The production process of white sugar

In our daily life, when we make food, we cannot do without various condiments, such as sugar, onion, ginger, garlic, etc. Sugar is also very useful for the human body. It can be made into cakes, desserts and other delicacies. In fact, sucrose is the main component of sugar. Sucrose is obtained by squeezing sugarcane or other foods. So let us learn in detail about the production process of sugar.

First, what is the production process of white sugar? White sugar is extracted from sugarcane. Sugarcane sugar making method (process): Sugarcane pretreatment before pressing Sugarcane pretreatment mainly uses crushing equipment to chop and tear the sugarcane to make it fully broken. The sugarcane harvested by the compressor contains a lot of sand, mud, stones and other debris, which need to be washed and de-sanded before crushing.

Second, after the pressed sugarcane enters the compression unit, sugar is extracted through multiple pressing and multiple infiltration, which is the main part of the entire compression section. After the sugarcane is squeezed, the juice and bagasse must be transported away separately so that the squeezing work can proceed normally. The mixed juice contains a lot of sugarcane debris, which must be separated by a curved plug. The recovered sugarcane debris must be sent back to the sugarcane press for processing.

Third, the mixed juice sent from the cleaning and extraction section of the sugarcane juice is a dark green turbid liquid, the main component of which is sucrose, in addition to insoluble non-sugar impurities. Such as suspended matter such as chlorophyll, sugarcane debris, soil, and soluble non-sugar impurities, such as various organic salts, colloids and inorganic salts. The cleaning method is generally to heat the mixed juice and add chemicals to precipitate the impurities, and then separate the precipitate to obtain clear and transparent juice with low color. In order to achieve the maximum effect of removing non-sugar substances, the precipitate should also have good sedimentation and filtration properties to facilitate separation.

The crystallized clear juice of sucrose is concentrated by evaporation to become a syrup with a pH of 60-65 and a temperature of about 60°C, which is called crude syrup. It must be further concentrated to precipitate crystals. Cooked crystals. The mixture with molasses is called massecuite. After the sugar paste is unloaded, it is cooled again to allow the sucrose to precipitate more completely and the original crystals to continue to grow. This process is called crystallization-aiding. The crystallized sugar paste is passed through a high-speed rotary centrifuge to separate the sucrose from the molasses. The separated white sugar is then dried and sieved to obtain a product of a certain specification, which becomes the finished white sugar.