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Main steps in producing sugar from sugar cane are as follows:
1. Cane receiving & unloading:
Sugar cane is received at mill & unloaded on cane carriers from transport vehicles whatever it is.
2. Cane Preparation:
Cutting & shredding of sugar cane is done in order to prepare it for juice extraction.
3. Juice Extraction:
Shredded cane is then passed through 4-Milling Tandem or tandem as per mill capacity. Major quantity of juice is extracted by the crushers at first 2 mills. Hot water is sprinkled over bagasse whereby residual juice gets diluted & is easily extracted by further milling. About 90-95% juice is usually extracted. Raw extracted is weighed or measured & sent to boiling house.
4. Juice clarification:
Defecation process is used for clarification of raw juice in clarifier where neutralization of raw juice is done by adding Milk of lime & treating with Sulphur dioxide. In this stage, removal of suspended particles from juice, typically mud, waxes fibers are strained to remove suspended matter and treated with 2-3% lime till pH value reaches 7.2 in steam jacketed. The scum surface & mud settling at bottom are mechanically removed by passing through a filter press or rotary filter.
5. Juice Evaporation:
In evaporation process, the concentration of clear juice is carried out until the percentage of solids has reached 60% to 70% on the form of syrup as per requirement. This evaporation process is done in multiple-effect evaporators. Here juice is heated by using exhaust steam from the steam turbines.
6. Crystallization:
Crystallization is done in a set of vacuum pans for concentration of syrup & formation of sugar crystals. Massecuite boiling scheme is adopted here to make uniform & proper size of sugar grains from raw sugar & molasses is separated. Massecuite is dropped to a ‘U’ shaped vessel with a slow-speed stirring element namely crystallizer.
7. Centrifuging:
The massecuite from crystallizers is taken into centrifugal for separation of sugar crystals & molasses. Crystals in the massecuite are separated by using centrifugal force from surrounding molasses or syrup in a centrifugal machine. A little molasses adhering to the crystals is removed by spraying water and whirling in the centrifuge again.
8. Sugar Drying: (chini kaise banti hai)
sugar is dropped to a sugar grader & then passed through sugar drier in order to remove moisture contents where hot air is passing up.
9. Packaging & Delivery:
Dry sugar is sent to sugar bin and from there sugar of 50kgs bags are bagged and stacked in warehouse for customer’s sales.
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