A.

Flowchart of making Sand Sugar

1. Mill
The first step in the process of making sugar is milking sugar cane in the mill

In this process the sugarcane harvested from the garden is chopped using a chopper
cane. It usually consists of a cane cutter, a hammer shredder or a combination of
both. Sugar cane produced "nira" and "dregs". The Nira with
containing sugar will be further processed in purification. The dregs
produced in this milking process is used for various purposes.
The main uses of the dregs are as a boiler and apabil fuel
excess can be used as particle board material, furfural, xylitol and
others product

2. Purification
After sugarcane milked and obtained raw juice, then purified.
In raw juice contains sugar, consisting of sucrose, inverted sugar
(glucose + fructose), non-sugars, comprising atoms (Ca, Fe, Mg, Al) bound
in acids, organic and inorganic acids, dyes, waxes, kieselgic acids
which easily bind iron, aluminum, and so on. In the process of purifying the substances,
non-sugar substances will be separated with a substance containing sugar. This Purification
process can be done physically and chemically. Physically with
filtering out temporarily in chemically through heating, giving of materials
settler. In the process of refining sapana there are three kinds of processes, namely:
 Defecation
 Sulfites
 Carbonate
At this time, most of sugar mills in Indonesia use the process
sulfitation in purifying sap. In the process of raw sap sulfitasi first
heated through a heat exchanger so the temperature rose to 70c. Then
juice flowed into the mixture mixed with lime milk. The function of this lime milk
is to form a sediment core so that it can adsorb the material instead
sugar contained in sap and formed larger deposits. On the this process
defecation is done gradually (3 times) to obtain the final pH around
8.5 - 10. After that the juice will be flowed into the sulfitator, and reacted with gas
SO2. The reaction between sap and SO2 gas will form CaSO3 deposits
which serves to strengthen the precipitate that has occurred so as not easily split,the final pH
of this reaction is 7.
The final stage of the process of refining sap is flowed into a settling vessel
(clarifier) so that obtained clear sap and the deposited part is
Dirty sap. Clear sap flow to the next process (Evaporation), while dirty sap
treated with rotary vacuum filter produces filter sap and folter mud.

3. Evaporation
The result of the purification process is clear juice. The next step
in the process of sugar processing is the process of evaporation. Evaporation is done in
evaporator vessel. The purpose of evaporation of clear sap is to raise
the concentration of sap into its saturated concentration. In the evaporation process
using multiple effect evaporator with vacuum condition. Multiple usage
evaporator effect with consideration to conserve steam usage. System of
the multiple effect evaporator consists of 3 pieces of evaporator or more installed
in series. In sugar factories usually use 4 (quadrupple) or 5 (quintuple)
fruit evaporator.
In the process of evaporation of water contained in the sap will be evaporated. The new steam
used in body evaporator I, and for evaporation on next body evaporator use steam that
produced by the body evaporator I. Evaporation
carried out under vacuum with consideration to decrease the boiling point
from sap. Because the sap incertain temperature (> 125 C) will be caramelization
or damage. With that vacuum condition, the boiling point of sap will occur at the temperature
70C. The product produced in the evaporation process is "viscous sap"

4. Crystallization
The crystallization process is the process of crystalline sugar formation. Before
the crystallization, the viscous sap will bereacted
with SO2 gas

as bleaching and to decrease the viscosity of the dish (sap).

In the process of sugar crystallization, we know ACD, ABCD, or ABC cooking system.
The level of cooking (crystallization) depends on the thickness of the viscous sap. If HK
viscous sap > 85% , it can be done with four levels of cuisine (ABCD). And
if HK viscous sap <85% it can be done with three levels of cooking (ACD).
at this time with the low raw material condition, the sugar factory using the cooking system
ACD, with cuisine A as the main product.
The first step of the crystallization process is to attract food (thick sap)
to evaporate the water so that it approaches the saturated condition. With concentration
continuously the coefficient of saturation will increase. On the passing
saturated it will form a pattern of crystalline sucrose. After that, the step of making
seeds, is inserting the seeds of sugar into the pan of cooking then do
crystal enlargement process. In this cooking process the crystal condition should be taken
care so it can’t be dissolved again or formed irregularly.
After the process that predicted is enough, then the solution is flowed
cooling shell (receiver) for Na-Cedirystallization process. The purpose of the
cooling shell is: continue the crystallization process that has been formed in pan
cook, in the presence of cooling in the cooling shell can cause
decrease in cooking temperature and saturation value rise so it can push
the attachment of sucrose to the crystals that have formed. For more
perfect in the process of crystallization then the cooling trough is equipped
stirrer for circulation

5. Separation (centrifugal process)

After cooking the next process is separated. Process
separation of the sugar crystals from the solution using a centrifuge .On
this centrifuge tool, there is a filter, the system works by using style
centrifugal so that the dish is rotated and the strop or solution will be filtered and crystal
sugar left in the centrifuge. In this process produced crystal sugars and drops. Sugar
crystals cooled and dried to lowerd the water content. Drops will be
transfered into drops tank for sale.