whereby plants make sugars is photosynthesis.
12 CO2 + 11 H2 O = C12 H22 O11 + 12 O2
carbon dioxide + water = sucrose + oxygen
Sugar cane Sugar beet
Sugar cane process
The sugar process is divided
Entry or transportation of the sugar cane
Milling
Clarification
Evaporation
Crystallization
Separation
Refining
Drying
Storage
Entry or transportation of the sugar cane
CARBONATION
FILTRATION
The clear but tan coloured sugar solution is pumped through a series of
columns containing an ion exchange resin which absorbs the remaining
colour to produce a clear and colourless solution known as fine liquor.
EVAPORATION
The wet crystals are discharged through a rotating drum into which hot air is
continuously blown to remove moisture and dry the crystals. At the exit of
the dryer the crystals are cooled and passed through a sieve to grade the
crystal size. Any dust formed during this process is removed by vacuum and
the sugar then conveyed to the packing area for final packing into 50kgs
bags.